Never would have guessed at the sausage. Bold parts I got.

Tonight spaghetti, with meat sauce and salad with Italian dressing. Quick and easy cause I have to do online study tonight. Got thundered and lightening'd out today.

That. Looks. Amazing



Nice beer choice too man :thumb:

Very nice!

I'm not sure about showing off the Farberware (or the Michelob Ultra - gotta save those calories with the ribeyes and bacon), but that looks delicious. :p

Thank you. And everybody's gotta do something healthy(er)...

That corn and asparagus look delicious!

Yep. And he even got a picture of the steaks.







Unlike someone else. Ahem. :harumph:

Quit pickin' on me. :deevee:

LOL, I choose the Farberware over the other knives in the drawer and in the block (no, I don't have any $500 knives, but I have more expensive ones than this), but none of them cut as well at this one - no matter how badly I want it to not be true.

As for the beer, yeah, it's a compromise with my way-dumb doctor who thinks he knows everything. Like all doctors, he's an ass! 999 times out of 1000, it's a Merlot - I just don't have any that I wanted. That's sad too.

And both steaks were awesome. The thinner one (yeah, the butcher eye-balled the cut because the saw was fouled with pork at the moment!!) was slightly less pink than I like, but my son's girlfriend actually likes medium. Such blasphemy will keep her out of the family and me from being a grandpa all the longer, but alas I was able to make her happy...

That's the beer I drink. Eat your heart out FMB! I'll save every carb and calorie where it's possible.

ROFL Rep

It looks good, really.

I'll admit I'm a total beer snob. I'd rather drink less beer and have stuff I really like that costs too much than drink cheaper stuff more often. I also require my beer in a glass. I call my wife a barbarian when she drinks it from a bottle.

But I don't begrudge anyone what they want to drink, though. I was just harassing because of the nice plating with the cheap knife and low-carb beer.

And really, one of my best knives is a Victorinox, so I don't even really begrudge him for the knife. I'd have probably flipped it over so you couldn't see the brand, though. :)

I tried to post JK in the next post but the board wouldn't let me.

I generally don't like many of the snob beers anyway. I like mine weak. So it doesn't matter to me. Now Vodka...has to be Grey Goose. I like the French just fine. Afterall they gave us restaurants and fine dining.

I have a question for how you styled the shot. Why did you choose to go symmetrical over asymmetrical? Especially with food.

Because I'm a man, I'm not training in the artsie-fartsie portion of the culinary arts, and I'm just weird that way. I don't even step on cracks on sidewalks! I don't know, I just had to get the pic while the non-helping-hungry-people waited impatiently to dig into what they had no hand in creating! Am I whining??? :)


It's a hard thing to deal with, but at least I got to eat some great steak...

I was just joking. :D

Me too.. But the meat was awesome!!! :) :) :) :)

Your meat always look awesome. So I bet it was.

Tequila to go with the limes?

Rep... :thumb::thumb::thumb::thumb:

Hey, now. This thread is family oriented. :)

OK, that's on my list now!!! Nice work!!! :thumb::thumb::thumb::thumb:

Would... Oh, maybe that's "wood"!

I literally had just made a sandwich with Doritos on it for lunch when you made his post.
Posted via Mobile Device

Just google garlicky spaghetti squash, click on images to you get that one and you will find the recipe.

Just a fyi, I added butter, salt, garlic granules and parm to the interior shredded squash for more flavor.

I'm tempted to go the carbonara route. Either way, once the son is dropped off at college, I have a few dishes I'd like to perfect.

I've never done that with spaghetti squash. Be interesting.

No, I'll have 2 chickens....
 

****
Yeah
Posted via Mobile Device

What do you say you guys average for meal prep and cook time for dinner most nights?

15 min prep

30-45 cooking time

Gee, I never thought of that. I just liked the way it looked. I'm thinking of serving a soup before Thanksgiving this year in a white pumpkin shell. Perhaps a pumpkin bisque? Or trying to find a bowl size clam shell for a lobster bisque 'cause they had lobster at the first Thanksgiving. It was New England afterall. I can't make up my mind. I just want a cool looking tablescape this year.

Depends. Most of the time about an hour total. But some other meals are work like a whole afternoon. Plus due to my food allergies I can't just use any quick stuff. Usually something is in it that I can't have.

That squash recipe was easy. Slice in half. Place in pan with water underneath. Some brush with olive oil and goof off on CP while it roasts. LolQ
Then it's just a matter of scooping out the insides, tossing away seeds. The sautee of the tomatoes is quick as is the chicken. As for how much activity I had to be in, it was probably twenty minutes max if that. Just time roasting which is pretty much do-less.

I used to try to cook most nights when child was growing up as it was the only time for everyone to be together. Not so much now. It's if I am interested in a recipe. Tonight was an easy fast meal.

