The Kid Posted February 3 Posted February 3 (edited) 7 minutes ago, flyingcement said: Breakfast is for cowards. Tap water and black coffee is all you need to start your morning "We eat bacon at lunch followed by fatback for supper" Cletus "peckerwood" Tucker Edited February 3 by The Kid
MPhillips Posted February 3 Posted February 3 7 minutes ago, flyingcement said: Breakfast is for cowards. Tap water and black coffee is all you need to start your morning .
JWC Posted February 3 Posted February 3 Uncle Kris says that if the beer you have for breakfast isn’t bad, have another for dessert.
MPhillips Posted February 3 Posted February 3 22 minutes ago, Caveira said: Blackstone’s are awesome The rest of us just grab that giant cast iron... .
flyingcement Posted February 3 Posted February 3 1 minute ago, MPhillips said: The rest of us just grab that giant cast iron... is that what a blackstone is like? I love my cast iron that I've had for a decade that cost me forty or fifty bucks back then
flyingcement Posted February 3 Posted February 3 5 minutes ago, The Kid said: "We eat bacon at lunch followed by fatback for supper" Cletus "peckerwood" Tucker
MPhillips Posted February 3 Posted February 3 1 minute ago, flyingcement said: is that what a blackstone is like? Big black griddle that's harder to season and uses propane... .
flyingcement Posted February 3 Posted February 3 Just now, MPhillips said: Big black griddle that's harder to season and uses propane...
Caveira Posted February 3 Posted February 3 8 minutes ago, MPhillips said: The rest of us just grab that giant cast iron... I have three cast irons. A large one. A medium one and a two sided griddle. Cast iron is boss too
Truzzcat Posted February 3 Posted February 3 Have you guys tried that cracked egg inside of the bread in the pan maneuver? I have been seeing reels of it but have not built up the courage to try it out. I am the personal property of VakAttack
Caveira Posted February 3 Posted February 3 13 minutes ago, flyingcement said: is that what a blackstone is like? I love my cast iron that I've had for a decade that cost me forty or fifty bucks back then The blackstone is carbon steel. Very Similar. Call it an outdoor giant propane griddle. You can hook it up to natural gas from the house too. Easier to clean ish than cooking inside. The sell four burner 36 inch models and smaller 2 and 1 burner more portable models bacon. Eggs. Smash burgers. Fried rice. Lots of stuff you can do on it
MPhillips Posted February 3 Posted February 3 6 minutes ago, Truzzcat said: Have you guys tried that cracked egg inside of the bread in the pan maneuver? Not since college.... .
MPhillips Posted February 3 Posted February 3 3 minutes ago, Caveira said: Lots of stuff you can do on it Agreed. Nothing like a big griddle if you got peeps to feed... .
Caveira Posted February 3 Posted February 3 2 minutes ago, MPhillips said: Agreed. Nothing like a big griddle if you got peeps to feed... The outdoor part is cool too. Get a big hotel pan. Put all you need in it. Cook outside. Easy cleanup. Have a beer. Play some Jack a roe really loud.
MPhillips Posted February 3 Posted February 3 1 minute ago, Caveira said: Play some Jack a roe really loud. .
flyingcement Posted February 3 Posted February 3 26 minutes ago, Caveira said: The blackstone is carbon steel. Very Similar. Call it an outdoor giant propane griddle. You can hook it up to natural gas from the house too. Easier to clean ish than cooking inside. The sell four burner 36 inch models and smaller 2 and 1 burner more portable models bacon. Eggs. Smash burgers. Fried rice. Lots of stuff you can do on it very cool. I dont eat stuff that comes from animals, but I feel like it could be good for homemade hashbrowns and getting a good char on some vegetables. If or when I have more people to cook for, I will give it a gander.
