Cooking For Engineers

[DrBiggles]

Yay, ate this flank steak last night and couldn't help but share the goodness.

Cheers

[Michael Chu]

Wow, that looks really good... I'm sitting here with the leftovers from an aborted lunch from a couple hours ago - the congealed remains of a colorado omelet from IHOP...

I was taking pictures of every meal that I ate this year, but after almost three months, I couldn't take it anymore. It wasn't the photographing - it was the documenting of the photos (tagging and writing descriptions so I'd know what it was and where I got it) that I couldn't handle with my current work load. I'm trying to reduce my commitments so I can start writing regularly on CFE again...

http://www.orthogonalthought.com/blog/index.php/category/what-i-ate/

[DrBiggles]

[SirShazar]

Probably my finest pic:



Roasted Garlic Shrimp with Crustiny.

[DrBiggles]

Oh man, another load of flank steak marinated, then tacoed.

And as I was purchasing said items from our local El Salvadorean market I noticed they're carrying Rocky Jr. whole chickens fer $1.29 a pound. That's for tomorrow.

Cheers

[DrBiggles]

Oh my, local El Salvadorean market had a deal on tritips. Marination with extra virgin, s & P, fresh lemon, rosemary. Remove and install to cast iron pan with a trivet to 375 degree oven until 130 F.



And then? Make gravy !!! Use heavy cream in the taters and off you go.



Easy peasy love of life.

Biggles

[GaryProtein]

Those pictures aren't fair. I haven't had supper yet and I'll only be having sandwiches because it is going to be a late work night for me.

[DrBiggles]

[DrBiggles]

As with many people and families, been searching for some deals to get my 2 boys fed. Our local Raley's gives me about 2.5 bags of groceries for about 90 dollars. This covers 1 dinner and some staples for getting them through the school week. My fancy load from the Berkeley Farmer's market has pretty much dwindled to a slow drip.

So, within the last year have been wandering in to my local Mexican and El Salvadorean markets to see what they gots going on. Due to their love and care for their people and the community, they've been able to keep the prices down. While this isn't a heritage, grass fed pork chop, it was pennies over a dollar a piece. Not bad for 1" thick, eh?



I now give them most of my business, as best I can. Have made such a great friend out of one of the shop keepers that he's willing to take me back to El Salvador and show me his country, his family and his ranch.

Now only needing Raley's maybe once a month or less and have gained a second family. I suggest you head out and see what there is around the corner, spend some time. It may just be worth your time and effort.

Biggles

[DrBiggles]

Oh man, what a week. Finally decided to rest an evening and fire up the grill. Once the maple charcoal was going, tossed in a 2" thick cherry branch I had handy.

Let it get super hot, with tons of good air. Here's some grilled flank steak (yes, again) over this fire.

[Michael Chu]

I keep feeling like I should post something beautiful since DrBiggles does it so often... here's my contribution.

Peanut Shaved Ice (I didn't make it) from a place called Snow Miracle in San Jose (Oakridge Mall).

[DrBiggles]

[DrBiggles]

This isn't exactly, directly a food photograph. However, it is a charcoaled broad leaf maple fire with a log of cherry. Any food I place over this fire will produce something wonderful!



Just in case you're wondering, what will be placed over it is a 24 hour Brazilian marinaded, pieced out chicken.

[Michael Chu]

The peanut shaved ice was amazing. It tasted like cold fluffy peanut butter. Peanut butter flavor - but none of the heavy, coats the roof of your mouth feel (which I love about peanut butter - but sometimes you just want something completely light and refreshing).

I cooked some kalbi style short ribs (boneless) last week.

[DrBiggles]