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OT - What are you doing right now?

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Comments

  • Lit
    Lit Posts: 9,053
    Skirt steaks hot tubbed then smoked and seared off on the PKgo. 
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  • dbCooper
    dbCooper Posts: 2,411
    lousubcap said:
    I'm all in with the drilling from the inside-tight natural fit for me after a stretch. =) All good! 

    Damn, just damn!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • lousubcap
    lousubcap Posts: 33,876
    As a refresher- please look at my avatar.  Thus my formative years!   =)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • nolaegghead
    nolaegghead Posts: 42,109
    More freezer diving.  Salmon burgers and bechamel veggies, cheese shells...
    ______________________________________________
    I love lamp..
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  • SciAggie
    SciAggie Posts: 6,481
    “Bechamel veggies” I can get into that. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • GrateEggspectations
    GrateEggspectations Posts: 9,986
    lousubcap said:
    As a refresher- please look at my avatar.  Thus my formative years!   =)
    That submarine took many a plunge. 
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  • SGH
    SGH Posts: 28,880
    edited November 2020
    Lit said:
    on the PKgo. 
    How do you like those PK grills? I know some folks that really like them. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Lit
    Lit Posts: 9,053
    nolaegghead said:
    More freezer diving.  Salmon burgers and bechamel veggies, cheese shells...
    You ate that ****?
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  • Lit
    Lit Posts: 9,053
    SGH said:
    Lit said:
    on the PKgo. 
    How do you like those PK grills? I know some folks that really like them. 
    I just got this little one today but i have had the 360 for a couple years and its great. For the $269 price this little guy seems like a way better deal than a small or MM. Guessing the weight is 25-30lb range. Gonna go get a 6-8lb shoulder hopefully tomorrow and see how long it can run. Gonna be great as a camping grill the lid flips to make 2 direct grills if you meed more cooking space.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Lit said:
    nolaegghead said:
    More freezer diving.  Salmon burgers and bechamel veggies, cheese shells...
    You ate that ****?
    Yep.  I went back for seconds 
    ______________________________________________
    I love lamp..
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  • Lit
    Lit Posts: 9,053
    nolaegghead said:
    Lit said:
    nolaegghead said:
    More freezer diving.  Salmon burgers and bechamel veggies, cheese shells...
    You ate that ****?
    Yep.  I went back for seconds 
    And then turds
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  • Canugghead
    Canugghead Posts: 12,083
    Rewind few years, I was frustrated by carton of cream spoiling before I could finish it, since I use only a small amount for coffee. Avoided the problem by switching to fast food type mini cream pods.

    Damn covid, Costco has stopped selling the mini pods.

    I'm forced to go back to carton size and tried an experiment to eliminate spoilage... boil and simmer, transfer to sterilised jars, remove as needed using a clean spoon and avoid spilling on the rim or lid. Success, zero waste!





    canuckland
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  • nolaegghead
    nolaegghead Posts: 42,109
    Lit said:
    nolaegghead said:
    Lit said:
    nolaegghead said:
    More freezer diving.  Salmon burgers and bechamel veggies, cheese shells...
    You ate that ****?
    Yep.  I went back for seconds 
    And then turds
    Well, ok then.  Whatever you say.
    ______________________________________________
    I love lamp..
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  • thetrim
    thetrim Posts: 11,375
    40% of the way thru a drinking from the fire hose kind of week. 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • ColbyLang
    ColbyLang Posts: 3,820
    Cringing.....my son’s private school informed us last night that today will be his last day in person on campus. Tentatively until 11-30-20. Thanksgiving break was supposed to start next Tuesday. All students will be sent home today with Chromebooks and all necessary supplies. Students are expected to participate in distance learning.....

    I don’t understand why. Principal sends huge email saying only 3 kids have Covid out of 720, we’re doing a great job as a school is isolate the kids and keep them in their own groups daily. Why the need to send all supplies for just 4 days of actual distance learning. I’m not stupid enough to think my kid is going back at all in 2020 at this point. They just don’t want to piss off the parents yet. Oh, and go ahead and keep paying us the monthly tuition........

    my wife is gonna lose her mind
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  • Wolfpack
    Wolfpack Posts: 3,552
    @ColbyLang understand the frustration. We are home through the Thanksgiving Holiday as well. We have 3 here to monitor while they do their remote learning. I thank my lucky stars every morning when I head to the office. I will have to get the wife an extra special Christmas present this year :)

    Best of luck to you and the wife and keep the wine stocks full. 
    Greensboro, NC
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  • ColbyLang
    ColbyLang Posts: 3,820
    @Wolfpack, thanks for the support.

    the timing of this is all so fishy. It’s 4 days. Why are we sending home supplies if this isn’t going to be a prolonged situation? The high school my sons school is a feeder for has gone virtual as well, but no other private elementary schools have. 

    The wine rack is full. Have extra brown water on standby as well!
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  • nolaegghead
    nolaegghead Posts: 42,109
    It hasn't chilled all the way yet, but I couldn't wait...
    ______________________________________________
    I love lamp..
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,510
    nolaegghead said:
    It hasn't chilled all the way yet, but I couldn't wait...
    Surely you have a blast chiller in there somewhere?  Btw, that cake looked amazing.  Do you use an aluminum foil form, or is that one of the spring cake forms wrapped in aluminum foil?

    Maybe your purpose in life is only to serve as an example for others? - LPL


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  • nolaegghead
    nolaegghead Posts: 42,109
    The latter.  The foil is just to waterproof the spring mold.  It cooks in a water bath.
    ______________________________________________
    I love lamp..
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,510
    nolaegghead said:
    The latter.  The foil is just to waterproof the spring mold.  It cooks in a water bath.
    Just checked out the recipe.  Kind of weird to see a New York Cheescake that is free of crack.  I thought that was what made it a New York Cheescake, but I may be confusing that with a Chicago Cheescake.

    Maybe your purpose in life is only to serve as an example for others? - LPL


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  • Legume
    Legume Posts: 15,178
    Cheesecake looks great.  We’ve used several of her recipes, they’re usually really good, a few we’ve been happier with after bumping seasoning or sauce by 50%.
    Love you bro!
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  • StillH2OEgger
    StillH2OEgger Posts: 3,830
    Wow, @nolaegghead! Cheesecake is one of my absolute favs and that looks outstanding.
    Stillwater, MN
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  • nolaegghead
    nolaegghead Posts: 42,109
    Ozzie_Isaac said:
    nolaegghead said:
    The latter.  The foil is just to waterproof the spring mold.  It cooks in a water bath.
    Just checked out the recipe.  Kind of weird to see a New York Cheescake that is free of crack.  I thought that was what made it a New York Cheescake, but I may be confusing that with a Chicago Cheescake.
    Right.  The water bath is supposed to mitigate cracks.  During and after cooking.  you let it cool down in the bath after cooking so it cools down more evenly, I suppose.  It worked.  No cracks.

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    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    I followed the recipe exactly except I used neufchatel cheese which has 1/3rd less calories (I'm guessing in fat).
    ______________________________________________
    I love lamp..
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  • SciAggie
    SciAggie Posts: 6,481
    @nolaegghead The cheesecake looks delicious.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,708
    nolaegghead said:
    I followed the recipe exactly except I used neufchatel cheese which has 1/3rd less calories (I'm guessing in fat).
    I do that myself but I follow Emerilles recipe which also adds goat cheese.
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