Food and How you Cook/Eat it (2014)

[HalfSmokes]

That's a lot of cast iron to care for and store

[tomterp]

Pretty decent deal on Amazon?

5 pc Lodge cast iron set, 10-1/2-Inch round griddle, 8-Inch skillet, 10-1/4-Inch skillet, 5-Quart Dutch oven and 10-1/4-Inch iron cover.  $65 and free shhipping.

http://www.amazon.com/gp/product/B004QM8SLG

Sure, that's a really good deal.  But up in your neck of the woods i would think cast iron would be a dime a dozen at flea markets or antique shops.  Have some fun, go buy some old 100 year old stuff that kicks ass.

[Mathguy]

This Rockfish recipe tonight made 2IPAs do handstands - and it was easy

http://allrecipes.com/recipe/one-dish-rockfish/

[Terpfan76]

Wife's making crock pot apple butter. I'll advise as to how it turns out tomorrow. On low until tomorrow.

[Nathan]

Wife's making crock pot apple butter. I'll advise as to how it turns out tomorrow. On low until tomorrow.

[GburgNatsFan]

I'm surprised it doesn't cost $65 just to ship that much cast iron.

Pretty decent deal on Amazon?

5 pc Lodge cast iron set, 10-1/2-Inch round griddle, 8-Inch skillet, 10-1/4-Inch skillet, 5-Quart Dutch oven and 10-1/4-Inch iron cover.  $65 and free shhipping.

http://www.amazon.com/gp/product/B004QM8SLG

[Terpfan76]

smells wonderful... Not done yet

[Frau Mau]

Cooking men are sexy men. Just sayin'.

[Nathan]

Cooking men are sexy men. Just sayin'.

Pfft, I don't have to be cooking to be a sexy man.

[Ali the Baseball Cat]

Damn straight, hoss.  But cooking just adds to it.  The chest-thumping broggadocio of macho neanderthals bores the ladies.  Well, except for the skanks, but freak them. 

Pfft, I don't have to be cooking to be a sexy man.

[Nathan]

Damn straight, hoss.  But cooking just adds to it.  The chest-thumping broggadocio of macho neanderthals bores the ladies.  Well, except for the skanks, but freak them. 

I wish I had a gas stove.  Cooking with fire is even sexier.

[Terpfan76]

Damn straight, hoss.  But cooking just adds to it.  The chest-thumping broggadocio of macho neanderthals bores the ladies.  Well, except for the skanks, butt freak them. 

FTFY

[1995hoo]

....

Totally unrelated: I have a chicken recipe (planned for dinner tomorrow) that calls for a tablespoon of chicken demi-glace. I don't particularly want to go spend $24.00 at Williams-Sonoma for an ingredient of which I need such a small amount. Wegmans sells demi-glace, but not the chicken variety. We also have some veal demi-glace in the refrigerator. Anyone have a sense for how much is it would change the flavor if I use that instead? Normally with that small an amount I would just go ahead and substitute, but demi-glace has a pretty strong flavor. (The other ingredients in the sauce are 125 ml of Madeira, 60 g of dried cherries, 40 g of shallots, 125 ml of chicken stock, 1 tsp of thyme, and 2 tbsp of butter, if that makes any difference.)

Following up, made this last night and used the veal demi-glace. I have no idea how that changed the flavor since I've never made it before, but Ms1995hoo really liked it, so as far as I'm concerned that means it came out OK!

Here is the link to what we were making. The side dish (mascarpone polenta) is linked on the same page. We cut the side dish recipe in half.

http://www.williams-sonoma.com/recipe/five-spice-chicken-breasts.html?cm_src=RECIPESEARCH

[Ali the Baseball Cat]

What kind of five spice powder did you use?

[1995hoo]

What kind of five spice powder did you use?

Whatever brand I have in a jar in the spice cabinet after purchasing it at the grocery store sometime last year! Sorry, off the top of my head I do not know which one it is, but if I remember I will edit this later to say.

