Once again.... WHATS COOKING?!

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Monkey Man said:
Yup, 65 breweries to be exact. Insane (and awesome!). :cheers2:

List of breweries in Missouri
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If in St Louis:
Civil Life. They brew the best beer in the city. Mostly traditional styles done amazingly well.
Narrow Gauge. Doing the crazy shit at a World Class level.
Side Project: Literally world class barrel aged beers. Been drinking his beer since day one. A lot of overrated. A lot of mindblowing. Stick to the Saisons.
Schlafly: The STL OG. English/German traditional styles, been around forever. Get the Dort.
Urban Chestnut (Grove) Classic huge German bierhall cranking out hefes, killer lagers.
Anyone wants to come to STL I will take them on a brewery tour of a lifetime.
 
Grilled seabass with some secret seasonings, rainbow chard, and sautéed fancy mushrooms (not the psilocybin kind).

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Nicky..put on the toppings you want...
 

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Hmm... I'll have BLT and caramelised onions on that thank you very much.

Awesome Brother Brian! :inlove: :rock:
 
I got a nice fat sirloin steak from my friends cow, simple. Pepper, salt, garlic. 225 till 128 then sear hot. Rare. Delicious. The fat even for sirloin, is like butter.
 

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These ribs are for Nicky and his brother! Hope he gets better soon and if you guys are in the Midwest...you know its time to eat!
 

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1 small cast iron skillet
1 banana
1 egg

Puree the banana and egg together and then pour it into a hot greased skillet.
Cook exactly as you would a pancake.

Ridiculously yummy!
 
japetus said:
Wood fire ovens just cannot be replicated.
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That's half of it. You still gotta know how to finesse those kind of temps.
I'm guessing another 10-15 seconds and that perfect char could have turned to burn easily.
Maybe even less when you're right on the edge like that.
 
Anybody else roast the bones and render the trimmed fat from a rib roast to make the Au Jus for their Christmas tenderloin roasts? No? Just me? 😉😀
 
IndyWS6 said:
Anybody else roast the bones and render the trimmed fat from a rib roast to make the Au Jus for their Christmas tenderloin roasts? No? Just me? 😉😀
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Roasting bones for the win!
I roast a chicken carcass for a bit before adding it to the stock pan for soup.

Do you do anything with the marrow?
 
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