New Food Thread, RIP tandin

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

  1. High Cotton

    High Cotton Where does this fall in our Christian walk?
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    Auburn Tigers

    Love how dark and rich it looks, how far did you take the roux?
     
  2. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Atlanta BravesDenver BroncosChicago BlackhawksMississippi Rebels



    DONKEY SAUCE
    • 1/4 cup roasted Garlic (minced)
    • 1 cup Mayonnaise
    • 4 dashes Worcestershire
    • 1 teaspoon Hot Dog Mustard
    • 1/4 teaspoon Kosher Salt
    • 4 pinches ground Black Pepper
     
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  3. Volholic16

    Volholic16 Well-Known Member
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    Ended up doing the short ribs last night and eating a little later than normal. Sauce was great, meat itself was just OK. Not terrible for the first go. They were a little tougher than I would've liked. I bought them at Publix. Used my Lodge Dutch Oven. That thing is badass.
     
  4. Drew63

    Drew63 Well-Known Member

    Try braising them longer
     
  5. Rabid

    Rabid Fan of: DQ Treats
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    Minnesota Golden Gophers

    I haven't done it yet this fall but going from memory I usually shoot for 3 hours in a 300 degree oven. You can get by with 2.5 hours if you're at 350.
     
  6. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

    when you guys are making homemade hash browns how do you get them so crispy? everytime i end up trying to make them they just end up soggy as shit, no matter how hot i cook them
     
    Keef likes this.
  7. slogan119

    slogan119 Her?
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    Damn, you must cook the heck out of them. I go 2.5-3 at 225, then check to see if they separate from the bone.
     
  8. slogan119

    slogan119 Her?
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    Get more water out of them before cooking in the pan. Wring them out with a towel, and salad spin them. Wheeeeeeee!
     
  9. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    Key is removing the moisture. Before cooking, put the sliced taters in a kitchen towel and wring the fuck out of them to remove as much moisture as possible.
     
  10. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

  11. Mr. Bean

    Mr. Bean Well-Known Member

    this. i throw a little salt (finely ground) on them first to draw out some of the moisture (wait 10-15 mins) and then wring them

    also i like my hash browns crispy as hell too, i've found when you've flipped them for the last time, turn the stove off and walk away, let everything cool down and the heat from the cast iron will get the bottom super crispy without burning them
     
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  12. Rabid

    Rabid Fan of: DQ Treats
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    Minnesota Golden Gophers

    My bad. It has been since last winter and I'm too tired from a kid that didn't want to sleep. "Put the pot in the oven and reduce the heat to 325˚F. Braise the beef for 1 1/2 to 2 hours, until tender." I adjust the temp down from that so it must be 300 for 2 hours instead of the 3 I wrote above.

    Thomas Keller Beef Short ribs is my typical recipe: http://momofukufor2.com/2010/03/ad-hoc-braised-beef-short-ribs-recipe/
     
    slogan119 likes this.
  13. Arkadin

    Arkadin inefficiently efficent and unclearly clear
    Donor

    Thinking about making chili Saturday. I have one I always make but anyone have a new one they've stumbled upon/something interesting to try
     
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  14. undrtow

    undrtow learn to swim
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    Tiger Woods

    BayouMafia

     
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  15. Taques

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

    hello, does anybody have a preferred stand/stockpot used for frying turkeys/oysters/low country boils/etc?
     
  16. Drew63

    Drew63 Well-Known Member





    They even have bigger models if you need something bigger than 44
     
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  17. StephenA

    StephenA Well-Known Member


    I use a vegetable spiralizer then put them in a 200* oven for an hour or so... Then proceed as normal
     
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  18. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    So every fall there is a big charity food event called Cows N Cabs held in Orlando. We've been invited the last two years and this year the food was insane. I didn't take many pics myself so looking on instagram for some.

    The best was a braised oxtail puff pastry with mushrooms and a truffle bone marrow sauce from a place called Osprey Tavern that is incredible.


