What did I cook this weekend.....

Homer hasn't had Limburger since he was a kid and thought it smelled like cat poop.

Ooops, sorry that was Braunshweiger. No, I've never had Limburger.

 

Blue cheese is awesome! I'm particularly fond of valdeon.

 

Cheese of any kind on a lovely medium rare steak is blasphemy. If you must put anything on a steak other than salt and pepper have it off to the side. I occasionally like sauteed mushroooms/onions on the side.


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I agree bucknuts - let the grilled meat speak for itself. Blue cheese in a salad though, especially along with something sweet like an asian pear, that's pure heaven.

And Home, I thought I was the only one forced to try Braunshweiger as a kid; by my dad - who eats any/every thing (except, apparently, scrapple)

 

In this case I blaspheme religiously.

 

If one would have asked me on Tuesday about putting cheese on a steak, I would have said the exact same thing. The bleu cheese on a steak thing was a very nice surprise on Wedensday.

 

Just about any cheese...yum. Especially bleu cheese of any kind. (But not on a steak.) Braunschweiger, also yum! My Mom liked it and I was always an adventurous eater. Also like Neese's Liver Pudding, Souse and various pate's...but I do not like liver! Go figure.

Making steak, potatoes and LeSeur peas for dinner...needed something else for the vegetarian SWMBO, so I made up a Southwestern style ranch dressing to go on some Romaine lettuce, dropped that in a corn tortilla, oven baked shell with a black-eyed pea, roasted corn and black olive mix and topped with a home canned peach and jalapeno salsa. Wee doggies, ya'll!!!

 

Same here Mom loved that kind of stuff and I developed a love for it as well. I will eat braunschweiger like it's my job love it. Not even my Mom who was an amazing cook and baker could make liver and onions edible. My children were spared that horror because my wife and I both dislike it.


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I love liver and onions, if they're properly done - and they almost never are, unless I do it myself. Usually people overcook the liver, undercook the onions, or both.

 

^^this!!!

 

Never been a fan of liver but I can eat good chopped liver till I drop dead of a heart attack!

 

aha!

Made yogurt successfully, then used a neat strainer I got off Amazon to thicken it and make Greek yogurt. Strainer is great, glad I bought.

Tsatsiki sauce tomorrow. Will be grinding and roasting lamb. Gryos! Woot. Just in time, my big eater is home from college, gonna be a food fest this weekend. I'll probably be uploading pics

 

Interested in how you are doing the lamb, please post!

 

Probably? That actually sounds amazing. Tomorrow I will be eating cold cuts out of a cooler as I drive to Charleston South Carolina. I plan to blow the vacation budget on beer not distributed here in Ohio.

 

I suppose I'm a bit late to the party, but count me firmly in the camp that supports bleu cheese and/or butter on the top of a steak.

Both complement the flavor of the meat, not replace it.

 

Yum...


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I have a fond place in my heart for Braunschweiger. Grew up eating that with cheap yellow mustard in sandwiches. Often with slices of raw onion.

As to liver and onions, my Panamanian Au Pair cooked that all the time; spiced in a Latin style, it was quite tasty. Stank the whole house up, but tasty.

 

Paella

A couple of times a year I dig deep and pay the price. Steep but worth it. Ohhhhh so worth it...

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Onions, garlic and tomatoes with olive oil...

Chicken thighs and cut up sausage.



Rice. I should have used more, it was a little too moist.

 

Saffron.

Shrimps and cherrystones.


Calamari and some of that fake crab. (Had to try to save a few bucks)

 

Red pepper, corn, peas and chicken stock.



Add some crusty bread, a few bottles of wine and some friends and you've got a great night.

 

I'm not upset... I'm sure my invitation just got lost in the mail...

 

Tried cooking potato wedges on the grill last night. I need to learn how to slice more consistent sizes. Some cooked well. Some underdone.

The bottle it bought for spraying beer onto my brats while they grill worked awesome though. Made for a sweet, crunchy skin on the brat.

 

An invitation is a given. If you're ever around stop by.

 

Never too late. That sentiment (no blue chez) is akin to "NEVER sauce ribs" as far as I am concerned.

Also, if you only have steak twice a year, then sure, simply enjoy the meat. Twice a month or more, then variety is natural!

Same with burgers. Gonna tell me bacon and blue cheese is blasphemy on a burger?

Guess you don't like beans in chili either!

Purists are good to a reasonable point, and effing annoying beyond that.

 

Two big pork butts on the smoker this rainy day.

 

Love bleu cheese...not on my steak. Yes, I'm effing annoying, when it comes to food. The people I love to annoy the most are the people that tell me not to put ketchup on a hotdog! *Insert maniacal laughter* I do like krauterbutter on a steak sometimes, though. And Beans in my chili (but not my hotdog chili...totally different). Once you know the pure form, branch out and see what you like! Personally, I like to eat bleu cheese by itself...but not on a steak.

 

In a charity chili cook off today. Mix of beef, elk, & pork for the meat.

 

Sounds great, how long did you cook the chili for?

 

I don't follow the chili forum but does everyone cook it the day of? I've made some good chili but the greatest by far ones are the ones the day after. I have one that's atomic the day you cook it. Tons of chilis and powders. You're eyes will tear as you're cooking it. The day of it's just atomic. The day after it all melts together to an incredible good heat of flavor.

 

We do both. Eat it day of, but then make enough to eat for a week and a half. Yum, primarily cold(er) weather food.

 

You forgot to mention making enough to portion out and freeze for a quick meal in a pinch. It never seems to last long though that way

 

Got some farm-fresh golden beets at a local farmer's market, and the fancy grocery store near work had some really nice wild-caught walleye on special. Grilled 'em all up together while baking some cheesy biscuits in the oven. Pretty darn good.

 

Anything goes with burgers its ground meat you cant obliterate it any more than grinding it. I had one today with pulled pork on it. It was good. As with beer and Mexican food i'm admittedly a total snob when it comes to steak and we eat it too often. Of course when you're buying it you're free to ruin it if you choose. I'm from Ohio beans always in chili and ribs either dry rubbed or sauced both is better.


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This particular comp had a ~4 hour cook time. Chili came out great. Took 2nd place. :rockin:

I agree. Leftover chili is great. Sadly, all ~3.5 gallons were consumed during the public tasting and I didn't get any to eat, let alone and leftovers.

 

Everyone's gotta pick their own path to hell...

...I think we just identified yours.

 

OK, you braunschweiger fans - try my fave: sourdough bread, yellow mustard on one piece, crunchy peanut butter on the other, top the mustard side with braunschweiger slices, then thin-sliced red onion, top with peanut butter slice. Heavenly!

And a recent addition - bread & butter jalapenos!

 

Please tell me you eat the two sides separately.

 

Yeah i'm with banesong that sounds no bueno


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Yeah, it sounds very weird, but it's really delicious! Don't knock it til you've tried it!

 

Gyros. Came out much better than I expected.

I took a couple of pounds of ground lamb and a pound of beef and emulsified the mixture with some spices and onions in my food processor. This paste went into a small meat loaf form. At 170F, I took it out of the oven and set bricks on it to compress the loaf into a tight brick block of meat. Meat was sliced and fried briefly to get the right texture.

I made yogurt, strained it into greek yogurt, then added cucumber and mint to make a tzatsiki sauce.

Served in pita pockets with onions / tomatoes / feta, with greek salad.