Superbowl 2016 - Chowhound

[Too Tall]

I'm making:

Braised *Beef Shortribs with red wine, rosemary made in a heavy cast enamel Descoware (in the fam. since the 60's). Stovetop browning and oven finish. One of my all time favor flavor explosions. I'll probably serve polenta on the same plate. If anyone has an opinion regarding polenta flavoring / inclusions speak now. I think simple is good?

Whole fresh off the farm Turkey. Stuffed with a sack of fresh rosemary! Cooled and sliced for serving cold with great bread, pickles, mustard etc.

Keep it simple. Food guests can assemble themselves. Guests are bringing slaw, chips, desserts.

*Thanks whoever recently posted pics of this. YES :)

[pdmtong]

Since its a 3:30pm PST kickoff, and I am in PST, it'll be my favorite chips and Pliny the Elder.

Some kind of fresh fish for dinner (caught off Half Moon Bay from our local fisherman at Sunday Farmers Market)

Once I see the flyover after GaGa finishes, I will get up off the couch, step into the yard and look up. That's about the time it will take to get from Levi's to over the top of my house. Love hearing the the sound of freedom overhead.

[winmonster]

Since its a 3:30pm PST kickoff, and I am in PST, it'll be my favorite chips and Pliny the Elder.

Some kind of fresh fish for dinner (caught off Half Moon Bay from our local fisherman at Sunday Farmers Market)

Once I see the flyover after GaGa finishes, I will get up off the couch, step into the yard and look up. That's about the time it will take to get from Levi's to over the top of my house. Love hearing the the sound of freedom overhead.

One of the biggest downsides of leaving my fancy Silicon Valley company is that I no longer have access to Pliny the Elder. :(

[Too Tall]

One of the biggest downsides of leaving my fancy Silicon Valley company is that I no longer have access to Pliny the Elder. :(

That is actually sad. We are here to help.

[winmonster]

That is actually sad. We are here to help.

If anyone wants to start a local beer trade, I'm down. Funny: one of the west coast guys I worked with loved coming east and getting his hands on Yuengling...

[spopepro]

... I'll probably serve polenta on the same plate. If anyone has an opinion regarding polenta flavoring / inclusions speak now. I think simple is good?

If it was me, I'd probably do cheese grits with fontina or something similar. Lots fresh ground black pepper.

Once I see the flyover after GaGa finishes, I will get up off the couch, step into the yard and look up. That's about the time it will take to get from Levi's to over the top of my house. Love hearing the the sound of freedom overhead.

Those will be my wife's 15s (144th CA ANG). I sometimes have a hard time reconciling how awesome they are in the air with all of the maintenance nightmares I hear about. Last week she was grumbling about having to run checks on armament systems sitting in puddles in the cockpit because the canopy was also jacked up. They're POS... but amazing when they are in the air. (she also might really wish they still had the 16s)

[Too Tall]

If it was me, I'd probably do cheese grits with fontina or something similar. Lots fresh ground black pepper.

I like what you are pitching. I've got a log of questionable goat cheese and a sack of awww-thentic S.Carolina stone ground grits (Thank you Boyd). Would that suffice?

[spopepro]

I like what you are pitching. I've got a log of questionable goat cheese and a sack of awww-thentic S.Carolina stone ground grits (Thank you Boyd). Would that suffice?

hell yes on the stone ground grits. Probably not on the chevre... it's not going to melt in the way you want it to in all likelihood.

[zetroc]

Guacamole. Avocados, lemon juice, salt. Good chips. That's it.

[Too Tall]

Beef short ribs in two parts.
Great quality ribs and some in process shots.
This is going to be good.
sr1.jpgsr2.jpg

[pdmtong]

Those will be my wife's 15s (144th CA ANG). I sometimes have a hard time reconciling how awesome they are in the air with all of the maintenance nightmares I hear about. Last week she was grumbling about having to run checks on armament systems sitting in puddles in the cockpit because the canopy was also jacked up. They're POS... but amazing when they are in the air. (she also might really wish they still had the 16s)

Wow! that is awesome.

A few months ago the Raiders are beating the Broncos when the Blue Angels decide to fly over mid-3rd quarter after finishing fleet week. At the EXACT time I look up to see the Angels, Carr throws a 74yard pick six to von miller and the game swings the other way for good. I was so pissed. My pal saw the pick, I saw the Angels.

[Mabouya]

Some pretty good-looking pictures (and recipes) here:

NYT Cohttp://cooking.nytimes.com/topics/super-bowl?utm_source=sharetools&utm_medium=email&utm_ca mpaign=website

[Too Tall]

Hmmm. I almost made some nuclear wings, just for drill.

[Shinomaster]

I'm making:

Braised *Beef Shortribs with red wine, rosemary made in a heavy cast enamel Descoware (in the fam. since the 60's). Stovetop browning and oven finish. One of my all time favor flavor explosions. I'll probably serve polenta on the same plate. If anyone has an opinion regarding polenta flavoring / inclusions speak now. I think simple is good?

Whole fresh off the farm Turkey. Stuffed with a sack of fresh rosemary! Cooled and sliced for serving cold with great bread, pickles, mustard etc.

Keep it simple. Food guests can assemble themselves. Guests are bringing slaw, chips, desserts.

*Thanks whoever recently posted pics of this. YES :)

That's crazy, I picked up a four short ribs yesterday as they were 50% off.. will do the same. I have always wanted to make a silky polenta as I had it once in a fancy restaurant. Todd English has a couple of recipes in the Figs Table cookbook I always wanted to try. One uses about a cup of grated cheddar or fontina and a bunch of chopped spinach, while the other a cooked and mashed sweet potato.. They both sound good. I'd like to do one with mushrooms maybe?

[Too Tall]

Mushrooms and a dry aged cheese sounds about right. I think polenta is to mushrooms and cheese as scrambled eggs are to truffles.
Just did a test run using stone ground corn meal and it's right on the money: 4 1/2 cups water : 1 cup of corn meal + salt and cracked pepper and butter to finish. I don't think there is magic to it. From a rolling boil very slowly add the corn meal while whisking. Once all is incorporated reduce to a simmer and stir with a flat wooden spoon. Finish with cheese and butter. I put about 1/2 a cup on a saucer and it setup in 10 mins. and reheats perfectly. No brainer.

[Shinomaster]

That sounds great, and I have to try it now. The poletnta I had was almost like a wiggly slice of tofu.. was very delicate. This was about 26 years ago. I was in high school and it made such an impression on me, served with a primo steak with a wine reduction sauce of some sort. one of the best meals I ever had.

[JoB]

Here at Casa JoB I just made the 2nd batch of Buffalo Wing caramel popcorn in the past 20 hours. We ate the first one, this batch will hopefully last until our departure to our friends' house.

Recipe is linked below, I cut the Frank's in half and it is pretty digestible for all ages.

Buffalo Wing Popcorn Recipe - Bon Appétit

[G-reg]

Made a round of wings/legs via this Alton Brown method. On short notice grabbed a crappy frozen bag of wings/legs from the grocery store, garbage meat, but they turned out awesome via the Alton method.