Between the cookbook thread and the pots and pans thread it has become apparent that there are some fairly serious foodies on this board. I suppose that is to be expected from a bunch of snobby people who ride $30k bikes. You people probably eat nothing but arugula. Anyway, this is the thread to post up about food, food products, food accessories, what you've been cooking, recommendations, recipes, restaurants and why the things that you like are vastly superior to that crap other people like.
Bon Appetit.
sac
WTF is up with the Food channel spin-off called the Cooking channel that goes live on May31st?!?!?!
Quote from: zooom on May 13, 2010, 06:24:55 AM
WTF is up with the Food channel spin-off called the Cooking channel that goes live on May31st?!?!?!
They must figure some viewers are sick of watching endless competitions, travel shows, and such and would rather watch cooking shows.
Food Network has kind of taken the MTV route as far as programming is concerned (although not as extreme).
Personally, I like some of the "newer" shows (i.e. DDD) and competitions (i.e. Iron Chef, Chopped)...but some, like the 1-hour "Chellenge" shows, and Dinner Impossible suck ass. Good Eats is still my all-time favorit on the channel though.
(http://farm5.static.flickr.com/4018/4604263838_3d351d2804_o.jpg)
;D
Just did a shrimp and vegetable tempura for lunch using a technique I swiped from Cooking with Ming on public tv. Made the batter with rice flour and club soda. Worked real well - no leftovers.
Funny timing, I've got Giada De Laurentiis in my VO booth right now.
(http://i91.photobucket.com/albums/k285/DanteFazio/Screenshot2010-05-13at113656AM.png)
Quote from: NoisyDante on May 13, 2010, 09:47:02 AM
Funny timing, I've got Giada De Laurentiis in my VO booth right now.
(http://i91.photobucket.com/albums/k285/DanteFazio/Screenshot2010-05-13at113656AM.png)
:-* :-* :-* ;)
Quote from: NoisyDante on May 13, 2010, 09:47:02 AM
Funny timing, I've got Giada De Laurentiis in my VO booth right now.
+1 on the :-* She always wears nice shirts on her Food Network travel show. ;D
Back on topic...Morimoto's cookbook is really cool. Not an everyday use thing, but tons of great info. on a bunch of thinks like rice and knives...and some really interesting recipes that are very unusual and taste great. [thumbsup] [thumbsup]
(http://ecx.images-amazon.com/images/I/41FMcNNEmHL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg)
I like food
My personal favorite recipe: 1 Package ramen noodle, boil water, add noodles, cook until tender, strain water, add salt packet and enjoy! Helps me save money for the next slew of parts to put on the bike!! That and make sure the bills are paid on the first of the month!! Add a cup of cooked mushrooms and diced chicken if you have a spare three dollars sitting around!! [thumbsup] now time to use the money I saved on [drink] and [moto]!!
Quote from: NoisyDante on May 13, 2010, 09:47:02 AM
Funny timing, I've got Giada De Laurentiis in my VO booth right now.
(http://i91.photobucket.com/albums/k285/DanteFazio/Screenshot2010-05-13at113656AM.png)
Meh. If I wanted an Italian with big boobs who was a great cook I would have married one.
sac
/oh wait . . . I did! Yay me!! ;D
Quote from: ctrain on May 13, 2010, 06:40:57 AM
(http://farm5.static.flickr.com/4018/4604263838_3d351d2804_o.jpg)
;D
They could have at least spelled "you're" correctly.
Quote from: SacDuc on May 13, 2010, 01:08:59 PM
Meh. If I wanted an Italian with big boobs who was a great cook I would have married one.
I prefer what Nigella Lawson has goin' on, Giada's mouth is too huge, like a blue whale engulfing thousands of plankton.
Michael Chiarello has this great recipe for sauteed mushrooms, I am making this tomorrow night to accompany a roast chicken dish. I've made these numerous times, the aroma's are amazing.
sauteed mushrooms recipe (http://www.napastyle.com/recipe/recipe.jsp?productId=2260)
Quote from: NoisyDante on May 13, 2010, 01:34:46 PM
I prefer what Nigella Lawson has goin' on
Dammit Dante, you beat me to it. Nigella is on my top ten "women Id like to pleasure" list. She makes green peppers sensual.
Nigella Lawson Interview - Parkinson - BBC (http://www.youtube.com/watch?v=DgLzkEog2nI#lq-lq2-hq-vhq)
Quote from: Triple J on May 13, 2010, 06:36:04 AM
They must figure some viewers are sick of watching endless competitions, travel shows, and such and would rather watch cooking shows.
Food Network has kind of taken the MTV route as far as programming is concerned (although not as extreme).
Personally, I like some of the "newer" shows (i.e. DDD) and competitions (i.e. Iron Chef, Chopped)...but some, like the 1-hour "Chellenge" shows, and Dinner Impossible suck ass. Good Eats is still my all-time favorit on the channel though.
Bizarre Foods?
Could you call Man vs Wild a pseudo cooking show. But then again he doesn't cook his food. :P
Andrew is OK, a balder, geekier Anthony Bourdain....its good comedy.
I grew up watching Jacques Pepin, Julia Child, Yan Can Cook and Justin Wilson.
I find that guy Guy Fiero and Emeril to be infinitely annoying.
Alton Brown is best all around......and he is a motorcyclist!
On the menu for tomorrow night:
Fresh mozzarella with sliced tomatoes, balsamic, salt and pepper.
Gnocchi in a cream sauce with roasted red peppers, eggplant, and goat cheese
Grilled pesto chicken
Salad with caramelized pear, dried cranberries, chopped walnuts, and Gorgonzola
Don't know what wine and dessert will be until tomorrow night... ;)
Quote from: rgramjet on May 13, 2010, 04:41:03 PM
Dammit Dante, you beat me to it. Nigella is on my top ten "women Id like to pleasure" list. She makes green peppers sensual.
Yea, she's super purrty. Her show on Food Network didn't really take off unfortunately, but I thought it was filmed really strangely. Everything was a super closeup, you couldn't see what she was doing. Maybe that was the point??
I like Bizarre Foods, but it seems to be tamed down now. The episode where they ate the frog soup was crazy.
Quote from: NoisyDante on May 13, 2010, 08:52:18 PM
Yea, she's super purrty. Her show on Food Network didn't really take off unfortunately, but I thought it was filmed really strangely. Everything was a super closeup, you couldn't see what she was doing. Maybe that was the point??
i saw her show a couple of times,
i thought it was strange to end the show with her raiding the fridge in her bathrobe...
Tony Bourdain had a funny story about Nigella. Apparently at some charity thing a bunch of celebrity chefs were gathered around and trying to outdo one another with stories of things they've eaten. Bourdain naturally has his cobra heart story and everyone's trying to take it up a notch thinking that Nigella is all dainty and would get grossed out and leave when she responds with, "‘When I was in Spain, they aborted a pig for me and roasted the fetus. Soooo good.†Apparently that ended the conversation. [laugh]
Maybe she need to refuel!
Nigella is scrumptous..
As I´m stuck indoors with allergies and have nothing better to do, I´ve made a curried mince and asparagus tört followed by juicy, tandoori grilled chicken for lunch. Accompanied by a Saranac Pumpkin Ale
Tonight it´s seared garlic and hojiblanca marinated red tuna served on a bed of wild rice and topped with caramelized onions and garlic cookies.
Should keep me busy for a while
One downside of having kids: They like fish-sticks and chicken tenders.
Before they showed up I used to love cooking, now... well at least I make my own fish-sticks and chicken tenders (panko & sesame crust) and they will eat asparagus, broccoli and Brussels sprouts.
But give them a plate of perfectly cooked beef with a chipotle demi-glaze... "too spicy" [roll]
I'm tempted to keep slipping larger and larger amounts of spices into their milk until they build up a tolerance for flavor [evil]
Thats what the Korean kids do......either eat Kim-Chi for breakfast or dont eat!
Quote from: rgramjet on May 14, 2010, 06:39:33 PM
Thats what the Korean kids do......either eat Kim-Chi for breakfast or dont eat!
I like Kim-Chi, but not for breakfast.
If it was mixed with Vodka, I might change my mind. :P
Dave treating the fat english babe properly. ;D
Nigella Lawson on Letterman (http://www.youtube.com/watch?v=Fl1LHyjkODg#lq-lq2-hq-vhq)
http://ducatimonsterforum.org/index.php?topic=14272.0 (http://ducatimonsterforum.org/index.php?topic=14272.0)
Quote from: kopfjäger on May 14, 2010, 07:40:59 PM
Dave treating the fat english babe properly. ;D
More like the zaftig English babe treating Dave properly ;D
BTW: I can't quite trust anyone who claims they love food and isn't just a lil bit fat.
Unless they smoke like a chimney, like Bourdain.
Quote from: Drunken Monkey on May 14, 2010, 07:58:43 PM
More like the zaftig English babe treating Dave properly ;D
BTW: I can't quite trust anyone who claims they love food and isn't just a lil bit fat.
Unless they smoke like a chimney, like Bourdain.
;D
This one is better. ;D
Nigella Lawson on The Late Show with David Letterman (http://www.youtube.com/watch?v=aKQnwn_QgEM#lq-lq2-hq-vhq)
Nigella isn't fat. She is Rubenesque. She will keep you warm on a cold winter night!
Heat in the winter - Shade in the summer!
[beer]
Quote from: kopfjäger on May 14, 2010, 07:40:59 PM
Dave treating the fat english babe properly. ;D
Nigella Lawson on Letterman (http://www.youtube.com/watch?v=Fl1LHyjkODg#lq-lq2-hq-vhq)
Dave is a silly, giddy little 14 year old while in the presence of hotness.
Quote from: Drunken Monkey on May 14, 2010, 07:58:43 PM
More like the zaftig English babe treating Dave properly ;D
BTW: I can't quite trust anyone who claims they love food and isn't just a lil bit fat.
Unless they smoke like a chimney, like Bourdain.
You can love food from afar as well and not have to give in to the point of rotundity. Now, claiming to love food and not eat bacon? That's impossible.
Man vs Food.
The Porterhouse Steak the is so big it covers a 16" diameter Plate.
Uuuummmmm Good.
Dolph :)
Quote from: superjohn on May 15, 2010, 03:28:33 PM
Now, claiming to love food and not eat bacon? That's impossible.
[clap] [clap] [clap]
Tonight I made a fig-stuffed roast pork loin, recipe from Thomas Keller's 'Ad Hoc at Home'.
<pic removed. host of hotlinked pic switched out to porn>
My friends have also persuaded me to have a barbecue this coming Memorial day, sounds like another opportunity to break out my coveted '7 Animal plus Bacon Chili'.
7 animal chili?? Must make...what are the animals?
Tried my hand at some simple German fare last night: spatzel and schnitzel. 'Twas quite yummy. The Spatzel dough/batter was easy, but I was unaware that there is such a machine as a rotary spatzel maker. Let's just say I did it the hard way. :-\
sac
Quote from: rgramjet on May 20, 2010, 02:20:55 AM
7 animal chili?? Must make...what are the animals?
I used pork, beef, chicken, buffalo, pheasant, venison, elk, and bacon, but the animals can vary obviously, it's not like it's a perfect balance of animals. If you can find caribou, that is awesome also.
I put up a recipe for it in the 'scratch built' thread. When I went to go find it, look who it was who I conversed with about the '7 animal chili plus bacon'. Someone needs some Ginseng. [laugh] [laugh]
http://ducatimonsterforum.org/index.php?topic=20254.msg614248#msg614248 (http://ducatimonsterforum.org/index.php?topic=20254.msg614248#msg614248)
I need a hell of a lot more than Ginseng.....
I turned 40 two days ago......they say the memory is the 13th thing to go.
20 more years and Ill be living up in NH with a big red button trying to curb some of these loudmouth "kids"!
I've gotten into experimenting and trying to come up with a good greek style marinade for pork
tons of recipes out there on the net, so I have been mixing and matching.
basic is:
1/4 cup lemon juice
1 cup EVO
Oregano
seasoned salt
greek seasoning
black pepper
fresh pressed garlic
I don't really measure out anything other than the liquids involved, the rest is just experimentation.
Maybe marinating in yogurt for a time would be Greekish wouldn't it? I've never tried it with pork, done it with chicken, but more for an Indian stye.
Quote from: rgramjet on May 20, 2010, 08:58:49 AM
I need a hell of a lot more than Ginseng.....
I turned 40 two days ago......they say the memory is the 13th thing to go.
20 more years and Ill be living up in NH with a big red button trying to curb some of these loudmouth "kids"!
I look forward to the day when I can tell kids to "get off my lawn!"
If you try the big pot of death let me know how it turns out. [thumbsup]
Quote from: NoisyDante on May 20, 2010, 09:45:47 AM
Maybe marinating in yogurt for a time would be Greekish wouldn't it? I've never tried it with pork, done it with chicken, but more for an Indian stye.
I use pork tenderloin, cut it up, and make kabobs.
Then we use taziki sauce for dipping. A store near me makes this killer greek yogurt deliciousness.
I think taziki could be added to anything and it would make it good.
I dont think marinating meat in yogurt would work very well. I think it would just cook off on the grill
Tandoori chicken is done that way, I think the idea is to have it absorb.
I wish there was a better greek place out here, there was an excellent place in Boston I'd frequent. LA just isn't a food mecca.
Quote from: cyrus buelton on May 20, 2010, 09:07:10 AM
I've gotten into experimenting and trying to come up with a good greek style marinade for pork
WINDEX.
Quote from: cyrus buelton on May 20, 2010, 09:07:10 AM
I've gotten into experimenting and trying to come up with a good greek style marinade for pork
tons of recipes out there on the net, so I have been mixing and matching.
basic is:
1/4 cup lemon juice
1 cup EVO
Oregano
seasoned salt
greek seasoning
black pepper
fresh pressed garlic
I don't really measure out anything other than the liquids involved, the rest is just experimentation.
Be sure to brine the pork overnight. Single best thnig that can be done to pork prior to cooking, regardless of cooking method. Then mairinate for 3-5 hours...any longer is generally a waste of time.
Quote from: Triple J on May 20, 2010, 11:17:11 AM
Be sure to brine the pork overnight. Single best thnig that can be done to pork prior to cooking, regardless of cooking method. Then mairinate for 3-5 hours...any longer is generally a waste of time.
Brining is soaking the meat in salt water, correct?
What sort of proportions of water to salt to meat poundation is recommended?
Also, what does brining do? And does it give the meat a salty taste?
Salt water and herbs, often lemon if it is for chicken, juniper, rosemary, peppercorns, etc.
I believe it is to flavor it uniformely, though if you brine it for too long it will get salty. The main purpose of the salt in this case is to enhance the other flavors.
There's an excellent description of this in that 'Ad Hoc' book I just got, I'll look it up when I get home. Off the top of my head I think I used a ratio of 1 cup of salt to 2 gallons of water, I will check however.
Quote from: cyrus buelton on May 20, 2010, 11:35:31 AM
Brining is soaking the meat in salt water, correct?
What sort of proportions of water to salt to meat poundation is recommended?
Also, what does brining do? And does it give the meat a salty taste?
Any liquid, any herbs or flavoring, and salt. Salt and liquid is the only constant.
For a 1 or 2 tenderloins I use 1/4c salt, 1/4 c brown sugar, and maybe 4 cups of water...maybe 6. Whatever fits in the pan when you heat it to get the salt/sugar to dissolve.
I've also used various fruit juices or stock in lieu of water...many different spices/herbs...experiment. Salt and a liquid is the only thing you have to have.
The key is rinse the meat WELL when you remove it from the brine so it isn't salty. Too much salt will also make it salty, but 1/4 cup seems to work well.
I pretty much brine any poultry or pork that I cook, unless I don't have time. No point brining for less than say 6 hours...overnight is best.
Quote from: NoisyDante on May 20, 2010, 11:54:54 AM
I believe it is to flavor it uniformely, though if you brine it for too long it will get salty. The main purpose of the salt in this case is to enhance the other flavors.
