The Food Thread

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  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    Death by steak.  Damn, you are gonna eat well.  Share some pics when you finish.

    The love he receives is the love that is saved
  • josevolution
    josevolution Posts: 31,539
    SPEEDY MCCREADY said:
    Because I didn't get enough on Thanksgiving. And there is only the 2 of us. Hahaha
    Bigger than the one we got for 4 of us 😂 looks perfectly done 
    jesus greets me looks just like me ....
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    Yes, the appearance is perfect, I never nail it like that.
    The love he receives is the love that is saved
  • Get_Right
    Get_Right Posts: 14,108
    In my case you get what the farm gives you. Ordered 10 got 14.5 at 8.99 an lb. Fuckers.
  • josevolution
    josevolution Posts: 31,539
    Get_Right said:
    In my case you get what the farm gives you. Ordered 10 got 14.5 at 8.99 an lb. Fuckers.
    😂😂 damn that’s just wrong but I bet it’s a better turkey then a supermarket turkey so I’m sure it was tasty 🤤 
    jesus greets me looks just like me ....
  • Get_Right
    Get_Right Posts: 14,108
    josevolution said:
    Get_Right said:
    In my case you get what the farm gives you. Ordered 10 got 14.5 at 8.99 an lb. Fuckers.
    😂😂 damn that’s just wrong but I bet it’s a better turkey then a supermarket turkey so I’m sure it was tasty 🤤 

    Yep but you are right the quality is insane compared to shoprite or even Whole Foods.
  • josevolution
    josevolution Posts: 31,539
    My wife made beef barley soup! Totally nailed it it’s so good specially for days like today when it’s a bit cold out 🤤
    jesus greets me looks just like me ....
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,368
    F Me In The Brain said:
    Too many bananas past the point of normal eating.  What do you do?

    Of course!
    So easy, so good.

    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
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,368
    Leezestarr313 said:
    I started a sauerkraut on Nov 5 and tried it today. So so good, I had to stop myself. It is with cabbage, pineapple, some ginger, black pepper and a jalapeno. Has a very nice mild tanginess, some warm sweetness from the pineapple and a good little punch of heat from the pepper and jalapeno. I eat it cold but it is also nice in potato soup or with pork.

    Sounds awesome! Is making sauerkraut a long process? Is most of the time waiting time?
    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: 7,368
    edited December 2023
    I finished soup 5 of my 300-soup project. #1 was the first time I used a broiler, it was a poblano white bean soup. I don't use oil, and maybe that is what caused the smoke when I broiled the peppers. Fire alarm went off. Oops. Maybe a little oil next time if that will stop the smoke.

    Yesterday I cooked a black bean-vegetable soup. I added a little ginger and a little espresso-salt mixture I found at a holiday market. It needed a little heat, but solidly good. For the broth I used the aquafaba from when I cooked the beans in an instant pot. Onward to soup-cooking excellence!.


    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
  • josevolution
    josevolution Posts: 31,539
    Ms. Haiku said:
    I finished soup 5 of my 300-soup project. #1 was the first time I used a broiler, it was a poblano white bean soup. I don't use oil, and maybe that is what caused the smoke when I broiled the peppers. Fire alarm went off. Oops. Maybe a little oil next time if that will stop the smoke.

    Yesterday I cooked a black bean-vegetable soup. I added a little ginger and a little espresso-salt mixture I found at a holiday market. It needed a little heat, but solidly good. For the broth I used the aquafaba from when I cooked the beans in an instant pot. Onward to soup-cooking excellence!.


    Perfect weather for soups you can’t go wrong 
    jesus greets me looks just like me ....
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    Soups look good!

    The love he receives is the love that is saved
  • The Juggler
    The Juggler Posts: 49,590
    That looks great. What do you use instead of oil?

    It's going to be CUTLET NIGHT in the Juggler house
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  • Loujoe
    Loujoe Posts: 11,685
    Looks very clean. Nice work.
  • Loujoe
    Loujoe Posts: 11,685
    You could charr up the peppers on a grill too. I think if you oil the peppers they will still smoke. (Maybe combust!)
  • lastexitlondon
    lastexitlondon Posts: 14,874
    We don't have the word broil here. What  does it mean?


    this song is meant to be called i got shit,itshould be called i got shit tickets-hartford 06 -
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,368
    edited December 2023
    lastexitlondon said:
    We don't have the word broil here. What  does it mean?
    "Broiling is the cooking technique that uses radiant heat from above to cook your food, so it's like upside-down grilling. Broiling is a good method to use for thinner, leaner cuts of meat like butterflied chicken breasts, pork tenderloin medallions, strip steaks, kabobs and vegetables." It is an option in a stove.

