New Food Thread, RIP tandin

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

  1. laxjoe

    laxjoe Well-Known Member
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    Yay new Misen sauté pan arrived today!
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  2. Corky Bucek

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    I’ve been getting a bunch of IG and FB ads for these recently. Those look legit.
     
  3. jbr

    jbr Well-Known Member
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    I’ve moved away from fancy pots/pans in the last ten years. I’ve got a set of All Clad stainless that has held up, but I buy throwaway nonstick shit from Costco/Marshall’s about once a year.
     
  4. poor paul

    poor paul Well-Known Member
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    Cross post with bbq thread

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    Finished beef and sauced pork ribs, Mac and cheese, corn, tomato, avacado salad.
     
  5. poor paul

    poor paul Well-Known Member
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    Non sauced pork ribs, sides and smoke
    ring porn
     
  6. bro

    bro Hey Hermano
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    That Mac looks damn good
     
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  7. Arliden

    Arliden Well-Known Member

    poor paul What is your mac recipe? Or at least if you are unwilling to divulge that, what cheeses do you use?
     
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  8. Joe Withabee

    Joe Withabee PS I have sifulus
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  9. poor paul

    poor paul Well-Known Member
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    #7459 poor paul, Jul 1, 2021
    Last edited: Jul 1, 2021
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  10. Arliden

    Arliden Well-Known Member

    50/50 mix? I tried one of Kenji's mac recipes from his book which called for 1 pound of sharp cheddar and it was pretty overpowering.
     
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  11. poor paul

    poor paul Well-Known Member
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    I just eyeball it all honestly.
     
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  12. miles

    miles All I know is my gut says, maybe
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  13. Rabid

    Rabid Fan of: DQ Treats
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    I made some pizza. It was half sausage and half Sopressata and banana peppers with a balsamic glaze on top (salty, sweet & spicy) based on a popular local restaurant signature pizza.

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    #7463 Rabid, Jul 2, 2021
    Last edited: Jul 2, 2021
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  14. a.tramp

    a.tramp Insubordinate and churlish
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    Hell yes, cunty pizza at 6:30 am! Rabid has upped the game for everyone.
     
  15. PJP3

    PJP3 Well-Known Member
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    Following up on the Sitka Shares since we’ve gotten 3 months now. its definitely worth it. everything has been super high quality. Way better than anything I can buy locally No Salmon yet as I guess that comes later in the summer but latest box just had 3 pieces of pacific cod, 3 pieces of black cod and 5 pieces of halibut. Really good value considering the amount and how good the fish is. and everything comes vacuum sealed and frozen so easy to store and use as needed.

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  16. poor paul

    poor paul Well-Known Member
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    Romaine wedge, pancetta, grape tomato, pickled red onion and Fresno chiles, breadcrumbs toasted in pancetta fat, blue cheese dressing.

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    I did buy the pickled Fresno chiles from a small operation when I was in New Orleans.
     
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  17. poor paul

    poor paul Well-Known Member
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    Action shot, right when the giant ribeye is turned for the first time.

    then, spinalis payoff. Wife gets the center, and I take the best part of the cow.

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  18. fish

    fish Impossible, Germany
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    Decent. :awesomeface:


    Looks gorgeous. brother.

    Also, the post-slice finishing salt can wow some people who are limited in their steak experience.
     
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  19. poor paul

    poor paul Well-Known Member
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    Shrimp scampi x linguine x spinach x basil
     
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  20. laxjoe

    laxjoe Well-Known Member
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    Crossposted with bbq thread (for double likes, of course)

    but seriously, favorite thing I’ve ever cooked
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  21. poor paul

    poor paul Well-Known Member
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  22. laxjoe

    laxjoe Well-Known Member
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    1. Thank you
    2. Couldn’t agree more
    3. No, unfortunately not. Turned out well though. I was worried about it burning but for my first time, the rice turned out pretty great
     
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  23. undrtow

    undrtow learn to swim
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    I love paella and the socarrat is the best part
     
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  24. poor paul

    poor paul Well-Known Member
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    Looks like you crushed it. Good job. The crispy rice on the bottom is my favorite part.
     
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  25. laxjoe

    laxjoe Well-Known Member
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    It was crispy, but probably could have been even crispier. Need to zero in on what levels the paella pan should be at on the grill during the cooking (and I think I did it)
    But overall really happy
     
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  26. Garrity19

    Garrity19 Well-Known Member

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  27. WhiskeyDelta

    WhiskeyDelta Well-Known Member
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    My wife just told me to get out of the kitchen cuz I was "eye fucking the goats cheese"
     
  28. Cardeja12

    Cardeja12 Well-Known Member
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    I mean, did you eye fuck the goat cheese?
     
