Author Topic: What's Cooking  (Read 19826 times)

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Offline GoingMyWay

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Re: What's Cooking
« Reply #150 on: August 17, 2018, 07:33 PM »
Dinner tonight was steak and cheese with baked seasoned crinkle cut fries.









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Offline Peter Halle

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Re: What's Cooking
« Reply #151 on: August 17, 2018, 08:08 PM »
Dinner tonight was steak and cheese with baked seasoned crinkle cut fries.


Seeing your images reminded me of something.  The brine from both the peppers and any pickles can help out with heat related cramps pretty quickly.  As someone who endures the nasty humid hot outdoor work this works for me.

Peter

Offline GoingMyWay

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Re: What's Cooking
« Reply #152 on: August 17, 2018, 09:57 PM »
That's a new one by me.  Do you just drink the brine to eliminate the cramps?
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Online Cheese

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Re: What's Cooking
« Reply #153 on: August 17, 2018, 11:00 PM »
Nice photos...are you using different lighting or different camera modes?

Everything looks more realistic with the end result..............of everything looking more scrumptious.

That Coors Light can however just keeps interjecting itself in the photos... is that kept at the ready to extinguish any errant flames?  Or is it kept around to use as a grenade to deter any unwanted property intrusions?
« Last Edit: August 17, 2018, 11:09 PM by Cheese »

Offline GoingMyWay

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Re: What's Cooking
« Reply #154 on: August 18, 2018, 10:16 AM »
The lighting is pretty much the same.  All of the pictures with the exception of the last one were taken in the kitchen.  All of the pictures were also taken in food mode.  I did move the color temperature of the final picture more toward the blue spectrum.

I guess the food mode does make the food look all the better.

LOL someone finally pointed out the all too common Coors Light can [eek].  You're not a fan of domestic light beers I take it?  That's mostly all that I drink.  Usually Coors Light, but also Miller Lite or Bud Light.  Lately I've been buying the Coors Light from Amazon Prime Now.  The delivered price with a $5 tip is about the same as the grocery store, if not cheaper when it's not on sale.  I also have grown to like Guinness Draft cans and also porters/stouts in general.  When traveling I will try to make it a point to drink local beers if possible.
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Online Cheese

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Re: What's Cooking
« Reply #155 on: August 18, 2018, 10:28 AM »
Actually I used to be a huge fan of Coors. Those were the days when Coors was not sold nationally and we'd arrange 900 mile road trips to Colorado to pick up 25-30 cases at a time.  [big grin]

I cooked the shrimp tacos last night and I'll post photos after I figure out why I can't send photos from my phone to my computer. [mad] [mad] [mad]
« Last Edit: August 18, 2018, 10:30 AM by Cheese »

Offline GoingMyWay

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Re: What's Cooking
« Reply #156 on: August 18, 2018, 10:30 AM »
Wow!  Talk about tapping the Rockies!
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Offline six-point socket II

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Re: What's Cooking
« Reply #157 on: August 18, 2018, 11:18 AM »
Did I hear Coors?  [scared] [scared] [scared] [scared]  [big grin] [big grin] [big grin] [big grin]

Super happy that there are multiple sources in Germany that import it, usually buy it at a small "American Food" store in the city.

Love Coors, but don't say no to Miller either ... Then there are stores that occasionally import from US micro breweries, so I sometimes snag a bottle there too ... But I don't "follow" that cult, sometimes its a good beer ...

This was prior to a Super Bowl ;)



Kind regards,
Oliver
Kind regards,
Oliver

Offline SRSemenza

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Re: What's Cooking
« Reply #158 on: August 18, 2018, 11:22 AM »

LOL someone finally pointed out the all too common Coors Light can [eek].  You're not a fan of domestic light beers I take it?  That's mostly all that I drink.  Usually Coors Light, but also Miller Lite or Bud Light.  Lately I've been buying the Coors Light from Amazon Prime Now.  The delivered price with a $5 tip is about the same as the grocery store, if not cheaper when it's not on sale.  I also have grown to like Guinness Draft cans and also porters/stouts in general.  When traveling I will try to make it a point to drink local beers if possible.

Those Guinness draft cans are quite effective at getting a nice pour and "texture"  to the brew.

Mmmmm, porters and stouts ........... my favorite.

I fear I will be taking the what's cooking thread in a different direction  [big grin]

Seth

Offline SRSemenza

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Re: What's Cooking
« Reply #159 on: August 18, 2018, 11:25 AM »
Actually I used to be a huge fan of Coors. Those were the days when Coors was not sold nationally and we'd arrange 900 mile road trips to Colorado to pick up 25-30 cases at a time.  [big grin]

I cooked the shrimp tacos last night and I'll post photos after I figure out why I can't send photos from my phone to my computer. [mad] [mad] [mad]


About 30 - 35 years ago getting Coors (not light at first) was something special in the eastern USA. Not so much anymore.

