What Are You Eating Right Now?

nvanprooyen

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FozzyBear said:
why you gotta be so rich with yo fancy ass... sounds good though

non pro tip.....next time try busting out a torch to sear that sous vide flesh next go round.... then hit it with herb infused butter while it rests.. pan searing can cook a sou vide steak (for example) more than the desired doneness when looking for that thick caramalization.. a torch though...
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I don't have a torch, need to get one. My trick in the meantime when I want a really fast sear is to stick my cast iron in the oven at 500 for like an hour, take it out, put it on a burner on high and let it rip. A torch is definitely on the agenda though.
 
BearFanJohn

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nvanprooyen said:
I don't have a torch, need to get one. My trick in the meantime when I want a really fast sear is to stick my cast iron in the oven at 500 for like an hour, take it out, put it on a burner on high and let it rip. A torch is definitely on the agenda though.
Click to expand...

That will do it!
 
ytsejam

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Maggie Raptor made me a giant breakfast last night so I got her some Salisbury steaks at the store today. She loves that shit but says she'll save me some for after work. We'll see.
 
remydat

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Did some Korean BBQ Kalbi ribs and Bulgolgi Beef in my wood grill/smoker Smoked for an hour at 175 then finished 400 just to sear a bit.
 
ytsejam

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Maggie Raptor wants me to air fry jalapeño cheddar dogs after work.
Vienna Beef y'all!
 
nvanprooyen

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Breakfast for dinner, because sometimes why not? Eggs, bacon, waffles, corn beef hash and a bunch of hot sauce on the savory parts. With a screwdriver, because also why not?
 
truthbedamned

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OK. Just watched this on tv. Is he spot on or out in left field.

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The Second City Chicago's food scene is dynamic. There is a willingness from chefs and diners alike to experiment with food, which means every time I visit something new and exciting is happening. From classic Chicago deep-dish pizza joints to once-in-a-lifetime culinary experiences, Chicago...
andrewzimmern.com andrewzimmern.com
 
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truthbedamned said:
OK. Just watched this on tv. Is he spot on or out in left field.

andrewzimmern.com

Chicago - Andrew Zimmern

The Second City Chicago's food scene is dynamic. There is a willingness from chefs and diners alike to experiment with food, which means every time I visit something new and exciting is happening. From classic Chicago deep-dish pizza joints to once-in-a-lifetime culinary experiences, Chicago...
andrewzimmern.com andrewzimmern.com
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Its very old. Tru has been closed for years. Blackbird, L20 and Grace, and Spiaggia too. good list for the time. Acadia jerked me around on corkage so they can kiss my….
 
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FozzyBear

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Been on an instant noodle kick for almost the past week... dressing them up of course.. with braised pork belly, 6 minute boiled eggs in braising liquid.. they come out like a tea eggs but with my pork mix... star anise, soy sauce etc.. and other veg...

grew up on the 5 cent ramens and dont mind them from time to time... but been eating different more expensive ones from different countries....$2+ packs... big money..... anywho, now im on my favorite instant noodle of all time for the next few days to finish off this run of instant yums. if you dont know about these.. you need to find out.. cook them per instructions so it reduces and thickens... add some sort of protien to it and forgehaboudit


51Xu+0ElJ0L._PIbundle-12,TopRight,0,0_AA500SH20_.jpg
 
Tater

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FozzyBear said:
Been on an instant noodle kick for almost the past week... dressing them up of course.. with braised pork belly, 6 minute boiled eggs in braising liquid.. they come out like a tea eggs but with my pork mix... star anise, soy sauce etc.. and other veg...

grew up on the 5 cent ramens and dont mind them from time to time... but been eating different more expensive ones from different countries....$2+ packs... big money..... anywho, now im on my favorite instant noodle of all time for the next few days to finish off this run of instant yums. if you dont know about these.. you need to find out.. cook them per instructions so it reduces and thickens... add some sort of protien to it and forgehaboudit


51Xu+0ElJ0L._PIbundle-12,TopRight,0,0_AA500SH20_.jpg
Click to expand...

Where did you pick those up?
 
FozzyBear

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Tater said:
Where did you pick those up?
Click to expand...

Ive always gotten them from local chinese markets but Ive seen them on amazon too.

they are a little pricey for an instant noodle, but man, they are worth every penny. . first cheap product that says gourmet on it, that actually means it if you dress it up guuds.. laska is still great by itself.. add some grilled chicken, shrimp, scallops, other marinated meats etc and garnishes for a resturant quailty dish... soup reduces to a sauce if you cook it right


here a combo pack with another decent flavour - curry.. but that laska man..... had their crab and fish ones, but wasnt a fan. cause im not into those flavors as the main soup/sauce base flavor regardless. might be good if you like that flavor profile.


dont take my word for it, take some random guys pinyuns trying it for the first time.. dont add the lid like that guy though

 
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ijustposthere

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Just went to town on some protein pancakes and bob evans sausage patties. Helluva way to start the day.
 
ytsejam

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Decent pizza place in my town has pretty good pizza, breadsticks, and wings.
Twin of the same place in town I work in has same + chicken sandwiches, burgers, gyros, appetizers, etc.
Got a huge meatball sub from there last week, got chicken parmy sandwich last night that was just as big. Pretty much a loaf of bread slit and stuffed full of meat, cheese, and sauce.
Delivery people showed up right on time and at right place too.
Rawr!
 
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