The Food Thread

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  • hedonisthedonist standing on the edge of foreverPosts: 21,365
    Those both look fantastic. I miss poke!
  • MF117973MF117973 New York, NYPosts: 962


    So 12 straight hours of sitting outside in the hot sun in front of a controlled fire inside a metal box yielded this magnificent dinner (and a few more in the near future).
    Wow. Just wow!!
  • MF117973MF117973 New York, NYPosts: 962
    MF117973 said:
    MF117973 said:
    I did not drink last night so I could run early and feel good.  The hot weather and humidity can make something simple seem grueling.  
    Tomorrow is a "cross" day on schedule so I can just swim or walk or something.  Easy to do after a night of martinis, so I can do that tonight.

    What is for dinner....wish I had a pork butt smoking.  (@porchsitter what piece of pork are you doing?)
    I got up earlier than usual to run as well. That’s great you did five miles. That was my goal as well. But the heat got to me at 4.5 miles and I stopped. Plus I got to the point where the sweat was really burning my eyes. If the gym was open it would have been a treadmill day. Your breakfast burrito looks delicious. Nice reward for a good run. 



    I'm glad that the back end of this training schedule will be in the fall/winter when it is cold out.  Can't be running 15-20 miles in this heat...the reward for that is collapsing.  ;)
    Are you training for a marathon? 15-20 miles. I can’t even imagine. 
    Yep.  
    Impressive. That is awesome. Have you run a marathon before, or is this your first time?
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 19,809
    MF117973 said:
    MF117973 said:
    MF117973 said:
    I did not drink last night so I could run early and feel good.  The hot weather and humidity can make something simple seem grueling.  
    Tomorrow is a "cross" day on schedule so I can just swim or walk or something.  Easy to do after a night of martinis, so I can do that tonight.

    What is for dinner....wish I had a pork butt smoking.  (@porchsitter what piece of pork are you doing?)
    I got up earlier than usual to run as well. That’s great you did five miles. That was my goal as well. But the heat got to me at 4.5 miles and I stopped. Plus I got to the point where the sweat was really burning my eyes. If the gym was open it would have been a treadmill day. Your breakfast burrito looks delicious. Nice reward for a good run. 



    I'm glad that the back end of this training schedule will be in the fall/winter when it is cold out.  Can't be running 15-20 miles in this heat...the reward for that is collapsing.  ;)
    Are you training for a marathon? 15-20 miles. I can’t even imagine. 
    Yep.  
    Impressive. That is awesome. Have you run a marathon before, or is this your first time?
    Will be my first.  Last year I started....ran two 5ks, one 10k, one 10m, and a Half Marathon.
    This year will be a marathon, all other races have cancelled with pandemic and I'm guessing I'm going to have to do the marathon myself as it will likely cancel but I will.
     my goal was a half last year, a full this year, and a 50m ultra before I'm 50.  (46 now)

    Tonight will be....
    Fresh corn 
    Scallops
    Salmon
    Pasta


    Wish I had leftover pork shoulder, that looks so great!

    The love he receives is the love that is saved
  • rgambsrgambs Posts: 13,117
    I'm looking forward to seeing that photo! We live so far in the country we have to go to the lake to get a signal good enough for anything other than HTML text to load lol
    Perfectly smoked pulled pork and ribs is probably my absolute favorite food to eat.

    I decided I'm going to finish the pork jowl in an asian-style barbeque sauce and put it over rice with some steamed garden snap peas for dinner.  Wifey didn't really care for the texture on it's own or with a sandwich and thinks she might like that better.  Korean or southern barbeque, either way is good by me, and I could put either on a sandwich or rice. 
    I might fry up some chicken thighs in tempura in case she still isn't into the melty fat/chewy meat texture of the burnt ends.
    Monkey Driven, Call this Living?
  • Cliffy6745Cliffy6745 Posts: 30,212
    eddiec said:
    I learned something new today: I've never actually eaten Wasabi.
    Apparently most Japanese restaurants (even in Japan), don't serve the real thing. They use horseradish mixed with mustard and food coloring. https://www.huffpost.com/entry/fake-wasabi-horseradish_n_561bd666e4b0082030a33959

    Long story short. My fish guy bought three Blue Fin Tuna down in Cork off a Spanish boat. He also advertised that for the first time ever, he had real Wasbabi. So I lined up early this morning for a nice cut of Chutoro and Japanese wasabi. This little piece I'm holding cost me 17 bucks! Hopefully it's worth it.




