August 5Aug 5 20 hours ago, troph said: That’s amazing. I would have lost my fucking mind. Reminds me (not food related) when my second son was born and my sister in law came down to help out and I was gassed, on fumes, needed a nap in the worst way. My then wife asleep in worse shape than me. SiL walks in the door says she’s here to help after she naps because the drive took it out of her. My ex father in law drove her. I fucking unloaded all my pent up wrath on her. She was not amused. She said she was going home. My response? insert “good” gif I threw my father out of the house one time for similar behavior. I had young pre-toddler and had a full tear quadricep tendon rupture repaired the day before and my wife had to work so my father came over "to help." He said he would bring dinner, which consisted of raw steaks and potatoes that I had to cook. Then he sat and watched television while I took care of the baby. When I went to put the baby to bed (on crutches), he waved his wine glass at me and said "since you're up," so I threw him out instead of murdering him.
August 5Aug 5 53 minutes ago, BHMCruiser said: I threw my father out of the house one time for similar behavior. I had young pre-toddler and had a full tear quadricep tendon rupture repaired the day before and my wife had to work so my father came over "to help." He said he would bring dinner, which consisted of raw steaks and potatoes that I had to cook. Then he sat and watched television while I took care of the baby. When I went to put the baby to bed (on crutches), he waved his wine glass at me and said "since you're up," so I threw him out instead of murdering him. btw only when i re-read it did I understand it was your dad. I assumed it was your FiL... what kind of asshole does that to his adult child? I mean I'm sure he's good or was good otherwise, but yeah, in that instance, fuck that guy. Edited August 5Aug 5 by troph
August 6Aug 6 On 8/4/2025 at 6:10 PM, Brisketexan said: Maybe it's my old-world mexican-coonass upbringing.....but it's inconceivable to me to have people over and not have food for them IN ABUNDANCE. As in, even if unexpected, I can hit the fridge and pantry and make a meal that is going to leave everyone happy and satisfied, and almost certainly yield leftovers. People come over, and you feed them. If you KNOW you're going to need to feed people for dinner....FFS. It's not hard. My wife even gets on me when I prepare "way too much food," but I will proudly go to my grave knowing that nobody will EVER leave a planned dinner at my home thinking "man, why didn't he have enough food for everyone?" Not having enough food to feed my guests is nightmare fuel. Late to respond to this, but abso-fucking-lutely. I'm sending leftovers home or eating them in six different ways until they're gone, but there's going to be enough food for leftovers and plenty of unique meals throughout the duration of their stay. I'll be in the kitchen before their arrival and during their visit with breaks to enjoy drinks with the guests and generally to entertain. Same goes when my last remaining kid-at-home has friends over (minus the drinks with the guests; I'll just enjoy those with my wife or otherwise). You come over, you're being well fed.
August 7Aug 7 Ramblyn made this salad tonight, effing legit. Highly recommend. https://smittenkitchen.com/2025/08/grilled-chicken-salad-with-cilantro-lime-dressing/ I almost food snobbed the Fritos out, they are a must. She added cojita cheese also a must. filed this one in the once a month category. Definitely a keeper. Add a karbach free and easy NA IPA and it’s perfect Edited August 7Aug 7 by troph
August 7Aug 7 20 minutes ago, troph said: I’d devour that in the fall. Mary had a little lamb in the summer too! does it help if you drink sauv blanc with it?
August 8Aug 8 Popular Post Got a ton of eggplant and zucchini at the farmers market this weekend, so lamb moussaka it is.
August 8Aug 8 3 hours ago, elfenix said: Got a ton of eggplant and zucchini at the farmers market this weekend, so lamb moussaka it is. What you mean he eat no meat? OK. I’ll make a lamb.
August 9Aug 9 On 6/11/2025 at 6:45 PM, Celery Man said: Wife is on a bao thing and this shit slams She’s now experimenting. Bao pepperoni rolls are 👌 pb+j is great too
August 9Aug 9 Shoulder roast with indirect heat on the Weber. Mesquite briquettes and chunks. Oven seared prior to the grill. Roasted a couple of poblanos over the coals then added to the vegetable drip pan below the grate. Next time I'd go with four poblanos and perhaps forgo pre-searing. Came out pretty good.
August 10Aug 10 Popular Post I’ve posted this before but I’m doing it again because it slams and I’ve dialed it in. It may be my favorite thing to make now. Tacos al pastor on the Weber rotisserie. The horizontal trompo is a seven pound pork butt sliced into 1/4-1/2 inch steaks. What put it over the top. 1. Trimming more often even thought it’s a PITA, more crispy stuff made it incredible. 2. Got the salsa how I want it, a tomatillo/serrano/jalepeno mix but blending in an avocado made it the texture I wanted.
