My Morning Jacket

Off-Topic => Off-Topic Ramblings => Topic started by: Ruckus on Nov 21, 2009, 10:21 AM

Title: Foodies Unite!
Post by: Ruckus on Nov 21, 2009, 10:21 AM
Any foodies out there?  Great restaurant experiences?  I'm off to Philly tonight to eat at Morimoto's.  I haven't been there since the year it opened and am really looking forward to it.  Here's a glance at my meal at Alinea from 2 years ago.  Probably my best meal I've had.  Did the tour which ended up being around 27 courses and took around 5 hours with drinks.

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The signed menu from Chef Achatz was nice :)
Title: Re: Foodies Unite!
Post by: Sassbox on Nov 21, 2009, 10:42 AM
Nice pics...thanks for sharing.

I'm embarrassed to admit that I'm not a huge fan of Japanese cuisine (or most Asian cuisine, in general) despite being half Asian.  I'm even more embarrassed to admit that a few years ago, I had the pleasure of meeting and dining with Chef Morimoto at his restaurant in Philadelphia.  My former roommate is a professor at the CIA in Hyde Park and they worked together on a project for Iron Chef.  We had a specially prepared meal that was completely wasted on me since I spent the bulk of the evening worried about what it was I was putting in my mouth.  :-[
Title: Re: Foodies Unite!
Post by: AMightyCaporal on Nov 21, 2009, 10:54 AM
I feel like that kind of dinning would be lost on me-  I'm one of those people who just wants a big bowl of pasta or a cheese burger or buffalo chicken sandwich.

Really beautiful though- they look more like sculptures than meals.
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 21, 2009, 11:09 AM
QuoteNice pics...thanks for sharing.

I'm embarrassed to admit that I'm not a huge fan of Japanese cuisine (or most Asian cuisine, in general) despite being half Asian.  I'm even more embarrassed to admit that a few years ago, I had the pleasure of meeting and dining with Chef Morimoto at his restaurant in Philadelphia.  My former roommate is a professor at the CIA in Hyde Park and they worked together on a project for Iron Chef.  We had a specially prepared meal that was completely wasted on me since I spent the bulk of the evening worried about what it was I was putting in my mouth.  :-[

Bummer Sass!  I would have cherished the opportunity to meet Chef Morimoto.  While his celebrity status and proliferation of his new restaurants have become somewhat offputting, I love to celebrate a Japanese chef who has mastered much of the motherland's traditions while pushing the boundaries of that cuisine.

Speaking to someone who has NEVER tried something he didn't like so much that he wouldn't eat it, it's hard for me to understand the fear of trying foods.  The odder the dish, the more exciting.
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 21, 2009, 11:14 AM
QuoteI feel like that kind of dinning would be lost on me-  I'm one of those people who just wants a big bowl of pasta or a cheese burger or buffalo chicken sandwich.

Really beautiful though- they look more like sculptures than meals.

I think everyone is one of those people.  Man there's nothing I love more than a good burger :)

I don't know man.  I have friends that say similar things to me but it's no different than any art.  The foundation has to be there to understand what you are consuming, but in the end, it's all about whether it tastes good or not.

The interactive eating aspect of this restaurant adds to the already spectacular visual presentation and flavor profiles.
Title: Re: Foodies Unite!
Post by: Sassbox on Nov 21, 2009, 11:31 AM
Truth be told, I'm not a big meat eater (don't eat poultry/fowl at all and very limited beef and pork).  I also don't eat any fish, so I'm somewhat limited in terms of how far I can adventure with my palate.  But I love to cook and I certainly have respect and admiration for the artistry of chefs of Morimoto's level.

Enjoy your dinner, Ruckus!
Title: Re: Foodies Unite!
Post by: capt. scotty on Nov 21, 2009, 11:57 AM
you must be a baller Ruckus...that looks expensive  :o

Im with you AMC  ;D

Most of those look fairly tempting and I be interested in seeing what they taste like though.....The 1 thing that struck me odd though: whats up with the bacon hanging by a wire? Does hanging it mean it costs 5$ more?
Title: Re: Foodies Unite!
Post by: jones on Nov 21, 2009, 12:15 PM
One of my most memorable dining experiences was at Windows On The World on the 106th/107th floor of the WTC North Tower, NYC.  This was the view:

(http://upload.wikimedia.org/wikipedia/en/c/cf/Windows_on_the_world_window_seats.jpg)

Title: Re: Foodies Unite!
Post by: aMillionDreams on Nov 21, 2009, 01:01 PM
I don't know if you'd call me a foodie.  I'm what you might call a home cook.  I like to do everything I can from scratch including bread, jams and jellies, pasta, deserts, and most meals.  I also try to do everything organic and from sustainable sources.  I try to get things from as close to my house as possible (preferable from my own garden), and I try to avoid foods that come from factory farms altogether.  I think what most Americans eat is straight junk, but I've never eaten a meal like that one, Ruckus.
Title: Re: Foodies Unite!
Post by: pawpaw on Nov 21, 2009, 01:15 PM
Great thread Ruckus! Though I hate the term and (generally) the attitudes that those who wear it carry, I'm sure that others would probably call me a foodie. There are not many other experiences I'd rather spend good money on than an exceptional meal. My wife and I ate out a lot when we lived in San Francisco...some of my favorite restaurants down there for special dinners are La Folie, Acquerello, Jardiniere, Incanto and Zuni Cafe. And of course, French Laundry up in Napa Valley is amazing. Even the neighborhood bistros in SF put the top restaurants in most other US cities to shame - it's an amazing food town, and has made me into an unbelievable food snob.  ::)

I love to cook too, though between work and baby, finding a chunk of time to work out a recipe has been pretty rare these days.

Hey, have fun at dinner Ruckus! Those are great pictures!
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 21, 2009, 02:00 PM
QuoteI don't know if you'd call me a foodie.  I'm what you might call a home cook.  I like to do everything I can from scratch including bread, jams and jellies, pasta, deserts, and most meals.  I also try to do everything organic and from sustainable sources.  I try to get things from as close to my house as possible (preferable from my own garden), and I try to avoid foods that come from factory farms altogether.  I think what most Americans eat is straight junk, but I've never eaten a meal like that one, Ruckus.

That's real cool man.  Living smack in the city with a shared tiny courtyard in the shade, I can't even grow my own herbs in pots.  The good thing is we have local farmers' markets nearby weekly.  I wish I had the discipline to be a locavore and sustainability guy but that would deprive me of so much stuff that I love.  It's I guess a guilty indulgence of mine.
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 21, 2009, 02:03 PM
QuoteGreat thread Ruckus! Though I hate the term and (generally) the attitudes that those who wear it carry, I'm sure that others would probably call me a foodie. There are not many other experiences I'd rather spend good money on than an exceptional meal. My wife and I ate out a lot when we lived in San Francisco...some of my favorite restaurants down there for special dinners are La Folie, Acquerello, Jardiniere, Incanto and Zuni Cafe. And of course, French Laundry up in Napa Valley is amazing. Even the neighborhood bistros in SF put the top restaurants in most other US cities to shame - it's an amazing food town, and has made me into an unbelievable food snob.  ::)

I love to cook too, though between work and baby, finding a chunk of time to work out a recipe has been pretty rare these days.

Hey, have fun at dinner Ruckus! Those are great pictures!

I hate the term too but it is what it is ::).  You are lucky to live where you do.  It's why I miss Chicago so much, just for it's amazing restaurant scene.

I hope that one day I can find the means to make it to the French Laundry.  When did you go there?  Heck, Achatz from Alinea above may have been the Chef de Cuisine when you went there.

You're not a food snob as long as you eat everything and anything. ;)
Title: Re: Foodies Unite!
Post by: Sassbox on Nov 21, 2009, 02:04 PM
Speaking of local, sustainable sources...have you eaten at Woodberry Kitchen yet, Ruckus?  Good grief, that place is amazing.  If you're willing to eat early, you can usually get a 5 or 5:30 reservation without a long wait.
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 21, 2009, 02:05 PM
Quoteyou must be a baller Ruckus...that looks expensive  :o

Im with you AMC  ;D

Most of those look fairly tempting and I be interested in seeing what they taste like though.....The 1 thing that struck me odd though: whats up with the bacon hanging by a wire? Does hanging it mean it costs 5$ more?

Expensive, yes.  Baller, no ;D

Like BB, there is nothing I'd rather spend my limited funds on then a good meal and travel.  Otherwise, I have a rather spartan lifestyle of Ramen Noodles, Natty Boh and Early Times ;D  (seriously)
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 21, 2009, 02:10 PM
QuoteSpeaking of local, sustainable sources...have you eaten at Woodberry Kitchen yet, Ruckus?  Good grief, that place is amazing.  If you're willing to eat early, you can usually get a 5 or 5:30 reservation without a long wait.

Actually I haven't.  I keep putting it on my list of places to eat but it's always usurped by some other place.  I will get there soon I hope.

I used to live 2 minutes from there when I lived in Hampden and now am still right there.  It's literally a minute from the disc golf course I play every week.
Title: Re: Foodies Unite!
Post by: pawpaw on Nov 21, 2009, 02:56 PM
Quote
QuoteGreat thread Ruckus! Though I hate the term and (generally) the attitudes that those who wear it carry, I'm sure that others would probably call me a foodie. There are not many other experiences I'd rather spend good money on than an exceptional meal. My wife and I ate out a lot when we lived in San Francisco...some of my favorite restaurants down there for special dinners are La Folie, Acquerello, Jardiniere, Incanto and Zuni Cafe. And of course, French Laundry up in Napa Valley is amazing. Even the neighborhood bistros in SF put the top restaurants in most other US cities to shame - it's an amazing food town, and has made me into an unbelievable food snob.  ::)

I love to cook too, though between work and baby, finding a chunk of time to work out a recipe has been pretty rare these days.

Hey, have fun at dinner Ruckus! Those are great pictures!

I hate the term too but it is what it is ::).  You are lucky to live where you do.  It's why I miss Chicago so much, just for it's amazing restaurant scene.

I hope that one day I can find the means to make it to the French Laundry.  When did you go there?  Heck, Achatz from Alinea above may have been the Chef de Cuisine when you went there.

You're not a food snob as long as you eat everything and anything. ;)

We went to the French Laundry about 3 years ago. Definitely an exceptional meal, one that no matter how high your expectations are going in, you'll still be surprised and completely satisfied with.

And I'm not saying my favorite food has to be expensive. Some of my all-time favorites are pastor tacos off the truck near my old train station in Oakland, biscuits and gravy from my favorite greasy spoon in my home town, and Dim Sum from a new favorite here in South Sac.

Here's a company that my friend owns and runs here in the Sacramento Valley:  http://www.cachecreekmeat.com/Home_Page.html
It ain't cheap, but it's a great product and he's doing well with a lot of area restaurants, upscale grocers and farmers markets. He's a grad of the California Culinary Academy, worked at a few great restaurants, definitely a food guy. I'm really proud of him.

We are pretty spoiled here in California food-wise though. It helps to offset the frustration caused by our inept political system.  ;D  
Title: Re: Foodies Unite!
Post by: mjkoehler on Nov 21, 2009, 03:04 PM
I'm kinda of a foodie, however I'm most happy noshin on straight up diner food. Good old greasy spoon heaven.
Title: Re: Foodies Unite!
Post by: Janet on Nov 22, 2009, 04:19 AM
Great thread.   I don't think I am a food snob, but I'd rather go without than eat crap.
 
I'm jealous of Ruckus. That is a restaurant I've been wanting to go to for a couple of years now.  The food is reported to be amazing (though I must say visually off putting).

BBill - have you gone to The Kitchen or Ella?  Both are amazing!    
Title: Re: Foodies Unite!
Post by: aMillionDreams on Nov 22, 2009, 08:28 AM
Damn right, you're spoiled Bbill! I was getting stuff ready for my green bean casserole yesterday and was thinking, "If I lived in California this would be fresh AND local"  But alas, we've had a few hard frosts and we won't see fresh green beans again till May (unless they're shipped in from California)  >:(

P.S. Has anyone read the Omnivore's Dilemma by Michael Pollan?
Title: Re: Foodies Unite!
Post by: Sassbox on Nov 22, 2009, 09:41 AM
QuoteHas anyone read the Omnivore's Dilemma by Michael Pollan?

I have...fantastic book.
Title: Re: Foodies Unite!
Post by: mjkoehler on Nov 22, 2009, 09:56 AM
QuoteDamn right, you're spoiled Bbill! I was getting stuff ready for my green bean casserole yesterday and was thinking, "If I lived in California this would be fresh AND local"  But alas, we've had a few hard frosts and we won't see fresh green beans again till May (unless they're shipped in from California)  >:(
That's why we set aside some from our harvest and froze. Even frozen homegrown taste better then store bought. Also, I have seeds for you and Liz to share for 2010 season.
Title: Re: Foodies Unite!
Post by: pawpaw on Nov 22, 2009, 11:01 AM
QuoteGreat thread.   I don't think I am a food snob, but I'd rather go without than eat crap.
 
I'm jealous of Ruckus. That is a restaurant I've been wanting to go to for a couple of years now.  The food is reported to be amazing (though I must say visually off putting).

BBill - have you gone to The Kitchen or Ella?  Both are amazing!    

I have eaten at Ella, not at The Kitchen (yet...dining out has slowed, A LOT since baby). Ella was great, we had a really nice meal. Cool interior too. There's another place down near there (19th, near L) called Mulvaney's, and that's the best restaurant I've been to here in Sacramento. I recommend checking that place out if you haven't.  :)

And I think I should clarify what my self-proclaimed 'food snob' status means to me. I'll eat at Applebees, got no problem with the place. I don't do it often, but it's not trying to be something it isn't, and they've got some tasty, fatty food there that I like. I can dig on fast food every once in a while too (In 'n Out, Chick Fil-A being top choices). I do have a problem paying good money for food that isn't REALLY good, and I definitely don't want to go out and pay good money for something that I feel like I could do better than at home. My standards are pretty darn high at this point after being lucky enough to have eaten at some great places - I (perhaps unfairly) have some great ones to compare against. Maybe it's a matter of value for me, or effort, or talent...not sure...I just can't stand going to a place in an incredible building, with a huge wine collection and a high priced menu that just can't bring it with the food.
Title: Re: Foodies Unite!
Post by: pawpaw on Nov 22, 2009, 11:10 AM
QuoteDamn right, you're spoiled Bbill! I was getting stuff ready for my green bean casserole yesterday and was thinking, "If I lived in California this would be fresh AND local"  But alas, we've had a few hard frosts and we won't see fresh green beans again till May (unless they're shipped in from California)  >:(

P.S. Has anyone read the Omnivore's Dilemma by Michael Pollan?

Yeah, the extended growing seasons in the mild, coastal regions like the Salinas Valley, and Oxnard Plain allow for crazy long production. Through the winter, most of our fruits in the big grocery stores will be coming from Mexico or South America but we've got a lot of great seasonal stuff that will just be getting going. Outstanding farmers markets too...Lucy, you ever go to the one under the freeway  downtown between W and X? That one's pretty great. Davis is nice too (plus, it's not under a freeway  ;D).
Title: Re: Foodies Unite!
Post by: capt. scotty on Nov 22, 2009, 08:06 PM
Quote
And I think I should clarify what my self-proclaimed 'food snob' status means to me. I'll eat at Applebees, got no problem with the place. I don't do it often, but it's not trying to be something it isn't, and they've got some tasty, fatty food there that I like.

Not to go off topic, but what do you recommend at Applebee's?  ;D

Im not picky at all, but that place is the worst of the chain restaurants 1 level above fast food IMO (ie them, Chili's, TGI, etc). The only decent thing Ive ever had there was that chicken penne dish. Theyve even found ways too eff up my burger.
Title: Re: Foodies Unite!
Post by: Jaimoe on Nov 22, 2009, 08:20 PM
I try to avoid eating in all big chain restaurants particularly because they use processed meats and veggies plus they also load up on far too much sodium.

I like to eat at places that buy fresh local produce and meats and fortunately I live right around the corner from four mid to higher end restaurants that do just that. I'm pretty spoiled though since there are over 80 restaurants within a 15 minute walk from my apartment; over half are Greek cuisine (but I'm only a casual fan of Greek food).
Title: Re: Foodies Unite!
Post by: pawpaw on Nov 23, 2009, 08:42 AM
Quote
Quote
And I think I should clarify what my self-proclaimed 'food snob' status means to me. I'll eat at Applebees, got no problem with the place. I don't do it often, but it's not trying to be something it isn't, and they've got some tasty, fatty food there that I like.

Not to go off topic, but what do you recommend at Applebee's?  ;D

Im not picky at all, but that place is the worst of the chain restaurants 1 level above fast food IMO (ie them, Chili's, TGI, etc). The only decent thing Ive ever had there was that chicken penne dish. Theyve even found ways too eff up my burger.

;D Sorry to ruin your thread with Applebees talk Ruckus.  ;D

To tell you the truth Cap'n, I don't know a specific item from their menu off the top of my head - it's probably been at least 6 months since I've been there. I don't mind the place though, understand what I'm getting when I go and can enjoy it for what it is. My food snobbery only really kicks in with places that want to be taken seriously, but don't make seriously good food. It's two different leagues - The Mass Produced, Convenience League, and The Gourmet (and Wannabe Gourmet) League. And yes, there's plenty of grey area...  ;D

Title: Re: Foodies Unite!
Post by: pawpaw on Nov 23, 2009, 08:46 AM
QuoteI'm pretty spoiled though since there are over 80 restaurants within a 15 minute walk from my apartment; over half are Greek cuisine (but I'm only a casual fan of Greek food).

Man, I LOVE Greek food.
Title: Re: Foodies Unite!
Post by: mjkoehler on Nov 23, 2009, 09:29 AM
Quote
QuoteI'm pretty spoiled though since there are over 80 restaurants within a 15 minute walk from my apartment; over half are Greek cuisine (but I'm only a casual fan of Greek food).

Man, I LOVE Greek food.
Agreed. I wish I had that many Greek places near me.
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 23, 2009, 11:31 AM
Quote
Quote
QuoteI'm pretty spoiled though since there are over 80 restaurants within a 15 minute walk from my apartment; over half are Greek cuisine (but I'm only a casual fan of Greek food).

Man, I LOVE Greek food.
Agreed. I wish I had that many Greek places near me.

Fantastic Greek restaurant in Greektown, B'more called Samos.  If anyone is in the area and likes Greek food, that is what I would recommend :)
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 23, 2009, 11:48 AM
For lack of a better term, I enjoy 'molecular gastronomy' a lot.  When I go out to eat, I like to go places where food is served that I can't make at home.  That's part of the reason I never go to steakhouses or most Italian places.

3 years ago, I went back to Chicago for a friend's wedding.  I had been waitlisted at Alinea for the night I had attempted to reserve so my girlfriend and I decided to go to Moto.  Turns out that Alinea had called me twice saying that a table had opened up but alas, my voicemail machine was broken and I somehow go the message 3 months later.  Luckily I was able to go to Alinea the following year.

Here are some picks from Moto.  We took the full tour with pairings and the pours were so generous that I got pretty loopy.  I believe I got at least 10 different glasses, all at least 6 oz pours including a refill of my sake.

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211664_7069.jpg)

Edible menu with my name on it.  It was cool to eat "Welcome Robert (last name)."  I'd never eaten my name before.  Cool

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211665_7468.jpg)

Salmon with liquid nitrogen poured on it tableside.

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211666_8079.jpg)

Marinara and Caesar

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211667_8446.jpg)

Beets

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211669_9117.jpg)

Goat cheese snow.  It really did feel like eating a handful of snow except it tasted like goat cheese

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211670_9425.jpg)

Caramel apple

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211671_9742.jpg)

Their version of charcoal which was actually bread soaked in liquor and squid ink.  It burned on the table while we ate another course.

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211672_168.jpg)

Soup and Crackers

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211654_2865.jpg)

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211655_3385.jpg)

(http://photos-sf2p.fbcdn.net/v166/189/3/579956242/n579956242_211656_6787.jpg)

Meatball

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211657_4321.jpg)

Mac 'n Cheese

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211658_4761.jpg)

Steak 'n Eggs

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211659_5133.jpg)

Cotton Candy

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211660_5460.jpg)

Frozen Pancakes

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211661_5884.jpg)

Soup

(http://photos-sf2p.fbcdn.net/v125/189/3/579956242/n579956242_211662_6442.jpg)

Chicago Dog - This was a cold dessert.  It was a chilled donut with a raspberry sorbet on top.  All the other condiments are some form of manipulated sweet.

'Twas a really fun experience but definitely not for the picky food snob.  I'm talkin' to you BB.  Some of the execution in the food left much to be desired but it was the most fun meal I've ever eaten.
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 23, 2009, 11:59 AM
Oh yeah, it's on the Moto website and I am psyched for this.  I'd been thinking for some time that 'molecular gastronomy' has gotten so popular that there should be a show solely dedicated to that.

Well here we go.  Homaru Cantu and his pastry chef from Moto will be doing just that



Future Food Comes to Planet Green!
Get ready to redefine your relationship with food.
By Team Planet Green Silver Spring, MD, USA | Wed Nov 04 2009


Future Foods

Planet Green is excited to introduce a brand new show that will change the way you look at food and its relationship with the environment. Meet molecular gastronomists Homaro Cantu and Ben Roche: world renowned chefs, successful restauranteurs, patent-owning mad scientists and celebrated futurists.

These two technology-obsessed chefs are looking for solutions to some of the world's most pressing environmental issues from a completely unexpected place-the kitchen. Is it possible to save fuel by taking the delivery driver out of the equation? Download pizza off the internet? Reduce landfill mass by making edible packing peanuts?

Planet Green's new original series Future Food will redefine the nature of food.

In each episode, Cantu, Roche and the rest of the team at Chicago's world-famous Moto restaurant are presented with a unique food challenge, and they tap into their gastronomical genius for solutions-with shocking, eye-crossing, and always delicious results. Future Food unveils what goes on inside the lab, letting viewers follow along through the circus of trial and error that is as funny as it is intense.

"I first try to imagine a reality that is positive and then work backwards through scientific reasoning and emotion through food to capture viewers' attention in order to create more awareness around social responsibility and true sustainability," said Homaro Cantu. "Oh yah, I like to have one hell of a good time while this all happens."

Changing the way people think about food is no simple task. It requires extreme focus, cooperation and unbridled creativity, as each week the Future Food team goes to task to reinvent the wheel-and then convince diners to pay money to eat it.



Get excited for the spring 2010 premiere of Future Food.
Title: Re: Foodies Unite!
Post by: pawpaw on Nov 23, 2009, 12:09 PM
QuoteI'm talkin' to you BB.  Some of the execution in the food left much to be desired but it was the most fun meal I've ever eaten.

Man, I'm not some raging jerk, yelling at the wait staff! ;D I've just got well defined opinions... ::)

It looks like a really fun menu! The back half of your pictures looks like some kind of 'Comfort Food' theme...I could go for that plate of steak 'n eggs right now! Looks like it was a great time!

QuoteFor lack of a better term, I enjoy 'molecular gastronomy' a lot.  

There was a chef named Daniel Humm who worked at a great restaurant called Campton Place, used to do a little bit of this. He was an outstanding chef, moved to New York 4 (or so) years ago. Seek out whatever restaurant he's at if you want a great meal in NYC.
Title: Re: Foodies Unite!
Post by: ALady on Nov 23, 2009, 02:59 PM
Quote
Speaking to someone who has NEVER tried something he didn't like so much that he wouldn't eat it, it's hard for me to understand the fear of trying foods.  The odder the dish, the more exciting.

I hear this, Ruckus!  I'm not too hip to the molecular gastronomy, but I do love to find something in an odd corner of the menu that I've never tried.  Especially in ethnic restaurants...I always seem to get the funny look and the "Are you sure?" from the waitress   ;D

Great pics from Alinea and Moto!  I've never been to either, but would love to go someday.  

The term "locavore" bugs me....I'm not crazy.   ;D
Title: Re: Foodies Unite!
Post by: Janet on Nov 23, 2009, 10:28 PM
Quote
QuoteDamn right, you're spoiled Bbill! I was getting stuff ready for my green bean casserole yesterday and was thinking, "If I lived in California this would be fresh AND local"  But alas, we've had a few hard frosts and we won't see fresh green beans again till May (unless they're shipped in from California)  >:(

P.S. Has anyone read the Omnivore's Dilemma by Michael Pollan?

Yeah, the extended growing seasons in the mild, coastal regions like the Salinas Valley, and Oxnard Plain allow for crazy long production. Through the winter, most of our fruits in the big grocery stores will be coming from Mexico or South America but we've got a lot of great seasonal stuff that will just be getting going. Outstanding farmers markets too...Lucy, you ever go to the one under the freeway  downtown between W and X? That one's pretty great. Davis is nice too (plus, it's not under a freeway  ;D).


I've gone to the one downtown (I like that you can get fresh meat and seafood) but I usually hit the one Saturdays at Sunrise Mall since it is so close.  Get my produce there pretty much every week as I try to eat seasonally and locally.  There's also one in downtown Folsom on Sundays.

Haven't eaten at Mulvany's Building and Loan, but it is on my list.  Sad truth is that I don't eat out much in Sac even though we have some fine, fine establishments.  Most people I know think the best restaurant in town is in my kitchen!  ;)
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 24, 2009, 12:05 AM
QuoteGreat thread.   I don't think I am a food snob, but I'd rather go without than eat crap.
 
That is a restaurant I've been wanting to go to for a couple of years now.  The food is reported to be amazing (though I must say visually off putting).
 

I do highly recommend it and hope you get to go some time.  When I went, it was when Chef Achatz had beaten cancer but he still wasn't really able to taste so he was relying on his chefs tastes while he only conceptualized the dishes.  I wonder what it would have been like when he was healthy and if it would have made a real difference.

It was cool to be right there next to him and get a signed menu.  I know, I'm such a dork like that.

What aspect of the presentations did you not like?  I loved most of them.  So intricate
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 24, 2009, 12:07 AM
Quote
QuoteI'm talkin' to you BB.  Some of the execution in the food left much to be desired but it was the most fun meal I've ever eaten.

Man, I'm not some raging jerk, yelling at the wait staff! ;D I've just got well defined opinions... ::)

It looks like a really fun menu! The back half of your pictures looks like some kind of 'Comfort Food' theme...I could go for that plate of steak 'n eggs right now! Looks like it was a great time!

QuoteFor lack of a better term, I enjoy 'molecular gastronomy' a lot.  

There was a chef named Daniel Humm who worked at a great restaurant called Campton Place, used to do a little bit of this. He was an outstanding chef, moved to New York 4 (or so) years ago. Seek out whatever restaurant he's at if you want a great meal in NYC.

;D  I can picture you and your lovely wife yelling at the servers, "DO YOU KNOW WHO WE ARE?!"   ;D

As for Moto's menu, basically every dish is a whimsical take on a comfort food.

I checked out the website for Humm's restaurant in New York and it looks amazing.
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 24, 2009, 12:12 AM
Quote
Quote
Speaking to someone who has NEVER tried something he didn't like so much that he wouldn't eat it, it's hard for me to understand the fear of trying foods.  The odder the dish, the more exciting.

I hear this, Ruckus!  I'm not too hip to the molecular gastronomy, but I do love to find something in an odd corner of the menu that I've never tried.  Especially in ethnic restaurants...I always seem to get the funny look and the "Are you sure?" from the waitress   ;D

Great pics from Alinea and Moto!  I've never been to either, but would love to go someday.  

The term "locavore" bugs me....I'm not crazy.   ;D


I love getting the "Are you sure?" look.  I got it in Istanbul when I ordered the chilled whole sheep's brain as an appetizer. ;D

I too hate the term locavore, foodie etc.  I will now refer to the former as those that prefer consumption of food grown within a yet to be determined, finite distance which inversely correlates with the guilt in one's conscience. :-?

From Wiki - The word "locavore" was the word of the year for 2007 in the Oxford American Dictionary.
Title: Re: Foodies Unite!
Post by: pawpaw on Nov 24, 2009, 11:31 AM
Quote
Quote
QuoteDamn right, you're spoiled Bbill! I was getting stuff ready for my green bean casserole yesterday and was thinking, "If I lived in California this would be fresh AND local"  But alas, we've had a few hard frosts and we won't see fresh green beans again till May (unless they're shipped in from California)  >:(

P.S. Has anyone read the Omnivore's Dilemma by Michael Pollan?

Yeah, the extended growing seasons in the mild, coastal regions like the Salinas Valley, and Oxnard Plain allow for crazy long production. Through the winter, most of our fruits in the big grocery stores will be coming from Mexico or South America but we've got a lot of great seasonal stuff that will just be getting going. Outstanding farmers markets too...Lucy, you ever go to the one under the freeway  downtown between W and X? That one's pretty great. Davis is nice too (plus, it's not under a freeway  ;D).


I've gone to the one downtown (I like that you can get fresh meat and seafood) but I usually hit the one Saturdays at Sunrise Mall since it is so close.  Get my produce there pretty much every week as I try to eat seasonally and locally.  There's also one in downtown Folsom on Sundays.

Haven't eaten at Mulvany's Building and Loan, but it is on my list.  Sad truth is that I don't eat out much in Sac even though we have some fine, fine establishments.  Most people I know think the best restaurant in town is in my kitchen!  ;)

The Bledsoes sell their pork at the Sunday market downtown...it is DELICIOUS.  :D

You ever go down to the Ferry Building farmers market in SF? It's pretty expensive, but the setting is hard to beat. Not worth it for weekly shopping coming from Sac, but fun if you're down there. The Ferry Building itself is kind of foodie mecca too...again, not cheap, but outstanding stuff in there. Plus, the Slanted Door (upscale Vietnamese restaurant).

You can take the ferry from Oakland, it's a fun day. Even catch a Giants game (for the Sheriff)  :)
Title: Re: Foodies Unite!
Post by: Jaimoe on Nov 24, 2009, 11:58 AM
I can't say I'm a fan of traditional French food, especially breakfast;  Alcatian food from Strasbourg is good though. Italian breakfasts in the Rome, Venice regions suck.  I rather like German cuisine, but it's too meat oriented.
Title: Re: Foodies Unite!
Post by: pawpaw on Nov 24, 2009, 12:08 PM
QuoteI can't say I'm a fan of traditional French food, especially breakfast;  Alcatian food from Strasbourg is good though. Italian breakfasts in the Rome, Venice regions suck.  I rather like German cuisine, but it's too meat oriented.

Probably my most comforting meal, maybe my favorite meal, is a big Mexican breakfast. I LOVE Mexican food. It's generally not all that refined or technical (and I have a whole DIFFERENT set of VERY HIGH standards  ;D), but it's so delicious. We've got access to a lot of good Mexican cooking here in California, and I like to do it myself when I get the time.
Title: Re: Foodies Unite!
Post by: Ghosts_on_TV on Nov 24, 2009, 01:10 PM
Chilled whole sheepskin brain does not sound good at all.
Title: Re: Foodies Unite!
Post by: mjkoehler on Nov 24, 2009, 01:35 PM
QuoteChilled whole sheepskin brain does not sound good at all.
Unless it comes in the adorned sheep head with a flip top lid ala Temple of Doom! Nevermind, brains from any animal sounds repulsive actually (yes I've eaten brain before, not a fan of offal).
Title: Re: Foodies Unite!
Post by: capt. scotty on Nov 24, 2009, 01:45 PM
When I was in Montana, there was a town that had an annual Testicle Festival where people went to eat bull testicles.

I dont get it  :-?
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 24, 2009, 05:43 PM
Quote
QuoteChilled whole sheepskin brain does not sound good at all.
Unless it comes in the adorned sheep head with a flip top lid ala Temple of Doom! Nevermind, brains from any animal sounds repulsive actually (yes I've eaten brain before, not a fan of offal).

Truth be told, it really wasn't that good but we finished it. ;D

Nice MJK, that reminds me of Ray Liotta in Hannibal ;D
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 24, 2009, 05:47 PM
QuoteI can't say I'm a fan of traditional French food, especially breakfast;  Alcatian food from Strasbourg is good though. Italian breakfasts in the Rome, Venice regions suck.  I rather like German cuisine, but it's too meat oriented.

So you like German food but it's too meat oriented? :-?

My brother was living in Stuttgart until recently and when I last visited him, we went to Strasbourg and I had my only authentic Alsatian meal.  I thought it was great.  Definitely a lot less refined than some other regions of France and had a more rustic, heavily German influenced touch.

I think I had some wild boar, wild rabbit, some pate and deep fried Brie.  A great meal :)
Title: Re: Foodies Unite!
Post by: Janet on Nov 24, 2009, 08:55 PM
Quote
QuoteGreat thread.   I don't think I am a food snob, but I'd rather go without than eat crap.
 
That is a restaurant I've been wanting to go to for a couple of years now.  The food is reported to be amazing (though I must say visually off putting).
 

I do highly recommend it and hope you get to go some time.  When I went, it was when Chef Achatz had beaten cancer but he still wasn't really able to taste so he was relying on his chefs tastes while he only conceptualized the dishes.  I wonder what it would have been like when he was healthy and if it would have made a real difference.

It was cool to be right there next to him and get a signed menu.  I know, I'm such a dork like that.

What aspect of the presentations did you not like?  I loved most of them.  So intricate

The intracacy is what is off putting to me.  I like more straightforward presentations.  To each his own.  I still want to eat there.  :)  Didn't have time to make reservations when we were in Chicago last August so I had to settle for Topolobampo.  

I was at the bookstore today looking to pick up a particular cook book and took a look at the Alinea cookbook.  Not up the the French Laundry level of "food porn" but pretty damn impressive.

I've got a serious addiction to cookbooks, bordering on sick.   :o
Title: Re: Foodies Unite!
Post by: aMillionDreams on Nov 24, 2009, 09:17 PM
I'm into collecting and reading cookbooks right now, too.  My favorites are the Moosewood cookbooks, especially the original.  I've also been making my way through old family cookbooks.  You got any favorites LucyLew?
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 25, 2009, 04:32 AM
Quote
Quote
QuoteGreat thread.   I don't think I am a food snob, but I'd rather go without than eat crap.
 
That is a restaurant I've been wanting to go to for a couple of years now.  The food is reported to be amazing (though I must say visually off putting).
 

I do highly recommend it and hope you get to go some time.  When I went, it was when Chef Achatz had beaten cancer but he still wasn't really able to taste so he was relying on his chefs tastes while he only conceptualized the dishes.  I wonder what it would have been like when he was healthy and if it would have made a real difference.

It was cool to be right there next to him and get a signed menu.  I know, I'm such a dork like that.

What aspect of the presentations did you not like?  I loved most of them.  So intricate

The intracacy is what is off putting to me.  I like more straightforward presentations.  To each his own.  I still want to eat there.  :)  Didn't have time to make reservations when we were in Chicago last August so I had to settle for Topolobampo.  

I was at the bookstore today looking to pick up a particular cook book and took a look at the Alinea cookbook.  Not up the the French Laundry level of "food porn" but pretty damn impressive.

I've got a serious addiction to cookbooks, bordering on sick.   :o

Yeah the French Laundry cookbook truly is a masterpiece made to humble.  I preordered the Alinea book and got it not long after I ate there.  The book itself is fascinating but I don't have the toys necessary to similarly replicate almost any of the dishes.

How was Topolobampo?  I've heard mixed reviews for that place and was wondering if I should just go to the cheaper sister restaurant next door.  One friend went and said it wasn't worth the money while I have read rave reviews about it as well.  

I have Bayless' Mexican Everyday which is a very solid book and was a great introduction to me for Mexican fare.

On a side note, Skip Bayless was writing for the Chicago Tribune when I lived in the Chicago area (don't know if he still is) and I couldn't stand what a douchebag he was and still is on ESPN.  I can't believe he and Rick are brothers.  Rick seems like such a nice guy.

Nonetheless, quite the multitalented siblings they are
Title: Re: Foodies Unite!
Post by: mjkoehler on Nov 25, 2009, 08:54 AM
I so want to eat at Rick Bayless's place. I love mole, and apparently he makes a VERY mean (as in you'ld slice your friend's throat with a rusty knife good) mole. In watching him on various shows, including Top Chef, he seems like a cool dude.
Title: Re: Foodies Unite!
Post by: megalicious on Nov 25, 2009, 10:39 AM
i guess you could say i'm a "foodie." i love cooking, and i love eating. i haven't been to any top-rated restaurants (yet)...

i'm really into food as a means of cultural identity. my "southern" heritage has inclined me towards seeing food as much more than sustenance. i love the southern foodways alliance. maybe i'll go to a conference one day.

http://www.southernfoodways.com/

Title: Re: Foodies Unite!
Post by: Jaimoe on Nov 25, 2009, 11:55 AM
Quote
QuoteI can't say I'm a fan of traditional French food, especially breakfast;  Alcatian food from Strasbourg is good though. Italian breakfasts in the Rome, Venice regions suck.  I rather like German cuisine, but it's too meat oriented.

So you like German food but it's too meat oriented? :-?

My brother was living in Stuttgart until recently and when I last visited him, we went to Strasbourg and I had my only authentic Alsatian meal.  I thought it was great.  Definitely a lot less refined than some other regions of France and had a more rustic, heavily German influenced touch.

I think I had some wild boar, wild rabbit, some pate and deep fried Brie.  A great meal :)


Strasbourg is a very refined city though (gotta love the beer too; it's where Kronenbourg 1664 is from). The Alsatian dialect is very interesting: part French, German, Hebrew and a couple of more. You think you are hearing French (I can get by when I have to), but then realize you can't understand a bloody word. I had free range BBQ pork strips with roastie on the side; roasties are flattened fried potatoes with basically anything you want in them.

With meat and Germany; I love meat, but not every day without a break for breakfast, lunch and dinner.

Actually, the four countries I visited, vegetarians would have a tough time.

Title: Re: Foodies Unite!
Post by: ALady on Nov 25, 2009, 01:07 PM
Quotei guess you could say i'm a "foodie." i love cooking, and i love eating. i haven't been to any top-rated restaurants (yet)...

i'm really into food as a means of cultural identity. my "southern" heritage has inclined me towards seeing food as much more than sustenance. i love the southern foodways alliance. maybe i'll go to a conference one day.

http://www.southernfoodways.com/


I hadn't been to the South much before 2006 or so, but when I started visiting regularly, I quickly became enamored of Southern cooking.  Good Lord you guys eat well.  When I visit my friends in Kentucky, Tennessee and Texas, one of the most important items on the agenda is deciding where we're going to eat.   ;D
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 29, 2009, 04:16 AM
Morimoto was awesome!  As good as the first time I went there.  Did the chef omakase.  Mmmm, sea urchin, foie gras with daikon, seared Kobe sirloin, Kumamoto oysters raw three way, etc.

Most interesting was the final beverage pairing.  We got pairings for each of the 9 dishes, most wines, with 2 sakes.  The desert was a pumpkin mousse dish.  Instead of getting some traditional dessert wine, we were given a seasonal hazelnut beer.  I did the smart thing by tasting the dessert first, thus neutralizing the natural sweetness of the beer.  Had I tasted it first, I might have been put off.  It was a surprising and brilliant pairing!
Title: Re: Foodies Unite!
Post by: Janet on Nov 30, 2009, 10:41 PM
QuoteI'm into collecting and reading cookbooks right now, too.  My favorites are the Moosewood cookbooks, especially the original.  I've also been making my way through old family cookbooks.  You got any favorites LucyLew?

My favorites right now (they do change!) are Sunday Suppers at Lucques by Suzanne Goin, The Zuni Cafe by Judy Rodgers and The Art of Simple Food by Alice Waters.

I've recently gotten into baking (only because my game is weak in that regard) and have been totally inspired by Baking with Julia and Baking From My Home to Yours, both by Dorie Greenspan.

I'm pretty excited to take on some projects (for Christmas presents) out of the Jam It, Pickle It, Cure It book.   :)

 
Title: Re: Foodies Unite!
Post by: Janet on Nov 30, 2009, 10:46 PM
Quote
Quote
Quote
QuoteGreat thread.   I don't think I am a food snob, but I'd rather go without than eat crap.
 
That is a restaurant I've been wanting to go to for a couple of years now.  The food is reported to be amazing (though I must say visually off putting).
 

I do highly recommend it and hope you get to go some time.  When I went, it was when Chef Achatz had beaten cancer but he still wasn't really able to taste so he was relying on his chefs tastes while he only conceptualized the dishes.  I wonder what it would have been like when he was healthy and if it would have made a real difference.

It was cool to be right there next to him and get a signed menu.  I know, I'm such a dork like that.

What aspect of the presentations did you not like?  I loved most of them.  So intricate

The intracacy is what is off putting to me.  I like more straightforward presentations.  To each his own.  I still want to eat there.  :)  Didn't have time to make reservations when we were in Chicago last August so I had to settle for Topolobampo.  

I was at the bookstore today looking to pick up a particular cook book and took a look at the Alinea cookbook.  Not up the the French Laundry level of "food porn" but pretty damn impressive.

I've got a serious addiction to cookbooks, bordering on sick.   :o

Yeah the French Laundry cookbook truly is a masterpiece made to humble.  I preordered the Alinea book and got it not long after I ate there.  The book itself is fascinating but I don't have the toys necessary to similarly replicate almost any of the dishes.

How was Topolobampo?  I've heard mixed reviews for that place and was wondering if I should just go to the cheaper sister restaurant next door.  One friend went and said it wasn't worth the money while I have read rave reviews about it as well.  

I have Bayless' Mexican Everyday which is a very solid book and was a great introduction to me for Mexican fare.

On a side note, Skip Bayless was writing for the Chicago Tribune when I lived in the Chicago area (don't know if he still is) and I couldn't stand what a douchebag he was and still is on ESPN.  I can't believe he and Rick are brothers.  Rick seems like such a nice guy.

Nonetheless, quite the multitalented siblings they are

Topolo did not disappoint.  My husband put it as one of the top five meals at a restaurant he has ever had.  I wouldn't go that far, but it was really, really good.  I'd definitely say, without question, the best mexican food I've had.  And the mole was spectacular.

If I lived in Chicago, I'd definitely go there again.  Since I don't live there, I'll go to other restaurants when I'm in town.  Alinea and Charlie Trotter's are on my list!
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 30, 2009, 11:20 PM
Quote
Quote
Quote
Quote
QuoteGreat thread.   I don't think I am a food snob, but I'd rather go without than eat crap.
 
That is a restaurant I've been wanting to go to for a couple of years now.  The food is reported to be amazing (though I must say visually off putting).
 

I do highly recommend it and hope you get to go some time.  When I went, it was when Chef Achatz had beaten cancer but he still wasn't really able to taste so he was relying on his chefs tastes while he only conceptualized the dishes.  I wonder what it would have been like when he was healthy and if it would have made a real difference.

It was cool to be right there next to him and get a signed menu.  I know, I'm such a dork like that.

What aspect of the presentations did you not like?  I loved most of them.  So intricate

The intracacy is what is off putting to me.  I like more straightforward presentations.  To each his own.  I still want to eat there.  :)  Didn't have time to make reservations when we were in Chicago last August so I had to settle for Topolobampo.  

