Bear Down Wildcats

Yea I'd think some richness of fatty pork would make that beyond incredible. Maybe a little arugula too for some bitterness?

scumdevils86 wrote: ↑Wed Dec 08, 2021 8:04 pm Yea I'd think some richness of fatty pork would make that beyond incredible. Maybe a little arugula too for some bitterness?

Maybe I'll try it with a slow-roasted Boston butt! I prepared arugula and pan-toasted pine nuts for it, but while I was assembling it, I decided to leave out both and have them as a salad on the side. The flavor and texture of the skin-on acorn squash was something I didn't want to get in the way of.

Last night I feasted on Cowboy Casserole cooked in a McKale dutch oven.

Scotch broth

Del Bac whiskey (classic and dorado)

The wife's homemade gingerbread men

Roasted center cut pork loin with gravy

Mashed potatoes

Roasted kumbucha squash with sage

Lingonberries

Christmas dinner at the ECC house:

Prime Boneless Ribeye Roast
Mashed potatoes
Broccoli Puff
Sautéed Mushrooms with onions and sour cream
Yorkshire pudding
Homemade pie (from the brother in law, might be apple)
Tons of homemade cookies

And of course my famous rum & cognac egg nog.

EastCoastCat wrote: ↑Fri Dec 24, 2021 5:00 am Christmas dinner at the ECC house:

Prime Boneless Ribeye Roast
Mashed potatoes
Broccoli Puff
Sautéed Mushrooms with onions and sour cream
Yorkshire pudding
Homemade pie (from the brother in law, might be apple)
Tons of homemade cookies

And of course my famous rum & cognac egg nog.

What a Christmas dinner!!!

Christmas Eve dinner tonight:

Tamales from Mi Nidito with their amazing chile sauce

No idea what dinner is tonight. Kid has had a bad cold all week and the wife works her 13 hour shift today. So tomorrow is Xmas eve and Sunday is Xmas. Probably a frozen pizza or something...

You must be severely sleep deprived Scum. Check your calendar.

Haha no, I know. But as a nurse she often works holidays so the date on the calendar doesn't mean much.

But, yes, I am severely sleep deprived as well.

We do casual, boozy fun on the 24th and XMas dinner on the 25th.

Sloppy Joes and Rotel Dip.

wyo-cat wrote: ↑Fri Dec 24, 2021 10:28 am We do casual, boozy fun on the 24th and XMas dinner on the 25th.

Sloppy Joes and Rotel Dip.

Rotel dip = Rotel + Velveeta + ground beef?

What do you dip in it?

Longhorned wrote: ↑Fri Dec 24, 2021 9:19 am Christmas Eve dinner tonight:

Tamales from Mi Nidito with their amazing chile sauce

Right back at you LH. I was dreaming about Mi Niditos last week when I had about the worst Mexican food ever out here.

Longhorned wrote: ↑Fri Dec 24, 2021 12:03 pm

wyo-cat wrote: ↑Fri Dec 24, 2021 10:28 am We do casual, boozy fun on the 24th and XMas dinner on the 25th.

Sloppy Joes and Rotel Dip.

Rotel dip = Rotel + Velveeta + ground beef?

What do you dip in it?

I’ll probably be drinking it after a bunch of whiskey.

A holiday feast is beyond my capabilities until probably around the third day of Christmas.

THE ONLY MEAL I WANT IS ARIZONA BASKETBALL!!!

I'M ON A COVID-IMPOSED HUNGER STRIKE AND I'M MAD AS HELL!!!

FEED ME!!!!!

Having our annual Super Indiana White People Mexican Christmas Eve tonight. Fajitas, taco salad, latent racism… the works!

Time Market levain
Time Market baguette
Epoisses
Cave-aged Gruyere
Asiago
St. Albans (Vermont)
Homemade cream of mushroom soup by pure invention using Kenji's recipe for roasted mushrooms for local Tucson foraged and grown mushrooms
Salad
Wines
Bitters
Broken Christmas cookies

Haluski

Short ribs cooked in the crockpot and scalloped potatoes.

Green chile, queso menonita de Chihuahua, egg casserole. Just about to pop...

Crab legs, baked potato, spinach, charcuterie, molten lava cake, champagne.

King crab legs (sweet lord these are expensive...good thing I had an Ajs gift card. $60 a leg!)
Garlic/n'duja/Chablis steamed mussels with some crusty bread

Anybody else here doing the expensive fancy tinned seafood from Spain and Portugal? I first had it at Coronet in Tucson, just serving seafood out of a can, marked up the same way they do a bottle of wine. Now I'm buying it myself.