August 10Aug 10 956 the tough guy with a princess dog. That’s bad ass. Tacos look hella good too. Dibs on left overs at sith’s too. Edited August 10Aug 10 by troph
August 10Aug 10 Made fig jam for fig-prosciutto pizzas and fig-cream cheese bagels. Easy process and deliciously fresh
August 11Aug 11 Popular Post This is one of my favorite techniques recently- a great example of something that seems labor intensive but is actually super easy and has a very large margin of error. The braid adds texture while helping to retain moisture and prevent overcooking while allowing for a very good crust to form. I used flat irons for this, but flank and Sierra cuts work really well too. You just need a relatively thin steak that is the right shape. Step one: Get a couple of flatirons Gather your audience, and cut the steaks into three long strips: using toothpicks to secure the ends, braid the steak strips, and dry them for a couple hours in the refrigerator if you have time. Reward helpers dry rub 10-12 mins on each side, direct contact. I did cast iron on the gas grill here, you can also just bury it, unwrapped, in hot coals for 15 mins or so. Remove from heat, and then it is extremely important to let it rest for 10 mins so it doesn’t dry out when you cut it. THEN after the rest, Chop it up to your desired consistency serve- that’s watermelon mint salad with feta lemon juice and salt on the side . Edited August 11Aug 11 by Bozo_Casanova
August 11Aug 11 your dogs are acting like you framed that pic of a snack but they never got it, as though you never feed them, and instead you ridicule them and laugh at them in a maniacal sinister laugh while only you enjoy your ill gotten steak rewards. shame on you @Bozo_Casanova
August 14Aug 14 On 7/8/2025 at 11:37 PM, elfenix said: Salmorejo season Never had Salmorejo before. Made it a couple nights ago. Holy shit, what a great summer soup. Served with some Spanish ham and a chopped up hardboiled egg. Last night, had it for leftovers and added in some scorpion pepper chili powder and topped with some crumbled goat cheese... also slammed. I really liked the added heat to the dish. Oh, and I didn't bother peeling the tomatoes. Still silky smooth. Used THIS RECIPE as my starting point. No plum tomatoes at my grocery store, so went with a mixture of heirloom and Roma that they did have. Just looked for the freshest ripe ones I could find. Edited August 14Aug 14 by BlueGreySky
August 17Aug 17 Popular Post Fancy tostadas … fancy mezcal and coconut cocktails. I helped and made drinks but @Ramblyn gets all the credit… truffle street corn with dill foam, chili ahi tuna with micro greens, radish, avocado and short ribs, provolone and fried onion strips. Some refried beans thrown in on the corn and short ribs for good measure. Edited August 17Aug 17 by troph
August 17Aug 17 Whole Foods had the frozen lobster meat on sale, so tonight must be lobster rolls. It was fate.
August 22Aug 22 Grilled pork chop with sautéed squash & zucchini. Not DAF Edited August 22Aug 22 by Dutch
August 24Aug 24 Made the Salmorejo again because of how much we all liked it. Hit the spot after a long day at kids’ sports. Non-traditional: I put some fresh goat cheese in mine as well as scorpion chili pepper powder for a little kick. Served.
August 24Aug 24 1.75” - 2” think bone in chops are so dam good. If I had the planning, I’d replicate Perry’s cured and dried double cut chop. But I didn’t have 5 days to prep dinner.
August 26Aug 26 excellent work all around! ok guys i have two questions and think this is probably the best place to ask... one...what exactly does one do with beef tallow? 🤔 rendered about two cups from some large Costco chuck roast trimmings. first time i've done it, was kind of an impulse...so now im like 'ok cool, now what do i do with this??' open to suggestions! two...does a good garlic press actually exist? one that doesn't squeeze out the sides and make a bigger mess than just chopping? 😝 looking for recs. thank you for your attention to this matter!
