Oh, look. My cameraphone uploads to photobucket.
Tonight, it's roast chicken with garlic beets.
Oven at 500.
Salt and pepper bird.
Wrap beets in foil.
Bird in roasting pan, beets on baking sheet.
Into oven
Wait 45 minutes.
Remove beets. There they are!
(http://i144.photobucket.com/albums/r197/LexMarburger/5ba0d0fe.jpg)
Peel beets (you might want to let them cool).
(http://i144.photobucket.com/albums/r197/LexMarburger/c3e2b917.jpg)
Chop beets into large chunks. Oooh, pretty.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0008.jpg)
Smash and rough chop some garlic (wine cork included in picture for perspective).
(http://i144.photobucket.com/albums/r197/LexMarburger/fa9791bf.jpg)
Ok, it's been about 15 minutes. Get that bird out.
(http://i144.photobucket.com/albums/r197/LexMarburger/ba0dc906.jpg)
What's that, you say? You want gravy?
Remove bird from roasting pan. That's flavor country, right there.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0009.jpg)
Take out the chicken fat until about 2 Tb remain. Then add 2Tb flour, with the burner on low heat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0010.jpg)
Stir, dammit!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0011.jpg)
Ok, keep your eye on that, and add some olive oil to the skillet, low heat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0012.jpg)
Add the garlic. Hey, that smells good.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0013.jpg)
It's been a few minutes, looks like the roux has browned up nicely. Add some stock slowly. Keep stirring. Get the bits of fond worked in there.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0014.jpg)
Looks like the garlic has just begun to sizzle. Throw in the beets to warm through. Salt/pepper to taste. Add a pat of butter.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0015.jpg)
Wow, look how that gravy has thickened up. We're just about ready.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0016.jpg)
Looks like we're ready to go!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0017.jpg)
*blink*
So, you do this, like, OFTEN?
Do you have a sexy single young apprentice or something? :p
That's what I do every night, my darling. On a personal scale of difficult, that's about a 2.
Quote from: LMNO on October 08, 2008, 02:46:08 PM
That's what I do every night, my darling. On a personal scale of difficult, that's about a 2.
Like I said... Got any strapping young apprentices you'd like to sell to me? 8)
Heh. If I had a strapping young apprentice, Mrs LMNO would never leave the house.
Luckily she just has a fat, old chef who occasionally forgets to wear pants under his apron.
I seldom cook anything more complicated than a simple marinaide, but I think you've sold me on this one.
120 days of sodom? hahahhaha nice
It seems a habit on these kinds of threads that there's always some sort of unusal book somewhere in the photo...
I hope there will be many more days of this thread.
I'll do what I can.
I'm making a Kale soup with sausage and potato tonight. I'll see what I can do.
That looks amazing.
Quote from: LMNO on October 08, 2008, 04:57:51 PM
I'll do what I can.
I'm making a Kale soup with sausage and potato tonight. I'll see what I can do.
Thats sounds :fap:-worthy.
Quote from: LMNO on October 08, 2008, 03:16:41 PM
It seems a habit on these kinds of threads that there's always some sort of unusal book somewhere in the photo...
You may have just one-upped my copy of "The History of Torture"...
In the literary / culinary sense IT IS ON! :lulz:
Quote from: LMNO on October 08, 2008, 03:08:02 PM
Heh. If I had a strapping young apprentice, Mrs LMNO would never leave the house.
Can't you just tell her he's a present for a friend?
Quote
Luckily she just has a fat, old chef who occasionally forgets to wear pants under his apron.
:fap:
I really need to come into ownership of a 50's housewife style apron for exactly that purpose. Except on me.
Quote from: Darth Cupcake on October 08, 2008, 05:12:22 PM
Quote from: LMNO on October 08, 2008, 03:08:02 PM
Heh. If I had a strapping young apprentice, Mrs LMNO would never leave the house.
Can't you just tell her he's a present for a friend?
Quote
Luckily she just has a fat, old chef who occasionally forgets to wear pants under his apron.
:fap:
I really need to come into ownership of a 50's housewife style apron for exactly that purpose. Except on me.
:fap: :lmnuendo: :fap: :lmnuendo: :fap: :lmnuendo: :fap:
Quote from: Darth Cupcake on October 08, 2008, 05:12:22 PM
Quote from: LMNO on October 08, 2008, 03:08:02 PM
Heh. If I had a strapping young apprentice, Mrs LMNO would never leave the house.
Can't you just tell her he's a present for a friend?
Quote
Luckily she just has a fat, old chef who occasionally forgets to wear pants under his apron.
:fap:
I really need to come into ownership of a 50's housewife style apron for exactly that purpose. Except on me.
Despite clearly being a different style of apron, I have now just pictured you as Renee Zellwioaggwearwer in Empire Records. But HAWTer. :fap:
Quote from: Eve on October 08, 2008, 05:47:22 PM
Quote from: Darth Cupcake on October 08, 2008, 05:12:22 PM
Quote from: LMNO on October 08, 2008, 03:08:02 PM
Heh. If I had a strapping young apprentice, Mrs LMNO would never leave the house.
Can't you just tell her he's a present for a friend?
Quote
Luckily she just has a fat, old chef who occasionally forgets to wear pants under his apron.
:fap:
I really need to come into ownership of a 50's housewife style apron for exactly that purpose. Except on me.
Despite clearly being a different style of apron, I have now just pictured you as Renee Zellwioaggwearwer in Empire Records. But HAWTer. :fap:
Same idea, though.
It'll make boozemuffins THAT MUCH MOAR EXCITING.
Not surprisingly, I am now horny.
Quote from: LMNO on October 08, 2008, 06:24:43 PM
Not surprisingly, I am now horny.
How LMNO gets work done: for a large part of the day, he can't get out from behind his desk. :lol:
I wouldn't want anyone to faint, or anything.
I'm not a huge fan of beets...I'm wondering what else I can throw in instead.
It's basically "garlic + ________", so you could roast some broccoli, or asparagus, or....
You said asparagus. :mrgreen: SOLD!
great, now i want your kitchen. cancerous bipolar vomit, and i just got a new one.
also, on a good day, when we're together, this is what my gf and i spend part of the day on. the teamwork yields unpexpected amazements for both parties :) ... and on a bad day, we eat the leftovers of the day before ;-)
and obviously i need more beets. i need one of those veggie subscriptions, but on my own i can never eat all of it, i'm afraid.
TripZip: Dinner parties.
Also, last night's meal was interrupted by pterodactyls a last-minute band practice, so the kale soup will be for tonight.
This may be of interest to DCup: We went to the Plough and Stars for dinner instead, and it was REALLY GOOD. It was unexpectedly excellent. I have a feeling it's very close to your apartment, so if you haven't already, GO THERE.
Yeah, it's right near me. I will have to check it out sometime, as I've never gone. I usually stop at People's Republik and never make it up to the next corner for yet more Commie goodness. Thanks for the info!
That looks really, really tasty. Also, I initially read the title as "Cocking with LMNO" and I was excited.
Quote from: Nigel on October 09, 2008, 07:38:38 PM
That looks really, really tasty. Also, I initially read the title as "Cocking with LMNO" and I was excited.
That thread
can be provided.
No pics, however.
Quote from: LMNO on October 09, 2008, 09:01:48 PM
Quote from: Nigel on October 09, 2008, 07:38:38 PM
That looks really, really tasty. Also, I initially read the title as "Cocking with LMNO" and I was excited.
That thread can be provided.
:fap:
Quote
No pics, however.
:cry:
Quote from: Nigel on October 09, 2008, 09:57:32 PM
Quote from: LMNO on October 09, 2008, 09:01:48 PM
Quote from: Nigel on October 09, 2008, 07:38:38 PM
That looks really, really tasty. Also, I initially read the title as "Cocking with LMNO" and I was excited.
That thread can be provided.
:fap:
Quote
No pics, however.
:cry:
Exactly.
Let's see, kale soup... what first? Ah. Onions, Garlic, Habenero. It's true, I use lots of garlic.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0028.jpg)
We'll also need to cube some potato.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0030.jpg)
Don't forget to wash that kale in a salt water bath. Might as well tear out the stalk while you're at it.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0029.jpg)
The missus requested it to be slightly healthier, so we're sautéing some Italian chicken sausage, which explains the color:
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0031.jpg)
After it's browned, remove. Hey DCup, check out all the bits stuck to the bottom. That's the fond.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0032.jpg)
Turn the heat down and add the onions, habenero, and a couple of bay leaves.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0033.jpg)
When they get nice and soft, add the garlic. Stir it around, srsly.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0034.jpg)
Here comes the deglaze: Turn the heat up and slowly pour in some white wine (shit, looks like I need to get more).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0035.jpg)
Scrape the fond up, let the liquid evaporate.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0037.jpg)
ECH and others might say otherwise, but in this recipe, I let the wine evaporate almost completely.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0038.jpg)
Add the kale. It'll break down soon enough.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0039.jpg)
...And return the sausage.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0040.jpg)
Add enough stock to reach the desired liquid/solid ratio. What? You don't make your own stock?
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0041.jpg)
This is the stuff, right here. Trust me.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0043.jpg)
Ok, it's back up to a boil. Add the potato, turn the heat down, and simmer for 30, or until the potato reaches the texture you like. Season to taste (though the habanero and nam pla adds plenty of both heat and salt).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0044.jpg)
A little parmesan finishes it off.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0045.jpg)
And there you have it.
Awesome.
I salute your garlic quantities.
If you don't go through a head a week, WAYSA?
That looks amazing.
Also, lol scientology. :lulz:
I'm sure that if you wanted to go vegetarian, just add fennel and paprika, and up the potato amount.
And buy Maine Potatoes.
Pretty, pretty please.
Quote from: Rev. What's-His-Name? on October 10, 2008, 05:46:07 PM
And buy Maine Potatoes.
Pretty, pretty please.
I am begining to think you have a potato farm up there Rev.... :wink:
Also.. LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?
Quote from: Khara on October 10, 2008, 05:56:31 PM
Quote from: Rev. What's-His-Name? on October 10, 2008, 05:46:07 PM
And buy Maine Potatoes.
Pretty, pretty please.
I am begining to think you have a potato farm up there Rev.... :wink:
Also.. LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?
No. But it is a rather vital part of the economy in the Northern part of the State, where my family still lives. So I'm just trying to help them out. :)
Quote from: Khara on October 10, 2008, 05:56:31 PM
Quote from: Rev. What's-His-Name? on October 10, 2008, 05:46:07 PM
And buy Maine Potatoes.
Pretty, pretty please.
I am begining to think you have a potato farm up there Rev.... :wink:
Also.. LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?
My thoughts are this: The cooking process requires bringing the pot to a boil at least once, and then simmering for up to half an hour.
Any greens that can stand up to this should be suitable. However, this rules out most green leafy vegetables, save for Kale, collards, and perhaps beet greens.
I would, however, try it with kale at first... most people who don't like it usually have had it as a mushy, horrendous muck of goop, or as a fiberous, cardboard-like chew toy. Give it a shot.
Also: It has been suggested by Mrs LMNO that the spiciness should be left to the individual. Adding habenero at the beginning means you're pretty much stuck. I tend to agree with her on this. Along with the parmesan, include some red pepper flakes, or that habanero/simple syrup recipe found elsewhere.
Quote from: LMNO on October 10, 2008, 06:37:47 PM
Quote from: Khara on October 10, 2008, 05:56:31 PM
Quote from: Rev. What's-His-Name? on October 10, 2008, 05:46:07 PM
And buy Maine Potatoes.
Pretty, pretty please.
I am begining to think you have a potato farm up there Rev.... :wink:
Also.. LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?
My thoughts are this: The cooking process requires bringing the pot to a boil at least once, and then simmering for up to half an hour.
Any greens that can stand up to this should be suitable. However, this rules out most green leafy vegetables, save for Kale, collards, and perhaps beet greens.
I would, however, try it with kale at first... most people who don't like it usually have had it as a mushy, horrendous muck of goop, or as a fiberous, cardboard-like chew toy. Give it a shot.
Also: It has been suggested by Mrs LMNO that the spiciness should be left to the individual. Adding habenero at the beginning means you're pretty much stuck. I tend to agree with her on this. Along with the parmesan, include some red pepper flakes, or that habanero/simple syrup recipe found elsewhere.
I didn't know you'd ever eaten at my grandmothers...... :lulz:
I will have to try this, my kids all love spinache soup, so we'll give it a go. I agree on the peppers, but will probably spice it up anyway. :mrgreen:
Mmm...another dish to try! Yay!
And the garlic...damn, I think we go through THREE heads a week, at the VERY least.
This thread is my new porn.
yes.
moar food pr0n plz
On today's menu: Butternut squash soup.
It's been chopped, drizzled with oil, and salted; then roasted for an hour at 400.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0055.jpg)
Seeds, cleaned of pulp. Oil & salt & pepper: 10 minutes, 400. Keep an eye on those, lest they burn.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0056.jpg)
Onion, celery, garlic.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0058.jpg)
Onion and celery, low heat. Begin to sweat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0059.jpg)
Add curry powder, pinch of salt. Cook until soft.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0060.jpg)
Add garlic. Cook for another 2 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0061.jpg)
Deglaze. I still haven't gotten any wine, so I used a bit of stock.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0062.jpg)
Get all the good stuff off the bottom!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0063.jpg)
Add the (peeled) roasted squash.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0064.jpg)
Stock to cover, and some Nam Pla (Ye godz, I love this stuff).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0065.jpg)
Simmer for 20-30 minutes (read a book, or something), and then get your blender stick...
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0066.jpg)
Grind that motherfucker!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0068.jpg)
Add some milk (or cream, depending on your arteries).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0069.jpg)
A little bit of cider vinegar for some acidic bite.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0070.jpg)
Now, bust out the china cap (chinoise). Trust me, it's worth it.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0071.jpg)
Pour the soup into the cap...
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0072.jpg)
And mash it through.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0073.jpg)
Holy shit! Look how smooth that is!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0074.jpg)
Bring back to a simmer, season to taste, then toss some butter in there, and use the stick one last time.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0075.jpg)
Serve with some fancy olive oil drizzled on top, and some of the roasted seeds.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0077.jpg)
Tonight, I'm thinking of meatloaf. Some food pr0ners may not approve.
Meatloaf, yes!
Also, where is the stupid book in the final picture?
Please to note the first arrival of the blender stick.
LMNO
-likes to mix things up.
:rimshot:
Oh god, not a blender stick.
Whenever I see one I associate them with mixing water samples from manholes last summer for the internship last summer.
:x
Heh. Well, you can always use a food mill, or load spoonfuls into a blender.
I suppose you could also spend an hour trying to get the big squash chunks through the china cap as is. But I wouldn't reccomend it.
Quote from: LMNO on October 13, 2008, 01:21:42 PM
Please to note the first arrival of the blender stick.
LMNO
-likes to mix things up.
:rimshot:
You sneaky fucker. I missed that. Well done.
Anyway, that soup looks fucking awesome. I used to make it similarly but without the china cap. Unfortunately, I know lack blenders and even a decent pan within which to make soup.
In this weeks co-op, we got about 6 more kinds of winter squash, so we'll be making and freezing lots of soup.
Oh yeah, this stuff freezes like a dream, so we're storing individual servings of the stuff for the middle of winter.
that looks delicious!! and i just *love* pumpkin soup.
questions, any reason why you didn't add the garlic right away with the onion and celery? i usually try to get chopped garlic into oil as quick as possible cause i think some of the garlic flavours might evaporate (i'm not at all sure if this is actually true btw) and oil captures them.
and uhmm first you add milk instead of cream because of the arteries and then later on, when the arteries aren't looking, a chunk of butter? ;-)
I make pumpkin curry soup every year--and I make the butternut squash as well. Squash is a great food--I don't think we use it enough in this country. Mostly just use pumpkin for pie, etc. But not enough of it is appreciated. My husband's aunt just made pumpkin borani (like the eggplant I shared) and it was soooo good.
Squash. Is. Flexible.
I'm not a terribly huge fan of squash, but that doesn't mean I don't like it. I'm always up for trying new ways of making and eating it. Personally just give me a yellow or zucchini and I'll throw it on the grill with some garlic. :fap:
Quote from: triple zero on October 13, 2008, 11:54:32 PM
that looks delicious!! and i just *love* pumpkin soup.
questions, any reason why you didn't add the garlic right away with the onion and celery? i usually try to get chopped garlic into oil as quick as possible cause i think some of the garlic flavours might evaporate (i'm not at all sure if this is actually true btw) and oil captures them.
and uhmm first you add milk instead of cream because of the arteries and then later on, when the arteries aren't looking, a chunk of butter? ;-)
It might also have to do with the desired thickness, when I make leek & potato soup I usually dilute the cream with milk for just the right consistency. All depending on how much moisture evaporates during teh cooking process.
Quote from: Jenne on October 14, 2008, 01:38:58 AM
I make pumpkin curry soup every year--and I make the butternut squash as well. Squash is a great food--I don't think we use it enough in this country. Mostly just use pumpkin for pie, etc. But not enough of it is appreciated. My husband's aunt just made pumpkin borani (like the eggplant I shared) and it was soooo good.
Squash. Is. Flexible.
Made butternut squash risotto, and will likely be eating leftovers for the rest of the week.. but even for the leftovers-weary, it's DELICIOUS and worth every bite. :D Will post recipe later if there's interest.
Quote from: triple zero on October 13, 2008, 11:54:32 PM
that looks delicious!! and i just *love* pumpkin soup.
questions, any reason why you didn't add the garlic right away with the onion and celery? i usually try to get chopped garlic into oil as quick as possible cause i think some of the garlic flavours might evaporate (i'm not at all sure if this is actually true btw) and oil captures them.
garlic tends to burn very easily. if it does, it gets really bitter and generally awful. onion and celery need a longer time to break down and soften, and if you do them all together, the garlic will be done before the rest.
Quoteand uhmm first you add milk instead of cream because of the arteries and then later on, when the arteries aren't looking, a chunk of butter? ;-)
What Badger said. It's a consistency thing, how "creamy" you want it to taste. The butter at the end adds an extra silky texture, rather than an overly creamy one.
Ok, this is a pretty simple one. Here's some of your ingredients (never mind the pumpkin): Fennel seed, sage, cumin, oregano, onion, garlic, hot pepper, worcestershire sauce. Not pictured: Egg, breadcrumbs, parmesan cheese.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0081.jpg)
Of course, though, I like to get too clever by half. Let's throw that hot pepper over an open flame.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0083.jpg)
Char it!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0084.jpg)
Yeah! Burn it like a protesting monk!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0085.jpg)
Ok, throw it in a ziplock, and when it cools, rub the charred skin off, seed it, and mince.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0086.jpg)
Beat an egg. Hey, is that... Is that ground venison? From a deer killed by your father-in-law? Why yes. Yes it is.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0087.jpg)
Throw it all in a bowl. I really didn't need to show you the chopped vegetables, did I? Smoosh it together.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0088.jpg)
Put ¼ of the mix in each mini loaf pan. While you're at it, cut some slices of fontina cheese.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0089.jpg)
Lay the cheese in the middle of the mixture, but not touching the sides.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0090.jpg)
Put the rest of the mix on top, sealing in the cheese, and top with more parmesan.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0091.jpg)
Bake for an hour at 375. Serve with a simple salad of butter lettuce, tomatoes, and feta, with a lemon/olive oil dressing.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0092.jpg)
Sweet Merciful Fuck, Meatloaf!
That looks awesome man. I believe I may try this. What would you suggest as an alternative to Venison?
Any ground meat will do. Just be aware of the fat content, as it tends to render and bubble up the sides of the pan.
Often, I combine ground turkey with some italian sausage, for extra flavor goodness.
Venison should only be eaten when starvation is imminent.
aside from that, it looks like a good meatloaf. I like the fontina pocket in the middle.
Quote from: Eve on October 14, 2008, 12:24:14 PM
Quote from: Jenne on October 14, 2008, 01:38:58 AM
I make pumpkin curry soup every year--and I make the butternut squash as well. Squash is a great food--I don't think we use it enough in this country. Mostly just use pumpkin for pie, etc. But not enough of it is appreciated. My husband's aunt just made pumpkin borani (like the eggplant I shared) and it was soooo good.
Squash. Is. Flexible.
Made butternut squash risotto, and will likely be eating leftovers for the rest of the week.. but even for the leftovers-weary, it's DELICIOUS and worth every bite. :D Will post recipe later if there's interest.
Post recipe, sexy fraulein!
Also, speaking of sexy frauleins, god damn LMNO, that meat loaf looks tasty, and I'm not big on meat loaf. Cheese pocket? Amazing! I <3 cheese. I <3 pockets. It's like a match made in heaven.
LMNO your meals look fucking fantastic! I really wish I could cook like you! Keep posting please!
Quote from: Darth Cupcake on October 14, 2008, 03:16:14 PM
Quote from: Eve on October 14, 2008, 12:24:14 PM
Quote from: Jenne on October 14, 2008, 01:38:58 AM
I make pumpkin curry soup every year--and I make the butternut squash as well. Squash is a great food--I don't think we use it enough in this country. Mostly just use pumpkin for pie, etc. But not enough of it is appreciated. My husband's aunt just made pumpkin borani (like the eggplant I shared) and it was soooo good.
Squash. Is. Flexible.
Made butternut squash risotto, and will likely be eating leftovers for the rest of the week.. but even for the leftovers-weary, it's DELICIOUS and worth every bite. :D Will post recipe later if there's interest.
Post recipe, sexy fraulein!
Also, speaking of sexy frauleins, god damn LMNO, that meat loaf looks tasty, and I'm not big on meat loaf. Cheese pocket? Amazing! I <3 cheese. I <3 pockets. It's like a match made in heaven.
I haven't seen the cheese pocket before--my kids are gonna go crazy nutso for that. I've heard of the hard-boiled egg in there, but never cheese.
Cheese ALL THE WAY!
Cheese INSIDE the meatloaf!! That's fucking brilliant. I wonder why I never thought of that before. Sounds like the most awesome thing ever.
I love your bitch-tits. I might make it myself.
(http://metaphilm.com/images/philms/fightclub-bob.jpg)
I bet Suu still wouldn't eat it.
Anyway, I think I might have gotten lazy on this one. So, here's some liquids:
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0095.jpg)
And there's some cubed tofu in a mix of the soy, mirin, rice vinegar, nam pla, and sesame oil.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0096.jpg)
Looks like we've got some more kale. Better remove the stems, chop it, and wash it.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0097.jpg)
And here are some sesame and flax seeds toasting.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0098.jpg)
Blanch that kale for 2 minutes in boiling salted water.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0099.jpg)
Then shock it!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0100.jpg)
It's a shallot! Slice it thin!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0101.jpg)
Shallot goes on top of kale!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0102.jpg)
Mirin, rice vinegar, lime juice, nam pla, soy, olive oil, and the toasted seeds! Dump it onto the kale!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0104.jpg)
Fry the tofu in oil over high heat! (Save the marinating liquid!)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0106.jpg)
Bell pepper!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0103.jpg)
Turn down the heat, and sautee the bell pepper!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0107.jpg)
Did I mention there was garlic? Whoops. Add that when pepper is soft.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0109.jpg)
Make a slurry of cornstarch and water, mix into marinating liquid. Pour some of the liquid into the pan, let thicken.
(http://i144.photobucket.com/albums/r197/LexMarburger/cencored1.jpg)
Add tofu back into the pan, warm through.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0110.jpg)
Arrange dressed kale and tofu mixture on plate; sprinkle with remaining seeds. Chili paste on the side as optional.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0111.jpg)
tofu is not food.
No, it was a vehicle for soy sauce, garlic, and bell pepper, and added a nice textural contrast to the main ingredient of the dish, kale.
But not food.
http://www.discoflux.com/node/7
:lulz:
::Checks pantry::
Something is wrong.
I have no cornstarch. :sadbanana:
you have no chance to survive.
Quote from: East Coast Hustle on October 15, 2008, 06:33:06 PM
you have no chance to survive.
Guess I'll just have to make my thyme.
:rimshot:
Gah!
Hard way:
Remove veggies after sautee.
Add 1 Tbl of oil.
Add 1 Tbl of flour.
Make roux with the same method as the Chicken Episode.
Instead of adding stock to make gravy, add marinade liquid.
Continue.
Ok, that would work.
Though I prefer butter for my roux, is there a good reason not to use it with this?
Nope, any 1:1 combination of fat to flour.
Supposedly, olive oil has less bad cholesterol, or something.
LMNO
-still 20 lb over ideal weight.
BUMP because I want to see all four "Cooking with ______" threads at the top of this subforum.
I like tofu.
Tofu can be good. I once had freshly-made silken tofu with black sesame seeds.
SWEET JEEBUS!
Doesnt matter. STILL NOT FOOD.
Quote from: Nigel on October 19, 2008, 07:05:33 AM
I like tofu.
I like whiskey.
and yet, I cannot buy it with food stamps.
Fun with Fractal Food: Romanesco.
Look at this thing. It's gorgeous.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0125.jpg)
Let's have that with some haddock. First step: Onions, garlic and BACON.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0126.jpg)
Meanwhile, cut off the Fractal Florets, arrange in roasting pan, oil/salt/pepper. Put in a 400 degree oven for 30 minutes or so.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0127.jpg)
In a cold pan, sprinkle chunks of butter across the bottom.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0128.jpg)
Then place your haddock filets on top of them. Squeeze some lemon juice over top, and salt it.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0132.jpg)
RENDER BACON.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0130.jpg)
Add onions.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0133.jpg)
Add garlic.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0134.jpg)
Turn off the heat, and add bread crumbs; let them soak up the BACON FAT.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0135.jpg)
Add capers.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0136.jpg)
Spread the mixture on top of the fish.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0138.jpg)
Put in oven with the Romanesco for the last 15 minutes. Serve.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0139.jpg)
Whoops! Almost forgot the sliced tomatoes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0140.jpg)
Ok, it's not the prettiest of dishes. My presentation could use some work. But still.... BACON.
Damnit, LMNO. I don't like fish, I'm not sure how I feel about bacon (the one time I had it, my stomach wasn't as much as fan as my mouth was), and yet that looks delicious. :argh!: I think you should come to my house and give me cooking lessons. Mainly so I can eat yummy foods like those ITT.
Cooking lesson #1:
Read this thread. Repeat as necessary.
Not as good as you cooking in my kitchen and me eating what you make! I'm sure DCup and Suu would help me out; they're generous like that.
Somewhere, a lonely :lmnuendo: cries out into the night.
I've been pretty much on board with everything else you've done in this thread, but this dish is total overkill. Why even bother with the haddock? you'll never taste it through bacon, onions, and garlic. Halibut or Sea bass would have been a better choice, IMO, along with putting about half as much stuff on the fish. Conceptually sound mix of flavors though.
also, fractal food is win.
ECH,
paid attention this summer in the glorified fish shack
Good point.
The haddock was on sale, though.
That looks amazing!
I have to ask, because I've never tried it, what does Romanesco taste like?
Closest to Cauliflower, with less of an aftertaste.
I probably wouldn't bother with the tomatoes, but otherwise, that looks AWESOME.
Quote from: LMNO on October 20, 2008, 02:48:54 PM
Good point.
The haddock was on sale, though.
I like you, so I will give you the option of accepting or ignoring the PROTIP I have regarding haddock on sale.
(http://beginwithsoftware.com/videoguides/dvd-flick/22_title_accept.gif)
if you paid anything less than $7.99/lb for your haddock (maybe $6.99 if you bought it at a fish market), it wasn't haddock. probably scrod, but any white fish that can be filleted that is found in the trap/net/whatever will be sold as "haddock".
Quote from: East Coast Hustle on October 20, 2008, 04:53:32 PM
if you paid anything less than $7.99/lb for your haddock (maybe $6.99 if you bought it at a fish market), it wasn't haddock. probably scrod, but any white fish that can be filleted that is found in the trap/net/whatever will be sold as "haddock".
I didn't know that.
For white fish, I really prefer grouper as it has always been very adaptable to anything I tried to do with it. However it isn't so easy to get here in STL.
I would be curious to see your top three fish choices from both ECH and LMNO.
Also an opinion on Tilapia.
:D
To cook and prepare? That's pretty tough. There's a lot of different ways to prepare a lot of different fish. I'm not sure I could narrow it down, because there are several different preparations I like for a bunch of different fish.
Maybe fish I don't like/haven't prepared would be easier. I don't like monkfish, haven't really tried grouper, and even though I really like mackeral, I've always had problems making it myself.
Tilapia is... what is the word... Ah, yes.
"Bait".
I love monkfish. Grouper is good if I just caught it, not so good frozen or a few days old. Tilapia is bland. Also, it's almost always farm-raised.
DO NOT BUY FARM-RAISED FISH.
DO.
NOT.
BUY.
FARM.
RAISED.
FISH.
Mackerel is tricky to prepare. it HAS to be fresh, within 12 hours of being caught, and it should be either smoked or BBQ'd although there are some greek and italian recipes that call for it to be braised, usually with white beans and tomatos.
my personal favorite is wild-caught pacific king salmon.
other seafood I REALLY like (the only seafoods I dislike are mussels and sea urchin):
Eel
Squid
Fresh-caught smelt, beheaded and deep-fried within 1 hour of catching.
Mahi-mahi, which will take freezing better than most fish
Parrotfish
Perch, if it's really fresh
Snapper, which should be served whole, head on, eyes still in (eyes are yummy)
Skate, which has to be incredibly fresh as it will ammoniate very quickly
DAMN!!
You've just further proven the point that I need to find a good fish monger here in STL!
DAMN!!
I agree on almost everything both of you gentlemen said except I can give or take monkfish. Now I really love the dolfin or Mahi-Mahi for almost any preperation, however I have to say it takes to citrus marinades and rubs like errrr a fish to water...
Seriously, thanks for the input, being landlocked (unless you count the MS River and we do not eat from it EWWWWW) it's hard to find good fish and I have been a bit leery of trying new things when it comes to fish!!!
Incidentally, fried smelt is one of my all-time faves. Good call, ECH.
I won't bore you by giving my ill-informed opinion of the ethics, ecological implications, and politics behind it.
a better reason than all of that is because farm-raised fish tastes like crap.
No, go ahead. Every time I read something about the ocean it's usually about how this or that species has been completely decimated by overfishing, so I'd like to hear how farm-raised fish are not the more ethically/ecologically sound choice.
Quote from: Rabid Badger of God on October 20, 2008, 09:21:30 PM
No, go ahead. Every time I read something about the ocean it's usually about how this or that species has been completely decimated by overfishing, so I'd like to hear how farm-raised fish are not the more ethically/ecologically sound choice.
There have been a number of reports that cite serious concerns with the levels of antibiotics and carcinogens in captive raised fish, mostly due to them living in a hole with water in it, rather than some actual body of moving water. "Farm Raised" is not about the farmer going down to his nice little pond in the meadow and catching a couple nice bass... rather its about dug holes that are filled with water and baby fish to the max stocking point, lots of drugs to combat the rampant issues with health (and lack thereof in an overcrowded pond)... on top of that, they're often in the cheapest real estate available, here in Ohio, there are several pond fisheries right next to the freeways and highways, in some cases, they're part of factory farms and are surrounded by crops that are getting industrial strength sprays of whatever to keep down bugs, mold, bacteria and all kinds of other stuff.
Fishing in oceans, streams, rivers etc can be done safely and ethically... you just have to be careful and thoughtful about the types of fish, the brands etc. http://www.msc.org/ has some interesting info on sustainable fishing.
A cod is a scrod and a scrod is a cod.
Also, having a semi-pro fisherman for a brother, I can fully attest to the benefits of fishing safely and following limits, especially in areas such as Florida were a lot of yummy species are protected by size and seasons. (Snook and Redfish ftw.)
Not to mention, fresh fish is win...except for bluefish and striper, he just couldn't figure out how to cook those fucking things. I think you're supposed to soak them in milk overnight or something to kill the fishiness and grease, but my mom never allowed it. So we ended up doing a lot of catch and release for blues simply for the fight as long as they didn't throw up all over us and try to take a finger or two. Those fuckers are NASTY.
Ah, I see. It's purely an intellectual discussion for me anyway, since fish is gross.
1) cod and scrod are two different species.
2) bluefish can be treated exactly like mackerel as far as how to cook them.
It's just a rhyme we had when I worked at a seafood restaurant in Florida. The Northerners would never want to eat anything local, so they always asked for scrod, cod, or haddock.
Then of course, the REAL fun was trying to explain that a dolphin is mahimahi and Flipper is a porpoise to the tourists too. I was very happy when they finally updated the menus from "Blackened Dolphin Sandwich" to "Blackened Mahimahi Sandwich".
Quote from: Suu on October 20, 2008, 11:26:01 PM
It's just a rhyme we had when I worked at a seafood restaurant in Florida. The Northerners would never want to eat anything local, so they always asked for scrod, cod, or haddock.
Then of course, the REAL fun was trying to explain that a dolphin is mahimahi and Flipper is a porpoise to the tourists too. I was very happy when they finally updated the menus from "Blackened Dolphin Sandwich" to "Blackened Mahimahi Sandwich".
Question: How expensive was the cod? Was it north atlantic (very very unlikely) or pacific?
It seems all to often that restaurants sell what they call cod but is actually something else.
Edit: also http://amphidrome.wordpress.com/2008/08/27/fishmonger-fraud/ (http://amphidrome.wordpress.com/2008/08/27/fishmonger-fraud/) Relevant to topic.
We didn't serve cod, people always just asked for it. We served local fish that local fisherman would bring in on a daily basis.
Quote from: Suu on October 21, 2008, 12:03:15 AM
We didn't serve cod, people always just asked for it. We served local fish that local fisherman would bring in on a daily basis.
Oh, alright, sorry for the misunderstanding.
No it's cool. I actually took pride in knowing that all of our fish was local and fresh. It was a lot of fun wondering what we were going to get in on a daily basis.
