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Thread: RJS13 Foodie Thread

  1. #26
    Proud member of FreeOnes Hall Of Fame. Retired to stud in NJ. Fee $15,000. Limited bookings available. bobjustbob's Avatar
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    Re: RJS13 Foodie Thread

    Thank you x. I never thought about that. But now that you mentioned it, the pan and oil can heat to the needed temperature but once the food goes in, the high temp can't be maintained.

    I recently moved into a new place. Downsized to a studio in a terrific location for a dynamite rent. Still large enough to entertain. The problem is the range. It's an electric that must have been installed during the Carter administration. Considering that this is also a 100yo building that isn't level, those elements on the cooktop are unusable. They all work but imagine trying to cook anything when the food is sloping to one side of the pan. Hot spots and all other kinds of obstacles. Add to that the energy efficiency of this contraption. It probably costs me $5 to boil some eggs.

    I ain't shelling out 2Gs for an induction range that will be left behind when I eventual move so I have to be more creative. Luckily I have much counter space with many sockets. Rice cooker, crockpot. micro, coffee pot all fit and plugged in with plenty of space to prep. I picked up a Ham Beach toast station and Oster digital kettle. Both are accessible and at my fingertips for use. And they use WAY less electricity than that dinosaur.
    "A bad day at the track is always better than a good day at work"

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    Re: RJS13 Foodie Thread

    You're welcome. One of the first things I bought when I moved out on my own was a really nice carbon steel wok and I learned pretty quickly the only practical way to get the kind of heat you need at home is outside on a grill.

  3. #28
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    Re: RJS13 Foodie Thread

    Grilling was not so much of a problem back in Jersey. Here in Poughkeepsie it's 24f now and I live on the 3rd floor. BBQ is only going to be a summer event with many guests. I ain't dragging my ass up and down stairs carrying shit I need to make me dinner. I also picked up a Ham Beach electric grill. About the size of Foreman but rectangular. Plug it in, drop the top and a burgher is done in 5 minutes. Not the way I like to cook but it does a decent job. The bonus is that I can flip it and keep it on my counter since it only takes the space of a 6 fingers off the backsplash.

    Let me also send out a big f-you, f-you to you and all of you Texas people for having BBQ and great meat that I can't have.
    "A bad day at the track is always better than a good day at work"

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    Re: RJS13 Foodie Thread

    hope you missed me was gone for a day practilly
    I like the forman grill for steaks and even fish sticks-watch cook time on the sticks

    I think it would work on reindeer testicals for x mas

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    Re: RJS13 Foodie Thread

    Quote Originally Posted by bobjustbob View Post
    Grilling was not so much of a problem back in Jersey. Here in Poughkeepsie it's 24f now and I live on the 3rd floor. BBQ is only going to be a summer event with many guests. I ain't dragging my ass up and down stairs carrying shit I need to make me dinner. I also picked up a Ham Beach electric grill. About the size of Foreman but rectangular. Plug it in, drop the top and a burgher is done in 5 minutes. Not the way I like to cook but it does a decent job. The bonus is that I can flip it and keep it on my counter since it only takes the space of a 6 fingers off the backsplash.

    Let me also send out a big f-you, f-you to you and all of you Texas people for having BBQ and great meat that I can't have.
    It's a lot easier to cook it and eat it outside. Currently 51°, that's perfect weather for a big ass fire and cranking up the smoker and grill. Two different things, smokers and grills; steaks, burgers, hot dogs are great off the grill, but if you want barbecue, you won't get that without the smoker. I live in East Texas and some trash writing motherfucker penned a bbq tome saying that East Texas is "chipped beef" bbq country. That's probably true, but I prefer pig and smoked link sausage.

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    Re: RJS13 Foodie Thread

    Whoever penned that chipped beef thing is a twunt. I've got butchers all around me but they are just extensions of bodegas. 1+inch steaks don't exist and the only place to get them is at Shoprite or other chain supermarkets. I don't know where that beef comes from but it's the only show in town. I'm sure that there are dead steers on the side of the road down there that are juicier than what we pay $26 lb for up here. Brisket? Go get your Jewish grammy to create one or at a deli. BBQ brisket doesn't exist here either.

