The Menu 18th Edition The Daymond Lankow/ Surrounded by Ahos Steak Edition

[BigToe]

Shoutout blueberry muffins

 

[Cody Webster]

This was my exact reaction. This was my first time making queso and I'm kicking myself for not doing it sooner.

And it's great, because the recipe is infinitely tinkerable. Different kinds/portions of cheese, different veggies, etc. I'm 100% adding more peppers next time. It was tasty, but not quite spicy enough for me.

I have taken my first steps into a larger world.

What did you use to make this batch?

 

[Surrounded By Ahos]

What did you use to make this batch?

~16 ounces store brand velveeta
8 ounces pepper jack
1 10oz can rotel
1 small onion
2 small serrano peppers

It came out great, but congealed very quickly as it cooled, so I think I want to add some milk or something next time so it has a bit more viscosity.

I also plan on tripling the amount of peppers, since it wasn't close to spicy enough for me.

 

[PHILOUDELPHIA]

The Jumbo Pie, 24’. 8’ larger then a XL

is that the biggest pizza box ever?

 

[Cody Webster]

View attachment 476532 View attachment 476536

The Jumbo Pie, 24’. 8’ larger then a XL

is that the biggest pizza box ever?

Crust looks delicious

 

[Young Sandwich]

View attachment 476532 View attachment 476536

The Jumbo Pie, 24’. 8’ larger then a XL

is that the biggest pizza box ever?

That's the best looking pizza you've ever posted on here Lou. Also, 24' is gigantic.

 

[PDX Flyer]

View attachment 476532 View attachment 476536

The Jumbo Pie, 24’. 8’ larger then a XL

is that the biggest pizza box ever?

Benny Tudinos in Hoboken makes a 32 inch

 

[PHILOUDELPHIA]

Benny Tudinos in Hoboken makes a 32 inch

Crust looks delicious

That's the best looking pizza you've ever posted on here Lou. Also, 24' is gigantic.

maurizio is where I got this pie. They have several throughout the state. I have had all kinds of food and they always give you huge portions of food.

I’m now tempted to drive 2 hrs for that 32 inch pie

 

[Lord Defect]

@Surrounded By Ahos
This you?

 

[Surrounded By Ahos]

@Surrounded By Ahos
This you?
View attachment 476791

That meat was boiled.

So no. That ain't me.

 

[dragonoffrost]

View attachment 476532 View attachment 476536

The Jumbo Pie, 24’. 8’ larger then a XL

is that the biggest pizza box ever?

I saw on some Food show a pizza that was cooked in an outdoor oven that needed a trailer to deliver. Can't for the life of me remember where it was.

 

[PHILOUDELPHIA]

I saw on some Food show a pizza that was cooked in an outdoor oven that needed a trailer to deliver. Can't for the life of me remember where it was.

The thing about that bigger pie, I got was the box was huge. I was afraid the doorway wasn’t wide enough

 

[dragonoffrost]

The thing about that bigger pie, I got was the box was huge. I was afraid the doorway wasn’t wide enough

Yep hence why this one is cooked outside, boxed and delivered in a trailer. It pretty much is an outdoor pie.

 

[ajgoal]

~16 ounces store brand velveeta
8 ounces pepper jack
1 10oz can rotel
1 small onion
2 small serrano peppers

It came out great, but congealed very quickly as it cooled, so I think I want to add some milk or something next time so it has a bit more viscosity.

I also plan on tripling the amount of peppers, since it wasn't close to spicy enough for me.

I used basically the same ingredients but added chorizo. It's certainly a very adaptable recipe.

 

[Surrounded By Ahos]

I used basically the same ingredients but added chorizo. It's certainly a very adaptable recipe.

Yeah, I wanted to add some chorizo or ground beef but I made it for a get together and one of the people going had her sense of taste knocked out out alignment by covid. She says that most meats now just taste super bloody/metallic-y, so I skipped it for her sake.

 

[ajgoal]

Yeah, I wanted to add some chorizo or ground beef but I made it for a get together and one of the people going had her sense of taste knocked out out alignment by covid. She says that most meats now just taste super bloody/metallic-y, so I skipped it for her sake.

One of the things my wife is experiencing is that pickles all taste spicy for some reason.

 

[Surrounded By Ahos]

One of the things my wife is experiencing is that pickles all taste spicy for some reason.

That's bizarre and actually sounds kind of awesome. I wonder why, though? Could it be because of the vinegar?

 

[PHILOUDELPHIA]

worthy

Inkuisition Egg harbor township, NJ

 

[prototypical4thliner]

It’s pepper picking season! Two batches of sauces made, and a third one fermenting now.

This guy is a pineapple and mango base, some sweet onion and red bell peppers to add volume and darken the color. Mildly flavored with about forty to fifty red habaneros. It’s got a bite…

This guy is a blueberry and blackberry base, some lemon zest and juice. Dialed down the habaneros to about a third of the above, basically one per bottle. Some good building heat on it without overpowering.

Third one is not a finished product yet, still fermenting in the garage. Making a riff on salsa verde with tomatillos, poblanos, cilantro, white onion and some garlic. Doing two batches: one with ghost pepper and one with Trinidad scorpions.

 

[Starat327]

It’s pepper picking season! Two batches of sauces made, and a third one fermenting now.


View attachment 477521 This guy is a pineapple and mango base, some sweet onion and red bell peppers to add volume and darken the color. Mildly flavored with about forty to fifty red habaneros. It’s got a bite…

View attachment 477522
This guy is a blueberry and blackberry base, some lemon zest and juice. Dialed down the habaneros to about a third of the above, basically one per bottle. Some good building heat on it without overpowering.

Third one is not a finished product yet, still fermenting in the garage. Making a riff on salsa verde with tomatillos, poblanos, cilantro, white onion and some garlic. Doing two batches: one with ghost pepper and one with Trinidad scorpions.

So, uhhhh... They all spoken for?

 

[prototypical4thliner]

So, uhhhh... They all spoken for?

To say I have an over abundance is the understatement of the year. I still have a couple gallon freezer bags of peppers to work with. Plus a whole thing of scotch bonnets I want to use to make my own jerk sauce for some chicken.

Want some? Say the word.

 

[prototypical4thliner]

The fermentation chamber… errr… my garage.

 

[Starat327]

To say I have an over abundance is the understatement of the year. I still have a couple gallon freezer bags of peppers to work with. Plus a whole thing of scotch bonnets I want to use to make my own jerk sauce for some chicken.

Want some? Say the word.

I would very much appreciate some homemade got sauce provided it isn't going to kill me

 

[prototypical4thliner]

I would very much appreciate some homemade got sauce provided it isn't going to kill me

Cannot confirm or deny the lethality.

 

[Starat327]

Cannot confirm or deny the lethality.

Only one way to find out, I guess