Fried, roasted, smoked, soup, stew, tartare, whatever. Most people are pretty fat, you can get a lot of meals out of one.
Fried, roasted, smoked, soup, stew, tartare, whatever. Most people are pretty fat, you can get a lot of meals out of one.
sdifox
No Lifer
- Sep 30, 2005
- 100,971
- 18,114
- 126
Broiled pork chop served with garlic butter fetuccini with shrimps
- Oct 10, 1999
- 31,360
- 12,848
- 136
JEDIYoda
Lifer
- Jul 13, 2005
- 33,986
- 3,321
- 126
You know why? Nobody wants to clean their broiler....lol
sdifox
No Lifer
- Sep 30, 2005
- 100,971
- 18,114
- 126
sdifox
No Lifer
- Sep 30, 2005
- 100,971
- 18,114
- 126
ponyo
Lifer
- Feb 14, 2002
- 19,688
- 2,811
- 126
My daughter made me pancakes this morning! 
Topped it with farm picked strawberries my sister gave me and mangos. And of course maple syrup.
lunch: kimchi udon
dinner: ribeye steak
Topped it with farm picked strawberries my sister gave me and mangos. And of course maple syrup.
lunch: kimchi udon
dinner: ribeye steak
sdifox
No Lifer
- Sep 30, 2005
- 100,971
- 18,114
- 126
JEDIYoda
Lifer
- Jul 13, 2005
- 33,986
- 3,321
- 126
- Oct 10, 1999
- 31,360
- 12,848
- 136
Sous vide a couple frozen beef tenderloins last night and finished the sear on cast iron. Combined it with a rice pilaf and roasted brussel sprouts (which are underrated and highly hated, but when done right they are like candy.)
- Aug 22, 2001
- 32,303
- 33,160
- 146
Fritzo
Lifer
- Jan 3, 2001
- 41,920
- 2,162
- 126
Made some bread yesterday because I was bored. Whipped up the dough before going to bed on Saturday and popped in in the oven for 30 minutes on Sunday morning. Now everyone expects me to make bread everyday 
K1052
Elite Member
- Aug 21, 2003
- 53,411
- 47,839
- 136
Now everyone expects me to make bread everyday
As someone who's just put the 10th loaf of lockdown era bread into the oven...I feel your pain.
Fritzo
Lifer
- Jan 3, 2001
- 41,920
- 2,162
- 126
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
- Jan 3, 2001
- 41,920
- 2,162
- 126
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
- Aug 21, 2003
- 53,411
- 47,839
- 136
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.
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
- Jul 17, 2003
- 31,673
- 48,425
- 136
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