    What do you use instead of oil? Nothing

    #4 was a white bean broccoli soup. Instead of cream I used lima beams. OMG luscious. Lima beans are savory with a richness. Who knew? There was more of a bean flavor than broccoli flavor (thank goodness). I may make it again this weekend.

    I could use my grill pan to char the peppers next time. I'll probably use oil to see if it helps.

    Any good books you recommend for flavor combinations? I still want to know how to make sauerkraut. I've heard of sauerkraut soup. 
    Post edited by Ms. Haiku on
    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
  • Leezestarr313
    Leezestarr313 Temple of the cat Posts: 14,441
    edited December 2023
    Ms. Haiku said:
    Leezestarr313 said:
    I started a sauerkraut on Nov 5 and tried it today. So so good, I had to stop myself. It is with cabbage, pineapple, some ginger, black pepper and a jalapeno. Has a very nice mild tanginess, some warm sweetness from the pineapple and a good little punch of heat from the pepper and jalapeno. I eat it cold but it is also nice in potato soup or with pork.

    Sounds awesome! Is making sauerkraut a long process? Is most of the time waiting time?

    Prepping it doesn't take long. You shred the cabbage, peel and chop the pineapple, slice the jalapeno and grind some ginger. Mix the cabbage with kosher or Himalaya salt (I had a large cabbage, so I think I used about 1 tbsp, but start out with one and see how it tastes) and knead it a bit to soften it and bring the juices out, then add cracked black pepper to your liking and mix in the pineapple. Pack the mix tightly into jars or whatever you want to use (I use one of these plastic kimchi containers with an inner lid), and put the jalapeno slices in between. Push it all down to get the air bubbles out and the brine to come over the kraut. Then add your weight or the inner lid or whatever you use to keep the cabbage below the brine and close your container. It takes about two to three weeks on the counter. Try it in between to make sure things go the way you want. With the kimchi container or regular jars you have to burp things every day so nothing explodes. Open the lid, let the gas out and close again, making sure the brine is above the kraut. For smaller batches I love the fermentation lids that have vents, you don't have to burp these. Fermenting is a lot of fun!
    And yes, you can use it in soups. I like it in potato base soups, with maybe some airfried bacon sprinkled over at the end or some Canadian bacon or ham cubes.
    Post edited by Leezestarr313 on
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  • Get_Right
    Get_Right Posts: 14,108
    Loujoe said:
    You could charr up the peppers on a grill too. I think if you oil the peppers they will still smoke. (Maybe combust!)

    If you have a gas stove, you can also char/roast peppers directly on a burner under the hood. No oil needed.
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,368
    Leezestarr313 said:
    Prepping it doesn't take long. You shred the cabbage, peel and chop the pineapple, slice the jalapeno and grind some ginger. Mix the cabbage with kosher or Himalaya salt (I had a large cabbage, so I think I used about 1 tbsp, but start out with one and see how it tastes) and knead it a bit to soften it and bring the juices out, then add cracked black pepper to your liking and mix in the pineapple. Pack the mix tightly into jars or whatever you want to use (I use one of these plastic kimchi containers with an inner lid), and put the jalapeno slices in between. Push it all down to get the air bubbles out and the brine to come over the kraut. Then add your weight or the inner lid or whatever you use to keep the cabbage below the brine and close your container. It takes about two to three weeks on the counter. Try it in between to make sure things go the way you want. With the kimchi container or regular jars you have to burp things every day so nothing explodes. Open the lid, let the gas out and close again, making sure the brine is above the kraut. For smaller batches I love the fermentation lids that have vents, you don't have to burp these. Fermenting is a lot of fun!
    And yes, you can use it in soups. I like it in potato base soups, with maybe some airfried bacon sprinkled over at the end or some Canadian bacon or ham cubes.
    Awesome. I have to do this.
    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

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