The Official What's Cooking Thread [Food Porn]

Post by **mr x** » Mon Jan 30, 2012 5:48 pm

Looking nice! I'm into some Roasted Squash and Thai Fish. May get a few pics up.
http://www.guardian.co.uk/lifeandstyle/ ... intcmp=239" onclick="window.open(this.href);return false;
http://thaifood.about.com/od/thairecipes/r/Salmon.htm" onclick="window.open(this.href);return false;

ratchet · Post by **ratchet** » Thu Feb 02, 2012 10:03 am

Roast turkey w/bacon (AKA turkey bacon, the proper way)

Oxtail Stew w/red wine

Keggermeister · Post by **Keggermeister** » Fri Feb 10, 2012 9:20 pm

Just put 25 pounds of bacon down to cure...

Now for 10 days of flipping... :flippindude:

Post by **mr x** » Fri Feb 10, 2012 9:24 pm

Where'd you grab that?

Keggermeister · Post by **Keggermeister** » Fri Feb 10, 2012 9:30 pm

I have S/S bring it in. They give my cryovacs at cost!

Post by **mr x** » Fri Feb 10, 2012 9:31 pm

Nice, what was the price?

Keggermeister · Post by **Keggermeister** » Fri Feb 10, 2012 9:32 pm

$5.65/kg I think.
I don't even know if that is a good price... ~$2.52/lb

Keggermeister · Post by **Keggermeister** » Fri Feb 10, 2012 9:33 pm

They have 2 more cryopacks. Around 25 more pounds... Tantallon store.

Post by **mr x** » Fri Feb 10, 2012 9:34 pm

That be good.

Keggermeister · Post by **Keggermeister** » Fri Feb 10, 2012 9:36 pm

mr x wrote:That be good.

PM Inbound

NASH · Post by **NASH** » Fri Feb 10, 2012 11:23 pm

Keggermeister wrote:$5.65/kg I think.
I don't even know if that is a good price... ~$2.52/lb

Yeah that's great. The SS downtown charges $3.85/lb for whatever size you want

NASH · Post by **NASH** » Sun Feb 12, 2012 9:14 pm

Giant 20 oz moose porterhouse :drool:

1 [1600x1200].JPG

spuds · Post by **spuds** » Mon Feb 13, 2012 11:48 am

Looks delish Nash. Was there a brew that went along with this? lol

NASH · Post by **NASH** » Mon Feb 13, 2012 5:29 pm

Schwarzbier from the brewpub, it was a great match with it

Sent from the hop-phone.

Graham.C · Post by **Graham.C** » Mon Feb 13, 2012 7:46 pm

I made some banana bread last night. I was chopping up some of the sugah brew bar to toss in when I realized, why not just put in some crystal. So I ground up 2 tbsp of melanoidin and 1 tbsp of crystal 40 in my mortar and tossed it in. Great, next time I will double the special grains.

IMG_0594.JPG

NASH · Post by **NASH** » Mon Feb 20, 2012 12:02 am

Looks great MGC. Next time maybe try some wort to replace other fluid and sugar content too

NASH · Post by **NASH** » Mon Feb 20, 2012 12:11 am

Some meaty smoked baby backs and Moose Bourguignon, subbed out some of the red wine with Schwarzbier which changed the dish a lot but it was equally fantastic. Now officially a Moose Bourguignon Carbonnade

ribs 2 [1600x1200].JPG

plated 1 [1600x1200].JPG

plated 3 [1600x1200].JPG

Tony L · Post by **Tony L** » Mon Feb 20, 2012 6:45 pm

NASH wrote:Some meaty smoked baby backs ]

They the ones that were on sale at Super Store ?
I got a few racks myself and man were they meaty.

NASH · Post by **NASH** » Tue Feb 21, 2012 12:03 am

Tony L wrote:
NASH wrote:Some meaty smoked baby backs ]

They the ones that were on sale at Super Store ?
I got a few racks myself and man were they meaty.

Indeed they are, meaty as balls and delicious

Eagleray · Post by **Eagleray** » Tue Feb 21, 2012 8:16 pm

Crappy pic but here are my Superstore ribs from the weekend. Man they were delicious

Post by **RubberToe** » Tue Feb 21, 2012 10:29 pm

Those look delicious!!

Post by **mr x** » Thu Feb 23, 2012 2:34 pm

I guess this is now the Winter Version.

Post by **mr x** » Thu Feb 23, 2012 2:35 pm

Another view.

Post by **mr x** » Thu Feb 23, 2012 2:46 pm

IMG_0923.JPG

Grilled baby bok-choy from last evening.

GAM · Post by **GAM** » Thu Feb 23, 2012 3:52 pm

How long at what temp?

What time do I show up for supper?

Sandy

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