Tcoat's Lunch? [OFFICIAL THREAD] GONE SEXUAL!!!

[Ultramaroon]

Originally Posted by Sapphireho

I usually use frozen fries, which are blanched before freezing. Making them from raw potatoes is too much work.

Oh, man, home-blanched fries are amazing. I blanch and freeze batches at a time.

We keep a bag of store-bought for when I've been lazy.

[humfrz]

Originally Posted by x808drifter

Ill just sit here and enjoy my bowl of oatmeal.

Oh YES! With a dash of salt, a couple spoons full of brown sugar, a few chopped up dates, a few large spoons full of malted milk, some real butter and covered with real cream from a Jersey cow.

Now THAT'S a healthy breakfast -

[spike021]

Made a cheesesteak tonight. Not bad but the hoagie roll was wrong, too dense and probably meant more for a regular cold cut sandwich. Trader Joes thin sliced beef, TJ's american cheese, and sauteed onion/jalapeno:

[x808drifter]

The How To Drink Discord has made me get off my ass and backish into cooking.
Early this week made some Lamb/Bison burgers. W/ peper jack cheese. Ran out of pickles after the 1st one.
1 part Lamb to 3 parts Bison.

Then last night something super simple. Uncle Ben's Garden Rice and some salmon.

[Dadhawk]

Originally Posted by x808drifter

The How To Drink Discord has made me get off my ass and backish into cooking.
Early this week made some Lamb/Bison burgers. W/ peper jack cheese. Ran out of pickles after the 1st one.
1 part Lamb to 3 parts Bison.

Love bison, detest lamb. Don't really know why on the lamb, it's just not my thing.

[Sapphireho]

Originally Posted by spike021

Made a cheesesteak tonight. Not bad but the hoagie roll was wrong,

Looks great!

Bread.....

I started working as a cook at a cheesesteak place in Campbell called the White House when I was 15. Worked there all thru high school, and on and off for a couple years in college. I've made thousands of cheesesteaks. The shop was owned by a group of guys from back east. Our bread was made to their specifications by Roma bakery in San Jose.

I have never once in my life found the same bread at a store. Me and my brother (also worked at WH) have spent decades trying to replicate the bread.

Funny, I didn't realize at the time, but that was the most fun job I ever had. We were open till 2am Friday and Saturday night. That was back when downtown Campbell was the major nightclub spot in the South bay.

Good times.

[Sapphireho]

Originally Posted by Dadhawk

Love bison, detest lamb. Don't really know why on the lamb, it's just not my thing.

Lamb is funny. Leg of lamb is too gamey for me, but LOVE rack of lamb.

[Sapphireho]

Originally Posted by Ultramaroon

Oh, man, home-blanched fries are amazing. I blanch and freeze batches at a time.

We keep a bag of store-bought for when I've been lazy.

Are we talking water or oil blanch?

Or the ultimate:

Ice water soak, water blanch, back to ice water, then the double fry?

[spike021]

Originally Posted by Sapphireho

Looks great!

Bread.....

I started working as a cook at a cheesesteak place in Campbell called the White House when I was 15. Worked there all thru high school, and on and off for a couple years in college. I've made thousands of cheesesteaks. The shop was owned by a group of guys from back east. Our bread was made to their specifications by Roma bakery in San Jose.

I have never once in my life found the same bread at a store. Me and my brother (also worked at WH) have spent decades trying to replicate the bread.

Funny, I didn't realize at the time, but that was the most fun job I ever had. We were open till 2am Friday and Saturday night. That was back when downtown Campbell was the major nightclub spot in the South bay.

Good times.

Unfortunately I can't say I've had the real thing on the East coast but at least I've had cheesesteaks from Amatos and The Cheesesteak Shop. I wonder if either of them just sell rolls. Probably not lol.

[Ultramaroon]

Originally Posted by Sapphireho

Are we talking water or oil blanch?

Or the ultimate:

Ice water soak, water blanch, back to ice water, then the double fry?

Oil blanch but once again, I realize my ignorance. I'd pay to take your cooking classes.

[Sapphireho]

Originally Posted by Ultramaroon

Oil blanch but once again, I realize my ignorance. I'd pay to take your cooking classes.

The oil blanch is how Simplot does it for McD's. Every McD's fry in North America. Blanch, then quick freeze. 4 miles from my house.

I have just seen a lot of cooking shows. I have no special skills.

[Sapphireho]

Originally Posted by spike021

Unfortunately I can't say I've had the real thing on the East coast but at least I've had cheesesteaks from Amatos and The Cheesesteak Shop. I wonder if either of them just sell rolls. Probably not lol.

I've tried everyone in the bay area, and the best is the New Jerseys in Campbell on Hamilton near San Thomas.

Combo steak is my favourite.

I've never had sammy in Filly either. They put cheese wizz on it. Yuck.

[bcj]

[Sapphireho]

I'm sure you are all sick of sushi pictures.

Well, I'm not!

Here is Sunday and Monday lunches.

Norwegian salmon is fabulous.