New Food Thread, RIP tandin

Discussion in 'The Mainboard' started by tandin, May 4, 2016.

  1. Arliden

    Arliden Well-Known Member

    My .02 cents on the business centers is that they are great for prepping for a large bbq, getting lunch meats (especially if you have a meat slicer), certain vegetables, and some kitchen supplies if you need them. Otherwise the regular costco is just fine.
     
    a.tramp likes this.
  2. Iron Mickey

    Iron Mickey is this thing on?
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    Need to start a splinter thread for those of us who like to cook but aren't professional chefs with TV-quality presentation.
     
  3. a.tramp

    a.tramp Insubordinate and churlish
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    That thread is this thread imo. Almost everyone that posts those meals started posting in here with those plates.
     
  4. Iron Mickey

    Iron Mickey is this thing on?
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    OK MAYBE SO
     
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  5. a.tramp

    a.tramp Insubordinate and churlish
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    I don’t know whether to laugh or cry when looking at my pictures from years ago.

    *edit: and I am pretty sure I am not even a top 10 plater in this thread.
     
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  6. Truman

    Truman Well-Known Member
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    All my photos are terrible. Join the club
     
  7. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    in non cunty things whole foods pizza dough is great
     
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  8. laxjoe

    laxjoe Well-Known Member
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    Me when they say I have to make good food or take good pictures to post in this thread
     
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  9. Truman

    Truman Well-Known Member
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    I wasnt gonna take a photo because it looks not great but here’s a shitty pic of dinner. Curry w Lentil and rice.

    7C9E17A0-028C-4687-9FF5-1E2564CE20C6.jpeg

    just post a pic Iron Mickey. All the cool kids are doing it.
     
  10. a.tramp

    a.tramp Insubordinate and churlish
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    986F8D7D-EB7E-4F70-BD4F-5ACA4DEFAC4A.jpeg


    quoted because I posted in wrong thread...
     
    #7260 a.tramp, May 19, 2021
    Last edited: May 19, 2021
  11. jbr

    jbr Well-Known Member
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    How does it compare to TJ’s? My only complaint about TJ’s dough is that it can be a little tough which I assume means it’s been beat up/mixed a bit too much.
     
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  12. fish

    fish Impossible, Germany
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    I can think of one, in particular. :awesomeface:
     
  13. Iron Mickey

    Iron Mickey is this thing on?
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    don't bully me
     
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  14. Truman

    Truman Well-Known Member
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    [​IMG]
     
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  15. poor paul

    poor paul Well-Known Member
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    I posted a picture of a fried egg on white bread sandwich I made like a month ago, served on a paper plate because I was hungover.
     
  16. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    its the best store bought dough i've used, very active yeast so you get good bubblage

    BUT

    it's $5 vs like $2 for TJ iirc
     
  17. Iron Mickey

    Iron Mickey is this thing on?
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    this is like billionaires dressing like hobos for $10k
     
  18. Arliden

    Arliden Well-Known Member

    Made a balsamic honey lemon roast Duck for my first time
    97FD3D5D-8BC6-4FF1-83B8-F6E925AE45DC.jpeg

    And then some veggies. Rosemary thyme butternut squash, mushrooms and shallot cooked in duck fat, and blistered garlic green beans.

    1C6E91E4-B5A0-4417-AAD0-6FB81E38569F.jpeg

    The squash was the best side, simple but pretty killer.

    The duck was good but the recipe I followed was kind of a pain to do again. Had me basting it every 10 minutes for the last 80 minutes of the cool.

    Edit: I’m no platter, so pardon that.
     
  19. BayouMafia

    BayouMafia slowly learning that life is ok
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    Looks great. I usually truss any bird to ensure it cooks evenly, but that it a beautiful roast
     
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  20. fish

    fish Impossible, Germany
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    I'm new to the pizza game. What's your cooking apparatus?
     
  21. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    pizza steel

    and get the oven as hot as humanly possible for an hour pre-cook
     
  22. fish

    fish Impossible, Germany
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    Do you think an Ooni or similar piece of equipment is worth the squeeze for the juice? I'm my limited experimental pizza game the end product is always enjoyable.
     
  23. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    if i lived somewhere where it was feasible i'd 100% have one
     
    Iron Mickey likes this.
  24. jbr

    jbr Well-Known Member
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    TJ dough is $1.29

    I make some good fucking pizza on an egg, but I’m thinking about an Ooni just for the consistency
     
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  25. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    WF is substantially better, but i'm so cheap i'm trying to figure out if its $3+ better
     
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  26. jbr

    jbr Well-Known Member
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    I usually make 3-4 pizzas at a time. I’m not buying $20 in dough for that. I can make a pretty good marg for about $3-4 total. WF dough just doubled that.
     
    Lyrtch likes this.
  27. Cardeja12

    Cardeja12 Well-Known Member
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    DOPE TITTAYS!
     
  28. BellottiBold

    Donor
    Oregon Ducks

    No pic cuz ugly delicious but did a random bean soup/stew thing that was super satisfying.

    Sautéed white beans with onion and green garlic
    Covered with water and simmered to cook the beans through.
    Added some mushroom powder (cheat) and brown jasmine rice
    Simmered more to cook the rice.
    Added some random greens from a "spicy mix" that I had from the farmers market (which is indeed impressively spicey actually) as well as sad af frozen green beans.
    Finished with a few dashes of a lemon & cayenne apple cider vinegar I have, a spoon of sambal, and an alison roman quantity of fresh dill.

