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« Artify #516Remembrance Day - November 11, 2014. »
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doc69
Premium
join:2004-08-01

3 recommendations

reply to SueS

Re: Post a photo of something you ate today

Click for full size
SAMSUNG SCH-I535
3.7mm 1/30th F2.6 ISO125


krazyboi
Premium
join:2008-06-27
Mckinney, TX
kudos:1

4 recommendations

reply to SueS
Was testing out the Charbroil Big Easy electric smoker the inlaws brought over for Christmas... made a 7.5lb pork butt... it came out great.... took about 9-10hrs...

*Purchase boneless or bone-in pork butt.
*Trim excess fat, if desired.
*Apply a generous coat of yellow mustard and your favorite rub, let it sit overnight in frig.
*Cook at 225-250°F to an internal temperature of 195°F.
*Wrap in aluminum foil and hold in a cooler until ready to serve.
*Pull meat and serve with barbecue sauce on the side.

Southern Succor Rub from the classic book 'Smoke & Spice'

1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper

raw...

Apple iPhone 5
4.1mm 1/15th F2.4 ISO400


loaded and ready...


done...


eating time...



caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

1 recommendation

Nice looking roast ya got there. Yummy!!!


drew
Radiant
Premium
join:2002-07-10
Port Orchard, WA
kudos:6
reply to krazyboi
Yum!

A buddy does smoked (real wood) pork and it's amazing.

krazyboi
Premium
join:2008-06-27
Mckinney, TX
kudos:1
reply to caffeinator
first time doing it and it was great!

krazyboi
Premium
join:2008-06-27
Mckinney, TX
kudos:1
reply to drew
I'll usually smoke some meat on the grill, but I don't have a dedicated charcoal smoker... even if I did I don't think I would have the time to do a slow n low... the electric smoker does a light steady smoke, and with it being convenient, it works for me!!


caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

5 recommendations

reply to SueS
Click for full size
Canon PowerShot A720 IS
5.8mm 1/13th F2.8 ISO200

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Canon PowerShot A720 IS
5.8mm 1/13th -0.3ev F2.8 ISO200

Click for full size
Canon PowerShot A720 IS
5.8mm 1/13th -0.3ev F2.8 ISO200

Taquitos. They are a nice snack, but not really a meal. Here's how I turned 'em into one using just leftovers.

Firstly, I'd cooked the taquitos. Then, layered refried beans, cheese, some leftover all-meat chili, the taquitos, onions and sweet peppers.

Sprinkled with garlic, chile and onion powders and a bit of S&P. Steamed until flexible then rolled and covered with Jalapeño nacho cheese sauce and heated again until hot throughout. Added some chips and a sprinkle of cayenne pepper and it's nom nom time!

(the third one just got to the rolled stage and put in the fridge for later.)
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jimhamilton
Facto Non Verba
Premium
join:2002-03-21
Emmetsburg, IA
Waste not, want not. They look great!


caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4
said by jimhamilton:

Waste not, want not. They look great!

Thanks!

Yuppers, I don't waste food around here.

I also like extrapolating common items into better meals with just a few additions. And, it only took about 2 minutes to make it.

Figure that two 20-count boxes of taquitos were only $5.00 and I got both a lot of snacking out of them and meal starters to boot.
--

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TigerLord
UEE Citizen
Premium,Mod
join:2002-06-09
Canada
kudos:8

4 recommendations

reply to SueS
Click for full size
PENTAX K-5
100mm 1/15th F4 ISO800


Got this baby on boxing day
Click for full size
PENTAX K-5
100mm 1/10th F2.8 ISO800


I sacrificed a whole bag of beans
Click for full size
PENTAX K-5
100mm 1/1000th F2.8 ISO800


before I could get a proper extraction
Click for full size
PENTAX K-5
100mm 1/45th F11 ISO1600


but the three hours of practice was worth it
I used to have a Super Automatic Delonghi and after five years traded it in for something that would give me proper control over my extraction.

I sacrificed a whole 1kg bag before I managed to get a proper, three layered espresso shot.

BUT IT WAS SO WORTH IT!!!!

medbuyer

join:2003-11-20
kudos:4

5 recommendations

reply to SueS
Click for full size
NIKON D5100
30mm 1/60th +0.3ev F5.6 ISO400

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NIKON D5100
22mm 1/60th +0.3ev F5.6 ISO400

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NIKON D5100
34mm 1/60th +0.3ev F5.6 ISO400

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NIKON D5100
24mm 1/60th +0.3ev F5.6 ISO400

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NIKON D5100
32mm 1/60th +0.3ev F5.6 ISO400

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NIKON D5100
35mm 1/60th +0.3ev F5.6 ISO400

a family friend hosted a christmas eve dinner for 2 families..


