konc wrote on 2020-02-28, 19:43:

ragefury32 wrote on 2020-02-28, 19:32:

Ridiculously expensive wagyu burger with fries.

Running salt down the elbow can be very expensive 😃

Well, it's Turkish sea salt, so it's not that expensive (plus Greek sea salt like Kalas is pretty easy to come by).
It's the first official week of business and he was in the restaurant greeting guests...

I have had burgers the last two days. Yesterday I ate 4 of these beef ones and was not able to eat more than 3 today. They are homemade, and have 1/4 of a pound of meat in each. (125 gram). For desert I had 4 donuts. A week ago, I had these chicken burgers, that are in the last picture.

Our dinner today: vegetable pancakes with poached eggs and Hollandaise sauce, fennel & apple salad, berry compote.

A glass of inexpensive cabernet .

Just had some sliced fresh bread with NYT beet dip, cucumber, tomatoes and a hard-boiled egg. Everything topped with Tony Chachere's Creole Seasoning (medium), one of the last couple of condiments from the US that we haven't run out of.

The dip is super simple and really delicious. I'll paraphrase since I believe it's behind a paywall:

• 2 medium beets
• 1 cup of toasted walnuts
• 1/2 cup of olive oil
• 1 clove of garlic
• 1 tbsp of pomegranate sirup
• 1 lemon, juiced
• 1/2 tsp of red pepper flakes

Just put everything in a blender and pulse until it's mostly smooth. Add salt and pepper to taste and just dip everything you can find in it. Bread, veggies, anything really.

Oh, the fun of quarantine cuisine - trying to stretch for ingredients as much as possible.

So the missus found a bottle of Jamaican wet jerk rub (the stuff you make jerked chicken out of) in the pantry, and the expiration date is...March 2020. Better kill it off but do it over 4+ meals.

So, what to do? Let's see. Garlic, onions, peppers, leftover Italian frozen meatballs, jerk seasoning, a little bit of coconut milk.

I call this one rasta pasta, tossed with grated Romano cheese and scallions (ganked the recipe from a place in Toronto near Chinatown). Made enough for at least 3 lunches and tastes better the next day off the microwave oven.

Next up, marinated some large chicken thighs (usually 89 cents/pound, now quoted at 1.59/pound) with the rest of the jerk rub...but after about 36 hours I took most of the rub and marinate out, fried up some onions and garlic, tossed in more scallions, added the marinate and some 21-25 shrimps in.

Jerked shrimp, delicious on top of steamed rice. That's good for a meal.

And finally, the jerked chicken with some garlic collard greens. Made enough for at least 2 meals.

Today's lunch: roasted butternut squash with lemon tahini dressing, a grilled quarter pounder, homemade yogurt with fresh blackberries

brostenen wrote on 2020-04-19, 07:41:

gdjacobs wrote on 2020-04-17, 19:07:

Cat -> cat food. Your burgers look way better than the stuff from Rotten Ronnies.

Thanks. 😀
Speaking of MC. Donalds. Some Danes call it "The golden seagull". You know. It looks like how a child would draw seagull's in a picture. 😁

Kids are often more insightful than we give them credit for.

Well, I try to avoid Burger King and McDonalds unless I have no other option. Both offer a similar burger I like (Double Stacker vs Double Burger Bacon). I prefer the McDonalds variant because it's one I can finish. But I find the Burger King version more tasty. Ah, well... now I'm hungry.

Just last night, I ate the last Dominos Pizza slice I had left since I ordered it two days ago.

ragefury32 wrote on 2020-04-20, 04:34:

Oh, the fun of quarantine cuisine - trying to stretch for ingredients as much as possible. […]
Show full quote

Oh, the fun of quarantine cuisine - trying to stretch for ingredients as much as possible.

So the missus found a bottle of jerk wet rub (the stuff you make jerked chicken out of) in the pantry, and the expiration date is...March 2020. Better kill it off but do it over 4+ meals.

So, what to do? Let's see. Garlic, onions, peppers, leftover Italian frozen meatballs, jerk seasoning, a little bit of coconut milk.

IMG_20200416_153335.jpg

I call this one rasta pasta, tossed with grated Romano cheese and scallions (ganked the recipe from a place in Toronto near Chinatown). Made enough for at least 3 lunches and tastes better the next day off the microwave oven.

IMG_20200420_002159_01.jpg

Next up, marinated some large chicken thighs (usually 89 cents/pound, now quoted at 1.59/pound) with the rest of the jerk rub...but after about 36 hours I took most of the rub and marinate out, fried up some onions and garlic, tossed in more scallions, added the marinate and some 21-25 shrimps in.

IMG_20200420_002201_01.jpg

Jerked shrimp, delicious on top of steamed rice. That's good for a meal.

And finally, the jerked chicken with some garlic collard greens. Made enough for at least 2 meals.

IMG_20200417_205907.jpg

Looks good. Well done sir....
It reminds me of these recipe-less meals, that we call "Empty the fridge meal". They really show off what a home cooking person can do. And they keep the cost down.

Bruninho wrote on 2020-04-21, 04:27:

Well, I try to avoid Burger King and McDonalds unless I have no other option. Both offer a similar burger I like (Double Stacker vs Double Burger Bacon). I prefer the McDonalds variant because it's one I can finish. But I find the Burger King version more tasty. Ah, well... now I'm hungry.

Just last night, I ate the last Dominos Pizza slice I had left since I ordered it two days ago.

