The Food Thread

"Ground and formed"


I could see it being used in the dip way though.  Also being used in Army rations during the aforementioned WWII.  I bet my dad ate some variety of it when he served!  Or maybe it was chipped beef (shit on a shingle).

Similar trains of thought there, gambs

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?

Bread and olive oil.

Ms. Haiku 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?

Bread and olive oil.

A sliced tomato from the garden

tempo_n_groove said:

rgambs said:

Ms. Haiku 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?

Bread and olive oil.

A sliced tomato from the garden

Well at least take the basil from the garden and put it on top.

Might as well add some mozza to that.

Nope and nope for me.

Basil bolts in mid July before the tomatoes come on in earnest and drowns out the tomato anyways.
Mozzarella is ok, but vine ripened to their peak heirloom slicers are usually less than firm and need to eaten delicately.  Picked in the morning when the sugars are up, eaten within the day sliced with a sharp serrated knife, sprinkled with salt and pepper.
That's the only way to eat a properly ripened Brandywine or Old German.
Beefsteaks and Black Krims, Jerseys and Rutgers...those are all firm enough for a nice tomato sandwich with mayo or Miracle Whip.
Romas and San Marzanos get the basil and mozzarella treatment though.

rgambs said:

Nope and nope for me.

Basil bolts in mid July before the tomatoes come on in earnest and drowns out the tomato anyways.
Mozzarella is ok, but vine ripened to their peak heirloom slicers are usually less than firm and need to eaten delicately.  Picked in the morning when the sugars are up, eaten within the day sliced with a sharp serrated knife, sprinkled with salt and pepper.
That's the only way to eat a properly ripened Brandywine or Old German.
Beefsteaks and Black Krims, Jerseys and Rutgers...those are all firm enough for a nice tomato sandwich with mayo or Miracle Whip.
Romas and San Marzanos get the basil and mozzarella treatment though.

Seek out the heirloom tomato "Barleywine".  You won't need salt on them.  They taste like it's already sprinkled on there.  Most amazing tomatoes I've ever planted and are a staple if my garden.

2nd I plant my basil potted and in partial sun near bigger bush or trees to stop it from bolting or just stagger your planting.

I'm surprised you like beefsteaks?

I'll watch for barleywine.

Indifference71 said:

rgambs said:

I have to try that!

Cream cheese and hot sauce are the primary components for a buffalo chicken dip, so I shouldn't have been surprised at how good it was.

Buffalo chicken dip is so damn good.  Definitely one of my favorite party dips...

It is easy enough to make, but you can't reach full fatty status until you are just sitting there eating the ingredients and moaning with pleasure.