The Food Thread

bbiggs

rgambs said:

Little soy is good with any cabbage. 
The more important thing is just that there's some salt, which helps with the Mailard reaction, which is what really matters most!
Anybody here ever have kohlrabi?
It's amazing, water chestnut texture with full cabbage flavor.

Oh yeah, that meat.
Fuck me.  That's something else.
I don't know Romanian sausage, but I sure wish I did.

The Romanian sausage is awesome. I’d recommend trying it, especially since your a sausage and wurst kind of guy. Dipped in mustard is how we usually eat it. Perfect flavor. 

deadendp

F Me In The Brain said:

Made a salad that was sort of a downer.
I made it just right (actually o didn't let my balsamic reduction cool long enough so that wasn't right) but it was minus fresh basil, which I can't seem to get, and the romaine and cherry toms are so weak right now compared to how they should be in a good month.
Pecorino goes well with this mix, though.  

Will make again in a month and will be 5x as good.

Basil is super easy to grow from seed. Do you grow some plants in the summer? The salad looks good! 

Re-run night with the turkey, potatoes and carrots from last night. Heated them up in the cast iron skillet. Made some rice for myself so my people could have the potatoes. 

Fifthelement

rgambs said:

Fifthelement said:

hedonist said:

I would think wurst wouldn’t pair well with curry, but that sounds interesting and looks yummy. 

I have to admit, the first time I saw it when we were in Berlin, my reaction was “eww.”  Then I tasted it and my world changed lol. I found a great recipe online.  It’s easy and takes about 20 minutes to prepare.  I use a weisswurst for mine and a Bavarian-style wiener for the husband.  Both are very mild in flavour and let the curry shine.  The fries are the best accompaniment so far.  I prefer them over potatoes or rice.

The recipe if your interested:

http://www.thekitchenmaus.com/homemade-currywurst/

Thank you for sharing this!!  I'm a huge wurst/sausage fan and I've never had the opportunity to try this combination that's become so popular in the lands of wurst.

Are you in Europe?
Tell us more about the wurst to be used and how we can procure the right kind.
I'm guessing a weisswurst is a white sausage?  

No, I’m in Canada.  I like the freybe weisswurst (White) for its mild flavour.  It allows the curry to take centre stage.  I think any mild sausage would be fine.  We saw quite a bit of variation depending on the place we ordered it.  We saw everything from brats to European seiners.  Good luck and enjoy.

bbiggs

^ I think the salad looks outstanding. 10x better than the salad I ate tonight. 

F Me In The Brain

deadendp said:

F Me In The Brain said:

Made a salad that was sort of a downer.
I made it just right (actually o didn't let my balsamic reduction cool long enough so that wasn't right) but it was minus fresh basil, which I can't seem to get, and the romaine and cherry toms are so weak right now compared to how they should be in a good month.
Pecorino goes well with this mix, though.  

Will make again in a month and will be 5x as good.

Basil is super easy to grow from seed. Do you grow some plants in the summer? The salad looks good! 

Re-run night with the turkey, potatoes and carrots from last night. Heated them up in the cast iron skillet. Made some rice for myself so my people could have the potatoes. 

Yeah I keep ordering the plants so I can grow but perhaps I should just order some seeds.

dankind

Corona munchies. 

F Me In The Brain

That is good whenever it is had.
It is lonely without it's too, right?  Or, do you prefer them topless?  

F Me In The Brain

Also...in my house j have separate peanut butter and jelly than the others.  (Same for ketchup, a few mustards, and some other stuff)
Sometimes I just have to go with the standards and dodge the healthy wave.

hedonist

This choosy bitch chooses Jif. 

eddiec

bbiggs said:

rgambs said:

Little soy is good with any cabbage. 
The more important thing is just that there's some salt, which helps with the Mailard reaction, which is what really matters most!
Anybody here ever have kohlrabi?
It's amazing, water chestnut texture with full cabbage flavor.

Oh yeah, that meat.
Fuck me.  That's something else.
I don't know Romanian sausage, but I sure wish I did.

The Romanian sausage is awesome. I’d recommend trying it, especially since your a sausage and wurst kind of guy. Dipped in mustard is how we usually eat it. Perfect flavor. 

Somebody say Romanian sausage? My brother snapped this when we were in a butcher shop in Sighișoara.

F Me In The Brain

Glorious!

rgambs

eddiec said:

bbiggs said:

rgambs said:

Little soy is good with any cabbage. 
The more important thing is just that there's some salt, which helps with the Mailard reaction, which is what really matters most!
Anybody here ever have kohlrabi?
It's amazing, water chestnut texture with full cabbage flavor.

Oh yeah, that meat.
Fuck me.  That's something else.
I don't know Romanian sausage, but I sure wish I did.

The Romanian sausage is awesome. I’d recommend trying it, especially since your a sausage and wurst kind of guy. Dipped in mustard is how we usually eat it. Perfect flavor. 

Somebody say Romanian sausage? My brother snapped this when we were in a butcher shop in Sighișoara.

You're killing me!  I want to try every single one!

tempo_n_groove

F Me In The Brain said:

Simple salt pepper.  I like to put onions and garlic on with, but my wife has reactions so o made the onion on the side to add.
Want those fuckers burnt looking and wonderful tasting.

I cook my Brussels sprouts in a cast iron skillet.  Himalayan salt, coconut oil and a dash of red pepper flakes.  I cut them in quarters and stir frequently and blacken them.  I love the crunch from cooking it this way.

tempo_n_groove

rgambs said:

eddiec said:

bbiggs said:

rgambs said:

Little soy is good with any cabbage. 
The more important thing is just that there's some salt, which helps with the Mailard reaction, which is what really matters most!
Anybody here ever have kohlrabi?
It's amazing, water chestnut texture with full cabbage flavor.

