Each bone in pork shoulder is about 3 lbs, picture is 5-6 hours or so into 8 hours of smoking/cooking.

Cooking a 6 pound brisket tomorrow.

 

I ended up adding orange chicken sauce to my rice. Tasted amazing.

 

Home style Mongolian beef. Yum

 

Sort of looks like hell, but it sure is tasty. I didn't like Taco Bell having a monopoly on something as good as the cheesy potato burrito, so I made something similar. No meat, and no cheese sauce, but it's close as I wanted to get. I regret not having cilantro though.

 

So, it turns out that McDonald's has done a pretty serious revamp of the Quarter Pounder™ lineup, and they are actually somewhat decent.

(Disclaimer: the last time I had a Quarter Pounder™ product was probably in the 1980s, so I am, admittedly, a bit out of touch here.)

I mean, I'm the kind of guy who literally only ever eats at McDonald's when he's driving cross-country and just needs something quick-n-cheap. I happened to stop for gas in a town in which the ONLY restaurant choice was a McDonald's across the street from the no-name petrol stand, and I was pleasantly surprised.

 

Hmm. I haven't heard anything about this. Not really jumping at the idea to go eat one, but I might have to try it out just for experiments sake.

 

Because they stopped serving "pink slime beef?"

 

no, it's because the Bacon Habanero Ranch Quarter Pounder is delicious.

 

joe perez neg props for above post.

 

Anybody have an idea as to why you would lightly coat beef with corn starch instead of flour, for Mongolian beef recipe? Every recipe I have seen has said corn starch, which I've never used as a coating for meat. I can't tell what it did for the meat either. It did seem to brown faster in the hot wok, but flour would have done the same.

 

Flavor? Flour has a stronger flavor and takes longer to cook than cornstarch. I would assume the point of coating the beef is so it holds more sauce, not to get the breaded flavor.

 

Got a recipe for that glorious looking ****?

 

I more or less followed this. I've never had PF Chang's Mongolian beef, so I can't say how it compares. It also doesn't really taste anything like carry out fast food version, but it is still really good. I added just a touch (1 tsp or so) of rice vinegar to my sauce for a little tart. I found it too sweet/salty and a bit flat. The vinegar helped bring the flavor out a bit more.


P. F. Chang's Mongolian Beef Recipe - Food.com - 66121

 

Minimalists meal. Salmon steaks pan fried in butter. No salt, no pepper, only a squirt of lemon juice. Perfectly flavored. Crispy skin.

 

I've been eating this every day I'm visiting home (hawaii). I wish California sold this at grocery stores and costco like they do here. so fresh and delicious. ahi poke heaven.

 

Winner dinner:






We liked the place so much we had it for lunch the next day.

 

I had leftover salmon from our 22 lb salmon share. and salad.

 

MMMMMM, roast. Will be ready to eat by 3 a.m., my usual dinner time. I have such a fucked schedule.

Seared in butter to seal in the juice, cooking in water and white wine 70/30, **** of butter, carrots, celery, red and green bell peppers, garlic, black pepper, roaster red pepper paste and a little worcestershire.





Smells so good, I can't wait!

 

aaaaaand, done! Holy **** it's good. I've never done a roast with peppers before. I wanted something different, so I thought it sounded reasonable to put peppers in. It couldn't have been a more perfect compliment in flavor.

 

look at you with your off camera light source.