The Food Thread
Options
Comments
-
That sounds good as well!The love he receives is the love that is saved0
-
You guys and these god damn Brussels sprouts.
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 250 -
Brussels sprouts, olive oil, salt/pepper and some pancetta. 350 for 15 minutes. Oh baby!!!HesCalledDyer said:You guys and these god damn Brussels sprouts.I'll ride the wave where it takes me......0 -
I’ll take my pancetta sproutless!mcgruff10 said:Brussels sprouts, olive oil, salt/pepper and some pancetta. 350 for 15 minutes. Oh baby!!!
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 250 -
I didn’t know what the Fuck pastina was until I had a daughter and the wife’s family has her eat it basically dailymcgruff10 said:In my book Classic American comfort food has to include Mac and cheese or pastina if you have Italian roots.0 -
I had zero clue what pastina was until I started dating my wife. I had a terrible virus this past Monday and felt much better after a bowl of pastina with some pecorino/Romano. Instead of water we boil it in chicken stock to add some flavor.Cliffy6745 said:I didn’t know what the Fuck pastina was until I had a daughter and the wife’s family has her eat it basically dailyI'll ride the wave where it takes me......0 -
Mmm... pastina.
0 -
We'll be doing Kenji Lopez-Alt's turketta (we did it for Thanksgiving and it was marvelous). Link to Serious EatsF Me In The Brain said:Wierd Al fucking rules, can't wait to see that one!Beef Cheek Ragu? Sounds great!Turkeys -- so how are people preparing their Turkeys for Christmas?Going to do a dry brine this year -- I really love it when tried on chickens so am imagining the same success w/Turkey. Kosher salt on/under skin - lots of it. 2-3 days in the fridge. Roast in the oven.
Works well for a small group (we were only 6 for Thanksgiving)Tampa 04/16
Fenway 1 08/16
Fenway 2 08/16
Fenway 1 09/18
Fenway 2 09/18
PJ songs at our wedding: Love Reign O'er Me (1st dance); Sirens (last dance); Long Road (Momma-Son dance).0 -
Pastina... caviar of the fields.
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 250 -
Wow! Can you share pics of how it turns out?sp1984 said:We'll be doing Kenji Lopez-Alt's turketta (we did it for Thanksgiving and it was marvelous). Link to Serious Eats
Works well for a small group (we were only 6 for Thanksgiving)
The love he receives is the love that is saved0 -
There you go. Yeah, I do rice with stock from time to time depending on how it's being used. Pastina is a good call for stock though.mcgruff10 said:I had zero clue what pastina was until I started dating my wife. I had a terrible virus this past Monday and felt much better after a bowl of pastina with some pecorino/Romano. Instead of water we boil it in chicken stock to add some flavor.0 -
HesCalledDyer said:You guys and these god damn Brussels sprouts.
Why you no like cabbage???HesCalledDyer said:You guys and these god damn Brussels sprouts.Monkey Driven, Call this Living?0 -
I like most cabbages... Brussels sprouts just aren't one of them. Sauerkraut is disgusting also, may as well get that out of the way lol.rgambs said:Why you no like cabbage???
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 250 -
@HesCalledDyerF Me In The Brain said:Wierd Al fucking rules, can't wait to see that one!Beef Cheek Ragu? Sounds great!Turkeys -- so how are people preparing their Turkeys for Christmas?Going to do a dry brine this year -- I really love it when tried on chickens so am imagining the same success w/Turkey. Kosher salt on/under skin - lots of it. 2-3 days in the fridge. Roast in the oven.
I watched the Wierd Al ep....not bad. More vegan wings and a person just tasting.
For grins I looked at his local stop in Philly - for July. Already sold out for VIP and down to singles only.
Really?
Good for him, would not have guessed.
Has anyone eaten vegan chicken wings? Curious as to what the fuck they are/taste like
The love he receives is the love that is saved0 -
Beef rib roast? Anyone do them?
If so, talk to me. Bone in or no? I want bone in, but what happens when you cut it. Not everyone is going to want a gigantic ribeye. Can it be cut and more or less deboned after cooking?0 -
Have not played around with that -- let us know how you end up doing it
The love he receives is the love that is saved0 -
From research, looks like there are a number of ways to carve, so I can cut a few bones off if people want it that way or do this
https://www.seriouseats.com/2012/12/how-to-carve-a-prime-rib-slideshow.html
0 -
For roasting, definitely bone-on. Otherwise it isn't prime rib, lol. It's an eye of rib roast.
I grew up with my dad carving the prime rib the way shown above so that's what I do. He'd then take the bones he carved off, slather them in a dijon mustard sauce, and throw them under the broiler for a few minutes. That was always a treat. An appetizer while the roast rested.
"I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/080 -
Good stuff. Thanks.jeffbr said:For roasting, definitely bone-on. Otherwise it isn't prime rib, lol. It's an eye of rib roast.
I grew up with my dad carving the prime rib the way shown above so that's what I do. He'd then take the bones he carved off, slather them in a dijon mustard sauce, and throw them under the broiler for a few minutes. That was always a treat. An appetizer while the roast rested.
0 -
Oh yes please. Come home
0
Categories
- All Categories
- 148.8K Pearl Jam's Music and Activism
- 110K The Porch
- 272 Vitalogy
- 35K Given To Fly (live)
- 3.5K Words and Music...Communication
- 39.1K Flea Market
- 39.1K Lost Dogs
- 58.6K Not Pearl Jam's Music
- 10.6K Musicians and Gearheads
- 29.1K Other Music
- 17.8K Poetry, Prose, Music & Art
- 1.1K The Art Wall
- 56.7K Non-Pearl Jam Discussion
- 22.2K A Moving Train
- 31.7K All Encompassing Trip
- 2.9K Technical Stuff and Help