[KenB925]

Originally Posted by upstatedoc

going to a place tonight that food network voted best burritos in the country. sound legit?

the more I know, the more suspicious I am. I'll be looking forward to your report.

[upstatedoc]

Flight of tequila and carnitas burrito

[UncleWede]

Why they put all that shit on the board with the tequila???????????? Did it taste THAT bad?

[upstatedoc]

it's flavorin

[TXSTYLE]

Wet or Dry????

[KenB925]

Originally Posted by TXSTYLE

Wet or Dry????

YES!

[RickFLM4]

I am expecting there will be some nice contributions to this thread here on Super Bowl Sunday.

[KenB925]

Originally Posted by RickFLM4

I am expecting there will be some nice contributions to this thread here on Super Bowl Sunday.

That is a safe assumption. I’ll be starting a fire in a few hours, I’m sure others will too.

[RickFLM4]

I’m not doing anything fancy to warrants pics myself, just burgers and hot dogs later today. But I can report that the weather here (about an hour north of stadium) is exceptionally nice today after a lousy day yesterday.

[Dog Face Pony Soldier]

Dry-aged rib eye from my favorite butcher Waldwick Prime Meats. http://www.waldwickprimemeats.com/

[M5Rick]

Earlier had duck fillets with sweet/sour sauce,roasted potatoes with broccoli and cauliflower all washed down with IPA beer.

[KenB925]

It has been a long time since I've made deep dish pizza, and I wanted to experiment with cooking with a 'fire wall' in the oven.

The pizzas turned out great, the first one was more for the kids (of course they didn't want to eat it because it looked different I guess), half italian sausage and pepperoni and half cheese. The second one was spicy Italian sausage and pepperoni.

I'll definitely be using the fire wall technique again.

[KenB925]

I made baguettes in the oven this weekend, the dough making process is quite a bit different from the sourdough i made before, and the brick ‘firewall’ worked great, I was able to keep a nice even temp, and do a second round.

I also did another salt domed fish, a red snapper this time, and some ribeye steaks seared in a pan and finished in the gas grill

[P1]

Keep it coming, KenB925

[KenB925]

Originally Posted by P1et

Keep it coming, KenB925

Thanks, I plan on it.

I'm not sure what to make/do/learn next, my wife doesn't want any more bread any time soon "its so good, you have to stop making it"

I would love to make shellfish again, I miss shrimp, crab, lobster, calamari, but an allergy has developed in the house. So thats out.

[RickFLM4]

Lunch not dinner, but... heated up a homemade frozen personal pizza I mentioned in a previous post.

[upstatedoc]

where's the pepperoni?

[RickFLM4]

Originally Posted by upstatedoc

where's the pepperoni?

Under the cheese. Easier to put in bag that way. Could also just add after taking out of freezer.

[upstatedoc]

ingenious!

[RickFLM4]

Originally Posted by upstatedoc

ingenious!

I use my own ways of making the dough and sauce but overall idea of freezing came from Laura Vitale (who I think of as Bouncy based on some of her newer videos):

[UncleWede]

We made chicken itchy-lalas last night. OK, I warmed the tortillas in oil, my wife did the rest. I DID have to lift the trays into the fridge, and put the mixer back up on the high shelf.

The green salsa, after dipped on wedges of flatbread, was great, and had some wang to it too!

In about 30 minutes my personal tupperware goes in the oven!!!

[Turkish Pickle]

I made some amazing brussle sprouts except the texture isn't there

Do you guys know how to make them crispier? I'm thinking maybe a few more minutes would've helped or something other than basically an ikea pyrex pan would do it good, too

The bottoms are burnt-crispy not crispy like chips but the whole thing is excessively mushy inside