Nope...the salt is not to enhance the flavors.
I don't know the chemical reaction going on, but the salt in the brine prevents the meat from drying out during cooking.
edit...here's an explanation:
http://www.finecooking.com/articles/why-brining-keeps-meat-moist.aspx (http://www.finecooking.com/articles/why-brining-keeps-meat-moist.aspx)
ahh yes, there was something about curing in his description, gotta read up on it
Brining overnight works best for me also, any more and things get too salty. My brine recipe: 1/2c pickling salt, 1/2c brown sugar, 1tbsp black pepper, 1tbsp garlic powder, 1qt water; mix enough to submerge your meat ;D and you're good to go.
Back to other food goodness, I highly recommend grilled PBJs, created one night long ago on a drunken stupor having nothing else in the house. [thumbsup] [thumbsup] [thumbsup]
Since we're talking about brining, pork, and food in general...here's my favorite way to cook pork baby back ribs:
Everyone says low and slow...whatever. I used to do it this was...and it is good, but...
-- Brine however many racks you want overnight. I like OJ, salt, and brown sugar as the brine.
-- Rinse well.
-- Apply your favorite dry rub (spicy preferred)and let sit for a couple hours at room temp, while the meat comes to room temp.
-- Get your grill good and hot.
-- Grill, 20 minutes on each side, over high heat. The meat will pull away from the bone on the ends.
-- Remove from grill, apply your favorite sauce (again, spicy), and serve.
This method will produce very tasty, and extremely tender ribs. [thumbsup] You get the sweet from the OJ in the brine, salty from the brine and rub, and spicy from the rub and sauce...great combo.
I used to think low and slow was the only way. Then Bobby Flay did a Throw Down against an old guy from North Carolina who was all about cooking baby backs high and quick. He whipped Flay (who did low and slow), and his ribs looked amazing...so I gave it a shot. It's now my preferred method. [thumbsup] I save the low and slow for large hunks of pork or beef.
Quote from: NoisyDante on May 20, 2010, 09:45:47 AM
Maybe marinating in yogurt for a time would be Greekish wouldn't it? I've never tried it with pork, done it with chicken, but more for an Indian stye.
I look forward to the day when I can tell kids to "get off my lawn!"
If you try the big pot of death let me know how it turns out. [thumbsup]
I think that chili could use a good does of Innards! Maybe some beef heart, chicken gizzards/hearts and maybe some tripe.......chopped coarsely. People will know its good, just not wtf it is.
Its going to happen!
Too funny.....just checked and evidently I made a reference to Innards/Giblets in the previous thread as well. Its like Deja Vu all over again.
At least Im consistent with my giblet fetish.
Ha, I believe the memorable quote from that one was "Grilled Peruvian Animal Heart is the Bomb!"
hilarious
Quote from: rgramjet on May 20, 2010, 01:27:18 PM
Too funny.....just checked and evidently I made a reference to Innards/Giblets in the previous thread as well. Its like Deja Vu all over again.
At least Im consistent with my giblet fetish.
When I was a kid, dad had one rule about food: No nuts, guts, organs and shit in this house. [puke] He grew up on a farm and evidently was grossed-out as a kid. As you can imagine, we weren't adventurous eaters. I remember once my grandma came over with some chicken livers (first time I'd ever seen them), and he wouldn't let her bring them in the house.
Quote from: Nitewaif on May 21, 2010, 06:07:24 AM
When I was a kid, dad had one rule about food: No nuts, guts, organs and shit in this house. [puke] He grew up on a farm and evidently was grossed-out as a kid. As you can imagine, we weren't adventurous eaters. I remember once my grandma came over with some chicken livers (first time I'd ever seen them), and he wouldn't let her bring them in the house.
You dont know what your Missing! Guts=Good!
I made ricotta this weekend. Easy.
1/2 Gallon whole milk
2 cups butter milk (don't use ultra-pasturized)
bring to 100 degrees over medium heat while stirring gently. Once at 100 degrees stop stirring and leave alone until 185-190 degrees. Scoop out the curds and drain in cheese clothe. Done.
sac
Doing brisket and pulled pork for Memorial Day. By the time the brisket is done, I've been in the smoke so much, I don't want to eat it but leftover brisket sandwiches are just dandy!
I'd like to try a kamodo style grill for brisket and see if the process is less smoky for the cook.
Picked up a tamis sieve yesterday, used it for mashed potatoes made with peruvian purple potatoes. Definitely did a lot for the texture, made it very smooth and luxurious.
Also got a chinois strainer, trying my hand at a lobster bisque next week.
Quote from: NoisyDante on May 24, 2010, 09:16:01 AM
Picked up a tamis sieve yesterday, used it for mashed potatoes made with peruvian purple potatoes. Definitely did a lot for the texture, made it very smooth and luxurious.
Also got a chinois strainer, trying my hand at a lobster bisque next week.
I can't wait until the local lobster season starts again. I have modified a recipe I found on epicurious.com to come up with this. I can usually bum a halibut carcass from the local fish market so I make my own fish stock.
* 2 - 1 1/2 pound live lobsters
* 1 medium onion
* 1 celery rib
* 1 carrot
* 1 vine-ripened tomato
* 1 head garlic
* 2 tablespoons olive oil
* 2 tablespoons chopped fresh thyme leaves
* 1 bay leaf
* 8 black peppercorns
* 1/4 cup bourbon
* 1/2 cup dry Sherry
* 4 cups fish stock
* 1/4 cup tomato paste
* 1/2 cup heavy cream (maybe a bit more)
* 1 1/2 tablespoons cornstarch
* 2 tablespoons water
* 1 package puff pastry (unless you're crazy and you make your own)
* 1 egg
Preparation:
Remove puff pastry from freezer and begin warming to room temperature.
Fill a 6-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into water and cook, covered, over high heat 8 minutes. Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid. Let lobster stand until cool enough to handle. Working over a bowl to catch the juices, twist off tail and claws and reserve juices. Discard head sacs and any roe. Remove meat from claws and tail, reserving shells and lobster body. (Lobster meat will not be cooked through.) Coarsely chop meat, transfer 1/2 to a bowl and chill, covered. Puree the remaining lobster and chill.
Chop onion, celery, carrot, and tomato and halve garlic head crosswise. In a 6-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, 8 minutes. Add vegetables, garlic, herbs, peppercorns, bourbon, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock and reserved lobster liquid. Simmer mixture, uncovered, stirring occasionally, 1 hour. Season with salt and pepper.
Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes. Add cream and simmer bisque 5 minutes. In a small bowl stir together cornstarch and water and whisk into bisque. Simmer bisque, stirring until desired consistency (a few minutes). Add lobster meat and puree with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Correct salt and pepper if needed.
Let bisque cool slightly then add to 4 oven safe crocks or 6-8 oven safe cups. Cut puff pastry into squares just big enough to cover the crocks/cups and drape gently so that the pastry does not droop into the bisque. Brush with an egg wash (1 whole egg beaten). Bake at temperature specified on package until puff pastry rises. Serve immediately.
sac
Made from scratch pierogies....
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs189.snc3/19678_564678377913_7202497_33347997_4258924_n.jpg)
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs189.snc3/19678_564678372923_7202497_33347996_3481955_n.jpg)
(http://hphotos-snc3.fbcdn.net/hs569.snc3/31084_576453260953_7202497_33723608_7147886_n.jpg)
^^^ Nice! I love pierogies. [thumbsup]
Quote from: Triple J on May 24, 2010, 10:48:39 AM
^^^ Nice! I love pierogies. [thumbsup]
Kielbasa and 'rogies fulfills my polish side. :)
Not very gourmet, but I made homemade chicken strips tonight....next time I'll make homemade bbq sauce to go with...
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs529.ash1/31084_576527601973_7202497_33727680_3435799_n.jpg)
(http://hphotos-snc3.fbcdn.net/hs589.snc3/31084_576527606963_7202497_33727681_49312_n.jpg)
Quote from: JBubble on May 24, 2010, 09:32:24 AM
Made from scratch pierogies....
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs189.snc3/19678_564678377913_7202497_33347997_4258924_n.jpg)
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs189.snc3/19678_564678372923_7202497_33347996_3481955_n.jpg)
(http://hphotos-snc3.fbcdn.net/hs569.snc3/31084_576453260953_7202497_33723608_7147886_n.jpg)
Oh, I love homemade pierogies....I haven't had them in years!
So let me ask...what's your tolerance for other people in your cooking space?
About the only person I can stand in my cooking space is my sister. She "gets" the flow of my cooking and will maybe slide in and start chopping/prep work which frees me to do other stuff.
My bf likes to cook, as do I, but when I'm cooking, he's always wanting to give me hugs or kisses or whatever, and generally wants to be in the middle of the kitchen. He's 6'3" and more than twice my weight. So when I am going to the fridge or reaching over to stir something and I have to go around him or dodge hugs so my sauce doesn't burn, I finally hit the point where I'm like, "I <3 you, but GTFO or I will gut you with this fillet knife". ;D
I'm ok with people hanging around the periphery or across a bar or whatever, but say outta my work space.
So what's your tolerance?
I deliberately made my kitchen Island 4' x 9' for just that reason. Its covered in 2" rock Maple butcher block. Its like one giant cutting board!
I stay out of my wife's way, since the end result of her hard work is so wonderful why would I want to impede it.
My second wife is going to know how to cook......
[evil]
it's a dance! I have no tolerance for people laving things in my workspace....I have spent the last 16 years working in small kitchens.
More than one person has been threatened with my hand forged Takeda kitchen knife for invading MY kitchen. I let my wife in to play in the sink and stuff - but when I'm cooking KEEP OUT unless specifically asked.
I've only ever been able to cook with one other person in the kitchen for many of the same reasons the OP listed. She and I just worked well together and were able to stay out of each others way but still get stuff done.
Question.
If a man is sitting in his living room watching tv and his wife keeps coming out of the kitchen to yell at him every 5 minutes......
what has he done wrong?
Answer.
He made her chain too long.
* rimshot
I believe the phrase I've used on occasion is GET THE HELL OUT OF MY KITCHEN.
In my defense the kitchen has very little counter space and I have very little tolerance for 'nibblers' and 'rubberneckers'
This year my dream is for a new kitchen. Butcher block, zinc counters maybe even a sous vide setup.
[bow_down] to the butcherblock counter. That would be heaven.
I don't feel so bad now. After he ended up outside pouting and having a cigarette after being kicked out of the kitchen for the 11tybillionth time, I was sort of feeling guilty. But man, it just drives me nuts when somebody's blocking my progress in the kitchen. I knew I couldn't be the only one who was protective of my cooking space. Thanks, y'all! [beer]
My advice...kick him to the curb and start cookin' for me! I'll even bring the butchblock counter to the proverbial table! ;D ;)
If they can cook competently, then they can help, If they can't, get out of my kitchen. I do want my next lady friend to know how to cook, but that is because I enjoy cooking with someone who knows how. I get too frustrated when someone decides to help but makes it all more difficult than it needs to be.
at the shack where I live one of my room-mates is not very aware of how things work like being nice, getting along, tidying up after herself etc. When she comes home from work in the evening it takes her 2 hours to make a stir fry and tofu whatever and for thst 2 hours you dont wanna be in the kitchen. Bad tempered ill mannered old pregnant dog.
I just go without a meal at the end of the day and hide in my room.......I avoid the drama and go without making myself food.
BGB
We let everyone help in the kitchen, it is a family event.....
Grandma & Grandpop...nieces and nephews....
If your hands are clean and you like gloppy things...you can at least mix.....
I learned how to cook from my grandparents and parents from when I was wearing diapers.
A lot of my favorite moments in life have been cooking with people I love and then sitting down to enjoy it together
Quote from: ZLTFUL on May 31, 2010, 03:06:18 AM
My advice...kick him to the curb and start cookin' for me! I'll even bring the butchblock counter to the proverbial table! ;D ;)
Only if you don't snore. ;)
Like I said, I don't mind somebody in the kitchen who "gets" the flow of cooking or whatever, but I told him last night that every time I cook for him, it's like football or something. I turn to grab something from the fridge, it's like he's set up a defensive play that I have to either run around or duck under, and he truly is the size of a linebacker. I reach for a spice in my pantry, and he's moved into position to block the pantry, anticipating my move. What's odd is that he's a great cook who has even worked in restaurants in the past, but I guess when you are that big, you are used to people getting out of your way.
BadgalBetty, that sucks for you. :( I hope you find a better living situation.
Quote from: Nitewaif on May 31, 2010, 07:12:29 PM
Only if you don't snore. ;)
Actually, I don't... [evil]
Anyway, I love to cook but have had too many bad experiences with people trying to "help" me that did no good.
A perfect example is my ex's mom (a saint of a woman) wanted to know how I made my "AMAZING" (her word not mine...I consider it good but I have had better usually made by hairy Italian women who could pitch me across a room) lasagna.
As I was prepping everything, I was explaining how to bruise the basil before adding it to the meat mix...she says, "Why don't you just use dry basil?" and proceeds to dump some into the skillet. It was all I could do not to scream in frustration.
Strike two came in the form of me asking her to begin the water for the noodles. She fills the pan about half full, throws the noodles in the pan and sets the pan on the stove...and THEN she turns it on. I am openly weeping at this point.
Strike three and yer outta da kitchen! I ask her to grab the ricotta (I get the good stuff from the local dago...not that mass produced slightly better than cottage cheese shit every grocery store sells)...she proceeds to grab a tub of large curd cottage cheese and begins to spread it on...The EMTs said that when they finally got me tranqed, I was trying VERY hard to swallow my own tongue.
I love showing people how to make some of the dishes I make very well. But when you try and help, you better know the flow or sit back and watch.
I used to have to kick Mother out of the kitchen (or give him a job far away from me, like chopping veggies) but now that I have a bum right hand, he kicks me out of the kitchen and calls me a gimp. :'(
i have to have someone that understands or can at lwast adapt to certain parts of my style of cooking.
the current g/f just gives me the asshole face when she strays from my plan of attack and ti try to explain it to her.
things like why i start the sauce well before the pasta... [bang]
when sher cooks i stay away because she won't clean as she goes and does things the hard or backwards way.
since the kitchen is tiny it helps keep us out of each other's way, lol
Quote from: JBubble on May 31, 2010, 07:24:37 PM
I used to have to kick Mother out of the kitchen (or give him a job far away from me, like chopping veggies) but now that I have a bum right hand, he kicks me out of the kitchen and calls me a gimp. :'(
haha, kath and i both have a bum right side. we had to team up to make dinner. it was chicken fingers. lol.
Quote from: ZLTFUL on May 31, 2010, 07:24:08 PM
Actually, I don't... [evil]
I am openly weeping at this point.
Strike three and yer outta da kitchen! I ask her to grab the ricotta (I get the good stuff from the local dago...not that mass produced slightly better than cottage cheese shit every grocery store sells)...she proceeds to grab a tub of large curd cottage cheese and begins to spread it on...The EMTs said that when they finally got me tranqed, I was trying VERY hard to swallow my own tongue.
[laugh] They would've needed a ketamine dart for me after this, too.
JBubble, when I was all gimped up and one-armed, I had a friend who'd come over and chop/prep for me, and he'd get soused on port while I got to make dinner the easy way. You could try that with Mom, but then those firemen types are usually some pretty decent cooks. You might just wanna sit back and enjoy it.
shhhh
she thinks I can't cook
this is good for me
Quote from: Mother on May 31, 2010, 08:59:46 PM
shhhh
she thinks I can't cook
this is good for me
;) [thumbsup]
Cooking creatively can be an intense form of personal expression..... it is artistry
having folks insist on helping
is like being an artist and having a house-painter waltz into the studio and pick up a brush to help fill in your canvas
In RAT-world you would be allowed to kill them in self-defense
The better half and I have our own specialty dishes that only the one prepares and the other only helps if asked. My seafood boil for example - I feel everybody just gets in the way and prefer the kitchen to be mine alone. I'll even prepare the side dishes myself and pretty much own the kitchen. There are some dishes that we make as a team. Enchiladas for example. We work like clockwork and the results are great. She will make the spanish rice to go with the enchiladas and I only provide assistance when asked, such as chopping up items to go in or stirring the rice while she gets something ready. There have been times when she or I have strayed into each others specialties. She used to try to tell me how to make yakisoba and even attempted it herself. She never tried it again. Come to think of it I haven't made yakisoba in quite a while either. Have to put it on the todo list for next time I'm home. Maybe make some eggrolls too. Haven't made those in even longer.
