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| 12:23 AM | ||
| Users Online Now: 1,689 (Who's On?) | Visitors Today: 30,498 | |
| Pageviews Today: 46,655 | Threads Today: 27 | Posts Today: 251 |
| 12:23 AM | ||
Food with Attitude! | |
| Paranoiaaaaa (OP) Butters  User ID: 80982588  United States11/18/2021 06:44 PM  Report Abusive Post Report Copyright Violation | After weeks of being pretty emaciated and burnt out...nothing like 2 days of grand pho broth to start to recoup. Solids starting today. Cheerio! Quoting: Saint Lance the Odd from BC Well I'm glad to hear our solid guy is moving on to solids. The Ivermectin Pool sent seems to be working too. Mrs. figured out our gift dinner was a misdelivered "Doordash' after we ate it. Someone else' name was on the printed label. Oops. I hope they got a replacement dinner; mine was great. I'm sure they did. Lucky you though! "Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files "Life is what happens while you are busy making other plans." - John Lennon |
| Paranoiaaaaa (OP) Butters User ID: 80982588 United States11/18/2021 06:48 PM Report Abusive Post Report Copyright Violation | For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing. Quoting: FlockOfSmeagols Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it. I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready! Always make homemade gravy when I have gravy, it is so really easy. I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy. Smashed fresh garlic and onion taters with skin on, and green beans. Anyway, just sharing. Peace. I use Better Than Bouillon whenever I can. It's a lot more expensive than cubes, but it's really good. That's how I made gravy last time from the rib drippings. I try to use flour whenever I can though. Cornstarch makes it harder to reheat leftovers.I usually use it if I didn't out enough flour just to thicken up a bit more at the end. "Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files "Life is what happens while you are busy making other plans." - John Lennon |
| Anonymous Coward User ID: 78148665 United States11/18/2021 06:49 PM Report Abusive Post Report Copyright Violation | For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing. Quoting: FlockOfSmeagols Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it. I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready! Always make homemade gravy when I have gravy, it is so really easy. I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy. Smashed fresh garlic and onion taters with skin on, and green beans. Anyway, just sharing. Peace. I use Better Than Bouillon whenever I can. It's a lot more expensive than cubes, but it's really good. That's how I made gravy last time from the rib drippings. I try to use flour whenever I can though. Cornstarch makes it harder to reheat leftovers.I usually use it if I didn't out enough flour just to thicken up a bit more at the end. Wow, didn't know that about leftovers and cornstarch! Never have them here though with the stuff I use it; NOT that it would never happen! I'll keep it in mind, thanks P! |
| Anonymous Coward User ID: 80073096 United States11/18/2021 06:54 PM Report Abusive Post Report Copyright Violation | After weeks of being pretty emaciated and burnt out...nothing like 2 days of grand pho broth to start to recoup. Solids starting today. Cheerio! Quoting: Saint Lance the Odd from BC Maybe you missed this treat: Thread: "Food that fucks with your mouth, a food with attitude parody thread" |
| DMJ User ID: 75878152 United States11/18/2021 07:31 PM  Report Abusive Post Report Copyright Violation | |
| Simple27 User ID: 40488826 United States11/18/2021 07:53 PM  Report Abusive Post Report Copyright Violation | For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing. Quoting: FlockOfSmeagols Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it. I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready! Always make homemade gravy when I have gravy, it is so really easy. I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy. Smashed fresh garlic and onion taters with skin on, and green beans. Anyway, just sharing. Peace. This sounds soooo good!  ~*Ride the Wave*~ |
| Simple27 User ID: 40488826 United States11/18/2021 08:36 PM Report Abusive Post Report Copyright Violation | |
| Simple27 User ID: 40488826 United States11/18/2021 08:39 PM Report Abusive Post Report Copyright Violation | I'm going away for the weekend with a group of ladies from my family. Heading up north. Nef was kind enough to make us a batch of chili. :) https://imgur.com/JycMgMl~*Ride the Wave*~ |
