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OT: The M-Fing Food Thread

lecoqsportif

Well-known member
Refrigerator pickles (fresh cukes and dill, garlic, etc.) just perfect right now. Awesome side with grilled meat or charcuterie. Literally takes 5 mins to prep, stays good for a week.
 

CH1

The Artist Formerly Known as chiggins.
Just want to point out that this thread costs me a lot of money.

wut? this thread should be saving you tons of money....by encouraging you to make everything from scratch, including butter.

stop drinking all the savings away with overpriced artisanal sours!!!!
 

Preston

AKA: Preston Fauci. Prestauci.
wut? this thread should be saving you tons of money....by encouraging you to make everything from scratch, including butter.

stop drinking all the savings away with overpriced artisanal sours!!!!
The meat discussion in the last few pages is what may end up bankrupting me!!!

But yes, my sour intake is an issue too.

Tldr: fuck all of you
 

Habspatrol

Administrator
Staff member
Anyone have any suggestions for places I HAVE to eat in Vegas? Nothing fancy, I'm a low rent Hab fan after all.
 

trujaysfan

Well-known member
Anyone have any suggestions for places I HAVE to eat in Vegas? Nothing fancy, I'm a low rent Hab fan after all.
They have food in vegas?

But seriously i found the buffet at the bellagio to be over rated... was supposed to be the top buffet on the strip
 

MindzEye

Wayward Ditch Pig
wut? this thread should be saving you tons of money....by encouraging you to make everything from scratch, including butter.

stop drinking all the savings away with overpriced artisanal sours!!!!

Have you seen the price of whole cream? Making butter isn't cheaper than buying it.
 

Neurospasm

Well-known member
Most things actually aren’t cheaper made from scratch these days. They sure as hell are tastier though :)

Also, the brisket was a hit. I’m so glad that it shrunk down in size considerably. It’s just me and my wife so I was a bit worried about using up all my freezer space!
 

Kritter

Well-known member
Last nights tri tip.. turned out alright for my first attempt.
took them off at 130-135 and wrapped. I think they cooked at least another 5 degrees in the wrap… they didn’t go on to sear until 30 minutes after, and we were several beers into it by then and I think it was on a few minutes too long lol.
would have liked them a little rarer, like at least 10 degrees rarer.
 

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Kritter

Well-known member
true but I bet it was still tasty.
Absolutely delicious.
also did a chuck roast yesterday. 3 hrs on the smoke and then braised in wine and beef stock at 225 for 2 more hours. Pictures are pre braise and then the first taste cut to show off the ring to my guest 😁
 

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