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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Green or ripe?
Also assuming you still live in the Midwest, definitely people who have no clue.
Ripe. Bananas are the single highest volume produce item in a grocery store. I just can’t fathom somebody that works in grocery delivery not thinking the plantain looked like a mutant and maybe she should look more closely.
Admittedly, my wife has no idea what a plantain is and we’ve ordered them at restaurants. But I don’t send my wife for groceries.
It’s Cuban week in the Rabid household
One day you'll get to try grouse and realize what you were missing out on.
They don't look that similar to mix up. It's not like zucchini and cucumber level of similarity (they're also easy to tell apart) or anything.
My favorite personal mixup was when I told my wife we needed chives and she came home with scallions
that's a very minor and almost insignificant mixup.
yeah, someone who shops for a living should know, for sure. guess I was thinking someone who was new. if it were unripe even more egregious.
I’ve had ptarmigan a few times, and it’s elite tier for sure. Dove is also incredible, but small, and a lot of work assuming you’ve got a mess of birds to clean.
Oh I didn't care, I just got a kick out of the size differential
Yeah they're definitely better if someone else has to do all that
All those fowl are p good but farmed duck is just on another level. Honestly probably like it better than even a freshly killed wood duck or mallard.
Rabid you have entered the main chopped kitchen with 12 lbs of plantains and the rest of your kitchen and you have 30 minutes to cook your best dish
Did somebody say mofongo?
Those are some good looking giant bananas
Traditional beef-pork-veal meatballs, served untraditionally with vodka sauce and roasted grape tomatoes, and more traditionally a bunch of fresh grated grana padano cheese.
First ooni runs...forgot to take a picture of the steak though
On this weekend’s brunching with Paul, I told my wife she could request anything she wanted the day she gets her second dose of the vaccine (today) because she knew it was important but is scared of needles.
“French toast with fruit, including kiwi” was the text I received.
Thick cut brioche french toast with homemade blueberry syrup and fruit.
Then because I don’t fucks with sweet brunch, pan toasted brioche with bacon, pepper jack, pickled jalapeños, and fried eggs.
As someone who also fears needles I didn’t even feel the Pfizer. The blood draw I’ve had to do for health insurance is way worse.
And to stay on topic, doing some baked mac and cheese to go with my first pork butt on the Kamado Joe.
Homemade pasta with corn, zucchini, cherry tomatoes, fresh basil, lump crabmeat, shrimp, and lemon white wine butter.
Big time side that’s here to stay. Blanched and roasted broccolini with grape tomatoes and a lot of garlic.
dish: twice baked potatoes, NY strip finished with compound butter, broccolini, Four Roses single barrel.
Recipe on that broccolini?
I blanched it in hot water for a few minutes (this cooks out some bitterness) and then threw it in an ice bath to stop the cooking. a couple handfuls of broccolini, some grape tomatoes, EVOO, salt, pepper, paprika, 3 cloves of garlic sliced thin, and then roasted at 425 until cooked through and the grape tomatoes burst.
I love this guy
Why not roast it the whole time? When I do baby broccoli it’s only a few minutes.
Generally blanching it first removes bitterness that can be fairly forward on roasted broccolini.
Fair enough. I guess I like the taste with just roasting.
I do too. After doing it this way, I can say it helps make it even better for me.