New Food Thread, RIP tandin

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

  1. IHHH

    IHHH Well-Known Member
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    that looks like sambal oelek

    did they change the name just to make sure dumbass racist mericans would buy it? Fucking lol.


    Yeah, it’s good. Broiled piments, little garlicky. Pretty hot though so you need to use it carefully.
     

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  2. Rabid

    Rabid Fan of: DQ Treats
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    I added it to my sous vide pork belly along with honey and soy sauce.
     
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  3. Truman

    Truman Well-Known Member
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    So... the Pyrex dish I was cooking salmon in just exploded in the oven. Scared the shit out of me.

    also means it’s just couscous and broccoli for dinner : /

    8C10EF1A-6310-46C1-9867-66F90A63E417.jpeg
     
  4. slogan119

    slogan119 Her?
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    Ants in Trees

    Delicious
     
  5. slogan119

    slogan119 Her?
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    New money Pyrex
     
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  6. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Sambal Oelek is Indonesian. The chili sauce he posted is Vietnamese. There’s a slight difference in taste. The Vietnamese sauce is less hot, sweeter, and more garlicky.
     
  7. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    What temp?

    I blew one up one time by stupidly adding room temperature broth to it when it was hot.
     
  8. Corky Bucek

    Corky Bucek Hey there all you cool cats and kittens
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    My Amazon Whole Foods orders are basically a version of Chopped.
     
  9. Joe Withabee

    Joe Withabee Rock that Scoober
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    I can yell at the TV to the chefs on what to make with their baskets, yet at home I end up making basic pitch spaghetti or something worse every time i'm in a similar situation
     
  10. Corky Bucek

    Corky Bucek Hey there all you cool cats and kittens
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    My order was basically, halfway fulfilled and the ingredients for different meals were the halfway left out too. Ordered stuff to make Mexican food, only got salsa. Bought pasta, but didn't get the canned tomatoes and sauce, onion, etc. I guess I am making a sauce out of salsa.

    Also, I think I said in another thread the offers for substitutions were hilarious, out of broccoli, would you like to substitute it with a chia seed bar?
     
  11. Tarpon Nole

    Tarpon Nole Well-Known Member
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    Got a new, to me at least, cut yesterday and cooked last night. A Denver steak. Should've got a picture

    Was delicious
     
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  12. IHHH

    IHHH Well-Known Member
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    had to google

    upload_2020-3-20_9-2-31.png
     
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  13. IHHH

    IHHH Well-Known Member
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    upload_2020-3-20_9-3-54.jpeg
    looks good
     
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  14. Truman

    Truman Well-Known Member
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    375. My only guess is there was hairline crack in it. And it shattered when it expanded in the heat.


    Are the newer pyrex's crap? That one was probably 7-8 years old.
     
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  15. Truman

    Truman Well-Known Member
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    I use a mini fridge in my office to dry brine stuff. I forgot I threw a bunch of chicken wings in there monday night. . Theyve been in there since then uncovered. Theyre still ok to make, right?
     
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  16. Mix

    Mix I deserve to be blown before the Jacuzzi
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    If its not all caps PYREX then it isn't made for this anymore. They changed the glass to soda lime glass in America so if its Pyrex it can't handle the heat.
     
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  17. Truman

    Truman Well-Known Member
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    Well that sucks. If you cant cook in them, what's the point?

    IM glad it happened during a quick dinner instead of cooking for a dinner party or something
     
  18. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    FYI -- They're also called "under blade" steaks.
     
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  19. slogan119

    slogan119 Her?
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    I think they changed the “formula” around 10 years ago. Older stuff is great, newer stuff can’t handle temp changes as well and can shatter, like yours.
     
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  20. poor paul

    poor paul Well-Known Member
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    denver cut is the new chic cut in america. i like it.
     