I was at the bookstore today looking to pick up a particular cook book and took a look at the Alinea cookbook.  Not up the the French Laundry level of "food porn" but pretty damn impressive.

I've got a serious addiction to cookbooks, bordering on sick.   :o

Yeah the French Laundry cookbook truly is a masterpiece made to humble.  I preordered the Alinea book and got it not long after I ate there.  The book itself is fascinating but I don't have the toys necessary to similarly replicate almost any of the dishes.

How was Topolobampo?  I've heard mixed reviews for that place and was wondering if I should just go to the cheaper sister restaurant next door.  One friend went and said it wasn't worth the money while I have read rave reviews about it as well.  

I have Bayless' Mexican Everyday which is a very solid book and was a great introduction to me for Mexican fare.

On a side note, Skip Bayless was writing for the Chicago Tribune when I lived in the Chicago area (don't know if he still is) and I couldn't stand what a douchebag he was and still is on ESPN.  I can't believe he and Rick are brothers.  Rick seems like such a nice guy.

Nonetheless, quite the multitalented siblings they are

Topolo did not disappoint.  My husband put it as one of the top five meals at a restaurant he has ever had.  I wouldn't go that far, but it was really, really good.  I'd definitely say, without question, the best mexican food I've had.  And the mole was spectacular.

If I lived in Chicago, I'd definitely go there again.  Since I don't live there, I'll go to other restaurants when I'm in town.  Alinea and Charlie Trotter's are on my list!

Thanks.  I really want to go.  I'm off to Chicago next year for another wedding and am trying to pick a place to go.  I'm thinking it'll be Topolo, Trotters or Schwa.

If I had to make a top 5 list, I think it would be Alinea, La Francais (back when it was great, 11 years ago I think), Moto, Makoto's in DC and Charleston in B'more.
Title: Re: Foodies Unite!
Post by: Sassbox on Dec 01, 2009, 11:31 AM
Charleston is amazing, but I am not terribly impressed with the service.  Perhaps we've just had bad servers, but there always seems to be an attitude problem.  

Ruckus, grabbed a quick bite at Founding Farmers before The Pixies 'show last night.  Food was great but service was a little haphazard.  Have you eaten there?
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 02, 2009, 10:00 AM
QuoteCharleston is amazing, but I am not terribly impressed with the service.  Perhaps we've just had bad servers, but there always seems to be an attitude problem.  

Ruckus, grabbed a quick bite at Founding Farmers before The Pixies 'show last night.  Food was great but service was a little haphazard.  Have you eaten there?

That's too bad about Charleston.  I've only eaten there once but I never had a problem with the service.  In fact I thought it was excellent without being overbearing.  There was once instance where they tried to take my plate early but I told them that I was trying to slow down the place and that I wanted to enjoy my 5 courses. ;D

I've never been to Founding Farmers.  I have rarely eaten in DC and to be perfectly honest, I don't go there often.

BUT, if I were to go soon, and I have plans of going back to Makoto's soon and to try out Minibar (if I could get a damn reservation on a weekend), where would you recommend?
Title: Re: Foodies Unite!
Post by: Janet on Dec 06, 2009, 11:34 PM
I suppose this is a good place to make a culinary admission:  next weekend I am dragging my husband to Las Vegas to see Alice In Chains (lovelovelove) but I have ulterior/additional motives - eat some good food!  Have reservations at Nobu (what the heck - we are staying at the Hard Rock!), Aureole and Bouchon.

Couldn't get reservations at Joel Robuchon or Guy Savoy (closed most of December).

I am so going on a fast on this week to save calories for this weekend!

(Not sure if ETB even likes Alice in Chains - or knows anything about the restaurants mentioned - but he's always game for going along with my plans.  One of the many things I love about him!)

Title: Re: Foodies Unite!
Post by: Ruckus on Dec 07, 2009, 12:54 PM
QuoteI suppose this is a good place to make a culinary admission:  next weekend I am dragging my husband to Las Vegas to see Alice In Chains (lovelovelove) but I have ulterior/additional motives - eat some good food!  Have reservations at Nobu (what the heck - we are staying at the Hard Rock!), Aureole and Bouchon.

Couldn't get reservations at Joel Robuchon or Guy Savoy (closed most of December).

(Not sure if ETB even likes Alice in Chains - or knows anything about the restaurants mentioned - but he's always game for going along with my plans.  One of the many things I love about him!)



Enjoy!  Hope the meals are as good as you hope.  That is quite the lineup
I am so going on a fast on this week to save calories for this weekend!
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 07, 2009, 12:56 PM
I am looking forward to the Top Chef finale on Wednesday.  I actually lived in Frederick, MD, half a block from where Bryan Voltaggio's Volt now sits.  Weird.  Anyways, I was lucky enough to snag a reservation for Table 21 at Volt on my birthday next May.  That table is already booked all through next year so I'm pretty psyched.!
Title: Re: Foodies Unite!
Post by: Janet on Dec 07, 2009, 11:12 PM
I love that show.  My hope is that Kevin wins though I certainly wouldn't be upset if Bryan wins.  Michael is a weenis, IMO, but he makes good food.

Had no idea that Volt was that big a restaurant.  Wow.  What is the significance of  "table 21"?

Title: Re: Foodies Unite!
Post by: Ruckus on Dec 08, 2009, 01:57 AM
QuoteI love that show.  My hope is that Kevin wins though I certainly wouldn't be upset if Bryan wins.  Michael is a weenis, IMO, but he makes good food.

Had no idea that Volt was that big a restaurant.  Wow.  What is the significance of  "table 21"?


Well, we shall see after what happens in the finale.  That said, Table 21 is Bryan's little molecular gastronomy side project.  The table is a stainless steel table set in the kitchen right next to the kitchen plating table that sits 4 people a night.  The menu is different from what they offer on their regular menu and it is 21 courses.  If he is still around, we get to eat 21 courses of off the menu crazy stuff 5 feet from him.  shall see how it unfolds
Title: Re: Foodies Unite!
Post by: aMillionDreams on Dec 08, 2009, 06:10 AM
I'm rooting for Kevin as well.  I think Jennifer got hosed last week.  It sounded like Michael made more mistakes, but that's the way it goes sometimes.

Sounds like a hell of an experience, Ruckus, and an expensive one. I'll stick with my own homecooked meals unless someone else is paying.
Title: Re: Foodies Unite!
Post by: Janet on Dec 08, 2009, 08:59 PM
Wow Ruckus, that sounds awesome!  We'll need a full report next May.  :)
Title: Re: Foodies Unite!
Post by: jones on Dec 08, 2009, 09:13 PM
I will definitely tune in for the finale of Top Chef.  I am kind of torn in rooting for anyone in particular.  I like the brotherly competition between Michael and Bryan, but Kevin brings a unique quirky charm.  I am sure that they are all excellent chefs.

What the heck happened to Jennifer in her last couple of episodes?  It seemed like she sort of came unravelled at the end.  Isn't Padma leaving?  Who is her replacement?

That sounds like quite the experience, Ruckus.  If your previous posts are any example, I am sure that there will be no shortage of pictures and reviews!

Does anyone else watch Chopped?  It's decent, too.
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 08, 2009, 10:20 PM
QuoteI'm rooting for Kevin as well.  I think Jennifer got hosed last week.  It sounded like Michael made more mistakes, but that's the way it goes sometimes.

Sounds like a hell of an experience, Ruckus, and an expensive one. I'll stick with my own homecooked meals unless someone else is paying.

Well, all three seem to be great chefs, particularly at their given ages.  Top Chef's level of talent has grown exponentially.  That they've had Boulud, Robuchon, Keller etc. goes to show it's become the real deal and not just crappy reality TV.

I'd be happy with any of the three.  As Kevin said, if the brothers' bring their A games, they are tough to beat.  That said, it seems that Kevin has consistently made the best tasting food.

I'll happily disagree with you on Michael.  I'm biased as his style has appeal to me.  I can't believe he had 5 full terrines of foie left from that beautiful foie, turnip, pear and pea dish.  Freeze that shit and send it to me!

As for Volt, it's not that pricey and I won't be paying for it. :)

Here are the links to the restaurants explanation of table 21 and a random blog of it.

http://www.voltrestaurant.com/pdf/T-21.pdf

http://pleasuresofthetable.blogspot.com/2009/04/table-21-at-volt.html
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 08, 2009, 10:28 PM
QuoteI will definitely tune in for the finale of Top Chef.  I am kind of torn in rooting for anyone in particular.  I like the brotherly competition between Michael and Bryan, but Kevin brings a unique quirky charm.  I am sure that they are all excellent chefs.

What the heck happened to Jennifer in her last couple of episodes?  It seemed like she sort of came unravelled at the end.  Isn't Padma leaving?  Who is her replacement?

That sounds like quite the experience, Ruckus.  If your previous posts are any example, I am sure that there will be no shortage of pictures and reviews!

Does anyone else watch Chopped?  It's decent, too.

There will be a review.  Problem is, I sometimes get pretty loaded and begin to forget photographing halfway through. ;D

One thing that often ignored is the sheer intelligence of these chefs.  Sure I believe in multiple intelligences and cooking can be differentiated from say music or math.  However, the stuff that these new chefs are doing require an innate ability to absorb an enormous amount of information and construct thoughtful, artistic, tasty dishes utilizing newly developing kitchen technologies.

Heck, Kevin was accepted into MIT and declined :o

BTW, that was a great photo from atop the WTC
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 08, 2009, 10:32 PM
QuoteI suppose this is a good place to make a culinary admission:  next weekend I am dragging my husband to Las Vegas to see Alice In Chains (lovelovelove) but I have ulterior/additional motives - eat some good food!  Have reservations at Nobu (what the heck - we are staying at the Hard Rock!), Aureole and Bouchon.

Couldn't get reservations at Joel Robuchon or Guy Savoy (closed most of December).

I am so going on a fast on this week to save calories for this weekend!

(Not sure if ETB even likes Alice in Chains - or knows anything about the restaurants mentioned - but he's always game for going along with my plans.  One of the many things I love about him!)


I too look forward to your reviews, particularly Bouchon.  I guess it's best to go there first before trying Per Se or the Laundry so as not to set yourself up for disappointment.
Title: Re: Foodies Unite!
Post by: jones on Dec 09, 2009, 08:38 AM
I can't take credit for the photo from Windows On The World, but it's the same view!
Title: Re: Foodies Unite!
Post by: ALady on Dec 09, 2009, 02:15 PM
Quote

Heck, Kevin was accepted into MIT and declined :o

Really?  Good lord, he just got hotter.
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 10, 2009, 06:21 PM
Well, maybe the he was the one with some 'tude as the little brother but I'm happy that Michael won.  He impressed me with his food the most throughout the season.  Heck he's won or been nominated for a James Beard and ran a Michelin star restaurant and he's 30.  Now he's been running a really far out Jose Andres place in LA for a while.  This is gonna make him pretty big time.

Congrats to all three.  I hope I can eat all of their food sometime in my life.
Title: Re: Foodies Unite!
Post by: Janet on Dec 10, 2009, 10:19 PM
Quote
QuoteI suppose this is a good place to make a culinary admission:  next weekend I am dragging my husband to Las Vegas to see Alice In Chains (lovelovelove) but I have ulterior/additional motives - eat some good food!  Have reservations at Nobu (what the heck - we are staying at the Hard Rock!), Aureole and Bouchon.

Couldn't get reservations at Joel Robuchon or Guy Savoy (closed most of December).

I am so going on a fast on this week to save calories for this weekend!

(Not sure if ETB even likes Alice in Chains - or knows anything about the restaurants mentioned - but he's always game for going along with my plans.  One of the many things I love about him!)


I too look forward to your reviews, particularly Bouchon.  I guess it's best to go there first before trying Per Se or the Laundry so as not to set yourself up for disappointment.

Since we are flying in tomorrow afternoon and coming home Sunday morning, we are actually going to Bouchon for breakfast on Saturday.  Their breakfasts are supposed to be amazing.  

I'll tell you, the Bouchon cookbook is so incredible it almost brought a tear to my eye.  I just picked up the Ad Hoc at Home - and I'm very excited to give a few of those receipes a try very soon.  They are really accessible.

(Alady - glad to know I"m not the only one holding that opinion of Kevin!)
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 17, 2009, 03:03 PM
Quote
Quote
QuoteI suppose this is a good place to make a culinary admission:  next weekend I am dragging my husband to Las Vegas to see Alice In Chains (lovelovelove) but I have ulterior/additional motives - eat some good food!  Have reservations at Nobu (what the heck - we are staying at the Hard Rock!), Aureole and Bouchon.

Couldn't get reservations at Joel Robuchon or Guy Savoy (closed most of December).

I am so going on a fast on this week to save calories for this weekend!

(Not sure if ETB even likes Alice in Chains - or knows anything about the restaurants mentioned - but he's always game for going along with my plans.  One of the many things I love about him!)


I too look forward to your reviews, particularly Bouchon.  I guess it's best to go there first before trying Per Se or the Laundry so as not to set yourself up for disappointment.

Since we are flying in tomorrow afternoon and coming home Sunday morning, we are actually going to Bouchon for breakfast on Saturday.  Their breakfasts are supposed to be amazing.  

I'll tell you, the Bouchon cookbook is so incredible it almost brought a tear to my eye.  I just picked up the Ad Hoc at Home - and I'm very excited to give a few of those receipes a try very soon.  They are really accessible.

(Alady - glad to know I"m not the only one holding that opinion of Kevin!)

How was the food LL?
Title: Re: Foodies Unite!
Post by: Janet on Dec 17, 2009, 11:47 PM
Hits n' misses could readily describe my food adventure.  Nobu was fabulous.  If you don't like fish or sushi, this isn't the best place to go, but I was enamored.  

Fave course was a blue fin toro sashimi with black truffles, garlic chips, micro greens and some sort of ponzu type sauce.  What an amazing contrast of flavors, textures...wow.  This is a restaurant I'd go back to - pretty much any opportunity I could.  Our server was named Brandon and we went with his suggestions and he did not steer us wrong.  I would seek him out.

Fun fact- Scott Ian from Anthrax sat at the table next to us.  His group was also going to the Alice in Chains show.

Missed Bouchon.  Totally mixed up which casino/hotel it was in.  (Hung way the fuck over?  Definitely.)

Aureole - wanted to like it way more than I did.  That being said - the four story wine cellar/wine angels are awesome!  We did the tasting menu with wine pairing.  It was a four course dinner with wine pairing.  Each course had two different offerings - either one item cooked two different ways or two similar foods cooked differently.

I was not overly impressed although the wines were fantastic.  I'm not a big fan of foie gras so the first course didn't do much for me although I did think the huckleberry sauce with the pinot noir was amazing.  The next course was a scallop/sea bass combo.  Really good but not exceptional.  I did appreciate that it was paired with a really fine blended red wine.  Nice.
The next course was lamb two ways.  Meh.  And I love lamb.

Dessert was fine, and the Sauternes with the tangerine sorbet was especially fine, but I don't need six (albeit small) dessert plates.  (They brought out a separate plate with four other offerings with the dessert course.)  I realize I may stand alone here, but dessert (or sweets in general) are just not my thing.

All in all - Vegas certainly rocked!  We had such a good time!!!

And damn it, next time I'm getting into Joel Robuchon's place.


Title: Re: Foodies Unite!
Post by: Ruckus on Dec 23, 2009, 01:04 AM
Quote
QuoteI'm into collecting and reading cookbooks right now, too.  My favorites are the Moosewood cookbooks, especially the original.  I've also been making my way through old family cookbooks.  You got any favorites LucyLew?

My favorites right now (they do change!) are Sunday Suppers at Lucques by Suzanne Goin, The Zuni Cafe by Judy Rodgers and The Art of Simple Food by Alice Waters.

I've recently gotten into baking (only because my game is weak in that regard) and have been totally inspired by Baking with Julia and Baking From My Home to Yours, both by Dorie Greenspan.

I'm pretty excited to take on some projects (for Christmas presents) out of the Jam It, Pickle It, Cure It book.   :)

 

I have zero baking game.  It's too mathematical and precise.  I know that isn't an excuse and I should start trying. :-[
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 23, 2009, 01:09 AM
Quote
QuoteI'm talkin' to you BB.  Some of the execution in the food left much to be desired but it was the most fun meal I've ever eaten.

Man, I'm not some raging jerk, yelling at the wait staff! ;D I've just got well defined opinions... ::)

It looks like a really fun menu! The back half of your pictures looks like some kind of 'Comfort Food' theme...I could go for that plate of steak 'n eggs right now! Looks like it was a great time!

QuoteFor lack of a better term, I enjoy 'molecular gastronomy' a lot.  

There was a chef named Daniel Humm who worked at a great restaurant called Campton Place, used to do a little bit of this. He was an outstanding chef, moved to New York 4 (or so) years ago. Seek out whatever restaurant he's at if you want a great meal in NYC.

Interestingly enough, I just finished a recent Grisham novel called the Associate.  Yeah, yeah, they all suck and are all the same.  Anyways, the protagonist is taken to eat at Eleven Madison Park Restaurant by his supervising partner.  The way Grisham described the building is just as described on the Eleven Madison Park website that Humm now runs.  I immediately thought of your recommendation of Humm having checked the website.  Rather odd but I guess it's been a famous restaurant and apparently a beautiful building.
Title: Re: Foodies Unite!
Post by: aMillionDreams on Dec 23, 2009, 07:48 AM
Quote
Quote
QuoteI'm into collecting and reading cookbooks right now, too.  My favorites are the Moosewood cookbooks, especially the original.  I've also been making my way through old family cookbooks.  You got any favorites LucyLew?

My favorites right now (they do change!) are Sunday Suppers at Lucques by Suzanne Goin, The Zuni Cafe by Judy Rodgers and The Art of Simple Food by Alice Waters.

I've recently gotten into baking (only because my game is weak in that regard) and have been totally inspired by Baking with Julia and Baking From My Home to Yours, both by Dorie Greenspan.

I'm pretty excited to take on some projects (for Christmas presents) out of the Jam It, Pickle It, Cure It book.   :)

 

I have zero baking game.  It's too mathematical and precise.  I know that isn't an excuse and I should start trying. :-[

Baking is all about being mathematically precise, because for the most part you have to follow the recipes more than in cooking.

I've been reading Alice Water's Simple Food cookbook and picking out recipes from Julia Child's Mastering the Art of French Cooking recently.  We made her Cauliflower au gratin in mornay sauce.  My god, it was delicious!  

My wife has cut me off on cookbooks because I went a little overboard on ordering cookbooks off the internet the past month or so.  I'm also making my way through Martha Stewart Cooking School.  We made our own Butternut squash ravioli a couple nights ago. Wow!
Title: Re: Foodies Unite!
Post by: mjkoehler on Dec 23, 2009, 09:23 AM
LOVE baking. It actually relaxes me, when I get to do it.

Old cookbooks is a great hobby Dylan. The kitchier the better.
Title: Re: Foodies Unite!
Post by: megalicious on Dec 23, 2009, 02:22 PM
QuoteLOVE baking. It actually relaxes me, when I get to do it.

Old cookbooks is a great hobby Dylan. The kitchier the better.

I love going through old cookbooks. My grandmothers have amassed a rather large collection of cookbooks; there are church cookbooks, Junior League cookbooks, Electric Cooperative Cookbooks, and tons of cookbooks from various fundraisers throughout the years...

In fact, my earliest memories in the kitchen are centered around a particular cookbook, Calling All Cooks: Volume One, which was published by a local telephone company. My grandmother would select a recipe; she would make hers and then set aside all the ingredients for me to make my own "mini" version.

Her copy and my mother's copy have been so well-used and well-loved that they've fallen apart on several occasions; the cookbooks are now bound together by Scotch tape.
;D

You can buy copies of all the Calling All Cooks series on Amazon. If you like Southern cooking, this is as good as it gets.

(http://ecx.images-amazon.com/images/I/51MED6YMS2L._SL500_AA240_.jpg)
Title: Re: Foodies Unite!
Post by: Janet on Dec 23, 2009, 10:32 PM
Quote
Quote
Quote
QuoteI'm into collecting and reading cookbooks right now, too.  My favorites are the Moosewood cookbooks, especially the original.  I've also been making my way through old family cookbooks.  You got any favorites LucyLew?

My favorites right now (they do change!) are Sunday Suppers at Lucques by Suzanne Goin, The Zuni Cafe by Judy Rodgers and The Art of Simple Food by Alice Waters.

I've recently gotten into baking (only because my game is weak in that regard) and have been totally inspired by Baking with Julia and Baking From My Home to Yours, both by Dorie Greenspan.

I'm pretty excited to take on some projects (for Christmas presents) out of the Jam It, Pickle It, Cure It book.   :)

 

I have zero baking game.  It's too mathematical and precise.  I know that isn't an excuse and I should start trying. :-[

Baking is all about being mathematically precise, because for the most part you have to follow the recipes more than in cooking.

I've been reading Alice Water's Simple Food cookbook and picking out recipes from Julia Child's Mastering the Art of French Cooking recently.  We made her Cauliflower au gratin in mornay sauce.  My god, it was delicious!  

My wife has cut me off on cookbooks because I went a little overboard on ordering cookbooks off the internet the past month or so.  I'm also making my way through Martha Stewart Cooking School.  We made our own Butternut squash ravioli a couple nights ago. Wow!


I love Julia Child's Mastering the Art of French Cooking.  Everything I have tried has been phenomenal.  Ahh, soubise!

I'm in charge of desserts for the family dinner tomorrow.  Have a sugar free lemon chiffon cake in the oven now.

I've been working on some sugar free receipes since there are diabetics in my family and in my husband's.  It amazes me that as prevalent as diabetes is, it is really difficult to find good sugar free desserts.  
Title: Re: Foodies Unite!
Post by: aMillionDreams on Dec 24, 2009, 05:03 AM
Quote
QuoteLOVE baking. It actually relaxes me, when I get to do it.

Old cookbooks is a great hobby Dylan. The kitchier the better.

I love going through old cookbooks. My grandmothers have amassed a rather large collection of cookbooks; there are church cookbooks, Junior League cookbooks, Electric Cooperative Cookbooks, and tons of cookbooks from various fundraisers throughout the years...

In fact, my earliest memories in the kitchen are centered around a particular cookbook, Calling All Cooks: Volume One, which was published by a local telephone company. My grandmother would select a recipe; she would make hers and then set aside all the ingredients for me to make my own "mini" version.

Her copy and my mother's copy have been so well-used and well-loved that they've fallen apart on several occasions; the cookbooks are now bound together by Scotch tape.
;D

You can buy copies of all the Calling All Cooks series on Amazon. If you like Southern cooking, this is as good as it gets.

(http://ecx.images-amazon.com/images/I/51MED6YMS2L._SL500_AA240_.jpg)

Thanks for the recommendation, Meg.  Maybe I can get away with ordering one more cookbook off the internet.  :-/

Old church and community cookbooks are awesome, you can find some great family recipes in there.  I've been keeping an eye on ebay for some but this one looks like a winner.
Title: Re: Foodies Unite!
Post by: megalicious on Dec 24, 2009, 10:39 AM
not to get you in trouble, but... i stumbled upon this yesterday:
http://www.gritlit.com/

:o

it's like the internet version of my grandmas' cookbook collections!
Title: Re: Foodies Unite!
Post by: mjkoehler on Dec 24, 2009, 12:23 PM
Snap!
Title: Re: Foodies Unite!
Post by: aMillionDreams on Dec 28, 2009, 08:18 AM
I made Eggs Benedict for the first time.  I made the English muffins from scratch.  I poached eggs for the first time (it wasn't as difficult as I expected it to be) and I made my own hollandaise sauve.  I'm pretty proud of myself.  Today I'm making my own chicken stock for my own homemade soup (I think I'm going to make Butternut squash and White Bean soup).  

I ordered Calling all Cooks, Vol. 1.  Can't wait to get it!
Title: Re: Foodies Unite!
Post by: mjkoehler on Dec 28, 2009, 08:47 AM
I'll be over in a few hours for that Dylan!

Nice on the homemade English Muffins. My mom used to make them and they are yum, and actually fairly easy to make.
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 28, 2009, 11:29 AM
QuoteI made Eggs Benedict for the first time.  I made the English muffins from scratch.  I poached eggs for the first time (it wasn't as difficult as I expected it to be) and I made my own hollandaise sauve.  I'm pretty proud of myself.  Today I'm making my own chicken stock for my own homemade soup (I think I'm going to make Butternut squash and White Bean soup).  

I ordered Calling all Cooks, Vol. 1.  Can't wait to get it!

Niiiccccceee!  Poaching eggs isn't bad at all if you got a thermometer.  I don't know if anyone has ever cheated with the vinegar method but it's not terrible even though I would never recommend it.  I used to cook at a couple of restaurants back in the day and I always hated having to do Sunday brunch.  My arm would always be sore from whisking up a large batch of Hollandaise praying it wouldn't break.

I'm actually going to the store sometime this week to make my own dark stock with whatever bones I can scrounge up at the Asian market.  Getting Bourdain's Les Halles book has motivated me to learn to make the basic French sauces.  Good luck with the chicken stock.  I just wish I had more room in my freezer to store more than a gallon of stock. :'(

I love butternut squash
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 07, 2010, 02:26 AM
I just ate at Roy's this weekend.  Although I am typically averse to eating at any chain restaurant, I thought I'd give upscale Hawaiian fusion a chance.  Plus it wasn't my choice.

I did the fall pre fixe menu with a choice of one app/salad, one entree, and one dessert.

I had the beef carpaccio, braised beef short rib, and pumpkin and chocolate mousse.  I asked the server if she could appropriately pair a wine with each course as seen fit by their chef and beverage manager to which she asked if I wanted red or white?   :-?  Anyways, I ended up choosing the wines by the glass for each course.

The food was bland and disappointing.  Nothin more to say other than the place was packed and people seemed to be loving it.  I say poo poo.  At least the pre dinner Balvenie 12yr was tasty
Title: Re: Foodies Unite!
Post by: Sassbox on Jan 07, 2010, 06:33 PM
Signing roll call for Cookbook Junkies Not So Anonymous! My favorites are the old Creole cookbooks from Louisiana, or anything with a Southern bent.

I actually have six or seven recipes in the Junior League of Annapolis'  Thyme To Entertain - ps, no longer a member...those women are nuts  :D

I got The New Best Recipe from the editors of Cook's Illustrated for Christmas this year.  Love how clear and concise all the Cook's recipes are. I made the Pasta e Fagioli yesterday and it was quite tasty.
Title: Re: Foodies Unite!
Post by: weeniebeenie on Jan 08, 2010, 08:04 AM
I made a chinese dish for dinner today. It was steamed chicken with hot and sour sauce served with rice noodles. It was so good and I was really proud cause everyone liked it.
Title: Re: Foodies Unite!
Post by: ALady on Jan 08, 2010, 11:21 AM
Mmmm...that sounds gooood, weenie!

I made lentil chili the other night and thought I really messed it up (way overseasoned) but now that it's had a little time to mellow in the fridge, it's pretty good.
Title: Re: Foodies Unite!
Post by: weeniebeenie on Jan 11, 2010, 06:21 AM
Quote
I made lentil chili the other night and thought I really messed it up (way overseasoned) but now that it's had a little time to mellow in the fridge, it's pretty good.
Lentil chili? That sounds nice.
Title: Re: Foodies Unite!
Post by: miss gradenko on Jan 11, 2010, 09:12 PM
QuoteMmmm...that sounds gooood, weenie!

It was very good. So good I almost missed out Because everyone else got there first!
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 11, 2010, 11:50 PM
My friend who is Mexican American, brought back home made tamales from Arizona while she was home for the holidays.

Just steamed up a couple of them and WOW!, they were awesome :D
Title: Re: Foodies Unite!
Post by: vespachick on Jan 13, 2010, 01:28 PM
Where'd the "Recipe" thread go?  I couldn't find it on a search. :-/

Anyhoo,  for all you peeps who love soup like I do, do yourself a favor and make this Shrimp Chowder I found on Epicurious.  It is so fantastic I can hardly stand it!!  Seriously. DELICIOUS!!

http://www.epicurious.com/recipes/food/views/Shrimp-Chowder-with-Fennel-105202
Title: Re: Foodies Unite!
Post by: mjkoehler on Jan 13, 2010, 08:56 PM
Coffee rubbed bone-in KC Strip steak with hazelnut butter, cream cheese mashed potatoes, beer cheese soup, with a semifredo for dessert. Drank Unibroue Trios Pistoles. Good grief what a dinner.
Title: Re: Foodies Unite!
Post by: ALady on Jan 15, 2010, 05:21 PM
Mmm, Trois Pistoles is some good stuff.

Going to Mixteco Grill for dinner tomorrow.  I've never been before, but it's supposed to rival Frontera.  We shall see...

And bacon and beer pairing Sunday.   :)
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 15, 2010, 09:17 PM
QuoteSpeaking of local, sustainable sources...have you eaten at Woodberry Kitchen yet, Ruckus?  Good grief, that place is amazing.  If you're willing to eat early, you can usually get a 5 or 5:30 reservation without a long wait.

Hey Sass!  I'm off to Woodberry right now.  Got a 9:45 reservation.  Lookin' forward to it! :)
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 15, 2010, 09:18 PM
QuoteMmm, Trois Pistoles is some good stuff.

Going to Mixteco Grill for dinner tomorrow.  I've never been before, but it's supposed to rival Frontera.  We shall see...

And bacon and beer pairing Sunday.   :)

Hope Mixteco is great!  Those tamales my friend gave me reminded me of how awesome authentic Mexican done right is. :)
Title: Re: Foodies Unite!
Post by: Janet on Jan 15, 2010, 11:45 PM
Made reservations at Cyrus (sonoma wine country) for my b-day in early March since the French Laundry was impossible.  I'm looking forward to it!
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 16, 2010, 01:46 AM
QuoteMade reservations at Cyrus (sonoma wine country) for my b-day in early March since the French Laundry was impossible.  I'm looking forward to it!

[smiley=thumbsup.gif]
Niceeee!!!!!
Title: Re: Foodies Unite!
Post by: Janet on Jan 16, 2010, 11:07 AM
QuoteI just ate at Roy's this weekend.  Although I am typically averse to eating at any chain restaurant, I thought I'd give upscale Hawaiian fusion a chance.  Plus it wasn't my choice.

I did the fall pre fixe menu with a choice of one app/salad, one entree, and one dessert.

I had the beef carpaccio, braised beef short rib, and pumpkin and chocolate mousse.  I asked the server if she could appropriately pair a wine with each course as seen fit by their chef and beverage manager to which she asked if I wanted red or white?   :-?  Anyways, I ended up choosing the wines by the glass for each course.

The food was bland and disappointing.  Nothin more to say other than the place was packed and people seemed to be loving it.  I say poo poo.  At least the pre dinner Balvenie 12yr was tasty

Generally I am not a fan of chain restaurants, but I must say that I had the opposite experience at Roy's in Kauai.  I don't remember exactly what we had (it was a few years ago) but we did some type of progression menu that was built around seafood and it was one of the best meals I've experienced.  I have not heard good things about the Maui restaurant but I'd go back to the one in Kauai.  
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 16, 2010, 12:56 PM
Quote
QuoteSpeaking of local, sustainable sources...have you eaten at Woodberry Kitchen yet, Ruckus?  Good grief, that place is amazing.  If you're willing to eat early, you can usually get a 5 or 5:30 reservation without a long wait.

Hey Sass!  I'm off to Woodberry right now.  Got a 9:45 reservation.  Lookin' forward to it! :)

The Woodberry Kitchen was excellent.  It's crazy what a popular place that is.  The server wasn't as knowledgable as he originally professed to be when he made some errors in wine descriptions.  It was the 1st time I ever sent a glass back but got some fruity wine instead of a dry one.  Unfortunately, it's the wine list that suffers when you only do local and organic.  Maryland, VA and PA just don't make good wines...yet.  The main issue I had was that it was too busy to coordinate the drinks with the kitchen.  We asked for cocktails 1st, hoping to enjoy those 1st before getting our 1st plate of oysters and wine.  Instead, they brought the wine and cocktails together with the starter so we had to chug our cocktails to get to the wine and food. :-?

Anywho, the rest of the experience was great.  We decided to create a small plate menu and shared 12 regional oysters (4 types), house made fennel sausage and clams, Maine sea urchin, soft shell on shrimp tempura and a charcutterie plate.  The 2 cocktails were a single barrel bourbon with smoked honey and port and a rye and absinthe concoction.  Everything was excellent!  I second Sass' recommendation for anyone in the area.
Title: Re: Foodies Unite!
Post by: aMillionDreams on Jan 17, 2010, 08:17 AM
QuoteWhere'd the "Recipe" thread go?  I couldn't find it on a search. :-/

Anyhoo,  for all you peeps who love soup like I do, do yourself a favor and make this Shrimp Chowder I found on Epicurious.  It is so fantastic I can hardly stand it!!  Seriously. DELICIOUS!!

http://www.epicurious.com/recipes/food/views/Shrimp-Chowder-with-Fennel-105202

I making this tonight, Vespa! I'll report back.  
Title: Re: Foodies Unite!
Post by: mjkoehler on Jan 17, 2010, 11:01 AM
QuoteMmm, Trois Pistoles is some good stuff.
Yes it is! I am on a quest now to find Unibrou products here in St Louis. That was really good stuff.
Title: Re: Foodies Unite!
Post by: aMillionDreams on Jan 18, 2010, 07:00 AM
Quote
QuoteWhere'd the "Recipe" thread go?  I couldn't find it on a search. :-/

Anyhoo,  for all you peeps who love soup like I do, do yourself a favor and make this Shrimp Chowder I found on Epicurious.  It is so fantastic I can hardly stand it!!  Seriously. DELICIOUS!!

http://www.epicurious.com/recipes/food/views/Shrimp-Chowder-with-Fennel-105202

I making this tonight, Vespa! I'll report back.  

Wow!  That was out of this world!  Thanks for the recommendation.  I've been into soup lately and wanting to try something with fennel in it.  I loved it! Thanks again!
Title: Re: Foodies Unite!
Post by: ALady on Jan 19, 2010, 06:00 PM
Quote
QuoteMmm, Trois Pistoles is some good stuff.

Going to Mixteco Grill for dinner tomorrow.  I've never been before, but it's supposed to rival Frontera.  We shall see...

And bacon and beer pairing Sunday.   :)

Hope Mixteco is great!  Those tamales my friend gave me reminded me of how awesome authentic Mexican done right is. :)

Mixteco was good, not great.  I'd never had mole before so it was a good introduction to that.  Otherwise, sort of unremarkable.

I was just talking to someone who went to Woodberry recently...I can't think who.  
Title: Re: Foodies Unite!
Post by: Janet on Jan 26, 2010, 10:43 PM
Recent purchased a great new cookbook "How to roast a lamb" by Michael Psilakis.  I foresee a lot of greek food in my future.  Unfortunately not in the near future as I just started a diet.

I cannot image my kitchen ever being without garlic confit again.

Title: Re: Foodies Unite!
Post by: miss gradenko on Jan 27, 2010, 02:40 AM
I recently made a cake for a relative's 60th birthday. It was a double layered orange flavoured sponge, covered in choc orange-frosting and filled with choc-malteser frosting. It also had more maltesers filled in the top, and chocolate shards around the outside.
Here is a pic:

(http://i178.photobucket.com/albums/w252/kimberleyanne_87/P1110023.jpg)
Title: Re: Foodies Unite!
Post by: mjkoehler on Jan 27, 2010, 07:21 AM
QuoteI recently made a cake for a relative's 60th birthday. It was a double layered orange flavoured sponge, covered in choc orange-frosting and filled with choc-malteser frosting. It also had more maltesers filled in the top, and chocolate shards around the outside.
Here is a pic:

(http://i178.photobucket.com/albums/w252/kimberleyanne_87/P1110023.jpg)
uhhhh. I thought we had a no porn policy here....wow that looks amazingly good.
Title: Re: Foodies Unite!
Post by: ALady on Jan 27, 2010, 12:15 PM
Oh wow...that looks AMAZING!  Are you a pastry chef, miss gradenko??
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 27, 2010, 12:19 PM
QuoteI recently made a cake for a relative's 60th birthday. It was a double layered orange flavoured sponge, covered in choc orange-frosting and filled with choc-malteser frosting. It also had more maltesers filled in the top, and chocolate shards around the outside.
Here is a pic:

(http://i178.photobucket.com/albums/w252/kimberleyanne_87/P1110023.jpg)

That's a great looking cake MG :o  What a great 60th bday gift. :)

I just looked up Malteser.  Had no ideal what they were but they looked like Whoppers.  Go figure.  I guess its Mars' version of Hershey's Whoppers that we know so well over here in the States.  

Title: Re: Foodies Unite!
Post by: ALady on Jan 27, 2010, 12:46 PM
Forgot to post earlier - I went to the new Rick Bayless joint, XOCO, over the weekend.  My friend and I split the ahogada and the cubana sandwiches.  The ahogada was awesome, perfectly roasted shredded pork and pickled onions on a crusty baguette, sliced in half and served ends down in a bowl of vinegary tomato broth.  Mmm mmm good.  The cuban wasn't the best or most authentic I've had (it was more like a pressed club sandwich) but it sure was delicious: roast pork, bacon, avocado, artisanal Jack cheese, chipotle mayo and I think a cilantro crema.    We got the veggie and seafood soups to go, and those were less appetizing...really salty, and nothing too special about either one.  The churros were a little too oily-tasting, but the Aztec hot chocolate was spicy and complex.  I'll go back for that.

The restaurant itself is really cool...super casual, it's counter service (you order, take a number and seat yourself at the counter/dining room).  There's a focus on green/local/sustainable practices, too - it's LEED certified, some of the veggies are grown on the roof of the building, and the pork was from a farm 10 minutes from where I grew up.   :)
Title: Re: Foodies Unite!
Post by: vespachick on Jan 27, 2010, 01:19 PM
Quote
Quote
QuoteWhere'd the "Recipe" thread go?  I couldn't find it on a search. :-/

Anyhoo,  for all you peeps who love soup like I do, do yourself a favor and make this Shrimp Chowder I found on Epicurious.  It is so fantastic I can hardly stand it!!  Seriously. DELICIOUS!!

http://www.epicurious.com/recipes/food/views/Shrimp-Chowder-with-Fennel-105202

I making this tonight, Vespa! I'll report back.  

Wow!  That was out of this world!  Thanks for the recommendation.  I've been into soup lately and wanting to try something with fennel in it.  I loved it! Thanks again!
I'm glad you liked it Dylan.  It is truly outstanding.  My bf's little girl requests it practically every night!  It's awesome that we're turning her into a little foodie!!  (Mac n' cheese?  'No thanks' she says, 'but do we have any smoked salmon?' ;D!!)
Title: Re: Foodies Unite!
Post by: mjkoehler on Jan 27, 2010, 01:39 PM
QuoteForgot to post earlier - I went to the new Rick Bayless joint, XOCO, over the weekend.  My friend and I split the ahogada and the cubana sandwiches.  The ahogada was awesome, perfectly roasted shredded pork and pickled onions on a crusty baguette, sliced in half and served ends down in a bowl of vinegary tomato broth.  Mmm mmm good.  The cuban wasn't the best or most authentic I've had (it was more like a pressed club sandwich) but it sure was delicious: roast pork, bacon, avocado, artisanal Jack cheese, chipotle mayo and I think a cilantro crema.    We got the veggie and seafood soups to go, and those were less appetizing...really salty, and nothing too special about either one.  The churros were a little too oily-tasting, but the Aztec hot chocolate was spicy and complex.  I'll go back for that.

The restaurant itself is really cool...super casual, it's counter service (you order, take a number and seat yourself at the counter/dining room).  There's a focus on green/local/sustainable practices, too - it's LEED certified, some of the veggies are grown on the roof of the building, and the pork was from a farm 10 minutes from where I grew up.   :)
I like Rick Bayless. Seems like a really cool dude, plus he doesn't mess around when it comes to mole I'm told. I love mole.
Title: Re: Foodies Unite!
Post by: dragonboy on Jan 27, 2010, 02:52 PM
QuoteI recently made a cake for a relative's 60th birthday. It was a double layered orange flavoured sponge, covered in choc orange-frosting and filled with choc-malteser frosting. It also had more maltesers filled in the top, and chocolate shards around the outside.
Here is a pic:

(http://i178.photobucket.com/albums/w252/kimberleyanne_87/P1110023.jpg)
Wow! That looks amazing  :D

I'm cooking butternut squash & bacon risotto tonight, one of my favourites...
Title: Re: Foodies Unite!
Post by: aMillionDreams on Jan 27, 2010, 04:17 PM
I made french bread last weekend according to volume two of Mastering the Art of French cooking.  Wow!  What an experience.  First rise took five hours.  All in all it was a 10 hour recipe which Julia took 11 pages to explain.  I've been rocking out bread recently, I may have to stop for a while just because I'm running out of places to store it all.
Title: Re: Foodies Unite!
Post by: megalicious on Jan 27, 2010, 05:20 PM
did you ever get that calling all cooks cookbook, dylan? if so, tried any recipes yet?

on an unrelated note: i had tabouleh and hummus for lunch today, and it was delish.
Title: Re: Foodies Unite!
Post by: miss gradenko on Jan 27, 2010, 06:44 PM
Quote
QuoteI recently made a cake for a relative's 60th birthday. It was a double layered orange flavoured sponge, covered in choc orange-frosting and filled with choc-malteser frosting. It also had more maltesers filled in the top, and chocolate shards around the outside.
Here is a pic:

(http://i178.photobucket.com/albums/w252/kimberleyanne_87/P1110023.jpg)

That's a great looking cake MG :o  What a great 60th bday gift. :)

I just looked up Malteser.  Had no ideal what they were but they looked like Whoppers.  Go figure.  I guess its Mars' version of Hershey's Whoppers that we know so well over here in the States.  

Sorry, I didn't realise people wouldn't know what Maltesers are! But yeah, I love them and I figured the only way to make them better was to put them in a cake... or if Mars decided to make them 10 times bigger. Anyway I ate far too many when I made this but I figure a sugar-induced stomachache was a small price to pay.

Thanks everyone for your comments. No ALady, I am not a pastry chef, I just like cooking- especially baking, as I usually end up with something sweet and yummy at the end :)
Title: Re: Foodies Unite!
Post by: aMillionDreams on Jan 27, 2010, 06:53 PM
Quotedid you ever get that calling all cooks cookbook, dylan? if so, tried any recipes yet?

on an unrelated note: i had tabouleh and hummus for lunch today, and it was delish.

Yeah, I got it.  It's awesome!  There are a ton of recipes in there, all southern homecookin'!  I've only tried a few appetizers from it so far but I have some dog-earred. The Blue Cheese Ball was good.  Do you recommend any in particular?
Title: Re: Foodies Unite!
Post by: ALady on Jan 27, 2010, 07:20 PM
Quote
Quote
QuoteI recently made a cake for a relative's 60th birthday. It was a double layered orange flavoured sponge, covered in choc orange-frosting and filled with choc-malteser frosting. It also had more maltesers filled in the top, and chocolate shards around the outside.
Here is a pic:

(http://i178.photobucket.com/albums/w252/kimberleyanne_87/P1110023.jpg)

That's a great looking cake MG :o  What a great 60th bday gift. :)

I just looked up Malteser.  Had no ideal what they were but they looked like Whoppers.  Go figure.  I guess its Mars' version of Hershey's Whoppers that we know so well over here in the States.  

