Foodies Unite!

[Ghosts_on_TV]

I don't really eat a lot of meat these days, but I wouldn't pass one up.

[mjk73]

Lunch will be here. If you hear a lot of moaning and screaming, its just me having a moment. Almost everything is scratch made. I mean come on, booze filled shakes and malts?! Smoked duck burgers? Burgers studded with andouille and covered in chili?!?!?!

http://www.baileysrange.com/

[Ruckus]

Lunch will be here. If you hear a lot of moaning and screaming, its just me having a moment. Almost everything is scratch made. I mean come on, booze filled shakes and malts?! Smoked duck burgers? Burgers studded with andouille and covered in chili?!?!?!

http://www.baileysrange.com/

How was it?  I love me a good burger joint.

Gonna hit up Minca Ramen in the east village on Wednesday for lunch prior to hitting up Stout.  I haven't had a proper bowl of ramen since I last ate at my great aunt and uncle's ramen shop many many years ago.  My Japanese friends swear that this is the best place in the city.  Can't wait!  Anyone else been before?

[iLikeBeer]

I had my first Reuben sandwich today. Good Lord!
I wish they were more popular in Australia.

Wow, really?

Tis one of my favorites. Depending on who you believe, it was invented in Omaha so I grew up on these. What's not to love about corned beef, 1000 Island, KRAUT, swiss, and marble rye.

They may have been invented in Omaha, but Cleveland is the home of the best Reuben I've ever had.  Here's a look at a Slyman's Reuben:



Their corned beef just melts in your mouth!  Sooooooooo good! 

[mjk73]

Lunch will be here. If you hear a lot of moaning and screaming, its just me having a moment. Almost everything is scratch made. I mean come on, booze filled shakes and malts?! Smoked duck burgers? Burgers studded with andouille and covered in chili?!?!?!

http://www.baileysrange.com/

How was it?  I love me a good burger joint.

Gonna hit up Minca Ramen in the east village on Wednesday for lunch prior to hitting up Stout.  I haven't had a proper bowl of ramen since I last ate at my great aunt and uncle's ramen shop many many years ago.  My Japanese friends swear that this is the best place in the city.  Can't wait!  Anyone else been before?

It was fantastic. The salted caramel milkshake was so good and the smoked duck burger pretty much had me moaning. Just because I can, I had them throw a sunny side egg on top. I think I may have jizzed myself. Co-worker I went with had the Moroccan Lamb burger and I tried it it will be what I get next. She also had the Horchata milk shake made with RumChata. That was really good also.



And I seriously wish that someone in St Louis would open a ramen shop or have a ramen food truck.

[Fully]

I had my first Reuben sandwich today. Good Lord!
I wish they were more popular in Australia.

Wow, really?

Tis one of my favorites. Depending on who you believe, it was invented in Omaha so I grew up on these. What's not to love about corned beef, 1000 Island, KRAUT, swiss, and marble rye.

They may have been invented in Omaha, but Cleveland is the home of the best Reuben I've ever had.  Here's a look at a Slyman's Reuben:



Their corned beef just melts in your mouth!  Sooooooooo good!

Can you put that entire sandwich in your mouth? If so, I am impressesed...very impressed.

[Ruckus]

So yeah, that ramen and gyoza at Kambi Ramen was awesome!

Anyone making some crazy good stuff for the holidays?  Would love to hear about it.  My girlfriend's parents are coming for the weekend and they don't ever eat 'ethnic' foods.  I've been tasked to make food for the entire weekend and have already begun braising a pork shoulder tonight.  Happy eatings :)

[lucylew]

Just finished a batch of ho-made chocolate cherry cordials.  I soaked some good marischino cherries (no red dye or HFCS) in Bulleit bourbon for three days, dipped them in fondant which is ridiculously easy to make, then draped them in melted good quality dark chocolate.  They need to cure for two days in the fridge so that the fondant has time to fully melt into liquid cherry goodness.

My mom LOVES those cheap cherry cordials with the waxy chocolate - I'm taking these to her house Xmas eve as a surprise.

Christmas dinner is at my house and I'm not allowed to deviate from the prime rib roast we have every year.   We're having another dinner on the 26th for out of town family, and I'll be getting my ya-yas out on that dinner - making a pork ragu with semolina gnocchi that I saw on The Kitchn website.  It takes two days to make but looks amazing.

How are you doing your pork shoulder Ruckus?

[Ruckus]

Just finished a batch of ho-made chocolate cherry cordials.  I soaked some good marischino cherries (no red dye or HFCS) in Bulleit bourbon for three days, dipped them in fondant which is ridiculously easy to make, then draped them in melted good quality dark chocolate.  They need to cure for two days in the fridge so that the fondant has time to fully melt into liquid cherry goodness.

My mom LOVES those cheap cherry cordials with the waxy chocolate - I'm taking these to her house Xmas eve as a surprise.

Christmas dinner is at my house and I'm not allowed to deviate from the prime rib roast we have every year.   We're having another dinner on the 26th for out of town family, and I'll be getting my ya-yas out on that dinner - making a pork ragu with semolina gnocchi that I saw on The Kitchn website.  It takes two days to make but looks amazing.

How are you doing your pork shoulder Ruckus?

Wow!  I have no skill with the kind of stuff you are doing LL.

For lunch on Christmas Eve, I figured I'd do an around the world starch and protein hand food kind a thing.  So it's barbacoa with pico di gallo on corn tortillas, southeast Asian shrimp on flour tortillas and the pork.

