The Food Thread

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  • HesCalledDyer
    HesCalledDyer Maryland Posts: 16,491
    Placed a pre-order for a bottle of Hot Ones "The Last Dab" hot sauce today.  Hoping to have it around Christmas.  This stuff hits around 2.5 million SHU!

    https://youtu.be/-zCYX0esYlo
    Star Lake 00 / Pittsburgh 03 / State College 03 / Bristow 03 / Cleveland 06 / Camden II 06 / DC 08 / Pittsburgh 13 / Baltimore 13 / Charlottesville 13 / Cincinnati 14 / St. Paul 14 / Hampton 16 / Wrigley I 16 / Wrigley II 16 / Baltimore 20 / Camden 22 / Baltimore 24 / Raleigh I 25 / Raleigh II 25 / Pittsburgh I 25
  • hedonist
    hedonist Posts: 24,524
    Motherfuckers :angry:

    I've put a mental warning upon myself to not visit this thread while high and / or hungry.

    Motherfuckers!

    (yes, worthy of a double-dose)
  • rgambs
    rgambs Posts: 13,576
    HesCalledDyer said:
    Placed a pre-order for a bottle of Hot Ones "The Last Dab" hot sauce today.  Hoping to have it around Christmas.  This stuff hits around 2.5 million SHU!

    https://youtu.be/-zCYX0esYlo
    Too hot!  Don't do it lol

    2.5 million SHU is enough to fuck you up!  Not fun.
    Monkey Driven, Call this Living?
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,118
    F Me In The Brain said:
    What place in Brooklyn
    gargiulo's.  right in coney island.  I was at a 65th surprise bday party and the pizza was one of 20 food items they had.
    I'll ride the wave where it takes me......
  • dankind
    dankind Posts: 20,841
    It’s potato leek soup weather. 
    I SAW PEARL JAM
  • oftenreading
    oftenreading Victoria, BC Posts: 12,856
    dankind said:
    It’s potato leek soup weather. 
    Is that similar to a pea soup fog?
    my small self... like a book amongst the many on a shelf
  • HesCalledDyer
    HesCalledDyer Maryland Posts: 16,491
    rgambs said:
    HesCalledDyer said:
    Placed a pre-order for a bottle of Hot Ones "The Last Dab" hot sauce today.  Hoping to have it around Christmas.  This stuff hits around 2.5 million SHU!

    https://youtu.be/-zCYX0esYlo
    Too hot!  Don't do it lol

    2.5 million SHU is enough to fuck you up!  Not fun.
    It’s about 2-3x hotter than anything I’ve had. Closest I’ve been are the Flatliner wings from a Buffalo Wing Factory, which are made with pepper spray. I’m not sure what the dilution is for the sauce but from what I understand they can range anywhere from 850k- 1.25mil.

    That was also when I was doing challenges on the regular and had a bit of a tolerance. It’s also the only wing challenge I ever failed. (Only ate 6 of the required 10).
    Star Lake 00 / Pittsburgh 03 / State College 03 / Bristow 03 / Cleveland 06 / Camden II 06 / DC 08 / Pittsburgh 13 / Baltimore 13 / Charlottesville 13 / Cincinnati 14 / St. Paul 14 / Hampton 16 / Wrigley I 16 / Wrigley II 16 / Baltimore 20 / Camden 22 / Baltimore 24 / Raleigh I 25 / Raleigh II 25 / Pittsburgh I 25
  • rgambs
    rgambs Posts: 13,576
    Too hot!  I grow Carolina Reapers and I would never mess with that kind of heat undiluted.
    Monkey Driven, Call this Living?
  • rgambs
    rgambs Posts: 13,576
    A nice garden dinner tonight, butternut squash spinach carbonara with linguine and a baby spinach salad.
    Damn good!
    Monkey Driven, Call this Living?
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,814
    Will share pics tomorrow, roast pork loin, baby bok choy, pintos, fresh biscuits, and a good salad.  
    Brining the loin overnight was key...so moist you could nearly cut with your fork.  
    Holy crap, I feel like I usually feel post Thanksgiving.


