The Food Thread

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  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    hedonist said:
    Sons a bitches!
    Jedi, 

    We share. Would you like some bacon, too? 
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • dankind
    dankind Posts: 20,841
    So full. 
    I SAW PEARL JAM
  • bbiggs
    bbiggs Posts: 6,964
    Made chili tonight. Used bison meat which I’ve pretty much replaced beef with for the most part. Kicked up the heat a bit this time (cayenne and jalapeño) and added some raw onion, cheddar cheese and oyster crackers on top. Pretty damn good and leftovers for days.  
  • Fifthelement
    Fifthelement Lotusland Posts: 6,965
    Made a pork loins roast with a spice rub and a honey garlic glaze.  Served with new potatoes and oven roasted cauliflower, carrots and garlic.


    "What the CANUCK happened?!? - Esquimalt Barber Shop
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    Good eats!
    The love he receives is the love that is saved
  • The Juggler
    The Juggler Posts: 49,590
    edited May 2020
    F Me In The Brain said:
    The Juggler said:
    Corona Eggplant Parm. My mom’s recipe, first time making. That with her mac and cheese as a side is my all time favorite meal. This held up surprisingly well though!


    Oh yeah that looks great.  Weak eggplant is disgusting.  Good eggplant is delicious.

    Ever have Japanese eggplant?
    One or my favorite bites of all time was a Japanese eggplant/shrimp toast sort of deep fried invention.  Burned my tongue almost every time I ate it and still yearned for it every time my main sushi spot had it on the side menu.
    No but that sounds interesting. 

    I’m really particular when it comes to eggplant just because my mom’s is so fucking good. It’s rare that I find some place that comes close to that kind of quality. Actually the one place near me that does have solid eggplant just had a big fire today. Hope they’re gonna be okay. 
    www.myspace.com
  • hedonist
    hedonist Posts: 24,524
    deadendp said:
    hedonist said:
    Sons a bitches!
    Jedi, 

    We share. Would you like some bacon, too? 
    I think the chef polished them off :angry:
  • hedonist
    hedonist Posts: 24,524
    Fifth, that looks beautiful.

    Speaking of eggplant, has anyone mastered rollatini?
  • rgambs
    rgambs Posts: 13,576
    Fifthelement said:
    Made a pork loins roast with a spice rub and a honey garlic glaze.  Served with new potatoes and oven roasted cauliflower, carrots and garlic.


    Yummmm!  I loooove pork tenderloin, and I think it's better than any cut of beef.  Do you cook to time or to internal temp?
    When I started pulling it out of the cook at exactly 145 I realized I had overcooked every tenderloin I had ever made lol.  So tender and juicy, and that rub looks primo!  Good job lady, sorry for assuming you were a dude.

    Monkey Driven, Call this Living?
  • rgambs
    rgambs Posts: 13,576
    Good stuff on the eggplant parm and breakfast dinner!

    My Dad was a master of breakfast at any time, it can be pretty tricky.  You are looking at preparing 3-5 dishes that all cook for different times, and all (except sausage) need to be ready at the same time to be peak tasty.  Getting eggs, hash browns, bacon, and pancakes/french toast to be ready all at the same time is a kitchen flex.
    Monkey Driven, Call this Living?
  • tempo_n_groove
    tempo_n_groove Posts: 41,336
    Get_Right said:
    Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
    Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
    Any self respecting taco stand/joint serves you a taco w two tortillas.  Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.

    When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart.  It's like they never even heard of this.  I forget that I am in NY and they no dick about making proper tacos here.  They try though.
  • tempo_n_groove
    tempo_n_groove Posts: 41,336
    For the record I hate eggplant but I would have tried that @The Juggler !!!
  • rgambs
    rgambs Posts: 13,576
    tempo_n_groove said:
    For the record I hate eggplant but I would have tried that @The Juggler !!!
    I don't hate eggplant, but I do think it's a bit overrated.  It has so little flavor that it is just a texture in a dish like eggplant parm.  That being said, I do enjoy the texture and it makes for a great dish.  I just use zucchini because the difference is negligible and zucchini grows faster/more prolific.  Eggplant is beautiful, though.
    Monkey Driven, Call this Living?
  • tempo_n_groove
    tempo_n_groove Posts: 41,336
    rgambs said:
    tempo_n_groove said:
    For the record I hate eggplant but I would have tried that @The Juggler !!!
    I don't hate eggplant, but I do think it's a bit overrated.  It has so little flavor that it is just a texture in a dish like eggplant parm.  That being said, I do enjoy the texture and it makes for a great dish.  I just use zucchini because the difference is negligible and zucchini grows faster/more prolific.  Eggplant is beautiful, though.
    Agreed, basically if the oil and breadcrumbs have flavor then that is what you are eating.
  • Get_Right
    Get_Right Posts: 14,108
    tempo_n_groove said:
    Get_Right said:
    Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
    Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
    Any self respecting taco stand/joint serves you a taco w two tortillas.  Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.

