What are you eating tonight?

[TecHNooB]

la(4) yo(2)

 

[Zeze]

well you need to know the accents in order to get the pronunciation, if you know how to read those, it should be fairly obvious

Fairly obvious I don't know if I'm asking you.

 

[mnewsham]

Fairly obvious I don't know if I'm asking you.

obvious questions beg for obvious answers my friend, if you don't already know pinyin accents, look it up. Without being there to say it to you, it isn't really easy to explain the small nuances. I'm sure someone else could, but it really is easy to google these days.

 

[child of wonder]

Last night made homemade deep dish pizza in the cast iron skillet. Fresh mozzarella, asiago cheese, pepperoni, onions, mushrooms, and black olives.

 

[bigrash]

repost: http://forums.anandtech.com/showthread.php?t=2301852

 

[Kaido]

Probably smash burgers:

http://forums.anandtech.com/showpost.php?p=34645993&postcount=22

 

[RossMAN]

Probably smash burgers:

http://forums.anandtech.com/showpost.php?p=34645993&postcount=22

What's that stuff in the center and to the right?

 

[Thebobo]

A chicken salad sub

 

[Uppsala9496]

Making pizza tonight. Not sure on the toppings yet. 2 pizzas will be 'normal' to keep the wife and child happy. The last one will be a topping experiment.

 

[TwiceOver]

Some form of protein and a vegetable side. Same as every other night.

 

[Kaido]

What's that stuff in the center and to the right?

Homemade guac on the right, carmelized onions in the center. It's a bad shot of the onions, they look better IRL & tasted great :biggrin:

 

[RossMAN]

Homemade guac on the right, carmelized onions in the center. It's a bad shot of the onions, they look better IRL & tasted great :biggrin:

GF bun/roll?

 

[Kaido]

What's that stuff in the center and to the right?

Also my burger system is basically like this:

1. Smash burger: 80/20 ground beef, or meatloaf mix (beef/pork/veal combo pre-mixed at the grocery store) - both are really good. This is the one where you smash the meatball at high temperatures; only takes 3 minutes to do, so it's really quick. I haven't had luck doing this with charcoal, even high-heat natural lump - has to be on a gas burner to get into the 600-degree range to really sear it properly. Right now this is my absolute favorite way of doing burgers, to the point where I've pretty much stopped going out to eat for burgers because they're so good this way.

2. Bison burger: Ground buffalo meat, which is available in 1-pound packages at my grocery store. Price has gone up to $9.49 a pound though, so I don't get it very often. Patty doesn't shrink due to leanness, but it's not dry and has a great meaty flavor & a ton of protein. I do this one on the charcoal grill, it's amazing tasting after the smoke & flames.

3. Asian turkey burger: With the exception of Butterball's frozen turkey burger patties from Sam's Club, I think turkey burgers are pretty gross. However, they are high-protein & good for you, so I worked on a recipe for a long time to make them taste good. They are not good on the grill (and tend to fall apart), so I pan-fry these indoors. Basically just mix some soy sauce & sesame oil into the meat, then throw the patties in a frying pan at medium or medium-high, then top with garlic salt & parsley. Very excellent flavor & tastes nothing like any other turkey burgers I've tried (i.e. this one is actually good haha).

 

[surfsatwerk]

Human meat

 

[M0oG0oGaiPan]

Have you had a kangaroo burger? It's pretty good. There's this UK style pub that has a great build your own burger on the menu. Every month they also have one or two random meats. Last time I was there it was a duck burger.

http://abbeyburgerbistro.com/pdfs/b_a_b_web_20120229.pdf

I don't know about tonight but this weekend I'll probably make some chicken lettuce wraps.

Banana "ice cream":
http://www.thekitchn.com/how-to-make-creamy-ice-cream-w-93414

Cauliflower BBQ pizza:
http://www.closetcooking.com/2013/02/cauliflower-pizza-crust-with-bbq.html

 

[Kaido]

GF bun/roll?

Yup - GF/DF. Still trying to source CF (corn-free), but that's more difficult. Cursed food allergies

I actually tried an amazing GF bun at Red Robin...they get them from French Meadow Bakery (they make great GF stuff), but so far I have not been able to find them available for sale to the public anywhere. I think I'll talk to the manager at Red Robin and see if I can buy a couple bags & freeze them...they are far & away the best GF hamburger buns I've had, and I've had no luck making burger buns at home :\ Udi's/Rudi's aren't bad, but the corn in them bothers me, so I only do them rarely. Sometimes I just do a "burger in the grass" (lettuce-wrapped), but that's no fun

I also mix up the toppings a lot (I love burgers) - guacamole, bacon, lettuce, tomato, pickles, BBQ sauce, ketchup, mustand, mayo. You can do a ton of different flavors even though it's just a burger, so you can have a pretty wide variety of options. Since there's only a few allergy-friendly restaurants in my area, I've had to do a lot more cooking than I would have done normally.

