The "Nom Nom Nom" Thread

Nov 25, 2007
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Lithia, FL
photo83578.jpg photo83579.jpg Veer_G 1J04

​​​​​​​Just thought I'd post this for youse.

​​​​​​​Well, it's Wednesday so that means lunch with Rebecca.
Her request was tacos.
Two tacos, chicken/chirizo and one steak. Was supposed to have queso fresco, looks like the wrong cheese...

Mine is pork with verde sauce.
 

1J04

Morale Officer
Aug 7, 2011
7,438
563
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PACIFIC NW
Veer_G 1J04

​​​​​​​Just thought I'd post this for youse.

​​​​​​​Well, it's Wednesday so that means lunch with Rebecca.
Her request was tacos.
Two tacos, chicken/chirizo and one steak. Was supposed to have queso fresco, looks like the wrong cheese...

Mine is pork with verde sauce.
Damn you Mr Casselton. Damn you. ;)
Looks outstanding!
 

Rthur

Philomath
Apr 16, 2010
4,682
345
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Divernon, Illinios
Veer_G 1J04

​​​​​​​Just thought I'd post this for youse.

​​​​​​​Well, it's Wednesday so that means lunch with Rebecca.
Her request was tacos.
Two tacos, chicken/chirizo and one steak. Was supposed to have queso fresco, looks like the wrong cheese...

Mine is pork with verde sauce.
Looks awesome Mike.
This diet/salad shit I'm on is making Johnny an angry boy.

R
 
Jan 6, 2012
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Couple of ideas on salad. Half a beef fillet sliced on top is great and not fatty. Salad with a little feta cheese, Greek olives is good eating. Add some protein and skip the fatty dressings. A little virgin oil and red wine or balsamic vinegar.
 

MarinePMI

Battery Operated Grunt
Jun 3, 2010
1,465
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San Diego, Ca
Couple of ideas on salad. Half a beef fillet sliced on top is great and not fatty. Salad with a little feta cheese, Greek olives is good eating. Add some protein and skip the fatty dressings. A little virgin oil and red wine or balsamic vinegar.
In lieu of dressing, squeezing a fresh orange over your salad makes for a low cal dressing replacement (and don't forget the salt and pepper).
 
Jan 23, 2010
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Morley IA
Seeing’s how we’re eating all healthy and stuff, here’s my late night snack from yesterday. I was up a bit late and got hungry. Pastrami crisped in a skillet with melted Swiss. A light toast on the cottage bread to support the weight with a spicy deli mustard. Chips on the side. The rib spreader special from T’s Jewish Deli...

E353BB92-52FE-42EC-BA1E-29F9E0E8CAFA.jpeg
 

Veer_G

The Cunning Linguist
Jun 15, 2008
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SEPA
And I do own a turkey fryer.

<iframe width="560" height="315" src="https://www.youtube.com/embed/Tr0lhihCn6E" frameborder="0" gesture="media" allow="encrypted-media" allowfullscreen></iframe>
 
Aug 21, 2012
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Chicagostan
And I do own a turkey fryer.

<iframe width="560" height="315" src="https://www.youtube.com/embed/Tr0lhihCn6E" frameborder="0" gesture="media" allow="encrypted-media" allowfullscreen></iframe>
Very cool idea. I just grabbed a 6lb Rib Roast for Xmas, but honestly don't feel like dealing with a fryer. I disagree with their wrapping it up in foil to finish off, but what do I know.
 
Jan 23, 2010
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Morley IA
Very cool idea. I just grabbed a 6lb Rib Roast for Xmas, but honestly don't feel like dealing with a fryer. I disagree with their wrapping it up in foil to finish off, but what do I know.
I figured they foiled it to let it rest. What are you thinking different? I’m always trying to learn.
 
Aug 21, 2012
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Chicagostan
I figured they foiled it to let it rest. What are you thinking different? I’m always trying to learn.
Yeah, they were resting it for sure, but I was thinking of how nice and crispy that thing should've been coming out of the grease, similar to the char off the grill. By completely wrapping it in foil it's going to steam and get soft again.

packratt , just found them, thanks a million brother. Seeing some of those pages brought back awesome memories.
 

Veer_G

The Cunning Linguist
Jun 15, 2008
5,139
554
113
SEPA
Yeah, they were resting it for sure, but I was thinking of how nice and crispy that thing should've been coming out of the grease, similar to the char off the grill. By completely wrapping it in foil it's going to steam and get soft again.

packratt , just found them, thanks a million brother. Seeing some of those pages brought back awesome memories.
Not just the crispness, but it went mostly grey under the foil. No need to retain quite that much heat.
 
Nov 25, 2007
1,271
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Lithia, FL
Found one of my Dad's old pocket knives a few days ago.
It's a beat to hell US made Gerber. Put a new edge on the blade and will clean it up a bit.
My youngest daughter (19) wants one of Grandpa's old knives. Since I gave the oldest daughter one last year, I get asked every couple of weeks..

