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03-20-2024 , 09:13 PM
#20951
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27offsuit
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Those probably go well with a BONG.
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03-21-2024 , 12:30 AM
#20952
yimyammer
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Quote:
Originally Posted by IntheFold
Do most people like parm over pecorino? I luke pecorino but after buying some a couple weeks ago and going back to parm I'm Def. A parm guy.
me too, not a fan of pecorino
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03-24-2024 , 10:56 AM
#20953
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First time with the homemade buttermilk. Home run.


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03-24-2024 , 11:18 AM
#20954
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REDeYeS00
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always sloppy
Join Date: Jun 2004 Posts: 22,789
touch 'em all
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03-24-2024 , 12:06 PM
#20955
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veteran
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It's national cheesesteak day? I definitely didn't make this and don't advise anyone to go to Pottstown PA without a good reason, but this was definitely one of the best I've had.



https://www.gazzossteaks.com/
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03-24-2024 , 12:16 PM
#20956
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REDeYeS00
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always sloppy
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drooling
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03-24-2024 , 02:09 PM
#20957
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because robots are strong
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Quote:
Originally Posted by Bigdaddydvo
First time with the homemade buttermilk. Home run.


Looks unreal. Link to recipe?
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03-24-2024 , 02:58 PM
#20958
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Quote:
Originally Posted by g-bebe
Looks unreal. Link to recipe?

Google the Serious Eats buttermilk biscuit recipe.

Sausage gravy is just a browned roll of breakfast sausage, add 2 tbs butter and 1/4 cup flour, soak up the fat until the flour, add 1+ cup of whole milk, stir until thicker, salt and pepper to taste.
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03-24-2024 , 03:21 PM
#20959
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Looks insane.
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03-24-2024 , 11:33 PM
#20960
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oddly catty
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i thought i'd submit an addition by former poster el diesel
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03-25-2024 , 12:10 AM
#20961
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Made some Pok Pok Wings from Andy Richter. Very solid. Basically fish sauce and sugar with a little garlic. A keeper.

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03-25-2024 , 07:06 AM
#20962
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Quote:
Originally Posted by yimyammer
me too, not a fan of pecorino
It really depends. in most dishes i prefer parmesan over pecorino romano that being said some just need that special bite.

If you can get your hands on a nice piece of pecorino toscano. Now that stuff is amazing!
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03-25-2024 , 02:38 PM
#20963
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Tried the Kenji garlic noodles and it was completely overpowered by garlic. We are the kind of people who usually double the garlic in every recipe too, wife is italian and we eat garlic pastas multiple times per week.. Basically LOLd at 20 cloves and instead put 13-14 and it was still ridiculous. Off-putting to the point where we wouldn't even want to try it again with 7-8 cloves. We also love cacio de pepe and often cook with the Asian ingredients he put in there. Is this a joke recipe or something like when people tell you to put dish soap in your laundry machine or microwave your wet cell phone? I don't get it.
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03-25-2024 , 05:16 PM
#20964
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Quote:
Originally Posted by GooseHinson
Tried the Kenji garlic noodles and it was completely overpowered by garlic. We are the kind of people who usually double the garlic in every recipe too, wife is italian and we eat garlic pastas multiple times per week.. Basically LOLd at 20 cloves and instead put 13-14 and it was still ridiculous. Off-putting to the point where we wouldn't even want to try it again with 7-8 cloves. We also love cacio de pepe and often cook with the Asian ingredients he put in there. Is this a joke recipe or something like when people tell you to put dish soap in your laundry machine or microwave your wet cell phone? I don't get it.
I made the Kenji noodles with 20 cloves of garlic a couple weeks ago and loved it. I will admit it is a TON of garlic. I walked to the store after a bit and came back home and man, walking in the house it hits you right in the face.

I didn't feel like buying fish and oyster sauce so just used equal parts soy and worcestershire.

