pastameshugana

So a friend bought me a little propane smoker by camp chef, which I'm really starting to love. This was my first experiment, tri-tip with mesquite. Tasted amazing. Had it sliced for dinner, chopped up with eggs for brekkie, and on sandwiches for lunch: After several other meals, I'm in the middle of smoking 26lbs of boston butt for my 9yo daughters birthday party tomorrow. We're going to make pulled pork sandwiches. This is with apple and hickory wood chips. Shoulders were rubbed with cavenders Greek seasoning and spicy brown mustard 24 hours ahead of time: And a couple of lbs of chicken thighs for the non pork eaters:

Don't be ashamed! We've all got some 'trashy' faves that we'll rarely admit to loving. Good on ya!

Replying to a post that's 8 years old? Oh well, here goes! We lived in India 2.5 years, and the Lays Spanish Tomato Tango were my 2nd favorite Lays flavor, the first being 'American Cream and Onion'. We didn't eat the Uncle Chipps but the Kurkure made an appearance every now and again.

That sounds incredible!

Since my last post in this thread, I have to change my recommendations for Hobbs: Taste of Italy is Closed Dan's has gone way down hill Pacific Rim has traded all their 'quasi-asian' cuisine for certified tex-mex. They even have a sushi dish served with BBQ sauce... However - I found my stand-out mexican meal at a place on the south side called El Mirador. The tacos al pastor are the best I've ever had, asado is within the top-ten, and huevos rancheros are very good as well. The 'hidden gem' of our city has turned out to be a steakhouse called Saxony, stuffed into a dive-y hotel on the east side. Fantastic steak product & preparation, great sides like asparagus sautéed in and served with fresh sliced garlic and chili. Sautéed mushrooms are also great.

Sriracha with maple syrup is amazing - I actually did this on a turkey breast last TG: Heat the maple syrup, melt butter into it, add lots of sriracha. That was without question the finest bird I've ever eaten. And I think it would be great on wings. /humblebrag

Indeed - that is a perfect waffle. Gosh, I'm sick today and that picture is making even me hungry...

What... no chili? Are you feeling OK, RRO?

Amen. I get free Santander chocolates with the coffee I buy (redbirdcoffee.com) and the kiddos know it's bad for the health to swipe dads chocolate...

Last night was a rare completely free night for us - so it was 'family cooking breakfast for dinner' night. Oldest son (11) and youngest daughter (3) made pancakes with peanuts, peanut butter and knows what else. They were great. Myself and 2nd son (9) did bacon and scrambled eggs with garlic-chile sauce. Mrs Meshugana and Oldest daughter (9) attempted fresh OJ but these wretched oranges only gave up about 8oz of liquid for 6 whole fruit... Youngest son (17 months) did us all a favor and slept through the whole thing! Topped off with peppermint hot cocoa and early to bed - hooray for time alone with mom!

Ha! You're killing me... I love this thread so far. I'm a wee-little-baker - I only do braided challa on special occasions, but I'm enjoying this conversation.

Day off today, so a riff on a dish from Ottolenghi's Jerusalem. It's a riff because we live in a tiny town with serious ingredient lacks. Couldn't get: fennel bulbs, arak, or even cous cous for the side... Loosely inspired by "Roasted Chicken with Clementines and arak" I used cara cara oranges (again no clementines available) and, on a whim used vanilla from the make your own vanilla extract experiment in place of the arak, since it had a high alcohol content. This was very yummy. Side was orzo with onion, chili and tomato paste.

Definitely the quote of the day... beautiful tacos BTW.

Maybe my google mojo is wearing thin these days - but is there a supplier anywhere that carries the full line of boars head products online? I've found a few random products, but alas, nothing complete. And not what I want (corned beef, pastrami, small hard pepperoni). I know there's better products, but I've got a bit of an emotional connection to the BH product and there's nothing within hundreds of miles of me... Any ideas?

Well, I just returned from a two-week trip to Bangalore with my three oldest 'mini-meshuganas'. We lived there for a couple of years, so this was a blast to get back and see old friends, and re-connect with the food! One night a friend took us to a fantastic kaati roll joint. I'm sure there's few experiences in all the world like eating street food at night anywhere in Asia. Everyone's out, most people are happy, the food is fantastic and fresh, and everybody speaks the same language over food! Produce stand where we parked: Skewering the chicken: Grilling the chicken: Making the parothas (note the Kinley water bottles as sauce containers): At the juice shop two doors down getting drinks - we chose butterfruit shakes. If you're unfamiliar, the butterfruit is like a large, mild avocado. When sweetened into a shake, it's a remarkably delicious drink! And the finished roll, with sliced onion, egg and 'sauce' that we couldn't get a definition of: These were the best I've had - but it might have been at least partially because I've been out of the country for three years and had a serious craving on.

Thanks for the foodcurated link! Don't know why I've never seen that - love it already! Totally dig the clip on custom srirachas on Brooklyn...

Beautiful - breakfast, lunch and dinner on one plate...

Lordie lordie. I'm just about to leave the house for a night out with my wife, and while I know the company will be unparalleled, I know I won't eat anything at a restaurant in my town that even comes close to measuring up...

I was experimenting for brekkie today: I got this for christmas - silicone molds for making ice shot glasses.... but I had other things in mind: Plain egg whites into the molds, and baked at 300 - took way too long, wish there was a better method. Ideas? Egg yolk cooked with MUCH sriracha and stuffed inside: The 'cups' had too many bubbles in them, which made them wobbly. I think I should have 'forked up' the whites before dumping them in the molds. Also, it was very difficult to keep the yolk runny.... I just need to experiment some more...

Well, I spoke too soon. Late gifts arrived from DW: A set of spoons with concentric measurements in them...very interesting. One spoon has ridges for 1/4tsp, 1tsp, 2tsp, the other with tbsp. Also, very excited about a set of silicone molds intended for freezing ice into shot-glass shapes. I plan on doing much more creative things with them!

A new immersion blender. There was one package that was large & heavy enough to definitely be a set of large, expensive books. It was from a person thoughtful enough I thought it may be MC at home, but discovered (to my great delight) it was actually the entire 'Calvin and Hobbes' collection. Yay me! My absolute favorite comic in the history of man, and certain to cause me many many less profanity-inciting moments of frustration than I'm sure MC would have... I've got to go, some serious reading to do...

I generally prefer puree. Although, it would be neat to try a 1/2 n 1/2 variation that has a broth/chunk soup with an extra thick puree 'dolloped' on as garnish to stir in... or maybe I'm overthinking it...

I always bring chocolate for my date (Mrs. Meshugana)... oh wait...

That sounds amazing!

Wait, you mean Olive Garden isn't REAL Italian food?! The horror!! ...I kid, I kid... Just heard the OG was moving into our (small) town and everyone is delirious with joy that we're going to get 'a real Italian joint' as they say. Ugh. I'm glad because it means more people at the restaurants I'm at...