Spiedies! Are you baiting me with this recipe? I almost responded with something similar when Sancarlos mentioned Greek dressing. Spiedies are the best thing to come out of Binghamton other than me. I've followed a couple recipes for homemade, but nothing comes close. I'll try this recipe out some day, I still have several bottles of marinade my parents brought down. Hell, even marinades from my favorite restaurant aren't quite the same.mister d wrote: ↑Tue Feb 02, 2021 7:26 pm This recipe from this book is simple as hell and great. Use half as marinade, half as sauce and you're set.
Swamp Cooking Thread
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- The Sybian
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Re: Swamp Cooking Thread
An honest to God cult of personality - formed around a failed steak salesman.
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Re: Swamp Cooking Thread
Thanks guys! I have a store-bought schwarma marinade I'm going to use this weekend. But will try the suggestions soon.
well this is gonna be someone's new signature - bronto
- MaxWebster
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Re: Swamp Cooking Thread
This stuff works pretty well - there's definitely a sweet spot in length of marinating, somewhere between 24-48 hrs.
https://shop.spiedie.com/statefairchickensauce-2.aspx
https://shop.spiedie.com/statefairchickensauce-2.aspx
The Sybian wrote: ↑Tue Feb 02, 2021 7:47 pmSpiedies! Are you baiting me with this recipe? I almost responded with something similar when Sancarlos mentioned Greek dressing. Spiedies are the best thing to come out of Binghamton other than me. I've followed a couple recipes for homemade, but nothing comes close. I'll try this recipe out some day, I still have several bottles of marinade my parents brought down. Hell, even marinades from my favorite restaurant aren't quite the same.mister d wrote: ↑Tue Feb 02, 2021 7:26 pm This recipe from this book is simple as hell and great. Use half as marinade, half as sauce and you're set.
Re: Swamp Cooking Thread
Yeah, I can't vouch for any authenticity because I've never had a real one, but that's a great marinade esp if you're going to use charcoal.
(Its weird cooking things you haven't had before and wondering how close it is to the real versions.)
(Its weird cooking things you haven't had before and wondering how close it is to the real versions.)
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Re: Swamp Cooking Thread
funny, i grew up in WNY and had never even heard of them before I moved back 3 yrs ago. My HS best friend does (did) a lot of business traveling downstate and when we were looking at colleges he said we had to eat lunch at the Spiedie & Rib Pit in Binghamton.
man i'm hungry.
man i'm hungry.
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Re: Swamp Cooking Thread
That is one of two big brands. I think they only make marinade. The other, my personal favorite is Lupo's. They have (had?) a couple locations and then started bottling their marinade. My parents will bring packaged bags from Lupo's with marinating meat. Now I'm hungry, and my grill is buried. Mr. D is correct, much better over charcoal, but I'm lazy and use propane. It truly amazes me how small a radius spiedies stayed in. Like within a 30 minute radius, yet I've met people from all over the country who ask about spiedies if I tell them where I'm from. I've heard a Binghamton ex-pat opened a spiedie place in Raleigh, and my sister said there is another ex-Bingo selling spiedies in the Atlanta 'burbs. A quick Google search only turns up a food truck based in Suwanee.
ETA: Complete forgot, Spiedie and Rib Pit opened a second location in my hometown long after I left. I think they are even better than Lupo's. Completely forgot I went there when I visited my parents 10 or so years ago. The new location is really close to the SUNY Binghamton campus.
ETA: Complete forgot, Spiedie and Rib Pit opened a second location in my hometown long after I left. I think they are even better than Lupo's. Completely forgot I went there when I visited my parents 10 or so years ago. The new location is really close to the SUNY Binghamton campus.
MaxWebster wrote: ↑Wed Feb 03, 2021 10:45 am This stuff works pretty well - there's definitely a sweet spot in length of marinating, somewhere between 24-48 hrs.
https://shop.spiedie.com/statefairchickensauce-2.aspx
The Sybian wrote: ↑Tue Feb 02, 2021 7:47 pmSpiedies! Are you baiting me with this recipe? I almost responded with something similar when Sancarlos mentioned Greek dressing. Spiedies are the best thing to come out of Binghamton other than me. I've followed a couple recipes for homemade, but nothing comes close. I'll try this recipe out some day, I still have several bottles of marinade my parents brought down. Hell, even marinades from my favorite restaurant aren't quite the same.mister d wrote: ↑Tue Feb 02, 2021 7:26 pm This recipe from this book is simple as hell and great. Use half as marinade, half as sauce and you're set.
