Looks better than your camera

It's an iPhone in shitty light, what do you expect?

I'm saying the IPhone works better than your camera

No, I usually use my iPhone. I don't generally bust out the big one for food anymore. Portraits and landscapes mostly. The best food pics I've taken were on the big camera under controlled light.

Frozen pizza for me.


I took a Frozen Home run Pizza
Spooned on a half can of Nalley original chili over it.
Added some red onion, tore up some Oscar Mayer hot and spicey ham that I hate on sandwiches and put them on. shaved some extra cheddar cheeze I had that was going to go bad and threw that on.

I crammed this pizza into my too small toaster oven. It's not the shape of the pizza that counts. Watched the start of the Thursday night game while it was baking.

When it came out. WOW. I'm easily amused.

It looked awfully good to me.

All your pics are upside down...ROFL

page 2

This pizza looked good to me.

I had to eat it with a fork and enjoyed every bite.

I have no idea why that happens. Oh well

Props for ingenuity.

Small things make me excited. I'm very stoked. One of my Thermapens has been on the fritz for a while due to a busted battery cap on the back. The little clippy thingy that holds the cap and battery in place broke some time ago. It works, but you have to hold pressure on the cap.

In a stroke of clarity this morning, I took the silicone sleeve off my primary Thermapen and put it on the secondary, and IT WORKS!

So I just ordered another, and soon I'll be back to two fully functional Thermapens!

PBJ

And there was much rejoicing...

The 10-year-old said he wants to learn to cook... OK, lunch was tuna salad with red wine sauce seasoning, artichokes, greek olives, tomato, arugala, and a hardboiled egg, served with grilled potato slices (not shown)....

Dinner will be teriyaki wings with marinade made from scratch... Woot....

Awesome! :thumb:

I did the milk-braised pork shoulder today. No pics, but **** me it turned out good. I took the braising liquid, which was about 2 c. chicken stock and 1 qt. milk, onion, carrot, and celery, and blended it with some flour, served with mashed potatoes. The whole dish is a little anemic looking, but it was extremely tasty.

Dinner. And the kid can cook. Hope he keeps the desire... http://tapatalk.imageshack.com/v2/14...a38fabd7ff.jpghttp://tapatalk.imageshack.com/v2/14...a594a1a8b1.jpg

I lied. I said I gave up on beef. My local butcher had strip steaks for $4.99/lb. He has local resources and slaughters animals in his facility.

Baked potatoes with a veggie and some bread will round it out.

I couldn't be more proud of the young man. Even the veggies (cooked in a pan over the grill's side burner) we're perfect. I ONLY helped with some of the heavy lifting...

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http://tapatalk.imageshack.com/v2/14...0f47216b09.jpg

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That's beautiful.

I made some sweet italian sausage that I first pan fried on all four sides, yes four, and then tossed in the home made italian gravy for an hour to fully cook. Once done I made some sausage sandwiches and they were great.

I did some pan roasted chicken with a garlic and lemon sauce.

Surf and Turf.

Just tossed a bunch of leftovers so they wouldn't go bad into a strata: eggs, goat cheese, spinach, onions, sausage and tomatoes. Some toast with butter and that's it.

The son and I made Tender Pan-Fried Chicken Breasts, rice, and green beans. His pick... He's coming along well...

http://allrecipes.com/recipe/tender-...icken-breasts/

If anyone wants a really tasty, really quick, and really easy sauce that goes really well with seafood and chicken...

4 Tbsp. olive oil
2 cloves garlic, minced
1/2-1 tsp. crushed red pepper
2 Tbsp. white wine
Juice of 1 lemon
Zest from 1 lemon
2 Tbsp. butter, cubed
1 Tbsp. chopped fresh parsley

Heat the oil over medium heat and saute the garlic and crushed red pepper for 30 seconds or so. Don't let it brown. Add the wine - it'll boil really fast, so you only need it boiling for a bit. Add the lemon juice and boil for a minute. Add the zest. Take off the heat and whisk in the butter a tablespoon at a time. Adjust seasoning, add parsley, and spoon over your protein.

I roasted a half a turkey breast on the fire pit yesterday... Very tasty

http://thumbnails110.imagebam.com/36...a364819892.jpg

Nice... Not in this weather (at least not unless I was tailgating [and I'm not!!!!]), it brings back great memories... And people REALLY need to try it, wood-fired food is awesome...

Remember this????? It was awesome...

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That setup is as sexy as socks on a rooster :)

Well, note that I had the non-wheeled legs over the edge of the driveway....

I had put those legs on upside down! That's fixed now, and like having a woman come home with new and improved breasts, it's all the better...

What do you all like to do with fish? I'm specifically looking for sauces, relishes, etc.

I've got salmon, cod, and mahi. And I'll be doing them mostly sous vide with a quick sear afterward, as I've found that prep gives fish an amazing texture. But I've never been a regular fish eater (trying to remedy that), so I don't have a lot of experience with the fish accoutrements.

First, start off with some goldfishes and take it from there

I saw in the Lounge you responded, and I thought "If this is anything short of goldfish crackers, I'm gonna disappointed."

Disappointed, I am not.

Hahah


I'm typically not a fish eater. If I do fish I usually blend ranch and chipotles in adobo sauce together for a great fish taco sauce. Add your shredded cabbage cheese and tomatoes if desired.

The sauce is amazing

Sounds like a tasty fish taco. I love those things.

OK dinner people...

BEANS

I got one of those 15-bean soup mix packs , I was thinking about not pre-soaking them... (I want them tonight)

Will I die from farting too much?

Whats the dealio with pre-soaking or not....I have never NOT pre-soaked b4.

I am skurrd. Hold me.

