1. Looks like chicken reraise. Salmon bee gross
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  2. salmon is delicious man...the topping would def work on some chicken tho
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  3. U ever ate barracuda ?
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  4. That roasted cauliflower looks phenomenal. Would motorboat with vigor.
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  5.  
    Originally Posted by thereraise View Post



    had a nice big salmon filet so cut that into a few portions and baked them in foil pouches. Topped each portion with a mixture (almost like a greek "salsa") of olive olive, diced tomato, caper, garlic, fresh basil and oregano and a squeeze of lemon. Made a little pearl couscous salad with cucumber, lemon and feta cheese while the pouches baked. Also braised down some kale with pepper flake for a little spice component. Was delicious

    and looks great as always Pistol. Love roasted cauliflower.

    That plate looks great. One day I'll need to learn to plate my food for presentation. Always looking for good toppings for salmon. I will make that one soon. I seem to always end up with pesto or bacon & onions. I'm still not sure whether I like capers or not. I tried to use them a few times, but they're kind of like adding green olives to a dish (briny and strong) so they end up being the bits everyone picked out. Basil, Tomato, & Garlic sounds good, esp with the sides you made.
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  6.  
    Originally Posted by XquiziVex View Post

    That roasted cauliflower looks phenomenal. Would motorboat with vigor.

    Thanks. I started with sriracha mustard (something new I picked up), added quite a bit of olive oil to dilute the spice, then sesame oil, and honey, and sesame seeds . I dipped each floret and roasted at 425 for about 30 mins. Turned out tasting better than it looks.
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  7. Pistol - I gave this almost #4 ready to come out the oven - and thanks to your post.

    I slathered it in Mustard before Kosher Salt and Pepper seasoning - the top that became the bottom was rubbed in some Orange Marmalade.

    Flip it and do it again - Same Same. It is resting in the oven now before I cool the protein enzimes and cut into it - where I will then post pic's of it ready to eat- or cut into slabs for a quick pan sear.... It's all good. Wild Rice and Salad to go with it in about 30 minuets.

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  8. Lol. Pistol I was just fucking with yA cause this is the everything is perfect food thread. I would enjoy it others thAn them sparagus
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  9. TheRaise - I got you pic 's of your Flat Iron - Shit is LEGIT !

    You are getting the same taste - and texture - and more tender than Flank Steak ... Flank AND even Skirt's is almost 2x the price in pound now to the cut you turned me onto !!





    Asiago cheese - "To Thicken it Up" - I added the Marinade to the Portabellas with Garlic to salute.



    Tied up - Like a Queer Steer ...




    Onto the Smoker @ 225F



    Two Hours Later - and let rested ..



    Taters and Broccoli - and Carmalized white onions with the last of the marinade from the steak....


    DinDin .. We watched Episode # 7 of The Pacific during it - That series is so fucking home cooked -- just like our dinners.

    Edited By: DeltaDan May 21st, 2015 at 03:31 AM
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  10. Did you actually buy dinnerware that resembles paper plates?
     3
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  11. Thanks again Raise - You and only you got me to try a cut of meat that was packaged for $5.99 a pound - and trimmed already.


    Here in Kalifornia - We used to be able to get Tri-Tip and Nagger Heads for cheap -- No no one can afford them .. and the Naggers even Popeye's Chicken anymore.
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  12.  
    Originally Posted by Dyzalot View Post

    Did you actually buy dinnerware that resembles paper plates?


    Got a 18 place setting of it even from IKEA - At that time it was $7 for an 8 piece set complete set. Should I of broken out hte fine china to watch Japs getting blasted on the TV for The Pacific ?
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  13.  
    Originally Posted by DeltaDan View Post

    Got a 18 place setting of it even from IKEA - At that time it was $7 for an 8 piece set complete set. Should I of broken out hte fine china to watch Japs getting blasted on the TV for The Pacific ?


    Just giving you some shit because I had to do a double take when i saw your plates when at first I thought they were paper plates.
     3
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  14. No matter - I would rather eat off paper anytime !!

    Here is the finished product = on plates that were our casual weeding gift set - that was high dollar back in '91 .. and now you can find them in any DollarTree Store just about.

