Food you started eating after the shutdown

[Sarek]

I'm sure some people havent started eating anything new or different.

I used to eat bratwurst sometimes, i would remove the skin put it on a pan and cook it up. I used to eat it with a slice of yellow american cheese on mission wrap bread. I used to also order pizza once in a while as well.

Since the shutdown happened i've changed things up a bit and stuck with it.

I tried Chicken apple sausage by Dietz and Watson a few months ago and since then i stopped eating regular brats by Johnsonville.

Instead of ordering pizza i have now started having a frozen pizza once in awhile i never knew about before, it's called Jack's Pizza, it's a very thin crust and the price is pretty cheap only $2.50

 

[cowboyec]

love jacks....supreme is my favorite...with coke over crushed ice to wash it down

 

[DoctorChicken]

Does crushing a six-pack of PBR every night count?

In reality, I've been grilling a lot of steak. Thick cut ribeye, medium rare. I think the best way to cook a steak is on the grill, on a cast iron skillet. The cast iron keeps the juices in the skillet and heats more evenly than merely cooking it on the grates, giving you ultimate control. I season it with plenty of salt and put it in the fridge for a couple hours before cooking (cooking it right out of the fridge keeps it firm and easy to work with). Then hit it with more salt, pepper, garlic powder. Taking it to the grill, which is set as high as mine will go - it says 700 degrees, I know it's less than that. 3 minutes each side, 30 seconds on the cap to render the fat.

 

[Jammer]

Does crushing a six-pack of PBR every night count?

In reality, I've been grilling a lot of steak. Thick cut ribeye, medium rare. I think the best way to cook a steak is on the grill, on a cast iron skillet. The cast iron keeps the juices in the skillet and heats more evenly than merely cooking it on the grates, giving you ultimate control. I season it with plenty of salt and put it in the fridge for a couple hours before cooking (cooking it right out of the fridge keeps it firm and easy to work with). Then hit it with more salt, pepper, garlic powder. Taking it to the grill, which is set as high as mine will go - it says 700 degrees, I know it's less than that. 3 minutes each side, 30 seconds on the cap to render the fat.

Have you tried cooking your steaks sous vide and then reverse sear it? I'm telling you it's a game changer. Always cooked to perfection.

 

[DoctorChicken]

Have you tried cooking your steaks sous vide and then reverse sear it? I'm telling you it's a game changer. Always cooked to perfection.

I'm thinking about it. It's an intimidating process, with all the equipment you need. I'll make the jump soon.

 

[Jammer]

I'm thinking about it. It's an intimidating process, with all the equipment you need. I'll make the jump soon.

It really isn't intimidating. You will find it really is the easiest way to cook a flawless steak every time.

 

[JoeyBoy718]

 

[Montanalo]

Stir fry tofu... With the right marinade and seasoning, you can make tofu taste like anything.

Actually, I've been grilling a lot more than I usually do.

 

[Ranched]

Does crushing a six-pack of PBR every night count?

Drank that & MD 20/20 in HS.

 

[Reverend Conehead]

Ramen noodles, canned soup, especially clam chowder.

 

[Boom]

Have you tried cooking your steaks sous vide and then reverse sear it? I'm telling you it's a game changer. Always cooked to perfection.

I have some 1.5" ribeyes that I cook on my Traeger at 225 degress until it's 115 in the center. Then 450 degrees until the probe reads 130. Best steak I've ever had.

 

[DanteEXT]

Jacks are ok for a budget frozen pizza. Better than a party pizza. My oven tends to over cook the edge before the bottom gets crisp. Will also eat their somewhat budget pie cousin Tombstone. Little thicker crust, sauce has a different flavor. Not found a great frozen pizza yet.

 

[BigStar]

Drank that & MD 20/20 in HS.

Eeeeckkk..just threw up in my mouth a little bit tasting MD 2020 Fruitpunch. Man that stuff was brutal when you had too much..

Love me some Captain Crunch Berry

This ribeye talk is no fair

 

[Rockport]

Does crushing a six-pack of PBR every night count?

In reality, I've been grilling a lot of steak. Thick cut ribeye, medium rare. I think the best way to cook a steak is on the grill, on a cast iron skillet. The cast iron keeps the juices in the skillet and heats more evenly than merely cooking it on the grates, giving you ultimate control. I season it with plenty of salt and put it in the fridge for a couple hours before cooking (cooking it right out of the fridge keeps it firm and easy to work with). Then hit it with more salt, pepper, garlic powder. Taking it to the grill, which is set as high as mine will go - it says 700 degrees, I know it's less than that. 3 minutes each side, 30 seconds on the cap to render the fat.

The secret to cooking a steak is high heat initially to sear the steak so the juices don't come out. Cooking it in a pan on the grill? Come on man......

 

[BigStar]

Ramen noodles, canned soup, especially clam chowder.

Your half of the rent is due Think we're sharing a kitchen lol

 

[kskboys]

All of it.

 

[Cowboys_22]

Been visiting Chick-fil-A a lot more than I used to

 

[Vtwin]

The secret to cooking a steak is high heat initially to sear the steak so the juices don't come out. Cooking it in a pan on the grill? Come on man......

You should give it a try. I usually go the reverse sear route and do the bulk of the cooking in the oven or grill, then finish it in a smoking hot cast iron pan. Just going start to finish in the pan on the stove or grill works well too.

A cast iron pan is the ticket.

 

[ABQCOWBOY]

Drank that & MD 20/20 in HS.

I didn't know you went to Manatoba High Dabz...........

 

[DoctorChicken]

The secret to cooking a steak is high heat initially to sear the steak so the juices don't come out. Cooking it in a pan on the grill? Come on man......

I just prefer it because it seems to give it an even sear