    Restaurant from the Ritz put out a dish of pork cheek over a chorizo plum mostarda bread pudding. The bread pudding was just insane with this.


    Ravenous Pig (a tandin favorite) cured beef like they would ham to make this dish. Really interesting.


    STK that just opened at Disney Springs did a sous vide spiced lamb. The date chutney was perfectly sweet and spicy with it.


    Morimoto put out their beef tongue and egg custard dish.


    Probably long enough but if you are within the general area it is worth coming to next year. For 4 hours I just ate food like this from 30ish different restaurants.
     
    Champ, MODEVIL, slogan119 and 16 others like this.
  19. PJP3

    PJP3 Well-Known Member
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    Tried to make homemade pasta this weekend for the first time and had some issues so looking for advice. Used a pasta machine and was able to roll the pasta consistently with the thickest setting, but as soon as I tried any of the thinner settings, I had problems with the dough tearing or being kinda serrated along the edges. Ended up just making the fettucini on the thickest setting which lead to very doughy pasta. Any tips on getting the dough to stay together better at thinner settings?
     
  20. je ne suis pas ici

    je ne suis pas ici Well-Known Member
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    Is ronald savage doing their social media? #allthehashtags
     
  21. teel

    teel Schiano Man
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    Rutgers Scarlet KnightsNew York MetsNew York GiantsNew Jersey DevilsNational League

    #OrlandoDoesntSuck
     
  22. Arkadin

    Arkadin inefficiently efficent and unclearly clear
    Donor

  23. grayton

    grayton Well-Known Member
    Donor

    A couple quick thoughts from someone who's only made pasta 10ish times.

    1. Knead longer before letting rest to get a firmer dough
    2. Fold the pasta onto itself after each time passing it through the widest setting. I pass it through 5 times on the widest setting.

    Unsure if that'll help, but here's to better pasta!
     
    PJP3 likes this.
  24. TLAU

    TLAU Dog Crew
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    Auburn TigersAtlanta BravesAustin FC

    Got a date coming over Thursday that is a fan of my cooking. Since it's Halloween week she wants to help make "something scary" (yes very :aero: but I said okay). Anyone have any ideas? I'm stumped. Pancakes only thing I know to make shapes with. Breakfast at dinner not a bad call just kinda wanted to do ssomething fancier
     
  25. undrtow

    undrtow learn to swim
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    Tiger Woods

    Deconstructed lobster?
     
    One Two likes this.
  26. ARCO

    ARCO I wish I wasn't wearing this fucking shirt
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    Do some type of squid ink pasta dish.
     
    NilesIrish, One Two, undrtow and 2 others like this.
  27. TLAU

    TLAU Dog Crew
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    Auburn TigersAtlanta BravesAustin FC

    damn those super fancy. definitely want to do deconstructed lobster in the future not sure I want to dive into that thursday.

    might do something like this with a couple of stuffed peppers but not sure what all to put inside. probably top whatever off with zucchini noodles oozing out the top like brains :gays:. but probably need something else to go in like a shared main dish.

    [​IMG]
     
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  28. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    Michigan WolverinesDetroit Red Wings

    Googled squid ink pasta and this came up.

    [​IMG]

    Probably the right answer
     
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  29. miles

    miles All I know is my gut says, maybe
    Donor

    Anyone ever tried the baking powder method for cooking wings in the oven?
     
  30. Robert Randolph

    Robert Randolph Well-Known Member

    Yeah. You need at least 8 hours if not overnight for them to sit in the salt/BP rub..

     
  31. ned's head

    ned's head Well-Known Member
    Donor

    I do stuffed peppers with 1lb of ground beef, some onion, about 1 tbls of chipotle and adobo sauce, and an 8 ounce can of tomato sauce. Real tasty and would probably have a nice bloody brains effect.
     
