Food and How you Cook/Eat it (2009-2012)

[Mathguy]

And you're not ???

You people are strange.

[HalfSmokes]

CARROTS in CHILI!? 

Carrots celery corn veggies are good

[tomterp]

I've used brown sugar or honey, but generally use carrots as the sweetener.

Yes, I usually cook some carrot shavings in for that purpose.  I never put sugar of any kind in.

[Mathguy]

Greatest Meatloaf Recipe Ever !


Spinach Meatloaf


Ingredients:
1 lb ground round/sirloin
1/2 lb ground turkey or pork
1/2 cup parmesan cheese
3/4 cup shredded swiss cheese (or low fat italian cheese)
1 1/2 cups drained+chopped spinach
2 Tablespoons prepared mustard
Salt, pepper, and garlic to taste
2 medium eggs

Preheat oven to 375°F. Mix all ingredients in large bowl. Mold meatloaf in large bread pan or meatloaf pan. Place in oven approximately 50 minutes. Let set for 5 minutes before serving.

Serves 6.  3.5 net grams of carbohydrate per serving.

[Ali the Baseball Cat]

You forgot the sriracha!

[Mathguy]

Oh yes - sriracha sauce to one's taste.  I like this spicy

You forgot the sriracha!

[HalfSmokes]

all this chili talk got my taste buds watering- making modified half time chili tonight

3 lbs 85/15 beef
1 can tomato paste
1 onion
3 cloves garlic rough cut
1 large can crushed tomatoes
1 bottle porter
1 habanero
2 jalapeños
chili powder cumin thyme salt oregano to taste
1 tablespoon grade b maple syrup

brown beef over high heet, add diced onion cook until onion is soft, add tomato paste and mix, add garlic. Reduce heat, add the rest and stir occasionally

[Nathan]

No beans?

[HalfSmokes]

No beans?

Forgot- 1 can red, 1 can baked

[imref]

If you are a foodie, I have some bad news.  Marco Pierre White (http://en.wikipedia.org/wiki/Marco_Pierre_White), one of the most decorated chefs in the world, one of the first celebrity chefs and Tony Bourdain's idol, is now doing corny commercials to promote Knorr pre-packaged stock (mostly salt, MSG, and palm oil).  White trained Gordon Ramsey and Mario Batali, and gave back his Michelin stars (he was the youngest chef ever to win them) when he retired from cooking at age 36.

This is terribly sad.  It would be as bad as Morimoto shilling ramen noodles or David Chang hawking microwavable dumplings.

[Ali the Baseball Cat]

First I hear that Iggy Pop is doing Paco Rabanne ads, and now this 

[Frau Mau]

Kind of like when I heard Steven Tyler was going to be on Americal Idol... 

[houston-nat]

Powerboater just used the word "puffy" in the BWT, so I just wanted to say:

PUFFY TACOS.



What is the best taco you have ever eaten, and where? Puffy or non-.

My all-time favorite taco is the Democrat at Torchy's in Austin, TX. Shredded barbacoa beef, slices of avocado, onions, cilantro, and queso fresco. If God spoke to mankind through taco form, the Democrat would be his Gospel.

[JCA-CrystalCity]

We always used to go to Chueys in Dallas when we had meetings set up between community organizers, environmentalists, states, and industry folk.  It was always fun to see people eat together, joke around, and talk one night and then the next morning impugn each others parentage.

[Ali the Baseball Cat]

Fried dogcrap would taste good if accompanied by avacado, cilantro, and onion.  The queso fresco is another key ingredient.  Now I'm drooling like Pavlov's dog.

Powerboater just used the word "puffy" in the BWT, so I just wanted to say:

PUFFY TACOS.

(Image removed from quote.)

What is the best taco you have ever eaten, and where? Puffy or non-.

My all-time favorite taco is the Democrat at Torchy's in Austin, TX. Shredded barbacoa beef, slices of avocado, onions, cilantro, and queso fresco. If God spoke to mankind through taco form, the Democrat would be his Gospel.

[imref]

anyone try Pollo Campero yet?  Very good fried chicken, so-so grilled/peruvian style.

[Mathguy]

There's been one in Bailey's Crossroads for a number of years.  My former boss & I went there weekly.  I don't know which I like better though - Pollo Campero or Popeye's.

anyone try Pollo Campero yet?  Very good fried chicken, so-so grilled/peruvian style.

[tomterp]

Let's talk turkey.

I'm cooking mine on my Weber gas grill.  Before you get all judgemental, there is a method to the madness.   

