What Are You Eating?

[Stonedfish]

From a dive bar in the middle of the desert with a sign thats says “food not great”…which Ive actually seen with my own eyes…

Similar to the sign near the front door of the Blue Moon tavern when we used to drink there as 18 yo freshmen…..”Sorry, we’re open”.
SF

 

[Brute]

A fall classic…

 

[Brute]

 

[Zak]

Dal masoor. I took @Brute 's advice and toasted whole spices then ground them in my molcajete.

It's very delicious!

 

[Breck]

I took inspiration from Brute today and made split pea with ham soup. I used split green peas and British- style “bacon”.

 

[Matt B]

I took inspiration from Brute today and made split pea with ham soup. I used split green peas and British- style “bacon”.
View attachment 172447View attachment 172446

Looks great. You even took pics of all your “meez” aka mise en place, à la Brute. You’re just missing a pro level range and some old out of date Grand Cru wine.

 

[Mossback]

Looks great. You even took pics of all your “meez” aka mise en place, à la Brute. You’re just missing a pro level range and some old out of date Grand Cru wine.

Salmo hates that old wine.

 

[Kilchis]

Did someone say old wine? Here ya go! Can't beat an “as is” vintage!

 

[Matt B]

Did someone say old wine? Here ya go! Can't beat an “as is” vintage!

View attachment 172452

Sorry, no returns on used wine.

 

[JudyM]

Have y'all checked out Grocery Outlet wines? I'm not a drinker, so I cannot advise.

 

[Breck]

Have y'all checked out Grocery Outlet wines? I'm not a drinker, so I cannot advise.

I like big chewy reds. Grocery Outlet has some really nice old vine zinfandels for pretty cheap. >$10

 

[Brute]

Did someone say old wine? Here ya go! Can't beat an “as is” vintage!

View attachment 172452

I'm still trying to figure out what the hell that means...

 

[Salmo_g]

Salmo hates that old wine.

Not true. I simply make an exemplary effort to prevent wine from aging for too long. That's why I volunteered to help thin out the old stuff from Brute's stock. He obviously isn't drinking it fast enough. I don't have that problem.

 

[Salmo_g]

I'm still trying to figure out what the hell that means...

I don't either, but that looks like a bottle that I would buy and try. Value shopping for wine has led me to more good discoveries than bad.

 

[flyb0rg]

$20 Costco prime brisket flat turned into smoked pastrami. 10 days on a brine, a day of rinsing and smoking on the pellet grill. Made for a great sandwich with a pickled jalapeno slaw and a hash.

 

[Brute]

Pasta aglio e olio al tonno…finished with spinach, lemon zest & grana padano

 

[Dave Boyle]

I know exactly what you mean. I feel the same way. With one exception.

I encourage you to try this deceptively simple recipe, and I’ll be curious what you think of the breast meat.

Buttermilk-Marinated Roast Chicken — SALT FAT ACID HEAT

www.saltfatacidheat.com

I have bought the goods for a good 24 hr. soak then roast, a report to come....

Dave

 

[goinoregon]

I have bought the goods for a good 24 hr. soak then roast, a report to come....

Dave

let us know how it goes.

 

[Dave Boyle]

let us know how it goes.

And so it begins, the long soak, breast side down and cavity filled and in the fridge will 430 or so tomorrow.

Dave

 

[Matt B]

And so it begins, the long soak, breast side down and cavity filled and in the fridge will 430 or so tomorrow.View attachment 172548

Dave

Major sacrifice of fridge space! I usually just stuff the bird in a gallon ziplock and top off with the buttermilk, then double bag it. They even make 2-gallon ziplocks that’ll hold a decent sized turkey.
(Buttermilk brined turkey was very good but not as good as buttermilk brined chicken IMHO)
I think you’re gonna like this chicken.