Psychobilly
🧀Muenster
That's ok bro, as long as you aren't trying to say well done lol
What's for dinner tonight?
- Thread starter macsnax
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Meatman
? Master of Meat ?
Hell no!!! That’s a sin lol rare to medium but more rare
Psychobilly
🧀Muenster
See, we're fine lol! Besides I'm not exactly small; I'm like 6 foot or so, and I'm not honestly sure exactly what I weigh really lol. I'm the type that has sat in a parking lot in Detroit and after inhaling a piece of pizza, I legit proceeded to lick the grease out of the wrapper like a dirty whore! It was some of the best Pizza I have ever eaten to this day and I lived in "Little Italy" when I spent a year in Montreal lol.
SecretSquirrel
Squirrely Seed Scatterer
Steak World on Instagram: "Eat or Pass⁉️😮 What's this⁉️ FOLLOW 👉🏻 @steak.world (us) for more! ❤️"
11K likes, 409 comments - Steak World (@steak.world) on Instagram: "Eat or Pass⁉️😮 What's this⁉️ FOLLOW 👉🏻 @steak.world (us) for more! ❤️"
www.instagram.com
Yooooo anybody know what kinda steak this is im mad hungry??????
OldG
Elite Hobbyist
man it looks so wagu...the fat in the meat.Steak World on Instagram: "Eat or Pass⁉️😮 What's this⁉️ FOLLOW 👉🏻 @steak.world (us) for more! ❤️"
11K likes, 409 comments - Steak World (@steak.world) on Instagram: "Eat or Pass⁉️😮 What's this⁉️ FOLLOW 👉🏻 @steak.world (us) for more! ❤️"
Yooooo anybody know what kinda steak this is im mad hungry??????
it would just melt in your mouth....serve it on a block of himilayan sea salt.....i can just imagine the suculance.
I AM a foodie. And it was not always so...It is a funny story that changed my life.
I happened upon this go live project and ROCKED it...and during that trip a GREAT friend from upstate New York and I became very good friends...dont bust my balls.
Toronto is like the Upstate New York of Canada...so it worked...we drank Martians to the wee hours (grey goose martinis...wave a bottle of vermouth in the general vicinity and fill it with 2 skewahs of blue cheese stuffed olives...
Well that dude says....WTF you ordering chicken fingas for you putz...you can order any fucking ting ya want....no one will say ya didnt eat it...this place...get the yellowfin tuna...
And i did...and rare fish...are you nuts...and I could see what he was saying and just did it...and him and I we kind of ate dinner every day through the week for 3 months in Cleveland...mostly we drank a shit ton of beer and had fun. But about once a week we ate at a really great foodie place..
And what I know is...shit you guys in the USA have the best restaurants in the world...its why triple D can be a show FOREVER
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Psychobilly
🧀Muenster
In Japan they say Tuna should be cooked on the tongue. Honestly I'm not too picky about fish so as long as it's not going to give me diarrhea I'll eat it LOL.
I've never had Wagu, but that's only because I can't afford it, and no one around here let's any of those cows loose (Apparently in Michigan if you see a Cow roaming around it's fair game to blast it) so until we have more idiot farmers I'm probably stuck without trying it hahaha! I already know what I'd do; little salt, lots of Black Pepper, sear the outside, grab some bread for the blood that'll be left on the plate and call it a day haha.
I've never had Wagu, but that's only because I can't afford it, and no one around here let's any of those cows loose (Apparently in Michigan if you see a Cow roaming around it's fair game to blast it) so until we have more idiot farmers I'm probably stuck without trying it hahaha! I already know what I'd do; little salt, lots of Black Pepper, sear the outside, grab some bread for the blood that'll be left on the plate and call it a day haha.
MacGydro
Gum Wrapper Grows
Finally! Finally, after years of trying, I’ve found a good way to bread chicken (and other stuff, I’m sure) without it ending in disaster!
The keys seem to be potato starch, and rice flour.
I made a Hawaiian / Japanese inspired "batter", that looked more like a sauce, but turned out the best fried chicken I’ve made yet.
Served it fried rice and veggies.
The batter was something like eggs, salt, sugar, pepper, ginger, garlic, sesame oil and soy sauce...
Toss the chicken in it, cool for 30 mins, add potato starch and rice flour, mix, and fry.
It’s supposed to stay crispy "for hours", but it didn’t last that long.
Didn’t get any pics, but I’ll try to remember to next time.
