New Food Thread, RIP tandin

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

  1. chuckles

    chuckles Well-Known Member
    Donor

    I've been meaning to get in here for a while. About 2-3 years ago I committed to teaching myself how to cook. I come from a family of amazing cooks but I couldn't even make a grilled cheese sandwich at the time. I'm happy to say I was a quick study :lick:

    Almond Curry
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    Friendsgiving Turkey
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    Brunswick Stew
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    Maker's Mark Pork Tenderloin
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  2. chuckles

    chuckles Well-Known Member
    Donor

    Pan Seared Salmon with Avocado Remoulade
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    Thai Sukiyaki
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    Thai Nam Tok, Som Tum, and Sticky Rice
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    Vietnamese Chicken Legs and Grilled Veggies
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  3. Tex

    Tex Yikes
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    Anyone have a good creamy mac n cheese recipe? I know it’s simple enough just figured I’d see if anyone has one they swear by and that it will be creamy and not dried out.
     
  4. a.tramp

    a.tramp Insubordinate and churlish
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    I do, thanks
     
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  5. Mix

    Mix I deserve to be blown before the Jacuzzi
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    The Penzeys closed here. Kinda good because I spent too much money there.
     
  6. bertwing

    bertwing check out the nametag grandma
    Staff Donor
    Arkansas RazorbacksNew Orleans SaintsTiger Woods

    Oh my sweet dick
     
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  7. Clown Baby

    Clown Baby I make more aioli in a week than you do in a year

    I love getting a weekly email from Bill Penzey that’s like “fuck these authoritarian assholes; get a free roasted garlic.” It’s refreshing to see a company with real values and not just carefully cultivated optics. But all of that aside, their spices are awesome and you always get a few freebies.
     
  8. Biship

    Biship Well-Known Member
    Donor

    Pass the gravy


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    bigred77, laxjoe, One Two and 6 others like this.
  9. Taques

    Taques this muggy november weather gives me the horribles
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    dont wanna post pictures because the rest of my thanksgiving plate wasnt very pretty, but i did a garlic version of the ATK sous vide french style mashed potatoes which were fantastic

    equipment needed: sous vide and food mill or potato ricer

    2 lbs yukon gold potatoes, peeled and sliced 1/4-inch thin
    20 tbps (yes, 20) unsalted butter
    4 cloves garlic
    1 1/3 cups whole milk
    1 tsp white pepper
    1 tsp salt + salt to taste

    sous vide set to 194F, put everything except for the white pepper into a bag

    cook in the SV for 45 minutes

    pour out liquids through a strainer into a pot, then transfer solids into a food mill/potato ricer and grind into the pot

    add the white pepper, mix everything together

    may try to replace the milk with cream and do a pommes aligot on the next attempt
     
  10. Biship

    Biship Well-Known Member
    Donor

    Bon appetite and America's test kitchen

    I just Google what I want to make with America's test kitchen and there will be a blog about it.

    Or search bon with an ingredient
     
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  11. Biship

    Biship Well-Known Member
    Donor

    NY times cooking is good to
     
    One Two likes this.
  12. Biship

    Biship Well-Known Member
    Donor

  13. Drew63

    Drew63 Well-Known Member

    serious eats
     
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  14. Clown Baby

    Clown Baby I make more aioli in a week than you do in a year

    Serious Eats or Chef John, because they focus more on technique and less on ingredients/superfluous stories.

    I made Kenji's immersion blender mayo the other day to be used in ranch dressing and it turned out perfectly.
     
  15. TLAU

    TLAU Dog Crew
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    Ghormeh Sabzi with naan and Boursin

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  16. Weedlord420

    Weedlord420 Jabooty Football
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    Sorry to let you know, but the whole board is keto now. Lose the rice.
     
  17. George Costanza

    George Costanza It's not a lie if you believe it
    Donor
    Florida GatorsPhiladelphia PhilliesPhiladelphia 76'ersPhiladelphia EaglesPhiladelphia Flyers

    Picadillo from this past weekend. For sure the best version I've pulled off. Think the can of beer I used to braise/simmer everything might have put it over the top.

    The leftovers were even better than the night it was made.

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    EDIT: Recipe was taken straight from Marcella Kriebel book, Comida Cubana
     
    poor paul, One Two, slogan119 and 9 others like this.
  18. Biship

    Biship Well-Known Member
    Donor

    Bratwurst soup


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  19. TLAU

    TLAU Dog Crew
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    Auburn TigersAtlanta BravesSan Antonio SpursDallas Cowboys

    dinner party last night. did sous vide chicken piccata, goat cheese polenta with tomato sugo, and italian wedding soup (buddy that did the shopping for the soup balked on the pasta and didn't get the Acini de Pepe)
    gf did a pretty awesome cheese tray and one of her friends made some peanut butter filled chocolate cupcakes
    don't judge the paper plates/bowls. 16 people and everything was thrown together yesterday afternoon. also had an absurd amount of shit to clean up afterwards from prep fuck cleaning plates and bowls too.

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  20. TLAU

    TLAU Dog Crew
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    between the chicken, sugo, and soup approximately 1.5 heads of garlic were used and i pretty much had a boner the entire time i was prepping
     
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  21. wes tegg

    wes tegg I'm a Guy's guy, guys. #AioliBoys
    Staff Donor
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    This brought me back to simpler times.
     
  22. THF

    THF Banned From Hogville for Being an Ass
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    You have the recipe for that Chicken Picatta?
     
