New Food Thread, RIP tandin

Made some Pad See Ew tonight with flank steak. Stressful cook, it all happens so fast once you start. Love the char on the noodles though, my favorite part

 

I may need to find a sushi anon meeting. Test run for some fried shrimp rolls tonight got crazy. Everything bagel rolls. Salmon, cream cheese, crab, avocado, and red & green jalapeño's fried with panko, sesame seeds, and poppy seeds.

Tonight the oil will be slightly hotter as the salmon cooked a little too much. Always be learning.

 

Did you make the noodles from scratch?

 

Where are you buying your sushi grade fish/seafood?

 

Kaze Gourmet. They sell wholesale to restaurants in the area in addition to having a small retail space as well.

 

Pork katsu tonight. Sauce is siracha, sesame oil, fish sauce, soy sauce, scallions, garlic, and ginger.

 

Unfortunately not. Had to use some premade rice noodles. Kind of a last minute decision to pull together

 

We can’t get any live crawfish because of drought in the Atchafalaya Basin and I’ve got a big mardi gras office party coming up for our city parade this weekend. I’m doing a shrimp boil using my big crawfish pot. Gonna do 50-60 pounds of jumbo gulf shrimp. Have an 80 qt pot so probably do 20 pounds per pot/boil and just dump one and start another batch right after.

 

Wow, way to dox Clown Baby

 

That guy isn’t wearing three quarter zips with the collars popped. That’s a pro tip on how you know it isn’t Clown Baby

 

How do you wear three-quarter zips?

 

Well first of all you have to be really fucking cool

 

I would never use that much mayo less wear any fleece that isn’t crimson (with a touch of houndstooth)

 

Whatever. That is your exact fit when are rolling at a DMB show. You are a walking contradiction.

 

Got the future in-laws coming in town today. Big foodie folk so going to try some french onion pinwheel steaks I've been holding a recipe for since this summer (not sure if it came from here or elsewhere).

General question - when prepping a 2-zone heat for a grill, what ballpark temp do you shoot for in the low heat zone? I can't prep a 2-zone with my grill but planning on just leaving it open after seering for a minute or so and then setting the low heat temp until they're done.

hopefully they end up as picturesque as these

Spoiler

 

I'd reverse the order of operations here.

 

Reverse sear a steak that's stuffed with onions and cheese and pinwheel tied?
I always either reverse sear or sous vide steaks but neither of those seem applicable here. Just assuming that based on the stuffing

 

I did that recipe. It’s elite

i went in the oven at 225 until they were 120 and then I seared over the coals. Turned out great.

 

Might be some good advice in here

 

Gracias.

going to start prep in a couple hours. Using that freezer trick I’d assume you want to mallet them to width first so when taking them out it’s just season > roll/tie > cook

 

I think the best way would be hammer out, roll, tie, quick freeze and then the pinwheel cut

 

Turned out pretty good. Steaks weren’t as long as I wanted to make the steaks the desired diameter but still delicious.
Made some grilled zucchini with burrata and toasted pine nuts and a Caesar salad

 

50 #s of Mississippi large head on shrimp 4.99 per pound. Also bought a shit ton of hot, pineapple, and apple sausage to throw in the boil. Bonus pics of random seafood from the market. And potato donut hole king cake bought 2 of those one for the party and one for the house

 

I’d like to know if blueberry sausage taste as good as I think it should

 

That pot goes directly from lying on the ground in to the boil?

 

Correct

 

The pineapple sausage was fire

 

Here’s a take: sausage in the (or any) boil is awful

 

Monkfish rolls and some beer battered sweet potato fries.

 

My next vacation I am just grabbing a hotel by you and paying you to feed me lunch and dinner every day. Thanks.

 

Come on down

 

I'd pass on the bottom stuff but would absolutely house that twinkie

 

a.tramp Did you get a bad cholesterol number?

 

I did a year ago but already corrected it with healthier choices. I just love me the fuck out of some sushi and it is healthy and believe it or not a pretty cost effective meal plan if you make it yourself.

 

I may need an intervention.

 

bruh

 

Adding the wakame flakes took it to a whole different level. Little crunch pockets to break up the mushy consistency of the ahi tower. Could not find any flying fish roe which usually provide small pieces of crunch. Using both wakame flakes and ffr is my goal for next one.

 

Can we talk about spatchcocking a chicken? The videos make it look so easy, but I couldn't really find a clean place to cut the backbone without getting other bones as well. Are kitchen shears mandatory? Or is the backbone just theoretical, like the clitoris?

 

You're gonna go through the ribs as well. Shears definitely are a big help but it can be done with a sharp, strong knife.

 

Mushroom & onion smothered pheasant with balsamic roasted broccoli.

 

Al pastor night got a bit out of hand. Only had chiles de arbol on hand so I blended those with grapefruit, orange, lime, lemon, garlic, and marinated the pork shoulder for about 4 hours. Thing is, I was making the marinade right before a meeting so I forgot to strain out the seeds. Far too spicy for my wife and on the border of not enjoyable for me, but the meet was tender and didn't lack for flavor one bit.

 

It’s been too long brothers. Pork chop with a thyme-mustard sauce and twice baked potato.

 

Smothered is right

 

That's a dblplay1212 approved meal.