TELL/ASK Another Forum Member - Anything!

[ItsOver]

Nice things said, and good points made.



But I tell you this! If I ever have a pet snail and he dies? I'll be warming up some garlic butter!  "Ben was reeaal good" His name would be Ben.

He will have become a “has Ben.”

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[KSM]

@ShayP

A dry rub/Versatile Seasoning for meats. Have one? The ones that I have created work great with pork and chicken for the most part. Beef, not as fitting but still good. Talking about something with some kick to it. These mixtures are usually red because of all the things one can add. I refer to paprika, chili powder and so-on. Adding garlic and onion salt can be very effective as well. And let's not forget about the most versatile herb, thyme. Salt & pepper of course.        And let's not forget about smoky paprika in place of the regular.

Please elaborate in some detail.

You're an accomplished Chef Musician. 

[ShayP]

Accomplished?  Surely you jest.  @KSM

Oof! I feel like I'm waiting on a table. 

With rubs I always lean towards what mainly works well with beef, but is acceptable for pork or chicken.

This should provide you with some kick.  I'm just going to put some minimal measurements next to the ingredients.  Not sure if you'll like it but if you do you can multiply into a bigger batch.  If you don't like it then you won't have much waste.  Those chili powders and mustard powder aren't cheap.

Coarse salt ~ 1/2 cup
Brown sugar ~ 1/4 cup
Coarse pepper ~  2 tablespoons
Granulated garlic ~ 2 tablespoons
Onion powder ~ 2 tablespoons
*Ancho or *Chipotle powder (go with Chipotle if you want more heat) ~ 2 tablespoons of either
Mustard powder ~ 1 tablespoon
Oregano ~ 2 teaspoons
Thyme ~ 2 teaspoons
Cumin ~ 1 teaspoon


*If neither appeals, use Smokey Paprika.  You could even add it to the mix. 

If you have a Penzey's Spice store near you, they'll have everything.  Grocers are hit or miss.  I also recommend Colman's mustard powder.  The other brands lack flavor.

I went by memory because when I quit the business I irrationally threw away all my recipes.  Mid-life crisis I guess.    You have the chops though.  I know you'll make adjustments to your personal taste.

Cheers man!

[whoozit]

If your making chicken and feeling adventurous swap out the oregano and thyme for ginger and turmeric.

[KSM]

Accomplished?  Surely you jest.  @KSM

Oof! I feel like I'm waiting on a table. 

With rubs I always lean towards what mainly works well with beef, but is acceptable for pork or chicken.

This should provide you with some kick.  I'm just going to put some minimal measurements next to the ingredients.  Not sure if you'll like it but if you do you can multiply into a bigger batch.  If you don't like it then you won't have much waste.  Those chili powders and mustard powder aren't cheap.

Coarse salt ~ 1/2 cup
Brown sugar ~ 1/4 cup
Coarse pepper ~  2 tablespoons
Granulated garlic ~ 2 tablespoons
Onion powder ~ 2 tablespoons
*Ancho or *Chipotle powder (go with Chipotle if you want more heat) ~ 2 tablespoons of either
Mustard powder ~ 1 tablespoon
Oregano ~ 2 teaspoons
Thyme ~ 2 teaspoons
Cumin ~ 1 teaspoon


*If neither appeals, use Smokey Paprika.  You could even add it to the mix. 

If you have a Penzey's Spice store near you, they'll have everything.  Grocers are hit or miss.  I also recommend Colman's mustard powder.  The other brands lack flavor.

I went by memory because when I quit the business I irrationally threw away all my recipes.  Mid-life crisis I guess.    You have the chops though.  I know you'll make adjustments to your personal taste.

Cheers man!

Alot of tasty goodness in there @ShayP +1

I would try it on a steak too but would omit the brown sugar as to avoid the burn during the sear.

[ShayP]

Alot of tasty goodness in there @ShayP +1

I would try it on a steak too but would omit the brown sugar as to avoid the burn during the sear.

It'll work on beef if it's a brisket, and even a steak as long as on an open fire.  Gives it a nice little crust.  It will burn In a skillet though.  I should've noted that. 

I like whoozit's suggestion, especially for chicken.  It would be great on a roasted half-chicken.  Even duck breast.

