Well, we don't really have an icemaker in the fridge. I've been buying bags of sparkletts ice lately, but that takes up room in. the freezer. Not a fan of the ice cub tray, which I've used in the past.
I had stuff like that, I think I still do, for big whisky drinks. We'll see, ice nuggets like u get at sonic would be dope at home all the time.
dunno, just toying with the idea. Its a lot. Maybe I'll keep on buying the sparklets for a while, its like 3 bucks for 3 1lb bags or some shit, they keep them in smaller bags.
I will use it mainly for water and sparkling water. I don't drink alcohol unless I'm out on the town or headed out on the town.
As a Coug I'm not sure a uck should be able to eat that deliciousness but I guess it's allowed. If you like a little spice then go with the red pepper and garlic!
I really try to salt a steak the night before and let it sit in the fridge, gets all that moisture out and creates a perfect crust when it's grilled. I actually did a reverse sear in the air fryer this time, thought it might be sacrilege, living in Texas and all but it was 25* outside and the reverse sear on the grill was going to take WAY too long. The air fryer did a really good job with the thick ribeye (sorry Lanny but ribeye is the only steak worth getting) and then a quick sear on the cast iron and it was DELICIOUS! It was a smaller tomahawk, didn't have the massive bone but still a good sized one. I do find the tomahawks to be a little richer in flavor and the dog devoured the bone, so it was a win all the way around. As for rub, doing BBQ competitions I really stick to a basic rub of 1/3 cup of salt, 1/3 cup of pepper, 1/6 cup of cayenne and 1/6 cup of garlic powder. Put that on any red meat, chicken, veggies, it's all good with that rub.
Rainy day so I stayed home and cooked. Yesterday made pita, today sandwich bread. Then spicy Korean fish stew while bread rose. Then Spanish style braised chicken with sherry, saffron, almonds. Roasted vegetables. Washed about a million dishes.
A great rub for ribeyes is Chicago Steak Seasoning by Penzey's. Love their spices. https://www.penzeys.com/online-catalog/chicago-steak-seasoning/c-24/p-658/pd-s But even if you want to stick with your own rub getting the spices you listed from a spice store like Penzey's instead of your local grocery store will take your rub to a different level.
@Tyrant of Ants their Vietnamese Cinnamon is delicious. Vietnamese Cinnamon Ground Vietnamese cinnamon is the strongest, richest, and sweetest cinnamon around. For traditional cinnamon recipes such as gooey cinnamon rolls, the vibrant flavor of Vietnamese cinnamon really shines. It is so strong, that in most recipes it should be cut back by about a third, but it is perfect used full strength in any recipe where cinnamon is the main, delicious flavor. Ground, from Vietnam. https://www.penzeys.com/online-catalog/vietnamese-cinnamon-ground/c-24/p-955/pd-s
My worst food story: In L.A. visiting family. It's my cousin's birthday. I tell her, "I'll take us all out to dinner to celebrate. Your choice of places." She says, "OK, let's go to Nobu." I love sushi and didn't know what Nobu was. WTF? Now I do. Let's just say it was a tad more than $550. I didn't talk to her for a year, I was so mad.
I use to have an ice mold that made naked women ice cubes. My bachelor buddy loved them so I gave him the mold.
Funeral Potatoes, aka cheesy potatoes, is a crowd-pleasing dish that got its name from being a classic casserole being served at post-funeral luncheons for the family. Perhaps a sad title for such a tasty dish, it just goes to show how comforting these cheesy potatoes are. These easy-to-make potatoes are perfect for your next meal or upcoming potluck! Ingredients: 30 ounces frozen hash browns, diced or shredded will work, thawed 2 cups sour cream 10.5 ounce can cream of chicken soup (or homemade) 10 tablespoons butter, divided, melted 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon dried minced onion 2 cups shredded cheddar cheese 2 cups corn flakes cereal Directions: 1) Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes until thawed. 2) Preheat oven to 350 degrees F. 3) Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper, and dried onion in a bowl. Mix well. 4) Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan. 5) Add corn flakes to a large ziplock bag and crush gently with your hands or a rolling pin. 6) Add the remaining 4 tablespoons of melted butter to the crushed corn flakes and combine well. Sprinkle mixture over potatoes. 7) Bake uncovered at 350 F for 40-50 minutes.
Unless you want to make a Beef Wellington, that's the worst hunk of meat for a steak lover. Although quite tender it has the least flavor of all the steaks. The King of Steaks is the NY. And my wife among many others prefer the rib eye and there is nothing better than a properly salted and rotisseried rib roast especially around the bones. Speaking of rotisserie a rotisseried chicken also properly salted a half an hour before roasting, is out of this world.