Sorry, I didn't realise people wouldn't know what Maltesers are! But yeah, I love them and I figured the only way to make them better was to put them in a cake... or if Mars decided to make them 10 times bigger. Anyway I ate far too many when I made this but I figure a sugar-induced stomachache was a small price to pay.

Thanks everyone for your comments. No ALady, I am not a pastry chef, I just like cooking- especially baking, as I usually end up with something sweet and yummy at the end :)

Then I'm doubly impressed!  It really looks professional, and I bet it was delish.

Tonight I think I'm going to make red lentil & butternut squash dahl.
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 30, 2010, 11:28 AM
That soup that AMD and Vespa made sounds good.  I might give a go at some time. :)

Just picked up a sack of marrow bones at the Amish Market.  Gonna spend the day making some beef stock.  Tomorrow will be classic French.  Don't know what I'm doing yet because I haven't purchased my protein yet but it'll be something out of Bourdain's Les Halles cookbook. 8-)
Title: Re: Foodies Unite!
Post by: aMillionDreams on Jan 30, 2010, 11:32 AM
eww.  I don't have a Bourdain cookbook yet.  Hmm....


How much did the marrow bones set you back, Ruckus?
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 30, 2010, 11:37 AM
Quoteeww.  I don't have a Bourdain cookbook yet.  Hmm....


How much did the marrow bones set you back, Ruckus?

Unfortunately, veal bones are preferred because of the higher collagen levels I believe, but you just can't find them anywhere because Americans don't eat veal so I settled for beef bones which still work fine (I've used them before).  At the Wegmans, they are 1.49/lb but they were out.  At the Amish Market, 1.99/lb.  I got 8 good sized sections that ran be about $6.50.  That should be enough for at least one or two 12qt. pots of stock.

I'm sure where you live, you have better access to local butchers and can get 'em cheaper and easier.

The Les Halles cookbook is great for classic French Bistro food.  As he reiterates over and over, once you get your stock right and plenty in reserve frozen, the rest of the cooking is easy.  The recipes are very traditional and can be found in most other French cookbooks.  What sets it apart (as many others have said) is Bourdain's unparalleled writing skills and sense of humor.  It is a very entertaining cookbook.
Title: Re: Foodies Unite!
Post by: mjkoehler on Jan 30, 2010, 12:35 PM
THat's not a bad price on the marrow bones.

I have a serious man crush on Bourdain. That is one of the books on my list.
Title: Re: Foodies Unite!
Post by: megalicious on Feb 01, 2010, 04:18 PM
Quote
Quotedid you ever get that calling all cooks cookbook, dylan? if so, tried any recipes yet?

on an unrelated note: i had tabouleh and hummus for lunch today, and it was delish.

Yeah, I got it.  It's awesome!  There are a ton of recipes in there, all southern homecookin'!  I've only tried a few appetizers from it so far but I have some dog-earred. The Blue Cheese Ball was good.  Do you recommend any in particular?

pretty much all the pickling/preserves recipes are great. peach pickles, although they sound gross, are especially awesome.

the next time i'm at my grandma's, i look up the page #'s for some of my personal favorites.
Title: Re: Foodies Unite!
Post by: Ruckus on Feb 08, 2010, 12:10 PM
Snowed in Super Bowl dinner
mushroom soup, sauteed pencil thin asparagus with garlic and shallots, mashed potatoes with cream, butter, garlic, parsley and scallions and sirloin steaks with homemade demi.

Not a typical Super Bowl spread but it was good!  A nice way to get drunk, spend time NOT watching all the pregame crap.
Title: Re: Foodies Unite!
Post by: weeniebeenie on Feb 09, 2010, 05:18 AM
QuoteSnowed in Super Bowl dinner
mushroom soup, sauteed pencil thin asparagus with garlic and shallots, mashed potatoes with cream, butter, garlic, parsley and scallions and sirloin steaks with homemade demi.
Wow. That sounds good.
Title: Re: Foodies Unite!
Post by: aMillionDreams on Feb 09, 2010, 07:13 PM
Homemade linguini.  My god that was good.  Ate too much though.  I tried a 50/50 mix of semolina and AP flour, I think that's the way to go.
Title: Re: Foodies Unite!
Post by: AMightyCaporal on Feb 11, 2010, 09:33 AM
my fiancee and I have been cooking up a storm! Enchilada's, lime marinated salad, black bean soup, deep dish pizza with spinach, bbq chicken pizza, bbq chicken sandwiches, oven stuffer, stuffing, mashed potatoes.... man oh man, its been some gooooood eatin over here in NJ!
Title: Re: Foodies Unite!
Post by: Janet on Feb 17, 2010, 08:27 PM
Am very excited for this weekend.  Taking hubby away to Napa for the weekend.  Have reservations for dinner on Saturday at Bouchon (since that didn't happen in LV in December) and brunch at Ad Hoc the next day.  May have another surprise up my sleeve as well....
Title: Re: Foodies Unite!
Post by: Soulshine on Feb 17, 2010, 08:33 PM
QuoteAm very excited for this weekend.  Taking hubby away to Napa for the weekend.  Have reservations for dinner on Saturday at Bouchon (since that didn't happen in LV in December) and brunch at Ad Hoc the next day.  May have another surprise up my sleeve as well....

Niiiiiice! My bro lives up there and there is no shortage of wonderful restaurants...enjoy yourselves. You are a good wifey! Have fun!   :)
Title: Re: Foodies Unite!
Post by: ALady on Feb 18, 2010, 01:58 PM
Ooooh....enjoy, LucyLew!   :)
Title: Re: Foodies Unite!
Post by: vespachick on Feb 18, 2010, 02:52 PM
Super jealous.  Oh, wine tastings, hot springs and eating a pork chop at Mustard's...how I miss thee.
Title: Re: Foodies Unite!
Post by: Ruckus on Feb 20, 2010, 11:18 AM
QuoteAm very excited for this weekend.  Taking hubby away to Napa for the weekend.  Have reservations for dinner on Saturday at Bouchon (since that didn't happen in LV in December) and brunch at Ad Hoc the next day.  May have another surprise up my sleeve as well....

Nice L2.  :)  Hope you make Bouchon this time.
Title: Re: Foodies Unite!
Post by: Janet on Feb 21, 2010, 08:42 PM
The trip did not disappoint.  

Wanted to go to Mustards for a pork chop lunch on Saturday - but apparently everyone in the county had the same idea.  Was starving, so had to bail out of Mustards and headed over to Redds.

Bouchon was really good.  Apparently I like escargot.  Who knew?  The food was pretty straightforward french bistro.   I liked it, but truth be told, I thought it was more expensive than it needed to be.  Maybe it was the wine?  I guess a couple glasses of champagne and two bottles of wine will add up...

We picked up some goodies from the Bouchon Bakery to take home.  Will definitely head back to that bakery - and EdTomBell and I are very happy to live 75 min. away from that place!  If I lived any closer, well, it wouldn't be good...  ::)

Ad Hoc was spectacular.  My fav.   I cannot wait to try some recipes from the cookbook.  Part of the brunch menu (three courses) was their take on huevos rancheros.  Cormeal waffle that was amazing, slow poached eggs, chateaubriand slow roasted, then sliced off and grilled, incredible black beans (I cannot figure out of the life of me what they put in them but they were to die for) with cilantro and avocado and there was this smoked chile/jalapeno sofrito that brought it all together.  Yum!

It was a very good trip - and brought home a case of wine to boot!
Title: Re: Foodies Unite!
Post by: Ruckus on Feb 23, 2010, 11:43 PM
Thanks for the reviews Lx2.  I'm glad you had a great time.  Ad hoc sounds great.  I guess I should try to do brunches at some nicer places.  I always feel the need to do dinner if I'm going to a quality restaurant.

Going back to my roots, I just cooked up some Japanese style chicken curry with rice and some chicken and snow pea stir fry with white bean paste, chili, garlic and ginger.

Also picked up about 5 lbs of beautiful beef short ribs which I'll be braising in Guinness this weekend.   8-)
Title: Re: Foodies Unite!
Post by: dragonboy on Mar 09, 2010, 04:42 AM
Made fish cakes for the first time @ the weekend. We added a lot more parsley, chives & lemon rind than the recipe called for & they turned out great!
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 10, 2010, 10:40 PM
QuoteMade fish cakes for the first time @ the weekend. We added a lot more parsley, chives & lemon rind than the recipe called for & they turned out great!

Sounds great DB :)  Dude, you make fish cakes and risotto.  Man can cook for a Brit. ;)
Title: Re: Foodies Unite!
Post by: dragonboy on Mar 11, 2010, 06:40 AM
Quote
QuoteMade fish cakes for the first time @ the weekend. We added a lot more parsley, chives & lemon rind than the recipe called for & they turned out great!

Sounds great DB :)  Dude, you make fish cakes and risotto.  Man can cook for a Brit. ;)
Haha don't forget I'm part Japanese like you  ;)

My biggest problem when cooking is remembering that not everyone likes their food as spicy as I do...I nearly killed my friend a few weeks ago cooking with cajun spice & fresh chilis  :-[
Title: Re: Foodies Unite!
Post by: mjkoehler on Mar 11, 2010, 08:52 AM
Quote
Quote
QuoteMade fish cakes for the first time @ the weekend. We added a lot more parsley, chives & lemon rind than the recipe called for & they turned out great!

Sounds great DB :)  Dude, you make fish cakes and risotto.  Man can cook for a Brit. ;)
Haha don't forget I'm part Japanese like you  ;)

My biggest problem when cooking is remembering that not everyone likes their food as spicy as I do...I nearly killed my friend a few weeks ago cooking with cajun spice & fresh chilis  :-[

And there is nothing wrong with making it spicy.
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 13, 2010, 02:46 PM
Quote
Quote
Quote
QuoteMade fish cakes for the first time @ the weekend. We added a lot more parsley, chives & lemon rind than the recipe called for & they turned out great!

Sounds great DB :)  Dude, you make fish cakes and risotto.  Man can cook for a Brit. ;)
Haha don't forget I'm part Japanese like you  ;)

My biggest problem when cooking is remembering that not everyone likes their food as spicy as I do...I nearly killed my friend a few weeks ago cooking with cajun spice & fresh chilis  :-[

And there is nothing wrong with making it spicy.

Hell yeah.  Heat is the natural high!  I have a serious addiction to super hot.  I put sliced fresh vietnamese or thai chiles in my Ramen Noodles.  I've eaten the 911 wings challenge at the local Kluck U chicken that is now closed that required signing a waiver to not sue.  Has anyone done something like that?  I always felt like I could challenge Adam Richman in Man v. Food in the heat challenges.  Unfortunately, as with any drug, I need more and more as the years go by.  I don't, however, agree with the idea that the more spicy food you eat, the less you are able to taste subtler flavors.

I can't eat volume worth shit though. :-/
Title: Re: Foodies Unite!
Post by: Janet on Mar 14, 2010, 09:00 PM
For my birthday my husband got me an induction stove top/range  and reservations to the French Laundry in May.  Yea!   He rocks!
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 17, 2010, 01:36 PM
QuoteFor my birthday my husband got me an induction stove top/range  and reservations to the French Laundry in May.  Yea!   He rocks!

Congratulations LL!  I think there is no better birthday present I'd rather have other than a trip to Antarctica.  I'm sure there will be a review I eagerly await.
Title: Re: Foodies Unite!
Post by: Janet on Mar 17, 2010, 09:14 PM
Quote
QuoteFor my birthday my husband got me an induction stove top/range  and reservations to the French Laundry in May.  Yea!   He rocks!

Congratulations LL!  I think there is no better birthday present I'd rather have other than a trip to Antarctica.  I'm sure there will be a review I eagerly await.


You betcha'!
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 20, 2010, 01:10 AM
Some pics from Morimoto

Morimoto Martinis
(http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs466.snc3/25575_355151636242_579956242_3769526_5295613_n.jpg)

Amuse
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151656242_579956242_3769527_5633000_n.jpg)

Tartare - dish depended on the fish
(http://hphotos-snc3.fbcdn.net/hs446.snc3/25575_355151691242_579956242_3769529_1529622_n.jpg)

Oysters 3 way
(http://hphotos-snc3.fbcdn.net/hs446.snc3/25575_355151711242_579956242_3769530_2511953_n.jpg)

Morimoto's classic raw fish sitting in hot oil
(http://photos-a.ak.fbcdn.net/hphotos-ak-ash1/hs466.ash1/25575_355151741242_579956242_3769531_5357862_n.jpg)

Wasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151771242_579956242_3769534_6497478_n.jpg)

Sushi Plate
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151791242_579956242_3769535_1485870_n.jpg)

Pumpkin Dessert
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151806242_579956242_3769536_5004798_n.jpg)

Title: Re: Foodies Unite!
Post by: Ruckus on Mar 24, 2010, 02:08 PM
James Beard nominees were announced

http://www.jamesbeard.org/files/2010_James_Beard_Foundation_Awards_Nominees.pdf

Your boy Daniel Humm at 11 Madison Park is getting some love.  Bryan V got some love for Volt as well as well as every restaurant that LL has gone to in the last year. ;D
Title: Re: Foodies Unite!
Post by: dragonboy on Mar 24, 2010, 07:27 PM
QuoteSome pics from Morimoto

Morimoto Martinis
(http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs466.snc3/25575_355151636242_579956242_3769526_5295613_n.jpg)

Amuse
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151656242_579956242_3769527_5633000_n.jpg)

Tartare - dish depended on the fish
(http://hphotos-snc3.fbcdn.net/hs446.snc3/25575_355151691242_579956242_3769529_1529622_n.jpg)

Oysters 3 way
(http://hphotos-snc3.fbcdn.net/hs446.snc3/25575_355151711242_579956242_3769530_2511953_n.jpg)

Morimoto's classic raw fish sitting in hot oil
(http://photos-a.ak.fbcdn.net/hphotos-ak-ash1/hs466.ash1/25575_355151741242_579956242_3769531_5357862_n.jpg)

Wasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151771242_579956242_3769534_6497478_n.jpg)

Sushi Plate
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151791242_579956242_3769535_1485870_n.jpg)

Pumpkin Dessert
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151806242_579956242_3769536_5004798_n.jpg)

Wow! You iz posh!  :o
Title: Re: Foodies Unite!
Post by: mjkoehler on Mar 24, 2010, 07:30 PM
QuoteWasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151771242_579956242_3769534_6497478_n.jpg)

This would be the only thing I could have eaten out of your table of fih death. I would have been very happy with this alone however. Wagyu and duck.
Title: Re: Foodies Unite!
Post by: dragonboy on Mar 24, 2010, 07:31 PM
Made the most amazing chicken & red wine casserole @ the weekend...the fact that we added 4 times the suggested amount of red wine might explain why it tasted so good  ;)
Title: Re: Foodies Unite!
Post by: Janet on Mar 24, 2010, 09:16 PM
QuoteSome pics from Morimoto

Morimoto Martinis
(http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs466.snc3/25575_355151636242_579956242_3769526_5295613_n.jpg)

Amuse
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151656242_579956242_3769527_5633000_n.jpg)

Tartare - dish depended on the fish
(http://hphotos-snc3.fbcdn.net/hs446.snc3/25575_355151691242_579956242_3769529_1529622_n.jpg)

Oysters 3 way
(http://hphotos-snc3.fbcdn.net/hs446.snc3/25575_355151711242_579956242_3769530_2511953_n.jpg)

Morimoto's classic raw fish sitting in hot oil
(http://photos-a.ak.fbcdn.net/hphotos-ak-ash1/hs466.ash1/25575_355151741242_579956242_3769531_5357862_n.jpg)

Wasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151771242_579956242_3769534_6497478_n.jpg)

Sushi Plate
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151791242_579956242_3769535_1485870_n.jpg)

Pumpkin Dessert
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151806242_579956242_3769536_5004798_n.jpg)



Wow!  Awesome!  Color me jealous!
Title: Re: Foodies Unite!
Post by: pawpaw on Mar 25, 2010, 12:38 AM
It's been a while since I've poked my head in this thread...the Morimoto pictures are great Ruckus! That fish in hot oil looks SO good to me right now.
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 25, 2010, 02:33 AM
Quote
QuoteWasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151771242_579956242_3769534_6497478_n.jpg)

[highlight] ::)This would be the only thing I could have eaten out of your table of fih death[/highlight]. I would have been very happy with this alone however. Wagyu and duck.

Pffft
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 25, 2010, 02:36 AM
Quote
QuoteSome pics from Morimoto

Morimoto Martinis
(http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs466.snc3/25575_355151636242_579956242_3769526_5295613_n.jpg)

Amuse
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151656242_579956242_3769527_5633000_n.jpg)

Tartare - dish depended on the fish
(http://hphotos-snc3.fbcdn.net/hs446.snc3/25575_355151691242_579956242_3769529_1529622_n.jpg)

Oysters 3 way
(http://hphotos-snc3.fbcdn.net/hs446.snc3/25575_355151711242_579956242_3769530_2511953_n.jpg)

Morimoto's classic raw fish sitting in hot oil
(http://photos-a.ak.fbcdn.net/hphotos-ak-ash1/hs466.ash1/25575_355151741242_579956242_3769531_5357862_n.jpg)

Wasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151771242_579956242_3769534_6497478_n.jpg)

Sushi Plate
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151791242_579956242_3769535_1485870_n.jpg)

Pumpkin Dessert
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151806242_579956242_3769536_5004798_n.jpg)

Wow! You iz posh!  :o

Hope you checked the 1st page of this thread.  The MOST decadent meal I've ever had.

Hey DB, did you ever watch Iron Chef (Ryori no Tetsujin) back in the day before it became such a cult hit over here.  I remember watching on TV with my brother in Japan back in the day but I just don't remember what year it was.  Anyways, that's when my severe mancrush on Morimoto began. :-*
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 25, 2010, 02:39 AM
QuoteIt's been a while since I've poked my head in this thread...the Morimoto pictures are great Ruckus! That fish in hot oil looks SO good to me right now.

That was the 2nd time I'd been there, about 7 years apart.  The chef's omakase hasn't changed much at all over the years but I guess that's cool because everything was delicious again!  That dish you mentioned is one of his signatures that he always busts out a variation of on any Iron Chef episode where fish is the main ingredient.  It's great stuff.  They paired it with a crisp white to help cut through the warm oiliness.  What a simple masterpiece.
Title: Re: Foodies Unite!
Post by: mjkoehler on Mar 25, 2010, 08:56 AM
Quote
Quote
QuoteWasted at this time.  Wagyu beef up top and seared foie atop pickled daikon next to rosted duck breast
(http://hphotos-snc3.fbcdn.net/hs466.snc3/25575_355151771242_579956242_3769534_6497478_n.jpg)

[highlight] ::)This would be the only thing I could have eaten out of your table of fih death[/highlight]. I would have been very happy with this alone however. Wagyu and duck.

Pffft
Nothing like a shot in the E Room to the heart to make a great date.
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 29, 2010, 10:57 PM
QuoteOh yeah, it's on the Moto website and I am psyched for this.  I'd been thinking for some time that 'molecular gastronomy' has gotten so popular that there should be a show solely dedicated to that.

Well here we go.  Homaru Cantu and his pastry chef from Moto will be doing just that


Future Food Comes to Planet Green!
Get ready to redefine your relationship with food.
By Team Planet Green Silver Spring, MD, USA | Wed Nov 04 2009


Future Foods

Planet Green is excited to introduce a brand new show that will change the way you look at food and its relationship with the environment. Meet molecular gastronomists Homaro Cantu and Ben Roche: world renowned chefs, successful restauranteurs, patent-owning mad scientists and celebrated futurists.

These two technology-obsessed chefs are looking for solutions to some of the world's most pressing environmental issues from a completely unexpected place-the kitchen. Is it possible to save fuel by taking the delivery driver out of the equation? Download pizza off the internet? Reduce landfill mass by making edible packing peanuts?

Planet Green's new original series Future Food will redefine the nature of food.

In each episode, Cantu, Roche and the rest of the team at Chicago's world-famous Moto restaurant are presented with a unique food challenge, and they tap into their gastronomical genius for solutions-with shocking, eye-crossing, and always delicious results. Future Food unveils what goes on inside the lab, letting viewers follow along through the circus of trial and error that is as funny as it is intense.

"I first try to imagine a reality that is positive and then work backwards through scientific reasoning and emotion through food to capture viewers' attention in order to create more awareness around social responsibility and true sustainability," said Homaro Cantu. "Oh yah, I like to have one hell of a good time while this all happens."

Changing the way people think about food is no simple task. It requires extreme focus, cooperation and unbridled creativity, as each week the Future Food team goes to task to reinvent the wheel-and then convince diners to pay money to eat it.

Get excited for the spring 2010 premiere of Future Food.

For anyone that is interested, this show begins Tuesday night at 10pm EST on Planet Green I think.  I've been looking forward to this show for a while.  I hope it doesn't disappoint.

http://www3.timeoutny.com/chicago/blog/out-and-about/2010/03/planet-green-bets-on-moto-chefs-for-its-new-future-food-series/
Title: Re: Foodies Unite!
Post by: AMightyCaporal on Mar 31, 2010, 08:23 AM
My fiancee and I have made some awesome meals in our apartment since we moved in.  All ya'll foodies may want to come to central NJ to eat!

if you've got facebook you can check out our meals and our goofy faces here:
http://www.facebook.com/album.php?aid=2102628&id=28800876
Title: Re: Foodies Unite!
Post by: Penny Lane on Mar 31, 2010, 08:44 AM
QuoteMy fiancee and I have made some awesome meals in our apartment since we moved in.  All ya'll foodies may want to come to central NJ to eat!

if you've got facebook you can check out our meals and our goofy faces here:
http://www.facebook.com/album.php?aid=2102628&id=28800876

everything tastes better in a heart shaped dish  ;)
Title: Re: Foodies Unite!
Post by: jones on Mar 31, 2010, 09:55 AM
QuoteMy fiancee and I have made some awesome meals in our apartment since we moved in.  All ya'll foodies may want to come to central NJ to eat!

if you've got facebook you can check out our meals and our goofy faces here:
http://www.facebook.com/album.php?aid=2102628&id=28800876


What time is dinner, Mike?  Also, I added you on fb.
Title: Re: Foodies Unite!
Post by: AMightyCaporal on Mar 31, 2010, 10:03 AM
Quote
QuoteMy fiancee and I have made some awesome meals in our apartment since we moved in.  All ya'll foodies may want to come to central NJ to eat!

if you've got facebook you can check out our meals and our goofy faces here:
http://www.facebook.com/album.php?aid=2102628&id=28800876


What time is dinner, Mike?  Also, I added you on fb.


Whenever you can make it! Any requests? Trying to think of what to make tonight.  Last night Carrie made frittata and home fries. Yum!
Title: Re: Foodies Unite!
Post by: weeniebeenie on Apr 02, 2010, 07:32 AM
Cause it's Good Friday, my sister (Miss Gradenko) made Lobster Thermidor for dinner.
Title: Re: Foodies Unite!
Post by: TheBigChicken on Apr 02, 2010, 12:37 PM
Any of you peeps like quail eggs ?
Title: Re: Foodies Unite!
Post by: Crispy on Apr 02, 2010, 12:50 PM
QuoteAny of you peeps like quail eggs ?
Are they like Robin's Eggs?  ;)
(http://heatheracton78.files.wordpress.com/2009/04/robin-eggs.jpg)
I'm not a big egg guy, but I always imagine it would be fun to take one of those teeny whisks to some quail eggs and scramble them in a teeny pan with a teeny spatula.
Title: Re: Foodies Unite!
Post by: miss gradenko on Apr 02, 2010, 11:18 PM
QuoteCause it's Good Friday, my sister (Miss Gradenko) made Lobster Thermidor for dinner.

You are very welcome  :)
Title: Re: Foodies Unite!
Post by: aMillionDreams on Apr 03, 2010, 06:50 AM
QuoteAny of you peeps like quail eggs ?

The sushi place I go to has raw quail eggs as their appetizer special from time to time.  My wife and I always get them.  They are delicious!
Title: Re: Foodies Unite!
Post by: mjkoehler on Apr 03, 2010, 09:18 AM
QuoteAny of you peeps like quail eggs ?
It's been ages. I love roasted quail
Title: Re: Foodies Unite!
Post by: Janet on Apr 03, 2010, 03:48 PM
Great article on Thomas Keller in this month's Wine Spectator.
Title: Re: Foodies Unite!
Post by: mjkoehler on Apr 03, 2010, 07:38 PM
4 kids of English Cheeses, exceptional salami from Milan, fresh apple, pear, and grapes. Yeah wine is involved to. This is my dinner.
Title: Re: Foodies Unite!
Post by: dragonboy on Apr 03, 2010, 07:40 PM
Quote4 kids of English Cheeses, exceptional salami from Milan, fresh apple, pear, and grapes. Yeah wine is involved to. This is my dinner.
What the f*ck are you doing knocking Jaimoe's B'day Party off the top slot?!!  >:( ;) ;D
Title: Re: Foodies Unite!
Post by: mjkoehler on Apr 03, 2010, 07:43 PM
Quote
Quote4 kids of English Cheeses, exceptional salami from Milan, fresh apple, pear, and grapes. Yeah wine is involved to. This is my dinner.
What the f*ck are you doing knocking Jaimoe's B'day Party off the top slot?!!  >:( ;) ;D
Ha. English cheese are pretty dern special. You know how to resolve the issue.
Title: Re: Foodies Unite!
Post by: dragonboy on Apr 03, 2010, 07:46 PM
Quote
Quote
Quote4 kids of English Cheeses, exceptional salami from Milan, fresh apple, pear, and grapes. Yeah wine is involved to. This is my dinner.
What the f*ck are you doing knocking Jaimoe's B'day Party off the top slot?!!  >:( ;) ;D
Ha. English cheese are pretty dern special. You know how to resolve the issue.
Why are so many Christians overweight? Because they love Cheesus-Christ so much :D
Title: Re: Foodies Unite!
Post by: aMillionDreams on Apr 10, 2010, 07:22 AM
I made an awesome (If I do say so myself) mushroom risotto last night with porcini mushrooms and truffle oil.  Wow!  

Tonight Teo is coming over and he requested something homemade so we're grilling out foodie style.  I'm making bison burgers, featuring local bison and homemade burger buns, homemade coleslaw featuring homemade mayo and greek yogurt, baked beans, grilled asparagus, and for desert homemade bread pudding made from homemade fresh baked bread topped with a homemade raspberry sauce.  All recipes were either created by me or come from the Moosewood collective book.  I think he'll be pleased!
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 14, 2010, 12:41 AM
QuoteI made an awesome (If I do say so myself) mushroom risotto last night with porcini mushrooms and truffle oil.  Wow!  

Tonight Teo is coming over and he requested something homemade so we're grilling out foodie style.  I'm making bison burgers, featuring local bison and homemade burger buns, homemade coleslaw featuring homemade mayo and greek yogurt, baked beans, grilled asparagus, and for desert homemade bread pudding made from homemade fresh baked bread topped with a homemade raspberry sauce.  All recipes were either created by me or come from the Moosewood collective book.  I think he'll be pleased!

Sounds great man!  So how did the TEO man date turn out?  Were you able to keep your Bison burgers juicy?
Title: Re: Foodies Unite!
Post by: aMillionDreams on Apr 14, 2010, 08:37 AM
The burgers were a hit.  I kept them juicy by adding Worcester sauce, egg, and bread crumbs and by not overcooking them on the grill.  I got rave reviews from the peeps for everything and almost everything was eaten despite me making way too much food for as many people as we had.
Title: Re: Foodies Unite!
Post by: The Drake on Apr 14, 2010, 07:20 PM
Quote
Quote
Quote
Quote4 kids of English Cheeses, exceptional salami from Milan, fresh apple, pear, and grapes. Yeah wine is involved to. This is my dinner.
What the f*ck are you doing knocking Jaimoe's B'day Party off the top slot?!!  >:( ;) ;D
Ha. English cheese are pretty dern special. You know how to resolve the issue.
Why are so many Christians overweight? Because they love Cheesus-Christ so much :D

Bravo, sir, bravo!
Title: Re: Foodies Unite!
Post by: Sticky Icky Green Stuff on Apr 15, 2010, 12:42 AM
have any of you foodies ever eaten any type of "balls"?  not figuratively, but literally?  Have your palettes enjoyed these tender little pouches or rejected them?  On fear factor people were afraid of eating balls now it's become almost an art form.  

I've never tried them and doubt I would, as a foodie, to you, what is the point of eating an animals testicles?  protein?  
Title: Re: Foodies Unite!
Post by: Penny Lane on Apr 15, 2010, 09:31 AM
Better than ballz, Sticky Icky...has anyone dared yet???

(http://leisureblogs.chicagotribune.com/.a/6a00d8341c58f853ef01347fd37041970c-pi)
Title: Re: Foodies Unite!
Post by: ophidiophobia on Apr 15, 2010, 10:37 AM
Quotehave any of you foodies ever eaten any type of "balls"?  not figuratively, but literally?  Have your palettes enjoyed these tender little pouches or rejected them?  On fear factor people were afraid of eating balls now it's become almost an art form.  

I've never tried them and doubt I would, as a foodie, to you, what is the point of eating an animals testicles?  protein?  

Being the Okie that I am, I have eaten lamb fries (calf testicles) on a few occasions. I haven't had any recently to explain the taste, but I didn't think they were too bad when I tried them.

On a side note, a local bar at my alma mater, Oklahoma State University throws an end of the school year party at the end of April that is call Calf Fry. Its a big country music festival, and they serve lamb fries there. Here is the shirt for the upcoming festival.

(https://www.tumbleweedconcerts.com/store/images/calffry2010tshirt.jpg)
Title: Re: Foodies Unite!
Post by: jones on Apr 15, 2010, 11:15 AM
Quote
Quotehave any of you foodies ever eaten any type of "balls"?  not figuratively, but literally?  Have your palettes enjoyed these tender little pouches or rejected them?  On fear factor people were afraid of eating balls now it's become almost an art form.  

I've never tried them and doubt I would, as a foodie, to you, what is the point of eating an animals testicles?  protein?  

Being the Okie that I am, I have eaten lamb fries (calf testicles) on a few occasions. I haven't had any recently to explain the taste, but I didn't think they were too bad when I tried them.

On a side note, a local bar at my alma mater, Oklahoma State University throws an end of the school year party at the end of April that is call Calf Fry. Its a big country music festival, and they serve lamb fries there. Here is the shirt for the upcoming festival.

(https://www.tumbleweedconcerts.com/store/images/calffry2010tshirt.jpg)

That's quite the slogan.  It could also double as a nifty pick up line.
Title: Re: Foodies Unite!
Post by: .Walt on Apr 15, 2010, 01:24 PM
QuoteI made an awesome (If I do say so myself) mushroom risotto last night with porcini mushrooms and truffle oil.  Wow!  

Tonight Teo is coming over and he requested something homemade so we're grilling out foodie style.  I'm making bison burgers, featuring local bison and homemade burger buns, homemade coleslaw featuring homemade mayo and greek yogurt, baked beans, grilled asparagus, and for desert homemade bread pudding made from homemade fresh baked bread topped with a homemade raspberry sauce.  All recipes were either created by me or come from the Moosewood collective book.  I think he'll be pleased!

I can't begin to tell you how great everything sounds. My mouth is seriously watering. Glad it was a hit.
Title: Re: Foodies Unite!
Post by: Sticky Icky Green Stuff on Apr 15, 2010, 01:30 PM
Quote
Quotehave any of you foodies ever eaten any type of "balls"?  not figuratively, but literally?  Have your palettes enjoyed these tender little pouches or rejected them?  On fear factor people were afraid of eating balls now it's become almost an art form.  

I've never tried them and doubt I would, as a foodie, to you, what is the point of eating an animals testicles?  protein?  

Being the Okie that I am, I have eaten lamb fries (calf testicles) on a few occasions. I haven't had any recently to explain the taste, but I didn't think they were too bad when I tried them.

On a side note, a local bar at my alma mater, Oklahoma State University throws an end of the school year party at the end of April that is call Calf Fry. Its a big country music festival, and they serve lamb fries there. Here is the shirt for the upcoming festival.

(https://www.tumbleweedconcerts.com/store/images/calffry2010tshirt.jpg)

were they anything like the fruit candy "gushers"? that's what I'd imagine it'd be like. soft on the outside, explosion on the inside of gush.
Title: Re: Foodies Unite!
Post by: Crispy on Apr 15, 2010, 01:44 PM
Quote
Quotehave any of you foodies ever eaten any type of "balls"?  not figuratively, but literally?  Have your palettes enjoyed these tender little pouches or rejected them?  On fear factor people were afraid of eating balls now it's become almost an art form.  

I've never tried them and doubt I would, as a foodie, to you, what is the point of eating an animals testicles?  protein?  

Being the Okie that I am, I have eaten lamb fries (calf testicles) on a few occasions. I haven't had any recently to explain the taste, but I didn't think they were too bad when I tried them.

On a side note, a local bar at my alma mater, Oklahoma State University throws an end of the school year party at the end of April that is call Calf Fry. Its a big country music festival, and they serve lamb fries there. Here is the shirt for the upcoming festival.

(https://www.tumbleweedconcerts.com/store/images/calffry2010tshirt.jpg)
Oh my god, somebody else that knows about the Testicle Festival! Funny though, I've lived in Stillwater for 16 years and never attended. I've eaten plenty of calf fries (lamb fries come from lambs) in my time, but almost all of them in Northern Colorado, where they have the stupid name of Rocky Mountain Oysters.

No gushing, crunchy outside and soft inside, and they are really pretty tasty. Also, they're not served whole, but sliced and breaded like crazy and eaten with cocktail sauce, so it's very much like eating a breaded and fried oyster.
Title: Re: Foodies Unite!
Post by: Ghosts_on_TV on Apr 15, 2010, 02:57 PM
QuoteBetter than ballz, Sticky Icky...has anyone dared yet???

(http://leisureblogs.chicagotribune.com/.a/6a00d8341c58f853ef01347fd37041970c-pi)

no, I doubt I ever will either. I'd need a serious hangover to take one of those on.
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 17, 2010, 10:04 PM
QuoteThe burgers were a hit.  I kept them juicy by adding Worcester sauce, egg, and bread crumbs and by not overcooking them on the grill.  I got rave reviews from the peeps for everything and almost everything was eaten despite me making way too much food for as many people as we had.

That sounds great.  Is there a better feeling than friends eating up your food even when they are full.  Awesome!  One day...I'll be back in Louisville....
Title: Re: Foodies Unite!
Post by: aMillionDreams on Apr 18, 2010, 07:31 AM
Quote
QuoteThe burgers were a hit.  I kept them juicy by adding Worcester sauce, egg, and bread crumbs and by not overcooking them on the grill.  I got rave reviews from the peeps for everything and almost everything was eaten despite me making way too much food for as many people as we had.

That sounds great.  Is there a better feeling than friends eating up your food even when they are full.  Awesome!  One day...I'll be back in Louisville....

I love cooking for other people.  These days I feel my only limitation on improving as a cook is the wife and I can't eat everything I make.  We have an extra freezer that's already full of homemade stocks, soups, and breads and I just want to make more.  I think I may find a soup kitchen or someone who can hook me up with a needy family or two and who appreciates homemade foodstuffs.

Ruckus, if and when you make it to Louisville I'll be glad to cook you a good meal.
Title: Re: Foodies Unite!
Post by: Jon T. on Apr 18, 2010, 08:39 AM
Quote
Quote
QuoteThe burgers were a hit.  I kept them juicy by adding Worcester sauce, egg, and bread crumbs and by not overcooking them on the grill.  I got rave reviews from the peeps for everything and almost everything was eaten despite me making way too much food for as many people as we had.

That sounds great.  Is there a better feeling than friends eating up your food even when they are full.  Awesome!  One day...I'll be back in Louisville....

I love cooking for other people.  These days I feel my only limitation on improving as a cook is the wife and I can't eat everything I make.  We have an extra freezer that's already full of homemade stocks, soups, and breads and I just want to make more.  I think I may find a soup kitchen or someone who can hook me up with a needy family or two and who appreciates homemade foodstuffs.

Ruckus, if and when you make it to Louisville I'll be glad to cook you a good meal.

[smiley=thumbsup.gif]
Title: Re: Foodies Unite!
Post by: .Walt on Apr 18, 2010, 03:18 PM
Ruckus, I guess that's just another reason for us to go to Louisville.  8-)
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 18, 2010, 11:38 PM
QuoteRuckus, I guess that's just another reason for us to go to Louisville.  8-)

Yeah man.  It's gotta happen right?
Title: Re: Foodies Unite!
Post by: mjkoehler on Apr 26, 2010, 02:20 PM
I'm with Anthony Bourdain, what the hell is Pho so fucking amazing??!!? I would walk across some glass for this stuff. Thankfully, I have an excellent place not to far from work so I do not have to walk across broken glass for my fix. My tummy is very happy right now.
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 27, 2010, 12:08 AM
QuoteI'm with Anthony Bourdain, what the hell is Pho so fucking amazing??!!? I would walk across some glass for this stuff. Thankfully, I have an excellent place not to far from work so I do not have to walk across broken glass for my fix. My tummy is very happy right now.

It is fantastic right?  I'm so lucky to have an incredible hole in the wall, mom and pop place that's BYOB a block from my apartment.  Can't find many better meals for under 10 bucks.
Title: Re: Foodies Unite!
Post by: mjkoehler on Apr 27, 2010, 07:17 AM
Quote
QuoteI'm with Anthony Bourdain, what the hell is Pho so fucking amazing??!!? I would walk across some glass for this stuff. Thankfully, I have an excellent place not to far from work so I do not have to walk across broken glass for my fix. My tummy is very happy right now.

It is fantastic right?  I'm so lucky to have an incredible hole in the wall, mom and pop place that's BYOB a block from my apartment.  Can't find many better meals for under 10 bucks.
Words cannot even describe how awesome it is.
Title: Re: Foodies Unite!
Post by: weeniebeenie on Apr 27, 2010, 08:57 AM
Quote
Quote
QuoteI'm with Anthony Bourdain, what the hell is Pho so fucking amazing??!!? I would walk across some glass for this stuff. Thankfully, I have an excellent place not to far from work so I do not have to walk across broken glass for my fix. My tummy is very happy right now.

It is fantastic right?  I'm so lucky to have an incredible hole in the wall, mom and pop place that's BYOB a block from my apartment.  Can't find many better meals for under 10 bucks.
Words cannot even describe how awesome it is.
There is nothing better than Pho on a really cold day.
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 27, 2010, 09:22 AM
Quote
Quote
Quote
QuoteI'm with Anthony Bourdain, what the hell is Pho so fucking amazing??!!? I would walk across some glass for this stuff. Thankfully, I have an excellent place not to far from work so I do not have to walk across broken glass for my fix. My tummy is very happy right now.

It is fantastic right?  I'm so lucky to have an incredible hole in the wall, mom and pop place that's BYOB a block from my apartment.  Can't find many better meals for under 10 bucks.
Words cannot even describe how awesome it is.
There is nothing better than Pho on a really cold day.

Or on a real hot day...makes ya sweat.  Do you guys get beef or the seafood.  I usually get the traditional beef with tenderloin and tripe.  I always ask for extra jalapenos.  How do you guys get it?  Do you get the usual bean sprouts, hot peppers and and herbs (cilantro or basil) with it.  Cold spring rolls to accompany always makes the meal right for me
Title: Re: Foodies Unite!
Post by: mjkoehler on Apr 27, 2010, 11:57 AM
Quote
Quote
Quote
Quote
QuoteI'm with Anthony Bourdain, what the hell is Pho so fucking amazing??!!? I would walk across some glass for this stuff. Thankfully, I have an excellent place not to far from work so I do not have to walk across broken glass for my fix. My tummy is very happy right now.

It is fantastic right?  I'm so lucky to have an incredible hole in the wall, mom and pop place that's BYOB a block from my apartment.  Can't find many better meals for under 10 bucks.
Words cannot even describe how awesome it is.
There is nothing better than Pho on a really cold day.

Or on a real hot day...makes ya sweat.  Do you guys get beef or the seafood.  I usually get the traditional beef with tenderloin and tripe.  I always ask for extra jalapenos.  How do you guys get it?  Do you get the usual bean sprouts, hot peppers and and herbs (cilantro or basil) with it.  Cold spring rolls to accompany always makes the meal right for me
I get the traditional beef, minus the tripe. I believe my place uses brisket and eye of round. Sprouts, cilantro and basil, lemon, housain, and I get summer rolls since they contain no shellfish. That and the greatest coffee beverage known to man kind, hot coffee with sweetened condensed milk. I don't care if it's hot or cold out, anytime is a good time for that meal. If I need heat, I can mix in some Sarachi.
Title: Re: Foodies Unite!
Post by: mjkoehler on Apr 27, 2010, 12:04 PM
if you're ever in St Louis and need Vietnamese, this is the place. I took K when he was here for the Glitter & Doom tour and he loved it

http://www.phogrand.com
Title: Re: Foodies Unite!
Post by: weeniebeenie on Apr 30, 2010, 08:16 AM
Quote
Quote
Quote
Quote
Quote
QuoteI'm with Anthony Bourdain, what the hell is Pho so fucking amazing??!!? I would walk across some glass for this stuff. Thankfully, I have an excellent place not to far from work so I do not have to walk across broken glass for my fix. My tummy is very happy right now.

It is fantastic right?  I'm so lucky to have an incredible hole in the wall, mom and pop place that's BYOB a block from my apartment.  Can't find many better meals for under 10 bucks.
Words cannot even describe how awesome it is.
There is nothing better than Pho on a really cold day.