Locutus65
Why bother?
Premium
join:2001-05-24
Houston, TX
kudos:2

4 recommendations

reply to SueS
Supper tonight
Nice, 3/4" thick T-Bone on the grill smothered with sauteed mushrooms served with lima beans and mashed potatoes. Mmm, Mmm good

EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80


--
Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.


caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

3 recommendations

reply to SueS
Click for full size
Canon PowerShot A720 IS
5.8mm 1/5th -0.3ev F2.8 ISO200

Click for full size
Canon PowerShot A720 IS
5.8mm 1/8th F2.8 ISO200

Click for full size
Canon PowerShot A720 IS
5.8mm 1/5th F2.8 ISO200

Click for full size
Canon PowerShot A720 IS
5.8mm 1/6th F2.8 ISO200

Check this work of art out....Tortilla Pepperoni Pizza!!

The sauce is 50/50 Ketchup & Sriracha with onion powder, sweet basil and some parm.

Sweet red chile peppers and onion add their flavors too. Topped with PepperJack cheese and a 5-herb sea salt blend and "toasted" until slightly browned and melty on a dry Circulon 12" skillet.

Yes, I chopped and placed every bit by hand, I'm OCD when it comes to pizzas..
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caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

5 recommendations

reply to SueS
An old fave: Chilli-Cheese Mac with Hotdogs

• cooked elbow macaroni, approx. 1 Qt.
• Velveeta and cheddar cheeses
• black olives
• red onions
• a 1/2 tin of Stagg Chunkeroo chilli
• lots of chile powders, dash of Bhut Jolokia powder, garlic & onion powders
• sliced cooked chicken franks, about 2

Also, about a couple tablespoons of half & half for a nice sauce.

Yup, that's a mac-attack

Canon PowerShot A720 IS
5.8mm 1/60th F2.8 ISO80



Spruced up with Crema de Mexicana, a bit of shredded cheese and a dash of cayenne powder.

Canon PowerShot A720 IS
5.8mm 1/15th F2.8 ISO200



And, a nice salad with chopped turkey breast, celery, carrot, onion, green olives and cubed Cheddar/Asadero cheese. Sprinkled with spicy sea salt and pepper, doused with bacon ranch and lightly tossed. Mmmm. =)


Canon PowerShot A720 IS
5.8mm 1/13th -0.3ev F2.8 ISO200


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Locutus65
Why bother?
Premium
join:2001-05-24
Houston, TX
kudos:2

3 recommendations

reply to SueS
Best meatloaf I've ever had.

Bacon Cheeseburger Meatloaf

1/2- sweet onion (diced)
2- lbs ground beef, pork and veal (meatloaf mix)
1/2 -lb bacon (chopped and cooked but still soft)
3/4- cup shredded cheddar
2- raw eggs
1/3- cup bread crumbs (soaked in milk to make paste)
a few splashes of Worcestershire sauce
salt & pepper
ketchup

Add all ingredients (except cheese) into mixing bowl and mix by hand till you have a big meat ball.

Roll it out evenly on a cutting board to about 1-inch thick.

Top with cheddar, roll back up and close ends. (Note: use a spatula, a pie knife, pastry scraper to help you roll the meat into an oblong shape.)

Carefully roll meat onto preheated, well seasoned grill for 30 minutes.

Carefully roll meat every 10 minutes till browned all the way around.

Transfer to oven (preheated to 375 degrees) cook an additional 30 minutes.

Top with ketchup in the last 10 minutes.

I spread the meat on parchment paper that way you can use the paper to roll the meatloaf up.

Also, cooking time - I cooked it at 375 for 40 minutes then put ketchup on it and baked it another 10 minutes and it was perfectly done inside.


EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80



EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80



EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80


--
Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.


jimhamilton
Facto Non Verba
Premium
join:2002-03-21
Emmetsburg, IA
Looks tasty!


Coma
Thanks Steve
Premium
join:2001-12-30
NirvanaLand

He's a food Porn pusher.

--
January is National Oatmeal Month


jaykaykay
4 Ever Young
Premium,MVM
join:2000-04-13
USA
kudos:24
Reviews:
·Cox HSI
·Speakeasy

1 recommendation

reply to SueS
Click for full size
Panasonic DMC-ZS6
4.1mm 1/60th +0.3ev F3.3 ISO100

You guys really eat well. I just had some soup, and while it was OK, it's not like my home made nor most of what has been posted here.


caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

2 recommendations

reply to SueS
Homemade pizza









Jasmine rice with leftover sausage, bacon bits, turkey and veggies






--

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CylonRed
Premium,MVM
join:2000-07-06
Bloom County

1 edit

3 recommendations

reply to SueS
Click for full size
My first try and homemade pizza and calzone - completely homemade. Crust from Alton Brown and aged for 2 days, sauce from Cooks Illustrated (I used San Marzano tomatoes) with a crushed clove of garlic and a bit of olive oil.

Pizza and calzone are veggie - onion, green pepper, sauteed mushrooms, parmesan and mozzarella cheese. A touch of oilve oil on the crust as well.

I need to cook the calzone at a lower temp. Crust on the pizza was soft on top with just a bit of crunch on the bottom. Kids liked the crust as well - need to make some and freeze it for Friday nights.
--
Brian

"It drops into your stomach like a Abrams's tank.... driven by Rosanne Barr..." A. Bourdain


TigerLord
UEE Citizen
Premium,Mod
join:2002-06-09
Canada
kudos:8

3 recommendations

reply to SueS
Click for full size
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Chinese fondue. I never tire of it.

