New Food Thread, RIP tandin

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

  1. Taques

    Taques certified fresh
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    that sounds good as fuck
     
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  2. Biship

    Biship Well-Known Member
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    4D5A99BE-F431-431A-80D2-B059B455BDA0.jpeg No pics but I upped my braised short ribs by cooking the onion, celery, carrots and garlic and adding tomato paste and cooking before adding red wine.

    The consistency of the sauce was like an incredible perfect gravy.

    First night served over Yukon gold mashed potatoes.

    Leftovers served on rice

    This was the leftover
     
  3. Rabid

    Rabid Fan of: DQ Treats
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    It was the best of the night.
     
  4. laxjoe

    laxjoe Well-Known Member
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    Made chorizo chilaquiles for brunch today
    IMG_20190831_111134.jpg
     
  5. laxjoe

    laxjoe Well-Known Member
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    Hot damn those look amazing. I'm going to make the pesto one.
     
  6. cal

    cal BOATS
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    my death row meal

    salute
     
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  7. Rabid

    Rabid Fan of: DQ Treats
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    I’ve done it with (blanched) asparagus spears in addition to the corn. It’s good. I just did what I had on hand this time so no asparagus.
     
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  8. jonbenetramsey

    jonbenetramsey Well-Known Member
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    4C7ADD1C-C2A2-4B2D-8AE6-E13769A35FF1.jpeg

    +

    B3C3F301-D6C9-45DE-A8F7-3F17A00516E3.jpeg

    =

    61339729-8E71-463B-9174-DF23F9B6B947.jpeg

    Trader Joe’s dough, proofed for about 6 hours
    Kenji’s NY pizza sauce, simmered and reduced for about 4 hours
    Whole milk low moisture mozz
    Basil from the backyard

    Aside from the cost inefficiencies, I could sell this shit. I make a pretty good pizza.

    I make better pizza than bbq on the BGE

    :tebow:
     
  9. mal630

    mal630 Well-Known Member
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    Looks good as fuck. With the TJ dough does one pack make 1 pizza? I've been struggling
     
  10. jonbenetramsey

    jonbenetramsey Well-Known Member
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    Yep

    The two things I think helps with TJ dough are 1) get the freshest dough in the pile (the ones with the latest use by date) and 2) let it proof for 4+ hours. It’s been way easier to work with the dough under these conditions.
     
  11. laxjoe

    laxjoe Well-Known Member
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    Fuck that looks amazing. Need to stop up my pizza game bc I'm the exact opposite. My pizzas have been shit
     
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  12. laxjoe

    laxjoe Well-Known Member
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    Carnitas tacos for the game tomorrow night. Love this recipe. Had a few things already at home, spent an additional $10.74 on pork, onions and orange and I have enough food for 2 meals a day for the next week (I'm going to freeze leftovers and use for tailgate some point later this year)
    IMG_20190901_191718.jpg
     
    #3512 laxjoe, Sep 1, 2019
    Last edited: Sep 1, 2019
  13. laxjoe

    laxjoe Well-Known Member
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    Notre Dame Fighting IrishAvengersSan Diego Padres

    Homemade tortillas, salsa and tacos. Love this recipe
    IMG_20190902_193333.jpg
     
  14. Arliden

    Arliden Well-Known Member

    Looks good. Got a link to the recipe?
     
  15. Voodoo

    Voodoo Fan of: Notre Dame
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    Looking for a recommendation for some kind of veggie chopper, like a slap chop. Anyone have one that they love?
     
  16. poor paul

    poor paul Well-Known Member
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    Houston Rockets

  17. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    A good nakiri and a Mandolin.
     
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  18. Weedlord420

    Weedlord420 Jabooty Football
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    Sharp knife, julienne, and burnoise
     
  19. Taques

    Taques certified fresh
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    the problem you will run into with these is that you will get a bunch of extremely irregular cut vegetables that all cook differently (also they are a pain to clean and take up a surprising amount of space)
     
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  20. Taques

    Taques certified fresh
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    i also just finely chew up my vegetables and spit them into my frying pan like a proud mother of a metal baby bird
     
  21. CUAngler

    CUAngler Royale with Cheese
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    Short ribs are my favorite thing to cook.
    I sear the shorties with a little evo and then cook my mirepoix with the drippings. Then tomato paste and red wine. Best way to go.
     
