Recent comments in /f/food
boardmonkey t1_jad46n1 wrote
Reply to comment by -Badger2- in [homemade] lobster by Professional_End5908
Needs more hunks of meat.
NYCmob79 t1_jad3ugs wrote
Reply to comment by thaboognish in [Homemade] Made an Anglicised "Philly Cheesesteak" using melted and unmelted cheddar, brown sauce and english mustard topping the minced beef, all on a baguette as that's what I had. by xander012
Anything but Cheese Wiz! :P
Also, nothing beats Delessandro's!
LionGlass23 t1_jad3tpx wrote
yeaaaa
ptbo_skeptic OP t1_jad3teo wrote
Reply to comment by Ace-pilot-838 in [homemade] Prime Rib Sliders au Jus on Fresh-Baked Mini-Chiabatte by ptbo_skeptic
Definitely do!
I start the roast at a high temperature (450F) to brown, then drop to 225-250F for the rest of the roasting period.
Remember to take your roast out aprox 5 degrees below your desired internal temperature. It continues to cook as it rests.
As for the jus, I cheat. I start scooping drippings a half hour before the roast is done to add to beef stock and start reducing so that I have a good strong jus by the time I carve.
Give a quick google, there are no shortage of instructions for good prime rib au jus. Just resist the temptation to try to cook it any faster/hotter.
left4alive t1_jad3h7f wrote
Reply to comment by JimiChangazz in [homemade] lobster by Professional_End5908
Has it gotten better again? Because the KD of yesteryear was good, then they made some changes and it was not good anymore. I’ve been an Annie’s convert ever since, though I do admit the sharp cheddar KD slaps.
NYCmob79 t1_jad3dya wrote
Reply to comment by xander012 in [Homemade] Made an Anglicised "Philly Cheesesteak" using melted and unmelted cheddar, brown sauce and english mustard topping the minced beef, all on a baguette as that's what I had. by xander012
Just call it a brown sauce steak sandwich. It looks good!
Barkada_Tayo OP t1_jad3cw0 wrote
Reply to comment by NYCmob79 in [Homemade] Korean Bibimbap by Barkada_Tayo
The lower left of the photo is marinated raw ribeye which I guess is the traditional way of making it (raw beef)
Tio1988 t1_jad3cdj wrote
Reply to [homemade] lobster by Professional_End5908
Remarkable dichotomy
Annajbanana t1_jad31lz wrote
Reply to comment by livv3ss in [Homemade] Panko breaded frying cheese with hot honey. by TheStormborn1
Halloumi
tired_father t1_jad2ysa wrote
Reply to [homemade] lobster by Professional_End5908
This looks terrible.
NYCmob79 t1_jad2ju6 wrote
Reply to [Homemade] Korean Bibimbap by Barkada_Tayo
I love the beef version with rice in a hot pot! That looks tasty!
Ace-pilot-838 t1_jad2ixt wrote
Reply to comment by ptbo_skeptic in [homemade] Prime Rib Sliders au Jus on Fresh-Baked Mini-Chiabatte by ptbo_skeptic
Wow, that sounds amazing! Never heard of this, I've gotta try it sometime. Well done!
SweetPickleRelish OP t1_jad29mv wrote
Reply to comment by FunkyMonkeyD in [i ate] Ricotta flapjacks by SweetPickleRelish
Yessss
Bonjourap t1_jad29c4 wrote
Reply to comment by Dylaus in [homemade] lobster by Professional_End5908
You may need to consider adding more fiber to your diet ;)
barrymyhoginher_ t1_jad20pn wrote
Reply to comment by Coldspark824 in [homemade] lobster by Professional_End5908
They were fed to prisoners during colonial times
BitPoet t1_jad1wyg wrote
Reply to comment by thaboognish in [Homemade] Made an Anglicised "Philly Cheesesteak" using melted and unmelted cheddar, brown sauce and english mustard topping the minced beef, all on a baguette as that's what I had. by xander012
Yep, maybe with some onions and more cheese to get the profile closer. I'm interested in the mustard/brown sauce combo, though. Baguette looks like a great way to go.
ptbo_skeptic OP t1_jad1rfm wrote
Reply to comment by stuckat5ft in [homemade] Prime Rib Sliders au Jus on Fresh-Baked Mini-Chiabatte by ptbo_skeptic
The secret is...
I don't.
I let it come to room temperature, assemble and plate, then pour the jus, fresh from a simmer/light boil the second before we're about to tuck in.
The jus warms the beef enough when you dip, if you don't take your time.
But why would you take your time with prime rib like that!
s0ftreset t1_jad1d1s wrote
Reply to [homemade] lobster by Professional_End5908
I think you should name this dish "Classy and Trashy"
Take my upvote you blasphemous fiend.
FunkyMonkeyD t1_jad1b2e wrote
Reply to [i ate] Ricotta flapjacks by SweetPickleRelish
Granger and co?
ptbo_skeptic t1_jad0yn6 wrote
Reply to comment by Professional_End5908 in [homemade] lobster by Professional_End5908
With my 8 yr-old, it’s Annie’s all the way!
GingerandSeaSalt OP t1_jad0prb wrote
Reply to comment by Mansos91 in [homemade] Eintopf - German One Pot Dish by GingerandSeaSalt
Ah I see
GingerandSeaSalt OP t1_jad0nz1 wrote
Reply to comment by vikingsquad in [homemade] Eintopf - German One Pot Dish by GingerandSeaSalt
😂😂😂 I’m actually not even German but I find that this recipe does not need a ton of spices especially because the Bockwurst also has a lovely smoky note and adds to the Eintopf.
ambermae513 t1_jad0m20 wrote
Reply to comment by Dubrockwell in [homemade] lobster by Professional_End5908
It is and I will die on that hill! Individually they both seem fine. But side by side there is a huge difference in cheesiness, creaminess, and noodle texture. Kraft comes off downright watery next to GV.
maximamilian t1_jad0d0s wrote
Reply to [i ate] Ricotta flapjacks by SweetPickleRelish
That is not a flapjack, looks delicious though
boardmonkey t1_jad4ewj wrote
Reply to comment by ambermae513 in [homemade] lobster by Professional_End5908
I grew up on Aldi brand, and that shit is top notch. Better noodle structure, better cheese flavor. Kraft used to be good, but they have really cut quality over time.