[Ali the Baseball Cat]

No big deal...just 'five spice' is like curry powder (i.e. it can be pretty much anything).  Nice looking recipe though.  I have a shallot sitting on the counter I need to do something with... 

[blue911]

Following up, made this last night and used the veal demi-glace. I have no idea how that changed the flavor since I've never made it before, but Ms1995hoo really liked it, so as far as I'm concerned that means it came out OK!

Here is the link to what we were making. The side dish (mascarpone polenta) is linked on the same page. We cut the side dish recipe in half.

http://www.williams-sonoma.com/recipe/five-spice-chicken-breasts.html?cm_src=RECIPESEARCH

Good to know, thanks

[blue911]

No big deal...just 'five spice' is like curry powder (i.e. it can be pretty much anything).  Nice looking recipe though.  I have a shallot sitting on the counter I need to do something with...

I use Penzys mainly because they use quality cinnamon.

[1995hoo]

No big deal...just 'five spice' is like curry powder (i.e. it can be pretty much anything).  Nice looking recipe though.  I have a shallot sitting on the counter I need to do something with... 

Looking at it now. Label says the brand is "Asian Gourmet." I have no idea whether it's a good one, but it seems fine. It was outstanding with the mashed sweet potatoes we made a few months ago—tossed the marshmallows with five-spice powder before baking. Now THAT smelled really good!

[imref]

Anyone try the roasted seaweed snacks available seemingly everywhere now?  Very addictive.

[Frau Mau]

Anyone try the roasted seaweed snacks available seemingly everywhere now?  Very addictive.

I like the little rice wafers with seaweed.

[1995hoo]

Hmmm. So last night (Saturday) we had my parents over for dinner. I made horseradish-crusted beef tenderloin with a horseradish cream sauce. Ms1995hoo made a potato side dish and peas and we had Fox Meadow red wine. All-around outstanding.

So tonight my name is Mud. I told her I was going to make New Mexico–style green chili (chile verde) using four pounds of pork. She SAW me load up the slow cooker with pork, green chiles, tomatillos, a jalapeño, and some other stuff......yet when we sat down to eat around the end of halftime, I got chewed out because "chili is supposed to be red" and "chili is made with beef." But she SAW ME MAKE IT and never complained. I thought it wasn't bad. Not the best chili I've ever made, but it was something different and that's what I had in mind. Guess I know not to make this one again.

At least the corn bread was outstanding. I used a Hawaiian recipe. Second time I've made it and it is simply superb: http://www.oilsofaloha.com/macrecipes/paniolo-corn-bread

[Nathan]

Gibbles are coming back!

http://www.eveningsun.com/business/ci_24997940/new-owners-bring-popular-snack-food-brand-gibbles

[JCA-CrystalCity]

Went to a Korean-Italian fusion restaurant this weekend.  They serve Badabibadabimbadabap.

[Ali the Baseball Cat]

That tenderloin sounds really good. 

I had about 11 different batches of chili yesterday, all of which were good and several of which were outstanding.  The most unconventional (strangest?) one had coconut milk, almost a Thai curry.  I actually liked it quite a bit, but voted for a more trad one with hominy (nice little pre-columbian touch). 

Hmmm. So last night (Saturday) we had my parents over for dinner. I made horseradish-crusted beef tenderloin with a horseradish cream sauce. Ms1995hoo made a potato side dish and peas and we had Fox Meadow red wine. All-around outstanding.

So tonight my name is Mud. I told her I was going to make New Mexico–style green chili (chile verde) using four pounds of pork. She SAW me load up the slow cooker with pork, green chiles, tomatillos, a jalapeño, and some other stuff......yet when we sat down to eat around the end of halftime, I got chewed out because "chili is supposed to be red" and "chili is made with beef." But she SAW ME MAKE IT and never complained. I thought it wasn't bad. Not the best chili I've ever made, but it was something different and that's what I had in mind. Guess I know not to make this one again.

At least the corn bread was outstanding. I used a Hawaiian recipe. Second time I've made it and it is simply superb: http://www.oilsofaloha.com/macrecipes/paniolo-corn-bread