Or on a real hot day...makes ya sweat.  Do you guys get beef or the seafood.  I usually get the traditional beef with tenderloin and tripe.  I always ask for extra jalapenos.  How do you guys get it?  Do you get the usual bean sprouts, hot peppers and and herbs (cilantro or basil) with it.  Cold spring rolls to accompany always makes the meal right for me
I get the traditional beef, minus the tripe. I believe my place uses brisket and eye of round. Sprouts, cilantro and basil, lemon, housain, and I get summer rolls since they contain no shellfish. That and the greatest coffee beverage known to man kind, hot coffee with sweetened condensed milk. I don't care if it's hot or cold out, anytime is a good time for that meal. If I need heat, I can mix in some Sarachi.
I go for traditional beef with sprouts, lemon and mint.
Title: Re: Foodies Unite!
Post by: AMightyCaporal on Apr 30, 2010, 09:39 AM
Made pulled pork with chipolte mayo and oven baked cheesy potatoes last night
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 30, 2010, 01:26 PM
Should probably post this in the Charleston thread.  Did a great culinary tour of the beautiful town.  Pit and Pendulum burger @ Poes Tavern.  Breakfast shrimp and grits at thr Hominy Grill.  Shrimp Po Boy @ the rooftop of the Vendue Inn.  Finished today with fried chicken, fried okra, fried green tomatoes, slaw and mac n cheese at Jestines.  WOW
Title: Re: Foodies Unite!
Post by: ALady on Apr 30, 2010, 02:01 PM
Ruckus, I'm putting you in charge of finding the best post-show crab cakes for us tomorrow, okay?   ;)
Title: Re: Foodies Unite!
Post by: vespachick on Apr 30, 2010, 02:19 PM
QuoteRuckus, I'm putting you in charge of finding the best post-show crab cakes for us tomorrow, okay?   ;)

Seriously, you guys just KEEP RUBBING IT IN!   :(

(I'm so jealous I could spit...but I do hope you all have a rockin good time  [smiley=beer.gif]).
Title: Re: Foodies Unite!
Post by: aMillionDreams on May 01, 2010, 01:37 AM
I think it's awesome you all went to Poe's!  My dad used to live blocks from there, such a fun little joint!  And it's a small world after all!  

I'm making veal stock as we speak, it smells great!  Tomorrow comes demiglace!  Anthony Bourdain would be proud.
Title: Re: Foodies Unite!
Post by: mjkoehler on May 01, 2010, 09:59 AM
QuoteI think it's awesome you all went to Poe's!  My dad used to live blocks from there, such a fun little joint!  And it's a small world after all!  

I'm making veal stock as we speak, it smells great!  Tomorrow comes demiclace!  Anthony Bourdain would be proud.
Excellent!
Title: Re: Foodies Unite!
Post by: Ruckus on May 01, 2010, 01:30 PM
QuoteRuckus, I'm putting you in charge of finding the best post-show crab cakes for us tomorrow, okay?   ;)

I have places to recommend if you guys were actually staying in B'more and not them burbs of Columbia that I avoid like the plague. ;)
Title: Re: Foodies Unite!
Post by: Ruckus on May 01, 2010, 01:32 PM
Quote
QuoteI think it's awesome you all went to Poe's!  My dad used to live blocks from there, such a fun little joint!  And it's a small world after all!  

I'm making veal stock as we speak, it smells great!  Tomorrow comes demiclace!  Anthony Bourdain would be proud.
Excellent!

This is like deja vu man!  Awesome AMD.  I'm guessing you got Bourdain's book.  That book is just fun to read, even if you aren't planning on doing any cooking.

The first time I tried the stock, I think I didn't use enough bones so I had to really reduce it and only got a small amount of demi out of it.  I look forward to hearing how it came out.

Oh yeah, and Poe's was a great place.  The weather was awesome and the burgers were solid.  Unfortunately, I wanted to try the only local beer they had on tap, Coast (I think), and they were out. :'(  I had to settle for a Hoegaarten
Title: Re: Foodies Unite!
Post by: aMillionDreams on May 02, 2010, 02:07 AM
Yeah, I read kitchen confidential, such a great read!  And I've been reading the Les Halles book. Bourdain is a great writer.  I find myself going back to it and reading parts out loud, which is always a sign of a great book. 

The demi turned out well, but I sure got less than I was expecting.  I think I'll go ahead and make the rest of the stock into demi.  I bought a cleaver and it sure was fun hack the shit out of those bones!

Glad you all had fun at Poe's!  Sorry I couldn't join ya, one of these days...  

Deja vu?  Am I repeating myself?  Sorry if I am, I know that can be quite annoying.
Title: Re: Foodies Unite!
Post by: Ruckus on May 03, 2010, 11:55 PM
QuoteYeah, I read kitchen confidential, such a great read!  And I've been reading the Les Halles book. Bourdain is a great writer.  I find myself going back to it and reading parts out loud, which is always a sign of a great book. 

The demi turned out well, but I sure got less than I was expecting.  I think I'll go ahead and make the rest of the stock into demi.  I bought a cleaver and it sure was fun hack the shit out of those bones!

Glad you all had fun at Poe's!  Sorry I couldn't join ya, one of these days...  

Deja vu?  Am I repeating myself?  Sorry if I am, I know that can be quite annoying.

Ha!  No repeating.  I just love that we both made stock French style with Bourdain inspiration in this thread and made demi out of it.  Awesome man!  

As for Poe's I was just there with my buddy from B'more.  I wish we had met people but it was great nonetheless.
Title: Re: Foodies Unite!
Post by: Ruckus on May 16, 2010, 08:14 PM
So here was Table 21 at Volt.  It was a very solid meal but it had a lot of misses and very few exceptional dishes.  Since there was a second seating after our group, it also felt rushed as we had to be done in 2 hours and 45 minutes no matter what.

Of course the one dish I didn't capture was the pork belly dish, one of the highlights of the meal.

(http://hphotos-snc3.fbcdn.net/hs610.snc3/32129_392836341242_579956242_4218090_1506830_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs550.ash1/32129_392838441242_579956242_4218129_7586416_n.jpg)

(http://hphotos-snc3.fbcdn.net/hs640.snc3/32129_392838446242_579956242_4218130_6435527_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs550.ash1/32129_392838451242_579956242_4218131_3921568_n.jpg)

(http://hphotos-sjc1.fbcdn.net/hs640.snc3/32129_392838461242_579956242_4218132_4150403_n.jpg)

(http://hphotos-sjc1.fbcdn.net/hs640.snc3/32129_392838476242_579956242_4218134_3147304_n.jpg)

(http://hphotos-sjc1.fbcdn.net/hs610.snc3/32129_392838481242_579956242_4218135_7882164_n.jpg)

(http://hphotos-sjc1.fbcdn.net/hs610.snc3/32129_392838511242_579956242_4218137_5865214_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs550.ash1/32129_392838526242_579956242_4218139_4552036_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-sjc1/hs610.snc3/32129_392838546242_579956242_4218141_5033644_n.jpg)

(http://hphotos-sjc1.fbcdn.net/hs640.snc3/32129_392838576242_579956242_4218144_8146079_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-sjc1/hs610.snc3/32129_392838581242_579956242_4218145_2174732_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs550.ash1/32129_392838621242_579956242_4218147_7184240_n.jpg)

(http://hphotos-snc3.fbcdn.net/hs640.snc3/32129_392838626242_579956242_4218148_675921_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs550.ash1/32129_392838631242_579956242_4218149_7469434_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-sjc1/hs640.snc3/32129_392838661242_579956242_4218151_4906383_n.jpg)

(http://hphotos-snc3.fbcdn.net/hs610.snc3/32129_392838671242_579956242_4218152_4821668_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs550.ash1/32129_392838696242_579956242_4218155_2146170_n.jpg)

(http://hphotos-sjc1.fbcdn.net/hs610.snc3/32129_392838701242_579956242_4218156_675287_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-sjc1/hs610.snc3/32129_392838731242_579956242_4218159_7622532_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs550.ash1/32129_392838746242_579956242_4218161_5881141_n.jpg)

(http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs550.ash1/32129_392838751242_579956242_4218162_7551836_n.jpg)

Title: Re: Foodies Unite!
Post by: aMillionDreams on May 16, 2010, 10:54 PM
I'm quite jealous, Ruckus.  The celeriac macaroon vanilla, foie gras sounds awesome!
Title: Re: Foodies Unite!
Post by: ALady on May 17, 2010, 12:19 PM
What were the highlights, Ruckus?  Looks amazing.
Title: Re: Foodies Unite!
Post by: Ruckus on May 18, 2010, 12:25 AM
QuoteWhat were the highlights, Ruckus?  Looks amazing.

My favorite was the tuna dish with the rice wrapping and the faux wasabi and ginger caviars with soy foam and yuzu.  The flavors were so balanced and the temperature and textures were perfect.  Perhaps I am biased because of my background, but I figure that would just make me more critical of such a modern manipulation of classic Japanese flavor combinations.

Another favorite was the head cheese with that wonderful truffle vinaigrette.  It was pretty perfect for me with the head cheese being perfectly tender and just enough truffle in the dressing.

The foie dish was amazing!  I didn't even want to spread the terrine on toast because I just wanted to cut into and eat it.  I typically enjoy my foie simply seared with salt and paired with something earthy and/or sweet.  This was my favorite terrine version I've had.

Also excellent were the pork belly dish (no photo), the goat cheese ravioli, and the beet salad.

The celeriac macaroon was interesting but a little salty.  It was a tiny single, dehydrated macaroon that had the consistency of astronaut ice cream (duh) with a dab of foie in the middle.  It was nice but it was just a small salty bite.

The chicken parmesan, arctic char, and reformed blue cheese dishes were bad failures I thought.

I could go on and on but overall it was a very good experience and in time I could see myself going back but probably just for their traditional menu.  That said, for that type of cuisine and experience, there are many other places I would recommend over Volt.
Title: Re: Foodies Unite!
Post by: Ruckus on Jun 03, 2010, 05:00 PM
QuoteYeah, I read kitchen confidential, such a great read!  And I've been reading the Les Halles book. Bourdain is a great writer.  I find myself going back to it and reading parts out loud, which is always a sign of a great book. 


I just grabbed Kitchen Confidential from the library two days ago.  I know, I know...I can't believe I still hadn't read it.  Anyways, it really is a great read.  I've been so busy yet I've found time to get through the first third of it.  
Title: Re: Foodies Unite!
Post by: jones on Jun 04, 2010, 09:00 AM
My wife and I are going to http://www.madeleinesfusion.com/ tonight.  We ate there last year and it was really good.  The chef is a graduate of the Culinary Institute of America.
Title: Re: Foodies Unite!
Post by: Ruckus on Jun 04, 2010, 10:14 AM
QuoteMy wife and I are going to http://www.madeleinesfusion.com/ tonight.  We ate there last year and it was really good.  The chef is a graduate of the Culinary Institute of America.

Have fun FG!  Hope it's good.  Is that Evansville, Indiana?
Title: Re: Foodies Unite!
Post by: jones on Jun 04, 2010, 10:35 AM
Quote
QuoteMy wife and I are going to http://www.madeleinesfusion.com/ tonight.  We ate there last year and it was really good.  The chef is a graduate of the Culinary Institute of America.

Have fun FG!  Hope it's good.  Is that Evansville, Indiana?

Yes, it is in Indiana.  I am considering the Grilled Golden Tile with Red Curry and Wasabi Cucumbers.  This obviously seems like a spicy dish (which I like), but I am kind of new to the acceptance of fish.  I really only enjoy fish that is mild in flavor.  Does anyone know about the "fishy factor" of a dish like this?
Title: Re: Foodies Unite!
Post by: Ruckus on Jun 04, 2010, 12:14 PM
 
Quote
Quote
QuoteMy wife and I are going to http://www.madeleinesfusion.com/ tonight.  We ate there last year and it was really good.  The chef is a graduate of the Culinary Institute of America.

Have fun FG!  Hope it's good.  Is that Evansville, Indiana?

Yes, it is in Indiana.  I am considering the Grilled Golden Tile with Red Curry and Wasabi Cucumbers.  This obviously seems like a spicy dish (which I like), but I am kind of new to the acceptance of fish.  I really only enjoy fish that is mild in flavor.  Does anyone know about the "fishy factor" of a dish like this?

Ha, my brother used to live in Evansville so I got to visit a couple times.  Home of Mattingly and Alton Brown right?  Did u live in the area during that blizzard around Thanksgiving a few years back.  I got an epic tale of getting stuck on the highway on a Greyhound bus between Louisville and Evansville during that storm. ;D
Title: Re: Foodies Unite!
Post by: jones on Jun 04, 2010, 12:28 PM
Quote
Quote
Quote
QuoteMy wife and I are going to http://www.madeleinesfusion.com/ tonight.  We ate there last year and it was really good.  The chef is a graduate of the Culinary Institute of America.

Have fun FG!  Hope it's good.  Is that Evansville, Indiana?

Yes, it is in Indiana.  I am considering the Grilled Golden Tile with Red Curry and Wasabi Cucumbers.  This obviously seems like a spicy dish (which I like), but I am kind of new to the acceptance of fish.  I really only enjoy fish that is mild in flavor.  Does anyone know about the "fishy factor" of a dish like this?

Ha, my brother used to live in Evansville so I got to visit a couple times.  Home of Mattingly and Alton Brown right?  Did u live in the area during that blizzard around Thanksgiving a few years back.  I got an epic tale of getting stuck on the highway on a Greyhound bus between Louisville and Evansville during that storm. ;D

Yes, I remember that storm quite well because I almost didn't make it home from work.  I stayed late (didn't know it was so bad) and I couldn't  see the road in the country and had to steer just by looking at the weeds and reeds in the ditches because everything was level with snow.  In my hour drive home, I only met one other car, a state trooper.  Scary.  

I am actually from a town called Owensboro, KY which is about 30 minutes from Evansville.  Noteable: Johnny Depp and Florence Henderson hail from Owensboro.
Title: Re: Foodies Unite!
Post by: jones on Jun 08, 2010, 11:11 AM
Madeleine's was excellent, although they had a different menu from the one on the website.  I had filet medallions au poivre atop mashed potatoes with roasted asparagus and my wife had prosciutto wrapped pork tenderloin with the same sides.  She had chocolate lava cake for dessert and I went with a dirty martini.  No pictures, but all in all a good night.
Title: Re: Foodies Unite!
Post by: mjkoehler on Jun 08, 2010, 12:20 PM
QuoteMadeleine's was excellent, although they had a different menu from the one on the website.  I had filet medallions au poivre atop mashed potatoes with roasted asparagus and my wife had prosciutto wrapped pork tenderloin with the same sides.  She had chocolate lava cake for dessert and I went with a dirty martini.  No pictures, but all in all a good night.
steak au poivre = One of my top 5 meals ever, especially make with a NY Strip. I make a mean one at home once in a while.
Title: Re: Foodies Unite!
Post by: mjkoehler on Jun 08, 2010, 09:01 PM
Seriously I want steak au poivre right now. I've been craving it all damn day.
Title: Re: Foodies Unite!
Post by: jones on Jun 09, 2010, 08:34 AM
QuoteSeriously I want steak au poivre right now. I've been craving it all damn day.

I know that they are all over the interweb, but do you mind to share your recipe?  Where did you get it?
Title: Re: Foodies Unite!
Post by: mjkoehler on Jun 09, 2010, 09:18 AM
Quote
QuoteSeriously I want steak au poivre right now. I've been craving it all damn day.

I know that they are all over the interweb, but do you mind to share your recipe?  Where did you get it?
I just took the "standard" recipe and slighty modified it. Take a good cut with some nice marbeling, trim away big chunks of excess fat, but not all, you need it. Normally you pan sear the steak, however I throw mine on the grill. I use just straight black tellycherries for my peppercorns. You will want to grind them a little to get a very course ground. If needed, you can brush some olive oil on the meat to help stick. 2-3 minutes each side for a nice crisp sear (either pan or grill). You want a medium doneness. pinking red and juicy but not bloody as hell. Sauce usually starts with the stuff left on the bottom of the pan. If you grill, you will need to melt butter. Add more gourse ground pepper corns, start whisking in heavy cream, it will thicken as it heats. I use Brandy. You do not need the expensive stuff either, good old E&J works fine. Careful with it however, as is the case when using any booze to cook with. Cook until sauce is getting thicker (take a spoon and coat the back with sauce and run your finger across it and if the path you make stays you are where you want to be), season to taste, add in your steaks that have been resting to finish them off. Plate and top with sauce.

I rambled there, but it's really a very simple dish. I like grilling over the pan method as it's much less messy, however the pan sear does give a superior sear and your sauce is even better as you get all that wonderful brown bits from the cooking process. There is an episode of Good Eats where Alton makes it. It's an excellent one to watch on making it.
Title: Re: Foodies Unite!
Post by: jones on Jun 09, 2010, 09:35 AM
Quote
Quote
QuoteSeriously I want steak au poivre right now. I've been craving it all damn day.

I know that they are all over the interweb, but do you mind to share your recipe?  Where did you get it?
I just took the "standard" recipe and slighty modified it. Take a good cut with some nice marbeling, trim away big chunks of excess fat, but not all, you need it. Normally you pan sear the steak, however I throw mine on the grill. I use just straight black tellycherries for my peppercorns. You will want to grind them a little to get a very course ground. If needed, you can brush some olive oil on the meat to help stick. 2-3 minutes each side for a nice crisp sear (either pan or grill). You want a medium doneness. pinking red and juicy but not bloody as hell. Sauce usually starts with the stuff left on the bottom of the pan. If you grill, you will need to melt butter. Add more gourse ground pepper corns, start whisking in heavy cream, it will thicken as it heats. I use Brandy. You do not need the expensive stuff either, good old E&J works fine. Careful with it however, as is the case when using any booze to cook with. Cook until sauce is getting thicker (take a spoon and coat the back with sauce and run your finger across it and if the path you make stays you are where you want to be), season to taste, add in your steaks that have been resting to finish them off. Plate and top with sauce.

I rambled there, but it's really a very simple dish. I like grilling over the pan method as it's much less messy, however the pan sear does give a superior sear and your sauce is even better as you get all that wonderful brown bits from the cooking process. There is an episode of Good Eats where Alton makes it. It's an excellent one to watch on making it.

Thanks.  It doesn't seem like I can get a good crisp sear with my gas grill (showing about 400 F).  Maybe I could pan sear and then move it to the grill?  I have some filet and filet strips flash frozen in the freezer.  Maybe we'll try it this weekend.

Now I'm hungry.
Title: Re: Foodies Unite!
Post by: Crispy on Jun 09, 2010, 09:47 AM
A gas grill?! Horrors! Get yourself a Weber, man. I prefer ribeyes for this sort of thing, and I like to coat the steak with coffee also, after the seasoning. Dylan might be able to quote the way I told him how to do it at Telluride a few years ago...

I love au poivre, and I'm going to try that in the pan this weekend. I do something similar with pork chops, garlic, pineapple juice and cream, served over coconut rice.
Title: Re: Foodies Unite!
Post by: jones on Jun 09, 2010, 09:53 AM
Quote[highlight]A gas grill?! Horrors![/highlight] Get yourself a Weber, man. I prefer ribeyes for this sort of thing, and I like to coat the steak with coffee also, after the seasoning. Dylan might be able to quote the way I told him how to do it at Telluride a few years ago...

I love au poivre, and I'm going to try that in the pan this weekend. I do something similar with pork chops, garlic, pineapple juice and cream, served over coconut rice.

:-[It came with the house we just moved into and has an underground line run to it from our large tank that goes into the house, so it's just as easy as cooking on the range.  My charcoal grill is at the house that we are trying to sell.  I definitely prefer charcoal, but I have to admit that I am now grilling 2-3 times a week which is a lot more than I did with charcoal.  I am a fiend for convenience.

I don't want to get a bad reputation around here. :-/
Title: Re: Foodies Unite!
Post by: Crispy on Jun 09, 2010, 09:58 AM
Quote
Quote[highlight]A gas grill?! Horrors![/highlight] Get yourself a Weber, man. I prefer ribeyes for this sort of thing, and I like to coat the steak with coffee also, after the seasoning. Dylan might be able to quote the way I told him how to do it at Telluride a few years ago...

I love au poivre, and I'm going to try that in the pan this weekend. I do something similar with pork chops, garlic, pineapple juice and cream, served over coconut rice.

:-[It came with the house we just moved into and has an underground line run to it from our large tank that goes into the house, so it's just as easy as cooking on the range.  My charcoal grill is at the house that we are trying to sell.  I definitely prefer charcoal, but I have to admit that I am now grilling 2-3 times a week which is a lot more than I did with charcoal.  I am a fiend for convenience.

I don't want to get a bad reputation around here. :-/
Oh man, I used to live in a house that had one of those permanent gas grills hooked to the gas line...and it was AWESOME. 30 years of seasoning in that thing, and too easy. Only problem was it wouldn't get hot enough for steak. With newspaper in the chimney starter and red oak hard wood charcoal, though, I find charcoal to be easy enough, but not quite 3 times a week easy.
Title: Re: Foodies Unite!
Post by: mjkoehler on Jun 09, 2010, 10:30 AM
Quote
Quote
Quote[highlight]A gas grill?! Horrors![/highlight] Get yourself a Weber, man. I prefer ribeyes for this sort of thing, and I like to coat the steak with coffee also, after the seasoning. Dylan might be able to quote the way I told him how to do it at Telluride a few years ago...

I love au poivre, and I'm going to try that in the pan this weekend. I do something similar with pork chops, garlic, pineapple juice and cream, served over coconut rice.

:-[It came with the house we just moved into and has an underground line run to it from our large tank that goes into the house, so it's just as easy as cooking on the range.  My charcoal grill is at the house that we are trying to sell.  I definitely prefer charcoal, but I have to admit that I am now grilling 2-3 times a week which is a lot more than I did with charcoal.  I am a fiend for convenience.

I don't want to get a bad reputation around here. :-/
Oh man, I used to live in a house that had one of those permanent gas grills hooked to the gas line...and it was AWESOME. 30 years of seasoning in that thing, and too easy. Only problem was it wouldn't get hot enough for steak. With newspaper in the chimney starter and red oak hard wood charcoal, though, I find charcoal to be easy enough, but not quite 3 times a week easy.
Coffee encrusted steak is excellent also. Last time at Epcot, I had a coffee encrusted bone in steak with hazlenut butter. Pretty much filled my shorts it was so good.
Title: Re: Foodies Unite!
Post by: Ruckus on Jun 11, 2010, 12:55 AM
Quote
Quote
Quote[highlight]A gas grill?! Horrors![/highlight] Get yourself a Weber, man. I prefer ribeyes for this sort of thing, and I like to coat the steak with coffee also, after the seasoning. Dylan might be able to quote the way I told him how to do it at Telluride a few years ago...

I love au poivre, and I'm going to try that in the pan this weekend. I do something similar with pork chops, garlic, pineapple juice and cream, served over coconut rice.

:-[It came with the house we just moved into and has an underground line run to it from our large tank that goes into the house, so it's just as easy as cooking on the range.  My charcoal grill is at the house that we are trying to sell.  I definitely prefer charcoal, but I have to admit that I am now grilling 2-3 times a week which is a lot more than I did with charcoal.  I am a fiend for convenience.

I don't want to get a bad reputation around here. :-/
Oh man, I used to live in a house that had one of those permanent gas grills hooked to the gas line...and it was AWESOME. 30 years of seasoning in that thing, and too easy. Only problem was it wouldn't get hot enough for steak. With newspaper in the chimney starter and red oak hard wood charcoal, though, I find charcoal to be easy enough, but not quite 3 times a week easy.

Poor reputation attained. ;)  Its bad enough to have northeastern friends with gas grills but you guys in the midwest and south have no excuse.   ;D  I'm actually just jealous.  I moved from a house with a small yard a year ago into a one bedroom apartment with only a tiny courtyard so I left my grill for the next renters if they wanted to keep it.  It was a Weber barrel, the only kind I've ever chose to use.  So shamefully, I have no grilled at my own place in a little over a year.  It sucks
Title: Re: Foodies Unite!
Post by: jones on Jun 11, 2010, 09:15 AM
Quote
Quote
Quote
Quote[highlight]A gas grill?! Horrors![/highlight] Get yourself a Weber, man. I prefer ribeyes for this sort of thing, and I like to coat the steak with coffee also, after the seasoning. Dylan might be able to quote the way I told him how to do it at Telluride a few years ago...

I love au poivre, and I'm going to try that in the pan this weekend. I do something similar with pork chops, garlic, pineapple juice and cream, served over coconut rice.

:-[It came with the house we just moved into and has an underground line run to it from our large tank that goes into the house, so it's just as easy as cooking on the range.  My charcoal grill is at the house that we are trying to sell.  I definitely prefer charcoal, but I have to admit that I am now grilling 2-3 times a week which is a lot more than I did with charcoal.  I am a fiend for convenience.

I don't want to get a bad reputation around here. :-/
Oh man, I used to live in a house that had one of those permanent gas grills hooked to the gas line...and it was AWESOME. 30 years of seasoning in that thing, and too easy. Only problem was it wouldn't get hot enough for steak. With newspaper in the chimney starter and red oak hard wood charcoal, though, I find charcoal to be easy enough, but not quite 3 times a week easy.

[highlight]Poor reputation attained.[/highlight] ;)  Its bad enough to have northeastern friends with gas grills but you guys in the midwest and south have no excuse.   ;D  I'm actually just jealous.  I moved from a house with a small yard a year ago into a one bedroom apartment with only a tiny courtyard so I left my grill for the next renters if they wanted to keep it.  It was a Weber barrel, the only kind I've ever chose to use.  So shamefully, I have no grilled at my own place in a little over a year.  It sucks

Finally!
Title: Re: Foodies Unite!
Post by: mjkoehler on Jun 11, 2010, 09:25 AM
I kinda like my gas grill. We use it many times during the week in the summer. I just cannot do that with charcol. It's VERY well seasoned. Plus I can throw a smoke box with some wood chips or use dried corn cobs if smokey flavor is needed. If it's someonething extra special I can alway borrow my FIL's Weber. In addition, I have a sweet firepit that I could always cook over when I throw some oak logs that I have in it. That's more of a fall thing however.
Title: Re: Foodies Unite!
Post by: ALady on Jun 11, 2010, 02:33 PM
I love my li'l gas grill...   :-/  
Title: Re: Foodies Unite!
Post by: Crispy on Jun 11, 2010, 03:08 PM
QuoteI love my li'l gas grill...   :-/  
Get yourself a li'l Weber and you'll love it more... ;)

Oh, and I meant "Royal Oak" hardwood charcoal above.  [smiley=thumbsup.gif]
Title: Re: Foodies Unite!
Post by: ALady on Jun 11, 2010, 03:16 PM
I'd love to but I don't think I can have one in my building   :-[

And the gas grill is so easy to use and clean...
Title: Re: Foodies Unite!
Post by: megalicious on Jun 11, 2010, 05:01 PM
mmm.... food grilled over charcoal tastes so good.

we need a nomnom emoticon. for now, use your imagination, and let this suffice:
;D
Title: Re: Foodies Unite!
Post by: mjkoehler on Jun 11, 2010, 06:51 PM
Quotemmm.... food grilled over charcoal tastes so good.

we need a nomnom emoticon. for now, use your imagination, and let this suffice:
;D
Something like this?

(http://www.freesmileys.org/smileys/smiley-eatdrink023.gif) (http://www.freesmileys.org/smileys.php)
Title: Re: Foodies Unite!
Post by: aMillionDreams on Jun 12, 2010, 05:57 PM
Ruckus, what did you think of Kitchen Confidential?
Title: Re: Foodies Unite!
Post by: Ruckus on Jun 13, 2010, 10:43 AM
QuoteRuckus, what did you think of Kitchen Confidential?

About 60 pages to go actually but have loved it so far.  Pure Tony
Title: Re: Foodies Unite!
Post by: Ruckus on Jun 19, 2010, 10:23 AM
QuoteRuckus, what did you think of Kitchen Confidential?

Just finished it yesterday.  I thought it was a great book.  The Baltimore City Paper had a great review of his new book this week.  Here's the link.  http://www.citypaper.com/arts/story.asp?id=20327

Kitchen Confidential kind of reinforced my feelings of what a contradiction that Bourdain is and his afterword written many years after KC's initial publication acknowledges as much.  That's why I thought the review above was so well written.  I know I'm biased but I found his brief chapter on his experience in Japan to be one of my favorites.  

I know you said that you liked the book.  Anything stand out?  I'm looking forward to reading this new one.  The more restrained, I'm now that douchebag celebrity that I railed against perspective should be a change of pace.
Title: Re: Foodies Unite!
Post by: aMillionDreams on Jun 22, 2010, 09:44 PM
Quote
QuoteRuckus, what did you think of Kitchen Confidential?

Just finished it yesterday.  I thought it was a great book.  The Baltimore City Paper had a great review of his new book this week.  Here's the link.  http://www.citypaper.com/arts/story.asp?id=20327

Kitchen Confidential kind of reinforced my feelings of what a contradiction that Bourdain is and his afterword written many years after KC's initial publication acknowledges as much.  That's why I thought the review above was so well written.  I know I'm biased but I found his brief chapter on his experience in Japan to be one of my favorites.  

I know you said that you liked the book.  Anything stand out?  I'm looking forward to reading this new one.  The more restrained, I'm now that douchebag celebrity that I railed against perspective should be a change of pace.

My favorite chapter is probably the one called Adam Last-Name-Unknown.  I have a lot of friends like that and his storytelling ability really comes through in that chapter.  I was struck by how he was able to work so hard on so many drugs and I'm a guy with some experience with that.  I loved his honesty and high level of self awareness. Like when he talks about what a little shit he was as a kid, or how spite has always been his biggest motivator, or how he decided to be a chef when he saw his head chef banging a bride in her wedding dress while her husband ate the meal he'd just prepared.  A lot of the food terms went over my head but it was still a fantastic read. You?
Title: Re: Foodies Unite!
Post by: Ruckus on Jun 24, 2010, 11:31 PM
Quote
Quote
QuoteRuckus, what did you think of Kitchen Confidential?

Just finished it yesterday.  I thought it was a great book.  The Baltimore City Paper had a great review of his new book this week.  Here's the link.  http://www.citypaper.com/arts/story.asp?id=20327

Kitchen Confidential kind of reinforced my feelings of what a contradiction that Bourdain is and his afterword written many years after KC's initial publication acknowledges as much.  That's why I thought the review above was so well written.  I know I'm biased but I found his brief chapter on his experience in Japan to be one of my favorites.  

I know you said that you liked the book.  Anything stand out?  I'm looking forward to reading this new one.  The more restrained, I'm now that douchebag celebrity that I railed against perspective should be a change of pace.

My favorite chapter is probably the one called Adam Last-Name-Unknown.  I have a lot of friends like that and his storytelling ability really comes through in that chapter.  I was struck by how he was able to work so hard on so many drugs and I'm a guy with some experience with that.  I loved his honesty and high level of self awareness. Like when he talks about what a little shit he was as a kid, or how spite has always been his biggest motivator, or how he decided to be a chef when he saw his head chef banging a bride in her wedding dress while her husband ate the meal he'd just prepared.  A lot of the food terms went over my head but it was still a fantastic read. You?

Having worked in smaller kitchens years ago, much of it hit home in one way or another because I know kitchens nowadays aren't run the same way they were even ten years ago when I was in the trenches.  I remember running "specials" every week which always meant "must get out of fridge ASAP."  His recollection of experiencing that first oyster on the boat in France and his life changing meal in Japan hit me the hardest.  It's how I experience food and not because I'm trying to make it a big deal.  Food just hits me that hard.  His constant acknowledgment of the dedication, ability and importance of the Latino population in the restaurant industry was sincere and necessary, particularly at the time it was written.

I'm trying to get my hands on his new one if it pops up at the library.
Title: Re: Foodies Unite!
Post by: Ruckus on Sep 11, 2010, 06:45 AM
Anyone been watching this season of Top Chef?  I know it hasn't been the greatest up to now and I was disappointed that Tiffanie had to go but the first finale episode in Singapore this week was one hell of a battle.  I felt like it got real good real quick and was one of the more tense endings I'd seen in a bit.  Quickfire immunity was cool 8-)
Title: Re: Foodies Unite!
Post by: mjkoehler on Sep 11, 2010, 08:33 AM
QuoteAnyone been watching this season of Top Chef?  I know it hasn't been the greatest up to now and I was disappointed that Tiffanie had to go but the first finale episode in Singapore this week was one hell of a battle.  I felt like it got real good real quick and was one of the more tense endings I'd seen in a bit.  Quickfire immunity was cool 8-)
I'm wondering if Food Network gave away the answer. Last weeks episode of Iron Chef featured Ed as a sous chef for Cat Cora. hmmmm.

And is pea puree this seasons foam like Marcelles in Season 2.
Title: Re: Foodies Unite!
Post by: aMillionDreams on Sep 11, 2010, 09:20 AM
I'm not feeling this season. If I hear pea puree one more time I don't know what I'm going to do.
Title: Re: Foodies Unite!
Post by: tdb810 on Oct 16, 2010, 09:54 PM
QuoteI'm not feeling this season. If I hear pea puree one more time I don't know what I'm going to do.


SHUT UP! i was at a fundraiser/cocktail party tonite and Pea Puree was in a big casserole dish....I thouht it was a pesto thing, but then was told it was pea puree, and I ran away....what is it really? And how the hell are you supposed to eat it?

Just made  a batch of homemade (Bailey's) Irish cream for tomorrow's Giants game! The boys seem to love it...and it is super easy to make.
Taking requests -- if anyone wants some for T5 I will make up a new batch and bring it along in a concealed container :)

Pea puree.......blech
Title: Re: Foodies Unite!
Post by: tdb810 on Oct 16, 2010, 09:58 PM
oh --- and i guess Irish Cream doesn't really count as a "food" but I thought since it was a homemade thingy it would qualify :)  Just stoppin by...
Title: Re: Foodies Unite!
Post by: ALady on Oct 16, 2010, 11:04 PM
Homemade Bailey's is the bomb!   :)
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 04, 2010, 01:08 PM
WOOOOHOOOOO!!!  Finally got a reservation at Komi in DC.  Cannot wait!  Probably the place I've been most looking forward to eating at. 8-)
Title: Re: Foodies Unite!
Post by: ALady on Nov 05, 2010, 04:41 PM
New pastry chef at a restaurant here I've been dying to try:

http://www.longmanandeagle.com/


Warm Gruyere Donuts, "Blis" Maple Syrup, Rasped Parmesan, Roasted Hazelnut, Whipped Citrus Goat Cheese

Bittersweet "Manjari" Chocolate Tart, Bourbon Tapioca, Malt Cream

Roasted Chestnut Custard, Glazed Figs, Spiced Honey Caramel Jus, Crispy Tangerine Cake

Honey Poached Quince on Pork Rind Battered French Toast, Candied Lardon, Buttermilk Cantaloupe Sherbet

Foie Gras Torchon, Apricot jam, Pine Nut Fritter, Powdered Licorice Root


Someone please to be taking me for my birthday?   :-*
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 05, 2010, 09:03 PM
QuoteNew pastry chef at a restaurant here I've been dying to try:

http://www.longmanandeagle.com/


Warm Gruyere Donuts, "Blis" Maple Syrup, Rasped Parmesan, Roasted Hazelnut, Whipped Citrus Goat Cheese

Bittersweet "Manjari" Chocolate Tart, Bourbon Tapioca, Malt Cream

Roasted Chestnut Custard, Glazed Figs, Spiced Honey Caramel Jus, Crispy Tangerine Cake

[highlight]Honey Poached Quince on Pork Rind Battered French Toast, Candied Lardon, Buttermilk Cantaloupe Sherbet
[/highlight]
Foie Gras Torchon, Apricot jam, Pine Nut Fritter, Powdered Licorice Root


Someone please to be taking me for my birthday?   :-*
:o  Yes please

That sounds like it has it all.  Textural and temperature contrast.  Sweet and savory, fat and citrus.  You fly me out there Lady, I'll treat ;)
Title: Re: Foodies Unite!
Post by: 8bobbyb on Nov 05, 2010, 10:28 PM
Maggie please mail us two warm gruyere donuts with all the trimmings:). Can't wait to get the group together for an aventure into some intoxicating delights!
Title: Re: Foodies Unite!
Post by: ALady on Nov 06, 2010, 12:22 AM
Hey, I got a couple free flights burning a hole in my pocket...Ruckus, can you drop the donuts off at Trish & Bob's on the way back?  ;D  Though I suspect they may not survive the trip...

Can't wait to see the gang again!  When will it be??  Please, Jim, announce a solo show...  ;D
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 06, 2010, 03:00 AM
QuoteHey, I got a couple free flights burning a hole in my pocket...Ruckus, can you drop the donuts off at Trish & Bob's on the way back?  ;D  Though I suspect they may not survive the trip...

Can't wait to see the gang again!  When will it be??  Please, Jim, announce a solo show...  ;D
No problem Lady...

And canteloupe is clearly a citrus ::)
Title: Re: Foodies Unite!
Post by: kydiddle on Nov 07, 2010, 08:34 AM
Nom nom nom:

(http://farm5.static.flickr.com/4021/5154359930_92aebc1d5c.jpg)
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 07, 2010, 10:00 AM
QuoteNom nom nom:

(http://farm5.static.flickr.com/4021/5154359930_92aebc1d5c.jpg)
Only hanging with you three made washing down nutella, marshmallows and powdered sugar with Peroni manageable. ;)
Title: Re: Foodies Unite!
Post by: ALady on Nov 07, 2010, 01:04 PM
Yesterday's late lunch (designed for maximum alcohol absorption): Tallgrass burger with cheddar and garlic butter, truffle parmesan fries, Nutella shake (though I didn't get to the shake until today).

Then I tasted about 30 barrel-aged beers, but that's something for another thread...
Title: Re: Foodies Unite!
Post by: pawpaw on Nov 07, 2010, 02:03 PM
I haven't checked into this thread for a while...right now, I've got one of my favorite things bubbling along toward the start of the Raiders/Chiefs game...

fresh lime juice + salt + boneless pork shoulder + lard = CARNITAS

We eat 'em truck style, in corn tortillas with diced white onion, cilantro and Tapatio to taste. It might be my favorite thing in the world to eat.
Title: Re: Foodies Unite!
Post by: capt. scotty on Nov 09, 2010, 10:44 PM
McRib for dinner....mmmm
Title: Re: Foodies Unite!
Post by: lucylew on Nov 14, 2010, 07:28 PM
Moroccan braised chicken legs with fregola sarda, saffron onions and a date/cilantro relish.  I am determined to cook my way through Suzanne Goin's fantastic "Sunday Suppers at Lucques".  I'm shooting for one recipe a week.
Title: Re: Foodies Unite!
Post by: the_wizzard on Nov 14, 2010, 11:41 PM
Made vegan Shu Mai today, super yummy and the execution wasn't too bad for my first foray in dumplings.  I do miss M. Shanghai in Brooklyn, however.  They are my inspiration!
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 14, 2010, 11:54 PM
Carnitas tacos sound amazing!
I have no idea what fregola sarda is but Moroccan braised chicken legs sound perfect.
Vegan shumai eh?  My ancestors frown ;)  Do ya eat it with soy and hot Asian mustard?

nomnomnomnomnomnom
Title: Re: Foodies Unite!
Post by: ALady on Nov 15, 2010, 05:35 PM
So I have these goat cheese raviolis in the freezer.

Do they want a chipotle pesto sauce, or brown butter sage sauce, or something else entirely?

Also, I'm thinking about making baskets of assorted nibbles for my brother's in-laws for Christmas, since I never know what to get them.  Thinking about making some kind of savory-ish brittle, maybe with pine nuts?  Some sort of salted caramel thing.  And Mexican wedding cakes cos everyone likes those.  Any ideas, please hit me up!
Title: Re: Foodies Unite!
Post by: the_wizzard on Nov 15, 2010, 08:13 PM
Quote
Vegan shumai eh?  My ancestors frown ;)  Do ya eat it with soy and hot Asian mustard?

nomnomnomnomnomnom
Ha!  It is impossible to find true vegetarian Chinese food here...it is all laden with pork  :P
However, Brooklyn is the place for yummy vegan food (especially Chinese) and I got all sorts of inspiration during the T5 week.
I chopped/mushed up some carrots, tofu, daikon, cabbage, garlic, broccoli, and scallions.  Threw in some tamari and sesame seed oil (hot pepper and regular).  Made some funky looking, but mighty tasty, shumai!  I threw together an excellent dipping sauce from Tamari and Rice Wine Vinegar.  It was total nomnomnomnom!
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 15, 2010, 08:43 PM
QuoteSo I have these goat cheese raviolis in the freezer.

Do they want a chipotle pesto sauce, or brown butter sage sauce, or something else entirely?

Also, I'm thinking about making baskets of assorted nibbles for my brother's in-laws for Christmas, since I never know what to get them.  Thinking about making some kind of savory-ish brittle, maybe with pine nuts?  Some sort of salted caramel thing.  And Mexican wedding cakes cos everyone likes those.  Any ideas, please hit me up!
Oh man Lady, I just tried to make brittle for the 1st time two nights ago.  I usually don't do sweets.  I didn't have a thermometer so I took my chances and don't think I got the sugar mixture to a high enough temperature and it wasn't as "Brittle" as I wanted it.  I did double the salt in the recipe though and it tasted OK.  Live and learn I guess.  I used almonds.

Sage brown butter extra rich and smooth sounds perfect :)
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 15, 2010, 08:44 PM
Quote
Quote
Vegan shumai eh?  My ancestors frown ;)  Do ya eat it with soy and hot Asian mustard?

nomnomnomnomnomnom
Ha!  It is impossible to find true vegetarian Chinese food here...it is all laden with pork  :P
However, Brooklyn is the place for yummy vegan food (especially Chinese) and I got all sorts of inspiration during the T5 week.
I chopped/mushed up some carrots, tofu, daikon, cabbage, garlic, broccoli, and scallions.  Threw in some tamari and sesame seed oil (hot pepper and regular).  Made some funky looking, but mighty tasty, shumai!  I threw together an excellent dipping sauce from Tamari and Rice Wine Vinegar.  It was total nomnomnomnom!
Sounds great.  The broccoli is an interesting choice but clearly it worked well :)
Title: Re: Foodies Unite!
Post by: the_wizzard on Nov 15, 2010, 09:06 PM
I spent a 1/2 hour just finely trimming the florets off of the stems...won't be doing that next time!  The mini florets did work well, just a a pain in the ass to prep.  
Title: Re: Foodies Unite!
Post by: the_wizzard on Nov 15, 2010, 09:09 PM
And next time I will go to the Asian market and get round wrappers.  The square wonton wrappers worked alright, but somehow a circle seems much better than a square for making pretty shumai.  And I am 100% convinced that M. Shanghai uses some sort of mold to make theirs...the shape, the folds, the lines...it was all too perfect.
Title: Re: Foodies Unite!
Post by: lucylew on Nov 15, 2010, 11:55 PM
QuoteCarnitas tacos sound amazing!
I have no idea what fregola sarda is but Moroccan braised chicken legs sound perfect.
Vegan shumai eh?  My ancestors frown ;)  Do ya eat it with soy and hot Asian mustard?

nomnomnomnomnomnom

Fregola sarda is often described to be sort of like Israeli couscous - but it is made from semolina and is toasted.  It's really good.  It almost has a nutty quality.
Title: Re: Foodies Unite!
Post by: lucylew on Nov 15, 2010, 11:57 PM
QuoteSo I have these goat cheese raviolis in the freezer.

Do they want a chipotle pesto sauce, or brown butter sage sauce, or something else entirely?

Also, I'm thinking about making baskets of assorted nibbles for my brother's in-laws for Christmas, since I never know what to get them.  Thinking about making some kind of savory-ish brittle, maybe with pine nuts?  Some sort of salted caramel thing.  And Mexican wedding cakes cos everyone likes those.  Any ideas, please hit me up!

