header pic

Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

The 'Old' CFN/Scout Crowd- Enjoy Civil discussion, game analytics, in depth player and coaching 'takes' and discussing topics surrounding the game. You can even have your own free board, all you have to do is ask!!!

Anyone is welcomed and encouraged to join our FREE site and to take part in our community- a community with you- the user, the fan, -and the person- will be protected from intrusive actions and with a clean place to interact.


« previous next »
Pages: 1 ... 92 93 [94] 95 96 ... 110   Go Down
Author

Topic: CFB 51 Cookbook, equipment discussion, techniques

 (Read 187087 times)

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 13276
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1302 on: June 03, 2024, 10:07:44 AM »
Tri tip w/ spicy mambo salad







Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 28100
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1303 on: June 03, 2024, 10:22:34 AM »
I will report back for sure.
Logged
U RAH RAH! WIS CON SIN!

FearlessF

  • Hall of Fame
  • *****
  • Posts: 40705
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1304 on: June 03, 2024, 10:23:26 AM »
Quote from: 847badgerfan on June 03, 2024, 09:53:29 AM
Nothing wrong with oven-cooked ribs.

as long as you don't call it BBQ
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

MaximumSam

  • Hall of Fame
  • *****
  • Posts: 14006
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1305 on: June 03, 2024, 12:17:25 PM »
What is mambo salad?
Logged

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 13276
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1306 on: June 03, 2024, 12:51:10 PM »
Quote from: MaximumSam on June 03, 2024, 12:17:25 PM
What is mambo salad?
It's a sort of take on Caesar mixed with wasabi. Popularized by the Mastro's family of restaurants.

I attached a PDF of our recipe, which was found online and is definitely different (more ingredients) than the Mastro's version, but we love it. We didn't have anchovy on hand so that was omitted BTW. 
Logged

MaximumSam

  • Hall of Fame
  • *****
  • Posts: 14006
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1307 on: June 03, 2024, 04:21:15 PM »
Quote from: betarhoalphadelta on June 03, 2024, 12:51:10 PM
It's a sort of take on Caesar mixed with wasabi. Popularized by the Mastro's family of restaurants.

I attached a PDF of our recipe, which was found online and is definitely different (more ingredients) than the Mastro's version, but we love it. We didn't have anchovy on hand so that was omitted BTW.

Interesting...thanks for the recipe! I've never heard of Mastro's but apparently they are coming to Columbus, pretty close to me. Will have to check it out
Logged

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 13276
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1308 on: June 03, 2024, 04:23:21 PM »
Quote from: MaximumSam on June 03, 2024, 04:21:15 PM
Interesting...thanks for the recipe! I've never heard of Mastro's but apparently they are coming to Columbus, pretty close to me. Will have to check it out
Bear in mind Mastro's is up there with the priciest of pricey steakhouses. Don't take the kids! :57:
Logged

MaximumSam

  • Hall of Fame
  • *****
  • Posts: 14006
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1309 on: June 03, 2024, 04:25:59 PM »
Quote from: betarhoalphadelta on June 03, 2024, 04:23:21 PM
Bear in mind Mastro's is up there with the priciest of pricey steakhouses. Don't take the kids! :57:
Lol there is a Shake Shack nearby they can have that
Logged

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 19497
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1310 on: June 04, 2024, 10:40:35 AM »
Closet Mastro's to me, are in the Houston area.  So I guess they will continue to remain a mystery.

The only national chain steakhouses I've ever been to are the Ruth's Chris here in Austin, and the Morton's in Santa Ana, CA.  Both were tasty and overpriced.


Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 28100
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1311 on: June 04, 2024, 11:13:19 AM »
I remember Morton's first place - they started in Chicago.

A filet was ~$9 in 1979.
Logged
U RAH RAH! WIS CON SIN!

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 13276
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1312 on: June 04, 2024, 11:14:44 AM »
Quote from: utee94 on June 04, 2024, 10:40:35 AM
Closet Mastro's to me, are in the Houston area.  So I guess they will continue to remain a mystery.

The only national chain steakhouses I've ever been to are the Ruth's Chris here in Austin, and the Morton's in Santa Ana, CA.  Both were tasty and overpriced.
I'll solve the mystery for you. Mastro's is tasty. And overpriced. 

I don't find much differentiation between all the tasty and overpriced steakhouses. Ruth's Chris has the sizzling plate of butter thing going for them, which is a little unique. But other than that, they're just steakhouses. 

Mastro's uses dry ice in their martinis to keep them cold. Which is "fancy". But I don't drink martinis, so.....
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 40705
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1313 on: June 04, 2024, 11:27:09 AM »
You don't drink martinis!!!????!!!!
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 19497
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1314 on: June 04, 2024, 11:51:09 AM »
And here I was, thinking bwar was as sophisticated and refined as I am...
Logged

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 13276
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1315 on: June 04, 2024, 12:03:41 PM »
Quote from: FearlessF on June 04, 2024, 11:27:09 AM
You don't drink martinis!!!????!!!!
Eh. Mostly drink beer. Wine when I'm in the mood. And brown liquor, straight, either neat or on the rocks (depending on quality) when I feel the need to drink the hard stuff. The only mixed drink I usually touch is G&T. 

Quote from: utee94 on June 04, 2024, 11:51:09 AM
And here I was, thinking bwar was as sophisticated and refined as I am...
Oh, don't get me wrong. I'm still an elitist prick. I just look down upon the masses while drinking expensive scotch, not expensive martinis. 
Logged
Pages: 1 ... 92 93 [94] 95 96 ... 110   Go Up
« previous next »
 
Support the Site!
Purchase of every item listed here DIRECTLY supports the site.
Smokey Record Hoodie

Dock Signs-WeatherPROOF