The Food Thread

1…6791112…514

Comments

  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,960
    Cliffy6745 said:
    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.
    You need to come up with a reason not to make it one year, and make something else that is badass but much cheaper/easier.  Claim it as your new tradition.

    Mac & Cheese sounds good, Dyer.
    Mine has:
    Yellow cheddar
    Extra sharp white cheddar
    Mozzarella
    Asiago
    Monterey Jack
    Muenster
    And...some Velveeta.  (Only time I use the stuff, it works well for this.)
    High quality on the cheeses.  (Except the Velveeta -- it is what it is)

    I use Fusilli, for the same reason you use campanelle --- it has lots of surface area to pick up the cheese.  And, because of Cosmo.
    Lots of eggs (a dozen for the base)

    Saw it years ago on TV and jumped all over it.







    The love he receives is the love that is saved
  • RogueStoner
    RogueStoner Sunny AZ Posts: 1,716
    Fusilli Jerry!  :smiley:
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,960
    edited August 2017
    tonight I have a date with simplicity.
    • a 4 pound, organic, whole chicken
    • a lemon
    • 5-6 garlic cloves
    • small amount of olive oil
    • salt
    • pepper
    • cast iron skillet
    • oven

    Doesn't get much easier and it is fucking grinding.  Cook a head of broccoli, some beans, and make a salad.

    Question for The Food Thread:
    What are some of the most basic, yet delicious, things you like to eat?
    The love he receives is the love that is saved
  • hedonist
    hedonist Posts: 24,524
    F Me In The Brain said:
    tonight I have a date with simplicity.
    • a 4 pound, organic, whole chicken
    • a lemon
    • 5-6 garlic cloves
    • small amount of olive oil
    • salt
    • pepper
    • cast iron skillet
    • oven

    Doesn't get much easier and it is fucking grinding.  Cook a head of broccoli, some beans, and make a salad.

    Question for The Food Thread:
    What are some of the most basic, yet delicious, things you like to eat?
    Well, that chicken sounds like the perfect answer to your question.

    Me - being the culinary artiste that I am :joker:- simple scrambled eggs are always a go-to.  Salt, pepper, maybe a little cream cheese.  And, fettuccine alfredo with shrimp and asparagus.  Good old comfort food.
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,190
    hedonist said:
    F Me In The Brain said:
    tonight I have a date with simplicity.
    • a 4 pound, organic, whole chicken
    • a lemon
    • 5-6 garlic cloves
    • small amount of olive oil
    • salt
    • pepper
    • cast iron skillet
    • oven

    Doesn't get much easier and it is fucking grinding.  Cook a head of broccoli, some beans, and make a salad.

    Question for The Food Thread:
    What are some of the most basic, yet delicious, things you like to eat?
    Well, that chicken sounds like the perfect answer to your question.

    Me - being the culinary artiste that I am :joker:- simple scrambled eggs are always a go-to.  Salt, pepper, maybe a little cream cheese.  And, fettuccine alfredo with shrimp and asparagus.  Good old comfort food.
    cream cheese in scrambled eggs?!  How does that taste?
    I'll ride the wave where it takes me......
  • hedonist
    hedonist Posts: 24,524
    It's good, gruff!  Not too much; just a bit brings a nice creaminess.
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,190
    hedonist said:
    It's good, gruff!  Not too much; just a bit brings a nice creaminess.
    I have to try it!!!!
    I'll ride the wave where it takes me......
  • HesCalledDyer
    HesCalledDyer Maryland Posts: 16,500
    F Me In The Brain said:
    Cliffy6745 said:
    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.
    You need to come up with a reason not to make it one year, and make something else that is badass but much cheaper/easier.  Claim it as your new tradition.

    Mac & Cheese sounds good, Dyer.
    Mine has:
    Yellow cheddar
    Extra sharp white cheddar
    Mozzarella
    Asiago
    Monterey Jack
    Muenster
    And...some Velveeta.  (Only time I use the stuff, it works well for this.)
    High quality on the cheeses.  (Except the Velveeta -- it is what it is)

    I use Fusilli, for the same reason you use campanelle --- it has lots of surface area to pick up the cheese.  And, because of Cosmo.
    Lots of eggs (a dozen for the base)

    Saw it years ago on TV and jumped all over it.







