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Post by Deleted on Oct 15, 2016 12:55:21 GMT -5
My neighbors as a child were from the Philippines. I grew up eating quite a bit of cuisine, always have loved it. It's crazy but it's kind of hard to find a good Phillipino spot to eat at in long beach. Vietnamese spots are the rave right now though. Pho.
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Post by peAk on Oct 15, 2016 16:44:50 GMT -5
When I think of Filipino food, I think of duck embryos.
Pass
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Post by TitoOrtizIsAPunk on Oct 15, 2016 19:54:12 GMT -5
What peAk, you only eat mature duck?
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Post by peAk on Oct 15, 2016 20:16:42 GMT -5
What peAk, you only eat mature duck? No duck
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Post by TitoOrtizIsAPunk on Oct 15, 2016 20:19:26 GMT -5
What peAk, you only eat mature duck? No duck Let me guess... Only chicken and turkey?
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Post by peAk on Oct 15, 2016 21:05:04 GMT -5
Let me guess... Only chicken and turkey? I get your point. ...but still, no duck embryos. We all draw the line somewhere.
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Post by Deleted on Oct 16, 2016 11:49:29 GMT -5
Thick bacon and eggs from my hens feathered behinds for late breakfast today
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Post by floater on Oct 16, 2016 22:27:12 GMT -5
Road kill tonight.
Venison tenderloins dusted in fresh cracked black pepper, seared a minute on all four sides in cast iron. Served rare with a few drops of Braggs.
I know I probably should have just put it in a plastic bag and cooked it in some luke warm water for 12 hours (Angelo) but this method turned out okay.
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Post by Angelo on Oct 16, 2016 23:03:53 GMT -5
Road kill tonight. Venison tenderloins dusted in fresh cracked black pepper, seared a minute on all four sides in cast iron. Served rare with a few drops of Braggs. I know I probably should have just put it in a plastic bag and cooked it in some luke warm water for 12 hours (Angelo) but this method turned out okay. Hardy har har'. It a good tool, but can't quite do this to a steak in it. Need that cast iron or grill
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Post by Deleted on Oct 17, 2016 18:58:08 GMT -5
Shrimp sautéed with garlic Puree with carrots, cauliflower and brocolI Boiled Swiss chard
That's what fo dinner tonight
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Post by boboplata on Oct 17, 2016 20:04:33 GMT -5
Road kill tonight. Venison tenderloins dusted in fresh cracked black pepper, seared a minute on all four sides in cast iron. Served rare with a few drops of Braggs. I know I probably should have just put it in a plastic bag and cooked it in some luke warm water for 12 hours (Angelo) but this method turned out okay. Hardy har har'. It a good tool, but can't quite do this to a steak in it. Need that cast iron or grill Dafuq did you do with the asparagus?? You could've deglazed the pan a bit before throwing them in.
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Post by peAk on Oct 17, 2016 20:15:20 GMT -5
Shhhoooot, that asparagus looks good to me.
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Post by agrappleaday on Oct 18, 2016 10:15:18 GMT -5
Made a wonton soup Sunday night. Came out pretty good but I think I will do a chili version next time to take it up a notch.
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Post by Deleted on Oct 18, 2016 10:16:30 GMT -5
Never got to that shrimp last night. Threw in lefriver chicken from Sunday night.
Tonight is shrimp night.
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Post by agrappleaday on Oct 18, 2016 10:23:42 GMT -5
Bro, it's shrimp! Could have cooked it up faster than it took you to reheat your "lefriver" chicken!
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Post by Deleted on Oct 18, 2016 10:37:15 GMT -5
Bro, it's shrimp! Could have cooked it up faster than it took you to reheat your "lefriver" chicken! Haha love that spellchecker. True, I could have. But I would have wound up giving my chicken to the dog. I'm a frugal fucker.
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Post by Premier on Oct 19, 2016 12:19:20 GMT -5
Going to cook my go-to Salmon recipe tonight.
Take a piece of salmon (skin off) and sprinkle it with your favorite dry rub (seasoned salt or fish seasoning or salt and pepper, whatever you like). Then load it up with Land O Lakes Roasted Garlic butter. Their Herb-Garlic butter will work too. Put a lot of butter on top of the salmon, up to the point where you think "dam that's too much butter".......don't worry.
