I'll have to check it out. Less than 10 mins from either of my offices.
What did I cook this weekend.....
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I'll have to check it out. Less than 10 mins from either of my offices.
No problem, atm i dont know of a better place. Joo Joos near Fee Fee and Olive is ok. Seoul Garden used to be good but i haven't eaten there in many years. I stop by Asian Kitchen nearly every time i need to go to SeaFood City. My only big complaint is they use udon noodles for the jjampong and you can get either beef or seafood. Cant get it mixed.
Get a big table even if its just 2. The bachans will literally cover the table unless you get one of the cheap "lunch plates". I dont think those come with it.
Get a big table even if its just 2. The bachans will literally cover the table unless you get one of the cheap "lunch plates". I dont think those come with it.
TwistedGray
El Jefe Brewing Company
6hrs on the smoker - perhaps a smidge too long
TwistedGray
El Jefe Brewing Company
[avb] Cannabis infused brownies a la mode - yummy!
Made 4 baches of those brownies last weekend and a couple batches of chocolate chip cookies.
TwistedGray
El Jefe Brewing Company
Still working on dosage
Exactly 1 time in my life have I tried edibles. Never again. 4 hours of nothing followed by trippin ballz for nearly 36 hours. No good.
Was especially bad when at T:+ 18 hours Monday morning rolled around and I had to go to work. Something i'll never forget, while simultaneously have a hard time remembering.
In one of a less-than-intelligent life decision, swim made a batch of spaghetti sauce with a QP of green crack. A table spoon of sauce left one toasty, a 2.5"x2.5" piece of lasagna left swim incapacitated for a good while. The buzzed feeling at work was the 1st and last time that happened. 1st trials are Friday nights with optional monday work appearances. FTR, this batch 1/2 brownie too much. Swim is testing cookies tonight.
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rt-click, copy image, rt-click, paste. I just took this image from the site you linked to. Two clicks and it's here. Seems pretty easy to me. How are you doing it?
It's because I was on my work computer with it's horribly locked down browser. I could not even respond to this message yesterday, at all!
I am having no issues on my laptop at home. Did not know I could just copy and paste regardless, so thanks for that bit of education! I usually post from my phone at home while I am cooking
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I would never use a work computer on this website. There's too much stuff here that might be considered not work safe. Like last night's discussion of edibles. What's not work safe is more than just nudity these days.It's because I was on my work computer with it's horribly locked down browser. I could not even respond to this message yesterday, at all!
I am having no issues on my laptop at home. Did not know I could just copy and paste regardless, so thanks for that bit of education! I usually post from my phone at home while I am cooking
Lots of folks here tonight. Steaks, Strip House Potatoes, and a new salad recipe.
Steak night, served with smashed potatoes and steamed veg.
Juicy boneless pork loin
Wedge salad, pozole, and bolillos.
gratus fermentatio
Well-Known Member
Not for dinner YET but we are just embarking on some fermentation projects that don't involve BEER!
Two quart jars of what will hopefully become pineapple vinegar and one half-gallon jar of two-color-cabbage/pineapple/ginger kraut.
Two quart jars of what will hopefully become pineapple vinegar and one half-gallon jar of two-color-cabbage/pineapple/ginger kraut.
Thank you! Steaks are steaks and are easy. These potatoes, on the other hand are special indeed! I will post the recipe shortly, cause I’m pretty much convinced everybody needs to try these!!
applescrap
Be the ball!
Whoa, what are those potatoes exactly? Steaks look beautifully cooked as well! Wife put a nice sear on these fillets.
TwistedGray
El Jefe Brewing Company
Carne asada, cactus, zucchini, and asparagus (and tortillas - not photo'd). Just missing the large green onions.
catdaddy66
Well-Known Member
I have prickly pear cactus that grows wild on my property. I have heard that they are edible but haven't tried them yet. How are they prepared, cooked, seasoned, etc??
TwistedGray
El Jefe Brewing Company
You can serve them in the paddle form as seen in my picture, but you can also dice them into cubes (about 1/4in cubes). I've had the small cubs in ceviche before which is a really nice addition! I am not sure what else you could add them to; however, burritos and tacos and fajitas all sound good.
As far as preparation is concerned, you can kind of see what is going on in my pictures. The cactus' prickly bits are cut off (shaved off). I have not seen someone actually remove the paddle and clean the cactus before though, so I am not sure what that process looks like (YouTube?). I do know that, when we get the paddles from my mother-in-law (she gets them from a friend), my wife goes through and checks for prickly bits with a knife.
