Author Topic: Food and How you Cook/Eat it (2017)  (Read 12062 times)

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Offline varoadking

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Re: Food and How you Cook/Eat it (2017)
« Reply #100: February 20, 2017, 09:04:56 PM »
Here was yesterday's feast - brisket resting after 12 hours in the smoker.  The rub has a lot of coriander, which gives much of the texture.  We cooked the fatty part (the "cap") sous vide for 36 hours at 131F, and then smoked that with the (lean) flat for 4 hours after the flat had already been smoking for 8 hours.  I brined it for 5 days, and can't remember for the life of me what was in the brine  :lol:   

(Image removed from quote.)

No garlic?   :panic:

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2017)
« Reply #101: February 20, 2017, 09:15:34 PM »
Just a few bulbs in the brine  :lol:

Smoking might be the least efficient cooking technique of all, but nom nom nom

Online imref

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Re: Food and How you Cook/Eat it (2017)
« Reply #102: February 20, 2017, 09:48:01 PM »
Here was yesterday's feast - brisket resting after 12 hours in the smoker.  The rub has a lot of coriander, which gives much of the texture.  We cooked the fatty part (the "cap") sous vide for 36 hours at 131F, and then smoked that with the (lean) flat for 4 hours after the flat had already been smoking for 8 hours.  I brined it for 5 days, and can't remember for the life of me what was in the brine  :lol:   

:az:

I fired up the charcoal grill for the first time in over a year and made hand formed burgers with lots of Montreal steak seasoning.

Online tomterp

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Re: Food and How you Cook/Eat it (2017)
« Reply #103: February 20, 2017, 10:03:35 PM »
:az:

I fired up the charcoal grill for the first time in over a year and made hand formed burgers with lots of Montreal steak seasoning.

We went to a friend's house in the 'hood and he grilled fat NY Strips over open oak coals in his fire ring.  Homemade cole slaw was great.  Our other friend brought brie and some obscure italian sausage, both of which he made himself for appetizers, and I chipped in a couple of Bordeaux bottles.  For dessert we had smores around the campfire.     :)

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2017)
« Reply #104: February 20, 2017, 10:10:54 PM »
Whoah, someone MADE brie??

Offline Mathguy

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Re: Food and How you Cook/Eat it (2017)
« Reply #105: February 21, 2017, 05:22:37 AM »
Unfortunately, there are "olive oil" companies that are weakening their product with other oils

http://nativeamericans24.us/2017/02/723/

Offline 1995hoo

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Re: Food and How you Cook/Eat it (2017)
« Reply #106: February 25, 2017, 11:46:51 AM »
We're hosting my parents for dinner tonight (postponed from last weekend; main course is the chicken recipe I linked a few posts back) and we have some roasted garlic quinoa as a side dish. I need to cook two packages of it.

Question: Can I dump both packages in one pot and double the water, or should I use two separate pots?

Offline Mathguy

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Re: Food and How you Cook/Eat it (2017)
« Reply #107: February 25, 2017, 09:15:12 PM »
Sorry I didn't see this earlier - 1 pot is fine

We're hosting my parents for dinner tonight (postponed from last weekend; main course is the chicken recipe I linked a few posts back) and we have some roasted garlic quinoa as a side dish. I need to cook two packages of it.

Question: Can I dump both packages in one pot and double the water, or should I use two separate pots?

Offline 1995hoo

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Re: Food and How you Cook/Eat it (2017)
« Reply #108: February 25, 2017, 11:03:01 PM »
I saw your reply just now at 11:00 after my parents went home....I used one pot and it worked fine, just took about ten minutes longer. That was no big deal because I was supposed to heat the oven to 450° but somehow set it to 350° instead, so the chicken took an extra ten minutes. Worked out just fine. Good thing we didn't serve liquor since my father was driving the two of them home....

Offline DCFan

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Re: Food and How you Cook/Eat it (2017)
« Reply #109: February 27, 2017, 12:32:28 PM »
After seeing the commercials for the new Big Macs I tried the grand mac for lunch today. I feel like puking.  :-[

Online JCA-CrystalCity

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Re: Food and How you Cook/Eat it (2017)
« Reply #110: February 27, 2017, 05:02:02 PM »
After seeing the commercials for the new Big Macs I tried the grand mac for lunch today. I feel like puking.  :-[
It's been a long time since I've had a big mac, but I had a Grand Mac last Thursday.  It's almost as if the bigger burgers throw off the balance of ingredients.  :spaz:  My go toos are the Chicken Sausage, which I can get in New Hamster.

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2017)
« Reply #111: February 27, 2017, 07:00:10 PM »
I might be mindfacting, but didn't Wendy's have 3- (and maybe 4-) patty burgers at some point back in the Age of Elastic? 

Online JCA-CrystalCity

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Re: Food and How you Cook/Eat it (2017)
« Reply #112: February 27, 2017, 08:41:35 PM »
I might be mindfacting, but didn't Wendy's have 3- (and maybe 4-) patty burgers at some point back in the Age of Elastic? 
triples, and a salad bar way before anyone had a salad bar.

Offline The Chief

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Re: Food and How you Cook/Eat it (2017)
« Reply #113: February 27, 2017, 09:20:31 PM »
It's okay because they switched their fries to sea salt which is all natural.  Between that and a 64 oz diet-beetus coke you're practically LOSING weight.