I really REALLY look for time saving recipes. Things I can cook in several conveyances and bring together at the end. My big three are the stove top, rice cooker and the Flavorwave.

An optimum meal has rice or pasta cooking in the rice cooker, while protein cooks in the convection of the Flavorwave, while sauces and veggies simmer on the stove.

An example would be chicken curry, where I slather the chicken breast in spiced yogurt and cook it in convection, rice cooks in my Breville, and curry with onion and potato simmers in the stove.

Or I'll cook a steak in cast iron, while I heat up water/milk/butter for instant potatoes in the microwave and brown asparagus under cheddar in the Flavorwave.

Also, my microwave is a convection oven, just not as fast as the Flavorwave, giving me a little extra flexibility.

Is that the same thing as a Turbo Oven?

Like this: http://products.mercola.com/turbo-oven/

That's an idea come to think of it.

Pretty much the same idea.

Heating element, circulating fan and a moderate sized bowl --> small form factor convection oven.

I was googling them last night. Some are called halogen. Cooks by a halogen light. Some are huge.

Man I want one of them now. They seem awesome. Just want to know what the differences between the different names. May be none.

I was gonna get a new slow cooker but this caught my interest.

Tonight is either chicken piccata or chicken cordon bleu

I just served the main meal early. Shrimp and grits but I forgot the scallions on top. Dayum!

Had to offer to pay my kid extra money for her data plan, to get a pick. Just so FMB wouldn't pick on me. LMAO

It will come.

I like both!

ROFL

Let's hope she squeezes in that ribeye for that deal.

I asked for this pic like 15 minutes ago. She says she's not sending it right now. Rush service is extra. I certainly raised a free-market capitalist.

My biggest problem with all the food shows (Food Network/Cooking Channel) is the take a bite and immediately start telling me about it while struggling to chew, swallow and talk. I get that the tv component doesn't want awkward silence while someone finishes chewing, but the talking while chewing thing seems to have gotten worse over the years on these shows. I usually end up turning it. The Kitchen is the worst about it.

I had to nudge her. She also said she deleted the ribeye. IIRC, she sent that to a friend or so I thought.

Anyway, here's the shrimp and grits. BTW I know I've shown a lot of shrimp lately. I actually don't cook shrimp much at all. It's just after having shrimp and grits at this little Georgia Plantation town in June, called Thomasville, I had to make it. Then I worked in New Orleans at the end of July and had gumbo. So I had to make that too. It's a passing phase. Shrimp is too expensive to make often.

This was Bobby Flay's recipe.

http://www.foodnetwork.com/recipes/b...ts-recipe.html

I used a white cheddar imported from England so my grits aren't as yellow. I also forgot the scallions to top it off. Sauteed summer squash, red peppers, carrots and purple onion. Mixed garden salad with homemade Orange-Dijon vinaigrette dressing.



Outdoors on the lanai this time.

ROFL

Top Chef was pretty good about chewing.

I seen something yesterday I haven't seen before. The Fox4kc local affiliate had a guy on from one of the prime time food shows he is a judge. Bald headed guy cant recall his name but seen him before. He was promoting his book on grilling and BBQ had Brit accent. Well the newsreader was outside with him grilling a steak. When it was done chef sawed off a piece gave it to anchor to try. One look told ya it was not good. Then he said it this is stringy and grisly and tough. Then chef said he got the bad end so he cut from the other end and stated this is the good side tender part. He bites into it and chews and chews then admits it was bad cut. I laughed my ass off.

It's worse on "live" shows like the Kitchen. Other shows there is really no excuse, just edit that shit out as no one wants to see it!

Well instead that oven you have a hankering for I may suggest a digital camera or a phone with camera :lol:

I've been looking for a digital camera but a good professional one with a glass lens. I'm willing to pay about $500 bucks for that but I've been redoing part of my house right now. It has to be Nikon too. The ex had a cheap one before that broke. It was really easy to get the pics off onto the computer.

Guy Fieri sucks. Here's his usual take on something spicy, like a jalapeño burger.

"mmmm the ground sirloin is cooked to perfection, the juices are flowing throughout my mouth creating a wonderful taste. I'm getting the sweetness from the carmalized onions and here comes the heat from the jalapeños. It just kinda sneaks up on you at the last minute. Incredible man you rocked it

I actually prefer the shows on Cooking Channel.

Unique Eats is probably my favorite.

Sounds like Simon Majumdar.

http://img.tapatalk.com/d/14/08/17/mume8u6y.jpg

What's really good is that the convection heats things in microwave time, but crisp, or in the case of meats with the juices sealed in.

Great for taking pork chops and chicken breasts from freezer to perfectly browned

Really good for things you would deep fry, fries, mozzarella sticks, potato skins. It also comes in handy to freshen up stale tortilla chips.

