OT: The Menu Part 17, Rod Brind'Amour, Captain Dave Poulin edition

Discussion in 'Philadelphia Flyers' started by PHILOUDELPHIA, Jan 19, 2021.

  1. Beef Invictus Meat Overlord

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    Broccoli is no different from used toilet paper. Mushrooms are absolutely, unbelievably elite. Peak Mushroom is Everest. Peak Broccoli is whale diarrhea on the floor of the Mariana Trench.
     
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  2. Beef Invictus Meat Overlord

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    Salad bars at Brazilian places are for getting smoked salmon and bacon.
     
  3. Beef Invictus Meat Overlord

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    Anyhow, now that I've finished correcting the misguided, I finally took a stab at a dinner I've wanted to make for a while. I'd say it was spaghetti alla gricia, but in reality it was an imitation because I used the wrong meat (I used pancetta) and kind of ad libbed the steps a little to speed things up.

    If you don't know the dish then here:



    It's really good.
     
    Last edited: May 29, 2021
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  4. Tripod Registered User

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    :bow:
     
  5. Lord Defect Secretary of Blowtorching

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    Anyone have a smoked pork shoulder recipe?
     
  6. Flyotes Sorry Hinkie.

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    Rochefort #s are phenomenal beers.

    I bought an air fryer and a really simple recipe makes the best wings I've ever had (creole seasoning, sesame oil, extra virgin olive oil, Lawry's seasoning salt.) Dip in your favorite. Even frozen wings come out tremendous.
     
  7. Beef Invictus Meat Overlord

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    NC style is always good. Slather meat in salt and fresh coarsely ground black pepper, throw it into the smoker with apple wood.

    Serve with an apple cider vinegar based sauce
     
  8. Lord Defect Secretary of Blowtorching

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    The vinegar sauce does not appeal to me at all
     
  9. Incubajerks Registered User

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    He was good, technically he did everything well and I'm sure he is very good at other things. Too bad that having used pancetta and not guanciale it will never be a grigia, spaghetti for that pasta are the least suitable but the dish is certainly fantastic.
     
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  10. Beef Invictus Meat Overlord

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    Yeah I know for a sauce like that you want something like ridged rigatoni?

    I also have to use pancetta because I've got no clue where to buy pigface. It's a shame because it is different flavors.
     
  11. Incubajerks Registered User

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    Yes, short past or a tick long one like tonnarelli or bucatini.




    Look at that guanciale how beautiful!
     
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  12. Lord Defect Secretary of Blowtorching

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    F. F me in the A.
    I’m following a dry rub recipe, that one ingredient calls for a “mix” that you make yourself, that contains several of the same ingredients. I reread this multiple times just to make sure.
    Ok, whatever, this recipe claims to be award winning and all that jazz.
    Lo and behold, the mix it wants me to make to add to the rub makes 2 cups worth while the recipe calls for 1/4 cup of the stupid f***ing mix.
    I PUT I ALL IN ONE BOWL. f***!!!!!!

    I am now out of several spices so I cannot start the rub over.


    Please for the love of god if any of you in the future publish a recipe online, if there is any “ingredients” made of other ingredients that gets added into another set of ingredients, f***ING PUT THAT AS THE FIRST THING TO PREPARE!
    At this point I don’t know if I bite the bullet and “sparingly” use the rub and risk wasting 9lbs or pork shoulder or throw the rub out and buy $30 of ingredients again.
     
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  13. TB87 Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn

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    Grilling some giant Ribeyes tonight that’ll be seasoned with Jane’s Krazy Mixed-Up Salt.

    I’m going to be living large. So large.
     
  14. swami24 Registered User

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    Chilly day, making Thai chicken coconut lemongrass soup.
     
  15. Surrounded By Ahos All is well, Safely rest, God is nigh.

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    I don’t think there’s another meat on this planet that can match up with a well prepared ribeye. Make a baked potato, get that streak up to 115 and give it a nice sear, and your already halfway to heaven.
     
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  16. Lord Defect Secretary of Blowtorching

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    115 is like 17° higher than body temp you mongrel
     
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  17. Surrounded By Ahos All is well, Safely rest, God is nigh.

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    It’s also like 45 higher than room temp (my preferred temp for steak), but I was trying to compromise with the folks with weaker stomachs than me.
     
  18. Lord Defect Secretary of Blowtorching

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    You mean normal palates .
     
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  19. Surrounded By Ahos All is well, Safely rest, God is nigh.

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    I said what I said.
     
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  20. Lord Defect Secretary of Blowtorching

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    When your meat still has a pulse, there’s no reason at all to season it.
     
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  21. Lord Defect Secretary of Blowtorching

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    The wife just handed me a Vietnamese hoagie(Banh Mi). Life is good.
    90FA48BC-09F4-46A5-81CB-4FF1998F10AE.jpeg
     
  22. TB87 Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn

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    Its hard to mess it up. Best cut of meat IMO. Filet Mignon is good too but there’s just something special about Ribeye.
     
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  23. Lord Defect Secretary of Blowtorching

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    Soon. But actually not soon. 160F5EB8-1DE0-4833-AA75-FB75D5019211.jpeg
     
  24. Lord Defect Secretary of Blowtorching

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    The best cut of steak is the last cut you had.
     
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  25. Lord Defect Secretary of Blowtorching

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