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#3153
On 3/28/2021 at 12:59 PM, hookemATL said:

It looks like an alien pussy that I would eat in a heartbeat. 

Take a number behind Uncle Boobs. 

#3157
7 hours ago, Armybrat said:

Crepe enchiladas got their final toppings today before the family picks theirs up this afternoon.

 

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I’m intrigued. Would you mind sharing a recipe?

#3161
28 minutes ago, immamac said:

Love my shun

Some new steak knives 

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#3162
A5 Wagyu Ribeye and scrimps

Corn and bacon salad

Not pictured, fried Brussels with toasted quinoa and pickled onion salad

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Hate to be the bearer of bad news but that ain’t look like a5 wagyu. The good news is you burnt a less expensive piece of meat than you thought.
#3164
On 4/4/2021 at 12:20 PM, Armybrat said:

Crepe enchiladas got their final toppings today before the family picks theirs up this afternoon.

 

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Mike can’t remember how to set the oven. I can identify. 

#3165
27 minutes ago, Kennythetiger said:

Mike can’t remember how to set the oven. I can identify. 

Mike is a Canadian friend who is also a bachelor.

#3169

Surly “I don’t like bell peppers” posters in the picky eaters thread inspired me. Slow roasted a head of garlic and sliced green and red bell peppers in olive oil with thyme, smoked paprika, and a bit of salt. Let them all hang out with each other overnight. Pretty, pretty damn good breakfast.

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  • 2 weeks later...
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#3173

my first etouffe, leftovers from our weekend boil.

only regret is i could have made more, there was so much meat i could have doubled the roux/veggies and had more to share

as it was, so sorry friends 😄

 

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#3176
On 4/11/2021 at 3:22 AM, 956 Worldwide said:

Surly “I don’t like bell peppers” posters in the picky eaters thread inspired me. Slow roasted a head of garlic and sliced green and red bell peppers in olive oil with thyme, smoked paprika, and a bit of salt. Let them all hang out with each other overnight. Pretty, pretty damn good breakfast.

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Throw a poached/fried egg on there and you can call it breakfast. 

#3178

Yeah sorry, forgot the details...

First is grilled asparagus with spicy pancetta, shaved manchego and lemon

Second is a shared family recipe for paella with pork, shrimp, chorizo and chicken

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#3184

Христос воскресе! Today is Orthodox Easter and I wanted lamb. It’s surprisingly hard to find here, but I procured two young shanks. To marinate, I used a while head of garlic (it’s not overdoing it, I promise), a fistful of rosemary, a splash of red wine vinegar, red wine, olive oil, and a squeeze of tomato paste with salt and pepper. You can just mix this all together, but I turned it into a paste and slashed the shanks to get it all the way through. Wipe some of it off and then go pretty heavy on salt and black pepper.

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Set up the Weber for indirect roast, but pretty hot. I’m sometimes jealous of y’all with the awesome backyard setups, but the balcony view is a trade off.

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Off the fire and sliced. Forgot to get a photo of the grilled asparagus, sautéed fresh peas, and wine that went with it.

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#3188
I like spicy as much as anyone, but Tabasco coffee seems a little aggressive 

For those times when you absolutely have to shit your pants
#3189

Black bean and chorizo soup with shredded rotisserie chicken served over Spanish rice.

 

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  • 2 weeks later...
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#3191

Got a prime tomahawk for me and some prime filets for the kids. Served alongside what I like to call French Onion soup mushrooms (not soupy at all, just a glaze), grilled asparagus, some rolls and roasted cauliflower with tahini sauce sprinkled with mint, parsley, and Fresno chilies.


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Sent from my iPhone using Tapatalk

#3192
On 5/2/2021 at 5:53 AM, 956 Worldwide said:

Христос воскресе! Today is Orthodox Easter and I wanted lamb. It’s surprisingly hard to find here, but I procured two young shanks. To marinate, I used a while head of garlic (it’s not overdoing it, I promise), a fistful of rosemary, a splash of red wine vinegar, red wine, olive oil, and a squeeze of tomato paste with salt and pepper. You can just mix this all together, but I turned it into a paste and slashed the shanks to get it all the way through. Wipe some of it off and then go pretty heavy on salt and black pepper.

f09bdaa556446e8f4927d41fcd212a85.jpg

Set up the Weber for indirect roast, but pretty hot. I’m sometimes jealous of y’all with the awesome backyard setups, but the balcony view is a trade off.

250b96addd28f2a8208b0aeb7027043e.jpg
4f0b976acd86502cc1c6177ed11cb3d4.jpg

Off the fire and sliced. Forgot to get a photo of the grilled asparagus, sautéed fresh peas, and wine that went with it.

e59a681ad2a82353df5584b8ce7c0fed.jpg

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Alithos. 

#3198

yea ive been playing around with that in different orders.  Probably can't see in the pic, but there is actually a little chikfila sauce at the bottom since i don't have au jus and am not a mustard or mayonnaise fan.

Also I have found as a personal preference I like a little burnt edge on toasted bread. Must be the crunch.

#3200
19 hours ago, Cheeseweasel said:

I think you got the cheese right because it glues in the greatness. But I'll leave these things up to @Steel Shank

Concur. I see it as a tasty adhesive.

Edited by Steel Shank
shitty typist

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