    This is awesome. Next time I order the tuna, I have been planning on ordering some fresh wasabi too. Can get it online. How was it?
  • Cliffy6745Cliffy6745 Posts: 30,212
    CROJAM95 said:
    Caught some Bluefin last week 30 mile south of the Hamptons, Long Island

    made some poke as an app for my brother in laws birthday today

    came our fantastic 
    Hell yes! This looks awesome 
  • Cliffy6745Cliffy6745 Posts: 30,212


    So 12 straight hours of sitting outside in the hot sun in front of a controlled fire inside a metal box yielded this magnificent dinner (and a few more in the near future).
    Sweet Jesus! 

    This thread is amazing 
  • MF117973MF117973 New York, NYPosts: 962
    eddiec said:
    I learned something new today: I've never actually eaten Wasabi.
    Apparently most Japanese restaurants (even in Japan), don't serve the real thing. They use horseradish mixed with mustard and food coloring. https://www.huffpost.com/entry/fake-wasabi-horseradish_n_561bd666e4b0082030a33959

    Long story short. My fish guy bought three Blue Fin Tuna down in Cork off a Spanish boat. He also advertised that for the first time ever, he had real Wasbabi. So I lined up early this morning for a nice cut of Chutoro and Japanese wasabi. This little piece I'm holding cost me 17 bucks! Hopefully it's worth it.



    I have heard that about wasabi. While I like the green stuff they serve with sushi, please let us know how this compares. Do you just fine grate it and serve it straight up, or are you making a sauce out of it?
  • Cliffy6745Cliffy6745 Posts: 30,212
    The wife hooked it up for Father’s Day 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 19,809
    That chicken & waffle looks good but I'm going right for the prosciutto melon job 
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 30,212
    That chicken & waffle looks good but I'm going right for the prosciutto melon job 
    Oh yeah, that’s the remnants 
  • Get_RightGet_Right Posts: 10,634
    edited June 21
    MF117973 said:
    eddiec said:
    I learned something new today: I've never actually eaten Wasabi.
    Apparently most Japanese restaurants (even in Japan), don't serve the real thing. They use horseradish mixed with mustard and food coloring. https://www.huffpost.com/entry/fake-wasabi-horseradish_n_561bd666e4b0082030a33959

    Long story short. My fish guy bought three Blue Fin Tuna down in Cork off a Spanish boat. He also advertised that for the first time ever, he had real Wasbabi. So I lined up early this morning for a nice cut of Chutoro and Japanese wasabi. This little piece I'm holding cost me 17 bucks! Hopefully it's worth it.



    I have heard that about wasabi. While I like the green stuff they serve with sushi, please let us know how this compares. Do you just fine grate it and serve it straight up, or are you making a sauce out of it?
    It is worth the cost!  Use a fine grater. In Japan they use sharkskin to grate it. The bright green stuff is fine, but the real deal is so much better. I actually had wasabi ice cream in Japan. So good!
  • Cliffy6745Cliffy6745 Posts: 30,212
    Seafood Sunday getting started 

  • bbiggsbbiggs Posts: 5,022
    ^ amazing! And that cantaloupe/prosciutto combo looked incredible. Never tried it but I’m intrigued. 
  • Cliffy6745Cliffy6745 Posts: 30,212
    Annnd the rest of it 


