The Food Thread

Cliffy6745

eddiec said:

Cliffy6745 said:

Braised Lamb shanks over polenta. Big ass shrimp. Those two are over a quarter pound

What sauce did you put over the lamb?

So what it was braised in obviously.  Onion, garlic, some diced tomato, stock, white wine, herbs, etc. Then braised it in the sauce for a few hours. The green stuff is a gremolata of rosemary, lemon zest, parsley and garlic.  Pretty good if i say so myself.

Cliffy6745

F Me In The Brain said:

Verdict on the buttermilk bath for the birds?
Meh.  Not a big difference between the dry brine and this, imo.  If you have issues with drying out your bird, go for it.  
They were grinding either way.
Had to break out the large cast iron since we went side by side this evening.

Hmm, interesting.  When you said buttermilk, I assume it was going to be fried.

That cast iron guy is legit.

F Me In The Brain

Yeah, I saw the buttermilk soak on Salt Fat Acid Heat

I ate some of the chicken breast today with lunch and it may have been even better, cold.  Taste was great -- but vs. a dry brine that I have been using from time to time (just heavily salted w/light kosher and fridge for 24 hours) I am not sure it was worthwhile. 

That particular pan is heavy.  Very heavy.  It doesn't fit in all ovens (I brought it with me a few times when cooking for people) but the versatility of the classic iron skillet is raised a few notches when it is this large -- and you can put it on the stove-top across two different heat sources.  My wife cannot use it because she can not transfer to/from oven when fully loaded.  It is a bear but it is a utility knife that I love to own.  Think it was $40?  Was a gift.  The standard skillet was less than $20.

I am sure some of us have cabinet space filled by pricey cook ware.  You can do an awful lot with 2-3 cast iron cheapos.  (Also, they are next to impossible to damage.)

dankind

F Me In The Brain said:

Yeah, I saw the buttermilk soak on Salt Fat Acid Heat

I ate some of the chicken breast today with lunch and it may have been even better, cold.  Taste was great -- but vs. a dry brine that I have been using from time to time (just heavily salted w/light kosher and fridge for 24 hours) I am not sure it was worthwhile. 

That particular pan is heavy.  Very heavy.  It doesn't fit in all ovens (I brought it with me a few times when cooking for people) but the versatility of the classic iron skillet is raised a few notches when it is this large -- and you can put it on the stove-top across two different heat sources.  My wife cannot use it because she can not transfer to/from oven when fully loaded.  It is a bear but it is a utility knife that I love to own.  Think it was $40?  Was a gift.  The standard skillet was less than $20.

I am sure some of us have cabinet space filled by pricey cook ware.  You can do an awful lot with 2-3 cast iron cheapos.  (Also, they are next to impossible to damage.)

F Me In The Brain

dankind said:

F Me In The Brain said:

Yeah, I saw the buttermilk soak on Salt Fat Acid Heat

I ate some of the chicken breast today with lunch and it may have been even better, cold.  Taste was great -- but vs. a dry brine that I have been using from time to time (just heavily salted w/light kosher and fridge for 24 hours) I am not sure it was worthwhile. 

That particular pan is heavy.  Very heavy.  It doesn't fit in all ovens (I brought it with me a few times when cooking for people) but the versatility of the classic iron skillet is raised a few notches when it is this large -- and you can put it on the stove-top across two different heat sources.  My wife cannot use it because she can not transfer to/from oven when fully loaded.  It is a bear but it is a utility knife that I love to own.  Think it was $40?  Was a gift.  The standard skillet was less than $20.

I am sure some of us have cabinet space filled by pricey cook ware.  You can do an awful lot with 2-3 cast iron cheapos.  (Also, they are next to impossible to damage.)

Drop that pan on rambo's foot.  Watch what happens. 

Ninetytworules

Cliffy6745 said:

Braised Lamb shanks over polenta. Big ass shrimp. Those two are over a quarter pound

Ohhh fuck yeah. It just moved!!

F Me In The Brain

Killed some meatballs this evening.  

F Me In The Brain

Rose's Special
Only ate half and am stuffed

Sandwiches are a fucking religion around here

This beauty had prosciutto, capicola, regular provolone, sharp provolone, soppressata, and roasted red peppers



The 4 yr old got a bacon egg and cheese and could only finish half, as well.

BLACK35

F Me In The Brain said:

Rose's Special
Only ate half and am stuffed

Sandwiches are a fucking religion around here

This beauty had prosciutto, capicola, regular provolone, sharp provolone, soppressata, and roasted red peppers



The 4 yr old got a bacon egg and cheese and could only finish half, as well.

Both look very delicious!

Cliffy6745

Roasted chicken kinda Sunday 

F Me In The Brain

I know many are fans of this show.

Quite possibly the, ummm, least intelligent person that Sean has had on the show.  Good thing for her that she looks good and can sing.  She missed on a whole bunch of words and -- best part -- she went on a show eating fucking hot wings when having a black pepper allergy. 

 

https://www.youtube.com/watch?v=GL4I2SEuptE

Cliffy6745

South philly barbacoa bitches

F Me In The Brain

Oooh man 
Maybe tomorrow

Thoughts_Arrive

I tried watermelon with feta and a crack of black pepper yesterday. Interesting.

Thoughts_Arrive

I've been watching Jamie Olivers cooking with the nonnas show. Want his Italian cookbook now.
Need to try making my own pasta. 

F Me In The Brain

Four year old asked for waffles again this am

Decided to break out one of the family gifts a bit early.

Wow, beats the hell out of pancakes!

Cliffy6745

Ha I made pancakes for the niece this morning. Those look much better.

Also, I have stated my preference for flour tortillas, but these south Philly barbacoa guys are on another level 

F Me In The Brain

Gotta be corn if given the choice!

DavidD

Made a nice pumpkin soup with white bean and black kale last night 

mcgruff10

Thoughts_Arrive said:

I tried watermelon with feta and a crack of black pepper yesterday. Interesting.

Add ripped pieces of basil and balsamic to that and you have a masterpiece.