Dry rubbed steak with a little blue cheese-buttermilk sauce, mashed potatoes, and green beans.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs279.snc4/40299_582803365293_7202497_33962821_3984411_n.jpg)
Mother seems to like it. ;D
Kalamata olives
Artichoke hearts
Sundried tomatoes
Capers
Anchovies
Shrimp
Parmigiano Romano
Angel Hair pasta
Cranberry/blueberry sorbet w/vanilla ice cream, dusted w/dark chocolate
(http://i201.photobucket.com/albums/aa91/chiflado/Picture038.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/Picture039.jpg)
Quote from: kopfjäger on August 11, 2010, 07:42:48 PM
Kalamata olives
Artichoke hearts
Sundried tomatoes
Capers
Anchovies
Shrimp
Parmigiano Romano
Angel Hair pasta
Cranberry/blueberry sorbet w/vanilla ice cream, dusted w/dark chocolate
(http://i201.photobucket.com/albums/aa91/chiflado/Picture038.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/Picture039.jpg)
I see you had IZ over for dinner. What Cigar/after dinner drink to round out those bowls of goodness?
Quote from: rgramjet on August 12, 2010, 12:50:10 AM
I see you had IZ over for dinner. What Cigar/after dinner drink to round out those bowls of goodness?
[laugh] Yeah, stupid phone camera.
Double chilled shot of Patron, with the ice cream. ;)
Good Man! [thumbsup]
I made these 2 nights ago. I bought just enough ingredients to make two burgers plus one big potato. The cost was about $7.00 each. Not bad. Could be done cheaper with lower quality ingredients but the bison was grass fed organic and the bacon was thick cut nitrate free and the onion was organic, etc. Anywho:
Bad Hamburgers:
Fry up some bacon in a large cast iron skillet and set aside. Make sure to make extra since you will be snacking on some as you make the rest of the burger. Having an extra piece to crumble over your potatoes is nice too.
Pour off excess fat from the pan but do not wash or wipe. Add butter to the skillet and caramelize some onions.
While onions are caramelizing make your patties. Figure 1/3 to 1/2 pound of bison or very lean ground beef per patty. Using a garlic press add one clove of garlic per 1/2lb of meat. Add one egg per one lb of meat. Season liberally with chili powder and black pepper. Add grated pecorino romano or parmigiano.
When the onions are done remove them from the pan and start frying the burgers in the same pan. When the burger is nearly medium cover each with blue cheese (I use stilton or gorgonzola dolci) and cover the skillet with foil so the cheese melts.
Toast your favorite type of bun. My local store has a poppy seed brioche bun that is great.
Assemble you burger thusly:
Top of Bun
O n i o n
[bacon]
C h e e s e
B u r g e r
Bottom of bun
Quote from: SacDuc on August 12, 2010, 10:18:59 AM
I made these 2 nights ago. I bought just enough ingredients to make two burgers plus one big potato. The cost was about $7.00 each. Not bad. Could be done cheaper with lower quality ingredients but the bison was grass fed organic and the bacon was thick cut nitrate free and the onion was organic, etc. Anywho:
Bad Hamburgers:
Fry up some bacon in a large cast iron skillet and set aside. Make sure to make extra since you will be snacking on some as you make the rest of the burger. Having an extra piece to crumble over your potatoes is nice too.
Pour off excess fat from the pan but do not wash or wipe. Add butter to the skillet and caramelize some onions.
While onions are caramelizing make your patties. Figure 1/3 to 1/2 pound of bison or very lean ground beef per patty. Using a garlic press add one clove of garlic per 1/2lb of meat. Add one egg per one lb of meat. Season liberally with chili powder and black pepper. Add grated pecorino romano or parmigiano.
When the onions are done remove them from the pan and start frying the burgers in the same pan. When the burger is nearly medium cover each with blue cheese (I use stilton or gorgonzola dolci) and cover the skillet with foil so the cheese melts.
Toast your favorite type of bun. My local store has a poppy seed brioche bun that is great.
Assemble you burger thusly:
Top of Bun
O n i o n
[bacon]
C h e e s e
B u r g e r
Bottom of bun
Dude! Stop being a tease... you can't mention the word bacon and not have pics! >:(
What's wrong with you? I'm very disappointed. You're slipping. :-\
;) ;D
[bacon]
Anybody tried avgolemono soup (Greek)? Very easy to make and delicious. It's like Greek version of chicke noodle soup. Recipe: http://allrecipes.com//Recipe/greek-avgolemono-chicken-soup/Detail.aspx. (http://allrecipes.com//Recipe/greek-avgolemono-chicken-soup/Detail.aspx.)
Is anybody here watching Top Chef All Stars?? [bacon]
wife just sent me a message to DVR it it......
oh yeah, another hardcore foodie checking in!
Quote from: JBubble on May 24, 2010, 09:32:24 AM
Made from scratch pierogies....
(http://hphotos-snc3.fbcdn.net/hs569.snc3/31084_576453260953_7202497_33723608_7147886_n.jpg)
those look exactly like a Nigerian delicacy called Meat-Pie (which is sort of the African Equivalent of the Latin Empanda or the Jamaican Meat Patty)
(http://naijamaican.co.uk/images/Meat%20Pies.JPG)
Nice Calphalon pan...I like the handle
Thanks, I love that pan.
I made pierogi's again for Thanksgiving as well as my family's decade's old dressing recipe. It was so delicious.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs984.snc4/75742_594484840523_7202497_34262667_8002859_n.jpg)
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1225.snc4/155719_595918836783_7202497_34295774_2588272_n.jpg)
Quote from: sisca77 on December 09, 2010, 05:31:53 AM
Is anybody here watching Top Chef All Stars?? [bacon]
Between Gail Simmons and Casey Thompson, all of my food porn fantasies have come true.
I'm kinda pissed that Jen Carrol got eliminated. Jamie should have gone home IMO. Dunno if Jen really got sent home cause' of her bland eggs or her standing up for her food?!?!? I'm voting for either Blais or Angelo for the winner. [drink] [bacon]
Quote from: gh0stie on December 09, 2010, 08:29:43 AM
those look exactly like a Nigerian delicacy called Meat-Pie (which is sort of the African Equivalent of the Latin Empanda or the Jamaican Meat Patty)
(http://naijamaican.co.uk/images/Meat%20Pies.JPG)
Nice Calphalon pan...I like the handle
+1 on the pan. Any chance I can get the Pierogies recipe???? ;D ;D ;D [drool]
Quote from: gh0stie on December 09, 2010, 08:23:44 AM
wife just sent me a message to DVR it it......
oh yeah, another hardcore foodie checking in!
I can watch the re-runs over and over again. I also LOVE Iron Chef, The Next Iron Chef, No Reservations, and Bizarre Food, and almost food-related shows. [bacon]
be sure to watch the south part creme fraiche episode when it is avail. [thumbsup]
the pic of the pan above reminds me...
my Calphalon set is getting pretty tired, and not working as well as it used to....
anybody using the Cuisinart Multiclad ?
Quote from: JEFF_H on December 09, 2010, 01:27:02 PM
be sure to watch the south part creme fraiche episode when it is avail. [thumbsup]
????What show is that???
I've been meaning to try All Clad pans and pots, but I'd rather spend the moola on something else first...like mods for my bike?! ;D. Never heard of the Cuisinart brand before.
south park show- http://www.southparkstudios.com/full-episodes/s14e14-creme-fraiche (http://www.southparkstudios.com/full-episodes/s14e14-creme-fraiche)
(this is r-rated if you've never seen it)
really never heard of cuisinart?? they make lots of small kitchen appliances and whatnot
http://www.cuisinart.com/ (http://www.cuisinart.com/)
the cookware set i was looking at
http://www.amazon.com/Cuisinart-MCP-12-MultiClad-Stainless-12-Piece/dp/B0007KQZWU/ref=sr_1_1?ie=UTF8&qid=1291930981&sr=8-1 (http://www.amazon.com/Cuisinart-MCP-12-MultiClad-Stainless-12-Piece/dp/B0007KQZWU/ref=sr_1_1?ie=UTF8&qid=1291930981&sr=8-1)
have some spring plans for one of these to supplement my Char-Griller charcoal grill and take camping
(http://ecx.images-amazon.com/images/I/41ZlgTm0OhL._SL500_AA300_.jpg)
recipe content- i got a set of Williams-Sonoma weekday recipe books for my birthday...been going through those.
easy enough to do during the week...and havent had a bad one yet
tonite- chicken-spinach quesadillas
Quote from: sisca77 on December 09, 2010, 12:57:56 PM
+1 on the pan. Any chance I can get the Pierogies recipe???? ;D ;D ;D [drool]
Sure thing!
Dough recipe:
2 cups flour
2 eggs
1/3 cup water
1/2 teaspoon salt
Combine flour, eggs, salt, a a small amount of the water to create dough. Knead gently. Keep adding water til the dough comes together. Let the dough rest for at least 15 minutes before rolling out to about 1/8th of an inch. Cut into circles (I usually use a drinking glass or whatever is handy).
Filling is just mashed potatoes, use your favorite recipe. I make cheddar cheese mashed potatoes.
Fill each circle with a tablespoon or so of mashed potatoes. Seal the pierogi with a little water on the edges and pressing down with fork tines. Throw the finished pierogi into a pot of boiling water until they float. Remove, let dry, then sautee in lots of butter. Butter is good. Butter makes everything better.
Quote from: JBubble on December 09, 2010, 01:48:59 PM
Sure thing!
Dough recipe:
2 cups flour
2 eggs
1/3 cup water
1/2 teaspoon salt
Combine flour, eggs, salt, a a small amount of the water to create dough. Knead gently. Keep adding water til the dough comes together. Let the dough rest for at least 15 minutes before rolling out to about 1/8th of an inch. Cut into circles (I usually use a drinking glass or whatever is handy).
Filling is just mashed potatoes, use your favorite recipe. I make cheddar cheese mashed potatoes.
Fill each circle with a tablespoon or so of mashed potatoes. Seal the pierogi with a little water on the edges and pressing down with fork tines. Throw the finished pierogi into a pot of boiling water until they float. Remove, let dry, then sautee in lots of butter. Butter is good. Butter makes everything better.
[bow_down]Thanks much for the recipe. Will definately try it. [drool] [drool]
Quote from: JEFF_H on December 09, 2010, 01:47:34 PM
south park show- http://www.southparkstudios.com/full-episodes/s14e14-creme-fraiche (http://www.southparkstudios.com/full-episodes/s14e14-creme-fraiche)
(this is r-rated if you've never seen it)
really never heard of cuisinart?? they make lots of small kitchen appliances and whatnot
http://www.cuisinart.com/ (http://www.cuisinart.com/)
the cookware set i was looking at
http://www.amazon.com/Cuisinart-MCP-12-MultiClad-Stainless-12-Piece/dp/B0007KQZWU/ref=sr_1_1?ie=UTF8&qid=1291930981&sr=8-1 (http://www.amazon.com/Cuisinart-MCP-12-MultiClad-Stainless-12-Piece/dp/B0007KQZWU/ref=sr_1_1?ie=UTF8&qid=1291930981&sr=8-1)
have some spring plans for one of these to supplement my Char-Griller charcoal grill and take camping
(http://ecx.images-amazon.com/images/I/41ZlgTm0OhL._SL500_AA300_.jpg)
recipe content- i got a set of Williams-Sonoma weekday recipe books for my birthday...been going through those.
easy enough to do during the week...and havent had a bad one yet
tonite- chicken-spinach quesadillas
Will check out theSouth Park.
What I meant that I never heard of Cuisinart brand was for the pans....:Cuisinart Clads?
I use Weber portable gas grill for camping and picnic.
As for tonight's dinner, shrimp with mixed vegetables in garlic and ginger sauce. I have lots of recipe books also, but haven't really hitting them hard lately.
I found them while looking for AllClad.
the Cuisinart Multiclad are supposed to have a similar function with an alum core at a much lower price point
Kinda like the Lodge ceramic coated cast iron compared to LeCreuset
not quite as good but similar in function and less than half the rice
(i will try the Pierogie recipe too...thanks ;))
Hi Jeff,
Hmmm...will definately check out the Cuisinart then. If only my kitchen is equipped like the kitchen stadium.... [drool]
Anybody ever try making their own gnocci??
Foods I want to try:
Truffle
Polenta
Sweetbread
Quote from: sisca77 on December 09, 2010, 02:26:24 PM
Foods I want to try:
Truffle
Polenta
Sweetbread
As a child my mother would make polenta. She would render down red wine to the point it was like a red maple syrup (I don't know if she added sugar.) I hated it! All I wanted was frozen pizza, pizza, fish sticks or chicken fingers.
I still dislike polenta. I don't care how good it is.
Funny how my brother hates it also. And he'll eat anything.
I made this last weekend. http://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe/index.html (http://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe/index.html) The family gobbled it up and almost ate the dutch oven. Excellent receipt for tough piece of meat.
Food/cooking obsession report, 12/9/2010
I tried steak sous vide recently after finding a link to the Sous Vide Supreme on one of the knife forums I have been stalking.
I bought about three pounds of flatiron steak, heated up my crock pot filled with water to about 140, let it sit in ziplocs monitoring the temp for a few hours. I then seared both sides and served. It was delicious, but my wife didn't quite warm up to the texture. I am going to try this again at a slightly higher temperature. Link to sous vide primer, recipe (http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html)
I recently bought some avocado oil from Amazon - I was reading up on flash points of various oils, found that Avocado can get up to about 500, and is nutritionally similar to olive oil. I have not cooked with it yet, but I will report when I do.
I made roasted red pepper hummus last night. Flippin' delicious.
Link to a recipe here (http://www.epicurious.com/recipes/food/views/Red-Pepper-Hummus-1118) Eat it with some potato chips.
I will probably be getting a JCK Kagayaki Carbonext (http://www.japanesechefsknife.com/KAGAYAKICarboNextSeries.html) gyuto (chef knife) for Christmas :) w00t!
Quote from: The Architect on December 09, 2010, 02:46:05 PM
As a child my mother would make polenta. She would render down red wine to the point it was like a red maple syrup (I don't know if she added sugar.) I hated it! All I wanted was frozen pizza, pizza, fish sticks or chicken fingers.
I still dislike polenta. I don't care how good it is.
Funny how my brother hates it also. And he'll eat anything.
I made this last weekend. http://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe/index.html (http://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe/index.html) The family gobbled it up and almost ate the dutch oven. Excellent receipt for tough piece of meat.
. And on the side note....anything's good with bacon [bacon] ;D
I like Alton Brown, he's very very knowledgeable...like a human food encyclopedia
Hmmm..yeah, dunno about red wine with polenta.
I made Alton's meatloaf last week and it was really make the beast with two backsing good. [drool]
And I hate meatloaf or at the least the cardboard log my mom called meatloaf.
Cooking sous vide.....that's another thing I'd like to try, too.
Quote from: sisca77 on December 09, 2010, 02:06:09 PM
I use Weber portable gas grill for camping and picnic.
How do you fit the Weber on your bike? I just take a JetBoil.
Quote from: JBubble on December 09, 2010, 01:48:59 PM
sautee in lots of butter. Butter is good. Butter makes everything better.
