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Originally Posted by y8s
(Post 927004)
this thread is not "drinking like a frat boy"
you can get your shitty mass market beer at 7-11 and drink it outside like a good boy. https://www.miataturbo.net/attachmen...ine=1347657105 |
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Been working on a coconut korma sauce, to recreate korma from a local Indian place I love. I got close enough that I can't tell the difference in taste or smell. Served on chicken and rice. Nothing like good cooking at 3-4am while blasting drum and bass, shaking stuff off the counter.
https://www.miataturbo.net/attachmen...ine=1347791185 |
Originally Posted by pusha
(Post 927005)
so you don't want any of this Heady Topper we copped a few months ago at the brewery?
https://www.miataturbo.net/attachmen...ine=1347657105 |
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I'm not a beer snob and just getting into drinking the damn stuff....so I'll probably need read the "drinking like a king...."thread and get some pointers
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Originally Posted by Joe Perez
(Post 926990)
Apparently because none of them are a Keystone Light, a cosmopolitan, or a fruity faux-martini.
Also, I've been grilling like a mofo the last few weeks. cant believe I havent been taking pics!!! I'll have to get on it. I'm not a beer snob and just getting into drinking the damn stuff....so I'll probably need read the "drinking like a king...."thread and get some pointers I started with Allagash White and Blue Moon. I had Guiness Extra Draught last week and bought Sierra Nevada Autumn Brown Ale for this. Although I drank Maragatias last night and have Sangrias as well...and sparking Pinot Griot. |
Originally Posted by Braineack
(Post 927673)
Also, I've been grilling like a mofo the last few weeks.
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I'm eating a crap ton of veggies now too. Everything tastes better on the grill.
Even doing grilled pineapple, becuase why not? |
Originally Posted by Braineack
(Post 927673)
I had Keystone light this weekend. I wasnt sure if I was drinking piss or stagnant water.
Also, I've been grilling like a mofo the last few weeks. cant believe I havent been taking pics!!! I'll have to get on it. then you'd want the beer of the day thread. I started with Allagash White and Blue Moon. I had Guiness Extra Draught last week and bought Sierra Nevada Autumn Brown Ale for this. Although I drank Maragatias last night and have Sangrias as well...and sparking Pinot Griot. Definitely giving it a shot soon. |
Originally Posted by Braineack
(Post 927676)
I'm eating a crap ton of veggies now too. Everything tastes better on the grill.
Even doing grilled pineapple, becuase why not? |
They are the easiest to start with imho, but now they dont have enough taste for me.
I did basil/lemon salmon the other day too; came out great. Did some cliantro-lime marninated chicken thighs for an after work snack last week; that was fun. had clinatro-lime marinated skirt steak and Mojo marinated chicken last night and made tacos/fajitas with grilled polbalano & red peppers and grilled sweet onions. woot! homemade gauc too! |
Grilled fish is one of my favorites. I stumbled upon my favorite way to cook it when I didn't fully cook it on the grill, so instead of putting it back on the grill I got my skillet hot with a pat of butter or two, and let the butter work its magic in making a nice crispy grown crust on the already blackened grilled fish. Incredible flavor and texture. I typically like tuna steaks when I can find them, but most of my local stores only have the usual shit ocean fish.
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I want to do some Mahi Mahi with mango, but that junk is $20 a lb.
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no wendys?
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Originally Posted by Braineack
(Post 926833)
where is this pizza?! i need details.
wait? you made it? im perplexed.
Originally Posted by y8s
(Post 926842)
recipe or it was a drunken fantasy.
Had to make another one last night to document the process for y'all. To start with, we have about 5oz of whole-wheat dough, stretched out thin. VERY thin. Thinner than the veil of lies that Pusha constructs about his lifestyle and sexual preferences. Transfer onto a peel that's been liberally dusted with yellow cornmeal. The first cheese laid down is Mascarpone. This is a very creamy, slightly sweet cheese which is most commonly used in deserts. Heap a generous spoonful onto a small dish and nuke it for 10-15 seconds, which reduces it to the consistency of melted butter, and then spread over the whole pie. On this one I added some crushed red pepper and garlic, and this was a mistake. With tomato-based pizzas I love to drown 'em in garlic and pepper, but they overpowered the more delicate flavors on this pie. I didn't use these the first time around, and I won't be using them in the future. https://www.miataturbo.net/attachmen...ine=1347900107 Then, more cheese. First a medium layer of shredded, low-moisture mozzarella, and then a medium layer of your favorite quattro formaggio blend (this one is parmesan, asiago, fontana and provolone. Some romano might also be nice.) Follow that with even more cheese: dabs of ricotta spread semi-evenly around. I didn't bother to drain the ricotta, just scooped it right out and formed it into little chunks by hand. Pizza shops tend to be very stingy with the ricotta on their white pies, but I think it's the best cheese of the bunch. Heap it on liberally. Last, top with some sliced sun-dried California tomatoes. I've used both the ones in the glass jar with olive oil and the dry ones in the plastic bag, and I think I prefer the latter. https://www.miataturbo.net/attachmen...ine=1347900107 While we've been doing the above, the pizza stone has been pre-heating to 500 degrees (or whatever the highest temp your oven can do without flipping to "broil") for 15 minutes. Turn the temp down to about 425 and slide the pizza out onto the stone. Bake for 9-10 minutes, then turn off the heat and open the door, but leave the pizza on the stone for an additional 5 minutes. This crisps up the bottom but prevents the top from burning. https://www.miataturbo.net/attachmen...ine=1347900107 Plate, quarter, and dust with dried basil. It's a toss-up as to whether the basil should be laid down at the very end, or right after the mascarpone so that the flavors leech out into the cheese. It should not be added to the top prior to baking. https://www.miataturbo.net/attachmen...ine=1347900107 Serve with a brown ale at cellar temperature. Prost. |
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Originally Posted by Joe Perez
(Post 927752)
Thinner than the veil of lies that Pusha constructs about his lifestyle and sexual preferences
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Originally Posted by Braineack
(Post 927784)
is it better than this slice I had?
Originally Posted by Braineack
(Post 927787)
It couldn't be better than this one:
Originally Posted by pusha
(Post 927789)
:hustler:
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