An honest to God cult of personality - formed around a failed steak salesman.
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Re: Swamp Cooking Thread
Syb, we have rules around here. Max is grandfathered in but we can't have everyone doing abovequotes. That's his thing.The Sybian wrote: ↑Wed Feb 03, 2021 11:09 am That is one of two big brands. I think they only make marinade. The other, my personal favorite is Lupo's. They have (had?) a couple locations and then started bottling their marinade. My parents will bring packaged bags from Lupo's with marinating meat. Now I'm hungry, and my grill is buried. Mr. D is correct, much better over charcoal, but I'm lazy and use propane. It truly amazes me how small a radius spiedies stayed in. Like within a 30 minute radius, yet I've met people from all over the country who ask about spiedies if I tell them where I'm from. I've heard a Binghamton ex-pat opened a spiedie place in Raleigh, and my sister said there is another ex-Bingo selling spiedies in the Atlanta 'burbs. A quick Google search only turns up a food truck based in Suwanee.
ETA: Complete forgot, Spiedie and Rib Pit opened a second location in my hometown long after I left. I think they are even better than Lupo's. Completely forgot I went there when I visited my parents 10 or so years ago. The new location is really close to the SUNY Binghamton campus.
MaxWebster wrote: ↑Wed Feb 03, 2021 10:45 am This stuff works pretty well - there's definitely a sweet spot in length of marinating, somewhere between 24-48 hrs.
https://shop.spiedie.com/statefairchickensauce-2.aspx
The Sybian wrote: ↑Tue Feb 02, 2021 7:47 pmSpiedies! Are you baiting me with this recipe? I almost responded with something similar when Sancarlos mentioned Greek dressing. Spiedies are the best thing to come out of Binghamton other than me. I've followed a couple recipes for homemade, but nothing comes close. I'll try this recipe out some day, I still have several bottles of marinade my parents brought down. Hell, even marinades from my favorite restaurant aren't quite the same.mister d wrote: ↑Tue Feb 02, 2021 7:26 pm This recipe from this book is simple as hell and great. Use half as marinade, half as sauce and you're set.
Dances with Wolves (1) - BSF
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Re: Swamp Cooking Thread
y i think i've used charcoal like 3x in my life, not that i don't think it's tasty just don't make the time for it.
i will make a note of Lupo's - i'll look for it. Wegmans has to have it, right?? :)
i will make a note of Lupo's - i'll look for it. Wegmans has to have it, right?? :)
The Sybian wrote: ↑Wed Feb 03, 2021 11:09 am That is one of two big brands. I think they only make marinade. The other, my personal favorite is Lupo's. They have (had?) a couple locations and then started bottling their marinade. My parents will bring packaged bags from Lupo's with marinating meat. Now I'm hungry, and my grill is buried. Mr. D is correct, much better over charcoal, but I'm lazy and use propane. It truly amazes me how small a radius spiedies stayed in. Like within a 30 minute radius, yet I've met people from all over the country who ask about spiedies if I tell them where I'm from. I've heard a Binghamton ex-pat opened a spiedie place in Raleigh, and my sister said there is another ex-Bingo selling spiedies in the Atlanta 'burbs. A quick Google search only turns up a food truck based in Suwanee.
ETA: Complete forgot, Spiedie and Rib Pit opened a second location in my hometown long after I left. I think they are even better than Lupo's. Completely forgot I went there when I visited my parents 10 or so years ago. The new location is really close to the SUNY Binghamton campus.
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Re: Swamp Cooking Thread
I think so. Haven't been to a Wegmans in over a year, but I'm pretty sure they used to have it. And if they carried it in NJ, they definitely carry it in Buffalo.