    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: 31,814













    Lunch today?  Salad with a few hunks of that pork cut up over it.
    The love he receives is the love that is saved
  • tempo_n_groove
    tempo_n_groove Posts: 41,395
    Nice meal!
  • HesCalledDyer
    HesCalledDyer Maryland Posts: 16,491
    That pork loin is making me drool.  And it's still breakfast time.
    Star Lake 00 / Pittsburgh 03 / State College 03 / Bristow 03 / Cleveland 06 / Camden II 06 / DC 08 / Pittsburgh 13 / Baltimore 13 / Charlottesville 13 / Cincinnati 14 / St. Paul 14 / Hampton 16 / Wrigley I 16 / Wrigley II 16 / Baltimore 20 / Camden 22 / Baltimore 24 / Raleigh I 25 / Raleigh II 25 / Pittsburgh I 25
  • rgambs
    rgambs Posts: 13,576
    Looks delicious! 

    Not to disparage your culinary skills, cuz you gots 'em, but I don't believe in brining.  I have come across plenty of research that contradicts the effectiveness of brining and I just don't believe it does anything.  Liquids don't penetrate very deep into the meat, no matter how long you leave it submerged.

    Monkey Driven, Call this Living?
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,814
    My first time doing it with a pork loin....and it was more moist than typically is the case with that particular piece of meat.  (At least how I cook them, which could indeed be a part of the equation!)
    For what it is worth, the brining was inspired by a Mark Peel & Nancy Silverton cookbook (suggested years ago by a board member here) and is one of the rare times I venture away from my cooking Bible (How to Cook Everything by Mark Bittman) if I look at a recipe.  In this case I say 'inspired' as I did not have all of the ingredients she suggested and so I substituted based on what I had and wanted to use.
    As past James Beard nominee & winner, I will go with their inclusion to mean that brining should have some effect.  (And the positive result this time!) 

    Have you tried it with pork before, or is it the concept you think does not ring true for you?

    I am not sure what my skills are like (I know there are some people here who cook for a living & I am sure I am not good enough to even prep for them) but I know I love the process.  There are lots of things that i never tried to cook (yet) that require much more skill/technique that these items.
     
    Love seeing what you all share here!

    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: 31,814
    This was the book:

    The love he receives is the love that is saved
  • Hobbes
    Hobbes Pacific Northwest Posts: 6,438
    That slice of pork up there reminds me of something. Can't quite place it, though.

    It's on the tip of my tongue.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,814
    :rofl:
    The love he receives is the love that is saved
  • dankind
    dankind Posts: 20,841
    Sandy current?
    I SAW PEARL JAM
  • tempo_n_groove
    tempo_n_groove Posts: 41,395
    F Me In The Brain said:
    My first time doing it with a pork loin....and it was more moist than typically is the case with that particular piece of meat.  (At least how I cook them, which could indeed be a part of the equation!)
    For what it is worth, the brining was inspired by a Mark Peel & Nancy Silverton cookbook (suggested years ago by a board member here) and is one of the rare times I venture away from my cooking Bible (How to Cook Everything by Mark Bittman) if I look at a recipe.  In this case I say 'inspired' as I did not have all of the ingredients she suggested and so I substituted based on what I had and wanted to use.
    As past James Beard nominee & winner, I will go with their inclusion to mean that brining should have some effect.  (And the positive result this time!) 

    Have you tried it with pork before, or is it the concept you think does not ring true for you?

    I am not sure what my skills are like (I know there are some people here who cook for a living & I am sure I am not good enough to even prep for them) but I know I love the process.  There are lots of things that i never tried to cook (yet) that require much more skill/technique that these items.
     
    Love seeing what you all share here!

    I've cooked pork loin in the crock pot before.  I've been told that it's blasphemous but it tastes so good.

    Put in some peppercorns, rosemary and chicken stock.

    Very tasty.

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