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USCHO Cooks: Are you our Top Chef?

I threw a roll of the spicy Impossible Sausage in the freezer for about 90 mins to put a deep chill on it so it would slice more cleanly into patties. After cooking them, I de-veganized things by making them into buttermilk biscuit breakfast sandwiches with real cheese. Their fake sausage is much better than their unseasoned fake meat. I could hardly tell the difference.
 
Speaking of pasta, this guy linked here does blind taste tests between different varieties of the same food - a budget choice, and then 4 steps up in price. He will also spend time explaining bits of the reason/idea behind the either real or perceived quality differences. Some of the results are exactly as you expect, but some results do surprise me. https://youtube.com/@EthanChlebowski

Earlier today, I watched one on various forms of vanilla, and another on Parmesan cheese (going back to the pasta).
 
FadeToBlack&Gold said:
I threw a roll of the spicy Impossible Sausage in the freezer for about 90 mins to put a deep chill on it so it would slice more cleanly into patties. After cooking them, I de-veganized things by making them into buttermilk biscuit breakfast sandwiches with real cheese. Their fake sausage is much better than their unseasoned fake meat. I could hardly tell the difference.
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Thanks for the review
 
That being said, I still can't say it's any healthier than standard pork sausage. We also don't know about the long-term effects of lab-engineered "meat" on the human body. So, kinda like Spam, I don't think I can endorse eating this sh!t regularly.
 
So we also had a a big cooking day today.

Smoked 15 lbs of pork butt and made about 10-15 quarts of pho broth (not sure about the final tally, second batch is still cooling in the pressure cooker).

The pho was excellent. We went with beef as the primary protein in the bowl today. Did a nice strip steak sliced very thin and just poured the boiling broth on the raw beef and other accoutrements. Wowzers that was good. Definitely going the raw beef route next time too.
 
There used to be a pizza joint close to my old bachelor pad that made a great cheeseburger pizza. Cheddar cheese, ground beef, pickle, tomato, onion, and then baked. Shredded lettuce and dollops of mayo were applied afterward before it was boxed up.
 
FadeToBlack&Gold said:
There used to be a pizza joint close to my old bachelor pad that made a great cheeseburger pizza. Cheddar cheese, ground beef, pickle, tomato, onion, and then baked. Shredded lettuce and dollops of mayo were applied afterward before it was boxed up.
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JFC I have few moral standards but this is just wrong.

Is this a Midwestern thing? Guh.
 
There is a place called MAJOR TOMATO in Metro Detroit that makes an awesome Big Mac inspired pizza. I try and get one every time I'm in the area for a fishing tournament =)
 
Pizza Luce’s is a small but popular chain in the Twin Cities. They make amazing pizzas, but they also make oddities like the baked potato pizza. Blech! I had it once because the group ordered it and I was curious. I’ve been forced into it two other times since then. Stupid people.
 
St. Clown said:
Pizza Luce’s is a small but popular chain in the Twin Cities. They make amazing pizzas, but they also make oddities like the baked potato pizza. Blech! I had it once because the group ordered it and I was curious. I’ve been forced into it two other times since then. Stupid people.
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It's not my favorite. HOWEVER, Luce's butternut squash pizza could be the second best pizza combo on earth.
 
There's a mom and pop shop near me whose owner is half Filipino and half Italian. He lived in Italy for 20 years before moving back here about 2 years ago and opened up his own place. He imports his flour, mozzarella, parmigiana and canned tomatoes (Cento I believe) from Italy and they make some wonderful pies, including a spectacular quattro formaggi.
 
FadeToBlack&Gold said:
Probably, yes. I certainly wouldn't expect a guy who grew up on Long Island to approve.
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I don't say this out loud because The Pizza Police are watching, but I prefer deep dish, so so there. I also hate bagels. I would have made a terrible New Yorker.

A really good NY pizza is still good, it's just vanishingly hard to find one outside the city. Most pizza that advertises itself as "New York" (1) is not and (2) is awful.
 
Kepler said:
I don't say this out loud because The Pizza Police are watching, but I prefer deep dish. I also hate bagels. I would have made a terrible New Yorker.

A really good NY pizza is still good, it's just vanishingly hard to find one outside the city.
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It's hard enough to find a good one in the city. I feel like a dirty secret of NYC is that there are a lot of world-class places to eat, and pretty much any cuisine you want, but also 10 times as much mediocrity you have to sift through to get to the good stuff.
 
FadeToBlack&Gold said:
It's hard enough to find a good one in the city. I feel like a dirty secret of NYC is that there are a lot of world-class places to eat, and pretty much any cuisine you want, but also 10 times as much mediocrity you have to sift through to get to the good stuff.
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Oh I don't think that is a secret at all.
 
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