The New "What did you do with your Z today" (with off topic replies) Cooking Edition

Spooler · 09-18-2019, 10:27 PM

Pan da Campo, The official bread of Texas.

Spoiler · 10-06-2019, 11:26 AM

Getting hungry over here... somebody left the timer on to long and this thread is getting hard

Spooler · 10-09-2019, 04:25 PM

Yummy!!!!

Rusty · 10-09-2019, 05:06 PM

Ate a lot of that in my early years.

Haven't had it in a long time.

Ian B · 10-09-2019, 06:17 PM

Quote:

Originally Posted by Spooler

Yummy!!!!

Had that every sunday while at military school. It was ok.

Ghostvette · 10-10-2019, 08:43 AM

Quote:

Originally Posted by Spooler

Yummy!!!!

It never looked like that while I was on active duty. It was always 'mystery meat' that suspiciously looked like bologna swimming in some white runny chit.....

I do enjoy some good SOS now.

Rusty · 10-10-2019, 11:06 PM

Quote:

Originally Posted by Ghostvette

It never looked like that while I was on active duty. It was always 'mystery meat' that suspiciously looked like bologna swimming in some white runny chit.....

I do enjoy some good SOS now.

My dad made it all the time. The way he made his was always good.

Leingod · 10-13-2019, 04:33 PM

Since you geniuses have been posting junk videos, I figured I'd prep some real home cooked polish Italian food for the holiday weekend. Golumpkis. They're a tedious pain, but we'll worth it.

Pork, veal, and beef mixture with bacon fat, basmato rice, and an actual secret sauce.

White distilled vinegar blanched cabbage leaves.

And a proper chunky thick 9 hr slow cooked Italian sauce.

Leingod · 12-07-2019, 08:18 PM

Deciding to take a step into the world of puree's. First round was a total failure, but picked up some good notes for next time. Attempted to make a puree like consistency mashed potato. Normally, you'd use a food processor blender to achieve a puree. But the blades in those would cut into the starch of the potato to much and make it into a gelatinous mush instead of a fine syrup like consistency. Anyways, I ended up going with a ricer and then using a fine mesh sieve to reduce the consistency even more. Issues found were:

Need to work even quicker otherwise things get cold
Needs at least 2 sticks butter for every 1 pound potatos
Switch from 2% milk to a minimum of half and half
Needs a french seasoning salt while mixing

The end result was a decent first attempt, but failure in what I was aiming for. They're "good" mashed potatoes in the sense that they'd beat your everyday weekly dinner mashed without an issue. But they're still to granular for a texture. The consistency was to thick still. And I lost a lot of the potato-y aftertaste upon using a sieve. May try a waxy potato next time.

Anyway, here's a crappy shot of the result. They are more yellow than the photo displays. Oneplus 7 Pro camera blows....

Ian B · 12-07-2019, 08:30 PM

Cruise s coming to an end and going back to Puerto Rico tonight. Will spend the night and fly back on Monday night back to Austin Texas

-ZS-Carpenter · 01-19-2020, 02:45 PM

Anyone have suggestion for cooking an 8lb prime rib? I got one for xmas and having never cooked one before I'd rather it not come out tasting like shoe. I"m cooking it in an oven.

bunk · 01-20-2020, 10:20 AM

Quote:

Originally Posted by -ZS-Carpenter

Anyone have suggestion for cooking an 8lb prime rib? I got one for xmas and having never cooked one before I'd rather it not come out tasting like shoe. I"m cooking it in an oven.

With premium cuts of beef, I like to get prime grade cuts. Theyre more expensive, but theyre not chewy. Simplicity is the best way to go:

https://www.allrecipes.com/recipe/22...ect-prime-rib/

I like to cut little slits into the beef and stuff with whole peeled cloves, or sliced cloves of garlic.

madwi · 01-20-2020, 07:38 PM

Quote:

Originally Posted by -ZS-Carpenter

Anyone have suggestion for cooking an 8lb prime rib? I got one for xmas and having never cooked one before I'd rather it not come out tasting like shoe. I"m cooking it in an oven.

Low temps and lots of time in the oven. I do have a rotisserie for the grill and I put the roast over indirect heat.

Rusty · 01-20-2020, 07:43 PM

Wifey was trying something new in the air fryer. Garlic parmesan wings. Lets just say that there is no leftovers.

madwi · 01-20-2020, 07:54 PM

Quote:

Originally Posted by Rusty

Wifey was trying something new in the air fryer. Garlic parmesan wings. Lets just say that there is no leftovers.

I loved doing wings in the air fryer.

10-06-2019, 11:26 AM	#272 (permalink)
Spoiler A True Z Fanatic Join Date: Jun 2015 Location: Central Florida Age: 65 Posts: 8,409 Drives: 21 Supra -Blk/Red Rep Power: 2684380	Getting hungry over here... somebody left the timer on to long and this thread is getting hard Rusty likes this. __________________ … I SUPPORT HOES WITH SUPPORT HOSE… Last edited by Spoiler; 10-06-2019 at 11:41 AM.