Caveira Posted February 3 Posted February 3 (edited) 9 minutes ago, flyingcement said: very cool. I dont eat stuff that comes from animals, but I feel like it could be good for homemade hashbrowns and getting a good char on some vegetables. If or when I have more people to cook for, I will give it a gander. Hash browns great idea. Sautéed veggies too…. They are not pricy either (blackstones). Mushrooms maybe. I love doing caramelized onions or asparagus too Edited February 3 by Caveira
flyingcement Posted February 3 Posted February 3 2 minutes ago, Caveira said: Hash browns great idea. Sautéed veggies too…. They are not pricy either (blackstones). Mushrooms maybe. I love doing caramelized onions or asparagus too
flyingcement Posted February 3 Posted February 3 6 minutes ago, Caveira said: Hash browns great idea. Sautéed veggies too…. They are not pricy either (blackstones). Mushrooms maybe. I love doing caramelized onions or asparagus too My favorite stress release - genuinely - is chopping and then caramelizing onions. I dont care what the dinner recipe is - you can always find a use for caramelized onions
Caveira Posted February 3 Posted February 3 (edited) 3 minutes ago, flyingcement said: My favorite stress release - genuinely - is chopping and then caramelizing onions. I dont care what the dinner recipe is - you can always find a use for caramelized onions I was on a boat with family years ago and one family member said go get that 10 lb bag of onions. Slice em thick and put them all on the grill. I was like. Are we gonna eat them? He said no. Not really we are Mainly just going to smell them and make our neighbors jealous. i do this now Caramelized onions are gold. have you had confit garlic ? Edited February 3 by Caveira
flyingcement Posted February 3 Posted February 3 (edited) 6 minutes ago, Caveira said: I was on a boat with family years ago and one family member said go get that 10 lb bag of onions. Slice em thick and put them all on the grill. I was like. Are we gonna eat them? He said no. Not really we are Mainly just going to smell them and make our neighbors jealous. i do this now Caramelized onions are gold. have you had confit garlic ? that is a good one with the smell making others jealous. I know this is wasteful, but I have placed a full onion on the fireplace just to have the smell go through the house. love confit garlic. I sometimes would add tomato if I have some good fresh ones. place a full bulb of garlic and sliced tomato in a clay pot with LOTS of olive oil. covered and put in the oven at only 300 degrees, but for about 2 hours. loaf of crusty bready to dip in there with the family. i like humble food that is also indulgent. Edited February 3 by flyingcement
Caveira Posted February 3 Posted February 3 (edited) 10 minutes ago, flyingcement said: that is a good one with the smell making others jealous. I know this is wasteful, but I have placed a full onion on the fireplace just to have the smell go through the house. love confit garlic. I sometimes would add tomato if I have some good fresh ones. place a full bulb of garlic and sliced tomato in a clay pot with LOTS of olive oil. covered and put in the oven at only 300 degrees, but for about 2 hours. loaf of crusty bready to dip in there with the family. i like humble food that is also indulgent. Garlic confit is liquid + gold. On bread or toast or just about anything. Smells so good. Never thought to put tomato in there sounds good saw this open face sandwich today thick toast smeared with garlic confit added either burrata or just fresh mozza. added balsamic something. Probably reduced maybe a red onion could do some greens it had prosciutto too. But that’s not your thing Edited February 3 by Caveira
flyingcement Posted February 3 Posted February 3 8 minutes ago, Caveira said: Garlic confit is liquid + gold. On bread or toast or just about anything. Smells so good. Never thought to put tomato in there sounds good saw this open face sandwich today thick toast smeared with garlic confit added either burrata or just fresh mozza. added balsamic something. Probably reduced maybe a red onion could do some greens it had prosciutto too. But that’s not your thing I don't even eat dairy products these days, but I lived a life through age 30 of eating anything presented to me. As a suburban Philadelphia born Italian American, I had my fair share of meat before I made the change anyway. So I can relate and my salivary glands still go off when I smell meat over hot coals - even 11 years later.
Nevaeh Lavarias Pearl City High School, Hawaii Class of 2027 Committed to Kent State Projected Weight: 124
Braeden Simoneaux New York Military Academy, Louisiana Class of 2027 Committed to Wyoming Projected Weight: 184, 197
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