Bear Down Wildcats

Beef with broccoli and real California Calrose rice made sticky and perfect with the help of modern kitchen technology.

Microwaved soup

Does this sound crazy? I kinda regret eating my steak by itself. I like a steak. But I think it would've been better sliced thinly against the grain in an Estrella tortilla with some cotija, cilantro, pickled onions and/or jalapenos, pinto beans and some aguacate salsa on the side.

scumdevils86 wrote:Does this sound crazy? I kinda regret eating my steak by itself. I like a steak. But I think it would've been better sliced thinly against the grain in an Estrella tortilla with some cotija, cilantro, pickled onions and/or jalapenos, pinto beans and some aguacate salsa on the side.

Do you ask because of the whole "don't mess with a good steak" idea? What you describe sounds like what I want to eat, too.

Yea basically that. I enjoy a well cooked steak (which I can definitely cook better than most restaurants for a third the price now). But as was happily eating it I just wanted all the things I described.

azgreg wrote:

azgreg wrote:A bag of Doritos and 2 32 oz Jack and Cokes with no ice.

Make that 3.

Handful of Vicodin and a six pack of PBR.

Picnic.

The website for ordering on Potbelly has a glitch. You assemble a perfect sandwich, agree to surcharges for all the extra ingredients, and pay. But once the order is submitted, it reverts to a turkey and swiss cheese with lettuce, tomato, and mayo.

No cheddar, avocado, hot peppers, pickles, and onions for you!!!

Nothing....

I’m full of three days worth of camping food.

CalStateTempe wrote:Nothing....

I’m full of three days worth of camping food.

Sounds like you gotta take a shit.

Just spent a relaxing 45 mins sharpening a few knives on my stone. Lovely.

Chicken with duck sauce

Rice

Chicken exists and duck sauce exists, but I invented chicken with duck sauce. It's like shrimp with lobster sauce on land.

Gheymeh

http://www.thepersianpot.com/recipe/ghe ... peas-stew/" target="_blank

I’ll you what, what my wife can cook...(Persian food) she can cook.

Coming home to this dish is love

CalStateTempe wrote:Gheymeh

http://www.thepersianpot.com/recipe/ghe ... peas-stew/" target="_blank

I’ll you what, what my wife can cook...(Persian food) she can cook.

Coming home to this dish is love

French fries, interesting

So good

A tomatoe meat stew with French fries on top. Yum yum yum

Persian food is the best. In Santa Barbara there was a secret "Iranian phonebook" where you could get take out from Iranians who cooked in their apartments. Pretty much the most awesome thing ever.

French fries are integral to the finest dining everywhere but America.

Longhorned wrote:Persian food is the best. In Santa Barbara there was a secret "Iranian phonebook" where you could get take out from Iranians who cooked in their apartments. Pretty much the most awesome thing ever.

French fries are integral to the finest dining everywhere but America.

Have you been here yet? I've wanted to go.


https://www.persianroom.com/" target="_blank

scumdevils86 wrote:

Longhorned wrote:Persian food is the best. In Santa Barbara there was a secret "Iranian phonebook" where you could get take out from Iranians who cooked in their apartments. Pretty much the most awesome thing ever.

French fries are integral to the finest dining everywhere but America.

Have you been here yet? I've wanted to go.


https://www.persianroom.com/" target="_blank

No but it's been there forever. I remember being a poor grad student and wishing I could go there.

scumdevils86 wrote:

Longhorned wrote:Persian food is the best. In Santa Barbara there was a secret "Iranian phonebook" where you could get take out from Iranians who cooked in their apartments. Pretty much the most awesome thing ever.

French fries are integral to the finest dining everywhere but America.

Have you been here yet? I've wanted to go.


https://www.persianroom.com/" target="_blank

Yeah that place is legit!

Let me know if you have questions about any of those dishes.

I've always been intrigued because 2 of my absolute favorite things to eat are north Indian food and Turkish/Syrian/Lebanese (I know that's a big variation) food. Persian seems like the perfect blend of all of it.

I had some friends from Mumbai try to push this idea on me that northern Indian food is inferior. I love southern Indian food, but nobody can take away my creamy, fatty Punjabi food.

I just made quick bread in the Instant Pot. Next week I'm baking a cake in it.

This thing was made for Arizona in summer. I remember my desperate mom baking my birthday cakes outside on the grill. They had a weird taste and were

"Mom, why don't you bake it in the oven?"

"Well, do you want to die of heat stroke inside your own house? Or should I spend an extra $60 on AC so you can have a cake baked in the oven? Whole hellava lotta good you are."

Longhorned wrote:I just made quick bread in the Instant Pot. Next week I'm baking a cake in it.

This thing was made for Arizona in summer. I remember my desperate mom baking my birthday cakes outside on the grill. They had a weird taste and were

"Mom, why don't you bake it in the oven?"

"Well, do you want to die of heat stroke inside your own house? Or should I spend an extra $60 on AC so you can have a cake baked in the oven? Whole hellava lotta good you are."

My ears must have been burning.

Question for you all:

I"m making my bread recipe, and I forgot the overnight rise step, so I totally planned it wrong. (should've done it last night for dinner tonight)

Do I need to have this step? Or can I just let it rise another hour and move on with it. I'm hoping to have this bread ready for 7p dinner.

Thanks guys.

Grilling burgers. Bacon, cheddar, beer braised onions. Potato cakes & salad.

guanciale, where have you been my whole life?

And when doing a slow cook tomato sauce, don't go with Hunts San Marzanos. I went cheap (usually use Centro), and I'm seeing the difference. Oh well we'll still eat it.