It took 2 grocery stores to find, but I’m tellin ya, potato starch and rice flour....
The keys seem to be potato starch, and rice flour.
I made a Hawaiian / Japanese inspired "batter", that looked more like a sauce, but turned out the best fried chicken I’ve made yet.
Served it fried rice and veggies.
The batter was something like eggs, salt, sugar, pepper, ginger, garlic, sesame oil and soy sauce...
Toss the chicken in it, cool for 30 mins, add potato starch and rice flour, mix, and fry.
It’s supposed to stay crispy "for hours", but it didn’t last that long.
Didn’t get any pics, but I’ll try to remember to next time.
It took 2 grocery stores to find, but I’m tellin ya, potato starch and rice flour....
MacGydro
Gum Wrapper Grows
Love a good roast as much as the next guy, and God save the butcher, for sure, but let’s talk about the veggies for a sec.
Anybody got any good suggestions that aren’t potatoes and carrots, to change things up once in a while?
I dunno, peppers and zucchini or something?
What kinda non-traditionally flavored roasts have you guys done before?
I’ve got beef chuck roast (I think) for this week sometime, so I’m all ears...
Available gear: cast iron, stovetop, oven, gas grill, crock pot, and instant pot
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Psychobilly
🧀Muenster
Cast Iron is in my opinion the all around best and most utilitarian cooking vessel on the planet!
Potatoes and Carrots are awesome with a Roast, but you could pretty much use .... I mean Potatoes are a starch, and part of a basic food group (I'm German and Irish; Potatoes, Cabbage, and Sausage is a good chunk of that menu LOL) but adding corn maybe instead of Carrots ? And then sub out potatoes for like Cabbage ?
Hell you could even take a box of corn flakes and put it in a bag and use a rolling pin to turn it into a powder, and use that as your deep fry batter. Just remember to let the batter "set" for a few, that way when you cook it and take a bite, you get a battered hunk of critter on each bite and not one bite removing most of the batter.
An electric coffee grinder is a wonderful way to grind your own spices too; Black Pepper that's already ground up is better than no Pepper at all, but those oils and terpenes are much better fresh; A mortar an Pestle can work wonders for a good chunky grind where there's bigger pieces of the .... Berry ? I think a Pepper is technically a Berry like a tomato is.
Hell with a cast iron dutch oven you can even make pizza on a bon fire with it, since you can load the lid of the dutch oven with coals so it cooks from both top and bottom.
MacGydro
Gum Wrapper Grows
Yeah, there’s a few around here. I like em too, but lately I’ve been searing and cooking all in the instant pot.
Not a bad idea, thanks! Yeah, potatoes are hard to get away from, so, when in doubt, ask the stoners!
I think skipping the cooling period has definitely screwed me in the past. I couldn’t ever get the breading to stay on, let alone stay there long enough to only peel it off in a bite lol
My favorite kinda batter is usually the smooth beer batter style, like long john silvers, for example. Or chicken shack, for a better, slightly different, local version. I’m gonna have to try one with the potato starch and rice flour.
I used to have one just for grinding up handfuls of weed, but don’t think I do anymore, so I’ll keep an eye out at the thrift store. They’re usually easy to find. Need a food processor too. Oh, mortar and pestle too! I’ve been grinding peppercorns in a coffee cup with an ice cream scoop handle heheh
The pioneers were some beasts, lugging cast iron all over- I don’t even think I’d wanna lug one through the yard! Lol
I’ve made pizza on the grill though, and that was really good.
Psychobilly
🧀Muenster
There's a TV show I think I mentioned earlier in this one called "Good Eats" with Alton Brown, and he's got specials using different ingredients and the versatility of Cast Iron cookware that I like.
But yeah it's heavy to lug around; we went on a day long fishing trip a few years ago in the woods and my girl brought food out with us (Sausage and spices and whatnot) and after scavenging in the woods I found chicken wire and tossed that over top of the bonfire to stabilize the cast iron and it was awesome!
I'm pretty sure Cornflakes is what McDonald's uses for their nugget batter, as you can smell corn and taste it if you taste just the batter, but in an episode of Good Eats Alton does a Catfish episode and mmmmm did all the stuff he made look great! His "Alter Ego" eventually deep fried the Catfish but he made soup and Ceviche with it first lol.
But yeah it's heavy to lug around; we went on a day long fishing trip a few years ago in the woods and my girl brought food out with us (Sausage and spices and whatnot) and after scavenging in the woods I found chicken wire and tossed that over top of the bonfire to stabilize the cast iron and it was awesome!