JBubble = Paula Deen
Quote from: The Architect on December 09, 2010, 02:46:05 PM
As a child my mother would make...
I am like that with pasta. We ate it 3-4 times a week growing up. Now I probably make it for myself 3-4 times a year. All four of us kids are like that.
My father still eats it 3-4 times a week, and probably has his entire life.
Quote from: sugarcrook on December 10, 2010, 08:12:05 AM
How do you fit the Weber on your bike? I just take a JetBoil.
Well, definately put the Weber in my cage. It's small, but not small enough to fit it on the bike. [laugh]
Did a burgundy beef in the dutch oven over the weekend - first time I tried it - it was pretty good. I am going to do a standing rib roast for my folks 50th wedding anniversary tomorrow - should be fun! I'd do it on the green egg but we are supposed to get 10 - 15 inches of snow tomorrow, so I think I'll cook inside.
How do you like the Big Green Egg? I'd love to get one but they're too expensive for me. If I bought one I'd have to live in it.
For Christmas dinner, I plan to confit an entire 20 lb pig. I'll serve a Lipitor sherbert for dessert.
Quote from: sugarcrook on December 10, 2010, 03:34:26 PM
How do you like the Big Green Egg? I'd love to get one but they're too expensive for me. If I bought one I'd have to live in it.
I am the proud owner of one. Expensive? Yes, but you do use less charcoal, it works well both as a grill and a smoker and should last more than a lifetime as long as a meteor doesn't fall on it.
The egg is foolishly expensive but boy does it work great. Anything from searing steaks at 700 degrees to low and slow brisket at 220, it cooks great. This summer I probably only used the stove about once every week and a half. One of the most common things I cooked was chicken leg quarters using their "plate setter" to provide indirect heat. It provides super moist, completely done chicken with no hassle. The other thing I really like is doing brisket. I start the brisket at 9:00PM, get the dampers set for the temp I need and go to bed. When I get up at 7:00, the brisket is done. No working in the smoke all day to prepare a brisket. I wrap the brisket in aluminum foil, put it into a large ziplock and drop it into a cooler filled with towels. The meat will stay steaming hot till 6:00 PM. Works Awesome!
Tell me about your pig confit process - sounds interesting!
A buddy of mine that's a chef recommended it. Said its ridiculously good!
Basically you poach a split pig in rendered pig fat for about 10 hours at 250 degrees. At the end, toast the skin with the broiler. Haven't decided on herbs/spices yet.
From what Ive read, salt and pepper are all you need. Think I might brine it in apple juice for a couple days before the heat comes on.
I'll have to talk to my buddy that works in a slaughter plant and see if he can acquire me an appropriately sized porker for that. Sounds Great - maybe I'll try it for New Years.
Quote from: WarrenJ on December 11, 2010, 11:58:14 AM
I'll have to talk to my buddy that works in a slaughter plant and see if he can acquire me an appropriately sized porker for that. Sounds Great - maybe I'll try it for New Years.
Group Buy??
Quote from: superjohn on May 14, 2010, 01:46:40 AM
Tony Bourdain had a funny story about Nigella. Apparently at some charity thing a bunch of celebrity chefs were gathered around and trying to outdo one another with stories of things they've eaten. Bourdain naturally has his cobra heart story and everyone's trying to take it up a notch thinking that Nigella is all dainty and would get grossed out and leave when she responds with, "‘When I was in Spain, they aborted a pig for me and roasted the fetus. Soooo good.†Apparently that ended the conversation. [laugh]
Incredibly disgusting! But can you imagine how tender and tasty it would be? Probably would make veal seem like shoe leather.
Nigella is one of the sexiest women Ever!
Suckling pig=so good!
Quote from: rgramjet on December 10, 2010, 04:25:55 PM
For Christmas dinner, I plan to confit an entire 20 lb pig. I'll serve a Lipitor sherbert for dessert.
We are thinking we might go with a Caribbean theme for Christmas this year.
We're doing Thai with the sons and wives. [thumbsup]
Quote from: Randimus Maximus on December 12, 2010, 04:28:10 PM
We are thinking we might go with a Caribbean theme for Christmas this year.
Me too, I leave Friday! [laugh]
Quote from: DucNaked on December 12, 2010, 04:36:18 PM
Me too, I leave Friday! [laugh]
Be careful if you get offered rum punch.
It's evil.
;D
Quote from: Randimus Maximus on December 12, 2010, 04:40:40 PM
Be careful if you get offered rum punch.
It's evil.
;D
I'm the reason the rum is gone! ;D
End of thread jack
http://3.bp.blogspot.com/_XdP6Lp2ceqY/SvHv-MKvfdI/AAAAAAAACpI/q2y5KKSwdTA/s400/cake1.jpg (http://3.bp.blogspot.com/_XdP6Lp2ceqY/SvHv-MKvfdI/AAAAAAAACpI/q2y5KKSwdTA/s400/cake1.jpg)
http://1.bp.blogspot.com/_XdP6Lp2ceqY/SvHv97IiihI/AAAAAAAACpA/SMGP4al6zfM/s1600/cake2.jpg (http://1.bp.blogspot.com/_XdP6Lp2ceqY/SvHv97IiihI/AAAAAAAACpA/SMGP4al6zfM/s1600/cake2.jpg)
http://4.bp.blogspot.com/_XdP6Lp2ceqY/SvHv-70ZPdI/AAAAAAAACpQ/MI3e7Xaj_o8/s400/cake.jpg (http://4.bp.blogspot.com/_XdP6Lp2ceqY/SvHv-70ZPdI/AAAAAAAACpQ/MI3e7Xaj_o8/s400/cake.jpg)
A very...very cool cake indeed....
We had some friends over sunday for a xmas-y dinner.
I smoked a brined/dry-rub turkey in the char-griller
took 6 hours and was darn tasty.
also threw a salmon fillet in there for kicks...also pretty good (smoked salmon isnt my fav)
the missus made sandwiches like you would with tuna.
i have some on an asian salad today :)
Anyone catch Jamie's Family Christmas w/ Jamie Oliver? He made a kedgeree that looked delicious. I like his style, and I think he is a very entertaining TV food personality.
Quote from: sisca77 on December 21, 2010, 07:52:55 PM
http://3.bp.blogspot.com/_XdP6Lp2ceqY/SvHv-MKvfdI/AAAAAAAACpI/q2y5KKSwdTA/s400/cake1.jpg (http://3.bp.blogspot.com/_XdP6Lp2ceqY/SvHv-MKvfdI/AAAAAAAACpI/q2y5KKSwdTA/s400/cake1.jpg)
http://1.bp.blogspot.com/_XdP6Lp2ceqY/SvHv97IiihI/AAAAAAAACpA/SMGP4al6zfM/s1600/cake2.jpg (http://1.bp.blogspot.com/_XdP6Lp2ceqY/SvHv97IiihI/AAAAAAAACpA/SMGP4al6zfM/s1600/cake2.jpg)
http://4.bp.blogspot.com/_XdP6Lp2ceqY/SvHv-70ZPdI/AAAAAAAACpQ/MI3e7Xaj_o8/s400/cake.jpg (http://4.bp.blogspot.com/_XdP6Lp2ceqY/SvHv-70ZPdI/AAAAAAAACpQ/MI3e7Xaj_o8/s400/cake.jpg)
A very...very cool cake indeed....
My first derby, but I don't see all the fireworks.
http://www.ducatimonsterforum.org/index.php?topic=198.msg549497#msg549497 (http://www.ducatimonsterforum.org/index.php?topic=198.msg549497#msg549497)
http://www.ducatimonsterforum.org/index.php?topic=35347.msg619511#msg619511 (http://www.ducatimonsterforum.org/index.php?topic=35347.msg619511#msg619511)
I figured someone must have post it on this forum somewhere....
If it's edible and says Ducati, chances are good.
Too bad Duff's show is going to be over this year.
Ace of Cakes? That's a bummer, that other dude on TLC isn't cutting it.
You meant that Italian guy? Cake boss show? Yeah...I like Duff much better. Plus I'm pretty sure Duff rides a Duc.
Dammit, my suckling pig confit plan fell through.......my bud couldnt get the pig. Also, I forgot my father in law has had 3-4 heart attacks......
Anybody know what to do with tofu?
Stumbled accross this site and found it to be interesting.
Products include, African Lion Tenderloin, Python fillet Ostrich egg to name a few!!!
http://www.freshsucklingpig.com/?gclid=CPeJ0PnuhKYCFcfe4AodzEN4og (http://www.freshsucklingpig.com/?gclid=CPeJ0PnuhKYCFcfe4AodzEN4og)
Quote from: rgramjet on December 24, 2010, 03:28:47 AM
Anybody know what to do with tofu?
1. Remove from shopping bag.
2. Unwrap.
3. Throw in garbage.
Quote from: rgramjet on December 24, 2010, 04:29:42 AM
Stumbled accross this site and found it to be interesting.
Products include, African Lion Tenderloin, Python fillet Ostrich egg to name a few!!!
http://www.freshsucklingpig.com/?gclid=CPeJ0PnuhKYCFcfe4AodzEN4og (http://www.freshsucklingpig.com/?gclid=CPeJ0PnuhKYCFcfe4AodzEN4og)
Bear meat >:(
Quote from: Speedbag on December 24, 2010, 05:57:04 AM
1. Remove from shopping bag.
2. Unwrap.
3. Throw in garbage.
My bother in law made a tofu stir fry last night.
Tofu is but a vehicle for whatever sauce you are using. Its not the worst thing Ive ever tasted but there are a cagillion other things that I would prefer.
Quote from: Speedbag on December 24, 2010, 05:57:04 AM
1. Remove from shopping bag.
2. Unwrap.
3. Throw in garbage.
I like everything, but step two.
http://www.instructables.com/id/Chocolate-Chip-Bacon-Cookies/ (http://www.instructables.com/id/Chocolate-Chip-Bacon-Cookies/)
Anybody know what to do with tofu?
[/quote]
It depends on the firmness of the tofu. Usually soft tofu is used in soup dishes. While the firm ones can be used in stir fries or deep fried. I usually just soak sliced tofu (firm), about 2-3 cm thick, in a water diluted with crushed garlic and some salt. The water just enough to soak 5-6 tofu at a time. As for the saltiness, just add the salt to taste. Soak them at least 1 hour then deep fry them until they're golden brown. Eat them with Thai bird chilies.
OK, now the freaking B.I.L. is making veggie burgers for dinner. [bang]
Per B's suggestion, Im putting bacon on them!
[roll] :o Veggie burger?????? Oh..no!!!! Well, everything tastes better with bacon...so there's hope for you... [cheeky]
Man Card, turned in. At least for a little while. Veggie burger didn't suck, I didn't have time to make Bacon. This particular brand of v.b. at least owns its "veginess". You can see corn kernels, peas etc. The textured protein I had before was the Suck!
They should call what I ate tonight a vegetable pattie. Likening this thing to a burger is just plain deception.
Quote from: rgramjet on December 24, 2010, 05:56:41 PM
Man Card, turned in.
I'll be collecting that tomorrow.
Veggie burgers aren't so bad as long as they don't pretend they are meat. Fake meat is what sucks >:(
Quote from: DRKWNG on December 24, 2010, 07:03:27 PM
I'll be collecting that tomorrow.
Hope you like cigars muther-f-er cuz Ive got a bunch!
Yep. I was planning on bringing a bottle or two of wine as well.
The only drink I want is my 1/4 bottle of commission whiskey!
Solo for the holiday this year, so I turned out this:
(http://lh6.ggpht.com/_8C15Mi_ppXE/TRa1ee9e8nI/AAAAAAAAASM/6AR8u2gnfg0/IMG_20101225_191503.jpg)
My first turkey. Pretty pleased with it.
^^ It looks like a Predator mask. :D
Quote from: sugarcrook on December 25, 2010, 07:26:10 PM
Solo for the holiday this year, so I turned out this:
(http://lh6.ggpht.com/_8C15Mi_ppXE/TRa1ee9e8nI/AAAAAAAAASM/6AR8u2gnfg0/IMG_20101225_191503.jpg)
My first turkey. Pretty pleased with it.
That looks awesome... [drool]
Quote from: kopfjäger on December 25, 2010, 07:29:48 PM
^^ It looks like a Predator mask. :D
I was thinking Half-Life head crab.
(http://media.moddb.com/images/downloads/1/17/16760/headcrab.jpg)
Seriously, tho. Looks delicious. [drool]
Thanks. I largely followed one of Mark Bittman's recipes but added more veg.
Christmas food post-mortem:
I got a super awesome knife (http://www.ducatimonsterforum.org/index.php?topic=44059.msg818775#msg818775) for Christmas, along with a nice, big end grain cutting board (http://www.mountainwoods.com/moreinfo.cfm/Product_ID/107.htm). I need to find out what kind of mystery wood it is made of, but so far, so good. I look forward to prepwork nowadays :)
First attempt at beef wellington for Christmas eve - it tasted good, but it was not a perfect execution, visually. I bound it up with twine for browning, but I failed to achieve a real loaf shape. I plan on either binding the shit out it next time, or being more selective finding a tenderloin.
The BiL bought me "On Food and Cooking" by Harold McGee - not a recipe book, and not quite a food chemistry book, it is kind of like a kitchen and food encyclopedia. This book is awesome. For example, the section on cheese starts off "Cheese is one of the greatest achievements of humankind" I could not agree with Harold any more on this point. More on the book, food geekery here (http://www.ducatimonsterforum.org/index.php?topic=38220.0)
Hmmmm.....beef Wellington, never tried that before...really want to though. It looks pretty hard to make it. Any pics bu any chance? [drool]
Quote from: sisca77 on December 29, 2010, 09:12:42 AM
Hmmmm.....beef Wellington, never tried that before...really want to though. It looks pretty hard to make it. Any pics bu any chance? [drool]
Unfortunately no pics, but here is the recipe I worked from (http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2/index.html). I didn't make a sauce, but served it with a sour cream and horseradish mix I like to eat on steak. Surprisingly it was not all that complicated to do, but assembly was a little tricky. Give it a shot [thumbsup] Worst case scenario, you have to eat a sloppy filet mignon :)
Where's the recipe?? [drool]
Anybody knows if it's worth it to buy sashimi grade ahi tuna from an internet site?? There's one that's from Hawaii, the price comes down to about $40/lbs. I really want to try to make ahi tuna poke. I bought some sashimi grade tuna from AJ's, but the tuna was very disappointing.
Hover over "here" below, I linked it inline :) Here's the long version:
http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2/index.html (http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2/index.html)
Quote from: sisca77 on December 29, 2010, 09:48:08 AM
Anybody knows if it's worth it to buy sashimi grade ahi tuna from an internet site?? There's one that's from Hawaii, the price comes down to about $40/lbs. I really want to try to make ahi tuna poke. I bought some sashimi grade tuna from AJ's, but the tuna was very disappointing.
I would think any high end market would have sashimi grade Tuna...probably at a cheaper price that $40/lb. :o That is if you have one in your area?
i got two pieces of sushi-grade ahi (yellowfin...same thing, right?) for dinner tonite.
cafe at the hospital had a few pieces left over from lunch menu and gave them to the missus
i'm gonna give them a sear and then serve over salad greens, green beans with a tahini sauce dressing
Santa was good to me. [thumbsup]
He must know I like to spend alot of time in the kitchen. He added to my collection:
Kitchen Aid Pro 5qt mixer and cover
Pizza stone and peel
Lodge double sided griddle and flat press
Spatter screens
Bamboo spoons and stirrers
Martini glasses
Whiskey glasses
I <3 my Santa.
Quote from: Triple J on December 29, 2010, 10:09:29 AM
I would think any high end market would have sashimi grade Tuna...probably at a cheaper price that $40/lb. :o That is if you have one in your area?
Yeah, AJ's is considered a high end market.
Quote from: DesmoDiva on December 29, 2010, 01:07:13 PM
Santa was good to me. [thumbsup]
Pizza stone and peel
I <3 my Santa.
