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OT - What are you doing right now?

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Comments

  • Lit
    Lit Posts: 9,053
    Rainy day so 
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  • kl8ton
    kl8ton Posts: 6,403


    Jalapeno cheddar
    Smoked gouda and apple
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • lkapigian
    lkapigian Posts: 11,549
    kl8ton said:


    Jalapeno cheddar
    Smoked gouda and apple
    Yesssss!
    Visalia, Ca @lkapigian
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,326
    Cursing AT&T till a fly won’t land on them. Friday afternoon they upgraded my service to fiber. That included a new tower. First my phone wouldn’t work then hours later my iMac couldn’t pick up WiFi.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Groovin'

    https://youtu.be/Z4Lj_ub9wAw
    ______________________________________________
    I love lamp..
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  • Stormbringer
    Stormbringer Posts: 2,474
    edited April 2021
    @CPFC1905 nice looking ribs! I braised ours yesterday over cherry and served with a red wine and port reduction. Recipe will be on the blog this week .. and pics here for @lousubcap. :D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • GrateEggspectations
    GrateEggspectations Posts: 11,544
    Rainy day over here, so we just took a walk with the family before it started and are now having a “cleaning party” - loud music, cleaning (even the kids) and exceptionally, Caesars for the adults. Trying to get at least a little fun in before I have to work this afternoon. 


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  • GrateEggspectations
    GrateEggspectations Posts: 11,544
    CPFC1905 said:
    With restrictions easing I was finally able to cook ribs for Child B, the male one, and his wife yesterday.  Once again following @Stormbringer 'Cooks Digest' guide.
    Plus some sticky spicy chicken thighs and a few chicken & chorizo skewers. 






    Three hours in...




    7 hours and 93C internal temp - off for a double wrapped rest for 45 minutes.


    Out of the foil and on to the plate.




    Money shot





    Beauty. Great colour there! The “u” was for you, but also for me. 🙂
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  • GrateEggspectations
    GrateEggspectations Posts: 11,544
    Lunch break with leftover pizza. A little spice for the win. 


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  • SciAggie
    SciAggie Posts: 6,481
    @CPFC1905 Those are some great looking ribs. I have trouble finding that quality near me. They looking beautifully cooked as well. I’m sure it feels good to spend time with your family - a good day all around. 
    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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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    GrateEggspectations said:
    Lunch break with leftover pizza. A little spice for the win. 


    A “little spice” eh?  I believe that’s the hot sauce that tends to pack the biggest punch on that hot wings show.  Do you use that stuff a lot?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • CPFC1905
    CPFC1905 Posts: 2,124
    SciAggie said:
    @CPFC1905 Those are some great looking ribs. I have trouble finding that quality near me. They looking beautifully cooked as well. I’m sure it feels good to spend time with your family - a good day all around. 
    Thanks.  
    I was recommended this butcher by another serious BBQ-er.  This is the second time I have got ribs from them and they are by far the best.  I got two ribs, halved - £17

    Each time I go there I spend longer in the shop.  The staff are all outdoor cooking enthusiasts so we share pictures, recipes etc.

    Next up will be the Porkahawk.   They butcher pigs on site and will prepare pork chops to order leaving a much longer bone (Tomahawk style), leaving the belly meat, fat and skin to be enjoyed as well.   But I have a cooking course booked for June and requested a focus on pork, so might have to delay until after that.
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • CPFC1905
    CPFC1905 Posts: 2,124
    GrateEggspectations said:

    Beauty. Great colour there! The “u” was for you, but also for me. 🙂
    What a gent you are.  The Queen will be delighted to learn of this. 🤣
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • GrateEggspectations
    GrateEggspectations Posts: 11,544
    JohnInCarolina said:
    GrateEggspectations said:
    Lunch break with leftover pizza. A little spice for the win. 


    A “little spice” eh?  I believe that’s the hot sauce that tends to pack the biggest punch on that hot wings show.  Do you use that stuff a lot?
    I have been a big hot sauce guy for years. This past year, my wife got me a Hot Ones sauce pack including a lot of the sauces used by the show - some relatively mild and some on the wilder side. I had had Da Bomb before, but never used it on the regular. Through habituation, it has become my daily dipper. I am really looking forward to opening the Last Dab sauce, as it carries a much higher scoville rating than Da Bomb. This being said, as you note, Da Bomb seems to be the one that gives guests on Sean’s show the most trouble. I can report back with a comparison if ever you’re interested. Are you a spice guy, John?

    Had recently seen this episode for the first time. It is worth a watch. 

