Bear Down Wildcats

I made Kenji Lopez Alt's copy of Prince St Pizza in NY. Amazing. It was the simplest Doug I've ever made. I went with the "no knead" method and big ol' sausage chunks.

http://www.seriouseats.com/recipes/2016 ... ecipe.html" target="_blank

wyo-cat wrote:I made Kenji Lopez Alt's copy of Prince St Pizza in NY. Amazing. It was the simplest Doug I've ever made. I went with the "no knead" method and big ol' sausage chunks.

http://www.seriouseats.com/recipes/2016 ... ecipe.html" target="_blank

Did you get the Food Lab book? My wife bought a copy and I've been making my way through it. Next I'm going to start making sous vide in a beer cooler.

I have not gotten the book yet. It would totally take over my life. I'm hooked on the website bad enough.

Any tips on solid midsize countertop microwaves?

And neat features I should look out for?

A burrito from a food truck

CalStateTempe wrote:Any tips on solid midsize countertop microwaves?

And neat features I should look out for?

http://thesweethome.com/reviews/best-microwave/" target="_blank

Longhorned wrote:A burrito from a food truck

What kinda Burrito? Carne asada? Breakfast? Some kind of fusion?

Chinese takeout. My oldest son is having all his wisdom teeth removed tomorrow morning and this is what he wanted for his last real food for a few days.

ASUHATER! wrote:

Longhorned wrote:A burrito from a food truck

What kinda Burrito? Carne asada? Breakfast? Some kind of fusion?

Carne asada. Was okay but made me miss the San Diego wall-to-wall carne asada burrito.

Down and dirty spaghetti bolognese no recipe or pancetta/bacon. Time was to tight to make a run to the store, gotta rough it sometimes.

Rancho Gordo yellow eye beans:



... soaked 6 hours, then cooked while adding salt, pepper, Worcester Sauce, dijon mustard, ketchup, and Spencer's Jolly Posh back bacon:



Served next to buttered toast, and sliced tomatoes.

spanish chorizo and lentil soup with a healthy dose of vinegar and smoked paprika

New England Clam Chowder.

Bahn Mi from the place at First and Limberlost.

I went to Albertson's to see if they had a good price on king crab legs. They didn't but they had snow crab for 9 per pound. They had a sign that said they steamed it for free so I asked them to do it and they put some spices on it too. So I had a lb of snow crab cooked for much less than a restaurant and it tasted great. I highly recommend this.

ughhhhh I am in dire need of a good seafood fix. only huge pitfall of food in tucson. not to mention with the wife starting school i don't have the kind of money to splurge on most any seafood now.

Maple baked beans with pork sausage

Raw sweet corn on the cob

Pennsylvania Dutch chicken and corn soup with little flour and egg dumplings. So good. Perfect use for the 12 cents an ear corn and a bunch of 77 cent a lb bone in chicken

scumdevils86 wrote:Pennsylvania Dutch chicken and corn soup with little flour and egg dumplings. So good. Perfect use for the 12 cents an ear corn and a bunch of 77 cent a lb bone in chicken

Sounds amazing!

BTW, corn here is 69 cents an ear. Bone-in chicken is $4.99 a pound.

Beef tenderloin roast, summer pasta salad (bowties, feta, tomato, corn, cucumber) asparagus, salad.

Longhorned wrote:

scumdevils86 wrote:Pennsylvania Dutch chicken and corn soup with little flour and egg dumplings. So good. Perfect use for the 12 cents an ear corn and a bunch of 77 cent a lb bone in chicken

Sounds amazing!

BTW, corn here is 69 cents an ear. Bone-in chicken is $4.99 a pound.

Sprouts here has huge ears of sweet corn for 8 for $1.

Ran out of money at the end of the month so I fired up the grill and raided what I could find:

- Grilled chicken with lemon, olive oil and zaatar

- Grilled eggplant with olive oil and garlic

- Cucumber, tomato, onion, parsley, sumac, lemon, and olive oil

- Grilled Lebanese flatbread

Egg salad

Read my mind Greg. I'm having Nathan's hit dogs, Bush's beans and corn on the cob for dinner plus some Trader Joe's brand beer.

Beans and franks may be low rent, but it's damn tasty.

Stuffed shells.

That's a good looking burger.

From Meatheads. Note the "meat chips" on the edges of the patties. The smash burger tradition is one thing Illinois gets right.

New experiment tonight. Total heart attack on a bun.

1/4 lb lean ground beef formed into a patty with a depression in the middle.
Add Gruyere to the depression.
Add a 2nd 1/4 patty on top, sealing the cheese inside.
Wrap 6-8 slices of bacon around the patty, completely covering beef.
Fry in skillet until bacon fairly well cooked.
Put skillet in oven and cook for 10 minutes at about 300.

We'll see...

UAdevil wrote:New experiment tonight. Total heart attack on a bun.

1/4 lb lean ground beef formed into a patty with a depression in the middle.
Add Gruyere to the depression.
Add a 2nd 1/4 patty on top, sealing the cheese inside.
Wrap 6-8 slices of bacon around the patty, completely covering beef.
Fry in skillet until bacon fairly well cooked.
Put skillet in oven and cook for 10 minutes at about 300.

We'll see...

Hey, at least you're cooking off the bacon fat first instead of cooking it into the meat in the oven. That's downright light fare.

Making hummus, pita, grilled halloumi, and watermellon

Shepards Pie. Good stuff.