Ina Garten's new cookbook has a recipe for blue chese/walnut crackers that looks amazing and pretty easy to put together. Great for the holidays, I think.  They seem close to a savory shortbread.  
Title: Re: Foodies Unite!
Post by: ALady on Nov 16, 2010, 01:17 AM
Oooh, I like that idea, lucy!  I'll check out her cookbook.  Thanks!   :)
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 05, 2010, 10:11 AM
QuoteWOOOOHOOOOO!!!  Finally got a reservation at Komi in DC.  Cannot wait!  Probably the place I've been most looking forward to eating at. 8-)
And it did not disappoint.  I've enjoyed the growth of these intimate yet casual fine dining spots and Johnny Monis' food did not disappoint.  We did the pre fixe (no other choice) with the pairings.  The progression is what makes the experience interesting and it made perfect sense, going from raw seafood to veg to cooked seafood to an homage to the DC "half smoke" to pasta, to shared large protein entree (roasted goat shoulder) followed by 4 dessert courses.  All in all, we had around 20 dishes, many of which were just one bite.

The wine pairings were spectacular including a crisp sparkling from Greece, a brilliant Burgundy and an all tempranillo Rioja that was gorgeous.  The dessert sparkling moscato rose was great too, with flavors of strawberry punching out only after having some of the chocolate and lemon curd with the fresh donuts.

The service was impeccable.  Unpretentious, unobtrusive, friendly and efficient.  

Taken as a whole, this was a near perfect, well rounded dining experience and would recommend it to anyone who wants to go and can get a reservation.
Title: Re: Foodies Unite!
Post by: bluesky on Dec 05, 2010, 01:10 PM
check out designspongeonline.com they have a recipe for jalapeno cheddar cookies I might try to make...would add a little kick to the savory stuff!
:P

 
QuoteSo I have these goat cheese raviolis in the freezer.

Do they want a chipotle pesto sauce, or brown butter sage sauce, or something else entirely?

Also, I'm thinking about making baskets of assorted nibbles for my brother's in-laws for Christmas, since I never know what to get them.  Thinking about making some kind of savory-ish brittle, maybe with pine nuts?  Some sort of salted caramel thing.  And Mexican wedding cakes cos everyone likes those.  Any ideas, please hit me up!
Title: Re: Foodies Unite!
Post by: ALady on Dec 05, 2010, 08:43 PM
Ooh, that sounds good Val - will do!

Rob, that meal sounds amazing - sounds like a great evening!  And happy birthday to your girl!  :)
Title: Re: Foodies Unite!
Post by: lucylew on Dec 07, 2010, 10:38 PM
Quote
QuoteWOOOOHOOOOO!!!  Finally got a reservation at Komi in DC.  Cannot wait!  Probably the place I've been most looking forward to eating at. 8-)
And it did not disappoint.  I've enjoyed the growth of these intimate yet casual fine dining spots and Johnny Monis' food did not disappoint.  We did the pre fixe (no other choice) with the pairings.  The progression is what makes the experience interesting and it made perfect sense, going from raw seafood to veg to cooked seafood to an homage to the DC "half smoke" to pasta, to shared large protein entree (roasted goat shoulder) followed by 4 dessert courses.  All in all, we had around 20 dishes, many of which were just one bite.

The wine pairings were spectacular including a crisp sparkling from Greece, a brilliant Burgundy and an all tempranillo Rioja that was gorgeous.  The dessert sparkling moscato rose was great too, with flavors of strawberry punching out only after having some of the chocolate and lemon curd with the fresh donuts.

The service was impeccable.  Unpretentious, unobtrusive, friendly and efficient.  

Taken as a whole, this was a near perfect, well rounded dining experience and would recommend it to anyone who wants to go and can get a reservation.

I readily admit my ignorance.  What is DC "half smoke"?  Also,  please tell me about the goat!!! I've never eaten it but have acquired some last week.
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 08, 2010, 11:23 AM
Quote
Quote
QuoteWOOOOHOOOOO!!!  Finally got a reservation at Komi in DC.  Cannot wait!  Probably the place I've been most looking forward to eating at. 8-)
And it did not disappoint.  I've enjoyed the growth of these intimate yet casual fine dining spots and Johnny Monis' food did not disappoint.  We did the pre fixe (no other choice) with the pairings.  The progression is what makes the experience interesting and it made perfect sense, going from raw seafood to veg to cooked seafood to an homage to the DC "half smoke" to pasta, to shared large protein entree (roasted goat shoulder) followed by 4 dessert courses.  All in all, we had around 20 dishes, many of which were just one bite.

The wine pairings were spectacular including a crisp sparkling from Greece, a brilliant Burgundy and an all tempranillo Rioja that was gorgeous.  The dessert sparkling moscato rose was great too, with flavors of strawberry punching out only after having some of the chocolate and lemon curd with the fresh donuts.

The service was impeccable.  Unpretentious, unobtrusive, friendly and efficient.  

Taken as a whole, this was a near perfect, well rounded dining experience and would recommend it to anyone who wants to go and can get a reservation.

I readily admit my ignorance.  What is DC "half smoke"?  Also,  please tell me about the goat!!! I've never eaten it but have acquired some last week.
I'm not a DCer so I only learned of it a few years back when the DC No Reservations episode aired and Tony went to the famous Ben's Chili Bowl.  My understanding that the name came from the fact that a traditional one is supposed to be half beef and half pork and smoked.  When I looked it up, wiki gave some alternate explanations as well.  What I didn't know was that the song Weenie Beenie was named after the original half smoke joint in Northern Virginia.  Ha!

As for the goat, it was amazing.  I've had goat in curries before but this was simply roasted with Greek sides to accompany.  It doesn't have a strong flavor like lamb but it is flavorful.  We were given a full red to accompany.
Title: Re: Foodies Unite!
Post by: lucylew on Dec 09, 2010, 12:18 AM
Thanks for sharing.  :)  I LOVE a good food/wine pairing.   I was planning on tacos for my goat meat.

I know this is a real long shot - but if anyone has a recipe for pasta sciutta, pleasepleaseplease share. My husband has a long treasured taste memory that I'd like to at least try to replicate for him.  His mom made it with rabbit, which I have, but I can work with any suggestions.  

If you could help a (jacket) sister out, I would be most appreciative!
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 09, 2010, 10:29 PM
Hope you find a good sciutta recipe LL.

So I don't know if y'all are watchin' but I sure am.  The 1st two episodes of Top Chef All Stars has been a blast!

Hilarious to watch the Jennifer meltdown after she came blazing in to this season with a massive asshole ego. ;D
Title: Re: Foodies Unite!
Post by: woodnymph on Dec 15, 2010, 04:10 PM
Getting ready to make some butternut squash soup!! Any personal tips or tricks? I'll be using butternut squash, nutmeg, maybe some carrots, onion, maybe some ginger, and a blender or food processor! I know you can use sour cream too (and it's delicious that way!) But this time around I'm opting to omit dairy... can't wait to make it! Any personal stories or tricks greatly appreciated!  8-)
Title: Re: Foodies Unite!
Post by: weeniebeenie on Dec 16, 2010, 09:44 PM
QuoteGetting ready to make some butternut squash soup!! Any personal tips or tricks? I'll be using butternut squash, nutmeg, maybe some carrots, onion, maybe some ginger, and a blender or food processor! I know you can use sour cream too (and it's delicious that way!) But this time around I'm opting to omit dairy... can't wait to make it! Any personal stories or tricks greatly appreciated!  8-)
You've probably made it by now but adding a clove or two of roasted garlic to the mix is always good.
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 16, 2010, 09:51 PM
Quote
QuoteGetting ready to make some butternut squash soup!! Any personal tips or tricks? I'll be using butternut squash, nutmeg, maybe some carrots, onion, maybe some ginger, and a blender or food processor! I know you can use sour cream too (and it's delicious that way!) But this time around I'm opting to omit dairy... can't wait to make it! Any personal stories or tricks greatly appreciated!  8-)
You've probably made it by now but adding a clove or two of roasted garlic to the mix is always good.
I've never made butternut squash soup w/o cream, butter, and/or chicken stock but I guess some vegetable stock would help.
Title: Re: Foodies Unite!
Post by: woodnymph on Dec 16, 2010, 11:36 PM
Ehhh still tryin to find the time! So far I've been able to bake the squash today for almost an hour, and it's already delish just by itself! Definitely gonna throw in some fresh garlic and grabbin' some veg. stock tomorrow from my work! Hopefully I'll have it complete by tomorrow in time for dinner! Thanks for the recommends!!
Title: Re: Foodies Unite!
Post by: woodnymph on Dec 17, 2010, 05:27 PM
OH MY GOD IT TURNED OUT HEAVENLY!!! I made a reeeeeal basic batch with just the squash, bouillon, potatoes, carrots, and a dash of nutmeg and it's already perfection.... I'm gonna make another batch for a birthday party tomorrow, and maybe I'll add the fresh garlic then and see how that goes but I got the mom's approval, and I am prooouudddd of the result!! nom
Title: Re: Foodies Unite!
Post by: the_wizzard on Dec 26, 2010, 05:57 PM
For the last 2 days I have been in absolute coffee heaven!  I gave the hubs a coffee syphon for Christmas...best idea EVER!
(http://i67.photobucket.com/albums/h292/Lizmccausland/img55395091.jpg)
Title: Re: Foodies Unite!
Post by: ALady on Dec 27, 2010, 11:09 AM
If Ruckus doesn't post in here soon about his family's delectable Christmas dinner, then I will, 'cause that meal sounded absolutely mindblowingly delicious!   :D
Title: Re: Foodies Unite!
Post by: wolof7 on Dec 27, 2010, 12:35 PM
Sorry for the length but my fiancee and I just finalized our wedding menu for next Oct. and figured this would be a good place to post to get some objective feedback. Nothing is set in stone and the caterers are awesome and willing to do whatever we want and work with us on the price! They basically said what do you guys eat? I am Portuguese, my fiancee is Armenian so we wanted to represent each side and we live in RI so there are a few selections custom to the Ocean State! Thoughts, suggestions please...we have already tasted tested last weekend and it was frigging delicious! Oh yeah and they forgot to mention a butternut squash dish with a smoked apple glaze drizzled on top during the main course


Stationary Appetizers
Middle Eastern Tapas

Fresh Tahini Hummus and Tabouli presented with Fire Roasted Peppers,  Bermuda onions, thinly sliced cucumbers, Calamata Olives, Plum Tomatoes, Homemade Pita Crisps and Garden Fresh Mint

European Cheese & Fruit Display
Fresh Baked Brie wrapped in puff paste with raspberry preserves and brown sugar. Accompanied by a selection of hard and soft cheese's to include:
Creamy Gorgonzola, Smoked Gouda, Horseradish Cheddar, Maytag Bleu, Herbed Goat Cheese a selection of sun-dried fruits, toasted spiced pecans and candied walnuts. Presented with fresh sliced seasonal fruits, berries, stone ground crackers, and artisan breads

Passed Appetizers

Pumpkin Bisque Shooter
Finished with fresh chopped chives

Kibbee Balls
With tahini dipping sauce

Miniature Cuban Sandwiches
With slow roasted pulled pork, Swiss cheese, garlic mustard and fried dill pickle chips
All grilled to perfection

Miniature Rhode Island Hot Weiners
Miniature Beef Franks with Rhode Island Meat Sauce hand rolled in a croissant style pastry

Hand Rolled Steak & Cheese Egg Rolls
Presented with Ancho barbeque sauce for dipping

Fresh Sea Scallops wrapped in Hickory Smoked Bacon

A Rhode Island Stuffie!
A fresh stuffed clam with imported Parmesan, chopped onions and garlic and a blend or seasoned bread crumbs

Fall Salad
Plated & Served Individually

Grilled Bosc Pears with Cabot cheddar on a bed of fresh field greens with sun dried cranberries and finished with a balsamic glaze

Dinner Service, Family Style

Grilled Lemon & Rosemary Statler Chicken Breast
First press olive oil, fresh garlic, lemon and rosemary infused chicken breast
Presented with traditional rice pilaf and fire grilled asparagus

Bife Com Um Ovo A Cavalo
"Portuguese Style Sirloin Steak with an egg on horse back"
An 8oz Sirloin Strip prepared in the Portuguese Style with garlic, red wine and a dash of hot pepper sauce reduction, topped with a sunny-side egg and a slice of black forest ham
Presented with pomme frits
(Thinly sliced Fried Potatoes)

Vegetarian Meal
Baby Spinach& Cornbread Stuffed Portabello  Mushroom
Fresh Baked Corn Bread mixed with fresh baby spinach, garlic and a hint of Parmesan

Childrens Meals

Hand Breaded Panko Encrusted Chicken Fingers
With Fresh Baked Macaroni & Cheese

Dessert & Coffee Bar
Chocolate Fondue
With an assortment of fresh berries, pumpkin and chocolate whoopie pies, and Italian Biscotti for dipping!
"Shots " Of Ice Cold Coffee Milk to be served with dessert bar
Regular, Decaf and Seasonal Flavored Coffees
Title: Re: Foodies Unite!
Post by: ALady on Dec 27, 2010, 01:06 PM
That sounds really good, I love when couples incorporate local or ethnic foods into the wedding menu!
Title: Re: Foodies Unite!
Post by: wolof7 on Dec 27, 2010, 01:27 PM
Quote from: ALady on Dec 27, 2010, 01:06 PM
That sounds really good, I love when couples incorporate local or ethnic foods into the wedding menu!

Thanks, would of really loved to of added another seafood plate but my fiancee and her family really are not into it and prob only half of my family and friends are so we decided to stick to the tasty chicken dish and the Portuguese steak dish. They said we could trade off a sirloin with another better cut without too much of a price increase. Do not know too much about what cut to chose but some say that a tenderloin may have less fat?
Title: Re: Foodies Unite!
Post by: bluesky on Dec 27, 2010, 09:59 PM
heading to marin and san francisco tomorrow, have been before but was wondering if there are any faves that i should check out food wise while i'm there.... :P
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 28, 2010, 01:13 AM
Quote from: bluesky on Dec 27, 2010, 09:59 PM
heading to marin and san francisco tomorrow, have been before but was wondering if there are any faves that i should check out food wise while i'm there.... :P

If nothin' is posted here, ya better pm lucylew and bbill.  They are Bay area encyclopedias.
Title: Re: Foodies Unite!
Post by: ALady on Jan 11, 2011, 09:37 PM
I had this awesome curried lentil soup over the weekend so I tried to replicate it myself. Turned out really surprisingly good.  Secret ingredient was a can of pumpkin left over from Thanksgiving - gave it a really nice velvety texture.

Also my house smells awesome right now  :D
Title: Re: Foodies Unite!
Post by: bluesky on Jan 11, 2011, 10:27 PM
pumpkin + curry = yum
Quote from: ALady on Jan 11, 2011, 09:37 PM
I had this awesome curried lentil soup over the weekend so I tried to replicate it myself. Turned out really surprisingly good.  Secret ingredient was a can of pumpkin left over from Thanksgiving - gave it a really nice velvety texture.

Also my house smells awesome right now  :D
Title: Re: Foodies Unite!
Post by: woodnymph on Jan 11, 2011, 10:54 PM
Quote from: bluesky on Jan 11, 2011, 10:27 PM
pumpkin + curry = yum

Quote from: ALady on Jan 11, 2011, 09:37 PM
I had this awesome curried lentil soup over the weekend so I tried to replicate it myself. Turned out really surprisingly good.  Secret ingredient was a can of pumpkin left over from Thanksgiving - gave it a really nice velvety texture.

Also my house smells awesome right now  :D

^^^^^^^ nommmmmmmm to all of the abooooveee! I love lentil soup, curried lentil soup, pumpkin curry anythinggg!  I just replicated a gluten-free noodle salad I get from the Co-op out here all the time... it's rice noodles in grapeseed oil, sauteed garlic and green onion, then mix them all together and top with chopped (or in my case ripped up) fresh mint leaves, raw sunflower seeds, and sprouted pea shoots... mmmmmmmm and a dash of my Herbamare seasalt/herb seasoning. Fresh peas make it a real delight too, when ya have 'em.

I usually have an aversion to mint, with the exception of some ethnic foods that use it, but this turned out just like it does from the co-op! Woop woop alright now I'm hungry  :-X
Title: Re: Foodies Unite!
Post by: ALady on Jan 12, 2011, 12:12 AM
Oooooohmmm that noodle salad sounds delish!  All those textures and fresh flavors...what a treat for the tastebuds! :o
Title: Re: Foodies Unite!
Post by: bluesky on Jan 12, 2011, 01:21 PM
Had the most fantastic dish with pumpkin last week when I was in San Francisco. I believe at a Cambodian restaurant, can't remember. It was coconut curry with vegetables and shrimp served in a half of baked pumpkin. Most amazing pumpkin thing I have ever eaten!
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 13, 2011, 02:10 AM
Yum!  Everything above sounds yum!  Y'all gotta take pictures or something. 

I just pulled out some beef that I'd been braising for the last 4 hours and it worked...very well.  Mmmmmm...I meant to make proper tacos out of this but it tastes so good by itself I think I'm going low carb at two in the morning.  I think I got enough sugar from the vodka.

nomnom :) :beer:
Title: Re: Foodies Unite!
Post by: weeniebeenie on Jan 13, 2011, 06:18 AM
I didn't want to start a new thread about it but I was wondering what some of you thought of Jamie Oliver in this article:

http://www.smh.com.au/entertainment/tv-and-radio/california-scraps-jamie-oliver-20110112-19nmk.html (http://www.smh.com.au/entertainment/tv-and-radio/california-scraps-jamie-oliver-20110112-19nmk.html)

I personally think that what he is trying to do is a good thing so I can't understand why they would knock him back. What do you think?


Just to keep more in theme with the thread:
I had gnocchi with roasted pumkin and garlic, ricotta and sage for dinner. Yea-uh!!! :)
Title: Re: Foodies Unite!
Post by: ALady on Jan 13, 2011, 02:29 PM
Mmm, pumpkin...

weenie, I only caught a few episodes of the West Virginia show, but it was amazing the kind of push-back he got from everyone from administrators to the lunchroom cooks.  It does seem like his heart is in the right place, so I don't really understand it either.  There must have been more at work than the viewers were shown.
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 13, 2011, 02:50 PM
Quote from: weeniebeenie on Jan 13, 2011, 06:18 AM
I didn't want to start a new thread about it but I was wondering what some of you thought of Jamie Oliver in this article:

http://www.smh.com.au/entertainment/tv-and-radio/california-scraps-jamie-oliver-20110112-19nmk.html (http://www.smh.com.au/entertainment/tv-and-radio/california-scraps-jamie-oliver-20110112-19nmk.html)

I personally think that what he is trying to do is a good thing so I can't understand why they would knock him back. What do you think?


Just to keep more in theme with the thread:
I had gnocchi with roasted pumkin and garlic, ricotta and sage for dinner. Yea-uh!!! :)

I guess his intent and my perception are two different things.  I've never liked Jamie Oliver nor his cooking.  Obviously I'm in the minority because dude has been successful as all hell.  I watched the 1st episode and a half of the show in Huntington, WVA and I have to admit that I disliked it.  He clearly meant well but the show production was so unbalanced.  At times horribly patronizing to a unique community and at times overly soap opera emotional.  I just couldn't take it.  I can also understand why the LAPSD  would not be interested.  There is just too much to lose politically and image wise by whatever else would have been exposed about the school district I attended through elementary school.   :-X  Nonetheless, I wish him the best with his new endeavor.  More than anything, best to the residents of Queensland in their recovery.
Title: Re: Foodies Unite!
Post by: ALady on Jan 13, 2011, 03:04 PM
Just curious, Ruckus - what don't you like about his cooking?  I like the focus on fresh ingredients prepared simply, though sometimes it looks like he throws things together in a pretty haphazard fashion.

I agree he came into the West Virginia project like a bulldozer, but I'm not sure I agree it was soap-opera material...food and health can be pretty emotional topics, and I thought it reflected that. 
Title: Re: Foodies Unite!
Post by: bowl of soup on Jan 13, 2011, 03:36 PM
"Jamie the Patronizing Bulldozer" would have been a better name for that show.  Those simple West Virginia folk couldn't have possibly found answers to their problems from within.  I always doubt altruism decorated with reality television cameras and a celebrity attempting to build a bigger platform.  Maybe Mr. Oliver's a fantastic guy who endlessly gives time and energy to worthy causes around the globe, I don't know.  But couldn't he have consulted and offered solutions without the cameras rolling?
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 13, 2011, 04:31 PM
 ;D ;D ;D Jamie the Patronizing Bulldozer

Hey Lady.  I recognize Jamie as a pioneer in the food tv industry and somewhat ahead of his time in the emphasis of simple, local, fresh, organic.  BUT he was a mediocre to crap chef just like Emeril.  Hey more power to 'em but I enjoy chefs that are cutting edge or at least multifaceted I think.  Viewing food as art, he was merely the equivalent of a watered down, radio rock band.  I have no formal food training but I knew enough to not copy what he was doing. ;D ;)

Plus there is that other thing...most straight dudes can't stand him
Title: Re: Foodies Unite!
Post by: ALady on Jan 13, 2011, 04:40 PM
It probably didn't help that he was an outsider, and the fact that the cameras were rolling will cause some to call his motives into question.  But the obesity rates in that part of the country suggest that maybe they weren't finding answers to their own problems (although I am sure there are plenty of grassroots WV programs at work trying to combat obesity, and maybe it would have been nice if he had highlighted some of those).

I can't fault him for trying to help out a community in this instance, or for bringing more awareness to a nationwide problem by televising the "experiment".  I would have been interested to see him try the same program in an urban area and address issues of food deserts and things like that.

Oh well.  I don't like his spitty, pendulous lower lip (TM Sassbox) so there's that.   ;D
Title: Re: Foodies Unite!
Post by: weeniebeenie on Jan 14, 2011, 10:06 AM
I liked the series on West Virginia and thought it was quite effective. I have no idea what his motives were but I'm prepared to give him the benefit of the doubt. Maybe he made a reality show not to cash in but to show others what he could do to help if they were willing to let him.
He's about to do a Ministry of Food program in Oz and most people seem to be fine with it but now that I've heard what you guys have said I'll be curious to see what happens when it actually begins.
Thanks for the input.
And thanks for the kind words about the floods Ruckus. Though I am quite far away from it all, the whole country is just devastated.

Anyway, back to the food. :)
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 14, 2011, 11:16 AM
Quote from: weeniebeenie on Jan 14, 2011, 10:06 AM
I liked the series on West Virginia and thought it was quite effective. I have no idea what his motives were but I'm prepared to give him the benefit of the doubt. Maybe he made a reality show not to cash in but to show others what he could do to help if they were willing to let him.
He's about to do a Ministry of Food program in Oz and most people seem to be fine with it but now that I've heard what you guys have said I'll be curious to see what happens when it actually begins.
Thanks for the input.
And thanks for the kind words about the floods Ruckus. Though I am quite far away from it all, the whole country is just devastated.

Anyway, back to the food. :)
Just to be clear, I don't question the man's intentions.  I truly believe he means well.  I just find him annoying regardless of his pendulous lower lip. ;)

On a side note, did you glance at the little chat I had above with LucyLew about the half smoke sausage in DC Weenie?  First, I had no idea that your handle was a FF song and second, I had no idea it was the name of the place the supposedly served the 1st half smoke.  Neato :)
Title: Re: Foodies Unite!
Post by: weeniebeenie on Jan 15, 2011, 07:09 AM
Quote from: Ruckus on Jan 14, 2011, 11:16 AM

On a side note, did you glance at the little chat I had above with LucyLew about the half smoke sausage in DC Weenie?  First, I had no idea that your handle was a FF song and second, I had no idea it was the name of the place the supposedly served the 1st half smoke.  Neato :)
I didn't know that the song was named after anything. I knew Dave Grohl grew up in DC though so I guess it makes sense. But I always wondered where he got the name from cause if you've heard it, the lyrics are just a bunch of distorted screaming.
You learn something new everyday....
Title: Re: Foodies Unite!
Post by: lucylew on Jan 15, 2011, 10:00 AM
Will be spending the day BBQing (low and slow) some pork ribs to enjoy with a lime/cilantro slaw, mac & cheese and a carrot/harissa/mint salad.  It's been so dang cold that I'm trying to bring a little summer to January.

Best part is I'll be rockin' one of my xmas presents while cooking - a friend made an apron for me - it's black with a pink rhinestone skull and cross bones and sez "Ho Made" on it.  Yay!
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 15, 2011, 11:18 AM
Quote from: lucylew on Jan 15, 2011, 10:00 AM
Will be spending the day BBQing (low and slow) some pork ribs to enjoy with a lime/cilantro slaw, mac & cheese and a carrot/harissa/mint salad.  It's been so dang cold that I'm trying to bring a little summer to January.

Best part is I'll be rockin' one of my xmas presents while cooking - a friend made an apron for me - it's black with a pink rhinestone skull and cross bones and sez "Ho Made" on it.  Yay!

;D ;D ;D  Love the gift!  That sounds real good.  Lime/cilantro slaw sounds amazing right now.  Tis' my favorite acid/herb combo.

Back in college my friend gave me a bbq set that contained an apron that had the huge letter "Z" on the front.  Fitting right? ;)  For Halloween, I wore the apron, put on a cape, popped in as many grill utensils as possible in my belt and became "Z the BBQ Superhero!"  At least I liked it :embarassed:
Title: Re: Foodies Unite!
Post by: lucylew on Jan 15, 2011, 01:07 PM
Dang, I have a pair of tongs that are rigged to look like they are going thru your head that could have completed that look for you!
Title: Re: Foodies Unite!
Post by: ALady on Jan 15, 2011, 06:46 PM
I ate at Graham Elliot's sandwich shop, grahamwich, last week. It's newish so maybe they're still working the kinks out, but it was pretty underwhelming.

Had the short rib sandwich (cooked nicely but not very flavorful) and truffled popcorn (soggy).
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 16, 2011, 08:05 AM
Quote from: ALady on Jan 15, 2011, 06:46 PM
I ate at Graham Elliot's sandwich shop, grahamwich, last week. It's newish so maybe they're still working the kinks out, but it was pretty underwhelming.

Had the short rib sandwich (cooked nicely but not very flavorful) and truffled popcorn (soggy).

Sounds decadent enough.  I LOVE short rib.  It bothers me that it has become such a popular section of the cow that it no longer is that affordable at the store. 

Have you eaten at his eponymous restaurant yet?  I was going to go last time I was in Chicago but I'd heard such mixed reviews about it, high on whimsy and low on substance, that I refrained.  Maybe I'm wrong but it seems like he has flourished since he left the hotel on his reputation and name more than the quality of his food.  Eh, what do I know?  I've never eaten any of his food.
Title: Re: Foodies Unite!
Post by: ALady on Jan 16, 2011, 09:46 AM
No, I never have.  Somewhat less curious to try it after the grahamwich experience.

The short rib was beautifully tender, just seemed like they forgot to season it.  It was topped with pickled red onions (tasty, but there were like three of them), horseradish sauce (bland, no kick) microgreens (overdressed and wilty) and shoestring potatoes (just got all over the place  ;D).  It was served kind of open-faced on a giant pretzel roll and was really messy/unwieldy to eat...and you couldn't even cut it in half because the only utensil they gave you was a spork.   ;D

Just a disappointing sandwich experience overall. 
Title: Re: Foodies Unite!
Post by: woodnymph on Jan 19, 2011, 02:21 PM
I just made a lentil soup! I can't believe I put waaaaayyy too much fresh bay leaf in the damn thing though, so now I'm trying to cut it back with garlic, onion powder, salt, and pepper.... but man! It's creamy and would be A+ without all that bay leaf..... well the back of the bay leaf package says "use 3 times as much fresh herb as you would use dried"...... but I guess I used like 10x more. I started smelling the bay leaf after I put it in and was like "aaaahhhhhhh" so I pulled them all out!! Hahahahahah a little more pinches of seasonings should help..... at least I know what's up for the next time around!  :P

5 minutes later edit:  I just had another few spoonfuls of it, and I may need to just do away with this batch..... tastes like I'm snacking on a bay leaf branch  :embarassed:
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 20, 2011, 12:51 PM
Quote from: woodnymph on Jan 19, 2011, 02:21 PM
I just made a lentil soup! I can't believe I put waaaaayyy too much fresh bay leaf in the damn thing though, so now I'm trying to cut it back with garlic, onion powder, salt, and pepper.... but man! It's creamy and would be A+ without all that bay leaf..... well the back of the bay leaf package says "use 3 times as much fresh herb as you would use dried"...... but I guess I used like 10x more. I started smelling the bay leaf after I put it in and was like "aaaahhhhhhh" so I pulled them all out!! Hahahahahah a little more pinches of seasonings should help..... at least I know what's up for the next time around!  :P

5 minutes later edit:  I just had another few spoonfuls of it, and I may need to just do away with this batch..... tastes like I'm snacking on a bay leaf branch  :embarassed:

Sorry to hear that WN.  Though for the most part they say 3x for fresh over dried, with Bay leaves, I never go over one leaf even if I'm using fresh though I've only used fresh once.  Shit's poison :P ;D
Title: Re: Foodies Unite!
Post by: woodnymph on Jan 20, 2011, 01:16 PM
Quote from: Ruckus on Jan 20, 2011, 12:51 PM
Quote from: woodnymph on Jan 19, 2011, 02:21 PM
I just made a lentil soup! I can't believe I put waaaaayyy too much fresh bay leaf in the damn thing though, so now I'm trying to cut it back with garlic, onion powder, salt, and pepper.... but man! It's creamy and would be A+ without all that bay leaf..... well the back of the bay leaf package says "use 3 times as much fresh herb as you would use dried"...... but I guess I used like 10x more. I started smelling the bay leaf after I put it in and was like "aaaahhhhhhh" so I pulled them all out!! Hahahahahah a little more pinches of seasonings should help..... at least I know what's up for the next time around!  :P

5 minutes later edit:  I just had another few spoonfuls of it, and I may need to just do away with this batch..... tastes like I'm snacking on a bay leaf branch  :embarassed:

Sorry to hear that WN.  Though for the most part they say 3x for fresh over dried, with Bay leaves, I never go over one leaf even if I'm using fresh though I've only used fresh once.  Shit's poison :P ;D

Oy, yeah the second batch came out waaaay better (and I was so tired of the bay leaf experience I didn't even use one in the second batch!) hahah I've had my share for a minute

I also roasted a red pepper for the first time and made the most amazing red pepper hummus I've ever had! Magickal roasted red peppersssss... I'm gonna have to use them more often!
Title: Re: Foodies Unite!
Post by: lucylew on Jan 20, 2011, 11:40 PM
Going to Cyrus to dinner tomorrow since something came up last year and I had to cancel.  Very excited.  I'm seriously considering trying the vegetarian tasting menu.  Have any of you gone the veggie tasting menu route at a nice (not specifically vegetarian) restaurant?  What are your thoughts?

Title: Re: Foodies Unite!
Post by: kydiddle on Jan 21, 2011, 06:17 PM
I'm on a kick to bake something new every weekend. The recipe for this weekend....Apple Hand Pies. I hope they turn out as good as they look here:

(http://www.browneyedbaker.com/wp-content/uploads/2008/10/img_9753-3.jpg)
Title: Re: Foodies Unite!
Post by: wolof7 on Jan 21, 2011, 06:34 PM
Indulging in what I've been craving all week....a nice roquefort with dried cranberries and, what the hell, garlic bagel chips....and some kind of lager to be determined after a brief jaunt to the local liquor distributor.

(http://2.bp.blogspot.com/_4P-9Awd0-N4/SoK-sYFEzMI/AAAAAAAAARs/hpT-zs8IHCY/s400/bleu_cheese.jpg)
Title: Re: Foodies Unite!
Post by: vespachick on Jan 21, 2011, 11:12 PM
Quote from: kydiddle on Jan 21, 2011, 06:17 PM
I'm on a kick to bake something new every weekend. The recipe for this weekend....Apple Hand Pies. I hope they turn out as good as they look here:

(http://www.browneyedbaker.com/wp-content/uploads/2008/10/img_9753-3.jpg)
Hand pie, hand pie.  YES!!!  I always get a cream & blackberry hand pie at the farmers market, when it's farmer's market season.  Oh, farmers market - I miss thee (though it's only been weeks....)
Title: Re: Foodies Unite!
Post by: woodnymph on Jan 24, 2011, 08:57 PM
I'm on some crazy diet-amending rif-raf lately or I'd be all over these awesome delish pics!! But for now I must say..... wakame seaweed fares much finer in miso soup than does kelp.  ???  It would've been a fine addition to the miso soup I had tonight, if it were in a much smaller portion. No bay leaves this time at least   :P
Title: Re: Foodies Unite!
Post by: kydiddle on Jan 25, 2011, 10:06 AM
Quote from: vespachick on Jan 21, 2011, 11:12 PM
Quote from: kydiddle on Jan 21, 2011, 06:17 PM
I'm on a kick to bake something new every weekend. The recipe for this weekend....Apple Hand Pies. I hope they turn out as good as they look here:

(http://www.browneyedbaker.com/wp-content/uploads/2008/10/img_9753-3.jpg)
Hand pie, hand pie.  YES!!!  I always get a cream & blackberry hand pie at the farmers market, when it's farmer's market season.  Oh, farmers market - I miss thee (though it's only been weeks....)

Ooooo....farmer's markets...summertime...droooooool.
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 26, 2011, 08:01 AM
Quote from: woodnymph on Jan 24, 2011, 08:57 PM
I'm on some crazy diet-amending rif-raf lately or I'd be all over these awesome delish pics!! But for now I must say..... wakame seaweed fares much finer in miso soup than does kelp.  ???  It would've been a fine addition to the miso soup I had tonight, if it were in a much smaller portion. No bay leaves this time at least   :P

I grew up eating homemade miso soup quite frequently and I spent a summer making it for guests among other things at a bed and breakfast in Japan.  The only type of seaweed my mother and mother's cousin ever showed me to use in miso soup was wakame.  When I make it now, I rarely have wakame lying around but that is what I would use for sure as the seaweed element.
Title: Re: Foodies Unite!
Post by: bluesky on Jan 26, 2011, 09:33 PM
made gnocchi with onion and blue cheese sauce tonight (very roman) perfect for another snowy night
Quote from: wolof7 on Jan 21, 2011, 06:34 PM
Indulging in what I've been craving all week....a nice roquefort with dried cranberries and, what the hell, garlic bagel chips....and some kind of lager to be determined after a brief jaunt to the local liquor distributor.

(http://2.bp.blogspot.com/_4P-9Awd0-N4/SoK-sYFEzMI/AAAAAAAAARs/hpT-zs8IHCY/s400/bleu_cheese.jpg)
Title: Re: Foodies Unite!
Post by: woodnymph on Jan 28, 2011, 09:34 PM
Quote from: Ruckus on Jan 26, 2011, 08:01 AM
Quote from: woodnymph on Jan 24, 2011, 08:57 PM
I'm on some crazy diet-amending rif-raf lately or I'd be all over these awesome delish pics!! But for now I must say..... wakame seaweed fares much finer in miso soup than does kelp.  ???  It would've been a fine addition to the miso soup I had tonight, if it were in a much smaller portion. No bay leaves this time at least   :P

I grew up eating homemade miso soup quite frequently and I spent a summer making it for guests among other things at a bed and breakfast in Japan.  The only type of seaweed my mother and mother's cousin ever showed me to use in miso soup was wakame.  When I make it now, I rarely have wakame lying around but that is what I would use for sure as the seaweed element.
Wow shewt!! A bed & breakfast in Japan!! That had to be AWESOME! So how homemade are ya talkin? I just made some with miso paste, wakame, and a bit of chopped green onion (though the recipe called for scallions, which I do not have....) How do youuuuu make it??
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 31, 2011, 07:15 PM
Quote from: woodnymph on Jan 28, 2011, 09:34 PM
Quote from: Ruckus on Jan 26, 2011, 08:01 AM
Quote from: woodnymph on Jan 24, 2011, 08:57 PM
I'm on some crazy diet-amending rif-raf lately or I'd be all over these awesome delish pics!! But for now I must say..... wakame seaweed fares much finer in miso soup than does kelp.  ???  It would've been a fine addition to the miso soup I had tonight, if it were in a much smaller portion. No bay leaves this time at least   :P

I grew up eating homemade miso soup quite frequently and I spent a summer making it for guests among other things at a bed and breakfast in Japan.  The only type of seaweed my mother and mother's cousin ever showed me to use in miso soup was wakame.  When I make it now, I rarely have wakame lying around but that is what I would use for sure as the seaweed element.
Wow shewt!! A bed & breakfast in Japan!! That had to be AWESOME! So how homemade are ya talkin? I just made some with miso paste, wakame, and a bit of chopped green onion (though the recipe called for scallions, which I do not have....) How do youuuuu make it??
I wouldn't worry about green onions vs. scallions.  Hell, most supermarkets don't differentiate the two and keep the same label no matter what they get in.  Then again you probably either grow 'em or get them at some specialty store.

As for the soup, I always use dashi but if you're going vegetarian, clearly that isn't an option.  Also, I use the powdered kind that contains MSG so....
Title: Re: Foodies Unite!
Post by: darkglow on Jan 31, 2011, 08:24 PM
need chip dip recipe ideas for superbowl sunday.

i'm thinkin some sort of 7 layer whopper should do the trick
Title: Re: Foodies Unite!
Post by: tdb810 on Jan 31, 2011, 08:56 PM
Quote from: darkglow on Jan 31, 2011, 08:24 PM
need chip dip recipe ideas for superbowl sunday.

i'm thinkin some sort of 7 layer whopper should do the trick

I'm not sure this would be considered good enough for the foodies thread, but thought i would share anyway!
I do this dip a lot....started off doing it around Halloween, as it's called goblin dip.......but it's super yummy anytime of year.....it's a warm dip, so that's a challenge sometimes, I have a warming bowl that I keep it in. Enjoy!
 
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000258723 (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000258723)
Title: Re: Foodies Unite!
Post by: br00ke on Feb 19, 2011, 04:55 PM
last sunday i had brussels sprouts with sriracha, honey & lime. they were amaze-balls !!! i'm gonna recreate them and i think you should too  :thumbsup: i'll post a recipe if they are as amazing as the restaurants
Title: Re: Foodies Unite!
Post by: jones on Feb 19, 2011, 07:27 PM
Sounds great, br00ke!  Sriracha is the heat!

(http://www.cookhacker.com/wp-content/uploads/2010/02/sriracha.jpg)
Title: Re: Foodies Unite!
Post by: jones on Feb 19, 2011, 07:28 PM
Quote from: br00ke on Feb 19, 2011, 04:55 PM
last sunday i had brussels sprouts with sriracha, honey & lime. they were amaze-balls !!! i'm gonna recreate them and i think you should too  :thumbsup: i'll post a recipe if they are as amazing as the restaurants
How were they cooked?  Were they baked?
Title: Re: Foodies Unite!
Post by: br00ke on Feb 20, 2011, 01:18 AM
i went out tonight so i didn't make 'em yet but to answer your question ... yes!!
Title: Re: Foodies Unite!
Post by: wolof7 on Mar 01, 2011, 10:36 AM
My culinary skills are amateur at best. I am hoping to start increasing my skill set with seafood(nothing too daunting), specifically fish dishes for one. Any suggestions regarding recipes, rubs, cooking directions, when to buy what, storage, what to look for at the markets? I love all seafood so any ideas would be welcomed. Thanks.
Title: Re: Foodies Unite!
Post by: subinai on Mar 01, 2011, 11:17 PM
Quote from: br00ke on Feb 19, 2011, 04:55 PM
last sunday i had brussels sprouts with sriracha, honey & lime. they were amaze-balls !!!

was this at the vanderbilt in bk?
Title: Re: Foodies Unite!
Post by: subinai on Mar 01, 2011, 11:30 PM
Quote from: wolof7 on Mar 01, 2011, 10:36 AM
My culinary skills are amateur at best. I am hoping to start increasing my skill set with seafood(nothing too daunting), specifically fish dishes for one. Any suggestions regarding recipes, rubs, cooking directions, when to buy what, storage, what to look for at the markets? I love all seafood so any ideas would be welcomed. Thanks.

what kind of fish/shellfish do you enjoy? baking fish in parchment/foil is super easy and can be done in a bunch of variations:

http://www.thebittenword.com/thebittenword/2009/03/cod-baked-in-foil-with-leeks-and-carrots.html (http://www.thebittenword.com/thebittenword/2009/03/cod-baked-in-foil-with-leeks-and-carrots.html)
http://www.marthastewart.com/article/baking-fish-en-papillote-in-parchment (http://www.marthastewart.com/article/baking-fish-en-papillote-in-parchment)

blackened tilapia is quick and easy too. good for fish tacos, i think. purists might argue though.
Title: Re: Foodies Unite!
Post by: wolof7 on Mar 02, 2011, 07:48 AM
Quote from: subinai on Mar 01, 2011, 11:30 PM
Quote from: wolof7 on Mar 01, 2011, 10:36 AM
My culinary skills are amateur at best. I am hoping to start increasing my skill set with seafood(nothing too daunting), specifically fish dishes for one. Any suggestions regarding recipes, rubs, cooking directions, when to buy what, storage, what to look for at the markets? I love all seafood so any ideas would be welcomed. Thanks.

what kind of fish/shellfish do you enjoy? baking fish in parchment/foil is super easy and can be done in a bunch of variations:

http://www.thebittenword.com/thebittenword/2009/03/cod-baked-in-foil-with-leeks-and-carrots.html (http://www.thebittenword.com/thebittenword/2009/03/cod-baked-in-foil-with-leeks-and-carrots.html)
http://www.marthastewart.com/article/baking-fish-en-papillote-in-parchment (http://www.marthastewart.com/article/baking-fish-en-papillote-in-parchment)

blackened tilapia is quick and easy too. good for fish tacos, i think. purists might argue though.

Thanks for the links!

Regarding shellfish it's mostly clams, shrimp and mussels and to a lesser extent crabs/lobsters.
Regarding fish I love pretty much anything favorites being salmon, swordfish, scrod, mahi mahi and tilapia.
I have a fish market and factory on my street I have some access to quality seafood of all kinds within close proximity.  So I can my paws on pretty much anything.
Title: Re: Foodies Unite!
Post by: bluesky on Mar 02, 2011, 08:05 AM
One of the easiest, flakiest and least smelly ways to cook any of white fish is to poach it. You can do this in a citrus juice or milk. Have to say in milk is actually really good. Cook it in a cast iron together over lowish heat. After just add some salt, pepper and fresh squeezed lemon.



Quote from: wolof7 on Mar 01, 2011, 10:36 AM
My culinary skills are amateur at best. I am hoping to start increasing my skill set with seafood(nothing too daunting), specifically fish dishes for one. Any suggestions regarding recipes, rubs, cooking directions, when to buy what, storage, what to look for at the markets? I love all seafood so any ideas would be welcomed. Thanks.
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 02, 2011, 08:24 AM
Quote from: wolof7 on Mar 01, 2011, 10:36 AM
My culinary skills are amateur at best. I am hoping to start increasing my skill set with seafood(nothing too daunting), specifically fish dishes for one. Any suggestions regarding recipes, rubs, cooking directions, when to buy what, storage, what to look for at the markets? I love all seafood so any ideas would be welcomed. Thanks.

