What are you eating?

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  • ChinaskiChinaski Santa Cruz, CA
    edited August 2021
    Michelle said:
    I couldn’t make the cute little drizzle lines
    <tom colicchio voice>: "i mean, this is very good.. but we eat with our eyes first sometimes, and if it had cute little drizzle lines it would have elevated the dish. regardless, good job @Michelle"

    Top Chef All Stars LA39 Tom Colicchio Breaks Down Season 17 Premiere   The Hollywood Reporter
    Michellecdrive
  • MichelleMichelle California
    @chinaski *does the relieved exhale at judges’ table thing*
    Chinaski
  • MichelleMichelle California
    Speaking of excellent goat cheese, Humboldt represent! :heart:


    No photo description available
    Chinaski
  • FreddyFreddy Denton, Texas

    Made some homemade beef fajitas. Turned out just a little rarer than I like (For fajitas at any rate. Perfect for steak). I was going to do pico and sliced avocado separately, but ended up mixing them together. That's right: I mixed them. Real rebel over here.
    MrXChinaskicdrive
  • Have some tomatoes in the garden that are at peak ripeness, was going to make BLTs but didn't feel like cooking bacon, so had tomato, lettuce and cucumber (also from the garden) on griddled sourdough. Gotta say, I didn't miss the bacon!
    FreddyChinaski
  • MichelleMichelle California
    MrX said:
    Have some tomatoes in the garden that are at peak ripeness, was going to make BLTs but didn't feel like cooking bacon, so had tomato, lettuce and cucumber (also from the garden) on griddled sourdough. Gotta say, I didn't miss the bacon!
    Cook your bacon on a cookie sheet at 350*.  No grease splatter on the stovetop & still turns out great!
    Chinaski
  • Garthgou81Garthgou81 Placerville, CA
    I've been using an air fryer to cook my bacon recently. It turns out surprisingly great, with little mess, and in 8 minutes or so. 
    MichelleChinaskiMrX
  • ChinaskiChinaski Santa Cruz, CA
    MrX said:
    Have some tomatoes in the garden that are at peak ripeness, was going to make BLTs but didn't feel like cooking bacon, so had tomato, lettuce and cucumber (also from the garden) on griddled sourdough. Gotta say, I didn't miss the bacon!
    as you know @MrX...

    "a BLT is not a bacon sandwich. it's a tomato sandwich" - Kenji Lopez-Alt

    MrX
  • Michelle said:
    MrX said:
    Have some tomatoes in the garden that are at peak ripeness, was going to make BLTs but didn't feel like cooking bacon, so had tomato, lettuce and cucumber (also from the garden) on griddled sourdough. Gotta say, I didn't miss the bacon!
    Cook your bacon on a cookie sheet at 350*.  No grease splatter on the stovetop & still turns out great!

    Just wasn't in the bacon mood (I think we'll save it for a big breakfast this weekend), but that's my go-to method, so much easier!

    Have you ever tried microwaving bacon? Actually can work pretty well. I've been listening to the David Chang podcast and over the last year he's advocated a bunch for people to use their microwaves for more than just reheating stuff. And he's right, I've made some pretty good stuff using the microwave to replace at least some stovetop or oven cooking.
    Michelle
  • Chinaski said:
    MrX said:
    Have some tomatoes in the garden that are at peak ripeness, was going to make BLTs but didn't feel like cooking bacon, so had tomato, lettuce and cucumber (also from the garden) on griddled sourdough. Gotta say, I didn't miss the bacon!
    as you know @MrX...

    "a BLT is not a bacon sandwich. it's a tomato sandwich" - Kenji Lopez-Alt


    Damn straight. The other day I had a sandwich with just tomatoes, salt pepper, and a little mayo, and it was delicious.
    cdriveChinaski
  • FreddyFreddy Denton, Texas
    The BLT is a dangerous and delectable game. Arguably, the best ratio of tomato thickness to bacon thickness is 3:1. Basically, you buy the thickest bacon possible, and then triple that for the tomato slices. 1/8 inch bacon means 3/8 inch tomato. You read that right; almost a half inch of tomato. Some might argue that's crazy talk, and they may be right. They just will never be right in my kitchen. One thing we can all agree on is the lettuce gets kept to a minimum. Lettuce almost needs to be a lowercase letter in the name.
  • ChinaskiChinaski Santa Cruz, CA
    edited August 2021
    only a matter of time before someone says they prefer a PLT. Pineapple, Lettuce and Tomato  :|
    FreddyMichelle
  • FreddyFreddy Denton, Texas
    Chinaski said:
    only a matter of time before someone says they prefer a PLT. Pineapple, Lettuce and Tomato  :|

  • MrXMrX CO
    edited August 2021
    Freddy said:
    The BLT is a dangerous and delectable game. Arguably, the best ratio of tomato thickness to bacon thickness is 3:1. Basically, you buy the thickest bacon possible, and then triple that for the tomato slices. 1/8 inch bacon means 3/8 inch tomato. You read that right; almost a half inch of tomato. Some might argue that's crazy talk, and they may be right. They just will never be right in my kitchen. One thing we can all agree on is the lettuce gets kept to a minimum. Lettuce almost needs to be a lowercase letter in the name.

