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My wife doesn't like that either, but she has yet to insist on separate dishes. Her neurosis is balanced by the practical considerations of how many dishes are going to have to be cleaned after dinner.  

My DiL got some sectioned school cafeteria trays for the kids as a couple have the food touching thing.
21 hours ago, Anastasis said:

Her neurosis is balanced

Nice humblebrag.

On 10/4/2022 at 4:24 PM, Underdog said:

Love bolognese, wife brought me some home for me to take for lunch today.  Had never heard of it till moving here to NY. 

What?

There are different ways to make bolognese.  The one pictured is more southern Italian.  It becomes more of a meat sauce and lesS of a tomato sauce the further north you go.  All are delicious. 

40 minutes ago, VABuckeye said:

What?

There are different ways to make bolognese.  The one pictured is more southern Italian.  It becomes more of a meat sauce and lesS of a tomato sauce the further north you go.  All are delicious. 

Yep, and heavy cream takes it to 11.

Most folks wouldn’t recognize a bolognese sauce in Bologna. It’s got just a touch of tomato paste, is mostly braised meat, like beef or veal, pancetta, and often chicken livers, a sautéed sofrito of onion, carrot, and celery, lightly spiced, and broken down with milk and wine. It is always served tossed in flat pasta like tagliatelle.

Spaghetti “bolognese” is an Italian-American dish spread around the world, a product of the abandazza found in the US by southern Italian immigrants, who certainly didn’t have much meat in their former diet. It’s basically tomato meat sauce, slow cooked, heavily spiced. I make a pot about once a month.

15 hours ago, VABuckeye said:

 There are different ways to make bolognese. ... It becomes more of a meat sauce and lesS of a tomato sauce the further north you go.

down near the porta castiglioni it's heavy on tomato but you get up toward porta galiera and there's no tomato at all.  it's amazing.  be sure to stop off at the piazza maggiore for the bolognese carbonara, it's a can't miss!

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16" half-n-half salami / pepperoni, onions, green pepper, mushrooms and jalapenos. Dough made in bread machine.

 

 

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Meat Loaf Stuffed with Carrots, Spinach, Provolone, and Prosciutto

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  • Popular Post

My grandson’s 2 year old b-day party was this weekend so I smoked a brisket and made homemade apple pie to go with the birthday cake.

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My platter of some leftovers to eat tomorrow.

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I miss the days of $1.94 lb but the $4 lb chunk of meat was pretty good.  
 

Mikey likes it.  
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Edited by Judge Roybeanbag

43 minutes ago, Judge Roybeanbag said:

I miss the days of $1.94 lb but the $4 lb chunk of meat was pretty good.  
 

Mikey likes it.  
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Bunch of folks around here could make use of that bib trough.  

2 minutes ago, tigol said:

Bunch of folks around here could make use of that bib trough.  

I’ve cleaned that thing out so many times… he has a fork now. 

Good times…

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Should probably post this in the guitar pron thread, but partly why he’s laughing is I was humming the Pink Panther theme, which is one of his favorites.  I haven’t gotten it on the guitar yet, it’s kinda difficult.

Edited by Judge Roybeanbag

1 hour ago, Judge Roybeanbag said:

I miss the days of $1.94 lb but the $4 lb chunk of meat was pretty good.  
 

Mikey likes it.  
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24 minutes ago, Judge Roybeanbag said:

Good times…

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Meat coma. Seen it many times.

21 minutes ago, Post Oak said:

 

Meat coma. Seen it many times.

He had a sugar high/present high so bad, but he went to bed at 7:30 like a good boy.  It helped that me and his dad were all chill from the OU beat down.

10 hours ago, Judge Roybeanbag said:

He had a sugar high/present high so bad, but he went to bed at 7:30 like a good boy.  It helped that me and his dad were all chill from the OU beat down.

You're killin it gramps.  

  • Popular Post

Tried out one of HEBs choice tomahawks this evening. Not too bad! Neighbors came over and brought mashed potatoes….but I also made them (wife and was supposed to coordinate that but that post is for another thread). So we did tomahawk w/ 2 styles of mashed taters and a mushroom cream sauce.

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Sent from my iPhone using Tapatalk

  • Popular Post

My daughter wanted grilled cheese and tomato soup. I obliged.  20221013_200954.thumb.jpg.3bd04951ac23a8001a97a4460e62be65.jpg

  • Popular Post

I make this every Oktober so here’s my annual Jägerschnitzel with German taters and green beans.

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On 10/10/2022 at 10:05 PM, Judge Roybeanbag said:

Good times…

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Should probably post this in the guitar pron thread, but partly why he’s laughing is I was humming the Pink Panther theme, which is one of his favorites.  I haven’t gotten it on the guitar yet, it’s kinda difficult.