    I'm thinking we should open a Mac & Cheese restaurant!
    Star Lake 00 / Pittsburgh 03 / State College 03 / Bristow 03 / Cleveland 06 / Camden II 06 / DC 08 / Pittsburgh 13 / Baltimore 13 / Charlottesville 13 / Cincinnati 14 / St. Paul 14 / Hampton 16 / Wrigley I 16 / Wrigley II 16 / Baltimore 20 / Camden 22 / Baltimore 24 / Raleigh I 25 / Raleigh II 25 / Pittsburgh I 25
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,960
    Scrambled eggs can be made many ways.  Please do not overcook!  :)
    The love he receives is the love that is saved
  • hedonist
    hedonist Posts: 24,524
    There are mac n cheese food trucks out here.  Haven't partaken, yet - but have heard good things about some.

    F Me, hell yeah!  I do mine on low-ish heat, stir them around a bit with a wood spatula, then remove from heat.  They end up non-runny (yuck) yet nice and soft.
  • rgambs
    rgambs Posts: 13,576
    I eat whipped eggs literally every day! Sometimes scrambled, sometimes omeletted, usually more frittata style.
    I "overcook" them often, because I like a nice firm egg to bite into.
    I grew up eating a ton of powdered eggs on camping trips and it tainted my taste preference.  What most people consider to be the perfect fluffy consistency reminds me of powdered eggs and I steer clear.
    The day fresh eggs more than make up for the flavor lost in the last bit of cooking.
    Sometimes I make them fluffy for the old lady, but she likes firm too.

    No milk, no water.
    Monkey Driven, Call this Living?
  • rgambs
    rgambs Posts: 13,576
    I eat whipped eggs literally every day! Sometimes scrambled, sometimes omeletted, usually more frittata style.
    I "overcook" them often, because I like a nice firm egg to bite into.
    I grew up eating a ton of powdered eggs on camping trips and it tainted my taste preference.  What most people consider to be the perfect fluffy consistency reminds me of powdered eggs and I steer clear.
    The day fresh eggs more than make up for the flavor lost in the last bit of cooking.
    Sometimes I make them fluffy for the old lady, but she likes firm too.

    No milk, no water.
    Monkey Driven, Call this Living?
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,190
    Nothing like coming home to a pot full of sauce and meatballs. 
    I'll ride the wave where it takes me......
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,960
    Meatballs rule!
    The love he receives is the love that is saved
  • hedonist
    hedonist Posts: 24,524
    I bet it smells amazing.

    Are they baked/fried first, or cooked in the sauce?
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,190
    hedonist said:
    I bet it smells amazing.

    Are they baked/fried first, or cooked in the sauce?
    cooked in the sauce.  They were amazing!
    Kids had meatball parm sandwiches and I had meatballs, sauce and locatelli in a bowl.  
    I'll ride the wave where it takes me......
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    F Me In The Brain said:
    tonight I have a date with simplicity.
    • a 4 pound, organic, whole chicken
    • a lemon
    • 5-6 garlic cloves
    • small amount of olive oil
    • salt
    • pepper
    • cast iron skillet
    • oven

    Doesn't get much easier and it is fucking grinding.  Cook a head of broccoli, some beans, and make a salad.

    Question for The Food Thread:
    What are some of the most basic, yet delicious, things you like to eat?
    The wife and I do a ton of seafood during the week. Needs so little and is super quick. A good piece of fish, anything from halibut to salmon and some garlic, lemon, salt and pepper. So easy and delicious.

    Some good greens and fresh veggies to go along with it

    Also. Cacio e Pepe. Lots and lots of Cacio e Pepe
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    Just had a couple slices of Brie with some truffle honey. Fucking a.
  • hedonist
    hedonist Posts: 24,524
    I wish I liked truffles...but I don't =)

    I also wish my husband liked seafood as much as I.

    Have you ever cooked fish with the parchment paper method?  I keep meaning to try that.
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    edited August 2017
    hedonist said:
    I wish I liked truffles...but I don't =)

    I also wish my husband liked seafood as much as I.

    Have you ever cooked fish with the parchment paper method?  I keep meaning to try that.
    I can't stand mushrooms. I'll eat them in fancy (or otherwise delicious aside from the mushroom) dishes when I am out but hate them so much. I. Fucking. Love. Truffles. Though.

    I have not. I have had it out but have not done it myself. Interested in fish in the sous vide as well. 
    Post edited by Cliffy6745 on

Categories