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Thread: Watcha cookin'?
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02-06-2019, 02:16 AM #2601
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02-06-2019, 03:12 PM #2602Head down, push foreword
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Cut a squash (delicata, acorn or butternut size) in half drizzle olive oil salt and pepper over the halves. Cook until soft and let cool. (45-hour at 375°) she just cooks extra the night before.
Little bit of breakfast sausage is also good (she also just cooks extra the day before)
Scrape out the squash into a bowl with some feta and a little parm but any cheese will work. 1/2 cup to a cup maybe depending on preference. Add 5 eggs a cup of milk salt and pepper and mix it all together.
Put enough parm and a little feta (again any cheese) to cover the bottom of the crust. Add the sausage on top of the cheese. Dump in egg mixture and add a little more cheese and salt and pepper to the top.
Bake at 350° 45-55 minutes or so. Just do the clean toothpick test.
Anyhow a little long winded. I could have just said use squash that has already been cooked!
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02-16-2019, 07:30 AM #2603
A bit out of control here at the Stainless compound.
I bought half a cow yesterday. Grass fed and grain finished just north of Nashville. I should end up with 300lbs for just shy of 4 bucks a pound.
I was also a little drunk yesterday and bought this yakitori grill. lol.
Now I can grill while Im running errands or at the movies. Whatever.
"I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road
Brain dead and made of money.
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02-16-2019, 10:08 AM #2604Head down, push foreword
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^nice.
$2:50 lb hang?
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02-17-2019, 06:17 AM #2605
What kind of farmer code talk is "$2.50 lb hang?"
"I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road
Brain dead and made of money.
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02-17-2019, 11:36 AM #2606Head down, push foreword
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Heh sorry-> usually when selling a side aka 1/2 the agreed upon weight is calculated by the weight of the hanging or dressed 1/2 before it rests and then gets cut up. We call this the dressed or hang weight.
It’s around 62% of the live weight. Then the final take home will be around 80% of the hang weight.
I figured you must have paid $2.50 a pound on the hanger plus butcher costs
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02-24-2019, 05:59 PM #2607
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02-28-2019, 10:22 AM #2608
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02-28-2019, 11:22 AM #2609
That's a beautiful piece of meat. I did a reverse on a new york last weekend and it was so good I pulled another one out for tonight. I get lazy and just grill 'em up most the time, but god damn is reverse sear the shit!
And shut up sous vide freaks. I ain't got one of them.Last edited by GiBo; 02-28-2019 at 05:18 PM.
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02-28-2019, 11:25 AM #2610
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02-28-2019, 06:52 PM #2611
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02-28-2019, 07:06 PM #2612
I don’t know dude.... looks pretty oaked to me.
just sayin.
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02-28-2019, 07:18 PM #2613
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02-28-2019, 08:25 PM #2614
Mushroom risotto. Wish me luck
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02-28-2019, 08:41 PM #2615
Noice
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02-28-2019, 10:21 PM #2616
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03-01-2019, 12:27 AM #2617
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03-01-2019, 07:50 AM #2618
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03-01-2019, 08:04 AM #2619"I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road
Brain dead and made of money.
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03-01-2019, 09:29 AM #2620
Nice pic, but wtf is in there?
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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03-01-2019, 10:45 AM #2621
Did you cut the hole in the top for the sous vide yourself, or is that a custom sous vide container? Looks interesting, I'm always struggling with keeping a pot covered for long SV cooks where evaporation is an issue.
Outlive the bastards - Ed Abbey
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03-01-2019, 10:50 AM #2622"I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road
Brain dead and made of money.
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03-01-2019, 11:42 AM #2623Registered User
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03-01-2019, 12:27 PM #2624
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03-01-2019, 12:36 PM #2625
anyone got a good braised short ribs recipe they've loved?
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