The New "What did you do with your Z today" (with off topic replies) Cooking Edition

madwi · 02-04-2019, 10:01 PM

Quote:

Originally Posted by jwick

( Click to show/hide )

Pork Loin...and of course bacon!

Cant argue with that.

looks good.

jwick · 02-04-2019, 10:44 PM

Quote:

Originally Posted by madwi

Cant argue with that.

looks good.

It was, even though I forgot to stuff garlic cloves inside.

Leingod · 02-05-2019, 11:52 AM

Well gents, here's another for the books.

A chicken francaise sub. Hand cut tenders and pounded to a quarter inch. Floured, egged, breaded, egged, and rebreaded. Heavy on all the seasoning. Fried using tarrow fat. Sauce from 3 lemons, homemade leftover chicken stock and a slurry to thicken it to bisque consistency.

The bread was a homemade French with amylase enzymes added and proofed for 24 hours. Pickled red onions were added during prep and everything was melted using shredded mozz.

Spoiler · 02-05-2019, 04:10 PM

Lein, Ever think about opening up your own restaurant? Looks like you could do it...

Leingod · 02-05-2019, 04:28 PM

Quote:

Originally Posted by Spoiler

Lein, Ever think about opening up your own restaurant? Looks like you could do it...

Yup and nope. I'd shoot myself working 15 hr days, no holidays, etc. And I honestly wouldn't even know how to start my own business. Especially in food. No place survives around here unless it's pizza, Italian, or Chinese.

jchammond · 02-05-2019, 05:58 PM

Still @work & someone picked me up a big greasy burger

Can’t say no!

Rusty · 02-05-2019, 06:40 PM

Quote:

Originally Posted by jchammond

Still @work & someone picked me up a big greasy burger

Can’t say no!

Artery clogger.

You need a Widowmaker burger.

There is enough there for 3 meals.

Rusty · 02-05-2019, 06:42 PM

Should change the name of this thread to Lein's Gourmet Cooking.

Leingod · 02-05-2019, 07:05 PM

Quote:

Originally Posted by Rusty

Should change the name of this thread to Lein's Gourmet Cooking.

Got bored and made tomato bisque. Made it a little to sweet. Needs more cayenne next time. Oh, and the grilled cheese had crushed cool ranch doritos inside. Bread was just leftover from yesterdays batch.

Spoiler · 02-05-2019, 07:17 PM

Quote:

Originally Posted by Leingod

Yup and nope. I'd shoot myself working 15 hr days, no holidays, etc. And I honestly wouldn't even know how to start my own business. Especially in food. No place survives around here unless it's pizza, Italian, or Chinese.

Yes it would take some long hours.

Memphis370Z · 02-05-2019, 08:40 PM

Quote:

Originally Posted by jchammond

Still @work & someone picked me up a big greasy burger

Can’t say no!

jchammond · 02-05-2019, 08:53 PM

Quote:

Originally Posted by Rusty

Should change the name of this thread to Lein's Gourmet Cooking.

Or “Lein’s Cuisine”

Leingod · 02-05-2019, 09:16 PM

That's actually a genius name!!!

madwi · 02-05-2019, 11:30 PM

Quote:

Originally Posted by Spooler

Having Liver and onions tonight with rice and brussels sprouts with cheese. Yum Yum.
We never had it at home. I had it in the Air Force. LOL That, mashed potatoes, and SOS.

I still make **** on a shingle every now and again

I cant stand the smell of liver cooking. Nasty!

MadSciSnails · 02-06-2019, 06:02 AM

Felt a little fancy last night.

Sent from another dimension.

02-05-2019, 11:52 AM	#93 (permalink)
Leingod A True Z Fanatic Join Date: Mar 2015 Location: Some Place Cold Posts: 16,053 Drives: In Circles Rep Power: 2684396	Well gents, here's another for the books. A chicken francaise sub. Hand cut tenders and pounded to a quarter inch. Floured, egged, breaded, egged, and rebreaded. Heavy on all the seasoning. Fried using tarrow fat. Sauce from 3 lemons, homemade leftover chicken stock and a slurry to thicken it to bisque consistency. The bread was a homemade French with amylase enzymes added and proofed for 24 hours. Pickled red onions were added during prep and everything was melted using shredded mozz. jwick, FPenvy, Spooler and 2 others like this. __________________ I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR

02-05-2019, 04:10 PM	#94 (permalink)
Spoiler A True Z Fanatic Join Date: Jun 2015 Location: Central Florida Age: 64 Posts: 8,409 Drives: 21 Supra -Blk/Red Rep Power: 2684379	Lein, Ever think about opening up your own restaurant? Looks like you could do it... __________________ … I SUPPORT HOES WITH SUPPORT HOSE…

02-05-2019, 06:42 PM	#98 (permalink)
Rusty Ronin Samurai - Assassin Join Date: Dec 2011 Location: Fayettenam,Pennsyltucky Age: 68 Posts: 34,872 Drives: 2011 Nismo GM 6M Rep Power: 2684436	Should change the name of this thread to Lein's Gourmet Cooking. Spooler, jchammond and Spoiler like this. __________________ 浪人 - 殺し屋 "The Difficult Anytime, The Impossible By Appointment Only" http://www.the370z.com/members-370z-...o-journal.html

02-05-2019, 09:16 PM	#103 (permalink)
Leingod A True Z Fanatic Join Date: Mar 2015 Location: Some Place Cold Posts: 16,053 Drives: In Circles Rep Power: 2684396	That's actually a genius name!!! Memphis370Z likes this. __________________ I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR

02-06-2019, 06:02 AM	#105 (permalink)
MadSciSnails Base Member Join Date: Aug 2016 Location: Columbia MS Posts: 121 Drives: '14 370z, 94 300zxTT Rep Power: 8	Felt a little fancy last night. Sent from another dimension. Rusty, madwi, Leingod and 1 others like this.

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