The Food Thread

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  • hedonist
    hedonist Posts: 24,524
    The chips sound tasty AND doable. No mandolin here though. 

    Asparagus?  One of my favorites in any form but for me, nothing beats them on the grill. Charred and crunchy!

    No grill here though. Sense a theme? :lol:

    Our kitchen is pretty but is impractically tiny and blows. 
  • GlowGirl
    GlowGirl New York, NY Posts: 12,069
    hedonist said:
    The chips sound tasty AND doable. No mandolin here though. 

    Asparagus?  One of my favorites in any form but for me, nothing beats them on the grill. Charred and crunchy!

    No grill here though. Sense a theme? :lol:

    Our kitchen is pretty but is impractically tiny and blows. 
    Grilling makes everything better. I have no grill either. Also, a teeny tiny kitchen. More counter and cabinet space is the dream. 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,807
    Hobbes said:
    I prefer roasted asparagus. Roasting takes away the bitterness.
    EVOO, S&P, maybe a little grated parm and minced garlic, 425 for 12-15 minutes.
    Yum!
    Will try!
    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    MF117973 said:
    F Me In The Brain said:
    Looks great.
    What did you do for the chips?
    Thanks. The chips were super easy. I sliced a potato (skin on) very thin using a mandoline slicer. If you don't have one, you can slice by hand, but it is harder to get them as thin - so they may not come out crispy. Then I dried the potato slices off with a paper towel. If they are wet, they tend to steam more than crisp up. I sprayed a baking sheet with olive oil and put the slices on (don't overlap them), and then sprayed olive oil all over the slices and sprinkled with smoked paprika (you can put on whatever seasoning you like) - bake at 425 degrees for 10 minutes - then flip them over and bake another 5-10 minutes (depending on how thick they are) - just keep an eye on them. I let them go a bit longer since I like those extra crunchy brown parts. Add salt or more seasoning if you want - and eat. They are really good - and since they are baked they are better for you.

    Tomorrow I am going to try homemade tortillas. I don't expect as much of a triumph. I actually bought a package of tortillas as backup. I am a fairly good cook but have very little confidence in myself for anything that even resembles a baked good (except for boxed cake and brownie mixes). I once tried to make olive bread. That loaf came out so hard it could have been used to give someone blunt force trauma :s

    Did you make sure to get corn tortillas?  It does not work at all with flour tortillas.  I had to get some fancy schmancy "street taco wraps" from a different store once, and they were 75% corn 25% flour...even that 25% rendered them inedible.

    Chips and chop, yummmmm!
    Monkey Driven, Call this Living?
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,807
    I prefer 🌽 but others on family prefer flour ,- you can make them taste fine....wonder what happened with yours?
    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    F Me In The Brain said:
    I prefer 🌽 but others on family prefer flour ,- you can make them taste fine....wonder what happened with yours?
    Flour tortillas turn to brick when you fry them lol
    Not at all the right consistency for chips. 
    Monkey Driven, Call this Living?
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    So what's everybody cooking today? I've got a butt on the smoker, making buns for the first time, homemade ice cream in the freezer, and a watermelon that I'm hoping is halfway decent. Plus, the weather couldn't be any better for a Saturday smoke.
    We are the facilitators of our own creative evolution.--Bill Hicks
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,807
    Oh for chips.  I've only done that with corn.

    The love he receives is the love that is saved
  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    Porchsitter said:
    So what's everybody cooking today? I've got a butt on the smoker, making buns for the first time, homemade ice cream in the freezer, and a watermelon that I'm hoping is halfway decent. Plus, the weather couldn't be any better for a Saturday smoke.
    Maybe turkey tenderloin, carrots and potatoes in the crock-pot. Got some weeding to do and for the next couple of days, the weather is going to cooperate! :triumph:
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • rgambs
    rgambs Posts: 13,576
    Porchsitter said:
    So what's everybody cooking today? I've got a butt on the smoker, making buns for the first time, homemade ice cream in the freezer, and a watermelon that I'm hoping is halfway decent. Plus, the weather couldn't be any better for a Saturday smoke.
    Show us your butt when it's good and ready!

    It's only been a week and I'm dreaming of smoking another lol
    I keep hearing rumblings of meat shortages on the horizon and it's making me nervous.  We are fine going veg 90% of the time, we don't even bother with chicken much anymore, since it's just not that good.  The thought of no pork for special occasions though...
    I flipped through my Raising Pigs book for 2 hours last night, dreaming of feeding out a few pigs.
    Monkey Driven, Call this Living?
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    rgambs said:
    Porchsitter said:
    So what's everybody cooking today? I've got a butt on the smoker, making buns for the first time, homemade ice cream in the freezer, and a watermelon that I'm hoping is halfway decent. Plus, the weather couldn't be any better for a Saturday smoke.
    Show us your butt when it's good and ready!

