New Food Thread, RIP tandin

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

  1. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Reading Medium Raw by Bourdain and came across this passage that was like he was reading my mind:

    IMG_1372.jpg
     
  2. John McGuirk

    John McGuirk member of the blue tiger club
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    Pretty proud of this one. Got a mean cast iron sear on the filet. Came out to a solid medium rare. Side of bacon balsamic glazed brussels sprouts and some mac I bought from the store cause I'm lazy

    [​IMG]
     
  3. Wywan Bwowna

    Wywan Bwowna Wywan Bwowna
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    Doing filet, twiced baked potatoes, a green veggie and salad tomorrow night. Want to have something out to snack on over a glass of wine before we actually eat. Anyone have any good easy ideas? May just go with a small meat and cheese plate.
     
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  4. Clown Baby

    Clown Baby Daddy’s #1 Candy Baby
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    Bacon-wrapped dates with a balsamic glaze is a fan favorite
     
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  5. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    I've been crushing some smoked salmon with honey goat cheese lately
     
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  6. boone

    boone Destination Unknown
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    Made pork chops on the grill this weekend.

    Something about pork being slightly charred that just takes the taste to another level. If it were any other meat it would be considered burnt.
     
  7. mal630

    mal630 Well-Known Member
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    Tomorrow I am making some shrimp as an appetizer, filet mignon (sous vide), mac and cheese and roasted asparagus.
     
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  8. One Two

    One Two Send it!
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    What kind of Mac n cheese?
     
  9. George Costanza

    George Costanza It's not a lie if you believe it
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    I did serious eats mac n cheese recipe for the super bowl. Pretty classic take with sharp cheddar and gruyure but also added some crushed goldfish on top before baking in the oven to finish. My friends were loving it.
     
  10. mal630

    mal630 Well-Known Member
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    It is super easy and also some of the best I've had. I buy blocks of cheese and grate it opposed to the pre shredded bags.

    This is my half batch I am making for tomorrow, I usually double this.
    -8oz Rigatoni (half a box of pasta)
    -4oz shredded monterey jack
    -4oz shredded sharp cheddar
    -2oz shredded parmesan
    -1 cup heavy cream

    Cook pasta with a little extra salty water. Add cooked pasta to a mixing bowl and combine with half of the shredded cheeses and the heavy cream. Stir well to combine, add S&P to taste.

    Transfer the mix to a 9x13 and put the remaining cheese on top. Bake for 20-30 minutes at 350 degrees. I love this recipe because it doesn't involve me trying to make some cheese sauce on the stove.
     
    #1860 mal630, Feb 13, 2017
    Last edited: Feb 14, 2017
  11. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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  12. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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  13. One Two

    One Two Send it!
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    Any good non Korean cooking applications? Sounds like it could be a good marinade
     
  14. ohhaithur

    ohhaithur e-Batman
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    You guys are going to love this video. Gordon Ramsey blindly tries to teach an amateur to cook.

    On reddit someone suggested they make it like top gear with celebrities. I'd watch the shit out of that
     
  15. Arkadin

    Arkadin inefficiently efficent and unclearly clear
    Donor

    Its just a delicious sauce, you can put it on anything really.
     
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  16. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    $350 for BR prime at beau. was it overpriced? yes. was it good? pretty good. $55 per person wine flight. should've just got a bottle. fuck
     
  17. Why?Pokes

    Why?Pokes Take me back to the kine
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    Did a day-late Valentine's dinner yesterday:

    -baked marinara and parmesan mussels for apps (worst dish, bought crappy breadcrumbs)
    -strawberry and avocado salad with honey and lemon vinagrette
    -Parmesan risotto topped with seared scallops and wilted spinach for the main course
    -chocolate strawberries for dessert

    Not to toot my own horn but this was my first time making risotto and it turned out well. Maybe a notch drier than ideal but I kinda prefer it like that versus some of the more soupy recipes:

    IMG_3530.JPG
     
  18. Taques

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

    good lookin out - ill add it to paprika
     
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  19. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    I buy the chili paste off amazon if you don't have a decent grocer in your current West Virginia town
     
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  20. Taques

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

    NY strip with a pan sauce, truffled mashed potatoes, and roasted veggies

    [​IMG]
     
  21. Randy Bobandi

    Randy Bobandi Well-Known Member
    Baltimore Ravens

    Is that mustard in the pan sauce? Looks glorious.
     
  22. Taques

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

    nope - strained drippings from the sous vide bag, better than boullion, red wine, shallot, salt & pepper, rosemary, and sour cream blended up
     
  23. OZ

    OZ Old balls

    How long in advance did you reserve? That's a 6+ month wait list.
     
  24. Tro lo lo

    Tro lo lo You kids must be from the suburbs.
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    Syracuse Orange

    Did you reverse sear?
     