The shoulder I dry rubbed in standard dried Italian herbs, crushed red pepper, salt, pepper, garlic powder and stuff.  I just got a new cast iron dutch oven so I seared it in bacon fat then pulled it and deglazed with a ton of wine.  Put the pork back in with chopped fennel, carrots, one bay leaf and chicken stock and in the oven at 275 for as many hours as I can continue to consume bourbon.  The idea is to put the pork on white truffle oil crostini topped with slow cooked mushrooms, fresh herbs and truffle salt.

[ALady]

If only there was some way I could come over to both your houses.... ???   ;)

Not cooking any meals this holiday, but I did make a bunch of little gift bags for friends/coworkers/family with rosemary-garlic infused olive oil, lemon-rosemary sea salt, and vanilla sugar.

[Fully]

Just finished a batch of ho-made chocolate cherry cordials.  I soaked some good marischino cherries (no red dye or HFCS) in Bulleit bourbon for three days, dipped them in fondant which is ridiculously easy to make, then draped them in melted good quality dark chocolate.  They need to cure for two days in the fridge so that the fondant has time to fully melt into liquid cherry goodness.

My mom LOVES those cheap cherry cordials with the waxy chocolate - I'm taking these to her house Xmas eve as a surprise.

Christmas dinner is at my house and I'm not allowed to deviate from the prime rib roast we have every year.   We're having another dinner on the 26th for out of town family, and I'll be getting my ya-yas out on that dinner - making a pork ragu with semolina gnocchi that I saw on The Kitchn website.  It takes two days to make but looks amazing.

How are you doing your pork shoulder Ruckus?

Wow!  I have no skill with the kind of stuff you are doing LL.

For lunch on Christmas Eve, I figured I'd do an around the world starch and protein hand food kind a thing.  So it's barbacoa with pico di gallo on corn tortillas, southeast Asian shrimp on flour tortillas and the pork.

The shoulder I dry rubbed in standard dried Italian herbs, crushed red pepper, salt, pepper, garlic powder and stuff.  I just got a new cast iron dutch oven so I seared it in bacon fat then pulled it and deglazed with a ton of wine.  Put the pork back in with chopped fennel, carrots, one bay leaf and chicken stock and in the oven at 275 for as many hours as I can continue to consume bourbon.  The idea is to put the pork on white truffle oil crostini topped with slow cooked mushrooms, fresh herbs and truffle salt.

If you are going to post food porn like that boy, you'd better expect some uninvited guests! You had me at "seared it with bacon fat," That's one of the main food groups at our house. So unhealthy, so good to eat. :)  

[Crispy]

I made some Christmas Crack last night. I didn't even include nuts!  ;D

[Ruckus]

I made some Christmas Crack last night. I didn't even include nuts!  ;D

I love that stuff!  Seriously...I'll take it with or w/o nuts.

Hey Fully...yeah I did have some bacon fat lying around.  I like to recycle.  Now if I could figure out some molecular gastronomy stuff so bacon fat doesn't solidify at room temperature so I can make a bacon fat vinaigrette.  Guess I'll stick to the frisee salads

[Crispy]

I made some Christmas Crack last night. I didn't even include nuts!  ;D

I love that stuff!  Seriously...I'll take it with or w/o nuts.

Hey Fully...yeah I did have some bacon fat lying around.  I like to recycle.  Now if I could figure out some molecular gastronomy stuff so bacon fat doesn't solidify at room temperature so I can make a bacon fat vinaigrette.  Guess I'll stick to the frisee salads

Doesn't everybody keep a jar of bacon fat by the stove? I also use it for popcorn, SO goddamn good. It's a sometimes-food!

[Fully]

I made some Christmas Crack last night. I didn't even include nuts!  ;D

I love that stuff!  Seriously...I'll take it with or w/o nuts.

Hey Fully...yeah I did have some bacon fat lying around.  I like to recycle.  Now if I could figure out some molecular gastronomy stuff so bacon fat doesn't solidify at room temperature so I can make a bacon fat vinaigrette.  Guess I'll stick to the frisee salads

Doesn't everybody keep a jar of bacon fat by the stove? I also use it for popcorn, SO goddamn good. It's a sometimes-food!

Chicken tenders covered in panko with bacon pieces crumbled in, drizzled with a little bacon grease and then baked. Tastes like sin feels. Also, why not just warm your vinaigrette slightly before you serve it. In the early summer when I have fresh leaf lettuce, we always put hot bacon grease on it before we serve it. I can only imagine what my arteries look like. Nope, it's better not to imagine, just live in denial.

[lucylew]

Ruckus - I want to come to your house for dinner!  Both the meals you described sound awesome!!!

[ALady]

I'm totally intrigued by your cordials, lucylew - had no idea the gooey stuff inside was fondant, but it makes so much sense!

Thought I was done making stuff, but then I found this recipe for homemade Nutella...  :o

http://chicagoist.com/2011/12/23/how_to_make_homemade_nutella.php#photo-1

[lucylew]

I want!!!!  That looks amazing.  I think ho-made Nutella would make a fantastic Christmas gift but I've had zero luck finding raw hazelnuts in my area.  Trader Joe's seemingly has every kind of nut on stock exept hazelnuts.  All I could find is toasted hazelnuts at Whole Foods (I was looking for them for another kitchen project).

I missing living in Portland.  Oregon is the #1 producer of hazelnuts in the US.

[ALady]

I got my raw hazelnuts at Trader Joe's just the other week, oddly enough.  I was going to toss them with brussels sprouts, but I think I like this use better...

[bluesky]

Made cookies for my coworkers before leaving NYC, I like to do something new each year: magic bars, spicy ginger bread cookies with lemon icing and sweet and spicy mixed nuts. The recipe called for fresh rosemary and chipolte  :) now I have chipolte to play around with over the winter!

Reading what everyone's been making- wish we could have a forum pot luck