  23. TLAU

    TLAU Dog Crew
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    Auburn TigersAtlanta BravesSan Antonio SpursDallas Cowboys

    undrtow and THF like this.
  24. MODEVIL

    MODEVIL Well-Known Member
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    THF likes this.
  25. TLAU

    TLAU Dog Crew
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    That's just the max time for chicken breasts SV. I think I took mine out around 2.5 hours basically just got over there and put the chicken in and did a bunch of other stuff. when everyone was ready to eat pull out chicken and cut it up and toss in the sauce and serve.
     
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  26. bertwing

    bertwing check out the nametag grandma
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    God I almost forgot about that garlic casserole you made
     
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  27. TLAU

    TLAU Dog Crew
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    Pretty much have to tell that story whenever mincing large quantities of garlic. All fun and laughs when they assume I was in college and ask “how old were you to not know a head Vs clove like 21?” No MFer I was 27 now hush or you’re not getting any goddamn chicken piccata
     
  28. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
    Donor
    Texas AandM AggiesNew York YankeesDallas CowboysTottenham

    [​IMG]
    Braised short ribs over mashed potatoes. Leftovers for dayyyyys
     
  29. Taques

    Taques this muggy november weather gives me the horribles
    Staff Donor TMB OG
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    made some sous vide fish tacos tonight

    [​IMG]
     
  30. Biship

    Biship Well-Known Member
    Donor

    How did you finish the fish
     
  31. Taques

    Taques this muggy november weather gives me the horribles
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    put under the broiler for a couple minutes until the marinade started to caramelize
     
    Biship likes this.
  32. Biship

    Biship Well-Known Member
    Donor

    Three cup chicken

    Holy shit this is fucking good and easy

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  33. chuckles

    chuckles Well-Known Member
    Donor

    Thai Pork Tenderloin

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    Kerala Roadside Chicken, Sauteed Mushrooms, and Naan
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    Fried Shrimp
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  34. BrickTamland

    BrickTamland You're not Ron...
    Donor
    Florida State Seminoles

    Can’t find the cooking thread so I figured this is nearly as good a place to ask.

    Should I ever be able to cook lean meats (chicken breast, pork chops, filets, etc.) in my cast iron skillet without adding oil? Over the past two years I have cooked several batches of bacon in it, seasoned with lard, and cooked a slice of bacon nearly every morning. Lean meats still stick and crust the pan over.

    Not sure if this just needs another 10 fucking years of seasoning or if my expectations are off.
     
  35. Drew63

    Drew63 Well-Known Member

    No. You'll need oil with any type of pan. Will also help Browning as well
     
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  36. slogan119

    slogan119 Her?
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    That, but also make sure you don’t have too mich of a coating on it. Sometimes it can be over-seasoned and get sticky.
     
    wes tegg likes this.
  37. skiedfrillet

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

    how'd you make the sauce
     
  38. Taques

    Taques this muggy november weather gives me the horribles
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    for marinade + sauce:

    heat 1tbsp oil in a pan

    add 1 tsp each of chili powder, ground coriander, dried oregano, salt, and 0.5 tsp cumin to the oil and saute until fragrant

    add in 1/4 cup chipotle in adobo (blended), 1 tbsp each of honey and tomato paste and stir until well combined

    take off heat, add the juice of two limes, mix and let cool to room temp

    take 2 tbsp of the cooled mixture and combine it with 1/4 cup each of mayo and sour cream, 2 cloves of minced garlic, and 2 tbsp chopped cilanto

    the rest of the chipotle mixture from earlier is used for the fish/shrimp taco marinade
     
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  39. MK 3rds

    MK 3rds Dork

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    Brown rice, black beans, sweet potato, plantains, Pico de galo, avocado, and Mexican sour creme.
     
  40. Taques

    Taques this muggy november weather gives me the horribles
    Staff Donor TMB OG
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    SV short rib and pommes aligot, were going to do Brussels sprouts but they had gone bad :(

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  41. undrtow

    undrtow learn to swim
    Donor
    Tiger Woods

    Looks delightful. Time and temp?
     
  42. Taques

    Taques this muggy november weather gives me the horribles
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    129 for 72 hours from chefsteps has been my go-to
     
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  43. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
    Donor
    Texas AandM AggiesNew York YankeesDallas CowboysTottenham

    It’s still early, but not enough likes. Going to be tough to beat this offering with what I hope will be an active holiday season for this thread.
     
    a.tramp and Taques like this.
  44. Biship

    Biship Well-Known Member
    Donor

    Tell me about the potatoes
     
  45. George Costanza

    George Costanza It's not a lie if you believe it
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    Hoping to have some more contributions over the next week or so
     
  46. Taques

    Taques this muggy november weather gives me the horribles
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    more or less garlick mashed potatoes with an ass-load of cheese
     
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  47. Biship

    Biship Well-Known Member
    Donor

    Like gruyere or cheddar?
     
  48. Tro lo lo

    Tro lo lo Whoa, did somebody step on a duck?
    Syracuse Orangemen

    Had these for the first time at Craftbar before it closed in NYC. #Humblebrag
     
    Taques likes this.
  49. Taques

    Taques this muggy november weather gives me the horribles
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    i did gruyere and comte
     
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  50. George Costanza

    George Costanza It's not a lie if you believe it
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    I’ll start now. Fresh pizza tonight - sausage, fresh mozz, olives, homemade roasted red peppers, peppercini, parmesan romano

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