[upstatedoc]

Originally Posted by 4Hockey4

Homemade Chili,

pics man pics

[RickFLM4]

I also prepped tomorrow’s dinner while watching college football. I used the rub (which smells pretty strong) from here (but nothing else and didn’t butterfly the tenderloin):

https://www.epicurious.com/recipes/f...rloin-51239020

These are Solomillo Ibérico de Bellota, a fairly hard to find pork tenderloin from acorn fed Ibérico pigs. Have never made it before but will grill them tomorrow. Will post pics tomorrow unless I really screw them up.

[roastbeef]

Chicken drummies and old fashions with my best bud.

[chassis]

Originally Posted by RickFLM4

Third time’s the charm. Cook time 13 min. 20 sec. @ 550 degrees.

That's respectable, well done. Last week I had lunch at Buddy's at Conant and Davison. The birthplace of Detroit-style pizza.

[chassis]

Tonight for dinner was burger maison, house burger.

It's a 4 oz pre-cooked weight, pan-seared ground sirloin burger that is different each time. Tonight it was shallots, garlic and rosemary sauteed in olive oil, butter, and the burger juices as they cooked. Served with green salad simply dressed and garnished with lemon confit. Fresh strawberries for dessert.

This evening's twist was a sauce made from pan juices, beef broth and cognac, reduced to a syrupy consistency. It was...wow.

To quote Jacques Pepin, "a recipe is an expression of an idea at a moment in time." For me burger maison is like that, it changes every time, yet remains burger maison.

I plan to cook chicken curry for dinner tonight. I will just finish choosing and purchasing a new multimeter https://bestmultimeterreviews.org/ for my car.

[FastF30]

Crab legs were on sale for $8lb... also had some packaged lobster claw meat... family ate good last night...

[upstatedoc]

Originally Posted by Exocentric

I plan to cook chicken curry for dinner tonight.

Originally Posted by Blackgua

I plan to cook some chicken curry for tonight's dinner. My sons favorite.

Originally Posted by Exocentric

I plan to cook chicken curry for dinner tonight.

Is it chicken curry or curry chicken? There seems to be a debate

[vreihen16]

Originally Posted by upstatedoc

Is it chicken curry or curry chicken? There seems to be a debate

It doesn't really matter. Both users failed the Turing test, aka they are retro-posting SEO spambots posting gibberish so that they can post SEO links once this page cycles off into forum obscurity.....

[upstatedoc]

Originally Posted by vreihen16

It doesn't really matter. Both users failed the Turing test, aka they are retro-posting SEO spambots posting gibberish so that they can post SEO links once this page cycles off into forum obscurity.....

you'll have to dumb that down for me

[RickFLM4]

Originally Posted by RickFLM4

I also prepped tomorrow’s dinner while watching college football. I used the rub (which smells pretty strong) from here (but nothing else and didn’t butterfly the tenderloin):

https://www.epicurious.com/recipes/f...rloin-51239020

These are Solomillo Ibérico de Bellota, a fairly hard to find pork tenderloin from acorn fed Ibérico pigs. Have never made it before but will grill them tomorrow. Will post pics tomorrow unless I really screw them up.

Grilled these up today and they were... horrific / inedible. That rub is way, way too strong. Oh well, had some good pizza yesterday.

[4Hockey4]

Spiral Ham, homemade scallop potatoes and grilled asparagus

[chassis]

Moussaka from our local Greek restaurant for dinner. Outstanding!

Made this for breakfast toast tomorrow.

Pane di semola
Semolina bread

[UncleWede]

Wife made caldo last night. Good flavor, but no meat I was willing to eat

Tonight I bought another pound of just cubes meat, tossed that in with leftover meat and waiting to toss in arugula and bok choi I just picked out the garden. If only I had a nice French losf

[vreihen16]

Originally Posted by upstatedoc

you'll have to dumb that down for me

Alan Turing was a computer scientist that focused on developing tests to determine whether something was a person or a machine. I invented my own test for spambots in this forum's features.

SEO (search engine optimization) is a sleazy business, where people try to "cheat" the rankings of web crawlers like Google by plastering links to a particular web site or business all over the Internet...to make that link seem more popular than it is. Search engines factor in the number of links to a site when determining what sites are displayed first in a web search.

Retro-posting spambots will post vague/gibberish posts on active threads with high search engine rankings, sometimes waking up ancient treads (necro-posting). They are marking that space in the thread, to come back to it days/weeks later when it is several pages old and edit it to put in their SEO link when nobody is looking.

Long story short, both of those "curry" posters in this thread have failed my Turing test. The forum's rules of engagement for spambots prevent users from being cut off until they actually spam, so there's not much that we as users can do until they come back and edit those placeholder posts in the future.....

Turkey

[chassis]

Dinner tonight was leftover three meat lasagna from a few days ago, and dessert.

Milk chocolate mousse on a praline/chocolate crunch crust with chocolate glaze.

Banana lime ice cream on mango and banana brunoise.

Garnished with caramelized almonds and hazelnuts, and lime zest.

Recipe by Bruno Albouze on YouTube.

[UncleWede]

Coktel de camaron, home made including so spicy Serrano chile diced into the mix

[309xi]

Originally Posted by chassis

Dinner tonight was leftover three meat lasagna from a few days ago, and dessert.

Milk chocolate mousse on a praline/chocolate crunch crust with chocolate glaze.

Banana lime ice cream on mango and banana brunoise.

Garnished with caramelized almonds and hazelnuts, and lime zest.

Recipe by Bruno Albouze on YouTube.

Sweet Jesus. So you're saying that stick of butter is ice cream? I don't even know what brunoise is but that whole plate looks scrumptious lol. Assuming you enjoyed it?

[Admiral]

This thread is not doing me any help, I'm on a diet

[chassis]

Originally Posted by 309xi

Sweet Jesus. So you're saying that stick of butter is ice cream? I don't even know what brunoise is but that whole plate looks scrumptious lol. Assuming you enjoyed it?

Yes, we enjoyed it. On a scale of 1 to 10, it was a 12.

The banana lime ice cream was churned, then molded onto a baking sheet covered with plastic, then frozen. For plating, the ice cream was cut into the bar shape, slightly smaller than the milk chocolate mousse bar.

Brunoise is a fine dice, approx 1.5mm on each side.

[KenB925]

Mu Shu Pork