food Some food I cooked (JayT's Flog)

[JayT]

Time for an update:

2 1/2 lb porterhouse on the Egg

 
Chile Beef & Broccoli
 
No measurements, but ingredients are:
 
sirloin tips
broccoli
red onion
green jalapeno
red jalapeno
red serrano
Jay's Peach Ghost Scorpion
garlic
ginger
dark soy sauce
sesame oil
rice wine vinegar
oyster sauce
sweet sauce
 
 

 

[Greg H]

I just found dark soy for the first time.  I see it called in recipes but have never used it.  What's the difference in flavor compared to regular soy?  Looks great there but wondering about the difference.

 

[JayT]

Its thicker and a deeper flavor

 

[The Hot Pepper]

Its thicker and a deeper flavor

 
Once you go dark

 

[t0mato]

Darker is better.

 

[Scovie]

Those damm Soba noodles are seriously werkin my mojo.
 
I know I would burn the shit outta myseff eating'em right outta the wok.

 

[JayT]

That ish was the ish!!!  I freakin' love it.  It was so spicy I had to stop about every six bites for a bit, but I kept going back.

 

[The Hot Pepper]

Looks killer dude. How come no PE?

 

[JayT]

Didn't need it, was plenty hot the way I made it!

 

[The Hot Pepper]

Yeah true. However my fave use of PE is Asian, especially soups.

 

[JayT]

Oh hell yea, definitely the best use of PE and I often use it that way, but I put so many chopped up pods in this one that I didn't need the PE

 

[grantmichaels]

That ish was the ish!!!

did you just ishception?

 

[JayT]

 
There was a chill in the air this morning, so after I dropped the kids off I went to the grocery store (actually two of them) to walk like my dr. told me to (still off with the back), and bought a whole bunch of veggies and a nice chuck roast.  Beef vegetable soup is in progress.  This thing is so stuffed with goodness, root veggies (carrots, parsnips, potatoes, and turnips, celery, white and red onion, jalapenos, crushed San Marzano tomatoes, local mushrooms, canned corn, and great northern beans.  Seasoned with salt and pepper, bay leaves, basil, garlic, thyme, and Lawry's seasoning salt.  Oh yeah, a little red wine too to deglaze the plan after browning the roast.  It smells amazing in here.  Should be done in about six hours.

 

[JayT]

 

[The Hot Pepper]

dig

 

[grantmichaels]

 

[JayT]

Thanks, of course now it is 82F and no one really wants hot soup, but it sure does taste good.  I put three drops of PE in the first bowl and about 5 of Pex' Killerswarm in the second.

 

[JayT]

Back hurting, up since 3, I think I am going to do an Old Salty impersonation today.  I do have a few things to cook.  Some cod and venison steaks and I bought a couple dozen wings from my favorite cajun restaurant that is sadly closing down.  I'll probably eat some of them today too.  Is it too early to drink?

 

[Scovie]

 Is it too late to drink?

Never!
Pickle shots!

 

[JayT]

Still a little loopy from my muscle relaxer vodka cocktail last night.  I'm not ready for pickle shots yet.  Maybe a vodka and sweet tea, yeah we'll try that.  Maybe my back will stop screaming at me.  I just went out and checked on how I left my Egg last time.  Not bad, pretty clean.  I might just get that going and cook the fish and steaks on there for later before I am not in cooking shape.  I might do some roasted root vegetables while I am at it.  Now, for that drink.