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  #21  
Old November 8th, 2011, 04:13 PM
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Originally Posted by Jack_Black View Post
I'll admit the fatty melt is an internet meme that I'm re-posting, but all other recipes are Chef Jack Black signature dishes at his soon to be opened flagship restaurant "J Black" at the Borgata.

I'll replace the fatty melt with one my buddy and I thought of after a night of drinking.

The ultimate 2am saturday night meal: The burrito pizza dog. Take a tortilla, put a layer of beans on it, place a small personal size pizza on it, put a bratwurst in the middle of the pizza, wrap it up and eat it like a burrito.
I wasn't trying to out you. All of your meals appear delicious. But I do think this is a diabolical conspiracy to sweep me off my diet. I've lost 10% of my body weight and now I face the most crucial and difficult test, blackjackinfo.com favorite food thread.
  #22  
Old November 8th, 2011, 04:28 PM
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Pork ribs splash down with apple cider vinigar and use brown sugar, white sugar, chilli powder, garlic powder, and onion powder as a rub. let marinate at least 4 hrs 24 is better. Smoke 'em for 2-4 hrs basting with a homade sauce of apple juice, katchup (southern for catsup) brown suger, a whole onion finely chopped, garlic, worchestchier (lol i took a shot) bringing to a boil before basting. Pull them off and texas cheat them in the oven or cook them low for another 2 hrs or to preference. Make any guests bring the sides lol Celebration, Libation, Procreation
  #23  
Old November 9th, 2011, 12:25 AM
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Throw some lobster and marscapone into that puppy and you got a world-class dish! zg
Not bad. I'm thinking to try King crab instead. I've just seen lobster mac n cheese before, and king crab would give it that JBlack signature.
  #24  
Old November 9th, 2011, 12:43 AM
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Would it be too much of a cliche to say Kangaroo Steak? Don't know if you can buy it in the States, but it is one of the leanest, healthiest and tastiest steaks around.
  #25  
Old November 9th, 2011, 01:13 AM
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Not bad. I'm thinking to try King crab instead. I've just seen lobster mac n cheese before, and king crab would give it that JBlack signature.
Marscapone is the ticket. zg
  #26  
Old November 9th, 2011, 06:02 PM
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Originally Posted by metronome View Post
Mine is Standing Rib Roast... bigger the better....USDA Prime or Choice.....
Preferably grass fed and grain finished... cooked to 118 degrees...let rest 30 to 60 minutes...served with homemade au jus... and hot-ass horseradish.
Cook in convection oven @ 250 or on my electric smoker (w/no wood) @ 225
LORD HAVE MERCY
Now this is a thread I can get into. Standing rib roast is one of my all time favorites. I coat it with herbs and spices first, 30 min at 450, then low temp for the rest. You must have at least 4.5 pounds, or it's dry. Aged is fantastic and sold in walking distance, but is now absurdly expensive. But, the most important part to me is potatoes skinned and cut added to the fat while the roast cooks. They form a new skin that is amazing.

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Originally Posted by Maestro View Post
Pork Butt ,injected with apple juice, my own signature rub, 4 to 5 hrs. on the smoker,shredded and placed on a bun, topped with cole slaw and a tangy but not to sweet bbq sauce. Immediately chased with a good microbrew, heaven.
Wow. Light on the sauce. I often use sliced apples when cooking pork.

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Originally Posted by aslan View Post
And I love a good New York strip, but somehow, a 5-ounce portion does not a feast make.

Yeah, five oz doesn't quite make it. A good NY strip (known by many names) is fantastic without any help. I saute in butter and add shallots and Italian parsley. Classic French adaptation.

Quote:
Originally Posted by Severity8 View Post
Pork ribs splash down with apple cider vinigar and use brown sugar, white sugar, chilli powder, garlic powder, and onion powder as a rub. let marinate at least 4 hrs 24 is better. Smoke 'em for 2-4 hrs basting with a homade sauce of apple juice, katchup (southern for catsup) brown suger, a whole onion finely chopped, garlic, worchestchier (lol i took a shot) bringing to a boil before basting. Pull them off and texas cheat them in the oven or cook them low for another 2 hrs or to preference. Make any guests bring the sides lol Celebration, Libation, Procreation

Can't add anything to that. Perfect.


Food is my one of my greatest loves. A cassoulet is my all-time favorite. But, it takes three days to make correctly, and my GF isn't always into it.
  #27  
Old November 9th, 2011, 06:15 PM
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Well I can see we are a well-fed bunch with a sophisticated palate.
Aslan, leftover steak is mighty fine ..... 16 oz. sounds about right
  #28  
Old November 9th, 2011, 06:18 PM
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We should publish an "AP Cookbook" and sell it in the casino gift shops.
ZGs first post in the thread already has some wonderful recipes.
  #29  
Old November 9th, 2011, 07:05 PM
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We should publish an "AP Cookbook" and sell it in the casino gift shops.
Wouldn't that be a comp advice book? Or how to warm up food in the hotel coffee pot?
  #30  
Old November 9th, 2011, 09:34 PM
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Originally Posted by QFIT View Post
Now this is a thread I can get into. Standing rib roast is one of my all time favorites. I coat it with herbs and spices first, 30 min at 450, then low temp for the rest. You must have at least 4.5 pounds, or it's dry. Aged is fantastic and sold in walking distance, but is now absurdly expensive. But, the most important part to me is potatoes skinned and cut added to the fat while the roast cooks. They form a new skin that is amazing.



Wow. Light on the sauce. I often use sliced apples when cooking pork.




Yeah, five oz doesn't quite make it. A good NY strip (known by many names) is fantastic without any help. I saute in butter and add shallots and Italian parsley. Classic French adaptation.




Can't add anything to that. Perfect.


Food is my one of my greatest loves. A cassoulet is my all-time favorite. But, it takes three days to make correctly, and my GF isn't always into it.
You mentioned the skyrocketing price of aged meat. I surfed around and found this (below), but after reading it, I think I will just pay the higher price. Actually, I don't buy aged meat for home cooking, but I do like to occasionally visit a fine restaurant like The Capital Grille, for one.

Aging Beef at Home!

1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.

2. Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels.

3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot.

4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)

5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator.

6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer.

7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process - this is essentially the same thing.

http://www.goodcooking.com/steak/dry_aging.htm
 

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