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  21. ashy larry

    ashy larry marcy projects, son
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  22. laxjoe

    laxjoe Well-Known Member
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    Awesome
     
  23. laxjoe

    laxjoe Well-Known Member
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    We’re starting to do pizzas on the weekends. We cheated at Lent tonight (thanks Coronavirus) and did prosciutto, asparagus and pistachio pizza. And even though I gave up alcohol for lent, I made another smoked old fashioned. It’s been a long year this week
    92A335A3-A851-4F2D-89B8-A4F5081C1B48.jpeg 584D326C-3A63-4712-B104-864262A48F68.jpeg 6BE4B4F5-E073-45A1-9954-58296DBDCE84.jpeg
     
  24. Lyrtch

    Lyrtch My second favorite meat is hamburger
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  25. slogan119

    slogan119 Her?
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    We found Plugra a few years ago but it has disappeared. No idea why. Might have to Google and see what happened.
     
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  26. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    can find it around here still pretty easy
     
  27. poor paul

    poor paul Well-Known Member
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    I buy kerrygold and I'm good with that.
     
  28. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    kerry gold with flake salt is definitely the best value option
     
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  29. Rabid

    Rabid Fan of: DQ Treats
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    Ribeye with Red Wine Demi
    Broccoli and Asparagus with Mushroom Ragout
    Beet-Apple-Citrus Salad
    Brown Rice (in the bowl because I forgot to plate)
    2008 Abeja Heather Hill Cab Sauv from Walla Walla Valley
    3894CBD7-AB14-4077-8139-40519CB7EC6F.jpeg

    My son made the slime “dessert” in the green plate. Delicious.

    Take home meal kit from a fine dining restaurant. I’m too busy to prep that much.
     
  30. undrtow

    undrtow learn to swim
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    Told my dad to grab me a chuck roast to throw on the smoker while he was at the store. He brings me 2 slabs of top round "roast". I have no idea what to do with them. Suggestions would be appreciated

    Drew63 Rabid Lyrtch fish etc
     
    #4030 undrtow, Mar 21, 2020
    Last edited: Mar 21, 2020
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  31. IHHH

    IHHH Well-Known Member
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    smoke them and use it for sandwiches
     
  32. undrtow

    undrtow learn to swim
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    I feel they're way too lean to smoke. Theres virtually no fat
     
  33. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    this the travail one?
     
  34. IHHH

    IHHH Well-Known Member
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    yeah, that could be an issue.
     
  35. Rabid

    Rabid Fan of: DQ Treats
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    Yes. Damn good too.
     
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  36. undrtow

    undrtow learn to swim
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    Everything I see online calls them London broil
     
  37. IHHH

    IHHH Well-Known Member
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    it’s like a rosbif, right?

    It would be fine smoked and you slice it to make sandwiches
     
  38. undrtow

    undrtow learn to swim
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    It is 1.5ish inches thick with zero marbling. Seems high heat and served mid rare, after marinating is the most common method
     
  39. IHHH

    IHHH Well-Known Member
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    oh, i don’t know then. Do you have a dog?
     
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  40. slogan119

    slogan119 Her?
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    Sear it, slice it thin
     
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  41. undrtow

    undrtow learn to swim
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    I do. I'll make an attempt at something before she gets it
     
    IHHH likes this.
  42. undrtow

    undrtow learn to swim
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    Alas flank steak?
     
  43. slogan119

    slogan119 Her?
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    Sandwiches, salads, etc
     
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  44. slogan119

    slogan119 Her?
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    Also, cut into chunks and marinate, sear, top off some rice
     
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  45. undrtow

    undrtow learn to swim
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    Unfortunate. Thanks
     
  46. IHHH

    IHHH Well-Known Member
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    yes, smoking was a bad idea. Sear, let it rest and slice some for sandwiches.

    but 1,5 inch is curious to me
     
  47. undrtow

    undrtow learn to swim
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    Could be 1.75-2 but no thicker
     
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  48. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Smoke it to like 130 internal temp.
     
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  49. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    London broil is part of a top round roast. Cook it hot and fast and slice it very thin. Or, cook it a long time in a braising liquid.
     
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  50. undrtow

    undrtow learn to swim
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    This is the plan. I'll marinate and grill one and cut the other up for beef stew.