New Food Thread, RIP tandin

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

  1. Clown Baby

    Clown Baby So I go to the Coinstar and it’s not working
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    That looks great!
     
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  2. Clown Baby

    Clown Baby So I go to the Coinstar and it’s not working
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    I wasn’t being sarcastic poor paul. I hope the exclamation point didn’t make you think that. It looks awesome. Great char and plating and I bet that sauce is awesome.
     
  3. poor paul

    poor paul Well-Known Member
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    Buddy, I know what I cook looks good.
     
  4. Clown Baby

    Clown Baby So I go to the Coinstar and it’s not working
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    Well, I take back my compliments, you pompous bastard
     
  5. laxjoe

    laxjoe Well-Known Member
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    Looks awful
     
  6. laxjoe

    laxjoe Well-Known Member
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    Well this is awkward...
    :awesomeface:
     
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  7. poor paul

    poor paul Well-Known Member
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    7D41F096-AEF9-4867-A366-9E40196C5A7D.jpeg
    Every ounce I get more confident.
     
  8. Clown Baby

    Clown Baby So I go to the Coinstar and it’s not working
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  9. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    Idk what your using the avocados for but if it's guac then get a molcajete. You can make a kick ass paste of garlic and onion to start and then work in the rest of your ingredients and serve it right in the stone. Presentation like you read about.
     
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  10. poor paul

    poor paul Well-Known Member
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    Probably the best I’ve ever gotten a sauce to emulsify and coat the pasta. Pasta water when tossing and then finish with small cold butter cubes.

    917FECCC-F79D-4073-9C0F-77CB537EBA31.jpeg 9C95BE61-FCB6-41FB-B857-46B64345121A.jpeg F709DCB8-3BA8-4D7A-ABDC-40C9CDBFF96A.jpeg
     
  11. REGGNECK

    REGGNECK You wanna know what I been down , DONT BOTHER ME
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    Like the staged pics ...
     
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  12. slogan119

    slogan119 Her?
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    Cunty is the word you’re looking for.

    And it’s a compliment is this neck of the woods.
     
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  13. poor paul

    poor paul Well-Known Member
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    D876C52F-4B57-4301-8D0E-C46FB94D6D54.jpeg 4C083AE7-D832-4FEA-84AD-0A2A484519D0.jpeg 31CF5A9F-17FA-4A01-8EA2-2C1E6DE78F86.jpeg Some “staged” and some not as “staged” photos. Burger night and I bought some higher end beef than normal.

    Made some roasted tomato and onion tapenade. Wife went smashed avocado and 6 oz patty with cheddar. I went two 4oz patties with cheddar and Havarti.
     
    #6863 poor paul, Mar 6, 2021
    Last edited: Mar 6, 2021
  14. poor paul

    poor paul Well-Known Member
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    E05A9A3E-24F1-4FE3-B5CA-B8078FAFEB06.jpeg 377C34E4-A98C-4087-A789-E8D2CCCF6F4A.jpeg Tapenade and side
     
  15. Clown Baby

    Clown Baby So I go to the Coinstar and it’s not working
    Donor

    3592DB50-359F-403A-83DD-86CB9F36986B.jpeg

    Gyros with homemade pitas. The pitas made it
     
  16. bertwing

    bertwing check out the nametag grandma
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    God damn I love gyros
     
  17. spagett

    spagett Got ya, spooked ya
    Donor

    ATTN cajuns

    I need to order some andouile sausage online and have it shipped because nothing is good locally

    Any suggestions for a vendor?
     
  18. Taques

    Taques please dont put in the newspaper that i got mad
    Staff Donor TMB OG
    The Real Movement

    bake 6/50: adjaruli khachapuri - georgian cheese boat

    [​IMG]

    [​IMG]
     
  19. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    I’m not a Cajun but I’ve had Cajuns send me this before.

    https://bergerons.com/
     
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  20. poor paul

    poor paul Well-Known Member
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    This looks awesome, and also are you the NYT cooking section?
     
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  21. PJP3

    PJP3 Well-Known Member
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    khachapuri is amazing. Did you use Georgian cheese and where did you find it?
     
    Taques likes this.
  22. Taques

    Taques please dont put in the newspaper that i got mad
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    The Real Movement

    possibly!

    unfortunately not, there’s a russian grocer in the suburbs but it’s kind of a hike - so I just did 50:50 low moisture mozz and feta
     
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  23. miles

    miles All I know is my gut says, maybe
    Donor

    I want dis
     
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  24. a.tramp

    a.tramp Insubordinate and churlish
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    Posted in Bbq/grilling thread.

    seafood paella with shrimp, scallops, mussels, clams, Spanish chorizo, and chicken thighs

    FA895BA2-1836-4794-8F7E-56D730C2A57F.jpeg

    Homemade pita with goat cheese, roasted red chiles, and a habanero-honey balsamic reduction.