The pizza stone is invaluable. Works great for many other things to - try roasting your potatoes on it or even making polenta cakes (then top with fried egg nom nom nom).
I'm actually a professional foodie (www.kitchenincubator.com (//http://)) so if any of you ever come near Houston, just let me know and I'll feed you reaaaaally well!
I think I may start the new year with a hearty bucket of OxTail soup/stew
I'll just leave these here without comment:
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs886.ash1/179417_1559339824863_1276294830_31321565_3923394_n.jpg)
(http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs256.snc6/180404_1559340304875_1276294830_31321566_329128_n.jpg)
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs066.snc6/167621_1559346585032_1276294830_31321572_5966099_n.jpg)
(http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs897.ash1/180571_1559348545081_1276294830_31321573_6351724_n.jpg)
;D
[drool] [drool] [drool]
Don't forget about making the Braciola. Also known as Involtini... [drool]
(http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs067.snc6/167738_1559410586632_1276294830_31321717_2979445_n.jpg)
Oops... How could I forget the garlic??!!!
(http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs783.ash1/167381_1559408866589_1276294830_31321705_7844627_n.jpg)
Dare I say it? Yes, I will... This garlic was as good as, maybe better than, bacon! :o :o :o
Well, maybe not better than bacon, but oooohhh MAN was it tasty! [bow_down] [wine]
[bacon]
Denver restaurant Steuben's on Diners, Dives & Drive-Ins tonight. [thumbsup]
got a new toy today... in the fastest color!
(http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/183238_1636878635057_1029470466_31360728_6187853_n.jpg)
Alpha rooster is on my hit list so I am torn between chicken soup and coq au vin.
I vote coq au vin. And I also think you should use the traditional thickener for that dish: blood.
sac
I did this recipe recently
(when i got my dutch oven :) )
http://www.foodnetwork.com/recipes/emeril-lagasse/coq-au-vin-blanc-recipe/index.html (http://www.foodnetwork.com/recipes/emeril-lagasse/coq-au-vin-blanc-recipe/index.html)
i really liked it....and regular coq au vin hasnt floated my boat
Quote from: Vindingo on February 18, 2011, 11:54:36 AM
got a new toy today... in the fastest color!
(http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/183238_1636878635057_1029470466_31360728_6187853_n.jpg)
Alpha rooster is on my hit list so I am torn between chicken soup and coq au vin.
Macys? I got the yellow on last weekend for pretty cheap during some sale.
Quote from: Scotzman on February 18, 2011, 04:01:32 PM
Macys? I got the yellow on last weekend for pretty cheap during some sale.
got it at Marshall's for around a 150. its a factory second and it has like 3 tiny dots of overspray on the inside. For almost $80 off list, I can live with it.
Killed a rooster yesterday, butchered the bird, made stock, and I think I will invite some friends over on Friday to eat him. This one flapped around like crazy so there was no saving the blood this time. I think an old fashioned roux will have to do as a thickener.
I also took out a cook book in the library "One Pot Meals" and I am excited to cook a bunch...
Quote from: Vindingo on February 18, 2011, 11:54:36 AM
got a new toy today... in the fastest color!
(http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/183238_1636878635057_1029470466_31360728_6187853_n.jpg)
Alpha rooster is on my hit list so I am torn between chicken soup and coq au vin.
Very nice! [thumbsup]
If there's any problem with it LC treats it no different than if it was a first. They will take care of it no questions asked.
What size is that one? Marshalls by me gets them in from time to time and I want one bad! Mom got me a 7qt LC knockoff for xmas (Food Network brand made in China) that I havent opened yet.
Am I being snobby not wanting to keep the cheaper one in lieu of a genuine LC piece?
Quote from: alfisti on February 20, 2011, 05:39:22 AM
Very nice! [thumbsup]
If there's any problem with it LC treats it no different than if it was a first. They will take care of it no questions asked.
What size is that one? Marshalls by me gets them in from time to time and I want one bad! Mom got me a 7qt LC knockoff for xmas (Food Network brand made in China) that I havent opened yet.
Am I being snobby not wanting to keep the cheaper one in lieu of a genuine LC piece?
It is the 5.5qt. #26. I think the size is great for what I would use it for, with some extra room.
Yea, its being snobby... but that is the same reason I got mine. It was sitting right next to a Martha Stewart DO of the same size for $50. How do you justify something like that? Cooking makes me happy, and using fancy knives, a nice pot or pan adds to the fun for me. Treat it well and it will last. In ten years when I still have the LC that extra $100 will mean absolutely nothing.
I have a blue one like that....
Quote from: alfisti on February 20, 2011, 05:39:22 AM
What size is that one? Marshalls by me gets them in from time to time and I want one bad! Mom got me a 7qt LC knockoff for xmas (Food Network brand made in China) that I havent opened yet.
Am I being snobby not wanting to keep the cheaper one in lieu of a genuine LC piece?
Depends on which knockoff one it is. Cooks Illustrated gave the Tramontina dutch ovens very high ratings, and they are much less expensive than LC. I have the 7 qt one in red and love it, but a few years ago I foolishly lent it to a friend with explicit instructions on proper care. Got it back and the enameling on the inside of the pot was a bit make the beast with two backsed up. Words of advice in case you don't already know... No metal utensils, no abrasive sponges, when using on the stovetop you don't need to have the burner as high as you would with a metal pan. Oh, and don't lend it to anyone.
A client gave me a copper saute pan. The interior is f-ed and needs to be relined. Anyone know of a place that will restore this poor pan?
The gf and I went to Thomas Keller's ad hoc in Yountville on Saturday night. Somehow we managed to be seated in about two minutes. Easily the best meal I've ever had. Also easily the most expensive meal I've ever had, but it was worth every cent.
Quote from: sugarcrook on February 20, 2011, 08:36:10 PM
The gf and I went to Thomas Keller's ad hoc in Yountville on Saturday night. Somehow we managed to be seated in about two minutes. Easily the best meal I've ever had. Also easily the most expensive meal I've ever had, but it was worth every cent.
I have no idea what country, let alone which state/province/county/parish Yountville is in.
Could you please elucidate? It sounds as tho your meal was lovely.
Yountville is in California's wine country. Keller is famous for ad hoc as well as Bouchon, Bouchon Bakery and French Laundry. The last is probably the most famous.
Quote from: sugarcrook on February 20, 2011, 08:36:10 PM
The gf and I went to Thomas Keller's ad hoc in Yountville on Saturday night. Somehow we managed to be seated in about two minutes. Easily the best meal I've ever had. Also easily the most expensive meal I've ever had, but it was worth every cent.
So what was the meal? I know it changes every day.
Quote from: Vindingo on February 19, 2011, 06:48:17 PM
I also took out a cook book in the library "One Pot Meals" and I am excited to cook a bunch...
I have that book, but have never cooked out of it. Let us know what you recipe you cooked and how it was. So many cookbook recipes aren't worth a shit, it'd be nice to have a guinea pig for once.
Quote from: Vindingo on February 21, 2011, 02:00:40 PM
So what was the meal? I know it changes every day.
+1. You can't just casually toss out Thomas Keller's name and then just walk away. Applebee's is literally the nicest restaurant in my town, please let me live vicariously thru you.
For those of you along Colorado's Front Range, this Saturday (Feb 26) marks the start of DENVER RESTAURANT WEEK! Like last year, the 'Week' is 14 days.
$52.80 prix fixe for two people ($26.40 for one) for a 3-course meal.
DenverPost Article:
http://www.denverpost.com/food/ci_17121172 (http://www.denverpost.com/food/ci_17121172)
Talk about a stay-cation: Denver Restaurant Week hits the city Feb. 26-March 11. More than 200 restaurants will offer fixed-price menus for $52.80 a couple. Could be your best chance all year to try that restaurant you've been meaning to visit but haven't gotten to yet.
Just a few of this year's participating restaurants: Argyll Gastropub, Cantina Laredo, Elway's (both locations), Jewel of India, Lohi Steak Bar, Opus, Saigon Landing, TAG, Wyland's Ocean Blue.
See a complete list of who's serving and what they're serving:
www.denver.org/denverrestaurant (//http://) â€" search by cuisine, neighborhood or restaurant name.
But act soon. Start making reservations now, because tables fill up fast.
Alternative site (if the other one is blocked at work or something):
www.opentable.com/promo.aspx?pid=126&m=5 (//http://)
*Note that not all Restaurant Week establishments participate with OpenTable.
EAT UP! [wine]
Quote from: Timmy Tucker on February 21, 2011, 02:24:32 PM
I have that book, but have never cooked out of it. Let us know what you recipe you cooked and how it was. So many cookbook recipes aren't worth a shit, it'd be nice to have a guinea pig for once.
If that is the one pot meal book from williams sonoma...i like those recipes a lot
also have the weekday meals and seafood from that series.
simple enough recipes to not take all day, and very tasty.
Quote from: Vindingo on February 21, 2011, 02:00:40 PM
So what was the meal? I know it changes every day.
Fair question. Here it is from the menu I stole:
Frisee & Watercress Salad
Bellweather Farm's whole milk ricotta fritters, smoked duck, english peas, mandarin segments
Grilled Veal Porterhouse
Rancho Gordo stallard beans, roasted chilis, red onion, fried hen egg, braised romaine, oven dried tomato vinaigrette
Stracci Pasta with Rabbit Ragu
hand torn egg noodles, wild mushrooms, fava leaves
Cheese course:
Carmody cheese, toasted mixed nuts, Marshall's Farm wildflower honey
Dessert:
Lemon bars with Italian meringue (this is in the ad hoc cookbook)
Since crawfish are (tantalizingly close to, but) not yet in season and I wanted something cajun, I tried a shrimp etouffee tonight. I worked off these two recipes:
Emeril's shrimp etouffee (http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-etouffee-recipe/index.html)
This person's shrimp stock recipe. (http://www.nolacuisine.com/2006/12/28/shrimp-etouffee-recipe/)
I guess a lot of Emeril's stuff tastes the same - there is a fish stew recipe of his we adapted that this recipe bears a familial resemblance. Then again, if you start with roux, add onions, celery, and green bell pepper, you are just spinning off variations on a theme. I happen to like that theme, so I was pretty happy with the outcome. Bon temps rouler-ed in my belly.
I confess I rely a lot on bullion and quarts of stock, at which a lot of people will scoff. Having done this shrimp stock, which was dead simple, that just simmered away while I did all the prep work, I will probably be going this direction more often. If nothing else, it makes your kitchen smell good, and it is kind of nice to look at too. I can't say definitively, but I think it was better than if I used chicken or off-the-shelf seafood stock.
"The Filet"
(http://i201.photobucket.com/albums/aa91/chiflado/IMAG0065.jpg)
Quote from: kopfjäger on February 21, 2011, 11:08:12 PM
"The Filet"
(http://i201.photobucket.com/albums/aa91/chiflado/IMAG0065.jpg)
I say YUM!!!
(http://i1137.photobucket.com/albums/n510/xisca77/SL732088.jpg)
Chicken feet anyone? [drool]
These uncooked look yumma humma fright night.
Quote from: kopfjäger on February 21, 2011, 11:08:12 PM
"The Filet"
(http://i201.photobucket.com/albums/aa91/chiflado/IMAG0065.jpg)
[thumbsup] [thumbsup]
*Bragging alert*
Two Saturdays ago my wife and I went to the harbor to get some live spider crab. She asked the crab guy when prawn season starts. He said "Mattie brought in the first catch today! His boat is right there. Go talk with him, tell him I sent you over." Mattie is the only guy that fishes for the local spot prawns. The vast majority of his catch is sold to local high-end restaurants. Very rarely they have some at the harbor fish market. They are sold fresh. Very fresh. Live, in fact. we went to talk to Mattie.
He was a really nice guy. Gave us his number and said that we could place an order with him and he would reserve what we wanted for us to pick up directly from the boat. And he'd sell directly to us for $12.50/lb instead of the $20/lb at the market. Score!
He also said that he had just dropped off his catch at the market so they may still have some. The total catch for the first week of the season: 12 pounds. And we got 1.5 pounds of it. Still alive and twitching. SCORE! The things taste like sweet little lobsters. Sucking the heads out of these things is an experience akin to sucking the marrow out of osso bucco.
Having an in for the local spot prawns makes us very very happy.
sac
Quote from: Timmy Tucker on February 21, 2011, 02:24:32 PM
I have that book, but have never cooked out of it. Let us know what you recipe you cooked and how it was. So many cookbook recipes aren't worth a shit, it'd be nice to have a guinea pig for once.
I thought I was the only one who wanted to try one of those delectable looking creatures.......
http://www.pbase.com/image/51725385 (http://www.pbase.com/image/51725385)
Quote from: rgramjet on February 23, 2011, 04:36:36 PM
I thought I was the only one who wanted to try one of those delectable looking creatures.......
http://www.pbase.com/image/51725385 (http://www.pbase.com/image/51725385)
That's just nasty. Buddy of mine ate what the locals referred to as "monkey" one time in Peru. Turns out it was a sloth. [puke]
Made coq au vin with my rooster last night. The sauce came out amazing, but even after 2 hours of cooking, the bird was tough. I read a recipe that recommended keeping the bird in wine for 24 hours before cooking, but I didn't do that. I would imagine that the rooster made the stock and sauce tasty but it just wasn't good meat for eating.
My uncle dropped off a pheasant that he shot this morning. Easiest bird to butcher/clean ever! Step on the wings, pull up the legs and the breast just pops out. Ripping the bird in half seems a bit grusome, but it works VERY well, and makes the job quick.
One thing I regret doing is butching the bird right away. Apparently pheasants develop a unique flavor and tender texture if you hang them for about a week with their feathers on and guts inside. Next time...
I think I am going to wrap the bird in bacon, thyme or rosemary and some root veg
(http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc6/199960_1659048709295_1029470466_31395086_4509044_n.jpg)
Mmmmm.....pheasant.
I'd like to toss one of those on the smoker one of these days. [drool]
Quote from: Timmy Tucker on February 23, 2011, 08:24:57 PM
That's just nasty. Buddy of mine ate what the locals referred to as "monkey" one time in Peru. Turns out it was a sloth. [puke]
why does it say Kui??
KUI IS MY FIRST NAME. WTF??
Quote from: He Man on March 06, 2011, 04:21:16 PM
why does it say Kui??
KUI IS MY FIRST NAME. WTF??
There is much out there with the name Kui:
http://en.wikipedia.org/wiki/Kui (http://en.wikipedia.org/wiki/Kui)
My wife makes pheasant smothered in sour cream and tarragon. Pretty darn good.
I've eaten at this place a few times at their Las Vegas location.
http://www.hashhouseagogo.com/ (http://www.hashhouseagogo.com/)
Bring an appetite!
[thumbsup] [thumbsup]
pheasant is good, but i think quail is better.
re-hash house
also love that place
food is good but the coolest thing on the menu is the Scarlotte O'Hara The Dog
1 pound of bacon and a Bud pounder in a paper bag [thumbsup]
Quote from: sugarcrook on February 20, 2011, 08:36:10 PM
The gf and I went to Thomas Keller's ad hoc in Yountville on Saturday night. Somehow we managed to be seated in about two minutes. Easily the best meal I've ever had. Also easily the most expensive meal I've ever had, but it was worth every cent.
I've been to Per Se and French Laundry and since I worked under one of his pastry proteges, got some back stage touring and hook ups. Never had anything elsewhere that compared to either experience. Keller is ridiculous. The two standouts for me that think of most often were the veal tongue, which I described as "clearly made with fat rendered from the top cheeks of God's favorite cherubs" and the hazelnut infused lobster. oh, and the ear shell clam! damn fine clam!
Great. Now I have to figure out which organs to sell in order to afford to go to French Laundry. :)
Roma tomatoes and Shallots halved, roasted in evoo, s&p and thyme. The Filet. Plated with chunks of Blue cheese.
