News

What's For Dinner?

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

  1. max930

    max930 F1 Veteran
    Rossa Subscribed

    Apr 16, 2017
    8,848
    vancouver
    Going to a chain called Pizza Pizza. Pizza Pizza

    I'm playing dog noise on my iPhone and Bella is howling.
     
    TexasF355F1 likes this.
  2. To remove this ad click here.

  3. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    22,610
    DFW, Texas
    Full Name:
    Tom C
  4. PureEuroM3

    PureEuroM3 F1 Veteran
    Silver Subscribed

    Jan 31, 2006
    7,981
    Toronto, Ontario, Canada
    Full Name:
    Tamas
  5. I.T. Guy

    I.T. Guy F1 World Champ
    Rossa Subscribed

    Jul 17, 2004
    10,990
    Canada
    Full Name:
    Jason
  6. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    48,943
    Houston
    Full Name:
    Jason
    Keeping an accurate journal is something I'll have to work on, but the first date I wrote down is the 21st I moved to pots. So I believe around the 17th or 16th.
     
  7. To remove this ad click here.

  8. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    22,610
    DFW, Texas
    Full Name:
    Tom C
  9. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    22,610
    DFW, Texas
    Full Name:
    Tom C
    Yeah, same here. But keeping accurate notes is like my day job, so I eschew that in my hobbies!

    Image Unavailable, Please Login
    Image Unavailable, Please Login

    Out of the oven and resting. Carved below that. About 7 hours from start to carving. 12 lb brisket. About a lb of fat trimmed off if I had to guess. 4 hours on smoker. All oak and charcoal. Finished in oven at 375 F until 198 F internal. I was inspired by the Kreuz folks, who do their brisket in 5 hours IIRC! It was good. Taste for me was perfect amount of smoke. Decent smoke ring. Giving away about a third of it to the neighbors (well, except the folks who moved here from California ; I'll smoke some tofu for them one day! )

    T
     
  10. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    48,943
    Houston
    Full Name:
    Jason
    Looks great.

    I've got bread in the oven.
     
  11. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    48,943
    Houston
    Full Name:
    Jason
    arizonaitalian, NbyNW and tomc like this.
  12. To remove this ad click here.

  13. koisokok

    koisokok F1 Veteran
    Rossa Subscribed

    Dec 8, 2006
    7,608
    San Marino , CA
    Full Name:
    kerim
  14. BrettC

    BrettC Formula 3

    Aug 13, 2012
    1,316
    Calif
    Full Name:
    Brett
    in a Paella pan to boot!
     
    Frank_C and I.T. Guy like this.
  15. BrettC

    BrettC Formula 3

    Aug 13, 2012
    1,316
    Calif
    Full Name:
    Brett
    "Come on Man!" per our current pres......give us few decent Cali folks a break!
     
  16. BrettC

    BrettC Formula 3

    Aug 13, 2012
    1,316
    Calif
    Full Name:
    Brett
  17. BrettC

    BrettC Formula 3

    Aug 13, 2012
    1,316
    Calif
    Full Name:
    Brett
    Oops...and fried potato calls with bacon, sour cream and cheese inside.
     
    Frank_C likes this.
  18. Jdubbya

    Jdubbya Two Time F1 World Champ
    Silver Subscribed

    Dec 28, 2003
    25,005
    PNW
    Full Name:
    John
    I was wondering what those were. Almost looked like Arancini which would be good too. Fantastic looking meal!

    I cooked up a small grass fed strip steak last night with some mushrooms/onion/jalapenos that I had in the fridge. Was kind of an odd little shaped steak, good flavor but was kinda chewy. Just did it all in a pan on the stovetop, cooked it about perfectly if I do say so myself. :)
     
    Streetsurfer, tomc and BrettC like this.
  19. Frank_C

    Frank_C Formula 3
    Rossa Subscribed Owner

    May 29, 2004
    1,280
    El Campo, Texas
    Full Name:
    Frank Cavallo
  20. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    22,610
    DFW, Texas
    Full Name:
    Tom C
    I've seen that lamb dish before on F-chat; looks like a real winner...T
     
  21. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    22,610
    DFW, Texas
    Full Name:
    Tom C
    OK. Since I know you Cali folks like your veggies. We did culinary penance tonight with salad & zoodles!

    Image Unavailable, Please Login
    Only a minute or so in a rocket hot skillet. Flip often. Salt, pepper and garlic powder. Finish off with a little parm. Need to keep the skillet very hot to drive off water generated when the zoodles cook, or they can get soupy.

    T
     
  22. koisokok

    koisokok F1 Veteran
    Rossa Subscribed

    Dec 8, 2006
    7,608
    San Marino , CA
    Full Name:
    kerim
    Good memory Tom!
     
    tomc likes this.
  23. max930

    max930 F1 Veteran
    Rossa Subscribed

    Apr 16, 2017
    8,848
    vancouver
    Just made a prime rib burger. Government here banned indoor dining for a month. Messes up my dinner plans for tomorrow night.
     
  24. BrettC

    BrettC Formula 3

    Aug 13, 2012
    1,316
    Calif
    Full Name:
    Brett
    Geez....I gotta start checking my spelling/typos! I was at my office....no wine or anything!
     
  25. BrettC

    BrettC Formula 3

    Aug 13, 2012
    1,316
    Calif
    Full Name:
    Brett
    I don't do veggies....unless it's frys!
     
  26. Jdubbya

    Jdubbya Two Time F1 World Champ
    Silver Subscribed

    Dec 28, 2003
    25,005
    PNW
    Full Name:
    John
    I've tried the veggie noodles before and have never been impressed. I'll have to try that method, that looks pretty good!
     
  27. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    22,610
    DFW, Texas
    Full Name:
    Tom C
    Thanks. I remember it because my wife LOVES lamb chop lollipops! I know she'd love that dish...T
     
  28. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    22,610
    DFW, Texas
    Full Name:
    Tom C
    Zucchini works best for us. Things that we've discovered that work. Spiral slice the zucchini an hour or so ahead of time, and wrap in paper towels to wick off moisture. Cook them with a minimal amount of oil, and keep the pan super hot to drive off additional moisture. Flip often. In the same vein, it's better to cook them up in multiple batches - one zucchini per - rather than in one big batch. Cook only with S&P and garlic powder; add any other flavorants like tomato sauce or parm after cooking. Finally, cook them until al dente and not more than that...T
     
    wax likes this.

Share This Page