The Sisko Posted June 29, 2021 Share Posted June 29, 2021 BLTs are one of nature's most perfect and simple combos. In fact, the perfection is in part due to the simplicity. I can't imagine why anyone would defile the experience by putting green soap on a BLT, but you do you.😃 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 7, 2021 Share Posted July 7, 2021 I don't care about cooking anymore. Y'all have some fun. 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted July 8, 2021 Share Posted July 8, 2021 3 hours ago, skinsmarydu said: I don't care about cooking anymore. Y'all have some fun.  I know, right? The weather is too hot to slave over a stove or oven. I can't have a grill or I would have included that too. I'm eating raw veggies these days. 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted July 8, 2021 Share Posted July 8, 2021 (edited) On 6/27/2021 at 2:56 PM, Llevron said: Made Spatch**** chicken. It’s super super good. Nice and tinder and juicy. I need to figure out how to make the skin nice and crispy tho. Low and slow cook, so I didn’t expect it. But if I could get it, would be perfect.  Ant ideas?    That's an easy fix. Don't cook it low and slow. Chicken doesn't really benefit from it.  Shoot for a minimum temp of 325F at the food grate.  It will turn out juicy, tender and the skin will be crispy. If you have time, the day before, dry-brine it with 1/2 tsp of kosher salt per pound and leave it, uncovered, in the fridge overnight. Dry-brining isn't necessary, but it does result in a juicier bird. If you don't have time, that's fine too, it'll still be good. An added bonus is that the chicken cooks quickly...most of the time, usually around an hour.  Edited July 8, 2021 by Skinsfan1311 1 Link to comment Share on other sites More sharing options...
Llevron Posted July 8, 2021 Share Posted July 8, 2021 Thanks for the tip ill try that next time and let you know how it goes! @Skinsfan1311 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted July 8, 2021 Share Posted July 8, 2021 35 minutes ago, Llevron said: Thanks for the tip ill try that next time and let you know how it goes! @Skinsfan1311 No problem! The timing couldn't be better. I grilled one last night and it came out perfectly.  Crispy skin and tender.  it's a perfect mid-week meal because it's easy to do, and cooks quickly.  Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 8, 2021 Share Posted July 8, 2021 I've thawed out a blackened salmon alex. I might actually eat today. 3 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted July 9, 2021 Share Posted July 9, 2021 (edited) My grocery sells pico de gallo with mango. I cook some rice, add the pico de gallo, and either salmon or shrimp. I don't like raw onion and this method cooks it enough for me. This makes two servings. If using shrimp, I add enough for one serving so I don't overcook the shrimp. I have everything timed in one skillet, I just add ingredients in order and it's done in about 25 to 30 minutes. Â Â Edited July 9, 2021 by LadySkinsFan 2 Link to comment Share on other sites More sharing options...
Barry.Randolphe Posted July 9, 2021 Share Posted July 9, 2021 I made the @tshilespecial over the weekend - a nice 15 hour smoked brisket. Slow and low worked out well + used some smoked beef tallow before I wrapped in butcher paper. Came out juicy and with a nice smoke ring   16 2 Link to comment Share on other sites More sharing options...
Riggo#44 Posted July 9, 2021 Share Posted July 9, 2021 ^^That bark and smoke ring is making me salivate right now... 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 10, 2021 Share Posted July 10, 2021 John Oliver did a segment on this topic years ago.  https://www.vox.com/22559293/food-waste-expiration-label-best-before 1 1 Link to comment Share on other sites More sharing options...
China Posted July 10, 2021 Share Posted July 10, 2021 Well, mostly it's just that people are ignorant, as with many topics. When something says "Best when used by..." it doesn't mean that it instantly becomes no good the next day. Same with sell by dates on many foods in grocery stores. It doesn't instantly become bad. I frequently buy meat that has been reduced for quick sale because it's at or past it's sell by date. Lots of produce gets wasted in this country. 6 Link to comment Share on other sites More sharing options...