  29. WhiskeyDelta

    WhiskeyDelta Well-Known Member
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    I mean yeah
     
  30. poor paul

    poor paul Well-Known Member
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    “Shortcut tacos” are a Friday night staple in our house. I buy a rotisserie chicken at the market and then mix it with red chile sauce that I always keep leftover, add toppings that are already always on hand like pickled vegetables, and melting cheese. Then usually prepare a quick slaw or smashed avocado.

    well I didn’t realize I was out of tortillas, so I bring you red chile pulled chicken “torta”, Mexican crema and lime slaw, melted montery jack cheese, and picked onions and jalapeños.

    it was flames to be honest and took about 10 minutes to prepare, not sure the brioche rolls fit in culturally but they worked great.

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    #7480 poor paul, Jul 9, 2021
    Last edited: Jul 9, 2021
  31. Rabid

    Rabid Fan of: DQ Treats
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    Grilled Pork T-bone with a mustard-based sauce, grilled summer squash with basil and garlic bread.
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  32. Owsley

    Owsley My friends call me Bear
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  33. Corky Bucek

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  34. laxjoe

    laxjoe Well-Known Member
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    Amazon
    La Paella 18" Pata Negra Restaurant Grade Paella Pan, Large, Silver
     
  35. ScFan27

    ScFan27 Well-Known Member

    Made some Carnitas in the slow cooker with a fresh pork shoulder. Added some avocado, black beans and a salad to the meal.
     

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  36. BellottiBold

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    Chelsea Peretti is making fake menus and they are god damn amazing :laugh:
     
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  37. TLAU

    TLAU Dog Crew
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    after just scrolling past the pizza with TMB written on it my brain tried to tell me something was spelled out on this using the onions
     
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  38. laxjoe

    laxjoe Well-Known Member
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    first time doing two pizzas at the same time with company over. Bbq chicken and fig and prosciutto. Fig crust got a bit over done, but still great
     
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  39. laxjoe

    laxjoe Well-Known Member
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    Also got this bad boy in the mail today with another 10” coming in the next week
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  40. a.tramp

    a.tramp Insubordinate and churlish
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    oh snap, we food eskimo bros now.
     
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  41. poor paul

    poor paul Well-Known Member
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    nice 10" guys
     
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  42. Yung/Embree

    Yung/Embree Well-Known Member
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    Caught a bunch of calico bass and yellowtail in la Jolla over the weekend, turned it into some simple beer batter fried sandwiches with tossed cabbage and some yellowtail crudo tostadas with avo, jalapeno, and a tomatillo/jalapeno/grilled white onion/charred lime salsa verde. IMG_1475.jpeg IMG_1483.jpeg
     
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  43. miles

    miles All I know is my gut says, maybe
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    I can cook an omelette to the exact doneness and texture I want but if my life depended on getting it out of the pan without tearing and getting it to fold over neatly I would start writing my will
     
  44. Rabid

    Rabid Fan of: DQ Treats
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    What kind of pan are you using?

    oil or butter and how much?
     
  45. Wywan Bwowna

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    Little behind on the thread, but I think I tried the same thing recently when I was cooking for my in laws. Shouldn’t have tried a recipe for the first time with them, but Kenji is usually spot on. It was way too cheesy and not in a good way, because of the sharpness of the cheese.
     
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  46. miles

    miles All I know is my gut says, maybe
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    non stick, about a tablespoon of butter. It's not really sticking to the pan, it's always in the folding process that I somehow fuck it up.
     
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  47. Joe Withabee

    Joe Withabee PS I have sifulus
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    I tried it with sharp cheddar and Gouda, and then just cheddar. Not a fan. Maybe my palette just isn’t sophisticated enough, as I grew up on Kraft. I experimented with it using cream cheese and sharp cheddar, and it turned out much better.
     
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  48. Arliden

    Arliden Well-Known Member

    Yup, exactly. The sharpness of it ruined it for me and my lady.
     
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  49. Arliden

    Arliden Well-Known Member

    I dont know why but I love simple stuff like this, maybe its because I don't have it often is why I enjoy it. But a well done fish taco or fish sandwich can really be top tier in the right setting. Like in mexico with a beer in hand.

    Well done, sir.
     
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  50. Yung/Embree

    Yung/Embree Well-Known Member
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    It's funny because our group consisted of a few executive chefs and others from the service industry–all of us perfectly capable of cunting up when needed. But the Airbnb we stayed in had zero sharpened knives and very little in the way of cooking tools. In the end, we wanted raw fish on a tostada and fried fish on cheap hot dog buns with cabbage...and both were awesome.
     
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