    TLAU likes this.
  32. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Atlanta BravesDenver BroncosChicago BlackhawksMississippi Rebels

    MAKE A RATLOAF!

    http://allrecipes.com/recipe/229161/ratloaf-halloween-meatloaf/?internalSource=rr_recipe_a&referringId=128644&referringContentType=recipe&clickId=cardslot 1

    [​IMG]
     
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  33. TLAU

    TLAU Dog Crew
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    Auburn TigersAtlanta BravesAustin FC

    thought about doing something similar that's a meatloaf as well

    [​IMG]

    but then realized that the girl is tiny and eats 1/5 the food I do so probably do the stuffed peppers tomorrow and we're having a big sunday dinner to recover from a halloween party saturday night - gonna make some human hands or that ratloaf 100%.
     
    wes tegg likes this.
  34. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
    Donor

    I am unreasonably interested in this

    http://mykoreankitchen.com/army-stew-budae-jjigae/


    [​IMG]
    SOME FACTS ABOUT ARMY STEW (BUDAE JJIGAE)

    • Army stew or army base stew (Budae Jjigae) is Korean fusion stew that incorporates American style processed food such as spam, sausages, canned baked beans and sliced cheese.
    • Budae (부대) is a general term for a military base in Korean and Jjigae (찌개) is a term for soup/stew. Hence the word army stew or army base stew was born.
    • Soon after the Korean war (in the early 1950’s), food was extremely scarce in Korea, so those surplus processed foods from the US military bases were a great supplement for Koreans.
    • Among the US military base areas in Korea, Uijeongbu, an hour north of Seoul, is most famous for this stew.
     
    High Cotton likes this.
  35. Squints

    Squints oiling and lotioning, lotioning and oiling
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    Nebraska CornhuskersLiverpoolBig 8 Conference

    Yes. Works great. Used the serious eats method.
     
  36. tandin

    tandin Guest

    That sounds like the most disgusting thing ever.
     
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  37. miles

    miles All I know is my gut says, maybe
    Donor

    If I were to make like say, 20 (normal sized) wings, how much baking powder would I need to use to toss the wings?
     
  38. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

  39. Squints

    Squints oiling and lotioning, lotioning and oiling
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    Nebraska CornhuskersLiverpoolBig 8 Conference

  40. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
    Staff Donor TMB OG
    Auburn TigersLos Angeles LakersLos Angeles RamsAnaheim DucksManchester UnitedLos Angeles Angels of Anaheim

    Drew63 likes this.
  41. Can I Spliff it

    Can I Spliff it Is Butterbean okay?
    Donor

    I dunno any koreans to ask about it
     
  42. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Joe_Pesci
     
  43. Joe_Pesci

    Joe_Pesci lying dog-faced pony soldier
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    Wolfsburg

    i've never tried that. i have eaten spam before, though, in the form of what is apparently called spam musubi and i liked it.
     
    Corky Bucek likes this.
  44. Rabid

    Rabid Fan of: DQ Treats
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    Minnesota Golden Gophers

    I was feeling fall. Butternut Squash Ravioli (in Won-Ton wrappers) with a brown butter sage sauce.
    [​IMG]
    [​IMG]
     
  45. AIOLICOCK

    AIOLICOCK https://www.antifa.org/
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    South Carolina GamecocksAtlanta BravesCharlotte HornetsCarolina PanthersCharlotte FC

    Made myself some Biryani for dinner
    [​IMG]
     
  46. TLAU

    TLAU Dog Crew
    Donor
    Auburn TigersAtlanta BravesAustin FC

    So that gay ass halloween cooking date idea was actually pretty fun and delicious

    [​IMG]
     
  47. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    making buffalo chicken pizza

    bleu cheese dressing before or after baking?

    got chicken breast in the water bath, bacon cooked, red onion sliced, buffalo sauce ready, bleu cheese crumbles, dough ready, mozz grated

    can't decide when to add it, leaning after
     
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  48. ARCO

    ARCO I wish I wasn't wearing this fucking shirt
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    I'd go after
     
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