What's for dinner?

[PapaBear]

Not for dinner, maybe desert or a midnight bite? Growing up my dad would take me to Iceland every summer to see my grandparents. One of my favorite things was getting a Draummur bar from the corner store.

I love salty, dark licorice. When coated in creamy, rich milk chocolate?
*drooolll

Ok so I had to give this a try, I grew up loving licorice and milk chocolate but the notion of trying them together never crossed my mind, so I got on Iceland something.com and ordered some, I could eat the whole effing box in one sitting, but I know I must not our it'll ruin it, but you know maybe just one more wouldn't hurt, right?

 

[Pauleo1214]

Ok so I had to give this a try, I grew up loving licorice and milk chocolate but the notion of trying them together never crossed my mind, so I got on Iceland something.com and ordered some, I could eat the whole effing box in one sitting, but I know I must not our it'll ruin it, but you know maybe just one more wouldn't hurt, right?

I thought I long finished my stash of bars but found one hiding to my delight. I am happy you like them too; I don't run into many who like dark licorice.

The great thing about this bar is that the licorice is pleasantly sweet but savory which is complimented really well by the chocolate. The coating is thin and brittle which is annoying but that is probably by design. The thin chocolate melts in your mouth and coats your to gue with rich sweetness.

 

[PapaBear]

I thought I long finished my stash of bars but found one hiding to my delight. I am happy you like them too; I don't run into many who like dark licorice.

The great thing about this bar is that the licorice is pleasantly sweet but savory which is complimented really well by the chocolate. The coating is thin and brittle which is annoying but that is probably by design. The thin chocolate melts in your mouth and coats your to gue with rich sweetness.

Yeah, and I think there's a hint of salt on the licorice which adds another dimension! The store sent me a list of specials for the holidays I'll be taking a serious look at!

 

[giovanni]

Thanksgiving meal was fantastic:

 

[peccary]

I made the turkey and gravy for Thanksgiving.

 

[jessenator]

If the mrs and I had our way, it'd be rib roast every year…

I caved to family pressure tradition and did some birds:

Fried

https://imgur.com/TB2yfkd

Roast'd

https://imgur.com/SMJcHxF

 

[peccary]

If the mrs and I had our way, it'd be rib roast every year…

I caved to family pressure tradition and did some birds:

Fried

https://imgur.com/TB2yfkd

Roast'd

https://imgur.com/SMJcHxF

I've wanted to do prime rib for a while now, but my wife's family can't have thanksgiving without turkey so that's what I make. I'd love to make it for Christmas but they have the tradition of making their grandmas spaghetti, so I can't do it then either. Showing up with prime rib when the main meal is supposed to be nostalgic spaghetti seems like a dick move

 

[jessenator]

Showing up with prime rib when the main meal is supposed to be nostalgic spaghetti seems like a dick move

Fortune favors the bold

I somehow managed to upend Christmas dinner with one, but it was my side of the family, and I'm the only boy, and the youngest—so I used up all of my privilege cards to get there.

 

[Mentaltossflycoon]

I've wanted to do prime rib for a while now, but my wife's family can't have thanksgiving without turkey so that's what I make. I'd love to make it for Christmas but they have the tradition of making their grandmas spaghetti, so I can't do it then either. Showing up with prime rib when the main meal is supposed to be nostalgic spaghetti seems like a dick move

My family has an Xmas eve tradition of eating American goulash which is not similar and far inferior to Hungarian goulash. I've always wanted to do away with that one. Pasta and red are a low effort weekday meal, not holiday food. Prime rib would be so much better...

 

[Harry Klippton]

 

[PapaBear]

Wet brine for 3 days, cooked in big Easy oil less fryer by Charbroil

 

[PapaBear]

Thanksgiving meal was fantastic:

View attachment 61371
View attachment 61372
View attachment 61373

Looks delicious!

 

[PapaBear]

I made the turkey and gravy for Thanksgiving.

View attachment 61375

That’s a good looking bird!

 

[PapaBear]

If the mrs and I had our way, it'd be rib roast every year…

I caved to family pressure tradition and did some birds:

Fried

https://imgur.com/TB2yfkd

Roast'd

https://imgur.com/SMJcHxF

Variety both look yummy!

 

[Harry Klippton]

Happy Brown Friday everyone

 

[jwin615]

I'll post it for everyone.
Leftovers

 

[drgonzo1969]

Pozole… pork simmered with onions, garlic, and chilies. Served with radish, shredded lettuce, lime, and cilantro. I didn’t get a picture of the finished product on plate but I snapped this while it was simmering.

 

[giovanni]

I finally cracked the code with this batch of ciabatta. I figured my fermentation temperature was too low so I put the dough in a cabinet and voila! A nice fluffy ciabatta! Guys I may be OCD.

 

[Pauleo1214]

Fried chicken sandwiches tonight. I started with some breasts soaking in pickle brine.
Keeping the veggies simple. Loads of shredded iceberg lettuce and homemade pickle chips sliced 1/4" thick.


I missed photos of the frying but I dredged the breasts in flour seasoned with Slap Ya Mama Cajun seasoning. The breasts are then dipped in beaten eggs and dredged again in the flour before being fried in peanut oil. Now the sandwich assembly.

Start with some brioche with the inside toasted to a perfect golden brown.


The wife likes Chic Fil A's signature sauce. It is more or less a blend of mayo, bbq sauce, honey, and mustard. I like Duke's mayo because it is more vinegar forward. For BBQ, Sweet Baby Ray's is hard to beat. The no sugar added version is even better. French's mustard and some orange blossom honey come together for the sauce which gets spread on the buns.



Then the pickle chipsnand lettuce.





Now top that with the breast, complete the sandwich and add some waffle fries!

 

[RetiredUnit1]

Triple pattymelt on home made sour dough with a wild local strain of yeast I managed to catch in the winter time. Proofs better at lower temps than in the summer!!!