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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,326
    Just got through charging the car in Saraland Ala.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,544
    Gulfcoastguy said:
    Just got through charging the car in Saraland Ala.
    Was it you who picked up the electric VW? If so, how are you liking it and how long to charge fully?
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  • nolaegghead
    nolaegghead Posts: 42,109
    Doing a farewell dinner party at our crib for a neighbor.  Cooking, cleaning.  It's potluck but I baked cookies last night and made pizza balls.  SWMBO is doing a bunch of stuff...egg rolls, an Indian potato salad, some corn salsa...the first two vegan and one egg roll batch with pork. I'm the fry master (chef).
    ______________________________________________
    I love lamp..
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  • ColbyLang
    ColbyLang Posts: 4,387
    Gulfcoastguy said:
    Just got through charging the car in Saraland Ala.
    How long does it take for a charge and how many miles can you get out of it?
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,326
    GrateEggspectations said:
    Gulfcoastguy said:
    Just got through charging the car in Saraland Ala.
    Was it you who picked up the electric VW? If so, how are you liking it and how long to charge fully?
    Yes it was and I like it pretty well. So far I have only charged it at Electrify America. From 5%to 80% state of charge about 38 minutes. From a home 240 V charger about 8 or 9 hours. One nit to pick so far, the temperature and volume sliders aren’t illuminated at night though I can handle the volume with a toggle on the steering wheel.
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,326
    ColbyLang said:
    Gulfcoastguy said:
    Just got through charging the car in Saraland Ala.
    How long does it take for a charge and how many miles can you get out of it?
    If you were to charge it to 100% 230 on the highway or 279 in town but I limit charging to 80% somewhere from 200 to 219 miles depending on a lot of factors. Charging time listed in post above.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,686
    GrateEggspectations said:
    JohnInCarolina said:
    GrateEggspectations said:
    Lunch break with leftover pizza. A little spice for the win. 


    A “little spice” eh?  I believe that’s the hot sauce that tends to pack the biggest punch on that hot wings show.  Do you use that stuff a lot?
    I have been a big hot sauce guy for years. This past year, my wife got me a Hot Ones sauce pack including a lot of the sauces used by the show - some relatively mild and some on the wilder side. I had had Da Bomb before, but never used it on the regular. Through habituation, it has become my daily dipper. I am really looking forward to opening the Last Dab sauce, as it carries a much higher scoville rating than Da Bomb. This being said, as you note, Da Bomb seems to be the one that gives guests on Sean’s show the most trouble. I can report back with a comparison if ever you’re interested. Are you a spice guy, John?

    Had recently seen this episode for the first time. It is worth a watch. 

    I appreciate spicy foods, yeah, but I suspect that stuff would be much more heat than I’d care to use on the regular.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • WeberWho
    WeberWho Posts: 11,524
    edited April 2021
    JohnInCarolina said:
    GrateEggspectations said:
    JohnInCarolina said:
    GrateEggspectations said:
    Lunch break with leftover pizza. A little spice for the win. 


    A “little spice” eh?  I believe that’s the hot sauce that tends to pack the biggest punch on that hot wings show.  Do you use that stuff a lot?
    I have been a big hot sauce guy for years. This past year, my wife got me a Hot Ones sauce pack including a lot of the sauces used by the show - some relatively mild and some on the wilder side. I had had Da Bomb before, but never used it on the regular. Through habituation, it has become my daily dipper. I am really looking forward to opening the Last Dab sauce, as it carries a much higher scoville rating than Da Bomb. This being said, as you note, Da Bomb seems to be the one that gives guests on Sean’s show the most trouble. I can report back with a comparison if ever you’re interested. Are you a spice guy, John?

    Had recently seen this episode for the first time. It is worth a watch. 

    I appreciate spicy foods, yeah, but I suspect that stuff would be much more heat than I’d care to use on the regular.  
    I stopped over at my friend's this afternoon and was given a hot sauce his wife had purchased for him. He tried it and said it was way too for his liking. I'll be giving it a try one of these nights with tacos or on some eggs. 


    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • GrateEggspectations
    GrateEggspectations Posts: 11,544
    JohnInCarolina said:
    GrateEggspectations said:
    JohnInCarolina said:
    GrateEggspectations said:
    Lunch break with leftover pizza. A little spice for the win. 


    A “little spice” eh?  I believe that’s the hot sauce that tends to pack the biggest punch on that hot wings show.  Do you use that stuff a lot?
    I have been a big hot sauce guy for years. This past year, my wife got me a Hot Ones sauce pack including a lot of the sauces used by the show - some relatively mild and some on the wilder side. I had had Da Bomb before, but never used it on the regular. Through habituation, it has become my daily dipper. I am really looking forward to opening the Last Dab sauce, as it carries a much higher scoville rating than Da Bomb. This being said, as you note, Da Bomb seems to be the one that gives guests on Sean’s show the most trouble. I can report back with a comparison if ever you’re interested. Are you a spice guy, John?

    Had recently seen this episode for the first time. It is worth a watch. 

    I appreciate spicy foods, yeah, but I suspect that stuff would be much more heat than I’d care to use on the regular.  
    You’d be surprised what you can get used to if used on the regular. It’s really just a matter of knowing what to expect, I think. I feel like @lousubcap’s Zoom sessions would be a good forum for some hot sauce tomfoolery. 
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