Seasoning for the grill is quite simple (oil, salt, and pepper). For ceviche, there is no seasoning on the cactus itself. They take about 5min of direct heat exposure each side on the grill (approx. 10min total). I will then put them on the elevated rack in my grill (it's under the grill in the picture) for however long I am grilling for. That seems to work just fine for our texture preference.
ps: The flowering fruit that show up at the ends of the paddle ("prickly pear" - usually pink/purple in color) are edible and extremely good - should you not have known that. They, too, are extremely prickly.
My grandmother made a prickly pear jelly that was awesome. Picking the pears as a kid was not so awesome... (but worth it in the end)
As promised here's the link to the potato recipe.
https://www.williams-sonoma.com/recipe/strip-house-potatoes-romanoff.html
I found this recipe a long time ago and it has always been a hit. Strangely enough I have made no changes to it. I have made it with green onions instead of shallots, but the shallots are better. I normally don't think about it a day in advance and you are supposed to bake the potatoes and chill them overnight. I usually bake them early in the day, chill the potatoes in the fridge for a while then chill them in the freezer for a bit without freezing them. I grate them with the Cuisinart. I grate the cheese with the Cuisinart. I used Cabot's Seriously Sharp Vermont white cheddar, but have used Cracker Barrel Vermont white cheddar in the past. I got the Cabot's at Costco and I like it better.
That Tillamook is my favorite. Sometimes Costco has it and sometimes not but Walmart usually does, or Fry's.
I have a couple grocery stores near me that routinely carry the young cactus.
Also check the Hispanic section (or mexican market if available) for nopalitos (Usually pickled cactus) some Taquerias have it a part of their salsa bars.
When picking fresh, select the young new growth. Usually a brighter green too. Shae off the spikes with a knife.
baldm79
Well-Known Member
Scallops with lemon sage browned butter
I like the Cabots Seriously Sharp also but i think the Tillamook extra sharp is better balanced. The Cabots is so sharp not much else comes through. For the money the Tillamook is excellent for a very sharp cheddar.
The Cabots Legacy Collection line is often on sale at the large grocery chains. I think they are all pretty freaking good and very fairly priced too. The Alpine is great on scalloped taters or mac&cheese. https://www.cabotcheese.coop/legacy-collection-cheddars
Cabot also has what they call their "Vermont Sharp", "Extra Sharp", and "Seriously Sharp". I'd guess the only real difference is how long they are aged. I know from my own cheesemaking experiences, the cheese gradually goes from mild to bitter sharp over a period of a year (or more), during which time the living cultures in the cheese slowly chew through the milk sugars (lactose) to creat acid (lactic). That, and I suppose a bunch of other stuff, is what gives sharp cheese its bite.
I prefer the young Vermont Sharp. The other two are aged longer, and much longer (respectively). My favorite overall cheese of their's is the Cabot Hot Habanero, which might be my favorite cheese in the world
According to the FAQ, the Seriously Sharp is sort of a wild card. The quality control is not the same as the Vermont.
Try the White Oak sometime. Its almost the same as the cloth bound minus the cave aging. Great cheddar for the money and not overly sharp. Closer to an English cheddar.
Try the White Oak sometime. Its almost the same as the cloth bound minus the cave aging. Great cheddar for the money and not overly sharp. Closer to an English cheddar.
Here's the result of my recent salami making venture (I also posted it in the echo chamber, also called cured meats forum). I stripped off the casing on a few of them and added a pepper coating. I love salami, glad I made a bunch. I've got so much, need to look for recipes that use salami.
More very simple tacos because i wanted to try a variation with the ground chuck. This batch had a 10oz can of Ro-Tel tomatoes and green chiles cooked with the meat. Added some a Aleppo powder, 1 large red shallot and a 4oz can of diced jalapenos too.
TwistedGray
El Jefe Brewing Company
Here's the result of my recent salami making venture (I also posted it in the echo chamber, also called cured meats forum). I stripped off the casing on a few of them and added a pepper coating. I love salami, glad I made a bunch. I've got so much, need to look for recipes that use salami.
Or you could trade salami for beer
it reminds me of the tater dish up here in the Midwest. except we just use frozen shredded potatoes mix with cheese sour cream and cream cheese onions and what ever you want in there. then it is top with crumbled ritz crackers or corn flakes or similar what ever is in the cupboard, then add a bunch of melted butter on top and bake. it honestly holds its own with a perfectly grilled ribeye and you will go back for more. I like to call them heart attack potatoes
I know of a special salami disposal service if you are interested. I can send you my address, er um, I mean there address...
TwistedGray
El Jefe Brewing Company
Pork rib tacos
Not-made-by-me dessert
Not-made-by-me dessert
Oh man, looks great!!
Second "like."
TwistedGray
El Jefe Brewing Company
The cherry wood smoke comes through nice and the dry run is okay, but it could use more umphhhh. Still yummy
baldm79
Well-Known Member
Scallops with shiitake and maitake