It's kind of cold out... Let's do something with beef short ribs. Salt and pepper them.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0145.jpg)
You know the score by this point. Onions,
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0146.jpg)
Garlic,
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0147.jpg)
And, as a surprise guest, carrots.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0148.jpg)
So, get your pot as hot as it can get, and sear those ribs.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0149.jpg)
After they've browned, remove, lower heat, and throw some flour into the pot.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0151.jpg)
After a couple of minutes, throw in the veggies.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0154.jpg)
Add bay leaf and thyme.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0150.jpg)
Wine!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0156.jpg)
Tomato paste!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0157.jpg)
Into the pot!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0158.jpg)
Put the meat and juices back into the pot.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0159.jpg)
Add beef stock to cover. Put a lit on it, and simmer for 2 hours.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0160.jpg)
Meanwhile, cube some potatoes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0161.jpg)
Arrange in a pan, then add oil, salt, pepper, and thyme. Into a 400 degree oven for the last 30 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0162.jpg)
Ladle out some of the braising liquid into a separate pot (strained), and begin reducing it.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0163.jpg)
When it reduces by about 2/3rds, whisk in some cold butter.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0165.jpg)
Spoon over the beef. Serve with the potatoes, and some steamed broccoli (I don't have to show you that part, right?).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0166.jpg)
are those boneless short ribs?
if not, 8/10. if so, 6/10.
actually...on second thought, I guess I can't penalize you for braising the ribs stovetop, since most people don't have enough oven space to braise short ribs and roast potatoes at the same time. They are better in the oven though, as the heat gets distributed more evenly which is key to braising tough cuts of meat.
I'm probably just being over-critical because short ribs are such a favorite of mine. Those do look good.
It was a fairly last-minute thing, truth be told. Could have probably used more time, less heat, and some acids at the end; a squeeze of lemon, or something.
They ended up tender enough to please the only critic that has sex with me whose opinion matters, so I'd call it a minor success.
:lol:
Quote from: East Coast Hustle on October 21, 2008, 02:13:20 PM
are those boneless short ribs?
if not, 8/10. if so, 6/10.
actually...on second thought, I guess I can't penalize you for braising the ribs stovetop, since most people don't have enough oven space to braise short ribs and roast potatoes at the same time. They are better in the oven though, as the heat gets distributed more evenly which is key to braising tough cuts of meat.
I'm probably just being over-critical because short ribs are such a favorite of mine. Those do look good.
I didn't know boneless ribs existed.
-Eve,
apparently ignorant about meat.
Quote from: Eve on October 21, 2008, 04:13:19 PM
Quote from: East Coast Hustle on October 21, 2008, 02:13:20 PM
are those boneless short ribs?
if not, 8/10. if so, 6/10.
actually...on second thought, I guess I can't penalize you for braising the ribs stovetop, since most people don't have enough oven space to braise short ribs and roast potatoes at the same time. They are better in the oven though, as the heat gets distributed more evenly which is key to braising tough cuts of meat.
I'm probably just being over-critical because short ribs are such a favorite of mine. Those do look good.
I didn't know boneless ribs existed.
-Eve,
apparently ignorant about meat.
:lmnuendo:
:lulz: I knew there was a crass joke in there somewhere.
Quote from: Cainad on October 21, 2008, 08:03:17 PM
Quote from: Eve on October 21, 2008, 04:13:19 PM
Quote from: East Coast Hustle on October 21, 2008, 02:13:20 PM
are those boneless short ribs?
if not, 8/10. if so, 6/10.
actually...on second thought, I guess I can't penalize you for braising the ribs stovetop, since most people don't have enough oven space to braise short ribs and roast potatoes at the same time. They are better in the oven though, as the heat gets distributed more evenly which is key to braising tough cuts of meat.
I'm probably just being over-critical because short ribs are such a favorite of mine. Those do look good.
I didn't know boneless ribs existed.
-Eve,
apparently ignorant about meat.
:lmnuendo:
:argh!:
Ok, it's probably becoming obvious I only have a handful of approaches. Cauliflower.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0167.jpg)
Cut off the florets, arrange in a pan, oil, salt, curry powder. 400 degree oven, 30 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0168.jpg)
Boneless pork chops, pounded out, salt and ground cumin.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0169.jpg)
Shallot.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0170.jpg)
Garlic.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0171.jpg)
Lightly flour the chops.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0172.jpg)
Brown in oil, remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0176.jpg)
Turn down heat, toss in flour, paprika, and caraway seeds. Stir for a few minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0177.jpg)
Add garlic and shallots.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0178.jpg)
Looks like I got some more wine! Deglaze.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0179.jpg)
Add some chicken stock. Cook down until thickened.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0180.jpg)
Looks like the cauliflower is ready...
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0182.jpg)
Add the chops back to the pan to let them warm through, serve with some of the sauce.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0184.jpg)
LMNO, it appears you know how to pork.
I have to admit, I'm not usually one for it, but you really make me want your meat.
:lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo:
I fucking LOVE cauliflower. :fap:
I'll have to try a few of LMNO's techniques soon. This thread has been educational!
I made the Kale soup last night, only change was I used a combination of regular and turkey sausage. Otherwise I did the same!
IT WAS AWESOMENESS!!!
KIDS LOVED!!!!
:mittens: to LMNO!!!!
:thanks:
Quote from: LMNO on October 22, 2008, 12:49:05 PM
Boneless pork chops, pounded out, salt and ground cumin.
:x
Ok, what's wrong with that?
It's common in quite a lot of cuisines.
ECH is not happy unless he is criticizing someone's technique.
Quote from: LMNO on October 22, 2008, 08:25:57 PM
Ok, what's wrong with that?
It's common in quite a lot of cuisines.
yeah, but usually with off-cuts that tend to be sliced along the grain instead of across it. Chicken thigh cutlets, veal leg slices, etc.
pounding out a boneless pork chop (we'll leave the general condemnation of boneless cuts of meat for which comparable bone-in cuts exist for another day) is analogous to pounding out a medallion of beef tenderloin.
and Badger, I am operating under the assumption that my input as someone who deals with food professionally is wanted by someone who loves food and cooking. My contrarian nature causes me to be snarky about it but it is well-meant.
Ok, point taken. I can see that this dish could have its origins in so-called "rustic" cuisine, where'd they be using off-cuts.
Takes a bit more technique to cook up a 1.5" chop without charring the outside, or leaving the inside raw, though.
No offense meant, ECH.
Quote from: LMNO on October 22, 2008, 08:36:11 PM
Ok, point taken. I can see that this dish could have its origins in so-called "rustic" cuisine, where'd they be using off-cuts.
Takes a bit more technique to cook up a 1.5" chop without charring the outside, or leaving the inside raw, though.
yeah, it sounds more like a scallopini recipe than anything else. I love scallopini.
also, the technique you speak of is known as "finishing it in the oven". :wink:
My kingdom for a Salamander...
yeah, I don't even like cooking at home where I have no deep fryers, no charbroiler, no convection oven, no pizza oven, and no zillion-BTU garland broiler.
I really should try this pork and or short rib thing soon, we really have been eating WAY too much chicken lately. (Aside from that meat loaf.) Also I am really glad you have several takes on cauliflower, because I always have trouble thinking up ways to cook that shit. :)
Srsly, I'd worry about turning into a chicken soon but for all the spinach I eat.
I can't stand chicken unless it's fried. So flavorless.
Quote from: TheScarletReaper on October 27, 2008, 12:18:17 AM
I can't stand chicken unless it's fried. So flavorless.
..... :|
I live in a hunting family. Chicken compared to hunted animal is like eating Smarties if you have Ferrero Roche.
No it just means you don't know how to cook chicken.
Maybe he/she/it only has access to, like, Costco chicken or something.
Chicken is fantastic if you know how to season it. Though Mr. Suu will agree with this spag and say that it's terribly bland.
Then again anything I make for dinner that isn't seasoned with something made by Goya is always "too bland" for him. :roll:
Free range chicken is not bland at all, though!
I'm too poor for free range chicken, Stop and Shop brand it is!
But as I'm learning, any rub or marinade using the right affordable ingredients can make a gourmet meal even on cheap cuts of meat. Like the pot roast I'm doing tomorrow using LMNO's recipe in the other thread. After 3 days of marinading, this roast is gonna be KILLER. :fap:
Granted it IS a $10 pot roast...almost 3lbs of win.
I JUST HOPE I DON'T FUCK IT UP.
I make fucking delicious chicken using just egg, flour, salt and pepper. You just have to know how to treat it right.
Yeah, if you are a good cook, you can definitely do beautiful things with any cut of meat and a handful of cheap ingredients.
Garlic must be my equivalent to Mr. Suu's Goya.
GARLIC ON EVERYTHING!!!!! IN MASS QUANTITIES!!!!!
well yeah.
if you're eating wild game, you need something to cover up the taste of wild game.
Quote from: Suu on October 27, 2008, 02:29:17 AM
I'm too poor for free range chicken, Stop and Shop brand it is!
But as I'm learning, any rub or marinade using the right affordable ingredients can make a gourmet meal even on cheap cuts of meat. Like the pot roast I'm doing tomorrow using LMNO's recipe in the other thread. After 3 days of marinading, this roast is gonna be KILLER. :fap:
Granted it IS a $10 pot roast...almost 3lbs of win.
I JUST HOPE I DON'T FUCK IT UP.
when it comes to pot roast, low and slow is the key (after the meat has been dusted and browned on high enough heat to sear it, of course).
Yeah, for mine I did 20 minutes at 500, and then dropped it to 350 for almost an hour.
Pulled it when the meat hit 140, rested for 15 minutes, and got a really great rare. Pics tomorrow.
Quote from: East Coast Hustle on October 27, 2008, 11:48:29 AM
well yeah.
if you're eating wild game, you need something to cover up the taste of wild game.
Depends on what the wild game has been eating.
Quote from: Rabbi LMNO on October 27, 2008, 12:02:39 PM
Yeah, for mine I did 20 minutes at 500, and then dropped it to 350 for almost an hour.
Pulled it when the meat hit 140, rested for 15 minutes, and got a really great rare. Pics tomorrow.
Rare? for Pot Roast?
you must be using a different cut of meat than I've ever used. I usually, after browning on the stovetop, put it in a cast iron crockpot in a 300 degree oven for 4 or 5 hours. Anything less than that and it will be inedibly tough.
what cut are you using?
Quote from: Kai on October 27, 2008, 12:08:00 PM
Quote from: East Coast Hustle on October 27, 2008, 11:48:29 AM
well yeah.
if you're eating wild game, you need something to cover up the taste of wild game.
Depends on what the wild game has been eating.
to an extent. even if you select your game for diet, you pretty much can't overcome the fact that wild game will be MUCH leaner than commercially-raised meat (and fat is what makes meat taste good) and the meat will almost certainly have heavy buildup of lactic acid due to exertion, especially if your first shot isn't clean.
generally, wild fowl, while tasting nothing like the turkey or duck or pheasant you buy in a store, will be much more palatable than wild mammal meat.
Quote from: East Coast Hustle on October 27, 2008, 12:34:34 PM
Quote from: Rabbi LMNO on October 27, 2008, 12:02:39 PM
Yeah, for mine I did 20 minutes at 500, and then dropped it to 350 for almost an hour.
Pulled it when the meat hit 140, rested for 15 minutes, and got a really great rare. Pics tomorrow.
Rare? for Pot Roast?
you must be using a different cut of meat than I've ever used. I usually, after browning on the stovetop, put it in a cast iron crockpot in a 300 degree oven for 4 or 5 hours. Anything less than that and it will be inedibly tough.
what cut are you using?
I won't be doing rare, both Mr. Suu and I don't like it so I'm aiming for medium, which is probably what, another hour at 350?
I don't has cast iron crockpot. *fail*
if it's my opinion you're asking, pot roast cuts (usually top round or bottom round, though chuck is used as well) are only edible after 4 or 5 hours of braising. Less time than that and the connective tissues will not have had time to break down. But if you're doing a pot roast recipe with a different cut than is usually used for pot roast, YMMV.
It's about 2.5 pounds and it's the recipe LMNO gave me in the Pot Roast thread. If I need to get it braising for a few hours, best to let me know since I'll be cooking it today.
need to know what cut of beef you are using.
Quote from: East Coast Hustle on October 27, 2008, 03:32:50 PM
need to know what cut of beef you are using.
Bottom round roast. It has a nice layer of fat on the bottom.
yeah, I'd say after dusting in flour and browning on each side, put it fat side up in a covered pan with whatever liquid and veggies you are using and let it sit in a 300 degree oven for at least 4 hours, probably 5.
I can has brussel sprouts.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0194.jpg)
With a paring knife, pluck it off the stem, and half them.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0195.jpg)
Garlic... but this time, sliced, not minced.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0196.jpg)
Porkchops.... This time, bone-in, not pounded out, salted, peppered, cumin-ed.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0197.jpg)
Cast iron skillet. Red pepper flakes, salt, and BACON GREASE. Turn up to medium.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0198.jpg)
Sprouts in, cut side down. When you run out of room, just throw the rest on top. Cover, and let sit for 5 minutes or so.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0199.jpg)
Meanwhile, dust the chops with flour, and put into a hot oiled pan., about 5-7 minutes a side, depending on thickness. PLEASE NOTE: Due to the increasing sanitary conditions of pig farms, and the tendency to breed the fat out of them, pork no longer has to be cooked to a dark grey 165 degrees. A light pink will NOT KILL YOU.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0200.jpg)
Check the sprouts for carmalization (if it's gone all black on one side, don't worry, they'll still taste good), toss sprouts around, and throw some of the garlic in. Turn heat to low, and cover again.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0201.jpg)
Those chops look done. Pull them out, and keep warm. Turn heat down, add some garlic, deglaze with white wine.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0202.jpg)
Then, add ¼ cup orange juice, and 3 Tb lemon juice, and reduce.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0203.jpg)
Sprouts should be tender. Remove from pan, turn heat up, deglaze with a splash of sherry, then put sprouts back in, and toss to coat. Season to taste.
(http://i144.photobucket.com/albums/r197/LexMarburger/cencored1.jpg)
Spoon sauce over chops, and serve.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0204.jpg)
Yum! And I do something similar to brussel sprouts, but I pour bacon grease and bacon bits over them, along with chicken stock, and then bake them. SOOO yum!
That would've been great without the brussel sprouts.
RWHN
-a meatatarian
I admit, I hate brussel sprouts (and yes, I've had them, several times and cooked several ways) but I think the bacon grease could very well be the redeeming factor for me to eat them, that looks fucking awesome.
The trick is not to blanch them first.
The carmalization matches well with the red pepper flakes, and covering them lets them gently steam so they stay firm and don't get soggy.
If you really want to go nuts, chop up bacon and render it first; remove bacon, go forward with recipe; then add the bacon back in when you add the garlic. A thick-cut bacon works best for this.
That's exactly how I make it--in fact, I add potatoes too to round out the flavors. Works well with cabbage, too.
Quote from: Rabbi LMNO on October 28, 2008, 02:30:36 PM
The trick is not to blanch them first.
The carmalization matches well with the red pepper flakes, and covering them lets them gently steam so they stay firm and don't get soggy.
If you really want to go nuts, chop up bacon and render it first; remove bacon, go forward with recipe; then add the bacon back in when you add the garlic. A thick-cut bacon works best for this.
I fucking LOVE brussels sprouts, and I will attest that having previously made LMNO's brussels sprouts recipe, it is my absolute favorite way to enjoy one of my absolute favorite vegetables.
Full disclosure: Finishing off the dish with sherry was ECH's idea.
Thanks, man. It's a killer idea.
I loves de brussels sprouts
Well, I'm back in the kitchen... And it's Sunday morning, and I'm feeling like a bastardized version of Juevos Rancheros. Please, no comments on how it's not authentic. I know it's not authentic... but it's tasty. If you'd like to suggest a different name, please do.
The usual suspects: Onion, garlic, dried chipotle (soaking in hot water).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0359.jpg)
Bacon. (BACON!)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0358.jpg)
Render that sucker.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0360.jpg)
That was quick.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0363.jpg)
Remove a lot of the grease for later. Leave a teaspoon or so, and toss in the onion. With heat on medium low, soften and brown with a pinch of salt.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0364.jpg)
Add this. Yes, this is just for demonstration purposes. Of COURSE I toast and grind my own!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0365.jpg)
Add garlic. Cook for about 30 seconds.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0366.jpg)
Add chipotle.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0367.jpg)
Bring on the beans!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0361.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0368.jpg)
Mash up most of the beans with a spoon. It will start getting thick. If too thick, add some chicken stock to loosen it up.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0369.jpg)
Can't forget the oregano...
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0370.jpg)
Nor the Nam Pla.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0371.jpg)
Yes, yes. It slightly resembles dog food.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0372.jpg)
Return the bacon, stir, and let cook on low to let the flavors mingle as you prepare the eggs.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0375.jpg)
Bring a pot of water to a simmer, and add a tablespoon or so of white vinegar.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0376.jpg)
Crack eggs into a small bowl.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0362.jpg)
Gently introduce the eggs to the water, allow to poach for 3 minutes (if you like a runny yolk. If you don't... why are you still reading this?).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0378.jpg)
Remove with a slotted spoon to a bowl, and drain off excess water.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0379.jpg)
I hope you've already washed and chopped your cilantro, because we're ready to plate.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0373.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0377.jpg)
Bean mixture on plate, grated cheese on top (what? You haven't grated the cheese yet?).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0380.jpg)
Eggs on top of that, and top with cilantro. Salt, and extra hot sauce to taste.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0382.jpg)
It's not auth-*BLAM*
But seriously, that looks pretty damn good. It's especially attractive after a whole semester of having the same thing for breakfast every single day.
Excuse me sir, but that is some mighty fine and delicious looking bacon you've got there. Nice thick cut, not too meaty, not too fatty.
I crapped. in my chair. again.
Once again, women are pleased when they see my thick slab of bacon.
Quote from: LMNO on December 15, 2008, 05:23:23 PM
Once again, women are pleased when they see my thick slab of bacon.
:fap: :fap: :fap: :fap:
I have to admit that I was mighty impressed with the bacon, m'self.
I'm printing all of these recipes out and using them.. eventually. They all look delicious.
I'm sorry, this looks awesome, and to hell with authentic, but its lacking the corn tortilla.
Still looks mighty tasty though.
Yes, you could certainly place a grilled or fried tortilla underneath this. If I had any lying around, I would have.
Quote from: LMNO on December 15, 2008, 07:09:01 PM
Yes, you could certainly place a grilled or fried tortilla underneath this. If I had any lying around, I would have.
Anything extra needed for heat or is this good just with the chipotle?
It would depend on how much heat you like, and how much chipotle you add. In this recipie (made for 2), a single chipotle was pleasant for Mrs LMNO, and I added hot sauce.
Other heat options:
Fresh Jalapeno/serrano/hanenero in the sautee
Top with pico de gallo
Various and sundry hot sauces
Fuck. Yes. Thank you for starting this up again, Alphadude--I was missing this like a mofo in November.
Variations on a theme: Chicken and Cannellini bean soup with Kale.
Hey, I never said I was innovative, did I?
I think you know how this all starts:
Kale. Chop it, wash it.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0389.jpg)
Onion. Slice it.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0390.jpg)
Garlic. Mince it.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0391.jpg)
Chicken thighs. Bite size chunks.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0394.jpg)
Season the chicken chunks with salt, and this stuff. I know, it feels like cheating to me, too.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0395.jpg)
Here are some other things you'll need:
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0392.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0393.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0396.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0401.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0371.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0410-1.jpg)
Okay. Brown the chicken in a bit of olive oil.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0397.jpg)
Remove, and add the pepper flakes and the bay leaf. Reduce heat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0398.jpg)
After 30 seconds or so, add the onion. Brown.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0400.jpg)
Add garlic.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0402.jpg)
Deglaze with the wine. Scrape the bottom of the pot to get the fond up.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0403.jpg)
Dump the kale in.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0404.jpg)
Return the chicken, add the beans and the tomato.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0407-1.jpg)
Add stock until you like the consistency. Add the nam pla, and the thyme. Simmer for half an hour to let the flavors mingle. After 20 minutes, add the vinegar.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0409-1.jpg)
Serve with parmesan cheese, and the chopped parsley.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0411.jpg)
yummy!
btw LMNO, your camera should have a "macro" setting for taking sharp pics of stuff that is really small/close. often, it's the button with a little flower icon next to it.
It's my iPhone. It has one setting.
And that setting is "Awesome".
Ok, time for something simple.
The culprits:
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0412.jpg)
Oh, this too:
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0417.jpg)
The subjects:
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0413.jpg)
(Liberally salt and pepper the meat.)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0414.jpg)
So. Turn on the broiler, and heat a skillet on high. When really hot, add some vegetable oil, and put in the meat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0416.jpg)
Sear for about 3 minutes on a side. It should be brown & crusty.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0418.jpg)
Remove and let sit. Deglaze pan with red wine (get that fond. Get it!).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0419.jpg)
Turn off the heat, and add the butter and horseradish.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0421.jpg)
When melted, add a few shots of Worcestershire sauce. Stir.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0422.jpg)
Meanwhile, trim tough ends off the asparagus, and season with olive oil and salt.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0415.jpg)
Place under the broiler for 6 minutes, or until you get a light char.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0423.jpg)
See? Like I said, easy.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0424.jpg)
That looks fan-fucking-tastic, and reminds me that I WAS going to go to the store and get beef and broccoli for dinner tonight, but now it's snowing again and the youngest has a fever, so I guess it's bean soup tonight.
Ain't nothing wrong with Bean Soup.
I make a pretty good Cuban Black Bean soup, incidentally.
A little something called "Grillade and Grits".
Meat. Something like chuck, that can stand up to long cooking times. Season with salt and garlic powder.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0426.jpg)
Sear it in bacon fat (of course). Remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0427.jpg)
Sautee bell pepper, onion and garlic. Remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0430.jpg)
Make a roux. Equal parts fat and flour; low heat; constant stirring. Slowly add beef stock.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0434.jpg)
Return meat and veggies, then add this stuff. Cover, and let simmer for an hour.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0429.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0433.jpg)
(That's some fresh tomatoes, by the way)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0437.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0438.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0439.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0441.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0440.jpg)
After an hour, start up the grits. Boiling water, add grits. Stir.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0442.jpg)
Grate some cheddar cheese. Add when grits starts to thicken, along with some minced Serrano pepper.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0443.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0445.jpg)
Chop up parsley, add to Grillade.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0444.jpg)
When grits have thickened up, plate that sucker.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0446.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0447.jpg)
that's a page straight outta my playbook, pairing braised red meat with cheesy spicy grits. I heartily approve!
I do soemthing similar except I use pepperjack cheese in the grits.
Well, there was a nice price on Chanterelle mushrooms. And we had some chicken breast left over from the last time we roasted a bird. What to do?
Well, clean and slice the mushrooms.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0449.jpg)
Slice garlic, and mince shallot.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0450.jpg)
Wash & mince parsley.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0457.jpg)
Chop up that chicken!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0451.jpg)
Looks like we found some pasta, as well... I can see where this is going.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0452.jpg)
Here is a scintillating shot of butter melting in a pan.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0453.jpg)
Toss in the mushrooms, pinch of salt, sauté briefly, remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0454.jpg)
Add chicken, salt & pepper, brown, remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0456.jpg)
Lower heat, sauté shallot.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0458.jpg)
Add garlic.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0460.jpg)
Deglaze with wine.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0462.jpg)
Add some chicken stock, bring to a simmer. Reduce slightly. Add chunks of butter and stir until a light sauce is made.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0463.jpg)
Dump in cooked pasta, mushroom, and chicken. Toss to combine.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0464.jpg)
Serve with parsley, parmesan, and ground pepper.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0465.jpg)
Yum--simple and lovely. I did a weird casserole with our leftover chicken (my kids are odd, they beg to go to the dentist and have casseroles! Guess they tire of being kids who only go to the dentist periodically and eat anything-but-1960's bad WASP food!). I took one box of Rice a Roni Mexican rice, one box of Zatarain's Jumbalaya rice mix, combined them with a family size can of cream of chicken, put the shredded leftover chicken on top of that, and crushed cheez-its over it. CLASSIC! And baked it til bubbly underneath--kids adored it. We also had artichokes.
LMNO you just made one of my kid's favorites, they call it fried spaghetti. Which is basically spaghetti in a butter-wine sauce with whatever leftover meat and veggies I have in the fridge.
Looks awesome. Those were some lovely mushrooms. Good fungi is hard to find in STL. :sad:
(not even remotely) Spanish (but at least it has) Rice (in it).
I'm wondering if you guys even need the pics of the ingredients anymore. Well, here they are anyway:
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0472.jpg)
And this, as well.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0473.jpg)
Brown some ground meat with chili powder. Remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0474.jpg)
Lower heat, soften onions with cumin & salt.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0475.jpg)
Add jalapeño.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0476.jpg)
Add garlic.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0477.jpg)
Deglaze with red wine.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0478.jpg)
Add rice.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0479.jpg)
Add twice as much stock as rice, tomatoes & nam pla.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0480.jpg)
Add bay leaf & oregano
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0482.jpg)
Return meat. Cover and simmer for an hour, or until rice is done.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0483.jpg)
Add string beans & lime juice, and cover until beans are tender, approx 10 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0484.jpg)
Serve with hot sauce, etc.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0485.jpg)
Yum! Also, easy. I could make this tonight if I wanted, just missing nam pla.
Worcestershire sauce would work, too. Or any savory sort of add-on. Maybe even mushrooms.
This is the BEST thread!!!
:mittens:
It should now be painfully obvious that 90% of the time, I only use about 5 different ingredients.
John Bellairs? I remember reading that when I was like 10.
I know; a friend of mine found a whole stack of that one book in a store, and gave it out as Xmas presents.
I started freaking out because in grade school, I read that book obsessively, and had completely forgotten about it. ANd what do I find when I re-read it, 30 years or so later?
THERE'S A FUCKING CHAOS MAGIC RITUAL EMPLOYED AS THE FALLING ACTION!
Yet another piece in the puzzle of why I ended up a Discordian.
Quote from: LMNO on December 30, 2008, 03:44:27 PM
It should now be painfully obvious that 90% of the time, I only use about 5 different ingredients.
Yeah but those are like the staple seasonings for any meal though. I asked my brother, and he agreed. I'm sure ECH will as well.
LMNO - I am planning on taking your kale soup recipe and making a bastardized Hoppin John Soup for New Years dinner, any suggestions on spice changes?
I'm using pork for the chicken and black eyed peas for the white beans.......
You could probably up the heat content with some chipotle, or a generic "cajun" spice mix.*
Definatley get some brown on the pork when you sear it. And depending on the cut, you may need to braise the pork for longer.
You may need some more liquid for the beans. I haven't used BEP very much, so I can't be sure.
*Or make your own with garlic powder, onion powder, paprika, cumin, cayenne pepper, oregano, thyme, black pepper.
Quote from: LMNO on December 30, 2008, 03:01:31 PM
Worcestershire sauce would work, too. Or any savory sort of add-on. Maybe even mushrooms.
cool I'll try it sometime
Quote from: LMNO on December 31, 2008, 05:11:52 PM
You could probably up the heat content with some chipotle, or a generic "cajun" spice mix.*
Definatley get some brown on the pork when you sear it. And depending on the cut, you may need to braise the pork for longer.
You may need some more liquid for the beans. I haven't used BEP very much, so I can't be sure.
*Or make your own with garlic powder, onion powder, paprika, cumin, cayenne pepper, oregano, thyme, black pepper.
I have some dried chipotle. I was actually leaning towards a bit of roasted habenero, garlic, onion, thyme and adding rosemary and leaving the cumin out completely.
I figured the pork would take longer.
Thanks!!!
That'll work too.
Good luck! Take pictures!
It's time, my friends, for a little Red Beans and Rice.
First things first, you gotta get your meat: Smoked ham hocks, Virginia ham, Andoullie sausage, and Kielbasa.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0490.jpg)
Then, we need what They call "trinity": onions, bell peppers, and celery.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0492.jpg)
Let's not forget your spices (shown – paprika, cayenne, thyme, garlic powder, onion powder, black pepper, oregano. Not shown: bay leaf, salt):
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0496.jpg)
I don't think we've got enough kinds of pork being represented, so let's bring it up to Five, and sauté the trinity in bacon fat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0493.jpg)
You don't think I'd forget the garlic, do you? Don't skimp.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0497.jpg)
When veggies are soft, dump in the diced meat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0498.jpg)
Cook for about 5 minutes, and then add the hocks.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0499.jpg)
Season the mix with your spices, to taste. Please note that the thyme and cayenne go a long way, but you can go a bit heavier with the other stuff.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0500.jpg)
Dump in some red wine, & deglaze.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0501.jpg)
Add 3 cans of Red Kindey beans, and enough stock to cover the meat, and simmer uncovered for an hour.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0502.jpg)
After an hour, remove the hocks, and pick the meat off. Return both meat and picked hocks to the pot. Continue to simmer uncovered for another hour. If you want the mixture to be thicker, smash the beans against the side of the pot. The starch and proteins from the smashed beans will thicken it up very easily.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0503.jpg)
You remembered to make rice, right?
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0504.jpg)
Serve with some chopped parsley or cilantro on top. Hot sauce to taste.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0506.jpg)
you should be ashamed of yourself.
you forgot the tasso.
I love love LOVE Red Beans and Rice. :fap:
Quote from: East Coast Hustle on January 05, 2009, 10:02:52 PM
you should be ashamed of yourself.
you forgot the tasso.
Send me a pound or two, and it will never happen again.
LMNO
-Tasso? In Boston? It would be easier to find Speck.
The closest name I have for this is, "Roasted Chicken Breast Cacciatore with Tarragon".
Here are some of the players: Leftover roasted chicken breast, tomatoes, tarragon, butter, onion, garlic.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0509.jpg)
Brown the cut side of the breasts in butter, and remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0510.jpg)
I know some of you are gonna say "yuk" to the anchovy paste, but trust me. You trusted me with the fish sauce, right?
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0513.jpg)
Over low heat, sprinkle some of the red pepper flake into the pan, and melt the anchovy paste into the oil. If you have actual anchovies, the same process will work. Cook over low heat for about a minute.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0514.jpg)
Add onion, cook until soft, and the add garlic and cook for 30 seconds.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0518.jpg)
Deglaze with white wine, and add tomatoes. I only used half a can on this one.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0520.jpg)
Add a few splashes of white wine vinegar.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0515.jpg)
Fresh tarragon is best, but make do with what you got, amirite? Stir, and simmer for about 5 minutes to let the flavors come together, and some of the vinegar to cook out.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0521.jpg)
Slice chicken, and return to pan. Cover, and simmer to warm chicken through, and absorb some of the liquid.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0522.jpg)
Chop up some olives and parsley for a garnish.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0523.jpg)
Serve with roasted cauliflower seasoned with garlic powder, salt, and pepper. NOTE: My lovely test subject declared the cauliflower tasty, but perhaps not the best match for the strong vinegar/tarragon flavor of the chicken. Just saying.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0524.jpg)
I always enjoy your uses for leftover roast chicken.
And blunt, yet tactful tests subjects are a blessing.
She better be tactful. When I met her, her idea of dinner was ricotta cheese on toast.
:lol: Did she suggest would would have been better? And roasted cauliflower, huh? Never tried it that way--and my pawrteekyoulawr friend gave me some of that Asian-inspired-flavored-sesame stuff they serve in veggie restos that I can sprinkle on it...hm...
I think somewhere in this thread there's a section on roasted cauliflower.
In short: Cut the florets into a roasting pan.
Olive oil, salt, pepper and (since you gotta have some around), curry powder.
400 degrees for 30 minutes, or until golden.
I'll see if i can find which page the pics are on.
You probably did do a spot on it already--I had just forgot. It appeals, though, and if I can find out if my FRIEND likes cauliflower, I can add this to the uh itinerary! :lol:
Page 8, by the way.
Ah, thank you.
She eight nine tenpins.
Did she eat them in a bowl?
Did she eat them in the gutter?
Did she eat them whole?
Did she drench them in butter?
If she had dressed up a a "Voyager" character it could have been Seven eight nine tenpins.
Wait, wouldn't it be seven of nine eight tenpins?
And what did the other two eat?
Quote from: Guv. What's-His-Name? on January 06, 2009, 06:58:25 PM
Wait, wouldn't it be seven of nine eight tenpins?
And what did the other two eat?
Un elevened bread
oh my god
that good?
L: I made NY Strip steaks with mushroom duxelle for me and the missus last night and served your roasted cauliflower as a side. After already tossing in oil/salt/pepper and heating the oven, I realized I was out of curry powder and used a little tumeric and some whole cumin seeds instead. It gave a really nice earthy flavor and the cumin seeds were kind enough to impart their mojo and then fall off into the roasting pan for me, thus sparing me from having to pick them off myself. Just thought you'd like to know about the successful emergency alternative spicing.
tumeric + cumin?
Brilliant!
So, there's some controversy regarding what "they" say makes a true Bouillabaisse. But then again, most of "them" are French. So, whatever.
Anyway, I had some seafood, and it was snowing. So:
Start with a marinade of white wine, olive oil, Pernod, thyme, fennel seed, and saffron.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00171.jpg)
Into that marinade are chunks of Haddock. Here's the rest of the players:
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00179.jpg)
And here is the booze that is used.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00176.jpg)
Gently heat some wine, (below a simmer), and add some more saffron threads to it. Remove from heat, and let it steep.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00175.jpg)
Also, we're going to add some flavor to the store-bought fish stock by simmering it with the peeled shrimp shells.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00174.jpg)
Gently saute the aromatics. That would be onion, leek, garlic, orange zest, & fennel.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00180.jpg)
Add some more wine & a splash more of Pernod, and then add the clams. Cover & steam for 3 minutes, or until they open. Discard any that didn't open, or they may kill you.
[fine, I forgot to take a picture of it. Sue me.]
Add fish stock, tomatoes, and chopped fennel fronds. bring to a simmer.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00181.jpg)
Discard the marinade, add fish. Simmer for 6 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00182.jpg)
Add shrimp and parsley. Simmer until the shrimp begin to turn pink, then turn off the burner. The residual heat will finish cooking it through.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00183.jpg)
Serve with a crusty chunk of sourdough.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00185.jpg)
Damn, now I want that.
am I still drunk, or does that haddock look as though the skin is still on it?
also, excellent wine choice. I fucking LOVE that santolo vinho verde, and it was one of our best sellers last season at the restaurant.
