What are you making tonight?

Self · Post by **Self** » Fri July 25, 2014 1:26 am

I would prolly use cheddar.

Norah · Post by **Norah** » Fri July 25, 2014 1:27 am

Really, neighbor? Prolly?

doug rr · Post by **doug rr** » Fri July 25, 2014 1:35 am

Self wrote:What kinda cheese do you use, Dougray? Cheddar?

either sharp cheddar or a 4 style mexican shredded

Self · Post by **Self** » Fri July 25, 2014 1:41 am

cutuphalfdead wrote:Really, neighbor? Prolly?

lol, etc...

LetMeSleep · Post by **LetMeSleep** » Fri July 25, 2014 9:47 am

Just had roast veg with an artichoke, almond and raisin cous cous. Fucking delicious.

holdtightthething · Post by **holdtightthething** » Sat July 26, 2014 8:38 pm

Raisins in cous cous? That is no good.

LetMeSleep · Post by **LetMeSleep** » Mon July 28, 2014 9:38 am

No, it was quite delicious. The sweetness was offset by the artichokes and almonds.

doug rr · Post by **doug rr** » Tue July 29, 2014 8:29 pm

filet mignon with corn on the cob and roasted potatoes

Post by **Alex** » Tue July 29, 2014 9:26 pm

doug rr wrote:filet mignon with corn on the cob and roasted potatoes

how do you season your taters?

doug rr · Post by **doug rr** » Tue July 29, 2014 10:26 pm

Alex wrote:
doug rr wrote:filet mignon with corn on the cob and roasted potatoes
how do you season your taters?

these are yellow and purple fingerlings...I put about 5 small pads of unsalted butter on top with garlic cloves, salt, pepper, olive oil and some sprigs of rosemary

doug rr · Post by **doug rr** » Thu July 31, 2014 12:14 am

boring ass chicken breasts again..

Post by **Sgt. Crackpot** » Thu July 31, 2014 2:19 am

doug rr wrote:boring ass chicken breasts again..

Chicken breast can be greatly improved by coating in some plain flour, egg, and then some crushed up cornflakes mixed with chicken salt. Pop in the fridge for 30 mins to set the coating (so it doesn't crumble off), then pop in the oven until cooked through.

doug rr · Post by **doug rr** » Thu July 31, 2014 4:00 pm

Sgt. Crackpot wrote:
doug rr wrote:boring ass chicken breasts again..
Chicken breast can be greatly improved by coating in some plain flour, egg, and then some crushed up cornflakes mixed with chicken salt. Pop in the fridge for 30 mins to set the coating (so it doesn't crumble off), then pop in the oven until cooked through.

I've tried everything with chicken breasts, sarge...I just dont enjoy them but my wife does

E.H. Ruddock · Post by **E.H. Ruddock** » Thu July 31, 2014 6:45 pm

Ground chicken is the way to go

doug rr · Post by **doug rr** » Thu July 31, 2014 7:00 pm

E.H. Ruddock wrote:Ground chicken is the way to go

I hate the texture

Norah · Post by **Norah** » Thu July 31, 2014 7:17 pm

I'm more of a dark meat guy myself.

doug rr · Post by **doug rr** » Thu July 31, 2014 7:28 pm

chicken thighs ftw

spike · Post by **spike** » Fri August 01, 2014 8:27 pm

doug rr wrote:chicken thighs ftw

yeah, most any recipe that calls for breast, we sub in thigh for more flavor. thigh is generally cheaper too.

Self · Post by **Self** » Sat August 02, 2014 11:17 pm

Marinated, bone-in, skin on, chicken thighs are pretty great. You almost can't fuck them up. Great for the camp grill. Sometimes a rub, sometimes hot sauce. I grill a bunch of the boneless skinless ones for work meals on occasion. Still really good after the nuking. Breasts can't handle that shit.

Post by **Bammer** » Mon August 04, 2014 12:29 pm

I am at a family reunion in Delaware. Last night was the big party/gathering for the week and we had BBQ. Sort of. It was "catered" so people didn't have to spend all day cooking for 50 guests.

There are only 5 of us here from the west coast. Everyone else is from DE, NJ, MA, DC, etc.

The pulled pork sandwiches were the most disgusting thing ever. Not that it was poor quality, but the way it was prepared up here in this corner of the country is just, well, way off. I would not be surprised if you told me that the marinade/rub used prior to cooking was nothing but sugar and water. It was literally like someone dipped every single piece in sugar before serving. And there is not a drop of hot sauce to be found anywhere around here. It's kind of like being on another planet.

Red Mosquito

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