Prep
(http://i201.photobucket.com/albums/aa91/chiflado/photo-2.jpg)
Plated
(http://i201.photobucket.com/albums/aa91/chiflado/photo-3.jpg)
Kopfjäger link you really should try meat. Cow in particular. It is delicious...
The weekly steak porn reminded me - has anyone ever aged a steak in the fridge? My dad has tried it, liked it, but I don't think he had a method or anything. A quick consultation with the internet revealed that not having a method is a good way of getting sick.
I read the section in On Food and Cooking, which is consistently as fascinating as it is a little short on technique for me. I think I understand what needs to happen - loss of moisture means more beef flavor. Just trying to do that without killing myself in the process. Please advise, DMF.
Almost forgot Dessert. Vanilla ice cream and Mango sorbet dusted with dark chocolate.
(http://i201.photobucket.com/albums/aa91/chiflado/photo-4.jpg)
Quote from: il d00d on March 28, 2011, 10:59:06 PM
Kopfjäger link you really should try meat. Cow in particular. It is delicious...
The weekly steak porn reminded me - has anyone ever aged a steak in the fridge? My dad has tried it, liked it, but I don't think he had a method or anything. A quick consultation with the internet revealed that not having a method is a good way of getting sick.
I read the section in On Food and Cooking, which is consistently as fascinating as it is a little short on technique for me. I think I understand what needs to happen - loss of moisture means more beef flavor. Just trying to do that without killing myself in the process. Please advise, DMF.
Your home fridge lacks needed humidity control and even temperature control since it is small and the door is opened several times a day. Plus you risk cross contamination from other foods.
If you want to take the risk,
http://www.finecooking.com/articles/dry-aging-beef-pays-off-big-flavor.aspx (http://www.finecooking.com/articles/dry-aging-beef-pays-off-big-flavor.aspx)
Ive aged venison in the fridge. Basically I placed the meat on a few folded paper towels in a pyrex dish, covered with plastic wrap. Worked well
Quote from: il d00d on March 28, 2011, 10:59:06 PM
Kopfjäger link you really should try meat. Cow in particular. It is delicious...
The weekly steak porn reminded me - has anyone ever aged a steak in the fridge? My dad has tried it, liked it, but I don't think he had a method or anything. A quick consultation with the internet revealed that not having a method is a good way of getting sick.
I read the section in On Food and Cooking, which is consistently as fascinating as it is a little short on technique for me. I think I understand what needs to happen - loss of moisture means more beef flavor. Just trying to do that without killing myself in the process. Please advise, DMF.
Porterhouse Perfection-Food Network (http://www.youtube.com/watch?v=t4aI_O8kcN8#normal)
[drool] [drool] [drool]
Alton demonstrates the method some people swear by and other people warn about. I think it is about getting everything as clean as possible and ageing the meat long enough to reap some benefit, but no so long that you encourage a lot of bacterial growth.
I wonder if a mini-fridge + black light would work as an ageing room? Wireless digital thermometer, humidity sensor...hmm.
Quote from: il d00d on March 29, 2011, 11:19:08 AM
I wonder if a mini-fridge + black light would work as an ageing room? Wireless digital thermometer, humidity sensor...hmm.
I would think that the black light would throw off enough heat that you're going to wind up with more bacteria growth in spite of the UV. I think if you had a mini fridge (or a second refrigerator) that didn't see much use and would thereby be exposed to fewer contagions, you'd be fine without the black light.
His advice to replace the paper towel after 24 hours should take care of most of the surface bacteria (and the moisture it'd need to survive) that you'd be facing. Between eliminating surface moisture and keeping the meat cold enough to inhibit bacteria growth, I wouldn't have any issues eating a steak prepared that way. He recommends keeping it in the coldest part of the fridge (the bottom), which also happens to be the part you're least likely to breathe germs all over.
I may think twice about serving it to someone with a compromised immune system, but I seriously doubt Alton's steak would pose more of a health threat than, say, non-pasteurized apple cider.
Quote from: Buckethead on March 29, 2011, 02:35:22 PM
I would think that the black light would throw off enough heat that you're going to wind up with more bacteria growth in spite of the UV. I think if you had a mini fridge (or a second refrigerator) that didn't see much use and would thereby be exposed to fewer contagions, you'd be fine without the black light.
I figure a UV CFL would not generate much heat? Wikipedia informs me these types of CFLs are even more efficient than a white CFL, and they really don't generate any heat. If not that, then maybe some UV LEDs.
What I had in mind for the mini-fridge was something like the Sous Vide Supreme, an appliance-type thing. In goes steak, out comes a more awesome steak a couple weeks later. I don't know exactly what I am aiming for in terms of a bacteria-free environment (a certain amount or type of bacteria, just sterilized bacteria?), and I have no way of measuring it either. It seems like the restaurant setups aim for cold, humidity-controlled, and well-ventilated, but I don't know how much of each. It might be more art than science. Anyways if anyone has any insight on any of the above, I'd love to hear it.
Just bought an ice cream maker today. Have made ice cream before with a borrowed maker, did a vanilla Guiness flavor that turned out really well. Wanted to try some liquor this time, maybe Benedictine, Amaretto, Cognac, Dark Rum or Absinthe. Had a bourbon ice cream once, it was incredible. I figure I'll need to reduce the alcohol content of the liquor somehow, maybe burn it off. Then reduce the remaining liquid. Anybody have any suggestions? Anybody have a formula for how much alcohol (antifreeze) I can squeeze into a batch? It's gonna be a great summer!! [drool]
Had fun with the turkey frier last night!
Successfully fried:
Avocados coated in panko, fried, then served as soft tacos with basil, tomatoes, cheese, and jalapeño pesto turned out really well.
So did the 5 cheese mac-n-cheese balls coated in batter & corn meal.
Beer battered chicken drumsticks
Oysters
Shrimp
Brussel sprouts
Asparagus
Portobella mushrooms
Vidalia onions, blooming & spicy
Sweet potato fries
Cheddar
Butter
California rolls
Red bananas with cinnamon & sugar
Cheesecake
Milky way minis
We got tired and didn't end up frying:
Plantains
Ricotta
Lobster ravioli
Mochi
Klondike bars
Oreos
(Now peanut oil is coming out of my pores)
I was in Montreal for a week long holiday. Great food city. I finally got to try poutine and I will say, delicious.
Picked up a dry aged porterhouse from our favorite butcher on Saturday.
It was awesome!!! [drool] [drool]
Too $$ to eat all the time, but will definately be a staple for special occasions.
Made cinnamon rolls last night. Here they are pre cream cheese frosting
(http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/208707_1662675048179_1276294830_31482816_4817394_n.jpg)
The dough is from James Peterson's "Cooking" (one of the best books I own btw)
and the filling is from Jeff Henderson.
sac
First attempt of gluten free banana bread in the oven.
Hoping it turns out okay.
*edit
It tastes just a good a "regular" nanner bread. [thumbsup]
Yum....
Not quite IZ's type of turkey burger...
http://eater.com/archives/2011/04/25/the-ron-swanson-turkey-burger.php (http://eater.com/archives/2011/04/25/the-ron-swanson-turkey-burger.php)
So I decided to fire up my homemade trashcan smoker last weekend...
(http://i32.photobucket.com/albums/d45/Gibsonchild/TrashcanSmoker.jpg)
My first ever attempt at ribs. Used a dried apple rub I made and mopped them with equal parts apple cider vinegar and beer. Turned out to be the best ribs I've ever had. Fall-apart tender and quite juicy. Made potato salad and mac and cheese too. Cheated on the rolls.
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1010517.jpg)
Sorry I don't have more/better pics. Am doing them again in a few weeks, will take more pics next time.
Quote from: Timmy Tucker on August 14, 2011, 09:00:16 AM
So I decided to fire up my homemade trashcan smoker last weekend...
(http://i32.photobucket.com/albums/d45/Gibsonchild/TrashcanSmoker.jpg)
That's awesome. 8)
How is it set up inside?
I got the specs/matl's list off the 'net. Everything came from Lowe's except the hotplate that powers it. That came from Wahlgreens. I think it cost me about $65-$75 total for everything.
The bottom grate is for a waterpan, but I'm gonna add another grate just below the top one so that I can double my capacity. Right now, the temp is controlled by how far I leave the access door open. I'm gonna add a thermostat/control unit eventually, I just haven't gotten around to it yet.
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1010515.jpg)
The hotplate's plastic housing melted on the first test run, so I found a ceramic flowerpot at Lowe's that the burner/reflector assembly fit into perfectly.
(http://i32.photobucket.com/albums/d45/Gibsonchild/P1010516.jpg)
Nice smoker [thumbsup]
I may need to make one, only charcoal-fired, for occasions when my Weber Smoky Mountain is too small. [thumbsup]
Quote from: Timmy Tucker on August 14, 2011, 09:00:16 AM
So I decided to fire up my homemade trashcan smoker last weekend...
.
Very cool! [thumbsup]
Quote from: Speedbag on August 15, 2011, 10:12:21 AM
I may need to make one, only charcoal-fired, for occasions when my Weber Smoky Mountain is too small. [thumbsup]
Be careful of releasing zinc oxide fumes using a charcoal fired trashcan smoker. 787.15 °F is the melting point for zinc, and the fumes will cause "metal fume fever." Weldors of galvanized steel feel the effects of this regularly.
Quote from: zach on August 15, 2011, 08:17:41 PM
Be careful of releasing zinc oxide fumes using a charcoal fired trashcan smoker. 787.15 °F is the melting point for zinc, and the fumes will cause "metal fume fever." Weldors of galvanized steel feel the effects of this regularly.
That was a concern for me as well, but mine tops out at around 250F. Shouldn't cause problems if you keep the temps low. One of the main reasons I went with electric heat.
Steamed some shrimp in Old Bay, cooked some scallops in evoo and butter and served em with pineapple habanero sauce. Did some soft shell crabs in a buttermilk egg bath, then dredged them in a flour and Old Bay mix. Did a tenderloin for good measure.
(http://i201.photobucket.com/albums/aa91/chiflado/aa2951af.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/37d3f9a5.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/3a44ef57.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/bfc3778b.jpg)
^ [drool] [drool] [drool]
Nice!..and the wine menu?....
Quote from: KRJ on June 15, 2012, 10:22:46 PM
Nice!..and the wine menu?....
Pinot Grigio for the fishes
Pinot Noir for the beef.
A little chicken snack with dessert.
(http://i201.photobucket.com/albums/aa91/chiflado/b91694fe.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/20538566.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/a0026963.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/2f7dcc9c.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/4cdf338d.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/2f64d0e0.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/76f34148.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/683e4be0.jpg)
Oh, that looks yummy!
Quote from: Polpetta on June 27, 2012, 08:47:53 PM
Oh, that looks yummy!
Oh yes and that dessert will make you knock on a neighbors door and slap em. :D
Nice [cheeky]
Needed a snack, so I did a spin on a grilled cheese. Rosemary foccia bread, goat cheese, avocado and tomato grilled in chipotle lime butter.
(http://i201.photobucket.com/albums/aa91/chiflado/06eaeb1e.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/71906d20.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/bf2eab18.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/eae3ca77.jpg)
http://www.food.com/recipe/krengsengan-daging-184218 (http://www.food.com/recipe/krengsengan-daging-184218)
Tried this a couple of times but I think I've finally nailed it, nice fresh goat from the local bloke and 'coz it can be a bit sweet for western tastes I've used a bit of cider vinegar to balance it out. Just had last night's leftovers, even better.
Utz Sourdough Dark Pretzel
Wrapped in cheap deli-sliced Boiled Ham
Basted with Ba-Tampte mustard
OMFG!!!
might have to try bacon wrapping the pretzels for greater effect
Quote from: RAT900 on July 10, 2012, 03:11:49 AM
might have to try bacon wrapping the pretzels for greater effect
Really, how could that go wrong?
Just had breakfast . . .two fried eggs, soft, fried re-fried black beans, fried white cheese, bacon and toast with a cup of [coffee] . . . must say, improvising makes the most delicious foods !!!
Drunken chicken on the left, I did it in a Creole rub, put seasoning, onion and jalapeño in the beer can. The one one the right I soaked a cedar plank in beer for 2hrs rubbed it down with bacon grease, S&P plus fresh rosemary. Also put a bunch of fresh thyme inside.
(http://i201.photobucket.com/albums/aa91/chiflado/81f2bb62ccdd9cc0710c09022bb65f63.jpg)
Sunday morning breakfast sandwich:
Hashbrowns and an over-medium egg between 2 waffles with bacon (pre-cooked) and maple syrup in the batter. Next time I think I'll throw some sausage in the mix. [thumbsup]
(http://i114.photobucket.com/albums/n258/JJGeo/523507_10151113119903672_1121818877_n.jpg)
Quote from: Triple J on August 27, 2012, 04:03:21 PM
Sunday morning breakfast sandwich:
Hashbrowns and an over-medium egg between 2 waffles with bacon (pre-cooked) and maple syrup in the batter. Next time I think I'll throw some sausage in the mix. [thumbsup]
(http://i114.photobucket.com/albums/n258/JJGeo/523507_10151113119903672_1121818877_n.jpg)
Awesome, I'll be cooking that this weekend. :D
Marinade for the chicken
Dijon
Lemon zest
Lemon juice
Fresh chopped Rosemary
Red pepper flakes
EVOO
S&P
Grilled, baked and hit with the broiler
(http://i201.photobucket.com/albums/aa91/chiflado/7004404b7563c379d0cd31a9f4a959a1.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/f68bd1c0fb3fece7f37ec8bae7405975.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/287eacb01cd9b1fe8f3983f2cab6298e.jpg)
(http://i201.photobucket.com/albums/aa91/chiflado/591a82891db4f94e8e5a41bdafd39f8e.jpg)
^^ [drool] What's EVOO?
Damn you Alton Brown!
Happened upon his show while flipping through the channels.
Featured food, crab legs.
Its 10pm and the 3 kiddos are in pjs.
15 minutes later,kiddos and me are in sweats walking into Safeway. Wifey, out with the girls.
Our late night mission was to secure and retrieve ice cream and crab legs. Mission, accomplished.
Damn you Alton Brown.
^^ Oh ok,thanks! Can't wait to try it.
Parents are coming to dinner so we're trying this.
http://allrecipes.com/recipe/baked-salmon-ii/ (http://allrecipes.com/recipe/baked-salmon-ii/)
Along with cauliflower and broccoli blanched then baked with a dijon/mayo sauce with shredded cheese on top.
Let's try to revive this thread and share our cooking knowledge . . .
we only need the admins to change admin for this thread . . .
ok, let's revive this one
Quote from: Darkmonster620 on May 06, 2014, 05:46:01 PM
<snip>
we only need the admins to change admin for this thread . . .
???
can't even blame fat thumbs on this one...
idk, either
A recent discovery is using a small bit (just enough to be rubbed on) if Balsamic Vinegar when seasoning steaks and chicken. It's amazing what it does for tenderness and adds a nice flavor that isn't tart!
JM
Quote from: teddy037.3 on May 06, 2014, 05:55:26 PM
can't even blame fat thumbs on this one...
idk, either
[laugh]
Quote from: the_Journeyman on May 06, 2014, 05:55:48 PM
A recent discovery is using a small bit (just enough to be rubbed on) if Balsamic Vinegar when seasoning steaks and chicken. It's amazing what it does for tenderness and adds a nice flavor that isn't tart!
JM
or any vinegar, specially on "hard meats"
Quote from: teddy037.3 on May 06, 2014, 05:55:26 PM
can't even blame fat thumbs on this one...
idk, either
Its Fat fingers....
Anyway. I like someones comment about cooking being a family thing and everybody in the Kitchen. I think a lot of it has to do with how large your Kitchen is. Joy and I just got done making Tamales in our long narrow kitchen and everything went fine. Three people probably wouldn't work.
