supremebve Posted March 20, 2017 Share Posted March 20, 2017 If I Fed-ex you Chicken Tikka you'll eat for a day, if you go to my blog and learn how to make it yourself you'll have Chicken Tikka for the rest of your life. I posted my first recipe. http://ontheeatenpath.com/2017/03/20/easy-recipe-for-chicken-tikka/ 2 Link to comment Share on other sites More sharing options...
Red is Dead Posted March 20, 2017 Share Posted March 20, 2017 So I may be doing a cooking stream with an acquaintance sometime during the summer. I mod his twitch channel and he said he didnt know how to cook anything, but loves food. So I said i'd cook for him. Beefburgers, cajun spiced chips, beer battered onion rings and barbecue sauce. Should be a laugh and a half. Details closer to the time. I'd appreciate you dropping by and throwing random abuse at me (u/n mikey_bt) and Cy (u/n cyanideplaysgames) 1 Link to comment Share on other sites More sharing options...
OSJ Posted March 22, 2017 Author Share Posted March 22, 2017 What the fuck have you done??? You're supposed to batter the onion rings, not commit assault and battery on them!!! Are you seriously contemplating putting barbecue sauce on the onion rings instead of tartar sauce? That's like piling shit on top of shit and serving it up with a big side of shit!!! Just practicing... ;-) Link to comment Share on other sites More sharing options...
Red is Dead Posted March 22, 2017 Share Posted March 22, 2017 slash ban osj reason THEY'RE CHIPS, NOT FRIES MOTHERFUCKER 1 Link to comment Share on other sites More sharing options...
supremebve Posted March 27, 2017 Share Posted March 27, 2017 Anyone like lamb kabobs? I sure do...http://ontheeatenpath.com/2017/03/27/lamb-kabobs/ 2 Link to comment Share on other sites More sharing options...
supremebve Posted March 30, 2017 Share Posted March 30, 2017 I just posted my favorite technique for roasting a whole chicken. Check it out...http://ontheeatenpath.com/2017/03/30/cast-iron-roasted-chicken/#more-250 1 Link to comment Share on other sites More sharing options...
steve Posted March 30, 2017 Share Posted March 30, 2017 Loving the blog my dude... one thing I noticed though, in your chicken recipe, you listed the internal temp of your bird at 265. Might be a tad dry 1 Link to comment Share on other sites More sharing options...
supremebve Posted March 30, 2017 Share Posted March 30, 2017 1 hour ago, steve said: Loving the blog my dude... one thing I noticed though, in your chicken recipe, you listed the internal temp of your bird at 265. Might be a tad dry Thanks, I'm glad yo caught that. I would have probably never noticed. Link to comment Share on other sites More sharing options...
OSJ Posted March 30, 2017 Author Share Posted March 30, 2017 On 3/26/2017 at 8:06 PM, supremebve said: Anyone like lamb kabobs? I sure do...http://ontheeatenpath.com/2017/03/27/lamb-kabobs/ I live in the middle of the Navajo Nation, you don't survive these parts without a taste for mutton. (Yes, lamb is much less of a shock to the city folks tastebuds than mutton, but both are great for kabobs). I'm the odd man out in my family in that I haven't a clue as to how to butcher a sheep. For folk in these parts that's like learning to ride a bicycle. I would assume that you begin by hitting the subject over the head with a baseball bat or similar, or perhaps just go directly to the throat-cutting part, after that it gets a little dicey. Link to comment Share on other sites More sharing options...
driver Posted April 3, 2017 Share Posted April 3, 2017 Last Friday I drove down to Cincinnati to visit Jungle Jim's(one of my Fuck It List items) and to meet up with a buddy I hadn't seen in years. We went to a place called BJ's Brewhouse and I had a Brisket Bacon Burger. It was so freaking good. Probably the best burger I've ever had. Link to comment Share on other sites More sharing options...
NikoBaltimore Posted April 4, 2017 Share Posted April 4, 2017 22 hours ago, driver said: Last Friday I drove down to Cincinnati to visit Jungle Jim's(one of my Fuck It List items) and to meet up with a buddy I hadn't seen in years. We went to a place called BJ's Brewhouse and I had a Brisket Bacon Burger. It was so freaking good. Probably the best burger I've ever had. If it's the one I'm thinking of there's one that's not far from here. I don't recall seeing that on the menu last time there but I'll have to check that out next time. But they do have some pretty good food there. Link to comment Share on other sites More sharing options...
driver Posted April 5, 2017 Share Posted April 5, 2017 My buddy referred to it as "Cheesecake Factory for men". All I know is that they have a huge menu and the burger was killer. 1 Link to comment Share on other sites More sharing options...
NikoBaltimore Posted April 5, 2017 Share Posted April 5, 2017 Yeah, I remember the menu being pretty big. We would normally get appetizers so I can't comment on main dishes there (though the chips and guacamole are pretty great) For a chain restaurant/bar they brew some pretty good beers. I particularly liked the winter seasonal ones they have, though the names escape me. Link to comment Share on other sites More sharing options...
