OccamsToothbrush
Golden Member
Fried, roasted, smoked, soup, stew, tartare, whatever. Most people are pretty fat, you can get a lot of meals out of one.
-
We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.
What Kind Of Meals Are You Guys Making Now?
Page 9 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.
Fried, roasted, smoked, soup, stew, tartare, whatever. Most people are pretty fat, you can get a lot of meals out of one.
The broiler is the most underutilized cooking method.
JEDIYoda
Lifer
You know why? Nobody wants to clean their broiler....lol
sdifox
No Lifer
sdifox
No Lifer
JEDIYoda
Lifer
OK!!
made a simple corned beef hash for brunch today.
Probably pasta for dinner tonight.
Probably pasta for dinner tonight.
You shut your whore mouth. Mangoes rule!
K1052
Elite Member
As someone who's just put the 10th loaf of lockdown era bread into the oven...I feel your pain.
Fritzo
Lifer
Also, perfected my favorite drink. For bourbon lovers, I present the PERFECT OLD FASHIONED...WITH PICTURES!!!! (because I know the people that lurk this forum):
- 2 oz of your favorite bourbon
- 1 oz demerara syrup (see below)
- 2 dashes of Angostura orange bitters (THIS BRAND ONLY)
- Orange peel
- Optional: Filthy Black Cherries
1. Add demerara syrup, bitters, and a couple of chips of ice to a rock glass and stir.
- Demerara sugar is a brown 'raw" sugar that has a smooth, sweet flavor. To make a syrup, add 1/2 cup sugar to 1/2 cup water, then bring to a boil until it's all dissolved. Add a splash of high proof alcohol (Everclear or high-proof vodka works well) and it will last on the shelf for weeks. Let it cool before using.)
2. Use a potato peeler and peel the rind from a good orange.Twist over the glass, then wipe the rind around the rim of the glass. (If you want to be super fancy- look up how to flame the oil from an orange rind.)
3. Add a couple of dashes of bitters, then smash the rind in the bottle of the glass a bit with a muddler.
4. Add bourbon to a shaker with some crushed ice and shake shake shake...shake it all da time. This will release a bit of water into the bourbon, which is desirable.
5. Add a large ice cube to your glass (I didn't have one at the time, but my Death Star ice molds were in progress)
6. Add two Filthy Black Cherries (if desired). I ate mine before the pic was taken 🙁 (they're AMAZING...don't get them off of Amazon. They're way overpriced)
7. Pour the bourbon over the ice and enjoy. Enjoy it a looooooootttttt......
BONUS SUPER DUPER FANCY TIP: Prep your glass by smoking it (it's the thing a lot of restaurants are doing these days): If you have a plank of cedar wood and a torch, scorch a portion of the wood and put your glass upside down on it to capture the smoke. Then immediately add your ingredients. Do this in front of your socially-distant guests to get some oooos and ahhhhhs.
- 2 oz of your favorite bourbon
- 1 oz demerara syrup (see below)
- 2 dashes of Angostura orange bitters (THIS BRAND ONLY)
- Orange peel
- Optional: Filthy Black Cherries
1. Add demerara syrup, bitters, and a couple of chips of ice to a rock glass and stir.
- Demerara sugar is a brown 'raw" sugar that has a smooth, sweet flavor. To make a syrup, add 1/2 cup sugar to 1/2 cup water, then bring to a boil until it's all dissolved. Add a splash of high proof alcohol (Everclear or high-proof vodka works well) and it will last on the shelf for weeks. Let it cool before using.)
2. Use a potato peeler and peel the rind from a good orange.Twist over the glass, then wipe the rind around the rim of the glass. (If you want to be super fancy- look up how to flame the oil from an orange rind.)
3. Add a couple of dashes of bitters, then smash the rind in the bottle of the glass a bit with a muddler.
4. Add bourbon to a shaker with some crushed ice and shake shake shake...shake it all da time. This will release a bit of water into the bourbon, which is desirable.
5. Add a large ice cube to your glass (I didn't have one at the time, but my Death Star ice molds were in progress)
6. Add two Filthy Black Cherries (if desired). I ate mine before the pic was taken 🙁 (they're AMAZING...don't get them off of Amazon. They're way overpriced)
7. Pour the bourbon over the ice and enjoy. Enjoy it a looooooootttttt......
BONUS SUPER DUPER FANCY TIP: Prep your glass by smoking it (it's the thing a lot of restaurants are doing these days): If you have a plank of cedar wood and a torch, scorch a portion of the wood and put your glass upside down on it to capture the smoke. Then immediately add your ingredients. Do this in front of your socially-distant guests to get some oooos and ahhhhhs.
Attachments
Fritzo
Lifer
OK James Bond... 😀
I actually found shaking in ice loosens up the bourbon more. A good Old Fashioned will have most of the flavoring on the bottom, so shaking rather than stirring in the glass does wonders.
K1052
Elite Member
Lol..to each his own but if I didn't make margaritas (among a few other citrus heavy drinks) I probably would have tossed my shaker years ago.
I'm presently working my way though the batch of barrel aged Manhattan I made. Pour over ice in a mixing glass, a few dashes of angostura, stir, strain into coupe, and garnish with a speared luxardo cherry.
kage69
Lifer
TRENDING THREADS
-
Discussion Zen 5 Speculation (EPYC Turin and Strix Point/Granite Ridge - Ryzen 9000)- Started by DisEnchantment
- Replies: 25K
-
Discussion Intel Meteor, Arrow, Lunar & Panther Lakes + WCL Discussion Threads
- Started by Tigerick
- Replies: 25K
-
Discussion Intel current and future Lakes & Rapids thread- Started by TheF34RChannel
- Replies: 24K
-
-
