FOOD THREAD VOL. GRUB LIFE

[llerraj]

After three tacos from Taco Bell

 

[shibadekobe]

Nations

Their banana cream pie

 

[fargin]

whats going on with the struggle sandwich up there?

Was doing an omelette detox

 

[slaughterx]

I make my own cappuccino every morning before work... don't drink them on my days off, and I actually stopped drinking them for several months when I stepped down from management. I never feel like I need it, but I enjoy them and they have long been part of my morning routine.

 

[suavamente]

back again

last of the bison from the Jan hunt with homemade potato rolls

lamb burger with caramelized onions and goat cheese

sunflower seed risotto with seared scallops and apples

chicken parm roll

sous vide duck breasts w duck fat /ramp pancakes with a blackberry and Serrano sauce

beef shorties

pulled pork /pineapple pizza

100 days dry aged grass fed/finished t bone

used plantains marinated in agave as the bun with skirt steak

we don't skimp on the meat at the cookout

deviled crab rolls

peel n eats

60 day dry aged strip with candied bacon, soppressata and home grown 7-pot peppers

salt curing egg yolks

Carolina rice waffle with maple butter + XO fried egg at Preux n Proper

patty melts at Jay's Cheessteak

japanese egg salad sandwiches at Konbi

kaya toast at breadbelly

reverse seared lamb rack

sushi boat at Mijori

squid ink roll with lobster uni black truffle and roe at Smorgaborg

fried smores at Smoreology at Smorgaborg

 

[tay1]

Bison burger looks great. How do you keep it juicy? Heard it's very lean.

 

[freakydestroyer]

I feel like a peasant after looking at that.

 

[suavamente]

Bison burger looks great. How do you keep it juicy? Heard it's very lean.

sous vide my g

 

[tay1]

sous vide my g

Been meaning to cop the joule sous vide but I don't know how often I'd use it.

 

[robtoofresco]

I envy your metabolism.

You’d have to roll me out of bed if I ate like that continuously.

 

[suavamente]

I envy your metabolism.

You’d have to roll me out of bed if I ate like that continuously.

lol I do intermittent fasting so it's usually bone broth, eggs, protein and veggies all day before one of these meals and that's it

 

[Kinfolk]

No city or state in the US is touching an NYC/Brooklyn bagel. Pull up if you think otherwise.

I have pulled up.

I already addressed this in a previous post.

I lived in Brooklyn for a while and fully respect, appreciate and miss their bagel game.

But it has been replicated by a few. One being Maury's in Los Angeles.

A very close imitator is Brooklyn Water Bagel in Los Angeles prior to a change in ownership.

There are also a few other spots. If you've been to them we can debate. If not, I'm not gonna do this with you

 

[lawdog1]

^^^ too much good stuff in suavamente 's post to comment on it all, but I will say those scallops look perfectly cooked to my taste. Hard sear.

 

[robtoofresco]

lol I do intermittent fasting so it's usually bone broth, eggs, protein and veggies all day before one of these meals and that's it

You counting your cals and all that, too?

 

[DCAllAfrican]

Been meaning to cop the joule sous vide but I don't know how often I'd use it.

Rule of thumb, if that is your thought with a kitchen appliance, save your money.

 

[shogun]

That Japanese egg salad sandwich. Seen bourdain and others rave about how good it is.

 

[benzilla427]

lol I do intermittent fasting so it's usually bone broth, eggs, protein and veggies all day before one of these meals and that's it

I thought IF was no calories outside of the feed window? Or you eating that stuff within the window?

 

[lawdog1]

So, I just went into my office kitchen to get some water and was right in time to hear someone else explaining that it’s the NY water that makes NY pizza the best. Guess that really is the prevailing theory

 

[s0lefunk]

Speaking of sous vide I did some pork belly this past weekend that turned out pretty damn good. Seasoned with Grill Mates Montreal Steak, Smokehouse Maple, and the last with Montreal Steak w/ reduced whiskey sauce (Jameson).

After 24 hour sous vide at 155 degrees and patted dry

After scoring, grill, and chop

I love smokehouse maple on salmon and ribs but not so much with the pork belly. The piece with the Montreal steak seasoning was the best. Didn’t taste much difference with the whiskey sauce. Might try some different ones in the future.

 

[suavamente]

You counting your cals and all that, too?

yup

I thought IF was no calories outside of the feed window? Or you eating that stuff within the window?

no **** lol eating this in my window

 

[Comparison Ford]

back again

last of the bison from the Jan hunt with homemade potato rolls

lamb burger with caramelized onions and goat cheese

sunflower seed risotto with seared scallops and apples

chicken parm roll

sous vide duck breasts w duck fat /ramp pancakes with a blackberry and Serrano sauce

beef shorties

pulled pork /pineapple pizza

100 days dry aged grass fed/finished t bone

used plantains marinated in agave as the bun with skirt steak

we don't skimp on the meat at the cookout

deviled crab rolls

peel n eats

60 day dry aged strip with candied bacon, soppressata and home grown 7-pot peppers

salt curing egg yolks

Carolina rice waffle with maple butter + XO fried egg at Preux n Proper

patty melts at Jay's Cheessteak

japanese egg salad sandwiches at Konbi

kaya toast at breadbelly

reverse seared lamb rack

sushi boat at Mijori

squid ink roll with lobster uni black truffle and roe at Smorgaborg

fried smores at Smoreology at Smorgaborg

How did you get that type of interior on the short ribs? Outside has the perfect bark, the marbling on the inside makes it look almost raw. Any curing process or something I'm missing? Genuinely intrigued.

 

[DCAllAfrican]

How did you get that type of interior on the short ribs? Outside has the perfect bark, the marbling on the inside makes it look almost raw. Any curing process or something I'm missing? Genuinely intrigued.

@nawghtyhare

 

[suavamente]

How did you get that type of interior on the short ribs? Outside has the perfect bark, the marbling on the inside makes it look almost raw. Any curing process or something I'm missing? Genuinely intrigued.

Made this for memorial day… 6 day brine then desalinated for 24 hours (mini cure sorta)

Dry rubbed then smoked with apricot for 8 hours in the big green egg

 

[Comparison Ford]

Made this for memorial day… 6 day brine then desalinated for 24 hours (mini cure sorta)

Dry rubbed then smoked with apricot for 8 hours in the big green egg

This was the answer I was looking for. Thank you. They look awesome.

Big ups to DC for trying to stir the pot.

 

[benzilla427]

no **** lol eating this in my window

very poorly worded on my part
I meant the bone broth and other things. Like those are your 'appetizers' so to speak?