My buddy does not like the 24 hour salt method either... I personally love it

Maybe this is more your speed for "grand slam."

http://blogs.westword.com/cafesociet...and%20slam.jpg











I'm kidding. Don't get pissy.

Me, too.

What doesn't he like about it? Does he complain about it being overly salty or dry? Just curious.

Bacon looks dry

Too salty, but this dude is about as big as Pee Wee Herman and doesn't eat anything green... Real picky eater

I've had to ease back on salt, myself. I've had to cut a lot of it out of my food, and as I've been doing that for about the past three months, I find I'm much more sensitive to salt now.

I've also discovered you can replace a LOT of the reason for salt with acid (lemon juice, vinegar, etc.).

Ever put fresh squeezed lemon juice on a steak? It's outstanding.

May try it, I need to trim back on the salt too

Now you're just ****ing with me. I'll text the wife to pick up some ****ing lemons now.

It's a traditional Italian prep. I tried it for the first time on that grilled cardboard.

http://bbq.about.com/od/regionalande...a/aa072499.htm

Cutting back the salt isn't very easy, but in time your palate does get used to it and you learn to modify your cooking to emphasize other flavors. At first, I really felt like everything was bland, but now I've been doing it awhile I don't miss it.

Greeks do that on broiled Kasseri cheese. It's awesome. Great appetizer. I serve it when I do my Easter dinner Greek-style with other appetizers.

I swear they'd put lemon on everything.

I'm starting to get that way. I love it on a lot of foods.

Greek style on Easter? Tsk Tsk

Easter Easter or Greek Easter?

What's wrong with that?

Greek Easter. I did that this year for Easter.

Nothing if that's what you are into :thumb:

Well, it's just that I worked my way through my last years of art school in a Greek restaurant and went there for my honeymoon. I love Greek food. Easter is a bigger holiday for them than Christmas...and I'm not far from a Greek community.

Burger salt pepper cheese.

Dinner is resting...

Searing...

http://img.tapatalk.com/d/14/06/29/umymuna4.jpg

Onions and mushrooms going...

http://img.tapatalk.com/d/14/06/29/3e9a9yde.jpg

Turned..

http://img.tapatalk.com/d/14/06/29/u9ysu3um.jpg

Into the oven...

http://img.tapatalk.com/d/14/06/29/zu5e8ure.jpg

Resting...

http://img.tapatalk.com/d/14/06/29/aqedaha2.jpg

http://img.tapatalk.com/d/14/06/29/u8yva9av.jpg

Pics of the results later...

That ain't no poke chowp!!

I could have cut 1 minute off, but, JFC, it's awesome...

http://img.tapatalk.com/d/14/06/29/adany8ah.jpg

Looks great

little overdone

Need to 1-up inmem with a pic of your spouse holding the flashlight in her boobs.

So...

Does the marginal value of the ribeye compared to the chuck eye exceed the cost differential of the two cuts of meat?

Looks good!

:thumb:

FYP.

Perfectly cooked. Looks like you went against the grain too, kudos.

My thoughts
Chuckeye = Weekday steak and usually smaller good steak you just have to be creative with your steak knife if you don't like connecting tissue
Ribeye = Speaks for itself and you pay for it.

Try it you ****

ROFL ROFL

Bitch ROFL

Meh, Wife wanted chicken tetrazzini, it's in the oven now.

OK bitch, what's the ratio of meat to goldfish? I may try it, but I don't want to have to track you down to find out what to do.

If it's like Clays burger (the whole ****ing box :D)

Well, both are meatballs, so....

I use 1 TBS per pound


Let me know what you think. Remember don't use salt. I put my goldfish in the magic bullet to make it as fine as possible adding coarse pepper.


I wanna see ****ing pictures too.

Yes, next time I'll drop one minute on the sear. And I never want to get it right, I fear I'll quit if I ever achieve meat Zen FMB!!

On a scale (a comparison) of my mid-twenties one-night-stands, it was a better experience than many of them. But compared to that one Italian woman...........................

:D:D:D

But a chewed with no regarded to grain, and didn't have to chew much...

Tetrazzini, smells good, hope it taste good, I made enough to feed a small army.

OK, different topic (and I don't want the salad assholes to get mad at us and start a new thread!!).......The pan-sear juice....

