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The Food Thread

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  • Get_RightGet_Right Posts: 11,011
    Mmm.  Not sure I've had that, but have tried so many things I can't be sure.  Certainly not something I've had a lot.
    Our sushi chef was amazing when we lived in CA and went every Friday night....he would buy at the fish market Friday AM with "what can I shock them with" in mind.  
    When I go to a good place one of the first things I check is on the engawa supply.  I want it lightly  chopped/salted & not torched.  That is something my dude got me used to eating every week.
    Another thing that I love which many sushi eaters thing is gross is ankimo.  Will eat that pretty much any way.
    For that matter, liver of fishes is something I tend to really enjoy.


    Engawa being the chewy part of Hirame? Yeah not a fan of the monkfish liver although my son loves it. Same with squid guts, my kid loves it.
  • mcgruff10mcgruff10 New JerseyPosts: 25,788
    Gambs no love for oysters?  Dude they are amazing!  I love all shellfish/seafood.
    I'll ride the wave where it takes me......
  • Cliffy6745Cliffy6745 Posts: 32,017
    eddiec said:


    Pulpo night.
    Two things. This looks amazing and your plating is always amazing. God damn man. That’s awesome 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,008
    Get_Right said:
    Mmm.  Not sure I've had that, but have tried so many things I can't be sure.  Certainly not something I've had a lot.
    Our sushi chef was amazing when we lived in CA and went every Friday night....he would buy at the fish market Friday AM with "what can I shock them with" in mind.  
    When I go to a good place one of the first things I check is on the engawa supply.  I want it lightly  chopped/salted & not torched.  That is something my dude got me used to eating every week.
    Another thing that I love which many sushi eaters thing is gross is ankimo.  Will eat that pretty much any way.
    For that matter, liver of fishes is something I tend to really enjoy.


    Engawa being the chewy part of Hirame? Yeah not a fan of the monkfish liver although my son loves it. Same with squid guts, my kid loves it.
    Yep.
    Squid guts - had that before.  I liked it.
    The love he receives is the love that is saved
  • rgambsrgambs Posts: 13,576
    mcgruff10 said:
    Gambs no love for oysters?  Dude they are amazing!  I love all shellfish/seafood.
    Don't hate 'em...just don't get it.  Slightly fishy, a little salty...no desirable mouth-feel...what's amazing about that? 
    Monkey Driven, Call this Living?
  • rgambsrgambs Posts: 13,576

    Used my newest kitchen gadget this morning to pickle up some red onions for the pantry 👍👍
    Monkey Driven, Call this Living?
  • mcgruff10mcgruff10 New JerseyPosts: 25,788
    rgambs said:
    mcgruff10 said:
    Gambs no love for oysters?  Dude they are amazing!  I love all shellfish/seafood.
    Don't hate 'em...just don't get it.  Slightly fishy, a little salty...no desirable mouth-feel...what's amazing about that? 
    I can't stand oily fish like bluefish and mackerel but some people swear by them.  I puke at the sight of mayo but my buddy dips his french fries in it.  To each their own!

    Side note, mayo should be illegal.  ;)
    I'll ride the wave where it takes me......
  • GlowGirlGlowGirl New York, NYPosts: 3,873


    Nothing fancy like you guys make - oven roasted corn on the cob and some shrimp with cocktail sauce. 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,008
    Looks great!
    The love he receives is the love that is saved
  • bbiggsbbiggs Posts: 6,253
    Not much better than summer sweet corn on the cob. 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,008
    I don't think I've ever done corn in the oven.  You like it better that way?
    The love he receives is the love that is saved
  • mcgruff10mcgruff10 New JerseyPosts: 25,788
    Love love love shrimp cocktail.  Corn in the oven? Hmmmm
    I'll ride the wave where it takes me......
  • bbiggsbbiggs Posts: 6,253
    Grilled some corn on the cob tonight. Only other way I’ve cooked it is boiling it. 
  • GlowGirlGlowGirl New York, NYPosts: 3,873
    I like roasting corn in the oven better than boiling it. I take the raw cob and spread it with a little butter and seasoning. Then I wrap it in foil and put it in the oven at 425 for 40 minutes. It comes out great. The butter melts into it as it cooks. 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,008
    edited July 19
    Excellent
      Sorta how I grill when I do it that way.
    The love he receives is the love that is saved
  • GlowGirlGlowGirl New York, NYPosts: 3,873
    Yes. I got the idea from grilling. But since I don't have access to an outdoor grill I decided to use the oven. I am not a big fan of boiled corn. It gets too watery. The oven is a great substitute for the grill.

