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Lunacy We all gotta eat, right? (Food Porn)

phattpiggie

Well-Known Member
Accessory Maker
@Mr Mellish when I posted I was unable to tag you, your name just wouldn't appear no matter how I typed it in.
The Chinese also use sodium bicarbonate to tenderise their meat.

As for pork belly, I use a bit of olive oil and the dry jerk seasoning all mixed in a bag with the sliced belly.

Since I got back from Spain I've tried a different grilling method and the meat is always moist and smokey.
This is a beach bar/grill I enjoyed on Mothering Sunday, the lumps of wood, Olive I think, are behind the skewered fish.

Here's a better picture of the set up lifted from the net. It's a bed of sand so the skewers stand up.


You can see in my picture I push all the hot coals to the back of the grill and place any meat at the front. Indirect heating if you like as there are no hot coals under the meat, moving it around so every piece gets a nice color and keep the lid down.
 

dorkus_molorkus

Active Member
so its an Easter bacon and egg throwdown is it?

Sure its a bit rudimentary & im basically cooking in the dirt.

We start with some bacon, and some mushrooms, white & red onions, red & green peppers some garlic, morroccan spices.




Then I got some store bought pizza dough, some eggs & put them all together,

like this.........





then I ate this.



and it was massive!
Mrs Dorkus is a vegetablenerian, so it was up to me.

Nom, nom, nom totally amazing.

Then while I digested all that, I got some more pizza dough, olives, pepperoni, cheese, onions, peppers & pizza sauce.

and whacked out a few of these.




as usual, it took me all day & I was drunk as a lord by the end.

I had one for dinner & the rest into the freezer for Ron. (later on)

I cant wait for my outdoor kitchen to be built and finished.
 
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Mr Mellish

Active Member
I'm sure this would have been done much better on @dorkus_molorkus ' outdoor grill... and most likely would have had meat on it... but here's my 'bachelorette evening' dinner from last night. It was served with a tossed salad. :tongue:

I've found two ways to get close to the crust cooked/blackened in a pizzeria:

1. Use a kamado style grill.
2. Use a baking steel in a 500-550 oven. This bad boy makes a fabulous crust: http://www.bakingsteel.com. It's quite heavy, so I just leave it in the oven all the time on the lowest rack.

And, while we're talking pizza, this is a great thin crust recipe:
http://www.fornobravo.com/pizza/pizza_dough.html

And if you like thick crust:
http://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html
I haven't tried the sauce or the brick cheese but this crust in a cast-iron pan is wonderful as well.
 

momofthegoons

Vapor Accessory Addict
Staff member
And if you like thick crust:
http://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html
I haven't tried the sauce or the brick cheese but this crust in a cast-iron pan is wonderful as well.
Thank you for posting up this recipe! God... that pizza looks too damn good. And you just know this Detroit girl loves her Detroit style pizza. :hungry: I am going to have to try this recipe this week. And I just happen to have that cast iron skillet. :wink:

I know, I know... pics or I'm lying. :biggrin:

My question is; can you do this in a standard oven (with the skillet) or do you feel it should be done on a grill?
 

Mr Mellish

Active Member
Thank you for posting up this recipe! God... that pizza looks too damn good. And you just know this Detroit girl loves her Detroit style pizza. :hungry: I am going to have to try this recipe this week. And I just happen to have that cast iron skillet. :wink:

I know, I know... pics or I'm lying. :biggrin:

My question is; can you do this in a standard oven (with the skillet) or do you feel it should be done on a grill?
I've used the oven without issue. Some ovens struggle to get to 500 degrees F. That could pose a problem. I hope to get to the bar that preceded Buddy's but it hasn't worked out yet.

As far as sauce, I always make my own. I recently tried the pressure cooker instead of my standard Dutch oven. Without knowing I had done anything different, my family remarked on the depth of flavor. So tonight I'm doing Sichuan chicken and cooking brown Basmati rice in the pressure cooker. The cooking time is only 17 minutes. I hope it works out.

ETA: the pressure cooker did an incredible of cooking brown basmati rice quickly.
 
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momofthegoons

Vapor Accessory Addict
Staff member
I haven't been cooking much lately.... and this weekend was a 'bachelorette' weekend so nothing fancy last night; just a Greek salad. But it's loaded with Lebanese cucumbers, fresh dill and there's Kalamata olives hiding in there...and I only use pickled beets not the lame canned variety. My idea of a tv dinner. :hungry:

 

momofthegoons

Vapor Accessory Addict
Staff member
Okay...... it's diet time. Serious. I've cut out sugar and all processed foods from my diet... as well as most breads. While this has not made me a happy girl, it's made me feel better physically. Monday's dinner was a kale/brussels sprout slaw with cranberries and cedar planked salmon with a light garnish of black bean salsa. The only starch was a single slice of plantain.

