Hot pastrami sandwiches on bagels...grilled onions, mustard, and Swiss cheese.

Szechuan Shrimp tonight in da outdoor Wok made with Napa, onions, green onions, water chestnuts, broccoli, mushrooms. Sweet, spicy, tangy and had the smoky/char flavor from the Wok Hei !!!
Slammer!!!

Pretty rare I order pizza out, but this is our GOTO place when the time comes.
$27.10 for a large “16” sausage & onion, and a 20 minute drive one way.

Just like everything else, prices going up and product getting smaller. I measured this pizza before cutting and it’s only 15 inches. More money AND 14% less pizza than a 16 inch. Been a loyal customer for 30 years, given great reviews and recommendations, but I’m calling them out next time, if there’s a next time. If you’re telling me it’s 16”, it better be 16” that I’m paying for.
Reason I noticed, we used to get 2 meals from it…….not any more, we were coming up short , but eating the same amount. Ol Slammer has been making 16” pizzas for many years and I know what they look like !!!
Slammer!!!

We had dinner making plans for Sunday night, then both of us starting feeling a bit “puny” be later in the day. Marilyn persevered to make the planned dinner. By the time dinner was ready it was late, so we ate light, to enjoy leftovers tonight. We had some treats and an Italian spritz on the porch, then spaghetti and small meatballs with a Sunday sauce, along with a salad and baguette-enriched with French butter and genuine parmigiano reggiano cheese. Brad

Tonight we were better able to enjoy our spaghetti dinner. So this is a reheat from Sunday. It was even better. Simple, but a good stay at home/save money meal. Brad

I’m a sucker for meatballs, any kind, but Italian are #1
Don’t EVER put a frozen store bought one in front of me!!!

Tonight was leftover Asian, cabbage casserole, pizza and salad.
Like a smorgasbord!!!
Slammer!!!

quote:

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Originally posted by slammer

I’m a sucker for meatballs, any kind, but Italian are #1
Don’t EVER put a frozen store bought one in front of me!!!

Tonight was leftover Asian, cabbage casserole, pizza and salad.
Like a smorgasbord!!!
Slammer!!!

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This was Marilyn's cook, I was but the on demand sous chef.   She used Lydia's cookbook instead of Marcella's.  Either are great!  Our meal was actually a combination of Sunday sauce and meatballs-by accident.  Marilyn just started to brown the meatballs when she realized she forgot to mix in the grated parmigiano.  She quickly removed the meatballs and incorporated the cheese and reformed the meatballs-and said a prayer to St. Lorenzo.  The "happy accident" gave us meat sauce and a few meatballs that held together.  Brad

Tuscan beans and pasta soup (from a package; tarted up with sausage, onion, garlic, and crushed red pepper flakes.) Flatbread from the local farm store.

My first non-skillet flat top steak. A 2-3/4” thick American wagyu ribeye steak. I turned it every 2 minutes-ish, until I got the desired sear on about 625f surf temp, then moved beef to other side (cooler side) to roast up to internal 125f. Tented for 10 minutes.
Sides were S&P crusted smaller potatoes, yellow wax beans, Tuscan style bread slices. Daughter made the mushroom sauce using mushroom ketchup. Still waiting on the poached pears dessert from Marilyn. Brad

Hope it was as good as it looks Brad!!! Must of been a Wagyu weekend .
I did Wagyu smash burgers this weekend that were my new “ Best”. I did them Oklahoma onion burger style and they DID NOT disappoint!!!
Slammer!!!

quote:

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Originally posted by slammer

Hope it was as good as it looks Brad!!! Must of been a Wagyu weekend .
I did Wagyu smash burgers this weekend that were my new “ Best”. I did them Oklahoma onion burger style and they DID NOT disappoint!!!
Slammer!!!

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My smashburger equipment kit remains in a box, due to my little incident.  However, I am going to get them made before the month ends.  And, I do plan to "Oklahoma" style them, but not with Wagyu ground beef. Brad

quote:

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Originally posted by slammer

Hope it was as good as it looks Brad!!! Must of been a Wagyu weekend .
I did Wagyu smash burgers this weekend that were my new “ Best”. I did them Oklahoma onion burger style and they DID NOT disappoint!!!
Slammer!!!

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The old golden retriever next door got the bone, that had some nice meat still on it.  Anytime I fire up the grill he patiently awaits on their stoop and watches for the bones or scraps.  (I do have neighbors permission.)

My wagyu ground beef came from Aldi on sale.
The crust was unbelievable and so beefy flavor. I wouldn’t use it for anything else though.

I buttered and toasted the buns on the flat top first . My German made mandolin is key to getting the onions right. Can’t be too thin and more is better!!!
Salt , pepper, garlic, that’s it .

