The Food Thread

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  • Jearlpam0925
    Jearlpam0925 Deep South Philly Posts: 17,624
    Habersett or bust
  • bbiggs
    bbiggs Posts: 6,965
    Those Scrapple ingredients sure sound appetizing.  I love me some snouts and hearts lol
  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    bbiggs said:
    Those Scrapple ingredients sure sound appetizing.  I love me some snouts and hearts lol
    :fearful: 
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • josevolution
    josevolution Posts: 32,163
    rgambs said:

    Blueberries so fresh I had to run the dew off of them in the salad spinner to make the pie!
    Uhm yummy I don’t have blueberries but we have big raspberry Bush gave us about 3lbs this season, mainly make jams & use them for drinks & tinctures.
    jesus greets me looks just like me ....
  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    I worked at the grocery back in high school/early college.  Occasionally, I had to cover the deli when they went to lunch.  (It was a lil hometown grocery.)  I always hated when people came in and had me slice up souse for them.  I did it but I can't guarantee that I didn't have a scrunchy face as I was slicing it.  (The slicer faced away from customers.)  
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • cutz
    cutz Posts: 12,341
    Jearlpam0925 said:
    Habersett or bust
    cutz said:


    Amazoncom Habbersett Scrapple 2 Lb 4 Pack Grocery




    Yes sir !!

    Been a few years since I've had it. All this talk makes me want it.
  • Jearlpam0925
    Jearlpam0925 Deep South Philly Posts: 17,624
    cutz said:
    Jearlpam0925 said:
    Habersett or bust
    cutz said:


    Amazoncom Habbersett Scrapple 2 Lb 4 Pack Grocery




    Yes sir !!

    Been a few years since I've had it. All this talk makes me want it.
    There's the good stuff. Thin in a skillet or griddle, the thick cut gets deep fried. I can go either way with syrup or ketchup, depending on the situation. But I'd say all breakfast meats get the syrup regardless. Also a weird statement - best breakfast meat paired with coffee hands down.
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    Few things I enjoy more than smoked salmon in the morning


  • bbiggs
    bbiggs Posts: 6,965
    Cliffy6745 said:
    Few things I enjoy more than smoked salmon in the morning


    Agree 100%. Those look dynamite. My goodness. 
  • GlowGirl
    GlowGirl New York, NY Posts: 12,292
    Cliffy6745 said:
    Few things I enjoy more than smoked salmon in the morning


    That looks delicious. I hope you have good bagels where you live. That makes all the difference. I go to a place in my neighborhood that bakes them on the premises. If I time it right I get a bag of warm ones right out of the oven. Heavenly. 
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,092


    Back for another edition of "Seriously, How Hot Does It Have To Be Outside Before I Give Up On Doing This?!"

    Two whole chickens wet brined overnight
    Rub: 2 Gringos Chupacabra
    Fuel: Pecan & Cherry
    Cook Temp: 275°
    Current Weather: Sunny, 87° and rising
    Current Playlist: Tom Petty Radio on Spotify


    We are the facilitators of our own creative evolution.--Bill Hicks
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,965
    Looks glorious!
    The love he receives is the love that is saved
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,092


    Done! A little over 4 hours at 275°. Bones will be collected which will be used to make a broth. Makes a great smoky soup.
    We are the facilitators of our own creative evolution.--Bill Hicks
  • RK50065
    RK50065 St. Louis, MO Posts: 897
    ^damn looks great!
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,217
    Porchsitter said:


    Done! A little over 4 hours at 275°. Bones will be collected which will be used to make a broth. Makes a great smoky soup.

    Daaaaaaaaamn
    I'll ride the wave where it takes me......
  • eddiec
    eddiec Posts: 3,969
    Porchsitter said:


    Done! A little over 4 hours at 275°. Bones will be collected which will be used to make a broth. Makes a great smoky soup.
    Looks amazing. Nice work.
  • Cliffy6745
    Cliffy6745 Posts: 34,067
    That is glorious. Never spatch cocked a chicken. Would like to. That sounds dirty 
  • deadendp
    deadendp Northeast Ohio Posts: 10,434
    :holding my plate out:

    Yes, please. 
    2014: Cincinnati
    2016: Lexington and Wrigley 1
  • GlowGirl
    GlowGirl New York, NY Posts: 12,292
    Porchsitter said:


    Done! A little over 4 hours at 275°. Bones will be collected which will be used to make a broth. Makes a great smoky soup.
    Yum. That looks great. Is the skin extra crispy?
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,092
    GlowGirl said:
    Porchsitter said:


    Done! A little over 4 hours at 275°. Bones will be collected which will be used to make a broth. Makes a great smoky soup.
    Yum. That looks great. Is the skin extra crispy?

    Thanks! Yes, actually. It's a pain to do it, but you have to fold back the skin and scrape off the fat and then jump your temps up towards the end of the cook to get crispy skin. Otherwise, it comes out rubbery.  
    We are the facilitators of our own creative evolution.--Bill Hicks

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