The Food Thread

Ms. Haiku

chadwick said:

hedonist said: no

Cliffy, I didn't even need to tilt my head to appreciate that hunk o'beauty up there.

chadwick, please report back on the pizza endeavor.

good morning. ok so the cauliflower crust pizza was tasty. it was foldable & filling. next time i'll skip on the pepperonis & maybe just stay with mushrooms, black olives, spinach & cheese or some such shit. seems pepperonis make a bit of a greasy cauliflower crust pizza more so than if it were a flour crust. still it was quite good        

What were the ingredients of the crust?

chadwick

Ms. Haiku said:

chadwick said:

hedonist said: no

Cliffy, I didn't even need to tilt my head to appreciate that hunk o'beauty up there.

chadwick, please report back on the pizza endeavor.

good morning. ok so the cauliflower crust pizza was tasty. it was foldable & filling. next time i'll skip on the pepperonis & maybe just stay with mushrooms, black olives, spinach & cheese or some such shit. seems pepperonis make a bit of a greasy cauliflower crust pizza more so than if it were a flour crust. still it was quite good        

What were the ingredients of the crust?

just like this here 

https://youtu.be/XaCYSX5WE5M

The Juggler

tempo_n_groove said:

chadwick said:

hedonist said:

Cliffy, I didn't even need to tilt my head to appreciate that hunk o'beauty up there.

chadwick, please report back on the pizza endeavor.

good morning. ok so the cauliflower crust pizza was tasty. it was foldable & filling. next time i'll skip on the pepperonis & maybe just stay with mushrooms, black olives, spinach & cheese or some such shit. seems pepperonis make a bit of a greasy cauliflower crust pizza more so than if it were a flour crust. still it was quite good        

Amazing...  I have been doing cauliflower rice and gravy lately and it is pretty good.

My wife makes cauliflower rice all the time.

Frankly, your Juggler is getting tired of it.

Ms. Haiku

"Coarsely chop" is my favorite recipe instruction.  

F Me In The Brain

Returned from a holiday weekend trek to lovely Mendocino, CA.  Had some amazing grub while there....but really do love some of the things I am seeing here!

I rarely find myself in disagreement with Viking Chadwick, but I sit on the other side of the table when it comes to two things:
Offal
Sushi

Chris is right,the cheek of many fish are the best parts when cooked.  (Or not)

I love many different liver types - even some of them raw.

Eyes - had some good ones.  Pig brains were decent.

Tongue and Feet are the two things I struggle with.

Hell, I enjoy Natto....and that can be some rough stuff.

Sushi is freaking amazing food - for me, it is the best of the best.  I am an admitted sushi snob, and can usually tell by sight if the fish is up to snuff.
I usually take it in as sashimi (despite rice craft being a very serious thing to true sushi chefs) and any chef worth their salt will dress up much of the fish.  Some, true, are best served sliced up solo.
The price for an array of excellent fishes served up by a master can be ten-fold (per person) what was referenced here.

Have had the privilege to enjoy sushi with a number of ten club members.  Everyone has been a trooper and been down with eating the likes of monk fish liver, sea urchin gonads, and the fattiest pieces of tuna.

It isn't for every day (or I would be broke) but I will eat it any chance I get.
Welcome anyone in the Philly area to hit me up and I can share an amazing meal consisting mostly of raw fish.
And sake.  Oh yes!

The Juggler

Ms. Haiku said:

"Coarsely chop" is my favorite recipe instruction.  

why?

HesCalledDyer

The Juggler said:

Ms. Haiku said:

"Coarsely chop" is my favorite recipe instruction.  

why?

Probably for a different reason than Ms Haiku, but for me it's like the recipe is telling me "you can relax, you don't need knife skills."

The Juggler

HesCalledDyer said:

The Juggler said:

Ms. Haiku said:

"Coarsely chop" is my favorite recipe instruction.  

why?

Probably for a different reason than Ms Haiku, but for me it's like the recipe is telling me "you can relax, you don't need knife skills."

Thanks.

Ms. Haiku?

Cliffy6745

F Me In The Brain said:

Returned from a holiday weekend trek to lovely Mendocino, CA.  Had some amazing grub while there....but really do love some of the things I am seeing here!

I rarely find myself in disagreement with Viking Chadwick, but I sit on the other side of the table when it comes to two things:
Offal
Sushi

Chris is right,the cheek of many fish are the best parts when cooked.  (Or not)

I love many different liver types - even some of them raw.

Eyes - had some good ones.  Pig brains were decent.

Tongue and Feet are the two things I struggle with.

Hell, I enjoy Natto....and that can be some rough stuff.

Sushi is freaking amazing food - for me, it is the best of the best.  I am an admitted sushi snob, and can usually tell by sight if the fish is up to snuff.
I usually take it in as sashimi (despite rice craft being a very serious thing to true sushi chefs) and any chef worth their salt will dress up much of the fish.  Some, true, are best served sliced up solo.
The price for an array of excellent fishes served up by a master can be ten-fold (per person) what was referenced here.

Have had the privilege to enjoy sushi with a number of ten club members.  Everyone has been a trooper and been down with eating the likes of monk fish liver, sea urchin gonads, and the fattiest pieces of tuna.

