Author Topic: Food and How you Cook/Eat it (2016)  (Read 37392 times)

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Offline Slateman

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Re: Food and How you Cook/Eat it (2016)
« Reply #50: January 12, 2016, 10:36:17 AM »
What's the least fatty, least grisly cut of steak/beef?

Offline houston-nat

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Re: Food and How you Cook/Eat it (2016)
« Reply #51: January 12, 2016, 10:44:29 AM »
What's the least fatty, least grisly cut of steak/beef?
Filet mignon, no?

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2016)
« Reply #52: January 12, 2016, 11:24:07 AM »
wrapped in bacon with garlic butter
Filet mignon, no?

Offline Slateman

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Re: Food and How you Cook/Eat it (2016)
« Reply #53: January 12, 2016, 01:07:21 PM »
Was thinking something ... cheaper?

Offline HalfSmokes

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Re: Food and How you Cook/Eat it (2016)
« Reply #54: January 12, 2016, 01:40:48 PM »
Was thinking something ... cheaper?

Brisket

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2016)
« Reply #55: January 12, 2016, 03:48:33 PM »
Potted meat

Offline mitlen

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Re: Food and How you Cook/Eat it (2016)
« Reply #56: January 12, 2016, 04:01:46 PM »
Spam

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2016)
« Reply #57: January 12, 2016, 04:21:13 PM »

Offline mitlen

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Re: Food and How you Cook/Eat it (2016)
« Reply #58: January 12, 2016, 04:24:48 PM »
Isn't that Okinawan steak?

It's big all over Hawaii.    :)

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2016)
« Reply #59: January 12, 2016, 04:26:35 PM »
Korea and Philippines too. Probably anywhere there were big US bases in Asia.  Those little balls in pho are kind of sporky, so maybe even Vietnam.
It's big all over Hawaii.    :)

Offline mitlen

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Re: Food and How you Cook/Eat it (2016)
« Reply #60: January 12, 2016, 04:32:35 PM »
Korea and Philippines too. Probably anywhere there were big US bases in Asia.  Those little balls in pho are kind of sporky, so maybe even Vietnam.

Missus was a Pearl Harbor (Navy brat) girl.    As you mention, Spam is big almost anywhere a GI was in WWII and after.

Offline Slateman

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Re: Food and How you Cook/Eat it (2016)
« Reply #61: January 12, 2016, 07:01:43 PM »
Missus was a Pearl Harbor (Navy brat) girl.    As you mention, Spam is big almost anywhere a GI was in WWII and after.

Even bigger with Hawaii. Even fancy restaurants have Spam dishes

Offline tomterp

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Re: Food and How you Cook/Eat it (2016)
« Reply #62: January 12, 2016, 08:50:00 PM »
Was thinking something ... cheaper?

Bison used to be cheaper, but because it's such a lean cut and must be raised organically, has surged in popularity the last 5 years driving up the price.

So back to filet mignon, it's got the best texture if lack of gristle and fat is your thing.  I like it fine, but yeah, bacon and garlic butter don't hurt.  Or butter with fresh tarragon slathered over it.

Offline imref

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Re: Food and How you Cook/Eat it (2016)
« Reply #63: January 12, 2016, 10:35:24 PM »
Even bigger with Hawaii. Even fancy restaurants have Spam dishes

i did a spam, ramen, and pineapple stir fry with broccoli for the kids once, they loved it.  We also cook it a lot on scout outings.

Offline 1995hoo

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Re: Food and How you Cook/Eat it (2016)
« Reply #64: January 12, 2016, 10:48:30 PM »
....

So back to filet mignon, it's got the best texture if lack of gristle and fat is your thing.  I like it fine, but yeah, bacon and garlic butter don't hurt.  Or butter with fresh tarragon slathered over it.

The preparation I posted in a prior year's edition of this thread remains one of my favorites:

http://www.wnff.net/index.php?topic=30248.msg1260194#msg1260194

Online Mathguy

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Re: Food and How you Cook/Eat it (2016)
« Reply #65: January 17, 2016, 08:42:19 PM »
This recipe received a standing ovation from 2IPAs tonight

Blackened Red Drum (ie: Redfish)

•2 red drum fillets, about 6 to 8 ounces each
•2 tablespoons melted butter
•2 tsp Worcestershire Sauce
•1 heaping tablespoon paprika
•1 teaspoon garlic powder
•1 teaspoon garlic salt
•1 teaspoon onion powder
•1/4 teaspoon ground cayenne pepper
•2 teaspoons black pepper
•1/2 teaspoon leaf thyme
•1/2 teaspoon leaf oregano

Preparation
1.  Melt butter, then mix in Worcestershire sauce
2.  Separately mix the spices as blackened seasoning ingredients
3.  Stir blackening spices into butter
4.  Spread 1/2 mixture on one side of fish and grill/broil 4-5 minutes
5.  Flip fish over, spread remaining mixture on other side, and grill/broil 4-5 minutes

Options:  Exclude cayenne pepper if not into spicy food
Can be used with most any white fish

Offline dcpatti

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Re: Food and How you Cook/Eat it (2016)
« Reply #66: January 17, 2016, 11:17:59 PM »


Made Scotch eggs tonight.

-Soft boil 4 eggs. They should only boil for about 4 minutes and you might want to make extras the first time around because they're hard to work with till you get the hang of it. Chill them, then peel them.

-Mix 1lb sausage meat with 1/2 cup breadcrumbs and a handful of chopped fresh parsley. You can use Jimmy Dean or whatever, Italian sausage works fine, but officially it's supposed to be a British style sausage. Which is very hard to find around here. You can make your own from 1lb ground pork, 1 tsp salt. 1tsp black pepper, zest of half a lemon, 1/2tsp nutmeg and 1/2tsp mace (can add thyme and/or sage as well). Chill the sausage mix for half an hour.