  • GlowGirlGlowGirl New York, NYPosts: 3,873


    Cuban sandwich with extra pickles. This new Cuban place opened a few blocks from me a few months ago. They make a great Cuban sandwich. I don’t have them very often but felt like a treat. 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,008
    Yes, please, that looks great!
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 32,017
    edited July 20
    GlowGirl said:


    Nothing fancy like you guys make - oven roasted corn on the cob and some shrimp with cocktail sauce. 
    Looks like some good cocktail sauce with plenty of horseradish 
  • bbiggsbbiggs Posts: 6,253
    GlowGirl said:


    Cuban sandwich with extra pickles. This new Cuban place opened a few blocks from me a few months ago. They make a great Cuban sandwich. I don’t have them very often but felt like a treat. 
    Cubans are one of my favorite sandwiches. Anything that’s loaded with pickles is an immediate yes in my book. Looks delicious. 
  • Cliffy6745Cliffy6745 Posts: 32,017
    Cubans rule 
  • GlowGirlGlowGirl New York, NYPosts: 3,873
    GlowGirl said:


    Nothing fancy like you guys make - oven roasted corn on the cob and some shrimp with cocktail sauce. 
    Looks like some good cocktail sauce with plenty of horseradish 
    Thanks. I made it myself. I always use a lot of horseradish. It needed a bit of lemon, which I was out of. But I did add a bit of Worcestershire. It was good. 
  • LoujoeLoujoe Posts: 3,397
    rgambs said:

    Used my newest kitchen gadget this morning to pickle up some red onions for the pantry 👍👍
    Way to go!
    Pressure canner?  I don't have one of those. 
  • rgambsrgambs Posts: 13,576
    Loujoe said:
    rgambs said:Loujoe said:
    rgambs said:

    Used my newest kitchen gadget this morning to pickle up some red onions for the pantry 👍👍
    Way to go!
    Pressure canner?  I don't have one of those. 

    Loujoe said:
    rgambs said:

    Used my newest kitchen gadget this morning to pickle up some red onions for the pantry 👍👍
    Way to go!
    Pressure canner?  I don't have one of those. 


    Used my newest kitchen gadget this morning to pickle up some red onions for the pantry 👍👍
    Way to go!
    Pressure canner?  I don't have one of those. 
    Digital and automated to make it easy.  This was just a water bath can, but it does both and it worked very well.  Can't wait to try the pressure can when the butternut squash is ripe...might do some green beans up before that, depends on how many I get. I don't usually plant many, because we aren't that big on garden green beans, they are often quite tough.
    Monkey Driven, Call this Living?
  • rgambsrgambs Posts: 13,576
    Now I have to make a Cuban for dinner lol
    Monkey Driven, Call this Living?
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,008
    Ended up doing two small pork shoulders....the Instacart shopper was a fool.
    Worked out fine, one with just salt and the other got full seasoning/rub so that everyone had some they liked.
    Pulled pork is so bomb.
    In the oven, not like y'all with the smokers....but 5-6 hours and an hour to set, tastes good

    Wrapped at 190 and pulled at 200.  Might have been ok to leave longer, or perhaps leave for the hour in the turned off oven.
    Always messing with it...need to get a smoker and do this properly at some point.



    The love he receives is the love that is saved
  • rgambsrgambs Posts: 13,576
    Slow cooked pork shoulder is one of the most delicious foods EVER!
    Monkey Driven, Call this Living?
  • GlowGirlGlowGirl New York, NYPosts: 3,873
    Ended up doing two small pork shoulders....the Instacart shopper was a fool.
    Worked out fine, one with just salt and the other got full seasoning/rub so that everyone had some they liked.
    Pulled pork is so bomb.
    In the oven, not like y'all with the smokers....but 5-6 hours and an hour to set, tastes good

    Wrapped at 190 and pulled at 200.  Might have been ok to leave longer, or perhaps leave for the hour in the turned off oven.
    Always messing with it...need to get a smoker and do this properly at some point.



    Yum!! Pulled pork sandwiches are one of my faves, especially with coleslaw on it. Nicely done. Looks delicious. 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,008
    Thanks.
    This morning....A Chadwick Breakfast... speedball cereal extravaganza.  9 cereals, mixed.


    The love he receives is the love that is saved
  • rgambsrgambs Posts: 13,576

    Cuban-ish sandwich and garden fry-up of cabbage, onions, and Cocozelle zucchini...swapped the pickles out for pickled garden onions in the sammich.
    Monkey Driven, Call this Living?
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