What are you cooking?
Options
Comments
-
Making me look bad (pretty easily done)
Welcome pencil! -
-
@joecoulson How does the rolling pin come into play, going to bash greedy hands that reach in the pan?
-
@joecoulson How does the rolling pin come into play, going to bash greedy hands that reach in the pan?
You use that to beat your meat. -
Lmao Bruce!
It was for pizzas made after the pork.
Cook up day. -
Your meat looks...... ah let me re word this.
That meat looks good!
-
Next t-shirt
-
Oh shizzznit. I just woke the wife laughing! Hahahahahahahah
Thanks, now I'm in Trouble. -
Well get her a T-shirt for her birthday 😅
-
afterburnt wrote: »@joecoulson How does the rolling pin come into play, going to bash greedy hands that reach in the pan?
You use that to beat your meat.
Bruce, you gotten worse (or better) since you moved to Arizona. I don't know which but you do have all the "right" (or "wrong") answers.
It's a matter of prospective."Sometimes you have to look to the past to understand where you are going in the future"Harry / Marietta GA
-
I'd like to chop your vegetable, if you know what I mean. Reported.
-
-
No more cooking Thanksgiving diner for everyone after this either.
-
Smoked a small pork shoulder, pulled it apart and made chili. Nothing from a package, box, or can. All fresh. -
Dang I'm hungry now that is some fine looking chili.
Oh yea I'm stealing that idea.
-
Feel free, I’ll give you the ingredient list!
Can’t forget the hot water cornbread. Yes, those are fresh jalapeños in there. Heheh
Edit- I have to brag a little, I have three blue ribbons for my chili’s going up against trained chefs. -
Oh I can make chili. I have never thought about smoked pork shoulder. I've used roast beef, ribeye but bever pork. Mine is hot I like habanero and ghost pepper dust.
Every once in awhile I like tossing water chestnuts for the crunch. -
Nice, never thought about that. Chili today, hot tamale tomorrow. 🔥
-
That Corn Bread though! Oh man that looks good.
-
Not this
-
That's definitely not grass fed beef. That was not a healthy cow.George / NJ
Polk 7B main speakers, std. mods+ (1979, orig owner)
Martin Logan Dynamo sub w/6ft 14awg Power Cord
Onkyo A-8017 integrated
Logitech Squeezebox Touch Streamer w/EDO applet
iFi nano iDSD DAC
iPurifier3
iDefender w/ iPower PS
Custom Steve Wilson 1m UPOCC Interconnect
iFi Mercury 0.5m OFHC continuous cast copper USB cable
Custom Ribbon Speaker Cables, 5ft long, 4N Copper, 14awg, ultra low inductance
Custom Vibration Isolation Speaker Stands and Sub Platform -
LOL. That is a lot for 95% fat. Must be tasty fat.Lumin X1 file player, Westminster Labs interconnect cable
Sony XA-5400ES SACD; Pass XP-22 pre; X600.5 amps
Magico S5 MKII Mcast Rose speakers; SPOD spikes
Shunyata Triton v3/Typhon QR on source, Denali 2000 (2) on amps
Shunyata Sigma XLR analog ICs, Sigma speaker cables
Shunyata Sigma HC (2), Sigma Analog, Sigma Digital, Z Anaconda (3) power cables
Mapleshade Samson V.3 four shelf solid maple rack, Micropoint brass footers
Three 20 amp circuits. -
Gardenstater wrote: »That's definitely not grass fed beef. That was not a healthy cow.
Wagyu...you literally can push the meat to the roof of your mouth and it melts like cotton candy. Very strange and different. Great flavor!
Celebrated my daughters college grad at a high end steakhouse a few years ago with her fiancé and family. They had received Wagyu and we were presented the certificates for the steaks. I ordered 2 to share as appetizers, because it's so rare to get the opportunity to find a place that has true Wagyu.2-channel: Modwright KWI-200 Integrated, Dynaudio C1-II Signatures
Desktop rig: LSi7, Polk 110sub, Dayens Ampino amp, W4S DAC/pre, Sonos, JRiver
Gear on standby: Melody 101 tube pre, Unison Research Simply Italy Integrated
Gone to new homes: (Matt Polk's)Threshold Stasis SA12e monoblocks, Pass XA30.5 amp, Usher MD2 speakers, Dynaudio C4 platinum speakers, Modwright LS100 (voltz), Simaudio 780D DAC
erat interfectorem cesar et **** dictatorem dicere a -
LOL. That is a lot for 95% fat. Must be tasty fat.
I have always thought the same thing. But I think the fat renders out while cooking leaving mostly the meat. -
Probably have to do it "Tataki" style but that "Prime" steak I mentioned tasted like wax. If I want more fat than meat I will stick with bacon. I am an American damn it!
-
I'm getting my cholesterol checked tomorrow. Please pray for me.
George / NJ
Polk 7B main speakers, std. mods+ (1979, orig owner)
Martin Logan Dynamo sub w/6ft 14awg Power Cord
Onkyo A-8017 integrated
Logitech Squeezebox Touch Streamer w/EDO applet
iFi nano iDSD DAC
iPurifier3
iDefender w/ iPower PS
Custom Steve Wilson 1m UPOCC Interconnect
iFi Mercury 0.5m OFHC continuous cast copper USB cable
Custom Ribbon Speaker Cables, 5ft long, 4N Copper, 14awg, ultra low inductance
Custom Vibration Isolation Speaker Stands and Sub Platform -
^What is the recipe for that gutbomb? Looks good!
-
Just an Onion/Spinach/Mushroom/Garlic Fritatta. 12 eggs. Red Onion, Vidalia Onion, Chopped Garlic from a jar, Frozen Chopped Spinach, Canned Mushrooms, Coconut Oil, Freshly Ground Pepper. Cook the ingredients first until tender in some coconut oil and mix it with the beaten eggs. Re oil the pan and pour in and cook it on the flame until the bottom is browned and pop it into the broiler for about 6 or 7 mins. Most importantly don't forget the handle stays hot a long time (don't ask how I know)!George / NJ
Polk 7B main speakers, std. mods+ (1979, orig owner)
Martin Logan Dynamo sub w/6ft 14awg Power Cord
Onkyo A-8017 integrated
Logitech Squeezebox Touch Streamer w/EDO applet
iFi nano iDSD DAC
iPurifier3
iDefender w/ iPower PS
Custom Steve Wilson 1m UPOCC Interconnect
iFi Mercury 0.5m OFHC continuous cast copper USB cable
Custom Ribbon Speaker Cables, 5ft long, 4N Copper, 14awg, ultra low inductance
Custom Vibration Isolation Speaker Stands and Sub Platform -
Thanks. We’ll try it.
-
What it is?