-beat 2 eggs in a bowl. Set aside.
-season 1-1/2 cups flour with salt and pepper, set aside
-pour 2 cups breadcrumbs into another bowl

Assemble the eggs: flour your hands, then take a quarter of the sausage meat and form it into a very thin patty. Flour the sausage as needed. Roll one egg in flour then lay it in the middle of the sausage patty, then wrap the sausage up around the egg. Smooth it out and make sure there's no major gaps. Repeat for each egg.

Dip one wrapped egg in the flour, then in the egg, then roll it in the breadcrumbs, coating it very thoroughly. Repeat for each egg. Put the eggs in the freezer for about 15 minutes.

Deep fry at 325 for about 8 minutes, making sure all sides are evenly cooked. if you can submerge the egg fully in oil, it takes less time.

Can be served hot or cold, usually with some very spicy mustard (like Colemans).

Definitely not an everyday food but man oh man that is a tasty treat!

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2016)
« Reply #67: January 18, 2016, 03:06:06 PM »
(swoon)

Offline Dave B

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Re: Food and How you Cook/Eat it (2016)
« Reply #68: January 21, 2016, 10:58:22 PM »
Any BBQ Chicken experts out there?

Nice sale on chicken breasts, thighs and legs at the grocery today.  Going to cook tomorrow before the game.  My plan is to use a dry rub, grill over indirect heat until nearly done, then sauce 'em up and finish over direct heat until done.

Any suggestions or tips?

F breasts. Go with skin and bone thighs. Rub with something salty so you get sin like a potato chip. Indirect about 325. 45 minutes to an hour. Pretty forgiving won't dry out. Judge doneness based on super crispy skin.

Or skinless thighs rubbed. High heat direct.

Old bay and lysanders are good rubs. Lemon pepper too

Offline Dave B

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Re: Food and How you Cook/Eat it (2016)
« Reply #69: January 21, 2016, 11:05:01 PM »
(Image removed from quote.)

Made Scotch eggs tonight.

-Soft boil 4 eggs. They should only boil for about 4 minutes and you might want to make extras the first time around because they're hard to work with till you get the hang of it. Chill them, then peel them.

-Mix 1lb sausage meat with 1/2 cup breadcrumbs and a handful of chopped fresh parsley. You can use Jimmy Dean or whatever, Italian sausage works fine, but officially it's supposed to be a British style sausage. Which is very hard to find around here. You can make your own from 1lb ground pork, 1 tsp salt. 1tsp black pepper, zest of half a lemon, 1/2tsp nutmeg and 1/2tsp mace (can add thyme and/or sage as well). Chill the sausage mix for half an hour.

-beat 2 eggs in a bowl. Set aside.
-season 1-1/2 cups flour with salt and pepper, set aside
-pour 2 cups breadcrumbs into another bowl

Assemble the eggs: flour your hands, then take a quarter of the sausage meat and form it into a very thin patty. Flour the sausage as needed. Roll one egg in flour then lay it in the middle of the sausage patty, then wrap the sausage up around the egg. Smooth it out and make sure there's no major gaps. Repeat for each egg.

Dip one wrapped egg in the flour, then in the egg, then roll it in the breadcrumbs, coating it very thoroughly. Repeat for each egg. Put the eggs in the freezer for about 15 minutes.

Deep fry at 325 for about 8 minutes, making sure all sides are evenly cooked. if you can submerge the egg fully in oil, it takes less time.

Can be served hot or cold, usually with some very spicy mustard (like Colemans).

Definitely not an everyday food but man oh man that is a tasty treat!

Soft boiled eggs are the crap. Just learned of them over the holidays. Why do hard boiled eggs even exist

Offline Dave B

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Re: Food and How you Cook/Eat it (2016)
« Reply #70: January 21, 2016, 11:06:59 PM »
Gonna give coq au vin a go while snowed in. Bought a cast iron dutch oven. Should open up some possibilities

Offline tomterp

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Re: Food and How you Cook/Eat it (2016)
« Reply #71: January 22, 2016, 08:01:31 AM »
Gonna give coq au vin a go while snowed in. Bought a cast iron dutch oven. Should open up some possibilities

Cool, what did you buy, Lodge?

I've got an outdoors one (with legs on the bottom) I use on rare occasions, and we have an old one in the basement for indoor use that needs to be resuscitated from decades of disuse.

I've seen some really cool things cooked in a dutch oven, and some things you'd expect like Boy Scout camp grub.  Pineapple upside down cake!  Lasagna!

Years ago we had a guide on a sea kayaking trip in the San Juan Islands (Washington state) and he did the Lasagna for our dinner - counted out exactly 13 briquets and assembled the lasagna.  When the briquets were ready, he put 7 on the lid and 6 underneath, and we went off exploring the island for a couple of hours.  I had never seen this before, and was astonished that it came out perfectly.  Those briquets looked so inadequate for the task.

Offline imref

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Re: Food and How you Cook/Eat it (2016)
« Reply #72: January 22, 2016, 11:00:26 AM »
MONKEY BREAD!!

Offline HalfSmokes

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Re: Food and How you Cook/Eat it (2016)
« Reply #73: January 23, 2016, 04:13:21 PM »
Pot chili and home made cornbread are perfect today

Offline 1995hoo

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Re: Food and How you Cook/Eat it (2016)
« Reply #74: January 23, 2016, 04:49:21 PM »
Got a bolognese sauce going in the slow cooker. No idea how it'll turn out. Leftover stroganoff for lunch sure was good.