MaxWebster wrote: ↑Wed Feb 03, 2021 11:32 am y i think i've used charcoal like 3x in my life, not that i don't think it's tasty just don't make the time for it.
i will make a note of Lupo's - i'll look for it. Wegmans has to have it, right?? :)
The Sybian wrote: ↑Wed Feb 03, 2021 11:09 am That is one of two big brands. I think they only make marinade. The other, my personal favorite is Lupo's. They have (had?) a couple locations and then started bottling their marinade. My parents will bring packaged bags from Lupo's with marinating meat. Now I'm hungry, and my grill is buried. Mr. D is correct, much better over charcoal, but I'm lazy and use propane. It truly amazes me how small a radius spiedies stayed in. Like within a 30 minute radius, yet I've met people from all over the country who ask about spiedies if I tell them where I'm from. I've heard a Binghamton ex-pat opened a spiedie place in Raleigh, and my sister said there is another ex-Bingo selling spiedies in the Atlanta 'burbs. A quick Google search only turns up a food truck based in Suwanee.
ETA: Complete forgot, Spiedie and Rib Pit opened a second location in my hometown long after I left. I think they are even better than Lupo's. Completely forgot I went there when I visited my parents 10 or so years ago. The new location is really close to the SUNY Binghamton campus.
An honest to God cult of personality - formed around a failed steak salesman.
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- DaveInSeattle
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Re: Swamp Cooking Thread
I was in a Zoom 'all hands' meeting this morning, so I made this NY Times recipe for the 'Best Scrambled Eggs': Extra-Creamy Scrambled Eggs from J. Kenji López-Alt.
The result: well, yeah, they were really good, and super smooth and creamy, but my good...4 tablespoons of butter? I don't think I'll be making them very often.
The result: well, yeah, they were really good, and super smooth and creamy, but my good...4 tablespoons of butter? I don't think I'll be making them very often.
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Re: Swamp Cooking Thread
Was the recipe for 12 servings?
That's a good reminder, I used to go on the treadmill to watch all hands meetings. Not sure why that hasn't occurred to me since moving.
An honest to God cult of personality - formed around a failed steak salesman.
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Re: Swamp Cooking Thread
I suppose I could post this in the Television thread but I’ll note it here.
The wife and I have been watching Stanley Tucci: Searching for Italy on PBS. He travels around Italy, sampling local and regional specialty cuisines, and discussing the history behind them. My wife is super into it, as Stanley Tucci is among her favorite actors, and she’s also a great cook. Last night she tried to replicate a pasta dish from the show that included fried zucchini, butter and lots of pecorino. It was great alongside the fire-roasted pepper-marinated pork tenderloin I grilled and a nice bottle of zinfandel.
The wife and I have been watching Stanley Tucci: Searching for Italy on PBS. He travels around Italy, sampling local and regional specialty cuisines, and discussing the history behind them. My wife is super into it, as Stanley Tucci is among her favorite actors, and she’s also a great cook. Last night she tried to replicate a pasta dish from the show that included fried zucchini, butter and lots of pecorino. It was great alongside the fire-roasted pepper-marinated pork tenderloin I grilled and a nice bottle of zinfandel.
Last edited by sancarlos on Fri Feb 26, 2021 1:41 pm, edited 1 time in total.
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Re: Swamp Cooking Thread
4 eggs. 4 tbsp of butter.
Re: Swamp Cooking Thread
Sometime ya gotta live a bit and go for the butter. Not so healthy but it sure tastes good.
(Referring to both DiS’s and my posts.)
(Referring to both DiS’s and my posts.)
"What a bunch of pedantic pricks." - sybian
Re: Swamp Cooking Thread
Jesus I love my some J Kenji but that's a lot of butter.DaveInSeattle wrote: ↑Fri Feb 26, 2021 1:41 pm4 eggs. 4 tbsp of butter.
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Re: Swamp Cooking Thread
2 tbsp of butter for 4 eggs is decadent.
Until everything is less insane, I'm mixing weed with wine.
Re: Swamp Cooking Thread
Yep. Life's too short to worry about eating butter.
THERE’S NOWT WRONG WITH GALA LUNCHEONS, LAD!
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Re: Swamp Cooking Thread
Don't get me wrong I only use full fat, grass fed butter or olive oil as cooking fats, but 4 tbsp is a fuckton for 4 eggs.
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- DaveInSeattle
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Re: Swamp Cooking Thread
A while back, my GF was making chocolate chip cookies using the classic recipe on the back of the chocolate chip package. Somehow she forgot to put in the second stick of butter.
And they taste just fine. So that's how we make those cookies now...half the butter.
