When you make your own, add a smidge of fatalli powder to it! With the cinnamon, it's soooo good!
I think that would also give it a metabolizing boost!!!!! hahaha
I think that would also give it a metabolizing boost!!!!! hahaha
food =[ grantmichaels' skunkworx thread ]=
- Thread starter grantmichaels
- Start date
Sounds good to me!
Didn't know this existed until this week ... "Prime" pork chops ...
i believe it was FD who once posted cracker meal - which i'd not had, either ...
we used a little ...
and a little ...
and it was the whitest pork chop evar ...
pounded beautiful chicken ...
and some chicken ...
would definitely do those chops again, a little different - real shake and bake ...
i believe it was FD who once posted cracker meal - which i'd not had, either ...
we used a little ...
and a little ...
and it was the whitest pork chop evar ...
pounded beautiful chicken ...
and some chicken ...
would definitely do those chops again, a little different - real shake and bake ...
rounding things out ... no pics of the blood orange sorbet, oops ...
debuted the eva solo this morning, though ...
coursely ground kangocho kenyan beans ...
3x aeropress scoops (~15g) and a few extra beans to kill the bag tossed into the bottom of the preheated vessel ...
25% of the boiling water - purposefully poured along the glass to lower the temp as per the spec ...
after allowing a half a minute or so for expansion and then some more boiling water ... the bloom.
served ...
other than that, back to salad ... w/ JHP's white hab powder for flava ...
trying to decide whether or not to TD ...
debuted the eva solo this morning, though ...
coursely ground kangocho kenyan beans ...
3x aeropress scoops (~15g) and a few extra beans to kill the bag tossed into the bottom of the preheated vessel ...
25% of the boiling water - purposefully poured along the glass to lower the temp as per the spec ...
after allowing a half a minute or so for expansion and then some more boiling water ... the bloom.
served ...
other than that, back to salad ... w/ JHP's white hab powder for flava ...
trying to decide whether or not to TD ...
Someone mistakenly bought the lean ground turkey meat - which turns white when you cook it, ending up similar in texture to overcooked egg white ... yeah ... yum, right? ...
So ... we processed a pair of cube steaks ...
This meat was definitely going to need help, and this is THP, so ...
D convinced me to use some refried's, too ...
Nacho cheese ...
La Preferida ...
All the while, trying to push out of my mind the ...
Ugh, we're going to need some more boots on the ground ...
Add a bunch of JHP powder until it turns a palatable color ...
It works out fully involved, but there will never be turkey meat in the mix for mexican like we use for meatloaf ... uh, uh ...
And as the next day's lunch ..
Saved, barely. Or rather, barely a fail.
So ... we processed a pair of cube steaks ...
This meat was definitely going to need help, and this is THP, so ...
D convinced me to use some refried's, too ...
Nacho cheese ...
La Preferida ...
All the while, trying to push out of my mind the ...
Ugh, we're going to need some more boots on the ground ...
Add a bunch of JHP powder until it turns a palatable color ...
It works out fully involved, but there will never be turkey meat in the mix for mexican like we use for meatloaf ... uh, uh ...
And as the next day's lunch ..
Saved, barely. Or rather, barely a fail.
The taco nachos had to have been good even with the turkey eh?
How you like that mystery wine? My fingers and toes are crossed it grows true again this year.Didn't know this existed until this week ... "Prime" pork chops ...
i believe it was FD who once posted cracker meal - which i'd not had, either ...
we used a little ...
and a little ...
and it was the whitest pork chop evar ...
pounded beautiful chicken ...
and some chicken ...
would definitely do those chops again, a little different - real shake and bake ...
I'm hoping for some seeds in the long run =)
As nachos, it worked out fine ...but ... as leftovers, it was kind of gross if I'm being honest ...
First, those pork chops were BEAUTIFUL!!!
Everything here looks great.
I, personally, would have opted for shredded mexican blend or monterrey jack over the canned stuff...
But there's a place in my heart for the canned stuff too (probably in a clogged artery)
Thanks for the shout out on the cracker meal. I hope you liked it.
I buy mine in the bread aisle. It's near the cuban crackers, which in my store are in the bread aisle...far away from the gringo crackers.
Anyway, they are magical.
Looking good GM!!
Everything here looks great.
I, personally, would have opted for shredded mexican blend or monterrey jack over the canned stuff...
But there's a place in my heart for the canned stuff too (probably in a clogged artery)
Thanks for the shout out on the cracker meal. I hope you liked it.
I buy mine in the bread aisle. It's near the cuban crackers, which in my store are in the bread aisle...far away from the gringo crackers.
Anyway, they are magical.
Looking good GM!!
Thanks, man! We used the 4 cheese shredded stuff the time before, and I prefer that ... D likes the nacho cheese, and so ...
Moka debut.
Siphon debut.
The gadget situation is getting a little hectic in the cabinet and "the lawn" is constantly full of gear now that D's been onboarded ...
As mentioned elsewhere, we've been testing out some Trader Joe's frozen products in order to have some quick fix dinners in the freezer for when we don't feel like shopping yet ...
I LOL in the store at the "wagyu" part
Outfitted the bot with the griddle plates ...
D electrocuted them so that she could be a good sport and eat a hamburger - compromising sucks sometimes.
How do you help a gray puck? Add mouth-watering liquid, yo ...
I look forward to the one Imma fix later on that wasn't cooked for 15 minutes and canhaz mayo, but it was decent ...
Not as good as the beef and potato madras from earlier this week, though ...
Which made for great leftovers when paired w/ some frozen pekora (sp?), too ...
