The Food Thread

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  • lmckenney24
    lmckenney24 Posts: 2,101
    Thanks guys, they came out great, just huge. 3/4lb each.
  • GlowGirl
    GlowGirl New York, NY Posts: 12,125
    lmckenney24 said:
    Christmas dinner in TCI. These tails were hammers.
    Looks delicious!!
  • Loujoe
    Loujoe Posts: 11,770
    My bud told me to cook a steak over an open wood fire.  I fought the idea but I tried it with a fat rib-eye. Did like 4min one side 5 the other. It had some serious char on it. A little blue cheese crumbles.
    Would do it again just 2 to 3 min per side. 
    Burned the heck out of my potatoes from those flare ups :/ 

  • GlowGirl
    GlowGirl New York, NY Posts: 12,125


    Just starting to cook my annual New Year’s Day pot roast. 
  • Wobbie
    Wobbie Posts: 31,331
    Loujoe said:
    stuffed cheese chili dogs
    there we go! can’t beat s good dog. we have friends in MN who send us Nueske’s bacon, dogs and brats. all good.
    If I had known then what I know now...

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  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,835

    The love he receives is the love that is saved
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,835
    Had four of those mezcals and three oyster servings.
    So frigging good
    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,125
    F Me In The Brain said:
    Had four of those mezcals and three oyster servings.
    So frigging good
    Not an oyster fan, but the drinks look great. 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,835
    GlowGirl said:
    F Me In The Brain said:
    Had four of those mezcals and three oyster servings.
    So frigging good
    Not an oyster fan, but the drinks look great. 
    Small, but tasty.  Love Mezcal.
    The oysters were mild, and my wife and I devoured them.   Very good,!
    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,125

    My pot roast came out great. I froze most of it in single serving containers. It will be great on those cold nights I don’t feel like cooking. 
  • Loujoe
    Loujoe Posts: 11,770
    GlowGirl said:

    My pot roast came out great. I froze most of it in single serving containers. It will be great on those cold nights I don’t feel like cooking. 
    What cut of meat? what do you add?
    I recently got a Dutch oven, do my cooking outside. Think this will turn out great in there.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,835
    Very nice.  We have lots of items in the freezer for those nights.
    The love he receives is the love that is saved
  • josevolution
    josevolution Posts: 31,702
    Loujoe said:
    My bud told me to cook a steak over an open wood fire.  I fought the idea but I tried it with a fat rib-eye. Did like 4min one side 5 the other. It had some serious char on it. A little blue cheese crumbles.
    Would do it again just 2 to 3 min per side. 
    Burned the heck out of my potatoes from those flare ups :/ 

    Yeah I’m not sure 🤔 about on open flames! I bet it tasted great though 
    jesus greets me looks just like me ....
  • GlowGirl
    GlowGirl New York, NY Posts: 12,125
    edited January 2023
    Loujoe said:
    GlowGirl said:

    My pot roast came out great. I froze most of it in single serving containers. It will be great on those cold nights I don’t feel like cooking. 
    What cut of meat? what do you add?
    I recently got a Dutch oven, do my cooking outside. Think this will turn out great in there.
    You can use either chuck or bottom round. I used bottom round this time because the butcher told me it was a bit leaner. But I have used chuck in the past as well. Both cuts have to be cooked low and slow for them to get really tender. I cooked this for about 3 hours at 350. the meat should be 3.5-4 pounds. I first seared the meat on the stovetop in olive oil and added 2 cut onions and 3 smashed cloves of garlic, and a Tbs of tomato paste. When those started to cook I added 1 cup of red wine, 2 cups of beef broth, 1 tsp thyme and 2 bay leaves. Brought that to a simmer and then transferred to the 350 degree oven for 1.5 hours and then put in a pound of the small red potatoes and a package of baby carrots and cooked another 1.5 hours. Added the peas near the end. 

    If yoi make it outside let me know how it came out. 
    Post edited by GlowGirl on
  • Loujoe
    Loujoe Posts: 11,770
    ^will. Thanks for the details. Wouldn't think of the wine, bay leaves, thyme or order of adding stuff. Last time I cooked a stew the potatoes got over cooked a bit. :)
  • GlowGirl
    GlowGirl New York, NY Posts: 12,125
    Loujoe said:
    ^will. Thanks for the details. Wouldn't think of the wine, bay leaves, thyme or order of adding stuff. Last time I cooked a stew the potatoes got over cooked a bit. :)
    The wine is a must. The alcohol cooks off, but it really adds a rich flavor. I used a cabernet sauvignion. The order matters because the meat has to cook longer than the potatoes and carrots. It's a really easy recipe, but you have to follow the timing. 

  • Loujoe
    Loujoe Posts: 11,770
    edited January 2023

  • Loujoe
    Loujoe Posts: 11,770
    Used beer instead of wine. Ketchup.instead of tomato paste. Will be done in 3ish hours. Looks great. I might have to add more beer or water if it cooks off. Hard to judge 350 on a fire. Also added mushrooms. 
  • Loujoe
    Loujoe Posts: 11,770

  • Loujoe
    Loujoe Posts: 11,770
    super good. Was a little salty so added 2 more cups of water. Prob 2+ beers total. Potatoes and carrots not overcooked because added half way through. 
    Good cooking lesson GG. The hot peppers add a touch of heat. Really good.

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