    Biship likes this.
  22. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
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    Michigan State Spartans

    Forget the haters, this thing can come in handy sometimes.

     
  23. Biship

    Biship Well-Known Member
    Donor


    Had one

    A sharp knife is way less of a hassle
     
  24. Biship

    Biship Well-Known Member
    Donor

    Get a mandolin slicer
     
  25. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
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    Michigan State Spartans

    I disagree, that thing can save time for a home cook who doesn't have great knife skills. If a poster is in the market for something like that, I'm not going to turn my nose up at them.
     
  26. poor paul

    poor paul Well-Known Member
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    that's what we do here
     
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  27. HotMic

    HotMic Mr So-and-So
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    Thank you for this.

    :lick:
     
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  28. CharlieKellyReturns

    CharlieKellyReturns Well-Known Member
    Oklahoma State CowboysKansas City RoyalsHouston RocketsHouston Oilers

    Little steak tartare this evening.
     

    Attached Files:

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  29. Biship

    Biship Well-Known Member
    Donor

    Thirty six hour sous vide pork butt

    Poblano
    Tomatillo
    Corn
    Cumin
    Oregano
    Onion
    Garlic

    ABAC2BCC-4818-43A5-81B2-6AAF2A32B5CD.jpeg
     
  30. WhiskeyDelta

    WhiskeyDelta Formerly MK3rds
    Donor

    received_525636561579621.jpeg

    Had my engagement party in England last week and a buddy I made while I was stationed there made this for the party. Orange and whiskey flavor with rosemary garnish and an orange/whiskey/caramel drizzle. It was incredible.
     
  31. One Knight

    One Knight Waiting for the other shoe to drop
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    Yeah that looks insanely good. Didn't know you were getting married again, congrats dude!
     
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  32. jonbenetramsey

    jonbenetramsey Well-Known Member
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    C3B97053-63D3-4E69-BDE7-15F5E593A7A2.jpeg
    My brother knows a guy that owns a sushi joint in Portland. We got a pretty awesome tasting menu tonight.
     
    #3532 jonbenetramsey, Sep 22, 2019
    Last edited: Sep 22, 2019
  33. Lifeiskilingme79

    Lifeiskilingme79 Well-Known Member
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    I made some roasted potatoes. I wanted a hint of spice so I threw in 1.25 tsp of cayenne pepper. I greatly under estimated how spicy cayenne is. It's a full slap in the face spicy. I'm in a little bit of pain from the spice.

    So for the potato level picture :awesomeface:
     

    Attached Files:

  34. Toast

    Toast Doowutchyalike
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    Looked good.
     
  35. ned's head

    ned's head Well-Known Member

    Going to try pizza on the infrared burner tonight. I normally prebake the fresh dough for a few minutes in the oven. Should I still do this, or will the higher temps be able to do the job without that?
     
  36. Taques

    Taques certified fresh
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    tomato galette for the ohio state game

    [​IMG]
     
  37. slogan119

    slogan119 Her?
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    Turned out better than Nebraska did
     
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  38. chuckles

    chuckles Well-Known Member
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    Galbi Short Ribs

    20190927_204605.jpg
     
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  39. Owsley

    Owsley My friends call me Bear
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    Need this recipe please
     
  40. Biship

    Biship Well-Known Member
    Donor

    usually I cube the pork butt or buy pork steaks and cube.

    Flour brown pork and set aside.

    10-12 large pobano roasted
    2-3 pounds of tomatillos roasted

    onion and garlic sautéed with half T of oregano and 2 T of cumin salt and pepper Can of corn

    Food process roasted peppers and tomatillo and add to the onion mix.

    cup or two of chicken broth

    return pork and simmer for at least two hours. Longer the better.

