Over the weekend, I did a long cook where I took short ribs, sprinkled them in a binder and Chinese five spice, smoked them for three hours and then into the sous vide for 26 hours in Bachan sauce. Had a fantastic dinner with them.
But for breakfast, leftover short rib, eggs, a tiny bit of cheese, and kimchi. All inside of a Rise n Puff tortilla.
Spectacular!
Short ribs sprinkled in Chinese Five Spice in the smoker for three hours and then in an Asian marinade (Bachan's) in the sous vide for about 26 hours. Post sous vide sear.
I can cook fairly well, but when it comes to smoking, I just can't get it perfect most of the time. This time, so very, very happy for the taste and the bark.
Jasmine rice, kimchi, ginger, and avocado. I've made this before but I can't believe how freaking good it is.
Short ribs sprinkled in Chinese Five Spice in the smoker for three hours and then in an Asian marinade (Bachan's) in the sous vide for about 26 hours. Post sous vide sear.
I can cook fairly well, but when it comes to smoking, I just can't get it perfect most of the time. This time, so very, very happy for the taste and the bark.
Jasmine rice, kimchi, ginger, and avocado. I've made this before but I can't believe how freaking good it is.
Short ribs sprinkled in Chinese Five Spice in the smoker for three hours and then in an Asian marinade (Bachan's) in the sous vide for about 26 hours. Post sous vide sear.
I can cook fairly well, but when it comes to smoking, I just can't get it perfect most of the time. This time, so very, very happy for the taste and the bark.
Jasmine rice, kimchi, ginger, and avocado. I've made this before but I can't believe how freaking good it is.
The shrimp that is in my sautéed green onion, shrimp scramble with salsa Verde has the look of regret… and the look was delicious.
Sorry everyone for the very regional post, please excuse me.
Recently, I visited three different dispensaries in Phoenix, looking for different types of DRINK CANNABIS variations, flavors, etc. And every single one of them, at least on the far far west side, have a few drinks and drinks are so secondary or tertiary in their priority. Even the drink additives are so disparate and random.
Any dispensaries in the greater Phoenix area that really have their inventory shit together? Good selection of premade drinks, additives, etc.?
Thank you so much for your time.
Again, sorry for the regional post.
I am so enjoying binge watching Law and Order. I watched it back when I was younger in the 90s and tried to watch every single episode that I could. I would say I have probably seen 97% of all episodes all the way to the very end of the original run. I was so disappointed when they canceled it and I couldn’t get into the reboot. So watching these episodes, seeing the new characters come on, etc. is very enjoyable.
But one of the things that makes me laugh so hard is that there is absolutely no warning or specifics about the picture they are about to show anyone they are questioning. They’re about to show a potential witness or the victims next of kin. They literally just walk up and say “is this your daughter?“ And it’s a dead body. I mean, even if it WASN’T their next of kin, wouldn’t that be jarring to see a picture of a dead person?
But what makes me laugh is that those people recoil, point out the fact that they’re looking at a dead person, and then Lenny is always there for an excellent quip.
I know I can’t go 100% no alcohol, but I would love to get there. And I don’t really have a problem not drinking in the evenings, even though I want to, but when my head hits the pillow, I am literally staring at the ceiling until 3 AM.
I am so glad I found this group of you people. I’m looking through these posts and getting some good stuff. Any suggestions for an alcohol replacement that is Indica that after I have one or two cocktails that I can weave in a seltzer or some kind of drink that will knock me out? I don’t want any freakiness, paranoia, etc. (Which I know part of that is in the individual.) But something that will literally make me just knock out.
Taste is somewhat important because I would love to replace my cocktails with something that is satiating. But it’s not the most important thing.
Again, I’m so glad I found you people thank you.
My first ex-wife, yeah, I said it, got me for my birthday monthly delivery from Goldbelly who curates various popular and famous restaurant food from around the country and delivers it to your house.