Yes, the skin (although de-scaled) is still on. It didn't seem to affect the final outcome.
Also, we didn't have any potatoes, the starch from which would probably add more texture to the broth.
Mmmm...bouillabaisse is so teh awesome! Right on!
LMNO, I want that.
Marry me.
Quote from: LMNO on January 12, 2009, 06:53:31 PM
Yes, the skin (although de-scaled) is still on. It didn't seem to affect the final outcome.
Also, we didn't have any potatoes, the starch from which would probably add more texture to the broth.
if you want to add a little body to a broth quickly and easily, just use a 1/2 strength cornstarch slurry (1 part starch to 2 parts water instead of 1 to 1) and add it little by little so that it just gives the broth a little body without really thickening. as it is cornstarch, this should obviously be done
a la minute.
ECH: It appears that Mrs LMNO is anti-cornstarch. I may be able to trick her into it, though.
Nigel: Too late!
Quote from: LMNO on January 13, 2009, 12:40:56 PM
ECH: It appears that Mrs LMNO is anti-cornstarch. I may be able to trick her into it, though.
Nigel: Too late!
You can bring Mrs. LMNO.
Surely she'd agree to that?
The good wife is fairly monogamous, and very jealous. Plus, you live in Florida. No dice.
Quote from: LMNO on January 13, 2009, 06:28:52 PM
The good wife is fairly monogamous, and very jealous. Plus, you live in Florida. No dice.
Surely you mean Oregon
Who the hell would wanna live in
that stink-hole swamp!
Oregon?
Fuck that.
Hippie.
:cry:
Pernod and fennel, eh? That must be what I couldn't think of today. Wanted to make this but didn't have enough fishes. Will look into this tomorrow or soon thereafter if I don't go out of town.
Any anise-based liquor will do... Although an ouzo bouliabasse just sounds weird.
Cuban* Black Bean Soup
We're starting with: Hot sausage, tomatoes, onion, garlic, Serrano pepper, bay leaf, cumin, oregano, red wine, red wine vinegar, salt, and George Bernard Shaw.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00194.jpg)
Brown the sausage, and remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00199.jpg)
Sauté the onion and Serrano with a lot of cumin and a pinch of salt until soft.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00200.jpg)
Add the garlic, cook for 30 seconds.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00201.jpg)
Deglaze with red wine.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00202.jpg)
Return the sausage; add the beans, tomato, oregano, & bay leaf. Add chicken stock and a shot of Nam Pla, and simmer for 20 minutes. 5 minutes before serving, add a splash of the vinegar.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00203.jpg)
Garnishes: Cheddar cheese, scallions, cilantro, hot sauce.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00204.jpg)
It's cold. Eat some soup.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00206.jpg)
*Please note the lack of actual "Cuban-ness".
Actual cuban-ness is just tons of fucking garlic, in my experience. :D
Bravo--love this type of recipe, actually very N'Awlins.
I figured the "cuba" came from all the damn cumin. Which is awesome.
It's just a variation on the red beans and rice recipe, just simplified and using black beans.
Quote from: LMNO on January 13, 2009, 06:52:50 PM
Oregon?
Fuck that hippie!
punctuation makes all the difference.
No comment.
typical cuban seasonings include cumin, thyme, garlic (though usually not overwhelming), and citrus. Their cuisine is notable among latin cuisines for being completely un-spicy. In fact, people who are used to mexican or puerto rican food are usually really surprised by how bland cuban food is. their sandwiches, however, are delicious. It doesn't even really matter what you put in the sandwich (thin sliced mojo pork is typical), what matters is that they make their sandwich loafs with real lard.
yum.
Oh, holy fuck; there's a place in Cambridge that makes the singularly best Cuban sandwich I have ever had. On consideration, they probably do add extra animal fat somewhere.
There's this Cuban resto in LA that I've spoken of here before called Versailles. They have like 3 of them in LA. Anyway, they use garlic to the point that you'd swear there's more spice in their roasted chicken than there is, but no, it's ALL GARLIC. So much garlic, it BURNS.
Awesome fucking chicken, though, and mightily addicting...served with plantains.
Next time I head to LA, I'll have to remember that.
Order their house sangria wine with it, not beer. And the avocado-and-raw-onion salad to go with. Jesus fuck that stuff is addicting.
garlic and plantains?
I won't lie, that sounds fucking gross.
Quote from: East Coast Hustle on January 15, 2009, 07:31:23 PM
garlic and plantains?
I won't lie, that sounds fucking gross.
Heh. It's not. It's fucking awesome. The slight sweetness of the plantains and the sourness of the chicken? Fucking fingerlicking.
Quote from: East Coast Hustle on January 15, 2009, 07:31:23 PM
garlic and plantains?
I won't lie, that sounds fucking gross.
I dunno. If done right, both have an element of sweetness that
could compliment each other.
No one I know has had this and hated it. Everyone I know loves this and craves it after having it once. *shrug* But then the one thing they all have in common (besides extraordinarily good taste) is that I know them.
Quote from: Jenne on January 15, 2009, 07:39:02 PM
No one I know has had this and hated it. Everyone I know loves this and craves it after having it once. *shrug* But then the one thing they all have in common (besides extraordinarily good taste) is halitosis.
fixed.
sorry.
:lulz:
You make my job more interesting.
This is what happens when a researcher can't find what he's looking for.
http://www.versaillescuban.com/
This is what we order:
Quote6 Famoso Pollo Versailles
Versailles Famous Garlic Chicken
OUR FAMOUS HOUSE SPECIALTY - JUICY ROASTED HALF CHICKEN MARINATED IN OUR DELICIOUS GARLIC SAUCE GARNISHED WITH SLICED WHITE ONIONS
And yes, halitosis is often running along beside us--but if you all eat the same thing together, you don't notice it. :lol:
i like cuban and puerto rican food
i've grown accustomed to it living in puerto rico and cuba (aka florida)
the mexican food here kinda sucks though.
it's mostly "tex mex"
White Bean Chicken Soup with Orzo
I got some leftover roast chicken again...
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00208.jpg)
So let's chop up the usual: onion, garlic, bell pepper, jalapeño, celery.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00207.jpg)
Fry up & brown the chicken with cumin and chili powder (in this case, smoked Serrano) Remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00209.jpg)
Cook the veggies.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00210.jpg)
Deglaze with red wine; cook for a couple of minutes to get some of the alcohol out.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00212.jpg)
Chop up some tomato.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00213.jpg)
Return chicken, add tomato, a bay leaf, and white beans.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00214.jpg)
Add stock to cover, let simmer for half an hour.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00215.jpg)
While you're waiting, make some orzo (rice-shaped pasta).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00211.jpg)
To plate, put some orzo in the bottom of the bowl, ladle on some of the soup, and garnish with lime juice & parsley.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00216.jpg)
YUM!
More things to do with leftover chicken.
Ah, chicken breast. So versatile, so... boring.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00224.jpg)
Let's add some flavor: Onion, garlic, bell pepper, and your various herbs, spices, and umami.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00223.jpg)
No potato in the house, but there is some steamed cauliflower.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00222.jpg)
Season and brown the chicken!
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00225.jpg)
Sautee the aromatics!
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00226.jpg)
Deglaze with white wine and add some tomato paste! Add a bit of stock!
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00227.jpg)
Add cauliflower!
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00228.jpg)
And the chicken!
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00229.jpg)
Toss in basil and parmesan cheese, toss to combine, and throw in a 400 degree oven for 20 minutes!
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00230.jpg)
Serve with more parmesan.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00231.jpg)
Note: There was something somehow missing in this. We tried adding black olives & more pepper, with mixed results. Suggestions welcome.
my guess would be, something starchy, like potatoes or rice.
also, in that pic of the spices and such, which one's the umami? that's MSG right?
God I'm fucking starving now! :argh!:
Everything looks so good. LMNO can't I just come live with you?
Quote from: Triple "Dave" Zero on January 27, 2009, 02:39:45 PM
my guess would be, something starchy, like potatoes or rice.
also, in that pic of the spices and such, which one's the umami? that's MSG right?
Umami is the pretentious word for "savory" - the Japanese have decided it's a "fifth taste"; the taste of a truffle is almost pure umami. Nam Pla is my usual go-to umami additive.
Anyway, when you melt a small amount of anchovy paste in oil over low heat until it starts to smell nutty, it doesn't taste "fishy" when everything else goes in there, it just adds a savory depth that's very pleasant.
Quote from: LMNO on January 27, 2009, 03:03:22 PM
Quote from: Triple "Dave" Zero on January 27, 2009, 02:39:45 PM
my guess would be, something starchy, like potatoes or rice.
also, in that pic of the spices and such, which one's the umami? that's MSG right?
Umami is the pretentious word for "savory" - the Japanese have decided it's a "fifth taste"; the taste of a truffle is almost pure umami. Nam Pla is my usual go-to umami additive.
Anyway, when you melt a small amount of anchovy paste in oil over low heat until it starts to smell nutty, it doesn't taste "fishy" when everything else goes in there, it just adds a savory depth that's very pleasant.
Will I get the headache I get from MSG?
Do you get a headache when you eat mushrooms, soy sauce, bone marrow, (real) chicken or beef stock, parmesan cheese, or anchovies?
If no, then no.
Also, MSG is not only an artifical flavoring, it usually used in massive quantities in cheap Chinese food. A little goes a long way.
The white bean dish--yum!
Your second chicken dish...besides a starch, just looks like it needs more sauce. Add stock next time and make it juicier/saucier?
It was intending to be more of a hash than a stew... I think Kai was right, the cauliflower were not an exact substitute for potatoes. Needed more starch.
Quote from: LMNO on January 27, 2009, 03:51:19 PM
Do you get a headache when you eat mushrooms, soy sauce, bone marrow, (real) chicken or beef stock, parmesan cheese, or anchovies?
If no, then no.
Also, MSG is not only an artifical flavoring, it usually used in massive quantities in cheap Chinese food. A little goes a long way.
Yes, I get a headache from a lot of take out chinese. Not many places here in STL make their food without MSG, even upon request. It sucks. Whcih is why I make my own.
No I don't get a headache from any of the other stuff. I was asking about the Umami. I thought Trip 0 said it was MSG. I lost something somewhere I think.
Now, another question. I have a recipe that calls for anchovy butter. You use a full tin of anchovies. I am seeing the paste and wondering if I could just add that with a bit of olive oil instead. I never thought of using paste instead till I saw it in your pic. Thoughts?
Think of the word "umami" as the same kind of word as "sweet", "sour", "salty", or "bitter".
So, while honey would be sweet, that stuff for your coffee in the pink package would be "fake sweet".
In the same way, a rich broth of beef stock, mushrooms, and a splash of worstershire sauce would be umami, while MSG would be "fake umami".
As far as the anchovy butter goes, YUM. To substitute, it would depend on how it was being used, but olif oil + anchovy paste might work.
MSG or similar glutamates that produce the "umami" flavour appears in all sorts of food. What LMNO was trying to explain is that in cheap Chinese food, they use massive qualities of the stuff. It's the dosage that creates the headache. But as he said, a little goes a long way. You might even buy a small shaker of MSG and try adding just a pinch of it, next time you're cooking Asian food. Depending on how sensitive your intolerance is, you may be able to get the more authentic flavour with a medium dose, without getting a headache (but I'm not a doctor, so if your headache is really bad, dont do it, but I can't imagine you getting one from just a pinch).
LMNO, I don't really agree that MSG is "fake umami", in the same sense that refined sugar is also not "fake sweet". Artificial sweeteners are more "fake" because they do weird things to the sweet receptors in your mouth, but MSG just activates the umami tastebuds.
Quote from: LMNO on January 27, 2009, 04:54:04 PM
It was intending to be more of a hash than a stew... I think Kai was right, the cauliflower were not an exact substitute for potatoes. Needed more starch.
Hash? Well, then you really need the potatoes then, I guess. Or some other kind of beans or something.
Sounded yum, though.
Quote from: Triple "Dave" Zero on January 27, 2009, 06:29:24 PM
MSG or similar glutamates that produce the "umami" flavour appears in all sorts of food. What LMNO was trying to explain is that in cheap Chinese food, they use massive qualities of the stuff. It's the dosage that creates the headache. But as he said, a little goes a long way. You might even buy a small shaker of MSG and try adding just a pinch of it, next time you're cooking Asian food. Depending on how sensitive your intolerance is, you may be able to get the more authentic flavour with a medium dose, without getting a headache (but I'm not a doctor, so if your headache is really bad, dont do it, but I can't imagine you getting one from just a pinch).
LMNO, I don't really agree that MSG is "fake umami", in the same sense that refined sugar is also not "fake sweet". Artificial sweeteners are more "fake" because they do weird things to the sweet receptors in your mouth, but MSG just activates the umami tastebuds.
(http://img91.imageshack.us/img91/5910/roflbotajthah0.jpg) (http://imageshack.us)
so I remember this "Home Alone" type story, only instead of a little boy, it was a maid who was supposed to look over a bunch of sisters wearing traditional japanese garments.
As the slapstick criminals broke and entered, they used an adhesive substance to incapacitate the servant.
After the thugs found the kids, they pretended to be distant relatives and demanded to cook them dinner. The kids obliged, but after the meal, the intruders felt bloated and got headaches.
And that is the story how a food additive saved the day because a bunch of girls in kimonos saw them glue the maid.
Oh.
Sweet.
Merciful.
Fuck.
(http://i7.photobucket.com/albums/y282/KappaJota/gun_2_head.jpg)
Oh my jeebus, that one hurt ME!
:thanks:
:lulz: Excellent troll, Zippy.
Bok Choy and Ginger with... Protein.
Ok, so in this bowl is chicken stock, soy sauce, nam pla, grated ginger, brown sugar, cornstarch, mirin (rice wine) and Schiracha.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00233.jpg)
This is baby bok choy, split lengthwise and washed.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00235.jpg)
This is tofu marinating in soy sauce and rice wine vinegar. For those of you who consider this not to be a food, imagine it to be pork or chicken.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00237.jpg)
We also have onion, garlic, more ginger, and scallions.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00234.jpg)
Fry off your protein at a really high heat, remove. I needs me a wok.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00238.jpg)
Stir fry the veggies, minus the scallions. Add the garlic after the bok choy has started to wilt, so you don't burn it. If you want, a pinch of red pepper flakes is nice.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00239.jpg)
Make sure the sauce is really mixed together (i.e. the cornstarch isn't sitting in a lump at the bottom), and pour into pan. Scrape up the fond, and cook until thickened.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0543.jpg)
Toss protein back in to coat, and serve with rice, topped with sesame seeds and scallions. More Schiracha at this point, if you so desire.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0544.jpg)
Lovely! I did a stir fry for Chinese New Year on Monday with some pot stickers on the side. Good eats! Used carrots and broccoli with some chicken.
That sounds so good right now.
Kai, I'd like to point out that these recipes are both easy and adaptable. This thread ain't about bragging.
Quote from: LMNO on January 31, 2009, 02:55:05 AM
Kai, I'd like to point out that these recipes are both easy and adaptable. This thread ain't about bragging.
Yeah, I can tell they are.
I'd just love to have some bok choy stirfry but its so hard to find that stuff when in podunk, SC. Could probably do it with collard greens or some other tougher leafy green. I do a lot of adaptation in my cooking, adding and subtracting depending on what I can find and afford. Having the hardest time finding Nam Pla though.
Hmmm. There must be a chinatown somewhere in that state. Looks like there's one in Columbia... But it's a big state.
I don't know if collards would work, as the bok choy is actually pretty tender. some swiss chard might work?
Yeah, I don't think I'm going to drive 2-3 hours to columbia for Nam Pla :lulz:
so not collards, then spinach? spinach isn't really crisp like bok choy is.
haven't seen any swiss chard at the grocers.
If yr gonna use spinach, sautee everything else first, the throw the spinach in at the last minute, and turn off the heat. Let the residual heat gently wilt the spinach, without it getting too soggy.
If possible, use baby spinach.
Quote from: LMNO on February 03, 2009, 02:02:54 AM
If yr gonna use spinach, sautee everything else first, the throw the spinach in at the last minute, and turn off the heat. Let the residual heat gently wilt the spinach, without it getting too soggy.
If possible, use baby spinach.
Thanks! I actually found bok choy today, made me happy. Didn't buy any yet, but I plan on it.
Delicata squash with spinach salad (and some lamb on the side).
But first, a drink: The Hearst. You need gin, sweet (red) vermouth, regular bitters, and orange bitters.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00241.jpg)
2 parts gin, 1 part vermouth, a few dashes each of the bitters. Ice in a shaker, stir gently, let it get cold, serve it neat in a frozen rocks glass.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00242.jpg)
Now, onwards. Some ingredients:
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00240.jpg)
In a bowl, make the vinaigrette. Lemon juice and zest, mixed fresh herbs, red wine vinegar, salt/pepper, minced garlic (careful with that one: it's raw, so it's pretty strong). Whisk together, and slowly add olive oil until it comes together.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00243.jpg)
Slice and core the squash, and on a baking sheet, arrange with diced onions. Drizzle some oil, season with salt/pepper. Bake for 20 minutes at 425, flipping halfway.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00245.jpg)
Meanwhile, season lamb arm chops with oil, salt/pepper, and cumin.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00244.jpg)
Get the broiler cranking, and sear the lamb for a few minutes on a side, depending on the thickness of the chops (these were about 8oz each, so it only took 3 on one side, 2 on the other).
Toss the spinach with the dressing, arrange squash on top, sprinkle the feta and chopped olives over top.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00246.jpg)
I came.
Cainad,
Likes lamb
Ooh, a new way to make squash, most excellent!
That looks amazing as usual!!!
Oh and a "for the record" anchovy paste with a dash of olive oil works as an excellent replacement for tinned anchovies in oil!! A bit saltier, but that was easily rectified!
made a bok choy stir fry tonight, with chicken. not quite as fancy as LMNO's but bok choy is OH SO TASTY.
just did some garlic and onion in a wok with some olive oil, added the bok choy and some soy, wilted it all,
then added in the chicken with some cayenne pepper. served it over rice.
I love bok choy
YUM YUM YUM!
and its for dinner tonight TOO.
hey LMNO. this reminds me, you seem to swear by roasted cumin, right? now I recently read something, that actually made a lot of sense to me. roasting ground cumin is a real good way to get rid of a large part of the aromatic chemicals. it smells really good, guess why? because all the aroma is up in the air, playing happy fun time in your nose, not in the food. so in the end, it's the cook enjoying the aroma of cumin in the kitchen, and the person eating the food getting only what's left of it, plus the smell/flavour of toasted plant matter.
i dunno, but this really makes sense to me. after all, it's not like some types of food or spice/nuts, where you really require the roasting in order to "unlock" the specific flavour (like peanuts, coffee beans, etc).
your thoughts?
no, roasting cumin seeds does change the flavor profile. That's why almost all curry recipes with cumin call for it roasted and all southwestern recipes call for it raw and ground.
It makes a huge difference... roasted cumin seeds in Indian food have a completely different flavor than raw ground cumin in taco meat.
This is why Richter and I were discussing how Indian cuisine is usually more aromatic than flavorful.
Yeah, it's definietly more Savory than Spicy sometimes.
I think this lends to the tendency to OVER spice it. You can go overboard and get the "knock you on yo ass" flavor, or go lighter and gt a different one.
That's cuz you guys don't ORDER IT RIGHT! I know, :|, but it does make a difference if you tell them to "heat it up" a bit. Pakistani food especially has more SPICE with the heat.
But Indian and Chinese definitely beat the band when it comes to spice, well, fuck that, so do Vietnamese and Thai. GAWD THAI FOOD...*Homer Simpson gluttonous noise here*
I toast my seeds in a cast iron pan on the stove. Doing it fresh, or in small batches that only last a week or so, ensures that the oils you're releasing don't disppear in your cupboard. But that's just me. As with most things food, do it the way that tastes best to you; experiment with raw v. toasted, or a combination of the two.
Pork Shoulder with Sautéed Kale
First thing we have to do is marinade the pork. We'll need garlic, cumin, smoked Serrano (my new favorite spice), oregano, and lime juice.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00251.jpg)
If you'll notice, the skin is still on this one. That's a good thing, but you'll need to makes some slits in the skin to help it render and give its flavor to the roast (also, isn't that roast so cute? Only 2.5 pounds, with the bone still in!).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00252.jpg)
Combine marinade, coat the shoulder, and keep in the fridge overnight, turning every few hours.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00253.jpg)
Bring to room temperature, place in a dutch oven, and put more lime juice, water, and some white vinegar around the shoulder (only a quarter inch or so). Roast at 250 degrees, for about an hour a pound, or until it gets to around 160 degrees. Remember it will keep cooking when you take it out of the oven, so you can pull it at 155.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00254.jpg)
Now, we're going to want to make a tomatillo sauce for the pork, so you'll need onion, garlic, a chipotle pepper, and tomatillos.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00257.jpg)
Peel the paper off the tomatillos, and give them a rough chop. Peeling them under some running water helps get the paper off.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00258.jpg)
Sautee the aromatics, and throw it all in a food processor. Season to taste; add some chicken stock to loosen it up, if needs be.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00259.jpg)
Hey, looks like the shoulder is done. Let it rest while you work on the kale.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00260.jpg)
Ooookaaaay. Time for the kale. Onion, garlic, paprika, kale, BACON!
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00255.jpg)
Chop and fry up the bacon.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00256.jpg)
In the bacon fat, sauté the onion and garlic with the paprika. Meanwhile, blanch and shock the kale (i.e. put in salted boiling water for one minute, then drain and run cold water over it).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00261.jpg)
Add blanched kale and bacon. Toss to combine, and season to taste.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00262.jpg)
Pull, slice, or chop the roast however you see fit. Serve over tomatillo sauce, and with the kale.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00263.jpg)
Awesome set of dishes!
holy shit tomatillos
Wow, a 2.5lb pork shoulder? That's so cute! We usually buy nothing less than 6lbs!
Also, leaving the skin on is CRUCIAL.
:mittens:
I now want to try serrano.
It's good to be friends with the butcher if you're cooking for two and don't want to eat roast pork for the rest of the week.
The smoked serrano is a much different flavor than the raw stuff. Both are fantastic, though.
Asian Roast Beef with Quick Kimchee
Well, I didn't have 5 years or so to bury some cabbage in the back yard, so we're going to do this the easy way (oh, and thanks to dear old mum for the idea). First, get some Napa Cabbage, Bok Choy, and scallions.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00264.jpg)
Slice thin, place in colander, and toss with a couple of tablespoons of kosher salt. Let sit for several hours, allowing the cabbage to wilt. It might help to place the colander in a bowl, because it will give off a lot of liquid.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00265.jpg)
While we're letting that sit, we put together the marinade.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00266.jpg)
The garlic and ginger should be run through a microplane. You don't need too much brown sugar, and be careful with that Korean garlic and chili paste. Mix in bowl, and then add a beef sirloin roast. Marinate for 6 hours or overnight, turning every couple of hours (inquiring minds, rejoice! This roast weighs 3 pounds!)
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00267.jpg)
Place roast in pan on a rack. Roast 30 minutes at 500 degrees, flipping every 10 minutes. Reduce heat to 250, and roast an hour a pound, turning every hour. Remove to your carving board, and let rest for 15-20 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00272.jpg)
Meanwhile, dump the marinade liquid into a pot, and bring to a simmer. Add chicken stock and a bit of cornstarch slurry, and season to taste. I added some fish sauce and cumin.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00271.jpg)
Time to finish up the kimchee. The dressing contains:
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00269.jpg)
I usually end up with a teaspoon each of the chili garlic paste and the sriracha, but add more if you like the taste of burning. Toss with cabbage, and chopped mint or basil.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00270.jpg)
Since you let it rest, the meat's juices have retreated back into the roast, which is why you don't get the bloodpool when you slice it.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00273.jpg)
Serve with the sauce lightly drizzled over top.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00274.jpg)
OMG
:fap:
I love Kimchee.
Breaded Chicken with a Savory Cauliflower Sauté
What you see here: 4 chicken thighs, bone in, skin on; one egg, beaten with lemon juice, salt, and pepper; breadcrumbs with oregano.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00275.jpg)
Dip thigh in egg, then in breadcrumbs. Place in roasting pan, roast at 350 for about an hour, or until internal temp is 165 (it will go up to 170 as it rests, don't worry about food death).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00276.jpg)
Chop up some cauliflower, season with olive oil and salt, roast with chicken for about 30 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00277.jpg)
For the sauté, you'll need red onion, garlic, anchovies (however you can get them), red pepper flakes, and parsley. Not shown: more lemon juice.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00280.jpg)
When the chicken has reached 165, pull it from the oven and let rest, covered. Then, put all ingredients except parsley and lemon in a cold pan with some oil, and set the burner to medium. Stir as the pan heats up, being careful not to burn the garlic.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00281.jpg)
The cauliflower is done when it caramelizes slightly.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00282.jpg)
Toss it in the pan with the aromatics, and add some lemon juice.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00283.jpg)
Top the cauliflower with parsley before serving.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00284.jpg)
Check ECH's thread for cost.
that looks tasty, but nevermind all that.
I NEED a copy of the Good Citizens Handbook.
kimchee and roast made me crap in mah pance
Quote from: Squid-diddle on February 26, 2009, 06:06:01 AM
kimchee and roast made me crap in mah pance
Too much hot sauce?
:lulz:
no, i poomped from i got excited!
Cool.
In sadder news, I was experimenting with something last night, and didn't take pictures.
It turned out to be Pork Cutlets with Kumquats and a Spinach-Walnut-Feta salad with a red wine vinagrette, and was really good.
I'll have to do it again, I suppose.
Or just post the recipe without pics.
Quote from: LMNO is now Shadowspear Demonhawk on February 26, 2009, 03:54:31 PM
Cool.
In sadder news, I was experimenting with something last night, and didn't take pictures.
It turned out to be Pork Cutlets with Kumquats and a Spinach-Walnut-Feta salad with a red wine vinagrette, and was really good.
I'll have to do it again, I suppose.
you muss be one o dem rich fellers
\
:mullet:
sounds fucking delicious though
Other than the kumquats, everything is readily available in a megamart.
Chicken Stock
Well, it's time to make some chicken stock.
First, the veggies.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00285.jpg)
I give them a rough chop, and then brown them in a pan with no oil, and no salt.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00289.jpg)
Dump into your crock pot with these aromatics.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00287.jpg)
If you're like me, you've been keeping chicken carcasses in the freezer. Toss them in the stock pot, and add water to cover.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00290.jpg)
Turn on the stock pot, and walk away. Go to sleep, go to work, whatever you want. Check up on it every once in a while, and add water if the level goes down. You're not looking to boil the liquid down, you're looking to extract the collagen from the bones.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00291.jpg)
You know it's ready when a chicken bone crumbles in your hand like this.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00292.jpg)
Time to separate the liquid from the solids. Using tongs, dump the bones and stuff into a colander over a pan to catch the runoff (shown: a pasta pot with removable colander).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00293.jpg)
Pour the liquid into a separate pot through a sieve. Place the put in a pan full of icewater to cool. If you feel like ruining a couple of plastic bottles, you can use the Alton Brown trick of freezing half-full (clean) plastic bottles of water and putting them straight into the pot. Clever, if not a bit messy.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00294.jpg)
Ladle some of the stock into a fat separator, and fill individual cup and half-cup Tupperware, and freeze.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00306.jpg)
Chicken-Tomato Soup with Hominy
So, we've got all this stock, what to do?
Start with chicken, of course. Salted.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00302.jpg)
Season, brown, and remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00307.jpg)
Sautee Serrano pepper, onion and garlic. Season with cumin, smoked Serrano (or chili powder), and salt.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00308.jpg)
Deglaze with white wine.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00309.jpg)
Quarter some tomatoes. I got a variety pack of small ones.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00305.jpg)
This is Hominy. Or at least it's a can.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00304.jpg)
Add tomatoes, hominy, and chicken. Add chicken stick. Season with bay leaf, oregano, and nam pla. Simmer for 20 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00310.jpg)
During the last 5 minutes, add lime juice. Serve.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00311.jpg)
That looks absolutely fantastic! Yum.
YUM! And I made a stock of sorts out of the duck's neck last night, but I also saved the carcass.
Pork cutlets with kumquat
Sound exotic, yes? Well, it's pretty easy. The Main Players:
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00296.jpg)
Season the pork, and lightly dust with flour. In a medium hot pan, add olive oil and brown on both sides, about 3-4 minutes a side, depending on thickness.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00297.jpg)
Remove, turn heat down, and add the garlic, shallots, and kumquats. Sautee to soften a bit.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00298.jpg)
Turn the heat up, and deglaze with white wine. Add a bit of butter at the end to smooth the sauce out.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00299.jpg)
Spoon sauce over pork. Serve with a vegetable, or something.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00301.jpg)
We have a kumquat tree...sadly, it's dying. :( I loved using them in lieu of other citrus for mixed drinks.
Lovely little recipe.
Good morning, sunshine.
Let's make some sausage!
Ok, go and get this:
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00312.jpg)
Dump it in a bowl.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00313.jpg)
Ok, ok... I'll be nice.
1 lb ground pork
1 tsp kosher salt
1/2 tsp black pepper
1 tsp sage
1 tsp thyme
1/4 tsp rosemary
1 1/2 tsp brown sugar
1/4 tsp nutmeg
1/4 tsp smoked serrano
1/4 tsp red pepper flakes
Freeze half, and make small patties with the other half. Place in medium pan, and brown.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00315.jpg)
Have some eggs, while you're at it.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00316.jpg)
GODAMMIT. GET IN MAH BELLEH.
Dude, I'm sooo making this.
Pan-seard trout and spinach salad with smoked sable
Ok, this is pretty much what it sounds like. For the salad, we have spinach, shallots, and tomatoes.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00317.jpg)
There was some smoked sable available (it has a creamier texture than smoked salmon or trout).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00318.jpg)
Season trout fillets with some cajun seasonings, or just salt and pepper, if you want.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00319.jpg)
In a combination of butter and oil, and on high heat, sear the fish flesh side down for a couple of minutes, then flip and sear the skin for another couple of minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00320.jpg)
The salad dressing is 1 Tb lemon juice, 2 Tb olive oil, salt, 1 tsp mustard, and pepper. Whisk until emulsified, and then toss the veggies together. Shred the sable, and arrange on top of the salad.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00321.jpg)
Stir fried pork with charred bok choy
Veggies, and such.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00322.jpg)
Pork, sliced into strips.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00323.jpg)
Ginger, garlic, soy, mirin, rice vinegar, nam pla, seseme oil. Oh, and some scallions.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00324.jpg)
Wash and dry the bok choy, and throw under the broiler until lightly charred.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00325.jpg)
In an extremely hot pan, add a bit of oil, and stir fry the pork for about a minute, reserving marinating liquid. Remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00326.jpg)
Wipe out pan, add a little more oil, and sautee onion, garlic, serrano, and ginger. return pork to pan to heat through. Remove
(http://i144.photobucket.com/albums/r197/LexMarburger/photoNotAvailableWide.gif)
Add some stock to the liquid, and add to the pan and bring to a boil. Add a slurry of cornstarch and water, and cook until thickened.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00327.jpg)
Drizzle sauce over pork and bok choy, and top with cilantro and sesame seeds.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00328.jpg)
I love bok choy <3<3
Ok, it's been a while, but I can finally get photobucket at work again.
So, we have cumin-dusted pork (AAAAAAHHH! SWINE FLU!) with salsa verde, and chili garlic roasted broccoli.
For the salsa verde, you'll need tomatillos, onion, garlic, and jalapeno.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00350.jpg)
Simmer for a few minutes, until softened. Of course, you've peeled and quartered the onion an garlic, and de-stemmed the pepper (leave the seeds in, or take them out, depending on your heat level).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00351.jpg)
Meanwhile, sprinkle broccoli florets with salt, chili powder, and minced garlic. Drizzle with olive oil, and put in a 400 degree oven for about 30 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00352.jpg)
While you're at it, season pork with salt, cumin and some smoked serrano (or cayenne).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00354.jpg)
When veggies are softened, put in a blender with a bit of the simmering water. Remember, with hot liquids, blenders tend to explode out the top. Keep your hand on the lid when you turn it on. Add some cilantro, and puree.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00355.jpg)
Pan sear the pork for a few minutes on a side.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00356.jpg)
Serve with some of the salsa on the top, with more at the ready.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00357.jpg)
Hey LM,
What are the green things that look kind of like garlic?
Those are the tomatillos. The unpeeled ones are to the left of the peeled. There's a thin paper husk you need to remove before cooking.
More about the awesome tomatillo (http://en.wikipedia.org/wiki/Tomatillo).
Interesting! I don't know if I've ever heard of that.
Also, that is separate garlic in with the broccoli?
Yeah, the broccoli dish is separate. Mince a clove or so of garlic, sprinkle it over the broccoli with the salt and chili powder.
Can't wait to try this out; it looks and sounds delicious.
I just realized that the salsa verde also has some salt and lime juice in it.
As always, season to taste.
I'm thinking of trying that salsa recipe with other applications...mmm...
It works in many, many situations.
Eat with chips!
Add to Nachos!
Good with Chicken!
Add more acid, and turn it into a fucked up chimichurri for beef.
Could even be a good dressing for roasted cauliflower, or something.
Salsa verde on grilled tequila shrimp and veggies is really good as well!!
There is a restaurant in Naples that does the grilled shrimp and pasta in a salsa verde variation. They add red roasted peppers and corn for the dish which lightens the heat but still allows a lot of taste. It's really good!
I love the broccoli idea LMNO!
Oh, yeah... fish. Good on fish.
Tomatillo salsa always seems rather sweet-tasting to me--so this sounds WONDERFUL for pork! Gonna have to try this!
