Culinary, Arts, Thread.

#69,478
#69,478
Errbody needs to go to the Bruce Willis thread in the movie forum and post Die Hard is a Christmas movie.

I know all yall know it is so you dont even hafta lie.
 
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#69,481
#69,481
GordonC said:
Tldr
Ngaf
Idgafe
Stfu
Gtfo
Etc

Cooler temps were around, at least not as muggy, and with HS football getting started, I dun started wonderin if the golden corral, wherruh I aint been since pre-covid, still had good fried okry. The GC in Johnson City always did. So I thought football or okry tonight?

Okry won.

I seent about three Boxcar Willie lookin dudes in there and thought maybe dey was a comicon but then doubted boxcar willie tributes were real popular. I seent a couple of beldar-lookin dudes that'd make mikey sit up straight to eat his cornbread. Dey was one looked a little like bill goldberg. A woman dropped her watermelon and canteloupe in the floor and i chit you not took the plate and put it under her boobies and said these lil ol plates cant even hold my melons.

It was about that time that the dude showed up with the broom and the dustpan to clean up the melon mess. He looked like that twitchy eyed actor in identity, cant think of the name, and he musta mentioned Jesus because the next thing i heard dey was another man talkin about both jesus and taxes and about that time i thought oh hail i need more food.

My reviews

Okra plate round 1: kick ass

Round hush puppy round 1: gud

Fried catfish only round: decent, a little cold

Yeast rolls 1-2: decent

First doz fried skrimp: oh hail yes

12oz sirloin #1: dam good, thin cut, cook knew his chit, medium rare no a1, cheap meat, very well prepared #1,#2 and #4. Third sirloin was thicker and perfectly MR. i tipped that cook.

Okra plates #2-4: i benefited from my tables position to the okra and skrimp

Skrimp dozens 2-4 also got better

Yeast rolls 3-6: much better...able to bring some home to dogs


Salad and dessert? Got no time for that chit
Click to expand...
1000005250.jpg
 
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#69,496
#69,496
I got the 36" 4 burner 38,000 btu Blackstone with the metal cover.

I opted for the 38,000 btu instead of the 60,000 btu because 38,000 is plenty and then some and was much less money. I had the advantage of working on commercial flat tops with 135,000 btu's plus all through my career. 135,000 wont blacken like a black iron skillet over a gas flame and blackening is the only reason I need more than 38,000 at home.

The 60,000 would probably give more even heating over a larger area, maybe the whole 36", but I will never need that at home.

Only time Ive used all 4 burners and used any of them on high is the first time I used it to season it and when I first light it.

Anyway, just thought Id share my thoughts on my new favorite toy.

This was my first experience with a Blackstone.

Compared to the top of line Vulcan commercial 60" 5 burner 135,000 btu I had at my last restaurant, I give it an A. Its perfect for home and even a little more.
 
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#69,497
#69,497
Behr said:
I got the 36" 4 burner 38,000 btu Blackstone with the metal cover.

I opted for the 38,000 btu instead of the 60,000 btu because 38,000 is plenty and then some and was much less money. I had the advantage of working on commercial flat tops with 135,000 btu's plus all through my career. 135,000 wont blacken like a black iron skillet over a gas flame and blackening is the only reason I need more than 38,000 at home.

The 60,000 would probably give more even heating over a larger area, maybe the whole 36", but I will never need that at home.

Only time Ive used all 4 burners and used any of them on high is the first time I used it to season it and when I first light it.

Anyway, just thought Id share my thoughts on my new favorite toy.

This was my first experience with a Blackstone.

Compared to the top of line Vulcan commercial 60" 5 burner 135,000 btu I had at my last restaurant, I give it an A. Its perfect for home and even a little more.
Click to expand...
Wrong thread.
 
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#69,498
#69,498
Behr said:
I got the 36" 4 burner 38,000 btu Blackstone with the metal cover.

I opted for the 38,000 btu instead of the 60,000 btu because 38,000 is plenty and then some and was much less money. I had the advantage of working on commercial flat tops with 135,000 btu's plus all through my career. 135,000 wont blacken like a black iron skillet over a gas flame and blackening is the only reason I need more than 38,000 at home.

The 60,000 would probably give more even heating over a larger area, maybe the whole 36", but I will never need that at home.

Only time Ive used all 4 burners and used any of them on high is the first time I used it to season it and when I first light it.

Anyway, just thought Id share my thoughts on my new favorite toy.

This was my first experience with a Blackstone.

Compared to the top of line Vulcan commercial 60" 5 burner 135,000 btu I had at my last restaurant, I give it an A. Its perfect for home and even a little more.
Click to expand...
This shows up tomorrow, I'll post a picture after installation.

1757170364482.png
 

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