Rule #1 - If it's slimy or smells fishy, don't buy it.  Fish shouldn't smell fishy.

I love the list of fish you listed. ;D  They couldn't be more all over the map.  I agree with Subinai that tilapia is a good fish taco fish or sandwich fish.  Blackened on a sub roll with lettuce, tomato, a little red onion and tartar is a great simple sub.

Tuna is easy as hell to cook because all you really want to do is sear it and cook it to rare or mid rare.  Salmon is somewhat forgiving because it has a lot of fat but swordfish is a bitch for me.  It's damn steaky and is a little tougher to cook perfectly in my mind.

A standard beurre blanc is a good starting point for a sauce and you can find a billion recipes and techniques for making one.  All you really need is white wine, vinegar (or white wine vinegar to cheat), shallots and butter and maybe some whole peppercorns and lemon.  Simple and quick to make and a little fresh chopped herb on top and you're good to go.

Steamed mussels are the easiest, best tasting stuff to make as well.  Again, white wine, butter, parsley, shallots and some seasoning and you're good to go.

I'd just eat it all raw though
Title: Re: Foodies Unite!
Post by: subinai on Mar 02, 2011, 12:08 PM
Quote from: Ruckus on Mar 02, 2011, 08:24 AM

Steamed mussels are the easiest, best tasting stuff to make as well.  Again, white wine, butter, parsley, shallots and some seasoning and you're good to go.


completely agree. here is a recipe i like:

http://www.epicurious.com/recipes/food/views/Spicy-Thai-Steamed-Mussels-101999 (http://www.epicurious.com/recipes/food/views/Spicy-Thai-Steamed-Mussels-101999)

Title: Re: Foodies Unite!
Post by: wolof7 on Mar 02, 2011, 02:02 PM
Awesome! thanks everyone for the tips. Super-helpful. I'll let everyone know what i concoct!  :thumbsup:
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 31, 2011, 01:38 PM
No spoilers here!  The finale to Top Chef All-Stars was solid last night.  Really enjoyed this season.
Title: Re: Foodies Unite!
Post by: ALady on Mar 31, 2011, 02:14 PM
Here's something the foodies might appreciate: a little takeout place opening in my hood tomorrow:

http://realkitchenchicago.com/ (http://realkitchenchicago.com/)

Check out the "About Us" section.   :o :o :o

This is literally in a strip mall two blocks from my house, sandwiched between a 7-11 and Dunkin Donuts. 

I love Chicago.   ;D
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 31, 2011, 02:31 PM
Quote from: ALady on Mar 31, 2011, 02:14 PM
Here's something the foodies might appreciate: a little takeout place opening in my hood tomorrow:

http://realkitchenchicago.com/ (http://realkitchenchicago.com/)

Check out the "About Us" section.   :o :o :o

This is literally in a strip mall two blocks from my house, sandwiched between a 7-11 and Dunkin Donuts. 

I love Chicago.   ;D
Sounds neato.  Quite an ambitious project and pretty typical these days too.  It seems like the chef cycle you see a lot now.  Because chef competition for high end dining has gotten so ridiculous lately with fleeting success for so many restaurants, I know many chefs leaving former culinary institutions in this city for more stripped down, comfort food done well joints.  It's a trend I welcome with real good food available at much more affordable prices.  Look forward to hearing how it is! :)

I love Chicago, miss Chicago and am jealous of you for living there.
Title: Re: Foodies Unite!
Post by: ALady on Mar 31, 2011, 02:48 PM
I'm just shocked that Andrea Correa is going to be cooking around the corner, even if it's not her Noma/El Bulli stuff.  Wowsers!

Everything's supposed to be around $10 and under, too.  Craziness.  Sad I missed out on the previews, but I literally didn't even notice it was there until yesterday.

And Ruckus, you and the lady must plan a visit once you get settled in the new digs.
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 31, 2011, 03:11 PM
Quote from: ALady on Mar 31, 2011, 02:48 PM
I'm just shocked that Andrea Correa is going to be cooking around the corner, even if it's not her Noma/El Bulli stuff.  Wowsers!

Everything's supposed to be around $10 and under, too.  Craziness.  Sad I missed out on the previews, but I literally didn't even notice it was there until yesterday.

And Ruckus, you and the lady must plan a visit once you get settled in the new digs.
We shall try our best Lady
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 07, 2011, 01:25 PM
Quote from: ALady on Mar 31, 2011, 02:14 PM
Here's something the foodies might appreciate: a little takeout place opening in my hood tomorrow:

http://realkitchenchicago.com/ (http://realkitchenchicago.com/)

Check out the "About Us" section.   :o :o :o

This is literally in a strip mall two blocks from my house, sandwiched between a 7-11 and Dunkin Donuts. 

I love Chicago.   ;D
Have you checked it out yet?
Title: Re: Foodies Unite!
Post by: ALady on Apr 07, 2011, 05:16 PM
Of course   ;)

The first day, got a roasted veg/goat cheese sandwich on baguette (very nice) and a fruit tart to bring into work to share (exquisite).

The next day, got a dozen cupcakes to take to a dinner party.  They ranged from impressive (vanilla) to outstanding (chocolate mocha, lemon cream cheese).

I haven't been back yet 'cause I don't want to freak them out, but they're doing veggie pot pies this weekend so I may have to slink back in...
Title: Re: Foodies Unite!
Post by: lucylew on Apr 08, 2011, 01:09 AM
Quote from: ALady on Mar 31, 2011, 02:14 PM
Here's something the foodies might appreciate: a little takeout place opening in my hood tomorrow:

http://realkitchenchicago.com/ (http://realkitchenchicago.com/)

Check out the "About Us" section.   :o :o :o

This is literally in a strip mall two blocks from my house, sandwiched between a 7-11 and Dunkin Donuts. 

I love Chicago.   ;D

Color me jealous.  Pork Belly BLT's?    :P   Nom nom nom...
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 23, 2011, 10:33 AM
Attention Darklands!  This made me think of you. :-*

I know you're a fan and this recipe is based on one from the I-Scream shop at Devon House in Kingston, Jamaica and was in this month's Saveur.

Stout Ice Cream - makes a quart

The malt flavor of strong stout such as Guinness Foreign Extra or Dragon, adds a bittersweet contrast to this rich, custardy ice cream.

3/4 cup sugar
1/2 tsp. kosher salt
6 egg yolks
2 cups heavy cream
1 1/2 cups strong stout (one bottle)
1 tsp. vanilla extract

Whisk together sugar, salt, and egg yolks in a 4 qt. saucepan until smooth; stir in cream and cook, stirring constantly, over medium heat, until the mixture thickens and coats the back of a spoon, about 4 minutes.  Pour mixture through a fine strainer into a medium bowl, and whisk in stout and vanilla; refrigerate until chilled.  Process in an ice cream maker.  Freeze until firm.
Title: Re: Foodies Unite!
Post by: mjk73 on Apr 23, 2011, 11:03 AM
Hmmm very interesting. I made a Guinness Chocolate chip one last weekend. It didn't turn out as good as I had hoped, or did it?! The top layer was a bit strong/bad funky, but it's mellowed as I've gone through the quart. I quite enjoy it now. It's even better with strawberry sauce of all things. I would imagine this recipe is mellower then the one I made as mine I had to reduce a full can of Guinness Draught down to about 100 ml so it had some concentrated flavor.

I've found the trick to incredible IC, do not heat up the heavy cream. Normally you heat 1/2 and 1/2 or milk to about 163 before tempering into your beaten eggs. Instead keep the cream out and whip them to soft peaks and folk into your cooled custard right before churning. Makes an amazingly creamy, SMOOTH texture.
Title: Re: Foodies Unite!
Post by: weeniebeenie on Apr 25, 2011, 03:49 AM
I went to Bills (Bill Grangers Surry Hills restaurant) yesterday. It was so awesome. I had a trout graxalax tartine with ricotta. Bill is known for the most famous scrambled eggs in Sydney and I can see why. My sister ordered them and they were amazing. I hope I go back soon.
Title: Re: Foodies Unite!
Post by: ALady on Apr 26, 2011, 01:41 PM
Going to a Lost Abbey beer pairing dinner tonight at Big Star:
http://www.bigstarchicago.com/ (http://www.bigstarchicago.com/)

1st- Huarache de Rajas- Roasted poblano pepper, chayote, and green garlic. Roasted peanut slaw.
Paired with Avant Garde

2nd- Sardinas a la Parilla - Grilled sardines, ramps, jicama, and salsa verde with hard cooked egg.
Paired with Red Barn Saison

3rd- Garnacha de Res- Hanger steak a la plancha, bone marrow and pickled serranos.
Paired with Carnevale

4th- Helado Frito - Fried rum raisin ice cream, cajeta, coconut, whipped cream, crushed almonds.
Paired with Judgement Day
Title: Re: Foodies Unite!
Post by: mjk73 on Apr 26, 2011, 01:43 PM
Quote from: ALady on Apr 26, 2011, 01:41 PM
Going to a Lost Abbey beer pairing dinner tonight at Big Star:
http://www.bigstarchicago.com/ (http://www.bigstarchicago.com/)

1st- Huarache de Rajas- Roasted poblano pepper, chayote, and green garlic. Roasted peanut slaw.
Paired with Avant Garde

2nd- Sardinas a la Parilla - Grilled sardines, ramps, jicama, and salsa verde with hard cooked egg.
Paired with Red Barn Saison

3rd- Garnacha de Res- Hanger steak a la plancha, bone marrow and pickled serranos.
Paired with Carnevale

4th- Helado Frito - Fried rum raisin ice cream, cajeta, coconut, whipped cream, crushed almonds.
Paired with Judgement Day
I think I just soiled myself.
Title: Re: Foodies Unite!
Post by: ALady on Apr 26, 2011, 01:51 PM
You gotta go there next time you're in town.

Go early, lunch isn't too busy but dinner's a hell of a wait (especially when the weather's nice).
Title: Re: Foodies Unite!
Post by: jones on Apr 26, 2011, 02:02 PM
Quote from: ALady on Apr 26, 2011, 01:51 PM
You gotta go there next time you're in town.
ALady speaks the truth.  She sent us there a few months back and it was very good.  She also suggested Spacca Napoli for neapolitan pizza which was another excellent choice.  I plan on visiting both again.
Title: Re: Foodies Unite!
Post by: ALady on Apr 26, 2011, 02:21 PM
 :thumbsup:  So glad you guys liked it!
Title: Re: Foodies Unite!
Post by: mjk73 on Apr 26, 2011, 04:25 PM
Quote from: ALady on Apr 26, 2011, 01:51 PM
You gotta go there next time you're in town.

Go early, lunch isn't too busy but dinner's a hell of a wait (especially when the weather's nice).
On my list now when I'm there in October. I'm pretty sure the foodie friend I'm staying with has been there and raved about it. She knows all of the places in Chicago to go to.
Title: Re: Foodies Unite!
Post by: ALady on Apr 27, 2011, 04:15 PM
Quick review - the pairings were excellent, though I couldn't find the marrow in the third dish, and I'm still tasting the sardine today.   :P

Pitcher of margaritas split between two people was bad idea jeans, though.  Oof.
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 27, 2011, 04:39 PM
Quote from: ALady on Apr 27, 2011, 04:15 PM
Quick review - the pairings were excellent, though I couldn't find the marrow in the third dish, and I'm still tasting the sardine today.   :P

Pitcher of margaritas split between two people was bad idea jeans, though.  Oof.
Sounds like fun!  Did you ask about the marrow?  I'da been testy.  Any specific beer recommendations?

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

Woodberry Kitchen tonight!
Title: Re: Foodies Unite!
Post by: Crispy on Apr 27, 2011, 05:08 PM
Quote from: Ruckus on Apr 27, 2011, 04:39 PM
Don't tell anyone but I ordered a frozen margarita at Rush.  Rock n Roll!

What, they didn't have mojitos? EMBARRASSING.  :embarassed:
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 27, 2011, 05:22 PM
Quote from: Crispy on Apr 27, 2011, 05:08 PM
Quote from: Ruckus on Apr 27, 2011, 04:39 PM
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. :-\
Title: Re: Foodies Unite!
Post by: Crispy on Apr 27, 2011, 05:33 PM
Quote from: Ruckus on Apr 27, 2011, 05:22 PM
Quote from: Crispy on Apr 27, 2011, 05:08 PM
Quote from: Ruckus on Apr 27, 2011, 04:39 PM
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
Title: Re: Foodies Unite!
Post by: ALady on Apr 27, 2011, 05:56 PM
Quote from: Ruckus on Apr 27, 2011, 04:39 PM
Quote from: ALady on Apr 27, 2011, 04:15 PM
Quick review - the pairings were excellent, though I couldn't find the marrow in the third dish, and I'm still tasting the sardine today.   :P

Pitcher of margaritas split between two people was bad idea jeans, though.  Oof.
Sounds like fun!  Did you ask about the marrow?  I'da been testy.  Any specific beer recommendations?

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

Woodberry Kitchen tonight!

I didn't - I was too sauced to make much sense to the waiter, for one, and it was going to be my first time having marrow so I wasn't sure exactly what it was going to look/taste like.  Maybe I just missed it.

Woodberry, nice!  Enjoy!
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 27, 2011, 06:00 PM
Quote from: Crispy on Apr 27, 2011, 05:33 PM
Quote from: Ruckus on Apr 27, 2011, 05:22 PM
Quote from: Crispy on Apr 27, 2011, 05:08 PM
Quote from: Ruckus on Apr 27, 2011, 04:39 PM
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
Title: Re: Foodies Unite!
Post by: Crispy on Apr 27, 2011, 06:09 PM
Quote from: Ruckus on Apr 27, 2011, 06:00 PM
Quote from: Crispy on Apr 27, 2011, 05:33 PM
Quote from: Ruckus on Apr 27, 2011, 05:22 PM
Quote from: Crispy on Apr 27, 2011, 05:08 PM
Quote from: Ruckus on Apr 27, 2011, 04:39 PM
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.
Title: Re: Foodies Unite!
Post by: lucylew on May 06, 2011, 09:58 PM
Will be trying out my new sous vide supreme this weekend.   Wish me luck!
Title: Re: Foodies Unite!
Post by: mjk73 on May 06, 2011, 10:12 PM
Quote from: lucylew on May 06, 2011, 09:58 PM
Will be trying out my new sous vide supreme this weekend.   Wish me luck!
Saw this in the Costco Connection magazine. Highly interested.
Title: Re: Foodies Unite!
Post by: br00ke on May 06, 2011, 10:49 PM
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 (http://charno4.com/), 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

(http://img852.imageshack.us/img852/1999/photozr.jpg)
Title: Re: Foodies Unite!
Post by: Ruckus on May 08, 2011, 05:25 PM
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. ;)
Title: Re: Foodies Unite!
Post by: br00ke on May 08, 2011, 11:05 PM
designer cocktails .. pshaw!! a sidecar is a classic from the 20's  :thumbsup:
Title: Re: Foodies Unite!
Post by: ALady on May 10, 2011, 03:43 PM
Brooke, that looks deeeeelish....I just decided my burlesque name is gonna be Sidecar Suzy   ;D
Title: Re: Foodies Unite!
Post by: mjk73 on May 22, 2011, 07:40 PM
Dinner consisted of this

(http://www.forkandbottle.com/cheese/cheesefind/images/cahillsporter/top.gif)

this,

(http://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Cambozola.jpg/260px-Cambozola.jpg)

and this,

(http://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Huntsman_cheese.jpg/220px-Huntsman_cheese.jpg)

And strawberries picked fresh from the garden and whipped cream
Title: Re: Foodies Unite!
Post by: lucylew on May 22, 2011, 07:43 PM
Yum!  Is the first one cheddar w/stout beer?
Title: Re: Foodies Unite!
Post by: mjk73 on May 22, 2011, 07:54 PM
Quote from: lucylew on May 22, 2011, 07:43 PM
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)
Title: Re: Foodies Unite!
Post by: lucylew on May 23, 2011, 08:57 PM
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.)

Title: Re: Foodies Unite!
Post by: woodnymph on May 23, 2011, 09:49 PM
Quote from: lucylew on May 23, 2011, 08:57 PM
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
Title: Re: Foodies Unite!
Post by: Ruckus on May 25, 2011, 12:30 AM
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 (http://www.gulf-shores-travel-guide.com/royal-red-shrimp.html)
(http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/246653_10150190080681243_579956242_7064083_4815103_n.jpg)
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
Title: Re: Foodies Unite!
Post by: Jon T. on May 25, 2011, 09:23 AM
Quote from: Ruckus on May 25, 2011, 12:30 AM


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 (http://www.gulf-shores-travel-guide.com/royal-red-shrimp.html)
(http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/246653_10150190080681243_579956242_7064083_4815103_n.jpg)
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?
Title: Re: Foodies Unite!
Post by: Jane on May 25, 2011, 12:56 PM
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.
Title: Re: Foodies Unite!
Post by: ALady on May 25, 2011, 06:21 PM
Quote from: lucylew on May 23, 2011, 08:57 PM
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!
Title: Re: Foodies Unite!
Post by: Ruckus on May 25, 2011, 11:45 PM
Quote from: lucylew on May 06, 2011, 09:58 PM
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?
Title: Re: Foodies Unite!
Post by: mahg33ta on May 27, 2011, 11:55 AM
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 (http://mcmuffin.co.uk/mr_and_mrs_mcmuffin/2005/10/andouillette.html)
Title: Re: Foodies Unite!
Post by: lucylew on May 27, 2011, 08:07 PM
@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?
Title: Re: Foodies Unite!
Post by: Ruckus on May 29, 2011, 02:07 PM
Thanks for the info Lucy.

Jon T.  - Have you had the royal reds that you guys are so fortunate to have access to?  Man they were amazing! So when I got the pile of them (my understanding is that they are typically boiled and not steamed), I ripped off the head, sucked it down, then for whatever reason took a bite of the entire shrimp.  The shell was not too tough at all and I loved the crunch.  I mean we all need calcium right?  Because it was edible in my mind, I became concerned whether that was how I was supposed to eat it or not so I asked the server who told me I was supposed to shell them.  Oh well, a couple of cuts on the esophagus never killed anyone.

Thanks for the intel Jane.  I will for sure hit it up if I'm up your way. :)
Title: Re: Foodies Unite!
Post by: Jon T. on May 29, 2011, 03:02 PM
Quote from: Ruckus on May 29, 2011, 02:07 PM
Thanks for the info Lucy.

Jon T.  - Have you had the royal reds that you guys are so fortunate to have access to?  Man they were amazing! So when I got the pile of them (my understanding is that they are typically boiled and not steamed), I ripped off the head, sucked it down, then for whatever reason took a bite of the entire shrimp.  The shell was not too tough at all and I loved the crunch.  I mean we all need calcium right?  Because it was edible in my mind, I became concerned whether that was how I was supposed to eat it or not so I asked the server who told me I was supposed to shell them.  Oh well, a couple of cuts on the esophagus never killed anyone.

Thanks for the intel Jane.  I will for sure hit it up if I'm up your way. :)

;D That's priceless! I know what you mean about the crunch.  I've never eaten a boiled shell raw, but like I said, when I get fried shrimp, I always eat a few of the tails.  You just have to chew em real good.   I feel sure I have had royal reds but they don't stick out to me.  I will definitely seek them out next time I pick some up.  Is the boiled and not steamed thing specific to reds?  I pick up gulf shrimp from our market all of the time and I usually have them steam them there unless we are doing a big boil or something.  I also usually order them headless considering you pay by the pound.  I'll have to order the reds heads on next time.
Title: Re: Foodies Unite!
Post by: Ruckus on May 29, 2011, 03:25 PM
Quote from: Jon T. on May 29, 2011, 03:02 PM
Quote from: Ruckus on May 29, 2011, 02:07 PM
Thanks for the info Lucy.

Jon T.  - Have you had the royal reds that you guys are so fortunate to have access to?  Man they were amazing! So when I got the pile of them (my understanding is that they are typically boiled and not steamed), I ripped off the head, sucked it down, then for whatever reason took a bite of the entire shrimp.  The shell was not too tough at all and I loved the crunch.  I mean we all need calcium right?  Because it was edible in my mind, I became concerned whether that was how I was supposed to eat it or not so I asked the server who told me I was supposed to shell them.  Oh well, a couple of cuts on the esophagus never killed anyone.

Thanks for the intel Jane.  I will for sure hit it up if I'm up your way. :)

;D That's priceless! I know what you mean about the crunch.  I've never eaten a boiled shell raw, but like I said, when I get fried shrimp, I always eat a few of the tails.  You just have to chew em real good.   I feel sure I have had royal reds but they don't stick out to me.  I will definitely seek them out next time I pick some up.  Is the boiled and not steamed thing specific to reds?  I pick up gulf shrimp from our market all of the time and I usually have them steam them there unless we are doing a big boil or something.  I also usually order them headless considering you pay by the pound.  I'll have to order the reds heads on next time.
Something to do with shrinkage I guess as far as boiling. ;)  As I was reading, they are saltier than normal so don't really need any additional seasoning and cook in less than half the time of normal shrimp.  As with any other shrimp, they better be cooked just right and the ones I had were perfect.  Mmmm, I can still taste them in my mind.  Getting nostalgic.  Must stop.  It's like the perfect woman who I know I'll never see again.. :'( :'( :'(
Title: Re: Foodies Unite!
Post by: Jon T. on May 29, 2011, 11:20 PM
I will try to get some Royal Reds this week, maybe tomorrow.

Today I smoked a couple of racks of ribs. Also, made some fresh collard greens and some cole slaw with cabbage and onion right from the garden!
Title: Re: Foodies Unite!
Post by: darkglow on May 30, 2011, 03:36 PM
Quote from: Jon T. on May 29, 2011, 11:20 PM
I will try to get some Royal Reds this week, maybe tomorrow.

Today I smoked a couple of racks of ribs. Also, made some fresh collard greens and some cole slaw with cabbage and onion right from the garden!

wednesday i'm graduating my first group of students to teach since moving down here.. and tomorrow i'm having a picnic with them to celebrate.. just threw on the dry rub to 3 HUGE rib racks.. but i think i wanna cook my 3 month old pup instead...
(http://desmond.yfrog.com/Himg612/scaled.php?tn=0&server=612&filename=e86nr.jpg&xsize=640&ysize=640)

just gotta give these hickory wood blocks some time to soak while i make up my mind... hmmmm
Title: Re: Foodies Unite!
Post by: darkglow on May 30, 2011, 03:38 PM
by the way.. those shrimp shells from those royal reds were not that bad.. i bit the proverbial bullet with Ruckus at Mikee's
Title: Re: Foodies Unite!
Post by: kydiddle on May 31, 2011, 07:22 PM
Quote from: darkglow on May 30, 2011, 03:36 PM
Quote from: Jon T. on May 29, 2011, 11:20 PM
I will try to get some Royal Reds this week, maybe tomorrow.

Today I smoked a couple of racks of ribs. Also, made some fresh collard greens and some cole slaw with cabbage and onion right from the garden!

wednesday i'm graduating my first group of students to teach since moving down here.. and tomorrow i'm having a picnic with them to celebrate.. just threw on the dry rub to 3 HUGE rib racks.. but i think i wanna cook my 3 month old pup instead...
(http://desmond.yfrog.com/Himg612/scaled.php?tn=0&server=612&filename=e86nr.jpg&xsize=640&ysize=640)

just gotta give these hickory wood blocks some time to soak while i make up my mind... hmmmm

What? No BBQ frisbee?
Title: Re: Foodies Unite!
Post by: Ruckus on Jun 03, 2011, 12:46 PM
Just finished reading Bourdain's Medium Raw.  Per usual, I thought it was excellent.  He still didn't pull any punches but it sure is a different perspective when writing from the position he railed so vehemently against in Kitchen Confidential.  Damn hypocrite! ;)
Still yet to eat at a David Chang restaurant.  Jealous of Brooke
Title: Re: Foodies Unite!
Post by: Jon T. on Jun 03, 2011, 08:49 PM
Alright Ruckus, had the royal reds and they were as advertised.  Can't believe I've never had these before.  I always see them being advertised on the sign at Joe Patti's (our seafood market).  Also very surprised with the similarity to lobster. 

(http://images2.snapfish.com/232323232%7Ffp539%3B8%3Enu%3D4897%3E68%3A%3E256%3EWSNRCG%3D3374%3A45945347nu0mrj)
Title: Re: Foodies Unite!
Post by: Ruckus on Jun 09, 2011, 02:30 AM
Quote from: Jon T. on Jun 03, 2011, 08:49 PM
Alright Ruckus, had the royal reds and they were as advertised.  Can't believe I've never had these before.  I always see them being advertised on the sign at Joe Patti's (our seafood market).  Also very surprised with the similarity to lobster. 

(http://images2.snapfish.com/232323232%7Ffp539%3B8%3Enu%3D4897%3E68%3A%3E256%3EWSNRCG%3D3374%3A45945347nu0mrj)
'
Hope they were good Jon!  I didn't mean to overhype them but I loved them that much.
Title: Re: Foodies Unite!
Post by: Jon T. on Jun 09, 2011, 11:58 AM
Quote from: Ruckus on Jun 09, 2011, 02:30 AM
'
Hope they were good Jon!  I didn't mean to overhype them but I loved them that much.

They were great!  Nice change from the gulf shrimp I normally get.  One big difference that I noticed over the weekend -  I actually preferred them chilled.  Most of the time, I prefer boiled shrimp hot, but as much as I enjoyed these when we first ate them, I liked them even more as I ate them over the course of the weekend.  Of course that could be from absorbing more of the flavors over the weekend???  Regardless, they were great.   Here is a link to my excellent seafood market, Joe Patti's.  You can have them shipped to your door!  Great prices on the royal reds $1.99 a lb!  Shipping is what will get you, though.  Still, something to keep in mind for a special occasion. 
http://www.joepattis.com/Joe-Pattis-Seafood-Company-Welcome.cfm (http://www.joepattis.com/Joe-Pattis-Seafood-Company-Welcome.cfm)
Title: Re: Foodies Unite!
Post by: mjk73 on Jun 20, 2011, 06:18 PM
So far on this trip I think I've gained about 10 lbs. offf. no time to run, but too many times to eat!

Reading Terminal Market in Philly

DC- I freakin hate Guy Fieri from DDD, but I love the show. I appreciate what he is doing (or trying to do) for small, funky, LOCAL places like Tortilla Cafe. If you can make it to Eastern Market, try it. The Tamala was damn delicous and the pupusas were heavenly.

http://tortillacafe.com/ (http://tortillacafe.com/)

We also eat at Spike Mendelsohn's place Good Stuff Eatery. The Blazin' Barn burger and the Village Fries were fab (fries, thyme, Rosemary, and Sea Salt). Wife got the Prez Obama burger and loved it.

We are tracking some of the gourmet food trucks via Twitter and expect to hit a couple before we leave on Saturday. Dammit, I need to get in a couple runs to burn this off.
Title: Re: Foodies Unite!
Post by: Ruckus on Jun 30, 2011, 08:37 PM
Glad you had some good eats Mike.  I too have had a great time at Reading Market in Philly.  Too bad you couldn't make to Chef Garces' whiskey and burger bar in Philly.

Here are some pics I took from my trip.

Schweinhaxe at Fruh am Hof in Cologne, Germany - Pig knuckle and potatoes
(http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/263667_10150227360851243_579956242_7380952_6451776_n.jpg)

Bratwurst
(http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc6/270528_10150227360896243_579956242_7380954_5342311_n.jpg)

Sauerbraten with Knodl
(http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/268219_10150227360916243_579956242_7380956_2147212_n.jpg)


From a beautiful Northern Italian restaurant in Luxembourg.  My brother is friends with the chef and there is no menu there.  You just say how hungry you are and there you go.

Fish, scallop, shrimp
(http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/268839_10150227364071243_579956242_7381037_6694361_n.jpg)

Ravioli with truffle cream and a tad more truffle
(http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/261659_10150227364216243_579956242_7381042_883179_n.jpg)

Pasta, parmegiano reggiano, veal meatballs
(http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/268694_10150227364306243_579956242_7381045_7964251_n.jpg)

Veal chops with aged balsamic, arugula, parmegiano reggiano and a tad more truffle
(http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/270907_10150227364431243_579956242_7381047_6902556_n.jpg)

(http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/263544_10150227364566243_579956242_7381051_5856400_n.jpg)

Forgot to take a picture of the rabbit which was incredible.  All the proteins were source right nearby in the Luxembourg countryside.

Finally Kamo in Brussels a tiny authentic Japanese joint that seats 24 and just earned its first Michelin star last year.

(http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/270493_10150227368331243_579956242_7381139_1553435_n.jpg)

(http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/270539_10150227368591243_579956242_7381144_6905459_n.jpg)

(http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc6/262235_10150227368771243_579956242_7381148_594991_n.jpg)


Title: Re: Foodies Unite!
Post by: mjk73 on Jun 30, 2011, 09:00 PM
Quote from: Ruckus on Jun 30, 2011, 08:37 PM
Glad you had some good eats Mike.  I too have had a great time at Reading Market in Philly.  Too bad you couldn't make to Chef Garces' whiskey and burger bar in Philly.
Yeah, with the kids with us, any of Garces' places were not going to happen. I wish I had discovered the Reading Market the first night. In DC we actually went back to Spike's place a second time and actually got to meet him. Very nice and charming guy.
Title: Re: Foodies Unite!
Post by: YouAre_GivenToFly on Jun 30, 2011, 09:19 PM
Quote from: mjk73 on Jun 30, 2011, 09:00 PM
Quote from: Ruckus on Jun 30, 2011, 08:37 PM
Glad you had some good eats Mike.  I too have had a great time at Reading Market in Philly.  Too bad you couldn't make to Chef Garces' whiskey and burger bar in Philly.
Yeah, with the kids with us, any of Garces' places were not going to happen. I wish I had discovered the Reading Market the first night. In DC we actually went back to Spike's place a second time and actually got to meet him. Very nice and charming guy.

A burger from Village Whiskey is worthy of a special trip to Philly. Lots of great burgers all over this town now (Royal Tavern, Good Dog, 500 degrees)
Title: Re: Foodies Unite!
Post by: Ruckus on Jun 30, 2011, 09:21 PM
Quote from: YouAre_GivenToFly on Jun 30, 2011, 09:19 PM
Quote from: mjk73 on Jun 30, 2011, 09:00 PM
Quote from: Ruckus on Jun 30, 2011, 08:37 PM
Glad you had some good eats Mike.  I too have had a great time at Reading Market in Philly.  Too bad you couldn't make to Chef Garces' whiskey and burger bar in Philly.
Yeah, with the kids with us, any of Garces' places were not going to happen. I wish I had discovered the Reading Market the first night. In DC we actually went back to Spike's place a second time and actually got to meet him. Very nice and charming guy.

A burger from Village Whiskey is worthy of a special trip to Philly. Lots of great burgers all over this town now (Royal Tavern, Good Dog, 500 degrees)
Thanks for the heads up Fly.  Always good to hear the local recs.

Wiz or Prov?  with or w/o?
Title: Re: Foodies Unite!
Post by: YouAre_GivenToFly on Jun 30, 2011, 09:50 PM
Quote from: Ruckus on Jun 30, 2011, 09:21 PM
Quote from: YouAre_GivenToFly on Jun 30, 2011, 09:19 PM
Quote from: mjk73 on Jun 30, 2011, 09:00 PM
Quote from: Ruckus on Jun 30, 2011, 08:37 PM
Glad you had some good eats Mike.  I too have had a great time at Reading Market in Philly.  Too bad you couldn't make to Chef Garces' whiskey and burger bar in Philly.
Yeah, with the kids with us, any of Garces' places were not going to happen. I wish I had discovered the Reading Market the first night. In DC we actually went back to Spike's place a second time and actually got to meet him. Very nice and charming guy.

A burger from Village Whiskey is worthy of a special trip to Philly. Lots of great burgers all over this town now (Royal Tavern, Good Dog, 500 degrees)
Thanks for the heads up Fly.  Always good to hear the local recs.

Wiz or Prov?  with or w/o?

Always with. Cheese depends on if I'm drunk (whiz) or not (prov).
Title: Re: Foodies Unite!
Post by: kydiddle on Jun 30, 2011, 10:02 PM
Can we have an MMJ group food trip to a city and just eat and eat and eat?  :beer:

Nice pictures, Ruckus...looks like you had a great time!
Title: Re: Foodies Unite!
Post by: mjk73 on Jul 01, 2011, 06:35 AM
Quote from: YouAre_GivenToFly on Jun 30, 2011, 09:50 PM
Quote from: Ruckus on Jun 30, 2011, 09:21 PM
Quote from: YouAre_GivenToFly on Jun 30, 2011, 09:19 PM
Quote from: mjk73 on Jun 30, 2011, 09:00 PM
Quote from: Ruckus on Jun 30, 2011, 08:37 PM
Glad you had some good eats Mike.  I too have had a great time at Reading Market in Philly.  Too bad you couldn't make to Chef Garces' whiskey and burger bar in Philly.
Yeah, with the kids with us, any of Garces' places were not going to happen. I wish I had discovered the Reading Market the first night. In DC we actually went back to Spike's place a second time and actually got to meet him. Very nice and charming guy.

A burger from Village Whiskey is worthy of a special trip to Philly. Lots of great burgers all over this town now (Royal Tavern, Good Dog, 500 degrees)
Thanks for the heads up Fly.  Always good to hear the local recs.

Wiz or Prov?  with or w/o?

Always with. Cheese depends on if I'm drunk (whiz) or not (prov).
Always wit.....and the whiz. I found it better then prov. Just my personal taste.
Title: Re: Foodies Unite!
Post by: Crispy on Jul 01, 2011, 01:09 PM
From the Onion (http://www.theonion.com/articles/philly-cheesesteak-either-perfect-or-disgusting,17766/):

Philly Cheesesteak Either Perfect or Disgusting   (http://o.onionstatic.com/images/articles/article/17766/Philly-Cheesesteak-R_jpg_630x1200_upscale_q85.jpg)
 
Whiz wit for me, no question.
Title: Re: Foodies Unite!
Post by: woodnymph on Jul 20, 2011, 10:00 PM
Jamming out tonight with the plumpest juiciest blackberries that I just picked yesterday from the same place I get my blueberries!!!  Just used blackberries, maybe 2 TBS of the raw wild mountain honey, and squeezed juice out of a lemon.... smushed the blackberries with the bottom of a coffee mug (I don't yet have a potato masher down here yet!) and simmered it all down for about 25 mins or so..... now letting it coooool and gelllll.... with a copious amount of Grateful Dead while the Dead Hour plays on the local public radio.... the jammiest jam ever!!   8)
Title: Re: Foodies Unite!
Post by: ALady on Jul 21, 2011, 02:42 PM
That sounds deeeelish...berries are so good right now!  I just found black raspberries at the farmers' market last weekend...man...tastes like childhood!   :thumbsup:
Title: Re: Foodies Unite!
Post by: mjk73 on Jul 25, 2011, 06:48 PM
The Vanilla Malted Milk with Whoppers bits Ice Cream I made couldn't have been more perfect. So so delicious.
Title: Re: Foodies Unite!
Post by: woodnymph on Jul 25, 2011, 07:13 PM
Quote from: mjk73 on Jul 25, 2011, 06:48 PM
The Vanilla Malted Milk with Whoppers bits Ice Cream I made couldn't have been more perfect. So so delicious.
I was just about to post about the coconut milk ice cream I just made, with honey!!  And fresh sliced peaches on it................... *wipes drool*
Title: Re: Foodies Unite!
Post by: mjk73 on Jul 25, 2011, 07:34 PM
Quote from: woodnymph on Jul 25, 2011, 07:13 PM
Quote from: mjk73 on Jul 25, 2011, 06:48 PM
The Vanilla Malted Milk with Whoppers bits Ice Cream I made couldn't have been more perfect. So so delicious.
I was just about to post about the coconut milk ice cream I just made, with honey!!  And fresh sliced peaches on it................... *wipes drool*
I'll take some of that as well!
Title: Re: Foodies Unite!
Post by: mjk73 on Aug 19, 2011, 01:20 PM
Working on a formula for pumpkin pie flavored Ice Cream. Hoping to churn it this weekend

Anyhoo, an amazing lunch today. Spicy Ginger pork with galion and seared noodles and a (large) side of chilled seasame noodles. I wish we can post pics direct to here instead of loaded to a secondary source. I needed to carb load and this sure as hell did it and put me in my happy place food wise. Fresh, clean, spicy, so damn delicious. Noodles were fresh, the pork was fresh as I say the guy cutting the tenderloin, veg in it was all fresh.  The waiter stared at me as I hoovered. There were moans coming from my table I'm sure.

edit this VVVV

(http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/300119_2349168613273_1371835020_2836395_1883788_n.jpg)
Title: Re: Foodies Unite!
Post by: the_wizzard on Aug 26, 2011, 11:22 PM
Most delish dinner tonight, courtesy of the reader contributed recipes in Sunset.  Black pepper tofu and green beans (which we have a plethera). 

Which made me think, would y'all be annoyed if I started a veggie foodies' thread?  I don't want it to be a place for bashing the diets of our lovely non-vegetarian forum members.  But a great place for anyone to find a nice veggie alternative, perhaps a side dish or maybe some of you participate in Meatless Monday. Or for us who don't eat meat, a place to share our favorite meals.  Would you contribute your fav veggie dishes, whether you are vegetarian, vegan, pescatarian, omnivore or other?
Title: Re: Foodies Unite!
Post by: woodnymph on Sep 18, 2011, 11:26 AM
Quote from: the_wizzard on Aug 26, 2011, 11:22 PM
Most delish dinner tonight, courtesy of the reader contributed recipes in Sunset.  Black pepper tofu and green beans (which we have a plethera). 

Which made me think, would y'all be annoyed if I started a veggie foodies' thread?  I don't want it to be a place for bashing the diets of our lovely non-vegetarian forum members.  But a great place for anyone to find a nice veggie alternative, perhaps a side dish or maybe some of you participate in Meatless Monday. Or for us who don't eat meat, a place to share our favorite meals.  Would you contribute your fav veggie dishes, whether you are vegetarian, vegan, pescatarian, omnivore or other?

OH MY GOD WIZZARD!!!  PLEASE DO!!!  That would be so fantastic!!  I wouldn't feel like I was too in the way in a thread like that!!!  I can't believe I didn't see this suggestion til now, sorry to not back you up for so long!  I think it would be a great idea though, I was just coming on here to post about my creamy butternut squash soup I made last night!  Definitely go for it!!!  :D
Title: Re: Foodies Unite!
Post by: mjk73 on Sep 20, 2011, 12:31 PM
I've been obsessed the last few years with making the "perfect" fried egg sandwich. I used to live on the things as a kid. My mom only fried the egg and threw it on Wonder Bread with ketchup. Pretty typical/standard but no where near good enough anymore.

Well, the latest experiment may have been the winner. 2 eggs, and those yolks better be runny like molten gold dammit, seared ham with 1 chili of your choice (used a Serrano this time), fresh shredded cheese ideally sharp sharp sharp chedder, toasted bread or Eggos, and a sauce I made on the fly. Greek yogurt, ketchup, Lawrey's and a healthy portion of Cholula. Construction went: bread, sauce, egg, cheese, ham/chilies, sauce, egg, cheese, bread. This isn't going to win awards for looks (or health) and it's sloppier then really drunk sex to eat, but damnabit it's beyond good. I've had it with bread and with Eggos and the Eggos held up better. If you have a waffle maker that makes the 4 square waffles, that would work wonderfully as well as long as you can get the outside of the waffle crisp. Make an extra piece of toast to mop up the liquid yum left on the plate. Any other ingredient suggestions for this behemoth?
Title: Re: Foodies Unite!
Post by: Penny Lane on Sep 20, 2011, 01:14 PM
Quote from: mjk73 on Sep 20, 2011, 12:31 PM
I've been obsessed the last few years with making the "perfect" fried egg sandwich. I used to live on the things as a kid. My mom only fried the egg and threw it on Wonder Bread with ketchup. Pretty typical/standard but no where near good enough anymore.

Well, the latest experiment may have been the winner. 2 eggs, and those yolks better be runny like molten gold dammit, seared ham with 1 chili of your choice (used a Serrano this time), fresh shredded cheese ideally sharp sharp sharp chedder, toasted bread or Eggos, and a sauce I made on the fly. Greek yogurt, ketchup, Lawrey's and a healthy portion of Cholula. Construction went: bread, sauce, egg, cheese, ham/chilies, sauce, egg, cheese, bread. This isn't going to win awards for looks (or health) and it's sloppier then really drunk sex to eat, but damnabit it's beyond good. I've had it with bread and with Eggos and the Eggos held up better. If you have a waffle maker that makes the 4 square waffles, that would work wonderfully as well as long as you can get the outside of the waffle crisp. Make an extra piece of toast to mop up the liquid yum left on the plate. Any other ingredient suggestions for this behemoth?

longest post EVER in the history of the internets about egg sandwiches..
Title: Re: Foodies Unite!
Post by: Taterbug on Sep 20, 2011, 01:39 PM
Quote from: mjk73 on Sep 20, 2011, 12:31 PM
I've been obsessed the last few years with making the "perfect" fried egg sandwich. I used to live on the things as a kid. My mom only fried the egg and threw it on Wonder Bread with ketchup. Pretty typical/standard but no where near good enough anymore.

Well, the latest experiment may have been the winner. 2 eggs, and those yolks better be runny like molten gold dammit, seared ham with 1 chili of your choice (used a Serrano this time), fresh shredded cheese ideally sharp sharp sharp chedder, toasted bread or Eggos, and a sauce I made on the fly. Greek yogurt, ketchup, Lawrey's and a healthy portion of Cholula. Construction went: bread, sauce, egg, cheese, ham/chilies, sauce, egg, cheese, bread. This isn't going to win awards for looks (or health) and it's sloppier then really drunk sex to eat, but damnabit it's beyond good. I've had it with bread and with Eggos and the Eggos held up better. If you have a waffle maker that makes the 4 square waffles, that would work wonderfully as well as long as you can get the outside of the waffle crisp. Make an extra piece of toast to mop up the liquid yum left on the plate. Any other ingredient suggestions for this behemoth?

That sounds amazing.   I do egg sandwiches also but I cook the egg over medium with microwaved bacon on toast then I take a kraft single and put it on top and take the egg pan ( while still hot ) and put over the open sandwich to melt the cheese and vuala. I stopped eating my eggs over easy because of my stache and beard.  Egg has staying power in the facial hair.
Title: Re: Foodies Unite!
Post by: mjk73 on Sep 20, 2011, 01:58 PM
Quote from: Penny Lane on Sep 20, 2011, 01:14 PM
Quote from: mjk73 on Sep 20, 2011, 12:31 PM
I've been obsessed the last few years with making the "perfect" fried egg sandwich. I used to live on the things as a kid. My mom only fried the egg and threw it on Wonder Bread with ketchup. Pretty typical/standard but no where near good enough anymore.

