FOOD THREAD VOL. GRUB LIFE

[marikomorose]

so ur taste in cereal
is just as trash as ur musical taste
nice to know

You know, I understand why you have such a thought process and will even try to have compassion for why you think b/c you’ve had trash so long that you think it’s treasure. May you one day realize that **** ain’t sugar.

 

[lawdog1]

Feel like all the chain steakhouses are basically the same.

Basically. The meat is pretty good consistently; while some do certain sides better than others and vice versa.

 

[nawghtyhare]

Anyone ever been to Morton's Steakhouse? Girlfriend's parents are taking us out there this Saturday. I'll take any recommendations that come my way.

yes
love it
42 oz porterhouse is good
any of their filet mignons
i LOVE their lobster bisque
also grab a few oyster on a half shell too
DONT waste ur money on the lobster mac n cheese though

 

[nawghtyhare]

You know, I understand why you have such a thought process and will even try to have compassion for why you think b/c you’ve had trash so long that you think it’s treasure. May you one day realize that **** ain’t sugar.

ok

 

[nawghtyhare]

Feel like all the chain steakhouses are basically the same.

eh
depends
bazaar meats by jose i would consider a chain
since theres a few
but i think its better
also alexanders is above them

 

[nawghtyhare]

mortons used to have this veal tbone that i really liked

 

[kix2mny]

Raffi’s

 

[youngwolf]

Mac and cheese

Please post step-by-step instructions. I’ve tried making mac n cheese like this, but it’s never quite right.

This looks so ****ing delicious.

 

[nawghtyhare]

Please post step-by-step instructions. I’ve tried making mac n cheese like this, but it’s never quite right.

This looks so ****ing delicious.

mind explaining what u did
maybe u did the right thing
just need to tweek it a lil

 

[youngwolf]

It always looks great, but that’s only on the outside. As soon as you cut into it, the inside looks dry af. The cheese on the inside doesn’t really melt into the macaroni, it just sits on top of it and looks like curds. Never gooey.

Please help.

 

[Black Lotus]

Anyone had any crickets?

 

[アミーゴ]

My buddy (sous chef at Angler) just left for French Laundry. Let’s go!

 

[nawghtyhare]

My buddy (sous chef at Angler) just left for French Laundry. Let’s go!

i still never hit that place up
tell him to update that menu when he starts
no reason the french laundry the sister restaurants should have the SAME EXACT MENU

 

[shotsrangout]

Anyone ever been to Morton's Steakhouse? Girlfriend's parents are taking us out there this Saturday. I'll take any recommendations that come my way.

get the salisbury steak

 

[アミーゴ]

i still never hit that place up
tell him to update that menu when he starts
no reason the french laundry the sister restaurants should have the SAME EXACT MENU

I thought FL changes daily??

 

[nawghtyhare]

I thought FL changes daily??

it always like the same round robin seasonally

 

[アミーゴ]

it always like the same round robin seasonally

Yeah reading now it says they change daily - will find out more when we go. Trying to rent the reserve room for my soon to be in-laws as a thank you.

 

[nawghtyhare]

Yeah reading now it says they change daily - will find out more when we go. Trying to rent the reserve room for my soon to be in-laws as a thank you.

it does but say u at there today
and went maybe 2 or 3 weeks later
u could end up eating the same menu as last time

 

[アミーゴ]

it does but say u at there today
and went maybe 2 or 3 weeks later
u could end up eating the same menu as last time

I believe it’s some dishes - not the entire menu.

Per Se is unbelievable so excited for TFL

 

[illvine]

It always looks great, but that’s only on the outside. As soon as you cut into it, the inside looks dry af. The cheese on the inside doesn’t really melt into the macaroni, it just sits on top of it and looks like curds. Never gooey.

Please help.

actually just made some the other day myself.

-boil pasta
-Put a layer of pasta noodles in the pan that youre going to bake in
-A touch of salt all around
-A few bits of butter all around, nothing crazy
-Add cheese all around
-Add the next layer of pasta and repeat the same steps as the first layer

Mine was a much smaller dish than the norm as it was something i made for myself so it was only two layers but on that final top layer i put a grip of cheese completely covering the top (much more than the first layer) a bit of pepper, added little bits of butter again and then pour just a very thin layer of milk and put it in the oven at 360 for about 45 minutes. Everything is cooked before it goes in the oven, so its really just melting that cheese to however you prefer it. Be careful on the salt on each layer though, can always add more after its out of the oven and on your plate if need be. I keep mine simple but obviously you can add whatever other ingredients and/or seasonings you want in those layers

 

[solewoman]

It always looks great, but that’s only on the outside. As soon as you cut into it, the inside looks dry af. The cheese on the inside doesn’t really melt into the macaroni, it just sits on top of it and looks like curds. Never gooey.

Please help.

What do you put in it? And what kind of cheese you using?

 

[kingkoopa]

[QUOT[/QUOTE]

actually just made some the other day myself.

-boil pasta
-Put a layer of pasta noodles in the pan that youre going to bake in
-A touch of salt all around
-A few bits of butter all around, nothing crazy
-Add cheese all around
-Add the next layer of pasta and repeat the same steps as the first layer

Mine was a much smaller dish than the norm as it was something i made for myself so it was only two layers but on that final top layer i put a grip of cheese completely covering the top (much more than the first layer) a bit of pepper, added little bits of butter again and then pour just a very thin layer of milk and put it in the oven at 360 for about 45 minutes. Everything is cooked before it goes in the oven, so its really just melting that cheese to however you prefer it. Be careful on the salt on each layer though, can always add more after its out of the oven and on your plate if need be. I keep mine simple but obviously you can add whatever other ingredients and/or seasonings you want in those layers

No heavy cream?
Condensed cheddar sauce?
Evaporated milk?

Just noodles and cheese?

Where you get the creaminess from?

 

[illvine]

[QUOT

No heavy cream?
Condensed cheddar sauce?
Evaporated milk?

Just noodles and cheese?

Where you get the creaminess from?
[/QUOTE]

Ahh my bad, def the heavy cream. I havent tried the other two you mentioned. Ill try em out next time

 

[DCAllAfrican]

Something else to consider Jimmy illvine

3 Surprising Reasons Why You Should Always Grate Your Own Cheese | Taste of Home

3 Surprising Reasons Why You Should Always Grate Your Own Cheese

Are you a convenience queen or flavor maven?

www.tasteofhome.com

 

[illvine]

Something else to consider Jimmy illvine

3 Surprising Reasons Why You Should Always Grate Your Own Cheese | Taste of Home

3 Surprising Reasons Why You Should Always Grate Your Own Cheese

Are you a convenience queen or flavor maven?

www.tasteofhome.com

Exactly, it makes a world of difference. I wouldnt do it any other way