New Food Thread, RIP tandin

Discussion in 'The Mainboard' started by tandin, May 4, 2016.

  1. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    Good food doesn’t have to be exorbitant; food that is thoughtfully sourced and is prepared and served by people paid fairly costs more, but is worth the expense to consumers who can afford it.

    What I’m saying is good for you for supporting a friend and local chef/entrepreneur.
     
    #7151 buy_dont_lease, May 1, 2021
    Last edited: May 1, 2021
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  2. PJP3

    PJP3 Well-Known Member
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    I signed up for Sitka shares and got some fresh alaskan dungeness crab so first thing that came to mind was singaporen style chili crab.

    D1BB1060-5D94-4BCC-8698-4EDBC7953654.jpeg
     
  3. Cardeja12

    Cardeja12 Well-Known Member
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    Of course, naturally that is what came to my mind as well. Seriously though, that looks dope titties
     
  4. Yung/Embree

    Yung/Embree Well-Known Member
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    What's your initial thought on the service? Someone recently suggested I sign up but I haven't heard anything from personal experience yet.
     
  5. PJP3

    PJP3 Well-Known Member
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    This was our first shipment so I’ll have to let you know. We went with the premium. Got 4 packages of cod, probably 6-8 oz each, 2 half dungeness crabs, and some massive snow crab legs. The crab was definitely high quality, better than any stuff we can get at the market/costco. Havent tried to cod yet. I was considering maybe moving to non shelfish premium just becauss you loose a lot of weight in crab shells but the crab was pretty fantastic so will stick with it for now. Next months projection is black cod. Its obviously not cheap, but I’d rather pay more if something is higher quality and so far its looking good.
     
  6. Truman

    Truman Well-Known Member
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    For those who make their own tortillas - will the dough be ok if I dont make them tonight.


    Got them rolled into balls and think I’ll make them tomorrow instead of today. If I toss them in the fridge, they’ll be ok, right?

    Always made them the day of.
     
  7. poor paul

    poor paul Well-Known Member
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    Wrexham AFC

    Always very jealous of y’all who are deep in the pizza game, something I’ve admired but never gotten into. This “pizza” from store bought flatbread, pancetta, garlic, and roasted vegetables turned out terrific though.

    EBA5E77B-9D46-4C17-AECD-60E68D79C5F0.jpeg
    D7E5B0AB-EA2E-41FA-BBE8-806567F9767A.jpeg

    Lemon ricotta base, pancetta, roasted zucchini, grape tomatoes, shallots, and garlic topping, Monterey Jack cheese, baked at 450 and topped with fresh grated Parmesan, Italian parsley, and chives.
     
  8. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    Oh speaking of pizza.

    20210414_205446_copy_756x1008.jpg
     
  9. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    Sous vide + Ooni is the best at home steak method to date. Not sure why I took the second picture so poorly.
    A8A51F2B-5B9C-4A92-9EB2-8927CD4D61A2.jpeg C98DB4C5-1681-4C32-80A5-223B15919F69.jpeg
     
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  10. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    I can't get my pizza dough to stretch out well at all without making the middle too thin
     
  11. Truman

    Truman Well-Known Member
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  12. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    :roll:

    I appreciate what you're doing here, but why even post the second pic?
     
  13. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    Once you get the hang of just sort of gently pulling it while holding it it will work for you. Took a few goes and one little flame in my breville to figure it out. That machine is a marvel though.
     
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  14. Truman

    Truman Well-Known Member
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    I had this issue too at first.

    2 things that helped for me were not letting the dough come all the way up to room temp after taking it out of the fridge. It doesnt stretch and get away from you as easily when it's a little cold. After I press out the crust, just rotate around your knuckles and dont press in the middle
     
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  15. Truman

    Truman Well-Known Member
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    If we’re posting pizzas, i made these the other day. I’m getting a little better

    167D9233-4553-48A6-AB78-2ACA8FC981ED.jpeg
     
  16. Truman

    Truman Well-Known Member
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    Btw those looked better but I tried a ‘delivery style crust’ i saw on YT. Used AP flour instead of bread and only an overnight in the fridge. Pretty low hydration too

    Consistency was good but tasted like dominos. Which is delivery style and awful. Not sure what I was expecting. Trying it again w bread flour and 3-4 day ferment in the fridge.
     
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  17. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    Have found a quick ferment works better. Did one that was like 3-4 days and it was not as good as a quick 8 hour one.
     
  18. Truman

    Truman Well-Known Member
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    I guess it's all a matter of preference. I enjoy the tang/ acidity of the longer ferments
     
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  19. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    ive been meaning to try the kenji ny style you do in a food processor
     
  20. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    :hurfdurf::hurfdurf:
    Maybe since I know what it really looked like the picture "looks more clear" to me. I dunno. :hurfdurf::laugh:
     
  21. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    I meant more on a structural basis. Found it easier to work with and more receptive to being topped.

    Its the power bottom of pizza.
     
