What Are You Eating Right Now?

[HeHateMe]

Oh yeah, it was dank. I'm hooked. What should I do next? Probably for the bears game on Sunday. I'm thinking of doing Burgs

Burg will change ur lyfe if u like rare. But it's a little tricky u cant cook for very long 4 safety reasons.

My first gamechanger was turning a chuck roast into rib roast, you cant make a tender rare chuck without a sous vide.

 

[number51]

How you gonna leave us hangin and not post the recipe for the cucumber onion salad

Nothing fancy, great fresh ingredients. Farmers market cucumber, Vidalia onions if you can, otherwise the sweetest available. Good but not great balsamic, olive oil, roast and fresh garlic, celery salt, ground black pepper, cayenne and or hot sauce, oregano.

My OCD cucumber prep. Peeled, deseeded, and sliced, they end up crescent shaped. Salt them and set then aside to draw out the water, rinse them off and pat dry before adding them, if you skip this the salad gets watered down.

Make it at least a day in advance, try not to eat it right away, taste it for seasoning, then stick it in the fridge.

The reason I deseed the cucumbers is cucumber seeds don't taste good and have the texture of snot, same thing with tomato seeds. These two substances bring nothing to the party, flavor, no, texture, no, stay the **** out of my food.

 

[Chief Walking Stick]

I think warden is eating some large salty nuts

 

[TL1961]

Food saver is a game changer. Love mine.

I think it was @number51 that got me to actually go get one. Great decision.

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I love the Food Saver, and just got my Mom one for Christmas.

A friend convinced me to buy one years ago. I will use it a lot in a short period, and then sometimes forget about it for a while. But it works great for so many things. I will travel 30 minutes to a great little meat market I like, buy a bunch of filets and much more, and vacuum seal the filets in single packs. They stay fresh for a long, long time, and thawing is quick. I throw the sealed pack in water and it thaws quickly with no threat of a microwave oven ever being used.

I question whether my mom will use hers much, but she freezes everything and always seems freezer burned.

(If you've ever seen Albert Brooks' movie Mother you'll appreciate that. )

The Food Saver not only pays for itself financially in no time at all, it just makes it so much easier to have things on hand for quick and easy prep.

 

[nvanprooyen]

Quick and easy French dips tonight. Here's how I make them:

A can of beef consomme, with a can of water. Season with some rosemary, garlic powder, onion powder and some cracked black pepper. Bring all that up to a simmer, reduce the heat and throw about a pound of thinly sliced rare roast beef into the liquid. Reduce heat, let it cook in the juice for a couple mins. Make some garlic mayo and add a thin layer on some decent rolls, add the meat, top with provolone, and throw into the oven with the broiler on for like 3 mins. Pour the liquid into some cups for dipping. Also good with some carmelized onions. Sometimes I put some vinegary peppers on there too (giardiniera, banana, etc). Pretty good for super low effort.

 

[Chief Walking Stick]

Quick and easy French dips tonight. Here's how I make them:

A can of beef consomme, with a can of water. Season with some rosemary, garlic powder, onion powder and some cracked black pepper. Bring all that up to a simmer, reduce the heat and throw about a pound of thinly sliced rare roast beef into the liquid. Reduce heat, let it cook in the juice for a couple mins. Make some garlic mayo and add a thin layer on some decent rolls, add the meat, top with provolone, and throw into the oven with the broiler on for like 3 mins. Pour the liquid into some cups for dipping. Also good with some carmelized onions. Sometimes I put some vinegary peppers on there too (giardiniera, banana, etc). Pretty good for super low effort.

Philly Cheesesteaks during Eagles week?

Fucking traitor.

 

[nvanprooyen]

Philly Cheesesteaks during Eagles week?

Fucking traitor.

A French dip isn't the same thing as a Philly cheesesteak. And even if it were, I could make the argument that consuming the food of your enemy helps absorb their powers.

Thank you so much.

 

[DC]

I'm making Cheesesteaks for the game Sunday. Garlic mayo, mozz/american, boom. Cant wait for the food thread.

 

[gwharris2254]

Panda Express

 

[Chief Walking Stick]

Panda Express

Beijing Beef?

 

[nvanprooyen]

I'm making Cheesesteaks for the game Sunday. Garlic mayo, mozz/american, boom. Cant wait for the food thread.

Doing it proper with some chopped up rib eye?

 

[Hawkeye OG]

Cheesesteaks sound good for the game

 

[Spunky Porkstacker]

A French dip isn't the same thing as a Philly cheesesteak. And even if it were, I could make the argument that consuming the food of your enemy helps absorb their powers.

Thank you so much.

Have you been reading Spartans posts again?

 

[MDB111™]

Have you been reading Spartans posts again?

Those French dips have the warrior spirit.

 

[HeHateMe]

Quick and easy French dips tonight. Here's how I make them:

A can of beef consomme, with a can of water. Season with some rosemary, garlic powder, onion powder and some cracked black pepper. Bring all that up to a simmer, reduce the heat and throw about a pound of thinly sliced rare roast beef into the liquid. Reduce heat, let it cook in the juice for a couple mins. Make some garlic mayo and add a thin layer on some decent rolls, add the meat, top with provolone, and throw into the oven with the broiler on for like 3 mins. Pour the liquid into some cups for dipping. Also good with some carmelized onions. Sometimes I put some vinegary peppers on there too (giardiniera, banana, etc). Pretty good for super low effort.

Gangstermoney

 

[HeHateMe]

I'm making Cheesesteaks for the game Sunday. Garlic mayo, mozz/american, boom. Cant wait for the food thread.

I will make one on Saturday if u dont beat me to it but I'm making cheesesteaks as well.

 

[Hawkeye OG]

I will make one on Saturday if u dont beat me to it but I'm making cheesesteaks as well.

Cheese whiz or provo?

 

[gwharris2254]

Beijing Beef?

Bejing Beef Walnut Shrimp and Teriyaki Chicken with their new Super Greens for veggies

 

[SilenceS]

Summer sausage


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[Tater]

Quick and easy French dips tonight. Here's how I make them:

A can of beef consomme, with a can of water. Season with some rosemary, garlic powder, onion powder and some cracked black pepper. Bring all that up to a simmer, reduce the heat and throw about a pound of thinly sliced rare roast beef into the liquid. Reduce heat, let it cook in the juice for a couple mins. Make some garlic mayo and add a thin layer on some decent rolls, add the meat, top with provolone, and throw into the oven with the broiler on for like 3 mins. Pour the liquid into some cups for dipping. Also good with some carmelized onions. Sometimes I put some vinegary peppers on there too (giardiniera, banana, etc). Pretty good for super low effort.

That looks like good eats!

I had a brisket (from Marriano's) sandwich with Sweet Baby Ray's BBQ sauce.