Why eat canned seafood instead of fresh seafood? Or at least frozen seafood?

Answer: Because canned seafood is a virtue in its own right, and we just never realized that until we started paying attention to who does it right.

Tinned seafood is by no means anything but the equal of fresh seafood. And what makes it canned is what makes it amazing. Sopping up those tinned sauces with a real loaf of bread is amazeballs.

There’s some amazing tinned fish from Matoshinos, PT. Tinned with real olive oil or tomato.

wyo-cat wrote: ↑Mon Jan 03, 2022 8:15 pm There’s some amazing tinned fish from Matoshinos, PT. Tinned with real olive oil or tomato.

There's also a lot of crap tinned fish with real olive oil or tomato. I can't begin to figure out what they're doing differently. It's astonishing!

Went to the SDSU game and stopped at Trujillo's on campus for some food and beer pregame. I absolutely hate Taco Bell, and eating that in SD, or Tucson, is a mortal sin IMO. However, they did create the crunch wrap supreme... But Trujillo's does it homemade with carne asada. Maybe one of my favorite taco shop experiences here.

If I could, I would send you all one in your birthday.

Grilled tri-tip, potatoes, porcini and asparagus.

Fish fry at Kappy's.

Beyond meat and turkey bacon burgers on pretzel buns and curly fries…. It’s better than you would think

There's something about curly fries that makes them not suck ..... even at Arby's. Making anything Arby's not suck is like making Ted Cruz sexy. It's impossible, but there it is, and you eat it.

Last night Femcat made chicken, arugula, goat cheese, and fig jam sandwiches on Italian bread and you would have thought my kids hadn’t eaten in a month.

Arugula, goat cheese, fig jam, and prosciutto pizza topped with some fresh thyme and black pepper is my go to fancy pizza

Ahi seared rare, grilled asparagus over arugula with Camembert crostini and a Side Of Skullfucked Duck.

https://www.newyorker.com/culture/the-n ... -just-fine

Fantastic article

scumdevils86 wrote: ↑Sun Feb 27, 2022 11:27 am https://www.newyorker.com/culture/the-n ... -just-fine

Fantastic article

I'm glad Rick Moranis got some play.

I'm wondering whether I'll need a wok, or a wok and some kind of system to get it hot enough.

I actually pre-ordered the book and picked up a new wok set. It's my eventual goal to have an outdoor gas burner setup to really go crazy. But, for now, the book is supposed to go into detail with tips and tricks for successfully using the wok on any stove. Gas/electric coil/glass top etc.

That's awesome. Thanks. I'll order it.

Made chicken shawarma. Needed more heat but otherwise it was delicious.

Chicat wrote: ↑Tue Mar 01, 2022 8:44 pm Made chicken shawarma. Needed more heat but otherwise it was delicious.

You had to hold back for the family? I'd pay about $3500 for chili pepper training for my kid, just so I could make it how I eat it.

Longhorned wrote: ↑Wed Mar 02, 2022 7:50 am

Chicat wrote: ↑Tue Mar 01, 2022 8:44 pm Made chicken shawarma. Needed more heat but otherwise it was delicious.

You had to hold back for the family? I'd pay about $3500 for chili pepper training for my kid, just so I could make it how I eat it.

I did hold back for the family. But then there was my 9-year-old asking for hot sauce or red pepper flakes.

Next time I’ll just make it spicy and pour the boys an extra tall glass of milk.


Also, my wife had a good idea which was to put it under the broiler for a few minutes to lock the spices onto the chicken since I used skinless chicken thighs. You live, you learn…

Recreated a dish I had at Tito and Pep a year ago tonight... sorta.

Fry's actually had these crazy well-marbled Duroc pork chops for sale for $0.90 each!

I dry brined them then grilled them over mesquite charcoal. Served with spicy cumin roasted squash and onions, charro beans, and my pride and joy...

This hibiscus pecan mole. It was incredible. Also, I have like a quart of mole leftover.

https://patijinich.com/hibiscus-and-pecan-mole/

https://www.seriouseats.com/frijoles-ch ... con-recipe

Wowzers! That's amazing

At the meat counter at Whole Foods, the Monday morning selection was small. I got nervous and blurted out, "Give me a leg of lamb."

I'm roasting a leg of lamb with coriander, garlic, and preserved lemon. The house smells amazing!

I just made some preserved lemons from the tree in my yard. Haven't used them for anything yet.

Thread:

I'm making bucatini with an all'amatriciana-inspired sauce of bacon, red onion, tomato puree, chipotles en adobo, and smoked maldon sea salt. I wanted to keep it going and finish it with cotija but I won't because parmigiano regiano with a little pecorino romano will be better.