    Besides my own ribs, I could only find one guy doing BBQ and this was a one time shot. He was at a flea market in Metuchen, NJ. This big 55gln drum thing with charcoal and wood and a split side doing something going on. HUGE slabs going with collard greens and corn. The nastiest persons I have ever encountered. But the food that came out of there was unmatched from what me or anyone else prepared for me.
    "A bad day at the track is always better than a good day at work"

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    Re: RJS13 Foodie Thread

    I got cussed out on another forum when I told some guys I can get packer-trimmed brisket for $3/pound pretty much year-round, and the bastard cow would have been mooing the same morning. I can find it on sale for 99˘/pound at least four times a year. I got a little pissed off about the chipped beef thing but there is a lot of it around here, and not half bad but that shit ain't barbecue. Smoked brisket is work and given the time put into it just to chop it up and douse it in spicy bbq sauce is appalling, and it's not how "chipped beef" is made, anyway, more likely some chuck roast thrown in a crock pot for a few hours then chopped and mixed with sauce. I need to fire up the pit, now I'm hungry for bbq.

  8. #33
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    Re: RJS13 Foodie Thread

    It has been decades since I've had shit on a shingle. Toast and cream sauce is not the problem. I've got to find the right beef. Is it corned beef or what?
    "A bad day at the track is always better than a good day at work"

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    Re: RJS13 Foodie Thread

    Not sure, but you couldn't go wrong with corned beef. Corned beef is one of my favorite things; Reuben sandwich. And I can't express enough disdain for anyone that thinks corned beef means that sloppy shit that comes out of a can.

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    Re: RJS13 Foodie Thread

    Quote Originally Posted by xfire View Post
    Not sure, but you couldn't go wrong with corned beef. Corned beef is one of my favorite things; Reuben sandwich. And I can't express enough disdain for anyone that thinks corned beef means that sloppy shit that comes out of a can.
    Mix the canned stuff with potatoes and fry it up with a side of eggs over medium is pretty good to me though.

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    Re: RJS13 Foodie Thread

    Quote Originally Posted by Just BC View Post
    Mix the canned stuff with potatoes and fry it up with a side of eggs over medium is pretty good to me though.
    I won't deny that. Corned beef hash is hangover ambrosia. Try it with fresh corned beef, it's like eating cornflakes, taste it again for the first time.

  12. #37
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    Re: RJS13 Foodie Thread

    Quote Originally Posted by xfire View Post
    I won't deny that. Corned beef hash is hangover ambrosia. Try it with fresh corned beef, it's like eating cornflakes, taste it again for the first time.
    Fuck yea, Hash does wonders for a hangover, dunno why. When I feel like shit I crave greasy shit, like a greasy ass bar burger oozing with at least 2 slices of sharp cheddar and all the condiments.
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    Re: RJS13 Foodie Thread

    Spaghetti tonight with a twist. Decided to change it up a bit. Instead of adding my coveted meatballs to the marinara I added sliced Italian Sausage. So fucking good!!!!
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  14. #39
    Proud member of FreeOnes Hall Of Fame. Retired to stud in NJ. Fee $15,000. Limited bookings available. bobjustbob's Avatar
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    Re: RJS13 Foodie Thread

    Matzo balls were a fail. They didn't blow up and become fluffy. I didn't pack them too tight when I rolled them. Too much meal? Not enough egg?
    "A bad day at the track is always better than a good day at work"

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    Re: RJS13 Foodie Thread

    Quote Originally Posted by bobjustbob View Post
    Matzo balls were a fail. They didn't blow up and become fluffy. I didn't pack them too tight when I rolled them. Too much meal? Not enough egg?
    Eggs helps those babies puff. I rather like matzo balls.

    My Korean short ribs were off the hook yesterday.

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    Re: RJS13 Foodie Thread

    I really want to do short ribs. The problem I have is the ribs available to me are all rib and no meat. Even in the better restaurants up here it's been 3 forks of meat drowned in sauce. Don't serve me a plate of bones. Harumph.

    Did you see what xfire did? Posted a pork shoulder before going into the oven, showed it 2 hours later, NEVER SHOWED IT AGAIN!!!. He is the Denise Milani of food. I want an administrator to send a sharply worded PM for these kinds of actions. Harumph. Harumph.
    "A bad day at the track is always better than a good day at work"

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    Re: RJS13 Foodie Thread

    Quote Originally Posted by bobjustbob View Post
    I really want to do short ribs. The problem I have is the ribs available to me are all rib and no meat. Even in the better restaurants up here it's been 3 forks of meat drowned in sauce. Don't serve me a plate of bones. Harumph.

