Making sure nobody's feelings are getting hurt when nobody has indicated that their feelings are getting hurt is maybe kind of unnecessary? I think an amount of ironic aggressive hyperbole is the norm around here, I think most of us know that.
Also lighter fluid tastes bad, use a chimney chumps.
I've always soaked a paper towel in neutral-flavored cooking oil, then placed it beneath a pyramid of coals, with a little bit of the towel sticking out. Light the paper towel, close the grill and wait a bit. Always works fine.
That makes sense too. My dad never used a chimney, we were a lighter fluid family, but I started using one when I got my own grill and I've converted him over.
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webguy20I spend too much time on the InternetRegistered Userregular
edited April 2019
I know when I was first getting into grilling that chimneys were considered easy mode and you didn't really know how to cook with charcoal unless you could get by with a pyramid of charcoal and a twist of newspaper. It was just gatekeeping bullshit. Luckily it was just all on the forums I frequented, I never encountered anybody in person who was a real asshole about it. Personally with the exception of warning people off of lighter fluid, I don't care how someone starts their grill, or what fuel they use.
Personally I cook with a Pit Barrel Cooker. Best $200 I've ever spent. 33 gallon drum, and is designed for the meat to be hung from hooks as in the picture below (not mine). I've made some amazing brisket and ribs and turkey and all kinds of stuff. I'll eventually upgrade into a horizontal offset barrel smoker, but to get going I can't recommend this thing enough. Load the coal basket in the bottom, start a short chimney (25-35 briquettes) and 20 minutes later you're putting food on.
The only Hill-To-Die-On Food Opinion I have is that grilling with anything other than charcoal or wood is a waste of everyone's time.
Sorry I don’t have 4 hours to babysit the coals to get them just right
Y'all if it takes more than about a half hour for your coals to be ready to go you're doing something super wrong.
15 minutes in the chimney (20 if it's a windy day), 10-15 minutes in the drum of the grill, and you're all set.
I feel the exact opposite. It should take a good 3 hours or so to make your coals, so that you can sit around the fire drinking beer until the sun goes down and then you cook.
wow that's something I'd expect to see given out if you like were a complete butt while ordering food or something
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I can imagine an Italian chef who hates the idea of macaroni and cheese, and who created this terrible dish as an act of protest and revenge because people wouldn't stop trying to order it.
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minor incidentexpert in a dying fieldnjRegistered Userregular
I can imagine an Italian chef who hates the idea of macaroni and cheese, and who created this terrible dish as an act of protest and revenge because people wouldn't stop trying to order it.
Every chef has a spite dish.
Ah, it stinks, it sucks, it's anthropologically unjust
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Metzger MeisterIt Gets Worsebefore it gets any better.Registered Userregular
My local Ralph's had a couple of bags of "salume sub sandwich trio" deli meats discounted to $.99. They're over a pound of deli meat each, split evenly between slices of sandwich pepperoni, hard salami, and capicola. The bags are still well within date, have no damage, and are perfectly sealed.
I am going to be eating a lot of sub sandwiches over the next couple of weeks.
So there’s this box of baked potatoes wrapped in foil sitting on the break room counter. Think it was a catering lunch a day or two ago. Are they still good?
So there’s this box of baked potatoes wrapped in foil sitting on the break room counter. Think it was a catering lunch a day or two ago. Are they still good?
Sitting on a counter for possibly days? I'd skip it.
I just learned that Long John Silvers is going to start offering all you can eat fish, chicken, and sides for as low as $7.99 at some locations. I find LJS to be pretty mediocre but occasionally I get a taste for that cheap, greasy fish, but I cannot imagine eating more than a regular order of the stuff.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Hah, no. Their regular combos already come with More Crunchy Fried Bits Than Anyone Needs.
Reminds me of all you can eat pancakes deals at IHOP and similar. All the amount I can eat is already comfortably encompassed by the amount you already sell me.
I just learned that Long John Silvers is going to start offering all you can eat fish, chicken, and sides for as low as $7.99 at some locations. I find LJS to be pretty mediocre but occasionally I get a taste for that cheap, greasy fish, but I cannot imagine eating more than a regular order of the stuff.