Oh yeah, that meat.
Fuck me.  That's something else.
I don't know Romanian sausage, but I sure wish I did.

The Romanian sausage is awesome. I’d recommend trying it, especially since your a sausage and wurst kind of guy. Dipped in mustard is how we usually eat it. Perfect flavor. 

Somebody say Romanian sausage? My brother snapped this when we were in a butcher shop in Sighișoara.

You're killing me!  I want to try every single one!

Didn't you say that you were on a mission to try every sausage in the world?

rgambs

tempo_n_groove said:

rgambs said:

eddiec said:

bbiggs said:

rgambs said:

Little soy is good with any cabbage. 
The more important thing is just that there's some salt, which helps with the Mailard reaction, which is what really matters most!
Anybody here ever have kohlrabi?
It's amazing, water chestnut texture with full cabbage flavor.

Oh yeah, that meat.
Fuck me.  That's something else.
I don't know Romanian sausage, but I sure wish I did.

The Romanian sausage is awesome. I’d recommend trying it, especially since your a sausage and wurst kind of guy. Dipped in mustard is how we usually eat it. Perfect flavor. 

Somebody say Romanian sausage? My brother snapped this when we were in a butcher shop in Sighișoara.

You're killing me!  I want to try every single one!

Didn't you say that you were on a mission to try every sausage in the world?

I would sure like to! If I was in that shop I would have to get 1 link each of as many as I could eat.
 I don't have the means to do so, and my wife is only marginally interested in sausage lol

I've been searching off and on for an international sausage sampler I can buy online, but I really haven't found anything all that promising, and that would exclude fresh raw sausages.

I guess I'm going to have to just start making sausage, it will probably be easier to find legitimate recipes and translate them to English lol

F Me In The Brain

tempo_n_groove said:

F Me In The Brain said:

Simple salt pepper.  I like to put onions and garlic on with, but my wife has reactions so o made the onion on the side to add.
Want those fuckers burnt looking and wonderful tasting.

I cook my Brussels sprouts in a cast iron skillet.  Himalayan salt, coconut oil and a dash of red pepper flakes.  I cut them in quarters and stir frequently and blacken them.  I love the crunch from cooking it this way.

Yes, yes, and I'll have some more, yes.
I like to use my skillet for everything but as you can see from that picture sometimes o need to call in the cast iron big boys.

tempo_n_groove

F Me In The Brain said:

tempo_n_groove said:

F Me In The Brain said:

Simple salt pepper.  I like to put onions and garlic on with, but my wife has reactions so o made the onion on the side to add.
Want those fuckers burnt looking and wonderful tasting.

I cook my Brussels sprouts in a cast iron skillet.  Himalayan salt, coconut oil and a dash of red pepper flakes.  I cut them in quarters and stir frequently and blacken them.  I love the crunch from cooking it this way.

Yes, yes, and I'll have some more, yes.
I like to use my skillet for everything but as you can see from that picture sometimes o need to call in the cast iron big boys.

Yeah that pan is friggin awesome.  I just bought a roaster pan or else I'd be ISO one of those behemoths!

tempo_n_groove

rgambs said:

tempo_n_groove said:

rgambs said:

eddiec said:

bbiggs said:

rgambs said:

Little soy is good with any cabbage. 
The more important thing is just that there's some salt, which helps with the Mailard reaction, which is what really matters most!
Anybody here ever have kohlrabi?
It's amazing, water chestnut texture with full cabbage flavor.

Oh yeah, that meat.
Fuck me.  That's something else.
I don't know Romanian sausage, but I sure wish I did.

The Romanian sausage is awesome. I’d recommend trying it, especially since your a sausage and wurst kind of guy. Dipped in mustard is how we usually eat it. Perfect flavor. 

Somebody say Romanian sausage? My brother snapped this when we were in a butcher shop in Sighișoara.

You're killing me!  I want to try every single one!

Didn't you say that you were on a mission to try every sausage in the world?

I would sure like to! If I was in that shop I would have to get 1 link each of as many as I could eat.
 I don't have the means to do so, and my wife is only marginally interested in sausage lol

I've been searching off and on for an international sausage sampler I can buy online, but I really haven't found anything all that promising, and that would exclude fresh raw sausages.

I guess I'm going to have to just start making sausage, it will probably be easier to find legitimate recipes and translate them to English lol

We have a German specialty shop near us and they have a bunch of sausages, you'd be in heaven.

F Me In The Brain

tempo_n_groove said:

F Me In The Brain said:

tempo_n_groove said:

F Me In The Brain said:

Simple salt pepper.  I like to put onions and garlic on with, but my wife has reactions so o made the onion on the side to add.
Want those fuckers burnt looking and wonderful tasting.

I cook my Brussels sprouts in a cast iron skillet.  Himalayan salt, coconut oil and a dash of red pepper flakes.  I cut them in quarters and stir frequently and blacken them.  I love the crunch from cooking it this way.

Yes, yes, and I'll have some more, yes.
I like to use my skillet for everything but as you can see from that picture sometimes o need to call in the cast iron big boys.

Yeah that pan is friggin awesome.  I just bought a roaster pan or else I'd be ISO one of those behemoths!

It serves as a home defense weapon as an added bonus.  Drop it on someone.  Lol

deadendp

dankind said:

Corona munchies. 

Crunchy PB here and I would have PB'd the back of the cracker.  I actually have to have three different PBs here.  M eats the natural stuff with the oil.  (He dumps the oil off.)  K eats creamy PB only.  If it involves jelly, that means that I need to make a sandwich.  For that, I have pear jam or apple cinnamon jelly.