Cooking and Dining

Postby **tifosi77** » Fri May 17, 2024 6:53 pm

Imo the food and wine culture of Spain is unmatched for the symbiotic diversity of flavors and styles. So if you have access to a store that has a Spain section, shop there. That's probably the easiest suggestion.

Postby **count2infinity** » Fri May 17, 2024 6:58 pm

Spanish IPA. Got it.

Postby **count2infinity** » Fri May 17, 2024 7:00 pm

I was actually considering a vino verde, so Portugal. Not too far off from Spain.

Postby **tifosi77** » Fri May 17, 2024 7:08 pm

Have you ever had vinho verde before? It's lightly carbonated. It's a slightly lower ABV than other wines and its green-ness made for a decent replacement for botanical spirits, so I thought it was actually a great ingredient for shim cocktails.

Our whole European vacation last year was initially predicated on Portuguese wine education. Alas.

Postby **count2infinity** » Fri May 17, 2024 7:09 pm

It’s my wife’s favorite wine, and it seems like it’d fit the menu well. Win win.

Postby **count2infinity** » Sun May 19, 2024 9:40 am

The vino verde was a good choice. Had one of the best meals I’ve had in a long long time.

I personally think a nice light IPA would have been just fine and dandy, but I love IPAs so there’s that.

The stinging nettle cavettelli with carrot butter was phenomenal. And the pork dish was great. If you ever are in the middle of nowhere PA and need a place to eat, check out revival kitchen in reedsville (just outside lewistown).

Postby **DigitalGypsy66** » Mon May 20, 2024 5:31 pm

Huy Fong halting Sriracha production until after Labor Day, due to chili pepper shortages. Again.

https://www.latimes.com/business/story/ ... t-happened

Postby **dodint** » Mon May 20, 2024 7:35 pm

Oh no.

Postby **Shyster** » Mon May 20, 2024 7:45 pm

I know people passionately love the stuff, but I've never liked the taste of Sriracha. It just doesn't taste good to me.

I used to be into hot sauce a lot more when I was younger, but as my digestive system has aged, I don't do the super-spicy stuff so much any more. These days my hot sauce of choice is classic Tabasco.

Postby **dodint** » Mon May 20, 2024 7:53 pm

I prefer the experience of tasting my food.

Postby **count2infinity** » Mon May 20, 2024 8:14 pm

I like sriracha, but we don’t go through it quickly. I just opened a new bottle that will last us through the shortage, especially with the summer months coming and me just making my own pepper sauces.

Postby **tifosi77** » Mon May 20, 2024 8:17 pm

David Tran really screwed over his original supplier the company hasn't regained its footing since.

Also remember: There is Sriracha, but there is also sriracha. Alternatives abound.

Postby **NTP66** » Mon May 20, 2024 8:19 pm

This is Pyrex/pyrex all over again, only less important.

Postby **tifosi77** » Mon May 20, 2024 8:27 pm

Sort of. The name of the sauce comes from a place in Thailand (iirc), but Huy Fong was the first to make it into a national brand in the U.S. That's why most white people think it's one and the same.

It's actually not dissimilar to what Dietrich Mateschitz did with "red gaur" and turning it into Red Bull outside of Thailand.

Postby **count2infinity** » Wed May 22, 2024 7:25 pm

The individually frozen Mahi Mahi filets from wegmans are awesome. Made grilled fish tacos from them and they’re great. Might have try some of the other fish they have available.

Postby **NTP66** » Sat May 25, 2024 6:09 pm

Went out for Italian tonight and got there to find out that they’re closed the entire weekend. There’s a little hole in the wall type Mexican place next door that we had never tried before, so we ate there instead. I had two of the top 3 tacos I’ve ever had in my entire life there, and the rest of the food was also amazing. Funny how that works out, and we’ll be going back in the future.

Postby **RonnieFranchise** » Sun May 26, 2024 8:17 am

Smoking a 10 lb pork butt today. Local butcher had them on for $1.99 a pound a couple months ago and I bought three. Not sure why I bought a 10 pounder though. Gonna take a while.

Postby **Dickie Dunn** » Sun May 26, 2024 10:33 am

Yesterday I had a 16 pounder from Costco that I cut into 4 and went with a hot and fast method and honestly think it was indistinguishable from low and slow. Nice to have that much butt done in 6ish hours instead of like 24.

Postby **MrKennethTKangaroo** » Sun May 26, 2024 10:47 am

America **** yeah

Postby **NTP66** » Sun May 26, 2024 1:14 pm

Be over around 5pm, Ronnie.

Postby **RonnieFranchise** » Sun May 26, 2024 2:22 pm

I’ve kept it between 250-275. Started at 7 am and I’m stalled on 174 for a couple hours now. I’d think it should be ready for dinner.

I think 225 for 20 hours or whatever is nonsense. I’m not that dedicated to the craft that I’d lose sleep over it.

Postby **blackjack68** » Sun May 26, 2024 4:42 pm

Well…

Postby **Nuge** » Sun May 26, 2024 5:11 pm

I’m having this same debate in my head right now. I have a 7 pounder that I’m debating whether to start it in the oven low tonight. Or just throw it in the smoker at 275 on the (early) morning.

Postby **mac5155** » Sun May 26, 2024 10:25 pm

You guys rock.

Postby **RonnieFranchise** » Sun May 26, 2024 10:47 pm

I’m having this same debate in my head right now. I have a 7 pounder that I’m debating whether to start it in the oven low tonight. Or just throw it in the smoker at 275 on the (early) morning.

Started mine at 7 AM, 275, wrapped in foil after 4 hours (was 160 at that time) was at 200 by 5. It was fantastic. Rubbed with yellow mustard and Killen's BBQ rub (best BBQ joint I've been to, in Pearland, TX) rub last night.

I think you're good to start it in the AM.