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Everything posted by chileheadmike

  1. Dinner 2018 (Part 1)

    No judgement. I've been known to eat a Totino's frozen pizza.
  2. Dinner 2018 (Part 1)

    Looks delicious. Do I spy the San Francisco Treat?
  3. Pimento Cheese

    Thanks. I've had it served with a raw veggie tray and pretzels. Ritz sounds like it would work just fine. Southern style iced tea is waaaayyyyy too sweet for me. You could put that stuff on pancakes. I have to specify unsweet.
  4. Pimento Cheese

    I've had this since moving here a few years ago. It's always been called beer cheese. Pretty awesome on a patio in the Spring (if Spring ever gets here) and a few beers. I've never heard of it called Kentucky Snappy Cheese. I'll have to ask some of the long time residents.
  5. First Steps in Cooking

    I'm not sure who looks happier, the kid or grandma.
  6. I have a wood cutting board that was given to my parents as a wedding gift in the 50's. Still use it almost every day. Probably won't fit in the microwave though.
  7. Behold My Butt! (2007– )

    Nothing wrong with 225.
  8. Behold My Butt! (2007– )

    I've never wrapped a pork butt, I don't think it's necessary. I rub a few hours before smoking then I generally start it about 8pm and go overnight. I cook at 250 for the entire time. I'll take it off the smoker @ 210, which is usually about 10 am, and then wrap and store in a dry cooler with some towels. It will hold for hours. I'll pull the meat just before serving. I really don't think you need to wrap it, the difference is cooking to 210 rather than 190. If I'm cooking a brisket, I will wrap that about half way through the cook.
  9. Potato Puree, Mashed Potatoes, Pommes

    Years ago a friend of mine used to work at a fried chicken joint. Wasn't a chain, just a little mom and pop place. He used instant mashed potatoes but tossed in a few chunks of boiled, real potatoes so the customers would think they're real.
  10. There's a barbecue joint in KC, Gate's and Sons. I think their barbecue has gone downhill. They used to be one of my favorite joints in KC. The last few times I ate there, it was bad, almost inedible bad. That said, their fries are the best ever. They use steak fries, and they fry the hell out of them. Super crispy outside and fluffy, potatoey goodness inside that goes very well with their barbecue sauce and pickles. Almost worth ordering the barbecue to get the fries.
  11. Rethinking tipping culture

    This does not seem well thought out. Seems to me that it will only create ill will on the part of the customer, being hit with another surcharge. I don't understand why they don't give the BOH a raise, and the raise prices accordingly. If they want some kind of credit for paying a decent wage, they could make note of it on the menu.
  12. I'm not really a fan of KFC. I do like Popeye's. It's always fresher, I've occasionally had to wait a couple minutes for the chicken to finish cooking. Their red beans and rice is a favorite as well.
  13. Electric frypans/skillets

    We have one, I can't remember the brand name. I use it for fried chicken occasionally. Works pretty well for that.
  14. They were large. They were cooked all the way through but some of the fat had not rendered. Another 5 or 10 minutes and I think they'd be right there.
  15. 45 was probably right. Could have gone a little longer even.
  16. Lamb shank. Onion, garlic, Dijon mustard, white wine, chicken stock, and rosemary. 45 minutes, natural release.
  17. @ElsieD looks good. So I have one for 30 and one for 45. I'll split the difference and use the natural pressure release. I have some Weisenberger grits that will make a nice side. Thanks to both of you, Mike
  18. Your spice cabinet

  19. I have some lamb shanks that I plan on doing in the IP. I plan to brown them stovetop first and the finish the braise in the IP. Any suggestions for how long in the IP?
  20. I have an anti-sweet tooth. It's very rare that I eat dessert, in a restaurant or otherwise. A lot of times, my wife and daughter will split one and, if available, I'll have an espresso.
  21. Lunch! What'd ya have? (2018)

    Popeye's 2 piece spicy, leg and thigh. With onion rings and red beans n rice. Darn good. had to wait a couple of minutes for the chicken to get done. Bonus for me.
  22. Refrigerator Magnets

    My kids are grown and I dislike clutter. My wife has a need to hang notes on the fridge with magnets. We've compromised and she uses the side that no one can see.
  23. We didn't have a whole lot of money when I was a kid. Fridays during Lent we usually had "yellow dinner". Kraft mac and cheese, scrambled eggs, and canned corn. Dad would fry frozen breaded shrimp and french fries on one Friday for a treat.
  24. I'l lose the leeks/scallions and go with yellow onion. I think Heidi is correct, 8 hours is a very long time for chicken stock. I go 2 tops.
  25. The leeks and scallions may be causing your cloudiness, especially if you're using the green parts.