Food/Cooking

[EeePee]

Meatloaf mix burger with salt and yellow mustard to compliment the pretzel bun. Green butter leaf lettuce.

Toasted. Good. I'm gonna hit it two times next time. It was that good.

Bacon dogs. Smokey.

 

[gooba]

EeePee where did you find the pretzel buns?

 

[EeePee]

Freezer section at Giant Eagle. Next to things like Texas Toast and bagels.

They're like larger slider sized. Good shit.

 

[GiJoe]

Spinach and Cheese Ravioli with
Parmesan / Peppercorn Cream Sauce and Chorizo 8)

 

[crazy nick]

I have one contribution to this thread:

Get 2 boxes of mac & cheese w/ the powder not the cheese packet. Cook the noodles then drain. Put noodles back into the pot. Now this is where it gets delicious. Add 1 full cup of butter and cheese powder. Mix and enjoy! If you have leftovers the next day, just add 1 tbs. Of butter and heat in microwave.


One of my favorites

 

[EeePee]

Look what I started into. My new $38 hunk a BEEF.

Head is massive. Filet section is long. Tail is long. I hit it two times with the knife, then sliced two slabs off the tail right after the filetarea and baked em and chopped em.

 

[jason]

mmm... meat.

 

[siuvinson]

Neighbor gave me an elk steak the other day...marinated it for a few hrs in italian salad dressing and montreal steak seasoning. A couple o sides and it was a tasty dinner. Never had Elk before, not the least bit tough which is what I was expecting. Kinda expected a venison steak, which are like chewing shoe leather.



Made this the other night when I was bored. Candied thick-cut uncured bacon. There's a BBQ place in the Pilsin neighborhood in Chicago that was on Diners Drive-ins and Dives, and as one of their appetizers you get a pint of old style and a piece of candied bacon. Best appetizer on the menu "thumbsup" Found some think slices at Aldi of all places (about 1/8 - 3/16" thick). Put a wire cooling rack on a cookie sheet, plop the bacon on, put about 1/4" layer of brown sugar on top, bake for about 15-20 mins at 300*. Pull them out, flip 'em, more brown sugar. Bake another 15 mins until all sugar is melted, pull em out and flip again. Up the heat to about 325* and cook until you feel like pulling them. You'll see that some of the thinner slices were crispier than the rest; good but overdone IMO. A little chewy is perfect.

 

[12stepRC]

Kinda Never had Elk before, not the least bit tough which is what I was expecting. Kinda expected a venison steak, which are like chewing shoe leather.

 

[12stepRC]

Elk is venison

 

[siuvinson]

Elk is venison

Well consider me educated

I'm just a city boy from Illinois...I should have said that DEER steak was tough. At least when I've made it.

 

[Hunter711]

Well consider me educated

Knowledge is limitless here on RCC Chit Chat. "thumbsup"

Great pics by the way.

 

[EeePee]

 

[12stepRC]

Haha, just thought I'd say, since I always like to learn new things on RCC, its fun to return the favor, 4 years ago I wouldn't have known that either

 

[12stepRC]

P.S. as far as I'm concerned I've never liked deer either haha, unless of course one was to deep fry it wrap it in bacon and smother it in butter :ror: ... oh god I need to try that

 

[thecrusader]

Thought i would do up some smoked jalepenos seeing as i had a few briquettes
lying around and some pickled chilli's in the fridge.Dusted off the smoker and got to work...

Cut the chillis in half,gut them of seeds and viens.I put them in paper towel and leave them
in the fridge for a bit to dry them out.

Get a block of cheddar,cut some off and put it in the mortor and pestle with black pepper
, half a clove of garlic,some wasabi and some onion soup mix.Mash it up.

Stuff your chillis and wrap with bacon,shove a toothpick through to hold them together.

Get em in the smoker

Half an hour later,get ready to stuff your face

Below is a pic of my little smoker i made out of an old beer keg.Just cut the keg in half,weld hinges on it
drill a hole in the top for a thermometer and cut a grill to fit in and put on a vent.I had most of the crap lying around
and it cost me about $7 to make.Works a treat.-

Hopefully i'll be using it over christmas

I need another jar of these chillis,or two.No matter how many i make there gone in minutes.

Georgeous...

 

[EeePee]

some wasabi

Win.

Those look good!

 

[XSRCdesign]

Made a repeat tonight, but it was good enough to share.

Beef, Montreal steak seasoning, Worcestershire sauce, pepper rings, shrooms and provolone.

 

[thecrusader]

Win.

Those look good!

Cheers man,i might put some more wasabi in next time.

Last time i did it i put fresh onion in with the cheese and
used half cream cheese and no wasabi.They where bloody good
this time.Good thing is, you can put what you want int there.
I think i ate all them in about 6 minutes "thumbsup"

Off to see my mate soon and stock up on some more whole jalepeno's
for xmas.I also bought some fresh ones a while back and planted
the seeds out the back so i have about 50 tiny jalepeno plants.:shock:

 

[thecrusader]

uh oh, Sriracha shortage? California holds the hot sauce, and foodies are fuming. (+video) - CSMonitor.com

Better stock up i think,just in case.





Some sriracha fans might find this a good read too.Very interesting.-
http://qz.com/132738/the-highly-unusual-company-behind-siracha-the-worlds-coolest-hot-sauce/