Just finished cooking tomorrow's lunch . . . Some more shoulder steaks and a sauted mix of green beans, split peas and brocoli in olive oil with garlic/pepper and red onions . . . yes, I did use a splash of Balsamic Vinegar . . .
I'm the chef in my relationship. I don't mind having my girlfriend in the kitchen while I'm cooking, but that's usually because I have her fill the role of an assistant. My kitchen is very small and the cabinets suck, so bending down to look for and retrieve a certain pot or pan can be quite a pain, considering I have back and knee problems. She is still young and spry, so she comes in handy. I'll also have her bring me ingredients or throw stuff away for me, so I can concentrate on the cooking. Right now, the extent of her cooking ends at making the salad to go with dinner.
I like to involve my son (5 years old) in the cooking as well. Occasionally, we will make pizza by hand, and other stuff like that. Baking cookies, making Jello, mixing stuff, etc... it all provides opportunities for him to help. On the other hand, if I'm just cooking a normal meal, I kick him out of the kitchen the second he starts playing around, or gets underfoot. There just isn't enough room for that.
Made Nihari today, fanf#####ng tastic! Fresh Cilantro on top. lime pickle, mango pickle and yoghurt on the side. Did it with lamb neck chops instead of shanks.
http://www.sbs.com.au/food/recipes/braised-lamb-shanks-nihari (http://www.sbs.com.au/food/recipes/braised-lamb-shanks-nihari)
^ [drool]
I do most of the cooking in my house, my wife stays out of the way. When family comes over my sister will help, usually cooking a dish of her own. I like company in the kitchen, there is enough room for several people, butt I watch what they do if they help, I'm picky about my knives and cutting boards and make sure they don't get abused.
Mostly, everyone respects my work and stays out of the way unless asked to do something. I am a little picky about prep work, though, so I generally do it myself!
Yesterday I had a craving for some old style food. I had poached chicken breast in white wine, lemon juice, garlic and oregano. I used the cooked down poaching liquid with some broth to make a gravy with the chix added, and cooked some tater tots in the oven along side some broccoli with green onions and garlic splashed with EVOO.
Guilty pleasure?
now you made me hungry . . . a new German Stueble is opening today, what a surprise, it belongs to an old classmate of when I was in a Catholic school . . . So I think I'll be dinning German food tonight !!!
Quote from: SpikeC on May 09, 2014, 11:53:19 AM
I do most of the cooking in my house, my wife stays out of the way. When family comes over my sister will help, usually cooking a dish of her own. I like company in the kitchen, there is enough room for several people, butt I watch what they do if they help, I'm picky about my knives and cutting boards and make sure they don't get abused.
Mostly, everyone respects my work and stays out of the way unless asked to do something. I am a little picky about prep work, though, so I generally do it myself!
When I am in the kitchen, no body dares come in . . . Wonder why?
So, let's wake up this baby . ..
Sunday's lunch: cheese, caramelized onions, mixed peppers and mushroom filled, bacon wrapped meatloaf . . . Side dish: Mac N Cheese
Saturday's: eat at Fudrucker's
Tomorrow's lunch: pork steak marinated in mojo criollo and moros[white rice and black beans mixed together] and regular salad
Sirloin stuffed with cheddar cheese, jalapeño, wrapped in bacon.
(http://i201.photobucket.com/albums/aa91/chiflado/910EE14A-06C0-45EF-AE0C-4A9D381227D8.jpg) (http://s201.photobucket.com/user/chiflado/media/910EE14A-06C0-45EF-AE0C-4A9D381227D8.jpg.html)
(https://farm2.staticflickr.com/1455/26393044582_3bd4865b11_z.jpg) (https://flic.kr/p/GdgfCN) (https://flic.kr/p/GdgfCN), homemade Mac N Cheese
(https://farm2.staticflickr.com/1442/26420949111_be1b01e2e8_z.jpg) (https://flic.kr/p/GfJgFn) (https://flic.kr/p/GfJgFn), homemade Mac N Cheese and meatloaf before serving
(https://farm2.staticflickr.com/1554/25878941424_4e133b561a_z.jpg) (https://flic.kr/p/FqQkFf) (https://flic.kr/p/FqQkFf), Caramelized onions, mushrooms, cheese filled meatloaf wrapped in bacon
(https://farm2.staticflickr.com/1452/26394845132_6e4b80a56c_z.jpg) (https://flic.kr/p/GdqtSL) (https://flic.kr/p/GdqtSL), Caramelized onions, mushrooms, cheese filled meatloaf wrapped in bacon >>> think it needed more cheese
:o [drool]
Thank you . .
Still got some left . . .
bump for lazy people
Quote from: ducpainter on June 13, 2016, 06:56:54 PM
bump for lazy people
You mean there's an actual spot for food pics???
:D
Quote from: Oldfisti on June 14, 2016, 12:43:51 PM
You mean there's an actual spot for food pics???
:D
This place has a little of everything. ;D
Quote from: ducpainter on June 14, 2016, 12:50:59 PM
This place has a little of everything. ;D
Which thread is specific for crotchety older gentlemen?
Quote from: Needle99 on June 14, 2016, 01:18:30 PM
Which thread is specific for crotchety older gentlemen?
Keep looking. I'm sure you'll find a place where you feel you fit. :-*
Quote from: ducpainter on June 14, 2016, 01:24:32 PM
Keep looking. I'm sure you'll find a place where you feel you fit. :-*
[clap]
I just keep looking for threads you post in as a guide.
Quote from: Needle99 on June 14, 2016, 02:06:21 PM
[clap]
I just keep looking for threads you post in as a guide.
...to where not to be.
I understand. [thumbsup]
Weekend Chilli Pod harvest....
I guess this is foodie related...
(https://c1.staticflickr.com/8/7140/27062394544_e42bcc67c9_c.jpg) (https://flic.kr/p/HepR4o)
They look delicious.
I can feel my posterior burning already.
that's what we call a 3x rememberance . . one each time you swallow, once when it comes out and once everytime you remember the danged thing burning you !!!
They are delicious.
Only one of those varieties gives a full double burn.
Wife likes the Aji Pineapple and Bishops Crown which means they are not hot..
Oh . . .
Quote from: Needle99 on June 14, 2016, 02:18:04 PM
Weekend Chilli Pod harvest....
I guess this is foodie related...
(https://c1.staticflickr.com/8/7140/27062394544_e42bcc67c9_c.jpg) (https://flic.kr/p/HepR4o)
What do you have there? Orange look like carrot peppers, and red look like ripe hab's? And cayenne?
Looks painfully good.
Orange are Orange Thai.
Dark Maroon is a Yaki Blue
Yellow is an Aji Pineapple
The largest red and one on its right are Bishops crown
The 2 on the right are indeed cayenne
The other 5 red pods 4 in a cluster on the right and far left red pod are all Carolina Reapers and are evil [evil]
Closeup of the an earlier Yaki Blue and Reapers
(https://c2.staticflickr.com/2/1620/26585721385_8af1b7cc71_c.jpg) (https://flic.kr/p/GvhLJD)
Today's lunch, brisket
(https://c4.staticflickr.com/8/7357/27087314443_043905e31b_c.jpg) (https://flic.kr/p/HgBySP) (https://flic.kr/p/HgBySP), on Flickr
I've never had brisket rare like that. Was it tough?
Quote from: Oldfisti on June 15, 2016, 07:14:44 PM
I've never had brisket rare like that. Was it tough?
looks rare, but, was cooked and was as tender as . . .[use your imagination] . . . I was gonna smoke it, but, started raining so, into the little oven toaster it went at the lowest temp, basically went in at 0400h and took it out at 1230h . . . thought I had let it rest enough, but, was still dripping
Quote from: Needle99 on June 15, 2016, 04:42:42 AM
Orange are Orange Thai.
Dark Maroon is a Yaki Blue
Yellow is an Aji Pineapple
The largest red and one on its right are Bishops crown
The 2 on the right are indeed cayenne
The other 5 red pods 4 in a cluster on the right and far left red pod are all Carolina Reapers and are evil [evil]
Thanks. Nice spread! [thumbsup]
Avocado, mango, tomato, picked onion[red&white], pickled bell peppers . . . Sadly main dish didn't last enough for a photo op
(https://c8.staticflickr.com/8/7479/27292737303_b6970644d3_c.jpg) (https://flic.kr/p/HzLpWg) (https://flic.kr/p/HzLpWg), on Flickr
Quote from: DarkMonster620 on June 25, 2016, 03:36:14 PM
Avocado, mango, tomato, picked onion[red&white], pickled bell peppers . . . Sadly main dish didn't last enough for a photo op
(https://c8.staticflickr.com/8/7479/27292737303_b6970644d3_c.jpg) (https://flic.kr/p/HzLpWg) (https://flic.kr/p/HzLpWg), on Flickr
Looks colorful and healthy!
was like an appetizer's appetizer
Since no water, cooking with NO water is mandatory, a little piece of pork belly and some potatoes, under piece of pork belly . ..
(https://c6.staticflickr.com/8/7420/27941330325_6856effc39_c.jpg) (https://flic.kr/p/Jz5C3z) (https://flic.kr/p/Jz5C3z), on Flickr
(https://c6.staticflickr.com/8/7363/27328370893_c0f26419d8_c.jpg) (https://flic.kr/p/HCV3yv) (https://flic.kr/p/HCV3yv), on Flickr
Presentation is not my forte . ..
(https://c4.staticflickr.com/9/8487/27881382723_1d6af87949_z.jpg) (https://flic.kr/p/JtMnHe) (https://flic.kr/p/JtMnHe), on Flickr
(https://c4.staticflickr.com/9/8748/28496978515_3e35715a59_z.jpg) (https://flic.kr/p/KqbsTM) (https://flic.kr/p/KqbsTM), on Flickr
Dinner a few days ago . . .
chicken breast with white onion and colored peppers with sambal oelek for spice
(https://c6.staticflickr.com/9/8668/28221122013_b6864ee2a2_c.jpg) (https://flic.kr/p/JZNCnc) (https://flic.kr/p/JZNCnc), chicken breast that were marinated in mojo criollo with extra orange and being cooked alongside white onion and green to yellow pepper . . .
(https://c7.staticflickr.com/9/8643/28804781726_5a680f9fa1_c.jpg) (https://flic.kr/p/KTo34G) (https://flic.kr/p/KTo34G), sammich before being eaten . . .mayo has been mixed with roasted garlic and bottom toast has brown mustard
You guys need to decide which thread you want for your food pics.
One of the two is getting locked.
OK . . lock this one . . .
Quote from: DarkMonster620 on August 07, 2016, 05:18:18 PM
OK . . lock this one . . .
Nope...changed my mind.
I want all food pics in this thread from now on.
That means you and Rameses too kopf...
Kopf, Crazlo, Ramses...
(http://i1288.photobucket.com/albums/b486/acbick/IMG_20160808_181355_zpspfkk0cwd.jpg~original)
[cheeky]
they do come out better when you blanche them first for 1 min in hot water and then finish cooking them in a new pot of boiling water . . . this way, you wash the wax off them
Quote from: Bick on August 08, 2016, 05:20:25 PM
Kopf, Crazlo, Ramses...
(http://i1288.photobucket.com/albums/b486/acbick/IMG_20160808_181355_zpspfkk0cwd.jpg~original)
[cheeky]
[thumbsup] [thumbsup] [thumbsup]
That's right up my alley right there.
Just microwave them in a bowl of water. (Just make sure there's enough water in the bowl, or it's possible to set the Ramen brick on fire in the microwave.)
Then drain the water, throw the seasoning packet in the trash, and slather a ton of butter on them.
[drool]
edit: damn auto-text on my phone changed drain to season. I hate that seasoning shit that comes with it. No water, no seasoning, just lots of butter.
garlic butter . . .
Mix in a bit of creamy peanut butter for instant thai noodles ;D
I go to this place if I want ramen:
(https://cdn2.vox-cdn.com/uploads/chorus_image/image/47301490/OSAKARAMEN_8578e.0.0.0.jpg)
(http://media.discovernikkei.org/articles/5984/osakaramanlogo-2.jpg)
Or this place if I'm in Vegas:
(https://s3-media2.fl.yelpcdn.com/bphoto/MC92zK_tsydjN51yGII-sg/ls.jpg)
Quote from: Randimus Maximus on August 08, 2016, 08:34:06 PM
I go to this place if I want ramen:
I hear there are a couple good ramen places around town. Haven't tried any yet.
I did finish the kale salad tonight. Just as good tonight as it was last night. [thumbsup] May have to help you out with your over-infestation!
Quote from: Bick on August 29, 1974, 10:09:53 PM
I did finish the kale salad tonight. Just as good tonight as it was last night. [thumbsup] May have to help you out with your over-infestation!
Seems like it grows back faster than I can chop it down!
https://flic.kr/p/KTsVzz
tonight's dinner: fried cheese, pickled onions on brioche with bacon butter
I felt inspired tonight to cook something,
Started with a nice NY Strip
(https://c5.staticflickr.com/9/8565/28637251540_85276ae916_c.jpg) (https://flic.kr/p/KCzpbd) (https://flic.kr/p/KCzpbd)
Proceeded to salt, pepper and garlic and then a really hot grill
(https://c4.staticflickr.com/9/8697/28306817763_611b396aff_c.jpg) (https://flic.kr/p/K8nQJ8) (https://flic.kr/p/K8nQJ8)
While this was cooking I prepped some spinach with onions sauted in olive-sesame-chili oil . . . to use as the base for the steak
(https://c8.staticflickr.com/9/8739/28846663711_babf89761d_c.jpg) (https://flic.kr/p/KX5G7T) (https://flic.kr/p/KX5G7T), did NOT sear since cast iron frying pan was being used by missus in the oven . . .
Yes, sorry, I overcooked it a little little TOO much thanks to missus wanting to be in the kitchen at the same time
(https://c4.staticflickr.com/9/8800/28922589675_0c4742c9f7_c.jpg) (https://flic.kr/p/L4MQge) (https://flic.kr/p/L4MQge)
Still plenty of pink in there. I wouldn't call it overcooked unless you were going for Pittsburgh.
BTW, here in NY we just call that a strip.
[cheeky]
gotcha on the name . . . I usually like my steaks like kopf's . . . medium rare . . . but, had offensive interference at the kitchen this evening
Just a reminder...
(https://i.imgur.com/toeeVXs.jpg)
Quote from: Bick on August 11, 2016, 06:56:47 PM
Just a reminder...
(https://i.imgur.com/toeeVXs.jpg)
yes I know and I am sorry . .. I burnt the steak . . that's how I feel . .. How's life treating you?
Quote from: DarkMonster620 on August 11, 2016, 07:00:46 PM
How's life treating you?
Wasn't my steak you ruined. Don't feel too bad about it.
It's a dog eat dog world out there and I am wearing Milk Bone underwear.
Quote from: Bick on August 11, 2016, 07:05:04 PM
Wasn't my steak you ruined. Don't feel too bad about it.
It's a dog eat dog world out there and I am wearing Milk Bone underwear.
[cheeky]
Aug 27th, lunch
(https://c5.staticflickr.com/9/8752/29359478236_c3bed63931_b.jpg) (https://flic.kr/p/LJp11C) (https://flic.kr/p/LJp11C), on Flickr
Aug 29th, lunch
(https://c1.staticflickr.com/9/8212/29105541400_5cee7cd1ae_b.jpg) (https://flic.kr/p/LkXvrj) (https://flic.kr/p/LkXvrj), on Flickr
Have been eating lighter the past few evenings, basically, some greens, protein and fiber . . .
