The Food Thread

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  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,029
    Holy FSM! 
    The love he receives is the love that is saved
  • Thoughts_ArriveThoughts_Arrive Melbourne, AustraliaPosts: 13,156
    I made some preserved lemons yesterday. I use it for Moroccan tagine.
    Now I need to wait 1 month before it is ready.
    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • WobbieWobbie Posts: 24,691
    kebobs


    If I had known then what I know now...

    Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
    VIC 07
    EV LA1 08
    Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
    Columbus 10
    EV LA 11
    Vancouver 11
    Missoula 12
    Portland 13, Spokane 13
    St. Paul 14, Denver 14
    Philly I & II, 16
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,029
    Looks great!
    The love he receives is the love that is saved
  • PJ_SoulPJ_Soul Vancouver, BCPosts: 45,272

    I made some preserved lemons yesterday. I use it for Moroccan tagine.
    Now I need to wait 1 month before it is ready.
    That's some real dedication to tagine.
    With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
  • Thoughts_ArriveThoughts_Arrive Melbourne, AustraliaPosts: 13,156
    PJ_Soul said:

    I made some preserved lemons yesterday. I use it for Moroccan tagine.
    Now I need to wait 1 month before it is ready.
    That's some real dedication to tagine.
    In love with Moroccan since I discovered it not long ago.
    Preserved lemons are so expensive and hard to find in stores here.
    Paid $16 for a very small jar. Cheaper to make your own.
    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • jerparker20jerparker20 St. Paul, MNPosts: 1,498
    Wobbie said:
    kebobs


    Thanks for the inspiration. Its supposed to be above 30 degrees this weekend here in the Twin Cities. Might have to pull the ol’ grill out and throw on some kabobs
  • WobbieWobbie Posts: 24,691
    Wobbie said:
    kebobs


    Thanks for the inspiration. Its supposed to be above 30 degrees this weekend here in the Twin Cities. Might have to pull the ol’ grill out and throw on some kabobs

    it was like 14 degrees when I grilled those. F degrees, not the fraudulent C degrees.
    If I had known then what I know now...

    Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
    VIC 07
    EV LA1 08
    Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
    Columbus 10
    EV LA 11
    Vancouver 11
    Missoula 12
    Portland 13, Spokane 13
    St. Paul 14, Denver 14
    Philly I & II, 16
  • Cliffy6745Cliffy6745 Posts: 27,784
    edited January 6
    Chicken breasts in the Sous vide. Looking forward to these 

    Edit...verdict: eh. Chicken breasts suck 
    Post edited by Cliffy6745 on
  • Cliffy6745Cliffy6745 Posts: 27,784
    Sous vide round 2. Pork tenderloin. This will
    be better
  • jerparker20jerparker20 St. Paul, MNPosts: 1,498
    edited January 8

    Grilled kabob night. Soaked the chicken overnight in a sweet jalapeño marinated. Also speared some kielbasa’s with pineapple to mix it up. Turned out nicely. Only problem was cooking on the grill as the outdoor garage light was out and had to rely on a flashlight to see what the hell I was doing.
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,029
    That looks for real right there.
    The love he receives is the love that is saved
  • PJ_SoulPJ_Soul Vancouver, BCPosts: 45,272
    Chicken breasts in the Sous vide. Looking forward to these 

    Edit...verdict: eh. Chicken breasts suck 
    They totally do unless they are cooked still attached to the rest of the chicken, lol. A chicken breast off of a perfectly prepared and cooked whole chicken though? Fucking delicious.
    With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,029
    Some guests for dinner tonight

    The love he receives is the love that is saved
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,029
    Fire water is too fucking hot.  Unbelievably hot!
    Cauliflower and Carne Asada/Bean tacos
    Simple yet delicious.
    One of the few meals the kids love that I also enjoy.

    The love he receives is the love that is saved
  • PJ_SoulPJ_Soul Vancouver, BCPosts: 45,272
    edited January 9
    I just ordered my favorite hot sauce in the whole wide world. It's become harder to find in recent years. It used to be at the local Great Canadian Superstore, but no longer - not in BC anyway. That pisses me off. But at least there is a specialty store in Vancouver that still sells it. Also available online in the USA.
    Matouk's Hot Pepper Sauce. I'm really excited to get it, because I ran out of it months ago and have been missing it. Anytime I cook chicken I feel like something is missing without this stuff. :) Recommended to anyone who enjoys hot sauce! Matouk's has a range of very good hot sauces, but this is my fave.

