The Food Thread

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  • rgambs
    rgambs Posts: 13,576
    I ate a dozen cookies yesterday so, yeah, fat fat fatty!

    Pressure canner, awesome!  Mine's out of service and I need to get out to Lehman's in Amish Country to get the parts I need.
    Monkey Driven, Call this Living?
  • Cliffy6745
    Cliffy6745 Posts: 34,029
    rgambs said:
    I ate a dozen cookies yesterday so, yeah, fat fat fatty!

    Pressure canner, awesome!  Mine's out of service and I need to get out to Lehman's in Amish Country to get the parts I need.
    Yeeeeeah, we have cookies for months.  Yikes.

    Yeah, man.  Interested in getting into this. May hit you up for questions
  • rgambs
    rgambs Posts: 13,576
    I just tried the egg cooker and holy crap is it awesome!
    Perfect hard/soft/medium cooked eggs that peel flawlessly in seconds without any timing or hassle.
    I would recommend anyone who eats hard cooked eggs to get one.
    It's like a rice cooker, I thought it might be a silly waste until I got one and now I can't imagine a kitchen without it!
    Monkey Driven, Call this Living?
  • HesCalledDyer
    HesCalledDyer Maryland Posts: 16,491
    Got an air fryer. Tried it out tonight doing a peppercorn crusted tuna steak and turned out pretty damn good. I just used the default setting for fish but may need to adjust the time for a little less next go-around. It was just a tad more done than I prefer, but it was cooked evenly throughout, and still moist and flaky. The crust formed a perfect amount of crispness and was not overdone.

    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
  • Thoughts_Arrive
    Thoughts_Arrive Melbourne, Australia Posts: 15,165
    I gained 1.5 kgs. I blame leg ham sandwiches, cheesecake and chocolate truffles.
    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • dankind
    dankind Posts: 20,841
    edited December 2017
    Y’all call it leg ham in Aussie, T_A? Are there other cuts of ham? Neck ham?
    I SAW PEARL JAM
  • Thoughts_Arrive
    Thoughts_Arrive Melbourne, Australia Posts: 15,165
    dankind said:
    Y’all call it leg ham in Aussie, T_A? Are there other cuts of ham? Neck ham?
    Not too sure about the neck ham. Christmas leg hams are popular here. Smoked. Glazed. Eaten cold or hot from the oven. Bone in is best.
    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,127
    CHicken cutlets and pesto zoodles. 
    I'll ride the wave where it takes me......
  • Get_Right
    Get_Right Posts: 14,130
    edited January 2018
    Did a cheater version of peking duck yesterday before the storm rolled in.
    Two duck breasts left overnight in the fridge to dry out
    Score the skin in a crosshatch but not all the way through
    Salt and pepper and then skin side down on the grill over medium low heat
    Left them on for about 20 -30 mins or so checking for doneness on the skin and being careful not to over cook
    Flipped them and applied a soy sauce, water and honey glaze
    Let them cook until they felt done, probably another 15-20 mins applying glaze twice
    While resting (without a cover), I warmed up some small flour tortillas, julienned cucumber and green onions
    Applied hoisin to the tortillas, added sliced duck, cucumber and green onion.  Awesome.  So good.  I always forget to take pictures of my food! 
    Key is try and get the skin crisp while not over cooking the meat. Not easy!


    Post edited by Get_Right on
  • hedonist
    hedonist Posts: 24,524
    Get_Right said:
    Did a cheater version of peking duck yesterday before the storm rolled in.
    Two duck breasts left overnight in the fridge to dry out
    Score the skin in a crosshatch but not all the way through
    Salt and pepper and then skin side down on the grill over medium low heat
    Left them on for about 20 -30 mins or so checking for doneness on the skin and being careful not to over cook
    Flipped them and applied a soy sauce, water and honey glaze
    Let them cook until they felt done, probably another 15-20 mins applying glaze twice
    While resting (without a cover), I warmed up some small flour tortillas, julienned cucumber and green onions
    Applied hoisin to the tortillas, added sliced duck, cucumber and green onion.  Awesome.  So good.  I always forget to take pictures of my food! 
    Key is try and get the skin crisp while not over cooking the meat. Not easy!


    Holy moly, that sounds amazing in both taste and texture.
  • rgambs
    rgambs Posts: 13,576
    3 days aged chili and fresh out of the oven cornbread.
    Not sure it gets any better.
    Monkey Driven, Call this Living?
  • eeriepadave
    eeriepadave West Chester, PA Posts: 43,234
    https://www.youtube.com/watch?v=KBMxpDbp51A
    8/28/98- Camden, NJ
    10/31/09- Philly
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    Tres Mts.- 3/23/11- Philly. PA
    Eddie Vedder- 6/25/11- Philly, PA
    RNDM- 3/9/16- Philly, PA
  • Cliffy6745
    Cliffy6745 Posts: 34,029
    Have been missing this thread. Ate well over the holidays too. I'll get back on it
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,818
    Hot & Sour Seafood Pho last night -- added a side of rib eye to it because I did not eat much all day and was ready to chow down.

    Loaded up the items they throw at you with it (bean sprouts, basil, peppers, that sort) and splashed lots of the red rooster on it.

    That shit was downright tasty. 


    The love he receives is the love that is saved
  • dankind
    dankind Posts: 20,841
    I will phuck up a bowl of pho. 
    I SAW PEARL JAM
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,818
    Love this

    https://youtu.be/0r7Uw_XQP7g


    The love he receives is the love that is saved
  • Cliffy6745
    Cliffy6745 Posts: 34,029
    Yuuuuuuuum.  Pho.

    Pho 75 is the spot in Philly.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,818
    I'll have to try that spot.  I'm no snob on Pho (like I am on sushi ;) ) and enjoyed most placed I have gone. 
    Not much better in life that that big spoon with a little broth in it, some noodles on top, a slab of meat on top of the noodles, and rooster splashed all over it. 
    Pop it in...swallow it down. 
    :lol:
    It really is food porn.
    The love he receives is the love that is saved
  • Cliffy6745
    Cliffy6745 Posts: 34,029
    F Me In The Brain said:
    I'll have to try that spot.  I'm no snob on Pho (like I am on sushi ;) ) and enjoyed most placed I have gone. 
    Not much better in life that that big spoon with a little broth in it, some noodles on top, a slab of meat on top of the noodles, and rooster splashed all over it. 
    Pop it in...swallow it down. 
    :lol:
    It really is food porn.
    I'm not either.  There are a lot of pho snobs though, which is pretty funny.  

    This place is great though.  Broth is so delicious.
  • hedonist
    hedonist Posts: 24,524
    F Me In The Brain said:
    Love this

    https://youtu.be/0r7Uw_XQP7g


    Love him, too.

    I don't think I've ever had Pho.

    And I've always thought food is sex-equivalent.  Hits on the same senses and can bring beautiful satisfaction :)

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