Foodie Thread

[JEFF_H]

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

[DesmoDiva]

Santa was good to me.   

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.

[sisca77]

I would think any high end market would have sashimi grade Tuna...probably at a cheaper price that $40/lb.  That is if you have one in your area?

Yeah, AJ's is considered a high end market.

[DesmoLu]

Santa was good to me.   
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) so if any of you ever come near Houston, just let me know and I'll feed you reaaaaally well!

[RAT900]

I think I may start the new year with a hearty bucket of OxTail soup/stew

[SacDuc]

I'll just leave these here without comment:

[sisca77]

 

[The Bacon Junkie]

Don't forget about making the Braciola. Also known as Involtini...



Oops... How could I forget the garlic??!!! 



Dare I say it? Yes, I will... This garlic was as good as, maybe better than,  bacon!   

Well, maybe not better than bacon, but oooohhh MAN was it tasty!   

[Randimus Maximus]

Denver restaurant Steuben's on Diners, Dives & Drive-Ins tonight. 

[Vindingo]

got a new toy today... in the fastest color!



Alpha rooster is on my hit list so I am torn between chicken soup and coq au vin.

[SacDuc]

I vote coq au vin. And I also think you should use the traditional thickener for that dish: blood.

sac

[JEFF_H]

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
i really liked it....and regular coq au vin hasnt floated my boat

[Scotzman]

got a new toy today... in the fastest color!



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.

[Vindingo]

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...

[Oldfisti]

got a new toy today... in the fastest color!



Alpha rooster is on my hit list so I am torn between chicken soup and coq au vin.

Very nice!   

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?