He has good taste. 

1 hour ago, PantsTent said:

I make this every Oktober so here’s my annual Jägerschnitzel with German taters and green beans.

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I definitely need to made Jägerschnitzel  again soon.  It's a favorite around here om in the cooler months.

  • Popular Post

*long post*

Wife and I had our anniversary this past weekend so I took it as an opportunity to bust out the bone marrow compound butter again (aka Butter of the Gods). Sure, there are other/shorter ways to make a bone marrow butter, but this is so much better.

Started out salt curing some egg yolks (about 5 days).
a52651f79393e1fe07674d2d4b4a249d.jpg
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Got some canoe-cut marrow bones, removed the blood in salted water (3 days) then roasted under broiler. Remove the marrow and start assembling the butter in food processor.

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Grate in your cured egg yolk (I did 2 since they were smaller), and blend with bone marrow, stick of butter, anchovies, garlic, and shallots. Roll in cling wrap and put in fridge.

Now all that’s left to do is throw it on a steak!
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This stuff is incredible. Put it on just about anything. Worth the time and effort to make it.

Link to original video/recipe:




Sent from my iPhone using Tapatalk
*long post*

Wife and I had our anniversary this past weekend so I took it as an opportunity to bust out the bone marrow compound butter again (aka Butter of the Gods). Sure, there are other/shorter ways to make a bone marrow butter, but this is so much better.

Started out salt curing some egg yolks (about 5 days).
a52651f79393e1fe07674d2d4b4a249d.jpg
99f2bdf6a3ab0c8d5a6a196b812eaf2f.jpg

Got some canoe-cut marrow bones, removed the blood in salted water (3 days) then roasted under broiler. Remove the marrow and start assembling the butter in food processor.

85aa30e62d023d4c26a0a3aac82495b1.jpg
01054602abe80761b2f26299bff630ae.jpg

Grate in your cured egg yolk (I did 2 since they were smaller), and blend with bone marrow, stick of butter, anchovies, garlic, and shallots. Roll in cling wrap and put in fridge.

Now all that’s left to do is throw it on a steak!
32263d76a5f5609dc15a99119d64285b.jpg
4d38af9ea6143c80780c502beea94974.jpg
4ce132f0b9bd8812178ee5e44a81e328.jpg
607e2a208611d878df05a47b1ed173f5.jpg


This stuff is incredible. Put it on just about anything. Worth the time and effort to make it.

Link to original video/recipe:



Sent from my iPhone using Tapatalk

Holy shit, son… this is next level!
22 hours ago, BearCountry11 said:

*long post*

Wife and I had our anniversary this past weekend so I took it as an opportunity to bust out the bone marrow compound butter again (aka Butter of the Gods). Sure, there are other/shorter ways to make a bone marrow butter, but this is so much better.

Started out salt curing some egg yolks (about 5 days).
a52651f79393e1fe07674d2d4b4a249d.jpg
99f2bdf6a3ab0c8d5a6a196b812eaf2f.jpg

Got some canoe-cut marrow bones, removed the blood in salted water (3 days) then roasted under broiler. Remove the marrow and start assembling the butter in food processor.

85aa30e62d023d4c26a0a3aac82495b1.jpg
01054602abe80761b2f26299bff630ae.jpg

Grate in your cured egg yolk (I did 2 since they were smaller), and blend with bone marrow, stick of butter, anchovies, garlic, and shallots. Roll in cling wrap and put in fridge.

Now all that’s left to do is throw it on a steak!
32263d76a5f5609dc15a99119d64285b.jpg
4d38af9ea6143c80780c502beea94974.jpg
4ce132f0b9bd8812178ee5e44a81e328.jpg
607e2a208611d878df05a47b1ed173f5.jpg


This stuff is incredible. Put it on just about anything. Worth the time and effort to make it.

Link to original video/recipe:

 

 


Sent from my iPhone using Tapatalk

 

 

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...and then, by the time i was done, I didn't really feel like eating it.

 

 

holy shit I want to try that just for the journey

On 10/17/2022 at 8:13 AM, BearCountry11 said:

*long post*

Wife and I had our anniversary this past weekend so I took it as an opportunity to bust out the bone marrow compound butter again (aka Butter of the Gods). Sure, there are other/shorter ways to make a bone marrow butter, but this is so much better.

Started out salt curing some egg yolks (about 5 days).
a52651f79393e1fe07674d2d4b4a249d.jpg
99f2bdf6a3ab0c8d5a6a196b812eaf2f.jpg

Got some canoe-cut marrow bones, removed the blood in salted water (3 days) then roasted under broiler. Remove the marrow and start assembling the butter in food processor.

