All you bastards eating eggs and cheese! 
-
You can now help support WorldwideDX when you shop on Amazon at no additional cost to you! Simply follow this Shop on Amazon link first and a portion of any purchase is sent to WorldwideDX to help with site costs.
What was your last meal??
- Thread starter Dude111
- Start date
We made mini phillies on toasted kings hawaiian buns tonight and they were surprisingly good!
A serloin was cut into 1/4" wide x 1/8" thick x 1" long strips so that the thinnest cut was across the grain and that was spread out on a plate and lightly sprinkled kosher salt and coarse pepper and let it sit for 2 hours (on the counter as it was still very cold). White onion, mushroom and bell pepper were also sliced in a miniature manner and set aside. The peppers were squeezed of excess moisture as they were frozen and had to thaw after cutting. In a cast iron pan, equal parts (enough for buns) butter and grapeseed oil (because I wanted to try that, no real reason) were pre-heated in a cast iron pan and turned off.
To a wok was added a decent shot or more of avocado oil and heated on medium heat. In go the mushrooms and onions as they take the longest. You may need a grease screen! Once the onions soften up and you think they could start browning any moment, toss in the meat and mix around. Keeping things evenly spaced, crank it up to high and try to drive off the moisture that accumulates by moving the wok around, but dont stir/flip meat until most of the water evaporates. Give it a flip/stir and wait a minute. Just as the last sign of red is about gone, toss the bell peppers on top and wait a minute. By now, most of the water that came out of everything has evaporated and you can give it a final stir and minute to sear the meat and turn it off. Cover with sliced provolone and cover to melt. Crank up the cast iron pan and drop the buns in as soon as the butter starts bubbling. The rest is easy to figure out. It sounds like the meat is in the pan for a long time, but there ends up being a lot of water.
A serloin was cut into 1/4" wide x 1/8" thick x 1" long strips so that the thinnest cut was across the grain and that was spread out on a plate and lightly sprinkled kosher salt and coarse pepper and let it sit for 2 hours (on the counter as it was still very cold). White onion, mushroom and bell pepper were also sliced in a miniature manner and set aside. The peppers were squeezed of excess moisture as they were frozen and had to thaw after cutting. In a cast iron pan, equal parts (enough for buns) butter and grapeseed oil (because I wanted to try that, no real reason) were pre-heated in a cast iron pan and turned off.
To a wok was added a decent shot or more of avocado oil and heated on medium heat. In go the mushrooms and onions as they take the longest. You may need a grease screen! Once the onions soften up and you think they could start browning any moment, toss in the meat and mix around. Keeping things evenly spaced, crank it up to high and try to drive off the moisture that accumulates by moving the wok around, but dont stir/flip meat until most of the water evaporates. Give it a flip/stir and wait a minute. Just as the last sign of red is about gone, toss the bell peppers on top and wait a minute. By now, most of the water that came out of everything has evaporated and you can give it a final stir and minute to sear the meat and turn it off. Cover with sliced provolone and cover to melt. Crank up the cast iron pan and drop the buns in as soon as the butter starts bubbling. The rest is easy to figure out. It sounds like the meat is in the pan for a long time, but there ends up being a lot of water.
Hamburger horse shoe. Central IL original.
Two pieces of bread on a plate. Two Hamburger patties on bread. Covered in fries. Then cover all with generous amount of cheese. Yellow or white (beer) cheese is my favorite.
Two pieces of bread on a plate. Two Hamburger patties on bread. Covered in fries. Then cover all with generous amount of cheese. Yellow or white (beer) cheese is my favorite.
I found it in Sam's club yesterday.....
MSG, I had no idea it was still on the market.
MSG, I had no idea it was still on the market.
Almost every store up here in MN carries it. We have one of those big ones on the counter.
Having Breakfast with my Dad at Cracker Barrel this morning on my day off,Eggs and fried steak and pancakes and sausage links for Dad!!
73's
73's
Bacon cheddar dog, which has way too much salt for me. I should have gotten something else.....
Homemade pasta and meat balls.
A bowl of chili and a flight of bacon. Pickles on the side. And yes, too much salt....
Angus, potatoes, and Broccolini. Brocowhat? They have it in Wisconsin, but not Delaware. I am trying to find some.
Not to be confused with Broccoli rabe.
en.m.wikipedia.org
Not to be confused with Broccoli rabe.
Broccolini - Wikipedia
Wife cooked some kind of Asian soup, Philippine fried chicken and rice with her spiked up soy sauce with onion, garlic, Thai chili and calamansi - delicious.
https://en.m.wikipedia.org/wiki/Calamansi
https://en.m.wikipedia.org/wiki/Calamansi
I had no Idea.
Watching TV today and they were talking about......
3D Printed Meat
Huh?
Yep
73
Jeff
Watching TV today and they were talking about......
3D Printed Meat
Huh?
Yep
73
Jeff
- No one is chatting at the moment.