Re: The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got?

[The Pantry]

Some things don't need onions.

[The Pantry]

[The Pantry]

Beirut Palace had great raw lamb kibbee for years.  Three of the locations (Royal Oak, Sterling Heights, Warren) have closed over the last 2-3 years.  There was a 4th location in Sterling Heights that changed name to Al Kabob.  It's still open but doesn't offer raw kibbee on the menu.  There are a couple nearby Middle Eastern restaurants that offer it.  La Marsa (use to be La Shish) on Rochester Road in Troy is very good.



Excellent hommous that can be ordered spicy.

[The Pantry]

[pulling69]

Have seen that video before and can confirm that the subs do get the best food in the Navy as I have had the opportunity to have 2 meals on them as a guest. Lunch on a boomer that was in port(pizzas, wings, salad) and a lunch while out at sea for the day on one I will not name. It was their "Taco Tuesday" and the captain decided the crew would still get their taco day but on Wednesday when the guests weren't on board so we got grilled to order burgers, fries, etc.

[NumbersDude]

Have seen that video before and can confirm that the subs do get the best food in the Navy as I have had the opportunity to have 2 meals on them as a guest. Lunch on a boomer that was in port(pizzas, wings, salad) and a lunch while out at sea for the day on one I will not name. It was their "Taco Tuesday" and the captain decided the crew would still get their taco day but on Wednesday when the guests weren't on board so we got grilled to order burgers, fries, etc.

https://www.latimes.com/archives/la-xpm-2003-jan-18-fi-submarine18-story.html

[NumbersDude]

[aualum06]

[The Pantry]

Nice haul. Don't find those very often around here.

[Dendrobates]

I still have never had them. I would love to try them.

[The Pantry]

Mesick Mushroom Festival

Festival was last weekend but you can still get them there, without having to put up with the crowd.

[DWags]

Has anyone ever had a “stall” last almost 4 hours on a butt? Been sitting at 170 since 3:30.

[The Pantry]

Has anyone ever had a “stall” last almost 4 hours on a butt? Been sitting at 170 since 3:30.

Not uncommon.

The Stall — What is it? Why Does it Happen? How to Beat it

[AvgMSUJoe]

Has anyone ever had a “stall” last almost 4 hours on a butt? Been sitting at 170 since 3:30.

Not uncommon.

The Stall — What is it? Why Does it Happen? How to Beat it

Scared to click Butt link.

[DWags]

Has anyone ever had a “stall” last almost 4 hours on a butt?   Been sitting at 170 since 3:30.  

Not uncommon.

The Stall — What is it? Why Does it Happen? How to Beat it

Funny, as soon as I posted, it started to climb. Went from 170 to 190 in 45 minutes.  Weird.

[MiamiSpartan]

Not uncommon.

The Stall — What is it? Why Does it Happen? How to Beat it

Funny, as soon as I posted, it started to climb. Went from 170 to 190 in 45 minutes.  Weird.

I wrap at 165 (the Texas crutch), mostly because I've read that the stalls can last hours like it did for you, and I don't like that uncertainty. Some people don't like that wrapping it lessens the bark, but for me, having a better idea on time is more important.

[The Pantry]

Finally tried City Burger today at lunch via Doordash. Went with their basic cheeseburger called the New Yorker...lettuce, tomato, onion & pickle. Really good burger, cooked to order. Ordered their "City Sauce" on the side. Tried an onion ring dipped in it and threw the sauce in the trash. Good rings but not a good sauce IMO...too salty and spicy...I thought it was gonna be like Big Mac sauce. Surprising good side of cole slaw...wasn't too sweet.

Have been to nearby Fuddruckers in over 25 years. Should give them another try, since they're still there over 25 years later

[aualum06]

Before




After

[Floyd Robertson]

[tw]1571960264152465408[/tw]

See, not eating meat turns you into a flesh-eating cannibal.

[Floyd Robertson]

WTAF

[tw]1572305156141715456[/tw]

[The Pantry]

Should have done this long ago

[The Pantry]

Brined a whole turkey breast.  Too big to fit on the new cooker so split it and smoked half with pecan pellets.  Hit it with Plowboys Yardbird seasoning and black pepper.  Came out perfect.  Gonna smoke the other half today.  Turkey sandwiches in my future.



Next time will get a boneless breast, which will fit on the grate whole.

[steveschneider]

Brined a whole turkey breast.  Too big to fit on the new cooker so split it and smoked half with pecan pellets.  Hit it with Plowboys Yardbird seasoning and black pepper.  Came out perfect.  Gonna smoke the other half today.  Turkey sandwiches in my future.



Next time will get a boneless breast, which will fit on the grate whole.

Nice! Wishing you a happy holiday season.

[DWags]

Brined a whole turkey breast.  Too big to fit on the new cooker so split it and smoked half with pecan pellets.  Hit it with Plowboys Yardbird seasoning and black pepper.  Came out perfect.  Gonna smoke the other half today.  Turkey sandwiches in my future.



Next time will get a boneless breast, which will fit on the grate whole.

Looks fantastic Pantry

[MSU addict]

Looks great - but you actually cook turkey to 165?

I know that is what the government recommends, but they also say to cook your hamburger to 160 degrees and your steak to 145.

[The Pantry]

Looks great - but you actually cook turkey to 165?

I know that is what the government recommends, but they also say to cook your hamburger to 160 degrees and your steak to 145.  

All white meat.  That was the recommended temp, allowing for carryover cooking while resting under foil about 20 minutes.  I don't pay much attention to gov recommendations.  A steak cooked to 145 minus well be used as a door stop.  I pull steaks off the heat at 115-120...again, carryover cooking while resting.  Besides, I eat carpaccio, tartare, and kibbeh...all raw.

[MSU addict]

Looks great - but you actually cook turkey to 165?

