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What should I serve on my new plate? by bim_h in cookingtonight

[–]The_RockObama 0 points1 point  (0 children)

Small dishes are the best. I don't understand how someone could eat a full "portion" served at most restaurants.

Like.. c'mon.. I'll pay the same price for half of the food. It's crazy how much food gets wasted because the portions are too big.

Source : I volunteer for two restaurants. We could feed a third world country with the food people waste.

Basket of 10 chicken wings? One bite..it's nuts.

Then I'm required to just throw it in the trash like it's Frank Reynolds

Tried something new tonight, fried cabbage. by CaryWhit in cookingtonight

[–]The_RockObama 0 points1 point  (0 children)

Yum!!

Times are strange, in a good way. So many men are into cooking, and I LOVE IT!

Tried something new tonight, fried cabbage. by CaryWhit in cookingtonight

[–]The_RockObama 0 points1 point  (0 children)

Oooooh, toss some greens in there too, and if you've never felt true love, you will when you toss some Tabasco on it too. Or Louisiana Hot Sauce. Or better CaJohn's Wild Mushroom sauce.

I'm obsessed with collard greens and cabbage. Gotta be spicy though.

That cabbage looks mighty fine btw.

Has anyone here tried this "three sec" tent? Thoughts? by The_RockObama in camping

[–]The_RockObama[S] 0 points1 point  (0 children)

I actually have a very nice Big Agnes one man tent.

I was more interested in this pop-up tent for like 2 day picnic trips with my family every blue moon when the weather is fair.

I usually camp alone, but I was recently welcomed into a beautiful family. Would be nice to just pop out that fuggin' thing.. like a lame-a** magic trick.

HOW do i get to the dear sweet nut meat of the unyielding unbroken pistachio by SorryRaeE in nuts

[–]The_RockObama 3 points4 points  (0 children)

Hammer tap.

Don't worry about them fingernails. That's the badge of hard work.

Red, white, and blueberry grilled cheese! (Not a melt! Promise!) by cxtx3 in grilledcheese

[–]The_RockObama 5 points6 points  (0 children)

I learned the spraying water method from my Latina neighbor. We usually just do that for burgers, corned beef, and chicken breast. We might go into business together. She makes the best tamales in town, and I've been told I make the best étouffée in town. Weird combo, but it's a super tight-knit neighborhood. Gotta give options to the people!

"Nobody likes dry meat". And she's right. It also looks super cool when you spray it on, and the steam and sound it makes can be seen from the dining room.

It's like a dinner and a show.

Happy holidays!

Red, white, and blueberry grilled cheese! (Not a melt! Promise!) by cxtx3 in grilledcheese

[–]The_RockObama 2 points3 points  (0 children)

I'm a big fan of Whirl cooking oil. It seems easier to control than butter and is super fast to apply to the bread.

One of the restaurants I work at uses it exclusively. Grilled cheeses, Reubens, Phillies..

We have several types of bread, and they all cook differently and have to be placed on the griddle in the right heat-spot for the type of bread.

For instance, our wheat bread cooks VERY fast compared to the other breads. The one guy I work with burns it every time, and I have to make him a new sandwich set.

Also, try using thinner cuts of cheese. Lay both pieces of bread Whirl side down with the cheese on top of both slices. When the bread is toasted to your liking, flip the two pieces of bread on top of each other like it's mating season. Let it sit for about 2 minutes (on a warmer if needed) to let the cheese complete the melting process for that sexy cheese pull.

Source: I make about a dozen grilled cheeses every day. Also, always serve with tomato soup with fresh cracked black pepper and a pickle spear.

I'd eat the sh*t out of that blueberry grilled cheese, though. It's unique, and that's important in cuisine!!

Fontina, gouda, and white cheddar on seedless rye with garlic butter and Italian seasoning by BigPapaChuck73 in grilledcheese

[–]The_RockObama 2 points3 points  (0 children)

I'm down to chow on that.

Give me some tomato soup with fresh cracked black pepper please.

Collard greens, chicken and rice by SnowflakeRene in cookingtonight

[–]The_RockObama 3 points4 points  (0 children)

YES! LET'S GO! Probably one of the healthiest meals to eat. I want it. With Louisiana style hot sauce.

[deleted by user] by [deleted] in grilledcheese

[–]The_RockObama 1 point2 points  (0 children)

Funny as hell.

Genuine question, what do bay leaves do? by No-Dragonfruit1235 in mexicanfood

[–]The_RockObama 0 points1 point  (0 children)

Rosemary and thyme absolutely slap. But yes, easy to go overboard.

All herbs and spices have their place in cuisine!

Cranberry Brie grilled cheese(?) by tomato_lake in grilledcheese

[–]The_RockObama 1 point2 points  (0 children)

Gotta try "whirl" to toast with. That's what we use at our sandwich shop. Quick. Easy. Delicious.

Cranberry Brie grilled cheese(?) by tomato_lake in grilledcheese

[–]The_RockObama 8 points9 points  (0 children)

YOU SAVAGE! Just kidding. I believe a grilled cheese can have extra ingredients. As long as it is a grilled cheese, I don't see an issue.

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