The Food Thread

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  • Loujoe
    Loujoe Posts: 12,155
    beans, garlic & hot chili peppers. All from my garden. Giddy up.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,968
    Yessir!
    The love he receives is the love that is saved
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,390
    I cooked a lentil recipe from NYT Cooking that directed me to put a clove into a bayleaf into a half-onion and include it with the cooking lentils. As a result I include two half-onions with cloves/bayleafs in all of my bean cooking.

    I usually brine the beans overnight with salt. I try to rinse most of the salt off, but there will be some salt in the beans. The water I use to cook the beans transforms into a very nice broth with the onion/clove/bayleafs.

    I cooked some black beans, and the broth will be my "vegetable stock" for a black bean soup. 
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,390
    Loujoe said:
    beans, garlic & hot chili peppers. All from my garden. Giddy up.
    And you are cooking it outside? It's beautiful! Do you use any other spices, or only salt/pepper?
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,390
    F Me In The Brain said:
    I grilled some local corn yesterday and one of them I went nuts with spices on
      It was fucking awesome.  Wished I made 5 of them and that would have been my whole meal.
    That sounds awesome. I have always like corn, but this year my appreciation went up a couple notches probably because I cooked a few corn chowders. Yum Yum Yum.
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • Loujoe
    Loujoe Posts: 12,155
    Ms. Haiku said:
    Loujoe said:
    beans, garlic & hot chili peppers. All from my garden. Giddy up.
    And you are cooking it outside? It's beautiful! Do you use any other spices, or only salt/pepper?
    Hi. Outside. I didn't add anything else. A little butter/ olive oil.  That chili pepper packs a punch. Sure you could hit it with anything you like. Very pretty! I planted a pack of seeds with 3 different beans. Nice to have a variety. 
  • Loujoe
    Loujoe Posts: 12,155
    Ms. Haiku said:
    I cooked a lentil recipe from NYT Cooking that directed me to put a clove into a bayleaf into a half-onion and include it with the cooking lentils. As a result I include two half-onions with cloves/bayleafs in all of my bean cooking.

    I usually brine the beans overnight with salt. I try to rinse most of the salt off, but there will be some salt in the beans. The water I use to cook the beans transforms into a very nice broth with the onion/clove/bayleafs.

    I cooked some black beans, and the broth will be my "vegetable stock" for a black bean soup. 
    I can learn from your style. I have a pack of lentils waiting to cook. 2 bags of quinoa too.
  • Get_Right
    Get_Right Posts: 14,224
    If you are in Chicago tonight, have a Vienna dog dragged through the garden, have a beef, have a deep dish or a cracker crust.  Maybe a chocolate shake late night. Enjoy :)

  • Loujoe
    Loujoe Posts: 12,155
    wow. Marble rye bagel, a little cream cheese, mountain gold tomato, basil, coarse 'sal Mexicana' 

    Found this salt at a south American food market. Inexpensive and great flakey texture.

    You really taste  it all. Fantastic way to enjoy the summer harvest. Get to it.. 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,968
    Awesome 
    The love he receives is the love that is saved
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,968
    edited September 2023
    Not a long list of things I enjoy more than great hummus and fresh pita.  




    The pickles/olives and brisket shawarma were very strong as well.

    Lunch @ Suraya in Fishtown.  (Philadelphia)


    The love he receives is the love that is saved
  • Get_Right
    Get_Right Posts: 14,224
    It is crazy how condiments have really changed food. Fancy salt, vinegars, pickled veg, yuzu, chili crisp etc. small things make a huge difference. At the moment I am addicted to black vinegar.
  • Jearlpam0925
    Jearlpam0925 Deep South Philly Posts: 17,632
    F Me In The Brain said:
    Not a long list of things I enjoy more than great hummus and fresh pita.  




    The pickles/olives and brisket shawarma were very strong as well.

    Lunch @ Suraya in Fishtown.  (Philadelphia)


    Nice. I gotta get up there.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,968
    Get_Right said:
    It is crazy how condiments have really changed food. Fancy salt, vinegars, pickled veg, yuzu, chili crisp etc. small things make a huge difference. At the moment I am addicted to black vinegar.
    Yeah, I for sure go through different things I can't get enough of.  

    Jearlpam0925 said:
    F Me In The Brain said:
    Not a long list of things I enjoy more than great hummus and fresh pita.  




    The pickles/olives and brisket shawarma were very strong as well.

    Lunch @ Suraya in Fishtown.  (Philadelphia)


    Nice. I gotta get up there.
    You've been before?
    Very good, if not.  Never anywhere to park although that perhaps you don't drive up there.
    The love he receives is the love that is saved
  • Cliffy6745
    Cliffy6745 Posts: 34,068
    I LOVE Suyara…amazing food, beautiful room. All together an awesome experience. The only criticism I have is that you get a solid bill for hummus and more…a lot more but still a good portion of that kind of stuff. 
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,390
    Anyone here make their own naan bread? Did it take long to get the culinary "groove" of making it? 
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • GlowGirl
    GlowGirl New York, NY Posts: 12,313
    Ms. Haiku said:
    Anyone here make their own naan bread? Did it take long to get the culinary "groove" of making it? 
    I love naan, but have never tried to make it. I did make my own tortillas once. That was fun.

  • Jearlpam0925
    Jearlpam0925 Deep South Philly Posts: 17,632
    F Me In The Brain said:
    You've been before?
    Very good, if not.  Never anywhere to park although that perhaps you don't drive up there.
    Unfortunately, not yet, but hopefully correcting that soon. Seems like everything great is parking up in Fishtown, which stinks. Kicking myself in the ass for never getting to Kalaya while it was down here. So now have to get up there for that, too.

    And yeah, parking not really a problem for us - we're either bike/SEPTA/Uber.
  • Loujoe
    Loujoe Posts: 12,155
    Ms. Haiku said:
    Anyone here make their own naan bread? Did it take long to get the culinary "groove" of making it? 
    My bud does and it's an art with its own language.. He loves it. Plays with the oven temps. Uses an electric oven and I'd swear it comes out like a crusty brick oven bread.  
  • The Juggler
    The Juggler Posts: 49,599
    I don't care if this is fast food, this shit looks amazing. I might give this a go later---chick fil a pimento cheese sammy


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