Forum for posts that are not hockey-related.
tifosi77
NHL Healthy Scratch
Posts: 14,082Joined: Sat Jan 28, 2006 2:33 pmLocation: White-Juday Warp Field Interferometer
Post by tifosi77 Mon Nov 17, 2014 3:17 pm
SoupOrSam wrote: I don't think I have ever commented in this thread but do enjoy lurking since I too like to cook it up, but my gosh... I would starve with the chef portions around here. I would need like 4 plates for myself. I guess I'm just a lazy American fatass. Lol.
No offense Tif. I wanted to tell you this like 150 pages ago.
They are hero plates, specifically for picture taking. I'd starve if that's all the more I fed myself.
We both had seconds, fwiw.
ville5
NHL Healthy Scratch
Posts: 10,358Joined: Mon Jan 30, 2006 1:17 pmLocation: getting body slammed by kelly kelly
Post by ville5 Mon Nov 17, 2014 3:18 pm
You dont lurk enough lol. That's not tiff's portion. He just makes a fancy pants plate for the camera. Then he eats straight out of the cookware.
SoupOrSam
AHL'er
Posts: 3,901Joined: Fri Feb 23, 2007 11:46 amLocation: Nacho Bidness
Post by SoupOrSam Mon Nov 17, 2014 3:22 pm
You're right, I don't read every comment. I've seen every picture though and have read everything Tif p,and C2I posted below their pictures....
I had always figured those were art-plated portions. Figured it was time to find out for real. Haha.
count2infinity
NHL Third Liner
Posts: 25,043Joined: Sun Mar 04, 2007 2:03 pmLocation: Good night, sweet prince...
Post by count2infinity Mon Nov 17, 2014 3:24 pm
mine are art-plated portions too... you should see my actual portion sizes.
columbia
NHL Second Liner
Posts: 51,889Joined: Tue Feb 19, 2008 11:13 pmLocation: دعنا نذهب طيور البطريق
Post by columbia Mon Nov 17, 2014 3:34 pm
I'll take my photos the next time I go the Old Country Buffet.
SoupOrSam
AHL'er
Posts: 3,901Joined: Fri Feb 23, 2007 11:46 amLocation: Nacho Bidness
Post by SoupOrSam Mon Nov 17, 2014 3:41 pm
Lol. I LIKEZ TO EATZ.
mac5155
NHL Second Liner
Posts: 48,700Joined: Wed Dec 20, 2006 8:06 pmLocation: governor of Fayettenam
Post by mac5155 Mon Nov 17, 2014 7:26 pm
"Honey is dinner ready yet?"
tifosi77
NHL Healthy Scratch
Posts: 14,082Joined: Sat Jan 28, 2006 2:33 pmLocation: White-Juday Warp Field Interferometer
Post by tifosi77 Mon Nov 17, 2014 8:16 pm
Mrs Tif gets her plate first, and we observe the Hot Food Rule.
columbia
NHL Second Liner
Posts: 51,889Joined: Tue Feb 19, 2008 11:13 pmLocation: دعنا نذهب طيور البطريق
Post by columbia Fri Nov 21, 2014 1:01 pm
Based on the lunch I just had, it seems like more people should be going down the smoked lamb route. Combined with a very tangy barbeque sauce and a side of baked beans. Well, that was just fantastic. The place I went to doubles as a car wash (and is strictly takeout), so I just ate off the hood of the car and enjoyed the nice day.
viva la ben
AHL Hall of Famer
Posts: 9,888Joined: Wed Feb 01, 2006 10:45 amLocation: Location: Location
Post by viva la ben Fri Nov 21, 2014 1:07 pm
Lamb or mutton?
columbia
NHL Second Liner
Posts: 51,889Joined: Tue Feb 19, 2008 11:13 pmLocation: دعنا نذهب طيور البطريق
Post by columbia Fri Nov 21, 2014 6:56 pm
Lamb
columbia
NHL Second Liner
Posts: 51,889Joined: Tue Feb 19, 2008 11:13 pmLocation: دعنا نذهب طيور البطريق
Post by columbia Fri Nov 21, 2014 6:57 pm
Griddle pans: yay or nay?
BigMcK
AHL'er
Posts: 3,284Joined: Thu Mar 25, 2010 4:23 pmLocation: Drawing 1 line in the sand, followed by another, and another, and another. TIC TAC TOE
Post by BigMcK Fri Nov 21, 2014 7:25 pm
Lodge 10" Cast Iron Griddle. It has been used to make grilled cheese sandwiches, pancakes (with a crusty edge, please), and as a plancha to blister tomatoes, onions, peppers for salsas and marinades in the blender.
tifosi77
NHL Healthy Scratch
Posts: 14,082Joined: Sat Jan 28, 2006 2:33 pmLocation: White-Juday Warp Field Interferometer
Post by tifosi77 Fri Nov 21, 2014 7:49 pm
columbia wrote: Griddle pans: yay or nay?