Ok, kids: Time for some ribs. These are St Louis style. Salt, pepper, cumin. Wrap in foil, put into a 200 degree oven for 4-6 hours, or longer, if you can stand it.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00342.jpg)
As far as the sauce goes, you'll need this:
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00343.jpg)
I'm afraid the exact proportions are a secret, as it's my mother-in-law's recipe. But you'll need this, as well:
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00344.jpg)
Simmer until thick. Season as you go.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00345.jpg)
So, the ribs are done. They don't look much different, but they smell awesome.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00346.jpg)
Slice them in 2-rib portions, and broil or grill them to get a bit of char.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00347.jpg)
Serve 'em up!
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00348.jpg)
If you were wondering, the bones should look like this when you're done:
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00349.jpg)
Quote from: LMNO on April 30, 2009, 03:31:29 PM
I'm afraid the exact proportions are a secret, as it's my mother-in-law's recipe.
:argh!:
Hint: Play around with it until you get it to where you like it.
That could takes weeks!
I will try that out this weekend. You don't make this dish during the week do you? Seems like a long cook time for a week night.
Yeah, that's a weekend thing.
Ok, more hints:
1) The ketchup is the base, and is part of the thickening agent.
2) Vinegar is sour, but it also slightly mellows out when simmered. Keep that in mind when you're tasting, because it will be different five minutes after you add it.
3) The Worcestershire is your umami, and it will add depth.
4) Garlic is, well... Garlic.
5) The other ingredients are to layer flavor. Don't let it get out of hand.
So, start with your ketchup and vinegar(s). Simmer for a few minutes, then add whichever you think it needs (too sour/too sweet). Then add the rest of the ingredients, tasting as you go.
No molasses??
:argh!:
I love braised ribs.
The brown sugar is doing its best to represent.
I know, I like molasses in mine too, but Mrs LMNO doesn't.
Guess who wins?
Damn women :argh!:
On the plus side however, she lets me touch her.
So there's that.
Ok, I got a nice boneless leg of lamb. Isn't it cute?
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00358.jpg)
So, next we have a food processor, and some garlic.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00359.jpg)
After mincing, add mint.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00360.jpg)
After that, add rosemary, whole grain mustard, brown sugar, salt, and pepper.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00361.jpg)
While that last group is spinning, pour in olive oil until you get a loose paste.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00362.jpg)
Cut the netting off the lamb, and unroll it skin side down. Make some slices in the flesh to get it to lie flat (and to increase surface area). Smear the paste on the meat.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00363.jpg)
Tie it back up, and put in a 500 degree oven for 20 minutes, turning after 10. Please note that I am fully aware this is one of the worst tying jobs ever done.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00364.jpg)
Lower heat to 250, and cook until medium rare (pull it out around 115-120, and it will continue to cook as it rests).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00365.jpg)
Slice, and serve with roasted asparagus, or whatever.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00366.jpg)
What's your preferred method of roasting asparagus?
I love asparagus but I usually just steam it, I'd like to know other ways to make it.
Oh, dammit. You made me drool all over my freaking keyboard. :argh!:
Quote from: Hoopla on May 01, 2009, 05:33:23 PM
What's your preferred method of roasting asparagus?
I love asparagus but I usually just steam it, I'd like to know other ways to make it.
http://www.principiadiscordia.com/forum/index.php?topic=12942.msg409867#msg409867
Ah, thanks.
Black and blue steak salad with Gorgonzola.
Ah, my dear companion. Welcome back.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00370.jpg)
So, what we're going to need is some fresh spinach, washed.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00369.jpg)
All at once, now: Red onion, garlic, tomatoes, toasted walnuts.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00371.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00373.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00374.jpg)
Using the garlic, make a simple red wine vinaigrette (red wine vinegar, salt, pepper, mustard, oil).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00375.jpg)
Season steak tips with salt, pepper, and Worcestershire sauce.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00372.jpg)
Grill for a few minutes on a side, just to sear it.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00376.jpg)
Let rest, and slice.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00377.jpg)
Arrange the salad on the plate, and drizzle the dressing over the top.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00378.jpg)
Lay the beef on top, and sprinkle some Gorgonzola on top of that.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00379.jpg)
Gorgonzola will kill me. I take your cheese and substitute my own...otherwise, that salad be poppin'. :fap:
Quote from: Suu on May 04, 2009, 02:10:09 PM
Gorgonzola will kill me. I take your cheese and substitute my own...otherwise, that salad be poppin'. :fap:
I figured the bleu wouldn't go over with everyone... a sheep's feta would be pretty kickin.
Mustard baked pork with beet salad.
So, thanks to ECH, I now have this under my belt: Mustard, soy, garlic, cracked black pepper, and brown sugar.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00380.jpg)
Mix in a bowl, add the pork. Put the pork on a rack, and roast at high heat (450-500) for a short time (10 minutes, or until just cooked through).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00381.jpg)
Here are the beets. Not shown is how I roasted them, let them cool, peeled them, then chilled them in the fridge.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00382.jpg)
For the vinaigrette, we have sherry vinegar, oil, shallot, garlic, pepper, and basil. Yes, it's dried basil. Shut up. It'll work.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00383.jpg)
Also, we've got some hazelnuts toasting.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00384.jpg)
Quarter the beets, and drizzle 3/4 of the vinaigrette over the top.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00385.jpg)
Arrange beets on plate, sprinke feta, hazlenuts, and parsley over the top. Drizzle with the remainder of the vinaigrette, and serve with the pork.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00386.jpg)
Incidentally, ECH: Mrs LMNO really liked the flavors in the pork. Thanks a bunch for the tip.
my pleasure. I'm'a have to try that beet salad. ECHGF fucking loves beets, and any new way I can find to serve them to her is bound to go well for me.
Last weekend I made a salad with shredded beets, celery, green onions, oil and vinegar, salt & pepper, and parsley. It was fresh.
That sounds like it would taste really nice, with the beets offsetting the celery and green onions.
I'm thinking the parsley would have been better if it were fresh fennel. Next time I'll try that.
Also grating beets made me look like my palms had been beaten by a sadistic nun.
Also, the next day it makes it look like your colon just aborted something.
Quote from: LMNO on May 07, 2009, 08:51:34 PM
Also, the next day it makes it look like your colon just aborted something.
my favourite kind of meal!
I detest beets. I'm sure if my mom hadn't played a nasty trick on me with them when I was younger I'd think differently though.
Protip: Pickled beets taste NOTHING like cranberry sauce at Thanksgiving. :x
Yes, one is delicious and one is awful sweet gross jelly crap.
HAH!
Quote from: BADGE OF HONOR on May 07, 2009, 09:54:37 PM
Yes, one is delicious and one is awful sweet gross jelly crap.
Unless you're 6 years old, then that crap is delicious, and beets are frightening.
Kinda like the time mom told me sweet potatoes taste like candy...Fortunately I now like sweet potatoes, but I still can't get into the beets unless their #1 hit is Killer Tofu.
The beet salad looks yum and also made me think of a cold beet soup one of our customers once brought in for us, unfortunately, I lost the receipt...
When I make beet salad, I also use the greens, they really are rather good (w/vinegar and olive oil, garlic and salt)
Very appetizing dishes here-will be trying a few-thanks!
Ooh, the beets inspire me to go and find them in the array of colors LMNO shows here at the farmer's market! Nicely done as always!
Yeah, so you've just had those beets, and it's made the "morning ritual" freaky and weird (if you don't know what I'm talking about, you should really eat more red beets). But did you know the greens have even more healthy goodness in them?
But first, they should really be washed. A lot.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00395.jpg)
This is the rest of the stuff you'll need: Onion, Garlic, Cider Vinegar, Hot Pepper Flake, and Chicken Stock.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00397.jpg)
...aaaaaand BACON!
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00398.jpg)
In the grease, slowly cook the onion. When brown and yummy, add the garlic and red pepper flake.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00399.jpg)
Add stock/water, and a touch of sugar, bring to boil, and toss in the greens, coating with the mixture.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00400.jpg)
Lower heat, and simmer, covered, for about 5 minutes, or until tender. Add a tablespoon of the cider vinegar, and serve with the bacon on top (reserved until last to add a crispy texture). Shown with the great pork recipe a la ECH.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00401.jpg)
Mmmmmmmmmm
That looks like how we do all our greens down here :)
Now I want pickled beets.
Yup.
But those beet greens cooked much faster than, say, collards.
Has anyone ever done their greens in the oven?
I followed this tv recipe this weekend with some left over kale (made your soup LMNO, it is now a family favorite so TYVM!!!)
Anyway, washed and chopped it, then tossed it in a bit of olive oil, garlic, salt and pepper then put it in the oven. It was crunchy, but the kids ate it with blue cheese dip and loved it!
I want to try other kinds now.
Oh, kale chips are YUMMY.
Good on you!
Ooh, ok, must make this SOON.
Well, it must be spring. Here's some morel mushrooms, garlic, and rosemary soaked in wine.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00402.jpg)
And here are a couple of Cornish game hens. I cut out the backbone, and split the breast so they lay flat. Not pictured: Season with salt and pepper, then dust with flour.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00403.jpg)
These are fiddleheads, trimmed, soaked in lemon water to wash off any debris, blanched in boiling water for one minute, and then shocked in icewater. Sure, it's a bit of work, but don't they look gorgeous?
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00404.jpg)
In some butter, lightly brown a clove of smashed garlic, remove, and then brown the hens.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00405.jpg)
Toss in the mushrooms, and the rosemary wine, and place in a 350 oven for 30 minutes, or until the meat reaches 170 degrees.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00406.jpg)
While you're letting the birds rest, heat some oil and toss in the fiddleheads. Sauté for about five minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00407.jpg)
Add slices of garlic, some pepper, and sauté for another minute or so. Salt to taste.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00408.jpg)
Serve the hen with the mushrooms and rosemary, and garnish with a bit of parsley.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00409.jpg)
Can you describe the taste of a fiddlehead?
Like a cleaner, lighter asparagus. If you overcook, slightly bitter.
Many people simply say it tastes like spring.
I think they taste like rancid ass. But that's just me.
Others seem to think they taste like rancid ass.
My Mom loves fiddleheads. You knew spring was here when she had a big bucket of fiddleheads. She'd go out and find them herself. You could find tons of them along the Aroostook River between my home town and Presque Isle. I also very vividly remember the smell of them cooking. Not quite as bad as when she cooked cabbage, but they're pretty stinky.
Of course, it should be noted that I was and still am a fairly picky eater. So take it for what it's worth.
Quote from: Rev. What's-His-Name? on May 14, 2009, 02:47:56 PMMy Mom loves rancid ass. You knew spring was here when she had a big bucket of rancid ass. She'd go out and find them herself. You could find tons of them along the Aroostook River between my home town and Presque Isle. I also very vividly remember the smell of them cooking. Not quite as bad as when she cooked cabbage, but they're pretty stinky.
Tonight, I'm cooking up a big pot of rancid ass, with some stanky dick as an accompaniment.
Quote from: LMNO on May 14, 2009, 05:43:26 PM
Tonight, I'm cooking up a big pot of rancid ass, with some stanky dick as an accompaniment.
Well I am sure the pics will be entertaining.......
:lulz:
I love fiddleheads and make them whenever I can find them. My kids will eat them too, but I guess they aren't as picky as some people.......
btw I had never heard of these vegetables. I wonder if they're even available in Europe.
They are basically fern leaves that have not unrolled yet.
http://en.wikipedia.org/wiki/Fiddlehead
And they're poisonous to your taste buds.
I like fiddleheads too... my neighbor has a bunch in his side-yard, but not enough for me to raid without it looking bad.
I also love pokeweed, which we have tons of in the yard and in the lot behind us.
fiddleheads? pokeweed?
Do you guys have any fucking idea how hillbilly this sounds?
(http://slam.canoe.ca/Slam/Wrestling/2008/03/23/hillbilly_jim.jpg)
Quote from: LMNO on May 15, 2009, 12:38:03 PM
(http://slam.canoe.ca/Slam/Wrestling/2008/03/23/hillbilly_jim.jpg)
Also Saturn avatar is the right way up. WTF?
DON'T YOU TRY TO PUT YOUR PRE-CONCEIVED NOTIONS ON ME!
\
:podpeople:
I guess I should keep my mouth shut about the beautiful dandelion greens my neighbor is letting me pull tomorrow before he sprays his yard. :|
P3nT4gR4m pokeweed and fiddleheads aren't hillbilly. Think opossum or raccoon.... :lulz:
Looks like a couple of yummy dishes, LMNO.
Faux Steak Tartar Burgers... and a drink.
Well, this will be short and sweet. I mean, come on. It's a burger. But it tastes really good.
So, you're gonna need parsley, shallot, Worcestershire sauce, capers, Dijon mustard, hot sauce, and an egg yolk.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00421.jpg)
No surprise here: Put it in a bowl with some ground meat, and mix to combine. In an effete twist, I'm using ground buffalo.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00422.jpg)
Here's a little trick I learned. Make a divot in the middle of the patty, and when you cook it, you won't get that bulge in the middle that makes it so hard to cook evenly.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00423.jpg)
Serve on an English muffin, and a salad (optional).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00424.jpg)
A simple recipe calls for a simple drink. Mint Juleps!
Pretty simple... Fresh mint, crushed ice, powdered sugar.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00415.jpg)
Oh, and bourbon.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00413.jpg)
(my parent's library... I couldn't resist)
Muddle mint, sugar, and a bit of water in the glass.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00416.jpg)
Add crushed ice.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00417.jpg)
Pour in bourbon.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00418.jpg)
Add more ice, garnish with mint, and serve with vintage Tiffany silver straws.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00419.jpg)
Fan yourself and say, "Lawsy!"
(http://i144.photobucket.com/albums/r197/LexMarburger/Cheers-2.jpg)
Aw, you look like your mammy!
And lovely--I adore mint juleps, though I've taken to making homemade mojitos more often since I'm a rumgirl more than I'm a bourbon girl.
Love that burger recipe, too, will have to try.
YUMMY! I'm starving now!!! Looks great! Nice looking parents you have there LMNO!
Um... That's my wife.
:kingmeh:
Some good looking burgers there.
They tasted really freaking good. Plus, if you use a very lean meat (we used 90%), the egg yolk adds a lot of moistness.
I've had elk but not buffalo. How does it compare to beef? I can only imagine it makes a better burger.
It's hard to describe, but it has a "darker" flavor. Not really "gamey" like you get from venison or, uh, bear.
It supposedly has better health effects, but I don't believe that. I got it because it was on sale, and cheaper than the ground beef.
Quote from: LMNO on June 02, 2009, 02:37:59 PM
Um... That's my wife.
:kingmeh:
I just thought you had younger parents! *blushes* My own are only in their 50's! And look like my brother and sister--my apologies to your wife...guess your mom took the photo?
Feh. I only blame the earliness of the hour and the fact I've been sicker than a dog recently.
Quote from: Jenne on June 02, 2009, 03:53:19 PM
Quote from: LMNO on June 02, 2009, 02:37:59 PM
Um... That's my wife.
:kingmeh:
I just thought you had younger parents! *blushes* My own are only in their 50's!
I thought your wife was this little blonde..... Was she blonde at one time?
Mrs LMNO has always been a redhead.
Jenne, are you saying she looks like she's 50?
No, I'm not. I'm an ass for assuming is all. Sorry. :( :( I'm mortified. *shutting up now*
I just didn't recognize the woman in the photo as your wife. Cuz I suck, for various reasons.
Heh.
No worries. Just practicing my passive-aggresive Fu.
I'm usually doing like 5 different things while I post. It's a good lesson for me to actually pay attention while doing so. Again. I'm really very sorry. :( :( :(
OK so who is married - living with a little blonde woman who looks about 15???
I have to go search out the pic....
Uncle BadTouch?
:lulz:
Honestly though, Cram's GF is blond, and cute as hell, but certainly looks legal...
Maybe you're thinking of Lys bragging about one of his numerous conquests.
Quote from: LMNO on June 02, 2009, 02:37:59 PM
Um... That's my wife.
:kingmeh:
Hahaha I was gonna say, that's his mom? DAMN she looks young!
A textbook outbreak of North American Foot - in - Mouth syndrome. I'll inform the CDC and set up quarantine.
I said I was ill and it was early. :( :(
Quote from: Jenne on June 02, 2009, 08:31:20 PM
I said I was ill and it was early. :( :(
Awww Jenne - no worries. I did the same thing.
Are you feeling any better?
:sad:
Not trying to offend. Given enough time I'll show you a more serious flare up of the same condition.
NO, I get it often here. You didn't offend, Richter. I know good-natured ribbing when I see it. I just feel so awful. I'm usually not so shitty a character, honest.
Coffee and Cumin Roast Lamb with Quinoa
So, this is yogurt, instant espresso, cumin, brown sugar, and cloves.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00433.jpg)
Smear it on a boneless leg of lamb... Yes, I know what this looks like. Roast at 475° F until the internal temp reaches 130°.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00434.jpg)
Meanwhile, wash and then simmer Quinoa for 10 minutes. Then strain, and steam in sieve over reserved liquid, loosely covered, for another 5 minutes. Slightly complicated, yes, but leaves the Quinoa with a much better texture.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00436.jpg)
Whisk together lemon juice/zest, melted butter, honey, and salt & pepper.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00437.jpg)
Add the Quinoa and toss with fresh corn, scallions, and tarragon.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00440.jpg)
Meanwhile, the lamb should be done.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00441.jpg)
Slice and serve!
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00442.jpg)
WANT
That looks amazing!!!!
What does the quinoa taste like? I don't think I've ever eaten it. Looks a bit like dark millet...
It's sort of cous-cous-y.
in that case I would KILL for that meal
MMIX
had bread and butter for lunch, it was nice bread and butter but, hot damn, sheep and couscous . . . drools
Holy tarpfucking, that looks incredible!
Grilled radicchio salad with sausages.
So, the first thing you're going to do is whisk together garlic, lemon juice, Dijon mustard and olive oil.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00443.jpg)
Quarter a head of radicchio, and slice some onions and tomatoes.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00444.jpg)
Over medium-hot coals, grill the radicchio for about 5 minutes on each cut side.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00445.jpg)
They should look something like this. Lightly charred, but not burned.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00446.jpg)
While you've got those coals, why not grill some sausages?
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00447.jpg)
Roughly chop radicchio, and toss with dressing and veggies.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00448.jpg)
Serve with a nice hat.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00449.jpg)
Your posts always either make me hungry or horny.
I typically aim for both, truth be told.
OMG. I love Radicchio.
The grilling actually balances some of the bitterness, and the sharp dijonnaise hits all the right notes.
I may have to try this. Thanks again for another rippin' recipe!
-Suu
Wows people with that pot roast on a regular basis
Quote from: LMNO on June 12, 2009, 01:15:25 PM
Serve with a nice hat.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00449.jpg)
Look at the size of that thing...
It's genetic, what can I say?
He was talking about the hat.
Swiss Chard with Sausage Stuffing
The Farmer's Market is officially open. So, grab some Chard, and trim & dice the stem. Blanch the leaves for 30 seconds in boiling water, then shock them in ice water and let dry.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00517.jpg)
Tear some bread into tiny chunks, and moisten them with a bit of milk.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00518.jpg)
Fry up some Italian sausage. Shown here: a mix of hot and sweet.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00519.jpg)
Chop onion and garlic, and sauté with the chard stems.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00520.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00521.jpg)
Add the whole thing to the bread mixture.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00522.jpg)
Throw in a beaten egg.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00523.jpg)
Put some of the mix into the wide end of a chard leaf, and roll it up into a pouch. Repeat.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00524.jpg)
Place the rolls into a Dutch oven.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00525.jpg)
Drizzle some olive oil over the tops, and add some stock to keep them moist. Roast them, uncovered at 350 for about half an hour.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00526.jpg)
Serve with, I dunno, the quinoas and corn salad I made a while back.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00527.jpg)
This thread is always so great! Sucks I have not been here in a while, but now I can look through the back pages and get some really great ideas!
This Swiss Chard with Sausage Stuffing looks wonderful! I have never made anything with Chard before though, what do the stems taste like?
Also I need to look into getting a hold of some of those fiddelheads you cooked with a while back, those look amazing!
LMNO I have been meaning to ask you if you have ever cooked with squash blossoms? I was listening to a show on NPR the other day and they were describing all kinds of neat sounding ideas for them. They said they taste like squash perfume.
After the stems are minced and sauteed, they don't have a very strong flavor, especially mixed with the sausage. It adds texture and a bit of depth to the stuffing. Chard is basically a bitter green... less bitter than collards or mustard greens, more bitter than kale. Needs blanching/braising first, but you don't have to cook the fuck out of it.
I think fiddlehead season is over. You normally find them in the spring.
I haven't cooked with squash blossoms, no. But I have eaten them, and they are good.
I have--we have put them in an egg batter after filling them with a cheese-and-herb mixture and then deep-fried them.
Very delicious.
Wow, that looks fantastic, LMNO! Hot damn.
Have any recipes with grape leaves? Besides dolmathes? I have a backyard-full and it seems a shame to not eat any.
Quote from: LMNO on June 29, 2009, 02:21:45 PM
After the stems are minced and sauteed, they don't have a very strong flavor, especially mixed with the sausage. It adds texture and a bit of depth to the stuffing. Chard is basically a bitter green... less bitter than collards or mustard greens, more bitter than kale. Needs blanching/braising first, but you don't have to cook the fuck out of it.
I think fiddlehead season is over. You normally find them in the spring.
I haven't cooked with squash blossoms, no. But I have eaten them, and they are good.
too bad about the fiddleheads, perhaps I'll catch them next season. I'll keep my eye out for some Chard though, sounds great.
Jenne, on the show I listened to they had made some of those, I really want to try that sometime.
Grape leaves... Hmmm. I don't have any offhand that i've done myself, but i did see one that is grape leaves wrapped around thyme-scented goat cheese, grilled. That could be pretty good.
http://www.epicurious.com/recipes/food/views/Goat-Cheese-in-Grape-Leaves-with-Tomato-and-Olive-Salad-108271
That looks tasty!
No new foods lately?
I enjoy looking at your stuff.
Some things. I wanted to test them out.
Recently, we had a toasted orcchietta with grilled vegetables, scapes, and kale pesto. It worked well, so next time I do it, I'll post pics.
Toasted pasta with kale pesto and grilled vegetables and sausage
The sun actually came out for a few days, so I was able to do some more grilling.
But first, the pesto. You'll need to toast some walnuts.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00535.jpg)
Next, simmer chopped kale and stems for about 10 minutes, or until tender.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00536.jpg)
Toss the walnuts in a food processer with some garlic, and chop them up. Drain kale, and add to the mix.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00538.jpg)
Season to taste with salt, pepper, lemon juice, parmesan, and, in this case, mint. Add olive oil while it's running until it reaches the texture you want.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00539.jpg)
So, for the grilling: What you see here are summer squash, zucchini, and scapes (baby garlic shoots, essentially).
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00534.jpg)
Break out the grill pan, and char the scapes.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00537.jpg)
Do the same for the squash...
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00540.jpg)
...and the sausage.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00542.jpg)
Ok, we're almost done. Cook pasta until fairly "al dente". They'll finish off cooking later. NOTE: Normally, I use orecchiette, but the stupid grocery store didn't have any. What you see here are medium-sized shells.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00541.jpg)
In a large pan, add a decent amount of olive oil over high heat, and when smoking, add the pasta. Cook, stirring occasionally, until lightly browned.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00544.jpg)
Remove excess oil, and add the roasted bits.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00545.jpg)
At the last minute, add the pesto, and let it warm through.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00546.jpg)
Serve with more cheese!
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00547.jpg)
mmmmmm
never seen pesto made with kale.
interesting.
It looks incredible, as always!
Quote from: Squid on July 23, 2009, 04:30:00 PM
never seen pesto made with kale.
interesting.
When your Farmer's Market CSA is more or less filled with Kale, Chard, Arugala, and Kohlrabi, you need to figure out new tricks. Plus, you can freeze the pesto for off-season.
Quote from: Kai on July 23, 2009, 03:35:35 PM
mmmmmm
Quote from: Blacksaber on July 23, 2009, 04:34:02 PM
It looks incredible, as always!
Gracias.
Quote from: LMNO on July 23, 2009, 04:36:10 PM
Quote from: Squid on July 23, 2009, 04:30:00 PM
never seen pesto made with kale.
interesting.
When your Farmer's Market CSA is more or less filled with Kale, Chard, Arugala, and Kohlrabi, you need to figure out new tricks. Plus, you can freeze the pesto for off-season.
Never see enough anything made with kale. It's delicious, a nutrional wonderland, and grows almost all year round, yet so rarely featured in recipes.
The dish looks pretty tasty.
sigh
I miss oogling LMNO's food.
Oh, I made a grilled corn and squash succotash last night. I should try that again and take pics.
please do
l
l
l
l
Quote from: Squid on August 13, 2009, 05:30:00 AM
please do
l
l
l
l
The rain god is making it difficult.
Shepard's Pie with Vegetables al Forno
Yes, I know "al Forno" just means "from the oven." I'm just being clever.
The Shepard's Pie recipe, however, is taken from Mrs LMNO's family. Credit where it's due, and all that.
Incidentally, all the vegetables are from our farmer's market. Yes, even the onion and garlic. You might think it's snobbish, but it's actually much more affordable than Stop and Shop (or Whole Foods, for that matter).
Anyway, start with some potatoes. Chop them into cold water, and bring to a boil. Cook until fork tender.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0670.jpg)
In the meantime, prepare what is now being called, at least in our house, as the "LMNO" (in the tradition of "trinity" and "mirepoix"): Onions, garlic, and serrano pepper.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0673.jpg)
Let's move on to the vegetables: Slice eggplant very thin.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0674.jpg)
Layer the eggplant in a baking dish.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0675.jpg)
On top of that, make a layer of zucchini.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0676.jpg)
Just a quick aside to show you my awesome knife skillz:
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0677.jpg)
Ok, make a layer of tomato next, and then repeat from the beginning.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0678.jpg)
Now, we're gonna add some flavor: Red wine, melted butter, soy sauce, pepper, basil, oregano, garlic. Also, shred some swiss cheese.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0680.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0681.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0682.jpg)
Combine the liquids and the herbs, and pour over the veggies. Then top with the cheese.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0683.jpg)
Ok, looks like those potatoes are done. Drain them, add herbed butter, salt, and milk, and mash them up.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0679.jpg)
Saute the "LMNO" (hey look! New non-stick pan!) in a bit of bacon fat (because it ain't dinner at our house without some swine).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0684.jpg)
Add ground meat to the pan (shown: Buffalo and Venison. Because that's how we roll). Season with salt, pepper, and cumin.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0685.jpg)
Spread out browned meat in a baking pan.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0688.jpg)
Add a layer of corn (we blanch and freeze excess corn from the market, so it's ready to go).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0691.jpg)
On top of that, lay on the mashed potatoes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0693.jpg)
Add a few dots of butter to help with the browning, and put both pans in a 400 degree oven.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0694.jpg)
The vegetables should be ready in about 30 minutes. Remove, keep warm, and crank up the oven to 500 for another 10 minutes for the pie.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0698.jpg)
Remove when you get a nice golden crust.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0699.jpg)
Personally, I like it with a bit of hot sauce, but that's just me.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0700.jpg)
I have never had a good shepherd's pie. You're recipie makes me want to eat it.
Well, that does it. I'm coming to your house for dinner from now on.
Mmmmmm
I miss shepherd's pie :sad:
Holy shit!
I think I need to make this when it's my turn to cook again.
Sultan's Delight (don't look at me, I didn't name it that).
Cube and sear lamb with some salt in a bit of olive oil.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0701.jpg)
Remove, lower heat, and saute onions and garlic in cumin and paprika.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0702.jpg)
Return lamb, add a can of crushed tomatoes, and a bit of water. Simmer on very low heat, covered, for at least 2 hours.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0709.jpg)
Take a cute eggplant...
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0703.jpg)
...and burn it alive.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0704.jpg)
Let it cool, peel it, and place it in lemon water for about 15 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0711.jpg)
(in other words, not shown.)
Place in a colander to drain for 45 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0705.jpg)
Make a light roux (equal parts flour and fat on low heat until just turning golden).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0707.jpg)
Add a bit of milk to make a thick sauce, add eggplant and parmesan, and smash the eggplant into a paste. Salt and pepper to taste; maybe a bit of lemon.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0708.jpg)
A few arugula leaves, tossed with a squeeze of lemon.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0706.jpg)
Arrange the plate with the lamb over top the eggplant, with a few leaves of arugula for balance.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0710.jpg)
Mmmmmm.
LMNO, I just wanted to let you know I finally found a source for nam pla. Tonight I put it in a chicken stirfry, with bok choy, green peppers, carrots, onions and garlic, cayenne pepper, cumin seed and soy sauce to season. Served it over brown rice.
It is AMAZING. Thank you.
I love it when a plan comes together.
Shaved apple fennel salad
So, here's an easy one. Using either a mandolin or a really sure hand, slice both fennel and apple very thin.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0767.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0770.jpg)
In a bowl, combine lemon, oil, tarragon, and Pernod.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0769.jpg)
Toss, and serve (shown: Roast Chicken).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0771.jpg)
Roasted Haddock with Anchovy Vinaigrette and Broiled, Marinated Eggplant
Slice eggplant into rounds, and marinate 20 minutes in a combination of soy, lime, garlic, ginger, and sriraccha (or some sort of hot chili paste). A touch of honey can balance out the heat/salt thing, if you'd like.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0780.jpg)
Place on broiler and char until browned and fragrant.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0782.jpg)
Meanwhile, combine shallot, a touch of dijon mustard, thyme, red wine vinegar, some minced anchovy fillets, and olive oil.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0781.jpg)
Place haddock on parchment, season with salt and pepper, and roast at 450 for about 10 minutes, or until just cooked through.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0783.jpg)
Top with vinaigrette, and serve with eggplant.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0784.jpg)
Mahogany Clams with Spicy Sausage
Chop onion and fennel, and saute with some crushed fennel seeds in bacon fat (yeah, I said it). When soft, add italian sausage, and brown (post photo hint: You'll get a better brown if you sear the sausage separately).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0785.jpg)
Add white wine, tomatoes, garlic, and oregano. Bring to a boil.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0786.jpg)
Add clams (by the way, cover them with cold water for at least 20 minutes, if not half an hour, so they purge themselves of a lot of really gross, sandy stuff), cover, and let cook 5 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0787.jpg)
Discard unopened shells, and serve with some fennel fronds over top.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0788.jpg)
LMNO, FUCK YEAH! (~> sung to the tune of Wayne and Garth's "Wayne's World")
Looks awesome. What would you sub for the fennel? I can't get the kids to eat fennel at all unless I do it in the brown sugar with bread crumbs and such.
For the shaved fennel salad? I wouldn't. Skip it.
For the clams, use celery, but increase amount of crushed seed, and splash in some Pernod.
Quote from: LMNO on September 18, 2009, 03:15:19 PM
For the shaved fennel salad? I wouldn't. Skip it.
For the clams, use celery, but increase amount of crushed seed, and splash in some Pernod.
Yah, I was just thinking the clams. Also, probably should use more onion huh?
MMMMMM I have to try this, they had some beautiful clams at the fish market yesterday!!!
I'm out of tarragon, dammit...I think another kitchen window plant is in order.
DAMNIT!
That shit looks good. I'm hungry now.
All I have is leftover carne guisada and I can't eat it till 6 or I'll starve to death half way through work.
TO DEATH! (no not really)
That fennel and apple salad looks really good. I may just try it this weekend. I need more fennel recipes.
Is there anything you can substitute Pernod with?
Anisette, ouzo, or absinthe. Basically, you want to shadow the anise flavor of the fennel.
For the shaved salad (not that anyone asked, I was just thinking), jicima or celery root/celeriac would add the crunch needed.
Mmmm, clams!
Potato Eggplant hash with Hot Peppers and Sage
So, the farmer's market insists on giving us eggplant. What to do? First, cube them, and set them aside sprinkled with kosher salt.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0810.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0811.jpg)
Do the same with the potato, just skip the salt part.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0812.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0813.jpg)
Slight variation this week... These peppers come from the farmer's market. No serrano today.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0814.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0815.jpg)
In smoking olive oil, fry the potatoes until golden. Remove to paper towels to drain.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0816.jpg)
Add a bit more oil, and throw in some crushed garlic cloves. Remove when browned, reserving oil in pan.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0817.jpg)
Add Eggplant, peppers and onion. Sautee over high heat until cooked through. This is one of those recipes where the eggplant will not crisp up, so don't bother trying.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0818.jpg)
Return potatoes, and add sage. In this case, dried. Lower/turn off heat, and toss to combine.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0819.jpg)
Serve with a protein; in this case, broiled steak tips.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0820.jpg)
mmmm.
where did the browned garlic go? or was it just there to flavour the oil?
The latter. I think that's the part that says, "remove when browned, reserving the oil."
Perhaps I should have said "discard".
no, I guessed as much. I just felt sad for the garlic.
any distinct advantage to chopping it up and cooking it with the rest of the stuff?
Due to the high temperatures needed, the chance for it to scorch and burn are very great. If you're going to add garlic, I'd suggest doing it at the very end, when you return the potato and add the sage.
Damnit, hungry now.
A quick one: Hot Pepper Relish
So, you take about a pound of hot peppers (all varieties), and you roughly seed them.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0821.jpg)
Toss them in a food processor with a head of roasted garlic, a tablespoon of sugar, a bit of salt, and 2 cups of vinegar. Pulse until minced.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0822.jpg)
Simmer for a couple of minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0823.jpg)
Pour, hot, into a canning jar.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00635.jpg)
Let cool, and chill. Add to food. WHOA.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00657.jpg)
That looks dangerous. And delicious.
It is also delicious to add to this your season-end green onions.
YUM.
DAMNYUM!
Could you add white onion soaked in lime juice? Kind of like xni pec?
Somehow the lime changes the flavor of the onion. In a tasty way.
My face feels tingly just looking at that. Yumyumyum.
And I would totally use that with onions and a squeeze of lime.
Quote from: Squid on October 07, 2009, 07:16:11 AM
DAMNYUM!
Could you add white onion soaked in lime juice? Kind of like xni pec?
Somehow the lime changes the flavor of the onion. In a tasty way.
I guess you could. Give it a shot, see what happens.