Again, I loved it but I can easily see how someone wouldn't. 20 cloves, lol.
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03-25-2024 , 05:29 PM
#20965
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Quote:
Originally Posted by GooseHinson
Tried the Kenji garlic noodles and it was completely overpowered by garlic. We are the kind of people who usually double the garlic in every recipe too, wife is italian and we eat garlic pastas multiple times per week.. Basically LOLd at 20 cloves and instead put 13-14 and it was still ridiculous. Off-putting to the point where we wouldn't even want to try it again with 7-8 cloves. We also love cacio de pepe and often cook with the Asian ingredients he put in there. Is this a joke recipe or something like when people tell you to put dish soap in your laundry machine or microwave your wet cell phone? I don't get it.
I just made this for the first time. I followed the recipe pretty closely except I only used 8-10 cloves, because that's all the fresh garlic we had at the moment. It turned out great. My wife and I both loved it.
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03-25-2024 , 06:11 PM
#20966
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Quote:
Originally Posted by 27offsuit
Made some Pok Pok Wings from Andy Richter. Very solid. Basically fish sauce and sugar with a little garlic. A keeper.
Andy Richter the Swedish German?

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03-25-2024 , 06:41 PM
#20967
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old hand
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Those pok pok wings are in my rotation. So damn good.
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03-25-2024 , 07:51 PM
#20968
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Lol didn't realize the name mix-up til now.
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03-25-2024 , 08:12 PM
#20969
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always sloppy
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Quote:
Originally Posted by 27offsuit
Made some Pok Pok Wings from Andy Richter. Very solid. Basically fish sauce and sugar with a little garlic. A keeper.
please tell me this wasn't your first time since this post from 2018
Quote:
Originally Posted by 27offsuit
My next undertaking is going to be Pok Pok Wings, basically glazed sweet/garlic/fish sauce wings.

Chrissy Teigen was heading to Portland the other day and asked for recs and 50% were Pok Pok Wings. Andy Ricker is a mad genius so that is the next plan. These sound legit incredible.
this reference is worthy of acknowledgement
Quote:
Originally Posted by Da_Nit
Andy Richter the Swedish German?
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03-25-2024 , 10:05 PM
#20970
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Just Another Dopamine Pump
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Had the privilege of eating at Pok Pok before it closed and the fish sauce wings were great but we really loved some of the deeper cuts of Thai food like jungle curries and glass noodles baked in clay pots
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03-26-2024 , 12:07 AM
#20971
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Quote:
Originally Posted by 27offsuit
Lol didn't realize the name mix-up til now.
I know you’re a fellow Norm fan and would appreciate it.
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03-26-2024 , 12:59 AM
#20972
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Quote:
Originally Posted by REDeYeS00
please tell me this wasn't your first time since this post from 2018
I have long time preference! It's a bitcoin thing.

It used to be called procrastination, but now it's long time preference.
Last edited by 27offsuit; 03-26-2024 at 01:09 AM.
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03-26-2024 , 01:02 AM
#20973
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Quote:
Originally Posted by JackInDaCrak
Had the privilege of eating at Pok Pok before it closed and the fish sauce wings were great but we really loved some of the deeper cuts of Thai food like jungle curries and glass noodles baked in clay pots
He's been posting some old videos on his stories of doing the renovation at Pok Pok before they opened. It was incredibly trashed.
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03-26-2024 , 10:20 AM
#20974
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Quote:
Originally Posted by 27offsuit
I have long time preference! It's a bitcoin thing.

It used to be called procrastination, but now it's long time preference.

On a college visit drive, I legit gave my son an hour long lecture/discussion on how time preferences are the single most valuable lens in which to understand the world. He’s the same one I’ve been coaching my steak methods with.
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03-26-2024 , 11:34 AM
#20975
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Man I am just botching everything lately, it's LOW time preference.

And I agree Bigdaddy, it is absolutely one of the most important lessons you can give to a young person. It can and should change one's entire mindset and worldview, but very few are exposed to the concept, let alone taught it.
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