The bouillon recipe has been used in our family for over 25 years. The sauces for the beef and chicken are so easy to make, so delicious, and 100x better than anything store bought.

Rather than use thinly sliced beef like the tradition wants, I use filet mignon sliced in cubes, as if you ate a Bourgignon fondue. The meat is so much more tender and it retains the taste of the bouillon better. Accompany with some shrimps, garlic bread, rice or potatoes, a Cesar salad and a good red wine... easy to make and is always delicious.

Toblerone chocolate fondue for desert was planned to stay in the fondue theme, alas we were so full we never got to it. Nothing beats bananas and strawberries dipped in melted hot Toblerone enhanced by a dash of cream. *drool* There's always tomorrow I'm gonna have to stay an extra hour at the gym tomorrow to make up for this dinner.


Coma
Thanks Steve
Premium
join:2001-12-30
NirvanaLand

2 recommendations

reply to SueS

Playing with my food again . . .


Panasonic DMC-ZS7
4.7mm 1/30th F3.4 ISO100



Shrimp Scampi and vegetables over brown rice spaghetti.

--
February is National Cherry Month


darcilicious
Cyber Librarian
Premium
join:2001-01-02
Forest Grove, OR
kudos:4
Reviews:
·Frontier FiOS

4 recommendations

reply to SueS
Click for full size
Click for full size
Serve on top of waffles!
Dairy-Free Ice Cream

Freeze over night:
1 banana (peeled, chopped in thirds)
6-8 cubes (from a regular ice tray) of almond milk (or any "milk" product that you like)
1 cup of your favorite frozen fruit (strawberries, blueberries, peaches, etc)

Place everything in a Vitamix (or similar very good blender), blend and keep pushing everything down, shouldn't take more than a 60-90 seconds (the Vitamix "tamper" is ideal for this). Serve!

(It's probably more like a sorbet but the beauty of this is that it's so quick to prepare. We now have a stash of frozen bananas, frozen soy milk cubes, and about four other kinds of fruits in our freezer at all times. Yum!)
--
♬ Dragon of good fortune struggles with the trickster Fox ♬


drew
Radiant
Premium
join:2002-07-10
Port Orchard, WA
kudos:6

3 recommendations

Love our vitamix!

Does drink count?



Recipe here: »www.olybrew.com/recipespage2.htm···ImpStout
--
flickr | 'Cause I've been waiting, all my life just waiting
For you to shine, shine your light on me

krazyboi
Premium
join:2008-06-27
Mckinney, TX
kudos:1

2 recommendations

I was wondering the same thing...



Locutus65
Why bother?
Premium
join:2001-05-24
Houston, TX
kudos:2

4 recommendations

reply to SueS
Fired up the smoker today and did 2 racks of St. Louis style ribs. One with my home made KC Style rub and one with store bought Famous Dave's rub. Had Yukon gold potatoes baked with olive oil, salt and rosemary and fresh green beans with bacon.
Also made an apple pie. Put too many apples in and lifted the top crust but it settled back down once it cooled.

EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80



EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO140


--
Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.

krazyboi
Premium
join:2008-06-27
Mckinney, TX
kudos:1
said by Locutus65:

Fired up the smoker today and did 2 racks of St. Louis style ribs. One with my home made KC Style rub and one with store bought Famous Dave's rub.

Ohhhhh I love grillin&bbq'n... did some grillin this past weekend myself... Care you disclose your home made KC Style rub? I'm always open to new rubs and sauces...


Locutus65
Why bother?
Premium
join:2001-05-24
Houston, TX
kudos:2

1 recommendation

I go 3 tablespoons on the salt. 6 just makes it a bit too salty even for my taste.

Kansas City Style Rib Rub:
1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Essence *you can buy this in the store now*
6 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
--
Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.


drew
Radiant
Premium
join:2002-07-10
Port Orchard, WA
kudos:6

4 recommendations

reply to SueS
I've finally learned how to make a proper bechamel sauce.

This may be the (fat) death of me.


Canon EOS M
22mm 1/25th F2 ISO800



CylonRed
Premium,MVM
join:2000-07-06
Bloom County

1 edit

3 recommendations

reply to SueS
Click for full size
Banana bread/muffins - this is a recipe from a pastry chef I know. It is a banana 'pound cake' but not with a pound of butter, flour, eggs, and sugar.

It only has 4 tbs of canola oil and uses yogurt (fat free) but I use a full fat plain yogurt. No nuts so my youngest can eat it and the family absolutely loves it - even the wife who does not like bananas.

Very moist - I use bananas that are VERY ripe, then frozen and then I whip them up partially frozen in a blender. What I can't get out of the blender I use to make a smoothie for the kids.

My oldest asked me to make more after doing these..
--
Brian

"It drops into your stomach like a Abrams's tank.... driven by Rosanne Barr..." A. Bourdain