I also like getting a rack of lamb chops, french cut, that you can slice, marinade, and bbq up like little meat popsicles. Have always been a crowd pleaser.
@Nettdata love the scalloped potatoes idea. That's a good one. Those lamb chops look beautiful. We might have to do a Costco trip before they arrive for a few misc items. They sell pork bellies. I've been salivating over those damned burnt ends @shegirl posted so long ago.
These are the best roasted potatoes ever. https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html pair it with some steak and a nice salad.
Made pizza, again. Tried to scale back the flour, honestly as written in the recipe the baked crust is fantastic, it's just a bitch to handle and the moisture of the sauce and toppings makes it not bake firmly. So, I scaled down to 467g (even that small decrease changes makes it noticeably stickier), stretched it carefully onto the pizza pan with well oiled hands, and then baked at 425 for 6min, added my toppings, baked for another 10, broiled for 2. Much better. It was not soggy and had enough structure to pick up your slice. I will try scaling back even more and prebake the crust again next time. Also, don't cut corners on the sauce. Pizza is so much better with good sauce.
Anyone ever buy restaurant equipment from those liquidation sales? I’d like to find a robot coupe food processor and have heard because of the state of the country things are plentiful. Don’t know where to begin?
I was dubious about the following marinade because it just seemed to be a bunch if random ingredients, but holy shit did my steak kabobs come out delicious: Ingredients 1/4 cup balsamic vinegar 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup olive oil 1 Tbsp dijon mustard 2 tsp honey 3 garlic cloves, minced (1 Tbsp) 1 tsp freshly ground black pepper 1 tsp dried rosemary (optional)
Not at nearly $400 I don’t. That food had better melt in your mouth, produce no bowel movement whatsoever and blow you as you’re eating it.
Hey Mr. Venthood Expert, what's your opinion on downdraft vents? Good, only good for fry oil splatters, or sucky all around?
My kids got me a blackstone griddle for Fathers Day. I can’t begin to describe how excited I am to pretend to be a hibachi chef.