What Are You Eating?
- Thread starter Brute
- Start date
Elbow grease…after each grilling session
Wasatchangler
Steelhead
Lunch at Samcheonggak, a retired entertainment house for government officials, now open to the public. As with most Korean restaurants, they know how to fill a table.
View from the terrace.
Obligatory KBBQ shot.
Late night soondae (blood sausage). Not the prettiest dish but one of my absolute favorites.
View from the terrace.
Obligatory KBBQ shot.
Late night soondae (blood sausage). Not the prettiest dish but one of my absolute favorites.
The grill on my Weber Smokey Joe would probably scare many of you. Not sure how many years old the current one is, but I NEVER clean it. Just scrape it and let the heat keep it sterilized.
But you don't take pictures of it to publish on a more than occasional basis. I'm guessing it looks like mine.
It has less to do about pictures and more about wife's wishes...and this grill is gas. My grill in WA is a Kamado Joe, only lump hardwood...and it does not look like this.
My girlfriend and I spent 3 days hunting porcini (and others) this week.
After our 3rd day we were tired and hungry. Not feeling like cooking in our hotel again, we asked a local pizza restaurant to add some to a cheese pizza. This has turned out to be almost an annual tradition during the peak season. It’s always weird pulling up to a random restaurant and asking them to put a mushroom they have probably never seen before on our pizza. Luckily the owner agreed, though it was clear from his reaction that this was the first time he had ever received a request like this. He was cool though and asked me how I’d like him to go about slicing it etc.
It turned out pretty damn good and I’ll definitely check back in the next time I’m in the area.
After our 3rd day we were tired and hungry. Not feeling like cooking in our hotel again, we asked a local pizza restaurant to add some to a cheese pizza. This has turned out to be almost an annual tradition during the peak season. It’s always weird pulling up to a random restaurant and asking them to put a mushroom they have probably never seen before on our pizza. Luckily the owner agreed, though it was clear from his reaction that this was the first time he had ever received a request like this. He was cool though and asked me how I’d like him to go about slicing it etc.
It turned out pretty damn good and I’ll definitely check back in the next time I’m in the area.
SilverFly
Legend
Advice needed...
What I'm not eating, and would like to, is albacore fish n chips. My MIL who lives with us (sweet lady, not the nightmare it sounds) also loves fish n chips.
Ideally I'd get the secret recipe used at the Bowpicker in Astoria. Anyone who has stood in line there knows what im talking about.
Since that's not an option, I'm all ears as to what y'all here do for FnC. Deep fryer? Cast iron? Airfryer? Oil? Temp? Batter/breading/panko? Etc .......
Any help much appreciated as this would be a great way to utilize the vacuum sealed tuna I was too lazy to can.
What I'm not eating, and would like to, is albacore fish n chips. My MIL who lives with us (sweet lady, not the nightmare it sounds) also loves fish n chips.
Ideally I'd get the secret recipe used at the Bowpicker in Astoria. Anyone who has stood in line there knows what im talking about.
Since that's not an option, I'm all ears as to what y'all here do for FnC. Deep fryer? Cast iron? Airfryer? Oil? Temp? Batter/breading/panko? Etc .......
Any help much appreciated as this would be a great way to utilize the vacuum sealed tuna I was too lazy to can.
Pride of the West batter not too thick...panco crumbs...deep fry in grapeseed oil...
I use salmon by the way...very tasty
I've always thought of English cooking as not very good, as in invariably over-cooked. But that guy at Dane is something else. I might just go to NYC and order fish and chips there. I'm not fond that he uses hake. Maybe he learned how to do it so good due to using scrap fish. Just imagine how it would turn out if he used really good fish to begin with: Pacific cod, lingcod, halibut, albacore - yum!
Fresh hake, pollack and atlantic cod are not bad...I grew up catching and eating them...
Haddock is the best for fish and chips. Grew up in the west coast of Scotland and that was the only fish fried then. Times have changed and now other fish are used but haddock is just amazing. Finnan haddies and Arbroath smokies as how smoked haddock, just unreal to flavor and in soups. Cullen skink is the Scot’s equivalent to clam chowder. Cream, spuds and smoked haddock. It is wonderful.
Dave
Happy Birthday Mrs. Brute....biscuits and gravy are the shit to be sure.
Looking forward to seeing the dinner pics...
Took my wife out to dinner at Kyu since I’m cooking a dinner for her with some friends over later in the week…one of my favorites, octopus with hearts of palm …not shown since it was devoured…pork gyoza in truffle ponzu
Thai rice stone pot with duck confit
Lamb chops with house hoisin & pickled garlic
Baby bok choy after my wife dove in…
Duck breast
Coconut cake with coconut sorbet
Last edited:
wanderingrichard
Life of the Party
Humbly just started the smoke @240* on a 8 1/2 pork butt for tonight's dinner of pulled pork, potatoes au gratin, and yet to be decided green.(look up All American Rub for the rub recipe)
In these damp conditions, the smoker pellets are taking a bit longer to ignite, but we got smoke.
In these damp conditions, the smoker pellets are taking a bit longer to ignite, but we got smoke.
That looks killer bud!