10-09-2019, 04:25 PM	#273 (permalink)
Spooler A True Z Fanatic Join Date: Jun 2014 Location: Ga Posts: 13,795 Drives: 2013 Nismo 370z Rep Power: 2684392	Yummy!!!! Rusty likes this.

10-09-2019, 05:06 PM	#274 (permalink)
Rusty Ronin Samurai - Assassin Join Date: Dec 2011 Location: Fayettenam,Pennsyltucky Age: 68 Posts: 35,177 Drives: 2011 Nismo GM 6M Rep Power: 2684437	Ate a lot of that in my early years. Haven't had it in a long time. Ghostvette and Spooler like this. __________________ 浪人 - 殺し屋 "The Difficult Anytime, The Impossible By Appointment Only" http://www.the370z.com/members-370z-...o-journal.html

10-13-2019, 04:33 PM	#278 (permalink)
Leingod A True Z Fanatic Join Date: Mar 2015 Location: Some Place Cold Posts: 16,060 Drives: In Circles Rep Power: 2684396	Since you geniuses have been posting junk videos, I figured I'd prep some real home cooked polish Italian food for the holiday weekend. Golumpkis. They're a tedious pain, but we'll worth it. Pork, veal, and beef mixture with bacon fat, basmato rice, and an actual secret sauce. White distilled vinegar blanched cabbage leaves. And a proper chunky thick 9 hr slow cooked Italian sauce. Rusty and Memphis370Z like this.

12-07-2019, 08:18 PM	#279 (permalink)
Leingod A True Z Fanatic Join Date: Mar 2015 Location: Some Place Cold Posts: 16,060 Drives: In Circles Rep Power: 2684396	Deciding to take a step into the world of puree's. First round was a total failure, but picked up some good notes for next time. Attempted to make a puree like consistency mashed potato. Normally, you'd use a food processor blender to achieve a puree. But the blades in those would cut into the starch of the potato to much and make it into a gelatinous mush instead of a fine syrup like consistency. Anyways, I ended up going with a ricer and then using a fine mesh sieve to reduce the consistency even more. Issues found were: Need to work even quicker otherwise things get cold Needs at least 2 sticks butter for every 1 pound potatos Switch from 2% milk to a minimum of half and half Needs a french seasoning salt while mixing The end result was a decent first attempt, but failure in what I was aiming for. They're "good" mashed potatoes in the sense that they'd beat your everyday weekly dinner mashed without an issue. But they're still to granular for a texture. The consistency was to thick still. And I lost a lot of the potato-y aftertaste upon using a sieve. May try a waxy potato next time. Anyway, here's a crappy shot of the result. They are more yellow than the photo displays. Oneplus 7 Pro camera blows.... Rusty likes this. __________________ I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR

09-18-2019, 10:27 PM	#271 (permalink)
Spooler A True Z Fanatic Join Date: Jun 2014 Location: Ga Posts: 13,795 Drives: 2013 Nismo 370z Rep Power: 2684392	Pan da Campo, The official bread of Texas.

12-07-2019, 08:30 PM	#280 (permalink)
Ian B Track Member Join Date: Mar 2011 Location: Cedar Park Posts: 679 Drives: 2010 Nissan Rep Power: 137465	Cruise s coming to an end and going back to Puerto Rico tonight. Will spend the night and fly back on Monday night back to Austin Texas Rusty, madwi and BettyZ like this.

01-19-2020, 02:45 PM	#281 (permalink)
-ZS-Carpenter A True Z Fanatic Join Date: Sep 2016 Location: Illinois Posts: 2,410 Drives: 13 370z 6MT Rep Power: 2684367	Anyone have suggestion for cooking an 8lb prime rib? I got one for xmas and having never cooked one before I'd rather it not come out tasting like shoe. I"m cooking it in an oven.

01-20-2020, 07:43 PM	#284 (permalink)
Rusty Ronin Samurai - Assassin Join Date: Dec 2011 Location: Fayettenam,Pennsyltucky Age: 68 Posts: 35,177 Drives: 2011 Nismo GM 6M Rep Power: 2684437	Wifey was trying something new in the air fryer. Garlic parmesan wings. Lets just say that there is no leftovers. Spooler and redondoaveb like this. __________________ 浪人 - 殺し屋 "The Difficult Anytime, The Impossible By Appointment Only" http://www.the370z.com/members-370z-...o-journal.html

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
The New "What did you do with your Z today" (with off topic replies) XXVIII	JARblue	The Lounge (Off Topic)	10014	04-26-2018 11:07 AM
The New "What did you do with your Z today" (with off topic replies) XXVII	JARblue	The Lounge (Off Topic)	9999	11-26-2017 08:08 AM
The New "What did you do with your Z today" (with off topic replies) XVIV	eastwest2300	The Lounge (Off Topic)	10005	09-11-2015 09:57 AM
The New "What did you do with your Z today" (with off topic replies) XVII	eastwest2300	The Lounge (Off Topic)	10129	05-21-2015 10:30 AM