I got busy the night I made that Chicken Parm, and missed a lots of y'alls comments. Thanks for the compliments on that one. I was pretty proud of it.

That being said, I don't have anything picked out to cook for the wife and kid on my weekend this week (either Wednesday or Friday).

Seeing as how I'm trying to make new things, I'm open to letting y'all pick anything reasonable for me to try and make this week. The only rule is that the ingredients have to be widely accessible. I love in a rather rural area where we really only have Wal-Mart and a couple other small grocery stores.

So, whaddya got?
[Reply]

:-)
[Reply]

Agreed on both accounts. My mom and brother love IHOP, and I almost despise it at this point. I don't consider myself very worldly, but I do like to try new things to eat when something unique is available. My mom and brother, on the other hand, just want IHOP or Tex Mex. Drives me crazy.

I helped them drive to Arizona last year to pick up a horse trailer, and when we were looking to eat on the way out of Phoenix, I hopped on Yelp to look for something local. Both my brother and mother told me to just Google the closest IHOP. Fuck, man.
[Reply]

You're just jealous.
[Reply]

My mom was that way about Applebee's, I can't stand Applebee's the only thing I like gives me massive shits.


[Reply]

I simply refuse Applebee's. If I have to go to a chain for a burger. It is Chili's for me. Chili's at least will make a med-rare burger. Applebee's like most other chains cook the meat to superball texture. Red Robin won't cook a med-rare burger either. I mean WTF! You're are burger joint and you don't cook a burger med-rare?
[Reply]

Yeah Applebee's sucks. Only reason I ever went was because of mom. Other than that it's a hard pass
[Reply]

Lawyers.

I know enough about botulism to know never to eat a burger out that's not cooked well past medium in any chain joint and especially a bar. I a surprised Chili's will.

A little bar near me has a Cordon Blue chef who runs the kitchen and cooks for their party/ banquet facility upstairs.

He prides himself in cutting/grinding his own beef and during the week, when it's slow, he grinds to order. I have had short rib and sirloin burgers and a couple of other combos depending on events upstairs. I am not going to say it's the best burger I have ever had, but for a $10 bar burger it blows every chain joint away. He took issue if you ordered it well done. Without preference it was just south of med. with some pink in the middle.
[Reply]

You know the beef burger is irradiated if they will leave it pink in the center.
[Reply]

Everything used to taste the same 15 years ago. Only reason I'll go there is for a pitcher of the old recipe "Perfect Margaritas" Preferably in a corporate owned store. Franchises didn't follow the original recipe. Then IHOP bought them....

I've never been in one except to drink since IHOP took over and don't plan to be.
[Reply]

Go into a meat packing plant and you will never eat ground beef not ground in the store....Koch Supply made that possible for me years ago, everyone should get to go...
[Reply]

I've been to Red Robin NUMEROUS times and when they ask about doneness I tell them 'as rare as the lawyers will let you.' And I reliably get plenty of pink [in the burger, pervs].

Maybe it's in the delivery. :-)
[Reply]

This is THE week for pressure cooker corned beef dinner.


[Reply]

how are you seasoning the corned beef?
[Reply]

I get the seasoned from Vienna



all I add is Bay Leaf and a handful of peppercorns when I pressure cook.
[Reply]