Offline Mathguy

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Re: Food and How you Cook/Eat it (2017)
« Reply #114: March 04, 2017, 02:44:24 AM »
This bacon wrapped Mahi Mahi was really great

Bacon Wrapped Mahi Mahi

Ingredients
1.   1 1/2 pounds mahi-mahi

2.   BBQ Blend Spice Mix -
3.   1 teaspoon smoked paprika
4.   1 teaspoon onion powder
5.   1 teaspoon garlic powder
6.   1 teaspoon chipotle powder
7.   1 teaspoon cinnamon
8.   1 teaspoon coriander
9.   1 teaspoon black pepper
10.   4 strips bacon
11.   Salt and pepper to taste

Directions
1.   1. Preheat the oven to 425 degrees.
2.   2. Rinse the mahi-mahi under cold water, and pat dry.
3.   3. Cut the mahi-mahi into four equal portions.
4.   4. Season each filet with the BBQ Blend Spice Mix.
5.   5. Wrap each filet with a strip of bacon, and top with additional salt and pepper to taste.
6.   6. Bake the filets in a baking dish for 25-30 minutes until the fish easily flakes.

Offline varoadking

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Re: Food and How you Cook/Eat it (2017)
« Reply #115: March 04, 2017, 01:19:24 PM »
Having a birthday lunch for our eldest daughter at Marcus in the MGM before heading to the Caps game tonight. 

Online imref

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Re: Food and How you Cook/Eat it (2017)
« Reply #116: March 04, 2017, 01:35:25 PM »
Made Cuban picadillo beef for dinner this week. Fantastic. 

Offline GuyFromCO

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Re: Food and How you Cook/Eat it (2017)
« Reply #117: March 04, 2017, 04:04:54 PM »
Whipping out the smoker today -- in March!!! (only to use as a grill, but still!)

Offline Mathguy

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Re: Food and How you Cook/Eat it (2017)
« Reply #118: March 05, 2017, 03:59:59 AM »
This recipe is easy to follow and comes out great

Saucy Greek Baked Shrimp

Ingredients
1 lb raw shrimp, peeled and deveined
1 14.5oz can diced tomatoes
1 tbsp olive oil
2 garlic cloves
½ tsp oregano
1/4th tsp salt
pinch of red pepper flakes
3/4 cup crumbled feta cheese

Directions
1.Preheat oven to 375.
2.Heat the oil over medium heat in a large skillet and add the garlic. Saute for about one minute until fragrant then add the can of tomatoes and the spices. Simmer for another three minutes.
3.Place raw shrimp in an oven-proof dish and pour sauce on top. Crumble feta over the sauce and bake for 15-20 minutes until shrimp are done.
4.Serve with pasta or chewy sourdough bread.

Yield: 2-3 servings

Online tomterp

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Re: Food and How you Cook/Eat it (2017)
« Reply #119: March 05, 2017, 06:20:27 PM »
This recipe is easy to follow and comes out great

Saucy Greek Baked Shrimp

Ingredients
1 lb raw shrimp, peeled and deveined
1 14.5oz can diced tomatoes
1 tbsp olive oil
2 garlic cloves
½ tsp oregano
1/4th tsp salt
pinch of red pepper flakes
3/4 cup crumbled feta cheese

Directions
1.Preheat oven to 375.
2.Heat the oil over medium heat in a large skillet and add the garlic. Saute for about one minute until fragrant then add the can of tomatoes and the spices. Simmer for another three minutes.
3.Place raw shrimp in an oven-proof dish and pour sauce on top. Crumble feta over the sauce and bake for 15-20 minutes until shrimp are done.
4.Serve with pasta or chewy sourdough bread.

Yield: 2-3 servings

Alternatively, for those of you going lower carb use spaghetti squash instead of pasta.  We had italian sausages with similar tomato sauce over the squash last night and it was delicious.

Offline 1995hoo

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Re: Food and How you Cook/Eat it (2017)
« Reply #120: March 06, 2017, 07:25:42 AM »
This is the second recommendation I've seen for spaghetti squash in the last few weeks. Does it taste noticeably different from regular spaghetti?

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2017)
« Reply #121: March 06, 2017, 09:44:26 AM »
You're out of your gourd!

Offline GburgNatsFan

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Re: Food and How you Cook/Eat it (2017)
« Reply #122: March 06, 2017, 09:47:46 AM »
Yes.

It's good in a different way, but it's not pasta.

This is the second recommendation I've seen for spaghetti squash in the last few weeks. Does it taste noticeably different from regular spaghetti?

Offline 1995hoo

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Re: Food and How you Cook/Eat it (2017)
« Reply #123: March 06, 2017, 10:34:02 AM »
Yes.

It's good in a different way, but it's not pasta.


The picture I saw in a magazine made it look like it has the consistency of sauerkraut.

Online tomterp

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Re: Food and How you Cook/Eat it (2017)
« Reply #124: March 06, 2017, 05:04:26 PM »
This is the second recommendation I've seen for spaghetti squash in the last few weeks. Does it taste noticeably different from regular spaghetti?

It's a very mild tasting squash, pleasant and its shape is akin to spaghetti so it works well with sauces.  Healthier too, though a bit more work.