Matt D Posted April 5, 2017 Share Posted April 5, 2017 We just got a new one in Columbia. Bar food isn't nearly as exciting since I got diagnosed with celiac but there's a cookie thing I can have for dessert there that I kind of want to check out. Link to comment Share on other sites More sharing options...
WholeFnMachine Posted April 5, 2017 Share Posted April 5, 2017 I'm a graduate with high honors of the Institute of Culinary Education's Pastry & Baking Arts Program. I have my own business which I was forced to turn into a "hardly ever have time to take orders" side job because I just didn't have enough clients. I work as an office manager as a profession because bakers make $6-8 off the books in NY and my family life isn't really conducive to being a pastry chef in a restaurant. When I do bake I post photos on either my business page https://www.facebook.com/PutItInYourFace or my Instagram https://www.instagram.com/huntingforjoy/ feel free to enjoy! Link to comment Share on other sites More sharing options...
Red is Dead Posted April 6, 2017 Share Posted April 6, 2017 They've opened a biltong shop near to where i work. Tried some of the chilli chutney biltong. I AM IN LOVE. *starts humming "heaven, I'm in heaven"* Link to comment Share on other sites More sharing options...
S.K.o.S. Posted April 6, 2017 Share Posted April 6, 2017 Stupid question: I followed a recipe last night to roast some chicken legs and vegetables. Nothing fancy, but it turned out well. The recipe had me cut a lemon in half and put it on the baking sheet with the chicken and vegetables. Like I'm not squeezing lemon juice over anything, it's just two halves of a lemon sitting there in the oven. What is that supposed to do to the food? Link to comment Share on other sites More sharing options...
supremebve Posted April 6, 2017 Share Posted April 6, 2017 2 minutes ago, S.K.o.S. said: Stupid question: I followed a recipe last night to roast some chicken legs and vegetables. Nothing fancy, but it turned out well. The recipe had me cut a lemon in half and put it on the baking sheet with the chicken and vegetables. Like I'm not squeezing lemon juice over anything, it's just two halves of a lemon sitting there in the oven. What is that supposed to do to the food? Lemons are aromatic, so it will probably give a light lemon flavor. It is kind of like garlic. If you use whole garlic cloves, it will perfume your dish with garlic. If you slice the garlic it will be a little bit more garlic flavor. If you mince the garlic, it will be maximum garlic flavor. If you want a lot of lemon flavor use the zest, juice will give you a little less, but if you just want something perfumed with lemon flavor roast it with halved lemons. When I was trying to figure out my Chicken Tikka recipe, a lot of the recipes I found asked for lemon juice. The juice was just too acidic for what I wanted. I chose to use zest, which gave me a lot of lemon flavor, but cut down on the harsh acidity. It doesn't seem like a lot, but the flavor of the dish was significantly different. Aromatic ingredients like onions, garlic, ginger, herbs, etc. can really make a huge difference based on how your final dish tastes depending on how you use them. 3 Link to comment Share on other sites More sharing options...
Matt D Posted April 6, 2017 Share Posted April 6, 2017 I'm really frustrated that Shophouse closed its locations. Link to comment Share on other sites More sharing options...
supremebve Posted April 7, 2017 Share Posted April 7, 2017 Learn how to reverse sear a steak. http://ontheeatenpath.com/2017/04/07/reverse-sear-steak/ I really need to figure out how to light my pics, because this was perfectly medium-rare. No matter what I did the meat looked closer to medium-well once I snapped the pic. 1 Link to comment Share on other sites More sharing options...
OSJ Posted April 7, 2017 Author Share Posted April 7, 2017 1 hour ago, supremebve said: Learn how to reverse sear a steak. http://ontheeatenpath.com/2017/04/07/reverse-sear-steak/ I really need to figure out how to light my pics, because this was perfectly medium-rare. No matter what I did the meat looked closer to medium-well once I snapped the pic. Medium-well, medium-rare, who cares? I'd eat that in a NY minute. 1 Link to comment Share on other sites More sharing options...
supremebve Posted April 10, 2017 Share Posted April 10, 2017 Today's dinner. https://ontheeatenpath.com/2017/04/10/mashed-sweet-potatoes/ 2 Link to comment Share on other sites More sharing options...
grilledcheese Posted April 10, 2017 Share Posted April 10, 2017 I don't really dig sweet potatoes so much, but that meal looks straight fucking delicious. You can't possibly go wrong with roast chicken and asparagus. 1 Link to comment Share on other sites More sharing options...
Cristobal Posted April 12, 2017 Share Posted April 12, 2017 I've decided to combine veganism with homeopathy. By dipping a leaf of kale in my Dr. Pepper, it will retain the "memory" of the vegetable, and thus will I derive all the benefits of healthy eating! Link to comment Share on other sites More sharing options...
supremebve Posted April 13, 2017 Share Posted April 13, 2017 Roasted asparagus in less than 15 minutes. https://ontheeatenpath.com/2017/04/13/roasted-asparagus/ Link to comment Share on other sites More sharing options...
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