Absolutely. I prefer the large, reversable rectangular ones with no handles; I use them as a
plancha on the grill during summer, a la BigMcK.
columbia
NHL Second Liner
Posts: 51,889Joined: Tue Feb 19, 2008 11:13 pmLocation: دعنا نذهب طيور البطريق
Post by columbia Fri Nov 21, 2014 7:58 pm
Ahah....the reversible angle is the selling point for me.
columbia
NHL Second Liner
Posts: 51,889Joined: Tue Feb 19, 2008 11:13 pmLocation: دعنا نذهب طيور البطريق
Post by columbia Sat Nov 22, 2014 1:41 pm
Back to that barbeque place for a second....this is delightfully low-fi:VIDEO
mac5155
NHL Second Liner
Posts: 48,700Joined: Wed Dec 20, 2006 8:06 pmLocation: governor of Fayettenam
Post by mac5155 Sat Nov 22, 2014 3:41 pm
Turkey is in a brine right now for tomorrow's deep frying festivities. I tried a brown sugar and cayenne brine with dijon mustard but it had a foul odor to it.. didn't want to risk it since it's feeding about 15 people. So I just went with a salt and regular sugar brine
count2infinity
NHL Third Liner
Posts: 25,043Joined: Sun Mar 04, 2007 2:03 pmLocation: Good night, sweet prince...
Post by count2infinity Mon Nov 24, 2014 9:30 am
There's something very soothing about this video:VIDEO
Letang Is The Truth
NHL Fourth Liner
Posts: 24,978Joined: Fri Oct 31, 2008 2:59 pmLocation: The Panda Will Fly Away On A Rainbow
Post by Letang Is The Truth Mon Nov 24, 2014 9:38 am
mac5155 wrote: Turkey is in a brine right now for tomorrow's deep frying festivities. I tried a brown sugar and cayenne brine with dijon mustard but it had a foul odor to it.. didn't want to risk it since it's feeding about 15 people. So I just went with a salt and regular sugar brine
you brine your turkey before deep frying?
count2infinity
NHL Third Liner
Posts: 25,043Joined: Sun Mar 04, 2007 2:03 pmLocation: Good night, sweet prince...
Post by count2infinity Mon Nov 24, 2014 9:39 am
Letang Is The Truth wrote: mac5155 wrote: Turkey is in a brine right now for tomorrow's deep frying festivities. I tried a brown sugar and cayenne brine with dijon mustard but it had a foul odor to it.. didn't want to risk it since it's feeding about 15 people. So I just went with a salt and regular sugar brine
you brine your turkey before deep frying?
I haven't deep fried one in a couple years, but yeah. I brine AND inject with a flavor mixture. Best bird I've ever eaten.
Letang Is The Truth
NHL Fourth Liner
Posts: 24,978Joined: Fri Oct 31, 2008 2:59 pmLocation: The Panda Will Fly Away On A Rainbow
Post by Letang Is The Truth Mon Nov 24, 2014 10:47 am
we do the injection. brining seems overkill and not worth it if inject and season the skin properly
BigMcK
AHL'er
Posts: 3,284Joined: Thu Mar 25, 2010 4:23 pmLocation: Drawing 1 line in the sand, followed by another, and another, and another. TIC TAC TOE
Post by BigMcK Mon Nov 24, 2014 12:01 pm
What goes into the injection? What parts are injected?
tifosi77
NHL Healthy Scratch
Posts: 14,082Joined: Sat Jan 28, 2006 2:33 pmLocation: White-Juday Warp Field Interferometer
Post by tifosi77 Mon Nov 24, 2014 12:40 pm
count2infinity wrote: There's something very soothing about this video:VIDEO
Perfect. Absolutely exquisite. I would not add the basil until about 45 seconds from the end of the cook, but that's just me.
I'm hungry.
count2infinity
NHL Third Liner
Posts: 25,043Joined: Sun Mar 04, 2007 2:03 pmLocation: Good night, sweet prince...
Post by count2infinity Mon Nov 24, 2014 1:10 pm
BigMcK wrote: What goes into the injection? What parts are injected?
I did this one last time I deep fried a bird:
http://www.foodnetwork.com/recipes/emer ... ecipe.html " onclick="window.open(this.href);return false; Inject into all parts.
And I agree on the basil, tif. I always put mine in at the last minute when making pizza.
shmenguin
NHL Third Liner
Posts: 25,041Joined: Mon Nov 06, 2006 10:34 pm
Post by shmenguin Mon Nov 24, 2014 1:25 pm
count2infinity wrote: There's something very soothing about this video:VIDEO
i don't know how much they pay that guy, but it's not enough