85aa30e62d023d4c26a0a3aac82495b1.jpg
01054602abe80761b2f26299bff630ae.jpg

Grate in your cured egg yolk (I did 2 since they were smaller), and blend with bone marrow, stick of butter, anchovies, garlic, and shallots. Roll in cling wrap and put in fridge.

Now all that’s left to do is throw it on a steak!
32263d76a5f5609dc15a99119d64285b.jpg
4d38af9ea6143c80780c502beea94974.jpg
4ce132f0b9bd8812178ee5e44a81e328.jpg
607e2a208611d878df05a47b1ed173f5.jpg


This stuff is incredible. Put it on just about anything. Worth the time and effort to make it.

Link to original video/recipe:

 

 


Sent from my iPhone using Tapatalk

 

 

2f23c108-f0b2-41f3-8098-70bb1970d6e3_tex

 

Just kidding.  That looks incredible.

I need to ask, does five day salt cured egg yellers make that much difference? Butter, roasted marrow, does it add that much?

Bravo to making something like that for your bride. I bet she rewarded you in a special way.

1 hour ago, Texzilla58 said:

I need to ask, does five day salt cured egg yellers make that much difference? Butter, roasted marrow, does it add that much?

Bravo to making something like that for your bride. I bet she rewarded you in a special way.

I think it does.  I’ve done it the same way but without the yolks and it’s still solid, but the yolks add a whole different depth of flavor and richness.  The more the merrier on how much you add but I like to grate them on pasta, steaks, etc so I saved a few extra.  

Winter storm about to blow through Hou, had to make some chili. Took the jalapeños and Serranos, blended them and added back into the chili for heat. Came out pretty damn good.  The cornbread wasn’t fluffy enough, but tasty 

 

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Dad night again. Halal cart tempeh

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she’s eating the bread and the sauce

Smoked pork loin, cranberry sauce, mashed sweet taters. Pregaming for thanksgiving.

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Friends mom has cancer, made her this and she loved it. Even keeping the spice / seasoning ‘low’, the taste was great …

 

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made lasagna - sauce from scratch...really like pesto in lasagna...nice zing, and new to me.  Used ricotta cheese for the first time. Not worth the trouble imo,  I used quite a bit.  stretched out sauce with a little too much beef broth...made from the powder.   Have one small pan in freezer and over half the big pan still left.  

Got enough lasagna for lunches at work for 8 to 10 days.  

Impressed health conscious roommate with Brussel sprouts with nothing except salt and pepper.  She also liked the idea of scratch made sauce, but I cautioned her about the broth made from the powder.  MSG most likely in that she said, but took some saucy lasagna. 

 

 

 

 

9 hours ago, tx 3 putt said:

Friends mom has cancer, made her this and she loved it. Even keeping the spice / seasoning ‘low’, the taste was great …

 

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Nice.  I was eyeing those soup kits at my HEB yesterday (it magically was open).  I may need to get me one of those.

8 hours ago, JGrayDBU said:

made lasagna - sauce from scratch...really like pesto in lasagna...nice zing, and new to me.  Used ricotta cheese for the first time. Not worth the trouble imo,  I used quite a bit.  stretched out sauce with a little too much beef broth...made from the powder.   Have one small pan in freezer and over half the big pan still left.  

Got enough lasagna for lunches at work for 8 to 10 days.  

Impressed health conscious roommate with Brussel sprouts with nothing except salt and pepper.  She also liked the idea of scratch made sauce, but I cautioned her about the broth made from the powder.  MSG most likely in that she said, but took some saucy lasagna.

Looks delicious!

2 hours ago, South Austin said:

Nice.  I was eyeing those soup kits at my HEB yesterday (it magically was open).  I may need to get me one of those.

Looks delicious!


I added two cans of diced tomatoes, 2 ears of corn, an onion, more cabbage. Season all to taste, it comes with a seasoning pack too 

13 hours ago, tx 3 putt said:

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damn that sounds good right now. 

Cross posting from steel shank thread because I'm high and decided this shit is fire. Decided to do meatball subs, just used a random sauce and meatball recipe from Google. Turned out alright., first time making a sauce with these tomatoes also. 

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6 hours ago, South Austin said:

Hamburgers, huh?

And a possible Benihana style onion volcano.

On 10/26/2022 at 5:54 PM, South Austin said:

Hamburgers, huh?

awkward big gulps GIF

On 10/26/2022 at 5:54 PM, South Austin said:

Hamburgers, huh?

 

they came out pretty good. highly recommend 

2 hours ago, tx 3 putt said:

they came out pretty good. highly recommend 

You highly recommend making hamburgers on a grill? Well shit, I’m gonna have to try that. Do you have a recipe you can share?

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