I don't know about baking bread.

There's no replacement for guanciale. Pancetta is for recipes from north of Rome. Alla carbonara, al'amatriciana, alla gricia, etc. need guanciale.

I'm making burgers tonight, too.

Corti brothers in Sacramento never ever disappoints.

I’m rolling with no overnight rise

I gotta give credit where inspiration is due, you guys talk about it all the time, tonight’s my first!

Bucatini all’Amatriciana

And
Truffle Parmesan risotto for my veg wife

Grilled Schreiners sausages on the porch in Pinetop tonight with copious beers in the 70 something evening air. I love the rim and white mountains. Defined my whole childhood. Taking a long hike tomorrow.

Picked up some "sushi-grade" salmon from the Circle K-turned Asian Market on Columbus and Rosemont. Great stuff, not cheap.

Made teriyaki salmon, sticky rice, and sesame green beans.

Spectacular!

Longhorned wrote:Picked up some "sushi-grade" salmon from the Circle K-turned Asian Market on Columbus and Rosemont. Great stuff, not cheap.

Made teriyaki salmon, sticky rice, and sesame green beans.

Spectacular!

I thought Columbus and Rosemont ran parallel to each other?

UAEebs86 wrote:

Longhorned wrote:Picked up some "sushi-grade" salmon from the Circle K-turned Asian Market on Columbus and Rosemont. Great stuff, not cheap.

Made teriyaki salmon, sticky rice, and sesame green beans.

Spectacular!

I thought Columbus and Rosemont ran parallel to each other?

Columbus and Pima, sorry.

Potato leek soup all made from stuff out of the garden.

Heavy cream was the only think I had to buy, no cow on my property

Two slices bacon, two fried eggs, creamy Havarti cheese, and a small smear of raspberry jam all on buttered, pan-toasted bun.

Longhorned wrote:Two slices bacon, two fried eggs, creamy Havarti cheese, and a small smear of raspberry jam all on buttered, pan-toasted bun.

What’s the order of layers? Bun, jam, cheese, bacon, egg?

Toasted Potato bun, slab of raw onion, burger sauce, cheap patty from Safeway, American cheese, pickle slices, mustard.

I ate a tub of mayo.

Chicat wrote:I ate a tub of mayo.

You're a jerk.

CalStateTempe wrote:

Longhorned wrote:Two slices bacon, two fried eggs, creamy Havarti cheese, and a small smear of raspberry jam all on buttered, pan-toasted bun.

What’s the order of layers? Bun, jam, cheese, bacon, egg?

The first time I did it, I thought it was essential to have the jam on the side with the bacon. This time, I forgot, and it was exactly the same. So: jam, bacon, egg, cheese. Or: bacon, egg, cheese, jam.

Just a single, thin smear of jam down the central axis of only one inner surface. I'm copying that from how I've had it in brunch places.

I used Dave's burger buns, which remind me of a standard fast food bun. Kind of moist. Not like the usual dry store-bought buns. And not quite like a brioche bun, but that would probably be good.

I feel like English Muffins would be too small for how much I'm loading these up.

Happy Bloomsday!

Gorgonzola and mustard sandwiches, several glasses of Burgundy

Pork chops with sauerkraut.

scumdevils86 wrote:https://www.seriouseats.com/recipes/201 ... so-bu.html

Can't recommend this meal enough. I make it even simpler by using whatever noodles I have around (fresh Chinese wheat noodles, spaghetti, soba, etc) and using a rotisserie chicken from Costco. Start to finish is a 15 min dinner and is easy and amazing to eat.

Okay, that's the best thing I've ever made. The butter with miso lent all the creamy viscosity of a carbonara, but with deep umami, and textural contrast with the crunchy garnishes that offset the richness of the noodles. It took me more like an hour.

Did you make it with the whole chicken thighs? It would definitely take that long then and would likely be better but the thing is delicious either way. Perfection in simplicity.

scumdevils86 wrote:Did you make it with the whole chicken thighs? It would definitely take that long then and would likely be better but the thing is delicious either way. Perfection in simplicity.

Yeah, I picked out really big, meaty thighs able to hold up to 20 minutes simmering for a stock. I think the butcher at Whole Foods rolled his eyes. But the whole cooking operation happened in just one Dutch oven, so there wasn't really anything to clean up.

My wife and I were both kind of shocked how velvety and satisfying the butter-miso was with the spaghetti. Somewhere in my brain, I had a vague awareness that miso does all kinds of magical things that I should start trying to know about, but this recipe made that clear.

Thanks for the awesome recommendation!

You're welcome! We always keep a tub or two of miso around just in case. My wife will eat it on toast with some Kerrygold butter.

Thai tonight:

Golden Bags, Coconut Prawn, Larb Gai Chicken Salad, Soft Shell Crab Tempura with Herbal Apple Salad, Emerald Duck Curry, Rice and Roti

Rancho Gordo Royal Corona beans are back in stock!

Mexican Tater Tot Hot Dish

Tonight is a sandwich with cheese and garlic focaccia bread, mayo on one side, cream cheese on the other, thick cut bacon, sliced roast turkey, avocado, red onion, and radish/clover sprouts.

scumdevils86 wrote:Tonight is a sandwich with cheese and garlic focaccia bread, mayo on one side, cream cheese on the other, thick cut bacon, sliced roast turkey, avocado, red onion, and radish/clover sprouts.

Best damn cold sandwich I've ever made. Almost ever eaten. Damn.