• Start a personal food blog, or, start a community food thread for all.

=[ grantmichaels' skunkworx thread ]=



This is my thread. There are many like it, but this one is mine.

My thread is my best friend. It is my life. I must master it as I must master my life.

My thread, without me, is useless. Without my thread, I am useless. I must fire my grill true. I must shoot my dishes straighter than my enemy who are trying to outshoot me. I must shoot food before it shoots me. I will...

My thread and myself know that what counts in this war is not the dishes we fix, the noise or pots clanging, or the smoke we make. We know that it is the hit dishes that count. We will hit...

My thread is human, even as I, because it is my life. Thus, I will learn it as a brother. I will learn its weaknesses, its strength, its parts, its photos, its visitos and its banter. I will keep my thread clean and ready, even as I am clean dirty and ready. We will become part of each other. We will...

Before God, I swear this creed. My thread and myself are the defenders of my cuisine. We are the masters of our enemy. We are the saviors of my life.

So be it, until victory is America's and there is no enemy, but peace!​
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So as not to have to endure people's interpretations of the rules, I'm squatting in this hole, where there are no rules whatsoever. Feel free to share in this thread, there are no rules here. Be free.
 
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And he begins his thread with a True Blue Pure Classic!!!!!!!

I like your stripes GM!
But those fries look photoshopped!!!!! :rofl:
(as in Perfect!)
 
I made a little corner of THP for myself where I can sit w/ my dunce cap ...

There are no rules for the thread besides whatever THP requries site-wide ...
 
grantmichaels said:
but of course. ONLY for the fries.
Click to expand...

Ha...........I thought so......same here. Now if you placed the bottle next to the dog not the fries, then my question would be serious...

There are some "tube steak" worshippers that are probably scratching their heads ,though...
Here in Chi-Town if you order a dog with everything, ketchup is not one of the ingredients (sport peppers are optional).
If you ask for "it" ..............well, just imagine the sound of a waitress dropping a tray of dirty dishes on the ground........that's about the reaction
one would get.................hah
 
I need to try that, for sure. First, FD has never led me astray. Second, we haven't yet tried canning anything since purchasing a pressure cooker. And lastly, we keep throwing away pods (since we already have a stash of frozen one's) ...

So much to try, so little time ... also want to look into whether imperial stouts are on the easier or harder end of homebrewing ...

Thanks for stopping by!
 
grantmichaels said:
So much to try, so little time ... also want to look into whether imperial stouts are on the easier or harder end of homebrewing ...
Click to expand...

I'm pretty new at this myself, but I believe the process is similar to other ale styles, except you'll be conditioning that one for months.. then again I could be wrong.
 
grantmichaels said:
I made a little corner of THP for myself where I can sit w/ my dunce cap ...

There are no rules for the thread besides whatever THP requries site-wide ...
Click to expand...

You posted in the Cooking With Fire forum which requires a fiery ingredient listed and or seen in the pic.

You posted a hot dog and fries and a couple of condiments.

I say this with all due respect but.....

FAIL.

:rofl:

And please feel free to post a sous vide stuffed cabbage in one of the pizza threads.

More :rofl:
 
texas blues said:
You posted in the Cooking With Fire forum which requires a fiery ingredient listed and or seen in the pic.

You posted a hot dog and fries and a couple of condiments.

I say this with all due respect but.....

FAIL.

:rofl:

And please feel free to post a sous vide stuffed cabbage in one of the pizza threads.

More :rofl:
Click to expand...
In fairness, it does say spicy mustard. :whistle:
 
I've seen enough dishes get a pickled jalapeno thrown on the side of the plate to not really give that much juice ...

Look at the mustard carefully, it's "spicy" ...

In fact, I just had some more ...

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Now though, it's time to prepare some ribbage for Sunday ... sous vide, that's right.

It looks like there's a general food section that's more applicable, which I've not visited before ...

I'm not going to start there, though, because the point was to consolidate and I typically do use hot pods a plenty ...

Anyways, back to the program ...

Picked up some beef ribs from the butcher on my way home, some cut a different way than I'm used to ...

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I'm going to brine the ribs from the Butcher Block overnight, and start them tomorrow for Monday night's dinner ...

Had to run out for some sushi and soda though, so i bought some additional beef ribs from Morton's that I'm going to start tonight ...

Rubbed them w/ jsschrstrcks smoked bhut powder, kosher salt, and some montreal ...

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vacuum sealed and placed in the sous vide at 135F ...

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that ought to make me happy before I sit down to work Sunday night ;)
 
GM... picklese is not canned. No heat necessary because of how much vinegar is used. Make some. RM is right... it's all you need.
 
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