Stick in the oven at 350 for about 12 minutes. All the butter will melt and whats left on top of the salmon is the garlic and herbs from the butter. The butter will pool at the bottom of the dish or cookie sheet and it will fry the salmon with a crispy texture on the bottom, but on top it will be nice and moist.
As you will see, the butter will be at the bottom of the dish, so its not like you are eating all that butter.
I mentioned the salmon should be skin off, that because you usually put the skin part at the bottom and if you leave the skin on, it will burn.
I will post pictures later.
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Post by soundoff on Oct 19, 2016 12:42:33 GMT -5
You celebrating something? My bday was last thursday. My housemate's was wednesday. And another officemate who lives upstairs, also has the same bday as me. But i am the resident cook. My son's bday is today too. His 4th that i havent been in. is that the guy you punched?
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Post by Premier on Oct 19, 2016 13:40:57 GMT -5
Apparently that whole building works at Bobo's office.......................or all those people could be living in a 1 bedroom apartment.
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Post by Deleted on Oct 19, 2016 13:58:03 GMT -5
Going to cook my go-to Salmon recipe tonight. Take a piece of salmon (skin off) and sprinkle it with your favorite dry rub (seasoned salt or fish seasoning or salt and pepper, whatever you like). Then load it up with Land O Lakes Roasted Garlic butter. Their Herb-Garlic butter will work too. Put a lot of butter on top of the salmon, up to the point where you think "dam that's too much butter".......don't worry. Stick in the oven at 350 for about 12 minutes. All the butter will melt and whats left on top of the salmon is the garlic and herbs from the butter. The butter will pool at the bottom of the dish or cookie sheet and it will fry the salmon with a crispy texture on the bottom, but on top it will be nice and moist. As you will see, the butter will be at the bottom of the dish, so its not like you are eating all that butter. I mentioned the salmon should be skin off, that because you usually put the skin part at the bottom and if you leave the skin on, it will burn. I will post pictures later. I do salmon like this quite a bit actually. I use fake butter and mix it with herbs from outside, so it changes. Usually basil, oregeno, taragon, etc. A dash of pink sea salt and viola. Good eating right there!
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Post by Premier on Oct 19, 2016 14:16:43 GMT -5
Yes sir! That's been my go-to Salmon recipe for years now. So simple and so tasty.
I originally got the idea from Costco. They sell these Salmon fillet with like 3 ice cream scoops of herb butter on top. Just pop in the oven. Great for entertaining. One of those Costco trays could feed 4 people for sure.
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Post by boboplata on Oct 19, 2016 17:26:10 GMT -5
My bday was last thursday. My housemate's was wednesday. And another officemate who lives upstairs, also has the same bday as me. But i am the resident cook. My son's bday is today too. His 4th that i havent been in. is that the guy you punched? Hahaha. No.
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Post by Deleted on Oct 19, 2016 19:06:42 GMT -5
Yes sir! That's been my go-to Salmon recipe for years now. So simple and so tasty. I originally got the idea from Costco. They sell these Salmon fillet with like 3 ice cream scoops of herb butter on top. Just pop in the oven. Great for entertaining. One of those Costco trays could feed 4 people for sure. I buy all my salmon from Costco, we bring it home, slice into portions and vacuum seal. Recently I took an old stand up freezer, sanded, painted, had my buddy throw some pin stripes on her. So anyways, now we just mega stock the shit out of it. I hate going to cost co but you cant beat the meat, fish and booze selection there. Lines fucking kill me though...
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Post by peAk on Oct 19, 2016 19:33:09 GMT -5
Man, wish I liked seafood but I FUCKING HATE IT.
I know its healthy but it just seems so damn nasty to me.
I try it every year or so but I just can't seem to acquire a taste (or smell!) for it.