Yeah, LJS is right up there with the McRib as things I get a hunger for once every couple of years just so I can remind myself why I don't eat it more regularly.
Oh no I passed someone in the hallway eating one of those break room potatoes like a burrito.
Better to burn out than fade away.
Ah, it stinks, it sucks, it's anthropologically unjust
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#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
edited April 2019
The most Canadian thing I do is enjoy Kraft Dinner with ketchup.
Regular price is about 2 bucks per box but it's on sale often enough that I only ever buy it when it's a buck a box.
Today we were picking a few things up at the discount grocery store and they were selling four boxes for 99c
I bought 8 boxes. That is a hell of a deal.
Edit: also they had French Toast Crunch! It was always super rare to find it for sale, it was like the cereal bigfoot. Now I guess it's owned by General Mills?
This reminds me of an app from a planet wings sport bar. Nachos: Tortilla rounds on a plate, half a can of refried beans(still in the shape of the can), topped with a sprinkle of parmesan cheese. The waitress dropped it off at the table like nothing was wrong. =\
Someone left a bunch of smoked salmon at my house so I'm totally doing brinner tonight.
Thinking scrambled eggs, asparagus, salmon and spicy pesto.
I love asparagus, eggs and smoked salmon but to put it all in the same meal? Pure happiness. Is wild asparagus used there at all? Cus I prefer it to thick ones that I see in all American recipes.
Someone left a bunch of smoked salmon at my house so I'm totally doing brinner tonight.
Thinking scrambled eggs, asparagus, salmon and spicy pesto.
I love asparagus, eggs and smoked salmon but to put it all in the same meal? Pure happiness. Is wild asparagus used there at all? Cus I prefer it to thick ones that I see in all American recipes.
that's kind of a difficult question to answer because I'm not 100% sure what you mean by wild asparagus. I think you might be referring to what we call grass asparagus? Large pic in spoiler
??
in which case - I've never seen grass asparagus outside of southern Europe, I don't think you can get it here. The wild variety of asparagus you find in the US is afaik the same as the garden (green) variety, the width of the spears is pretty much only related to their age. (but I'll take either over white asparagus, which is designed for people who have lost their teeth).
anyway the result was extremely successful! Adding goats cheese might have been overkill, but I stand by the sriracha.
That is what we call wild asparagus. It's the type of asparagus used in restaurants here too. Some have it growing on their own in their gardens, my dad used to find it in the woods. He prepares it my favorite way, as salad. Just boiled in water, with cut up boiled eggs, olive oil, vinegar, salt and pepper. I could eat that every day.
grrmusha on
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I fuckin' love asparagus, but I have to admit that Tynic's version looks way tastier than the kind I usually get. I tend to get some unfortunately woody stems in the kind of asparagus in grrmusha's picture, even though I steam it until it's pretty tender.
I've never seen wild asparagus or grass asparagus! @tynic does the grass asparagus taste exactly like the asparagus here, or is it a bit different?
And yeah, whenever I buy asparagus @Jedoc , I get the thin stalks (tend to be less woody/fibrous) and then I break off the bottom 2" or so, which I find basically inedible. Everything else is delicious though! I love asparagus.
@NightDragon hmm I'd say it tastes a bit more herbal/grassier - less of that ASPARAGUS flavour (not sure what it does to your pee)
and yeah you're supposed to break off the bottoms. The stalks should snap naturally at the start of the tender portion, which is very convenient imo
Coolio! I wondered if it literally did taste grassier.
And yeah, asparagus does that to me. Apparently not to everyone though?...which is something I just learned recently.
AHA!
sorry this ties into a great family argument but the truth is IT MAKES EVERYONE'S PEE STINK BUT SOME PEOPLE CAN'T SMELL IT
apparently there is a gene that stops you smelling asparagus pee
so anyway my sister thought she didn't get asparagus pee and this turned into a whole argument over christmas dinner and culminated with my dad banging on the door of the toilet while she was in there shouting "DON'T YOU FLUSH!"
Posts
I've always soaked a paper towel in neutral-flavored cooking oil, then placed it beneath a pyramid of coals, with a little bit of the towel sticking out. Light the paper towel, close the grill and wait a bit. Always works fine.
