Discussion in 'Food and Drink' started by Cspirou, Oct 15, 2016.
reminds me. scallop season is coming
This amazing burger.
Now I rarely order burgers from restaurants, way better than 95% of the restaurants and much much cheaper.
Wait is that a slice of spam on that burg?
Nope, it's a smoked turkey strips that I fried in butter for two minutes.
It's weird the things you miss when you move. I could careless about oyster po'boys growing up. 30 years later and 20,000km away, I suddenly want one.
this was really just a side project to a fried chicken night i had. As long as i had a big pot of oil setup, i might as well add oysters. This could very well be the first time a po'boy has been made with Brittany oysters.
If I do this again it will be in the summer when the oysters have more fat
We had a virtual team building event at work over Zoom. A chef in Tel Aviv led us through making homemade hummus and falafel from scratch. It came out great.
It was my first time ever to do deep frying at home, because of inexperience and being fearful about handling hot oil. Really satisfying to get over fear of the unknown.
Years (decades, actually) ago I used to make hummus regularly, but I don't think I ever made falafel.
I have almost always had a pan-full of oil on standby. I do try hard to remember that one false move could mean very serious injury, and absent mindedness (to which I am prone: it is not unknown for to boil things dry) could burn the house down.
Apart from that... no problem!
(the big thing is never to pour water on a fat/oil fire)
That plate is begging for a big ol' scoop of toum!!! bring the thunder!
Forgot to take a picture but tonight it was Carne Asada, potato salad and sweet peas, with a nice glass of red to wash it down.
lately I’ve been making tzatziki which is amazing with roast chicken or felafel. Easy to find recipes but I’ll just post anyway. No proportions as I just do it by feel
Greek yogurt. Get full fat
Diced cucumber (optional for me)
Ideally make ahead of time so the garlic taste less harsh. Of course garlic feens can dive in right away. I will take this over mayo any day
I just had my first ever chicken parmesan and it blew me away!!. Easily now one of my favorite meals ever along side Margoog.
Lamb meatballs pizza with gouda cheese instead of the mozzarella.
It may be the NYer in me but very little beats a good BEC.
i used to make it quite a bit to take in my lunches and eat with veggies. Good stuff.
Take your thick centercut bacon and oat it down
Cover with a little maple syrup
Rub in brown sugar and spices of choice (nutmeg, cinnamon, cayenne, dealers choice, etc)
Drape on wire rack that with a pan under it to catch drippings
Bake at 375-400 degrees until the bacon is crisp and the sugar candied.
My family bought me a Sous Vide stick for father's day, so I've been experimenting quite a bit.
Today I did picanha (top sirloin cap), rubbed with a salt-free steak spice and smoked salt with just a dash of good olive oil. Sous vide at 133F for 6 hours, then seared for 1 minute per side on my pellet grill at a scorching 700F. Served with freshly made chimichurri, tomato/corn salad, and potato salad.
The meat was gloriously tender and juicy. With the chimichurri there was an amazing interplay of salt, acid, onion/garlic bite and parsley freshness. This is possibly the best thing I have ever created and eaten. It's all downhill from here.
That meat looks perfectly cooked. Some would say I am jealous.
Sous vide is SO easy, it is basically cheating. I should have invested in the gear years ago.
So... you're bringing the food for the next local meetup right?
You bring the food: he'll bring the machine!
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