Foodies Unite!

[Ruckus]

Don't tell anyone but I ordered a frozen margarita at Rush.  Rock n Roll!

What, they didn't have mojitos? EMBARRASSING.  :embarassed:

;D . I was pretty sauced and as I was walking back in during intermission, the frozen cocktail vendor caught my eye.  I went for the orange creamsicle one but they were out.  Had to choose between strawberry dax or margies. :-\

Sweet jesus, you must have been wasted, or at least not concerned with getting your ass kicked for drinking a creamsicle drink at a rock show.  ;D

Ass kicked by the fannie pack army?  I was definitely in the top 5000 coolest people in that venue.  You totally would have had a sip of my frozen cocktail had I offered.  Totally

[Crispy]

Don't tell anyone but I ordered a frozen margarita at Rush.  Rock n Roll!

What, they didn't have mojitos? EMBARRASSING.  :embarassed:

;D . I was pretty sauced and as I was walking back in during intermission, the frozen cocktail vendor caught my eye.  I went for the orange creamsicle one but they were out.  Had to choose between strawberry dax or margies. :-\

Sweet jesus, you must have been wasted, or at least not concerned with getting your ass kicked for drinking a creamsicle drink at a rock show.  ;D

Ass kicked by the fannie pack army?  I was definitely in the top 5000 coolest people in that venue.  You totally would have had a sip of my frozen cocktail had I offered.  Totally

Tracy's cohorts at the Rush show would have totally rolled you for carrying around a creamsicle cocktail. Yeah, I would have had a sip too. Yum!

On the other subject at hand, I've sucked the marrow out of spareribs and drumstick bones, but I don't know that I could spot it on a plate.

[lucylew]

Will be trying out my new sous vide supreme this weekend.   Wish me luck!

[mjk73]

Will be trying out my new sous vide supreme this weekend.   Wish me luck!

Saw this in the Costco Connection magazine. Highly interested.

[br00ke]

w0w .. sous vide supreme. color me interested. we would like a full report complete with pictures??

i should pop into this thread alot more often b/c while i kind'a hate the term "foodie" i am pretty sure i qualify. no food related post's tonight though but i was just enjoying my cocktail and well .. i am really into cocktails. i almost like them more than food. tonight i'm staying in as i have a big day tomorrow + company coming so i had to clean .. anywho, i have a homemade sidecar keeping me company and it's oh so delish!! tomorrow is derby day and i plan to hit up a super favorite spot of mine, char no. 4, for mint juleps (and perhaps a templeton rye neat).. this place is so so good, particularly known for their bourbon collection as well as pork, and they also have these divine crispy cheese curds with pimento sauce. oh and the lamb "pastrami" ... NOM!!

i love love love to cook but i finally have my own place (cooking for one, not as fun) and i live in a studio apartment so .. yeah. foodie post's from me will be about all the amazing restaurants in nyc and less about the big ass batch of quinoa salad i made for the week  ;D

[Ruckus]

Oh I despise the term too Brooke.  It was meant to be obnoxious.  I'll continue to chase bourbon shots with bourbon on the rocks while you get into all those designer cocktails. ;)

[br00ke]

designer cocktails .. pshaw!! a sidecar is a classic from the 20's 

[ALady]

Brooke, that looks deeeeelish....I just decided my burlesque name is gonna be Sidecar Suzy   ;D

[mjk73]

Dinner consisted of this



this,



and this,



And strawberries picked fresh from the garden and whipped cream

[lucylew]

Yum!  Is the first one cheddar w/stout beer?

[mjk73]

Yum!  Is the first one cheddar w/stout beer?

Cahill Irish Cheddar made with porter and I think Guinness. The Cambazola in the middle was breathtaking (these are not my pics)

[lucylew]

Last night I made quite possibly the best food I've ever made.  I marinated some octopus in olive oil, oregano, sea salt, smoked paprika and finely diced preserved lemon overnight, then cooked it sous vide 8 hours in the marinate and then finished them off for few minutes over a mesquite wood grill.  Yum!