    4A4A4D30-37A7-4EED-8B38-418691B8BFA6.jpeg
     
  25. Yung/Embree

    Yung/Embree Well-Known Member
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    For the first time in about ten years, I have a backyard, so I've got a large Big Green Egg being delivered on Wednesday. Any veteran tips/tricks to making sure I get the most out of it in quality and longevity? Thanks in advance
     
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  26. laxjoe

    laxjoe Well-Known Member
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  27. Owsley

    Owsley My friends call me Bear
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    Keep the temperature under 350 on your first few cooks to help break in the gasket.
     
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  28. One Two

    One Two Send it!
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    Keep it covered when not in use.
     
  29. mointegra90

    mointegra90 Well-Known Member
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    Florida State Seminoles

  30. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Wasn’t sure where to post this and figured with most people using Chefs knives it might fit here.

    Anyone here use a whetstone to sharper kitchen knives? I just made a decision to buy one and holy hell it’s made a difference.
     
    One Two, slogan119 and Taques like this.
  31. laxjoe

    laxjoe Well-Known Member
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    Want to say Taques does but maybe I’m confusing him with someone else. What one did you go with?
     
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  32. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    20210308_182213.jpg Trying to make dak galbi tonight
     
  33. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    i dunno about these new food filters
     
    One Two likes this.
  34. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    One Two likes this.
  35. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I picked up a Shapton 1000 and a leather strop kit. Started playing with some older knives I don’t care if I fuck us and I will be damned if they aren’t a ton better to use.
     
    One Two likes this.
  36. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    Food filters should be thread-banned
     
    THF likes this.
  37. poor paul

    poor paul Well-Known Member
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    What are food filters?
     
  38. BayouMafia

    BayouMafia slowly learning that life is ok
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    Savoie's is what I grew up on. https://shop.savoiesfoods.com/foods/savoie's-andouille

    As buy_dont_lease mentioned, Bergeron's is a pretty good shop. Never ordered online from them but I've bought stuff from the Shreveport location several times but can't specifically remember if they have andouille

    If you want a variety of things, order from here: https://www.lacrawfish.com/Cajun-Meats-Boudin/Broussards-Bayou-Co
    All kinds of good options. Their meat pies are fantastic.
     
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  39. Owsley

    Owsley My friends call me Bear
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    Now I know softshell crawfish are a thing. God bless you for introducing this to me.
     
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  40. Owsley

    Owsley My friends call me Bear
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    Any favorite recipes/suggestions for cooking a pork loin in the oven? Grabbed one at the grocery store today because they were on sale and there weren’t any pork tenderloins.
     
    One Two likes this.
  41. One Two

    One Two Send it!
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    Leave the fat cap on don’t trim. Cook at 350 until internal hits 140 and pull and let rest lightly tented

    I like seasoning mine with salt, pepper, smoked paprika, and sprinkling the top with thyme and thinly sliced garlic. Use a roasting pan with raised bottom of you can to let air get around it and let it drip. Pro tip: it’s also going to keep rendering once you pull it so make sure whatever you rest it in won’t let fat juice get all over the counter.
     
    #6891 One Two, Mar 9, 2021
    Last edited: Mar 9, 2021
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  42. ned's head

    ned's head Well-Known Member
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  43. Owsley

    Owsley My friends call me Bear
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    Fat cap up I assume?
     
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  44. One Two

    One Two Send it!
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    Yep that’s how I do it
     
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  45. fish

    fish Impossible, Germany
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    I'd sear it first.
     
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  46. Truman

    Truman Well-Known Member
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    I know it’s gross to anyone outside of StL. My boss randomly sent me some provel cheese so I made StL Pizza

    3FA2EEAB-007E-4B14-BDD8-7761AF962635.jpeg

    57784898-B88D-47C3-BA89-2DC06BB11E83.jpeg
     
  47. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    I would fight my mother for some provel cheese and some IMO’s right now.
     
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  48. poor paul

    poor paul Well-Known Member
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    8C7C45FA-9C38-47D3-8174-C632639437E4.jpeg [store bought] butternut squash agnolotti, garlic, onion, and sage brown butter, kale, walnuts and pistachios, shaved grana padano, fried sage.
     
  49. Owsley

    Owsley My friends call me Bear
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    659E7CF2-8EA3-4C5C-A718-B6F68B9696EF.jpeg

    Classic supreme
     
  50. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Nice. What did you cook it on? Did you make your own dough? I’m looking at making a pizza on my KJ this weekend.
     
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