The food and drink forum blog thread.

[RAGER]

Dang dude doin it up. Chopsticks and all.

[Muffin Man]

also

Velveeta 

[RAGER]

Made burgers on the tao along with some Bush's Grillin beans




While I had it fired up I grilled some chicken too.

[renfield]

Threw some spuds in a drip pan under the rotisserie ribs. This is the second time I've gotten fucking perfect results with that method.

[RAGER]

Try the same thing with some cabbage and onions 

[mortlock]

Grilling eggs?

Burger with pickle and knife looks great. Definately will make the trip from grill area to couch.

[RAGER]

Kind of a novelty. Saw a pic from Thailand. Thought I'd try it. Had one this morning. Kinda chewy. I can make something out of em.

[mortlock]

how do you do it? time and temp please. im not sure i would like a chewy egg. sounds gross. actually, dont bother, im not wasting an egg on that. 

[Muffin Man]

haha, I picked up a can of those beans last week! Have never tried them before, let me figure out what Imma put with them. - oh, probably jalapeno kiolbasa that I need to use up.

[Lumpy]

Pasta ala Mortlock. It's pretty easy. Add to large pan (or pot) in this order:

Splash of olive oil, large diced onion, one pound hot Italian sausage crumbled (cook until onions are almost soft, about 10 minutes). Then, add whole bunch of chopped garlic, stir. Add one regular can white beans (including liquid), cook and stir for 2-3 minutes, stir in one pound cooked rotini.

Drizzle with olive oil, and grate fresh parmesan on top.

Before rotini:



After rotini:

[RAGER]

Rib sticker

[Lumpy]

Totally.

[RAGER]

Now John Gorham's in deep shit. Fucking stupid humans.

https://pdx.eater.com/2020/6/23/21301193/john-gorham-scandal-transphobic-post

[mortlock]

I made my first smash burger last night. Forgot to get a pic. Holy shit it was good. Best burger i ever made. 80/20 ground made into a loosely packed ball. Put it on the very hot cast iron pan and smashed down. Cooks fast flipped and topped with american cheese. Served on a bullshit hamburg bun and topped with mayo mustard pickles and onion.

My only mistake (which wasnt really a mistake) was i made the burger a tad thicker then i would have liked it but not by much. Gonna make a halftime adjustment and get that right.
Take aways..
I have the smash part down.
The bullshit bun is important because you want a small soft sugary bun.
American cheese melts fast and it the best for this burger application. Not cheddar.
Go easy on the toppings. Mustard mayo pickle onion. No tomato and lettuce or any other crap.
Pics coming next time i make one.

[RAGER]

Fontina, raclette, gruyere, em emmentaler are all good melting cheeses too.

[Muffin Man]

I think we are due a Dave's Cookin' Show update. I'll have the gruyere or smoked gouda. no tamato. Chopped lettuce/pickle relish spread


https://www.howsweeteats.com/2018/06/smash-burgers/

[mortlock]

Fontina, raclette, gruyere, em emmentaler are all good melting cheeses too.

i dont live in france. I live in america.

[Muffin Man]

Meat and two. Served with Mezcal

[RAGER]

Yum. I'm tired. Making frozen fries and leftover comeback sauce.

[mortlock]

im about to whip off a salami sandwich and a stoffers swedish meatball frozen.
ill try and post pics.

[Muffin Man]

whut happen'

[Lumpy]

Which is the best meatless hamburger? They have a few different kinds at my local stores.

[RAGER]

I don't know the brands cuz if I want one I make it myself but I prefer a quinoa based one. I also put mushrooms onions zucchini garlic and some egg white to help hold it together. You gotta squeeze out the moisture in the zucchini though.

[mortlock]

Double smash burger.

[RAGER]

Doubl yum. Is that cottage cheese on the side?