It isn't for every day (or I would be broke) but I will eat it any chance I get.
Welcome anyone in the Philly area to hit me up and I can share an amazing meal consisting mostly of raw fish.
And sake.  Oh yes!

I'm down. And your favorite spot is around the corner from my work.

No fucking lady martinis though 

Ms. Haiku

The Juggler said:

HesCalledDyer said:

The Juggler said:

Ms. Haiku said:

"Coarsely chop" is my favorite recipe instruction.  

why?

Probably for a different reason than Ms Haiku, but for me it's like the recipe is telling me "you can relax, you don't need knife skills."

Thanks.

Ms. Haiku?

I agree with HesCalledDyer.

Ms. Haiku

Thank you for posting the video, chadwick. I have tried so many new things because of Youtube. It's amazing!

In fact, I made gnocchi recently, and I had a good recipe, but I looked for suggestions on technique on youtube. I saw some instructions that made sense, i.e, this is gnocchi, not potato bread (talking about the amount of flour needed.)

tempo_n_groove

Ms. Haiku said:

Thank you for posting the video, chadwick. I have tried so many new things because of Youtube. It's amazing!

In fact, I made gnocchi recently, and I had a good recipe, but I looked for suggestions on technique on youtube. I saw some instructions that made sense, i.e, this is gnocchi, not potato bread (talking about the amount of flour needed.)

I had gnocchi for the first time over the winter.  Very heavy.  I'm finding most pasta dishes now a days to be very heavy.

Anyone else?

The Juggler

Ms. Haiku said:

The Juggler said:

HesCalledDyer said:

The Juggler said:

Ms. Haiku said:

"Coarsely chop" is my favorite recipe instruction.  

why?

Probably for a different reason than Ms Haiku, but for me it's like the recipe is telling me "you can relax, you don't need knife skills."

Thanks.

Ms. Haiku?

I agree with HesCalledDyer.

Thank you.

chadwick

f me in the brain,

what happened?   

rgambs

a little stir fry action

Ms. Haiku

rgambs said: .com

a little stir fry action

Looks beautiful, rgambs! Did particular tastes steal the show?

I see white onions, red pepper, green pepper, string beans, yellow zucchini, and red cabbage. Am I right?

rgambs

Ms. Haiku said:

rgambs said: .com

a little stir fry action

Looks beautiful, rgambs! Did particular tastes steal the show?

I see white onions, red pepper, green pepper, string beans, yellow zucchini, and red cabbage. Am I right?

You are correct.
The red pepper is a hot variety, a super chili.

Cabbage tends to dominate anything you put it in, which is just fine by me!  I love the flavor it gives to sautés and soups.  It's my favorite of the brassicas, by far.
My wife adores a colorful plate, can't say I disagree, so I always grow a nice variety of colours outside of just peppers.

F Me In The Brain

Cliffy6745 said:

F Me In The Brain said:

Returned from a holiday weekend trek to lovely Mendocino, CA.  Had some amazing grub while there....but really do love some of the things I am seeing here!

I rarely find myself in disagreement with Viking Chadwick, but I sit on the other side of the table when it comes to two things:
Offal
Sushi

Chris is right,the cheek of many fish are the best parts when cooked.  (Or not)

I love many different liver types - even some of them raw.

Eyes - had some good ones.  Pig brains were decent.

Tongue and Feet are the two things I struggle with.

Hell, I enjoy Natto....and that can be some rough stuff.

Sushi is freaking amazing food - for me, it is the best of the best.  I am an admitted sushi snob, and can usually tell by sight if the fish is up to snuff.
I usually take it in as sashimi (despite rice craft being a very serious thing to true sushi chefs) and any chef worth their salt will dress up much of the fish.  Some, true, are best served sliced up solo.
The price for an array of excellent fishes served up by a master can be ten-fold (per person) what was referenced here.

Have had the privilege to enjoy sushi with a number of ten club members.  Everyone has been a trooper and been down with eating the likes of monk fish liver, sea urchin gonads, and the fattiest pieces of tuna.

It isn't for every day (or I would be broke) but I will eat it any chance I get.
Welcome anyone in the Philly area to hit me up and I can share an amazing meal consisting mostly of raw fish.
And sake.  Oh yes!

I'm down. And your favorite spot is around the corner from my work.

No fucking lady martinis though 

Deal.
Martinis don't go with Sushi anyhow. 
Lets do this sometime in rocktober.  Have a pretty fucked September already but will follow up down the path and make it work.  My Mrs loves the sushi and always wants to join....does Mrs Cliffy enjoy as well?

F Me In The Brain

chadwick said:

f me in the brain,

what happened?   

Hi Chadwick!
What happened?  Are you referencing when I wrote that I disagreed with your position on Offal and Sushi?  You know I love the opinions you share here, I just happen to love the gizzards/hearts/livers and also the raw fish. 
I am just fine with less people liking -- more for those of us who do!

Good, old fashioned, steel oats oatmeal this morning.  blueberries and almonds.
Starts the day off correctly.

rgambs

Going to the Bourbon and Beyond Festival in a few weeks, looking forward to some deliciousness there!

http://bourbonandbeyond.com/the-basics/food/

What a variety!  I might have to fast the day before so I have the will and space to try as much as I can.  My wallet might tap out before my gut though.