First of all, I use a rotisserie to keep her moving.  Secondly, the cavity is stuffed with the basic stuff - chunked apple, onion, and celery.

I'm going to rub the outside with some sort of herb mixture, TBD by tomorrow morning but I'm leaning towards a heavy sage slant, since I have plenty of fresh in the garden.  I'll probably do this on the outside of the skin so as not to impart too strong a flavor.  I am okay with strong but out of deference to some of my attendees who prefer a more traditional flavor...

Finally, I'm going to place a water pan above a burner so as to keep a steady steam action going - coupled with the stuffing should collectively provide enough moisture to prevent drying out.

In the past I've also used smoke from either apple wood or mesquite, but again got to back off due to certain tastes.

Anyone else?

[blue911]

Let's talk turkey.

I'm cooking mine on my Weber gas grill.  Before you get all judgemental, there is a method to the madness.   

First of all, I use a rotisserie to keep her moving.  Secondly, the cavity is stuffed with the basic stuff - chunked apple, onion, and celery.

I'm going to rub the outside with some sort of herb mixture, TBD by tomorrow morning but I'm leaning towards a heavy sage slant, since I have plenty of fresh in the garden.  I'll probably do this on the outside of the skin so as not to impart too strong a flavor.  I am okay with strong but out of deference to some of my attendees who prefer a more traditional flavor...

Finally, I'm going to place a water pan above a burner so as to keep a steady steam action going - coupled with the stuffing should collectively provide enough moisture to prevent drying out.

In the past I've also used smoke from either apple wood or mesquite, but again got to back off due to certain tastes.

Anyone else?

Stuffing = Salmonella. There can't be a more "traditional" Thanksgiving herb/spice than sage. Are you going to brine the turkey?

[HalfSmokes]

Traeger, apple wood pellets, still thinking about the rub (I want cajun or bbq, wife wants more traditional poultry). Cavity will likely remain empty   

[Nathan]

I must be the only one who hates turkey.  It's dryer than the sahara.

[Frau Mau]

My boy is jugeing in a marinade of sherry, soy sauce, ground mustard, thyme, garlic, sea salt, olive oil, ground black pepper and liquid smoke in a kitchen bag in my crisper drawer due to space issues. I'm going to flip him over before bed. He's about 10 pounds and I'm using the oven.

Here are the sides I'm making or have made:

trad green bean casserole
stuffing with cranberries, appricots, celery, granny smith apple and onion
sweet potatos with maple and brown sugar
cranberry sauce with mandarin oranges
sharp white cheddar mac n cheese with reggiano on top

And AtBC made pumpkin pies from scratch.

The kicker is we have to get all of this out to my mom's tomorrow 

[tomterp]

Stuffing = Salmonella. There can't be a more "traditional" Thanksgiving herb/spice than sage. Are you going to brine the turkey?

I discard the stuffing, it's just there to hydrate the inside of the turkey.  I use large chunks so it can breath and cook. 

Yeah, I brined it, but I find I don't like them as salty as a lot of the brining recommendations would give you.  Less time, and less salt than the average recipe works for me.

It's on brine now.  I put 3/4 cup Mortons kosher salt, plus 1/2 cup brown sugar, 4 bay leaves, 6-8 allspice berries, and a teaspoon or little more of a pickling mix I had laying around - some redundancy with the allspice and bay leaves, but some other cool stuff that smelled good on the stove.  Once absorbed, I iced it down and mixed to a total of 2 gallons by just adding water.  There are infinite varieties here - apple juice, vegetable broth, orange juice, etc but I didn't want the brine to be the story.

[tomterp]

I must be the only one who hates turkey.  It's dryer than the sahara.

 

I prefer dark meat for its better moistness, as well as stronger flavor.  But a properly cooked turkey is not dry.

[tomterp]

My boy is jugeing in a marinade of sherry, soy sauce, ground mustard, thyme, garlic, sea salt, olive oil, ground black pepper and liquid smoke in a kitchen bag in my crisper drawer due to space issues. I'm going to flip him over before bed. He's about 10 pounds and I'm using the oven.

Here are the sides I'm making or have made:

trad green bean casserole
stuffing with cranberries, appricots, celery, granny smith apple and onion
sweet potatos with maple and brown sugar
cranberry sauce with mandarin oranges
sharp white cheddar mac n cheese with reggiano on top

And AtBC made pumpkin pies from scratch.

The kicker is we have to get all of this out to my mom's tomorrow 

Frau, you've been a busy little girl! 

I heard a suggestion on NPR this morning from a chef, that a little vermouth is a great addition to basic green bean recipes.   Never tried it, but have enough vermouth around.