Well, the latest experiment may have been the winner. 2 eggs, and those yolks better be runny like molten gold dammit, seared ham with 1 chili of your choice (used a Serrano this time), fresh shredded cheese ideally sharp sharp sharp chedder, toasted bread or Eggos, and a sauce I made on the fly. Greek yogurt, ketchup, Lawrey's and a healthy portion of Cholula. Construction went: bread, sauce, egg, cheese, ham/chilies, sauce, egg, cheese, bread. This isn't going to win awards for looks (or health) and it's sloppier then really drunk sex to eat, but damnabit it's beyond good. I've had it with bread and with Eggos and the Eggos held up better. If you have a waffle maker that makes the 4 square waffles, that would work wonderfully as well as long as you can get the outside of the waffle crisp. Make an extra piece of toast to mop up the liquid yum left on the plate. Any other ingredient suggestions for this behemoth?

longest post EVER in the history of the internets about egg sandwiches..
But you want one now don't you.
Title: Re: Foodies Unite!
Post by: mjk73 on Sep 20, 2011, 01:59 PM
Quote from: Taterbug on Sep 20, 2011, 01:39 PMEgg has staying power in the facial hair.
It's not called flavor saver for nothing.,
Title: Re: Foodies Unite!
Post by: Ruckus on Sep 20, 2011, 02:04 PM
Nothing like a crusty yolk beard to make me wanna switch hit.  Yeah, did MJK even mention an egg sandwich?  I found it odd he'd post about his drunk sex moves in the foodies thread.

Here's one of my favorites:

Well toasted English Muffin
Hebrew National or Nathan's all beef dog butterflied and halved and pan seared/cooked on both sides
Over easy egg with liberal fresh cracked pepper only
Two thin dill pickle slices
Iceberg lettuce (or romaine) - u want water and crunch to balance the salt of the dog and pickles w/o having a overly flavorful green
My homemade mixture of ketchup and habanero sauce.  Just a really hot ketchup.
Title: Re: Foodies Unite!
Post by: Crispy on Sep 20, 2011, 02:06 PM
Quote from: mjk73 on Sep 20, 2011, 01:58 PM
Quote from: Penny Lane on Sep 20, 2011, 01:14 PM
Quote from: mjk73 on Sep 20, 2011, 12:31 PM
I've been obsessed the last few years with making the "perfect" fried egg sandwich. I used to live on the things as a kid. My mom only fried the egg and threw it on Wonder Bread with ketchup. Pretty typical/standard but no where near good enough anymore.

Well, the latest experiment may have been the winner. 2 eggs, and those yolks better be runny like molten gold dammit, seared ham with 1 chili of your choice (used a Serrano this time), fresh shredded cheese ideally sharp sharp sharp chedder, toasted bread or Eggos, and a sauce I made on the fly. Greek yogurt, ketchup, Lawrey's and a healthy portion of Cholula. Construction went: bread, sauce, egg, cheese, ham/chilies, sauce, egg, cheese, bread. This isn't going to win awards for looks (or health) and it's sloppier then really drunk sex to eat, but damnabit it's beyond good. I've had it with bread and with Eggos and the Eggos held up better. If you have a waffle maker that makes the 4 square waffles, that would work wonderfully as well as long as you can get the outside of the waffle crisp. Make an extra piece of toast to mop up the liquid yum left on the plate. Any other ingredient suggestions for this behemoth?

longest post EVER in the history of the internets about egg sandwiches..
But you want one now don't you.

I don't even like eggs and now I want one of those monstrosities. On another note, if you like Cholula but would like to pay about 1/3 of the price, this stuff is great (also a great base for wing sauce):

(http://farm3.static.flickr.com/2069/2173100189_d797eec488.jpg)
Title: Re: Foodies Unite!
Post by: iLikeBeer on Sep 20, 2011, 02:07 PM
Quote from: Taterbug on Sep 20, 2011, 01:39 PM
Quote from: mjk73 on Sep 20, 2011, 12:31 PM
I've been obsessed the last few years with making the "perfect" fried egg sandwich. I used to live on the things as a kid. My mom only fried the egg and threw it on Wonder Bread with ketchup. Pretty typical/standard but no where near good enough anymore.

Well, the latest experiment may have been the winner. 2 eggs, and those yolks better be runny like molten gold dammit, seared ham with 1 chili of your choice (used a Serrano this time), fresh shredded cheese ideally sharp sharp sharp chedder, toasted bread or Eggos, and a sauce I made on the fly. Greek yogurt, ketchup, Lawrey's and a healthy portion of Cholula. Construction went: bread, sauce, egg, cheese, ham/chilies, sauce, egg, cheese, bread. This isn't going to win awards for looks (or health) and it's sloppier then really drunk sex to eat, but damnabit it's beyond good. I've had it with bread and with Eggos and the Eggos held up better. If you have a waffle maker that makes the 4 square waffles, that would work wonderfully as well as long as you can get the outside of the waffle crisp. Make an extra piece of toast to mop up the liquid yum left on the plate. Any other ingredient suggestions for this behemoth?

That sounds amazing.   I do egg sandwiches also but I cook the egg over medium with microwaved bacon on toast then I take a kraft single and put it on top and take the egg pan ( while still hot ) and put over the open sandwich to melt the cheese and vuala. I stopped eating my eggs over easy because of my stache and beard.  Egg has staying power in the facial hair.

I too love me some eggy sandwiches!  A family friend of ours recently gave me a sample of some of his homemade hot pepper sausage and I immediately thought to use it to make an egg sandwich.  So I made a sausage patty and cooked it up on the skillet.  I have those circular egg cookers to cook the eggs in and of course left the yolks good and runny.  I topped the eggs with some hot pepper cheese and I toasted an english muffin to complete the sandwich.  I have to say, this guy's sausage is to die for!  He's since given me more samples and I told him I would pay for his continued provision of his hot pepper sausage!   :D
Title: Re: Foodies Unite!
Post by: mjk73 on Sep 20, 2011, 02:13 PM
Anytime you can butterfly a hot dog or any sausage and cover it in an egg is a GREAT DAY. And Valentina sauce is great stuff also.

I make my own sausage. Since I butcher my own hog every year, it's a requirement. That way I know exactly what's in it. My sauage isn't made from lips and assholes neither.
Title: Re: Foodies Unite!
Post by: Penny Lane on Sep 20, 2011, 02:25 PM
Quote from: Ruckus on Sep 20, 2011, 02:04 PM
Nothing like a crusty yolk beard to make me wanna switch hit.  Yeah, did MJK even mention an egg sandwich?  I found it odd he'd post about his drunk sex moves in the foodies thread.

Here's one of my favorites:

Well toasted English Muffin
Hebrew National or Nathan's all beef dog butterflied and halved and pan seared/cooked on both sides
Over easy egg with liberal fresh cracked pepper only
Two thin dill pickle slices
Iceberg lettuce (or romaine) - u want water and crunch to balance the salt of the dog and pickles w/o having a overly flavorful green
My homemade mixture of ketchup and habanero sauce.  Just a really hot ketchup.

no breaded chicken cutlet?

Title: Re: Foodies Unite!
Post by: ALady on Sep 20, 2011, 02:32 PM
Quote from: iLikeBeer on Sep 20, 2011, 02:07 PM
I have to say, this guy's sausage is to die for!  He's since given me more samples and I told him I would pay for his continued provision of his hot pepper sausage!   :D

Been there, my friend.  Been there.
Title: Re: Foodies Unite!
Post by: Taterbug on Sep 20, 2011, 02:47 PM
I stopped eating sausage ( insert joke here ;) ).   I had a BAD experience with some Jimmydean once.  We were on our way to Bears game and we stopped for breakfast and I had some Jimmydean sausage patties.   Once we got back in the car I noticed my extremities starting to get hot and I started to feel weird. The next thing I know my wife starts freeking out when she looked at me like I was Rocky  Dennis.  My ears and lips started swelling to the point that my bottom lip split and started to bleed.  We pulled the car over and I won't go into any more detail in the foodies unit thread but I felt much better.   My wife said it was probably an ellergic reaction to the msg in the sausage.   That has happened to me 2 or 3 times since then and it was always from msg.

Sorry for the ramble. Slow day at work.
Title: Re: Foodies Unite!
Post by: Crispy on Sep 20, 2011, 02:54 PM
Quote from: ALady on Sep 20, 2011, 02:32 PM
Quote from: iLikeBeer on Sep 20, 2011, 02:07 PM
I have to say, this guy's sausage is to die for!  He's since given me more samples and I told him I would pay for his continued provision of his hot pepper sausage!   :D

Been there, my friend.  Been there.

ILB had way too much to say about his friend's sausage.

Hmm, I was SURE mjk would be the first to go there.
Title: Re: Foodies Unite!
Post by: mjk73 on Sep 20, 2011, 03:20 PM
Quote from: Crispy on Sep 20, 2011, 02:54 PM
Quote from: ALady on Sep 20, 2011, 02:32 PM
Quote from: iLikeBeer on Sep 20, 2011, 02:07 PM
I have to say, this guy's sausage is to die for!  He's since given me more samples and I told him I would pay for his continued provision of his hot pepper sausage!   :D

Been there, my friend.  Been there.

ILB had way too much to say about his friend's sausage.

Hmm, I was SURE mjk would be the first to go there.
I took the high road as I was too busy laughing. I left all the filth...erm glory I mean to someone else this time. I cannot possible be the only depraved one on this board.

Tater- After Jimmy Dean's sausage, did you feel like a root beer dispenser? Mine has no filler, MSG, chemicals, funk, man gravy, or lord knows what else get dumped into the industrial sized stuffers. Just meat, salt, pepper, garlic, and mustard seed.
Title: Re: Foodies Unite!
Post by: iLikeBeer on Sep 20, 2011, 04:15 PM
Yeah.  I left that out there like a hanging breaking ball didn't I???  ;D
Title: Re: Foodies Unite!
Post by: Jane on Sep 21, 2011, 08:13 AM
I went to Golden West Cafe in Baltimore last week. I finally got their Frito Pie. I got it with black beans and chorizo....perfect combination. it's a huge serving so I split it with my friend. I hate how i can't eat it fast enough before the fritos get soggy.

Also in Baltimore, I went to Bagby's Pizza in Harbor East. it was ok, it's kind of like Iggies in Mt. Vernon but not as good. their crust is more crackery as opposed to doughey, The one thing i did like was they had Dogfish Head punkin beer.
Title: Re: Foodies Unite!
Post by: Ruckus on Sep 21, 2011, 09:07 AM
Quote from: Jane on Sep 21, 2011, 08:13 AM
I went to Golden West Cafe in Baltimore last week. I finally got their Frito Pie. I got it with black beans and chorizo....perfect combination. it's a huge serving so I split it with my friend. I hate how i can't eat it fast enough before the fritos get soggy.

Also in Baltimore, I went to Bagby's Pizza in Harbor East. it was ok, it's kind of like Iggies in Mt. Vernon but not as good. their crust is more crackery as opposed to doughey, The one thing i did like was they had Dogfish Head punkin beer.
Yeah I live right near Golden West.  Actually, Dead Confederate is playing there tonight doing some Neil Young.  I'm not the biggest fan of Golden West but boy do they have a loyal following.  People swear by that place.  I'm also not overly enamored by Bagby's Pizza either.  I'm a bigger fan of Iggie's for their innovative toppings and oddly addictive chewier crust.  I'd still have to vouch for Joe Squared as my favorite city pizza.
Title: Re: Foodies Unite!
Post by: Penny Lane on Sep 21, 2011, 09:54 AM
Quote from: Jane on Sep 21, 2011, 08:13 AM
I went to Golden West Cafe in Baltimore last week. I finally got their Frito Pie.

Frito Pie! Wow...I saw that at Fox Bros BBQ in ATL but was too intimidated to order it. Someday...
Title: Re: Foodies Unite!
Post by: mjk73 on Sep 21, 2011, 06:47 PM
Frito Pie is on the menu at Pappy's here in StL. It's fantastic.
Title: Re: Foodies Unite!
Post by: ophidiophobia on Sep 21, 2011, 11:24 PM
(http://i799.photobucket.com/albums/yy274/montanabrackett/c891b5f7.jpg)
I made a carmel apple cheesecake tonight for a dinner with my new "friend" (I have commitment issues) tomorrow. I hope it taste well; I think it looks pretty good. It pasted my new friend's inspection, at least.
Title: Re: Foodies Unite!
Post by: Jane on Sep 27, 2011, 11:18 AM
Quote from: Ruckus on Sep 21, 2011, 09:07 AM
  I'd still have to vouch for Joe Squared as my favorite city pizza.

ahh, not a big fan of their crust! i think it's kind of crackery. i like a chewier crust. if you're ever in HdG and you're not stopping in to Laurrapin Grill to grab a bite, get a slice from La Cucina up the street. it's pretty good! I'm actually going ot Laurrapin tonight. it's steak night and half price wine. I'm more concerned about the latter.

i know what you mean about Golden West. Sometimes i feel like I'm not cool enough to be there. I've been in that area a lot the past month or so becuase I've been going to Sinai to the Kreiger Eye Institue. but it also leaves me in the area of Mrs. Shirleys. LOVE their chicken and waffles but this past week I had their pumpkin cheesecake french toast. STFU so good!
Title: Re: Foodies Unite!
Post by: the_wizzard on Sep 27, 2011, 11:01 PM
Quote from: woodnymph on Sep 18, 2011, 11:26 AM
Quote from: the_wizzard on Aug 26, 2011, 11:22 PM
Most delish dinner tonight, courtesy of the reader contributed recipes in Sunset.  Black pepper tofu and green beans (which we have a plethera). 

Which made me think, would y'all be annoyed if I started a veggie foodies' thread?  I don't want it to be a place for bashing the diets of our lovely non-vegetarian forum members.  But a great place for anyone to find a nice veggie alternative, perhaps a side dish or maybe some of you participate in Meatless Monday. Or for us who don't eat meat, a place to share our favorite meals.  Would you contribute your fav veggie dishes, whether you are vegetarian, vegan, pescatarian, omnivore or other?

OH MY GOD WIZZARD!!!  PLEASE DO!!!  That would be so fantastic!!  I wouldn't feel like I was too in the way in a thread like that!!!  I can't believe I didn't see this suggestion til now, sorry to not back you up for so long!  I think it would be a great idea though, I was just coming on here to post about my creamy butternut squash soup I made last night!  Definitely go for it!!!  :D
Fantastic!  I thought for a moment that I heard crickets around here when I first posted this  ;D

It may just be you and me girl, but let the veggie discussion commence!
Title: Re: Foodies Unite!
Post by: Ruckus on Oct 08, 2011, 01:06 AM
I love you Truffle Oil and Truffle Salt :o
Title: Re: Foodies Unite!
Post by: lucylew on Oct 08, 2011, 01:46 AM
True story!  They each have their time and place.  Me loves truffle salt the most though...
Title: Re: Foodies Unite!
Post by: Jane on Oct 19, 2011, 09:32 AM
It's persimmon season. my mom's tree is producing like crazy!
Title: Re: Foodies Unite!
Post by: ALady on Oct 19, 2011, 01:42 PM
I miss you, Tartine.
Title: Re: Foodies Unite!
Post by: mjk73 on Oct 22, 2011, 10:21 PM
Made a large batch of liege style Belgian Waffles. Fanfuckingtastic if I do say so myself.
Title: Re: Foodies Unite!
Post by: weeniebeenie on Dec 02, 2011, 03:01 AM
I had my first Reuben sandwich today. Good Lord!
I wish they were more popular in Australia.
Title: Re: Foodies Unite!
Post by: Ghosts_on_TV on Dec 02, 2011, 06:33 AM
Quote from: weeniebeenie on Dec 02, 2011, 03:01 AM
I had my first Reuben sandwich today. Good Lord!
I wish they were more popular in Australia.

Wow, really?
Title: Re: Foodies Unite!
Post by: mjk73 on Dec 02, 2011, 10:49 AM
Quote from: Ghosts_on_TV on Dec 02, 2011, 06:33 AM
Quote from: weeniebeenie on Dec 02, 2011, 03:01 AM
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.
Title: Re: Foodies Unite!
Post by: weeniebeenie on Dec 03, 2011, 05:17 AM
Quote from: mjk73 on Dec 02, 2011, 10:49 AM
Quote from: Ghosts_on_TV on Dec 02, 2011, 06:33 AM
Quote from: weeniebeenie on Dec 02, 2011, 03:01 AM
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.
I hadn't even heard of them until I saw one on Man Vs Food. I think it's something I could get very addicted to.
Title: Re: Foodies Unite!
Post by: mjk73 on Dec 03, 2011, 09:49 AM
Quote from: weeniebeenie on Dec 03, 2011, 05:17 AM
Quote from: mjk73 on Dec 02, 2011, 10:49 AM
Quote from: Ghosts_on_TV on Dec 02, 2011, 06:33 AM
Quote from: weeniebeenie on Dec 02, 2011, 03:01 AM
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.
I hadn't even heard of them until I saw one on Man Vs Food. I think it's something I could get very addicted to.
It's so simple and so good. Everyone should have it in their lives.
Title: Re: Foodies Unite!
Post by: Ghosts_on_TV on Dec 05, 2011, 02:11 PM
I don't really eat a lot of meat these days, but I wouldn't pass one up.
Title: Re: Foodies Unite!
Post by: mjk73 on Dec 09, 2011, 09:20 AM
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/ (http://www.baileysrange.com/)
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 11, 2011, 11:48 AM
Quote from: mjk73 on Dec 09, 2011, 09:20 AM
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/ (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?
Title: Re: Foodies Unite!
Post by: iLikeBeer on Dec 11, 2011, 12:03 PM
Quote from: mjk73 on Dec 02, 2011, 10:49 AM
Quote from: Ghosts_on_TV on Dec 02, 2011, 06:33 AM
Quote from: weeniebeenie on Dec 02, 2011, 03:01 AM
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:

(http://s3-media4.ak.yelpcdn.com/bphoto/BMYJ2UV4oBVx-IZqv6loRw/l.jpg)

Their corned beef just melts in your mouth!  Sooooooooo good! 
Title: Re: Foodies Unite!
Post by: mjk73 on Dec 11, 2011, 01:09 PM
Quote from: Ruckus on Dec 11, 2011, 11:48 AM
Quote from: mjk73 on Dec 09, 2011, 09:20 AM
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/ (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.

(https://twitpic.com/show/iphone/7qwwlb)

And I seriously wish that someone in St Louis would open a ramen shop or have a ramen food truck.
Title: Re: Foodies Unite!
Post by: Fully on Dec 11, 2011, 05:26 PM
Quote from: iLikeBeer on Dec 11, 2011, 12:03 PM
Quote from: mjk73 on Dec 02, 2011, 10:49 AM
Quote from: Ghosts_on_TV on Dec 02, 2011, 06:33 AM
Quote from: weeniebeenie on Dec 02, 2011, 03:01 AM
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:

(http://s3-media4.ak.yelpcdn.com/bphoto/BMYJ2UV4oBVx-IZqv6loRw/l.jpg)

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.
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 22, 2011, 10:53 PM
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 :)
Title: Re: Foodies Unite!
Post by: lucylew on Dec 23, 2011, 12:13 AM
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?
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 23, 2011, 01:18 AM
Quote from: lucylew on Dec 23, 2011, 12:13 AM
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.
Title: Re: Foodies Unite!
Post by: ALady on Dec 23, 2011, 01:32 AM
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.
Title: Re: Foodies Unite!
Post by: Fully on Dec 23, 2011, 08:16 AM
Quote from: Ruckus on Dec 23, 2011, 01:18 AM
Quote from: lucylew on Dec 23, 2011, 12:13 AM
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. :) :thumbsup: 
Title: Re: Foodies Unite!
Post by: Crispy on Dec 23, 2011, 09:44 AM
I made some Christmas Crack (http://www.craftster.org/forum/index.php?topic=283916.0) last night. I didn't even include nuts!  ;D
Title: Re: Foodies Unite!
Post by: Ruckus on Dec 23, 2011, 09:52 AM
Quote from: Crispy on Dec 23, 2011, 09:44 AM
I made some Christmas Crack (http://www.craftster.org/forum/index.php?topic=283916.0) 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
Title: Re: Foodies Unite!
Post by: Crispy on Dec 23, 2011, 10:10 AM
Quote from: Ruckus on Dec 23, 2011, 09:52 AM
Quote from: Crispy on Dec 23, 2011, 09:44 AM
I made some Christmas Crack (http://www.craftster.org/forum/index.php?topic=283916.0) 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!
Title: Re: Foodies Unite!
Post by: Fully on Dec 23, 2011, 11:11 AM
Quote from: Crispy on Dec 23, 2011, 10:10 AM
Quote from: Ruckus on Dec 23, 2011, 09:52 AM
Quote from: Crispy on Dec 23, 2011, 09:44 AM
I made some Christmas Crack (http://www.craftster.org/forum/index.php?topic=283916.0) 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.
Title: Re: Foodies Unite!
Post by: lucylew on Dec 23, 2011, 05:10 PM
Ruckus - I want to come to your house for dinner!  Both the meals you described sound awesome!!!
Title: Re: Foodies Unite!
Post by: ALady on Dec 23, 2011, 05:35 PM
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 (http://chicagoist.com/2011/12/23/how_to_make_homemade_nutella.php#photo-1)
Title: Re: Foodies Unite!
Post by: lucylew on Dec 23, 2011, 05:50 PM
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.
Title: Re: Foodies Unite!
Post by: ALady on Dec 23, 2011, 06:10 PM
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...
Title: Re: Foodies Unite!
Post by: bluesky on Dec 23, 2011, 11:52 PM
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
Title: Re: Foodies Unite!
Post by: ALady on Dec 24, 2011, 01:00 AM
Oooooh, Valerie!  That sounds delicious.  I know your coworkers appreciated it. 
:beer:

Update: the homemade Nutella tastes just like the real thing!   :o
Title: Re: Foodies Unite!
Post by: lucylew on Dec 24, 2011, 07:28 AM
I'm very excited to spend a large chunk of the next three days in the kitchen.  I have two happy places - standing in front of Jim James' microphone stand and in my kitchen.   :beer:

Today I'm going to make the red wine au jus that will go with the prime rib tomorrow.  It takes a few hours to put together but it makes the house smell incredibile while it's cooking. Any recipe that starts with 2 1/2 bottles of wine can't be all bad.  Also making some apricot rosemary bars to take to my sister. 

I need to come up with a dessert idea for tomorrow's dinner.  I was going to make Ina Garten's lemon mousse recipe as I have a ton of meyer lemons to get thru but my sister nixed that idea - she said it sounds "weird". 

Any suggestions?
Title: Re: Foodies Unite!
Post by: ALady on Dec 25, 2011, 12:26 AM
Something with lemon curd, maybe?  I like Ina's recipe for that.  A tart or something?

Enjoy your cooking!  I'm with you, lucy - I find it so relaxing.
Title: Re: Foodies Unite!
Post by: weeniebeenie on Dec 25, 2011, 02:06 AM
So tonight we're having glazed ham, roast turkey, roasted potatoes (with rosemary and garlic), spiced pumpkin (with cumin, tumeric, garlic, onions etc), coleslaw, panzanella salad and chickpeas. Oh yeah!
Title: Re: Foodies Unite!
Post by: mjk73 on Dec 25, 2011, 09:43 AM
Quote from: ALady on Dec 25, 2011, 12:26 AM
Something with lemon curd, maybe?  I like Ina's recipe for that.  A tart or something?

Enjoy your cooking!  I'm with you, lucy - I find it so relaxing.
I love lemon curd. I just eat it off the spoon. Also highly addicted to this crack. Made from ground biscoff cookies. I just call it belgian caramelly cookie crack

(http://www.biscoff.com/DirectionsWEB/client/images/BiscoffSpread0814L.jpg)

No gourmet food this weekend other then bacon wrapped dates stuffed with gorgonzola. Inlaws are making the food today, and they do not cook well.
Title: Re: Foodies Unite!
Post by: lucylew on Dec 25, 2011, 11:25 AM
The lemon mousse recipe requires lemon curd. Yum.  I decided to go forward with that but also make a flourless chocolate cake w/vanilla bean ice cream as another option.

I love Biscoff spread.  That stuff is like crack.  I was completely ambivalent when I noticed that now Trader Joes is now carrying it - they call it cookie butter.   When I had to order it through Amazon I could exercise a little restraint...   :P
Title: Re: Foodies Unite!
Post by: mjk73 on Dec 25, 2011, 11:33 AM
Quote from: lucylew on Dec 25, 2011, 11:25 AM
I love Biscoff spread.  That stuff is like crack.  I was completely ambivalent when I noticed that now Trader Joes is now carrying it - they call it cookie butter.   When I had to order it through Amazon I could exercise a little restraint...   :P
I do love the TJ's is now carrying it. There is only like 3 places in all of the St Louis area carrying it and none or convenient for me so Amazon has been my friend. TJ's is convenient for me (and dangerous). It's great on belgian Liege waffles, then topped with gelato. Or on cinnamon raisin bread/bagels. Or just on a spoon straight out of the jar. I have no shame when it comes to that.
Title: Re: Foodies Unite!
Post by: ALady on Dec 26, 2011, 12:10 AM
DUDE.  I gave that stuff as gifts this year!   ;D

Pro tip: I was buying some "cookie butter" the other day and happened to be buying some lemon curd as well.  Checkout dude took one look and was like "man, I bet those two would taste pretty great together". 

He was not wrong.  Dangerous, dangerous combination.
Title: Re: Foodies Unite!
Post by: mjk73 on Dec 26, 2011, 09:51 AM
Quote from: ALady on Dec 26, 2011, 12:10 AM
DUDE.  I gave that stuff as gifts this year!   ;D

Pro tip: I was buying some "cookie butter" the other day and happened to be buying some lemon curd as well.  Checkout dude took one look and was like "man, I bet those two would taste pretty great together". 

He was not wrong.  Dangerous, dangerous combination.
I will try this on my afternoon snack. I'm wondering if they would combine them for you a Baladoche? Of get the Lemon Gelato on top of a cookie butter covered waffle.
Title: Re: Foodies Unite!
Post by: mjk73 on Dec 26, 2011, 08:43 PM
And Maggie, I can blame you when I'm in rehab for this evil combo. Good grief that was fantastic.
Title: Re: Foodies Unite!
Post by: ALady on Dec 27, 2011, 12:48 PM
I KNOW MAN IT'S LIKE EATING TINY LEMON TARTS AIIEEEEEE
Title: Re: Foodies Unite!
Post by: mjk73 on Dec 27, 2011, 12:52 PM
Quote from: ALady on Dec 27, 2011, 12:48 PM
I KNOW MAN IT'S LIKE EATING TINY LEMON TARTS AIIEEEEEE
I'm sitting here at work twitching and sweating. Soon I'll be rocking in my chair drooling unless I get some of this.
Title: Re: Foodies Unite!
Post by: Fully on Dec 27, 2011, 01:35 PM
Today I'm making tomato basil soup that has been tweaked from my grandmother's recipe that has been handed down to me by my dad. I'm using tomatoes that were canned this summer, crema, homemade chicken broth, garlic, potatoes, and fresh basil. Then I'm making grilled cheese paninnis. I've got several variations for my guests tonight: grilled pimento cheese, grilled provolone w/bacon, grilled provolone with olive tapenade, or three cheeses with grilled onions and mushrooms.
Title: Re: Foodies Unite!
Post by: he.who.forgets on Dec 28, 2011, 10:35 AM
Quote from: Fully on Dec 27, 2011, 01:35 PM
Today I'm making tomato basil soup that has been tweaked from my grandmother's recipe that has been handed down to me by my dad. I'm using tomatoes that were canned this summer, crema, homemade chicken broth, garlic, potatoes, and fresh basil. Then I'm making grilled cheese paninnis. I've got several variations for my guests tonight: grilled pimento cheese, grilled provolone w/bacon, grilled provolone with olive tapenade, or three cheeses with grilled onions and mushrooms.
Funny, I had almost the exact same thing last night.  Although our soup wasnt hommade (we tried that new Campells "gormet" tomato bisque and it was actually quite good). Did Bacon, Muenster & Basil paninis on Sourdough. Delish:)
Title: Re: Foodies Unite!
Post by: Fully on Dec 28, 2011, 12:50 PM
Quote from: he.who.forgets on Dec 28, 2011, 10:35 AM
Quote from: Fully on Dec 27, 2011, 01:35 PM
Today I'm making tomato basil soup that has been tweaked from my grandmother's recipe that has been handed down to me by my dad. I'm using tomatoes that were canned this summer, crema, homemade chicken broth, garlic, potatoes, and fresh basil. Then I'm making grilled cheese paninnis. I've got several variations for my guests tonight: grilled pimento cheese, grilled provolone w/bacon, grilled provolone with olive tapenade, or three cheeses with grilled onions and mushrooms.
Funny, I had almost the exact same thing last night.  Although our soup wasnt hommade (we tried that new Campells "gormet" tomato bisque and it was actually quite good). Did Bacon, Muenster & Basil paninis on Sourdough. Delish:)
Soup turned out delicious, but it always does. Sandwiches were pretty good too. Those paninnis of yours sound pretty good.
Title: Re: Foodies Unite!
Post by: lucylew on Jan 02, 2012, 12:44 AM
I started out the year with my favorite food EVER - pad thai with plenty of sriarcha and lime juice.  I repurposed leftover shrimp (was dipped in cocktail sauce) and chicken (lemongrass satay) from last night's festivities and it was amazing.  I'm looking forward to a lot of good food and much more exercise this year!
Title: Re: Foodies Unite!
Post by: weeniebeenie on Jan 02, 2012, 05:01 AM
Quote from: lucylew on Jan 02, 2012, 12:44 AM
I started out the year with my favorite food EVER - pad thai with plenty of sriarcha and lime juice.  I repurposed leftover shrimp (was dipped in cocktail sauce) and chicken (lemongrass satay) from last night's festivities and it was amazing.  I'm looking forward to a lot of good food and much more exercise this year!
That sounds so yum!!
Title: Re: Foodies Unite!
Post by: mjk73 on Jan 02, 2012, 09:39 AM
Yesterday we did the family New Years and Birthday thing since my BIL and my birthdays are so close to NYE. I smoked a pork shoulder using dried grape vines. The pork is from the hog I butchered which I do every year, the grape wood is from the Normandy grapes I grow, and the spicy rub is my own concoction. Made insanely dark, thick gooey brownies, banana ice cream, and the greatest cake in the world: pastille tres leches. It was good, sooooooooooo good.
Title: Re: Foodies Unite!
Post by: Fully on Jan 02, 2012, 11:19 AM
Quote from: mjk73 on Jan 02, 2012, 09:39 AM
Yesterday we did the family New Years and Birthday thing since my BIL and my birthdays are so close to NYE. I smoked a pork shoulder using dried grape vines. The pork is from the hog I butchered which I do every year, the grape wood is from the Normandy grapes I grow, and the spicy rub is my own concoction. Made insanely dark, thick gooey brownies, banana ice cream, and the greatest cake in the world: pastille tres leches. It was good, sooooooooooo good.
That sounds amazing. Do you make your own sausage too?
Title: Re: Foodies Unite!
Post by: mjk73 on Jan 02, 2012, 04:24 PM
Quote from: Fully on Jan 02, 2012, 11:19 AM
Quote from: mjk73 on Jan 02, 2012, 09:39 AM
Yesterday we did the family New Years and Birthday thing since my BIL and my birthdays are so close to NYE. I smoked a pork shoulder using dried grape vines. The pork is from the hog I butchered which I do every year, the grape wood is from the Normandy grapes I grow, and the spicy rub is my own concoction. Made insanely dark, thick gooey brownies, banana ice cream, and the greatest cake in the world: pastille tres leches. It was good, sooooooooooo good.
That sounds amazing. Do you make your own sausage too?
Yep. Links, breakfast links, and bulk. We normally just go with a standard country style sausage as it's versitile and you can basically use it as ground pork since it just has salt/pepper/garlic in it. I've made chorizo, actual bratwurst, and hot Italian in the past. It's a fun annual event.
Title: Re: Foodies Unite!
Post by: Fully on Jan 02, 2012, 04:29 PM
Quote from: mjk73 on Jan 02, 2012, 04:24 PM
Quote from: Fully on Jan 02, 2012, 11:19 AM
Quote from: mjk73 on Jan 02, 2012, 09:39 AM
Yesterday we did the family New Years and Birthday thing since my BIL and my birthdays are so close to NYE. I smoked a pork shoulder using dried grape vines. The pork is from the hog I butchered which I do every year, the grape wood is from the Normandy grapes I grow, and the spicy rub is my own concoction. Made insanely dark, thick gooey brownies, banana ice cream, and the greatest cake in the world: pastille tres leches. It was good, sooooooooooo good.
That sounds amazing. Do you make your own sausage too?
Yep. Links, breakfast links, and bulk. We normally just go with a standard country style sausage as it's versitile and you can basically use it as ground pork since it just has salt/pepper/garlic in it. I've made chorizo, actual bratwurst, and hot Italian in the past. It's a fun annual event.
My grandfather used to make his own country sausage, country hams in the smokehouse, and (grosser than gross) chitlins. There are a few old farmers around me who still do this too. At the holidays I always get a couple of packs of country sausage to eat. So good, store bought just can't compete. I'm impressed with your pig skillz!
Title: Re: Foodies Unite!
Post by: mjk73 on Jan 02, 2012, 04:38 PM
Quote from: Fully on Jan 02, 2012, 04:29 PM
Quote from: mjk73 on Jan 02, 2012, 04:24 PM
Quote from: Fully on Jan 02, 2012, 11:19 AM
Quote from: mjk73 on Jan 02, 2012, 09:39 AM
Yesterday we did the family New Years and Birthday thing since my BIL and my birthdays are so close to NYE. I smoked a pork shoulder using dried grape vines. The pork is from the hog I butchered which I do every year, the grape wood is from the Normandy grapes I grow, and the spicy rub is my own concoction. Made insanely dark, thick gooey brownies, banana ice cream, and the greatest cake in the world: pastille tres leches. It was good, sooooooooooo good.
That sounds amazing. Do you make your own sausage too?
Yep. Links, breakfast links, and bulk. We normally just go with a standard country style sausage as it's versitile and you can basically use it as ground pork since it just has salt/pepper/garlic in it. I've made chorizo, actual bratwurst, and hot Italian in the past. It's a fun annual event.
My grandfather used to make his own country sausage, country hams in the smokehouse, and (grosser than gross) chitlins. There are a few old farmers around me who still do this too. At the holidays I always get a couple of packs of country sausage to eat. So good, store bought just can't compete. I'm impressed with your pig skillz!
I avoid the chitlins. We normally do not send the hams out. I use the meat in the sausage after I get some ham steaks and a roast or 2 out of them. We probably will send the hams in this year. We are picking up a side of beef in a week so we will not have room for a lot of pork this year so no need for as much stuff as in the past. Normally keep the chops, the tenderloin, the hocks, the shoulders, THE RIBS oh god the ribs, and the bacon. We do not cure or treat the bacon. I cannot eat store bought pork anymore cuz of this. It's worth the hard work for that bacon alone
Title: Re: Foodies Unite!
Post by: Ruckus on Jan 09, 2012, 02:09 PM
Quote from: mjk73 on Jan 02, 2012, 09:39 AM
Yesterday we did the family New Years and Birthday thing since my BIL and my birthdays are so close to NYE. I smoked a pork shoulder using dried grape vines. The pork is from the hog I butchered which I do every year, the grape wood is from the Normandy grapes I grow, and the spicy rub is my own concoction. Made insanely dark, thick gooey brownies, banana ice cream, and the greatest cake in the world: pastille tres leches. It was good, sooooooooooo good.
This sounds amazing Mike! 
Title: Re: Foodies Unite!
Post by: lucylew on Jan 22, 2012, 04:07 PM
It's good to have foodie neighbors!  I just traded 4 2oz pieces of foie gras that I won't use (I won them - husband doesn't like and I won't make it just for myself) for a lb of home cured proscuitto from a wild pig and a fresh wild duck my friend shot on Friday.  Tonight's dinner will be soy marinated duck breasts with ginger scallion noodles - the latter from the Momofuku cookbook.  I've also got some 48 hour (sous vide) short ribs going for dinner on Tuesday (also from the Momofuku book).

I am a cookbook whore but I must say that I am completely smitten with Momofuku as well as Yotam Ottolenghi's Plenty (which is a vegetarian cookbook and is simply stunning).  Are you currently obsessing over a cookbook?
Title: Re: Foodies Unite!
Post by: mjk73 on Jan 22, 2012, 04:54 PM
The Momofuku book is badass.

This. I mean come on, there is a chapter on chess pie alone

(http://img2.imagesbn.com/images/117920000/117923110.JPG)

And I want these 2. A friend of mine has both and her and I spent a good 3 hours looking through them together and making notes.
(http://img2.imagesbn.com/images/103830000/103837435.jpg) (http://img2.imagesbn.com/images/101990000/101990997.jpg)
Title: Re: Foodies Unite!
Post by: lucylew on Jan 22, 2012, 05:07 PM
Momofuku has (at least?) two books.  I think you're referring to Momofuku Milk Bar - which I haven't yet purchased but have read tons of great reviews.  I have the Ad Hoc  book and I must say - definitely worth getting.  I'm a Thomas Keller fan and have all of his books but Ad Hoc is really the only one I use regularly.  The French Laundry and Under Pressure are, admittedly, beyond my skill set but they are pure food porn.  Bouchon has some good stuff in it.

I have Peter Reinhardt's Artisian Bread Everyday.  It's pretty darned good.

Like I said, I'm a cookbook whore.   :beer:
Title: Re: Foodies Unite!
Post by: mjk73 on Jan 22, 2012, 07:55 PM
Yeah, it was the book for the Milk Bar.

I looked through the other 2 Keller books and I though I was going to have to change my shorts. I just wish I was independently wealthy and can afford to eat like that.
Title: Re: Foodies Unite!
Post by: ALady on Jan 23, 2012, 12:40 PM
Quote from: mjk73 on Jan 22, 2012, 04:54 PM
(http://img2.imagesbn.com/images/101990000/101990997.jpg)

I've heard nothing but great stuff about this.   :thumbsup:

lucy, have you tried the David Chang bo ssam recipe?  Sound super easy and deeeelicious.  There's an abbreviated version here:  http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html (http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html)
Title: Re: Foodies Unite!
Post by: mjk73 on Jan 23, 2012, 07:39 PM
Quote from: ALady on Jan 23, 2012, 12:40 PM
Quote from: mjk73 on Jan 22, 2012, 04:54 PM
(http://img2.imagesbn.com/images/101990000/101990997.jpg)

I've heard nothing but great stuff about this.   :thumbsup:

lucy, have you tried the David Chang bo ssam recipe?  Sound super easy and deeeelicious.  There's an abbreviated version here:  http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html (http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html)
Surprised you didn't hear the moaning as it was at my friend house in Wrigley. It's a required book to own.
Title: Re: Foodies Unite!
Post by: lucylew on Jan 23, 2012, 11:15 PM
Alady - I haven't tried it yet but methinks I may soon!
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 05, 2012, 02:10 PM
Seared off some pork shanks and now they are slow braising in adobo, beer, garlic, and valentina hot sauce. Going to shred these up for tacos. Just me and the kids tonight so they get somethig extra special.
Title: Re: Foodies Unite!
Post by: lucylew on Feb 05, 2012, 09:37 PM
Yum!  Sounds great!  Valentina hot sauce?  Never heard of it. 
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 05, 2012, 09:57 PM
Oh it's great and it's insanely cheap.

(http://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Salsa_Valentina.JPG/150px-Salsa_Valentina.JPG)
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 05, 2012, 09:59 PM
and the pork came out really f'n good. corn tortillas, some tart tomatos, and queso fresco.
Title: Re: Foodies Unite!
Post by: Hawkeye on Feb 06, 2012, 12:52 PM
I made this for the Super Bowl and it turned out pretty legit:

http://allrecipes.com/recipe/franks-spicy-alabama-onion-beer-chili/ (http://allrecipes.com/recipe/franks-spicy-alabama-onion-beer-chili/)

Recommend  :thumbsup:
Title: Re: Foodies Unite!
Post by: Fully on Feb 08, 2012, 04:06 PM
Here's a cooking blog by Steve Albini. I thought all of you music/foodies would enjoy it. I've looked at it and I must say that it looks pretty yummy.

http://mariobatalivoice.blogspot.com/ (http://mariobatalivoice.blogspot.com/)
Title: Re: Foodies Unite!
Post by: lucylew on Feb 08, 2012, 09:33 PM
@Fully - I've been following it for a while.  I like it -but I sure do wish he'd buy some new plates!
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 08, 2012, 09:52 PM
Sumbitch, he has my mom's old "good companys comin over for Thanksgivin and Christmas dishes" as she put it. I hate those ugly ass old dishes.
Title: Re: Foodies Unite!
Post by: lucylew on Feb 09, 2012, 02:12 AM
So freakin' pissed (ok, well, as pissed as I get about TV) that Ed was told to pack his knives and go on Top Chef!  IMO, that was totaly bullshit and politics since Michelle Bernstein has been on Top Chef many times as a judge.

My stance is not influenced by Ed being from Louisville or because I find him incredibly hot.   :o
Title: Re: Foodies Unite!
Post by: Jane on Feb 09, 2012, 08:16 AM
Quote from: mjk73 on Feb 05, 2012, 09:57 PM
Oh it's great and it's insanely cheap.

(http://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Salsa_Valentina.JPG/150px-Salsa_Valentina.JPG)

thats my jawn!
Title: Re: Foodies Unite!
Post by: Fully on Feb 09, 2012, 09:21 AM
Quote from: lucylew on Feb 08, 2012, 09:33 PM
@Fully - I've been following it for a while.  I like it -but I sure do wish he'd buy some new plates!

Too funny ;D .  Do you know why his wife always eats in bed? It reads like she's an invalid or incredibly pampered. I'm not sure which.
Title: Re: Foodies Unite!
Post by: Ruckus on Feb 09, 2012, 01:09 PM
Quote from: lucylew on Feb 09, 2012, 02:12 AM
So freakin' pissed (ok, well, as pissed as I get about TV) that Ed was told to pack his knives and go on Top Chef!  IMO, that was totaly bullshit and politics since Michelle Bernstein has been on Top Chef many times as a judge.

My stance is not influenced by Ed being from Louisville or because I find him incredibly hot.   :o
Good to know because I've been told I look like Edward Lee  8) (but not as hot).  I was really bummed he got knocked out to0 lucy.  I don't know the reasons why he did but I too am a Michelle Berstein hater.  She just rubs me the wrong way. 

In better news, we got reservations at 610 Magnolia for the evening before Forecastle commencement.  Really looking forward to it and meeting my doppelganger if possible.
Title: Re: Foodies Unite!
Post by: ALady on Feb 09, 2012, 01:29 PM
Quote from: Fully on Feb 09, 2012, 09:21 AM
Quote from: lucylew on Feb 08, 2012, 09:33 PM
@Fully - I've been following it for a while.  I like it -but I sure do wish he'd buy some new plates!

