Bear Down Wildcats

wyo-cat wrote:Vinegar based sauces are the bomb!

For meat, vinegar is a natural tenderizer. You take take a very lean tough London Broil style cut, marinate overnight in a vinegar based marinade, and grill until medium rare and it is quite tender and juicy. I just use cheap Italian dressing from the 99 cent store which tastes really good and tenderizes exceptionally well.

Marinated Sunday night for dinner Monday:

CalStateTempe wrote:

scumdevils86 wrote:Sounds amazing...unfortunately I don't know of a single real fishmonger in town...a town of about four times the population of the Champaign metro area and many hundreds of miles closer to the ocean than Champaign.

Rincon Market...Ask for Yuri.

Re-opened yesterday.

http://azstarnet.com/gallery/business/l ... 3f4.html#6

I knew he'd land somewhere again:

Going to pick up a rotisserie chicken, tomatoes, lettuce, shredded cheese, tortillas, and salsa and make some burritos tonight.

Arctic char

Salad

Blueberry pie that my wife baked

Chicken Pot Pie. . . and beer.

ghostwhitehorse wrote:Chicken Pot Pie. . . and beer.

Chicken pot pies are underrated.

Best fish taco's I've ever eaten...

azgreg wrote:Going to pick up a rotisserie chicken

Why is it you can buy a rotisserie chicken cheaper than you can buy a whole uncooked chicken? And it's already prepared.

Broaster chickens are mass produced and much cheaper that non broaster mass produced chicken. Do not wiki if you like chicken or store rotisserie chicken.

CalStateTempe wrote:Broaster chickens are mass produced and much cheaper that non broaster mass produced chicken. Do not wiki if you like chicken or store rotisserie chicken.

Is this one of those chicken's rights type of things?

Great pictures of some great dinners.

I wrote out a plan for a 4-day cooking project for this coming Sunday's dinner. Day two will be Fourth of July barbecued pork belly, pork ribs, beef ribs, and pit beans. The leftovers become parts of Sunday dinner. Saturday will be a no-touch melding day for it all. Monday I go to Switzerland and can't cook again for a few weeks, so this is my last chance.

azgreg wrote:

CalStateTempe wrote:Broaster chickens are mass produced and much cheaper that non broaster mass produced chicken. Do not wiki if you like chicken or store rotisserie chicken.

Is this one of those chicken's rights type of things?

No its the type of crap they put in the feed and what vertical housing does to the environment. The nutritional value of the broaster is less than that of a regular mass produced chicken.

I thought the Broaster thing was something else. I was going by the understanding found here, which suggests that the supermarket rotisserie chicken is a good thing:

http://www.kcet.org/living/food/the-nos ... ckens.html

I made a bologna sandwich last night. Not the Oscar Meyer (or insert name here) but some good deli sliced bologna. Very very tasty!!

Coop Cat wrote:I made a bologna sandwich last night. Not the Oscar Meyer (or insert name here) but some good deli sliced bologna. Very very tasty!!

Bologna = underrated. And it doesn't have to be "mortadella" either.

Obviously not talking about this crap.

Today I'm embarking on a multi-day cooking project that will end with a feast on Sunday night. It's an all-planned-out process where each day's leftovers become a part of the final ensemble. People will talk about it for generations, though perhaps not because nobody's invited.

Right now, I'm braising a giant slab of pork belly in cider vinegar, homemade beef stock, Worcester sauce, and a little brown sugar.

And I'm cooking up a big batch of dry pinto beans. And some potato salad. None of these are for tonight.

Tonight's dinner will be pork belly Cuban sandwiches.

The leftover pork belly, beans, and potato salad will move forward to the next stage.

Tomorrow I'm putting a dry rub on a 5-pound slab pork spare ribs, making a big batch of vinegary barbecue sauce, and giving both of these a day to sit in the fridge and think about themselves while I sear up some yellow fin tuna steaks over charcoal, very rare.

On Friday, the 4th of July, I'm slow-cooking that 5-pound slab of ribs, along with a big batch of pit beans from those beans I cooked today. The menu that day will be barbecued ribs, pit beans, potato salad, and slaw.