I know that is what the government recommends, but they also say to cook your hamburger to 160 degrees and your steak to 145.  

All white meat.  That was the recommended temp, allowing for carryover cooking while resting under foil about 20 minutes.  I don't pay much attention to gov recommendations.  A steak cooked to 145 minus well be used as a door stop.  I pull steaks off the heat at 115-120...again, carryover cooking while resting.  Besides, I eat carpaccio, tartare, and kibbeh...all raw.

With it being all white meat I would think you would want to cook it to a lower temp. Dark meat on a turkey needs to be cooked higher (not for safety but for taste).

White meat from a turkey at 165 is way to dry for my tastes.

[DWags]

Pizza ovens. Holy shit did I make a mess of it last night. First of all, I couldn’t get the pizza off the sliding tool that you use to put it in the oven. So the second one I made a doused it with flour, and that helps. But then, I couldn’t get it out very well, and the backend was burning while the front end wasn’t very well done.

I used store bought dough from Trader Joe’s and I let it come to room temperature. I rolled it out pretty thin and kept them very small.

Does anybody have experience with these and if so, can you please help me figure it out from the sliding tool to the pizza, stone any tricks I’d greatly appreciate.

[The Pantry]

Pizza ovens. Holy shit did I make a mess of it last night. First of all, I couldn’t get the pizza off the sliding tool that you use to put it in the oven. So the second one I made a doused it with flour, and that helps. But then, I couldn’t get it out very well, and the backend was burning while the front end wasn’t very well done.

I used store bought dough from Trader Joe’s and I let it come to room temperature. I rolled it out pretty thin and kept them very small.

Does anybody have experience with these and if so, can you please help me figure it out from the sliding tool to the pizza, stone any tricks I’d greatly appreciate.

The tool is called a pizza peel. Spread a little cornmeal on the peel in addition to the flour.

[MSU addict]

As The Pantry suggests, cornmeal is a popular way.  You can also try a pizza screen.  Many pizza restaurants use them, especially chains.

American Metalcraft Pizza Screen

Pizza screens are made of aluminum, so I know The Pantry won't be using one.  As with anything aluminum, don't put it in a dishwasher.  Like a pizza stone, it is probably best just not to wash it at all.

They do work well - the pizza place I worked at 40 years ago used them.

[The Pantry]

A non-aluminum option. Fox Run Pizza Crisper Pan, Carbon Steel, Non-Stick,Black,14.5 x 14.5 x 0.25 inches. Bought a Lodge carbon steel skillet couple years ago. Like it better than cast iron.

Really like the cornmeal route for pizza. Stuff acts like ball bearings getting it on and off the stone. Adds a pleasurable little crunch to the bottom of the crust.

[The Pantry]

BBQ forum does throwdowns once/twice a month, voted on by forum members.  Entered a couple few years ago...didn't get better than 3rd place.  Entered another few weeks ago.  Was announced as the winner today!

[AvgMSUJoe]

Kinda confused...
You guys could be feeding me via a forum?

[The Pantry]

Kinda confused...
You guys could be feeding me via a forum?

Some of the food threads/pics will make you salivate just looking at them. A few folks there are really good at cooking and photography. No, you don't get to taste anything but you can tell from the cook pics/descriptions what they made was top notch. It's much better than watching Food Network.

I feel honored to get the win this time against some very good opponents. Know my chili is excellent, not just good looking.

[Other Teams Pursuing That]

do you get a major award?

[NigelUno]

do you get a major award?

It must be Italian.

[The Pantry]

The reward has sucked so far. Got my choice picking 3 seasonings of many from a place I never heard of before. With little information disclosed about any of them, none appeal to me.

Winning a throwdown allows you to pick the subject of the next TD. PM'd the guy running the throwdowns but he doesn't like my choice...eggs. Forum hasn't done an egg TD in over 10 years. It's like I'm PM'ing with fucking Guy Fieri.

[Nordic]

So I fucked up.

I've been meaning to make a pot roast for several days. Been in the fridge going on a week. Keep fucking forget to put it in the morning. Including this morning. I just put it in an hour ago. Had to be done or risk chucking it (no pun intended).

I gave it a good overseer and set the crockpot on high. I know, I know, I know, this is sacrilegious. Pantry's comments about me being and idiot aside, will this bad boy be ready to eat in 3.5 hours or am I gone? Kid has dance tonight, ideally need to serve by 6:30.

[MSU addict]

So I fucked up.

I've been meaning to make a pot roast for several days. Been in the fridge going on a week. Keep fucking forget to put it in the morning. Including this morning. I just put it in an hour ago. Had to be done or risk chucking it (no pun intended).

I gave it a good overseer and set the crockpot on high. I know, I know, I know, this is sacrilegious. Pantry's comments about me being and idiot aside, will this bad boy be ready to eat in 3.5 hours or am I gone? Kid has dance tonight, ideally need to serve by 6:30.

How big of a pot roast?  The smaller the better in this situation.  Generally you are looking at 4-5 hours for a slow cooker on high depending on the size.  Slow cookers are notorious for not being very accurate temp wise.  If yours runs hotter = good, not very hot = not so good.

My guess is that it will be certainly safe to eat (over 145 degrees according to the government) but not all that great.  Pot Roast needs to cook a while to break down the collagen and connective tissue.

[NigelUno]

The reward has sucked so far. Got my choice picking 3 seasonings of many from a place I never heard of before. With little information disclosed about any of them, none appeal to me.

Winning a throwdown allows you to pick the subject of the next TD. PM'd the guy running the throwdowns but he doesn't like my choice...eggs. Forum hasn't done an egg TD in over 10 years. It's like I'm PM'ing with fucking Guy Fieri.

10 years between egg TDs? Ridiculous.

[Sponsored content]