Quote from: Cainad on October 07, 2009, 01:08:59 PM
My face feels tingly just looking at that. Yumyumyum.
And I would totally use that with onions and a squeeze of lime.
Last night, I made a potato-kale soup, and instead of sauteeing fresh chilis, I tossed a spoonful of that in at the end. BOOM! It really brightened up the dish.
Bourbon Apple Pie: Don't say I didn't warn you.
So, start with six or so medium apples. The fresher, the better.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00633.jpg)
Peel them, cube them, and toss them in a bowl with lemon juice and zest so they don't oxidize. Also, microplane some ginger on it, as well.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00634.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00636.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00637.jpg)
In a separate bowl, combine 2/3c white sugar, 1/2c brown sugar, 1/2c flour, and cinnamon, nutmeg and allspice. I know, MEASUREMENTS. But hey, this is almost baking, so the amounts kind of matter.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00638.jpg)
In yet another bowl, whisk together one egg and a couple of tablespoons of bourbon.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00639.jpg)
Dump the dry mix onto the apples, toss, then fold in the egg mixture.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00640.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00641.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00645.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00647.jpg)
Dump it into a pie crust that you've lightly poked all over with a fork. Yes, it's store bought. No, I'm not ashamed.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00648.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00649.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00650.jpg)
Ok, time for the topping. Oh yes, it gets better.
In a food processor, combine 1/2c flour, 1/3c brown sugar, cinnamon, and a pinch of salt. Combine, slowly adding 1/2 stick of butter in chunks. Add pecans and pulse to roughly chop it.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00651.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00652.jpg)
Evenly spread topping on the pie, and bake at 350 for 45 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00653.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00654.jpg)
Oh. My. God.
(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00655.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/DSC00656.jpg)
Oh my god.
We have a ton of fresh apples right now from the orchard too.
God damn that's a nice lookin pie.
what's the egg for?
When it mixes with the flour and the sugar, and then is slowly cooked with the juices from the apples, it becomes a magical addition to the filling.
:mittens: It's on. Once I have my magical mixture of appleage from this year's foray into the orchardworld of CA, of course.
Yeah. It's a triple shot of awesomeness, because you have the bourbon the sweet apple pie filling, and essentially and apple crisp crust on top.
LMNO
-has stopped wondering why he hasn't lost weight.
I am making this pie for Thanksgiving. Apples are bourbon are keys to Swamp Yankee hearts I hear...
And blowjobs.
Can't forget the blowjobs.
...This is going to the rest of his family.
Better start excercising those jaw muscles now, in that case.
Also, should I pre-bake the crust a bit? Or will be be okay? I was thinking it may get a bit soggy.
Quote from: Suu on November 25, 2009, 04:22:45 PM
Also, should I pre-bake the crust a bit? Or will be be okay? I was thinking it may get a bit soggy.
I didn't and it was fine, but if you like the crust particularly, uh, "crusty", go for it.
Also, it depends on how easily your apples break down. I used a fairly solid type, so there wasn't that much gooze.
Word.
I'm off to buy apples, pecans and a pie crust. (Everything else I have.)
Protip:
Keep the filling and the topping separate and cold during transport until you're ready to bake. Also, it tastes fantastic cold, make two and have one for breakfast.
The problem is that I have no idea who's kitchen I'll be in tomorrow for dessert. So I may just bake it entirely tonight and then give it a slight-reheat tomorrow before serving.
We're going apple buying this weekend. I"m going to look for some Arkansas Blacks. Mmm...hard, tart and ready to rumble apples. I'm thinking they would be good candidates to try in this recipe, along with pippins, perhaps.
(http://i15.photobucket.com/albums/a356/theonlyang/Mobile%20Uploads/Image0278.jpg)
Well here goes...
I also got my corset on, because well...This IS an LMNO recipe after all.
Alright, after much cursing with the food processor and making a moderate mess, the pie is in the oven.
Everything turned out a bit of a darker color than LMNO's did, but maybe it was because I was using a darker brown sugar (and I'm also a wee-bit cinnamon happy).
(http://i15.photobucket.com/albums/a356/theonlyang/Mobile%20Uploads/Image0279.jpg)
I'll take a final shot at 7 when it's done.
Oh. My. God.
(http://i15.photobucket.com/albums/a356/theonlyang/Mobile%20Uploads/Image0280.jpg)
The house smells like sex...if sex were apples, bourbon and cinnamon. :fap:
Thats the sort of sex good upstanding citizens have, you heathen.
Also, beautiful pie. :fap:
Wow. Those apple chunks are really big.
AWESOME.
Also, thnking about how I helped you make you house smell like sex gives me an erection.
Is too big a problem? They didn't seem too big to me.
I got honeycrisp apples on the advice of my roommate who was at the store with me, since the only other ones that were medium in size were Macs, and apparently they can get mooshy really fast. They peeled easy but were surprisingly pretty hard to slice, but I swear most of the chunks couldn't be larger than an inch and a half at MOST. I did fit 6 fucking apples into a crust SOMEHOW.
I did try a bit of the pie mixture and I made it a wee bit spicy, but I think the use of whole allspice and nutmeg probably had a lot to do with that. I didn't use a shitload, but I know that whole spices do tend to have a stronger flavor. It's good though, because I love a richly spiced apple pie, and the bourbon only makes it better. :fap:
Overall, it was easier than I thought it was going to be, as I tend to hate baking unless it comes from a box.
Quote from: Suu on November 26, 2009, 03:11:19 AM
Is too big a problem? They didn't seem too big to me.
I got honeycrisp apples on the advice of my roommate who was at the store with me, since the only other ones that were medium in size were Macs, and apparently they can get mooshy really fast. They peeled easy but were surprisingly pretty hard to slice, but I swear most of the chunks couldn't be larger than an inch and a half at MOST. I did fit 6 fucking apples into a crust SOMEHOW.
I did try a bit of the pie mixture and I made it a wee bit spicy, but I think the use of whole allspice and nutmeg probably had a lot to do with that. I didn't use a shitload, but I know that whole spices do tend to have a stronger flavor. It's good though, because I love a richly spiced apple pie, and the bourbon only makes it better. :fap:
Overall, it was easier than I thought it was going to be, as I tend to hate baking unless it comes from a box.
Mmm honeycrisps are delicious. I never considered cooking with them, let me know how it turns out when you try it. They're very pear-like so I wonder how they'd hold up to baking.
Honeycrisp?
You better wear a maxipad when you eat it, because you'll be drenching your panties, Missy.
LMNO
- is drunk. Hence the offensiveness.
Well considering the amount of goop those things are sopped in, they've probably softened up. I'll be honest, I really REALLY wanted to use Granny Smiths. I love a good sour green apple, but then after consulting the roommate (they may be annoying as fuck, but they know their shit about food) it wouldn't be a good pie choice with bourbon. Plus I'm pretty sure they're out of season right now anyway because all I saw were Honeycrisp, Empire, Macs, and Red and Golden Delicious.
Quote from: LMNO on November 26, 2009, 03:27:24 AM
Honeycrisp?
You better wear a maxipad when you eat it, because you'll be drenching your panties, Missy.
LMNO
- is drunk. Hence the offensiveness.
<3
:fap: kitchenaid mixer :fap:
:fap: :fap: :fap: :fap: :fap:
the $350 kitchenaid mixer
............... :fap:
Honeycrisp are delicious, and this thread makes me LOL.
Quote from: Squid on November 26, 2009, 07:56:19 AM
:fap: kitchenaid mixer :fap:
:fap: :fap: :fap: :fap: :fap:
the $350 kitchenaid mixer
............... :fap:
My roommates don't fuck around when it comes to cooking. This is probably why I gained the weight that I did living with them. Fuckers.
Also, the pie was a hit as mentioned in the Thanksgiving fread. In fact, it was such a hit that I had my one serving for dessert and that was the last I saw of it. :cry: GS sat down next to me last night with the last piece, laughing evily. I told him to go ahead and eat it, since it was easy enough to make and I was too busy polishing off smashed butternut squash.
The apples retained a good amount of crunch, but they weren't "raw". I did go overboard on the cinnamon, but no one complained. Lol. It also got served cold even though I insisted on heating it up. LMNO was right, it was perfect cold, so fresh and warm would only be RIDICULOUS.
Yeah, cold apple pie is one of the greatest culinary creations ever.
Especially for breakfast.
Making the pie again. Mom and I just chopped fresh pecans from my grandfather's house in Alabama.
Quote from: Suu on December 24, 2009, 02:53:49 PM
Making the pie again. Mom and I just chopped fresh pecans from my grandfather's house in Alabama.
Oh, that sounds lovely!
I made sweet potato pies for Yule that turned out to be really popular; they got rave reviews.
Thai Beef with Kuri Squash Soup and Kale Chips.
Let's start with the Kale chips. Tear, wash and dry kale. Toss with some oil, salt, and pepper, arrange on a baking sheet, and bake at 250 for 30 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0827.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0831.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0832.jpg)
Quarter and clean out a Kuri Squash, drizzle with olive oil, and sprinkle curry powder, salt, and cumin over top. Roast at 400 for about an hour, until soft.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0828.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0836.jpg)
Chop up red onion, shallot, garlic, and hot peppers. This will be for both the soup and the beef.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0829.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0830.jpg)
In a pot, sautee hot peppers, garlic, and shallots.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0837.jpg)
To this, add peeled squash, cilantro, and coconut milk.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0838.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0840.jpg)
Simmer, then puree.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0841.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0842.jpg)
In a bowl, combine lime juice, Nam Pla, and Soy sauce. To this, add the red onion, hot peppers, Sriracha, and cilantro.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0835.jpg)
Season and broil beef, rare.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0844.jpg)
Rest, slice against the grain, and toss in the marinade.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0845.jpg)
Serve with the kale chips as a garnish.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0846.jpg)
oooohhhh NICE :D
also, hurt your finger in a kitchen-related incident?
me too. fucking sharp knives and chopping garlic in a hurry ... :-(
Among the most hilarious words in the English language are "hurt your finger?"
Quote from: Triple Zero on January 11, 2010, 01:41:45 PM
oooohhhh NICE :D
also, hurt your finger in a kitchen-related incident?
me too. fucking sharp knives and chopping garlic in a hurry ... :-(
No. I was injured while setting hobos on fire.
LMNO, I think I love you. This thread, all of it.
SO GOOD!
We love the kale chips, especially with spicy bleu cheese dipping sauce. I recently found that if you put the kale pieces in your salad spinner and add your olive oil and salt to that the kale gets covered nicely and they crisp up better when you put them in the oven.
Isn't the point of the spinner to use centripital force to get any stray liquid off of the leaves?
Quote from: LMNO on January 12, 2010, 04:12:36 PM
Isn't the point of the spinner to use centripital force to get any stray liquid off of the leaves?
Strangely enough, the oil doesn't spin completely off. I thought it was insane too. My kid is the one who did it because he didn't want to get his hands all oily. It worked. AND the chips were lightly coated. I know, bizarre as shit, but hey.... I couldn't argue the results.
Of course now he thinks he's a kitchen genius.
Quote from: Khara on January 12, 2010, 04:30:18 PM
Quote from: LMNO on January 12, 2010, 04:12:36 PM
Isn't the point of the spinner to use centripital force to get any stray liquid off of the leaves?
Strangely enough, the oil doesn't spin completely off. I thought it was insane too. My kid is the one who did it because he didn't want to get his hands all oily. It worked. AND the chips were lightly coated. I know, bizarre as shit, but hey.... I couldn't argue the results.
Of course now he thinks he's a kitchen genius.
Viscosity FTW
Quote from: Khara on January 12, 2010, 04:30:18 PM
Quote from: LMNO on January 12, 2010, 04:12:36 PM
Isn't the point of the spinner to use centripital force to get any stray liquid off of the leaves?
Strangely enough, the oil doesn't spin completely off. I thought it was insane too. My kid is the one who did it because he didn't want to get his hands all oily. It worked. AND the chips were lightly coated. I know, bizarre as shit, but hey.... I couldn't argue the results.
Of course now he thinks he's a kitchen genius.
Give him a boning knife and a cornish game hen, see what happens.
Quote from: LMNO on January 12, 2010, 04:34:06 PM
Quote from: Khara on January 12, 2010, 04:30:18 PM
Quote from: LMNO on January 12, 2010, 04:12:36 PM
Isn't the point of the spinner to use centripital force to get any stray liquid off of the leaves?
Strangely enough, the oil doesn't spin completely off. I thought it was insane too. My kid is the one who did it because he didn't want to get his hands all oily. It worked. AND the chips were lightly coated. I know, bizarre as shit, but hey.... I couldn't argue the results.
Of course now he thinks he's a kitchen genius.
Give him a boning knife and a cornish game hen, see what happens.
:lulz:
Actually, he's a decent cook. He is thinking of becoming a chef..... if the whole NFL superstar thing doesn't work out for him :wink:
Oh MAN!
Someone give me a pot of coffee, a boning knife and a FARM's worth of game hens. This sounds like something that should be put to yakkety sax!!
LMNO, I made your squash soup and steak the other night and it was pure gastronomic win. :)
Excellent. Always good to know that the experiments can be replicated.
Turkey Tomatillo Chili
Let's make some chili.
So, here we start with our ingredients: Tomatoes, tomatillos, onion, garlic, jalapeno and dried chipotle, cannelli beans, beer, and lime.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1029.jpg)
Brown ground turkey, season with salt, pepper, and chili powder, then remove.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1026.jpg)
Gently sautee the onion, garlic, and peppers with a pinch of salt, some cumin and a bay leaf.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1031.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1032.jpg)
Pour in the beer, scraping up any fond on the bottom of the pan.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1034.jpg)
Add the tomatoes and the tomatillos, the beans, and the meat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1035.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1036.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1038.jpg)
Hit it with some oregano, and some fish sauce, and let simmer for a half hour or so.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1039.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1040.jpg)
Eat it while watching your favorite SportsBall team lose horribly. Silly Patriots.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1046.jpg)
MMMMMmmmmmmmmmmmmmmmmmm
tomatillos!
Looks good, I wish I could have some of that!
And Pride and Prejudice and Zombies is delightful.
Quote from: LMNOEat it while watching your favorite SportsBall team lose horribly. Silly Patriots Chargers.
That was a shitty upset this past weekend. Shit-ty.
That turkey chili looks like awesomeness supreme, however, and it WILL be made this weekend. Oh yes, it will.
Suggestion: Whip up a cilantro/lime yogurt or sour cream to go with it.
This can be done.
Hey, it's time to play a game called...
THROW IT IN A HOT BUCKET!
HEY! LOOK AT THAT! IT'S A MOTHERFUCKIN' HOT BUCKET!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1059.jpg)
LET'S THROW STUFF IN IT, GODDAMMIT!
LIKE MEAT!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1060.jpg)
I GOT SOME AROMATICS! THROW THOSE COCKSUCKERS IN THE HOT BUCKET!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1062.jpg)
THAT HOT BUCKET IS FUCKING AWESOME! THROW SOME CUNTLAPPING WINE INTO IT!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1063.jpg)
HOMINY AND TOMATOES, MOTHERFUCKER? YOU KNOW WHAT TO DO!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1064.jpg)
THROW SOME SONOFABITCHIN' LIQUID INTO THAT FUCKIN' HOT BUCKET!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1065.jpg)
HERBS! WHO'S GOT MOTHERFUCKIN' HERBS? THROW THAT AND SOMETHING ACIDIC INTO THAT COCKSLAPPING HOT BUCKET!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1068.jpg)
Of course, you can finish it with some grated cheese and hot sauce, if you prefer.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1070.jpg)
NOW THAT'S A HOT MOTHERFUCKIN' BUCKET!
:lulz: Looks good!
I think Throw It In A Hot Bucket is going to be my new favorite game of all time, when I get around to playing it. :D
Quote from: LMNO on January 21, 2010, 01:11:43 AM
THAT HOT BUCKET IS FUCKING AWESOME! THROW SOME CUNTLAPPING WINE INTO IT!
:spittake:
:lulz: well written, sir
hominy :spag:
Hominy is awesome, recant thy ill speak.
I don' like hominy and I'm stickin to my taste.
Thanks for comin!
\
(http://www.centrovinoteca.com/images/promo/anne_burrell.jpg)
USE SOME PIG-FELCHING CANNELLI BEANS, THEN! THROW THEM INTO A HOT BUCKET!
Quote from: Turdley Burgleson on January 21, 2010, 07:18:39 AM
I don' like hominy and I'm stickin to my taste.
Thanks for comin!
\
(http://www.centrovinoteca.com/images/promo/anne_burrell.jpg)
Ditto.
Quote from: Suu on January 21, 2010, 03:18:16 PM
Quote from: Turdley Burgleson on January 21, 2010, 07:18:39 AM
I don' like hominy and I'm stickin to my taste.
Thanks for comin!
\
(http://www.centrovinoteca.com/images/promo/anne_burrell.jpg)
Ditto.
THEN THROW SOME OTHER STARCH IN THE SISTER-HUMPIN' HOT BUCKET, ALREADY!
Incidentally, is anyone else watching "Worst Cook In America"? Is dumb, but it passes the time.
I can't watch that show, it nearly brought my brother to tears.
I love hominy, but a lot of people don't because of the squeekiness. Canelli beans are good, but I also love to sub chick peas.
As for the original recipe, AWESOME!!! I make something similar with chorizo instead of ground meat. YUM stuff LMNO!!!
Quote from: Suu on January 21, 2010, 03:31:15 PM
I can't watch that show, it nearly brought my brother to tears.
I quite literally laugh out loud at some of the stuff they do.
However, the recipes they make sound pretty good. I'm gonna give a few of them a shot.
Quote from: Khara on January 21, 2010, 03:34:05 PM
I love hominy, but a lot of people don't because of the squeekiness. Canelli beans are good, but I also love to sub chick peas.
As for the original recipe, AWESOME!!! I make something similar with chorizo instead of ground meat. YUM stuff LMNO!!!
THROW IT IN A HOT BUCKET!
Cannellini beans in hot bucket win!!
Also, that show makes me laugh, so very very much. Then they cry and I feel uncomfortable.
Puerco Pibil with a Clementine Salad
So, we've got a lot of spices and flavors going on here. You'll need a dedicated spice grinder for this. So, whatta we got?
Whole Annatto seeds (yeah, I know. Did you see me say anywhere that these ingredients would be easily available?), Cumin seeds, Allspice berries, Cloves, and Peppercorns. If you're nice, I may give you the amounts, but it is a secret entrusted to me by a close friend. Grind them to a fine, fine powder. Think it's ground up? Go for another two minutes. Seriously.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1002.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1003.jpg)
To help clean out the grinder, throw some kosher salt into it after you've dumped out the spice blend. Grind it up, and add it to the mix.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1009.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1011.jpg)
You're also going to need a whole lot of garlic, and some hot peppers. I'm showing a pretty big serrano here, but this can actually take a habenero or two, if you like. Give them a rough chop.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1004.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1005.jpg)
Pork shoulder!
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1007.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1008.jpg)
Ok, drag out your blender, and throw in the spices, peppers, the garlic, some white vinegar, some orange juice, lemon zest and juice, and some nam pla. I also tossed some smoked serrano powder in, just for kicks.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1013.jpg)
Oh, and some tequila.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1012.jpg)
Puree it until it's a consistent liquid, then dump it into a bowl with the pork. Let that sit overnight in the fridge, if possible.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1014.jpg)
If you have some banana leaves, line a pan with them. If not, use tin foil. Dump in the pork, and seal it up. Put it in a low oven for many hours (275 for 4, for example).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1073.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1074.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1075.jpg)
So, while that's cooking, let's work on this salad. We've got a bowl with shallots, segmented clementines, and fresh thinly sliced jalepenos. While you're at it, toast some walnuts.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1017.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1020.jpg)
Your dressing is made up of the celentine zest, orange juice, white wine vinegar, nam pla, and olive oil. Add to the bowl, and toss with some washed and torn arugala.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1018.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1019.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1021.jpg)
By this point, you should already have made some rice. Spoon the pibil over the rice, sprinkle some cilantro over top, and serve with the salad on the side.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1076.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1023.jpg)
Subtract the spicy things, and I will have to make this. Just for the clementines.
I FUCKING LOVE clementines.
this looks delicious and i love spicy shit.
also i'm learning new foods that use annatto seeds.
lots of mexican and vietnamese dishes.
nothin like slow roasted spicy pork though. YUM.
That's it. It's been too long since my palate has endured habanero wrath.
Damn that looks awesome!!!!
Mmm...this is a delicious meal.
LMNO, I continue to be a convert to NamPla'sim. Tonight I cooked a stirfry with spinach and due to the nam pla, it tasted like MEAT. But there was no meat in it. That's just plain awesome.
IT'S MAGICK.
UMAMIMAGICK.
Quote from: LMNO on March 01, 2010, 02:18:57 PM
IT'S MAGICK.
UMAMIMAGICK.
Yes. Who needs MSG when you have FISH SAUCE?
um that's like saying who needs alcohol when you have wine? MSG occurs naturally in fish sauce.
Quote from: Triple Zero on March 01, 2010, 05:11:20 PM
um that's like saying who needs alcohol when you have wine? MSG occurs naturally in fish sauce.
I was of course talking about the synthetic product and its copious unnecessary use by certain individuals.
Also, wine doesn't work all that well for preserving insects in. :P
Field tests show that sprinking pure MSG on a dish is considerably different than splashing some nam pla on it.
Also, shocking new studies show that most people prefer to drink a glass of wine than a glass of ethanol.
Quote from: LMNO on March 01, 2010, 06:40:15 PM
Field tests show that sprinking pure MSG on a dish is considerably different than splashing some nam pla on it.
Also, shocking new studies show that most people prefer to drink a glass of wine than a glass of ethanol.
Speakfer yourself guy Ima liketeh drinkin my etha::KERTHUD! ZZZZZZZZZzzzzzzzzzzzzzzzzz::
Quote from: Turdley Burgleson on March 02, 2010, 07:01:26 AM
Quote from: LMNO on March 01, 2010, 06:40:15 PM
Field tests show that sprinking pure MSG on a dish is considerably different than splashing some nam pla on it.
Also, shocking new studies show that most people prefer to drink a glass of wine than a glass of ethanol.
Speakfer yourself guy Ima liketeh drinkin my etha::KERTHUD! ZZZZZZZZZzzzzzzzzzzzzzzzzz::
Florida in action. :roflcake:
We need a Florida award emote
Quote from: Turdley Burgleson on March 02, 2010, 05:08:05 PM
We need a Florida award emote
A bucket of shit with Mickey Mouse's head bobbing in it? :lulz:
Dok,
No sense of self-preservation.
A doublewide with a 50" plasma screen TV.
A threadbare size 20 tank top embossed with "PRINCESS", covered in old beer and less identifiable stains?
A mullet and a handful of roofies.
A Camaro playing an 8 track of Freebird, being hauled off by the repo man.
Quote from: Doktor Howl on March 02, 2010, 05:22:45 PM
A threadbare size 20 tank top embossed with "PRINCESS", covered in old beer and less identifiable stains?
EDIT: Sorry, that's Tucson. I get them confused.
A Cadillac equiped with "Dino - Ride", heavily tinted windows, and a driver who can't see over the wheel or drive at the speed limit.
--A family with mouths full of gold teeth, expensive shoes and handbags, manicured nails, gold chains and expensive clothes paying for groceries with ebt and wic
--Fat people in wal mart on the lazy buggies with funnel cakes in their mouths
--Cars 2'' off the ground trying to go over 8'' speed bumps
--15 yr old at the mall with a latte in one hand, her baby in the other
--an old man driving 30 mph in a 50mph zone, taking up 2 lanes and coming to a complete stop to make a turn
--college frat boys force feeding jager shots into their "dates" till an hour later they're in the bathroom on their knees turbo vomiting and giving blow jobs to what ever dick is in their face
--a group of people putting on their sunday best, which is the jeans without stains and the flannel with no holes in the elbows, to go to a Darden restaurant cause they got a big tax refund and wanna go out to a FAINCY dinner.
Man, we're getting way off track here. You gonna post more of your delicious foods or what?
Quote from: Turdley Burgleson on March 02, 2010, 07:01:26 AM
Quote from: LMNO on March 01, 2010, 06:40:15 PM
Field tests show that sprinking pure MSG on a dish is considerably different than splashing some nam pla on it.
Also, shocking new studies show that most people prefer to drink a glass of wine than a glass of ethanol.
Speakfer yourself guy Ima liketeh drinkin my etha::KERTHUD! ZZZZZZZZZzzzzzzzzzzzzzzzzz::
Speaking as a Scientician: Do NEVAR drink lab ethanol. The stuff is usually between 80 and 100% pure ethanol, and it will fuck you up so bad you'll will wish for death. I have heard stories of foolish lab assistants who came in after dark and everyone had left, and tapped the supply. The results were not pretty.
Don't they also put methanol in the preserving ethanol?
Quote from: Rumckle on March 03, 2010, 03:18:59 AM
Don't they also put methanol in the preserving ethanol?
AFAIK, no. Any impurities would lead to damage of the specimens over time. The idea is to fix the proteins (and DNA).
I know of rapid bioassessment protecols that use Isopropyl mixed with jet fuel, but those specimens aren't exactly deposited in museums.
Quote from: Rumckle on March 03, 2010, 03:18:59 AM
Don't they also put methanol in the preserving ethanol?
The stuff I work with is denatured (http://en.wikipedia.org/wiki/Denatured_alcohol) which means that they intentionally add nasty stuff like rubbing alcohol and acetone to make sure people won't drink it.
Quote from: Jason Wabash on March 03, 2010, 07:16:54 AM
Quote from: Rumckle on March 03, 2010, 03:18:59 AM
Don't they also put methanol in the preserving ethanol?
The stuff I work with is denatured (http://en.wikipedia.org/wiki/Denatured_alcohol) which means that they intentionally add nasty stuff like rubbing alcohol and acetone to make sure people won't drink it.
and jet fuel. Don't forget the jet fuel.
LMNO,
I've been wanting to make that sausage stuffed chard recipe for a while. I did a variation of it today, but because of short supplies it ended up being the Portuguese variation. I used kale instead of swiss chard and linguica instead of italian sausage. I have a before oven/after oven shot but I won't have time to upload it for a few days. I'll let you know how it turns out when I eat it for dinner tonight.
That sounds awesome.
I'm a fan of most south american sausage, so... yeah.
Quote from: LMNO on March 23, 2010, 06:58:12 PM
That sounds awesome.
I'm a fan of most south american sausage, so... yeah.
:lmnuendo:
Everything that happens in LMNO's kitchen, I want in my mouth.
Yes.
Quote from: Sigmatic on March 24, 2010, 04:11:12 AM
Everything that happens in LMNO's kitchen, I want in my mouth.
Yes.
THIS INNUENDO FILLED ME WITH RAGE. :sad: And then I laughed.
Mission accomplished.
Sorry that took a few days. So anyway the dish was a great success. I had it over a bed of quinoa, which I found out later was similar to the quinoa salad you had with yours. I made a few adjustments because I'm not a very good cook and because I forget shit. I didn't add an egg, I used bread crumbs instead of bread, I didn't dry the kale because of time constraints, and I baked it in an uncovered casserole dish because I don't have a dutch oven.
Before cooking (on countertop):
(http://img100.imageshack.us/img100/5816/img0285r.jpg)
After cooking (on stovetop):
(http://img683.imageshack.us/img683/173/img0286h.jpg)
The one on the top left was the first one I rolled, but I learned pretty quickly how to avoid overstuffing them. It was actually way easier than I thought to stuff them once they were blanched and cooled.
Great dish. Linguica is a damned strong sausage, so I would have used more onion, garlic, and bread to balance it out. Remembering the egg would be nice, and using actual bread as well, because the crumbs stayed pretty soggy through the cooking. Nothing too awful.
Thanks for the recipe, LMNO.
No problem at all. Glad it worked out for ya.
I should do that with chouriço, for an extra kick in the pance.
Quote from: Suu on March 25, 2010, 06:05:41 PM
I should do that with chouriço, for an extra kick in the pance.
That would probably be better. I don't know if the meat market I went to had ground chourico and taking either chourico or linguica out of its casing is an exercise in patience and masochism. On the walk home from the place I considered cacoila as well.
Portuguese foods. WANT.
I'd like to thank LMNO for teaching me about deglazing, I made an awesome sauce tonight for my African lamb by deglazing the pan with red wine.
Hey, looks like I did a public service.
Where's your African Lamb recipe, by the way?
Oh nothing too special, just fried up onion, garlic, carrot, red bell pepper and tomato to make a stir-fry style salad. I then rubbed the lamb in some berebere (made from Nast's recipe) and a bit of ginger, and fried it in the pan that I cooked the vegetables in. Removed the lamb and deglazed the pan with some red wine. And served it all with rice.
Sounds pretty good.
Thanks.
It was nice, but the salad was slightly overpowering, I need to tweak it a bit.
Now that I'm cooking just for myself I've been experimenting a bit, some of it works out nice, other stuff not as great.
Quote from: Rumckle on March 26, 2010, 09:47:23 AM
I'd like to thank LMNO for teaching me about deglazing, I made an awesome sauce tonight for my African lamb by deglazing the pan with red wine.
Deglazing for a gravy with tequila was also one of the more interesting things I've coem up with while cooking. I also owe LMNO thanks here.
Garsh, I guess I need to post some more recipes.
It's just more of a pain in the ass now that I can't access photobucket at work.
Chicken Catalan
It's been a while, I know. But this should make up for it. Red bell pepper, onion, garlic.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1077.jpg)
Season bone in, skin on chicken thighs with salt an pepper.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1078.jpg)
Brown them in olive oil.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1081.jpg)
Remove, and add the aromatics. You know the score: peppers and onions before garlic, medium low heat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1085.jpg)
Put a pinch of saffron threads into hot water, let steep, then add to the pan, along with some white wine.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1086.jpg)
Add a can of tomatoes, and some chicken stock.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1087.jpg)
Throw in some bay leaf, and cinnamon.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1088.jpg)
Return chicken to pan, cover, and let the flavors come together, about 30 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1089.jpg)
Toast some breadcrumbs with oil until golden brown.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1090.jpg)
Add paprika.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1092.jpg)
Serve with the tomato goop, and breadcrumbs on top. Shown with roasted broccoli and garlic tossed with chili powder and salt.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1093.jpg)
YUM
DANG!
Sounds almost like my PR friend's mom's pollo con fricasse
New ways to cook Brussles Sprouts. Paprika, garlic, mustard powder, salt, pepper.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1296.jpg)
Trim the Sprouts, and microwave them for 3 minutes. I know, I know. Look: it's the best way to lightly cook them evenly without slicing them in half. You're not turning them into mush, just lightly softening them.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1297.jpg)
Add the spices to the bowl, and toss to coat. Skewer them so they're facing the same direction.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1298.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1301.jpg)
Put them on the grill, cover, and cook for five minutes. Turn, and repeat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1302.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1303.jpg)
Let cool slightly, and then toss them again in the spice mixture.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1305.jpg)
Meanwhile, grill your steak. Shown: Salt & cumin.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1299.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1304.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1306.jpg)
Serve. A squeeze of lemon over the Sprouts will help brighten the flavors.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1307.jpg)
That sounds good.
We need a drool face smiley.
this one...
(http://forums.timesdaily.com/eve/forums/a/ga/ul/8491090868/inlineimg/Y/drooling_homer.png)
i love love brussels sprouts. always looking for new ways to cook them. grilled is my favorite.
LMNO looks delicious.... as usual!
I had brussel sprouts out not long ago. They had seperated the leaves, steamed them, then tossed them in a lemon butter vinagerette type dressing. They were surprisingly yummy. Didn't really taste like brussel sprouts.
Here's a quick one, from the farmer's market to your plate.
You'll need some fresh shelled peas. Let's face it, you could stop here and be happy. But I blanched them in salted boiling water for two minutes, and then drained and shocked them under cold running water.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1379.jpg)
There were also some radishes hanging around, so slice them up, along with some parsley and basil.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1380.jpg)
Time for the dressing. Toasted and ground cumin, lime juice, a touch of honey, and some nam plan, whisked together and emulsified with olive oil.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1381.jpg)
Put all the ingredients together, along with some crumbled feta cheese.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1382.jpg)
Serve along with some smoked fish for a light dinner.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1383.jpg)
That sounds perfect for a hot weather meal.
Looks yummy!!
Did you smoke the fish yourself?
I'm torn on smoked fish. I like salmon, but have never had another type that I liked... :?
No, that was store bought. It was trout.
I don't have the room or the ventilation for a smoker. I wish I did, though.
Quote from: LMNO on July 01, 2010, 04:45:14 PM
No, that was store bought. It was trout.
I don't have the room or the ventilation for a smoker. I wish I did, though.
So the "stovetop" versions don't work well or they just smoke the fuck out of the house? They had one on sale not long ago at the kitchen store and I almost bought it, kids talked me out of it. I've was regretting it but....
To be honest, I'm not sure. I've seen those oven/stovetop smokers too, and I just didn't like the look of them.
Quote from: LMNO on July 01, 2010, 05:05:17 PM
To be honest, I'm not sure. I've seen those oven/stovetop smokers too, and I just didn't like the look of them.
That has been my problem too, not to mention they are outrageously expensive for only doing one thing. The one I saw was on sale for $42.95 which in comparison was a damn good price, but the kids were all, if it's that cheap it doesn't work right or something so I didn't get it.
I want someone to invent a smoker/dehydrator that will do one or the other or both.... :lulz:
I'm dehydrating about half of my vegetables this year instead of canning or freezing all of them. Smoked dehydrated is so good. My grandmother used to smoke/dry strings of veggies in the smokehouse when I was a kid. MMMMMMmmmmmm
you can make a smoker out of a terra cotta pot and a hot plate.
Alton Brown did it.
This can sit on your porch.
http://www.youtube.com/watch?v=_Ka2kpzTAL8
he explains it all in the first couple of minutes. of course, i think he paid way too much for his stuff, as you can get all these things at either garage sales or thrift store flea market type places.