    Hard disagree on the lettuce. You need to read Kenji Lopez-Alt's BLT manifesto:

    "The L is not superfluous. It's not just pretty garnish or filler. It plays a vital role in the texture and flavor of the sandwich. The right lettuce adds a moist, refreshing crunch that is complementary to the fatty crispness of the bacon and the juicy softness of the tomato. I think of its flavor as the sound track to the film: It's not a main part of the action, but without it, everything else feels somehow empty. It provides the neutral backdrop for the other flavors to mingle."




  • MichelleMichelle California
    MrX said:
    Michelle said:
    MrX said:
    Have some tomatoes in the garden that are at peak ripeness, was going to make BLTs but didn't feel like cooking bacon, so had tomato, lettuce and cucumber (also from the garden) on griddled sourdough. Gotta say, I didn't miss the bacon!
    Cook your bacon on a cookie sheet at 350*.  No grease splatter on the stovetop & still turns out great!

    Just wasn't in the bacon mood (I think we'll save it for a big breakfast this weekend), but that's my go-to method, so much easier!

    Have you ever tried microwaving bacon? Actually can work pretty well. I've been listening to the David Chang podcast and over the last year he's advocated a bunch for people to use their microwaves for more than just reheating stuff. And he's right, I've made some pretty good stuff using the microwave to replace at least some stovetop or oven cooking.
    I haven't but I might try now!  My go to is the oven as well.
  • MichelleMichelle California
    Chinaski said:
    only a matter of time before someone says they prefer a PLT. Pineapple, Lettuce and Tomato  :|
    BLP!  Skip the gross tomatoes. :p
    Chinaski
  • It’s that time of year again!  Currently simmering a big pot of ham & white beans.
    cdriveChinaski
  • cdrivecdrive Houston, TX
    Watching my Coogs looking improved and turning it around against Navy. Tomahawk pork chops. Not the worst plate of food.  ;) So glad it’s fall with crisp dry air to grill!


    MichelleChinaskiFreddy
  • ^^^^^ yum!!!  @cdrive that looks sooooo good.  Are those grilled potatoes?
  • cdrivecdrive Houston, TX
    Michelle said:
    ^^^^^ yum!!!  @cdrive that looks sooooo good.  Are those grilled potatoes?
    Thank you! Your ham & beans look spectacular if I can also say.  Just the chops & corn cobs got the mesquite charcoal treatment. Potatoes on the stove and asparagus in the oven. 
    Michelle
  • cdrive said:
    Michelle said:
    ^^^^^ yum!!!  @cdrive that looks sooooo good.  Are those grilled potatoes?
    Thank you! Your ham & beans look spectacular if I can also say.  Just the chops & corn cobs got the mesquite charcoal treatment. Potatoes on the stove and asparagus in the oven. 
    Thanks!  They turned out very, very good.
    Did you wrap the potatoes in spinach?  What's the green I'm seeing them wrapped in?
    cdrive
  • cdrivecdrive Houston, TX
    edited September 2021
    Italian parsley! The flat stuff not the garnish. 
    Michelle
  • cdrivecdrive Houston, TX
    edited September 2021
    Back to back BBQ grilling in the fall. Best rally is a bone-in rally.  >:)



    ChinaskiMichelle
  • ChinaskiChinaski Santa Cruz, CA
    cdrive said:
    Back to back BBQ grilling in the fall. Best rally is a bone-in rally.  >:)



    damn dude! i can smell it from here! love it! i suck at grilling, dont have the patience for it, like baking :(
    cdriveMichelle
  • Chinaski said:
    cdrive said:
    Back to back BBQ grilling in the fall. Best rally is a bone-in rally.  >:)



    damn dude! i can smell it from here! love it! i suck at grilling, dont have the patience for it, like baking :(
    Right?  I'm looking at those charred pieces like... yummmmm.
    If we ever have a Bald Cookout, I know who's on the grill! :smiley:
    Chinaski
  • Garthgou81Garthgou81 Placerville, CA
    https://share.icloud.com/photos/0dYgZgy_1Dh47VjdLtKXW9Rvg
    I'm not sure if this will work, but I will give it a shot. Regardless, this is what I did: Gochujang beef (it is pork in the below link)
    https://twosleevers.com/pressure-cooker-keto-dae-ji-bulgogi-korean-spicy-pork/
    cdriveMichelleChinaski
  • ChinaskiChinaski Santa Cruz, CA
    just got a Tovala 'smart' oven. we got it on a $99 special, with the first few meals included. 30 day trial so lets see how that goes. wish me luck!
    cdriveMichelle
  • cdrivecdrive Houston, TX
    Ah yeh we’re getting there…




    ChinaskiMichelle
  • ChinaskiChinaski Santa Cruz, CA
    i see can whats going on there. everyone gets.. a baked potatoe, a corn on the cob, a hot dog, and a double burger. nothing but respect my dude!
    Michellecdrive
  • Chinaski said:
    i see can whats going on there. everyone gets.. a baked potatoe, a corn on the cob, a hot dog, and a double burger. nothing but respect my dude!

    Double-starch, double-meat lol, go get it!

    Does anyone listen to the David Chang podcast? They often discuss how in America we don't eat enough meals with double or triple starch.
    Michellecdrive
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