Seth

Offline GoingMyWay

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Re: What's Cooking
« Reply #160 on: August 18, 2018, 11:35 AM »
I cooked the shrimp tacos last night and I'll post photos after I figure out why I can't send photos from my phone to my computer. [mad] [mad] [mad]

Oops, I missed the second part of your post.  How do you usually get the photos from your phone to your computer?  In the past I was just attaching the photos to draft emails and then opening the draft email on the computer.  Now I use Google Drive to do the transfer.

Did I hear Coors?  [scared] [scared] [scared] [scared]  [big grin] [big grin] [big grin] [big grin]

Super happy that there are multiple sources in Germany that import it, usually buy it at a small "American Food" store in the city.

Love Coors, but don't say no to Miller either ... Then there are stores that occasionally import from US micro breweries, so I sometimes snag a bottle there too ... But I don't "follow" that cult, sometimes its a good beer ...

This was prior to a Super Bowl ;)



Kind regards,
Oliver

Is it expensive?  I try to buy it around $17.99 for a pack of 24 cans.  I've seen it as much as $21.99 for 24 when it's not on sale.

It's kind of funny as an American to think of Coors Light or any domestic American being imported into another country, but I guess it's no different than us importing Corona, Heineken, etc. from another country.

Those Guinness draft cans are quite effective at getting a nice pour and "texture"  to the brew.

Mmmmm, porters and stouts ........... my favorite.

I fear I will be taking the what's cooking thread in a different direction  [big grin]

Seth

I bought the Guinness Draft Bottles before St. Patrick's Day this year.  I prefer the cans.  I even bought the Guinness Pint Glasses from Amazon a couple of years ago so I could get more head at the top.

LOL start your own thread  >:(!!  Maybe "What are We Drinking" - just kidding  [wink], food and drink pairings go well together so why not include them here  [big grin].
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Offline six-point socket II

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Re: What's Cooking
« Reply #161 on: August 18, 2018, 11:49 AM »

Did I hear Coors?  [scared] [scared] [scared] [scared]  [big grin] [big grin] [big grin] [big grin]

Super happy that there are multiple sources in Germany that import it, usually buy it at a small "American Food" store in the city.

Love Coors, but don't say no to Miller either ... Then there are stores that occasionally import from US micro breweries, so I sometimes snag a bottle there too ... But I don't "follow" that cult, sometimes its a good beer ...

This was prior to a Super Bowl ;)

Kind regards,
Oliver

Is it expensive?  I try to buy it around $17.99 for a pack of 24 cans.  I've seen it as much as $21.99 for 24 when it's not on sale.

It's kind of funny as an American to think of Coors Light or any domestic American being imported into another country, but I guess it's no different than us importing Corona, Heineken, etc. from another country.



Between the two of us, it's ridiculously expensive compared to what you pay. My source has 24/ 355ml cans currently for 39,95 Euro -> 45,XX USD (stock exchange rate). Same price for Bud Light, Pabst Blue Ribbon, Miller, Moosehead ...

But these imports cost, they need to re-label according to EU law ... And they are not imported in really large quantities, plus it's the real deal. Meaning it's the same product that you buy.

(I personally don't care about the cost, I've done other imports myself people would label me insane for, just to get certain products from the USA, that are Made in the USA.)

Kind regards,
Oliver
« Last Edit: August 18, 2018, 11:54 AM by six-point socket II »
Kind regards,
Oliver

Offline Tinker

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Re: What's Cooking
« Reply #162 on: August 18, 2018, 02:14 PM »
Last night's dinner was Angus filets cooked about an hour at 275 then seared over direct heat with asparagus. The down side to this is I'm always let down when I spend money on steak at a restaurant and it isn't even close to as tender.

I am late to this thread, wich surprises me. I have said in the past the you can call me  anything. Just don't call me late for dinner. As I look @DynaGlide post, I can see why his steaks are so tender while his orders at most restaurants are no where near as tender. DynaGlide has a good butcher, or a good meat source. Those steaks in the pic are "Prime beef". Really Prime.  You can see the marbling. I have yet, in the last 30years, or maybe even more, found a steak in  any restaurant that has been labeled as "Prime" and yet when I see it on the platter, does not measure up to what I had been taught way back in "the good old days" to be prime. I have not seen marbling like that in a restaurant, not even a few years before I started to admit to being 39. Today, as my departed butcher told me years ago, they have ways to "tenderize" beef mechanically. They can take a piece of nearly cutter grade and tenderize to make people believe they are eating prime beef. That beef in the pic (way back at the very beginning of this thread) really looks delicious. I am sure, as I get further along, some of my favorite BQ operators will come up with enough that will make my mouth water.
Tinker
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Offline Peter Halle

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Re: What's Cooking
« Reply #163 on: August 18, 2018, 03:01 PM »
@Tinker the grades of beef for quality are determined at only one spot in the animal - the 13th rib.  What the grader is looking at is a ribeye.  If that area qualifies for grading as Prime, Choice, etc. then the entire carcass grades as such which means that it can happen that steaks from a Prime carcass found in other parts of the carcass can be called Prime although the marbling may not be extensive.