| Anonymous Coward User ID: 80073096 United States11/18/2021 08:51 PM Report Abusive Post Report Copyright Violation | Safe travels Simple27. Send photos! I do sooo love chili. And, yours and Nef's looks so scrumptious, yummy! Instead I was dreaming of next year being silly and planting watermelon, Japanese style: [imgur] [link to imgur.com (secure)] |
| Anonymous Coward User ID: 78148665 United States11/18/2021 08:55 PM Report Abusive Post Report Copyright Violation | For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing. Quoting: FlockOfSmeagols Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it. I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready! Always make homemade gravy when I have gravy, it is so really easy. I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy. Smashed fresh garlic and onion taters with skin on, and green beans. Anyway, just sharing. Peace. This sounds soooo good! :homerdrool: Glad you like the idea! It's really nice, especially when it's snowing out like it is here. Really easy thing to do. No need for a big ol' cast iron skillet, anything that roaster will fit in will do. Take care! Peace. |
| Anonymous Coward User ID: 78148665 United States11/18/2021 08:58 PM Report Abusive Post Report Copyright Violation | I'm going away for the weekend with a group of ladies from my family. Heading up north. Nef was kind enough to make us a batch of chili. :) Quoting: Simple27 [imgur] [link to imgur.com (secure)] Screw my chx, gimme like a 1/2 gal of that! lol!! |
| Anonymous Coward User ID: 80073096 United States11/18/2021 09:17 PM Report Abusive Post Report Copyright Violation | No need for a big ol' cast iron skillet, anything that roaster will fit in will do. Quoting: FlockOfSmeagols Take care! Peace. speaking of which, just saw this genius idea: [link to www.akazuki.com (secure)] |
| Anonymous Coward User ID: 78148665 United States11/18/2021 09:22 PM Report Abusive Post Report Copyright Violation | No need for a big ol' cast iron skillet, anything that roaster will fit in will do. Quoting: FlockOfSmeagols Take care! Peace. speaking of which, just saw this genius idea: [link to www.akazuki.com (secure)] AWESOME! Yup, got me a couple cast iron grillin' skillets for Winter. I grill like a mofo when it's warm up here. So in Winter my child and I miss it a lot. Key is smoked salt and foil to cover the whole skillet. If not smoked salt, foil covering that whole skillet traps in the smokiness at least, so it's a sorta substitute. Peace. |
| Anonymous Coward User ID: 80073096 United States11/18/2021 09:34 PM Report Abusive Post Report Copyright Violation | AWESOME! Yup, got me a couple cast iron grillin' skillets for Winter. I grill like a mofo when it's warm up here. So in Winter my child and I miss it a lot. Quoting: FlockOfSmeagols Key is smoked salt and foil to cover the whole skillet. If not smoked salt, foil covering that whole skillet traps in the smokiness at least, so it's a sorta substitute. Peace. WAIT! I failed terribly 2x to make a salt-encrusted fish...now you tell me your secret, or else!  |
| Simple27 User ID: 40488826 United States11/18/2021 09:36 PM Report Abusive Post Report Copyright Violation | Safe travels Simple27. Send photos! Quoting: pool I do sooo love chili. And, yours and Nef's looks so scrumptious, yummy! Instead I was dreaming of next year being silly and planting watermelon, Japanese style: https://imgur.com/M387RjLSquare watermelons! Fun! And thanks pool :)  ~*Ride the Wave*~ |
| Paranoiaaaaa (OP) Butters User ID: 80982588 United States11/18/2021 10:21 PM Report Abusive Post Report Copyright Violation | I'm going away for the weekend with a group of ladies from my family. Heading up north. Nef was kind enough to make us a batch of chili. :) Quoting: Simple27 https://imgur.com/JycMgMlHave a good trip! "Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files "Life is what happens while you are busy making other plans." - John Lennon |
| Anonymous Coward User ID: 78148665 United States11/18/2021 10:22 PM Report Abusive Post Report Copyright Violation | AWESOME! Yup, got me a couple cast iron grillin' skillets for Winter. I grill like a mofo when it's warm up here. So in Winter my child and I miss it a lot. Quoting: FlockOfSmeagols Key is smoked salt and foil to cover the whole skillet. If not smoked salt, foil covering that whole skillet traps in the smokiness at least, so it's a sorta substitute. Peace. WAIT! I failed terribly 2x to make a salt-encrusted fish...now you tell me your secret, or else! What fish and how did you try and make it? I'm curious. Thanks and best wishes for you and yours. Peace. ETA: also, how did you try and make the fish? Filets skinless, filets skin on, or the whole gutted fish, scaled, finned, but with head intact? Makes a difference. Peace. |