Too funny ;D .  Do you know why his wife always eats in bed? It reads like she's an invalid or incredibly pampered. I'm not sure which.

Heh.  My guess is it's because they both keep pretty odd hours, but I'd call it pampering too!

(I know her a little...long story.)
Title: Re: Foodies Unite!
Post by: lucylew on Feb 10, 2012, 01:05 AM
Quote from: Ruckus on Feb 09, 2012, 01:09 PM
Quote from: lucylew on Feb 09, 2012, 02:12 AM
So freakin' pissed (ok, well, as pissed as I get about TV) that Ed was told to pack his knives and go on Top Chef!  IMO, that was totaly bullshit and politics since Michelle Bernstein has been on Top Chef many times as a judge.

My stance is not influenced by Ed being from Louisville or because I find him incredibly hot.   :o
Good to know because I've been told I look like Edward Lee  8) (but not as hot).  I was really bummed he got knocked out to0 lucy.  I don't know the reasons why he did but I too am a Michelle Berstein hater.  She just rubs me the wrong way. 

In better news, we got reservations at 610 Magnolia for the evening before Forecastle commencement.  Really looking forward to it and meeting my doppelganger if possible.

Nice - on both accounts!   ;D  I'm going to try to get reservations whilst we are in town as well.
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 10, 2012, 09:33 AM
Tomorrow is my annual hog butchering weekend! Some pics will follow sometime this weekend. I'll try to keep the gore to a min
Title: Re: Foodies Unite!
Post by: Fully on Feb 10, 2012, 09:56 PM
Quote from: mjk73 on Feb 10, 2012, 09:33 AM
Tomorrow is my annual hog butchering weekend! Some pics will follow sometime this weekend. I'll try to keep the gore to a min


I would prefer it if you kept the gore on maximum. I'm just weird like that. Also, make some chicharones! That's probably not the way to spell it. Fried pork rinds then.
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 11, 2012, 06:17 AM
Quote from: Fully on Feb 10, 2012, 09:56 PM
Quote from: mjk73 on Feb 10, 2012, 09:33 AM
Tomorrow is my annual hog butchering weekend! Some pics will follow sometime this weekend. I'll try to keep the gore to a min


I would prefer it if you kept the gore on maximum. I'm just weird like that. Also, make some chicharones! That's probably not the way to spell it. Fried pork rinds then.
I'm pretty sure the chicharone would gross the shit out of the country folk I butcher with (I love chicharone). I need to remember to walk out of there with the liver. A friend is going to make a batch of some version of boudin with it. Thankfully today isn't the shoot, skin, and gut day. In the almost 15 years I've done this I've gone once for that. I almost become vegan after that day. Thankfully today will just look like the back cover to FNM's Angel Dust
Title: Re: Foodies Unite!
Post by: aMillionDreams on Feb 11, 2012, 10:08 AM
You better use every part of that fine animal.  I'd actually be interested to try homemade head cheese.  And making pork stock is a must!
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 11, 2012, 07:13 PM
Done and fucking exhausted as usual. Boneless and bone in chops, "green" bacon (uncured for those that do not know), pork shoulder, some seriously bad ass looking ham steaks, lean ground pork so we can do our own small batches of different sausage, all the hocks, several solid roasts, the tenderloins, a massive hunk of pork belly that one of the other guys didn't want, so nice soup bones for stock, and some other stuff here and there. Kept the liver for the boudin. Refused the rest of the organs as I just can't eat that stuff. Unlike everyone else in this area, I refuse to get pork steaks. Why waste the shoulder on steaks when I can smoke it for pulled pork.

Oh and ribs. Glorious glorious ribs.
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 11, 2012, 08:14 PM
Just a few pics. This isn't even close to everything

(http://i1271.photobucket.com/albums/jj627/mjk73/2012%20hog%20butcher/2.jpg)(http://i1271.photobucket.com/albums/jj627/mjk73/2012%20hog%20butcher/6.jpg)(http://i1271.photobucket.com/albums/jj627/mjk73/2012%20hog%20butcher/7.jpg)(http://i1271.photobucket.com/albums/jj627/mjk73/2012%20hog%20butcher/5.jpg)(http://i1271.photobucket.com/albums/jj627/mjk73/2012%20hog%20butcher/9.jpg)(http://i1271.photobucket.com/albums/jj627/mjk73/2012%20hog%20butcher/8.jpg)
Title: Re: Foodies Unite!
Post by: Ruckus on Feb 11, 2012, 11:20 PM
boner
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 12, 2012, 10:31 AM
That mess of bacon is only half of the haul. We pretty much scraped every little bit of edible meat off the bones this time. An old timer, and old he was 80's and his Germanish accent so thick I couldn't understand him, took all the fat to render down for soap and lard.

Can't wait to start diving into this. 'cept now we have a side of beef and a hog in our deep freeze. Better fire up the grill. Anyone here for the 4th will prolly get beef short ribs and the Fred Flintstone slab of pork ribs shoved in their face for food
Title: Re: Foodies Unite!
Post by: ALady on Feb 12, 2012, 10:40 AM
Wooooooow.  That looks amazing, mjk!
Title: Re: Foodies Unite!
Post by: lucylew on Feb 20, 2012, 02:31 PM
I have a new favorite food - mapo dofu!  I think I could eat it every day for a month!
Title: Re: Foodies Unite!
Post by: Fully on Feb 20, 2012, 03:12 PM
Quote from: lucylew on Feb 20, 2012, 02:31 PM
I have a new favorite food - mapo dofu!  I think I could eat it every day for a month!

I had to google it to figure out what it is, but it sounds very good.
Title: Re: Foodies Unite!
Post by: Ruckus on Feb 20, 2012, 03:34 PM
Quote from: Fully on Feb 20, 2012, 03:12 PM
Quote from: lucylew on Feb 20, 2012, 02:31 PM
I have a new favorite food - mapo dofu!  I think I could eat it every day for a month!

I had to google it to figure out what it is, but it sounds very good.
I love it!  I probably haven't had it in over a decade.  My mother, who typically didn't eat or cook too much Chinese influenced dishes, loved mapo dofu.  I know you can find it on many Japanese restaurant menus as well as it was favorably adopted.  I love spicy sichuan cooking though my exposure to authentic stuff has been very little.
Title: Re: Foodies Unite!
Post by: lucylew on Feb 23, 2012, 12:43 AM
Made this recipe for dinner after contemplating it for a couple of weeks.  Wow!  It is soooo much more than a sum of its parts - it is amazing.  I wanted to eat the whole damn thing myself.  (I didn't though  :o )

Maria Speck's Artichoke Tart with Polenta Crust
Make one 10-inch tart
Recipe from Ancient Grains for Modern Meals

Crust:
1 1/2 cups low-sodium vegetable broth
1 1/4 cups water
1/2 teaspoon sea salt
1 1/4 cups polenta
1/2 cup (about 2.5 ounces) grated Parmesan cheese
1 large egg, room temperature
1/4 teaspoon freshly ground black pepper

1. Bring the broth and water to a boil in a heavy-bottomed saucepan over medium-high heat. Add the salt. Slowly add the polenta in a thin stream, whisking constantly, and continue whisking for 30 seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring with a wooden spoon every few minutes to keep the polenta from sticking to the bottom of the pot. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. Stir in the cheese, egg and pepper.

2. Grease a 10-inch tart pan or cake pan with olive oil. Have a glass of cold water ready. Spoon the polenta into the pan and press it out, pushing it up the sides. Dip a wooden spoon or your hands in the cold water to help the polenta along. Set aside for 15 minutes and then form an even rim about 3/4 of an inch thick with moist fingers, pressing firmly. Don't worry if the crust looks rustic.

3. Put a rack in the center of the oven and heat to 375 F.

Artichoke filling:
1 cup plain Greek yogurt
2 large eggs
1/2 cup finely chopped scallions
2 tablespoons chopped flat-leaf parsley
1 tablespoon minced fresh rosemary
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
12 ounces artichoke hearts, canned or frozen
1/2 cup (2 ounces) crumbled goat cheese
1/2 cup shredded Parmesan cheese

1. Whisk the yogurt, eggs, scallions, parsley, rosemary, salt and pepper together until well-combined. Cut the artichoke hearts into quarters and distribute them evenly over the polenta crust. Sprinkle the goat cheese on top of the artichokes and pour the yogurt filling evenly over the artichokes. Sprinkle with the Parmesan cheese.

2. Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and let cool for at least 20 minutes, though 40 is better. The tart can be prepared up to one day ahead
Title: Re: Foodies Unite!
Post by: ALady on Feb 23, 2012, 01:12 AM
Uhhhhhhh.   :o

bluesky needs to see this.
Title: Re: Foodies Unite!
Post by: bluesky on Feb 23, 2012, 01:40 AM
sounds like an amazing crazy ass artichoke cheese pie!
Title: Re: Foodies Unite!
Post by: Ruckus on Feb 23, 2012, 08:47 AM
Sounds great Lucy!  I don't bake much except for a cookie here and a quiche there but I'm not sure I've eaten a polenta crust before.
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 23, 2012, 09:46 AM
uhhh why do I not have this. As in why do I not have this right now?
Title: Re: Foodies Unite!
Post by: ALady on Feb 23, 2012, 10:41 AM
Seriously. 

Kinda want to make it this weekend.
Title: Re: Foodies Unite!
Post by: Ruckus on Feb 23, 2012, 10:50 AM
Quote from: ALady on Feb 23, 2012, 10:41 AM
Seriously. 

Kinda want to make it this weekend.
So we're all gonna make it this weekend?!  The second I start making polenta, I'm gonna pile on a bunch of braised meat and sauce and eat it and forget that I was making a crust.
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 23, 2012, 12:38 PM
Quote from: Ruckus on Feb 23, 2012, 10:50 AM
Quote from: ALady on Feb 23, 2012, 10:41 AM
Seriously. 

Kinda want to make it this weekend.
So we're all gonna make it this weekend?!  The second I start making polenta, I'm gonna pile on a bunch of braised meat and sauce and eat it and forget that I was making a crust.
uhhh why do I not have this. As in why do I not have this right now?
Title: Re: Foodies Unite!
Post by: lucylew on Feb 23, 2012, 10:54 PM
I'd never seen or heard of a polenta crust before but I must say - it is crazy genius!  Had this for dinner tonight (I mean, what I didn't eat last night) along with a kale salad and some sauteed mushrooms and my husband didn't even realize I didn't serve any meat. 
Title: Re: Foodies Unite!
Post by: Fully on Feb 24, 2012, 08:58 AM
Now I think I'm going to make it this weekend too. Let's see if the kiddo's will eat it. They have the palates of cretins. Which will mean more for me!!!
Title: Re: Foodies Unite!
Post by: Fully on Feb 24, 2012, 04:48 PM
I just need to share that one of my hispanic students brought me some habanero salsa that his mother made. My face is on fire and I feel so good. Looking for the heartburn to hit around midnight. Does anyone else find that a good capsacin rush is similar to good dunk in the bathtub?

:bath:
Title: Re: Foodies Unite!
Post by: ALady on Feb 24, 2012, 05:09 PM
I think the traveling bathtub is my favorite so far.   ;D
Title: Re: Foodies Unite!
Post by: Ruckus on Feb 24, 2012, 05:30 PM
Quote from: Fully on Feb 24, 2012, 04:48 PM
I just need to share that one of my hispanic students brought me some habanero salsa that his mother made. My face is on fire and I feel so good. Looking for the heartburn to hit around midnight. Does anyone else find that a good capsacin rush is similar to good dunk in the bathtub?

:bath:
I'm with you Fully.  I have a hopeless addiction to capsaicin.  I know it's supposed to dull your taste buds and all that but I grew up on spicy food and I crave unnecessary heat.  I've definitely done the "sign a waiver before you eat 911 wings that scorch each section of your digestive tract from the inside for 4-7 days" challenges.  Just stupid. 

So to answer your question, the only thing better is a good dunk in the bathtub immediately after consuming a large amount of habanero salsa with your bare hands.
Title: Re: Foodies Unite!
Post by: Hawkeye on Feb 24, 2012, 07:12 PM
I'm not finding polenta to buy.  Found some recipes for it but not sure if I then add all the other crust ingredients you mentioned!?
Title: Re: Foodies Unite!
Post by: ALady on Feb 24, 2012, 09:09 PM
It's just coarsely ground cornmeal - look for it near the flour and stuff.  It might say "corn grits" or something like that on the bag.

I always thought it was the stuff you added that made it polenta, but my bag says polenta so...yeah  ;D
Title: Re: Foodies Unite!
Post by: lucylew on Feb 24, 2012, 10:11 PM
My bag says polenta, but I didn't have the full 1 1/4 cups required in the bag - so I used the rest of my polenta and rounded it out with some stone ground grits.  I would have used my cornmeal if I had to - I think they are all pretty closely related except for the size of the grind.  I couldn't tell a difference in the crust.

I used a pretty strong veggie stock - you want a really good tasting polenta base.
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 24, 2012, 10:15 PM
Quote from: Ruckus on Feb 24, 2012, 05:30 PM
Quote from: Fully on Feb 24, 2012, 04:48 PM
I just need to share that one of my hispanic students brought me some habanero salsa that his mother made. My face is on fire and I feel so good. Looking for the heartburn to hit around midnight. Does anyone else find that a good capsacin rush is similar to good dunk in the bathtub?

:bath:
I'm with you Fully.  I have a hopeless addiction to capsaicin.  I know it's supposed to dull your taste buds and all that but I grew up on spicy food and I crave unnecessary heat.  I've definitely done the "sign a waiver before you eat 911 wings that scorch each section of your digestive tract from the inside for 4-7 days" challenges.  Just stupid. 

So to answer your question, the only thing better is a good dunk in the bathtub immediately after consuming a large amount of habanero salsa with your bare hands.
I'll have to remember your love of unnecessary heat and mail you some of the habaneros and other capsicums I grow this year. Trying to get my hands on reliable ghost pepper seeds.
Title: Re: Foodies Unite!
Post by: Fully on Feb 25, 2012, 08:34 AM
And since I didn't look it up, I now know how to spell "capsaicin". Also, I've been following @ASDAcurrysauce on twitter and I get an imaginary rush every time I read on of their tweets. Alas, I'll never be able to try the stuff because it is only available in Great Britain. It could be crap for all I know. OMG, I'm getting warm-faced just thinking about it.
Title: Re: Foodies Unite!
Post by: Hawkeye on Feb 25, 2012, 06:13 PM
Quote from: lucylew on Feb 24, 2012, 10:11 PM
My bag says polenta, but I didn't have the full 1 1/4 cups required in the bag - so I used the rest of my polenta and rounded it out with some stone ground grits.  I would have used my cornmeal if I had to - I think they are all pretty closely related except for the size of the grind.  I couldn't tell a difference in the crust.

I used a pretty strong veggie stock - you want a really good tasting polenta base.

Thanks, ladies, on the polenta advice.  I ended up just buying cornmeal.  Here's the thing that confused me:

Your crust recipe:
1 1/2 cups low-sodium vegetable broth
1 1/4 cups water
1/2 teaspoon sea salt
1 1/4 cups polenta
1/2 cup (about 2.5 ounces) grated Parmesan cheese
1 large egg, room temperature
1/4 teaspoon freshly ground black pepper

The polenta recipe I found:
1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese

So my course of action should be?:
1)  Make polenta as stated in the recipe I found and then,
2)  Use the polenta in the recipe you listed for your crust?

I just want to be sure that I'm interpreting that correctly, e.g. using 5 1/4 cups water, 1 1/2 cups Parmesan cheese, 1 1/2 tsp salt, etc...basically adding everything from both recipes.  Forgive my ignorance, I'm new at this!  Going to give it a try tonight after this Kansas/Mizzou game!
Title: Re: Foodies Unite!
Post by: lucylew on Feb 25, 2012, 07:45 PM
I used a mix of polenta/grits (since it is what I had on hand) and followed the posted recipe.  You may have to add more veggie stock to the cornmeal (since the recipe on the packaging calls for more liquid) but I'd just add as/if needed whilst you are cooking it.   And you definitely want the room temp egg in it.
Title: Re: Foodies Unite!
Post by: Hawkeye on Feb 25, 2012, 08:04 PM
Quote from: lucylew on Feb 25, 2012, 07:45 PM
I used a mix of polenta/grits (since it is what I had on hand) and followed the posted recipe.  You may have to add more veggie stock to the cornmeal (since the recipe on the packaging calls for more liquid) but I'd just add as/if needed whilst you are cooking it.   And you definitely want the room temp egg in it.

Thanks!  Can't wait to try this later tonight or tomorrow.
Title: Re: Foodies Unite!
Post by: jones on Feb 26, 2012, 02:06 PM
We spent Friday night in StL, so here's the rundown:

Friday night
- Schlafly Tap Room: steamed Penn Cove mussels (chile verde style: roasted green chilis, tomatillos, garlic) with grilled vegetables, several beers (see beer thread for that)
- Bailey's Chocolate Bar: dark ganache truffle (wife), 2 Ketel One dirty martinis (me; I'm not a dessert person)

Saturday morning
- Rooster: marinated spicy chicken #2 omelette (fontina and baby arugula) with a healthy shot of Sriracha, spicy creamy coleslaw

Saturday afternoon
- Pho Grand (Vietnamese): Goi Cuon (spring rolls: steamed rice paper filled with vegetables, vermicelli noodles, shrimp, and pork), Hao Xao Xa Ot (scallops sauteed with hot chiles and lemongrass), Vietnamese beer

I'm not much for colorful culinary commentary (Alton Brown I am not), but I will say that everything that we ate on our trip was excellent.  I have to give the nod to Pho Grand since I had never eaten Vietnmese, though.  I asked for "extra spicy" when ordering my entree after the server said that this was a "medium heat" dish.  My mouth was hot, my nose got runny, but I had a new reaction: watery eyes.  I take in a good bit of heat with my food, but the watering eyes were a new one for me.  It wasn't an excessive or uncomfortable heat and didn't take away from the taste for me, it was just different.  I think that it may have been set off by the paste that was an on-table condiment that I used for the spring rolls... 

We also spent a good hour at Whole Foods buying organic base goods that we can't get at home.  Surprisingly, it was the cheapest dollar per minute trip to Whole Foods that we have ever made.


:beer:Thank you for all of the excellent suggestions mjk!!! :beer:


Title: Re: Foodies Unite!
Post by: mjk73 on Feb 26, 2012, 04:15 PM
Yeah, that spicy as all fucking get out out chili paste is great. I carpool with a Vietnamese woman who makes this for me every summer. It pretty much destroys any bad things. You picked some great places and glad you guys got to experience them.
Title: Re: Foodies Unite!
Post by: jones on Feb 26, 2012, 05:31 PM
There were two condiment sauces on the table and the paste (without visible seed) I believe, is the one that got me. I was putting it on my spring roll before our meal came out.  I already kicked myself this morning for not asking to purchase some to take home.  Would've been great on my eggs this AM.  I was afraid that I made a mistake asking for extra spicy as a first timer, but it was all good.  What would you call the paste/s (if you know both)?  Also, the service was lightning fast, which I loved because I'm somewhat (read: extremely) impatient.

I would like to thank you again for the recommendations.  We always end up going to Louisville or Nashville for weekend trips, but St. Louis is literally the same distance for us.  I'll keep your list and we'll hit the others up one by one.  I believe that we've decided to head west instead of east or south every once in a while, too.
Title: Re: Foodies Unite!
Post by: mjk73 on Feb 26, 2012, 05:58 PM
Quote from: jones on Feb 26, 2012, 05:31 PM
There were two condiment sauces on the table and the paste (without visible seed) I believe, is the one that got me. I was putting it on my spring roll before our meal came out.  I already kicked myself this morning for not asking to purchase some to take home.  Would've been great on my eggs this AM.  I was afraid that I made a mistake asking for extra spicy as a first timer, but it was all good.  What would you call the paste/s (if you know both)?  Also, the service was lightning fast, which I loved because I'm somewhat (read: extremely) impatient.

I would like to thank you again for the recommendations.  We always end up going to Louisville or Nashville for weekend trips, but St. Louis is literally the same distance for us.  I'll keep your list and we'll hit the others up one by one.  I believe that we've decided to head west instead of east or south every once in a while, too.
holla any time. It's just a Vietnamese chili paste. It's way hot. The stuff my car poolie makes for me is made with jalapenos, serranos, and habaneros. If you got pho (Vietnames rice noodle soup and is some of the greatest stuff on earth), a good dollop of that and hoisen is a requirement.
Title: Re: Foodies Unite!
Post by: Fully on Feb 29, 2012, 10:14 AM
For Ruckus, I think he needs this today.
Drive-In featuring Kate Upton (Director's Cut) - The Southwest Patty Melt at Carl's Jr. and Hardee's (http://www.youtube.com/watch?v=xdGsKzmCgB0#ws)

Also, sorry for putting such low brow food on this thread. I just thought he might need to see this.
Title: Re: Foodies Unite!
Post by: Ruckus on Feb 29, 2012, 10:37 AM
Thanks Fully :)  That was amazing!  Is she sweating or is that cheese product and beef juice?  Wait I get it!  She's hot.  Jalapenos are hot.  She's wearing stuff that makes you think it's probably hot outside.  Hardees always serves your food hot...
Title: Re: Foodies Unite!
Post by: Fully on Feb 29, 2012, 01:16 PM
Quote from: Ruckus on Feb 29, 2012, 10:37 AM
Thanks Fully :)  That was amazing!  Is she sweating or is that cheese product and beef juice?  Wait I get it!  She's hot.  Jalapenos are hot.  She's wearing stuff that makes you think it's probably hot outside.  Hardees always serves your food hot...

I'm pretty sure that she's thinking about your post from earlier this morning with the bathtub.
Title: Re: Foodies Unite!
Post by: Jane on Mar 14, 2012, 08:48 AM
I'm going to the Beer, Bourbon and BBQ fest next week in Baltimore. I'm pretty excited about it! i love all three of those things.
Title: Re: Foodies Unite!
Post by: lucylew on Mar 17, 2012, 12:26 AM
Anyone doing any creative takes on irish cookery tomorrow? 

Me, not so much.  Standard corned beef, potatoes and cabbage.  Chocolate stout tart for dessert. 

And car bombs.  Many, many car bombs.   :thumbsup:
Title: Re: Foodies Unite!
Post by: Fully on Mar 19, 2012, 01:44 PM
Banana Boats recipe. It's so obvious, but it looks sooooo yum!:

http://lickmyspoon.com/recipes/banana-boats/ (http://lickmyspoon.com/recipes/banana-boats/)

Anybody else want to get on the banana boat with me?
Title: Re: Foodies Unite!
Post by: Ruckus on Mar 20, 2012, 11:36 PM
Quote from: Jane on Mar 14, 2012, 08:48 AM
I'm going to the Beer, Bourbon and BBQ fest next week in Baltimore. I'm pretty excited about it! i love all three of those things.
please report back :)
Title: Re: Foodies Unite!
Post by: Jane on Mar 21, 2012, 11:03 AM
Quote from: Ruckus on Mar 20, 2012, 11:36 PM
Quote from: Jane on Mar 14, 2012, 08:48 AM
I'm going to the Beer, Bourbon and BBQ fest next week in Baltimore. I'm pretty excited about it! i love all three of those things.
please report back :)

i will....and i'll make sure i'm sober when i reply
Title: Re: Foodies Unite!
Post by: jones on Mar 26, 2012, 12:44 PM
I will be in New Orleans for a day next month.  Does anyone have any intel on must-eat-at restaurants?  I would like to stay away from the typical tourist magnets if possible.
Title: Re: Foodies Unite!
Post by: mjk73 on Mar 26, 2012, 02:00 PM
Touristy but still decent- Cafe du Monde, Central Grocer (muffuleta), Delmonicos (Emeril's place), Antoines

Place wife and I loved was the Napolean House. Not sure if it's still in the Quarter however. Last time we were there was like a month before Katrina. There was also this fantastic deli in the Garden District but it is gone
Title: Re: Foodies Unite!
Post by: Jon T. on Mar 26, 2012, 02:18 PM
Quote from: jones on Mar 26, 2012, 12:44 PM
I will be in New Orleans for a day next month.  Does anyone have any intel on must-eat-at restaurants?  I would like to stay away from the typical tourist magnets if possible.

http://www.mrbsbistro.com/ (http://www.mrbsbistro.com/)   :thumbsup:

There is another little cafe, I think on Frenchman St.  I cannot recall the name. I'll try and think of it.  Cliche, I know, but they have the best gumbo.
Title: Re: Foodies Unite!
Post by: jones on Mar 26, 2012, 02:46 PM
Thanks for the suggestions.

Jon, was it one of these: http://www.frenchmenst.com/cafes.htm (http://www.frenchmenst.com/cafes.htm)

or http://www.marignybrasserie.com/ (http://www.marignybrasserie.com/)
Title: Re: Foodies Unite!
Post by: Penny Lane on Mar 26, 2012, 03:07 PM
i know it's touristy but Mother's was delish..
Jacque Imo's is supposed to be awesome, too..
Title: Re: Foodies Unite!
Post by: Jon T. on Mar 26, 2012, 03:32 PM
Quote from: jones on Mar 26, 2012, 02:46 PM
Thanks for the suggestions.

Jon, was it one of these: http://www.frenchmenst.com/cafes.htm (http://www.frenchmenst.com/cafes.htm)

or http://www.marignybrasserie.com/ (http://www.marignybrasserie.com/)

Found it!  The Praline Connection.  "Cajun-Soul food" maybe more suitable for lunch. http://www.pralineconnection.com/index.html (http://www.pralineconnection.com/index.html)

Doesn't look like much.  We kind of stumbled upon it.  I feel like we were there fairly late in the evening and by the time we left there were people lined up out the door.  Mainly locals, so that's a good sign.  A good selection of Abita brews, too.
Title: Re: Foodies Unite!
Post by: bluesky on Mar 26, 2012, 03:36 PM
Not sure if you are planning on making your way Uptown/Garden District but it's one of my favorite areas of NO. Of all of these I would do Ignatius or Patois. Here are a few suggestions:

Casamento's for Oysters, though I like mine from cooler waters this place is super charming.

http://www.casamentosrestaurant.com/main/main.html (http://www.casamentosrestaurant.com/main/main.html)

Commander's Palace, crazy high end Southern hospitality. Once the ice cubes in your water start to melt a server is right on it. Beautiful place but would not have gone if my old boss wasn't paying.

http://www.commanderspalace.com/ (http://www.commanderspalace.com/)

Patois beautiful small space with delicious local food, my friends and I ended up eating at the bar. Most restaurants in NO require a reservation.

http://www.patoisnola.com/ (http://www.patoisnola.com/)

Ignatius 4200 Magazine Street, they have no website. Great food reasonable prices. Awesome bread pudding!!!! 504 896 2225


Title: Re: Foodies Unite!
Post by: Ruckus on Apr 27, 2012, 01:09 AM
I'm working on my stomach expansion skills for Googa Mooga.  Is it bad that I'm wishing for poor weather so the lines will be shorter? ;D
Title: Re: Foodies Unite!
Post by: bluesky on Apr 27, 2012, 01:30 AM
Quote from: Ruckus on Apr 27, 2012, 01:09 AM
I'm working on my stomach expansion skills for Googa Mooga.  Is it bad that I'm wishing for poor weather so the lines will be shorter? ;D

haha can't wait to eat great food with you again Rob!
Title: Re: Foodies Unite!
Post by: Ruckus on Apr 27, 2012, 01:43 AM
Quote from: bluesky on Apr 27, 2012, 01:30 AM
Quote from: Ruckus on Apr 27, 2012, 01:09 AM
I'm working on my stomach expansion skills for Googa Mooga.  Is it bad that I'm wishing for poor weather so the lines will be shorter? ;D

haha can't wait to eat great food with you again Rob!
:beer:  Yes!  I think nerding out about food is a much better setting for us than wasted NYE Deer Tick ;)  We're counting on your local knowledge for recommendations.  I think we are going to go Sunday too just to try as many vendors as possible.
Title: Re: Foodies Unite!
Post by: bluesky on Apr 27, 2012, 02:24 AM
Quote from: Ruckus on Apr 27, 2012, 01:43 AM
Quote from: bluesky on Apr 27, 2012, 01:30 AM
Quote from: Ruckus on Apr 27, 2012, 01:09 AM
I'm working on my stomach expansion skills for Googa Mooga.  Is it bad that I'm wishing for poor weather so the lines will be shorter? ;D

haha can't wait to eat great food with you again Rob!
:beer:  Yes!  I think nerding out about food is a much better setting for us than wasted NYE Deer Tick ;)  We're counting on your local knowledge for recommendations.  I think we are going to go Sunday too just to try as many vendors as possible.

ha, penny's roommate and i bolted after doing shots that were meant for you and your girl (i actually bought you jameson by mistake) . we couldn't make it back up front and i'm not into deer tick. but i loved j ruddy, though i knew none of the words. never got to officially say happy new year, so i guess we will do that in may. i'm only making saturday, leaving on sunday...
Title: Re: Foodies Unite!
Post by: lucylew on Sep 09, 2012, 10:41 PM
Hitting L.A. a day early for the Wiltern shows.  Have reservations tomorrow night at Michael Voltaggio's Ink restaurant.  Looking forward to that!  Has anyone here been and have recommendations?
Title: Re: Foodies Unite!
Post by: Ruckus on Sep 19, 2012, 11:37 PM
Quote from: lucylew on Sep 09, 2012, 10:41 PM
Hitting L.A. a day early for the Wiltern shows.  Have reservations tomorrow night at Michael Voltaggio's Ink restaurant.  Looking forward to that!  Has anyone here been and have recommendations?
How was it lucy?  My Bryan Voltaggio experience was rather underwhelming but I imagine Michael's to be much more exciting.

I spent the weekend learning 6 classic southern Indian dishes from my father that would probably be my final meal along with my mother's katsudon.  It's amazing that a completely vegetarian meal would be my favorite but it is.  It took about 8 hours to make idlis, dosas, masala potatoes, tomato chutney, coconut chutney and sambar but they all came out great.  I feel confident I can now replicate them without my father looking over my shoulder.  Having had all these at various southern Indian restaurants around the states, they don't come close to my father's versions. :cool:
Title: Re: Foodies Unite!
Post by: jaye on Sep 19, 2012, 11:58 PM
Quote from: Ruckus on Sep 19, 2012, 11:37 PM
It took about 8 hours to make idlis, dosas, masala potatoes, tomato chutney, coconut chutney and sambar but they all came out great.  I feel confident I can now replicate them without my father looking over my shoulder.  Having had all these at various southern Indian restaurants around the states, they don't come close to my father's versions. :cool:

  What a gift!  you are a lucky man. 
Title: Re: Foodies Unite!
Post by: Ruckus on Sep 20, 2012, 12:09 AM
Quote from: jaye on Sep 19, 2012, 11:58 PM
Quote from: Ruckus on Sep 19, 2012, 11:37 PM
It took about 8 hours to make idlis, dosas, masala potatoes, tomato chutney, coconut chutney and sambar but they all came out great.  I feel confident I can now replicate them without my father looking over my shoulder.  Having had all these at various southern Indian restaurants around the states, they don't come close to my father's versions. :cool:

  What a gift!  you are a lucky man.
You're so right Jaye.  My father was gravely ill two years ago and whenever I would visit him, I would learn a new dish or jot down some recipes that he as in an illegible, handwritten recipe book with recipes from my great grandmother.  Fortunately, he is doing very well right now. :smiley:  As any sociologist/cultural anthropologist will tell you, while language skills and mores may change and/or diminish rapidly between generations in immigrant families, food has the unique capacity to remain unchanged under the forces of assimilation.  Very much grateful for that.
Title: Foodies Unite!
Post by: Fully on Sep 20, 2012, 06:05 AM
I'm glad your father is doing well, Ruckus. And how good that the two of you are spending time together passing down recipes. That is one of the most heartwarming things I've heard in a long time. There's so much I wish I could have got from my father before he wasn't around anymore.
Title: Re: Foodies Unite!
Post by: bluesky on Sep 20, 2012, 10:12 AM
Quote from: Ruckus on Sep 20, 2012, 12:09 AM
Quote from: jaye on Sep 19, 2012, 11:58 PM
Quote from: Ruckus on Sep 19, 2012, 11:37 PM
It took about 8 hours to make idlis, dosas, masala potatoes, tomato chutney, coconut chutney and sambar but they all came out great.  I feel confident I can now replicate them without my father looking over my shoulder.  Having had all these at various southern Indian restaurants around the states, they don't come close to my father's versions. :cool:

  What a gift!  you are a lucky man.
You're so right Jaye.  My father was gravely ill two years ago and whenever I would visit him, I would learn a new dish or jot down some recipes that he as in an illegible, handwritten recipe book with recipes from my great grandmother.  Fortunately, he is doing very well right now. :smiley:  As any sociologist/cultural anthropologist will tell you, while language skills and mores may change and/or diminish rapidly between generations in immigrant families, food has the unique capacity to remain unchanged under the forces of assimilation.  Very much grateful for that.

i want to come over for dinner. when's good for you?
Title: Re: Re: Foodies Unite!
Post by: Ruckus on Sep 21, 2012, 12:55 PM
Quote from: bluesky on Sep 20, 2012, 10:12 AM
Quote from: Ruckus on Sep 20, 2012, 12:09 AM
Quote from: jaye on Sep 19, 2012, 11:58 PM
Quote from: Ruckus on Sep 19, 2012, 11:37 PM
It took about 8 hours to make idlis, dosas, masala potatoes, tomato chutney, coconut chutney and sambar but they all came out great.  I feel confident I can now replicate them without my father looking over my shoulder.  Having had all these at various southern Indian restaurants around the states, they don't come close to my father's versions. :cool:

  What a gift!  you are a lucky man.
You're so right Jaye.  My father was gravely ill two years ago and whenever I would visit him, I would learn a new dish or jot down some recipes that he as in an illegible, handwritten recipe book with recipes from my great grandmother.  Fortunately, he is doing very well right now. :smiley:  As any sociologist/cultural anthropologist will tell you, while language skills and mores may change and/or diminish rapidly between generations in immigrant families, food has the unique capacity to remain unchanged under the forces of assimilation.  Very much grateful for that.

i want to come over for dinner. when's good for you?
We've been through this.  Any time Val.  Bring your friend Mags along as well.

Sent from my DROID RAZR using Tapatalk 2
Title: Re: Foodies Unite!
Post by: lucylew on Sep 22, 2012, 04:28 PM
Hey Rob,

Ink was mostly hits with a couple of misses.  We did the tasting menu w/wine pairing.  (Noticing a trend with me?  :rolleyes:)   I appreciate molecular gastronomy and really liked the style of food at the restaurant.  My favorite course was probably the egg gnocci with mushrooms.  The gnocci were perfectly cooked cylindars - with a liquid egg yolk in the center.  Also notable was the dessert - and I'm not big on sweets.  I had an apple caramel dish with a scoop of smoked ice cream on top.  It had a faintly sweet/salty thing going on that I appreciate.  Misses were definitely the frozen vinegrette they put on our oysters and the veal cheek course.   The restaurant itself had a cool ambiance but was way too loud.  It was neat to actually see Michael in the kitchen.

I'm more interested in your indian recipes!  Sounds delish! 
Title: Re: Foodies Unite!
Post by: pawpaw on Nov 14, 2012, 12:29 PM
High praise for Guy Fieri's new restaurant...  :grin:

http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0 (http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0)
Title: Re: Foodies Unite!
Post by: Ruckus on Nov 14, 2012, 01:14 PM
Quote from: bbill on Nov 14, 2012, 12:29 PM
High praise for Guy Fieri's new restaurant...  :grin:

http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0 (http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0)
The only person I know that dislikes Mr. Fieri more than myself is my special ladyfriend.  Man does that no talent assclown wield a ton of power in the food world
Title: Re: Foodies Unite!
Post by: exist10z on Nov 14, 2012, 05:13 PM
Quote from: Ruckus on Nov 14, 2012, 01:14 PM
Quote from: bbill on Nov 14, 2012, 12:29 PM
High praise for Guy Fieri's new restaurant...  :grin:

http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0 (http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0)
The only person I know that dislikes Mr. Fieri more than myself is my special ladyfriend.  Man does that no talent assclown wield a ton of power in the food world

Dude is a d-bag, in all but the literal sense of the word.  Review couldn't have happened to someone more deserving.  To say he has no idea what good food is, is like saying Milli Vanilli has no idea what good music is...
Title: Re: Foodies Unite!
Post by: Fully on Nov 14, 2012, 05:22 PM
Quote from: exist10z on Nov 14, 2012, 05:13 PM
Quote from: Ruckus on Nov 14, 2012, 01:14 PM
Quote from: bbill on Nov 14, 2012, 12:29 PM
High praise for Guy Fieri's new restaurant...  :grin:

http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0 (http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0)
The only person I know that dislikes Mr. Fieri more than myself is my special ladyfriend.  Man does that no talent assclown wield a ton of power in the food world

Dude is a d-bag, in all but the literal sense of the word.  Review couldn't have happened to someone more deserving.  To say he has no idea what good food is, is like saying Milli Vanilli has no idea what good music is...

You may enjoy this.... http://blog.collegehumor.com/post/35714263221/guy-fieri-responds-to-the-new-york-times-review-of-his (http://blog.collegehumor.com/post/35714263221/guy-fieri-responds-to-the-new-york-times-review-of-his)
Title: Re: Foodies Unite!
Post by: Penny Lane on Nov 14, 2012, 05:27 PM
does anyone have a good recipe for deep-frying a turkey? my dad and i are attempting it this year...
Title: Re: Foodies Unite!
Post by: peafunk31 on Nov 14, 2012, 08:08 PM
Quote from: Penny Lane on Nov 14, 2012, 05:27 PM
does anyone have a good recipe for deep-frying a turkey? my dad and i are attempting it this year...

I don't have a recipe but make sure you fry that shit outside. Every year I read a blurb about some yahoo deep frying a turkey in their kitchen & damn near burning their house down. Don't become a Darwin Award, Penny!
Title: Re: Foodies Unite!
Post by: Fully on Nov 14, 2012, 08:48 PM
Quote from: peafunk31 on Nov 14, 2012, 08:08 PM
Quote from: Penny Lane on Nov 14, 2012, 05:27 PM
does anyone have a good recipe for deep-frying a turkey? my dad and i are attempting it this year...

I don't have a recipe but make sure you fry that shit outside. Every year I read a blurb about some yahoo deep frying a turkey in their kitchen & damn near burning their house down. Don't become a Darwin Award, Penny!
Might I add that you should fry it as far away from anything that can catch on fire as well. I've watched too many youtube videos of people frying them close to their house and catching the house on fire. They are really good though. Good luck. I like that you are doing it with your dad. Make those memories while you can.
Title: Re: Foodies Unite!
Post by: Jon T. on Nov 15, 2012, 09:20 AM
Quote from: Penny Lane on Nov 14, 2012, 05:27 PM
does anyone have a good recipe for deep-frying a turkey? my dad and i are attempting it this year...

Do you know anything about it? I'm sorry if this is too detailed... 
First, to answer your question, my favorite injection is the Tony Chachere's Creole Style Butter Marinade.  But it's also fun to make your own.  anything that tastes good to you will taste good in the turkey.
Next, use Peanut Oil.  It's more expensive but doesn't burn as easy.
Some people brine them, but I've seen it turn them black from brining.  IMO, if you fry the turkey right, it doesn't need a brine.
3 minutes per pound is about perfect to fry.  you don't want to get the grease too hot because it'll burn it up, but you do want to get it hot enough so that when you drop the turkey in it doesn'd drop the temp wayyyy down.  I think around 425-450, that way when you drop it in, it'll pick back up and you want to fry it as close to 350 as possible.
Last and most importantly!!!!  Do the water displacement test first.  Put your frozen turkey in your pot.  Then fill the water on top of that.  you want to make sure the water does not get any closer than 3 inches or so from the top.  Then take the turkey out and wherever the water ends up, that is your fill line.  Mark it on the outside somehow and DO NOT fill your grease any higher than that.  That is how accidents happen, overfilling the grease.  Also, not a bad idea to turn the fire off completely when lowering the turkey in just to be extra precautious there isn't a spillover into the flame.
Title: Re: Foodies Unite!
Post by: Jon T. on Nov 15, 2012, 09:27 AM
Let me clarify one thing, you don't have to fill it up to 3 inches from the top, but do not fill any higher than 3 inches from the top.  You just want enough to cover the bird with a little extra to make up for all oil it will absorb.

Last hint, keep the pieces with a lot of skin on them away from the others.  Keep these for yourself! mmmmmmmm
Title: Re: Foodies Unite!
Post by: Penny Lane on Nov 15, 2012, 09:59 AM
thanks! yes, we're frying OUTSIDE and using Peanut Oil...thanks for the tips, Jon.
Title: Re: Foodies Unite!
Post by: manonthemoon on Nov 15, 2012, 06:06 PM
make sure the turkey is properly thawed and isn't frozen, that's how thing explode  :thumbsup:.
Title: Re: Foodies Unite!
Post by: Fully on Dec 06, 2012, 01:35 PM
I'm making Spaghetti with fried eggs and pangritata tonight. I just wanted to share that. I've found that lately I've been very interested in cooking things that have fried eggs in them: ramen, this. Actually now that I think about it, these are the only two things. I've just really been on a ramen and spaghetti with eggs kick lately. I'm planning on going to get good ramen while I'm in NYC during the Port Chester shows. If anyone has any good suggestions, please let me know. I think that's probably how I'm going to spend part of my day before I fly home on the 30th.
Title: Re: Foodies Unite!
Post by: vespachick on Dec 06, 2012, 01:58 PM
Fully have you tried a fried egg on pizza? It's pretty good; My coworker is big into breakfast pizza's and puts breaky sausage and bacon and what not.  Frankly, any egg is a good egg imo.  Slainte!

EDIT: I mean, you fry the egg on the pizza while it cooks, so really it's not fried, it's baked but whatevs.
Title: Re: Foodies Unite!
Post by: Fully on Dec 06, 2012, 02:12 PM
Quote from: vespachick on Dec 06, 2012, 01:58 PM
Fully have you tried a fried egg on pizza? It's pretty good; My coworker is big into breakfast pizza's and puts breaky sausage and bacon and what not.  Frankly, any egg is a good egg imo.  Slainte!

EDIT: I mean, you fry the egg on the pizza while it cooks, so really it's not fried, it's baked but whatevs.
I haven't, but it sounds good. I've been eating hamburgers with fried eggs. Surprisingly good although not exactly healthy.
Title: Re: Foodies Unite!
Post by: jaye on Jul 22, 2013, 12:05 AM
Summer food:

Corn cakes!

(http://i32.photobucket.com/albums/d1/jkmm/b78e63b7-dc8d-4302-afe0-01b8612a2aa7_zps440d9d13.jpg)