The girls weren't too excited, but the protein boy ate almost half the pan after football practice.

Well the DVR is set to record the game and a few others on Saturday. I will be camping along the South Fork of the Salmon River here in Idaho at our annual multi-family redneck hillbilly jamboree we call the Firepan Finale.

To that end, I will be reprising the Basque Paella cooked over the fire as shown in my profile picture. We'll have five or six paella pans going over the open flame.

Hopefully (but doubtful) I can avoid updates out in the woods. In any event, I shall return on Monday to watch the Cats either way.

Enjoy the game and the long weekend fellas. Bear Down!

Bear Down and eat well!

Fires going in the firepans and starting the saute.



Rice and broth added. No more stirring after this point. We just rotate the paella pans every so often to keep the simmer going evenly. As the liquid absorbs, we add more until rice is done.



Four pans coming along nicely. We had the fires good and hot, but under control.



Almost ready. The rice and veg have a little bit to go yet, but you can see the color (a pinch of saffron) really developing.

Truly beautiful, BD89. Also, my favorite dish when made right like that.

Tonight, all I have to do is cook the sausages and warm the beans because I bought it all from



- Amish-made cherry Bratwursts
- House-made beef brisket baked beans
- House-made mustard potato salad
- Gigantic pickles from the pickle barrel
- Cantaloupe

BearDown89 wrote:Well the DVR is set to record the game and a few others on Saturday. I will be camping along the South Fork of the Salmon River here in Idaho at our annual multi-family redneck hillbilly jamboree we call the Firepan Finale.

Fishing any good? Might be up on Johnson Creek, or the east fork of the south fork, in the next week or so.

KaibabKat wrote:

BearDown89 wrote:Well the DVR is set to record the game and a few others on Saturday. I will be camping along the South Fork of the Salmon River here in Idaho at our annual multi-family redneck hillbilly jamboree we call the Firepan Finale.

Fishing any good? Might be up on Johnson Creek, or the east fork of the south fork, in the next week or so.

You're going to be up around Yellow Pine are you? We camped at the South Fork of the Salmon campground a couple miles west of Warm Lake. The South Fork was littered with dead and dying spawned-out salmon. Not a trout to be seen with that going on. Was able to wade right up to big played-out salmon and they barely moved. Salmon fishing was closed in the stretch along camp, but they aren't eating at that point anyway. Wish I'd brought my camera into the river with me. Missed some cool shots.

Three of the guys fished Johnson Creek from 20 miles south up to Yellow Pine. They didn't raise a single fish among them, but it was mid-day. I've never fished with any of them so I don't know if they knew what they were doing . . . I hear it's supposed to be good, but I've never fished it myself. Didn't hear anything about the East Fork of the South Fork or make it up that far; never fished it either. Let me know how it turns out. I need to explore that area more.

I like to hang out in the Ketchum area and fish the Big Wood (let's hear it fellas), Silver Creek and the Lost drainage, mostly because that's where I learned and I know those waters best.

Thanks for the reply. Our plans are not set in stone yet so don't know if we will make it to Yellow Pine. My favorite waters are also the Big Lost and the Little Lost. Have had some great times there and caught a lot of fish - years and years ago.

One summer, while working in the area, I fished just a few miles downstream from Cinnabar. You could pan free mercury from the stream. Caught rainbows from the same spot and took them down to Murphy's in Yellow Pine where Mrs. Murphy would smoke them for us using an old gutted refrigerator. That was the same Murphy that had a big Bar/Restaurant by the same name in downtown Boise. Rented a whitewashed chicken coop, with a couple of cots and an outhouse, from another bar owner across the street in YP for a buck a night - it beat the tent. Good Times.

KaibabKat wrote:Thanks for the reply. Our plans are not set in stone yet so don't know if we will make it to Yellow Pine. My favorite waters are also the Big Lost and the Little Lost. Have had some great times there and caught a lot of fish - years and years ago.

One summer, while working in the area, I fished just a few miles downstream from Cinnabar. You could pan free mercury from the stream. Caught rainbows from the same spot and took them down to Murphy's in Yellow Pine where Mrs. Murphy would smoke them for us using an old gutted refrigerator. That was the same Murphy that had a big Bar/Restaurant by the same name in downtown Boise. Rented a whitewashed chicken coop, with a couple of cots and an outhouse, from another bar owner across the street in YP for a buck a night - it beat the tent. Good Times.

You bet. Good stories Kaibab. Murphy's is a Tilted Kilt now sadly.

Grilled goat cheese salad

Mellon with prosciutto

This counts as both a random thought and dinner tonight.
I had the perfect number of crackers to go with the amount of cheese on my plate.

Zatarains dirty rice.

BearDown89 wrote:This counts as both a random thought and dinner tonight.
I had the perfect number of crackers to go with the amount of cheese on my plate.

That's never happened. Maybe the NASA EM Drive experiment will successfully defy Newton's 3rd Law.

with

I would go with Sausage Shop Andouille....

Steak medium rare on my bad ass duel fuel grill.

Which solidifies it...I'm going to find a ranch and buy a quarter side of beef and store it in a meat freezer.

Is there such thing as a quesadilla enchilada style? Anyway, that's what's for dinner tonight. Red enchilada style chicken quesadillas with a special kind of beans from Mexico I forget the name of. I making the enchilada sauce from New Mexico red chili pods.