    Did you see what xfire did? Posted a pork shoulder before going into the oven, showed it 2 hours later, NEVER SHOWED IT AGAIN!!!. He is the Denise Milani of food. I want an administrator to send a sharply worded PM for these kinds of actions. Harumph. Harumph.

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    Re: RJS13 Foodie Thread

    Quote Originally Posted by bobjustbob View Post
    I really want to do short ribs. The problem I have is the ribs available to me are all rib and no meat. Even in the better restaurants up here it's been 3 forks of meat drowned in sauce. Don't serve me a plate of bones. Harumph.

    Did you see what xfire did? Posted a pork shoulder before going into the oven, showed it 2 hours later, NEVER SHOWED IT AGAIN!!!. He is the Denise Milani of food. I want an administrator to send a sharply worded PM for these kinds of actions. Harumph. Harumph.
    I took one when it was done, but it didn't look much different from the one I had taken at two hours. I haven't taken any since it's been out, I told ya'll my wife gets pissy if I hold up dinner to take food pics.

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    Re: RJS13 Foodie Thread

    Quote Originally Posted by bobjustbob View Post
    I really want to do short ribs. The problem I have is the ribs available to me are all rib and no meat. Even in the better restaurants up here it's been 3 forks of meat drowned in sauce. Don't serve me a plate of bones. Harumph.
    I get mine from the Asian market. Those dudes don't fuck around. You can get beef tenderloin (aka millet mignon) for under 8 bucks a pound and short ribs just full of meat. The oxtail is next. I can't wait! My slow cooker is serving me well.

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    Re: RJS13 Foodie Thread

    Pork is, by far, the best value. I didn't get the pork shoulder I took pics of on sale and it was still only $1.47/pound. They regularly have it on sale for $1/pound and occasionally as cheap as 77˘/pound.

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    Re: RJS13 Foodie Thread

    I finally decided to experiment with my deep fryer. It was like a laboratory with bowls and spices and powdered white stuff and breadcrumbs all over the place. Chicken nuggets and shrimp one at a time with different mixtures. Winners were bagged and labeled. Later I'll do a batter lab. Sure was fun.
    "A bad day at the track is always better than a good day at work"

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    Re: RJS13 Foodie Thread

    Craving spaghetti. Its a very serious thing, spaghetti. It's gotta be right.

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    Re: RJS13 Foodie Thread

    Bob see if there's a rent to own place like Aarons around you. for a good monthly rate you can have a great convection oven my friend just went through divorce and that's what she's doing she pays around $60 month for a 1500 stainless convection oven with 6 burners and a griddle.
    "Nothing behind me, everything ahead of me, as is ever so on the road." - Jack Kerouac | "Be a Traveler Not a Tourist" - Mariah Milano | "If you are not too long I'll wait here for you all my life" - Jack Kerouac | “The Ku Klux Klan comes wrapped in the American flag, advocating the American principles openly, with a Bible in its hand" - Lonnie Jackson

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    Re: RJS13 Foodie Thread

    Quote Originally Posted by MMMariah View Post
    Bob see if there's a rent to own place like Aarons around you. for a good monthly rate you can have a great convection oven my friend just went through divorce and that's what she's doing she pays around $60 month for a 1500 stainless convection oven with 6 burners and a griddle.
    Should fit well in his apartment
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  25. #50
    Proud member of FreeOnes Hall Of Fame. Retired to stud in NJ. Fee $15,000. Limited bookings available. bobjustbob's Avatar
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    Re: RJS13 Foodie Thread

    Being that I've rented all of my life, it never occurred to me to buy a major appliance. Getting one on my own makes sense. I did a little shopping since your post and will go that route. For 2G or less I can replace the electric. The new technology will save me time, money and guess work. That will give me more enjoyment than upgrading an entertainment center. I measured and I can slide one right in. Gotta see if I can get an electric with a griddle element. I know the gas ones do.
    "A bad day at the track is always better than a good day at work"

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