The Food Thread

F Me In The Brain

Boxed fatburgers.  Will keep an eye out.

Hobbes

Gorgonzola. Crunchy bread. Apple slices.

Melon wrapped in prosciutto.

Caprese salad.

Someone mentioned fresh figs. So good.

And honey!

Sometimes a toasted peanut butter-banana-honey sandwich hits the spot, too. Yum-o!

F Me In The Brain

Thise all sound good, Hobbes!
What I want for breakfast, but will not be having this fine morning....

My version of Tamago Gohan

Leftover rice....small bowl full.  I make basmati rice frequently so this is what I like.
One raw egg, cracked into the bowl if rice
One or two pieces of bacon - leftover thick cut is my favorite for this....chop into small pieces.
2 pieces of seaweed.  (They sell nori packets my wife loves...I raid these). Crumple up into a bunch of small pieces.
Add both to the bowl.
A sprinkle of some great sea salt, whatever variety you like.

Mix around.  The consistency will completely change.

Add a ittle soy sauce as you go, if desired
If it is too dry - if you went too heavy on those ingredients - crack another egg.

Most people who know about this food love of mine think it is kinda gross.  It is wonderful, and really, it can be constructed from anything you have left in the fridge or cabinet beyond rice and a raw egg.

rgambs

Hard salami wrapped around a dollop of cream cheese.

RogueStoner

That reminds me of one of my favorite snacks... cream cheese spread on a slice of smoked ham wrapped around a dill pickle. So good. 

hedonist

rgambs said:

Hard salami wrapped around a dollop of cream cheese.

Loaded

For breakfast, I'm doing a (much!) lesser version of Hobbes' first offering.  Gala apple, couple of Babybel cheeses and some Wheat Thins.

rgambs

hedonist said:

rgambs said:

Hard salami wrapped around a dollop of cream cheese.

Loaded

For breakfast, I'm doing a (much!) lesser version of Hobbes' first offering.  Gala apple, couple of Babybel cheeses and some Wheat Thins.

Hahaha loaded until exploded.

Your mind is deliciously twisted!

HesCalledDyer

Pepperoncinis stuffed with cream cheese & panchetta.

Btw, burger was a success last night.  Toasted the roll, put the cheese slice (muenster) on the crown, then the burger on top. All toppings on the heel then assembled. While I've never really had the sliding all over the place problem, I have had the bun break apart many a time and that didn't happen last night.  Think I've found a new formula.

hedonist

Today's lunch makes up for yesterday's.

Tuna sashimi, avocado and soft lettuce, with sesame/miso/wasabi dressing.

Fantastico!

Cliffy6745

hedonist said:

Today's lunch makes up for yesterday's.

Tuna sashimi, avocado and soft lettuce, with sesame/miso/wasabi dressing.

Fantastico!

Fuck me running...that sounds good

Cliffy6745

Did a little salmon action ourselves tonight. Crisped up the skin then popped it in the oven with a horseradish, Dijon, lemon topping

rgambs

Salad
Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.

That Manchego is going to be a new favorite for sure.  Reminds me of Asiago.
I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.

hedonist

My god, I love the classic Hidden Valley Ranch.

Horseradish sauce too.  Some of that on a beef dip sandwich?  Get outta here.

And crispy salmon skin!

HesCalledDyer

rgambs said:

Salad
Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.

That Manchego is going to be a new favorite for sure.  Reminds me of Asiago.
I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.

Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.

rgambs

HesCalledDyer said:

rgambs said:

Salad
Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.

That Manchego is going to be a new favorite for sure.  Reminds me of Asiago.
I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.

Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.

Tell me about this Macnchee.
Does it have Fontina in it?  
What glorious company does the Manchego keep in this esteemed organisation of flavors?

Ms. Haiku

I made brownies, and I substituted applesauce for butter, and instead of three entire eggs, I used one entire egg, and two egg whites. I added a pinch of ground ginger to brighten the chocolate. Very good. I may add a pinch of ground ginger to all chocolate stuff. It's not enough for a ginger flavor, but it brightens the dense chocolateness. 

F Me In The Brain

HesCalledDyer said:

rgambs said:

Salad
Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.

That Manchego is going to be a new favorite for sure.  Reminds me of Asiago.
I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.

Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.

Awesome!  I have a macnchee I call my Under a Hundred Mac N Cheese.
The 7-8 cheeses makes the cost really pile up. 
Made the mistake of cooking for my Brother in Law's family in San Diego years ago.  Every Thanksgiving thereafter (when we still lived in SoCal) I would be asked to make it.  While flattering, the logistics of cooking and transporting 2 hours/heating up in a kitchen where the whole meal is being cooked?  Took some working out.
May have made it one time since moving back east 5 years ago.
Shit is sooo good, though.

Cliffy6745

F Me In The Brain said:

HesCalledDyer said:

rgambs said:

Salad
Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.

That Manchego is going to be a new favorite for sure.  Reminds me of Asiago.
I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.

Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.

Awesome!  I have a macnchee I call my Under a Hundred Mac N Cheese.
The 7-8 cheeses makes the cost really pile up. 
Made the mistake of cooking for my Brother in Law's family in San Diego years ago.  Every Thanksgiving thereafter (when we still lived in SoCal) I would be asked to make it.  While flattering, the logistics of cooking and transporting 2 hours/heating up in a kitchen where the whole meal is being cooked?  Took some working out.
May have made it one time since moving back east 5 years ago.
Shit is sooo good, though.

Dude, a few years ago I made Cioppino for my wife's family on Christmas Eve which is a huge to-do with a ton of people.  I am stuck making it forever for like 20 people.  Soooooo expensive and yes, a pain in the ass to cook and transport given you want the broth simmering and different types of seafood need to go in at different times.

HesCalledDyer

rgambs said:

HesCalledDyer said:

rgambs said:

Salad
Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.

That Manchego is going to be a new favorite for sure.  Reminds me of Asiago.
I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.

Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.

Tell me about this Macnchee.
Does it have Fontina in it?  
What glorious company does the Manchego keep in this esteemed organisation of flavors?

F Me In The Brain said:

HesCalledDyer said:

rgambs said:

Salad
Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.

That Manchego is going to be a new favorite for sure.  Reminds me of Asiago.
I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.

Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.

Awesome!  I have a macnchee I call my Under a Hundred Mac N Cheese.
The 7-8 cheeses makes the cost really pile up. 
Made the mistake of cooking for my Brother in Law's family in San Diego years ago.  Every Thanksgiving thereafter (when we still lived in SoCal) I would be asked to make it.  While flattering, the logistics of cooking and transporting 2 hours/heating up in a kitchen where the whole meal is being cooked?  Took some working out.
May have made it one time since moving back east 5 years ago.
Shit is sooo good, though.

The usual suspects are:

Manchego - rich & piquant
Fontina - earthy & nutty
Muenster - sweet
Smoked Gruyere - smokey & salty
6-8 year aged cheddar - bitter

All hand-grated of course and start with a standard bechamel sauce.  And I always use campanelle pasta as its shape is intended for thick sauces and casseroles. 

hedonist

Cioppino is the food version of one of life's ultimate beauties.