The Food Thread

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Comments

  • Cliffy6745
    Cliffy6745 Posts: 34,067
    Yeah, that looks awesome...I don't know about light though...
  • lmckenney24
    lmckenney24 Posts: 2,103
    Poor Mans Burnt Ends to kickoff playoff Saturday!
  • GlowGirl
    GlowGirl New York, NY Posts: 12,298
    lmckenney24 said:
    Poor Mans Burnt Ends to kickoff playoff Saturday!
    That looks so good! One of these days I am going to fly to Atlanta and show up at your door with a bib around my neck and a fork in my hand  ;)
  • lmckenney24
    lmckenney24 Posts: 2,103
    GlowGirl said:
    lmckenney24 said:
    Poor Mans Burnt Ends to kickoff playoff Saturday!
    That looks so good! One of these days I am going to fly to Atlanta and show up at your door with a bib around my neck and a fork in my hand  ;)
    I do put out some good BBQ for a guy from Boston.
  • GlowGirl
    GlowGirl New York, NY Posts: 12,298
    lmckenney24 said:
    GlowGirl said:
    lmckenney24 said:
    Poor Mans Burnt Ends to kickoff playoff Saturday!
    That looks so good! One of these days I am going to fly to Atlanta and show up at your door with a bib around my neck and a fork in my hand  ;)
    I do put out some good BBQ for a guy from Boston.
    Yes, you do. 
  • GlowGirl
    GlowGirl New York, NY Posts: 12,298

    Tried a new recipe. It is chicken with a creamy sauce of spinach, roasted red peppers, and sun dried tomatoes. The creamy part is white wine and also sour cream. It tastes great. 
  • Wobbie
    Wobbie Posts: 31,657
    GlowGirl said:

    Tried a new recipe. It is chicken with a creamy sauce of spinach, roasted red peppers, and sun dried tomatoes. The creamy part is white wine and also sour cream. It tastes great. 
    Looks excellent.

    I’ve taken to calling my wife “Sourdough Sue”….not a day goes by that she’s not doing something with that dough or starter or whatever it is. She just tried some with cinnamon in it and….OMG! 👍
    If I had known then what I know now...

    Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
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  • Wobbie
    Wobbie Posts: 31,657
    whoops.


    If I had known then what I know now...

    Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
    VIC 07
    EV LA1 08
    Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
    Columbus 10
    EV LA 11
    Vancouver 11
    Missoula 12
    Portland 13, Spokane 13
    St. Paul 14, Denver 14
    Philly I & II, 16
    Denver 22
    Missoula 24
  • GlowGirl
    GlowGirl New York, NY Posts: 12,298
    edited January 2023
    Wobbie said:
    GlowGirl said:

    Tried a new recipe. It is chicken with a creamy sauce of spinach, roasted red peppers, and sun dried tomatoes. The creamy part is white wine and also sour cream. It tastes great. 
    Looks excellent.

    I’ve taken to calling my wife “Sourdough Sue”….not a day goes by that she’s not doing something with that dough or starter or whatever it is. She just tried some with cinnamon in it and….OMG! 👍
    Thanks. I love to cook, but I can’t bake at all unless I use a cake mix or something. I tried to make bread once. It came out terrible. Cinnamon bread sounds so good. 
  • Loujoe
    Loujoe Posts: 12,130
    Nice GG & Wobbie. I have a bud that randomly drops off the best bread to me. It's an art for sure. I hear sourdough is more complex to make. Super cool.
  • lmckenney24
    lmckenney24 Posts: 2,103
    Looking good guys!
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,968
    Nothing fancy - stone cold good, though

    Hot Italian sausage, peppers, and onions.

    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,298
    F Me In The Brain said:
    Nothing fancy - stone cold good, though

    Hot Italian sausage, peppers, and onions.

    Those look great. Whenever I go to the San Gennaro festival in Little Italy I have to get the sausage, peppers, and onion on a roll. It is always hard to decide between hot or sweet sausage. 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,968
    GlowGirl said:
    F Me In The Brain said:
    Nothing fancy - stone cold good, though

    Hot Italian sausage, peppers, and onions.

    Those look great. Whenever I go to the San Gennaro festival in Little Italy I have to get the sausage, peppers, and onion on a roll. It is always hard to decide between hot or sweet sausage. 
    Gotta go 🔥:)

    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,298
    F Me In The Brain said:
    GlowGirl said:
    F Me In The Brain said:
    Nothing fancy - stone cold good, though

    Hot Italian sausage, peppers, and onions.

    Those look great. Whenever I go to the San Gennaro festival in Little Italy I have to get the sausage, peppers, and onion on a roll. It is always hard to decide between hot or sweet sausage. 
    Gotta go 🔥:)

    That is what I go for most often. But once in a while I am in the mood for sweet. 
  • Loujoe
    Loujoe Posts: 12,130
    Making 'GG's famous' pot roast again. Using red wine tonight and eased up on the salt. Dry rubbed that chuck roast and left it in the fridge overnight. Seared up nicely. Now wait. A little tricky cooking outside because I don't want the fire to die out but don't want it too hot. Aaaaannnyyywayyyy.
  • GlowGirl
    GlowGirl New York, NY Posts: 12,298
    Loujoe said:
    Making 'GG's famous' pot roast again. Using red wine tonight and eased up on the salt. Dry rubbed that chuck roast and left it in the fridge overnight. Seared up nicely. Now wait. A little tricky cooking outside because I don't want the fire to die out but don't want it too hot. Aaaaannnyyywayyyy.
    Awesome!! Let us know how it turns out. I have never used a dry rub first. Sounds good. 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,968
    edited January 2023


    Ocean Prime
    Seafood Tower
    Oysters ×2
     

    Post edited by F Me In The Brain on
    The love he receives is the love that is saved
  • Loujoe
    Loujoe Posts: 12,130
    Wow^ very nice
  • Loujoe
    Loujoe Posts: 12,130
    GlowGirl said:
    Loujoe said:
    Making 'GG's famous' pot roast again. Using red wine tonight and eased up on the salt. Dry rubbed that chuck roast and left it in the fridge overnight. Seared up nicely. Now wait. A little tricky cooking outside because I don't want the fire to die out but don't want it too hot. Aaaaannnyyywayyyy.
    Awesome!! Let us know how it turns out. I have never used a dry rub first. Sounds good. 
    Perfect. The rub is just coarse salt and fresh ground pepper. My bud recommends 'dry ageing' any meat seasoned and uncovered in fridge 1 to 2 days. Not 100% sure what it does. I imagine it flavors it/dries it out a bit so it can sear up nicely. It's super and thanks to your tips...great gravy and potatoes/carrots not overdone.
    :)
    :)

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