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Old 03-15-2010, 11:08 PM   #121
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Gonna make a Ham if I can find a place to store this properly:

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Old 03-15-2010, 11:10 PM   #122
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If not, ill make the trip to austin and help you eat it.

Edit (non ninja): Call rudy's down here, they have huge smokers and stuff, i wonder if they would smoke that up for you.
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Old 03-21-2010, 04:42 AM   #123
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Anybody a fan of sushi? I had some ******* amazing sushi tonight, and some damn good sake to compliment it. First one was a crab, Ahi tuna and cilantro roll, and the second was something else called "Godzilla" on the menu that a friend got and didn't eat, it was awesome too, sweet crab and shrimp with vegetables. Place was very nice too, late night place, open till 2am, nice atmosphere, a bit more civilized compared to the bars surrounding it, reasonable prices. LOVED IT! I'm gonna have to feed my sushi fix more often now.
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Old 03-21-2010, 12:40 PM   #124
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Yesterday's lunch:

Pan seared blackened salmon on a bed of shrimp stir fry, topped with a cherry vinegarette and a side of backed asparagus.
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Old 03-21-2010, 12:48 PM   #125
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Today will most likely be:

grilled butterfly shrimp and ____________________________(still have to figure the sides)
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Old 03-21-2010, 01:58 PM   #126
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Breakfast:
Blueberry french toast, lemon pepper omlet, and cajun turkey bacon



Blueberry toast
Egg
Turkey bacon

Last edited by Turbo_4; 03-21-2010 at 09:16 PM.
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Old 03-21-2010, 05:50 PM   #127
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Okay here's lunch today:

Shrimp crema rosa with red peppers and spinach




Wheat linguine
Chopped red peppers
Butterflied/blackened shrimp
Spinach
Alfredo sauce(1/2)
Marinara(1/2)

Last edited by Turbo_4; 03-21-2010 at 09:15 PM.
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Old 03-21-2010, 06:31 PM   #128
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Any of you bastards know how to post a short recipe at least, so it's not just a picture? That way maybe someone can get some use out of it!
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Old 03-21-2010, 09:16 PM   #129
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Fixed.
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Old 03-21-2010, 11:53 PM   #130
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loading up the registry with new pots and pans. this ****'s expensive. glad i'm not paying for it myself.
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Old 03-22-2010, 12:18 AM   #131
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Quote:
Originally Posted by y8s View Post
loading up the registry with new pots and pans. this ****'s expensive. glad i'm not paying for it myself.
Free cookware? I've had the same trusty pan, 2 or 3 pots and a wok for more than 10 years. I can't wait to go new pot and pan shopping for my house.
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Old 03-22-2010, 12:45 AM   #132
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I'm using my grandmothers cast iron skillet, some random leftovers of my mom's old pots, a garage sale stock pot, and an ikea nonstick frypan.

to be honest, the cast iron and ikea nonstick are great pans, but the old, thin stainless stuff just doesnt do it for me.
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Old 03-22-2010, 12:58 AM   #133
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Jcpenny has a sale right now for some quality pots and pans for 29.99. I got mine about this time last year...they are quality!!!!!!!!!!!!!!!!!!!!!!!
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Old 03-22-2010, 12:59 AM   #134
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Cooked the ribs St. Louis-style today (never made ribs before). I left the original length but I should've cut them down for easier portions.

Brined them for 2 hours, dried them, mixed half Fireman's 4 with some sauce and then braised em on the pit for a couple hours.

They turned out pretty good and the dogs enjoyed the spine (was hesitant to give them raw pork). No Picture Loss.


Quote:
Originally Posted by y8s View Post
I'm using my grandmothers cast iron skillet, some random leftovers of my mom's old pots, a garage sale stock pot, and an ikea nonstick frypan.

to be honest, the cast iron and ikea nonstick are great pans, but the old, thin stainless stuff just doesnt do it for me.
For whatever you don't get from the registry go check out a local Restaurant Supply, they have killer deals and better stuff than you find at the local big box. This is a TX example: Ace Mart Restaurant Supply - Restaurant Equipment Kitchen Supplies Bar Supplies Concession Catering Furniture

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Old 03-22-2010, 01:08 AM   #135
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You couldn't pry my iron skillet out of my dead hands. Or the two of them, one about 16'' across and 3'' height and the other is 16'' with a tall 6'' height. Cook all kinds of **** in them. My trusty "non stick" pan, which has lost most of it's teflon coating still works well and doesn't stick much at all. It's the heavy use pan. The only thing I use the thin stainless pots for is boiling noodles, I'm not a fan of the stainless either. Besides my wok, which is too black to tell what it used to be.

Good site Chris, I might have to try out one of their woks at such a good price. Mine is decent size, but I would like a larger one.
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Old 03-23-2010, 10:24 PM   #136
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Now for a bad food story. I made the ultimate food fail today, at least the worst thing I have ever produced. It sounded like a great idea too, and tasted great in my mind while imagining it, which typically works well for me. I tried to make a cilantro and lime "mayo", but instead of mayo I went with a non fat yogurt. This was going to be used with a pan seared spicy shrimp wrap I was planning, with lettuce and black beans. I figured the yogurt would be fine, at least as good or better than mayo (and much lower fat). So I went all out for the big batch, a full ~3 cups worth. 1 limes juice, 2 cups of the yogurt, about a cup of cilantro, a clove of garlic, a little salt and pepper and a splash of sriracha sauce for a little kick, blended till it was pretty well blended (no processor). Sounds good... I immediately poured it all down the sink when I realized it could not be made to taste good. I was just sure it was going to kick ***. I was quite upset to have wasted that much good ingredient.

Anybody have anything like this they know of that actually does taste good? I'm still baffled that it tasted as bad as it did. Usually anything cilantro and lime tastes good.

Ended up just having some kick *** baked potatoes. Yukon Gold, light sour cream, light butter, scallions, basil, garlic, paprika, squirt of balsamic, salt and pepper. Good eating.
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Old 03-24-2010, 09:23 AM   #137
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^ Check for various recipes on the Internet. Cilantro and lime go hand-in-hand. However, IIRC, it's tricky to mix something like a citrus w/ yogurt. I believe it curdles it or something.

I'd start with a good recipe for "Aji" or a similar sauce, THEN doctor it up. Cilantro is a delicious herb to work with.

Here's a hint that I use, if you like a food or condiment you find at a restaurant, politely ask what's in it. Sometimes they don't care b/c you probably won't make it at home. Even if they don't tell you, try and google it when you get a chance.

All those years I loved the aji at Peruvian restaurants, I finally checked food.com and saw a bunch of recipes. Doh. There's bound to be one that's good. It may take a lot of attempts, but a bunch of failures reveal what DOESN'T work, if you learn from your mistakes.
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Old 03-24-2010, 11:05 AM   #138
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Quote:
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However, IIRC, it's tricky to mix something like a citrus w/ yogurt. I believe it curdles it or something.
Actually, I think you are right. Seems like I recall hearing that before. That may be an issue.
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Old 03-24-2010, 08:01 PM   #139
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I'm making sloppy joes right now. But I forgot the ****** bread!!
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Old 03-24-2010, 08:49 PM   #140
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I'm making sloppy joes right now. But I forgot the ****** bread!!
I used to be the sloppy joe champion. Even when I was like 10, I could eat 7 or 8 in a sitting. I used to not gain any weight then, but I've had to stop that now that my body doesn't take that kind of eating so well. I'm on a diet anyway, just 2 of those would probably max me out for the day.
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