The Food Thread

1…191192194196197…506

Comments

  • rgambs
    rgambs Posts: 13,576
    I'm probably going to freeze half that pork, I pulled slightly less than half the butt, and we only ate half of what I pulled. We will eat more today, but still only what's already pulled. 
    Pork soft tacos will probably happen soon with the leftovers. 

    Yes, the fry your own chips thing was a revolution for us.  I believe it was Cliffy who first mentioned it here, but maybe it was F Me.
    Either way, the home fried chips are now the central point of our Mexican dinners, which have (d)evolved into what we call MexiDips.
    We make a pile of chips, a pouch of Vigo Cuban Black Beans and Rice, melt a block of Cream Cheese, and make some guac.  Put it all on a plate, nice and cozy, and top it all with salsa and fresh shredded Jack and dip, dip, dipadelphia!
    Monkey Driven, Call this Living?
  • GlowGirl
    GlowGirl New York, NY Posts: 12,069
    F Me In The Brain said:
    A buddy on college used to insist on Hawaiian being part of the pizza orders when we were broke and pooled money to buy a few pizzas.  He later admitted that he knew he would get more pizza that way because some didn't like.  ;)

    The extra pork has so many uses.  Tacos/fajitas are a great idea


    MF - did you ever make your own tortilla chips?
    Many of us here have gone on and on about this in the past...it is very easy and unbeatable as a killer accompanying dish to pretty much anything.

    Juggler - we are clearly french fry style enemies.  :lol:
    I have not made my own tortilla chips but will definitely look into that. 

    It is funny how Hawaiian pizza can cause such heated debate. I have seen this argument for years. I just love that sweet and salty combo. I get shit from my friends about it all the time. It’s not my usual go to pizza - but if a slice place has it I am getting it. 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,808
    I think cliffy was the one to bring up the chips
    They are as easy as it gets and amazing!
    The love he receives is the love that is saved
  • hedonist
    hedonist Posts: 24,524
    Hobbes said:
    +1 for steaming eggs.

    Never peeled underwater like Alton suggested, but I do store in water.

    Steam, shock, crack and roll. Shell falls right off.
    :giggle:

    I love a hard-boiled egg with a semisoft yolk. Soft-boiled the same. 

  • rgambs
    rgambs Posts: 13,576
    Pretty sure Cliffy founded this thread and pretty sure he dominates it as well lol.
    His presentation is always superb and his photos are quality.  I don't bother with presentation...I live in a damn double-wide lol
    Monkey Driven, Call this Living?
  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    MF117973 said:
    F Me In The Brain said:
    A buddy on college used to insist on Hawaiian being part of the pizza orders when we were broke and pooled money to buy a few pizzas.  He later admitted that he knew he would get more pizza that way because some didn't like.  ;)

    The extra pork has so many uses.  Tacos/fajitas are a great idea


    MF - did you ever make your own tortilla chips?
    Many of us here have gone on and on about this in the past...it is very easy and unbeatable as a killer accompanying dish to pretty much anything.

    Juggler - we are clearly french fry style enemies.  :lol:
    I have not made my own tortilla chips but will definitely look into that. 

    It is funny how Hawaiian pizza can cause such heated debate. I have seen this argument for years. I just love that sweet and salty combo. I get shit from my friends about it all the time. It’s not my usual go to pizza - but if a slice place has it I am getting it. 
    I'll get a slice of Hawaiian with you. Agreed. Definitely not an entire pizza thing, but a slice will do. 
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • Cliffy6745
    Cliffy6745 Posts: 34,024
    rgambs said:
    Pretty sure Cliffy founded this thread and pretty sure he dominates it as well lol.
    His presentation is always superb and his photos are quality.  I don't bother with presentation...I live in a damn double-wide lol
    Nothing better than frying your own tortilla chips. So easy. 

    Haha Well thanks but eddiec is the presentation master. He just swoops in and post something that looks like it’s from a restaurant. Everyone contributes so much to this thread.
  • Cliffy6745
    Cliffy6745 Posts: 34,024
    And hoping to have a good post this evening. Giving something a go for the first time 
  • rgambs
    rgambs Posts: 13,576
    Yeah eddiec is on it for sure.  I don't even know what bun cha or his other Asian dishes are but I want them.
    Monkey Driven, Call this Living?
  • eddiec
    eddiec Posts: 3,959
    All the food on here is seriously impressive. 
    We could have one hell of a party. Whenever that is allowed again.

  • rgambs
    rgambs Posts: 13,576
    We can pretend.  Contributing to the pot-luck I'll be adding...

    For breakfast I'm bringing the last eggs laid by my gals before I leave and some homemade jam/jelly from my berry bushes.

    For lunch, and to be cooked into any others' dishes' or as relish I'm bringing fresh heirloom tomatoes, peppers, cucumbers, onions, kohlrabi, cabbage, and squash if it's late July, August or September. 

    For dinner I'll bring a big pork butt and my smoker, some beets to roast, and a spicy butternut squash casserole side dish.

    For dessert, berry compote for whoever's making the cheesecake, and a butternut squash pie from the garden.