Peter

Offline DynaGlide

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Re: What's Cooking
« Reply #164 on: August 18, 2018, 03:27 PM »
@Peter Halle

Thank you for sharing this largely unknown fact. I've found some great deals on prime grade beef labeled as choice.

@Tinker Thank you for the kind words. If you ever want to sample I'm in DC suburbs. In the meantime I post regularly on Instagram @matts.garage

Offline Tinker

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Re: What's Cooking
« Reply #165 on: August 18, 2018, 04:33 PM »
@Tinker the grades of beef for quality are determined at only one spot in the animal - the 13th rib.  What the grader is looking at is a ribeye.  If that area qualifies for grading as Prime, Choice, etc. then the entire carcass grades as such which means that it can happen that steaks from a Prime carcass found in other parts of the carcass can be called Prime although the marbling may not be extensive.

Peter

Thanks for that info @Peter Halle. Way back when I was in college, (Rattclif Hicks School of Ag/Uconn), i took an elective in butchering and preparing meat for market. That was in the days before all the additives went into meat and other products for preservatives. Cattle were mostly grass fed. In class, when cutting up a carcase we would trim a cut and just nibble raw. Especially tender were cuts from the prime graded carcases. That was in 1950. That  is the reason I am only 39. ven when we were first married 52 years ago, we could still get prime cuts at our butcher. Of course, he and were drinking buddies and maby he would set aside special cuts for my wife. We had to keep her happy [unsure]
Tinker
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Offline Tinker

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Re: What's Cooking
« Reply #166 on: August 18, 2018, 04:37 PM »
@Peter Halle

Thank you for sharing this largely unknown fact. I've found some great deals on prime grade beef labeled as choice.

@Tinker Thank you for the kind words. If you ever want to sample I'm in DC suburbs. In the meantime I post regularly on Instagram @matts.garage

@DynaGlide  Next time we visit  our daughter (Falls Church) I will just sniff the  air and I will follow the smoke.
Tinker
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Offline Peter Halle

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Re: What's Cooking
« Reply #167 on: August 18, 2018, 05:35 PM »
While we are on the topic of beef, and in a post ala @Tinker (said respectfully), 2 years ago I was helping out with a project my wife had going on at work that involved menus, food, and food purveyors.  As part of this "adventure" I had an opportunity to be taken to the test and demo kitchen of Sysco (one of the largest food suppliers to restaurants here in NA if not the world).  I had private time to talk to their corporate chef about menu ideas and in front of my eyes he cooked anything I was interested in.  Now we aren't talking flow blown meals but rather what I thought might work for their menus.  It was a lot of fun although the project died and my wife no longer works there.

Two interesting tidbits told to me during that visit stick out in my mind prominently:

1.  Restaurants are supplied aged beef.  That could be 7 days to...  Supermarkets are supplied fresh beef.
2.  Sysco has requirements for farms supplying them that include restrictions on closeness to highways (air pollution contamination) and also power lines (bird poop).

Now do I believe all that?  Maybe.  It does make sense, but...

Peter

Offline six-point socket II

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Re: What's Cooking
« Reply #168 on: August 21, 2018, 02:09 PM »
Today's dessert straight from the backyard. :)



And now relaxing with a beer from Belgium.



Kind regards,
Oliver
Kind regards,
Oliver

Offline Tinker

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Re: What's Cooking
« Reply #169 on: August 21, 2018, 03:02 PM »
@Peter Halle
quote>>> 2.  Sysco has requirements for farms supplying them that include restrictions on closeness to highways (air pollution contamination) and also power lines (bird poop).<<<quote

I remember from the past reading something about not pasturing animals close to power lines. Something about electric contamination and upsetting the nervous system.

When I was riding motorcycles, I often took weekend trips north to Vermont, New Hampshire, Maine and upper NY. I lived in south western Connecticut, not too far from New York City. I always knew when I was getting close to NYC after a couple of days in the wilds of upper New England. My face would start to burn and my lips started to taste of acidity. I had never noticed that until I started riding motorcycles.
Tinker
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Online Cheese

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Re: What's Cooking
« Reply #170 on: August 21, 2018, 03:27 PM »
The beer and the Snap-on catalogue look relaxing Oliver.  [cool]

Offline Tinker

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Re: What's Cooking
« Reply #171 on: August 21, 2018, 08:18 PM »
When I was living on my uncle's farm during WWII, we sold milk, butter and sometimes cottage cheese (under the table) to a few neighbors. They came our house, brought their own bottles, we supplied the bottle caps.  We had friends in town who had milk delivered to their door.

