Bright and shiny

Boilermaker Ben

I generally try to stay out of the way of the troll/flaming posts and group arguments (I don't always succeed, I'm sure, but I TRY ). But in reading through the posts from this past weekend, I was a little amused by the threads about how the forum has lost its luster.

I sort my forum view by "active topic". Here is a tally of page one:
Tuna
Pit Beef
Lamburgers
4 posts about pizza
Tri tip
chicken stock
no-knead bread
shrimp pibil
spatchcock help
sausage
3 posts about ribs
smoked cheese and soup
roast chicken help
pork loin
marinara sauce
fajitas
crab claws and mahi mahi
2 posts needing brisket advice
ABTs

thermometer advice
gasket issues
gasket adhesive
wok advice
fire out
which egg?
Dutch oven help
Stoker help
Lump advice
BGE burn time

pic test

7 threads about fests and other BBQ events

one celebrity egghead sighting

one non-egged beverage (or perhaps, beverage to be consumed WHILE egging )

only one ping
7 off-topic posts

Count 'em up folks! Looks pretty lustrous to me. The glass is half full, people. Or, if you prefer 44-8...so the glass is 85% full. Some darned good cooking going on this weekend. Diversity, helpfulness, friendliness and sense of community are all represented. Keep up the good work.

I'm putting my pom-poms away now, and will go back to thinking about what I'll be cooking this week: pizzas (egged), gnocchi with tomato vodka cream sauce (not egged), trinchado (Portuguese beef stew...probably egged), SOS (not egged), at least a couple different kinds of bread (perhaps egged).

AZRP

I made some SOS a year or so ago, it had to be the saltiest thing I've ever eaten. Hadn't had it since grade school, brought back some memories. -RP

Boilermaker Ben

I take it you used dried beef (the stuff that comes in the little glass bottle)? I've had overly salty SOS twice. On one occasion, mom used salted butter for the roux. On the other, the dried beef just seemed to be much saltier than normal. It happens. I never have to add any salt, though. Just some pepper.

SOS (we never called it that at home...it was "creamed dried beef"...even abbreviated swear words are a no-no ) is one of those guilty pleasures. I KNOW it's something that has very little or no redeeming value, but it's from my childhood, and I love it, dangit!

AZRP

I used Carl Buddings beef that comes in plastic bags, despite being too salty, Kim and I loved it. -RP

Boilermaker Ben

ah...haven't gone that route. We use the stuff that's on the same shelf with the canned tuna, anchovies, pigs feet, deviled ham, etc.

But your mention of Carl Buddig meat brings back other memories. My grade-school lunches often featured that "deli" meat...or peanut butter and pickle sandwiches. Man, I'm glad grew out of THAT phase. I may crave SOS from time to time, but I can't say I've craved Carl Buddig meat, or peanut butter/pickle sandwiches.

fishlessman

best ive ever had was made with salmon and fresh peas great breakfast food

fishlessman

trinchado sounds good, what cut of beef works best.

Boilermaker Ben

The recipe calls for round, but I was going to buy chuck, and just cook it until tender. Then I saw the sale price for stew meat. So really, who knows what cut I'm working with? :evil:

If I wind up egging the trinchado, I'll document the process with photos, and post.

We fell in love with Portuguese food on a vacation that included New Bedford, Mass, about 5 years ago. A beef stew similar to trinchado was one of the four stellar dishes we had that day. That we can't find a Portuguese restaurant in the Chicago area (which is known for its diversity of cuisines) is a tragic situation.

fishlessman

my nanas recipes are lost to alzheimers and her recipes never made it down to her kids, all lost. i can duplicate her kale soup, but never been able to get her pork chops right. well atleast i got her wine glasses and a taste for port

Boilermaker Ben

I'll have to try kale soup some time. I was never a fan of kale as a kid, and have been trying to find ways of getting the super-healthy dark greens in our diet. We tried rapini a while ago, but it was a little too bitter for our liking. I recall kale being pretty bitter too, but maybe it's worth a try again.

i got her
wine glasses and a taste for port

Wine glasses? Are those like beer goggles?

fishlessman

kales bitter on its own but mellows out in soups. good stuff

Bordello

Ha,
I remember eating that stuff at home as a kid and then in the army. **** on a shingle, yep I said it and that is the way it was. I ate plenty of it. :silly:

Thanks for the memories.

Regards,
Bordello