🧑‍🍳 I have gotten a lot of great recipes on here!

[TerryP]

Her voice is like a chalk broad!

A ghostly voice?

 

[TerryP]

I looked back a few pages and couldn't find the post. I think I've posted this video:

 

[TerryP]

I looked back a few pages and couldn't find the post. I think I've posted this video:

It's in the 'fridge. I'll pop it in the oven tomorrow.

Warning. It's not as easy to roll as the video implies. Nor, is it that clean.

 

[TerryP]

She looks fun. A new UA HOF inductee for me.

TikTok - Make Your Day

 

[TerryP]

 

[footballer]

Does this vid belong here?

 

[It Takes Eleven]

Does this vid belong here?

Pretty good video. For an outsider, he did a pretty good job. He whiffed by saying Milo's restaurants no longer exist - which, on one level, is true due to their nosedive in food quality and reformulation of the sauce - but the rest of it is pretty good. Needed to add in a Yellow Label angle.

 

[footballer]

Pretty good video. For an outsider, he did a pretty good job. He whiffed by saying Milo's restaurants no longer exist - which, on one level, is true due to their nosedive in food quality and reformulation of the sauce - but the rest of it is pretty good. Needed to add in a Yellow Label angle.

I agree with the Yellow Label angle. I also agree with the nosedive of Milos. Although he didn't say it, he may have been talking about the original Milos on north side of Bham. Was it 12'th Av N?

 

[rick4bama]

@TerryP you did this, here another one from the blackboard lady on 15 Tortilla hacks.


I do like the ALL Recipes.

 

[Krimson]

Looks good. I think I'd skip the reduction and use cast iron

 

[TerryP]

Looks good.

Enough to piss me off while motivating me to go to the meat market. I picked out six nice rib-eyes when I was at the butcher/meat market a few weeks ago. I set them to the side of the cooler as I was looking through things and Heather asked me to come try some of their new sausages. Somehow, someway, I walked out without those steaks.

 

[Krimson]

Enough to piss me off while motivating me to go to the meat market. I picked out six nice rib-eyes when I was at the butcher/meat market a few weeks ago. I set them to the side of the cooler as I was looking through things and Heather asked me to come try some of their new sausages. Somehow, someway, I walked out without those steaks.

Distracted by the woman or the sausages?

 

[TerryP]

Distracted by the woman or the sausages?

Yes. With a strong caveat here ...

Was it you who said something about pulled pork the other day? No. It was @Brandon Van de Graaff I think.

To answer your question, somewhat honestly, I got caught up looking at their pork; specifically the pork shoulders. When he mentioned the pulled pork the other day three of us decided to smoke one for this weekend.

I'm gonna mix threads here. Just like the differences in steak (and our Waygu conversations) pork has Kurobuta. Based on our conversations I probably cook pork dishes three times to your once. I don't know if you've been down this road. There is a DISTINCT difference in Kurobuta pork and even your better cuts found at places like Pubix, or Harris Teeter. I'll drop a link at the bottom ...

Now...Capital One Shopping has a cash back offer of 11.5% from Snake River Farms right now. So, I looked there when we started talking about this weekend. $129+ ... 17.7 lbs. It was $141 - $142 with tax and shipping. Damage done: roughly $45 on my part. I'll take that every day at around $7lb..then there's the $14 or so cash back. (I have three friends/neighbor that are wanting to buy a pound; leaves me with two.)

(I've been 'seeing' Heather since '08/'09. She fits several of those women in the 'big tits' thread except boring. A predictable, but madly impetuous. In other words, you know it's coming.)

Anywho ... you can thank Cap One for my discovering this place. We've ordered their brisket and bone-in prime rib in the past. I've been pleased; worth the extra money.

Buy Bone-In Kurobuta Shoulder - Snake River Farms

Prepare the best pulled pork or roast by slow-cooking our award-winning hand-cut Kurobuta pork shoulder that will satisfy even the largest holiday party.

snakeriverfarms.com

 

[Krimson]

Yes. With a strong caveat here ...

Was it you who said something about pulled pork the other day? No. It was @Brandon Van de Graaff I think.

To answer your question, somewhat honestly, I got caught up looking at their pork; specifically the pork shoulders. When he mentioned the pulled pork the other day three of us decided to smoke one for this weekend.

I'm gonna mix threads here. Just like the differences in steak (and our Waygu conversations) pork has Kurobuta. Based on our conversations I probably cook pork dishes three times to your once. I don't know if you've been down this road. There is a DISTINCT difference in Kurobuta pork and even your better cuts found at places like Pubix, or Harris Teeter. I'll drop a link at the bottom ...

Now...Capital One Shopping has a cash back offer of 11.5% from Snake River Farms right now. So, I looked there when we started talking about this weekend. $129+ ... 17.7 lbs. It was $141 - $142 with tax and shipping. Damage done: roughly $45 on my part. I'll take that every day at around $7lb..then there's the $14 or so cash back. (I have three friends/neighbor that are wanting to buy a pound; leaves me with two.)

(I've been 'seeing' Heather since '08/'09. She fits several of those women in the 'big tits' thread except boring. A predictable, but madly impetuous. In other words, you know it's coming.)

Anywho ... you can thank Cap One for my discovering this place. We've ordered their brisket and bone-in prime rib in the past. I've been pleased; worth the extra money.

Buy Bone-In Kurobuta Shoulder - Snake River Farms

Prepare the best pulled pork or roast by slow-cooking our award-winning hand-cut Kurobuta pork shoulder that will satisfy even the largest holiday party.

snakeriverfarms.com

That's a new one on me. I'll have to keep an eye out for it. My dad was always a Berkshire or duroc fan when we raised hogs, they were both good meat hogs. I love pork, it's not my wife's favorite.

 

[TerryP]

That's a new one on me.

A lady I do some work for, who owns a organic/natural healthy food delivery service, introduced me. It was a thinly sliced pork sandwich (Schiacciata) with pepper jelly. Quite unique; tasty.

 

[TerryP]

Looks good. I think I'd skip the reduction and use cast iron

 

[Brandon Van de Graaff]

Does anyone grill their steaks anymore? Grilling a good steak used to be the norm. It feels like a generation from now, it's going to be a lost art.

 

[TerryP]

Does anyone grill their steaks anymore? Grilling a good steak used to be the norm. It feels like a generation from now, it's going to be a lost art.

Six of one, half of a dozen of another. It all depends on what flavor I'm after. I had a ground sirloin burger for lunch today: grilled because I like the smoky flavor with burgers. Ribeyes? When it comes down to it, I prefer the searing you get with cast iron.

 

[Krimson]

Does anyone grill their steaks anymore? Grilling a good steak used to be the norm. It feels like a generation from now, it's going to be a lost art.

I grill mine most of the time but honestly prefer mine cooked in cast iron. I use the grill because I don't have a pan large enough to cook 5 steaks. I enjoy both but the sear from the skillet is hard to beat.

 

[Krimson]

I would take the first one. He used table salt, I'm pretty sure l, and it should've been salted at least an hour before cooking not to mention it's over cooked for me. I do prefer that pan and no reduction though.