Author Topic: Food and How you Cook/Eat it (2009-2012)  (Read 62085 times)

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Online tomterp

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Re: Food and How you Cook/Eat it.
« Reply #1875: November 30, 2012, 10:53:06 AM »
I always go for the cream chipped beef rather the sausage gravy.

I'm fine with that.

Wonder what a scrapple gravy would taste like?   

Offline HalfSmokes

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Re: Food and How you Cook/Eat it.
« Reply #1876: November 30, 2012, 10:58:45 AM »
Wonder what a scrapple gravy would taste like?

Industrial by-product?

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #1877: November 30, 2012, 11:21:35 AM »
Industrial by-product?

You spelled 'delicious' wrong.

Offline HalfSmokes

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Re: Food and How you Cook/Eat it.
« Reply #1878: November 30, 2012, 11:33:17 AM »
You spelled 'delicious' wrong.



sounds yummy

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #1879: November 30, 2012, 12:44:26 PM »
(Image removed from quote.)

sounds yummy

:shrug: stock, cornmeal, and meat.  Do you not eat hot dogs or sausage?

Offline HalfSmokes

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Re: Food and How you Cook/Eat it.
« Reply #1880: November 30, 2012, 12:45:43 PM »
:shrug: stock, cornmeal, and meat.  Do you not eat hot dogs or sausage?

fat is the number 3 ingredient, I realize the cuts of meat are lean, but that's just nasty

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #1881: November 30, 2012, 12:49:25 PM »
fat is the number 3 ingredient, I realize the cuts of meat are lean, but that's just nasty

I thought you were referring to the fact that it contained offal.

Offline HalfSmokes

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Re: Food and How you Cook/Eat it.
« Reply #1882: November 30, 2012, 12:54:52 PM »
I thought you were referring to the fact that it contained offal.

if your talking about gravy, that's what's in gravy, now if you're talking about serving me a slab of it, I'm a fan of fried chicken livers, but other than that, I don't like organ meat too much

Online JCA-CrystalCity

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Re: Food and How you Cook/Eat it.
« Reply #1883: November 30, 2012, 02:49:32 PM »
Beef tongue :thumbs:

Online imref

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Re: Food and How you Cook/Eat it.
« Reply #1884: November 30, 2012, 02:57:52 PM »
currently in the crockpot and smelling up the house - Ropa Vieja

1.5lb chuck roast (didn't have flank steak)
8oz tomato sauce
can tomato paste
cup of beef broth
1 onion chopped
1 green pepper chopped
3 cloves of garlic chopped
tsp cumin
tbsp white vinegar
half a cup of cilantro chopped

brown the meat, toss everything in the crock pot with a tablespoon or two of olive oil, serve with black beans and rice.

Offline blue911

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Re: Food and How you Cook/Eat it.
« Reply #1885: November 30, 2012, 04:30:39 PM »
currently in the crockpot and smelling up the house - Ropa Vieja

1.5lb chuck roast (didn't have flank steak)
8oz tomato sauce
can tomato paste
cup of beef broth
1 onion chopped
1 green pepper chopped
3 cloves of garlic chopped
tsp cumin
tbsp white vinegar
half a cup of cilantro chopped

brown the meat, toss everything in the crock pot with a tablespoon or two of olive oil, serve with black beans and rice.

Nothing wrong with chuck roast,especially in a slow cooker.

Offline Terpfan76

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Re: Food and How you Cook/Eat it.
« Reply #1886: November 30, 2012, 08:01:29 PM »
My wife makes wonderful sausage gravy/chipped beef gravy. She's an excellent cook.

Offline houston-nat

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Re: Food and How you Cook/Eat it.
« Reply #1887: November 30, 2012, 08:31:28 PM »
My wife makes wonderful sausage gravy/chipped beef gravy. She's an excellent cook.
Have you seen the Phineas & Ferb episode where Norm sings his weaponry song? It's one of the best things they've ever done, ever.


Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #1888: December 08, 2012, 03:57:29 PM »
You know, I never liked ketchup on eggs or anything like that, but damn is sriracha doesn't kick eggs up to a higher level.

Offline lastobjective

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Re: Food and How you Cook/Eat it.
« Reply #1889: December 09, 2012, 07:03:37 PM »
Made some freaking AWESOME personal pizzas for dinner tonight.

Steps:
1) Dough recipe: http://www.annies-eats.com/2010/04/29/perfect-homemade-pizza-crust-tips-and-tricks/
2) Preheat oven to 500 with 10" cast iron skilled inside, no oil needed
3) Cut dough into quarters, roll into 10" round crust on surface covered in cornmeal
4) Place dough on preheated cast iron skillet, rearrange as needed. Add sauce, cheese and toppings
5) Bake for 8-12+ minutes in oven.

