I make better Chile Verde than you.

So there.

Mmmmmmmmmmmmmmmmmmm.

Pics or it didn't happen

I AM FUCKING STARVING

Just got a pizza from subway bc I had a coupon and that shit was pretty good

Cheap brats on the grill. I'm a lazy ass during the week.

Anti pasto salad from Carlos.

Floyd Robertson wrote:Pics or it didn't happen

Dinner invites or it didn't happen.

I make better pasty

Stuffed pork chops and acorn squash. Washed down with cider.

Prepping now for Seared Cod & Udon Noodles w/shiitake broth & togarashi-spiced Persian cucumbers.
(Thanks, Blue Apron)

tGreenWay wrote:Prepping now for Seared Cod & Udon Noodles w/shiitake broth & togarashi-spiced Persian cucumbers.
(Thanks, Blue Apron)

Seared?  Cod is a delicate fish.  Never had much luck with it on the grill...falls apart before it sears.  Are you sure Blue Apron didn't slip you tilapia instead?

The Pantry wrote:

tGreenWay wrote:Prepping now for Seared Cod & Udon Noodles w/shiitake broth & togarashi-spiced Persian cucumbers.
(Thanks, Blue Apron)

Seared? Cod is a delicate fish. Never had much luck with it on the grill...falls apart before it sears. Are you sure Blue Apron didn't slip you talapia instead?

Restaurants are notorious for substituting zander for walleye. Wouldn't surprise me if he's being slipped tilapia.

Don't they make fish sticks out of cod?

Triple Sparty wrote:Don't they make fish sticks out of cod?

That and any whitefish they want to throw into the mix. If I had to guess, probably more haddock and pollock than cod.

Never tried green chili. Sounds good.

Here's my latest concoction from Sunday. Appled smoked pork loin stuffed with a bacon weave and white castle hot sausage-infused stuffing. It was a very big hit.

Fuck me!!! Drool

The Pantry wrote:

tGreenWay wrote:Prepping now for Seared Cod & Udon Noodles w/shiitake broth & togarashi-spiced Persian cucumbers.
(Thanks, Blue Apron)

Seared?  Cod is a delicate fish.  Never had much luck with it on the grill...falls apart before it sears.  Are you sure Blue Apron didn't slip you tilapia instead?

Pan "seared" is my guess. It's all good

WhiteBoyHatcher wrote:Never tried green chili. Sounds good.

Here's my latest concoction from Sunday. Appled smoked pork loin stuffed with a bacon weave and white castle hot sausage-infused stuffing. It was a very big hit.

Looks great WBH...Tonight I went fresh picked Mitake mushrooms (Hen of the woods...yes I picked them myself on Sunday...last batch of the year), thick cut bacon, yellow onion...all browned while boiling pasta...Then add pasta, pasta water, parmigiano, and parsley. Simmer down, transfer to bowls, add rest of parmigiano cheese and enjoy. :-)

CheesySpartan wrote:

The Pantry wrote:
Seared?  Cod is a delicate fish.  Never had much luck with it on the grill...falls apart before it sears.  Are you sure Blue Apron didn't slip you tilapia instead?

Pan "seared" is my guess.  It's all good

Any searing is tough with cod.  It falls apart on a hot surface by the time it cooks through.  

Cod is more suited to oven methods IMO

I made tacos

WhiteBoyHatcher wrote:Never tried green chili. Sounds good.

Here's my latest concoction from Sunday. Appled smoked pork loin stuffed with a bacon weave and white castle hot sausage-infused stuffing. It was a very big hit.

Looks great. How moist was it? What do you serve with that?

Serve it with? Forks and knives?

The pork was pretty solid. Not dry. I had to be careful I got it all north of 160. I'd say at most it was 175 in places. Stuffing was north of 160 from what I could tell but that was the money spot. You wanted a hunk of solid loin + a scoop of stuffing. I used some spicy rub on the outside. It was a really nice mix.

Please teach me how to cook, adults.

Looks like a cuzcuz type accompaniment.

DWags wrote:Looks like a cuzcuz type accompaniment.

Are you talking about sides? You'd have to ask my wife (what she ordered from Holiday).

This was for a party. I'm responsible for the BBQ dish, much as I am at tailgate. I delegate everything else, that's not really my thing.

Other Teams Pursuing That wrote:Please teach me how to cook, adults.

It's not hard man. Pick a thing you like and run with it. Buy the equipment. Recipes all over the internet.