 

Mr Mellish

Active Member
Okay...... it's diet time. Serious. I've cut out sugar and all processed foods from my diet... as well as most breads. While this has not made me a happy girl, it's made me feel better physically. Monday's dinner was a kale/brussels sprout slaw with cranberries and cedar planked salmon with a light garnish of black bean salsa. The only starch was a single slice of plantain.

Good luck with that, @momofthegoons. Three years ago, I dropped sugar, anything that comes in a box, and as many processed foods as I could. Only buy locally sourced meat, make my own stocks and sauces, and avoid all vegetable oils. Promptly lost 25 lbs and felt much better. With things getting hectic lately, I've fallen off the wagon a bit and put 15 back on. Not cool.
 

momofthegoons

Vapor Accessory Addict
Staff member
@Mr Mellish the problem with eating healthy is that, not only is it more expensive, it's a lot of work. You have to pre plan everything. And making vegetables feel like a meal takes more than putting salad on a plate. So much darn prep to make stuff appealing. But I'm determined to do this; not only for the weight loss. I can already feel a difference mentally after 4 days of eating clean. And just starting to feel the difference physically; less inflammation and that 'stuffy feeling' is gone from my abdomen.

Interestingly, I didn't have a hard time stopping the sugar this time. In the past, I've almost felt flu like. Makes me think I wasn't ingesting as much as I thought I was (which is a good thing, lol). I do allow myself a little bit of honey.

One other thing that I've started is incorporating lots of lemons into my diet. Every glass of water has lemon in it. And I've started back on the Bragg's apple cider vinegar; 2 Tbsp. daily.
 

Mr Mellish

Active Member
@Mr Mellish the problem with eating healthy is that, not only is it more expensive, it's a lot of work. You have to pre plan everything. And making vegetables feel like a meal takes more than putting salad on a plate. So much darn prep to make stuff appealing. But I'm determined to do this; not only for the weight loss. I can already feel a difference mentally after 4 days of eating clean. And just starting to feel the difference physically; less inflammation and that 'stuffy feeling' is gone from my abdomen.

Interestingly, I didn't have a hard time stopping the sugar this time. In the past, I've almost felt flu like. Makes me think I wasn't ingesting as much as I thought I was (which is a good thing, lol). I do allow myself a little bit of honey.

One other thing that I've started is incorporating lots of lemons into my diet. Every glass of water has lemon in it. And I've started back on the Bragg's apple cider vinegar; 2 Tbsp. daily.
@momofthegoons , that's interesting. I know that we pay more for certain products than we did. However, I feel like our overall bill has gone down because we aren't filling our pantry with processed foods and other junk (except ice cream...).

Totally agreed on the preparation required. I now have to think ahead (and, really, I need to start building a collection of quick recipes that meet my goals -- just haven't had time). Right now, we do a lot of quick meat and vegetable combos that will get boring soon.
 

momofthegoons

Vapor Accessory Addict
Staff member
Right now, we do a lot of quick meat and vegetable combos that will get boring soon.
That is exactly what I'm trying to avoid and is what has been the downfall of every diet I've ever been on; repetition and blah.

But I'm committed this time. Tell you what; you come up with any good recipes please share and I'll do the same. :biggrin:
 

Mr Mellish

Active Member
It would probably be fair to say that we eat "relaxed paleo" (we'll eat potatoes or fresh baked bread at some meals).

Part of paleo is "bone broth." It was only somewhat recently that I learned that, in cooking, there is a distinction between broth and stock: broth is made with meat and stock is made with bones. So, this "bone broth" they talk about is, technically, stock.

It has become a habit to cook stock almost weekly, so it's available to make soup, chili, or to use as the base for other things.

Chicken Stock:
1 to 1 1/2 lbs of chicken backs or necks (first roasted in the oven or smoked on the grill -- in a pinch, I'll use chicken wings)
3-5 chicken feet
Any stems left over from mushrooms used recently
2-3" square of Dashi
2-3 bay leaves
Water (around 32 oz)

For beef stock, I substitute beef marrow bones but keep all else the same. The books suggest simmering on the cook top for 12-24 hours. Instead, I pressure cook it for 3-4 hours.

Thanks to the chicken feet, this produces a stock that is somewhere near the consistency of Jell-o when cooled. This adds body to the soups (or whatever) and provides collagen for us old bastards.

Some put mirepoix in their stock but I was convinced by one of the chefs I read that this is a waste of vegetables if you're going to be cooking with the stock...you'll be using the vegetables at that point in the process. If I had gotten into the habit of drinking a cup or two of "bone broth" each day, I might think about adding vegetables back in.
 

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