| Paranoiaaaaa (OP) Butters User ID: 80982588 United States11/18/2021 10:28 PM Report Abusive Post Report Copyright Violation | For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing. Quoting: FlockOfSmeagols Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it. I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready! Always make homemade gravy when I have gravy, it is so really easy. I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy. Smashed fresh garlic and onion taters with skin on, and green beans. Anyway, just sharing. Peace. I use Better Than Bouillon whenever I can. It's a lot more expensive than cubes, but it's really good. That's how I made gravy last time from the rib drippings. I try to use flour whenever I can though. Cornstarch makes it harder to reheat leftovers.I usually use it if I didn't out enough flour just to thicken up a bit more at the end. Wow, didn't know that about leftovers and cornstarch! Never have them here though with the stuff I use it; NOT that it would never happen! I'll keep it in mind, thanks P! I like to cook enough for 2 meals at a a time whenever possible. There's only 2 of us most of the time so, it's not hard. Then I can be lazy (er?). I just think the cornstarch males the gravy kind of like jello in the fridge. It's harder to get the lumps out. We''re having steak, baked potatoes with butter, sour cream, & cheddar with squash & mushrooms. https://imgur.com/rMbxmFehttps://imgur.com/ZbL9VsY"Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files "Life is what happens while you are busy making other plans." - John Lennon |
| Anonymous Coward User ID: 78148665 United States11/18/2021 10:34 PM Report Abusive Post Report Copyright Violation | Talking about fish, anyone here tried "Escolar"? OMG, it's AMAZING! Soft but not too soft and BUTTERY without butter! I handled about 4 ounces (about 1 fillet) without "issues". Just don't eat too much of it!!! If you do, you will have an unpleasant experience, out the bottom end! |
| Anonymous Coward User ID: 78148665 United States11/18/2021 10:42 PM Report Abusive Post Report Copyright Violation | For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing. Quoting: FlockOfSmeagols Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it. I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready! Always make homemade gravy when I have gravy, it is so really easy. I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy. Smashed fresh garlic and onion taters with skin on, and green beans. Anyway, just sharing. Peace. I use Better Than Bouillon whenever I can. It's a lot more expensive than cubes, but it's really good. That's how I made gravy last time from the rib drippings. I try to use flour whenever I can though. Cornstarch makes it harder to reheat leftovers.I usually use it if I didn't out enough flour just to thicken up a bit more at the end. Wow, didn't know that about leftovers and cornstarch! Never have them here though with the stuff I use it; NOT that it would never happen! I'll keep it in mind, thanks P! I like to cook enough for 2 meals at a a time whenever possible. There's only 2 of us most of the time so, it's not hard. Then I can be lazy (er?). I just think the cornstarch males the gravy kind of like jello in the fridge. It's harder to get the lumps out. We''re having steak, baked potatoes with butter, sour cream, & cheddar with squash & mushrooms. [imgur] [link to imgur.com (secure)] [imgur] [link to imgur.com (secure)] I LOVE SQUASH! for me: some butter (I love butter as a treat) and S&P! So creamy and delicious! Mushrooms... I once heard another chef say: "If you don't like mushrooms you must be stupid in the mouth!" LOL I need to learn how to add flour to gravy then. I just don't do it right. Cornstarch slurry is easy peasy. Can you give me any tips sometime on using flour, P? Best wishes for you and yours. Peace. |
| Paranoiaaaaa (OP) Butters User ID: 80982588 United States11/18/2021 11:08 PM Report Abusive Post Report Copyright Violation | ... Quoting: Paranoiaaaaa I use Better Than Bouillon whenever I can. It's a lot more expensive than cubes, but it's really good. That's how I made gravy last time from the rib drippings. I try to use flour whenever I can though. Cornstarch makes it harder to reheat leftovers.I usually use it if I didn't out enough flour just to thicken up a bit more at the end. Wow, didn't know that about leftovers and cornstarch! Never have them here though with the stuff I use it; NOT that it would never happen! I'll keep it in mind, thanks P! I like to cook enough for 2 meals at a a time whenever possible. There's only 2 of us most of the time so, it's not hard. Then I can be lazy (er?). I just think the cornstarch males the gravy kind of like jello in the fridge. It's harder to get the lumps out. We''re having