This month Peter Luger Steak House Burgers. Prime Angus burgers. Sous vide for 2 hours, seared in a cast iron pan in avocado oil, Sargento American cheese, Peter Luger Steak House Steak Sauce, sauteed mushrooms and onions, all on a King’s Hawaiian Rolls.
The only pictures missing are of my son taking his first bite and him closing his eyes and and pounding on the table with tasty joy.
My first ex-wife, yeah, I said it, got me, for my birthday, monthly delivery from Goldbelly who curates various popular and famous restaurant food from around the country and delivers it to your house.
This month Peter Luger Steak House Burgers. Prime Angus burgers. Sous vide for 2 hours, seared in a cast iron pan in avocado oil, Sargento American cheese, Peter Luger Steak House Steak Sauce, sauteed mushrooms and onions, all on a King’s Hawaiian Rolls.
The only pictures missing are of my son taking his first bite and him closing his eyes and and pounding on the table with tasty joy.
I’m no stranger to the kitchen and I cook every single day and make normal and exotic meals. But I for some reason never made a barbecue chicken pizza. I love it, but I never thought I had the ingredients. But strangely, I did.
Please note this is a TOTAL bachelor, fast track, shortcut method to making pizza. I had a Boboli thin crust in the house for some reason, Tyson grilled diced chicken that my son and I use for quick salad prep, a bottle of very delicious sugar-free barbecue sauce, fresh red onion, and whole milk mozzarella. So many premade/processed foods in this recipe, more than I usually use, that my ex-wife is rolling over in her grave and she’s not even dead yet. But I went for it.
Threw it together, used the Hamilton Beach Pizza Maker that someone gave me years ago and it turned out seriously spectacular and delicious. I had one piece and I told my son and his friend to have as much as they wanted. I turned around and it was gone in minutes.
The woman started it and should not have done what she did, but this officer tackling her onto a bike, ouch, and then punching her? If anyone is ever surprised that there are people out there that do not like nor support the police, you need to open your eyes. Again, she started this whole thing. But he is supposed to be a trained professional.
Tempe police release edited bodycam after use-of-force video sparks controversy
First and foremost, I just want to say that I love all of your posts and your progress and it truly is inspirational and motivating. Thank you.
I posted something similar a few weeks ago, and sorry to be repetitive, but I had to share my small butt enjoyable progress that happened this morning. I do my weigh in every Monday morning and only Mondays. I do so so I don’t see any progress during the week because I don’t want to ride the ups and downs.
With that said, I stepped on my scale and as I was watching my phone (which is connected to my scale) on the table next to me, I saw an error message pop-up. I picked up my phone and, like it happened a few weeks ago, I lost so much weight in one week that my scale asked me if I was the same person. Thinking that it was weighing somebody else in my house. Nope, that’s how much weight I lost this week.
Please note, I have so much weight to lose that this amount of weight loss in one week is acceptable to my doctor. Also, I am counting all of my macros, taking vitamins, water, etc.
But when your scale is surprised how much you lost, that is a very great way to start on Monday.
Again, thank you to everyone for your motivation and inspiration.
Happy Taco Tuesday! I smoked these short ribs dry (meaning I did not put any other sauce on them in the smoker) with specific Mexican aligned spices, including Kosher salt, Lawry’s Carne Asada Seasoned Salt (American Mexican spices,) coarse black pepper, garlic powder, onion powder, ground cumin, smoked paprika, Mexican oregano. Smoked them for 2 1/2 hours.
Then dropped them into the sous vide with al pastor sauce for 10 hours. (Yes, I know Al Pastor sauce is normally used with pork. Please give me a little grace. I’m just using the sauce and I’m not the first person to do that with beef.) I seared them with the broiler and a torch while screaming like Rambo shooting an M 60.
Tacos made with pinto beans, Fire Roasted
Green Salsa, cilantro lime jasmine rice, avocado, diced white, onions, etc. I almost ate too much of the short ribs off of the cutting board before putting it on the taco. Literal perfection. My beautiful son is on his third helping.