    Srsly banging.
     
  29. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    anyone got a good rec for plastic cutting boards, bought some set off amazon with 30k reviews and instantly took deep cuts into the board and they refunded my money

    inb4justusewoodandnoidontthinkiwill
     
  30. Rabid

    Rabid Fan of: DQ Treats
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    My plastic cutting boards are basic Target cutting boards that I’ve had for >10 years.
     
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  31. laxjoe

    laxjoe Well-Known Member
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    I have this one that you’ve likely seen. It’s worked really well other than user error when I left it a bit close to a hot burner and melted a bit off the side :laugh:

    OXO 11272900 Good Grips Carving and Cutting Board,Clear,One Size
     
  32. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    this is the one i was thinking of trying next, but saw a user photo of it all cut up and cracked

    then read deeper and it was someone who uses a cleaver to cut up bones for their dog, like ok dude that's not what i'd consider typical use
     
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  33. laxjoe

    laxjoe Well-Known Member
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    “This just doesn’t hold up. I took a buzz saw to mine and it splintered and cracked! Would NOT recommend!!”
     
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  34. fish

    fish Impossible, Germany
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  35. chuckles

    chuckles Well-Known Member
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    I have two sets of these:

    [​IMG]
     
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  36. poor paul

    poor paul Well-Known Member
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    Just wanted to mess around with a new plating for Iron Mickey with a staple I’ve posted before. chimichurri fish, roasted carrots, and garlic couscous with peppers.

    put some stacked height on it in the rimmed bowl instead of a flatter plating.

    EDB5880D-B5E3-437D-AC45-83BA9B33E980.jpeg
     
    ZeroPointZero, OZ2, ARCO and 15 others like this.
  37. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    That oxo one has lasted me many many years and I use it almost everyday. Posted it a few days ago. Don't put it in the dishwasher and don't let shit on it for multiple days and it will be fine for a long time. Only rec would be to get the biggest one available. Nothing more frustrating than an undersized cutting board.
     
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  38. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    One negative complaint I will agree with is that it can slide around depending on what material your counters are made of. You should have a damp dish towel under any cutting board 100% of the time though. It glues your board to whatever surface you're cutting on and if you're carving meat it will soak up anything that overflows the reservoir around the edge.
     
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  39. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    I have some cutting boards from Costco from a few years ago that have held up. No clue on brand, but they have blue, green and orange handles. I just saw them on my most recent trip so they are still selling them.
     
  40. Joe Withabee

    Joe Withabee PS I have sifulus
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    I assumed this is what you were doing. What were you cutting to cause deep cuts in the board?
     
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  41. Homo Erectus

    Homo Erectus Well-Known Member
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    Farts
     
  42. Homo Erectus

    Homo Erectus Well-Known Member
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    My plating looks like a middle school home ec class but my food tastes pretty decent so idgaf
     
    #7292 Homo Erectus, May 21, 2021
    Last edited: May 21, 2021
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  43. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    I just made one of the finest sandwiches I’ve ever had. Pancetta, sliced tomatoes, arugula, salt, pepper, Mayo, and pesto on toasted bread. All we had was basic white wheat bread, so there’s room for improvement, but it was fire.
     
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  44. poor paul

    poor paul Well-Known Member
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    Making Kenji’s ajiaco while watching the golf. To say the house is fragrant is an understatement.
     
  45. poor paul

    poor paul Well-Known Member
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  46. poor paul

    poor paul Well-Known Member
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    3620851F-1AED-4BE0-8549-0FC2022F2B3E.jpeg Here’s a thick cut pork chop, rosemary pan sauce, and roasted vegetables from last night
     
  47. Yung/Embree

    Yung/Embree Well-Known Member
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    Did a "montreal style" choucroute garnie with beef ribs, lamb shank, pork shoulder, and pork belly. Pickled poblanos, jalapenos, and anaheims for a relish and made an anchovy remoulade sauce. Not pictured was the Vermont maple syrup bbq sauce I simmered down on the stove top. IMG_1076.jpg
     
  48. DayDomination

    DayDomination Damn, it feels good to be a gangster
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    Tell us more man
    How the fuck did you do all that !?
     
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  49. Yung/Embree

    Yung/Embree Well-Known Member
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    Pork shoulder (4lbs): Dry rubbed at 11am after pulling from the fridge at 9:30a and onto the BGE at 250 with a touch of pecan wood at 12:15p. Wrapped in parchment paper at 8pm and pulled at 9:30p.

    Beef ribs: Put next to the pork shoulder at 2pm and pulled at the same time, with the temp dropping to about 230 for much of the afternoon.

    Shank: 250 roast in oven for 2hrs.

    Pork belly: 450 for 20 mins then 225 for 15 mins.

    Relish was just in a quick pickle of maple syrup, apple cider vin, and champagne vin. The anchovy remoulade was diced shallots, tomatoes, garlic, and anchovies sauteed and reduced with white wine vin, tomato paste. Then tossed that with some pre-made mayo.
     
  50. poor paul

    poor paul Well-Known Member
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    Smoked a butt today

    550D6647-5A67-47B4-908F-7A873496D865.jpeg

    5A332A69-C436-463F-BDE0-A01840F641AC.jpeg