    When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart.  It's like they never even heard of this.  I forget that I am in NY and they no dick about making proper tacos here.  They try though.
    Fellow New Yorker here as well.  Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!
  • tempo_n_groove
    tempo_n_groove Posts: 41,336
    Get_Right said:
    tempo_n_groove said:
    Get_Right said:
    Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
    Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
    Any self respecting taco stand/joint serves you a taco w two tortillas.  Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.

    When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart.  It's like they never even heard of this.  I forget that I am in NY and they no dick about making proper tacos here.  They try though.
    Fellow New Yorker here as well.  Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!
    I'm not sure what you call a decent taco joint?  A Kung Pao taco is not my idea of a good taco...

    If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother.  It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.

    When the East coast Taco joints try to reinvent the taco is when they start costing so much.  There is beauty in a simple taco and most places lose sight of that.
  • tempo_n_groove
    tempo_n_groove Posts: 41,336
    tempo_n_groove said:
    Get_Right said:
    tempo_n_groove said:
    Get_Right said:
    Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
    Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
    Any self respecting taco stand/joint serves you a taco w two tortillas.  Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.

    When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart.  It's like they never even heard of this.  I forget that I am in NY and they no dick about making proper tacos here.  They try though.
    Fellow New Yorker here as well.  Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!
    I'm not sure what you call a decent taco joint?  A Kung Pao taco is not my idea of a good taco...

    If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother.  It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.

    When the East coast Taco joints try to reinvent the taco is when they start costing so much.  There is beauty in a simple taco and most places lose sight of that.

    EDIT:  I just looked up Bartaco's menu and I wouldn't even bother, no simple tacos...

  • tempo_n_groove
    tempo_n_groove Posts: 41,336
    edited May 2020
    Sorry for the Taco hatin y'all...
  • rgambs
    rgambs Posts: 13,576
    edited May 2020
    tempo_n_groove said:
    Get_Right said:
    tempo_n_groove said:
    Get_Right said:
    Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
    Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
    Any self respecting taco stand/joint serves you a taco w two tortillas.  Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.

    When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart.  It's like they never even heard of this.  I forget that I am in NY and they no dick about making proper tacos here.  They try though.
    Fellow New Yorker here as well.  Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!
    I'm not sure what you call a decent taco joint?  A Kung Pao taco is not my idea of a good taco...

    If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother.  It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.

    When the East coast Taco joints try to reinvent the taco is when they start costing so much.  There is beauty in a simple taco and most places lose sight of that.
    A simple taco is easy to make at home though, being able to sample some interesting taco creations is way more fun.
    The best tacos I've ever had were not the traditional ones I had in Tucson, they were world famous gas station fish tacos and the smoked pork tacos I made a few weeks ago.
    The fish tacos were Mahi Mahi and mango pico de Gallo from the Whoa Nellie Deli inside the Mobil gas station in Lee Vining CA.
    Post edited by rgambs on
    Monkey Driven, Call this Living?
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    Spoke of fasting here and was asked some questions...I am always reading to try and understand the benefits but they just don't know lots about it.  This was interesting, to me.   https://getpocket.com/explore/item/japanese-fasting-study-reveals-complex-metabolic-changes-in-the-human-body?utm_source=pocket-newtab
    (Nothing about 120 hour fasts like the ones I do in this article..)

    On Tacos....I could go all day.  Life in LA for 20 years built my taco game.  Took us a good while to find some "real" tacos in South Jersey, but we finally did.
    Philly has some good ones.  (And one place that is Top 10 all time Tacos for me....amazing)



    The love he receives is the love that is saved

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