Deckie007
Well-known member
Jonas?
OT: The M-Fing Food Thread
- Thread starter Preston
- Start date
LeafOfFaith
Well-known member
https://www.facebook.com/stories/10...gle=1&source=shared_permalink&mibextid=W9rl1R
A public service announcement just for @CH1
A public service announcement just for @CH1
LeafOfFaith
Well-known member
/lame
G-Dub
Active member
"If Thanksgiving turkey was actually good, we would eat it more than once per year." — Gordon Wallace
I am preparing my Thanksgiving meal and here is what I have so far:
You might wonder if there are enough nuggets for everyone, but that is another thing: I don't need thousands of people in my house all hyped up and trying to shout over each other. Starting this year, I am implementing a 5 guest limit, so 64 nuggets will be plenty. Please note that is a 5 guest MAXIMUM so it is quite possible that the actual attendance will be lower. In any case, I firmly believe that everyone will be satisfied with this selection. I skipped the sides like waffle fries or chips because they are high margin items and aren't necessary to fill your macros.
I am preparing my Thanksgiving meal and here is what I have so far:
You might wonder if there are enough nuggets for everyone, but that is another thing: I don't need thousands of people in my house all hyped up and trying to shout over each other. Starting this year, I am implementing a 5 guest limit, so 64 nuggets will be plenty. Please note that is a 5 guest MAXIMUM so it is quite possible that the actual attendance will be lower. In any case, I firmly believe that everyone will be satisfied with this selection. I skipped the sides like waffle fries or chips because they are high margin items and aren't necessary to fill your macros.
Last edited:
G-Dub
Active member
Shut the fuck up. You are literally just drinking brown liquid. It doesn't even taste good. If you are spending thousands of dollars to enhance it, then you just might have a caffeine addiction. At that point you are better off with cocaine or meth, not that I have any experience with either.
fergy57
Well-known member
So I have no immediate plans to move on from my decent mid range chef's knife. If I did come into some money, I would look at a somewhat local knife maker to have a custom chef's knife done. This guy does some wild damascus work.
jvbknives.ca
jvbknives.ca
jvbknives.ca
Some great looking stuff. I'm not going to be in a 'drop 8 bills on a knife,' position any time soon though.
But one can dream.
Feather Damascus Slicer
This big (12"/300mm!) chef knife is the dream of every home cook, BBQ specialist, or restaurant chef! With this big knife you can slice and chop, cut and dice, all the food you want, QUICKLY! The blade is forged from 500 layers of steel, split down the middle to form the feather pattern! The...
jvbknives.ca
Mammoth Damasus Integral Santoku
A Santoku Chef knife has three virtues: Vegetable, Fish, Meat. It is an all-purpose knife for every home chef, professional chef, BBQ King, hobby cook, and more. The benefit of the santoku is that the point is lower than your classic western chef knife, allowing you to use the point more readily...
jvbknives.ca
Taurus
Introducing the Taurus! With its Turkish rug pattern damascus blade and fittings, to its Turkish walnut handle, this blade is elegant yet fierce. The blade is highly polished and the center stars are bright and reflective. Stabilized Turkish walnut dresses the handle, and is beautifully figured...
jvbknives.ca
Some great looking stuff. I'm not going to be in a 'drop 8 bills on a knife,' position any time soon though.
But one can dream.
Neurospasm
Well-known member
There are few things more satisfying than using a good knife in the kitchen.
Volcanologist
Well-known member
happy with my Shun. does what I need.
fergy57
Well-known member
Speaking of food, I've been fucking with flank steaks lately. Latest one, went into a local butcher to see if they had any. They didn't, but cut one fresh for me. Had some old wine in the fridge so tried it as a marinade. Results were impressive.
Next up I think I'm going to try a skirt steak. They also had a cut I've never heard of before that looked good. Called a Denver cut? Looked like a strip size, but with marbeling similar to a wagyu.
Next up I think I'm going to try a skirt steak. They also had a cut I've never heard of before that looked good. Called a Denver cut? Looked like a strip size, but with marbeling similar to a wagyu.
CH1
The Artist Formerly Known as chiggins.
Denver cut works well as long as you cut vs the grain. Like Flat Iron (which is my fave of the less pricey cuts)
One newer cut I’ve seen is the Spider steak. Don’t see it very often as it’s a decently fatty but small piece cut around the hip (so only 2 per cow). Manage to find it every six months — good stuff.
One newer cut I’ve seen is the Spider steak. Don’t see it very often as it’s a decently fatty but small piece cut around the hip (so only 2 per cow). Manage to find it every six months — good stuff.
mbow30
Spudmeister Supreme
lecoqsportif
Well-known member
MindzEye
Wayward Ditch Pig
Beauty stuff. If you're going with the skirt, I highly suggest a marinade and chimichurri. Haven't done a Denver steak yet, though I 2nd the flat iron suggestion. They're fantastic.
Wayward DP
Well-known member
Yeah I would marinade the skirt. Not necessary for a flat iron though.
Habsy
Yes, I'm kidding people.
What's your fav marinade?
Wayward DP
Well-known member
oh man I am fickle. and to be honest fucking rusty as we are now mostly vegetarians and Mrs. Wayward rarely eats any meat. I get cravings and try to also cook seasonally based on what is available.
I will say one thing I like to use that seems to be often overlooked is just plain yogourt. that, along with papaya and pineapple are among the few marinades I know of that will actually tenderize. I forget exactly how it works but believe there is a scientific explanation
I also fucking love briskets. A classic family recipe that I still use is to basically marinade the brisket in coke, ketchup (equal parts) and onion soup mix (one package). Then cook slow and low for a while. The meat falls apart in your mouth.
now that I am working more reasonable hours really do need to try to start cooking more again...
I suspect Mrs. Wayward is going to request a holiday duck, so that can be a good start. She objected to my chickens the last time I cooked them quite literally because the meat was too moist!!! Pretty sure all I did was rinse the birds and then rub an olive oil, salt, garlic mix all over, with some lemons and maybe butter thrown in a random cavity here or there...