I have a really nice smoked ham shank.....and this pack of beans....and I am about to kill myself and my family via fart gas?

http://www.hurstbeans.com/system/ima...%20cropped.jpg

Hope you like your soup crunchy.

Unless you plan on using a pressure cooker, I don't see you enjoying bean soup from dry tonight. Just takes too long for the beans to soak up the liquid

Yup.

They're awesome. I use that sauce on hamburgers too, but instead of ranch I use mayo for a thicker consistency. Incredible.

damn

i was afeard of that

Oh well I guess i will have soup tomorrow

many thanks fellas

However, you did inspire me to pull down a couple jars of great northerns to mix with ham and onion in the crock pot, as well as some corn bread.

Greet the fartocalypse.

I've put chipotle in adobo sauce in mayo before. It works.

Burgers and Aldi season fries, beer is starting to catch up with me.

Thick strip steak cooked perfectly, salad and spinach plus a baked potato for the so.

tHAT'S WHEN THE POSSUM SHOWED UP AND WE BECAME FRIENDS

Excellent on salmon:

1 T of finely minced onion
1/3 C mayo
1/3 C sour cream
1 T dried dill (or more)
Lemon, Salt and Pepper to taste

Mix ingredients together and refrigerate for 30 minutes to let the flavors blend.

Yeah, that's pretty close to mine and it rocks!:thumb:

LMAO

On white fish I've used this quick crab cake sauce and its been pretty tasty (going from memory so hope I don't leave anything out):

Mayo
Lemon Juice
Tobasco
Worcestershire
S&P
Garlic and Onion powder

Mahi mahi in olive oil, salt and pepper, ands touch of sriracha with green beans amandine.

We've had Rueben's the last two nights, but they were too sloppy looking to photograph.

What's for dinner? Here's mine... (Part 2)
 

Sockeye salmon with crispy skin. Crispy fish skin is the bacon of the sea.

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Traditional Thanksgiving cinnamon rolls.

Flipped to show the gooey side:

Beef ribs marinating as we speak.

Turkey = overraated.

Sweet Jesus, that's awesome... I'm not as lucky as you, I'm doing a bird, but I think you're onto something good...

You're doing it wrong.

I've heard that before...

I enjoy smoked turkey immensely, but beef: it's what's for dinner.

Along with chicken and sausage.

MIXED PLATE FTW!

I like turkey, but beef ALWAYS trumps turkey.

Turkey is thanksgiving tradition. We do a whole prime rib for Christmas.

My 10-year-old master chef junior is getting it done. http://tapatalk.imageshack.com/v2/14...28264206f4.jpg

Looks dry

ROFLROFLROFLROFLROFLROFLROFL

That is a bag of pumpkin and sage fresh ravioli I made and froze this morning. Will serve with a browned butter, balsamic, and toasted pecan sauce.

http://tapatalk.imageshack.com/v2/14...1188d1cff9.jpg

Add Goldfish crackers. Am I right????

Tortilla soup tonight.

Perfect.

BRAVO!!! :thumb:

Fellow cooks, if you want one single tip to immediately improve your dishes, it's this: Make your own stocks.

Now is a GREAT time to make turkey stock. There are a couple ways - don't throw the carcass away. Use that. If you didn't do a turkey or don't have the carcass, nowadays you can easily find turkey necks and backs for CHEAP at a lot of grocery stores.

And I have just discovered using the slow cooker for making stock. It's SOO easy. I just put on another batch with a couple pounds of turkey backs (that I paid $1.25 for), an onion, carrot, celery, bay leaf, and some peppercorns. Let it simmer on low for 12-24 hours.

Pressure cooker stock > slow cook stock

I've always done pressure cooker before - this is the first time I've done slow cooker, but I was impressed with the flavor. I let it simmer for almost 24 hours. And I think the slow cooker is easier, but I guess that's personal preference. The pressure cooker is obviously faster. Though I can get more in my slow cooker (I have a big one years ago to product test).

I haven't actually made anything with this batch of turkey stock, but I do think I got more collagen extraction out of the pressure cooker - maybe even too much. This batch is like loos yogurt; my pressure cooker stock would be like loose jelly it was so thick.

And either way, does it really matter? Anything is better than the stuff they call "stock" at grocery stores.

The older son is home from college and wanted to perfect his (my!) ribeye technique. . Or he just wanted ribeye and was willing to play chef to get it! . Either way, he nailed it. Started with 2.5" bone-in ribeye, cut-out the bone for grilling for the pooch, dry-brined for 2 hours. From there it was cast iron pan on the grill's side burner, and the grill at 450 (hard to get it to 500). Rosemary seasoned oil, seared the edges, 5 min each side, 11 minutes in the grill. It fed 5 people..

http://tapatalk.imageshack.com/v2/14...367d2d27ed.jpg

http://tapatalk.imageshack.com/v2/14...31b2956173.jpghttp://tapatalk.imageshack.com/v2/14...7d8075368b.jpghttp://tapatalk.imageshack.com/v2/14...1198bed70b.jpghttp://tapatalk.imageshack.com/v2/14...1749eccfee.jpg

You guys cant even HANDLE my truth tonight... a world class Totinos crispy crust combination pizza with...

extra mozz
bacon
green olive
mushroom
onion
olive oil

You idiots dont even KNOW.

I'm saving-up.....

Wow, that looks awesome!

Would the whole damned thing!

YEAH YOU BETTER

Right behind you, I had Little Ceasars. :)

"dont listen to your wife, keep holding and waiting and holding foreeever..."

I did like 1/5th of it... OK, maybe 1/4th!

I made stock pot stock on Thursday night. I haven't used it yet. I will probably go into a batch of Turkey Velvet soup and some mushroom risotto.

LMAO That commercial cracks me up every time.