New Food Thread, RIP tandin

Steamy broth, sweet peas and lobsters?

 

Not sure I’ve ever entered this thread so looking at last few pages. What is this? I need to make it.

 

We caught this yellow edge grouper Friday. Cooked it tonight.

 

Stumbled upon this quick, yeastless naan last week when I was in a pinch for a fast side. Made it again a couple days later. The whole family loved it.

https://www.dinnerwithjulie.com/2021/10/13/quick-naan/

 

Our only issue with this is we wind up smoking up the house more often than not while making it. Stupid easy though and delicious.

 

Probably not as good as cast iron, but I've had great luck without smoke with a high smoke point oil and the induction burner at a mid level.

 

Anyone grow their own sprouts/micro greens and have a method or growing product your recommend?

 

Oh look David Chang still sucks


David Chang called a “trademark bully” for attempting to claim control of “chili crunch” market
Chang's Momofuku Goods is coming after companies using “chili crunch” and “chile crunch” on their condiment labels

https://www.salon.com/2024/04/09/da...ting-to-claim-control-of-chili-crunch-market/

 

Home made eggplant parm for dinner

 

From scratch?

 

Yessir, fried the eggplant made the sauce. Didn’t eat dinner until after eight but it was delicious

 

Listen, bitch…

 

Grilled some polenta rounds tonight. All other methods of preparation have been erased from my memory

 

Can’t find the sous vide thread cause I’m drunk and slow

Maldon’d these short ribs on a rock for 24 , then marinated with a Korean marinade plus my tweaks
Then sous vide for 24
Reduced leftover marinadewith juices from sous vide cook
Glazed with sauce then grilled at high heat over kimchi rice

prime rib silky texture and korean sweet and spicy and sesame flavor
Bummed I didn’t take pictures of the cut into these and meat sexiness

 

Homemade fried triggerfish poboy, caught yesterday. Damn fine, sir

 

Such a reliable, elite ingredient

 

I blend these to use in soups all the time

 

made red chile braised pork tonight.

made a lamb chop and pan sauce the other night.

 

Salmon florentine pinwheels. Spaghetti squash was stuffed with a chunk of feta, tomatoes, shallot, and basil.

 

Have made that same squash many times. It's so good.

 

First time. Definitely a keeper. Will probably add garlic and some heat with the other half this week.

 

Anyone have ideas for leftover skirt steak apart from tacos/quesadillas?

 

Rice bowl with avocado/onion and your sauces of choice

 

make a Thai peanut butter sauce and have with lettuce wraps

 

I make peanut sauce all the time for stir frys. So good

 

Have made this before and it's awesome

 

In true TMB fashion, it seems search is fucked again...

Anyone got a favorite crawfish etouffee recipe? May do some shrimp in it, too. Thanks!

 

Thanks wes tegg figured there was one from those days, but couldn't remember. I'm good with doing the roux, but couldn't remember if there was anything weird with etouffee vs gumbo roux and all that.

 

Quick and easy

Spoiler

 

wes tegg did my best

 

are the made in stainless pans any good? Just put an order in for some. I can’t quite get settled into anything that I really like. Everything I’ve bought just doesn’t hold up to the beating we put on them.

 

You still banging them together at the hospital shift change?

 

We bought some ceramic stuff 2 years ago and don’t touch them with anything other than wood or silicone and they are getting dinged up.

 

Carbon steel

 

Considered it but I’ve got a bunch of good cast iron and needed something I didn’t have to worry about stripping the seasoning off of.

 

Also, I'd forgotten about the great moments in that thread:

Guinness = Abita
stethoscope
chicken in the rbr

Amazing

 

I have the Made In saucier and it's by far my favorite pot. I have other all clad pans and I prefer the made in pan. Highly recommend

 

Looking for lunch and dinner restaurant recs in Fort Lauderdale . TIA