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Virtual Banquet Thread

Discussion in 'The Vapor Lounge' started by t-dub, Feb 14, 2013.

  1. MinnBobber

    MinnBobber Well-Known Member

    Messages:
    3,481
    [​IMG]

    So do they grill the bun and "tattoo" their name onto the bun?
    Me likely.

    Second place, however, compared to a motel in Marble Falls, Texas where their breakfast waffle maker is in the shape of Texas :)
    Yesterday, in Punta Gorda, FL I went to my first ever Waffle House and was quite disappointed that their waffles were not in the shape of Florida ;)
     
  2. momofthegoons

    momofthegoons vapor accessory addict

    Messages:
    12,725
    Last night's dinner. :)

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  3. t-dub

    t-dub Vapor Sloth

    Messages:
    7,434
    Location:
    Oregon
    My first shipment from Crowd Cow!!! This stuff showed up in a box, which housed a beautiful styrofoam chest, loaded with dry ice . . . :D It hurt my fingers to put it in the freezer because it was so cold.

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    *** ALERT ALERT ALERT ***

    Crowd Cow is having a Wagyu beef event starting at 8 AM Pacific tomorrow morning. This is a rare opportunity to get beef that looks like this . . .

    [​IMG]


    Here is a full explanation of the genetics involved with Wagyu beef and how it is totally different from other beef.

    https://www.crowdcow.com/wagyu

    I sincerely hope that some of you reading this can get some of this rare, absolutely beautiful, mega marbled, totally organic beef.

    :)

    Edit: Getting rid of the dry ice . . .. :cool:

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    Last edited: Feb 14, 2017
  4. momofthegoons

    momofthegoons vapor accessory addict

    Messages:
    12,725
    Beginnings of chicken stew from Sunday night...

    [​IMG]

    And speaking of beef..... my valentine to the hubby. Well... one of them. :p

    [​IMG]

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  5. t-dub

    t-dub Vapor Sloth

    Messages:
    7,434
    Location:
    Oregon
    I just became a "steak holder" in some Wagyu beef . . .. :drool:

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    Click to play YouTube Video

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    Last edited: Feb 15, 2017
  6. MinnBobber

    MinnBobber Well-Known Member

    Messages:
    3,481
    ..................................
    So how are you going to prepare it??

    Sous vide at 126 F and hot hot sear or ???
    I usually do 129 F but Wagyu warrants a try at lower temp...
     
  7. t-dub

    t-dub Vapor Sloth

    Messages:
    7,434
    Location:
    Oregon
    I'm probably going to sear it in a cast iron skillet and then finish in the oven.
     
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  8. turk

    turk turk

    Messages:
    1,976
    Location:
    San Francisco
    ...goddamn t-dub you've done it again...great ...great...stuff!...great knowledge wonderful beef link..
     
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  9. Petrolhead_GR

    Petrolhead_GR Well-Known Member

    Messages:
    53
    Yesterday was the Thursday of barbeque... all country was @ bbq's

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  10. phattpiggie

    phattpiggie Well-Known Member Accessory Maker

    Messages:
    1,714
    That looks bloody lovely. So many people shy away from fat, they don't know what they're missing

    Have my little one over for a long weekend so we've done sausages.
    Pork and bacon on the right, she's not very adventurous, and Thai style with pork, duck, chilli, ginger, scallions to the left. Home made fat fries with Tony's creole seasoning and a bit of salad to go with them.
    [​IMG]

    Next time round it'll be @Ed's TnT jalapeno and cheddar recipe with smoked duck and a bit of pork to keep them succulent.
     
  11. turk

    turk turk

    Messages:
    1,976
    Location:
    San Francisco
    ...fuckin killing me...looks great...great stuff guys!....:rockon:
     
  12. t-dub

    t-dub Vapor Sloth

    Messages:
    7,434
    Location:
    Oregon
    Yeah those goat kabobs and sausages look awesome . . . :tup:
     
  13. crawdad

    crawdad floatin

    Messages:
    2,722
    Location:
    potano territory
  14. waxdab23

    waxdab23 Well-Known Member

    Messages:
    634
    Location:
    Southern California
    Whoa what you got going there?
     