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Post by Premier on Oct 20, 2016 8:05:02 GMT -5
Yes sir! That's been my go-to Salmon recipe for years now. So simple and so tasty. I originally got the idea from Costco. They sell these Salmon fillet with like 3 ice cream scoops of herb butter on top. Just pop in the oven. Great for entertaining. One of those Costco trays could feed 4 people for sure. I buy all my salmon from Costco, we bring it home, slice into portions and vacuum seal. Recently I took an old stand up freezer, sanded, painted, had my buddy throw some pin stripes on her. So anyways, now we just mega stock the shit out of it. I hate going to cost co but you cant beat the meat, fish and booze selection there. Lines fucking kill me though... I need to invest in a Vacuum sealer. I hardly buy any seafood or meat at Costco because I have before, but its just me and the wife, so it ends up getting freezer burn before we eat it........unless we eat the same shit for like 5 days straight. But I've beautiful cuts of meat at Costco. There was this churrascho last week that I almost got it, but it was huge. Salmon is tricky to freeze, it almost "cooks" itself the longer I have it on the fridge. So it holds up well vacuumed?
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Post by Premier on Oct 20, 2016 8:08:46 GMT -5
Man, wish I liked seafood but I FUCKING HATE IT. I know its healthy but it just seems so damn nasty to me. I try it every year or so but I just can't seem to acquire a taste (or smell!) for it. I started eating seafood in my late twenties (I am 38). My mom is a seafood junkie. I always looked at her in disgust when she ate lobster and crab legs, them shits looked alive, or like an alien bug.....But eventually I got tired of steak, pork and chicken and wanted to mix it up. I started with Shrimp and then moved on to fish. I got a taste for it now. I love all types of seafood. I've had a lot of fun learning to cook it too.
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Post by agrappleaday on Oct 20, 2016 8:14:58 GMT -5
Man, wish I liked seafood but I FUCKING HATE IT. I know its healthy but it just seems so damn nasty to me. I try it every year or so but I just can't seem to acquire a taste (or smell!) for it. Like premier said, start with something like shrimp. Make sure that whatever you choose to try is as fresh as possible. Most seafood, if fresh, shouldn't be too "fishy". Also, maybe it's the taste of the ocean that you don't like? Have you noticed any difference between fresh or salt water fish? Do you like fish and chips, like fried cod or anything like that? Calamari? Smoked Salmon perhaps?
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Post by Premier on Oct 20, 2016 8:52:08 GMT -5
Here is the Salmon from last night. I added some Italian seasoning on top to "kick it up a notch"
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Post by skidds on Oct 20, 2016 9:28:59 GMT -5
So I think I mentioned this before but I moved from just outside boston to boston ...Due to traffic and just being busy (and I hate crowded stores), I have been getting my groceries delivered . cost is about 10 dollars so not so bad (7 dollars + 3 dollar tip) Usually its pretty good only a few small complaints but yesterday was pretty bad . They were out of or forgot my entire bread order .. I assume they forgot... hard to imagine they were out of the three items I ordered and didnt even have the substitute items either. So any way , I really wanted a burger . I started putting the groceries away. I pulled the lettuce aside figuring id make lettuce wraps .... not my thing, but hey i want a burger or as close to it as possible. So I come across a box of Ellio's pizza . I never get them but they were pepperoni and on sale for 2 dollars so I got them... I put them into the oven then cut them.... cooked up the burger meat .cut up an onion and a green pepper .. and bam pizza burger .... was actual very good . might be ordering them more often.
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Post by Deleted on Oct 20, 2016 9:40:19 GMT -5
I buy all my salmon from Costco, we bring it home, slice into portions and vacuum seal. Recently I took an old stand up freezer, sanded, painted, had my buddy throw some pin stripes on her. So anyways, now we just mega stock the shit out of it. I hate going to cost co but you cant beat the meat, fish and booze selection there. Lines fucking kill me though... I need to invest in a Vacuum sealer. I hardly buy any seafood or meat at Costco because I have before, but its just me and the wife, so it ends up getting freezer burn before we eat it........unless we eat the same shit for like 5 days straight. But I've beautiful cuts of meat at Costco. There was this churrascho last week that I almost got it, but it was huge. Salmon is tricky to freeze, it almost "cooks" itself the longer I have it on the fridge. So it holds up well vacuumed? It works so well I buy 2 or 3 of those big ass portions, slice them down to like 5 portions each and vacuum them up. Pull one oUT in the morning for defrost and dinner is served my man. No freezer burn.
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