Originally Posted by lewdog:
Damn son. Lent is a real bitch, isn't it!?
Hahaha...no lent here. In fact, I tried to support my wife's effort of giving up cheese (that was her decision for lent), and I lasted only four days. I wanted a pizza, so I had a pizza.
The beer thing I do pretty much every year in January just to reset and assure myself that I can step away from the beer when I want to do so. I also wanted to lose some pounds at the beginning of this year, so that was part of it as well. I lost a few, but have a lot more to go. [Reply]
Originally Posted by TimBone:
Hahaha...no lent here. In fact, I tried to support my wife's effort of giving up cheese (that was her decision for lent), and I lasted only four days. I wanted a pizza, so I had a pizza.
The beer thing I do pretty much every year in January just to reset and assure myself that I can step away from the beer when I want to do so. I also wanted to lose some pounds at the beginning of this year, so that was part of it as well. I lost a few, but have a lot more to go.
No fucking diet tips or weight loss talk in this thread please.
Originally Posted by TimBone:
Kobe beef dog with pulled pork and coleslaw from a place called Botsky's in Lake Charles, Louisiana.
The quality of the hot dog and bun were outstanding. This is the third time I've eaten here in about as many years, and every time they've been good. The one thing I'd say is that I'm going to stop ordering any bbq meats (in this case pulled pork) from places that aren't specifically bbq restaurants. It's never really great.
This place had a ton of good toppings to choose from, and I feel like subpar pulled pork and slaw really downplayed a good hot dog and bun.
The Envie was bomb, though. First beer since mid January.
Fuck you! I've had a lot of sex that doesn't look half as good as that! [Reply]
Since TimBone has been talking shit and Mod abusing like no one's business, I'll post a dinner picture tonight. I get carbs tonight so I used petite sirloin again, this time with a Teriyaki marinade. Sliced and topped over fried rice and a mix a vegetables.
I'm finally figuring out how to cook a petite sirloin well. It's a cheap cut of meat and thus, not the most forgiving. I'm finding that although this is a lean cut of meat, you can make it quite flavorful. It's nothing like a ribeye, but I can't always eat that much fat. The petite sirloin is becoming a diet favorite of mine.
Originally Posted by lewdog:
Since TimBone has been talking shit and Mod abusing like no one's business, I'll post a dinner picture tonight. I get carbs tonight so I used petite sirloin again, this time with a Teriyaki marinade. Sliced and topped over fried rice and a mix a vegetables.
I'm finally figuring out how to cook a petite sirloin well. It's a cheap cut of meat and thus, not the most forgiving. I'm finding that although this is a lean cut of meat, you can make it quite flavorful. It's nothing like a ribeye, but I can't always eat that much fat. The petite sirloin is becoming a diet favorite of mine.
Looks good man. So what are you doing differently in preparation? [Reply]
I'm taking a Craftsy class from King Arthur called "Mastering the Art of Pizza." It's really quite interesting.
Today I learned that if you're making dough, there's a formula to figuring out how hot the water should be. It's different if you use a preferment. But you want the dough temp to be 75-78 degrees, so you multiply that by 4, and subtract flour temperature, the poolish temperature, room temperature and friction factor (10 degrees if by hand, roughly 30 if by mixer). So if room temp is 69 and flour is 68, poolish is 75 and you're mixing by hand: water temp = (4x78)-(69+68+75+10); 312-22=90 degrees. Water should be 90 degrees.
Originally Posted by Buehler445:
Looks good man. So what are you doing differently in preparation?
Finding the cuts that are thicker. Always doing the salt/pepper over night in the fridge like FMB taught me. Buying the cuts that are 1"-1.5" thick. Getting the cast iron hot and adding more oil to the bottom than with other cuts of meat. Not fucking with it and only turning it once. About 5 minutes per side, rest 5 minutes and good to go. [Reply]