Re: Swamp Cooking Thread
We started watching that too. We're scheduled to go to the Amalfi coast in September (was supposed to be April of last year). You're talking about the one from the first episode near Naples, right?sancarlos wrote: ↑Fri Feb 26, 2021 1:37 pm I suppose I could post this in the Television thread but I’ll note it here.
The wife and I have been watching Stanley Tucci: Searching for Italy on PBS. He travels around Italy, sampling local and regional specialty cuisines, and discussing the history behind them. My wife is super into it, as Stanley Tucci is among her favorite actors, and she’s also a great cook. Last night she tried to replicate a pasta dish from the show that included fried zucchini, butter and lots of pecorino. It was great alongside the fire-roasted pepper-marinated pork tenderloin I grilled and a nice bottle of zinfandel.
My avatar corresponds on my place in the Swamp posting list with the all-time Home Run list. Number 45 is Paul Konerko with 439.
Re: Swamp Cooking Thread
The texture is probably drier, but I'd think they would taste the same.DaveInSeattle wrote: ↑Fri Feb 26, 2021 2:31 pmA while back, my GF was making chocolate chip cookies using the classic recipe on the back of the chocolate chip package. Somehow she forgot to put in the second stick of butter.
And they taste just fine. So that's how we make those cookies now...half the butter.
THERE’S NOWT WRONG WITH GALA LUNCHEONS, LAD!
Re: Swamp Cooking Thread
It is.govmentchedda wrote: ↑Fri Feb 26, 2021 2:19 pmDon't get me wrong I only use full fat, grass fed butter or olive oil as cooking fats, but 4 tbsp is a fuckton for 4 eggs.
Coconut oil is a good one to use, too.
THERE’S NOWT WRONG WITH GALA LUNCHEONS, LAD!
Re: Swamp Cooking Thread
We’ve watched three episodes I think. Not sure which one had the dish she made.L-Jam3 wrote: ↑Fri Feb 26, 2021 2:34 pmWe started watching that too. We're scheduled to go to the Amalfi coast in September (was supposed to be April of last year). You're talking about the one from the first episode near Naples, right?sancarlos wrote: ↑Fri Feb 26, 2021 1:37 pm I suppose I could post this in the Television thread but I’ll note it here.
The wife and I have been watching Stanley Tucci: Searching for Italy on PBS. He travels around Italy, sampling local and regional specialty cuisines, and discussing the history behind them. My wife is super into it, as Stanley Tucci is among her favorite actors, and she’s also a great cook. Last night she tried to replicate a pasta dish from the show that included fried zucchini, butter and lots of pecorino. It was great alongside the fire-roasted pepper-marinated pork tenderloin I grilled and a nice bottle of zinfandel.
The Amalfi coast looks gorgeous. Looks like a great place to visit.
"What a bunch of pedantic pricks." - sybian
Re: Swamp Cooking Thread
Sounds like one of those "this is why they're better in restaurants" recipes.govmentchedda wrote: ↑Fri Feb 26, 2021 2:19 pmDon't get me wrong I only use full fat, grass fed butter or olive oil as cooking fats, but 4 tbsp is a fuckton for 4 eggs.
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Re: Swamp Cooking Thread
Boiling brusselsprouts/brocolli/asparagus has gotten a bad rap from people who don't salt the water and then over cook them. That's my hot take for the day.
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Re: Swamp Cooking Thread
It's just so much easier to toss them lightly in olive oil and throw them in a baking dish or on the grill to get a little char. BUT...you're right in that if you don't over cook them boiling is OK. It's just bringing back bad memories of how mom used to overdo it.blundercrush wrote: ↑Fri Feb 26, 2021 5:27 pm Boiling brusselsprouts/brocolli/asparagus has gotten a bad rap from people who don't salt the water and then over cook them. That's my hot take for the day.
Until everything is less insane, I'm mixing weed with wine.
Re: Swamp Cooking Thread
Big fan of parboiling brussies prior to grilling/sauteeing/roasting
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Re: Swamp Cooking Thread
Over doing it does absolutely ruin them, but I think the same thing about steak too.govmentchedda wrote: ↑Fri Feb 26, 2021 5:33 pmIt's just so much easier to toss them lightly in olive oil and throw them in a baking dish or on the grill to get a little char. BUT...you're right in that if you don't over cook them boiling is OK. It's just bringing back bad memories of how mom used to overdo it.blundercrush wrote: ↑Fri Feb 26, 2021 5:27 pm Boiling brusselsprouts/brocolli/asparagus has gotten a bad rap from people who don't salt the water and then over cook them. That's my hot take for the day.
