Cigar Weekly

BigO · 06-19-2019, 12:31 PM

I'm sure the flavors were great. What is remarkable to me is the presentation. I'm doing a stir fry tonight myself.

Do you have a special burner rig? The hotter you can get that wok, the better the product. Your presentation is really impressive. Mine are tasty, but I never make much of a presentation.

Want to swap some recipes?

Shadow · 06-19-2019, 02:21 PM

Red beans and rice.

BigO · 06-19-2019, 02:45 PM

Quote:

Originally Posted by Shadow

Red beans and rice.

Always a favorite of mine, though my last couple of batches haven't been so good.

Try adding a teaspoon or so of baking soda to your soaking beans. It helps break down the skins and results in a creamier pot. The beans are better able to release their starches that way. I've also found that they seem much less flatuent that way.

mike s · 06-19-2019, 06:54 PM

Quote:

Originally Posted by BigO

I'm sure the flavors were great. What is remarkable to me is the presentation. I'm doing a stir fry tonight myself.

Do you have a special burner rig? The hotter you can get that wok, the better the product. Your presentation is really impressive. Mine are tasty, but I never make much of a presentation.

Want to swap some recipes?

Thanks! As far as presentation goes, my little one decided to grow her own mung been and other sprout verities. So those as well as some garlic chili oil (there’s a post on the blog on how to do this that sounds amazing) are the only garnishes I add. They taste even better than most far eastern food I’ve ever had ie takeout. All the recipes came from the blog I posted. I really couldn’t tell you how I found it, what time it was (I’m in #summertimemike no school mode). All I know is that I couldn’t put the iPad down and kept reading that blog and the next think I know there are amazon packages with cooking ingredients showing up at my door lol. They made it sound easy enough to make the recipes if you had the right stuff, so I figured I’d be half way there.

In the outdoor kitchen I have a built in side burner that gets hella hot that I’m using. I also have a blichmnanburner for my beer brewing and seafood boils that I could use. Specs on that are 80,000 - 140,000 btus. And hear I’m thinking shit sure happens fast on the sideburner lol. Maybe I will try to use the big burner the next cook on a half batch of something and then switch to the countertop burner for comparison on taste.....

When I feel good about this style cooking I would like to get good at pizza....but I have a ways to go.

BigO · 06-20-2019, 02:53 AM

Even with just a $4 pizza stone on the Weber, you can get amazing results.

BigO · 06-23-2019, 06:51 AM

RIBS! Boston butt roast, macaroni salad and a few beans. Fresh peach crumble with whipped cream for dessert. A batch of Jimmy Dean clone breakfast sausage from the trimmings.

The gas ovens are really heating up the kitchen.

Shadow · 06-23-2019, 02:59 PM

Boneless chicken breast with tiki marsala sauce, fresh green beans with shredded turkey wing meat and onions and corn on the cob. For dessert homemade peach ice cream.

Ted · 06-23-2019, 09:15 PM

Tri tip steaks, steamed broccoli + sweet corn, baked potato. With a soft '16 Cotes du Rhone (Costco).

mike s · 06-27-2019, 04:25 PM

Tonight’s wok meal was garlic ginger chicken with asparagus and green peppers in a brown sauce over noodles. Yup it was great

BigO · 06-28-2019, 03:22 PM

Shrimp stuffed mirlitons and corn on the cob. Mirliton is the Cajun name for chayote squash. It's also known as an alligator pear, because the bottom of the squash resembles an alligator's closed jaw. I haven't made this dish in ten years.

06-19-2019, 12:31 PM	#791
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,765	I'm sure the flavors were great. What is remarkable to me is the presentation. I'm doing a stir fry tonight myself. Do you have a special burner rig? The hotter you can get that wok, the better the product. Your presentation is really impressive. Mine are tasty, but I never make much of a presentation. Want to swap some recipes? __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too. Last edited by BigO; 06-19-2019 at 02:41 PM.

06-19-2019, 02:21 PM	#792
Shadow Charter Member Herf Meister Join Date: Feb 1998 Location: Shelby, NC Posts: 5,400	Red beans and rice. __________________ Age, experience and deviousness will always overcome youth, exuberance and perceived mental superiority.

06-20-2019, 02:53 AM	#795
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,765	Even with just a $4 pizza stone on the Weber, you can get amazing results. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.

06-23-2019, 06:51 AM	#796
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,765	RIBS! Boston butt roast, macaroni salad and a few beans. Fresh peach crumble with whipped cream for dessert. A batch of Jimmy Dean clone breakfast sausage from the trimmings. The gas ovens are really heating up the kitchen. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.

06-23-2019, 02:59 PM	#797
Shadow Charter Member Herf Meister Join Date: Feb 1998 Location: Shelby, NC Posts: 5,400	Boneless chicken breast with tiki marsala sauce, fresh green beans with shredded turkey wing meat and onions and corn on the cob. For dessert homemade peach ice cream. __________________ Age, experience and deviousness will always overcome youth, exuberance and perceived mental superiority.

06-23-2019, 09:15 PM	#798
Ted Club Member Join Date: Jun 2000 Location: Along the Oregon Trail Posts: 1,508	Tri tip steaks, steamed broccoli + sweet corn, baked potato. With a soft '16 Cotes du Rhone (Costco).

06-27-2019, 04:25 PM	#799
mike s Contributing Editor Club Member Join Date: Aug 2001 Location: Tx / Cozumel Posts: 3,917	Tonight’s wok meal was garlic ginger chicken with asparagus and green peppers in a brown sauce over noodles. Yup it was great

06-28-2019, 03:22 PM	#800
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,765	Shrimp stuffed mirlitons and corn on the cob. Mirliton is the Cajun name for chayote squash. It's also known as an alligator pear, because the bottom of the squash resembles an alligator's closed jaw. I haven't made this dish in ten years. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.