<iframe width="420" height="315" src="//www.youtube.com/embed/sGbQbWLOWKQ" frameborder="0" allowfullscreen></iframe>

Dude loves him some Strouds

<iframe src="//player.vimeo.com/video/30881386" width="500" height="375" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe> <p><a href="http://vimeo.com/30881386">The Best Thing I Ever Ate: Episode 312 - "Last Supper"</a> from <a href="http://vimeo.com/simonmajumdar">Simon Majumdar</a> on <a href="https://vimeo.com">Vimeo</a>.</p>

Get one of those mirrorless ive seen some incredible pics that are blowing away DSLR's.

Fuji, Sony and Nikon all have out.

That is the guy.

More than the camera is the lens. Photography is bending light, so if you put crappy glass (or god forbid, plastic) in front of the best camera in the world, you're not going to get great results.

And more than the lens is the person taking the picture.

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

Since BEP won't post her ribeye, I'll post mine. With steamed carrots and shiitake mushrooms. Very tasty. I needed some thyme for the carrots or parsley for the mushroom to add a little green, but I don't have any.

http://img.tapatalk.com/d/14/08/17/7urubegu.jpg

And a closeup with my new macro extension, because I feel like it.

Grillin tonight rain or shine!

Jalapeno and cheddar stuffed burgers yummmmm

Hey! It's not my fault!!! :#

She didn't shoot the steak whole, just sliced on her plate with button mushrooms.

I'll make a deal with ya'. I'll re-do the ribeye when I get control of picture taking again. Practice makes perfect anyway.

Looks good! Especially those shiitakes. I've been looking for those for my Japanese flat irons or ribeye, with soba noodle recipe. Can't find, yet. Were those fresh or dried and plumped up?

Like the way you did the carrots too. Very artsy!:D

That's right! The lens is very important. Having an eye too. I've got that part though since I get to boss photographers around as part of my job. :D
I'm their eyes. They just click the shutter.



waits for reaction

I know just harassing you. I'm done now. :)

Fresh. I was surprised when I saw them in my little Winn Dixie and decided then and there I was having steak tonight since the wife is working late. I intended to rub the steak with a smashed clove of garlic, but forgot to do it until after I'd already plated.

Oh I know. Just playin' along with it. She's lucky I didn't beat it out of her. ROFL



You saw shiitakes in a Winn Dixie? Wow! That's a first. They just bought the Sweet Bay near my house. 'Cept their selection sukks usually!

Yes, and my town is TINY, so I was doubly surprised. At the Publix in town, not really surprised. The tiny Winn Dixie, very much.

I've never seen them in Publix and I am in one every week. I've seen them dried only or part of a mix of shrooms. In fact, Friday I was in an Asian market looking for mirin and wasabi paste. They had a produce section even but only dried shiitakes.

I'll bet Fresh Market may have them from time to time. I just don't go there enough.

You know the best picture is the one that didn't get taken because you were fiddling with lenses or to lazy to get out of the case. Most amateur hobbyist photographers use 1 to 2 lenses exclusively.

But check out the mirror less dslr's its the future and they are interchangeable lenses. Besides eally how many lenses do you need to take photo's of food. Are you going to setup in your camo hut with your zoom lens waiting for the shot of the neighbors BBQ? :D

Most people stick with one or two lenses because either they don't have the desire to get more lenses (or money), or they don't understand what they can do with them.

I have a 28-70 f/2.8L, a 50mm f/1.4 prime, a 70-300 f/4-5.6, and the kit 35-80mm f/4-5.6. The 28-70 most often on the camera, I use the 50mm semi-regularly but especially with now with extension tubes for macro work, the 70-300 for wildlife and sports, and I still want/need a 16-28 or 17-40 wide angle for landscape. On the wish list are a 90mm macro lens and an 85mm prime.

It can be very easy to get into and use the crap out of multiple lenses if you shoot a variety of subjects and know how to use the lenses.

I also keep my iPhone on me, and I'm not afraid to pull it out if the moment arises.

Ok I will drop it its a what are you having for dinner thread. Sorry for the detour. Wonder if there is a photography thread in Media where picture you like or pictures you have taken could be posted? Be nice to see some of you all's work.

ROFL

Sounds good to me.

Not gonna just take pics of food though. I took photography in art school. I like to be semi-pro at least. I've climbed rooftops and waited for the right light to get the shot I want when traveling.

Whoever gave me the tip to use Oyster Sauce for Chinese dishes, thank you.

Don't know if it was me or not, but I've advocated it before. Make a huge difference, IMO.

I think it was you but it's hard to categorize all the tips I get in these cooking threads.

I've got my chuckeyes salting for 24 hours in the fridge for tomorrow!