Been working like a fool, but managing to eat decently tasty despite that by using some pre-made elements for a change ...
Maybe I'll do a curry from scratch for the next TD, though ... hmmm ...
Siphon debut.
The gadget situation is getting a little hectic in the cabinet and "the lawn" is constantly full of gear now that D's been onboarded ...
As mentioned elsewhere, we've been testing out some Trader Joe's frozen products in order to have some quick fix dinners in the freezer for when we don't feel like shopping yet ...
I LOL in the store at the "wagyu" part
Outfitted the bot with the griddle plates ...
D electrocuted them so that she could be a good sport and eat a hamburger - compromising sucks sometimes.
How do you help a gray puck? Add mouth-watering liquid, yo ...
I look forward to the one Imma fix later on that wasn't cooked for 15 minutes and canhaz mayo, but it was decent ...
Not as good as the beef and potato madras from earlier this week, though ...
Which made for great leftovers when paired w/ some frozen pekora (sp?), too ...
Been working like a fool, but managing to eat decently tasty despite that by using some pre-made elements for a change ...
Maybe I'll do a curry from scratch for the next TD, though ... hmmm ...
Yeah, so. We're going to have some in a bit, and this time I'm giving D's a 10 minute head-start ...
They are ea 1/2lb@$3/patty, packaged as a pair.
I'll be able to say something more interesting when I have one that didn't sear for 15 full minutes =(
They are ea 1/2lb@$3/patty, packaged as a pair.
I'll be able to say something more interesting when I have one that didn't sear for 15 full minutes =(
The TD curry fever got to me today, but not such that I feel like venturing out for whole spices (again, I know) ...
We've got enough beef madras in the fridge for days - which covers D for days if need be - and so I can be adventurous without consequence! ... this could have easily been fodder for =[ the failures ]=
Seriously.
since I've got a gallon of coconut oil ...
yes, we used the entire packet of JHP's cherry smoked super mix - and it was f'n HOT ...
rotelle is handy, in case you hadn't heard ...
coconut and pineapple sharwood's (debuting) ... was good.
straight away ...
over the sink test case ...
reduced ...
plated up ...
dressed w/ a little black salt and parsley ...
so. f**king. hot.
yum.
not TD material, but different and good (and really, really HOT) ...
We've got enough beef madras in the fridge for days - which covers D for days if need be - and so I can be adventurous without consequence! ... this could have easily been fodder for =[ the failures ]=
Seriously.
since I've got a gallon of coconut oil ...
yes, we used the entire packet of JHP's cherry smoked super mix - and it was f'n HOT ...
rotelle is handy, in case you hadn't heard ...
coconut and pineapple sharwood's (debuting) ... was good.
straight away ...
over the sink test case ...
reduced ...
plated up ...
dressed w/ a little black salt and parsley ...
so. f**king. hot.
yum.
not TD material, but different and good (and really, really HOT) ...
That's interesting flavor combo stuff there... I bet that wasn't bad at all.
I feel somewhat compelled to update this thread ... that curry pasta was the most painful experience upon exit of all the things I've made with hot ingredients ...
I don't wake up through out the night to use the restroom, raid the fridge or otherwise ... and yet it woke me up at 4:30 ...
a. most. painful. morning. on. the. porcelain. both. at. home. and. at. work.
I don't wake up through out the night to use the restroom, raid the fridge or otherwise ... and yet it woke me up at 4:30 ...
a. most. painful. morning. on. the. porcelain. both. at. home. and. at. work.
ok ... Trader Joe's had pork ribs that cost 1/3 what I paid last time at Morton's for a couple of racks ... $18 and D and I each get our own rack? SOLD.
last time we didn't really care for the ribs having been coated with hot powder, and D didn't really enjoy the brown sugar (I liked it) ... so this time i used only kosher salt and a little chunk of butter ...
pulled them up after 24 hrs at 155F ...
and then last night at 50 hrs, we dumped them on a pan to toss into the oven at 250F for 10 minutes, just to "dry" the surface a little bit ... i'm not sure if they were in for 5, for 7 or for 10 or whatever - you pull them when they are a little less dry than you'd like ...
they don't really hold together after two days #truestory
but they made delicious ribs this time ...
the other black gold ...
D's a little childish about condiments, so the spread is extreme ... on seconds, she sprinkled hers with some montreal seasoning ahead of tossing them in the oven ... I used a little Stinky Fingers (sweet) ...
awesome
not bbq OR oven ribs ...
blingin', regardless ...
last time we didn't really care for the ribs having been coated with hot powder, and D didn't really enjoy the brown sugar (I liked it) ... so this time i used only kosher salt and a little chunk of butter ...
pulled them up after 24 hrs at 155F ...
and then last night at 50 hrs, we dumped them on a pan to toss into the oven at 250F for 10 minutes, just to "dry" the surface a little bit ... i'm not sure if they were in for 5, for 7 or for 10 or whatever - you pull them when they are a little less dry than you'd like ...
they don't really hold together after two days #truestory
but they made delicious ribs this time ...
the other black gold ...
D's a little childish about condiments, so the spread is extreme ... on seconds, she sprinkled hers with some montreal seasoning ahead of tossing them in the oven ... I used a little Stinky Fingers (sweet) ...
awesome
not bbq OR oven ribs ...
blingin', regardless ...
Not sure how I missed this but when I saw you used the 1 gram entire sample I knew nightmares and ring sting was to follow! That smoked stuff was fire for sure! Glad you enjoyed it while it lasted.
That was vicious. Topped the night I made chili in the pressure-cooker using 6x chunky Butch T's and forgot the drain the grease off the meat ...