What's for Dinner?

[winemaker81]

Anyone familiar with the Syracuse NY area may be familiar with Rudy's At The Loop's Texas Hot Sauce. IIRC, it was originally used as a topping for hot dogs, but it's basically similar to a Cincinnati chili, minus the cocoa. My niece's husband buys the seasoning pack and makes it when I visit.

A while back I found a copycat recipe, and made it this morning. It came out REALLY good, so this one is a keeper. We served it over rice for lunch, and since dinner was using up leftovers, I had a bowl over quinoa.

 

[Boatboy24]

Brisket, egg and cheese FTW!!

 

[joeswine]

hey Joe what part of Itay r u from?

Have you heard of South Philly?
3rd generation , Calibra, and Naples

 

[tullamore]

Have you heard of South Philly?
3rd generation , Calibra, and Naples

yes Italian and Irish community -also known for its vietnamese food?
my father from Palermo mother from Cosenza- my brothers(2)and sisters(2) were born Cosenza
i was born Canada - northern Ontario - Sault Ste Marie -

 

[ibglowin]

Brisket, egg and cheese FTW!!

View attachment 118814

That's like screaming for green chile' LOL

 

[Boatboy24]

That's like screaming for green chile' LOL

 

[Christopher Anderson]

Went to Pappadeaux for "company" Christmas meal. Food ok. Filet Oscar was good. Wife had Salmon. Also good. Baked potato huge but undercooked.

 

[ibglowin]

Got smoke?

 

[winemaker81]

Christmas Eve lunch was salmon in a balsamic glaze.

Before:



After:



When baking salmon or trout with skin, I always put down heavy duty foil. The skin sticks to the foil and I use a metal spatula to separate the meat from it, and the clean up is minimal.

 

[ibglowin]

Pulled at 125F after ~3 hours on the Weber at 350F and 45F weather. We still had a good 30-40 mins of side meal prep to do so I brought it in and tented it and let it rest. Left the probe in in the whole time and watched it slowly creep up to 144F! It was pink in the middle and perfect still. The ends were mostly sans pink but the meat was still BUDDER in your mouth. Most excellent meal!

 

[joeswine]

Love my ribs , with sweet baby Jane

Christmas Eve lunch was salmon in a balsamic glaze.

Before:

View attachment 118969

After:

View attachment 118970

When baking salmon or trout with skin, I always put down heavy duty foil. The skin sticks to the foil and I use a metal spatula to separate the meat from it, and the clean up is minimal.

to yummy

 

[joeswine]

yes Italian and Irish community -also known for its vietnamese food?
my father from Palermo mother from Cosenza- my brothers(2)and sisters(2) were born Cosenza
i was born Canada - northern Ontario - Sault Ste Marie -

When u was there 90% Italian except 2nd street all Irish .. no one else very tight Community

 

[ibglowin]

Made it to midnight with some BFF's. Had dinner (whole beef tenderloin, garlic smashed taters, oven roasted green beans, green salad with blu cheese crumbles) Watched the new Nate Bargatze comedy special on Netflix to ring in the new year. This morning it's a little hair of the dog that bit ya and something to help soak up the EEOH! LOL

 

[winemaker81]

Today is Mrs WM81's birthday, so my son & I made her a nice dinner -- steak Dianne and shrimp scampi



There is shrimp under the spaghetti, it's just shy ...

I was going to buy tenderloin, but choked on the price. NY Strip was half the price, so it won.

For those interested, steak Dianne is basically a thick steak that is seared on both sides, then basted in boiling butter until done enough. For most of us, that's medium-rare. It's served with a pan sauce made with garlic, shallots, cognac, and heavy cream.

Those watching their weight need to take a cheat day ...

 

[ibglowin]

Well it is Friday night right..........

KA Pizza flour with about a 6 hour rise time. This will produce a decent crust but too thick/bread like for my personal taste. The KA "00" Pizza flour is far superior IMHO but it takes an overnight rise and rest. It will produce a perfect thin crust with a perfect chew.