Could have played it cool and just said that's the joke because you ate it all, therefore, no real pics.
Have any of yall been to a Does Eat Place? They just opened one at Margarataville in Biloxi. I'm not sure if the concept works in that its a juke joint and you've put it on the 20th floor of a casino. It's not very juke jointy. I did enjoy the blues music and atmostphere, but I think what they're trying to do is inherently paradoxical. At first I thought it was a steak place like Ruths Chris etc. But its definitely not. You get fries with your steak and then if you want some extras like mushrooms etc as family style sides you can get them. The only appetizers are tamales and broiled shrimp. We had the tamales and they were good, but that is super random. I got a giant tbone that was good but pretty much soaked in melted butter, much more so than Ruths Chris or other fancy steak places. It was good overall but reallly different.
They opened a Does in Bryan/College Station before I graduated. I recall the main draws were steak and tamales, but not Tex-Mex tamales like we are used to in Texas. Both the steak and tamales were OK, but just OK. You could get better steak and better tamales elsewhere in B/CS, and I never went back. They closed that location a few years ago.
They're Delta tamales. It's a completely different thing than Tex-Mex tamales. https://www.southernfoodways.org/interview/hot-tamales-the-mississippi-delta/ The original Doe's is awesome. It's the only one that's family-owned, IIRC. The franchises don't hold a candle to it.
there is a family owned one in Padukah Kentucky. I thought the Tamale tasted like every other Tamale I've ever had. I'm sure the one in Greenville is much better
Didn't know about the one in Paducah, but that's not all that surprising. I knew that there were far fewer they owned than were franchised. That's fine. I wasn't really talking up the tamales or anything. I was just responding to the other poster's comparison to Tex-Mex tamales with the reason they're different than your typical Latin/Mexican tamales is that they're essentially a different product. Yeah, and a lot of what makes it better is the atmosphere. It's just a really neat place with good food. It's not on par with elite steakhouses, though.
Used ruhlmans sage and lemon brine, then grilled pork chops. Fish sauce vinaigrette brussel sprouts, wild rice salad
A new butcher just opened not far from me and the guy raises his own Waygu cattle. Picked up a couple of dry aged Waygu strips today and cooked them sous vide w/ sauteed baby bellas and twice baked potatoes.
ate at a really good farm to table place last night. Got the froie gras and then the flank steak. the contrast of sweet and salty here was exceptional this was my steak from Does Eat Place
Cooked this salmon in a bed of salt, with fresh herbs, then topped with a vinaigrette with capers and red onions. Poached the cauliflower in a liquid that consisted of white wine, butter, olive oil, bay leaves, red pepper flakes. Then roasted in a 475 degree oven for 30 minutes. Topped with a labneh that consisted of cream cheese, goat cheese, feta, good olive oil, and heavy cream. The cauliflower was from Alon Shaya, the salmon was from Cory Schreiber
Its from this cookbook, bought it last week and have cooked a few things and all have been amazing. https://food52.com/shop/products/18...sPfZ_qmZVg4EcbfB2ycpYmQ6GNJ0sx_TgYxoCfCfw_wcB The salmon was super easy, as well as the cauliflower, anyone that can cook decently can make both of those.
hey, it's sunday night. cut this shit out you homosexes. let me enjoy my garden salad with dressing made out of my tears.
A great way to get super crispy roasted potatoes every single time. http://www.seriouseats.com/2011/11/...ng-edition-ultra-crispy-roasted-potatoes.html
my mom bought me that cookbook for my birthday - i should look into it *finishes dinner of papa murphys*
"This essential collection includes more than 100 foolproof recipes—some greatest hits from the column, some never before featured—from food luminaries like Julia Child, Nigella Lawson, and Michael Ruhlman, all photographed by Food52's own James Ransom." Nigella Lawson is a food luminary?
From Sunday, did some pizzas. The two biggest hits were 1) broccolini, leek, and garlic on ricotta mixed with seranno, topped with mozzarella and drizzled with olive oil after the bake, and 2) hot cherry peppers, artichoke hearts, and green onion. Not pictured, two margherita pizzas which continue to be impossible for me to avoid making every bake. Thanks to tips from Lyrtch and others, I am getting very good with handling and forming the dough, which my wife complimented as being "very pockety."
buddy just moved back home and left a decent amount of meat in a freezer for us to go grab jalapeno cheddar venison steaks elk roast few elk back straps lot of elk sausage any suggestions on cooking the roast and back straps would be tight.
Girlfriend made this tonight. Easy and awesome imo http://www.budgetbytes.com/2016/03/blackened-shrimp-pasta/
I've got a big salmon filet from Costco I'm going to cut in half and cook tomorrow. Going to do one with Sriracha and garlic chili paste. Recommendations for the other? I've been contemplating a few things
Sausage you can do pretty much anything and not fuck them up. The backstraps though cook hot and fast with s&p, olive oil, and garlic. Venison gets tough real quick. Don't do too much with them because its a fantastic cut of meat. If you want to do em on the grill follow the same hot and fast method but throw on a couple jalapeños before. I love them with venison. Don't know what kind of roast it is but I've done this a handful of times and like it a lot
Made some pulled beef tacos with chuck. Reduced the braising liquid and hit it with the stick blender for a great taco sauce. Spoiler Spoiler
finally made it over to pick up that meat. felt like christmas. most of the sausage is jalapeño cheddar. doing one of the roasts kind of like a pot roast in the slow cooker sunday night for Night Of dinner party along with some sausage. What's better just the "elk roast" or "elk loin roast"? backstraps will be saved for a cunty dinner date. ground elk gonna put in the dehydrator and make jerky no clue about the "elk steaks" and "elk round steak" - suggestions welcomed also wouldn't mind suggestions for the cutlets if anyone has something good
http://slickdeals.net/f/9034051-12-...=217827&utm_medium=fptweet&utm_source=twitter If anyone needs a cast iron skillet