Personally I cook with a Pit Barrel Cooker. Best $200 I've ever spent. 33 gallon drum, and is designed for the meat to be hung from hooks as in the picture below (not mine). I've made some amazing brisket and ribs and turkey and all kinds of stuff. I'll eventually upgrade into a horizontal offset barrel smoker, but to get going I can't recommend this thing enough. Load the coal basket in the bottom, start a short chimney (25-35 briquettes) and 20 minutes later you're putting food on.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
That criminal belongs in jail
I feel the exact opposite. It should take a good 3 hours or so to make your coals, so that you can sit around the fire drinking beer until the sun goes down and then you cook.
Every chef has a spite dish.
the fucking SVU sound effect went through my head seeing this
Thinking scrambled eggs, asparagus, salmon and spicy pesto.
I am going to be eating a lot of sub sandwiches over the next couple of weeks.
It looks like it tastes like despair
Sitting on a counter for possibly days? I'd skip it.
Also, as a reminder, never trust a lukewarm bean. They'll fuck you right up.
Reminds me of all you can eat pancakes deals at IHOP and similar. All the amount I can eat is already comfortably encompassed by the amount you already sell me.
Yeah, LJS is right up there with the McRib as things I get a hunger for once every couple of years just so I can remind myself why I don't eat it more regularly.
Better to burn out than fade away.
Regular price is about 2 bucks per box but it's on sale often enough that I only ever buy it when it's a buck a box.
Today we were picking a few things up at the discount grocery store and they were selling four boxes for 99c
I bought 8 boxes. That is a hell of a deal.
Edit: also they had French Toast Crunch! It was always super rare to find it for sale, it was like the cereal bigfoot. Now I guess it's owned by General Mills?
Need some stuff designed or printed? I can help with that.
This reminds me of an app from a planet wings sport bar. Nachos: Tortilla rounds on a plate, half a can of refried beans(still in the shape of the can), topped with a sprinkle of parmesan cheese. The waitress dropped it off at the table like nothing was wrong. =\
I love asparagus, eggs and smoked salmon but to put it all in the same meal? Pure happiness. Is wild asparagus used there at all? Cus I prefer it to thick ones that I see in all American recipes.
that's kind of a difficult question to answer because I'm not 100% sure what you mean by wild asparagus. I think you might be referring to what we call grass asparagus? Large pic in spoiler
in which case - I've never seen grass asparagus outside of southern Europe, I don't think you can get it here. The wild variety of asparagus you find in the US is afaik the same as the garden (green) variety, the width of the spears is pretty much only related to their age. (but I'll take either over white asparagus, which is designed for people who have lost their teeth).
anyway the result was extremely successful! Adding goats cheese might have been overkill, but I stand by the sriracha.
That is what we call wild asparagus. It's the type of asparagus used in restaurants here too. Some have it growing on their own in their gardens, my dad used to find it in the woods. He prepares it my favorite way, as salad. Just boiled in water, with cut up boiled eggs, olive oil, vinegar, salt and pepper. I could eat that every day.
And yeah, whenever I buy asparagus @Jedoc , I get the thin stalks (tend to be less woody/fibrous) and then I break off the bottom 2" or so, which I find basically inedible. Everything else is delicious though! I love asparagus.
and yeah you're supposed to break off the bottoms. The stalks should snap naturally at the start of the tender portion, which is very convenient imo
Coolio! I wondered if it literally did taste grassier.
And yeah, asparagus does that to me. Apparently not to everyone though?...which is something I just learned recently.
Why are you people smelling your urine ?
AHA!
sorry this ties into a great family argument but the truth is IT MAKES EVERYONE'S PEE STINK BUT SOME PEOPLE CAN'T SMELL IT
apparently there is a gene that stops you smelling asparagus pee
so anyway my sister thought she didn't get asparagus pee and this turned into a whole argument over christmas dinner and culminated with my dad banging on the door of the toilet while she was in there shouting "DON'T YOU FLUSH!"
to see what i had for dinner
Asparagus pee can just be...potent. We're not sticking our heads into the toilet, here.
Not me, anyway.