After a looooong wait, the off-season is done this week and we have college football this weekend. It should be a relatively low-stress Hokie weekend with just the week 0 games to enjoy.
Anybody cooking up anything good for Saturday?
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CRABS, Corn, potatoes
Old Bay everywhere
As this has triggered much discussion...
I use the term "Old Bay" like "Kleenex"...I just mean crab seasoning....
Combo #4 with a Coke.
Username checks out.
But it is...
Pretty sure this will get you stopped by Maryland state troopers and escorted from the state
Well if it gets me past Fredericksburg quicker, sign me up!
There are a ton of people that prefer JO...especially the lower sodium one.
and there's a not-so-secret reality of the crab houses in B'more and what they use:
From the Baltimore Sun
My knowledge is limited to my previous life in Hampton Roads knowing Old Bay/Maryland Flag cultists
Chattanooga barely knows what crabs are
Fun fact is that any good blue crab you have in maryland has NOT been seasoned with old bay to steam them. Any reputable place uses their own mix- Kosher Salt, paprika, etc. Old bay "taste" like that but is for the corn on the cob if you are eating good blue crabs.
Spot on. The best crab houses use their own mix. Sometimes I'll buy their mix, make my own, or use Old Bay or JO....
I also doctor it to my own needs.
Crabs or shrimp, I add salt. Sometimes chilli powder.
Bloody Mary, Chilli powder and horseradish sometimes allepo pepper
fish- I add garlic powder and powdered lemon or lime
hamburger- garlic, onion, mustard and some kind of powdered chilli
Chicken some kind of powdered chilli, garlic powder and lemon or lime powder and paprika
Tomorrow I will sous vide chicken breasts for lunches this week - older Old Bay (suppressed flavor) yogurt and garlic powder and a hot pepper of some kind.
Forgot one
Watermelon, I use fresh old bay with some salt and a bit of hot pepper or, some feta and old bay and hot chilli
When i backpacked through Mexico surfing the Pacific Mainland as my VT graduation gift to me with my brother and another friend, one of the absolute best street vendor snacks in San Luis Potesi, Guadalajara, Colima, Lazaro Cardenas,and Petacalco was cubed fruit in a cup with squeezed lime and chili powder on it. Insanely good!!
My wife and I still do this often today.
Yup, the combination of the sweet, aromatic fruit and sour and heat is fantastic.
do you remember what fruit was used? i would like to try this
Cantaloupe, honeydew melon, mango, papaya mostly.
And?.....
me and Mrs Mattboard are keeping it simple with some sausage-cheese dip, too many tortilla chips and beers
New town so we need to do extensive research on which breweries are worth our time
New in which town? TKP is a surprisingly good source for this sort of info.
Chattanooga. We've found a few gems but haven't worked out what the regular spots are yet.
(I forgot about the TKP restaurant map until just now)
Hot dogs and Budweisers. Lots of Budweisers.
Busch Light and hopefully something good on the grill or smoker. So glad football is back. Now if this heat and humidity could tone it down a bit...
Pork Products!
uva twitter is bizarre:
2.6 tons is 5200 lbs
Let's say they have the max roster limit of 105 players, assuming this post is only about what players consumed and not including coaches, support staff, and anybody else associated with the team.
So that's about 49.5 lbs per player.
The NCAA limits fall camp to 29 days.
That's 1.7 lbs of chicken per player per day.
A Costco rotisserie chicken is 3 lbs.
They're bragging about eating a half a chicken a day for a month.
15 chickens is only 22500 calories in that month. I hit that on Thanksgiving alone, especially if I'm drinking, which....it's the holidays, so that's a given.
8g of protien per ounce so at 1.7 lbs or ~27 ounces that is 206g of protien (assumed measurements were just from meat not while chicken) then thats about right for some onecthe size of a football player doing heavy training.