I've been downloading random Alton Brown seasons lately (1,2,3 and part of 7), I LOVE that show :D
I think it was Good Eats - S02E11 - Pantry Raid II - Seeing Red where he explained how to properly use a steel to realign your kitchen knife ... That is pretty .. wow. I know regularly cut my fingers at least every other day! The day before I wasn't even cutting, but just accidentally happened to touch my finger with the knife, it went straight in BLOOD EVERYWHERE!!
At least it gives me an excuse to try out different brands of bandages. It turns out that the more expensive A-brands are really worth it, because the cheaper ones skimp on the quality of the adhesives, which makes them useless, especially if the fingers are a bit wet or sweaty.
I should still practice on doing the "guiding the knife with your knuckles" but I just can't seem to get the hang of it ..
Once, during a lunch rush I accidentally brushed the back of my hand past my knife just sitting on the cutting board, and it cut a chunk of my hand off. I actually saw my own inner silver fleshy lining. Back when I had one of those fancy 3-sided sharpening stones. :x
Want another one so bad.
> I actually saw my own inner silver fleshy lining.
I suppose only for an instant, before the blood started swelling?
Yeah, it took like three seconds before beads of blood started oozing out. :lol: I had to wear a glove the whole day, and it filled up with blood. :lulz:
Quote from: Sigmatic on July 04, 2010, 08:52:48 PM
Once, during a lunch rush I accidentally brushed the back of my hand past my knife just sitting on the cutting board, and it cut a chunk of my hand off. I actually saw my own inner silver fleshy lining. Back when I had one of those fancy 3-sided sharpening stones. :x
Want another one so bad.
Was it one of the short, fine grit, synthetic ones? I've got a box of those, estate sale salvage, and they are useful as all get out.
I think we're talking about the same thing. The kind you use with mineral oil, right?
I just use mine dry, or maybe with a little water. A lot of the denser synthetics you can get away with that, and just scrub off the accumulated grey shiny with powdered cleanser ever one or two months.
I think Norton company makes them still (the ones I have are only 3-4 inches long.)
Spyderco makes some good ones too for their "Tri-angle" sharpening systems, about 8 inches long, triagular cross section. Spares retail for about $20 a peice. The whole kit is worth it for kitchen knives or finer slicing, non hard use knives, IMHO. If you're steady, good with angles, and aren't too particular, they work fine hand held.
True, and I take more satisfaction from doing it the hard way. I'm going to the trouble to have a sharp knife, so I might as well get good at it. It's really good for calming down, too. Tense? Realign the knife until the edge makes air bleed. Good fun. :)
Agreed. I do most of my sharpenign these days with the aforementioned stones, and a cheap diamond steel that's very well broken in.
For more extreme cases, (like my dad's leatherman tool, which he totally blunted cutting aspalt shingle), I will pull out a tiny bastard cut file and put on a new bevel.
Interesting. I doubt my finicky Shun blade would appreciate me taking a file to it, but maybe the iron cleaver would.
Quote from: Turdley Burgleson on July 03, 2010, 07:22:02 AM
you can make a smoker out of a terra cotta pot and a hot plate.
Alton Brown did it.
This can sit on your porch.
http://www.youtube.com/watch?v=_Ka2kpzTAL8
he explains it all in the first couple of minutes. of course, i think he paid way too much for his stuff, as you can get all these things at either garage sales or thrift store flea market type places.
I want one of these, and in fact I think I'm going to make one this afternoon.
Quote from: Sigmatic on July 05, 2010, 07:31:58 PM
Interesting. I doubt my finicky Shun blade would appreciate me taking a file to it, but maybe the iron cleaver would.
Big steel monstrosity cleavers: always. They can stand to loose some metal in the name of a better established edge. Like with an axe or a machete. Even my chinese styled, thin, "We obviously made this from surplus pipe" cleaver can stand it, since I messed up a cut once and got hairline crack going 5mm into the edge.
For your Shun, you're right. Take the time with fine abrasives and POLISH out any imperfections, reciting the mantra of "I will not cut like a clueless gaijin, drop my knife, or let my roomates touch it again without taking their blood." Is it a layered steel?
If it's a good steel, layered, or fancy heat treated, but still badly damaged, that sucks. Feel bad about what has happened for 10 seconds, the Project Time :) Break out file, hacksaw, grinder, etc., and make a utility knife of the gods.
Layered VG-10 steel with a hardened edge, is my knife.
I love it unconditionally, and it gazes back at me with cool regard and faint disdain.
I got all the crap for my smoker, except the grate (can't find one to fit a 16" pot, had to order it online). Terra cotta pots that size are fucking expensive! Alton Brown got off lucky at $40 or whatever... I just spent $70.
Quote from: Nigel on July 06, 2010, 01:06:05 AM
I got all the crap for my smoker, except the grate (can't find one to fit a 16" pot, had to order it online). Terra cotta pots that size are fucking expensive! Alton Brown got off lucky at $40 or whatever... I just spent $70.
I couldn't find one for less than $100. I'm bummed cause I really wanted to do this. I may end up going to the potter's corner and throwing my own damn it! If I do that, I can make the ledges inside the pots for the grate before I fire it. Hmmmmm
I ended up with a 16" terra cotta pot, and ordering a 14" grate off Amazon for $10. I couldn't find the geranium pot for less than $30, so I got a $15 terra cotta saucer and will drill it for handles and the thermometer. I still haven't bought the hot plate or thermometer, so I may luck out and save some money on those. They don't sell used hot plates at Goodwill anymore (fire hazard issues) but I might find one at a garage sale.
This is not an inexpensive project... I could have gotten a sidecar for my char-griller for about the same price, but the convenience of it being electric, and therefore not require constant tending, was the dealmaker. Plus, cute!
I'll tell you, I bet someone could make some good money around here opening a little hole in the wall store that sold all the parts for these, because this shit isn't all that easy to come by.
You wouldn't even have to put 'em into kits or anything.
Quote from: Nigel on July 06, 2010, 08:10:34 PM
I ended up with a 16" terra cotta pot, and ordering a 14" grate off Amazon for $10. I couldn't find the geranium pot for less than $30, so I got a $15 terra cotta saucer and will drill it for handles and the thermometer. I still haven't bought the hot plate or thermometer, so I may luck out and save some money on those. They don't sell used hot plates at Goodwill anymore (fire hazard issues) but I might find one at a garage sale.
This is not an inexpensive project... I could have gotten a sidecar for my char-griller for about the same price, but the convenience of it being electric, and therefore not require constant tending, was the dealmaker. Plus, cute!
Wal-Mart or equivalents sell single burner electric dohickies sometimes. If they're charging more than $10, it's a rip.
Quote from: Richter on July 06, 2010, 09:21:01 PM
Quote from: Nigel on July 06, 2010, 08:10:34 PM
I ended up with a 16" terra cotta pot, and ordering a 14" grate off Amazon for $10. I couldn't find the geranium pot for less than $30, so I got a $15 terra cotta saucer and will drill it for handles and the thermometer. I still haven't bought the hot plate or thermometer, so I may luck out and save some money on those. They don't sell used hot plates at Goodwill anymore (fire hazard issues) but I might find one at a garage sale.
This is not an inexpensive project... I could have gotten a sidecar for my char-griller for about the same price, but the convenience of it being electric, and therefore not require constant tending, was the dealmaker. Plus, cute!
Wal-Mart or equivalents sell single burner electric dohickies sometimes. If they're charging more than $10, it's a rip.
Yeah, they're only about $10-$12 everywhere. You want a 1000 watt or higher model. I just figured if I can find a used one for a dollar it'll keep costs down.
Most of the other parts are not really sourceable secondhand, but that, and possibly an oven or grill thermometer, have decent odds if I want to wait to see if I can find them.
Most likely I'll go buy them and a pork shoulder the second the grill arrives. :lol:
i spent less than 50 for a small metal box smoker.
i have the space on my porch for it, but the flower pot one definitely works for smaller spaces.
come to think of it though, this thing doesn't really take up much space.
The only thing with the metal box ones is they don't hold the heat... the advantage of the flowerpot smoker is you can do 12 hours with only one wood-chip refresh. The only smokers on the market that really compete with that are the Green Egg ones, and they're $500 and up.
It looks like I can assemble a flower pot smoker for about $20. Ocean State Job Lot has large terra cotta pots for $8.50, my father has a few hot plates he doesn't need. I'll be picking up a few pots for my plants and I'll see if I can size the grate/plates effectively before I buy another couple for smoking purposes.
PIZZA!
Yeah, the crust was store bought. Whatever. The pesto is home made, though.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1428.jpg)
Ingredients to be used: Pepperoni, garlic, shallots, buffalo mozzarella, asparagus, basil.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1429.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1430.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1432.jpg)
Cooked down some canned tomatoes, fresh tomatoes, and some tomato sauce until thick.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1431.jpg)
Pizza One has pesto, buffalo mozzarella, proscuitto (did I forget to mention that?), asparagus, and Parmesan.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1433.jpg)
Pizza Two has tomato sauce, basil, pepperoni, and shredded Mozzarella.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1434.jpg)
Luckily, I have a pizza stone, so I can do this stuff RIGHT.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1436.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1438.jpg)
Shrimp en Papillote:
This is surprisingly easy, amazingly tasty, and unwittingly healthy.
Broccoli, shallot, garlic, carrot, hot pepper, shrimp.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1440.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1441.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1442.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1443.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1444.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1445.jpg)
Brush a sheet of parchment with a little vegetable oil.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1446.jpg)
On one half of the parchment, arrange as follows: Garlic, hot pepper, broccoli, carrot, shallot, shrimp. Drizzle sesame oil and soy sauce over top, and a little ground pepper.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1447.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1448.jpg)
Fold parchment over, and fold up the edges several time, creasing as you go to create the seal. Place on a sheet, and bake at 400F for 12 minutes.
(before/after)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1450.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1451.jpg)
Serve by cutting open the pouch with scissors. There will be steam, so don't burn yourself.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1452.jpg)
looks fuckin good!
thumbs the hell up!
What Sir Squid says!
I don't know what you call this, but I call it brunch:
Char the skin of a jalapeno. Throw it in a tub and let the skin steam off for about 10 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1592.jpg)
Peel off the char underwater, then chop it up along with red onion, garlic, grape tomatoes and cilantro. While you're at it, grate some cheddar cheese.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1593.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1596.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1597.jpg)
Sautee the onions with a pinch of salt and some cumin, then add the garlic and jalapeno. Remove from heat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1595.jpg)
There was some leftover roast chicken, so that gets chopped up too, and browned in fat with a little more cumin, and some chili powder.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1594.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1598.jpg)
When browned, add 3/4 of the onion mixture, and deglaze with white wine. Add a bit of chicken broth, some thyme, oregano, and lemon juice. Reduce heat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1599.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1601.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1602.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1603.jpg)
To a pot of cooked rice, stir in the tomatoes, most of the cilantro, and the rest of the onion mixture.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1600.jpg)
Fry an egg.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1604.jpg)
Ok, we're ready to plate. Rice, cheese, meat, cheese, egg, cheese and cilantro.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1605.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1606.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1607.jpg)
Proceed without caution.
Oooh. That's flippin' awesome looking.
Start by taking a head of cauliflower and separating the florets into one-inch pieces. Chop the core and place in a food processor.
(http://i144.photobucket.com/albums/r197/LexMarburger/6312702e.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/d91f7600.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/32fa908e.jpg)
Blanch and shock the florets in salted boiling water, and process the core until minced.
(http://i144.photobucket.com/albums/r197/LexMarburger/de750ff8.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/75fc5b4a.jpg)
Dice a shallot and mince garlic, adding bay leaf, thyme, and parsley.
(http://i144.photobucket.com/albums/r197/LexMarburger/101a7bde.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/f2cf0778.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/770cc276.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/50943163.jpg)
Add the minced core, a bit of chicken stock, and some heavy cream. Simmer gently for several minutes to soften the core and extract the flavors.
(http://i144.photobucket.com/albums/r197/LexMarburger/1f88d5a1.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/23cb946e.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/06d74e7c.jpg)
Remove thyme, parsley and bay leaf, and put the mixture in a blender. Add nutmeg and curry powder, and blend until smooth.
(http://i144.photobucket.com/albums/r197/LexMarburger/c8c7acba.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/03002778.jpg)
Combine florets and puree, and then fill ramekins with the mixture. Top with emmenthaler cheese and panko breadcrumbs. Place in hot oven until bubbly and browned.
(http://i144.photobucket.com/albums/r197/LexMarburger/1843ca56.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/e0b979bb.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/b24892ac.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/eecc5d7f.jpg)
Season the lamb with rosemary, salt, and pepper. Roast at low heat until internal temp is 145 or so, then sear in a hot skillet until browned.
(http://i144.photobucket.com/albums/r197/LexMarburger/41fc29c8.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/d20b3eb4.jpg)
Ok, we're not done. Just for the hell of it, we decided to make an aioli sauce the original way. Mortar and pestle, garlic, a bit of sauce. Mash the hell out of it.
(http://i144.photobucket.com/albums/r197/LexMarburger/fa19e37e.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/c452ba56.jpg)
Squeeze some lemon and make it a paste.
(http://i144.photobucket.com/albums/r197/LexMarburger/82435f33.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/0fa89d95.jpg)
Slowly add olive oil and keep grinding away. When I say "slowly", I mean drop by drop for about 20 minutes. Keep going until smooth and creamy.
(http://i144.photobucket.com/albums/r197/LexMarburger/af887256.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/dadd64dd.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/38a0c711.jpg)
And here it is all put together, Yeah, I realize it could use some color for presentation, but maybe next time.
(http://i144.photobucket.com/albums/r197/LexMarburger/40ff8dc5.jpg)
[edit to fix html pics]
What do you call that cauliflower dish? Sounds so yum!
This looks so awesome!!!!
It's a cauliflower gratin closely resembling a dish in Thomas Keller's Bouchon. It takes a lot of prep work, but it's really worth it.
Hot damn.
So dinner is at what time then?
Usually after the self-flagellation and anal douching.
Oh my, look at that. My uh.. cat exploded. Bees everywhere. Seems I can't make it
byyyyyyyyyyyyyye
Quote from: Sir Squid Diddimus on March 22, 2011, 04:38:09 PM
Oh my, look at that. My uh.. cat exploded. Bees everywhere. Seems I can't make it
byyyyyyyyyyyyyye
Silly Squid.
Just go by for dessert. :lulz:
Quote from: Sir Squid Diddimus on March 22, 2011, 04:38:09 PM
Oh my, look at that. My uh.. cat exploded. Bees everywhere. Seems I can't make it
byyyyyyyyyyyyyye
:lulz:
Best thing I've read all day
I am totally stealing it for my Facebook update, just to be a dick, because I'm in a dick mood.
Damn dude.
About the aioli: is there a fast way that's worth a damn, or is it jsut a matter of time and effort to make it RIGHT? Also, did you put the whole lemon slice in, or are you working the juice into the garlic to make the paste?
nicely done, think I'll try it this weekend. I really need to get out of my current recipe rut. not usually a cauliflower fan but that looks really good.
Quote from: Richter on March 22, 2011, 09:39:33 PM
Damn dude.
About the aioli: is there a fast way that's worth a damn, or is it jsut a matter of time and effort to make it RIGHT? Also, did you put the whole lemon slice in, or are you working the juice into the garlic to make the paste?
You can put the garlic in a blender and add some egg yolk to make it a garlic mayo, but the mortar & pestle is really the way to go. I used about a teaspoon of lemon juice to get the paste going. It's still an emulsion at heart, but the oil seems to
absorb into the garlic somehow.
Cool. I've got some good olice oil and chipoltes, so I'll experiment with that a bit.
I need to grab a bigger mortar though. Some pervesion of mine makes me wince at the thought of mechanizing the process.
Quote from: LMNO, PhD on March 23, 2011, 04:19:38 PM
Quote from: Richter on March 22, 2011, 09:39:33 PM
Damn dude.
About the aioli: is there a fast way that's worth a damn, or is it jsut a matter of time and effort to make it RIGHT? Also, did you put the whole lemon slice in, or are you working the juice into the garlic to make the paste?
You can put the garlic in a blender and add some egg yolk to make it a garlic mayo, but the mortar & pestle is really the way to go. I used about a teaspoon of lemon juice to get the paste going. It's still an emulsion at heart, but the oil seems to absorb into the garlic somehow.
I suppose you could emulate the slow grinding by blending it, letting it sit for half an hour (absorbing), then blending it again?
NOT THE SAME PUNY HUMAN!
I WILL DESTROY YOU!
\
(http://www.comicmix.com/wp-content/uploads/2011/03/20061129morbo.gif)
Quote from: Triple Zero on March 27, 2011, 10:32:53 PM
Quote from: LMNO, PhD on March 23, 2011, 04:19:38 PM
Quote from: Richter on March 22, 2011, 09:39:33 PM
Damn dude.
About the aioli: is there a fast way that's worth a damn, or is it jsut a matter of time and effort to make it RIGHT? Also, did you put the whole lemon slice in, or are you working the juice into the garlic to make the paste?
You can put the garlic in a blender and add some egg yolk to make it a garlic mayo, but the mortar & pestle is really the way to go. I used about a teaspoon of lemon juice to get the paste going. It's still an emulsion at heart, but the oil seems to absorb into the garlic somehow.
I suppose you could emulate the slow grinding by blending it, letting it sit for half an hour (absorbing), then blending it again?
Try it out, I guess. But Squid is right. It's not the same.
Can't argue with morbo :)
:lol: cause he kind of... will destroy you.
i love that guy.
What's next on the menu LMNO? I've been missing your food porn pics
I dunno. I've been repeating older recipes for a while now, due to cost, speed, and accuracy of replication. I did see an interesting recipe for Roast Salmon with a Sweet Chipotle Glaze and Hominy Puree, so I might give that a go. Provided I can find a decent piece of salmon.
Roasted Radishes
Easy as it sounds, right? Right.
A bunch or two of radishes. Wash them, trim and chop the tops, then slice lengthwise.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1702.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1703.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1704.jpg)
Toss with olive oil and salt, then arrange in a pan cut side down, and roast at 400 for about 20 minutes, or until tender. Serve with chopped tops and a squeeze of lemon.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1705.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1707.jpg)
Turkey Cutlets with Anchovy Butter, and Paprika Roasted Cauliflower
(Okay, so while I was making this, the camera didn't behave properly for a couple of shots. I'll walk you through the parts that got missed.)
Cut cauliflower into half inch slices, arrange on baking sheet. Drizzle with olive oil, and season with salt, garlic powder, and paprika. Roast at 450 for 20 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1687.jpg)(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1742.jpg)
Season cutlets with salt, pepper, and poultry seasoning.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1735.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0395.jpg)
Mince garlic, dice shallot, chop chives.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1737.jpg)
Get some oil hot, dredge cutlets in flour, then brown, about 3 minutes on a side.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1738.jpg)
Remove cutlets, lower heat, and in remaining fat, sauté the shallots. Add the garlic when shallots have softened, and sauté another 30 seconds.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1739.jpg)
Raise heat, add 1/2 cup of white wine, deglaze pan and reduce to about 1/3 cup.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1740.jpg)
Here's where the camera failed. Remove from heat, add chives, a Tbsp of butter, and 2 tsp of anchovy paste. Stir to melt and combine. Return turkey to pan and turn to coat.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1741.jpg)
Serve next to cauliflower, with remaining sauce drizzled over top.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_1743.jpg)
I want that cauliflower!
Ok, LMNO--BEETS? How to make BEETS? Like HUGE ASS BEETS?
WHAT DO YOU WANT TO DO WITH THEM?
Also, check page 1 of this thread.
CRAP. I knew that would happen. :lol:
Ok, now that I've looked: my beets are like DARK PURPLE. Not red. Does that matter? They're also woody as hell.
They'll taste roughly the same; biggest difference is they'll stain almost anything the touch.
If by "woody" you mean the skins are all knobbly and hairy, that will come off during peeling. Roasting makes the skins all soft, and scraping them with a paring knife will get rid of it. You can peel them under the faucet too, so the skins wash away easily.
Instead of finishing them with butter, you can drizzle good EVOO and lemon over top.
Ok, good to know. My husband made something with them that while tasty, was too odd to keep on with it...so I wanted to try something else.
ETA: thank you!
Also, once they're roasted and peeled, you can slice them and add to standard salads, or cube them and toss with feta, hazelnuts, thyme, balsamic vin and oil. You can chill them too, so it can be a cold salad.
[edit: I think i have a salad somewhere in here. BRB.]
Back.
http://www.principiadiscordia.com/forum/index.php?topic=18015.msg702446#msg702446
Has a beet salad. At the bottom of that page is a way to use the beet greens (braised, with bacon).
Ah, I was wondering if I'd seen a beet salad here or just dreamed it. Glad it wasn't all in my head. Thank you again!
Some sort of summer squash and sausage soup
Start by browning some Italian sausage. This one is made from chicken.
(https://lh4.googleusercontent.com/-dSz0sg2ldlw/TkPRb7d9SyI/AAAAAAAAAHQ/QiwFaqXabo0/s576/IMG_2024.jpg)
Cook some pasta. This is orchiette.
(https://lh5.googleusercontent.com/-FoN29tvRHI4/TkPRb_dWryI/AAAAAAAAAHM/j69oW9Fq6Qk/s576/IMG_2025.jpg)
Remove sausage, lower heat, add anchovy paste, onion, jalepeno. Saute.
(https://lh5.googleusercontent.com/-WDMnj_Wi7c8/TkPRcQeQkpI/AAAAAAAAAHU/ADYJZBT8FY8/s576/IMG_2026.jpg)
Add chopped garlic, deglaze with wine.
(https://lh6.googleusercontent.com/-U1fdqnzpSV4/TkPRchQ4rQI/AAAAAAAAAHY/jq7x34Y5uxY/s576/IMG_2028.jpg)
Return sausage.
(https://lh4.googleusercontent.com/-8ZjKSOtFZZI/TkPRdHTUVlI/AAAAAAAAAHc/pJnDynuqGj4/s576/IMG_2029.jpg)
Add chicken stock, oregano, thyme.
(https://lh3.googleusercontent.com/-tltQJSnffcc/TkPRdEyPzUI/AAAAAAAAAHw/F7Jf3A0958Y/s576/IMG_2030.jpg)
Add zucchini and summer squash, halved and sliced thinly.
(https://lh6.googleusercontent.com/-qmfG6tZMPQk/TkPRdhaA-pI/AAAAAAAAAHk/3KyrnpEnVNk/s576/IMG_2031.jpg)
Add chopped tomato and cooked pasta. Simmer until pasta is warmed through, and squash is softened but still has some texture (only a few minutes).
(https://lh3.googleusercontent.com/-yU4sShjmkNY/TkPRd1W41UI/AAAAAAAAAHo/GMV8j5FBDn8/s576/IMG_2032.jpg)
Squeeze in half a lemon.
(https://lh3.googleusercontent.com/-hqr__UKHWuo/TkPReOf7iqI/AAAAAAAAAHs/XAnP6r0DqvA/s576/IMG_2034.jpg)
Serve with parmesan cheese and fresh basil.
(https://lh5.googleusercontent.com/-4rsvnrSaU1E/TkPRbiDnVBI/AAAAAAAAAHI/oYEishnHDsw/s576/IMG_2036.jpg)
That looks wonderful!!!
Nomnomnom!
Sadly, because I used jalepenos, this recipe is not authentic.
Quote from: LMNO, PhD (life continues) on August 11, 2011, 06:50:39 PM
Sadly, because I used jalepenos, this recipe is not authentic.
:?
Authentic what?
Quote from: COL Coyote on August 11, 2011, 07:37:14 PM
Quote from: Khara on August 11, 2011, 07:19:43 PM
Quote from: LMNO, PhD (life continues) on August 11, 2011, 06:50:39 PM
Sadly, because I used jalepenos, this recipe is not authentic.
:?
Authentic what?
eyetallian food
Ah, well I thought it was.....
Quote from: LMNO, PhDSome sort of summer squash and sausage soup
so I were confuzzled......
No worries LMNO, it's an
authentic LMNO creation..... :D
'Twas a joke cross referenced from the "Earth-ly Delights insults PD.com" thread in AE.
:oops:
I really haven't paid a lot of attention to that thread until today. I am bad panda....
:oops:
Quote from: Jenne on April 27, 2011, 03:17:24 PMMy husband made something with them that while tasty, was too odd to keep on with it...so I wanted to try something else.
This intrigues me.
Also, the way I prepare beets, which are red beets, the kind that stain
everything red/purple: Wash them to get the dirt off, then boil them on low heat for about 1.5 hours, depending on size. Drain, and running under cold water you can pretty much "wipe" off the skin when they're boiled properly. Then you cut out the really odd looking knobby bits if there are any, and chop em in cubes.
They're good if you mix them with some sauteed onions or shallots, creme fraiche (sour cream, kinda), black pepper and (dried or fresh) dill leaves, pinch of salt.
If your beets are very different from the red beets I get, I cannot vouch for this recipe, but you can always try it cause beets are cheap, right? :)
I recently dropped a bowl of red beets, the results being that it looked like I had just waded through a murderfield.
I love beets. Also, they are almost shockingly easy to grow. I usually make borscht, or boil them and eat them with salt and vinegar.
I make some kick-ass candied beets. IMO, beets can do no wrong. I've yet to find a way to prepare them that I didn't love.
LMNO, that soup sounds pretty goddamn dope except for one tiny thing....
CHICKEN SAUSAGE?!? APOSTATE!!!! :hashishim:
I usually prefer chicken sausage over pork sausage when it's made with thigh meat.
The one who is kind enough to touch my penis occasionally has a standing request for chicken sausage over pork.
We must all pick our battles.
Quote from: LMNO, PhD (life continues) on August 11, 2011, 11:10:35 PM
The one who is kind enough to touch my penis occasionally has a standing request for chicken sausage over pork.
We must all pick our battles.
:lulz:
I do need to get better at making beets. I like eating them, I do. I just got lazy with them I guess.
just be careful, cause, if you let the beet ummmmm... drop,
you might break the beet.
Quote from: Triple Zero on August 12, 2011, 11:25:31 AM
just be careful, cause, if you let the beet ummmmm... drop,
you might break the beet.
:facepalm:
Quote from: Triple Zero on August 12, 2011, 11:25:31 AM
just be careful, cause, if you let the beet ummmmm... drop,
you might break the beet.
:alevil:
:lolchix:
:punchballs:
Quote from: LMNO, PhD (life continues) on January 05, 2009, 01:29:47 PM
It's time, my friends, for a little Red Beans and Rice.
Serve with some chopped parsley or cilantro on top. Hot sauce to taste.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0506.jpg)
I'm actually kind of impressed. Aside from the use of canned beans (I won't hold that against you since you don't have Blue Runner in Boston and no errybody soaks da beans) and the sub of bordeaux for Abita Amber, this is a pretty tight recipe. I'm dying to taste.
Also: I don't
care for tasso in my RB. Even the best tasso gives it a "barbeque beans" sweetness to me that sort of ruins the savory "comfort food" thing for me.
If you want authentic tasso, however, Best Stop delivers all over da US: http://www.beststopinscott.com/#Pork-Tasso
an' don't forget da cracklins: http://www.beststopinscott.com/#Cracklins
Quote from: LMNO, PhD (life continues) on October 08, 2008, 01:05:48 PM
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0017.jpg)
Where did you buy the copy of
120 Days of Sodom?
Quote from: Prelate Diogenes Shandor on August 30, 2011, 06:37:19 PM
Quote from: LMNO, PhD (life continues) on October 08, 2008, 01:05:48 PM
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0017.jpg)
Where did you buy the copy of 120 Days of Sodom?
If I remember correctly, at Trident Bookseller in Boston, circa 1993. Why do you ask?
Quote from: navkat on August 30, 2011, 03:03:15 PM
Quote from: LMNO, PhD (life continues) on January 05, 2009, 01:29:47 PM
It's time, my friends, for a little Red Beans and Rice.
Serve with some chopped parsley or cilantro on top. Hot sauce to taste.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0506.jpg)
I'm actually kind of impressed. Aside from the use of canned beans (I won't hold that against you since you don't have Blue Runner in Boston and no errybody soaks da beans) and the sub of bordeaux for Abita Amber, this is a pretty tight recipe. I'm dying to taste.
Also: I don't care for tasso in my RB. Even the best tasso gives it a "barbeque beans" sweetness to me that sort of ruins the savory "comfort food" thing for me.
If you want authentic tasso, however, Best Stop delivers all over da US: http://www.beststopinscott.com/#Pork-Tasso
an' don't forget da cracklins: http://www.beststopinscott.com/#Cracklins
I'll agree with you on both points. I've yet to use fresh beans, but I've done it with beer too, and it is superior.
Quote from: LMNO, PhD (life continues) on August 30, 2011, 08:32:50 PM
Quote from: Prelate Diogenes Shandor on August 30, 2011, 06:37:19 PM
Quote from: LMNO, PhD (life continues) on October 08, 2008, 01:05:48 PM
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0017.jpg)
Where did you buy the copy of 120 Days of Sodom?
If I remember correctly, at Trident Bookseller in Boston, circa 1993. Why do you ask?
Because it would be nice to pick up a printed copy at some point. I have it as a PDF and saved on my "Kobo" e-book reader, but it can be a pain to navigate through books on that thing because it doesn't have an option to flip to a specific page.
Quote from: Prelate Diogenes Shandor on August 30, 2011, 10:11:21 PM
Quote from: LMNO, PhD (life continues) on August 30, 2011, 08:32:50 PM
Quote from: Prelate Diogenes Shandor on August 30, 2011, 06:37:19 PM
Quote from: LMNO, PhD (life continues) on October 08, 2008, 01:05:48 PM
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0017.jpg)
Where did you buy the copy of 120 Days of Sodom?
If I remember correctly, at Trident Bookseller in Boston, circa 1993. Why do you ask?
Because it would be nice to pick up a printed copy at some point. I have it as a PDF and saved on my "Kobo" e-book reader, but it can be a pain to navigate through books on that thing because it doesn't have an option to flip to a specific page.
You can get it at pretty much every sizable bookseller ever, often in your choice of editions.
Empanadas Del Gringo
Take another look at the name of the recipe. Got that? Just what it says. So I don't want to hear it from some know-it-all who claims I'm "DOING IT WRONG." No, there are no raisins, no hard boiled egg, and NO MAYO. Deal with it.
So says the gringo.
Anyway! Three cups of flour, six ounces of butter (frozen, hacked into chunks), an egg, and a pinch of salt. Add dry ingredients to a food processor, add egg, whirl, add chunks of butter, and then drizzle cold water until the dough looks stiff and lumpy. You don't want it sticky. If it is, add more flour.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2419.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2421.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2422.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2423.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2424.jpg)
Remove dough from processor, form into a ball, and stash it in the fridge for 30 minutes.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2425.jpg)
Time for the filling. You know the drill. Onion, garlic, hot pepper. Also: cumin, chili powder, paprika, oregano, thyme.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2426.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2427.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2430.jpg)
Fry up a pound of ground meat (this is turkey thighs -- HEY! What did I tell you? No criticisms), add some salt, and the herbs and spices.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2428.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2429.jpg)
Remove, and in the same pan sauté the veggies. Oh, did I mention I'm using bacon fat? Oh, yeah.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2431.jpg)
Garlic comes last, remember. Don't want that to burn.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2432.jpg)
Return the meat, and splash on some Worcestershire sauce, and some lemon and lime juice.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2433.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2434.jpg)
Take another egg, separate egg from yolk, and whisk both (yolk shown has not been whisked).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2436.jpg)
Ok, now the hard work. Take some dough, roll it out thin (1/8 of an inch, or so), and use some sort of template to cut a circle out of it, about four inches in diameter.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2437.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2438.jpg)
Add some of the filling, wipe some of the egg white around the edges, fold it over, and crimp the seam with a fork. I won't lie to you. These last two steps take a bit of time.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2439.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2440.jpg)
Take the beaten yolk, and brush them over the tops. Then bake at 400 for about 25-30 minutes, until golden brown.
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2443.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2444.jpg)
Serve with wine and vegetables (shown: grilled asparagus).
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_2445.jpg)
Although, it would probably be better in a mocajete.
I just went from being hungry to STARVING.
Admittedly, I have only ever deep-fried my empanadas, but that looks delicious and I suspect that baking probably works better with the size of those (I have always made mine more finger-food sized).
Most kitchen supply stores will have an empanada press for a few bucks that will save alot of the time spent crimping the edges with fork tines.
Quote from: Fuck You One-Eye on December 15, 2011, 12:08:15 AM
Admittedly, I have only ever deep-fried my empanadas, but that looks delicious and I suspect that baking probably works better with the size of those (I have always made mine more finger-food sized).
Most kitchen supply stores will have an empanada press for a few bucks that will save alot of the time spent crimping the edges with fork tines.
The chef said it looked good! It feels like... victory.
And yeah, I should probably get a press, since we liked them a lot. Also, I realized my pasta roller would have made the sheets faster, and more consistent.
I have a press similar to this one
http://www.amazon.com/HIC-Large-capacity-Pocket-Empanada-Press/dp/B002D3DSY2/ref=sr_1_4?ie=UTF8&qid=1324226275&sr=8-4
Only it's red and cuter. It makes life so easy (cause I'm lazy) You use the hollow round side to cut your dough and then press it with the obvious side. Pretty spiffy. Those empanadas look pretty darned tasty. There's a little spanish lady in my office who sells them sometimes, but she isn't on my shift anymore so I don't get them. :(
OOH! Try adding green olives to your meat some time. Yummy.
Ok, it's been a while.
Skirt Steaks with Romesco
Quarter a tomato, season with salt and pepper, and lay a few sprigs of thyme across the top. Roast at 400 for half an hour, or until soft.
(http://img.photobucket.com/albums/v711/Marburger/72064D2D-74EA-411C-9575-77241B3AB83E-3965-000005E421C6CEB5.jpg)
Toast hazelnuts and almonds until slightly browned and fragrant.
(http://img.photobucket.com/albums/v711/Marburger/C541278C-FD5F-432B-ADB4-30044127F021-3965-000005E43092AB9C.jpg)
When tomatoes are soft, toss some cubed bread on top and stick back into oven until bread is browned.
