New Food Thread, RIP tandin

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

  1. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Oh, “not cunting it up” and it is the best food posted in like 5 (or many more) pages.

    Ok Mr Modest, I see you.
     
  2. Yung/Embree

    Yung/Embree Well-Known Member
    Colorado BuffaloesBoston Red SoxGolden State WarriorsChelsea

    :shrug:
     
  3. Yung/Embree

    Yung/Embree Well-Known Member
    Colorado BuffaloesBoston Red SoxGolden State WarriorsChelsea

    Haven't tried a french omelet in a while. A little more color than I'd normally shoot for in the middle, but pretty fucking good.
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  4. a.tramp

    a.tramp Insubordinate and churlish
    Donor
    Kansas State WildcatsTexas Rangers

    Smoked a brisket Friday to take on vacation.
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    Set the Blackstone on the front patio as this was our view.

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    Love smoked meat repurposed for other meals later.

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    Made some brisket hash while the sun was blazing over the mountain tops at 7am.

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  5. PJP3

    PJP3 Well-Known Member
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    Anyone make basic cheeses? I was able to make some pretty good ricotta, but have failed at mozzarella because it sounds like I need non-homogenized milk. I don't know where to find that? Does anyone know?
     
  6. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Look into a carbon steel pan, it makes cooking eggs for me pretty simple.
     
  7. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    a.tramp likes this.
  8. poor paul

    poor paul Well-Known Member
    Donor

    6E06F507-3CA0-4700-BED7-8E02E0785C3E.jpeg My wife doesn’t like fish skin, because she’s a child (not literally), so I’ve gone ahead and just fried it up like potato chips to eat when we make fish lately.
     
  9. Yung/Embree

    Yung/Embree Well-Known Member
    Colorado BuffaloesBoston Red SoxGolden State WarriorsChelsea

    Do you have a preferred fish skin to others? Not something I ever really thought of until recently when I had some super crispy arctic char skin that was mind blowing.
     
  10. poor paul

    poor paul Well-Known Member
    Donor

    Not really, we eat a lot of salmon and barramundi. Both have great skins when crispy, and not difficult to find sustainably sourced.

    Completely separately boston butt was on sale at the market, and I didn’t want to fire up the smoker so we’re having pork chile verde tonight guys.
     
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  11. poor paul

    poor paul Well-Known Member
    Donor

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    Ate a few bites as chili and made some little street tacos.
     
  12. OZ2

    OZ2 Well-Known Member

    Me & the wife about 2 times a year do a full Italian day where we do everything from scratch (sauces are always homemade in this house, good tomatoes are so key)

    today was one of those days. Did Ravioli, meatballs, bolognese ... didn’t get a chance to do the spaghetti noodles ... everything else is from scratch.
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  13. Detlef Schrempf

    Detlef Schrempf Well-Known Member
    Donor

    It was bread time again tonight, gave some extra time for it to proof and I think that was a good move. I hand kneaded for ten minutes and made a baby challah and a full size loaf. Happy with it, best effort so far.

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  14. Yung/Embree

    Yung/Embree Well-Known Member
    Colorado BuffaloesBoston Red SoxGolden State WarriorsChelsea

    Local butcher counter had some awesome boudin blanc so I sauteed up some radishes with chanterelles and char greens. Sauce is a mustard/provencal herb blend.

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  15. Clown Baby

    Clown Baby I have doubles of every classic car
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  16. mointegra90

    mointegra90 Well-Known Member
    Donor TMB OG
    Florida State Seminoles

    Anyone have a go to guac recipe? I’ve dabbled with a few but never found one I love.
     
  17. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    devine recommends Chipotle’s guac
     
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  18. ned's head

    ned's head Well-Known Member
    Donor

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  19. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    Michigan WolverinesDetroit Red Wings

    Chef John's is simple but fantastic. Using coarse salt to make a paste of onion, pepper, and cilantro is awesome if you don't have a molcajecte(or don't want to clean said molcajecte)
     
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  20. Yung/Embree

    Yung/Embree Well-Known Member
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    This was...awesome?
     
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  21. Pharm

    Pharm Right Handed
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    Florida State SeminolesAtlanta HawksAtlanta FalconsCalgary Flames

    Making a Georgia peach pound cake. It’s probably not going to turn out well but I’ll share either way.