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Started By
Message
WFDT?... Posters slacking edition
Posted on 12/16/13 at 6:28 pm
Posted on 12/16/13 at 6:28 pm
Way too much indulgence from the weekend. A lot of baking, braising and drinking.
Quinoa
Mixed green salad with a shallot viniagrette
Cabernet
Quinoa
Mixed green salad with a shallot viniagrette
Cabernet
10
Posted on 12/16/13 at 6:30 pm to glassman
Hamburgers and Pringles.
Posted on 12/16/13 at 6:32 pm to OTIS2
quote:
Hamburgers
80/20%?
quote:
Pringles.
Original?
This post was edited on 12/16/13 at 6:33 pm
Posted on 12/16/13 at 6:35 pm to OTIS2
Hey Otis. I'm going to grill oysters for Christmas. Your recipe is somewhere on here, correct? I remember you and others talking them up before.
Posted on 12/16/13 at 6:35 pm to OTIS2
The BBQ Pringles are divine. I can also dig numerous regular flavored Pringles crunched up between two pieces of light bread, ham, and mayo.
Posted on 12/16/13 at 6:36 pm to glassman
Broiled flounder with a Caesar salad
Posted on 12/16/13 at 6:40 pm to 4LSU2
Sour cream and onion are the best pringles
Subway
Subway
Posted on 12/16/13 at 6:40 pm to glassman
Making sketti
Posted on 12/16/13 at 6:40 pm to SW2SCLA
quote:
Broiled flounder with a Caesar salad
Nice.
Posted on 12/16/13 at 6:40 pm to 4LSU2
4, I'm an Original Pringles man...a can has no chance.
Posted on 12/16/13 at 6:40 pm to glassman
Leftover Chicken and Andouille Gumbo.
Posted on 12/16/13 at 6:42 pm to emboslice
quote:
Making sketti
Details, please.
Posted on 12/16/13 at 6:45 pm to glassman
Who the F declared that you couldn't get 70/30 anymore?
Posted on 12/16/13 at 6:46 pm to glassman
Bacon wrapped back strap.
A mag of cab
Potato skins with chive, greek yogurt, more bacon, and cheddar
A mag of cab
Potato skins with chive, greek yogurt, more bacon, and cheddar
Posted on 12/16/13 at 6:47 pm to Dodd
Dodd, here's the write up from the Recipe Thread. I've thrown in a few comments at the bottom. Enjoy. It's a good method.
4 sticks real, unsalted butter
2 T of your favorite Cajun seasoning(I use Tony Chachere’s)
1.5 to 2T black pepper
½ t red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
½ to ¾ cup of lemon juice
Cheese-use Parm O and Romano at a 50/50 mix. I use the best I can find. I grate it in the food processor.
Mix the butter mixture,adjust seasoning to taste, and refrigerate. For an hour or more. Add @1/2 to 1 T to each oyster. Add the same amount of cheese. Grill over very hot coals until the oyster begins to curl and sizzle a bit on the edges…may take a few minutes. You’ll want the flames, if possible, to flare up a bit. To get this, you may wish to have more butter, melted, to spoon over the cooking oysters.
Use tongs and be careful. The rule of thumb, which I’m sure you know is you can always cook them more…but you can’t “uncook” them .
This should do 4 dozen or so oysters. Serve with good bread for dipping the excess sauce.
A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.
ETA: just cool the prepared sauce a enough to thicken it some...handles easier that way. 10 to 15 minutes in the fridge should work.
4 sticks real, unsalted butter
2 T of your favorite Cajun seasoning(I use Tony Chachere’s)
1.5 to 2T black pepper
½ t red pepper
4 to 6 cloves of garlic, crushed
2 T minced flat leaf parsley
½ to ¾ cup of lemon juice
Cheese-use Parm O and Romano at a 50/50 mix. I use the best I can find. I grate it in the food processor.
Mix the butter mixture,adjust seasoning to taste, and refrigerate. For an hour or more. Add @1/2 to 1 T to each oyster. Add the same amount of cheese. Grill over very hot coals until the oyster begins to curl and sizzle a bit on the edges…may take a few minutes. You’ll want the flames, if possible, to flare up a bit. To get this, you may wish to have more butter, melted, to spoon over the cooking oysters.
Use tongs and be careful. The rule of thumb, which I’m sure you know is you can always cook them more…but you can’t “uncook” them .
This should do 4 dozen or so oysters. Serve with good bread for dipping the excess sauce.
A tip on the butter sauce…go heavy on the lemon and black pepper flavors…slightly over season. You’ll like them.
ETA: just cool the prepared sauce a enough to thicken it some...handles easier that way. 10 to 15 minutes in the fridge should work.
Posted on 12/16/13 at 6:47 pm to CITWTT
quote:
Who the F declared that you couldn't get 70/30 anymore?
No clue. But, I like the way you think.
Posted on 12/16/13 at 6:51 pm to BRgetthenet
quote:
Bacon wrapped back strap.
A mag of cab
Potato skins with chive, greek yogurt, more bacon, and cheddar
Give me a few days of decompression, bro.
Posted on 12/16/13 at 6:52 pm to glassman
Leftover boston butt from last night--cold and straight out of the ziploc
Posted on 12/16/13 at 6:53 pm to Coater
quote:
Leftover boston butt from last night--cold and straight out of the ziploc
Like the boss bro you are.
Posted on 12/16/13 at 6:55 pm to glassman
My wife's out so back to bachelor tendencies
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