    Final product - the 6 minuet/#LB method IMO overcooked it ..... But it was juicy still. The wife and youngest son hate Pink in Pork. For a #4.5 @ 24 minuets .. I would cut it by 5 minuets ???? But I got the roast for $2.39 a lb. -- If I was single I could feed myself for a week on it and it's leftovers !!







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  15. Deconstructed burger:

    Veal
    maple mustard
    chili
    onion
    lettuce
    beets
    buffalo mizarella
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  16.  
    Originally Posted by Unforseen View Post




    Deconstructed burger:

    Veal
    maple mustard
    chili
    onion
    lettuce
    beets
    buffalo mizarella

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  17.  
    Originally Posted by DeltaDan View Post

    No matter - I would rather eat off paper anytime !!

    Here is the finished product = on plates that were our casual weeding gift set - that was high dollar back in '91 .. and now you can find them in any DollarTree Store just about.

    Final product - the 6 minuet/#LB method IMO overcooked it ..... But it was juicy still. The wife and youngest son hate Pink in Pork. For a #4.5 @ 24 minuets .. I would cut it by 5 minuets ???? But I got the roast for $2.39 a lb. -- If I was single I could feed myself for a week on it and it's leftovers !!

    Yours pork loin looks delicious. Sorry about the bad advice re: duration, I've read a few sites that say to go a little shorter. I don't have a meat thermometer that I trust so I went about 25 mins on a roast barely over 4 lbs. before I turned off the oven and let it cool about an hour. As was noted in one of the earlier posts from my roast, the ends were more well done, the middle had a quarter sized pink circle, but the whole thing was juicy and tender end to end. I might cut the cooking time a little next time, too.

    Sunday I'm going to try the Momofuku Bo Ssam recipe on my grill. I'm hosting an all-night bbq with a bunch of friends coming over. I'm hoping to feed the crowd a 10 lb boston butt. I'll try to post some pics if it turns out.

    http://cooking.nytimes.com/recipes/1...ofukus-bo-ssam
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  18. food is tight
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  19. food is tight food is tght

    il try to words it : ny strip salt pepper, compiund butter shalot garlic parslly ;lemon, potato on grill monteray jack cmpound butter

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  20. velvetta shells?
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  21. Just did it with the oven. So far, so good. Still need to glaze it but taste test passed.
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  22. Made a dressing with chili paste ginger soy sesame vinegar and Wasabi mustard. Kim chi and basil made these surreal good.
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  23. Porchini rubbed boneless beef shortribs w/ Brocolini

    A buddy turned me on to searing using boneless shortribs. Normally I would braise this cut, but I'm really loving it as a steak.



    The rub I use is dried porchini mushrooms grinded uo and mixed with salt, pepper, thyme, and red pepper. you dont need a ton to get a lot of flavor.

    Normally I pan sear this dish but today I wanted to grill so that what I did. 7 years old and my Weber still breaks 550F

    1-2 minute sear.


    Then flip to the back burner and remove direct heat & close hood. cook for 3-5 minutes depending on desired temp. I go for medium with this cut, but if its fine med-rare or even rare.

    Rest for 10 minutes and served sliced.
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  24. shit it's memorial day. you have to grill. never heard of porcini rubbed but it looks tasty as fuck.
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  25. Ty ty. The concept works with any dried mushroom. Just toss them in a grinder to create a powder and mix with salt for long term storage. I make a batch every couple of months.
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  26. That broccolini looks legit. wp
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  27. chicken stuffed with smoked mozzarella and roasted red peppers wrapped in prosciutto & gorganzola risotto with spinach
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  28. Forgot to take pics but for UfC a friend of mine made burgers stuffed with a crab/shrimp mixture, with the entire thing wrapped in bacon. It was absolutely amazing
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  29. At work and currently eating the following:

    Pulled pork sandwich with slaw
    Poutine
    Crabcakes with lime aoli sauce
    Steamed vegetables
    Prime rib
    Ham
    Prosciutto
    Shrimp (literally an entire plate)
    Mushroom & chicken penne Alfredo
    Baby potatoes
    Cupcakes
    Smoked salmon
    Mussels
    Rice
    A bun
    Brownies
    And a lollipop

    How am I 162 pounds I will never know.
    Edited By: hostile May 31st, 2015 at 04:42 AM
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