FOOD THREAD VOL. GRUB LIFE

[Black Lotus]

I eat pretty damn healthy and disciplined for the most part but I met up with my mom and aunt at Porto’s yesterday and my goodness, this sandwich that my mom ordered was so delicious that I ended up eating half of hers

*Not my photo*

Chicken Milanesa sandwich.
It has the fried breaded chicken breast with a jalapeño spread, mozzarella cheese, fresh tomatoes and avocado.

8/8 would eat again.

All my So Cal heads need to hit a Porto’s Bakery one time if you haven’t yet. Everything I’ve ever had from there has been delicious.

I’ve been eating their pastries and occasional sandwiches for years but I had never actually been to one. Brehs when I pulled up the line outside was f’ing ridiculous and would have NOPED my way out the parking lot if I wasn’t meeting my mom but honestly, it moved surprisingly faster than I expected. Bunch of bad latinas there too if you like the eye candy while you eat.

portos has some solid food

 

[DCAllAfrican]

How long y'all ket your steaks sit in foil after cooking? I've been getting good color/char but they end up cool temperature wise if I let it sit for 10 minutes

Curious as to why you place the steak in foil?

Are you attempting continue the cooking process?

 

[Black Lotus]

Curious as to why you place the steak in foil?

Are you attempting continue the cooking process?

sounds like he trying to keep it as hot as possible while it rests

 

[DCAllAfrican]

sounds like he trying to keep it as hot as possible while it rests

Which would continue the cooking process? No?

If I am wrong, correct me

 

[Black Lotus]

Which would continue the cooking process? No?

If I am wrong, correct me

seems like that would happen but is that what hes actually trying to accomplish?

 

[DCAllAfrican]

seems like that would happen but is that what hes actually trying to accomplish?

Just for clarification, my initial question was rhetorical.

I wanted the convo to get to THIS point that we are at now.

But like someone mentioned, steaming it in the foil kills the char

 

[niceshoes247]

What’s for lunch ?

 

[dwalk31]

Mostly been eating on this resort but I went on an excursion yesterday and had some local food at this bar at one of the pit stops.... some rice and an unidentified meat I think was maybe goat or possibly beef, I duuno... and some weird salad.

I honestly don't get to travel abroad that much, but when I went to Cabos a few years ago ALL the food at the Feista Grand Americana was excellent.

It is probably the resort. Resort food is hit or miss sometimes.

I was in the DR last year in Puerto Plata. We were at a private residence and had a private chef and the food was excellent and fresh. The chef was local.

 

[DCAllAfrican]

I personally don't care for MOST Dominican Food either.

Very Pork Heavy cuisine, yes I know ALL dishes aren't pork.
Very heavy food as well.
Lack of veggie based sides. Dominican Co-Worker told me she didn't have a homemade meal with a side of veggies until she was in her 20s.

 

[getback]

Which would continue the cooking process? No?

If I am wrong, correct me

Yeah it will continue cooking in the juices.

 

[MajinZuub]

Just for clarification, my initial question was rhetorical.

I wanted the convo to get to THIS point that we are at now.

But like someone mentioned, steaming it in the foil kills the char

I cook it less and let it rest about 10 minutes.
I appreciate the insight though I just learned to do the foil thing when I was young and always wondered what was going wrong there

 

[macbk]

I've seen the steak-in-tinfoil method, but I just let it rest freely on the cutting board for a few minutes.

 

[JBII]

**** that, it ain't even the best tasting fish

Catfish>>>>>>

flounder & haddock > catfish

 

[nawghtyhare]

folks who been to the golden steer in vegas
whats yall thoughts on the food???
@ecook0808

 

[tay1]

Altered the recipe slightly. Shredded my own cheese this time. Added tomato paste to the sauce which gave it a thicker consistency and slight sweetness. Mistakenly added sugar to the dough which is why it's a little browner. Also didn't brush the crust part with oil or anything because that made it hard to bite into. Gonna make it once more before I stick with the recipe

 

[nawghtyhare]

Altered the recipe slightly. Changed the tomato sauce for the better. Added tomato paste which gave it a thicker consistency and slight sweetness. Mistakenly added sugar to the dough which is why it's a little browner. Also didn't brush the crust part with oil or anything because that made it hard to bite into. Gonna make it once more before I stick with the recipe

crust lookin good

welp
guess im headed to tony napoletana tonight

 

[DCAllAfrican]

Altered the recipe slightly. Shredded my own cheese this time. Added tomato paste to the sauce which gave it a thicker consistency and slight sweetness. Mistakenly added sugar to the dough which is why it's a little browner. Also didn't brush the crust part with oil or anything because that made it hard to bite into. Gonna make it once more before I stick with the recipe

Not sure if you care about charred pepperoni but you would pre-cook them to ensure they are crispy in the future

If you care about that

 

[slaughterx]

You gotta go sauce, pepperoni, cheese, then more pepperoni. Props for making it all from scratch. I need to stop looking at this thread until I get home because it's upsetting me...

 

[tay1]

Not sure if you care about charred pepperoni but you would pre-cook them to ensure they are crispy in the future

If you care about that

I may try that. I like the chewiness tho. Same with how I make my bacon

 

[DCAllAfrican]

I may try that. I like the chewiness tho. Same with how I make my bacon

Around the edges burnt is too much

Here is an example.

Middle chewy still

 

[DCAllAfrican]

DCAllAfrican

Sweet Baby Ray's a good sauce?

It is a solid store brand, but as with any sauce, I spruce it up.

I usually add Grace's Jerk Seasoning and Crushed Red Pepper to it.

@Bend_The_Knee
@Bend_The_Knee
@Bend_The_Knee

 

[pmpdaddyrobford]

Not sure if you care about charred pepperoni but you would pre-cook them to ensure they are crispy in the future

If you care about that

Or if the oven has a broiler could toss it in there for like 15 seconds

 

[SC kid]

Altered the recipe slightly. Shredded my own cheese this time. Added tomato paste to the sauce which gave it a thicker consistency and slight sweetness. Mistakenly added sugar to the dough which is why it's a little browner. Also didn't brush the crust part with oil or anything because that made it hard to bite into. Gonna make it once more before I stick with the recipe

Looks real good.

I've seen alot of people swear by using canned San marzano tomatoes
I've never tried them tho.
They are pretty widely available

 

[SlunderKingpin]

Altered the recipe slightly. Shredded my own cheese this time. Added tomato paste to the sauce which gave it a thicker consistency and slight sweetness. Mistakenly added sugar to the dough which is why it's a little browner. Also didn't brush the crust part with oil or anything because that made it hard to bite into. Gonna make it once more before I stick with the recipe

That came out amazing

 

[tay1]

Looks real good.

I've seen alot of people swear by using canned San marzano tomatoes
I've never tried them tho.
They are pretty widely available

Yeah I've heard people swear by them. It's hard for me to believe canned tomates are that great, but I suppose they must be since its the only brand of canned tomatoes I hear about