jamiethekiller wrote:maybe some grated and finely diced cucumbers for some freshness. sounds pretty good!

Think I might do grated since it's nachos, basically. It's for a bunch of early to mid 20 year olds so I'm sure if it's edible, it'll be good.

I can see the usefulness of Blue Apron if you don't know how to cook, but but it seems like the carbon footprint is incredibly wasteful.

I actually enjoy grocery shopping so never really considered it

Yah, it's dumb to me by none of us here are too busy to shop and you can get a recipe anywhere. It's just very wasteful

mickbayne wrote:I actually enjoy grocery shopping so never really considered it

I recently put in my headphones at the grocery store. Makes my shopping experience 10 times better.

The Dude wrote:Yah, it's dumb to me by none of us here are too busy to shop and you can get a recipe anywhere. It's just very wasteful

fwiw, the packaging is recyclable or biodegradable and you can send it back to blue apron for free.

Just picked up 7.5 pounds of pork belly to smoke on Sunday and bring to the game on Monday. Woo Hoo!

First time doing high heat grilling on the Egg and I forgot how much better charcoal is than gas. Made lamb burgers with a homemade tzaziki sauce. Burgers were ground lamb, grated onion and garlic, fresh mint and parsley, crushed red pepper, paprika, oregano, lemon zest and an egg. My wife went nuts over them and she claimed she never liked lamb.

I've been making pizza at home for awhile, but I think I finally got the knack of stretching the dough. Also made cajun bean soup today, using one of those dry bean soup packs and some leftover ham. It's really good, but I don't know when we'll actually get a chance to eat it.

My one crazy neighbor is organizing a neighborhood meat fest where everyone brings some sort of meat. Figure I should smoke something and grill something. Open to suggestions.

smoke a pork shoulder. its the easiest meat to not fuck up.

made a great rice pilaf tonight with broccoli. i usually always do pilafs regardless. this time i cooked the frozen broccoli separate. then mixed it with garlic and oil. mashed it down a bunch. then added it to my finished rice and mixed it up. came out pretty much perfect and better than when i normally do my broccoli pilafs

Shrimp PoBoy is like my #1 masterpiece. Love this slaw I've transformed over the many times of making it.

702 wrote:Shrimp PoBoy is like my #1 masterpiece. Love this slaw I've transformed over the many times of making it.

I could get into learning how to put that together.

I like crab over shrimp tho.

Not sure how you would make it with crab but that's up to you to figure out lol.


Normally I'll buy a Spicy Cajun batter mix (and use beer not water), you can do traditional beer batter if you want.

I buy the 16/20ct shrimp, jumbo the better. Meatier the sandwhich. I deep fry the shrimp in my 2 basket fryer.

I buy standard soft hoagie rolls slice an opening. I use a melted garlic butter and brush into the side walls of the roll then stick it in the toaster over for a bit for a tiny crunch.

The slaw is a basic bagged coleslaw mix. About roughly a cup of mayo, and I eye ball whole grain garlic mustard. Red and Green bell pepper, red onion, 2 roasted jalepenos,dashes of Louisiana hot sauce, a splash of red wine vinegar and a few pinches of sugar.


Super simple but the flavor profiles are dynamite. You can adjust however you want. If you want a more mustard slaw add more etc. Add what you want to it aswell.

Shit 702... Make an extra batch and I'll fly up and bring a crazy ass bitch for you!

I'm gonna be that guy talking about how great the Big Green Egg is for a while. Did ribs again in a slightly different way and they were awesome. But in a totally simple move, we had left over mashed potatoes that I put some extra butter on them and let them warm up in the smoker and they were crazy delicious. Smoke makes everything better.

jamiethekiller wrote:http://www.foodandwine.com/recipes/spicy-dill-quick-pickles

INGREDIENTS

Vegetables
3 tablespoons kosher salt
2 tablespoons sugar
1 1/4 cups distilled white vinegar (5 percent acidity)
2 tablespoons coriander seeds
6 large garlic cloves, halved
4 to 6 long red or green hot chiles, halved lengthwise
16 dill sprigs

INSTRUCTIONS

Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.

Just trying this. What is the gestation period for these to when they are ready? One night or longer?

i keep 'em over night. probably doesn't need to be that long even.