Oh, and my recipe for Dave Fries: (a requirement with any burgers or steaks at my house - per my family! haha)

* Small/Medium Red Potatoes
* Olive Oil

Spices:
* Garlic powder
* Onion powder
* Sea or Kosher salt
* Dried Parsley
* Dried Basil


Super easy way to make excellent fries...chop the potatoes in half length-wise, then slice into thin half-moon strips. Throw in a bowl and coat with olive oil. Then add the garlic powder, onion powder, salt, parsley, and basil t your liking. Bake at 400F for 25 minutes, flip, bake for another 25 minutes until they start getting brown on each side. Sometimes I broil them at the end to get them crispy. Only downsides are that they take a long time to cook and can be hard to flip, so make sure you spray the pan or use parchment paper or whatever. I've also started using a Misto (converts olive oil into DIY Pam spray, $10 & re-usable), which cuts down on the amount of olive oil I use on the fries, which in turn helps them bake faster: (put the fries on the pan, then spray with oil, then add the spices)

http://www.amazon.com/Misto-Brushed-...dp/B00004SPZV/

Protip - only fill up half-way with oil (so it has the proper pressure to pump) and unscrew the cap when done cooking to release the pressure so the valve doesn't get gunked-up (then screw it back down)

One of these days I really need to do some ATOT cooking videos :hmm:

 

[RossMAN]

One of these days I really need to do some ATOT cooking videos :hmm:

Yes you do and some Hackintosh DIY as well.

 

[Kaido]

Yes you do and some Hackintosh DIY as well.

:whiste:

 

[Kaido]

Yes you do and some Hackintosh DIY as well.

Actually, I just finished up that 39" Sonotube subwoofer (paint is drying as we speak!), so the new Hackintosh is going under the knife this weekend :awe:

 

[RossMAN]

:whiste:

and a nice 2013 Honda Civic vs Fit comparison as well.

Get busy!

 

[Kaido]

Have you had a kangaroo burger? It's pretty good. There's this UK style pub that has a great build your own burger on the menu. Every month they also have one or two random meats. Last time I was there it was a duck burger.

http://abbeyburgerbistro.com/pdfs/b_a_b_web_20120229.pdf

I don't know about tonight but this weekend I'll probably make some chicken lettuce wraps.

Banana "ice cream":
http://www.thekitchn.com/how-to-make-creamy-ice-cream-w-93414

Cauliflower BBQ pizza:
http://www.closetcooking.com/2013/02/cauliflower-pizza-crust-with-bbq.html

I've heard kangaroo is sort of like venison, is that true?

Also, thanks for sharing the cauliflower link...that looks surprisingly good! I wonder how my fake cheese would work in that recipe

 

[Kaido]

and a nice 2013 Honda Civic vs Fit comparison as well.

Get busy!

Fit > Civic. btw, finally hit 39 MPG at 2900 miles in...39.5 to be exact on a Philly run.

And wow...my last post on my food blog was 11 months ago D:

 

[M0oG0oGaiPan]

I've heard kangaroo is sort of like venison, is that true?

Also, thanks for sharing the cauliflower link...that looks surprisingly good! I wonder how my fake cheese would work in that recipe

It's been a while since I had it but I remember it was a little leaner than beef. Not as gamey as deer. Would eat again.

 

[HomerJS]

Also my burger system is basically like this:

1. Smash burger: 80/20 ground beef, or meatloaf mix (beef/pork/veal combo pre-mixed at the grocery store) - both are really good. This is the one where you smash the meatball at high temperatures; only takes 3 minutes to do, so it's really quick. I haven't had luck doing this with charcoal, even high-heat natural lump - has to be on a gas burner to get into the 600-degree range to really sear it properly. Right now this is my absolute favorite way of doing burgers, to the point where I've pretty much stopped going out to eat for burgers because they're so good this way.

2. Bison burger: Ground buffalo meat, which is available in 1-pound packages at my grocery store. Price has gone up to $9.49 a pound though, so I don't get it very often. Patty doesn't shrink due to leanness, but it's not dry and has a great meaty flavor & a ton of protein. I do this one on the charcoal grill, it's amazing tasting after the smoke & flames.

3. Asian turkey burger: With the exception of Butterball's frozen turkey burger patties from Sam's Club, I think turkey burgers are pretty gross. However, they are high-protein & good for you, so I worked on a recipe for a long time to make them taste good. They are not good on the grill (and tend to fall apart), so I pan-fry these indoors. Basically just mix some soy sauce & sesame oil into the meat, then throw the patties in a frying pan at medium or medium-high, then top with garlic salt & parsley. Very excellent flavor & tastes nothing like any other turkey burgers I've tried (i.e. this one is actually good haha).

I'm with ya on the buffalo. It's $7.99/lb at Wegmans. Doing that tonight grilled w/cheese and bacon.

 

[Kaido]

I'm with ya on the buffalo. It's $7.99/lb at Wegmans. Doing that tonight grilled w/cheese and bacon.

I was really bummed when it got popular. They opened up a Cabella's directly across from me and started serving buffalo burgers, then our local grocery store started selling the mean for $4.50/pound. Now everyone buys it, and the price shot up to $9.50/pound