[KSM]

@TigerLily You have mentioned that you see all manner of man stuff in your ads. Do you get men's dual pouch underwear?  In the last week I've gone from LAWNMOWERS to this stuff and have not been shopping, or browsing for either. It's like g'oogle doesn't know me at all. 

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[TigerLily]

@TigerLily You have mentioned that you see all manner of man stuff in your ads. Do you get men's dual pouch underwear?  In the last week I've gone from LAWNMOWERS to this stuff and have not been shopping, or browsing for either. It's like g'oogle doesn't know me at all. 

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Right now I'm hovering between classy jewelry and my usual tacky bohochic fashions and jewelry. Some fun stuff actually. And the occasional island getaway. Haven't had any men's underwear in a few days. The main company's motto is "discipline is not a dirty word". Sounds like some of your dates would agree from what you posted earlier. @PolkaDot seems the bossy type
Anyhoo. I would think complex engineering would have to go into those dual pack undies. A 32D is always a 32D. But men are always ... re-sizing. I would think that would be tough to accommodate. Well. Not my problem. For curiosity's sake I will let you know if I start getting these ads. If so, I will ask Dot to lay on 40 lashes as retaliation. I don't need this unnecessary crap cluttering up my #Clickacy

[TigerLily]

If your making chicken and feeling adventurous swap out the oregano and thyme for ginger and turmeric.

One of my favorite combos to spice things up in a chinese chicken stir fry

[PolkaDot]

Right now I'm hovering between classy jewelry and my usual tacky bohochic fashions and jewelry. Some fun stuff actually. And the occasional island getaway. Haven't had any men's underwear in a few days. The main company's motto is "discipline is not a dirty word". Sounds like some of your dates would agree from what you posted earlier. @PolkaDot seems the bossy type
Anyhoo. I would think complex engineering would have to go into those dual pack undies. A 32D is always a 32D. But men are always ... re-sizing. I would think that would be tough to accommodate. Well. Not my problem. For curiosity's sake I will let you know if I start getting these ads. If so, I will ask Dot to lay on 40 lashes as retaliation. I don't need this unnecessary crap cluttering up my #Clickacy

The Bossy type? There’s a difference between being bossy and being a woman that knows what she likes. Knowing what you want and making it happen is a different thing all together from bossy. I have very little patience for the insipid or whiney. I won’t tolerate it in my men or friends -it becomes all together much too annoying. I will however, push the people I care about to be their best selves and shower them with love along the way. I’m glad that settles that. Any more questions?

As far as lashes, keep it an even number- I need to be able to workout both arms equally.

[KSM]

A question: Would you rather go out for a steak or stay home and make that steak yourself?

ME? I stay home. What I can do to a prime piece of beef is beyond almost all steakhouses.

[ItsOver]

A question: Would you rather go out for a steak or stay home and make that steak yourself?

ME? I stay home. What I can do to a prime piece of beef is beyond almost all steakhouses.

For me, it depends upon where I am in the country. Certain steakhouses are well worth going too. And there is always the “ambience” factor.

[KSM]

For me, it depends upon where I am in the country. Certain steakhouses are well worth going too. And there is always the “ambience” factor.

Ok, you have a few points there. My steaks are usually better than anything I've had while out but, as I said "usually" not always. And if a steak place (known for great steaks) has a fine whiskey selection and the atmosphere is conducive? MMmyeah.. not bad.  See ya' there!

[ItsOver]

Ok, you have a few points there. My steaks are usually better than anything I've had while out but, as I said "usually" not always. And if a steak place (known for great steaks) has a fine whiskey selection and the atmosphere is conducive? MMmyeah.. not bad.  See ya' there!

Exactly! Make mine a prime Porterhouse, medium rare, with a generous pour of Booker’s. I like those crispy onion strings, too, that a lot of the fine steakhouses seem to favor.

[Walks_At_Night]

Exactly! Make mine a prime Porterhouse, medium rare, with a generous pour of Booker’s. I like those crispy onion strings, too, that a lot of the fine steakhouses seem to favor.

I'm a peasant. At this point, I'm missing the Bonanza where a pimple faced, 16 year old cooks a Ribeye right in front of you and throws in a big baker. You then wash the lot down with a Mister Pibb out of a machine.

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