steak, baked potatoes with butter, sour cream, & cheddar with squash & mushrooms. https://imgur.com/rMbxmFehttps://imgur.com/ZbL9VsYI LOVE SQUASH! for me: some butter (I love butter as a treat) and S&P! So creamy and delicious! Mushrooms... I once heard another chef say: "If you don't like mushrooms you must be stupid in the mouth!" LOL I need to learn how to add flour to gravy then. I just don't do it right. Cornstarch slurry is easy peasy. Can you give me any tips sometime on using flour, P? Best wishes for you and yours. Peace. As a general rule, I use 2 Tbsp of fat, 2 Tbsp of flour & 2 cups of liquid (stock or bouillon). Stir the flour into hot fat with a whisk and let it brown a little. The start whisking in liquid a little at a time. It takes a lot of stirring. I always go heavier on the flour. It is easier to add a little liquid if it's too thick. If you try to add flour later, it makes lumps. If it should be too thin, that's when I add a little cornstarch in water. I looked it up & apparently I git it backwards. It gets too thin when reheating, not too thick. I knew there was a problem there somewhere. [link to www.simplyrecipes.com (secure)] "Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files "Life is what happens while you are busy making other plans." - John Lennon |
| BBQ BOY™ User ID: 80860776 United States11/19/2021 06:49 AM Report Abusive Post Report Copyright Violation | Last night's dinner was a hamburger bar and potato chips. https://imgur.com/a/oTvwswB"Never underestimate the pain of a person. In all honesty, everyone is struggling. Just some people are better at hiding it than others." Everyone has to work out their own salvation. Life can only be understood backwards, but it must be lived forwards. |
| Sigma Doka User ID: 80988622  United Kingdom11/19/2021 08:24 AM Report Abusive Post Report Copyright Violation | Made nicer onion bhajis ( I think ) https://imgur.com/tw8R5VKHassle though. Think it would be better with a fryer. Think the temp you have to freestyle in a saucepan, is about 160. Added salt to the onions. Like you would making Slaw. I gained 200ml of onion juice. Recipe says about 130ml of water so just added back onion juice. https://imgur.com/vOzEOPpUsed sunflower oil instead of vegetable oil. Last Edited by SEEO on 11/19/2021 08:25 AM |
| Sigma Doka User ID: 80988622 United Kingdom11/19/2021 08:31 AM Report Abusive Post Report Copyright Violation | |
| Sigma Doka User ID: 80988622 United Kingdom11/19/2021 08:46 AM Report Abusive Post Report Copyright Violation | |
| Sigma Doka User ID: 80988622 United Kingdom11/19/2021 09:21 AM Report Abusive Post Report Copyright Violation | Carolina reaper chilli and cheese. Onion bhaji ommlette with lime chutney. Cilantro. Beef dripping chips. Mayonaise. https://imgur.com/E8KaCb9 |
| Anonymous Coward User ID: 80073096 United States11/19/2021 02:04 PM Report Abusive Post Report Copyright Violation | Looking good Doka! I'm still trying to clear the fridge, so I made garlic soup w an orange pepper and 5 dumplings, porcini powder, pinch of sesame oil and bullion. It's pretty good. [imgur] [link to imgur.com (secure)] |
| Sigma Doka User ID: 80988622 United Kingdom11/19/2021 03:13 PM Report Abusive Post Report Copyright Violation | Looking good Doka! Quoting: pool I'm still trying to clear the fridge, so I made garlic soup w an orange pepper and 5 dumplings, porcini powder, pinch of sesame oil and bullion. It's pretty good. https://imgur.com/RACmyZoNice. Looks like something from a chatuex. Just made my curry again. Shame you cant really cook bhajis fresh but still better than a supermarket. https://imgur.com/njA7ncR |
| Sigma Doka User ID: 80988622 United Kingdom11/19/2021 03:16 PM Report Abusive Post Report Copyright Violation | Looking good Doka! Quoting: pool I'm still trying to clear the fridge, so I made garlic soup w an orange pepper and 5 dumplings, porcini powder, pinch of sesame oil and bullion. It's pretty good. https://imgur.com/RACmyZoYou get nice bullion in the US. |
| Paranoiaaaaa (OP) Butters User ID: 72725073 United States11/19/2021 03:44 PM Report Abusive Post Report Copyright Violation | Great pics everyone! We're going to my daughter's again for dinner. She's making pizza.  The line for the food bank from the church is really long today. It's sad so many people need help with food. This is like a pre- stimulus crowd. Word must haves gotten out that they were blessed with a lot of food this week. We're grateful for the staples that will help us through the winter. Last Edited by Paranoiaaaaa on 11/19/2021 05:38 PM "Just because you're paranoid doesn't mean they're not out to get you." - Fox Mulder - The X-Files "Life is what happens while you are busy making other plans." - John Lennon |