(http://img.photobucket.com/albums/v711/Marburger/E2192C01-8388-4CA6-936D-1F151F1C6F84-3965-000005E43927E974.jpg)
(http://img.photobucket.com/albums/v711/Marburger/4F162E7C-31E9-407F-B83B-23BAD57575C5-3965-000005E45606A2C2.jpg)
Char a bell pepper, then throw it in a covered container to loosen the char. Peel and dice, removing the seeds.
(http://img.photobucket.com/albums/v711/Marburger/DB41D8D4-F632-4527-BA7F-615DCC9F2272-3965-000005E44C034986.jpg)
(http://img.photobucket.com/albums/v711/Marburger/A518D716-D28A-496F-A405-3FE324887C68-3965-000005E45F7B335B.jpg)
Toss the bread/tomato mixture into a food processor with the nuts, the bell pepper, and a few cloves of garlic.
(http://img.photobucket.com/albums/v711/Marburger/B4AE2B54-7AFF-4D2C-AE27-30079E986E5C-3965-000005E471BB9A29.jpg)
Pulse and then puree, adding a few splashes of Nam Pla and a good amount of olive oil until smooth.
(http://img.photobucket.com/albums/v711/Marburger/8D69D626-062F-4DAA-945E-3D6C2BAD561F-3965-000005E478ED5657.jpg)
(http://img.photobucket.com/albums/v711/Marburger/41BB3F96-045D-4C74-86CA-35675F89FB4B-3965-000005E48088179B.jpg)
Create a spice blend for the steaks using ground toasted fennel seed, cayenne pepper, salt, sugar, and black pepper.
(http://img.photobucket.com/albums/v711/Marburger/3A6F98CA-9B5C-421D-AEE2-0897F89D9304-3965-000005E4432EC3B2.jpg)
Season the steaks with the rub, and the grill. It was raining, I used a grill pan, shut up.
(http://img.photobucket.com/albums/v711/Marburger/FF5F262D-B857-4D75-94F0-BF8A13D4FD74-3965-000005E48A9029AA.jpg)
(http://img.photobucket.com/albums/v711/Marburger/D8711F99-199D-49A7-A96E-B67BB2CD0D44-3965-000005E49366D39D.jpg)
Serve topped with the romesco. Shown here with charred asparagus (which also goes great with romesco).
(http://img.photobucket.com/albums/v711/Marburger/A79005D8-C1C3-44AA-B464-9193745EF699-3965-000005E49B4AAFB4.jpg)
I have never heard of Romesco before. It looks awesome.
That looks fucking TASTY.
It also freezes well, apparently. I put the extra in quarter-cup containers, and it thawed without a problem.
Overly Large Thanksgiving Update
I took it upon myself to cook thanksgiving dinner for family and friends this year. Which is kind of a silly thing, because they all are pretty sharp, from a culinary point of view.
Undaunted, I decided to go non-traditional, despite every available media outlet (including, of all things, NPR) telling me that I was a Bad American who kisses terrorists on the beard if I don't make TURKEYTURKEYTURKEY.
But screw them. I'm making brisket. I mean, just look at that thing. Salt the hell out of it and let it sit at room temperature for an hour. Don't worry, it will be safe.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3263.jpg)
It's a bit large, so cut it in half against the grain, dredge it in flour, and brown it.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3281.jpg)
Holy crap, look at that color. This is gonna be good.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3283.jpg)
Ok, time to make a sauce. Take a dried Ancho chile, and re-hydrate it in warm water for about 30 minutes. Then seed and mince it.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3264.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3282.jpg)
You'll also need plenty of garlic, coffee, tomato juice, red wine, balsamic vinegar, lime juice, soy sauce, pepper, onion powder, garlic powder, and Worcestershire sauce. Sautee garlic, and add the liquids and powders. Strain the ancho steeping liquid, and add that, too.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3272.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3273.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3274.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3275.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3277.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3287.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3292.jpg)
Bring to a boil, and then add the brisket back into this bubbling pot of awesome. Cover and braise in 300 degree oven for about 3 hours. Remove from oven, let cool, and then let it chill overnight in the fridge.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3297.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3301.jpg)
While we're doing that, let's make some snacks. Spread oil and melted butter over a baking sheet. Add pecans, and toss with rosemary, paprika and salt. Bake for 20 minutes, and then drain on paper towels.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3266.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3267.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3265.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3269.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3279.jpg)
Remove brisket from liquid, skim off as much fat as you can without killing yourself over it, and slice the brisket thinly against the grain. Then put it back into the liquid, and pop it back in the oven to warm up.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3310.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3312.jpg)
Transfer slices to a platter, top with lemon zest and parsley, and pour the braising liquid into a bowl for a sauce.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3326.jpg)
Ok, we're not done. We need some sides. How about a kale and Brussels sprout salad? Shred the sprouts, and stem and chiffonade the kale.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3303.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3304.jpg)
Mix Dijon mustard, lemon juice, shallots, and minced garlic together. Drizzle in olive oil while whisking to emulsify. Season with salt and pepper.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3305.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3316.jpg)
Roughly chop almonds, and then fry up in some oil until brown.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3309.jpg)
Grate some pecorino cheese into the greens, toss with dressing, top with almonds.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3317.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3325.jpg)
Finally, we need some squash up here. But first, we need to make some compound butter. I know, right? Toast up coriander, cumin, and cardamom. When lightly browned, throw it in the grinder.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3253.jpg)
Add dried rose petals(!) lime zest, lime juice, cinnamon, nutmeg, and black pepper. Mix to form a paste.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3256.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3255.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3257.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3258.jpg)
Add a stick of room-temperature butter, and mix to combine. Then dump it out on some parchment, and roll it into a log. Return to fridge to firm up.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3259.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3260.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3261.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3262.jpg)
Split, seed, and slice squash (I used acorn and kabocha) into half-rings.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3306.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3307.jpg)
Bring a half-inch of water to a boil, add squash, cover, and steam for about 20 minutes until tender. Remove squash, reduce water, add butter in chunks to make the sauce.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3315.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3318.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3322.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3319.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3320.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3321.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3323.jpg)
Pour over squash, top with pomegranate seeds.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3324.jpg)
And that's how you make a Thanksgiving dinner!
(http://img.photobucket.com/albums/v711/Marburger/IMG_3328.jpg)
(http://img.photobucket.com/albums/v711/Marburger/IMG_3330.jpg)
And then this happened: One of the guests brought homemade sage ice cream with a pumpkin cake that came from her garden. I have no idea how she did it—you'll have to ask her.
(http://img.photobucket.com/albums/v711/Marburger/IMG_3331.jpg)
That looks incredible!
Looks amazing, LMNO. Wow.
Nice knife!
And the brisket looks dope as hell.
One snarky question though, if I may...
Who the hell taught you how to chiffonade parsley? Find them and slap them. :lulz:
Could we just consider that a "rough chop?" :p
Going back to the meal before Thanksgiving: Do you like that grill pan?
I don't have a grill, and unless I want to put it out on my fire escape (lol bad idea?) I don't want to deal with going up and down stairs to a little hibachi out back, and I love grilling. Is it work getting one? I've heard mixed reviews.
To be honest, no. But if you're trying to make a pretty sear, you could do worse.
Sold.
I'll continue to pan sear and bake until I move and can have a happy grill spot.
It's been a while.
I'm way too lazy busy lazy to convert the HTML tags into BBS tags, so I'll just link you to the blog:
http://earfatigueproductions.blogspot.com/2014/01/kicking-against-purists-chapter-835.html
I read this one earlier today, whilst drooling heavily. It seems like a wicked amount of prep, but very worth it.
Did you roast the chicken and smoke the hamhock that day, or earlier, or wha?
I roasted the chicken a few days before (because whole roasted chicken is awesome), and the ham hock was bought smoked.
Quote from: LMNO, PhD (life continues) on January 09, 2014, 07:58:09 PM
I roasted the chicken a few days before (because whole roasted chicken is awesome), and the ham hock was bought smoked.
A-HA.... Ok, that helps.
Honestly, the most labor intensive thing is chopping vegetables, and that roux.
It looks great! I'd probably call that a jambalaya. Would have been a gumbo with the addition of okra, that's pretty much the defining ingredient for gumbo. Everything else is subject to change.
Good point. And thanks!
Quote from: LMNO, PhD (life continues) on January 09, 2014, 08:28:03 PM
Honestly, the most labor intensive thing is chopping vegetables, and that roux.
It often takes me well over half an hour to chop vegetables. Gordon Ramsay would consider "donkey" too nice a descriptor for me in the kitchen.
[insert Gordon Ramsay meme]
So, in other news, I recently decided, for no real apparent reason, that I'd like to learn how to cook Thai food. In response, for Christmas I was given a wok and the book Pok Pok (http://www.amazon.com/Pok-Stories-Roadside-Restaurants-Thailand/dp/1607742888) written by a guy who has a restaurant in Portland of the same name, who has studied the authentic dishes of Northeastern Thailand.
Whoa. This kind of cooking is like an entirely different language. The techniques and combinations are almost alien to me. The prep work is the most time-consuming part. The "cooking" is more like "plating", in that most of the ingredients are ready to go, they just need to be combined, and perhaps shown some flame for fifteen seconds. And the clay mortar and pestle, like... cool. I need to get one, but it's amazing how they use gentle bruising of ingredients to slightly break down the cell structure, much like a sautee would, but without heat.
I'm starting to see some common patterns, a thread that weaves its way through these dishes. It's going to take a lot of work. But I'm really excited to try out something completely new for me.
Incidentally, could one of the PNW folks consider taking a swing by Pok Pok? It's at 3226 SE Division Street. It doesn't seem too terribly expensive, and I'd love to hear what you think of the place.
Quote from: LMNO, PhD (life continues) on January 10, 2014, 01:32:32 PM
So, in other news, I recently decided, for no real apparent reason, that I'd like to learn how to cook Thai food. In response, for Christmas I was given a wok and the book Pok Pok (http://www.amazon.com/Pok-Stories-Roadside-Restaurants-Thailand/dp/1607742888) written by a guy who has a restaurant in Portland of the same name, who has studied the authentic dishes of Northeastern Thailand.
Whoa. This kind of cooking is like an entirely different language. The techniques and combinations are almost alien to me. The prep work is the most time-consuming part. The "cooking" is more like "plating", in that most of the ingredients are ready to go, they just need to be combined, and perhaps shown some flame for fifteen seconds. And the clay mortar and pestle, like... cool. I need to get one, but it's amazing how they use gentle bruising of ingredients to slightly break down the cell structure, much like a sautee would, but without heat.
I'm starting to see some common patterns, a thread that weaves its way through these dishes. It's going to take a lot of work. But I'm really excited to try out something completely new for me.
Incidentally, could one of the PNW folks consider taking a swing by Pok Pok? It's at 3226 SE Division Street. It doesn't seem too terribly expensive, and I'd love to hear what you think of the place.
I've eaten at the Division one a few times and at the one by my house, Pok Pok Noi, a ton of times. The food is fucking exquisite. I mean, it's basically food crack. The fucking wings are legendary.
The Division one started as a food cart, and me and FBF used to get wasted and then trot over for noodles and som tum every Tuesday. Their som tum is essentially the best thing I have ever put in my mouth. Fuck, now I want some.
That's what I thought. The book is really, really good too. It's not just recipes, it talks about his experiences and the people he's met. He's incredibly humble, and who doesn't love a cookbook that casually uses the word "fuck"?
Quote from: LMNO, PhD (life continues) on January 10, 2014, 05:32:03 PM
That's what I thought. The book is really, really good too. It's not just recipes, it talks about his experiences and the people he's met. He's incredibly humble, and who doesn't love a cookbook that casually uses the word "fuck"?
I've only met him a couple of times, back in the cart days, but he seemed like a super-nice guy. And the food is just, oh my god. You'll have to keep us updated as you try the recipes!
(and if you get gripped in a fever for Portland cuisine, allow me to suggest the cookbook for my friend's tapas restaurant: http://www.amazon.com/Toro-Bravo-Stories-Recipes-Bull/dp/1938073576/)
Net andI went to Pok Pok while I visited Portland.
Hands down the best Thai food I have ever had.
The wings were giant and fish sauced? The boat noodles is what I had, and I cannot find a place in AK that serves them. The menu said they are sold right on little boatsover there.
Cannot remember the details,but those boat noodles were fucking amazing.
Quote from: Alty on January 11, 2014, 12:17:36 AM
Net andI went to Pok Pok while I visited Portland.
Hands down the best Thai food I have ever had.
The wings were giant and fish sauced? The boat noodles is what I had, and I cannot find a place in AK that serves them. The menu said they are sold right on little boatsover there.
Cannot remember the details,but those boat noodles were fucking amazing.
Yes thoooooooseee
perfect drunk/hangover foods.
When I feel ready to do this, there will be pictures.
In the meantime, I'm trying to eat healthier again (again), which means new recipes, which means new posts.
http://earfatigueproductions.blogspot.com/2014/01/dont-be-scared-salmon-heads-and-beets.html
Fish heads, fish heads, roly-poly fish heads!
http://www.youtube.com/watch?v=cTpUVAcvWfU
EAT THEM UP, YUM!
I can't wait until it's warm enough to grill.
When I have grilled mackerel i LIKE having the heads on. means I can talk to my supper and make it talk back.
I should get some mackerel soon.
I seem to have hit a new wave of urges to share my food pictures. Better capitalize on it while I can.
http://earfatigueproductions.blogspot.com/2014/01/mushroom-stock.html?m=1
Quote from: LMNO, PhD (life continues) on January 10, 2014, 01:32:32 PM
So, in other news, I recently decided, for no real apparent reason, that I'd like to learn how to cook Thai food. In response, for Christmas I was given a wok and the book Pok Pok (http://www.amazon.com/Pok-Stories-Roadside-Restaurants-Thailand/dp/1607742888) written by a guy who has a restaurant in Portland of the same name, who has studied the authentic dishes of Northeastern Thailand.
Whoa. This kind of cooking is like an entirely different language. The techniques and combinations are almost alien to me. The prep work is the most time-consuming part. The "cooking" is more like "plating", in that most of the ingredients are ready to go, they just need to be combined, and perhaps shown some flame for fifteen seconds. And the clay mortar and pestle, like... cool. I need to get one, but it's amazing how they use gentle bruising of ingredients to slightly break down the cell structure, much like a sautee would, but without heat.
I'm starting to see some common patterns, a thread that weaves its way through these dishes. It's going to take a lot of work. But I'm really excited to try out something completely new for me.
Incidentally, could one of the PNW folks consider taking a swing by Pok Pok? It's at 3226 SE Division Street. It doesn't seem too terribly expensive, and I'd love to hear what you think of the place.
So, I'm gonna stuff the expletive-laden rant that immediately sprang to mind when I read this post.
Pok Pok is OK. The wings are unbelievably delicious and deserve all the hype they get. The rest of the food is just OK, and badly overpriced for what it is. This may be a result of PDX lacking good thai food in general, or it may just be typical PDX that they decide to elevate to goodhood some hipster white guy who goes bumming around thailand every now and then learning to cook street food. I will say that Andy Ricker's food doesn't hold a candle to anything ECHGF's grandma has ever made for me, but it is comparable to the good-but-not-great Thai food I can get here for about 2/3 the price of pok pok.
All of that said, from everything I've heard/seen/read he's actually a really cool guy and a good boss, so that's worth something. But the deification over his Thai food is inexplicable to me.
OK, fair enough.
In your opinion, is it worth me trying to learn how to cook this stuff? The Boston Thai scene isn't that great (there's a lot more/better Vietnamese food), but I can sort of taste what's supposed to be going on, and I'd like to be able to bring that stuff out more at home.
And if ECHGF has any tips or tricks (or if you do), I'm more than willing to learn.
Quote from: LMNO, PhD (life continues) on January 15, 2014, 01:16:13 PM
I seem to have hit a new wave of urges to share my food pictures. Better capitalize on it while I can.
http://earfatigueproductions.blogspot.com/2014/01/mushroom-stock.html?m=1
That sounds, and looks, delicious. Probably a silly question, since the answers probably "whatever you want to taste mushroomy" but I'd be interested to see what kind of recipes that works with (I'm guessing soups, mostly). I've seen recipes before and I love mushrooms, just not sure what I would do with it. For instance, there are very few places that I wouldn't substitute some chicken stock/broth for water, but I imagine mushroom stock would have more of a distinct flavor.
Quote from: LMNO, PhD (life continues) on January 16, 2014, 08:30:24 PM
OK, fair enough.
In your opinion, is it worth me trying to learn how to cook this stuff? The Boston Thai scene isn't that great (there's a lot more/better Vietnamese food), but I can sort of taste what's supposed to be going on, and I'd like to be able to bring that stuff out more at home.
And if ECHGF has any tips or tricks (or if you do), I'm more than willing to learn.
In your context, I'd say it's probably a great way to learn the stuff. I couldn't understand even the 10% of what ECHGF's grandma told me that was in engrish. I suspect the book will translate alot easier into the culinary stuff you already know. I kind of want to buy it myself, to be honest. My previous post shouldn't be taken as a hit on Ricker or his food, which is good. Just not great. Except for the wings, which are honestly the best pieces of chicken I've ever put in my face. oreof a hit on the weird insularity of the PDX food scene, which produces flashes of brilliance in a sea of self-congratulatory OK-ness. My understanding is that he opened a joint in Manhattan that just sells the wings. That was a year or two ago - don't know if it's still there or how it's doing.
Ah, I get you. Some of the "Brilliant Boston Chef" stuff around here comes off the same way. Tony Maws is pretty good, Barbara Lynch is hit or miss, Ken Oringer is mostly hype... The food is good, but only in flashes.
Quote from: trippinprincezz13 on January 16, 2014, 08:35:20 PM
Quote from: LMNO, PhD (life continues) on January 15, 2014, 01:16:13 PM
I seem to have hit a new wave of urges to share my food pictures. Better capitalize on it while I can.
http://earfatigueproductions.blogspot.com/2014/01/mushroom-stock.html?m=1
That sounds, and looks, delicious. Probably a silly question, since the answers probably "whatever you want to taste mushroomy" but I'd be interested to see what kind of recipes that works with (I'm guessing soups, mostly). I've seen recipes before and I love mushrooms, just not sure what I would do with it. For instance, there are very few places that I wouldn't substitute some chicken stock/broth for water, but I imagine mushroom stock would have more of a distinct flavor.
For now, I'm using it in combination with other stocks, to add a depth of flavor when needed.
Quote from: LMNO, PhD (life continues) on January 16, 2014, 08:30:24 PM
OK, fair enough.
In your opinion, is it worth me trying to learn how to cook this stuff? The Boston Thai scene isn't that great (there's a lot more/better Vietnamese food), but I can sort of taste what's supposed to be going on, and I'd like to be able to bring that stuff out more at home.
And if ECHGF has any tips or tricks (or if you do), I'm more than willing to learn.
It's all about having a good wok and a gas-flame ring burner with some serious BTUs. And the prep. And the prep. And the prep.
That was what I took away from my brief stint in a slightly-better-than-average-suburban-thai-food-for-americans-but-owned-by-actual-Thai-people restaurant. Mind you, when I was cooking during service I was mostly doing the wok stuff (chef said I was better at it than any other white guy she'd seen try to do it, which is some sort of backhanded compliment) so I didn't learn much about the grilled stuff.
I have the wok, and the gas stove pushes serious heat, so it's looking like mostly the ingredients and prep that I have to worry about.
Quote from: Jet City Hustle on January 16, 2014, 08:05:23 PM
Quote from: LMNO, PhD (life continues) on January 10, 2014, 01:32:32 PM
So, in other news, I recently decided, for no real apparent reason, that I'd like to learn how to cook Thai food. In response, for Christmas I was given a wok and the book Pok Pok (http://www.amazon.com/Pok-Stories-Roadside-Restaurants-Thailand/dp/1607742888) written by a guy who has a restaurant in Portland of the same name, who has studied the authentic dishes of Northeastern Thailand.
Whoa. This kind of cooking is like an entirely different language. The techniques and combinations are almost alien to me. The prep work is the most time-consuming part. The "cooking" is more like "plating", in that most of the ingredients are ready to go, they just need to be combined, and perhaps shown some flame for fifteen seconds. And the clay mortar and pestle, like... cool. I need to get one, but it's amazing how they use gentle bruising of ingredients to slightly break down the cell structure, much like a sautee would, but without heat.
I'm starting to see some common patterns, a thread that weaves its way through these dishes. It's going to take a lot of work. But I'm really excited to try out something completely new for me.
Incidentally, could one of the PNW folks consider taking a swing by Pok Pok? It's at 3226 SE Division Street. It doesn't seem too terribly expensive, and I'd love to hear what you think of the place.
So, I'm gonna stuff the expletive-laden rant that immediately sprang to mind when I read this post.
Pok Pok is OK. The wings are unbelievably delicious and deserve all the hype they get. The rest of the food is just OK, and badly overpriced for what it is. This may be a result of PDX lacking good thai food in general, or it may just be typical PDX that they decide to elevate to goodhood some hipster white guy who goes bumming around thailand every now and then learning to cook street food. I will say that Andy Ricker's food doesn't hold a candle to anything ECHGF's grandma has ever made for me, but it is comparable to the good-but-not-great Thai food I can get here for about 2/3 the price of pok pok.
All of that said, from everything I've heard/seen/read he's actually a really cool guy and a good boss, so that's worth something. But the deification over his Thai food is inexplicable to me.
Is it expensive? I don't remember anything being over maybe 8 bucks.
Quote from: LMNO, PhD (life continues) on January 16, 2014, 08:52:10 PM
I have the wok, and the gas stove pushes serious heat, so it's looking like mostly the ingredients and prep that I have to worry about.
Nah, see, that's what I thought. but if you don't have the ring burner so that the wok sits down IN the flame jets and not over them it's still not gonna be quite right. I can never replicate it at home.
Quote from: Nigel's Red Velveteen Skinmeat Snacks on January 16, 2014, 11:16:55 PM
Quote from: Jet City Hustle on January 16, 2014, 08:05:23 PM
Quote from: LMNO, PhD (life continues) on January 10, 2014, 01:32:32 PM
So, in other news, I recently decided, for no real apparent reason, that I'd like to learn how to cook Thai food. In response, for Christmas I was given a wok and the book Pok Pok (http://www.amazon.com/Pok-Stories-Roadside-Restaurants-Thailand/dp/1607742888) written by a guy who has a restaurant in Portland of the same name, who has studied the authentic dishes of Northeastern Thailand.
Whoa. This kind of cooking is like an entirely different language. The techniques and combinations are almost alien to me. The prep work is the most time-consuming part. The "cooking" is more like "plating", in that most of the ingredients are ready to go, they just need to be combined, and perhaps shown some flame for fifteen seconds. And the clay mortar and pestle, like... cool. I need to get one, but it's amazing how they use gentle bruising of ingredients to slightly break down the cell structure, much like a sautee would, but without heat.
I'm starting to see some common patterns, a thread that weaves its way through these dishes. It's going to take a lot of work. But I'm really excited to try out something completely new for me.
Incidentally, could one of the PNW folks consider taking a swing by Pok Pok? It's at 3226 SE Division Street. It doesn't seem too terribly expensive, and I'd love to hear what you think of the place.
So, I'm gonna stuff the expletive-laden rant that immediately sprang to mind when I read this post.
Pok Pok is OK. The wings are unbelievably delicious and deserve all the hype they get. The rest of the food is just OK, and badly overpriced for what it is. This may be a result of PDX lacking good thai food in general, or it may just be typical PDX that they decide to elevate to goodhood some hipster white guy who goes bumming around thailand every now and then learning to cook street food. I will say that Andy Ricker's food doesn't hold a candle to anything ECHGF's grandma has ever made for me, but it is comparable to the good-but-not-great Thai food I can get here for about 2/3 the price of pok pok.
All of that said, from everything I've heard/seen/read he's actually a really cool guy and a good boss, so that's worth something. But the deification over his Thai food is inexplicable to me.
Is it expensive? I don't remember anything being over maybe 8 bucks.
I haven't been there in a couple years now but the wings were something like $12 or $13. Most of the entree- type dishes were in the $12 to $15 range, which isn't absurd but is still pretty 'spensive for Thai food. At least, compared to up here where you can get good-but-not-great for $7 or $8 and you can go to Thaiku and stuff yourself stupid for under $20.
They probably have happy hour specials. Also I have never eaten at Pok Pok Noi or Whiskey Soda Lounge, just the original Pok Pok. It was walking distance from my old apartment and I only ever went there twice, which is telling in its own way. I would walk just as far to An Xuyen at least once a week, usually more, and sometimes twice in one day.
Quote from: Jet City Hustle on January 16, 2014, 11:19:55 PM
Quote from: Nigel's Red Velveteen Skinmeat Snacks on January 16, 2014, 11:16:55 PM
Quote from: Jet City Hustle on January 16, 2014, 08:05:23 PM
Quote from: LMNO, PhD (life continues) on January 10, 2014, 01:32:32 PM
So, in other news, I recently decided, for no real apparent reason, that I'd like to learn how to cook Thai food. In response, for Christmas I was given a wok and the book Pok Pok (http://www.amazon.com/Pok-Stories-Roadside-Restaurants-Thailand/dp/1607742888) written by a guy who has a restaurant in Portland of the same name, who has studied the authentic dishes of Northeastern Thailand.
Whoa. This kind of cooking is like an entirely different language. The techniques and combinations are almost alien to me. The prep work is the most time-consuming part. The "cooking" is more like "plating", in that most of the ingredients are ready to go, they just need to be combined, and perhaps shown some flame for fifteen seconds. And the clay mortar and pestle, like... cool. I need to get one, but it's amazing how they use gentle bruising of ingredients to slightly break down the cell structure, much like a sautee would, but without heat.
I'm starting to see some common patterns, a thread that weaves its way through these dishes. It's going to take a lot of work. But I'm really excited to try out something completely new for me.
Incidentally, could one of the PNW folks consider taking a swing by Pok Pok? It's at 3226 SE Division Street. It doesn't seem too terribly expensive, and I'd love to hear what you think of the place.
So, I'm gonna stuff the expletive-laden rant that immediately sprang to mind when I read this post.
Pok Pok is OK. The wings are unbelievably delicious and deserve all the hype they get. The rest of the food is just OK, and badly overpriced for what it is. This may be a result of PDX lacking good thai food in general, or it may just be typical PDX that they decide to elevate to goodhood some hipster white guy who goes bumming around thailand every now and then learning to cook street food. I will say that Andy Ricker's food doesn't hold a candle to anything ECHGF's grandma has ever made for me, but it is comparable to the good-but-not-great Thai food I can get here for about 2/3 the price of pok pok.
All of that said, from everything I've heard/seen/read he's actually a really cool guy and a good boss, so that's worth something. But the deification over his Thai food is inexplicable to me.
Is it expensive? I don't remember anything being over maybe 8 bucks.
I haven't been there in a couple years now but the wings were something like $12 or $13. Most of the entree- type dishes were in the $12 to $15 range, which isn't absurd but is still pretty 'spensive for Thai food. At least, compared to up here where you can get good-but-not-great for $7 or $8 and you can go to Thaiku and stuff yourself stupid for under $20.
There are asstons of Thai restaurants in Portland, and most of them are decent. None of them are really great, definitely not as good as Pok Pok. Entrees are mostly $9-14.
The last time I ate at the original Pok Pok was probably seven-eight years ago, and it was definitely cheap then - I think $7 for noodles and $5 for the papaya salad? The last time I ate at Pok Pok noi doesn't seem like that long ago, but all I remember was that the wings were definitely $9.
I mean, what good is getting yourself all famous if you can't use it to justify raising your prices? Ultimately, that's kind of the point for any chef. :lulz:
Quote from: Jet City Hustle on January 16, 2014, 11:17:57 PM
Quote from: LMNO, PhD (life continues) on January 16, 2014, 08:52:10 PM
I have the wok, and the gas stove pushes serious heat, so it's looking like mostly the ingredients and prep that I have to worry about.
Nah, see, that's what I thought. but if you don't have the ring burner so that the wok sits down IN the flame jets and not over them it's still not gonna be quite right. I can never replicate it at home.
I'll probably be heading to Chinatown this weekend, I'll see about wok rings.
In the meantime, I made soup.
http://earfatigueproductions.blogspot.com/2014/01/spicy-soba-noodle-soup_17.html
And then this.
http://earfatigueproductions.blogspot.com/2014/01/crispy-chicken-with-harissa.html
That chicken recipe looks pants-creamingly delicious, as well as incredibly simple. I want to try it.
Your recipe thread always makes me want to post recipes, for which I should really have my own recipe thread, but I only ever think about it when you post recipes.
Thanks! It feels good to know that I inspire you, in whatever small way.
Fish.
http://earfatigueproductions.blogspot.com/2014/02/garlic.html
That's very similar to one of my favorite go-to "I have to impress a woman" dishes. If you ever want to put a spin on it try adding some capers and/or some candied lemon zest. Also, if you can get your hands on some good rockfish it's bangin' in something like this. It's too bad you got yourself one of those real jobs. This industry needs more people who can cook OR be the maitre'd.
Ohh, yeah. Capers.
I'm often amused at how easy these recipes are. I mean, after a certain learning curve, of course, but it's mostly getting quality ingredients, and keep an eye on your temperatures. No fancy tools or techniques needed.
I couldn't agree more. If someone put a gun to my head and asked me to sum up my culinary philosophy in one word, that word would be "simplicity". Get good stuff and let it shine!
And then ECH was Jaimie Oliver.
:pukka:
Bullshit. This isn't simple food. It's got multiple ingredients FFS.
I'm tempted to do a "Cooking with Junkie" thread to show you just how simple food can be.
Quote from: Junkenstein on February 11, 2014, 07:14:18 PM
Bullshit. This isn't simple food. It's got multiple ingredients FFS.
I'm tempted to do a "Cooking with Junkie" thread to show you just how simple food can be.
Didn't somebody... Cainad maybe... do a thread like that once? :lol:
Quote from: LMNO, PhD (life continues) on February 11, 2014, 07:00:46 PM
And then ECH was Jaimie Oliver.
:pukka:
I gotta be perfectly honest here...
I don't really know who the fuck Jamie Oliver is. I mean, I gather that he's a British chef who is somehow goofy enough to have earned a PD emoticon, but other than that I know fuck-all about the guy.
Quote from: Jet City Hustle on February 11, 2014, 08:06:27 PM
Quote from: LMNO, PhD (life continues) on February 11, 2014, 07:00:46 PM
And then ECH was Jaimie Oliver.
:pukka:
I gotta be perfectly honest here...
I don't really know who the fuck Jamie Oliver is. I mean, I gather that he's a British chef who is somehow goofy enough to have earned a PD emoticon, but other than that I know fuck-all about the guy.
I don't really know who he is, either. Was he the naked guy?
Jamie Oliver is the public Shill of the Sainsburys chain of supermarkets and is responsible for the vast rise in knife sales across the southern UK. This is mainly due to the vow the UK public took as a whole shortly prior to the Olympics that they will "Knife the smarmy fuck right in the ribs" if the opportunity arose. Being obnoxiously southern, londoners and those in surrounding areas now look like Rambo on crack just waiting for him to get back to Heathrow. No-one's sure where he'll get a taxi to, but rest assured that the UK public stands ready to deal with this blight.
That said, his restaurant Fifteen serves affordable, decent food. Not amazing, but decent.
But we mostly included him simply to introduce the world to "pukka".
Well, here's my entry point in attempting Thai food. There's bound to be more coming up.
http://earfatigueproductions.blogspot.com/2014/03/pork-fried-rice.html
That's the second recipe I got for pork fried rice in 24 hours... yours looks better. I think I will try it tonight.
OK, I gotta ask how/when you made the rice. Because it looks like it came out mushy/sticky and I can probably help you to mitigate that if it was a problem.
Other than that it looks spot-on except that you're missing about 2-4 tablespoons of ground up bird's eye chilis. :lulz:
Yeah, good eye. I had too much water in the rice cooker.
The chilis were soaking in fish sauce, served along side. Forgot to include that, but you can see it in the "ingredients" shot.
No, Farang, you gotta fry the chilis WITH the rice. At least enough chilis to make your eyes bleed :lulz:
My best tip for the rice? Use cold leftover rice. I also recommend white over brown but either way using cold leftover rice and breaking it up gently by hand into the wok seems to give the best results. We eat fried rice probably 3 or 4 times a week so I just got in the habit of making a fresh pot of rice every time I make fried rice then using that for the next batch a couple days later.
Good to know, thanks!
Technically, this is vegetarian.
http://earfatigueproductions.blogspot.com/2014/04/ricotta-gnocchi.html
I want that in my face.
http://earfatigueproductions.blogspot.com/2014/04/in-honor-of-holiday-i-bring-you-lamb.html
I tried to make Thai food again
http://earfatigueproductions.blogspot.com/2014/04/more-adventures-in-thai-cooking.html?m=1
Quote from: LMNO, PhD (life continues) on April 26, 2014, 04:46:21 PM
I tried to make Thai food again
http://earfatigueproductions.blogspot.com/2014/04/more-adventures-in-thai-cooking.html?m=1
Yum, that made me hungry!
One of the best compliments to get!
Thanks!
I do love me some Crying Tiger!
Looks pretty spot-on, dude! And that's basically the same dressing for pawpaw salad (add 3 metric fucktons of chilis) in case you're ever hankering for some of that.
I think I'm going to take home a hanger steak tonight and use that for some Crying Tiger of my own. Fuck yeah.
Awesome!
I'm gearing up to make some stewed duck and noodle soup (Kuaytiaw Pet Tuun), but it's looking like a straight up bitch to source some of the ingredients.
I could seriously eat just about anything that's got that lime/fish sauce/dried shrimp/chili/lemongrass thing going on.
And when you can adjust the seasonings yourself...
That's one of the things I'm finding: American Thai food is just too... American. They dumb it down too much.
Quote from: LMNO, PhD (life continues) on April 28, 2014, 09:42:54 PM
And when you can adjust the seasonings yourself...
That's one of the things I'm finding: American Thai food is just too... American. They dumb it down too much.
