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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. BrettC

    BrettC Formula 3

    Aug 13, 2012
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    Big T!!! I've been sharing a steak, and to many meals to discuss openly, for years and I am 55! Cheers!
     
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  3. BrettC

    BrettC Formula 3

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    You find that the panko or whatever coatings gets soggy by munch time or inhaled to fast? I usually put it on the bottom and top with fish....
     
  4. max930

    max930 F1 Veteran
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    Got my brother a calzone. My Dad got his seafood udon. I got assorted sashimi, tuna and salmon plus two mystery fishes. Also got rolls. They messed up one of my roll orders. Supposed to be chopped scallop, but gave me some tuna and salmon rolls dipped in caviar. At least it was a good mix up.
     
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  5. wax

    wax Four Time F1 World Champ
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    Yep. Bride gets filet side, every time. I just picked up a few filets. Manana!

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  6. tomc

    tomc Two Time F1 World Champ

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    Likewise. Have some stuff in our standalone freezer that's been there a long while. Trying to empty it out in anticipation of another Costco run.

    T
     
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  8. tomc

    tomc Two Time F1 World Champ

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    Thanks, Brett, that makes me feel better. I'm just about the same age.
    T
     
  9. tomc

    tomc Two Time F1 World Champ

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    Yup. The wife always gets filet side if we split a t-bone or porterhouse. To be honest, I'm not a huge fan of filet mignon. I tend to prefer the beefier cuts like strip or ribeye, or the cuts from the bottom half of the cow - skirt, flank, or hanger steak.

    T
     
  10. tomc

    tomc Two Time F1 World Champ

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  11. wax

    wax Four Time F1 World Champ
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    Gospel!

    It's also funny how many of us are doing Spring Cleaning of our Freezers. Finally got this Furgitator right before Thanksgiving, so EZ-PZ.

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  13. NbyNW

    NbyNW F1 Rookie
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    Ditto to everything here! Steak cuts, sharing, and about that age too.
     
  14. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    Last weekend I was cleaning my kitchen cabinets and I found some really nice glass ashtrays that ended up in my lower kitchen cabinets somehow. I text a picture to my dad and then my mom calls me and says they were a wedding present and she has no clue how they ended up at my house. They'll work for salsa and condiments. My parents were also cleaning out their cabinets. Must be in the air.
     
  15. Frank_C

    Frank_C Formula 3
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    May 29, 2004
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    My wife bought half more than we needed for fish n chips, which I’m making tonight. So last night I thought I’d pan sear the extra bit.

    I’m very much a Wondra man, especially with fish. My wife is not a fan of the “stronger” scented fish so I put Frank’s in the egg wash and used preseasoned panko & some old Bays and pan fried it with garlic. Flipped it back over for 20 sec to recrisp the first side. So it was extra crispy all around. But yeah, panko is like a sponge.......


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  16. max930

    max930 F1 Veteran
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    Its pouring rain here and getting windy. Winds of up to 50 mph are expected. Don't feel like going out. Going to make grilled cheese sandwiches with chicken noodle soup.
     
  17. SCFerrari

    SCFerrari F1 Rookie
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  18. tomc

    tomc Two Time F1 World Champ

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    Soup and grilled cheese sammiches. Nothing better on a rainy, cold day. Great choice, Max. Grandma approved!

    T
     
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  19. tomc

    tomc Two Time F1 World Champ

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    If you're looking for taste testers, as a scientist, I feel that I must volunteer. For research purposes!

    Tonight was beans and rice. Stirred in some pickled serranos for a bit of zip. Beans were homemade red beans.
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    First attempt at homemade ice cream. Strawberry. Didn't really set up while churning. Then put in freezer, and it was half soft serve and half hard pack. Followed the recipe except I used a lot less sugar than they said.
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    T
     
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  20. Frank_C

    Frank_C Formula 3
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  21. Frank_C

    Frank_C Formula 3
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    Tom, this is the one I used as a foundation (without the pork) since 2017. Got the pickled mustard on Amazon. But like any Chinese once you get the gist of the recipe you can make it your own with whatever you have on hand. https://thewoksoflife.com/sichuan-dry-fried-green-beans/

    A base sauce I like using for vegetables in general is broad bean paste or black bean paste, black rice vinegar and shaoxing wine, soy sauce (salt) +/- chili garlic paste (NOT siracha).
     
  22. BrettC

    BrettC Formula 3

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    If it's in the interest of science!!!
     
  23. I.T. Guy

    I.T. Guy F1 World Champ
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  24. NbyNW

    NbyNW F1 Rookie
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  25. tomc

    tomc Two Time F1 World Champ

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    Perfect, except that's just too small a piece!
    T
     
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  26. I.T. Guy

    I.T. Guy F1 World Champ
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    I gained 18 lbs over three years
    That's only 60 extra calories a day
    I've been tracking my food with the lose-it iPhone ap, and, yeah, I really am eating 50-100 extra a day
    I'm 47, need to get back on track for 50.
    I'm starting to think about life expectancy too.

    I wanna be a teen again. I thought it was hard, and couldn't wait to grow up. Man that's a laugh. :D
     
  27. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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  28. tomc

    tomc Two Time F1 World Champ

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    Very cool. How long ago did you germinate/plant those seeds?

    Using the Ranch Kettle to smoke. Never used it for that before, so I wanted to give it a try.
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    Bought this from D'Artagnan a while back. It is a wagyu chuck flap. No idea what that means.
    Assumed it was like shoulder clod, and went low & slow. One on right is fat cap side up.
    Other is fat cap side down.

    Also, the wife bought a brisket over the weekend - Kroger had them on sale - and there's no room in the freezer. So, I am smoking it as well, and will then portion up, give away, etc.
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    Brisket on right, chuck flap on left. Brisket is about 3 hours in when this was snapped, the chuck flap probably about 1 hour @ that time. Fire only to the right of brisket, so it's on the cooler side.
    T
     
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