    Post edited by PJ_Soul on
    With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
  • Jearlpam0925Jearlpam0925 Deep South PhillyPosts: 11,347
    PJ_Soul said:
    Chicken breasts in the Sous vide. Looking forward to these 

    Edit...verdict: eh. Chicken breasts suck 
    They totally do unless they are cooked still attached to the rest of the chicken, lol. A chicken breast off of a perfectly prepared and cooked whole chicken though? Fucking delicious.
    Correct. Other than that the only piece of detached chicken worth a shit is the thigh.
  • HesCalledDyerHesCalledDyer MarylandPosts: 13,273
    PJ_Soul said:
    Chicken breasts in the Sous vide. Looking forward to these 

    Edit...verdict: eh. Chicken breasts suck 
    They totally do unless they are cooked still attached to the rest of the chicken, lol. A chicken breast off of a perfectly prepared and cooked whole chicken though? Fucking delicious.
    Correct. Other than that the only piece of detached chicken worth a shit is the thigh.
    Wing
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,029
    I think chicken pieces can all be delicious if treated properly.
    No argument that the best way is cooking the entire bird.

    The love he receives is the love that is saved
  • Jearlpam0925Jearlpam0925 Deep South PhillyPosts: 11,347
    I think chicken pieces can all be delicious if treated properly.
    No argument that the best way is cooking the entire bird.

    Sure - but the only part of the bird that has any flavor on its own is that sweet, sweet dark meat.
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,029
    I think chicken pieces can all be delicious if treated properly.
    No argument that the best way is cooking the entire bird.

    Sure - but the only part of the bird that has any flavor on its own is that sweet, sweet dark meat.
    There is a flavor for white meat but it surely does not compare well with dark meat.  No argument there!
    Think of all of the glorious things that can be done with chicken breast, though.  Lots of great options for pairing/treatments.

    I could eat chicken most days of the week and be happy. 
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 27,784
    Chicken breaks suck.  A breast is just too big and thick to cook as is to get anything really flavorful.  So difficult to cook and keep tasty, juicy, etc. 

    Making breasts into cutlets, sure.

    Spiedies...hell yeah. (Kabobs in general)

    The options are limited to me though.
  • HesCalledDyerHesCalledDyer MarylandPosts: 13,273
    Some guests for dinner tonight

    Had the first two, haven't had the Fire Water yet.  I have so many bottles of sauce right now I could probably open at least an Etsy shop.  A buddy of mine got this for Xmas:
    I tried my best to turn down the offer of tasting it, because I cannot stand the taste of truffles.  But he kept insisting; "you can barely taste the truffle" he said.  I dipped a cocktail straw in it and tasted truffle for the rest of the night. Even after 4 beers and a pizza, the truffle taste still lingered - on my tongue, in my burps.  :sick: The base sauce however had a really good flavor and the heat wasn't overpowering at all, but the truffle taste was extremely dominant (to me anyway).  There's also a white infused version, but it was limited and sold out.  If you like truffles, give it a shot, but I think they're disgusting.
    PJ_Soul said:
    I just ordered my favorite hot sauce in the whole wide world. It's become harder to find in recent years. It used to be at the local Great Canadian Superstore, but no longer - not in BC anyway. That pisses me off. But at least there is a specialty store in Vancouver that still sells it. Also available online in the USA.
    Matouk's Hot Pepper Sauce. I'm really excited to get it, because I ran out of it months ago and have been missing it. Anytime I cook chicken I feel like something is missing without this stuff. :) Recommended to anyone who enjoys hot sauce! Matouk's has a range of very good hot sauces, but this is my fave.

    Might have to get a bottle on my next Amazon order.  I've seen the name before but haven't seen it in stores around here.
  • The JugglerThe Juggler Behind that bush over there.Posts: 33,004
    Championship Sunday Grammy’s Gravy


    chinese-happy.jpg
  • The JugglerThe Juggler Behind that bush over there.Posts: 33,004
    And those are the wife’s meatballs, not mine. 
    chinese-happy.jpg
  • The JugglerThe Juggler Behind that bush over there.Posts: 33,004
    I had the best bolognese sauce ever last week at this place in AC called Chef Vola’s. Been wanting to make this ever since that meal. 
    chinese-happy.jpg
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,029
    That looks Super worthy as well

    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 27,784
    And those are the wife’s meatballs, not mine. 
    That looks banging but the one thing I was going to question was the meatballs lol.

    My dads sauce is a bologense. The wife’s family is more straight red sauce with meatballs, sausage, braciole, and pork/beef bones


  • Cliffy6745Cliffy6745 Posts: 27,784
    Lamb loin with polenta and roasted carrots.

    Mint gremolta and a horseradish sauce to go with it 
  • kce8kce8 Posts: 1,370
    Chicken breaks suck.  A breast is just too big and thick to cook as is to get anything really flavorful.  So difficult to cook and keep tasty, juicy, etc. 

    Making breasts into cutlets, sure.

    Spiedies...hell yeah. (Kabobs in general)

    The options are limited to me though.
    I made Chicken India style today. 
    So I did cut the chicken breast into strips, seasoned it with salt and garam masala and put it in coconut milk. Then I fried some zucchini slices and afterwards the chicken strips. Put the coconut milk into the pan and let it lightly cook for a few minutes. Then put the zucchini slices into the pan too. 
    Finished.

    So good and soooo easy. 
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