Foodie Thread

[Mojo S2R]

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.

[JBubble]

Dry rubbed steak with a little blue cheese-buttermilk sauce, mashed potatoes, and green beans.



Mother seems to like it. 

[kopfjäger]

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

[rgramjet]

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

I see you had IZ over for dinner.  What Cigar/after dinner drink to round out those bowls of goodness?

[kopfjäger]

I see you had IZ over for dinner.  What Cigar/after dinner drink to round out those bowls of goodness?

Yeah, stupid phone camera.

Double chilled shot of Patron, with the ice cream. 

[rgramjet]

Good Man!   

[SacDuc]

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
   
  C h e e s e
   B u r g e r
Bottom of bun

[The Bacon Junkie]

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
   
  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.





 

[sisca77]

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.

[sisca77]

Is anybody here watching Top Chef All Stars??

[gh0stie]

wife just sent me a message to DVR it it......

oh yeah, another hardcore foodie checking in!

[gh0stie]

Made from scratch pierogies....

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)



Nice Calphalon pan...I like the handle

[JBubble]

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.

[sugarcrook]

Is anybody here watching Top Chef All Stars??

Between Gail Simmons and Casey Thompson, all of my food porn fantasies have come true. 

[sisca77]

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.