Re: Swamp Cooking Thread
Doing a 24 hour corned beef sous vide after a four day dry brine. Its something that, if it comes out good, will sound like a lot more effort than it really was.
Re: Swamp Cooking Thread
Made a nice bread full of different kinds of seeds yesterday. But right after I kneaded the dough, I realized I’d forgotten to add the salt.
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Re: Swamp Cooking Thread
Oooooh. Let me know that goes. Corned beef gonna be cheap Thursday.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
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Re: Swamp Cooking Thread
Some steaks in the sous vide. Let’s see if the perfect record holds up.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
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Re: Swamp Cooking Thread
Still perfect.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
Re: Swamp Cooking Thread
will be putting down new pepper plants this weekend (in between soccer games and shot#2) -- anyone interested in jam or sauce? have some left in the fridge. PM me your orders!elflaco2 wrote: ↑Thu Dec 17, 2020 8:53 am Made a fresh batch this past sunday-- bit different ingredients (added pineapple to balance out the ghost pepppers.. not so many habaneros in this one), but sill plenty hot. Have plenty to ship out -- Jam too --
once these are gone, won't be making any new batches until after we move -- and i laid down some new plants. good chance i'll be making it in a commercial kitchen next time.
so place your orders!
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Re: Swamp Cooking Thread
Ground my own burger tonight. Chick roast and a sirloin combination. Turned out amazing.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
- DaveInSeattle
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Re: Swamp Cooking Thread
I made just about the worst dinner I can remember making tonight. We've been trying to do the Meatless Monday thing since the New Year, and I did a NYTimes cooking recipe for roasted tofu in a peanut/lime glaze, with coconut lime rice.
And it didn't work at all. The sauce/glaze was too thick, and didn't 'run' and coat the tofu at all.
The rice was good though.
And it didn't work at all. The sauce/glaze was too thick, and didn't 'run' and coat the tofu at all.
The rice was good though.
Re: Swamp Cooking Thread
I'm convinced the meat industry backs tofu to keep people from becoming vegetarian.
- DaveInSeattle
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Re: Swamp Cooking Thread
I am generally not a tofu guy, but I've had pretty good luck doing really veg-forward stir-fries with some tofu in them for the protein. I always get the extra-firm, and then press it all afternoon.
Didn't work this time. I offered to pay for a pizza, but we choked it down.
Here's the recipe in question: Baked Tofu With Peanut Sauce and Coconut-Lime Rice
Re: Swamp Cooking Thread
Tofu can be great but I've never seen it baked. I'm an extra firm, press it all day and then pan sear/stir fry it with a little marinade before.DaveInSeattle wrote: ↑Tue May 25, 2021 11:53 amI am generally not a tofu guy, but I've had pretty good luck doing really veg-forward stir-fries with some tofu in them for the protein. I always get the extra-firm, and then press it all afternoon.
Didn't work this time. I offered to pay for a pizza, but we choked it down.
Here's the recipe in question: Baked Tofu With Peanut Sauce and Coconut-Lime Rice
Dances with Wolves (1) - BSF
"This place was rockin'," said BSF21.
"There is nothing ever uncommon about BSF21."
"This place was rockin'," said BSF21.
"There is nothing ever uncommon about BSF21."
Re: Swamp Cooking Thread
My mom HATED vegetables when she was growing up. Then she went to college and tried them again. Not surprisingly, even a university cafateria beg tastes better thanthe overboiled and sugared veg that my grandmother made.govmentchedda wrote: ↑Fri Feb 26, 2021 5:33 pmIt's just so much easier to toss them lightly in olive oil and throw them in a baking dish or on the grill to get a little char. BUT...you're right in that if you don't over cook them boiling is OK. It's just bringing back bad memories of how mom used to overdo it.blundercrush wrote: ↑Fri Feb 26, 2021 5:27 pm Boiling brusselsprouts/brocolli/asparagus has gotten a bad rap from people who don't salt the water and then over cook them. That's my hot take for the day.
Did you see that ludicrous display last night?