Xray the Enforcer Posted July 3, 2017 Author Share Posted July 3, 2017 DO IT Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted July 3, 2017 Author Share Posted July 3, 2017 We're making pasta with pancetta and asparagus, because it just feels right. Tomorrow I'll likely be making cochinita pibil. Or maybe something else with heavy Yucatec influence. DGAF about July 4th unless it involves Mercenary Chef and Kair. Link to comment Share on other sites More sharing options...
all swedes are racist Posted July 4, 2017 Share Posted July 4, 2017 10 hours ago, Howdyphillip said: I have a busy day ahead of me today. It is prep day for tomorrows 4th of July BBQ. I will be making my multi olive based potato salad and Gorgonzola cole slaw. I will precook the bacon to add to the macaroni and cheese. I will be trimming and seasoning the 20 pound brisket and 6 racks of St Louis ribs. I will be brining the 6 chickens in habeneros, mango, oranges, salt and brown sugar. I will be making the patties for the 20 plus burgers by seasoning and stuffing them with blue cheese. I will be soaking the beans. This will all lead up to midnight when I start to smoke the meats. I am going to be exhausted by the time the fireworks start tomorrow. if I could echo larry here, and springboard into saying i would very much like to see your recipes for that potato salad and slaw Link to comment Share on other sites More sharing options...
MercenaryChef Posted July 4, 2017 Share Posted July 4, 2017 10 hours ago, Xray the Enforcer said: We're making pasta with pancetta and asparagus, because it just feels right. Tomorrow I'll likely be making cochinita pibil. Or maybe something else with heavy Yucatec influence. DGAF about July 4th unless it involves Mercenary Chef and Kair. i am making cochinita pibil myself! doing a taco event on my hotel rooftop featuring pork belly carnitas, pollo asado, carne asada, short rib in mole poblano and trumpet mushrooms and baby potatoes braised in guajillo and tomatillo to round out my taco arsenal! nothing says 4th of July like tacos! Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted July 4, 2017 Author Share Posted July 4, 2017 Realized too late that we don't have food service gloves in the house so now my fingernails have a slight orange caste due to the achiote marinade. @MercurialCannibal what material gloves does your crew use? Vinyl? Latex? Nitrile? I'm thinking getting nitrile, since that has the spring of latex without the allergens (I'm not allergic to latex, but want to avoid it if anyone who eats my food is). Link to comment Share on other sites More sharing options...
KiDisaster Posted July 4, 2017 Share Posted July 4, 2017 Italian sausages and German beer in honor of America. Link to comment Share on other sites More sharing options...
MercenaryChef Posted July 5, 2017 Share Posted July 5, 2017 5 hours ago, Xray the Enforcer said: Realized too late that we don't have food service gloves in the house so now my fingernails have a slight orange caste due to the achiote marinade. @MercurialCannibal what material gloves does your crew use? Vinyl? Latex? Nitrile? I'm thinking getting nitrile, since that has the spring of latex without the allergens (I'm not allergic to latex, but want to avoid it if anyone who eats my food is). i typically bareback the food i prep. it just feels better. but we keep purple nitrile in our kitchen. what size you need? i will bring you a box. Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted July 5, 2017 Author Share Posted July 5, 2017 7 hours ago, MercurialCannibal said: i typically bareback the food i prep. it just feels better. but we keep purple nitrile in our kitchen. what size you need? i will bring you a box. Yeah, I usually don't like wearing gloves, but for mincing habaneros and for achiote/turmeric, it just seems like a better option than looking like I never wash my hands, or setting a body part accidentally on fire if I don't wash them well enough. Anyway, maybe bring a box of larges, because that way both Mr. X and I can use them? Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted July 9, 2017 Share Posted July 9, 2017 Sixth straight day of eating BBQ ribs. Link to comment Share on other sites More sharing options...
Lany Freelove Cassandra Posted July 17, 2017 Share Posted July 17, 2017 Chicken wrapped in bacon and then rolled in dark brown sugar mixed with chili powder and cumin (titled as "Sweet & Spicy" but not spicy at all, but still very good) Spinach and cheese mini-tarts (with jalapenos) Link to comment Share on other sites More sharing options...
DireWolfSpirit Posted July 17, 2017 Share Posted July 17, 2017 Lake Superior Whitefish and Perch, sides of Red Quinoa, steamed Cauliflower and Kale. Link to comment Share on other sites More sharing options...
BigFatCoward Posted July 21, 2017 Share Posted July 21, 2017 6 hour slow roast moroccan spiced lamb shoulder. Even though this is already in the oven and smells amazing i still haven't decided what i'm going to have with it, cous cous bores the shit out of me. Link to comment Share on other sites More sharing options...
Larry of the Lawn Posted July 22, 2017 Share Posted July 22, 2017 On 7/21/2017 at 11:31 AM, BigFatCoward said: 6 hour slow roast moroccan spiced lamb shoulder. Even though this is already in the oven and smells amazing i still haven't decided what i'm going to have with it, cous cous bores the shit out of me. What did you do with it I must know Link to comment Share on other sites More sharing options...
Isis Posted July 23, 2017 Share Posted July 23, 2017 Tell us. I'd be inclined to make a nice salad and eat it in flat breads. Link to comment Share on other sites More sharing options...
BigFatCoward Posted July 23, 2017 Share Posted July 23, 2017 spiced boulanger potatoes, simple salad, griddled flat bread. Only problem with lamb for me is it lends itself less well to left overs than other meats. Link to comment Share on other sites More sharing options...
Isis Posted July 23, 2017 Share Posted July 23, 2017 Potatoes AND flat breads? You double carbing, beast! Yeah, it totally still works as leftovers - in flat breads. Almost anything goes in a wrap, I have found. Link to comment Share on other sites More sharing options...
Ser Jorah Marmot Posted July 23, 2017 Share Posted July 23, 2017 Beet pancakes. Link to comment Share on other sites More sharing options...
Lily Valley Posted July 23, 2017 Share Posted July 23, 2017 Hog's head cheese. That is all. Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted July 26, 2017 Share Posted July 26, 2017 A Healthy Choice classic. Breaded lemon pepper fish on a bed of seasoned rice, with a side of steamed broccoli and apple dessert. Link to comment Share on other sites More sharing options...
HexMachina Posted July 27, 2017 Share Posted July 27, 2017 Mussels in white wine and garlic sauce with a baguette for mopping up the sauce at the end. I can think of little better Link to comment Share on other sites More sharing options...
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