Happy Taco Tuesday! I smoked these short ribs dry with specific Mexican aligned spices, including Kosher salt, Lawry’s Carne Asada Seasoned Salt (American Mexican, spices,) coarse black pepper, garlic powder, onion powder, ground cumin, smoked paprika, Mexican oregano. Smoked them for 2 1/2 hours.
Then dropped them into the sous vide with al pastor sauce for 10 hours. (Yes, I know Al Pastor sauce is normally used with pork. Please give me a little grace. I’m just using the sauce and I’m not the first person to do that with beef.) I seared them with the broiler and a torch while screaming like Rambo shooting an M 60.
Tacos made with pinto beans, Fire Roasted
Green Salsa, cilantro lime jasmine rice, avocado, diced white, onions, etc. I almost ate too much of the short ribs off of the cutting board before putting it on the taco. Literal perfection. My beautiful son is on his third helping.
Happy Taco Tuesday! I smoked these short ribs dry with specific Mexican aligned spices, including Kosher salt, Lawry’s Carne Asada Seasoned Salt (American Mexican, spices,) coarse black pepper, garlic powder, onion powder, ground cumin, smoked paprika, Mexican oregano. Smoked them for 2 1/2 hours.
Then dropped them into the sous vide with al pastor sauce for 10 hours. (Yes, I know Al Pastor sauce is normally used with pork.) I seared them with the broiler and a torch while screaming like Rambo shooting an M 60.
Tacos made with pinto beans, cilantro lime jasmine rice, avocado, diced white, onions, etc. I almost ate too much of the short ribs off of the cutting board before putting it on the taco. Literal perfection. My beautiful son is on his third helping.
Happy Taco Tuesday! I smoked these short ribs dry with specific Mexican aligned spices, including Kosher salt, Lawry’s Carne Asada Seasoned Salt (American Mexican, spices,) coarse black pepper, garlic powder, onion powder, ground cumin, smoked paprika, Mexican oregano. Smoked them for 2 1/2 hours.
Then dropped them into the sous vide with al pastor sauce for 10 hours. (Yes, I know Al Pastor sauce is normally used with pork.) I seared them with the broiler and a torch while screaming like Rambo shooting an M 60.
Tacos made with pinto beans, Fire Roasted
Green Salsa, cilantro lime jasmine rice, avocado, diced white, onions, etc. I almost ate too much of the short ribs off of the cutting board before putting it on the taco. Literal perfection. My beautiful son is on his third helping.
As it was only 106° today, the chilly weather led me to have Thanksgiving in July.
Had the butcher separate a whole turkey into quarters. Took one of the turkey breasts and smoked it for about two hours until the internal temperature got to about 140° then I put it in the sous vide for several hours. Finished it under the broiler and it was gorgeous.
When I put it on the cutting board to remove the breast meat from the rib, it squirted everywhere it was so juicy.
All of the fixings, including gravy, yams, cranberry sauce, and brussels sprouts. And my son, a growing 16-year-old boy, turned everything into King’s Hawaiian slider sandwiches. No pictures of the yams or cranberry sauce because that was boring. But I did make the barefoot Contessa cranberry sauce nonetheless.
Delicious.
As it was only 106° today, the chilly weather led me to have Thanksgiving in July.
Had the butcher separate a whole turkey into quarters. Took one of the turkey breasts and smoked it for about two hours until the internal temperature got to about 140° then I put it in the sous vide for several hours. Finished it under the broiler and it was gorgeous.
When I put it on the cutting board to remove the breast meat from the ribs it squirted everywhere it was so juicy and delicious.
All of the fixings, including gravy, yams, cranberry sauce, and brussels sprouts. And my son, a growing 16-year-old boy, turned everything into King’s Hawaiian slider sandwiches. No pictures of the yams or cranberry sauce because that was boring. But I did make the barefoot Contessa cranberry sauce nonetheless.