Comfort Food

Discussion in 'Food and Drink' started by Tuco1965, Nov 7, 2015.

  1. mtoc

    mtoc SBAF's Resident Shit-Stirrer

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    I just eat this tonight! Marv is in hometown now, I guess?
     
  2. purr1n

    purr1n Desire for betterer is endless.

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    Beef Nihari
    DSC_2271 (Medium).JPG
     
  3. songmic

    songmic Gear cycler East Asia edition

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    Sushi. Handed to me piece by piece over the counter in omakase style. Gotta eat 'em all.
     
  4. bixby

    bixby Friend

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    I just ate and the sight of this makes me hungry again!
     
  5. ButtUglyJeff

    ButtUglyJeff Stunningly beautiful IRL

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    Looks good. Is it spicy? Is that something you'd have with some brown rice?
     
  6. purr1n

    purr1n Desire for betterer is endless.

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    Spicy is relative. I made it so my kids could handle it, but the average white person in Calabasas might find it a 11/10 on spicyness scale.

    Not sure about brown rice, but the dish does work on basmati rice. Best with naan.

    Be sure you are OK with eating gooified connective tissue, tendons, marrow, fat, etc. I wanted to make paya, but my local Albertsons doesn't exactly carry goat trotters.
     
  7. dubiousmike

    dubiousmike Friend

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    Just had their soft opening in DTLA (Far East Plaza) and may well be my new favorite food: Howlin Ray's spicy Nashville fried chicken sandwich, with vinegar slaw and house pickles. I nearly cried when their food truck closed down a few months back, but the new restaurant was well worth the wait!

    [​IMG]
     
  8. imackler

    imackler Key Lime Pie Infected Aberdeen Wings Spy

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    That looks amazing. I'll have to try next time I'm in LA!
     
  9. Deep Funk

    Deep Funk Deep thoughts - Friend

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    A big beefy hamburger, well done with cheese and ketchup.

    Some days I must have sashimi though. Ever since sushi came into my life sashimi became important.
     
  10. purr1n

    purr1n Desire for betterer is endless.

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    Butter chicken or murgh makhani. Kids' favorite. The secret ingredient is fenugreek. The secret technique is marinading the chicken for at least a day or more. This dish takes more work than Nihari.

    DSC_2275 (Medium).JPG

    P.S. It helps to have an Indian spices store around. The spices section at Albertsons doesn't cut it. It also helps to have a co-worker from around those parts of the world who can transmit cooking knowledge.
     
    Last edited: May 11, 2016
  11. jexby

    jexby Posole Prince

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    hey wait, that's a cast iron Lodge pan! we only have 6 (varied sizes) around the kitchen.
    get your aebleskiver pan next for breakfast time!
     
  12. imackler

    imackler Key Lime Pie Infected Aberdeen Wings Spy

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    Butter chicken is dessert for dinner.
     
  13. purr1n

    purr1n Desire for betterer is endless.

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    Haha, we have five sizes. I won't touch any other kind of pan. Iron pans and skillets are so much easier to maintain. And they help develop Popeye arm muscles too.
     
  14. ButtUglyJeff

    ButtUglyJeff Stunningly beautiful IRL

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    Egg sandwiches for dinner tonight. We call it "brinner" in our house (breakfast food for dinner). My local Italian deli/bakery has the best rolls. I grill the rolls with butter. Then on them is a fried egg or two, fresh ham, and provolone cheese, and peppers and onions (I'm the only one that likes the peppers and onions). Its the only time I drink coffee in the evening, well just because...
     
  15. GoodEnoughGear

    GoodEnoughGear Evil Dr. Shultz‎

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    Japanese curry, preferably from The Curry House (Socal chain), but any hole in the wall will do. Lord knows what's in those blocks, but its great comfort food. I prefer the House Foods brand over S&B if I'm rolling my own.
     
  16. Deep Funk

    Deep Funk Deep thoughts - Friend

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    Cast iron pans for the win. I do not cook as much as I used to. Once I get serious again I must have a proper cast iron pan for most meat and wok dishes in particular. Cast iron woks rule the kitchen.
     
  17. GoodEnoughGear

    GoodEnoughGear Evil Dr. Shultz‎

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    What do you guys think of induction plates? South Africa is mostly electric, so I bought one of these and I've been very impressed with its performance with cast iron cookware. I had gas in the U.S. and this seems as responsive, maybe even better. Lots of ranges here have a combination of electric and induction plates, so I'm considering going mostly induction.
     
  18. Armaegis

    Armaegis Friend

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    My folks got an induction cooktop a year ago but I don't like how it heats up. I'm sure it varies by model/brand, but I find it heats up *too* fast and in a somewhat narrow ring of heat around the pot. How well it heats also varies greatly depending on what kind of pans you have. Not a big deal if you've got a matching set, but I imagine most people's pots and pans are a hodgepodge.
     
  19. bixby

    bixby Friend

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    You bring the aebleskiver and I'll bring the coffee!

    [​IMG]
     
  20. sphinxvc

    sphinxvc Gear Master (retired)

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    Damn. Whatever that is, it looks life changing. ^

    All my cast iron pans have been ruined by rust. (Don't have an oven to keep them seasoned properly.) The only thing that's survived is the ceramic coated cast iron dutch oven. These days I go the restaurant route, standard stainless steel.
     

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