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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    Im just trying to keep a.tramp and poor paul humble. Their showboating on the troops birthday could be misperceived as stolen valor.
     
  2. poor paul

    poor paul Well-Known Member
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    Idk he’s right, the steak could have been been cooked more. I mean, it couldn’t have been cooked more perfectly, but it could have been cooked more.
     
  3. WhiskeyDelta

    WhiskeyDelta Well-Known Member
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    20210601_122059.jpg
    Tried my hand at Columbian style arepas (vs my usual Venezuelan style). I need to make them a little moister and thinner next time but they tasted great.
     
  4. poor paul

    poor paul Well-Known Member
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    Finally joined the cool kids and bought some lao gan ma. Put it on some fried rice and fish tonight. Enjoyed.
     
    #7354 poor paul, Jun 1, 2021
    Last edited: Jun 1, 2021
  5. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Made my first run at challah tonight, tastes good but my braid didn’t hold tight, will continue experimenting.

    upload_2021-6-1_23-16-57.jpeg
     
  6. BellottiBold

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    Oregon Ducks

    For distraction, the contributions in this thread are good for some cackling
     
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  7. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Any suggestions on the bread?
     
  8. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Eat it
     
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  9. devine

    devine hi, i am user devine
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    This looks delicious
     
  10. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Already been working on that. Meant more for future iterations...
     
  11. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    For reference this is what it looked like before the last 45 minute proof post braid.

    upload_2021-6-2_0-20-57.jpeg
     
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  12. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    Without being able to feel the dough I would guess that the braid coming apart like that would be from a lack of dough strength or it being under proofed.
     
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  13. Truman

    Truman Well-Known Member
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    Both look good. I it's hard to keep a good looking braid in a long loaf style like that. I usually do a circular braid to make a round loaf. It looks better if the braid doesnt stay tight.

    Regardless of the appearance, the browning and final product looks delicious.
     
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  14. miles

    miles All I know is my gut says, maybe
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    Holy shit Swiss chard is good
     
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  15. Truman

    Truman Well-Known Member
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    Veggie Korma

    7591022C-8BF6-4974-A727-B4FA7B97335A.jpeg
     
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  16. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Second attempt at challa is in the oven, will report back in about 15 minutes (it’s been in for 10)
     
  17. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Made a large bun

    upload_2021-6-5_16-41-0.jpeg upload_2021-6-5_16-41-0.jpeg

    still split more than I’d like.
     
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  18. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    upload_2021-6-5_16-44-21.jpeg upload_2021-6-5_16-44-21.jpeg

    One side didn’t split other side was a bitch, still better than first run, so ill take it.
     
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  19. poor paul

    poor paul Well-Known Member
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    Went to New Orleans for a 3 day weekend last weekend and brought back some andouille from Cochon Butcher. Gonna try my
    hand at gumbo this weekend.
     
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  20. Drew63

    Drew63 Well-Known Member

    Last gumbo I made I used duck fat for the roux. Quite nice. Give it a shot
     
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  21. BayouMafia

    BayouMafia slowly learning that life is ok
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    Have done this as well with excellent results. Before that I was doing half butter half oil, which I also prefer to the traditional vegetable oil
     
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  22. chuckles

    chuckles Well-Known Member
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    Made duck breasts for the first time last night.

    20210610_194146.jpg
     
  23. Owsley

    Owsley My friends call me Bear
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    Kimchi is one of God’s gifts to man
     
  24. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Sorry guys this isn’t pretty but it was delicious
    made chicken sandwiches tonight

    upload_2021-6-11_19-58-51.jpeg
    upload_2021-6-11_19-58-23.jpeg
     
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  25. Owsley

    Owsley My friends call me Bear
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  26. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    upload_2021-6-11_20-3-33.gif
     
  27. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    I will go on the record saying chicken breasts are the worst. Thighs are the only chicken.
     
  28. Owsley

    Owsley My friends call me Bear
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    Don’t think you’ll find much, if any, disagreement there.
     
  29. bertwing

    bertwing check out the nametag grandma
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    I prefer breasts over thighs

    oh wait y’all are talking about chicken lol
     
  30. laxjoe

    laxjoe Well-Known Member
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    upload_2021-6-11_21-59-29.gif
     
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  31. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    That’s because I’m among my people
     
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  32. Taques

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

    hot take: i prefer thighs for most things but i also like chicken breast
     
  33. BellottiBold

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    Oregon Ducks

    There is absolutely a time and place for chicken breast but it's generally a turdish idea to use it in a sandwhich based on frying chicken.
     
