What did everyone cook today?
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JoeB a local watering hole up here that I occasionally frequented a time back actually had pails of kimchi on the bar instead of peanuts and pretzels. Grab yourself a fork and plate and pull up a stool and stay awhile.
I am not allowed to talk about my old girlfriends
I would be treading into dangerous waters
YooperDog I SEE NOTHING, I KNOW NOTHING, I HEAR NOTHING.
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JoeB See Nut-TING, Ear Nut-TING, Know Nut-Ting, you got it!
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gChart Very Nice, A++. Congratulations!
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JoeB a local watering hole up here that I occasionally frequented a time back actually had pails of kimchi on the bar instead of peanuts and pretzels. Grab yourself a fork and plate and pull up a stool and stay awhile.
I am not allowed to talk about my old girlfriends
I would be treading into dangerous waters
YooperDog Treading water is not a good thing. You said enough.
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gChart good deal congrats
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Dinner, Bulgogi made a week ago , frozen, and vacpaced. Griddled, served with rice and Kimchi. No soju, but Jack and coke was a good sub.
JoeB man does that Bulgogi look awesome. Your killing me with those pics. What are you using for marinade, I’m going to have to try a batch soon. By the way JD is definitely an acceptable substitute for Soju.
“You never really die until you end up on the wall at a Cracker Barrel”
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JoeB man does that Bulgogi look awesome. Your killing me with those pics. What are you using for marinade, I’m going to have to try a batch soon. By the way JD is definitely an acceptable substitute for Soju.
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JoeB man does that Bulgogi look awesome. Your killing me with those pics. What are you using for marinade, I’m going to have to try a batch soon. By the way JD is definitely an acceptable substitute for Soju.
I only batch by metric weight, and this program does the math for me. All my recipes are based on 1 kilo. Hope this helps… Joe
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zbigjeff Cheers my friend, I’m thinking I may have had one tooooo many real fixes over the years. I’m like the old man in the rocking chair that smiles every once in a while… And you have no idea what he’s recalling, or thinking about… Times past. . . . Real fixes
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YooperDog Just goes to show ya we an’t to good at spelling but can yell really loud in the most annoying way!!!
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Tonight I cooked flank steak on the PK Original, it was marinaded with Excalibur’s Fajitas Marinade, using the Marinade Express Pro.
Darkfish89 I think I’m ready for that throw down.Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tonight I cooked flank steak on the PK Original, it was marinaded with Excalibur’s Fajitas Marinade, using the Marinade Express Pro.
Darkfish89 I think I’m ready for that throw down.Tex_77 Looks great, but isn’t that a rather tough cut. How long did you marinate? Are those onions or red spuds i see in the coals?
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Tex_77 Looks great, but isn’t that a rather tough cut. How long did you marinate? Are those onions or red spuds i see in the coals?
JoeB Marinade for an hour. It can be a tough cut if not cooked properly, you dont want to go much if any over medium rare. This a CAB piece of meat, so the quality was there to begin with. It came out extremely tender. Those were onion scraps in the coals.
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JoeB I’ve seen it as WETSU, not to be confused with SNAFU. I think WETSU would be an appropriate name for this Meatjistics group. Maybe you should run it by Jonathan.
GWG8541 I think it might be a little too descriptive for the Pilgrims.
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''I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you."
- Jacques Pepín
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''I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you."
- Jacques Pepín
JoeB said in What did everyone cook today?:
''I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you."
- Jacques Pepín
Understand the theory, and then perfect the practical application of it.
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Dinner, Bulgogi made a week ago , frozen, and vacpaced. Griddled, served with rice and Kimchi. No soju, but Jack and coke was a good sub.
JoeB
Wow. Looks so good -
zbigjeff I would love to run across a good bottle for old times sake, but until then Tennessee whiskey and real moonshine will have to do.
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Tonight I cooked flank steak on the PK Original, it was marinaded with Excalibur’s Fajitas Marinade, using the Marinade Express Pro.
Darkfish89 I think I’m ready for that throw down.Tex_77 Looks great. How much have you been getting Flank or Skirt steak for in your neck of the woods? The price here has been any where from $7 to $9 plus per lb. I just cannot get over when it was considered waste & I could get it for $1 any day of the month. There is nothing like it hot of the coals, a bite before you officially turn it into fajitas. So, with the price I have been forced to use sirloin most of the time these days for my fajitas. Not bad at all & the price is much better here than the skirt. Marinade it well, grill it with a good batch of onions, various bell peppers, Poblano peppers of course & hey, through a few Jalapolenos in there too for good measure. Whew, are we ready for a throwdown yet? you did a great job & I can just taste it from here, halfway across the country. Have a great weekend!
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I only batch by metric weight, and this program does the math for me. All my recipes are based on 1 kilo. Hope this helps… Joe
JoeB thanks brother, ill give it a shot soon.
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