(https://c3.staticflickr.com/9/8586/29120702410_77b0eb73c4_b.jpg) (https://flic.kr/p/Lnidh3)
Lunch Strip steak rice pork n beans and tomato drizzled with olive oil and balsamic vinegar (https://flic.kr/p/Lnidh3)
Lunch today, skirt steak on a fried mashed potatoe bed
https://flic.kr/p/LKrf91
Pics from the annual guys' fishing trip over Labor Day weekend:
Brisket, 14#, smoked all night the first night, for breakfasts with eggs: (http://i367.photobucket.com/albums/oo118/Speedbag/20160903_085005_resized_zpskmppfwmi.jpg)
Lunch one day, bacon explosions with searing hot habanero-sauced wings:
(http://i367.photobucket.com/albums/oo118/Speedbag/20160903_145734_1473861637597_resized_zpstx2g9nfa.jpg)
Lunch another day, bacon explosions with ribs:
(http://i367.photobucket.com/albums/oo118/Speedbag/20160905_135914_1473861635898_resized_zpsptkk6eek.jpg)
And this was just the stuff we smoked.....plenty of grilling transpired in the evenings. ;)
my kinda weekend
You should have seen how much beer we drank. :o [laugh]
Dinner, the remaining skirt steak over a green beans, spinach, mustard, red peppers and onion, stir fry with a balsamic-honey-sesame oil reduction
(https://c7.staticflickr.com/9/8142/29059575614_eeb7218d1f_o.jpg) (https://flic.kr/p/LgTVpL)2 (https://flic.kr/p/LgTVpL), on Flickr
light dinner tonigh . . . Cuban style pulled pork, was marinated in mojo and broiled in said liquid, has guava jelly on the bottom replacing the refried beans and the missus used the tomatoes so I had NO idea we had NO tomatoes . . . the tortilla was lightly fried in butter w/bacon fat for flavour
(https://c3.staticflickr.com/9/8527/29595959002_3c5a73532e_o.jpg) (https://flic.kr/p/M6i2vd) (https://flic.kr/p/M6i2vd), on Flickr
(https://c3.staticflickr.com/9/8854/29672491306_a6a45f75b7_o.jpg) (https://flic.kr/p/Md4gTG) (https://flic.kr/p/Md4gTG), on Flickr
Mamallena or bread pudin in English
https://flic.kr/p/LVCWH5
Bread milk(whole and evaporated) eggs cinnamon sugar vanilla extract, I added heavy cream and half can condensed milk & rum just a dash
Look who is calling me
(https://scontent.fpac1-1.fna.fbcdn.net/t31.0-8/14435061_639781989530868_8302408922055574319_o.jpg)
Quote from: DarkMonster620 on September 20, 2016, 03:36:32 PM
Look who is calling me
(https://scontent.fpac1-1.fna.fbcdn.net/t31.0-8/14435061_639781989530868_8302408922055574319_o.jpg)
That will help your cholesterol.
...and Papa John in the foodie thread...seriously?
He's like Wayne and Garth...not worthy.
you said NO food in pic thread . . .
Quote from: DarkMonster620 on September 20, 2016, 04:56:33 PM
you said NO food in pic thread . . .
That I did. Thanks for paying attention, but foodie by definition does not include Papa John's pizza as all that is is gut lumber.
Think of another repository for random ramblings that exists on the forum.
Need a hint? ;D
Tonight's dinner . .. Have had dinner's like these for the past 3 to 4 weeks . . . maybe on weekends I might have a regular meal . . .
Spinach w/white cheese[like Feta] wraps, a light olive oil drizzle . . .
(https://c7.staticflickr.com/9/8423/29195894654_c9621fdb7f_o.jpg) (https://flic.kr/p/LtWAj3) (https://flic.kr/p/LtWAj3), on Flickr
(https://c7.staticflickr.com/9/8423/29195894654_c9621fdb7f_o.jpg) (https://flic.kr/p/LtWAj3) (https://flic.kr/p/LtWAj3), on Flickr
edit:
Wife wants to throw away that little 8" plate, I love it . . .
Hey guys, two pics, one of what we call BOLLO[we have two styles, filled> PRENAO and regular, no fiiling] you call TAMAL[filled with either pork or chicken or both at the same time] and another of what we call TAMAL
(https://pbs.twimg.com/media/BshZN3DCQAA8pOL.jpg) bollo, still wrapped in the husk
(https://pbs.twimg.com/media/B8rgpqGCMAAfHxW.jpg) ready to eat with some roasted pork
(https://s-media-cache-ak0.pinimg.com/564x/9d/1a/92/9d1a9292dbfd41ac13fd2f00f991d8f4.jpg) Tamales, shown still wrapped in "plantain leaves", there is one inner leave and an outer leaf
(https://s-media-cache-ak0.pinimg.com/736x/07/fd/de/07fdde01841b500dc72ca3076337a8c6.jpg) Tamal ready to eat
Breakfast, 2nd part after exercise, egg salad with spinach drizzled with mango habanero sauce, for kicks
(https://c5.staticflickr.com/9/8511/29860410676_f1bc78ffdf_o.jpg) (https://flic.kr/p/MuEpLQ) (https://flic.kr/p/MuEpLQ)
edit:
forgot that my riding app also does walks !!!
Yesterday's dinner
(https://c5.staticflickr.com/6/5816/29854243092_397df89ced_o.jpg) (https://flic.kr/p/Mu7Nnb) (https://flic.kr/p/Mu7Nnb), tuna in olive oil with spinach tacos, had 3 small tortilla
This just opened in Denver:
(http://denvercentralmarket.com/wp-content/uploads/2015/09/4F3A0480-Edit-O.jpg?49730d)
11 vendors, including a bakery, a butcher, produce shop, ice cream, coffee, etc.
I'm really stoked that I'll be a few blocks away when my condo is completed in that neighborhood.
http://denvercentralmarket.com/ (http://denvercentralmarket.com/)
Woke up yesterday morning up at the off-grid property near the Grand Canyon, ready to do a brace of work, and discovered we forgot to bring any oil. Remembering my conversation with Kopf, I realized we had water and vinegar, so two poached duck eggs atop the trusty old Coleman stove, coming right up:
(https://c1.staticflickr.com/8/7775/30028582600_2326c76717_b.jpg) (https://flic.kr/p/MKwkqL)20161013_085506 (https://flic.kr/p/MKwkqL) by triangleforge (https://www.flickr.com/photos/7138702@N03/), on Flickr
Served up on a tortilla with some leftover quinoa and hummus, with the generator as a breakfast table:
(https://c3.staticflickr.com/9/8271/30290381426_39a11f39b6_b.jpg) (https://flic.kr/p/N9E86C)20161013_090427 (https://flic.kr/p/N9E86C) by triangleforge (https://www.flickr.com/photos/7138702@N03/), on Flickr
Tuesday's dinner:
(https://c1.staticflickr.com/6/5330/30249704024_690d1b5d0e_c.jpg) (https://flic.kr/p/N64D87) (https://flic.kr/p/N64D87), Strip steak, potatoes stir fried with onions and beets . . . Yes, I started eating beets but, only if mixed with onions and garlic
Today's dinner:
(https://c1.staticflickr.com/6/5675/30623056640_c3acbbcf9b_c.jpg) (https://flic.kr/p/NE4aRb) (https://flic.kr/p/NE4aRb) Ribeye
(https://c3.staticflickr.com/6/5828/30888441226_115f2e6c5d_c.jpg) (https://flic.kr/p/P4vkru) (https://flic.kr/p/P4vkru), Sunflower seed bread and my last Oktoberfest beer
May I ask the size of the beets?
They're different depending on the size.
Quote from: ducpainter on November 11, 2016, 04:27:43 PM
May I ask the size of the beets?
They're different depending on the size.
at the time being, canned ones, Green Giant, if need to know
Quote from: DarkMonster620 on November 11, 2016, 04:33:41 PM
at the time being, canned ones, Green Giant, if need to know
You need to try fresh ones if you get a chance. No bigger than 1" diameter.
Good eating. ;)
Quote from: ducpainter on November 11, 2016, 05:03:35 PM
You need to try fresh ones if you get a chance. No bigger than 1" diameter.
Good eating. ;)
gotcha
One of the few packaged products I keep in the house are Rocal steamed baby beets. Sweet and ready to use. Yep, big difference between big and small, but I like them both.
The big ones are kind of woody IMO.
The meat and pork and some chicken breast for a friend's gf that doesn't eat meat or pork . ..
(https://c3.staticflickr.com/6/5451/22790453258_26639dc1d5_c.jpg) (https://flic.kr/p/AHV2Kh) (https://flic.kr/p/AHV2Kh)
edit:
before pic of said food
(https://c8.staticflickr.com/6/5799/30881903031_28eb1d4c44_c.jpg) (https://flic.kr/p/P3VPRZ)GBDay BBQ (https://flic.kr/p/P3VPRZ) [url]
today's lunch after my 103kms ride,
(https://c1.staticflickr.com/1/592/32213771101_eed8187b15_c.jpg) (https://flic.kr/p/R5BZQz) (https://flic.kr/p/R5BZQz)
Looks like gas station food to me. ;D
Quote from: ducpainter on January 15, 2017, 03:31:36 PM
Looks like gas station food to me. ;D
IT IS . . and is the BEST fried chicken in town . . .
Quote from: DarkMonster620 on January 15, 2017, 03:33:21 PM
IT IS . . and is the BEST fried chicken in town . . .
Not sure what to say.
Maybe a new town? :-\
Quote from: ducpainter on January 15, 2017, 03:35:22 PM
Not sure what to say.
Maybe a new town? :-\
IS NOT greasy, is not SALTY, has the right amount of spices, and, MOST important, size of pieces is big . . . this box by mistake had 2 legs, but, a 4 piece, usually has breast, thigh, leg and wing . . . Really, IS REAL good
If you insist.
Quote from: DarkMonster620 on November 13, 2016, 05:35:14 PM
The meat and pork and some chicken breast for a friend's gf that doesn't eat meat or pork . ..
(https://c3.staticflickr.com/6/5451/22790453258_26639dc1d5_c.jpg) (https://flic.kr/p/AHV2Kh) (https://flic.kr/p/AHV2Kh)
edit:
before pic of said food
(https://c8.staticflickr.com/6/5799/30881903031_28eb1d4c44_c.jpg) (https://flic.kr/p/P3VPRZ)GBDay BBQ (https://flic.kr/p/P3VPRZ) [url]
That would be worth a trip down there. [thumbsup] [thumbsup]
Quote from: red baron on January 15, 2017, 08:15:12 PM
That would be worth a trip down there. [thumbsup] [thumbsup]
Come on down !!!
This was dimsum yesterday with 1.21GW
(https://c1.staticflickr.com/3/2535/32054769924_d3390949e1_b.jpg) (https://flic.kr/p/QQz5jY) (https://flic.kr/p/QQz5jY)
We both had the same:
left plate: Siumai, Hakao, Gichikao and Wotip
right plate: Hampao and shrimp wanton
Today's breakfast for 1.21GW
(https://c1.staticflickr.com/3/2671/32107901244_fded4284bd_c.jpg) (https://flic.kr/p/QVgoqd)Nice wholesome breakfast (https://flic.kr/p/QVgoqd)
There was [bacon] on it, just not showing in this pic
Screw this being sick shit...
Breaking out the SERIOUS Cold Medicine now!
(http://i1288.photobucket.com/albums/b486/acbick/IMG_20170220_191906_zpshoxwhcg1.jpg~original)
That's serious meds... ;D
Quote from: ducpainter on February 20, 2017, 06:29:01 PM
That's serious meds... ;D
http://www.foodnetwork.com/restaurants/co/denver/the-bagel-delicatessen-restaurant-restaurant/the-bagel-delicatessen---restaurant-videos
I knew what it was. ;)
Not the Kopf level, but here is Blue Apron...
(http://i1288.photobucket.com/albums/b486/acbick/IMG_20170602_194015_zpsjepmn9v5.jpg~original)
Not seeing the 2 servings out of this... Definitely not by Crazlo standards.
Quote from: Bick on June 02, 2017, 06:59:28 PM
Not the Kopf level, but here is Blue Apron...
(http://i1288.photobucket.com/albums/b486/acbick/IMG_20170602_194015_zpsjepmn9v5.jpg~original)
Not seeing the 2 servings out of this... Definitely not by Crazlo standards.
Is that the side dish for the salad?
today's breakfast in its before and after stages:
Pancakes with [bacon] inside and outside and [coffee]
(https://c1.staticflickr.com/5/4234/35239561365_6db3bec93b_c.jpg) (https://flic.kr/p/VFZXSe) (https://flic.kr/p/VFZXSe)
(https://c1.staticflickr.com/5/4209/34395498814_2d30ffcdeb_c.jpg) (https://flic.kr/p/UppVtC) (https://flic.kr/p/UppVtC)
(https://c1.staticflickr.com/5/4287/34395512904_51cc683d2e_c.jpg) (https://flic.kr/p/UppZEy) (https://flic.kr/p/UppZEy)
(http://i1288.photobucket.com/albums/b486/acbick/IMG_20170612_183352457_HDR_zpsnwxzyxwa.jpg~original)
Quote from: Bick on June 12, 2017, 08:15:21 PM
(http://i1288.photobucket.com/albums/b486/acbick/IMG_20170612_183352457_HDR_zpsnwxzyxwa.jpg~original)
speechles?
(https://scontent-mia3-2.xx.fbcdn.net/v/t1.0-9/24232608_1547819221973907_346132269747698944_n.png?oh=ead06812d95513730fff2d249d9056f1&oe=5A9355B5)
Quote from: DarkMonster620 on November 30, 2017, 06:26:08 PM
(https://scontent-mia3-2.xx.fbcdn.net/v/t1.0-9/24232608_1547819221973907_346132269747698944_n.png?oh=ead06812d95513730fff2d249d9056f1&oe=5A9355B5)
OMG!!!!!!
I'll take 6 please.
New Year's dinner preparation
(https://farm5.staticflickr.com/4642/39398668842_0e54a6a9f9.jpg) (https://flic.kr/p/232wtBQ) (https://flic.kr/p/232wtBQ), on Flickr
(https://farm5.staticflickr.com/4600/38721084784_dc23a80eb4.jpg) (https://flic.kr/p/21ZDFu5) (https://flic.kr/p/21ZDFu5), on Flickr
(https://farm5.staticflickr.com/4599/24562863747_f0563a4a74.jpg) (https://flic.kr/p/Dqx6CP) (https://flic.kr/p/Dqx6CP), on Flickr
(https://farm5.staticflickr.com/4735/38721104894_2727ee269a.jpg) (https://flic.kr/p/21ZDMsN) (https://flic.kr/p/21ZDMsN), on Flickr
(https://farm5.staticflickr.com/4587/24562878197_40635f6e41.jpg) (https://flic.kr/p/DqxaVX) (https://flic.kr/p/DqxaVX), on Flickr
(https://farm5.staticflickr.com/4600/38550697665_d91e7731a1.jpg) (https://flic.kr/p/21JApk8) (https://flic.kr/p/21JApk8), on Flickr
(https://farm5.staticflickr.com/4633/38721132754_cd46db2d80.jpg) (https://flic.kr/p/21ZDVK9) (https://flic.kr/p/21ZDVK9), on Flickr
Made soup again...
(http://i1288.photobucket.com/albums/b486/acbick/DSCN1055_zpsfqptqan3.jpg~original)
(http://i1288.photobucket.com/albums/b486/acbick/DSCN1058_zpsqmsuirzu.jpg~original)
(http://i1288.photobucket.com/albums/b486/acbick/DSCN1059_zps6bg4lk6t.jpg~original)
(http://i1288.photobucket.com/albums/b486/acbick/DSCN1062_zps9mjcvdkn.jpg~original)
(http://i1288.photobucket.com/albums/b486/acbick/DSCN1065_zpsicztav95.jpg~original)
(http://i1288.photobucket.com/albums/b486/acbick/DSCN1066_zpsmsru9r8w.jpg~original)
no taters?
OK . . .
https://youtu.be/e3UqLAtdZ04
For when Crazlo just wants to stay home by himself and order a pizza...
https://www.youtube.com/watch?v=bKWcgAar6qQ&t=243s