  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 19,809
    Feast!
    The love he receives is the love that is saved
  • hedonisthedonist standing on the edge of foreverPosts: 21,365
    Mama Mia!
  • CROJAM95CROJAM95 Posts: 6,612
    Man that’s the  bees knees.... enjoy that!
  • Get_RightGet_Right Posts: 10,634
    edited June 22
    Baby back ribs.  4 hours on the Weber Smokey Mountain and finished on the grill. Yum.
  • rgambsrgambs Posts: 13,117
    Some killer Father's Day eats people!!
    Nothing too special on my end, some pork jowl and garden veggies.  Haven't tried the pickled peas yet, I try to give them at least a week before I open them up.
    Monkey Driven, Call this Living?
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 19,809
    That all looks great!
    The love he receives is the love that is saved
  • eddieceddiec Posts: 3,213
    @Cliffy6745 @MF117973

    It was great.
    I grated it in a cheese grater, so it wasn't a paste at all. Added nothing to it.
    It has a nice, subtle heat and an herbal flavor. The heat dissipates almost immediately, and even when I lumped it on, there was none of that nasal burn that's common with the horseradish based stuff. From what I read, you have to use it immediatey bc after it makes contact with the air, it breaks down and loses its heat quickly. I'm going to make tartare with the leftover tuna tonight and grate the rest of the wasabi into it. It's going to be hard going back to the paste, although I did find a place in the UK that grows it and will ship it. Just so damn expensive. Apparently it's very difficult to grow which leads to a high demand and even higher prices. 
  • eddieceddiec Posts: 3,213
    Annnd the rest of it 


    Damn dude. Summer Sundays in Cliffy's house look like the place to be.
  • MF117973MF117973 New York, NYPosts: 962
    Annnd the rest of it 


    Hello Gorgeous!!! I love a good old-fashioned shrimp cocktail. Actually, any shrimp will do.

  • MF117973MF117973 New York, NYPosts: 962
    eddiec said:
    @Cliffy6745 @MF117973

    It was great.
    I grated it in a cheese grater, so it wasn't a paste at all. Added nothing to it.
    It has a nice, subtle heat and an herbal flavor. The heat dissipates almost immediately, and even when I lumped it on, there was none of that nasal burn that's common with the horseradish based stuff. From what I read, you have to use it immediatey bc after it makes contact with the air, it breaks down and loses its heat quickly. I'm going to make tartare with the leftover tuna tonight and grate the rest of the wasabi into it. It's going to be hard going back to the paste, although I did find a place in the UK that grows it and will ship it. Just so damn expensive. Apparently it's very difficult to grow which leads to a high demand and even higher prices. 
    I hope I get to try the real thing someday. However, I do love a good package of wasabi peas (real wasabi or not).

  • jeffbrjeffbr SeattlePosts: 7,064
    Man, it looks like some amazing feasts were had over the weekend. Killer pulled pork, great looking ribs, that smoked jowl looks incredible, the seafood extravaganza looked crazy good, fresh wasabi is a treat (there's a big farm in Oregon where I've bought it - https://www.thewasabistore.com/), Fun seeing all of the feasts after being away a few days. I did some pork belly burnt ends yesterday for the hell of it, and they were great.

    There are some great eats in this thread and I love seeing what people are cooking and eating. It is inspiring!

    "I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
  • The JugglerThe Juggler Behind that bush over there.Posts: 36,935
    Annnd the rest of it 


    Looks amazing. What kind of fish is that? And that's some kind of clams casino there right? Wow!
    chinese-happy.jpg
  • Cliffy6745Cliffy6745 Posts: 30,212
    Annnd the rest of it 


    Looks amazing. What kind of fish is that? And that's some kind of clams casino there right? Wow!
    Fish is Cod.  Yeah, that's clams casino, though I can't take any credit for it.  Bought them prepared from The Lobster House and tossed them on the grill.  That and the crab cakes were the only prepared foods we got.

    We got after it.
  • The JugglerThe Juggler Behind that bush over there.Posts: 36,935
    Annnd the rest of it 


    Looks amazing. What kind of fish is that? And that's some kind of clams casino there right? Wow!
    Fish is Cod.  Yeah, that's clams casino, though I can't take any credit for it.  Bought them prepared from The Lobster House and tossed them on the grill.  That and the crab cakes were the only prepared foods we got.

    We got after it.
    I wish my wife enjoyed seafood. She only likes shrimp and crabs so I rarely am able to get crafty like this.


    chinese-happy.jpg
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