The Food Thread

josevolution

Get_Right said:

Made three pounds of cuban picadillo last night. came out awesome. I need to start taking more pics.

Are you freezing some of that? And yes pictures please 

Get_Right

josevolution said:

Get_Right said:

Made three pounds of cuban picadillo last night. came out awesome. I need to start taking more pics.

Are you freezing some of that? And yes pictures please 

No chance it makes it to the freezer. This photo does not do it justice. It is so quick to make and great to have in the fridge because it is so versatile. Well seasoned beef with Sazon, capers, green and red peppers, tomato sauce, olives, and raisins. Great in a tortilla, with eggs, on toast, over rice, or on its own.

Get_Right

Eggs mixed in with the picadillo, in a large tortilla, homemade salsa, pickled jalapenos. Only missing avocados. Killer.

Loujoe

Yes! I used some of my salsa on eggs too.

Nicely done & great idea about tortilla. 

Get_Right

Loujoe said:

Yes! I used some of my salsa on eggs too.

Nicely done & great idea about tortilla. 

Thank you. There is only one or two Mexican breakfast spots where I live so we try to do it as best we can. A good chilaquiles is $20+. I buy more tortillas than bread. You can basically stuff anything into it. Corn, flour, whole wheat, carb balance, whatever, it always tastes better than bread. I keep two Ball jars with sweet pickled Jalapenos and lime pickled red onion at all times. Not the same level as your canning but damn good with almost anything.

Loujoe

Ah. Cool. I had some bell peps in my fridge and an almost empty of pickled cauliflower. So I put the peps in the jar and added more vinigar. Super yummy way to extend that great brine. 
Cauliflower came out great. Almost too hot but magically balances out because of the sugar I added. 
Fun times

Get_Right

Loujoe said:

Ah. Cool. I had some bell peps in my fridge and an almost empty of pickled cauliflower. So I put the peps in the jar and added more vinigar. Super yummy way to extend that great brine. 
Cauliflower came out great. Almost too hot but magically balances out because of the sugar I added. 
Fun times

We love hot pickled Cauliflower and giardiniera. Makes a bland salad taste great!

josevolution

Get_Right said:

Loujoe said:

Ah. Cool. I had some bell peps in my fridge and an almost empty of pickled cauliflower. So I put the peps in the jar and added more vinigar. Super yummy way to extend that great brine. 
Cauliflower came out great. Almost too hot but magically balances out because of the sugar I added. 
Fun times

We love hot pickled Cauliflower and giardiniera. Makes a bland salad taste great!

Yeah I love the Gardiniera pickles specifically the pearl onions and the carrots I actually put a pearl onion in my martini at home 

Get_Right

josevolution said:

Get_Right said:

Loujoe said:

Ah. Cool. I had some bell peps in my fridge and an almost empty of pickled cauliflower. So I put the peps in the jar and added more vinigar. Super yummy way to extend that great brine. 
Cauliflower came out great. Almost too hot but magically balances out because of the sugar I added. 
Fun times

We love hot pickled Cauliflower and giardiniera. Makes a bland salad taste great!

Yeah I love the Gardiniera pickles specifically the pearl onions and the carrots I actually put a pearl onion in my martini at home 

Does that make it a Gibson instead of a martini? 

Loujoe

josevolution

Apple pear & blueberry pie 

Wobbie

F’me thinks Guy Fieri is a jackass but I love the guy.

F Me In The Brain

Wobbie said:

F’me thinks Guy Fieri is a jackass but I love the guy.

It's true. 
We can't agree on everything, Wobert.

The Juggler

Italian Roast Pork ala Juggler


Made it yesterday but was actually better tonight after being reheated in the air fryer. The heated up/crispy bread made a nice difference. 

F Me In The Brain

The Juggler said:

Italian Roast Pork ala Juggler


Made it yesterday but was actually better tonight after being reheated in the air fryer. The heated up/crispy bread made a nice difference. 

Breakfast,  lunch, or dinner....that's a winner.

Loujoe

Details please. Rabe. Prov, roasted peps?

Get_Right

Those are long hots I believe. Something I wish was more available up here in NY.

The Juggler

All of the above--sharp prov, rabe, long hots.

That was a bone in pork shoulder. Seasoned that fucker up and in the crock pot for 8 hours with some red wine, onions, garlic, bay leaves. 

Probably gonna be my lunch. We have so much left over lol

Cliffy6745

Looks incredible.  Need to do pork again myself soon.

Did some long hots this weekend too...with a tahini yogurt.  Will post a picture later.

The Juggler

Cliffy6745 said:

Did some long hots this weekend too...with a tahini yogurt.  Will post a picture later.

How did you make it with the yogurt?