I'm pretty sure Cornflakes is what McDonald's uses for their nugget batter, as you can smell corn and taste it if you taste just the batter, but in an episode of Good Eats Alton does a Catfish episode and mmmmm did all the stuff he made look great! His "Alter Ego" eventually deep fried the Catfish but he made soup and Ceviche with it first lol.
MacGydro
Gum Wrapper Grows
Yeah, I’m a sucker for some McNuggets, once in a while, I’ll admit! I’ll have to try the cornflake idea too.
I loved watching Alton Brown’s shows, and how in depth he goes with the science of cooking.
I actually got the potato startch/rice flour idea from one of Cook’s Country / America’s Test Kitchen / Milk Street shows. (They’re all connected)
They’re on a PBS channel called Create, and a lot like the PBS version of Good Eats, with the explanations of why stuff cooks works the way it does.
I love me some fried catfish! Used to get that, and a bad ass chicken Alfredo baked potato down at this bar at 5 & Greenfield in Detroit.
I wonder if that place is still open... mmmm
I loved watching Alton Brown’s shows, and how in depth he goes with the science of cooking.
I actually got the potato startch/rice flour idea from one of Cook’s Country / America’s Test Kitchen / Milk Street shows. (They’re all connected)
They’re on a PBS channel called Create, and a lot like the PBS version of Good Eats, with the explanations of why stuff cooks works the way it does.
I love me some fried catfish! Used to get that, and a bad ass chicken Alfredo baked potato down at this bar at 5 & Greenfield in Detroit.
I wonder if that place is still open... mmmm
Brokehoe
CHOOSE YOUR TITLE
@MacGydro sear roast on all side before it hits the instapot. I use olive oil in pan get it hot ? ?. Garlic garlic garlic, in the searing oil and cooking liquid. Red wine vinegar, garlic, can of San Marzano tomatoes, potatoes, carrots, celery, onions, thyme, salt, and pepper. If you like me peppers too.? top off with water.
If it ain't broke don't fix it.
If it ain't broke don't fix it.
MacGydro
Gum Wrapper Grows
Sounds like a delicious upgrade over here, especially the tomatoes, peppers, and vinegar brightening it up.
I do dig the Mississippii style, with the onion soup mix, ranch seasoning, and pepperocinis.
Gotta sear all those sides for sure! I’m guilty of using butter more than I should, but other wise, it’s olive oil usually.
Thanks for the suggestion, man. Might try it tomorrow...
I do dig the Mississippii style, with the onion soup mix, ranch seasoning, and pepperocinis.
Gotta sear all those sides for sure! I’m guilty of using butter more than I should, but other wise, it’s olive oil usually.
Thanks for the suggestion, man. Might try it tomorrow...
Psychobilly
🧀Muenster
Oh man you ever had Legends at like Mt Elliott and Gratiot I think it is?
Oh! Not sure if it's still in there, but Mazen Foods at Gratiot and Houston Whittier.... that's where I ate a slice of pizza so good I licked the grease out of the foil in the parking lot lol.
Papa's Coney on Kelly where it's by the Wendy's and Moross turns into 7 Mile there, also really good!
There's that Cajun place too I never got a chance to try but I'm guessing that is good lol.
MacGydro
Gum Wrapper Grows
Man, I don't think I've been to any of those, that I can remember. Haven't been deep east side as much, generally.
Unless that Legends is the one I stopped at one time on my way from Belle Isle to Hamtramck.
If it's the one I'm thinking of, I don't remember the food, only how pissed I was that they charged me $1 for a slice of cheese, and forgot it lol
I'm always down to taste a good pizza though, so I'll try to keep these places in mind.
Especially the cajun joint, love spicy. Some friends own Howe's Bayou in Ferndale. Haven't been there in a minute either.
Here's some boneless wings I made as a snack a bit ago, to use up the batter... Like Coney Island wings
Unless that Legends is the one I stopped at one time on my way from Belle Isle to Hamtramck.
If it's the one I'm thinking of, I don't remember the food, only how pissed I was that they charged me $1 for a slice of cheese, and forgot it lol
I'm always down to taste a good pizza though, so I'll try to keep these places in mind.
Especially the cajun joint, love spicy. Some friends own Howe's Bayou in Ferndale. Haven't been there in a minute either.
Here's some boneless wings I made as a snack a bit ago, to use up the batter... Like Coney Island wings
