FOOD THREAD VOL. GRUB LIFE

[Mark Antony]

She wasted time and crab meat with all that.

 

[heelsandeers]

6. Emphasis: The branch at the port of Odense could not document where the meat came from.
7. Fine: The branch at Trøjborg in Aarhus left meat in a parking garage.
8. Emphasis: Burger Shack in Herning failed to fry the meat.

raw garage burger with the black market beef

 

[calibeebee]

Took a day trip to the coast today. Got some smoked tuna, fish &chips, Cajun fried oysters, and a codfish sammich. But most importantly, salt water taffy.

 

[jape]

I like eating the lungs and intestines on the crab

 

[ahat]

Took a day trip to the coast today. Got some smoked tuna, fish &chips, Cajun fried oysters, and a codfish sammich. But most importantly, salt water taffy.

Back? They never left.

You're not really bout that life...

 

[Grine]

Had a couple friends over and grabbed a few dozen tonight actually. Definitely not doing what that chick was doing in the video. Only use a knife if I can’t get the body open with my nail.

Y’all using objects to open the body of the crab?

I just use my finger and pop it open

 

[Mark Antony]

Really once you flick the apron off it's easy.

 

[B Sox]

Y’all using objects to open the body of the crab?

I just use my finger and pop it open

Nah that chick wylin with the knife usage.

Mallet and finger/nail is generally all that is necessary.

 

[Hunnynutcheerios]

A nice little yogurt parfait for breakfast. Vanilla Chobani yogurt and granola and raspberries and black berries. I got this cute little container at target that keeps the fruit separate until you are ready to eat it.

 

[chucktwnsfinest]

Where she used a knife, I flick my wrist while pulling the flipper off #efficiency

 

[tomdiginson]

hominy porridge and hardo bread

 

[DCAllAfrican]

 

[tay1]

I’m glad they spoke on and used the term ultra processed . Many people don’t seem to distinguish.

 

[DeadsetAce]

steak and potatoes

sous vide ribeye and then gave it a sear to finish. seasoned with sea salt and pepper, seared in butter, garlic, and rosemary. ideally, would have like to sear it longer but didn't want to lose the nice medium inside. next time i'll use a thicker steak for sure...i didn't pick this one though so beggars can't be choosers

potatoes...soaked, boiled, and then baked in olive oil and garlic salt.

 

[DCAllAfrican]

It SEEMS like using the "sous vide " method reduces the crust creation potential.

Am I fair in saying that?

 

[DeadsetAce]

It SEEMS like using the "sous vide " method reduces the crust creation potential.

Am I fair in saying that?

i think if i used a thiccer steak, i would have really been able to get the crust. i didn't want to over cook the inside so i didn't really go for it. but you can def get a crust with a sous vide and cast iron finish...i've done it with chicken a bunch time

 

[tay1]

It SEEMS like using the "sous vide " method reduces the crust creation potential.

Am I fair in saying that?

No it doesn’t.

 

[Grine]

Mushroom chicken
Mushroom risotto
Brocolini

Are you scooping that rice in a Icecream scooper?

 

[DCAllAfrican]

tomdiginson M Mark Antony

 

[thapointguy]

Scotch Beignet

 

[heelsandeers]

homemade pesto with homegrown basil

 

[jrp44]

Ordered some more 4 pepper blend and sweet heat, and also trying the bbq rub from flatironpepper.com. also asked for a sample of their "I can't feel my face" **** is pretty damn spicy, but flavorful...gonna get a bottle next time

 

[verdenuggets]

It SEEMS like using the "sous vide " method reduces the crust creation potential.

Am I fair in saying that?

That is true in my experience. A drier steak creates a better sear and crust. Good ol' malliard reaction.
I salt and air dry my steaks for 24 hours in the fridge before I start my reverse sear.

 

[Comparison Ford]

I really don’t think it makes huge difference, honestly. You should really be searing a steak at 600 degrees or more. That small amount of surface moisture doesn’t stand a chance at a temp that high.

 

[onslaught23]

Anyone has a Blackstone Grill and what is your take on it. Is it worth it?