    It's only been a week and I'm dreaming of smoking another lol
    I keep hearing rumblings of meat shortages on the horizon and it's making me nervous.  We are fine going veg 90% of the time, we don't even bother with chicken much anymore, since it's just not that good.  The thought of no pork for special occasions though...
    I flipped through my Raising Pigs book for 2 hours last night, dreaming of feeding out a few pigs.
    Definitely will. Yeah, I've been sweating the shortage as well. We've been looking into getting a few hens, but that's just for the eggs. We bought a deep freeze a few months back and, luckily, we have an okay supply of meat but it's definitely thinning. 
    We are the facilitators of our own creative evolution.--Bill Hicks
  • Cliffy6745
    Cliffy6745 Posts: 34,024
    Porchsitter said:
    So what's everybody cooking today? I've got a butt on the smoker, making buns for the first time, homemade ice cream in the freezer, and a watermelon that I'm hoping is halfway decent. Plus, the weather couldn't be any better for a Saturday smoke.
    Sounds fucking amazing. 

  • Cliffy6745
    Cliffy6745 Posts: 34,024
    F Me In The Brain said:
    Hobbes said:
    I prefer roasted asparagus. Roasting takes away the bitterness.
    EVOO, S&P, maybe a little grated parm and minced garlic, 425 for 12-15 minutes.
    Yum!
    Will try!
    Remember you have mentioned peeling asparagus before and have seen it on tv. What does it do? soften (not sure that’s the right word) it up a bit?
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    Cliffy6745 said:
    Porchsitter said:
    So what's everybody cooking today? I've got a butt on the smoker, making buns for the first time, homemade ice cream in the freezer, and a watermelon that I'm hoping is halfway decent. Plus, the weather couldn't be any better for a Saturday smoke.
    Sounds fucking amazing. 

    That looks fucking amazing as well. I think I may try and make that for my wife next weekend for Mother's Day. Thanks for sharing.
    We are the facilitators of our own creative evolution.--Bill Hicks
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,807
    Cliffy6745 said:
    F Me In The Brain said:
    Hobbes said:
    I prefer roasted asparagus. Roasting takes away the bitterness.
    EVOO, S&P, maybe a little grated parm and minced garlic, 425 for 12-15 minutes.
    Yum!
    Will try!
    Remember you have mentioned peeling asparagus before and have seen it on tv. What does it do? soften (not sure that’s the right word) it up a bit?
    Yes, also sheds some of the taste/feel of the rough outside part.  Allows you to cook very quickly as I think before I felt I had to cook it enough to make the outside softer.

    If you are just cooking a bunch it is easy to try.  The quick steam is key.

    French onion beef noodle?  Sounds awesome.
    Ever since I saw the episode of Chef where they do the French onion soup I've been wanting to give it a go.  I like this spin on it 
    The love he receives is the love that is saved
  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    F Me In The Brain said:
    Cliffy6745 said:
    F Me In The Brain said:
    Hobbes said:
    I prefer roasted asparagus. Roasting takes away the bitterness.
    EVOO, S&P, maybe a little grated parm and minced garlic, 425 for 12-15 minutes.
    Yum!
    Will try!
    Remember you have mentioned peeling asparagus before and have seen it on tv. What does it do? soften (not sure that’s the right word) it up a bit?
    Yes, also sheds some of the taste/feel of the rough outside part.  Allows you to cook very quickly as I think before I felt I had to cook it enough to make the outside softer.

    If you are just cooking a bunch it is easy to try.  The quick steam is key.

    French onion beef noodle?  Sounds awesome.
    Ever since I saw the episode of Chef where they do the French onion soup I've been wanting to give it a go.  I like this spin on it 
    I think that is how I ended up killing it before. 
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • bbiggs
    bbiggs Posts: 6,964
    Doing salmon, potatoes and asparagus on the grill tonight.  I really need to get some cedar planks for the salmon. 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,807
    Pork chops...corn on the cob....not sure what else.  
    The love he receives is the love that is saved
  • Hobbes
    Hobbes Pacific Northwest Posts: 6,438
    F Me In The Brain said:
    Pork chops...corn on the cob....not sure what else.  
    Had this last night. Went with stuffing for the starch.

    Thinking artichokes for tonight.
  • eddiec
    eddiec Posts: 3,959
    I'm attempting a Pho with duck legs.

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