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  22. Big Meech

    Big Meech I like turtles
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    Wife gave me an Ooni for birthday. Am I elite? What do I do?
     
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  23. ned's head

    ned's head Well-Known Member
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    1. Cook something
    2. Put your forehead on a baseball bat and spin 10 times
    3. Take a picture and post it
     
  24. Sub-Zero

    Sub-Zero ALL THE TOSTITOS!!!
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    upload_2021-5-5_12-49-3.jpeg
     
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  25. One Two

    One Two Hot Dog Vibes
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    Sub-Zero had his picture filter set to “Sasquatch”
     
  26. poor paul

    poor paul Well-Known Member
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    Wrexham AFC

    Anybody made Korean corn cheese before? Gonna try it tonight. I don’t see any way it is Korean, but all the very online chefs swear it’s a great appetizer/drunk food.
     
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  27. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    ive had it in korea

    koreans love corn and cheese i think is the whole story. it tastes like exactly what you think.
     
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  28. a.tramp

    a.tramp Insubordinate and churlish
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    Ya’ll think it is coming for elotes and I will smack you!
     
  29. poor paul

    poor paul Well-Known Member
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    Wrexham AFC

    Yeah I figured that was it. Just meant more if you looked at a recipe you’d think it was more like an American Midwest thing.
     
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  30. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Looks awesome.
     
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  31. poor paul

    poor paul Well-Known Member
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    Wrexham AFC

    Mexican elotes #1

    Lyrtch is right, it tasted exactly how I thought it would. But my wife and I crushed this small skillet in about 5 minutes. Would eat again, preferably after a few drinks next time. Ate with day old sourdough toast to show how online I am.
     

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  32. a.tramp

    a.tramp Insubordinate and churlish
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    Definitely going to try that soon
     
  33. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    this picture is an indication of how i ate it, where it actually does work due to what you're eating/drinking

    i have zero interest in making it as a home dish

    [​IMG]
     
  34. poor paul

    poor paul Well-Known Member
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    Wrexham AFC

    Yeah it’s definitely taken on an American bar food life of its own since that, from DDD/Solha etc. Interesting to see that pic. Korean is a food I’m more well versed in than most other cuisines so I’m surprised to see this in the last year or so, as the 1st generation Koreans I know here never mentioned this.
     
  35. fish

    fish Impossible, Germany
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    Pork chop in the grill pan (new gasser coming soon), Yukon gold roasties, garlic sautéed kale with sweet peppers and onion.

    Truth be told, the potatoes were the best part of the dish.

    10C6F022-012B-4639-8CF7-D51071528ADD.jpeg
     
  36. chuckles

    chuckles Well-Known Member
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    We smoked a brisket this weekend :fap:

    20210509_182652.jpg 20210509_175340.jpg
     
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  37. ned's head

    ned's head Well-Known Member
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    That potato roastiness <3. It's like the immaculate convection
     
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  38. Taques

    Taques sometimes maybe good sometimes maybe shit
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    The Real Movement

    i made scones

    [​IMG]
     
  39. poor paul

    poor paul Well-Known Member
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    Wrexham AFC

    Gringo red chile chicken enchiladas

    A9CF214B-7214-4F36-A217-DC24393DA974.jpeg
     
  40. WhiskeyDelta

    WhiskeyDelta Well-Known Member
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    Nice biscuits with delusions of grandeur.
     
  41. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    Had some duck confit last week that just blew my socks off. Love a good duck confit.
     
  42. laxjoe

    laxjoe Well-Known Member
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    But are your socks ok?
     
  43. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    went to a local vietnamese immigrant owned banh mi/french bakery today

    they had a loaf of brioche for $13, OUTRAGEOUS

    bought it and its worth
     
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  44. Yung/Embree

    Yung/Embree Well-Known Member
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    Made a korean style noodle "stir fry" with flat udon and napa cabbage kim chi. Stir fried garlic, green onion, and shitakes together, then added chopped kimchi, chicken stock, and gochujang to reduce down with the cooked noodles. Topped with pan friend Tai snapper and pear kimchi, drizzled with crunchy chili oil. IMG_1025.jpg
     
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  45. bertwing

    bertwing check out the nametag grandma
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    If you wanted to pair the aroma of cabbage, onion, and garlic with shit takes you could’ve just hung out with Taques for the day lol
     
  46. Taques

    Taques sometimes maybe good sometimes maybe shit
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    dear diary,

    the haters are at it again! :roll:
     
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  47. Rabid

    Rabid Fan of: DQ Treats
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    E2B6C312-F041-4B27-9CEA-62608B5F8ABC.jpeg
    Spatchcock chicken with North African spice rub.
     
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  48. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    What’s the North African spice rub iyo?
     
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  49. Rabid

    Rabid Fan of: DQ Treats
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    It had ramps, ginger, garlic, cumin, cinnamon, paprika, olive oil. I can’t recall every off hand.
     
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  50. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    I have some of those ingredients besides fresh ginger and ramps. Would be cool to smoke a new chicken rub this weekend.
     
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