Food thread - All things food-related

[DMac]

This caught my eye.
Not quite what I think when I hear the word fatty but no way this isn't good, am sure the oven would work just as well as the smoker too.
https://www.youtube.com/watch?v=CMkT0C1Vanw

[youthathletics]

Another award winning Prime RIb from chef YA:

[DMac]

Nice!!! I made one too, was outstanding.
Dog probably didn't like those bones much, eh?
The black lab was here (crazy good/fun dog), he
ATE the bones fer chrissakes!! Was nothing left.
If you don't already have, gotta get yourself some
of this, outstanding on prime rib. A really nice
seasoning, good on burgers and more too.
https://www.amazon.com/Herbs-Provence-S ... hdGY&psc=1

[Farfromgeneva]

Another award winning Prime RIb from chef YA:

Jesus I have the same salt/pepper containers, wood cutting block under it and wood board you have…

[youthathletics]

Another award winning Prime RIb from chef YA:

Jesus I have the same salt/pepper containers, wood cutting block under it and wood board you have…

https://www.youtube.com/shorts/zDM9Srm3Q-g

[Farfromgeneva]

Another award winning Prime RIb from chef YA:

Jesus I have the same salt/pepper containers, wood cutting block under it and wood board you have…

https://www.youtube.com/shorts/zDM9Srm3Q-g

Yeah but I think you know I’m the type of guy who WILL put my balls on your drum set!

[Farfromgeneva]

My daughter just ate a payday from her Halloween stash and liked it. Apparently I’m teaching her to live in the wrong century..

[cradleandshoot]

I watched a video on my phone yesterday of this barbecue master doing a large brisket on his cooker. He did something I never heard of before. He coated the entire brisket in warm lard. His theory was the lards holds the seasoning in while it cooks. Simple seasoning, a good amount of kosher salt, black pepper and onion powder. He cooked it on direct heat for about 3 hours. He did a mop bath in once on each side. After he turned it he placed a sliced lemon on it to keep the brisket moist. Cooking time was about 6 hours total. When this brisket was done it looked amazing. These pit bosses really know their stuff.

[DMac]

Knew nothing about these 'til a few days ago.
Very cool, I like it (sorry about the left handed set up).
That's Irish butter in there, good stuff.
Video under the 2nd picture.
(Oh, and do you know why wedding dresses are white?
Cuz they match the kitchen appliances. )


https://www.youtube.com/shorts/Qc4MJsvc8gE

[youthathletics]

Very cool, may have to add this to counter accoutrements, as you have.

[ardilla secreta]

Celebrating Festivus
Hayman’s London Dry and Dolin Vermouth Gibson

IMG_5279.jpeg (100.3 KiB) Viewed 390 times

Wagyu Beef w/steamed potatoes, sautéed snow peas, mushroom

IMG_5283.jpeg (111.26 KiB) Viewed 390 times

[DMac]

Damn, a s, that looks mighty good. Very nicely done.

You have to answer a question for me, Mr. Culinary.
Scroll up and look at the butter spreader I got with
with my new French butter keeper. W*T*F are the
spaces on that utensil for? Butter is going to come
through those spaces/slots when spreading it. Can
not begin to figure what those are for. Even thought
it was a righty thing and I was using it wrong but it
doesn't matter what hand you use, butter is coming
through those slots.

[ardilla secreta]

Damn, a s, that looks mighty good. Very nicely done.

You have to answer a question for me, Mr. Culinary.
Scroll up and look at the butter spreader I got with
with my new French butter keeper. W*T*F are the
spaces on that utensil for? Butter is going to come
through those spaces/slots when spreading it. Can
not begin to figure what those are for. Even thought
it was a righty thing and I was using it wrong but it
doesn't matter what hand you use, butter is coming
through those slots.

What you have there is a butter curler. The hole at tip makes wide curls, the series of small holes makes several small curls. The purpose of curls is to decorate or garnish a dish. It would be best to do it on a block or stick of butter. Also shows you’re a foo-foo upper cruster. Look up butter curler for a graphic explanation.

[DMac]

Knew I could count on you, thanks. Yup, that's what it is and that what it does when you spread the butter on your bread. Just could not figure what you'd have those holes in that spreader for. Not thinkin' I'll be using that a whole lot.
https://www.youtube.com/watch?v=z2H_BZI1iHs

[DMac]

I'm sayin' that's a mighty fine lookin' cheeseburger pizza.

Am sayin' it's mighty fine tasting too.

[cradleandshoot]

I could use a little input from you gourmets on this thread. My wife made these outstanding Kimchee pancakes. We could not come up with something to put on top of them. They were great plain and with soy sauce. They could use something to kick them up a notch. I suggested Franks Red Hot but my wife gave me a thumbs down. The commercial clearly states that you can put that s**t on anything.

[youthathletics]

I could use a little input from you gourmets on this thread. My wife made these outstanding Kimchee pancakes. We could not come up with something to put on top of them. They were great plain and with soy sauce. They could use something to kick them up a notch. I suggested Franks Red Hot but my wife gave me a thumbs down. The commercial clearly states that you can put that s**t on anything.

Balsamic Glaze drizzled over it.

[cradleandshoot]

I could use a little input from you gourmets on this thread. My wife made these outstanding Kimchee pancakes. We could not come up with something to put on top of them. They were great plain and with soy sauce. They could use something to kick them up a notch. I suggested Franks Red Hot but my wife gave me a thumbs down. The commercial clearly states that you can put that s**t on anything.

Balsamic Glaze drizzled over it.

I like it
Thanks for that idea.

[Brooklyn]

When in Rome, do as the Romans do.

When in Philly, do as the one & only Captain does:





BEST CHEESESTEAK IN PHILADELPHIA

[ardilla secreta]

When in Rome, do as the Romans do.

When in Philly, do as the one & only Captain does:





BEST CHEESESTEAK IN PHILADELPHIA

I’ve been to John’s Roast Pork many times. I’ve never had their cheesesteak simply because the roast pork (w/provolone and broccoli rabe) is so flippin good.