If I absolutely have to choose between them two, and there are no other option. Then I usually go for Burger King. I find them better tasting. Good thing there are a chinese take away buffet of high quality and a couple of sandwich bars close to MC. Donalds and Burger King in my town.

My brother call MC. Donalds for space food. He jokes that because it will not go bad in days on end, they are trying to learn the human race to eat what will be served. Once we we blew the earth and have to travel to other planets. Then they will only serve MC. Donalds because it is the only thing that will stay eatable for the next 100 years.

Yeah.... He has a vivid fantasy, and like to make jokes like that.

Bruninho wrote on 2020-04-21, 04:27:

Just last night, I ate the last Dominos Pizza slice I had left since I ordered it two days ago.

Did you notice any difference two days later?

Yes, not a Dominoes fan, here.

Did a tri-tip (German: "mayor's/parson's cut") the other day. Just a plain marinade of olive oil, garlic, salt and pepper.

I grilled it on my Weber, seared it a couple of minutes per side on very high heat and then did about 15-20 minutes of indirect heat at 200-250 degrees. It came out really nice, a bit little tougher compared to my go-to rump steak, but very tasty. Served with mixed green salad and chimichurri from the Argentinian import store where I also buy barbecue meat and brickets. Will definitely do it again with more time to marinate and switch up the marinade too.

gdjacobs wrote on 2020-04-23, 02:32:

Bruninho wrote on 2020-04-21, 04:27:

Just last night, I ate the last Dominos Pizza slice I had left since I ordered it two days ago.

Did you notice any difference two days later?

Yes, not a Dominoes fan, here.

Honestly? Not much. Just a few minutes in a microwave oven and presto, ready to eat. But it will never be like fresh new straight from the delivery. And this is valid for any other pizza as well.

“Not a Dominoes fan, here”
Me neither, I am more of a Pizza Hut fan.

Bruninho wrote on 2020-04-23, 12:41:

Honestly? Not much. Just a few minutes in a microwave oven and presto, ready to eat. But it will never be like fresh new straigh […]
Show full quote

gdjacobs wrote on 2020-04-23, 02:32:

Bruninho wrote on 2020-04-21, 04:27:

Just last night, I ate the last Dominos Pizza slice I had left since I ordered it two days ago.

Did you notice any difference two days later?

Yes, not a Dominoes fan, here.

Honestly? Not much. Just a few minutes in a microwave oven and presto, ready to eat. But it will never be like fresh new straight from the delivery. And this is valid for any other pizza as well.

“Not a Dominoes fan, here”
Me neither, I am more of a Pizza Hut fan.

I'm not sure exactly why. I've heard Dominoes reconstitutes pizzas from a frozen state but that may be partially rumor. Whatever the cause, I always found them to be very wooden.

gdjacobs wrote on 2020-04-23, 17:31:

Bruninho wrote on 2020-04-23, 12:41:

Honestly? Not much. Just a few minutes in a microwave oven and presto, ready to eat. But it will never be like fresh new straigh […]
Show full quote

gdjacobs wrote on 2020-04-23, 02:32:

Did you notice any difference two days later?

Yes, not a Dominoes fan, here.

Honestly? Not much. Just a few minutes in a microwave oven and presto, ready to eat. But it will never be like fresh new straight from the delivery. And this is valid for any other pizza as well.

“Not a Dominoes fan, here”
Me neither, I am more of a Pizza Hut fan.

I'm not sure exactly why. I've heard Dominoes reconstitutes pizzas from a frozen state but that may be partially rumor. Whatever the cause, I always found them to be very wooden.

I’ve heard that about McDonalds, but never about Dominos Pizza. Actually, the best pizza are the ones made in a wood oven. And I happen to live next to a place with that kind of tasty pizza. Hmmmm

Bruninho wrote on 2020-04-24, 05:22:

I’ve heard that about McDonalds, but never about Dominos Pizza. Actually, the best pizza are the ones made in a wood oven. And I happen to live next to a place with that kind of tasty pizza. Hmmmm

Camp pizza made over coals from a fire pit is pretty amazing!

This one time, at band camp

gdjacobs wrote on 2020-04-24, 05:41:

Bruninho wrote on 2020-04-24, 05:22:

I’ve heard that about McDonalds, but never about Dominos Pizza. Actually, the best pizza are the ones made in a wood oven. And I happen to live next to a place with that kind of tasty pizza. Hmmmm

Camp pizza made over coals from a fire pit is pretty amazing!

For sure! I never ate so much food in my life these days.

Quarantine will leave me so fat, that I will be rolling down the street to go back to work, once it ends.

henryVK wrote on 2020-04-23, 09:27:

Did a tri-tip (German: "mayor's/parson's cut") the other day. Just a plain marinade of olive oil, garlic, salt and pepper.

I grilled it on my Weber, seared it a couple of minutes per side on very high heat and then did about 15-20 minutes of indirect heat at 200-250 degrees. It came out really nice, a bit little tougher compared to my go-to rump steak, but very tasty. Served with mixed green salad and chimichurri from the Argentinian import store where I also buy barbecue meat and brickets. Will definitely do it again with more time to marinate and switch up the marinade too.

Oh yeah. I am familiar with a cut that's close to the tri-tip that's very popular in Brazilian/Portuguese areas in the NYC tristate region...it's called Picanha.

Great stuff when sous-vided for 2 hours at 133F/56C in a bag with sea salt+pepper+clarified butter, and then seared with a torch or hot coals for a minute just to pick up the char. Another thing to do is marinate skirt steak with a tangy marinate, sous vide them for 90 minutes, sear and cut on the bias into strips. Great stuff for steak tacos.