  25. Taques

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

    sous vide + torch
     
  26. bertwing

    bertwing check out the nametag grandma
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    Should not have opened this thread with as hungry as I am right now
     
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  27. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    put my name on the waiting list for the two nights we were staying in the neighborhood

    think my luck was largely due to it being a weekend where ice hit pretty good
     
    OZ likes this.
  28. OZ

    OZ Old balls

    Welp, I'm going to start to do this. Was the food as good as advertised? The Oregonian food critic has it as his 2nd best restaurant in the city. I 'generally' agree with a lot of what he says.
     
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  29. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    it was really good and an experience all its own. I'd never had anything close to a lot of what they served.

    have to like lemongrass as its prominently featured in lots of dishes, obvious but its bold in a lot of them

    100% worth going
     
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  30. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    Got a reservation at State Bird. :feelsgoodman:

    Besides grabbing a table at St. Elmo while inside Beaver Stadium for the night before the B1G title game I've never felt so successful landing a restaurant reservation.
     
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  31. AIOLICOCK

    AIOLICOCK https://www.antifa.org/
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    Smoked mustard-brown sugar glazed lamb spare ribs we had for family meal Friday:

    [​IMG]

    Garlic-chicken tortellini in bianco burre blanc and red cabbage cilantro slaw in a bianco-evo vinaigrette with shaved almonds and shocked green onions:

    [​IMG]
     
  32. One Knight

    One Knight https://www.twitch.tv/thatrescueguy
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    Finally doing a better job cooking burgers on the grill with indirect heat, now i want to focus on making the most flavorful patties I can.
    I almost always use 80/20, but i know a lot of folks use a mix.
    What do y'all use, and what do you mix in with the beef when making your patties?
     
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  33. George Costanza

    George Costanza It's not a lie if you believe it
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    S&P, fresh minced garlic, worcestershire sauce, sometimes a little bit of grated onion to give additional moisture and flavor. Can also add a bit of mustard to the mix and I also will sometimes do 80/20 chuck and a little bit of ground pork to give it a bit more fat/flavor. You can really play around with what you want to incorporate but I think the fresh garlic and worcestershire sauce makes a big difference
     
  34. One Knight

    One Knight https://www.twitch.tv/thatrescueguy
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    good call, two of my favorite ingredients to use with meat, can't believe i didn't think of that.
     
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  35. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    I sort of wing it every time but I always get amazing juiciness from Worcestershire sauce. Let it soak it up and you get a damn tasty burger.
     
  36. Robert Randolph

    Robert Randolph Well-Known Member

    Hoover Sauce directly from Louise, MS.


     
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  37. fish

    fish Impossible, Germany
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    But why would you want to cook a burger with indirect heat? Don't you lose the good sear?
     
  38. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Just put the lucky peach red roasted pork in the marinade :bzzzz:
     
  39. HatterasJack

    HatterasJack Is your refrigerator running? It's Mike Hunt.
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    Anyone have the Breville Risotto Plus? Been loving trying different risottos lately but the constant stirring can be a pain in the ass. A "no stir" option would be nice.
     
  40. StephenA

    StephenA Well-Known Member

    Sous vide thigh
    White wine leeks
    Garlic potatoes
    Dijon jus
     

    Attached Files:

  41. TimJimothy

    TimJimothy Well-Known Member
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    Grind your own burger instead of buying the pre-grinded stuff. Kinda fun to do, and a big difference in texture.
     
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  42. One Knight

    One Knight https://www.twitch.tv/thatrescueguy
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    agreed, bought the grinder attachment for the KitchenAid mixer last year, its a huge difference.
     
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  43. broken internet

    broken internet Everything I touch turns to gold.
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    This is pretty. A marshmallow flower in hot chocolate.

    [​IMG]
     
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  44. Biship

    Biship Well-Known Member
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    IMG_1841.JPG Oldie but a goodie

    Noodle bowl with shrimp and veggies
     
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  45. George Costanza

    George Costanza It's not a lie if you believe it
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    Did a chicken and andouille sausage gumbo tonight since I had some homemade chicken stock in the freezer I've been meaning to use up. The roux could have been darker but was paranoid I was going to burn it. Plus needed to add some water during mid simmer to keep it from getting too thick, so probably contributed to giving it a lighter look.

    Still turned out great, flavor wise. A lot went a long way. Very hearty and filling. I now have leftovers thay could feed 4 or 5 people.

    IMG_6005.JPG
     
  46. Randy Bobandi

    Randy Bobandi Well-Known Member
    Baltimore Ravens


    Recipe for leeks?
     
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  47. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Thicc
     
  48. George Costanza

    George Costanza It's not a lie if you believe it
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    Maybe the best pizza to date, as far as dough/crust goes

    IMG_6077.JPG
     
  49. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    Needs more pineapple

    Just kidding that looks delectable as fuck