How can I say no to that?

Since it was clean, I decided to pay tribute to Dad and use it in the kitchen.
The MIL brought over a 1/2 flat of strawberries and this is what's left after the kids picked through and ate all the big pretty ones.

Looks like we're gonna have a good crop of them come January- February.
The yellow hue is caused by the overhead lights. 20171223_181946.jpg
 

Veer_G

The Cunning Linguist
Jun 15, 2008
5,139
554
113
SEPA
”Beautiful meat, beautifuly marbled, and they threw it in these caldrons, boiled it. That shit was turning grey man...”
:D

<iframe width="560" height="315" src="https://www.youtube.com/embed/ifoN_vDtgiQ" frameborder="0" gesture="media" allow="encrypted-media" allowfullscreen></iframe>
 

MarinePMI

Battery Operated Grunt
Jun 3, 2010
1,465
35
48
San Diego, Ca
I understand it was cold out, but at he absolute most I might do a very loose foil tent if I were that worried, but I'd try anything possible to avoid covering during the rest.
I'd say most over cook prime rib, trying to hit some "safe" temperature. Typically for me, at 125 it gets pulled, carry over does the rest. Did one of these in a Pit Barrel smoker this past summer...un-freaking-believable...
 
May 20, 2006
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Winnipeg, Mb.
As an aside, and to throw a bit of a slant to the topic, but..... there's a guy in a town just North of us, who travels around to different 'events' and runs a "Pitchfork Steak" in which they are literally held/speared with a trident style fork, and then deep-fried in a cauldron of oils. (Some canola, some peanut, and obviously beef fat as well) He claims to be able to time the perfect (requested) crust on the outside, as well as the perfect (requested) done-ness on the inside at the same time. Just in how/where he holds the steak(s) in the cauldron.

Now, I've not been able to attend any of these 'events' yet, as they are all corporate/catered shindigs. Not a typical "country fair" type of thing.

So,,, after all that.... has ANYONE here ever heard such a thing? Has anyone here ever HAD such a thing? Thoughts?


And for everyone reading this post, on this thread,,,, I'm not responsible for your sloppy salivations whilst you're looking at your display, thinking about these steaks, and knowing you have a less-tantalizing assortment of leftovers in the fridge waiting for you, cause everything's getting geared up for the big Turkey Feast tomorrow!

Merry Christmas to All, and to all a good steak!
 
Aug 21, 2012
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Chicagostan
I'd say most over cook prime rib, trying to hit some "safe" temperature. Typically for me, at 125 it gets pulled, carry over does the rest. Did one of these in a Pit Barrel smoker this past summer...un-freaking-believable...
Agreed. I'm very much a "feel" cook, but some things need precision. I have a remote probe thermometer just for things like prime rib that truly need an exact temp to be right. Your affirmation of 125* makes me feel a bit better also. I know that historically the goal has been a rare prime rib, but for my taste the fat content of the rib roast and ribeyes in general requires a bit more doneness to get the texture I enjoy. 125 seems to be the happy place for me.
 
Aug 21, 2012
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Chicagostan
Prime rib, sautéed shrimp, potatoes and green beans roasted in bacon fat with garlic and shallots, and shrimp stuffed with jumbo lump crabmeat I'd caught and picked myself earlier in the season.

IMG_2127.JPG IMG_2130.JPG

And the missus made homemade crusty bread

IMG_2128.JPG

I realized that the rib roast was a bit smaller than I'd originally thought, so I cheated the temp down a bit to 122*, reaching 132* on its rest. Being a bit smaller I didn't want to lose too much on the ends to overcooking so left it more to the rare side. I also did some Au Jus, homemade horseradish, and mushroom caps sautéed in butter and Worcestershire. After there was room in the kitchen again the missus got back in there and made us homemade banana nut bread and a few types of fudge brownies. As usual we made way too much food. I'm really pissed that I'll be eating these leftovers for a while :rolleyes:
 

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MarinePMI

Battery Operated Grunt
Jun 3, 2010
1,465
35
48
San Diego, Ca
bogeybrown Yeah, I'm sure you'll be hating life for the next few days. :D

OAN, please do tell, how were the green beans and potatoes done? I can easily handle the main entrees, but am always looking for sides/veg recipes, as they are a hole in my repertoire that I'm always looking to fill.
 
May 20, 2006
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Winnipeg, Mb.
Marine, as to the sides I will say this:

Green beans and/or Asparagus are ALWAYS best fried on a grill-pan with butter, and each side is done when there are good 'grill marks' visible. Simple as hell, but even tastier! YMMV.
 
