What's for dinner tonight?
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PlumberSoCal
? Guy Fire-y ?
18B
In Bloom
I fuckin love bacon, but pork kills me every time I eat it...it is like poison to me...truly a sick joke as I love dry rub ribs, bacon, pulled pork bbq etc.
PlumberSoCal
? Guy Fire-y ?
Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts
Bacon Explosion is the world famous bacon-wrapped, bacon-stuffed, barbecue sausage recipe that set the internet on fire. Get the recipe here!
www.bbqaddicts.com
A slice of this on a biscuit.....damn it's soo good... though definitely an artery clogger
@Deebs finally got around to making the soup! As usual, had to make some substitions so I'm sure it's not spot on. Couldn't find galangal anywhere so I subbed in ginger, and I just straight up forgot the green onions... used all drumsticks because, well, I randomly have a shit ton of them in my freezer. I also added some chopped chiles at the end cause I like spicy
How do you usually serve it? Since I'm so new to Cambodian cooking I was grabbing approximate measurements from a cookbook I recently bought and they said these kinds of soups are usually served with the rice on the side so I did that. Which was awesome but I could also see this being great with noodles or on its own.
You've got me completely hooked on Cambodian food. Still amazed with how popular Thai and Vietnamese have become that you don't see more Cambodian restaurants.
I'm hosting Christmas and I suggested we make an all Cambodian feast but I got shot down lol. Some of my family members are still mad at me for a few years back when I made all Greek food for the family holiday get together... they all loved the food but I was (and have been many times since) informed that Christmas dinner should be made in the great American tradition of Large Hunk of Meat©, served with various tubers, a vegetable that has been made in the least healthy way possible and lots of bread.
How do you usually serve it? Since I'm so new to Cambodian cooking I was grabbing approximate measurements from a cookbook I recently bought and they said these kinds of soups are usually served with the rice on the side so I did that. Which was awesome but I could also see this being great with noodles or on its own.
You've got me completely hooked on Cambodian food. Still amazed with how popular Thai and Vietnamese have become that you don't see more Cambodian restaurants.
I'm hosting Christmas and I suggested we make an all Cambodian feast but I got shot down lol. Some of my family members are still mad at me for a few years back when I made all Greek food for the family holiday get together... they all loved the food but I was (and have been many times since) informed that Christmas dinner should be made in the great American tradition of Large Hunk of Meat©, served with various tubers, a vegetable that has been made in the least healthy way possible and lots of bread.
First...that's a lot of lemongrass. Smash lemongrass and tie in a knot seems to release more flavor from the oils. also just rip the limes leave up across the vein. We usually have a side dish of fish sauce/lime..I add Thai chili's to mine. I put some soup and chicken over rice a little of the fish sauce...cooking with ? there
Looks delicious though @Gentlemancorpse, what did the family think?
Looks delicious though @Gentlemancorpse, what did the family think?
The fiancee loved it, kids weren't too interested. My daughter won't eat soup at all (weirdo) and my son decided to be picky tonight.
The lemongrass I've been getting lately has been really bland. The last few times I used it it didn't come through so I went hard on it tonight. I smashed it pretty good, but your suggestion to tie it together makes me feel like I should've smashed it even more lol. I also just really need to find a better spot for these ingredients or start growing my own. Maybe I should turn a tent into an Asian herb garden
And we did have the fish sauce/lime/chiles/extra cilantro on the table as well!
PlumberSoCal
? Guy Fire-y ?
Pork chops finished with garlic butter
with garlic mashed potatos, garlic bread and broccoli which I inhaled?
with garlic mashed potatos, garlic bread and broccoli which I inhaled?
18B
In Bloom
My friends family is Hmong...I have been to many of her families get togethers...the food is very good and different to me...which I like.
I was in Pakistan and India when I worked for DOS...I loved Pakistan, it's food, the people, the markets...I was an outsider for sure, but had a good time...India on the other hand...was complete torture...Bangalore...filthy nasty repulsive...horrid...about a month before I left I found an Australian Bar full of a bunch of Aussie's! It saved my life as I was just about to hang myself...lol.
I used to go to the airport to eat somewhat normal food and two stewardess's sat down with me and chatted...they told me of the place. Darts, pool, fusball, beer liquor and pussy you would not have to spend a month shaving their back and weed whacking the shrubbery around her ass!
Orion
CHOOSE YOUR TITLE
Venison backstrap with garlic olive oil and red wine marinade on the smoker with asparagas and baked potato...oh and the best seasoning on a smoker...John Henrys honey rib rub, just a light coat out of the marinade.
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This is actually all for tomorrow night's dinner, making a base for my jus and dry brining a 12lb prime rib roast! About to start a batter for some Yorkshire puddings. We're going for the full British experience... doing some beef tallow roasties as well. Only thing is I'm doing green beans with shallots and bacon, no one seemed interested in mushy peas. The toughest part of my night is how high I am and how good the kitchen smells... and I can't eat any of it yet lol
Meatman
? Master of Meat ?
Is that a bone in rib roast? If so cut them suckers off than you’ve got some Texas ribs for a meal for another day or leave them in you look fancier than lol
PlumberSoCal
? Guy Fire-y ?
Smoked Turkey
Sure is! I genuinely think the whole roast has more flavor when you roast it bone in so I always leave them on. I can't back that up with science or anything, it's just something old people told me and now I believe. It could be psychosomatic lol
I'll slice them off following the bones and then separate them before carving the roast at the end, and then eat the rib sections. My favorite bite of prime rib is that little bit that has the crispy membrane or whatever it is and it tries to cling to the bone just a little bit before pulling away, so even if it didn't make the roast taste better I'd still do it for that... damn I can't wait until tomorrow. I haven't done a roast like this in years cause of the cost but decided to splurge a bit. There's only 8 people coming to Christmas this year and one of them won't eat the prime rib (my son) so I'm hoping to eat leftover all weekend!
RitaBonita420
In Bloom
Meatman
? Master of Meat ?
That’s awesome I love me some prime rib your always cooking some awesome shit. I don’t fuck up the hamburger helper and we are having a good night lol…last year I did a 16 pound prime rib for Christmas and the way I did it you heat the oven than shut it off for so many hours than heat it again and shut it off…well we got a new oven like a week before Christmas well turned out I never shut it off lol let’s just say we all had to choke down extremely well done prime rib lol