Then the leftover pork belly, the ribs, some sausages, and the pit beans go into a single container to think about themselves as a single "myself" until Sunday. On Sunday, the whole thing gets put into a Dutch oven and cooked slowly until the meat falls off the bone. This will the dream of every cowboy.

Holy Pig, thats crazy LH.

I can't wait to here how it goes and I am going to have to start contributing to this thread what work lightens up in the next week or so.

Never heard of bbq'ed pork belly.

Does look tasty. Probably quite available in the grocery stores around where I live.

http://my-bbq.blogspot.com/2012/02/perf ... belly.html

I'm having a birthday dinner tonight at a dockside restaurant that makes incredible tuna tartar tacos with avacado...yummm!

EDIT:

I'm going to subway...

Sushi tonight!!

CalStateTempe wrote:Wife stepped outside to do something.
I was in study, working.
Rice starts burning, I smell wafts of it coming into my room.

I step in the kitchen and HOLY SHIT the rice is a burning, smoking mess. I take the pot off and run out side, open all windows, fans, ventilation, etc.

Of course I get blamed because "You didn't smell the rice?" um yea sure dear, why didn't you tell me you were stepping outside to install the baby car seat for a baby that won't be here for 6 wks in an uncomplicated pregnancy. Or have me do it and you continue cooking in the kitchen. In her defense, she has some bad pregnancy brain lately. Making mistakes and forgetting things, she normally is on top of.

Sorry to vent. I'm going to subway...

It's best to just go to Subway and not fight this one.

wyo-cat wrote:

CalStateTempe wrote:Wife stepped outside to do something.
I was in study, working.
Rice starts burning, I smell wafts of it coming into my room.

I step in the kitchen and HOLY SHIT the rice is a burning, smoking mess. I take the pot off and run out side, open all windows, fans, ventilation, etc.

Of course I get blamed because "You didn't smell the rice?" um yea sure dear, why didn't you tell me you were stepping outside to install the baby car seat for a baby that won't be here for 6 wks in an uncomplicated pregnancy. Or have me do it and you continue cooking in the kitchen. In her defense, she has some bad pregnancy brain lately. Making mistakes and forgetting things, she normally is on top of.

Sorry to vent. I'm going to subway...

It's best to just go to Subway and not fight this one.

Yea...Subway hit the spot. Wife calmed down and apologized when I returned with sandwiches.

Subway is never an alternative, sorry.

Not an elitist.

Or maybe I am, but I would not call what Subway puts on sandwiches meat. Unless they still have chicken breast subs.

Merkin wrote:Subway is never an alternative, sorry.

Not an elitist.

Or maybe I am, but I would not call what Subway puts on sandwiches meat. Unless they still have chicken breast subs.

I think the chicken breast is probably the worst if you think about it. It's suspiciously tender and shaped like a long flat chicken nugget. Plus it doesn't even cost any more than the other subs. Chicken breasts are expensive! It doesn't add up.
I usually get the tuna if I go there which is not often. I'm sure it's no better. It's probably ground up catfish assh0les.

Ground up catfish assholes!

And, of course, anchovy cunts.

Longhorned wrote:Ground up catfish assholes!

And, of course, anchovy cunts.

Anyone remember the seafood and crab sub back in the 90's? Ugh...they weren't even TRYING to hide it back then. Just put "seafood" on it....that should cover everything in there. I hit a stretch where I was eating 2-3 footlongs of those a week, thinking I was being healthy the whole time. Mmmmmmm......belly full of octopus dicks and mercury.

Wisconsinburger tonight. Anyone been? Or is this not a chain?

Maybe it's like Culver's. Butter burgers and custard.

Fried cheese curds. Yes? No? Never had them.

They're really good.

gumby wrote:Fried cheese curds. Yes? No? Never had them.

Did you say cheese turds?