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  34. DayDomination

    DayDomination Damn, it feels good to be a gangster
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    Ohio State Buckeyes

    Pizza and wings last night

    Finishing the wings in the Ooni after cooking with sous vide is a game changer

    IMG_8870.jpg IMG_8866.jpg IMG_8875.jpg
     
  35. Biship

    Biship Well-Known Member
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    Breasts all day.

    Key is to cook to about 155 with a really good thermometer. Rest 15 minutes.

    butterfly the thickest party so it’s more even and keep that party close to the heat.

    marinade or brine.

    people think breasts suck but don’t know how to prep or cook them. They are delicious
     
  36. PJP3

    PJP3 Well-Known Member
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    Yeah, I like both but prefer breast in most cases. It just needs to be cooked right which most people don’t do. I use my thermapen every time.
     
  37. a.tramp

    a.tramp Insubordinate and churlish
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    The vast majority of people that post in this thread can prep & cook a breast correctly. But at the end of the day, a properly prepped and cooked thigh has so much more flavor than a bland ass breast. I know preferences are subjective but thighs having more flavor is just plain fact.
     
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  38. Biship

    Biship Well-Known Member
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    What I’m saying is that if you properly marinate, cook and season a breast. It’s every bit as tasty as a thigh.
     
  39. a.tramp

    a.tramp Insubordinate and churlish
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    What I am saying is, if you put the same effort into a thigh, it is even tastier yet. It has a higher floor & ceiling.
     
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  40. Biship

    Biship Well-Known Member
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    meh
     
  41. One Two

    One Two Send it!
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    I celebrate all cuts of chicken

    #yesallchicken
     
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  42. poor paul

    poor paul Well-Known Member
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    7F1A56B7-0036-4890-967B-C6A62AB9A4E7.jpeg

    Giving Drew63 and BayouMafia suggestion a go.
     
  43. Joe Withabee

    Joe Withabee PS I have sifulus
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  44. poor paul

    poor paul Well-Known Member
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    5CCEC795-7884-48EF-8257-D5D38F854319.jpeg

    I don’t particularly like okra *in* my gumbo, but I like it *with* my gumbo. So I made some cornmeal fried okra as an appetizer/side while the main course is finishing.
     
    #7395 poor paul, Jun 12, 2021 at 5:23 PM
    Last edited: Jun 12, 2021 at 5:34 PM
  45. Owsley

    Owsley My friends call me Bear
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    How can a good southern man like you not like okra in his gumbo? Do you feel like it makes the roux too slimy? When I order gumbo at restaurants, I’ll typically pass if it doesn’t have okra in it. Gumbo is literally a west-African derivation of the word for okra.
     
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  46. poor paul

    poor paul Well-Known Member
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    I’m aware of the roots and I’m also aware that many don’t consider it gumbo without okra. I had a great one in New Orleans last weekend with okra in it.

    but yeah, it’s the slimy texture it can add to the dish for me.

    I try to split the baby by frying some up and serving it with for those that want okra.
     
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  47. Owsley

    Owsley My friends call me Bear
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    Fried okra as a topper instead of oyster crackers sounds pretty damn good to me
     
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  48. Owsley

    Owsley My friends call me Bear
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    Just took some redfish out the freezer. Hit up a few breweries during lunch, so trying to avoid walking to the store now that I’m home. Looks like it’s going to be pan seared redfish, green bean bundles, and watermelon/arugula/feta salad tonight.
     
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  49. poor paul

    poor paul Well-Known Member
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    7CAD5B10-557A-4F09-82EC-395C20A6D1B1.jpeg 318A1B1D-5C5A-4970-A302-85D73A8D0645.jpeg
    EDB6C491-A41D-422B-A23D-8A7A487045E0.jpeg
    6EF41208-FDF2-44FC-B005-080B980ABA9F.jpeg Duck fat and butter roux, roasted chicken/roast chicken stock, andouille from Cochon Butcher, a shit ton of time and effort, and I did a plating for Owsley

    Served with regionally appropriate hot sauce and regionally appropriate IPA.
     
    #7400 poor paul, Jun 12, 2021 at 6:33 PM
    Last edited: Jun 12, 2021 at 7:19 PM