Sooo gooood. And crispy! Also this recipe is much healthier than most delivery places. I use low-fat motzerella and turkey pepperoni here.

Crappy image:


Best part: each roommate decorated their own pizzas so no fighting over toppings!

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #1890: December 09, 2012, 11:25:06 PM »
Bought this on a whim at the store for cheap (probably low quality, whatevs)



Now what?  Plan on using it for cooking steaks and chicken breasts.  How would I go about that?  High heat?  Medium?

Offline lastobjective

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Re: Food and How you Cook/Eat it.
« Reply #1891: December 09, 2012, 11:48:14 PM »
I'd say medium-medium high heat - I find that the oil can start to smoke at high heat, and it might not be good for the pan.

Make sure to scrub-a-dub-dub the pan first (use a scouring pad, and just water, no soap). Instructions on seasoning here: http://whatscookingamerica.net/Information/CastIronPans.htm

Will definitely need to apply a little bit of oil before cooking for the first few months - but just a little! I pour a tiny bit on and then just spread it with a paper towel.

I'm not an expert but that's my experience.

Offline houston-nat

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Re: Food and How you Cook/Eat it.
« Reply #1892: December 09, 2012, 11:51:35 PM »
I don't mean to brag but I just made the best batch of fudge I have ever eaten in my life. Dark chocolate fudge with little toffee chunks and it tastes like, I don't know, red wine and orgasms. It's amazing.

On the other hand at dinner I burned the asparagus so...

Offline lastobjective

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Re: Food and How you Cook/Eat it.
« Reply #1893: December 10, 2012, 12:11:49 AM »
What recipe do you use? I have never made fudge before, mostly because I'm scared to keep that stuff in the house. Sounds awesome, though, might want to try eventually :)

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Re: Food and How you Cook/Eat it.
« Reply #1894: December 10, 2012, 12:20:11 AM »
anyone watching next iron chef?  This season has been great, chefs who seriously dislike one another.

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #1895: December 10, 2012, 12:40:46 AM »
I'd say medium-medium high heat - I find that the oil can start to smoke at high heat, and it might not be good for the pan.

Make sure to scrub-a-dub-dub the pan first (use a scouring pad, and just water, no soap). Instructions on seasoning here: http://whatscookingamerica.net/Information/CastIronPans.htm

Will definitely need to apply a little bit of oil before cooking for the first few months - but just a little! I pour a tiny bit on and then just spread it with a paper towel.

I'm not an expert but that's my experience.

It says it's pre-seasoned so maybe I don't have to.  Also, it says oven safe up to 400 now that I look at it.  Only 400?

Offline lastobjective

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Re: Food and How you Cook/Eat it.
« Reply #1896: December 10, 2012, 08:18:45 AM »
It says it's pre-seasoned so maybe I don't have to.  Also, it says oven safe up to 400 now that I look at it.  Only 400?

It's still a good idea to season it yourself! I highly recommend it and it will help prevent sticking. Also washing it thoroughly will help remove any residue from the factory.

Also make sure to always put it away dry - any moisture could lead to rusting. This just means heating up the pan after you've cleaned it on the stove for 5 minutes until the water has evaporated.

400 might be the "safe" temperature, but I've put mine in the oven at 500 before. I'd experiment to see how high it can go.

Offline Frau Mau

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Re: Food and How you Cook/Eat it.
« Reply #1897: December 10, 2012, 10:06:17 AM »
I've got a pork tenderloin that marinaded 12 hours in home made barbeque sauce in the crockpot. Giving it 8 hours and then will shred it and add more of the sauce. I've got potato rolls and cole slaw to go with it. Damn it smells good!  :shock:

Offline houston-nat

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Re: Food and How you Cook/Eat it.
« Reply #1898: December 10, 2012, 11:24:40 AM »
What recipe do you use? I have never made fudge before, mostly because I'm scared to keep that stuff in the house. Sounds awesome, though, might want to try eventually :)
Uhhhh it's kind of a family secret. Although my parents use walnuts instead of toffee. But if you ever join the family I'll tell you!  :P

P.S. It's not all sugary like normal fudge, is the secret. It's more what's NOT in the recipe than what is.

Offline lastobjective

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Re: Food and How you Cook/Eat it.
« Reply #1899: December 10, 2012, 11:31:30 AM »
Uhhhh it's kind of a family secret. Although my parents use walnuts instead of toffee. But if you ever join the family I'll tell you!  :P

P.S. It's not all sugary like normal fudge, is the secret. It's more what's NOT in the recipe than what is.
I respect family secrets :) sounds swesome!