I let them cool a bit and use them on almost everything... I add some to the onions that are on a low burner by then, and the mushrooms (but very little) that's on a low burner, and I drizzle some onto my potatoes when I get my share (we just share two amongst for four people these days!).

What do all y'all do with them?

:thumb::thumb:

And it looks like you have a couple of lunches/midnight snacks too...

Don't ever listen to a clown. :drool:

Looks good. You don't put a very thin layer of Parmesan on the top and give it a broil for a few minutes?

Did you get ****ed-over by a clown at the circus as a kid?

What's for dinner? Here's mine...
 

http://img.tapatalk.com/d/14/06/29/8u2u8y8a.jpg

Peppered bacon

http://img.tapatalk.com/d/14/06/29/ere6e2u3.jpg

Grilled onions and mushrooms

http://img.tapatalk.com/d/14/06/29/ne4avezu.jpg

Flat patties ROFL

http://img.tapatalk.com/d/14/06/29/3ybe4a4e.jpg

Topped with Harvarti jalapeño cheese

http://img.tapatalk.com/d/14/06/29/u6uhu4up.jpg

Final product. Bacon, Havarti jalapeño cheese, grilled onion and mushrooms, chipotle sauce and lettuce.


http://img.tapatalk.com/d/14/06/29/gyre7y5a.jpg

Chipotle sauce was amazing

Sweet....

w/o ketchup - :thumb:, esp if Nathan's dogs

w/ketchup - Blergh!!!

How was the cheese^^^

I actually have an Excel spread sheet with the things I make, to act as sort of a menu. I have officially changed "Turkey Meatballs" to "Turkey GoChiefs"

Replace the ketchup with Tapatio or Sriracha.

"Mom spotted"!!! LMAOLMAOLMAOLMAOLMAOLMAOLMAO:clap::clap::clap::clap::clap::clap::clap:

FYP

I didn't take pictures but...

Spicy garlic lime chicken (cooked in my iron skillet)
Avacado with lemon and salt
Refried beans
Sweet corn

Easy (to table in less than 30 minutes), delicious, and healthy

If you want to bump this up a notch, check out the Western Supper recipe I posted in the guilty pleasure thread.

Good, it took awhile to melt, but my slices were about 1/8 thick. I didn't see a huge difference in flavor compared to montzerella or pepper jack. I didn't waste my money that's for sure.

*insert Jack Nicholson masterbating gif*

No pics tonight, but fresh head on shrimp in a garlic lemon sauce.

I can't believe I'm doing this. The wife is headed to the store for ground round, buns, and ... Goldfish crackers.

Yep thats how I seen it. I get the pepper Jack cheaper.

That burger look good.

Oh, there's gonna be pics. I'll plate this up like a mother.

*cyber chest bump*


I bet she's like WTF? Are you losing it?

I ****ing love you. You see my final product? It was just a quick pic. NASCAR is on lol

Indeed she was. She actually said, and this is a direct quote, "Ummm, OK. Don't make them all that way."

Is mutton pie on there.

I did. I honestly don't know what part the goldfish play at 1 Tbsp. per pound. If you make a pretty standard 5-6 oz. burger, that's only about a teaspoon of crushed goldfish per patty.

ROFL

You "didn't take a picture"??? OK, so you ordered a pizza, we get it!

Gotcha...

http://kasaseburg.com/graphics/pizza_guy.jpg

Just add it in there, it won't hurt anything. I usually add more then directed. Trust me, if you over do it it's not going to hurt anything.

LMAOLMAOLMAOLMAOLMAOLMAO

That's ****ing awesome!!! She's part of the conspiracy now!!!

Now it's:

http://www.pie-zans.com/wp-content/u...rl-300x238.jpg

What's for dinner? Here's mine...
 

You want pics of the heads? I saved them for some shrimp broth I'll make later.

LMAO

Eat at Mr. Sushi, they'll give you the heads on the tempura shrimp to eat too... And yummy at that..

But it that's all you have left, sure.

Pic of the leftovers, except the chicken, cause there wasn't any leftovers.

sellout.

That grosses me out bruh.

Sprinkled it with Colby Jack and stuck it under the broiler for a bit, not a big Parmesan fan even though the original recipe calls for it. Phone pics aren't very good, I know, but the batteries are dead in the camera for any glamor shots and well, I'm not going that far. I'll let the others impress with their culinary skills.