When I went to Germany to visit my inlaws, I was surprised to find they had beer delivered to the door every two days. They had to go to the store to get milk.
Tinker
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Offline GoingMyWay

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Re: What's Cooking
« Reply #172 on: August 21, 2018, 08:31 PM »
Saturday my wife made deep fried quail on watercress with Vietnamese chicken curry.



Tonight's dinner was pork chops, stuffing, mashed potatoes, and sauerkraut all smothered in pork gravy.

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Offline PeterJJames13

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Re: What's Cooking
« Reply #173 on: August 22, 2018, 08:35 AM »

When I went to Germany to visit my inlaws, I was surprised to find they had beer delivered to the door every two days. They had to go to the store to get milk.
Tinker

Priorities, lol.

Offline Tinker

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Re: What's Cooking
« Reply #174 on: August 22, 2018, 12:15 PM »
I had absolutely no complaints
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Offline GoingMyWay

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Re: What's Cooking
« Reply #175 on: August 24, 2018, 09:53 AM »
These are a bit of a cop out since it's not really made from scratch.  Wednesday night we had Kung Pao Chicken from Trader Joe's and yesterday for lunch I tried B&M Baked Beans and B&M Bread.  The Kung Pao Chicken is surprisingly good considering it's mass produced and comes frozen in a bag.







Anyone else a fan of the B&M Beans and/or Canned Bread?  This is my first time trying either.  I thought it wasn't bad - the beans weren't too sweet.
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Offline Tinker

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Re: What's Cooking
« Reply #176 on: August 24, 2018, 09:03 PM »
>>>Anyone else a fan of the B&M Beans and/or Canned Bread?  This is my first time trying either.  I thought it wasn't bad - the beans weren't too sweet. [wink] [wink]<<<

The B&M beans over mashed potatoes and lots of butter on the hot B&M bread
Tinker
Wayne H. Tinker

Online Cheese

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Re: What's Cooking
« Reply #177 on: August 24, 2018, 11:05 PM »
I rather like B&M beans. They have a nice, subtle molasses taste.

Offline GoingMyWay

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Re: What's Cooking
« Reply #178 on: August 25, 2018, 08:37 AM »
>>>Anyone else a fan of the B&M Beans and/or Canned Bread?  This is my first time trying either.  I thought it wasn't bad - the beans weren't too sweet. [wink] [wink]<<<

The B&M beans over mashed potatoes and lots of butter on the hot B&M bread
Tinker

Over mashed potatoes?  That's interesting, I'd never had thought to use beans like a gravy for mashed potatoes.  How do you heat the bread?  I just cut the slice and dropped it in the toaster.

I rather like B&M beans. They have a nice, subtle molasses taste.

I guess it was very subtle.  I also got a can of B&M Boston Baked Beans that I need to try.  I wasn't really sure what the difference was between the different flavors of B&M beans.  They all sounded very similar.
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Offline Tinker

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Re: What's Cooking
« Reply #179 on: August 25, 2018, 08:13 PM »
>>>Anyone else a fan of the B&M Beans and/or Canned Bread?  This is my first time trying either.  I thought it wasn't bad - the beans weren't too sweet. [wink] [wink]<<<

The B&M beans over mashed potatoes and lots of butter on the hot B&M bread
Tinker

Over mashed potatoes?  That's interesting, I'd never had thought to use beans like a gravy for mashed potatoes.  How do you heat the bread?  I just cut the slice and dropped it in the toaster.

I rather like B&M beans. They have a nice, subtle molasses taste.

I guess it was very subtle.  I also got a can of B&M Boston Baked Beans that I need to try.  I wasn't really sure what the difference was between the different flavors of B&M beans.  They all sounded very similar.

Before I turned 39, i used to cover my plate with potatoes and pile everything else on top. The B&M beans were good on any kind of potatoes. Mashed, Baked, Boiled, Fried, even scolloped. Sometimes I mix in a few slices of onion or tomato.

We  would heat the bread in a toaster sometimes. Another way was to put a dab of butter in a frying pan, butter one side of the B&M bread, put it in the pan, butter side up heat the dry side in the pan, flip it over. There is nothing any better than the smell of melting butter. (Actually, I was only using enough butter to keep the bread from sticking to the pan) My wife would yell at  me when I finished heating the slice or two, all saturated with the butter and then I would slap more butter on the (each) slice and devour before the butter could melt.
Tinker
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