Food and Recipe's

Beers

Beers

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Post your favorite recipe's, meals, YouTube's etc..

I cook a lot. BBQ and outdoor grilling/smoking 3+ months out of the year, and inside when the weather is bad. One thing I've found is super easy and cheap to have on hand most of the time is home-made salsa. Here's a roasted salsa recipe I use often.

5-6 ripe roma tomato's
1/3 white onion
2 cloves garlic
1 small habanero (or serrano/jalapeno depending on heat preference)
Kosher salt, fresh black pepper, cilantro and 1/2 lime - to taste.

Brown the outside of the tomato's, garlic, and peppers whole, and the onion (single thick slice) in an iron skillet, crush/blend in a blender and season to taste with salt, black pepper, fresh cilantro, and fresh lime juice.

Here's a few videos to follow for great recipes. I've narrowed it down to my own method using a combination on several of these.


View: https://youtu.be/NYCZF3ciXto?si=3CRTL7cp35Iq2LlI



View: https://youtu.be/XxX3Wf_16dU?si=LdOtuueGIDbsS9bm



View: https://youtu.be/UE0gdk_5-Lw?si=e4m_ZyEiNZE06mzK
 
Beers said:
Post your favorite recipe's, meals, YouTube's etc..

I cook a lot. BBQ and outdoor grilling/smoking 3+ months out of the year, and inside when the weather is bad. One thing I've found is super easy and cheap to have on hand most of the time is home-made salsa. Here's a roasted salsa recipe I use often.

5-6 ripe roma tomato's
1/3 white onion
2 cloves garlic
1 small habanero (or serrano/jalapeno depending on heat preference)
Kosher salt, fresh black pepper, cilantro and 1/2 lime - to taste.

Brown the outside of the tomato's, garlic, and peppers whole, and the onion (single thick slice) in an iron skillet, crush/blend in a blender and season to taste with salt, black pepper, fresh cilantro, and fresh lime juice.

Here's a few videos to follow for great recipes. I've narrowed it down to my own method using a combination on several of these.


View: https://youtu.be/NYCZF3ciXto?si=3CRTL7cp35Iq2LlI



View: https://youtu.be/XxX3Wf_16dU?si=LdOtuueGIDbsS9bm



View: https://youtu.be/UE0gdk_5-Lw?si=e4m_ZyEiNZE06mzK
Click to expand...

Yum that looks really fucking good
 
Tonight was a Mississippi pot roast and turmeric potatoes. Both came out very well, though the potatoes could have been just a bit more crispy. The potatoes were from a recipe given to me by my local library, so kudos to whichever librarian put that in the package.
 
Deus Irae said:
Tonight was a Mississippi pot roast and turmeric potatoes. Both came out very well, though the potatoes could have been just a bit more crispy. The potatoes were from a recipe given to me by my local library, so kudos to whichever librarian put that in the package.
Click to expand...
Sounds real good.

Goin to try sous vide cod loin with a pseudo-pilaf (ok ... jasmine rice with some fine-dice veg) and a mustard-cream sauce this weekend.
 
Lord Chevy said:
Sounds real good.

Goin to try sous vide cod loin with a pseudo-pilaf (ok ... jasmine rice with some fine-dice veg) and a mustard-cream sauce this weekend.
Click to expand...

Sounds great!


I love using sous vide for fish. For me, it takes away any worries about overcooking. And, as you obviously know, it's a great excuse for saucing.
 
Wendy's, already the most expensive fast food chain in the U.S., is looking to gouge their customers even more, going forward:


Wendy's is expected to roll out a dynamic pricing model similar to Uber's surge-pricing as soon as next year.

"Beginning as early as 2025, we will begin testing a variety of enhanced features on these digital menu boards like dynamic pricing, different offerings in certain parts of the day, AI-enabled menu changes and suggestive selling based on factors such as weather," a spokesperson confirmed to Fox News Digital after Wendy’s CEO Kirk Tanner announced it on an earnings call earlier this month...
Click to expand...

Wendy's to roll out Uber-style surge-pricing, with menu prices fluctuating based on demand
 
With the excellent weather yesterday and today up here in NE, I smoked up some St. Louis ribs yesterday, and de-brined and smoked a corned beef brisket (to make pastrami) today. Both were smoked for a few hours on the SNS Kettle, and finished off in the oven, my preferred method when the days are still shorter.

The brisket is still resting, i'll post pics later once it's ready to slice.IMG_3470.jpegIMG_3471.jpeg
 
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