EmirOfShmo Posted July 11, 2021 Share Posted July 11, 2021 The problem with the food dates on products is the lack of standardization for the definitions of each date. I've worked with many food manufacturers and there's no consistency. I had one well known yogurt company change their shelf life from 30 to 40 & then back to 30 days over 6 months. So how long is it really good/edible? Uh, until it shows mold. LOL Like most things food related, terms & definitions tend to be controlled by the big ag companies or the federal government (i.e., organic). 2 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 14, 2021 Share Posted July 14, 2021 Bacon/cheddar infused burger with Swiss, a couple steamed baby red potatoes, and butter beans.  9 Link to comment Share on other sites More sharing options...
NoCalMike Posted July 14, 2021 Share Posted July 14, 2021 Yeah the biggest issue with sell by/use by dates is the lack of standardization.  Growing up I was always told the food should be okay to cook 7 days after the sell by date, but I know from experience that is simply not true and sometimes you go to check on your packaged food and it looks like it is already starting to turn on the sell by date.  It all just depends and the better method is probably to learn as best you can the signs food might be spoiling.  Tonight I am going to make some seared ahi tuna. Last time I attempted it the sear was good but for some reason when I went to slice the tuna steaks, it almost smooshed the pieces. I am going to chalk it up to just not using a sharp enough knife that can get through the rare section of the tuna because the taste was on point. 1 Link to comment Share on other sites More sharing options...
HOF44 Posted July 14, 2021 Share Posted July 14, 2021 (edited) As I like to say, no refrigerate, no expire date, you know you can’t hurt ham!!  Edited July 14, 2021 by HOF44 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted July 19, 2021 Share Posted July 19, 2021 Peruvian grilled chicken breast with cauliflower fried rice and green sauce. 7 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted July 20, 2021 Share Posted July 20, 2021 Yum!  There aren't any Roy Rogers around here and I miss the Double R Bar Burger. So I make my own. No picture because I was hungry! 1 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 20, 2021 Share Posted July 20, 2021 16 hours ago, LadySkinsFan said: Yum!  There aren't any Roy Rogers around here and I miss the Double R Bar Burger. So I make my own. No picture because I was hungry! I loved that burger! 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted July 20, 2021 Share Posted July 20, 2021 53 minutes ago, skinsmarydu said: I loved that burger!  I know, the best right? The only thing I didn't have were the dill pickles! They really make a difference. Plus I always ordered mine without condiments. 2 Link to comment Share on other sites More sharing options...
JCB Posted July 21, 2021 Share Posted July 21, 2021 Roy Rogers was all about dat Fixins Bar! 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted July 21, 2021 Share Posted July 21, 2021 9 hours ago, JCB said: Roy Rogers was all about dat Fixins Bar!  And their strawberry shortcake sundaes! How I miss that restaurant!  Still looking for a good Bbq place. I like pork and Texas is beef central. Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 21, 2021 Share Posted July 21, 2021 20 hours ago, LadySkinsFan said:  I know, the best right? The only thing I didn't have were the dill pickles! They really make a difference. Plus I always ordered mine without condiments. I'm strictly a mustard girl, and that doesn't work with that burger, so I agree with condiment-free. There's a saying in the biz...if it's cooked right, it shouldn't need anything. (Except pepper.) Everything gets peppered. 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted July 21, 2021 Share Posted July 21, 2021 1 minute ago, skinsmarydu said: I'm strictly a mustard girl, and that doesn't work with that burger, so I agree with condiment-free. There's a saying in the biz...if it's cooked right, it shouldn't need anything. (Except pepper.) Everything gets peppered.  Regular burgers require cheese, lettuce, tomato, and mayo. Counts as vegetables, right?! Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 21, 2021 Share Posted July 21, 2021 1 minute ago, LadySkinsFan said:  Regular burgers require cheese, lettuce, tomato, and mayo. Counts as vegetables, right?! Just tomato & onion for me...lettuce is just water, and to me just makes the burger more mushy (and the tomato does enough...every once in a while, your tomato might just taste like a tomato.) Trust me, these things have cost me assloads of sleep over the years. I know, I take this **** way too seriously. 1 Link to comment Share on other sites More sharing options...
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