Yellowfin tuna steaks over charcoal, very rare

French fries

Bok choy stir-fried over charcoal

Blueberry pie with Ben and Jerry's vanilla ice cream

[/url]image by offaluk, on Flickr[/img]

[/url]image by offaluk, on Flickr[/img]

[/url]image by offaluk, on Flickr[/img]

Verdict:

Eh. I mean, what's the point? They look good, but honestly, my slab of ribs isn't as good as a real pit master's with real knowledge and a real smokehouse. I can phone in a full slab of ribs to Black Dog and pick them up 40 minutes later, for a total cost of $20. These ribs alone cost me $18, not including fuel, and my dry rub and sauce ingredients, not to mention focusing my entire 4th of July on them. And they're simply not as good as the real thing. I'm not Arthur Bryant. Time to move on.

Ramen

azgreg wrote:Ramen

For the 4th of July???

Longhorned wrote:

azgreg wrote:Ramen

For the 4th of July???

We had barbecue burgers at lunch. The kids are out with friends and the wife has to be at work by 7 am, so I ate alone.

Traditional 4th at our house:

Barbecue: beef brisket
Coleslaw
Potato salad
Mixed fruit salad

Alaskan Amber Ale

Pudding and fireworks for desert

Longhorned wrote:Verdict:

Eh. I mean, what's the point? They look good, but honestly, my slab of ribs isn't as good as a real pit master's with real knowledge and a real smokehouse. I can phone in a full slab of ribs to Black Dog and pick them up 40 minutes later, for a total cost of $20. These ribs alone cost me $18, not including fuel, and my dry rub and sauce ingredients, not to mention focusing my entire 4th of July on them. And they're simply not as good as the real thing. I'm not Arthur Bryant. Time to move on.

ooof....those look awesome!

btw.
Who's running the hotel down in quitter-land now?

j/k longhorned. But you're looking at this all wrong. what the hell else are you going to do with your 4th if you aren't babysitting ribs? It's the only chore that allows you to drink all day without getting the stink-eye from the wifey. I think I'd pay double what you paid for that freedom.

BTW. My local carniceria started carrying a new adobo-style marinade to make Sonora style flanken cut beef ribs. Tried it yesterday. Let's put it this way, my cousin that hasn't eaten meat in 4 months broke down and had one they looked/smelled so good. I have to find a way to get you some to try it out!

Gato Salvaje wrote:

Longhorned wrote:Verdict:

Eh. I mean, what's the point? They look good, but honestly, my slab of ribs isn't as good as a real pit master's with real knowledge and a real smokehouse. I can phone in a full slab of ribs to Black Dog and pick them up 40 minutes later, for a total cost of $20. These ribs alone cost me $18, not including fuel, and my dry rub and sauce ingredients, not to mention focusing my entire 4th of July on them. And they're simply not as good as the real thing. I'm not Arthur Bryant. Time to move on.

ooof....those look awesome!

btw.
Who's running the hotel down in quitter-land now?

j/k longhorned. But you're looking at this all wrong. what the hell else are you going to do with your 4th if you aren't babysitting ribs? It's the only chore that allows you to drink all day without getting the stink-eye from the wifey. I think I'd pay double what you paid for that freedom.

BTW. My local carniceria started carrying a new adobo-style marinade to make Sonora style flanken cut beef ribs. Tried it yesterday. Let's put it this way, my cousin that hasn't eaten meat in 4 months broke down and had one they looked/smelled so good. I have to find a way to get you some to try it out!

That's true. I drank beer all day. And now all this feeling sorry for myself sure would go well with cheeses.

I picked up some flanken-cut beef ribs. They're up next. They're about a foot and half long. But they're in the freezer until I get can back back to them in a few weeks.

- A pound of squid

- Salad

- Bread

Now that was good eating.

I'm simmering, in a caste iron skillet, some grass fed organic ground beef with jalepeno peppers, garlic, mushrooms, red onions, freshly graded gouda/parmasen block cheese, black eyed peas (all organic). Along with chili powder, red pepper, Himalayan Pink Salt, freshly ground black pepper, and organic maple syrup from Quebec to sweeten to taste.

I'm drinking ginger brew soda by Maine root. It uses organic cane juice.