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08-06-2015 , 04:58 PM
#3951
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thesilkworm
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old hand
Join Date: May 2006 Posts: 1,747
Looks to have been well worth the wait.
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08-06-2015 , 05:30 PM
#3952
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El Diablo
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Dem,

Nice! Hope the botulism isn't too bad, though.
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08-06-2015 , 05:32 PM
#3953
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Ivan Drago's homeslice
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you can definitely see all the good botulism.
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08-06-2015 , 11:32 PM
#3954
surftheiop
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Pooh-Bah
Join Date: Mar 2006 Posts: 5,162
Couple questions about the indoor brisket.

First off, Ive never used it so dont have opinions, but whats the overall feeling about liquid smoke? Ive only ever heard it talked about in a bad way, so is there some sort legit high end liquid smoke they are using?

Second, the nitrites, is that purely for color or is it needed for other purposes?
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08-07-2015 , 01:41 AM
#3955
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adept
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Used in moderation, liquid smoke is really quite good. The key is to not over do it.

The pink salt (nitrites) in the indoor brisket recipe is purely for colour. It has no impact on the taste.
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08-10-2015 , 11:08 PM
#3956
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JL514
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because i can
Join Date: Nov 2006 Posts: 9,820
Anyone love grilled cheese as much as i do? So much more than a quick snack for me. Multiple cheeses and fried onions are a must and a bunch of seasoning fried into the bread.

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08-19-2015 , 05:49 PM
#3957
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Quote:
Originally Posted by JL514
Anyone love grilled cheese as much as i do? So much more than a quick snack for me. Multiple cheeses and fried onions are a must and a bunch of seasoning fried into the bread.


Yes.

The scene in the movie Chef where he's making the grilled cheese gave me a food boner.

Going to buy a ton of cheese tonight because of your picture.
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08-19-2015 , 06:30 PM
#3958
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JL,

I am a grilled cheese master.

Sour batard, blue cheese, cheddar, gruyere, and tomato:


Sweet batard, cheddar, gruyere, and tomato:
Last edited by El Diablo; 08-19-2015 at 06:48 PM.
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08-19-2015 , 06:35 PM
#3959
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because i can
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El D,

pics are worth > 6 words!
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08-19-2015 , 07:13 PM
#3960
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JL,

I agree! Are you gonna post a grilled cheese or just stick with that ham/prosciutto/whatever and cheese sandwich?

I think the onions are acceptable (though I'm not into them in grilled cheese), but once you add meat it's no longer a grilled cheese IMO.
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08-19-2015 , 07:31 PM
#3961
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because i can
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El D,

It's bacon! Tell me you think bacon doesn't (sometimes) belong on a grilled cheese!?
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08-19-2015 , 07:46 PM
#3962
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JL,

Hmmm, this is an interesting point. Bacon, for some unknown reason, is actually acceptable, while other meats aren't. Hmmm, maybe it has to do with the amount and whether it is used as an equal to the cheese or as a lesser accent.
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08-19-2015 , 07:48 PM
#3963
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we have welbeck
Join Date: Jan 2007 Posts: 29,767
chorizo fits even better than bacon imo
quesadilla >>>>> grilled cheese btw, warm brie on fresh baguette better than both though ofc
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08-19-2015 , 08:26 PM
#3964
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**** you Monday
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would crush both

dont think meat makes it not grilled cheese any more, rather a "grilled cheese and xxxx"
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08-19-2015 , 09:18 PM
#3965
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tbh,

I mean, there has to be a line somewhere. A patty melt is not a grilled cheese with hamburger. A reuben is not a grilled cheese with corned beef and sauerkraut. A croque-monsieur is not a grilled cheese with ham. Grilled cheese is serious business, you can't just go throwing the term around willy-nilly.
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08-19-2015 , 09:21 PM
#3966
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Grilled cheese with bacon is amazing. Add some goat cheese to the mix and you have yourself a goat sandwich.
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08-19-2015 , 10:16 PM
#3967
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Man I just can't hop aboard the tomato on grilled sandwich train.

What a POS vegetable (fruit whatever).

Wait, wasn't it El D who brought forth the mayo/parmesan on the outer crust?
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08-19-2015 , 10:26 PM
#3968
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grando,

I've experimented with butter, mayo, and mayo+butter on the outside. Butter is my preference.

Parmesan on the outside is elite.

More discussion here: http://forumserver.twoplustwo.com/34...hnique-930563/
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08-20-2015 , 08:33 AM
#3969
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Drugs are bad...
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tomato, red onion, cheese, oregano is a goat combination
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08-20-2015 , 04:21 PM
#3970
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name is based on sandwich
Join Date: Jul 2004 Posts: 6,499
I'm a sucker for white bread, Kraft singles, and dill pickle. Just like mom used to make
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08-20-2015 , 08:57 PM
#3971
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Just Another Dopamine Pump
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Talkin grilled cheese I got this for ya. Homemade brioche, cheddar Swiss and Dijon mustard.
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08-20-2015 , 09:26 PM
#3972
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Slow Pony
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How does everyone do their scrambled eggs? I can make ok ones, but I can't quite get the fluffy-runny stuff that I like best.
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08-20-2015 , 09:42 PM
#3973
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grinder
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^ramsay vid on youtube. Great comedy as well
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08-20-2015 , 10:09 PM
#3974
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Slow Pony
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Quote:
Originally Posted by JockBay
^ramsay vid on youtube. Great comedy as well

Thx - looks good! (and lol at toast scene)
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08-21-2015 , 03:48 AM
#3975
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adept
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bip: 166F sous vide scrambled eggs are amazing.
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