Aug 21, 2012
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Chicagostan
bogeybrown Yeah, I'm sure you'll be hating life for the next few days. :D

OAN, please do tell, how were the green beans and potatoes done? I can easily handle the main entrees, but am always looking for sides/veg recipes, as they are a hole in my repertoire that I'm always looking to fill.
Super easy man. I wanted my potatoes soft rather than crispy, so keep that in mind. Render off some bacon, keep it on the side for bacon bits over the top of it at the end and use the fat, supplemented with butter and or oil to toss the potatoes and green beans with minced garlic and sliced shallots. Salt and pepper, Cajun seasoning, whatever you like all mixed around and into a roasting pan at 350-375 until the potatoes are soft. Toss it around a few times during the cook if you think about it. I had some red bell pepper left over from my trinity so I chucked that in, mushrooms are also a nice addition.

I was going to do potatoes on their own and sautéed or grilled asparagus as Sean the Nailer recommended, but just felt like dirtying fewer pots and pans so did fresh green beans mixed with the taters.

Leftovers have been excellent, did some steak sandwiches with leftover mushrooms and onions. Next will be the stuffed shrimp (tails removed) on toasted English muffins with a fried egg and cheese melted over the top, or stuffed shrimp omelettes.
 
Jan 23, 2010
2,013
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Morley IA
Prime rib, sautéed shrimp, potatoes and green beans roasted in bacon fat with garlic and shallots, and shrimp stuffed with jumbo lump crabmeat I'd caught and picked myself earlier in the season.



And the missus made homemade crusty bread



I realized that the rib roast was a bit smaller than I'd originally thought, so I cheated the temp down a bit to 122*, reaching 132* on its rest. Being a bit smaller I didn't want to lose too much on the ends to overcooking so left it more to the rare side. I also did some Au Jus, homemade horseradish, and mushroom caps sautéed in butter and Worcestershire. After there was room in the kitchen again the missus got back in there and made us homemade banana nut bread and a few types of fudge brownies. As usual we made way too much food. I'm really pissed that I'll be eating these leftovers for a while :rolleyes:
Flavor jets in the APR detent. Man does that look good! Nice!
 
Jan 23, 2010
2,013
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53
Morley IA
After 3 days of Christmas gluttony, time for a KISS supper. French bread, leftover sprial cut ham and a slice of provolone gently accompanied by a season appropriate lager.

Twill be a good nite to cuddle up to The Child Bride.
Nice! Getting cool up there too I guess. We’ll let them know when it starts to get cold ;)

 

Nodakplowboy

Sergeant of the Hide
Mar 4, 2017
169
25
18
South Central North Dakota.
dude, youre like 102 degrees away from us here in florida
I know, I know. Have been to your state several times, and when it's gets cold up here the pull to snowbird gets stronger every year.

On the other hand:

My drive to the job this am was 17 miles straight east into a frigid orange sunrise complete with sundogs, a sight that cannot be described. I met 14 sets of headlights in those miles. Being a naturally reclusive sort the thought of heavy traffic and people on top of people turns my stomach. Best part was the 3 pheasant roosters strutting in the ditch.

I'll bitch about it, but it'll be damn hard to give it up.
 

oneshot86

Full Member
Jul 13, 2001
3,806
134
63
citrus park ,fl
I know, I know. Have been to your state several times, and when it's gets cold up here the pull to snowbird gets stronger every year.

On the other hand:

My drive to the job this am was 17 miles straight east into a frigid orange sunrise complete with sundogs, a sight that cannot be described. I met 14 sets of headlights in those miles. Being a naturally reclusive sort the thought of heavy traffic and people on top of people turns my stomach. Best part was the 3 pheasant roosters strutting in the ditch.

I'll bitch about it, but it'll be damn hard to give it up.
awesome dude
 

MarinePMI

Battery Operated Grunt
Jun 3, 2010
1,465
35
48
San Diego, Ca
Freezing sausages (various wurst). Raw sausages vs cold smoked vs smoked vs heated in water vs other? Any opinions?
Vacuum sealer. Easiest way to freeze them and not have issues with freezer burn. Almost all the sausage we make is raw, then grilled. One day I'll smoke some, but for now, we just prefer them grilled (except British bangers, they get pan fried with some onions).
 
Jan 6, 2012
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Vacuum sealer. Easiest way to freeze them and not have issues with freezer burn. Almost all the sausage we make is raw, then grilled. One day I'll smoke some, but for now, we just prefer them grilled (except British bangers, they get pan fried with some onions).
About how long do they keep like that?

I’ve been making and freezing bulk Italian and sage breakfast sausage the last few weeks. It keeps well in freezer bags. Raw sausage in casings in freezer bags doesn’t last but maybe two months for me.
 

MarinePMI

Battery Operated Grunt
Jun 3, 2010
1,465
35
48
San Diego, Ca
Well, we just had some that we're "lost" in the bottom of the chest freezer in the garage, and the date was 12/xx/16. So, at least a year later and they were fine. I think a year is about the limit of what is recommended by the sealer, but we've had some go past 14 or 15 months, and they were also fine.

Edit: And this was all cased and/or linked sausage.