This is why living in a refugee relocation city is kind of awesome. We get the real thing. And then your face melts like that Nazi dude in
Raiders of the Lost Ark.
Quote from: The Good Reverend Roger on April 28, 2014, 09:44:37 PM
Quote from: LMNO, PhD (life continues) on April 28, 2014, 09:42:54 PM
And when you can adjust the seasonings yourself...
That's one of the things I'm finding: American Thai food is just too... American. They dumb it down too much.
This is why living in a refugee relocation city is kind of awesome. We get the real thing. And then your face melts like that Nazi dude in Raiders of the Lost Ark.
I love good Thai. So many flavor.
Yeah, I agree. Once you get a taste for those flavors you get annoyed when people try to bury them.
Portland has a bemusing proliferation of Thai restaurants, and I'm not really sure why.
Quote from: The Good Reverend Roger on April 28, 2014, 09:44:37 PM
Quote from: LMNO, PhD (life continues) on April 28, 2014, 09:42:54 PM
And when you can adjust the seasonings yourself...
That's one of the things I'm finding: American Thai food is just too... American. They dumb it down too much.
This is why living in a refugee relocation city is kind of awesome. We get the real thing. And then your face melts like that Nazi dude in Raiders of the Lost Ark.
We have some really honest Vietnamese food here. Some incredibly good Pho, etc.
Quote from: LMNO, PhD (life continues) on April 29, 2014, 12:42:26 AM
Quote from: The Good Reverend Roger on April 28, 2014, 09:44:37 PM
Quote from: LMNO, PhD (life continues) on April 28, 2014, 09:42:54 PM
And when you can adjust the seasonings yourself...
That's one of the things I'm finding: American Thai food is just too... American. They dumb it down too much.
This is why living in a refugee relocation city is kind of awesome. We get the real thing. And then your face melts like that Nazi dude in Raiders of the Lost Ark.
We have some really honest Vietnamese food here. Some incredibly good Pho, etc.
I have a crippling pho addiction. I have to have it at least once or twice a week. Usually I corner the BF into meeting me for pho lunch but now he's going to be working in Vancouver so that won't get to happen anymore. :(
One night, I was feeling adventurous, and ordered the beef tendon and tripe pho. It was a revelation. The only problem with my favorite pho joint is that it doesn't have a liquor license, so I can't chase it with one of those funky beers.
Quote from: All-Father Nigel on April 28, 2014, 09:56:30 PM
Portland has a bemusing proliferation of Thai restaurants, and I'm not really sure why.
Yeah, and I never found a single one thatwas better than mediocre when I lived there. hard to find good Pho too. People there think Than Bros. is the real deal, and that makes me a little sad.
Though in all fairness, the best Bahn Mi on planet earth are at An Xuyen.
My impending drive from Everett to Maine will have a Portland detour just for the purpose of loading up at An Xuyen before we head out into flyover territory.
Quote from: East Coast Hustle on April 29, 2014, 12:27:27 PM
Quote from: All-Father Nigel on April 28, 2014, 09:56:30 PM
Portland has a bemusing proliferation of Thai restaurants, and I'm not really sure why.
Yeah, and I never found a single one thatwas better than mediocre when I lived there. hard to find good Pho too. People there think Than Bros. is the real deal, and that makes me a little sad.
There are a ton of good Thai joints, just stay out of NW. The combination laundromat and restaurant on Mississippi is solid, and that place on upper Belmont is still one of my favorites.
I've never heard of Than Bros, where's that? For decent pho in Portland, just stick to the Pho Belt along Sandy.
And Sweet Basil on Broadway. Fuuuuuuuck I love that place.
Quote from: All-Father Nigel on April 29, 2014, 03:13:39 PM
Quote from: East Coast Hustle on April 29, 2014, 12:27:27 PM
Quote from: All-Father Nigel on April 28, 2014, 09:56:30 PM
Portland has a bemusing proliferation of Thai restaurants, and I'm not really sure why.
Yeah, and I never found a single one thatwas better than mediocre when I lived there. hard to find good Pho too. People there think Than Bros. is the real deal, and that makes me a little sad.
There are a ton of good Thai joints, just stay out of NW. The combination laundromat and restaurant on Mississippi is solid, and that place on upper Belmont is still one of my favorites.
I've never heard of Than Bros, where's that? For decent pho in Portland, just stick to the Pho Belt along Sandy.
Now that's what I call eclectic!
Sweet Basil is probably the best Thai food I found in PDX, but I'd still consider it to be on the high end of mediocre. Pok Pok is good at what they do but so overpriced that I don't consider them a Thai restaurant, more of a hipster joint that serves Thai food. Best goddamn wings on the planet, though.
TBH, I never found any pho on Sandy that didn't taste like it came from the ubiquitous pho spice packets that so many places use. Obviously I didn't try them all though, so I'll take your word for it. Best pho I found in PDX was.....nah, I never found any pho that didn't pretty much suck. I still love even mediocre Thai food but I'm a goddamn picky bitch about my pho. :lulz:
Hey ECH, if you're interested, the PokPok cookbook has their wings recipe. I can send it to you, if you feel like your new place could handle stealing appropriating LIBERATING the dish.
Quote from: East Coast Hustle on April 29, 2014, 03:43:55 PM
Sweet Basil is probably the best Thai food I found in PDX, but I'd still consider it to be on the high end of mediocre. Pok Pok is good at what they do but so overpriced that I don't consider them a Thai restaurant, more of a hipster joint that serves Thai food. Best goddamn wings on the planet, though.
TBH, I never found any pho on Sandy that didn't taste like it came from the ubiquitous pho spice packets that so many places use. Obviously I didn't try them all though, so I'll take your word for it. Best pho I found in PDX was.....nah, I never found any pho that didn't pretty much suck. I still love even mediocre Thai food but I'm a goddamn picky bitch about my pho. :lulz:
Well, maybe my taste buds just suck. :lulz: But I really like the pho on Broadway and I am also fond of Pho Jasmine.
Don't listen to that food snob. Enjoy the food you like to eat, until you uncover something else.
Quote from: LMNO, PhD (life continues) on April 29, 2014, 05:38:46 PM
Don't listen to that food snob. Enjoy the food you like to eat, until you uncover something else.
I ain't a fancy lady. Pho is like street tacos; cheap, tasty, and filling. I'm happy with my six bucks worth, most places.
Boston is currently going through a Ramen phase. Virtually every place that even hints at Asian food (and a couple even that don't) are offering some sort of Ramen dish, either as a special or as a featured item.
I mean, you can't go wrong with noodles, broth, pork, and soft-boiled egg, but there's something about it I can't 100% get behind. It's most obviously been Americanized, a bit, but... Even though it's considered Japanese, there's a strong Cantonese element here, and the subtlety of its signature mild, rich flavor is almost impossible to achieve, even by trained chefs.
I want to enjoy this dish, but it's usually just flat.
Quote from: LMNO, PhD (life continues) on April 29, 2014, 06:10:14 PM
Boston is currently going through a Ramen phase. Virtually every place that even hints at Asian food (and a couple even that don't) are offering some sort of Ramen dish, either as a special or as a featured item.
I mean, you can't go wrong with noodles, broth, pork, and soft-boiled egg, but there's something about it I can't 100% get behind. It's most obviously been Americanized, a bit, but... Even though it's considered Japanese, there's a strong Cantonese element here, and the subtlety of its signature mild, rich flavor is almost impossible to achieve, even by trained chefs.
I want to enjoy this dish, but it's usually just flat.
I do not like the ramen I've had, either here or in the Bay area. At all. It SOUNDS like it would be good, but I don't care for it at all. My friend who grew up in Japan says the cart on Skidmore is good, but I can't stand the stuff and won't eat it if I have an alternative.
Quote from: All-Father Nigel on April 29, 2014, 06:01:28 PM
Quote from: LMNO, PhD (life continues) on April 29, 2014, 05:38:46 PM
Don't listen to that food snob. Enjoy the food you like to eat, until you uncover something else.
I ain't a fancy lady. Pho is like street tacos; cheap, tasty, and filling. I'm happy with my six bucks worth, most places.
You will always have a place in my heart.
If you ever come to Houston. Find out where Airline Dr. starts and ends. It's practically little Mexico.
Quote from: LMNO, PhD (life continues) on April 29, 2014, 06:10:14 PM
Boston is currently going through a Ramen phase. Virtually every place that even hints at Asian food (and a couple even that don't) are offering some sort of Ramen dish, either as a special or as a featured item.
I mean, you can't go wrong with noodles, broth, pork, and soft-boiled egg, but there's something about it I can't 100% get behind. It's most obviously been Americanized, a bit, but... Even though it's considered Japanese, there's a strong Cantonese element here, and the subtlety of its signature mild, rich flavor is almost impossible to achieve, even by trained chefs.
I want to enjoy this dish, but it's usually just flat.
Could be the noodles.
Nope. Broth flavor/texture.
Quote from: All father, Bearman on April 30, 2014, 02:09:43 AM
Quote from: All-Father Nigel on April 29, 2014, 06:01:28 PM
Quote from: LMNO, PhD (life continues) on April 29, 2014, 05:38:46 PM
Don't listen to that food snob. Enjoy the food you like to eat, until you uncover something else.
I ain't a fancy lady. Pho is like street tacos; cheap, tasty, and filling. I'm happy with my six bucks worth, most places.
You will always have a place in my heart.
If you ever come to Houston. Find out where Airline Dr. starts and ends. It's practically little Mexico.
I will eat my way through it.
I have an addiction to carnitas tacos that knows no boundaries.
Quote from: East Coast Hustle on April 29, 2014, 12:29:26 PM
Though in all fairness, the best Bahn Mi on planet earth are at An Xuyen.
My impending drive from Everett to Maine will have a Portland detour just for the purpose of loading up at An Xuyen before we head out into flyover territory.
I don't get the whole bahn mi thing. For one thing, they're just OK. Not great, just OK. For another thing, the saturation point came and went and nobody noticed, and there are STILL more bahn mi places opening downtown. And last, six bucks????? FUCK NO. They were fine when they were three dollars, ain't no fucking way I'm paying six. I could get FOUR TO SIX tacos for that money.
Quote from: All-Father Nigel on April 29, 2014, 05:35:20 PM
Quote from: East Coast Hustle on April 29, 2014, 03:43:55 PM
Sweet Basil is probably the best Thai food I found in PDX, but I'd still consider it to be on the high end of mediocre. Pok Pok is good at what they do but so overpriced that I don't consider them a Thai restaurant, more of a hipster joint that serves Thai food. Best goddamn wings on the planet, though.
TBH, I never found any pho on Sandy that didn't taste like it came from the ubiquitous pho spice packets that so many places use. Obviously I didn't try them all though, so I'll take your word for it. Best pho I found in PDX was.....nah, I never found any pho that didn't pretty much suck. I still love even mediocre Thai food but I'm a goddamn picky bitch about my pho. :lulz:
Well, maybe my taste buds just suck. :lulz: But I really like the pho on Broadway and I am also fond of Pho Jasmine.
Nah, I'm not just being nice when I say that you would know better than I would. I mean, I lived there for 3 years. You've got me beat. :lulz:
It's just weird that anything else in PDX that's good seems to get CRAZY TONS OF ATTENTION!!!! but somehow SE Asian food just isn't as big a thing there as it is in, say, WA or CA.
And I'm not saying they don't have good stuff, just that I never found it, for the most part. Like I said, An motherfucking Xuyen. Literally, one of my 3 favorite places to eat in the ENTIRE WORLD.
Quote from: All-Father Nigel on April 30, 2014, 03:57:07 AM
Quote from: East Coast Hustle on April 29, 2014, 12:29:26 PM
Though in all fairness, the best Bahn Mi on planet earth are at An Xuyen.
My impending drive from Everett to Maine will have a Portland detour just for the purpose of loading up at An Xuyen before we head out into flyover territory.
I don't get the whole bahn mi thing. For one thing, they're just OK. Not great, just OK. For another thing, the saturation point came and went and nobody noticed, and there are STILL more bahn mi places opening downtown. And last, six bucks????? FUCK NO. They were fine when they were three dollars, ain't no fucking way I'm paying six. I could get FOUR TO SIX tacos for that money.
An Xuyen. $3.50. Transcendant goddamn sandwich.
Quote from: East Coast Hustle on April 30, 2014, 05:40:52 AM
Quote from: All-Father Nigel on April 30, 2014, 03:57:07 AM
Quote from: East Coast Hustle on April 29, 2014, 12:29:26 PM
Though in all fairness, the best Bahn Mi on planet earth are at An Xuyen.
My impending drive from Everett to Maine will have a Portland detour just for the purpose of loading up at An Xuyen before we head out into flyover territory.
I don't get the whole bahn mi thing. For one thing, they're just OK. Not great, just OK. For another thing, the saturation point came and went and nobody noticed, and there are STILL more bahn mi places opening downtown. And last, six bucks????? FUCK NO. They were fine when they were three dollars, ain't no fucking way I'm paying six. I could get FOUR TO SIX tacos for that money.
An Xuyen. $3.50. Transcendant goddamn sandwich.
I've been there. Not worth the drive IMO. Sure it's cheap, but it's also what, 82nd and Division? Fuck that. I just don't think that much of salad roll fillings on a baguette.
Don't get me wrong, if someone brings it to a party I'll eat it. I'm just not going out of my way for it.
Quote from: East Coast Hustle on April 30, 2014, 05:38:46 AM
Quote from: All-Father Nigel on April 29, 2014, 05:35:20 PM
Quote from: East Coast Hustle on April 29, 2014, 03:43:55 PM
Sweet Basil is probably the best Thai food I found in PDX, but I'd still consider it to be on the high end of mediocre. Pok Pok is good at what they do but so overpriced that I don't consider them a Thai restaurant, more of a hipster joint that serves Thai food. Best goddamn wings on the planet, though.
TBH, I never found any pho on Sandy that didn't taste like it came from the ubiquitous pho spice packets that so many places use. Obviously I didn't try them all though, so I'll take your word for it. Best pho I found in PDX was.....nah, I never found any pho that didn't pretty much suck. I still love even mediocre Thai food but I'm a goddamn picky bitch about my pho. :lulz:
Well, maybe my taste buds just suck. :lulz: But I really like the pho on Broadway and I am also fond of Pho Jasmine.
Nah, I'm not just being nice when I say that you would know better than I would. I mean, I lived there for 3 years. You've got me beat. :lulz:
It's just weird that anything else in PDX that's good seems to get CRAZY TONS OF ATTENTION!!!! but somehow SE Asian food just isn't as big a thing there as it is in, say, WA or CA.
And I'm not saying they don't have good stuff, just that I never found it, for the most part. Like I said, An motherfucking Xuyen. Literally, one of my 3 favorite places to eat in the ENTIRE WORLD.
It's probably partly market saturation. Get to a certain point of saturation and nobody fucking cares anymore. Plus it's just brown people, in Portland for a restaurant to make it big it has to be a white person cooking brown people food, like Pok Pok or Por Que No.
Get a white person putting kimchi on a burrito here and charging $9 for it on Mississippi and people lose their fucking minds over it. Meanwhile, that Korean kid making astounding little dishes out of a cart on the PSU campus for $5 gets zero attention.
Check my foodie privlege?
Quote from: LMNO, PhD (life continues) on April 30, 2014, 01:53:44 PM
Check my foodie privlege?
It's Portland culture. I'm pretty sure it's not that racist in most other cities on the West coast. I love Portland but this place is racist as fuck on a deep level, as much as it pretends it isn't. It's almost impossible for brown artists, chefs, etc. to get any buzz, no matter how amazing they are, because of the way the culture is segregated.
That's fairly depressing. Though, I live in one of the most liberal states in New England, and there's still a deep undercurrent of racism.
Quote from: LMNO, PhD (life continues) on April 30, 2014, 02:39:36 PM
That's fairly depressing. Though, I live in one of the most liberal states in New England, and there's still a deep undercurrent of racism.
It's sad, because a lot of people pretend it doesn't exist and that we live in a post-racism society, which is so laughably far from the truth I don't even know where to start. Things are better, in a lot of ways, than they have been in the past, but there are still innumerable barriers for people of color in the US.
Quote from: All-Father Nigel on April 30, 2014, 02:55:16 PM
Quote from: LMNO, PhD (life continues) on April 30, 2014, 02:39:36 PM
That's fairly depressing. Though, I live in one of the most liberal states in New England, and there's still a deep undercurrent of racism.
It's sad, because a lot of people pretend it doesn't exist and that we live in a post-racism society, which is so laughably far from the truth I don't even know where to start. Things are better, in a lot of ways, than they have been in the past, but there are still innumerable barriers for people of color in the US.
There's got to be ways to have fun with this. Ideas bubbling.
Sometimes it feels like they'll only find a cuisine "acceptable" once some white person holds it up. I mean, I'd pay really, really good money for a cookbook written by that Korean guy at the food cart, but it's the white guy who visits Thailand who gets the fancy book deal.
Aren't you a white guy?
Isn't there surely some kind of deal to be done here where everyone can profit? Then profit further from the back of the reveal?
Not quite sure what you're getting at?
Something something racism and cookbooks
or
:?
1 - You talk to the Korean Guy, write a book and slap your name/face on it
2 - People buy it because white guy.
3 - Milk fame, split profit with Korean guy.
4 - When fame fading, reveal it was all written by Korean guy
5 - ????
6 - Further profit.
All perfectly sensible, I'm sure you'd agree.
Quote from: All-Father Nigel on April 30, 2014, 02:00:50 PM
Quote from: LMNO, PhD (life continues) on April 30, 2014, 01:53:44 PM
Check my foodie privlege?
It's Portland culture. I'm pretty sure it's not that racist in most other cities on the West coast. I love Portland but this place is racist as fuck on a deep level, as much as it pretends it isn't. It's almost impossible for brown artists, chefs, etc. to get any buzz, no matter how amazing they are, because of the way the culture is segregated.
I hadn't thought of it like that but I think you've hit the nail on the head. It's a damn shame too because there are a FUCKTON of amazing chefs in Portland who aren't white and are toiling in obscurity in some food cart pod.
And An Xuyen is on Foster, just southeast of Powell. Right next door to Foster Burger and down the street from the Slingshot. You may not give two fucks about sandwiches but their pastries and steam buns are amazing as well, if you ever happen to be in that part of SE for some reason.
Quote from: East Coast Hustle on April 30, 2014, 04:26:53 PM
Quote from: All-Father Nigel on April 30, 2014, 02:00:50 PM
Quote from: LMNO, PhD (life continues) on April 30, 2014, 01:53:44 PM
Check my foodie privlege?
It's Portland culture. I'm pretty sure it's not that racist in most other cities on the West coast. I love Portland but this place is racist as fuck on a deep level, as much as it pretends it isn't. It's almost impossible for brown artists, chefs, etc. to get any buzz, no matter how amazing they are, because of the way the culture is segregated.
I hadn't thought of it like that but I think you've hit the nail on the head. It's a damn shame too because there are a FUCKTON of amazing chefs in Portland who aren't white and are toiling in obscurity in some food cart pod.
And An Xuyen is on Foster, just southeast of Powell. Right next door to Foster Burger and down the street from the Slingshot. You may not give two fucks about sandwiches but their pastries and steam buns are amazing as well, if you ever happen to be in that part of SE for some reason.
It's true, you get into the neighborhoods and eat this insane food, and know that it will never get written up in one of the "serious" rags because it's not white folk.
I knew it was deep SE, somewhere I basically never go. At least not since splitting up with Patrik. I don't like pastries but if I'm ever out that way I'd hit up the steam buns, those sound good.
Yeah, the meat ones are really really good but the ones filled with coconut custard are total mouthgasm material.
I miss SE. I wish people could make a living in Portland.
I thought you should know that I ate a banh mi in Eugene because it was the only non-vegetarian non-hippie thing I could find. It was $7.
I hate Eugene. I mean, it's picturesque and quaint and the U of O campus is beautiful, but the whole thing is like a turf war between frat boys and hippies.
I was, however, amused while walking through the pledge district, because my boyfriend was a frat boy there and the first time I made fun of frat boys while I was with him it hurt his feelings. D'awww.
Quote from: All-Father Nigel on April 30, 2014, 03:53:54 AM
Quote from: All father, Bearman on April 30, 2014, 02:09:43 AM
Quote from: All-Father Nigel on April 29, 2014, 06:01:28 PM
Quote from: LMNO, PhD (life continues) on April 29, 2014, 05:38:46 PM
Don't listen to that food snob. Enjoy the food you like to eat, until you uncover something else.
I ain't a fancy lady. Pho is like street tacos; cheap, tasty, and filling. I'm happy with my six bucks worth, most places.
You will always have a place in my heart.
If you ever come to Houston. Find out where Airline Dr. starts and ends. It's practically little Mexico.
I will eat my way through it.
I have an addiction to carnitas tacos that knows no boundaries.
Move to Querendaro, Michoacán de Ocampo, Mexico.
Pops hometown, and the place is known for carnitas, or anything pork related in Mexico. Also they're known for cartels etc..
Quote from: All father, Bearman on May 02, 2014, 09:54:46 AM
Quote from: All-Father Nigel on April 30, 2014, 03:53:54 AM
Quote from: All father, Bearman on April 30, 2014, 02:09:43 AM
Quote from: All-Father Nigel on April 29, 2014, 06:01:28 PM
Quote from: LMNO, PhD (life continues) on April 29, 2014, 05:38:46 PM
Don't listen to that food snob. Enjoy the food you like to eat, until you uncover something else.
I ain't a fancy lady. Pho is like street tacos; cheap, tasty, and filling. I'm happy with my six bucks worth, most places.
You will always have a place in my heart.
If you ever come to Houston. Find out where Airline Dr. starts and ends. It's practically little Mexico.
I will eat my way through it.
I have an addiction to carnitas tacos that knows no boundaries.
Move to Querendaro, Michoacán de Ocampo, Mexico.
Pops hometown, and the place is known for carnitas, or anything pork related in Mexico. Also they're known for cartels etc..
Well, the pork part sounds awesome...
I made empanadas! (http://earfatigueproductions.blogspot.com/2014/05/whats-boy-to-do-with-pork-shoulder-and_18.html)
Those look really yummy. I am hungry.
Quote from: LMNO, PhD (life continues) on May 18, 2014, 08:51:58 PM
I made empanadas! (http://earfatigueproductions.blogspot.com/2014/05/whats-boy-to-do-with-pork-shoulder-and_18.html)
I started out not knowing what that was, but now i want them.
Weird lamb bits, some purple vegetables, big-assed grill, no big whup. (http://earfatigueproductions.blogspot.com/2014/08/grilled-lamb-riblets-with-purple.html)
Overly long blogpost about me hosting the family Thanksgiving dinner this year. (http://earfatigueproductions.blogspot.com/2014/11/another-massive-thanksgiving-update.html)
Quote from: LMNO, PhD (life continues) on November 28, 2014, 04:52:18 PM
Overly long blogpost about me hosting the family Thanksgiving dinner this year. (http://earfatigueproductions.blogspot.com/2014/11/another-massive-thanksgiving-update.html)
Awww page not found :(
I did not know purple cauliflower exist. Nifty.
Quote from: LMNO, PhD (life continues) on November 28, 2014, 04:52:18 PM
Overly long blogpost about me hosting the family Thanksgiving dinner this year. (http://earfatigueproductions.blogspot.com/2014/11/another-massive-thanksgiving-update.html)
Hmm.
Hold on a sec.
http://earfatigueproductions.blogspot.com/2014/11/another-massive-thanksgiving-update.html
Try that.
Those potatoes look to die for. I keep meaning to try them, but forgetting.
So good.
Talk to me about the turducken.
I want to know whether your impressions of it are similar to mine.
It needs to fully thaw before cooking; like, the center of the thing has to be near room temp. Our was still really cold in the center, so the outer layers got a bit dry before it hit temp.
Ours had cornbread stuffing and creole sausage between the layers, and had a cajun seasoning rub, so there was a lot of flavor. I also made a gravy from the pan drippings, so the spice could really get in there. I quite liked it, apart from the temperature issue.
My thoughts on it are that it is an entertaining novelty meat, but that:
A. There's no safe way to cook it thoroughly without the outside getting dry. If it was a solid piece of meat of similar size (like a pork shoulder), you could do an extremely slow roast at low temperature, and it would be exquisite and tender. But because it's got outsides stuffed into insides, a slow roast is a recipe for the rise and fall of the empire of a charming bacterial colony and their toxic byproducts in the interior.
B. Skin is pretty much the best part of a fowl. Due to the abovementioned, the skin on the interior fowls is not utilized, and the skin on the exterior fowl tends to be overdone. This makes Nigel sad.
C. Following from A and B, the meats of none of the fowls are optimally cooked to showcase their nuances and best characteristics.
D. All of these sum up to a meat dish that kinda tastes like unimpressive sausage. It was totally worth the experience, but I can buy pretty impressive sausages for far less money, which makes me ill-disposed to repeat the turducken. Instead, I will roast my birds separately, to their own individual perfection.
Damn, I want a turkey. I might need to go buy a Black Friday turkey.
All valid points. I would make it again, but purely for the spectacle. The brisket I made for thanksgiving 2012 was a superior meal, but this had a lot of coordination challenges that brought satisfaction when achieved.
It's an analogy for something.
All that goodness, with a frozen chicken in the middle.
Quote from: Doktor Howl on November 28, 2014, 07:45:16 PM
It's an analogy for something.
All that goodness, with a frozen chicken in the middle.
:lulz: I don't know why, but that made me laugh quite a bit.
I imagine people in the future using turducken as evidence of our culture's indulgence, the way people discuss vomitiriums in Ancient Rome.
Quote from: Hoopla on November 28, 2014, 08:05:01 PM
I imagine people in the future using turducken as evidence of our culture's indulgence, the way people discuss vomitiriums in Ancient Rome.
That future is now.
Quote from: Mesozoic Mister Nigel on November 28, 2014, 08:07:31 PM
Quote from: Hoopla on November 28, 2014, 08:05:01 PM
I imagine people in the future using turducken as evidence of our culture's indulgence, the way people discuss vomitiriums in Ancient Rome.
That future is now.
:ohnotache:
Quote from: Hoopla on November 28, 2014, 08:05:01 PM
I imagine people in the future using turducken as evidence of our culture's indulgence, the way people discuss vomitiriums in Ancient Rome.
And then some smartass will chime in "turduckens were actually an architectural feature."
If you want your kitchen to smell amazing, make this...
Nirvana Chicken Congee. (http://earfatigueproductions.blogspot.com/2014/12/nirvana-chicken-congee.html)
That looks insanely good. And holy shit I'm hungry.
:thanks:
I have a KitchenAid mixer. And a sausage grinding attachment. And a pasta roller attachment.
http://earfatigueproductions.blogspot.com/2015/01/sausage-ravioli.html
LMNO, will you be my daddy??
No, for the simple reason that doing so would make some of my thoughts about you very disturbing.
Quote from: LMNO, PhD (life continues) on January 19, 2015, 04:04:29 PM
No, for the simple reason that doing so would make some of my thoughts about you very disturbing.
:spittake:
:lulz: :oops:
More sausage-making goodness. (http://earfatigueproductions.blogspot.com/2015/02/green-chorizo.html)
That looks delicious.
It's so easy to do, it's almost criminal.
Granted, this isn't anything cured, smoked, or otherwise preserved, and I didn't even put it in casings, so it's basically just "ground meat and stuff". But it is fun to take a huge hunk of meat and grind it into much smaller pieces of meat.
The sausage and the soup both look awesome. My boyfriend acquired a meat grinder for Christmas and threw together some chipotle sausage that came out good. Will have to give this a shot sometime soon.
Quote from: LMNO, PhD (life continues) on February 25, 2015, 12:06:27 PM
It's so easy to do, it's almost criminal.
Granted, this isn't anything cured, smoked, or otherwise preserved, and I didn't even put it in casings, so it's basically just "ground meat and stuff". But it is fun to take a huge hunk of meat and grind it into much smaller pieces of meat.
hmmmmmm, meat.
A friend of mine made some chicken sausage a while back that was just chicken thighs, cilantro, onion, ginger, jalapeno, and salt, and it was fucking stupendous. I could have eaten pounds of it.
I think I need to go to the store for a chicken quarter now.
TACOS. (http://earfatigueproductions.blogspot.com/2015/03/tacos-al-ignorantes.html)
Quote from: LMNO, PhD (life continues) on March 02, 2015, 08:40:39 PM
TACOS. (http://earfatigueproductions.blogspot.com/2015/03/tacos-al-ignorantes.html)
OH MY GOD WANT
Quote from: Q. G. Pennyworth on March 02, 2015, 08:46:00 PM
Quote from: LMNO, PhD (life continues) on March 02, 2015, 08:40:39 PM
TACOS. (http://earfatigueproductions.blogspot.com/2015/03/tacos-al-ignorantes.html)
OH MY GOD WANT
WE ATE THE ENTIRE GODDAMN THING. NO REGRETS.
Looks fantastic!
Quote from: LMNO, PhD (life continues) on March 02, 2015, 08:40:39 PM
TACOS. (http://earfatigueproductions.blogspot.com/2015/03/tacos-al-ignorantes.html)
YOU'VE GONE TOO FAR
THE WORLD IS NOT READY FOR THIS
THEY SAID I WAS MAD AT UNIVERSITY
ME! MAD!
:magick:
Ok, they can't all be winners. A for effort, perhaps? (http://earfatigueproductions.blogspot.com/2015/03/trotters-la-icarus-or-pig-feet-flying.html)
I'd just like to note your excellent taste in beer.
Fucking LOVE Allagash Black.
Quote from: LMNO, PhD (life continues) on March 15, 2015, 12:40:30 PM
Ok, they can't all be winners. A for effort, perhaps? (http://earfatigueproductions.blogspot.com/2015/03/trotters-la-icarus-or-pig-feet-flying.html)
I must say, I do respect your culinary prowess, hell, even admire it. It's clear you are a fellow of some sophistication.
I must also say that that turned my fucking stomach. Fairly certain I'm becoming vegetarian by default for some reason.
:sotw:
I like your note about slow-roasting. It's unfortunate that the skin never got crisp, as that would be the one upside I can think of for that part of pig anatomy.
Goin' back to Thailand, but in a way I've never tasted before. (http://earfatigueproductions.blogspot.com/2015/04/thai-grilled-chicken.html)
Nom!
OK, I have to say, if your mental image of American Thai food is "bland/spicy with peanuts", what the hell are people passing off as Thai food in your neck of the woods??
We have terrible Thai in Boston. Most of the asian immigrants are Vietnamese, though, so I ain't complainin' when I get me some Pho.
Quote from: Mesozoic Mister Nigel on April 16, 2015, 04:02:08 PM
Nom!
OK, I have to say, if your mental image of American Thai food is "bland/spicy with peanuts", what the hell are people passing off as Thai food in your neck of the woods??
links loading too slow, but that sounds like dutch chinese food.
And dutch indonesian food.
Quote from: LMNO, PhD (life continues) on April 16, 2015, 05:03:32 PM
We have terrible Thai in Boston. Most of the asian immigrants are Vietnamese, though, so I ain't complainin' when I get me some Pho.
That might be worth the tradeoff.
I dun cooked somethin.
http://earfatigueproductions.blogspot.com/2015/08/one-pot-pasta.html
Quote from: LMNO, PhD (life continues) on August 31, 2015, 07:52:24 PM
I dun cooked somethin.
http://earfatigueproductions.blogspot.com/2015/08/one-pot-pasta.html
Hmmm, looks pretty good but I agree with your conclusion about cooking the pasta separately. I'd do that and a quick saute of the veggies until they started to leak juices, then toss.
It's a good idea, and I bet it benefits a lot from "just throw in stuff just picked from the garden".
Next time I work from home, I'll try a variation.
Oh, man. I just made Yaka Mein. I am like unto a god.
http://earfatigueproductions.blogspot.com/2015/10/yaka-mein.html
(http://img.photobucket.com/albums/v711/Marburger/Food/ACC53B19-0F0D-4E2D-8E2B-65BBE1E46A85_zps1qudtw1q.jpg)
Ohhhhh that looks so good right now!
That looks delicious.
Quick question - what/how much beer did you use and do you think Guinness would work as a substitution or would it be too overpowering?
Gah!
Well....
I usually use a lager or a session ale (this was a Notch Session). And while Guinness is rich, it's not really that heavy. It would certainly sweeten the overall result, and the flavor would be a lot more distinct, but if you added more chili pepper, that could balance it out.
Summation: While my first instinct would be to cringe, you might want to try it and see. The worst that could happen is you'd be out a few bucks and a couple of hours of your time.
That looks and sounds amazing! I am going to have to try this soon.
I done made cheezy poofs.
http://earfatigueproductions.blogspot.com/2016/01/cheezy-poofs.html
(http://img.photobucket.com/albums/v711/Marburger/Food/062113B6-D188-49BD-B9F0-F14014A7B3A3_zpsw1yjgw1i.jpg)
Those look delectable!
Yum! What kind of cheese did you use?
A combination of Cheddar and Jack. Swiss or Gruyere is more traditional, but like I said, this was remnants of a taco party.
I make sausages.
http://earfatigueproductions.blogspot.com/2016/02/chicken-garlic-sausages.html
(http://img.photobucket.com/albums/v711/Marburger/Food/1B9A18F3-ED78-45E3-9DAE-4DE110D5088A_zpsis7n6rk1.jpg) (http://smg.photobucket.com/user/Marburger/media/Food/1B9A18F3-ED78-45E3-9DAE-4DE110D5088A_zpsis7n6rk1.jpg.html)
Quote from: LMNO on February 29, 2016, 04:38:09 PM
I make sausages.
http://earfatigueproductions.blogspot.com/2016/02/chicken-garlic-sausages.html
(http://img.photobucket.com/albums/v711/Marburger/Food/1B9A18F3-ED78-45E3-9DAE-4DE110D5088A_zpsis7n6rk1.jpg) (http://smg.photobucket.com/user/Marburger/media/Food/1B9A18F3-ED78-45E3-9DAE-4DE110D5088A_zpsis7n6rk1.jpg.html)
:lmnuendo: