The Food Thread

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  • dankind
    dankind Posts: 20,841
    chadwick said:
    thank you, rgambs. that is kinda how i was feelin it. i did once cut off a slice of raw catfish & ate it. that tasted like dogtrash
    Cooked catfish tastes like dogtrash. 
    I SAW PEARL JAM
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    Lobster at $5.99 a pound at my supermarket. Got a bit of a feast for this evening 
  • hedonist
    hedonist Posts: 24,524
    F Me, le gastronome!  I have enjoyed some of the most delicious and memorable sushi with him (along with fantastic company).

    chadwick, I bet you would dig it.
  • hedonist
    hedonist Posts: 24,524
    Cliffy6745 said:
    Lobster at $5.99 a pound at my supermarket. Got a bit of a feast for this evening 
    How do you cook it?  I love lobster but it's so rich to me.

    (of course this has made me crave the now-defunct Brown Derby's lobster thermidor - damn, that was so so good)
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    edited September 2017
    hedonist said:
    Cliffy6745 said:
    Lobster at $5.99 a pound at my supermarket. Got a bit of a feast for this evening 
    How do you cook it?  I love lobster but it's so rich to me.

    (of course this has made me crave the now-defunct Brown Derby's lobster thermidor - damn, that was so so good)
    I love lobster. Soooo much. Some corn and little baby potatoes to go along with it. Fuck and yes.

    i used to boil it but have steamed it a bit more of late as it's easy to overcook when boiling. I'd like to grill sometime but never have.


    Post edited by Cliffy6745 on
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    dankind said:
    @eddiec just won the thread
    Yeah he just teabagged all of us. 
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,196
    edited September 2017
    Sausage, peppers, onions and spinach. 

    I'll ride the wave where it takes me......
  • Hobbes
    Hobbes Pacific Northwest Posts: 6,438
    Ms. Haiku said:
    For those that use coconut oil over olive oil is it because it withstands higher heat, and has more fat, or is it for other reasons? I started to read about cooks using it just recently.
    I use coconut oil as well as olive oil; depends on what I am cooking. I like using coconut oil in Asian-inspired meals. The flavor adds another dimension.
  • tempo_n_groove
    tempo_n_groove Posts: 41,864
    Hobbes said:
    Ms. Haiku said:
    For those that use coconut oil over olive oil is it because it withstands higher heat, and has more fat, or is it for other reasons? I started to read about cooks using it just recently.
    I use coconut oil as well as olive oil; depends on what I am cooking. I like using coconut oil in Asian-inspired meals. The flavor adds another dimension.
    You can also use unfiltered coconut oil with the flavor in it or filtered coconut oil that has little to no flavor. 

    It is used for high heat cooking and as Hobbes stated it's good for asian and Indian curry inspired meals.
  • rgambs
    rgambs Posts: 13,576
    Then add a dash of sesame oil at the end to kick it up a tad.
    Monkey Driven, Call this Living?
  • tempo_n_groove
    tempo_n_groove Posts: 41,864
    rgambs said:
    Then add a dash of sesame oil at the end to kick it up a tad.
    I like that idea!  Thank you!
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,390
    I just roasted five heads of garlic to use throughout the week. My apartment smells wonderful. I'm looking forward to cooking new dishes. :)
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • The Juggler
    The Juggler Posts: 49,599
    London Broil has been marinating for a few hours and has about 25 more hours to go.
    www.myspace.com
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    The Juggler said:
    London Broil has been marinating for a few hours and has about 25 more hours to go.
    Need more than that. Marinating in? What you doing with it?
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    Got a bone in pork shoulder for tomorrow. Gonna do a little porchetta action with it. Smother it in garlic, rosemary, sage, lemon, olive oil overnight. Gonna do it on the grill. Likely in a pan to retain juice and get that skin nice and crispy. It's a 10 pound fucker, so gonna take a while.
  • hedonist
    hedonist Posts: 24,524
    Cliffy6745 said:
    The Juggler said:
    London Broil has been marinating for a few hours and has about 25 more hours to go.
    Need more than that. Marinating in? What you doing with it?
    Yup.

    Give it up, Juggler.

    And yum to the shoulder.
  • tempo_n_groove
    tempo_n_groove Posts: 41,864
    Cliffy6745 said:
    Got a bone in pork shoulder for tomorrow. Gonna do a little porchetta action with it. Smother it in garlic, rosemary, sage, lemon, olive oil overnight. Gonna do it on the grill. Likely in a pan to retain juice and get that skin nice and crispy. It's a 10 pound fucker, so gonna take a while.
    Are you cooking for a school?
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    tempo_n_groove said:
    Cliffy6745 said:
    Got a bone in pork shoulder for tomorrow. Gonna do a little porchetta action with it. Smother it in garlic, rosemary, sage, lemon, olive oil overnight. Gonna do it on the grill. Likely in a pan to retain juice and get that skin nice and crispy. It's a 10 pound fucker, so gonna take a while.
    Are you cooking for a school?
    Got a bit of a crew eating tomorrow. 8-10 maybe...
  • dankind
    dankind Posts: 20,841
    edited September 2017
    Campfire breakfast this morning. Skillet scrambled eggs, bacon, and Pirate Prentice banana pancakes. :glasses:

    Time to hike the south ridge. 
    Post edited by dankind on
    I SAW PEARL JAM
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    Before


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