WhiteBoyHatcher wrote:

DWags wrote:Looks like a cuzcuz type accompaniment.

Are you talking about sides? You'd have to ask my wife (what she ordered from Holiday).

This was for a party. I'm responsible for the BBQ dish, much as I am at tailgate. I delegate everything else, that's not really my thing.

We peasants need to do more. Kings of the pit get a pass.

WhiteBoyHatcher wrote:Serve it with? Forks and knives?

The pork was pretty solid. Not dry. I had to be careful I got it all north of 160. I'd say at most it was 175 in places. Stuffing was north of 160 from what I could tell but that was the money spot. You wanted a hunk of solid loin + a scoop of stuffing. I used some spicy rub on the outside. It was a really nice mix.

Usually tent pork loin at 145 but I haven't stuffed one. Was the sausage raw?

WhiteBoyHatcher wrote:

Other Teams Pursuing That wrote:Please teach me how to cook, adults.

It's not hard man. Pick a thing you like and run with it. Buy the equipment. Recipes all over the internet.

You just gave me an idea wbh. Going to drink and cook something nice this weekend. How about for the football game? What to make..what to make..

The Pantry wrote:

WhiteBoyHatcher wrote:Serve it with? Forks and knives?

The pork was pretty solid. Not dry. I had to be careful I got it all north of 160. I'd say at most it was 175 in places. Stuffing was north of 160 from what I could tell but that was the money spot. You wanted a hunk of solid loin + a scoop of stuffing. I used some spicy rub on the outside. It was a really nice mix.

Usually tent pork loin at 145 but I haven't stuffed one. Was the sausage raw?

Yes. And when you cook for a crowd, gotta hit safe temps all the way around. Got some paranoid fucks in my circles, especially the inlaws.

WhiteBoyHatcher wrote:

The Pantry wrote:Usually tent pork loin at 145 but I haven't stuffed one. Was the sausage raw?

Yes. And when you cook for a crowd, gotta hit safe temps all the way around. Got some paranoid fucks in my circles, especially the inlaws.

Got it. Might want to pre-cook the sausage next time to give them an extra warm fuzzy.

The Pantry wrote:I make better pasty

How much gravy do you put on yours?

Rocinante wrote:So there.

Mmmmmmmmmmmmmmmmmmm.

I don't think so. My wife was born in the country of Chile, and I bleed verde. We made a pretty awesome daughter, if I do say so myself.

MiamiSpartan wrote:

Rocinante wrote:So there.

Mmmmmmmmmmmmmmmmmmm.

I don't think so. My wife was born in the country of Chile, and I bleed verde. We made a pretty awesome daughter, if I do say so myself.

Chile is so cool. I'm going back to Ecuador during winter break and i want to check out Santiago if my budget permits

WhiteBoyHatcher wrote:Never tried green chili. Sounds good.

Here's my latest concoction from Sunday. Appled smoked pork loin stuffed with a bacon weave and white castle hot sausage-infused stuffing. It was a very big hit.

Cheese & rice that looks good.

CheesySpartan wrote:

The Pantry wrote:
Seared?  Cod is a delicate fish.  Never had much luck with it on the grill...falls apart before it sears.  Are you sure Blue Apron didn't slip you tilapia instead?

Pan "seared" is my guess. It's all good

Correct. I just used their menu title. It was def cod, and yes--it still broke apart. Blue Apron uses cod probably 1-2 times/month, and it's my least favorite fish. They go with salmon and catfish more often, which I like. Overall, the meal was very good.

The Pantry wrote:

CheesySpartan wrote:

Pan "seared" is my guess.  It's all good

Any searing is tough with cod.  It falls apart on a hot surface by the time it cooks through.  

Cod is more suited to oven methods IMO

Also true. Blue Apron recipes are mostly on the stove, at least with what my wife orders. Like I said, I'm not a big fan of cod, and I don't like cooking with it, but I play with the cards I'm dealt.

Other Teams Pursuing That wrote:

WhiteBoyHatcher wrote:

It's not hard man. Pick a thing you like and run with it. Buy the equipment. Recipes all over the internet.

You just gave me an idea wbh. Going to drink and cook something nice this weekend. How about for the football game? What to make..what to make..

How about a nice pan-seared cod?

Watch Out Pylon! wrote:

The Pantry wrote:I make better pasty

How much gravy do you put on yours?

Don't forget the cheddar cheese.