If that is wieght of entire chicken then only ~60% is meat which is only 120g of protien and that's about minimum for 300lbs
menindividuals not working out.Edit: addressed comment
Which makes sense if there are other sources of protein.
Big assumption. This is UVA we're talking about here. ;^)
If you compare it to the Rock's diet where he eats 26oz of cod, 16oz of steak and 8 oz of chicken a day then they are barely keeping up with his cod intake, but probably have way less heavy metals in their system.
There's a whole lot of other stuff in the Rock's system that they don't have either.
Bold of them to brag about how much they eat when we already know UVa football produces the biggest pile of shit
silent judgement
I know you - you used to eat chicken... shit I know you.
By their own admission: Hoos love the cock.
Beer
Bourbon
Battlestar Galactica
Tried to cook/store/preserve all the peppers coming in from the garden. Started with a brunch of eggs, spam, hash browns, grilled tomatoes and toast. Made Tomato Jalapeño Pie, Hatch chili Quiche, Broccoli salad, Pickled hungarian carrot pepper relish, Dried some padrone and pasilla peppers with some fresh figs, Pequin and Biquinho pepper jerk marinade, Put crimson okra and mulata island peppers in the fermenting jar, made Aji peppers and italian sausage mac and cheese, candied some lemon spice jalapeños, pico with fresh tomatoes and Santa Fe peppers. Finished with a pork loin and figs with roasted potatoes. Had the TV on in the back ground with whatever game I could find, and for a while tried practicing the "take a drink when the announcer says "transfer" game", but had to drop that one until I am not trying to get stuff done while watching. I should now be set for a busy week, with heat and eat meals for the days/nights I am here, after grilling the jerked chicken tonight....
We did the same but with cucumbers as we grew a ton. So now I have jars of pickles everywhere.
Did you ferment them, or pick them with vinegar? If pickling, what is your brine mix?
We used vinegar. We did 4-5 different recipes ro get dill and butter and sone mixes with red onion. I know it was rice vinegar and we used coriander and black pepper in most of them but would have to check with wife to know exact recipe.
I am thoroughly impressed with your stamina and drive to do all that. Kudos and Hokie cap salute to ya and wish, again, that I was your next door neighbor.
Having you as a neighbor would be better than who we have now, though we do invite the widow across the street over for dinner some.
And after that culinary tour de force above, I have a question sure to beg derision and snide remarks, but here goes anyway. I have been commanded to produce pigs in a blanket for some kids this weekend. I know how to do it, I know they'll like something simple like plain yellow mustard or ketchup on theirs, but I figured, if I'm gonna have to make 'em, maybe I should eat some. So, the question is, what might make a good dippin' sauce? I've read about grape jelly and chili sauce, but just wondered if anyone had an idea of how to make a silk purse from a pig's blanket.
Couple of options, not to be used together...
Bacon ranch and bloody mary ketchup. The ranch you can find on the shelf from HVR. The ketchup just add some bloody mary seasoning (or just old bay/JO) and Worcestershire sauce and mix.
Why not?
You could...but beware.
I have done crescent rolls and lil smokies and they are great. Two lil smokies per roll and roll them like regular crescent rolls. Cook 25 degrees lower than the directions and add a few minutes so the bread dough closest to the dog cooks before the outside is dark brown.
You could try Conecuh Alabama sausages if your local Kroger subsidiary carriers them (our Harris Teeter does) - the thin ones browned first and wrapped in puff pastry dough with an Alabama white sauce if you want to get fancy. Those are some good sausages.
This sounds pretty damn good. Having had first-hand Conecuh sausages (wife's family used to gather for holidays at the family farm in Conecuh county, AL), I'm intrigued at how they'd go with a white sauce. Hmmmm.
oLD bAY mUSTARD.
I recently did a batch that I made a Chipotle BBQ sauce and a chili mayo. Can't go wrong with a chili cheese queso option either.
You could also consider upgrading the bread by using a pretzel dough.