August 26Aug 26 4 hours ago, mchookem said: excellent work all around! ok guys i have two questions and think this is probably the best place to ask... one...what exactly does one do with beef tallow? 🤔 rendered about two cups from some large Costco chuck roast trimmings. first time i've done it, was kind of an impulse...so now im like 'ok cool, now what do i do with this??' open to suggestions! two...does a good garlic press actually exist? one that doesn't squeeze out the sides and make a bigger mess than just chopping? 😝 looking for recs. thank you for your attention to this matter! So much with tallow! It has a high smoke point and adds great flavor. Before the 1960s or so basically everyone used tallow or lard so you can substitute it in for oil and it works really well in home style recipes. 1. Searing meat. 2. Panfrying 3. Roasting potatoes and veggies 4. Base for gravies or stew rouxs 5. Shortening for pastries (try it for biscuits) I love it for refrying beans or to grease a pan for a fried egg. I’m not a believer in garlic presses. I’d just get a wooden pestle to smash up garlic if that’s what you need or use the back of a knife and mince after. A garlic press just takes up space in the drawer. Edited August 26Aug 26 by 956 Worldwide
August 26Aug 26 The garlic press is an abomination. - Anthony Bordain seriously though, there’s never an application for garlic where I want it squeezed through a press. Good knife skills and it’s simply not needed. if you really want garlic mush, a microplane gets the same results and is so much more versatile. Edited August 26Aug 26 by Bert Orange
August 26Aug 26 10 minutes ago, Bert Orange said: The garlic press is an abomination. - Anthony Bordain "Garlic is divine. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don't deserve to eat garlic." - Anthony Bourdain Very few things I have read in the last decade have I taken to heart like I did this edict. Edited August 26Aug 26 by dcbc
August 26Aug 26 3 hours ago, 956 Worldwide said: 1. Searing meat. 2. Panfrying 3. Roasting potatoes and veggies 4. Base for gravies or stew rouxs 5. Shortening for pastries (try it for biscuits) I love it for refrying beans or to grease a pan for a fried egg. I melt it down and coat my steaks with it before searing them off. Beef tallow tortillas are supposedly delicious, but I haven't tried to make them yet. Best tip I've tried so far with regard to rendering tallow is to run the fat through a meat grinder first. It gets you a lot of surface area. When I tried it, I basically doubled my tallow yield.
August 26Aug 26 7 minutes ago, dcbc said: I melt it down and coat my steaks with it before searing them off. Beef tallow tortillas are supposedly delicious, but I haven't tried to make them yet. Best tip I've tried so far with regard to rendering tallow is to run the fat through a meat grinder first. It gets you a lot of surface area. When I tried it, I basically doubled my tallow yield. I love lard tortillas, never tried tallow. To truly level up, get pan dulce made with lard.
August 26Aug 26 10 minutes ago, 956 Worldwide said: I love lard tortillas, never tried tallow. To truly level up, get pan dulce made with lard. I'm wondering how it would go in some plain, country, white bread subbed for butter? This would be as a BBQ accompaniment. Edited August 26Aug 26 by dcbc
August 26Aug 26 The farmer and butcher we get our beef from gives fat away for free. You just have to request it when you place an order. We get a quarter-cow about every year and have two freezers in our basement. One for the meat and one for the fat. Tallow is so amazing at how many things it replaces. I cook with it constantly both as a way to fry up stuff, but also my wife uses it often when she bakes. We give some to our neighbor and she makes hand cream with it adding in different ingredients for aroma. I still can't believe our butcher gives fat away for free. The tallow you can make from it is liquid gold in the kitchen.
August 26Aug 26 thanks! now im looking forward to searing/roasting something lol and about what i thought on the garlic press 🤔 i've just never found one that doesn't create a big mess 😝 as someone who eschews 'jar-lic' i thought it would be handy when needed for just a quick add, but obviously not even worth the mess 😆 i already use both my microplane and mortar/pestle, i'll just stick with those 👍
August 26Aug 26 4 hours ago, dcbc said: "Garlic is divine. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don't deserve to eat garlic." - Anthony Bourdain Very few things I have read in the last decade have I taken to heart like I did this edict. This. When I was a young cook, I tried jar-lic once. Once. I used it, tasted it, said "WTF is this shit?", tossed it, and never did it again. I do occasionally use a garlic press, but honestly, 99% of the time, just use basic knife work.
August 26Aug 26 5 minutes ago, Brisketexan said: This. When I was a young cook, I tried jar-lic once. Once. I used it, tasted it, said "WTF is this shit?", tossed it, and never did it again. I do occasionally use a garlic press, but honestly, 99% of the time, just use basic knife work. Bonus: My hands smell like garlic the next day. Edit: Also, for anyone who hasn't tried to peel garlic, just lay a clove on the cutting board, cut the ends off, lay knife flat over the clove, and hit the flat part of the knife with your palm. Remove peel. Chop/dice garlic. Edited August 26Aug 26 by dcbc
August 26Aug 26 1 minute ago, dcbc said: Bonus: My hands smell like garlic the next day few days. Only loser commies wash the garlic smell off their hands.
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