    For drinks, I'll bring cashaça and limes for caipirinha cocktails.

    Monkey Driven, Call this Living?
  • dankind
    dankind Posts: 20,841
    The Juggler said:
    F Me In The Brain said:
    Gambs I love the intent with which you approach food.  

    Juggs...five guys is ruined by their junk fries.
    I do like their burgers.
    Ever Red Robin?
    I'm a fan.  Casual sit-down chain usually means slop.  I feel like their burger game is pretty strong.
    (Especially if you communicate just how you like them done )

    Shake shack is pretty damn good.  

    My wife and friends would stab a fool over in n out but I found them to be average.  (Great fries, though)
    Crazy talk. Their fries are great. 

    Red Robin's okay for that kind of place.

    Shake Shack is good. I would put them second behind Five Guys. Their chicken sandwich is better than their burgers. Not a fan of their fries.
    I don’t eat beef, so I can’t comment on their burgers, except to say that my kids like them. 

    But I will say that Five Guys has my favorite fries. 
    I SAW PEARL JAM
  • dankind
    dankind Posts: 20,841
    edited April 2020
    @rgambs Have you ever made tamales? It’s a little labor intensive, but well worth it because they’re awesome and they freeze well. 

    This would just be a way for you to have an instant frozen meal ready to heat and eat with that pork butt instead of, well, just pork butt that you have to figure out a dish for again.

    There’s no such thing as just making a few tamales. If you’re putting in the effort to make them, then you make a bunch (usually ~30-60). Getting everything ready for them is the hardest part, and you’ve already got the pork filling. Rolling them up is easy leash—like second nature to some us, I presume. :wink:
    I SAW PEARL JAM
  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    DK is bringing tamales to our PJ potluck! 

    Have we covered cast iron pans? Before this whole pandemic kicked into high gear, I ordered an average sized Lodge cast iron skillet. That was in February. 

    I love that thing. So do my people. 

    I now use it all the time and don't know how I went without. Despite coming "preseasoned" I went ahead and seasoned it a few times in the oven until it got good and non-stick. Smoked out the house as I did it, but you have to smoke it to polymerize the oil. 

    Thoughts? Anyone else here have a love for cast iron? 


    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • rgambs
    rgambs Posts: 13,576
    dankind said:
    @rgambs Have you ever made tamales? It’s a little labor intensive, but well worth it because they’re awesome and they freeze well. 

    This would just be a way for you to have an instant frozen meal ready to heat and eat with that pork butt instead of, well, just pork butt that you have to figure out a dish for again.

    There’s no such thing as just making a few tamales. If you’re putting in the effort to make them, then you make a bunch (usually ~30-60). Getting everything ready for them is the hardest part, and you’ve already got the pork filling. Rolling them up is easy leash—like second nature to some us, I presume. :wink:
    I have never done tamales, those are the corn husk rolls, right?
    If past experience is any indicator, my tamales would be a bit pregnant and skinny on the right side ✌️
    Monkey Driven, Call this Living?
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,808
    Cast iron is the alpha and Omega

    I have a few different types but the base skillet is used on an almost daily basis.

    I like the menu ideas....and Dankind...tamales are badass.  Never thought about the rolling part that made me chuckle.  
    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,069
    deadendp said:
    DK is bringing tamales to our PJ potluck! 

    Have we covered cast iron pans? Before this whole pandemic kicked into high gear, I ordered an average sized Lodge cast iron skillet. That was in February. 

    I love that thing. So do my people. 

    I now use it all the time and don't know how I went without. Despite coming "preseasoned" I went ahead and seasoned it a few times in the oven until it got good and non-stick. Smoked out the house as I did it, but you have to smoke it to polymerize the oil. 

    Thoughts? Anyone else here have a love for cast iron? 


    I don't have a cast iron skillet. But I do have both a Lodge and a Le Cruset cast iron enamel dutch oven that I use a lot. The Le Cruset was a gift. The Lodge works just as well and looks just as good for a fraction of the cost. I did make some great jalapeno corn bread in my mom's cast iron skillet a while back. I have such a small amount of cabinet space, so never got around to getting one myself. This thread is making me want to kick my kitchen skills into higher gear. I want to slowly replace some of my current cooking vessels with better quality. You all are very motivating. I did finally buy a nice Henckel chef knife. So that's a start.

  • Cliffy6745
    Cliffy6745 Posts: 34,024
    Stuffed squid. Came out just okay. Could have used a sauce 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,808
    edited April 2020
    Damn I was going to do stuffed squid tonight.
    Made the onion marmalade and then realized I did not have any squid left in the freezer.

    Thawed some scallops and made Corona Meal....

    Seared Corona Scallops over sweet potato puree & sweet peas with an onion "jelly"

    Pretty damn good tasting.



    Didn't really look like the Corona symbol but it was close enough that my wife laughed at it.

    Corona Chopped Sunday Session was fun.
    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    Corona Chopped Sunday lol 
    Love it.

    Good work fellas.
    Monkey Driven, Call this Living?

Categories