    Add pinto beans if you want.

    stir occasionally because peppers will sink and stick to the bottom of the pot.

    the sous vide happened because it was too rainy to smoke.

    meat is tastier when browned.

    best served on top of a slice of cornbread.

    fresh onion and cilantro on top is great too
     
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  41. Taques

    Taques certified fresh
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    pork shoulder porchetta with balsamic brussels

    [​IMG]
     
  42. Biship

    Biship Well-Known Member
    Donor

    Recipe for the pork
     
  43. Weedlord420

    Weedlord420 Jabooty Football
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  44. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    Taques likes this.
  45. Taques

    Taques certified fresh
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    Biship

    3 tablespoons fennel seeds

    ½ cup fresh rosemary leaves (2 bunches)

    ¼ cup fresh thyme leaves (2 bunches)

    12 garlic cloves, peeled

    Kosher salt and pepper

    ½ cup extra-virgin olive oil

    1 (5- to 6-pound) boneless pork butt roast, trimmed

    ¼ teaspoon baking soda




    1. Grind fennel seeds in spice grinder or mortar and pestle until finely ground. Transfer ground fennel to food processor and add rosemary, thyme, garlic, 1 tablespoon pepper, and 2 teaspoons salt. Pulse mixture until finely chopped, 10 to 15 pulses. Add oil and process until smooth paste forms, 20 to 30 seconds.



    2. Using sharp knife, cut slits in surface fat of roast, spaced 1 inch apart, in crosshatch pattern, being careful not to cut into meat. Cut roast in half with grain into 2 equal pieces.



    3. Turn each roast on its side so fat cap is facing away from you, bottom of roast is facing toward you, and newly cut side is facing up. Starting 1 inch from short end of each roast, use boning or paring knife to make slit that starts 1 inch from top of roast and ends 1 inch from bottom, pushing knife completely through roast. Repeat making slits, spaced 1 to 1½ inches apart, along length of each roast, stopping 1 inch from opposite end (you should have 6 to 8 slits, depending on size of roast).



    4. Turn each roast so fat cap is facing down. Rub sides and bottom of each roast with 2 teaspoons salt, taking care to work salt into slits from both sides. Rub herb paste onto sides and bottom of each roast, taking care to work paste into slits from both sides. Flip each roast so that fat cap is facing up. Using 3 pieces of kitchen twine per roast, tie each roast into compact cylinder.



    5. Combine 1 tablespoon salt, 1 teaspoon pepper, and baking soda in small bowl. Rub fat cap of each roast with salt–baking soda mixture, taking care to work mixture into crosshatches. Transfer roasts to wire rack set in rimmed baking sheet and refrigerate, uncovered, for at least 6 hours or up to 24 hours.



    6. Adjust oven rack to middle position and heat oven to 325 degrees. Transfer roasts, fat side up, to large roasting pan, leaving at least 2 inches between roasts. Cover tightly with aluminum foil. Cook until pork registers 180 degrees, 2 to 2½ hours.



    7. Remove pan from oven and increase oven temperature to 500 degrees. Carefully remove and discard foil and transfer roasts to large plate. Discard liquid in pan. Line pan with foil. Remove twine from roasts; return roasts to pan, directly on foil; and return pan to oven. Cook until exteriors of roasts are well browned and interiors register 190 degrees, 20 to 30 minutes.



    8. Transfer roasts to carving board and let rest for 20 minutes. Slice roasts ½ inch thick, transfer to serving platter, and serve.
     
    Biship likes this.
  46. George Costanza

    George Costanza It's not a lie if you believe it
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    Strong pizza day for the game

    C98EBDF3-A13C-472B-85E4-E70DE2FD66FB.jpeg 4799DBA0-9CD2-4126-B4C5-37E4801276A9.jpeg
     
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  47. jonbenetramsey

    jonbenetramsey Well-Known Member
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    5E700750-B413-4E29-909A-8A9F73C1BC39.jpeg
    It’s gringo street taco night at the jbr house. We got some shredded chicken, spicy crema, homemade salsa verde, pickled red onions, cotija, and cilantro on a grocery store corn tortilla.

    I ate 8 of them. Lord help my bhole tomorrow.
     
  48. Emmy Rossum

    Emmy Rossum Shameless
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    What is that? A taco for ants?
     
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  49. jonbenetramsey

    jonbenetramsey Well-Known Member
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    It was the size of the grocery store tortilla

    Shit was delicious

    All 8 of em

    :idk:

    :crossedarms:
     
  50. George Costanza

    George Costanza It's not a lie if you believe it
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    Then are you a giant?
     
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