Discussion in 'Real World: SoD' started by fuwok, Mar 7, 2012.
Stop shitting up this fine thread! *pun intended*
Yesterday I steamed some fish in foil and made french onion soup.
I am going here tonight to eat this http://lobstergal.com/wp-content/uploads/2012/07/img_4068.jpg
but for the morning today I eat this
i just ate a gigantic chipotle burrito and i feel huge
I am the king of steak?
holy fuck fuwok i had to log in and make a post virtually sucking your dick for the tremendous job you did on those steaks and skewers.
Hail to the King, baby!
Ok guys I grilled some fish.
album here http://imgur.com/a/ibrEU
Miso marinated cod grilled with bok choy and mushrooms and served over madagascar pink rice.
Nicely done on the fish. looks perfectly cooked.
Thanks, it came out great in my opinion of my fish cook.
It has been a while since I posted something.
Last night I made mussels and fries. IMPORTANT VIDEO http://www.youtube.com/watch?v=SPKeAPL8WsU
I used 3 liters of vegetable oil. *Your mileage may vary.
You have to put way more salt than you think or this will not taste right.
Sriracha/Sambal Mayo with scallions and some fish sauce
Forgive the blurriness, steam from the mussels was messing with my camera.
As far as recipes go, I went mostly from past experience. I'll post a couple links to get you off the ground though.
Added about a half cup of Pernod (an anise flavored liqueur) and 28oz diced tomato (used canned) to what basically was that recipe. I used dried thyme because it was what I had, and left out the tarragon in favor of using Pernod.
For the french fries, I did a cold fry technique similar to the one outlined here: http://www.bonappetit.com/recipe/slow-fried-french-fries I didn't rinse the fries beforehand. This probably makes some difference, but I really couldn't tell in the final product. I was concerned about the potential for incompletely drying them and having water exploding in the oil. One time, a friend of mine threw a bunch of water into some oil that I was using to fry shrimp. That burned the shit out of me.
This style of frying takes forever, but did produce good fries. I decided to try this method because I did once, in my youth, have a pretty big frying fire while making chicken wings and I am still kind of traumatized. That and because I have no fry thermometer right now.
sorry to thread necro but i just had to come back through and jerk it to fuwok's glorious sandwiches. man knows how to eat, respect.
I'm gonna find/make myself a great sandwich tmw and post.
steak ? soup ? ok so it looks like it's fair game now!! time to upload some pics... you- the king* of steak ? nahhh no way jose
Homemade deep dish pizza in the CROCKPOT!! Walmart sells the dough in a thin red tube, like cinnabon's.. I also didn't use enough oil
BuffyCups !! Came from BarbiCups- usually beef with brown sugar and BBQ inside a flattened biscuit placed in a cupcake dish. this time i used shredded chicken and buffalo sauce. perfect for throwing in a ziploc bag for lunch the next day (stoner food no doubt)
LOADED Po Tay TOES!!!! <3 I went light on the cheese
"7 kinds of awesome chicken" my friend came up with this one. It's so0O yummy!!
Chicken butterflied with pieces of esparigus rolled up in bacon. Topped with a few onions to help keep the chicken from being dry then smothered in homemade alfredo sauce (not shown)
Brisket !! The most succulent meat you'll ever encounter- if cooked properly. This is a ghetto way to smoke it, but it worked, obviously not nearly as well as a traditional smoker. Think this cooked for like 6+ hours?? Did this last year
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