I am so excited to play with the new sous vide machine.  (Sorry, no photos.  I don't know how to post them.)

[woodnymph]

Last night I made quite possibly the best food I've ever made.  I marinated some octopus in olive oil, oregano, sea salt, smoked paprika and finely diced preserved lemon overnight, then cooked it sous vide 8 hours in the marinate and then finished them off for few minutes over a mesquite wood grill.  Yum!

I am so excited to play with the new sous vide machine.  (Sorry, no photos.  I don't know how to post them.)

!!!Octoplasm!!!   :o

[Ruckus]

Those cheeses look great Mike!

So great to hear your sous vide machine worked like a charm lucy.  It sounds delicious.   I still don't know any friends outside of the restaurant biz that use any kind of immersion circulator but this one sounds like it's great for home use.  Better start saving now.   Mmmm, then wood chargrilled.  SKILLZ!

I can only recommend these guys who I had for the 1st time in the gulf shores.  So unique, naturally saltier, buttery and tender.  The head juices were the best I've ever tasted and I even ended up eating the shells sans tail. Ha!
http://www.gulf-shores-travel-guide.com/royal-red-shrimp.html

From Mikee's Seafood in Gulf Shores, Ala.  Yes the hush puppies, fried green tomatoes with bama sauce and cajun crawfish tails were delicious but these bad boys!!! :o

[Jon T.]

I can only recommend these guys who I had for the 1st time in the gulf shores.  So unique, naturally saltier, buttery and tender.  The head juices were the best I've ever tasted and I even ended up eating the shells sans tail. Ha!
http://www.gulf-shores-travel-guide.com/royal-red-shrimp.html

From Mikee's Seafood in Gulf Shores, Ala.  Yes the hush puppies, fried green tomatoes with bama sauce and cajun crawfish tails were delicious but these bad boys!!! :o

Shells?!?!  Sometimes I eat the tails of fried shrimp, but I've never even heard of someone eating the shells.  Did someone tell you to or did you just want to try it?  How were they cooked?  Most importantly, how were they?

[Jane]

Love this thread! In the past couple of years i've been trying to hit restaurants that are worth my money and shying away from chains almost entirely. I'll be frequenting this thread now!

Rukus - If you're ever around HdG check out Laurrapin Grill. Its my local hang out and has great specials. It's a gem of a place.

The last restaurant to "blow my mind" was Zaytinya in DC. It's Mediterranian food tapas style. The brussel sprouts make my mouth water just thinking about them.

[ALady]

Last night I made quite possibly the best food I've ever made.  I marinated some octopus in olive oil, oregano, sea salt, smoked paprika and finely diced preserved lemon overnight, then cooked it sous vide 8 hours in the marinate and then finished them off for few minutes over a mesquite wood grill.  Yum!

I am so excited to play with the new sous vide machine.  (Sorry, no photos.  I don't know how to post them.)

This sounds amaaaaaazing.  Sous vide machine, how fun!

[Ruckus]

Will be trying out my new sous vide supreme this weekend.   Wish me luck!

Lx2.  Which version do you have?  Also, what type of vac sealer do you use?

[mahg33ta]

this is related to absolutely nothing in this thread but I thought the posting along with the comments below were an entertaining read.

http://mcmuffin.co.uk/mr_and_mrs_mcmuffin/2005/10/andouillette.html

[lucylew]

@Ruckus - It's actually called a Sous Vide Supreme.  If you google that, you'll come up on the manufacturer's website.  They have two models with the supreme being the larger of the two.  I had previously purchased a FoodSaver vacuum sealer (and Thomas Keller's "Under Pressure") in anticipation of this purchase.

So far I've only made lobster tails and the octopus.  I want to try some veggies this weekend.

I've never tried the shrimp (or crawdad) head.  I've been kinda chicken.  Perhaps I need to try?