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  15. grokit

    grokit well-worn member

    Messages:
    11,797
    Location:
    the north
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    Roasted sauteed and boiled, tossed with evoo & parmesan, piled on a plate and eaten :tup:
     
    Last edited: Feb 21, 2017
    BD9, turk, Reflections and 3 others like this.
  16. t-dub

    t-dub Vapor Sloth

    Messages:
    7,434
    Location:
    Oregon
    Roasted, boiled . .. what??? Ratz? . . .. ;)

    Attn: Crowd Cow has just let me know that another Wagyu beef event will start Wednesday morning at 8 AM Pacific time. This farm has 100% Wagyu genetics verified back to Japan, no cross breeding. They only sell about a dozen animals a year, and that's it, no more. I admit this is expensive but I picked up a little to save for thanksgiving or christmas or something.

    Ohhh and I have to report about this dry aged, 100% grass fed and finished beef, that I have just tried. It was amazing. I put a small patty together and seasoned it like I normally do. When I tasted it the spices were twice as strong as usual. This meat is sooooo lite, and soooooo sweet, that it doesn't need any distractions from the purity and sweetness of its natural flavor . . . :drool:

    and thats all I have to say about that . . .. :)
     
    Last edited: Feb 21, 2017
    phattpiggie, BD9, turk and 4 others like this.
  17. grokit

    grokit well-worn member

    Messages:
    11,797
    Location:
    the north
    Roasted cauliflower florets, boiled pasta & baby asparagus, sauteed chicken tenderloins onions & peppers.
     
  18. t-dub

    t-dub Vapor Sloth

    Messages:
    7,434
    Location:
    Oregon
    Thannnnnnnnkyou for the clarification . . . :)
     
    grokit and Squiby like this.
  19. crawdad

    crawdad floatin

    Messages:
    2,722
    Location:
    potano territory
    Click to play YouTube Video
     
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  20. t-dub

    t-dub Vapor Sloth

    Messages:
    7,434
    Location:
    Oregon
    Its here!!! Wagyu beef rib eye . . . :mmmm:

    [​IMG]
     
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  21. crawdad

    crawdad floatin

    Messages:
    2,722
    Location:
    potano territory
  22. turk

    turk turk

    Messages:
    1,976
    Location:
    San Francisco
    ...looks like Jeff sessions brains..(@ crawdad)
     
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  23. Squiby

    Squiby Well-Known Member

    Messages:
    1,856
    Looks like Jeff Sessions brains on opoids.
     
  24. crawdad

    crawdad floatin

    Messages:
    2,722
    Location:
    potano territory
  25. HellsWindStaff

    HellsWindStaff Dharma Initiate

    Messages:
    1,718
    I been cooking, trying to eat a bit better. I'm guilty of fast food. Everyone always tells me how FF burns a hole in your wallet......

    Not mine? And calculating the costs up, an average home cooked meal is around $7-8 for me, which is on par or even more expensive than a fast food/takeout meal. I do think it's a misnomer that you really save that much money cooking on your own. Could be my neck of the woods too.

    Anyways, I been cooking lots and lots of fish. I always liked fish more than chicken or beef. My apartment, the stove is older and the burners are pretty guess work as to how hot they are, but the oven works good. Fish is super easy to cook. Pan, oven, toke, eat.

    Was in supermarket and I was looking for some sort of spice, and saw @Ed's TnT favorite the Tony Chachere! I got the more spice! This stuff really is quite good, good flavor, not too spicy but definitely spicy.

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    [​IMG]

    Really good. Lemon juice on top of fish, butter on top of fish, Tony Chacheres, bake 375 for 20 minutes, bon appetit! Fish falls apart

    I got a bunch of Tilapia this week. Good, not as good as the catfish. Made some asian style with some sauce and seasonings, was OK. Not the worst not the best, prefer creole - the asian would of been better on salmon or something. Idk just not enough OOMPH to the flavors and the Tilapia was pretty mild.

    But made a pan with old bay made pan with tony's and eating good this week!

    To my earlier point, while comparable in price, home cooked food is just a lot better and healthier and tastes way danker than fast food LOL. I've been working out like crazy and this is some serious power food....I don't have an ounce scale (lol) but my fillets are all about the same size. I got 10 fillets which equaled 3 lbs on their scale, or 48 ounces. Using the internet average of 24g of protein per 3 oz piece of Tilapia, each 4.8 ounce fillet is 38.4g of protein :o and I tend to eat two! The catfish, those are each 10 oz fillets about and had 50 g per fillet (less than the tilapia per meal cause I can only eat 1) :o I am a firm believer in more protein the better

    I've been doing this about a week while also running a lot and there is a noticeable uptick in my well being and health and all that jazz and I feel really healthy/alert/energized. Gonna make either lemon pepper this next week or garlic butter or some amalgamation of them both.
     
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