OT: The Menu 19 Renberg / Lord Defect/ Hotdog is not a sandwich edition

[Beef Invictus]

The mail food dinner boxes are worth the cost. At least for now with our current situation.

@JojoTheWhale tonight's recipe called for a Sriracha Mayo. Beefette very wisely asked if I have anything better first, and I directed her to the gochujang paste.

 

[Young Sandwich]

The mail food dinner boxes are worth the cost. At least for now with our current situation.

@JojoTheWhale tonight's recipe called for a Sriracha Mayo. Beefette very wisely asked if I have anything better first, and I directed her to the gochujang paste.

Just get this next time and thank me later.

 

[JojoTheWhale]

The mail food dinner boxes are worth the cost. At least for now with our current situation.

@JojoTheWhale tonight's recipe called for a Sriracha Mayo. Beefette very wisely asked if I have anything better first, and I directed her to the gochujang paste.

A family full of geniuses made of meat. Excellent.

 

[Beef Invictus]

Just get this next time and thank me later.

Hello

 

[Beef Invictus]

I got some hot sauces for Christmas that are great. The mother in law told the store dude in Florida that I like hot things, and that she had no yet successfully conquered me with the annual hot sauce gift. He gave her a habanero sauce in a grenade and told her it was the hottest thing he's ever had, and that this will defeat me.

It hasnt. Drizzling a line of it on a sub is elite. Strong heat but good flavor. Goes well in ramen.

If she really wants to kill me she just has to buy Da Bomb but I'm not going to tell her that.

 

[landsbergfan]

f*** yeah. I love the little foil rollers you did to keep it out of its juices. That doesn’t dry it out any, or do you do that halfway or later during the cooking process?

one of the goals of the recipe is to make a caramelized crust all over the pork. I tried to mimic one of the roasting pans with the wire racks. It seems to keep the bottom of pork from burning though

 

[landsbergfan]

Oh f*** yeah.

Did you make the Zahav lamb shoulder?

Momofuku style Bo Ssam
its a crispy pork shoulder that you eat in lettuce wraps with Korean sides/sauces

I don’t know what Zahav is unfortunately

 

[Cody Webster]

Got the Funk OG citrus today.

 

[Young Sandwich]

I got some hot sauces for Christmas that are great. The mother in law told the store dude in Florida that I like hot things, and that she had no yet successfully conquered me with the annual hot sauce gift. He gave her a habanero sauce in a grenade and told her it was the hottest thing he's ever had, and that this will defeat me.

It hasnt. Drizzling a line of it on a sub is elite. Strong heat but good flavor. Goes well in ramen.

If she really wants to kill me she just has to buy Da Bomb but I'm not going to tell her that.

As a habanero guy, have you ever had any of the Marie Sharp's sauces from Belize? I've tried 3 or 4 of them so far and they were all super tasty.

 

[JojoTheWhale]

Did you make the Zahav lamb shoulder?

Hasn't left the kitchen in years.

It's been a lifesaver since I barely go in anymore. I miss Goldie.

 

[landsbergfan]

The mail food dinner boxes are worth the cost. At least for now with our current situation.

@JojoTheWhale tonight's recipe called for a Sriracha Mayo. Beefette very wisely asked if I have anything better first, and I directed her to the gochujang paste.

We’ve tried out a few and while I enjoy the ease and the taste of the meals, I ate too much so I end up being slightly disappointed. I would often find ways to add more food to the recipes and had a lot of fun with that

 

[Young Sandwich]

Hasn't left the kitchen in years.

It's been a lifesaver since I barely go in anymore. I miss Goldie.

Yesssss. I've given that cookbook as a gift multiple times.

My buddy had his wedding reception at Zahav somehow. I doubt anyone will top that for wedding food in the rest of my lifetime.

 

[Beef Invictus]

As a habanero guy, have you ever had any of the Marie Sharp's sauces from Belize? I've tried 3 or 4 of them so far and they were all super tasty.

I have not seen these no

Habanero is as far as I can go on the spice scale where the heat is up there, but the pepper itself also tastes good. And the heat doesn't numb my mouth so I can't taste it.

 

[Young Sandwich]

Momofuku style Bo Ssam
its a crispy pork shoulder that you eat in lettuce wraps with Korean sides/sauces

I don’t know what Zahav is unfortunately

Well done, it looks f***ing delicious. That crust looks strikingly similar to the lamb shoulder I mentioned.

Zahav is an incredible Israeli spot in Philadelphia. Voted best restaurant in the country in 2019 by the James Beard Foundation.

 

[SolidSnakeUS]

As a habanero guy, have you ever had any of the Marie Sharp's sauces from Belize? I've tried 3 or 4 of them so far and they were all super tasty.

I swear by their original habanero sauce. Been using it for the last few years.

 

[landsbergfan]

Well done, it looks f***ing delicious. That crust looks strikingly similar to the lamb shoulder I mentioned.

Zahav is an incredible Israeli spot in Philadelphia. Voted best restaurant in the country in 2019 by the James Beard Foundation.

It’s been a while since I went out for dinner in Philly but I’ll have to check it out. Sounds good

 

[Lord Defect]

Chicken cutlet with sharp provolone (a second portion of it, how do you say extra sharp cheese without meaning extra sharp?), light on the spinach, and longhots.
Courtesy of Cockadoodle Dans in Jersey.

 

[Cody Webster]

Sunday breakfast

 

[Cody Webster]

Monday dinner

 

[Captain Dave Poulin]

Monday dinner
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Rest in Peace. Enjoy, murderer.

 

[Cody Webster]

Not gonna lie, this one turned out well. First one I can say I'm 100% happy with.

 

[FlyerNutter]

Simplicity Tuesdays?

Blueberry Ale. Fresh Salmon, Curry Fries, and some of my summer picked Saskatoons.

 

[landsbergfan]

Monday dinner
View attachment 501367 View attachment 501368

What did you take her up to?

 

[landsbergfan]

vietnamese chicken salad

boiled chicken breast
pickled carrot, onion, and radish
red and green cabbage with mint and cilantro
topped with sliced green onion and toasted peanuts
tossed with a vietnamese dressing (fish sauce, water, sugar, lime, ginger, garlic)

 

[Cody Webster]

What did you take her up to?

Cooked it at 220 for almost the full 10 hours. Turned it up to 230 at the very end.