My buns were big, so these were 1/4lb balls smashed thin. Single patty burgers with a lacy edge and unbelievable flavor.
Slammer!!!

quote:

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Originally posted by rinemb

quote:

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Originally posted by slammer

Hope it was as good as it looks Brad!!! Must of been a Wagyu weekend .
I did Wagyu smash burgers this weekend that were my new “ Best”. I did them Oklahoma onion burger style and they DID NOT disappoint!!!
Slammer!!!

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The old golden retriever next door got the bone, that had some nice meat still on it.  Anytime I fire up the grill he patiently awaits on their stoop and watches for the bones or scraps.  (I do have neighbors permission.)

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DUDE...!

I'II ANSWER TO...

FIDO.... ;0)

quote:

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Originally posted by STUD figmo Al

quote:

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Originally posted by rinemb

quote:

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Originally posted by slammer

Hope it was as good as it looks Brad!!! Must of been a Wagyu weekend .
I did Wagyu smash burgers this weekend that were my new “ Best”. I did them Oklahoma onion burger style and they DID NOT disappoint!!!
Slammer!!!

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The old golden retriever next door got the bone, that had some nice meat still on it.  Anytime I fire up the grill he patiently awaits on their stoop and watches for the bones or scraps.  (I do have neighbors permission.)

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DUDE...!

I'II ANSWER TO...

FIDO.... ;0)

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That made me laugh.  I needed that. thx

Speaking of meat from Aldi, I have NEVER had a bad steak (ribeye, NY Strip) from there. They are thick cut, consistent, and less expensive than my butcher. Not cheap by any means, but less than most in my area.
These two ribeyes did not survive my cast iron sear. Great crust and perfect med rare/medium. No disappointment here!!!
Slammer!!!

quote:

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Originally posted by slammer

Speaking of meat from Aldi, I have NEVER had a bad steak (ribeye, NY Strip) from there. They are thick cut, consistent, and less expensive than my butcher. Not cheap by any means, but less than most in my area.
These two ribeyes did not survive my cast iron sear. Great crust and perfect med rare/medium. No disappointment here!!!
Slammer!!!

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Those look good, for sure.  Marilyn does not like the char/black.  I "try" to get dk brown though.  I have adopted the many flat top grillers, and others, to flip the steak every one or two minutes, to keep the sear even and to keep closer eye on the prize.   (I used two minutes on that extra thick steak) Brad

Without taking this wonderful thread in a political direction, I'll throw out Eisenhower style steak. Basically, get a THICK steak and cook it directly on the coals. It can be hard to find 2 or 3 inch steaks these days, but I've done this a couple of times and it works out great.

How can you not like Ike? How can you not like a guy — a president, no less — who invites people over for dinner — at the White House, mind you — and throws their steaks in the fire?

Not on the fire, as in grates above the fire. In the fire. Directly atop the red-hot glowing coals.

Brad will like this part.  Or maybe he's already tried it, I dunno.

Cooking a steak directly on the coals produces an unbeatable crusty char, a juicy and beautifully red-pink medium-rare interior and a satisfying campfire aroma.

https://wapo.st/3Wpg8Op
https://www.washingtonpost.com/lifestyle/food/smoke-signals-cooking-in-not-on-the-fire/2014/09/16/790d0940-386c-11e4-9c9f-ebb47272e40e_story.html

https://wapo.st/4heouSq
https://www.washingtonpost.com/recipes/eisenhower-coal-fired-steak/

One of my previous endeavors.

Looks good Mr. Stump... :0)

I never intentionally dropped a steak onto the coals. ;-). But I have lit up a charcoal chimney starter and let it burn to white hot then rest a steak over the top with two skewers. You will get char. Brad

Tonight was Bucatini with old fashion meat sauce (venison) and it did NOT disappoint!!! Bucatini is my favorite long strand pasta.
Slammer!!!

youtu.be/IFtLP7Lcv_Y?si=HwZzbDLHc3LwYW7W


MmmmmmBoyyyy...! :0)

quote:

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Originally posted by STUD figmo Al

youtu.be/IFtLP7Lcv_Y?si=HwZzbDLHc3LwYW7W


MmmmmmBoyyyy...! :0)

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If you buy a 10kg roast like that, slammer and I will be over to help eat it.  Maybe brad and a few others as well.  You know, teamwork.

quote:

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Originally posted by reubenstump

quote:

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Originally posted by STUD figmo Al

youtu.be/IFtLP7Lcv_Y?si=HwZzbDLHc3LwYW7W


MmmmmmBoyyyy...! :0)

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If you buy a 10kg roast like that, slammer and I will be over to help eat it.  Maybe brad and a few others as well.  You know, teamwork.

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You sayin...

If i snap the whip you'll make the trip..!? :0)

Bring banjo too...please...

Liz here: don't put it past him!