New Food Thread, RIP tandin

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

  1. Taques

    Taques yung malarkey
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    anybody use a carbon steel pan that they would recommend? ive got 4 non-stick skillets that are either dead or nearly dead and im done with replacing them
     
  2. Gin Buckets

    Gin Buckets Well-Known Member
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    If I wanted to try and make these, where would I get the mussels? They are sold on the streets at night in Istanbul and they are so freaking incredibly good.



    Here's more on the dish itself. Also, on Bourdain's Istanbul episode he loved them as well.

     
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  3. Owsley

    Owsley My friends call me Bear
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    Costco always has mussels. Whole Foods usually does, too.
     
  4. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Cornmeal crusted grouper w/ Crawfish cream sauce
     
    #4054 Rebelution, Mar 22, 2020
    Last edited: Mar 22, 2020
  5. ashy larry

    ashy larry marcy projects, son
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    thinkin’ bout those beans
     
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  6. ned's head

    ned's head Well-Known Member

    Has anyone successfully made pizza dough with self rising flour? The store was out of everything else. Maybe a deep dish would work better than thin?
     
  7. Arliden

    Arliden Well-Known Member

    Gonna do gyros tonight anyone have a good pita recipe? I recall a nice pita rising gif in here.

    Been bastardizing it by using naan my last few times.
     
  8. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    think it was Taques
     
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  9. WhiskeyDelta

    WhiskeyDelta Formerly MK3rds
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    20200324_180255.jpg

    Butternut squash tacos
     
  10. Taques

    Taques yung malarkey
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    PCd'I

    [​IMG]
    [​IMG]
    [​IMG]
     
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  11. Arliden

    Arliden Well-Known Member

  12. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Cooked a red and sweet onion down in butter and garlic hit with salt and pepper and squeeze of lemon, sautéed down with some leeks in one pan. Hit with a little white wine and simmered.

    Diced two Yukon gold, and bacon in another pan cooked the potatoes with the bacon until I got some color on the potatoes and the bacons fat started to render, put some fresh thyme on the potatoes, salt and pepper, combined into a pot with my sautéed onions and shallots.

    Added chicken stock and heavy cream, salt, and pepper to taste. Simmered for a few minutes to reduce down a little bit with the half lemon I squeezed in the pot while reducing. added quarter cup of shredded Parmesan at the very end, was very happy with how it came out.
     
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  13. Iron Mickey

    Iron Mickey is this thing on?
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    Anybody have a French cookbook they like? I'm trying to use the quarantine to explore some cuisines I've found intimidating. Indian and French are on deck.
     
  14. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Can always go with the GOAT
    upload_2020-3-25_10-59-47.jpeg
     
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  15. Iron Mickey

    Iron Mickey is this thing on?
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    Manageable? Is there any special cookware I need to buy? Just thinking I'd order it all together if you know off the top.
     
  16. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
    Donor

    Manageable would be relative I’d say, it does assume some baseline proficiency. Off the top of my head I can’t think of any super specialized cookware. You’d need a fairly well rounded set of pots and pans, there are lots of sauces, braising, etc.
     
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  17. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    A braising pan/dutch oven/cocotte, ramekins, and a shit ton of butter.
     
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  18. Iron Mickey

    Iron Mickey is this thing on?
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    I'm still intimidated, but ok. Thanks, dudes.
     
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  19. Truman

    Truman Well-Known Member
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  20. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Not a cookbook, but if you're bored, this is a pretty fun read that takes an interesting angle on traditional French cuisine:

     
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  21. Iron Mickey

    Iron Mickey is this thing on?
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    It isn't loading for me for some reason.
     
  22. Truman

    Truman Well-Known Member
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    Turn off your ad blocker for TMB
     
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  23. Iron Mickey

    Iron Mickey is this thing on?
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    would 3.6L be enough for the braising pan? I'm married, no kids, rarely cook for more than 2, and then typically 4 with another couple over... which won't be a problem for a while.
     
  24. Iron Mickey

    Iron Mickey is this thing on?
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    Ah, thanks. Got a ton of defaults on Firefox.
     
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  25. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Should be fine. Cast iron is preferable, IMO, but I don't think it's totally necessary.
     
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  26. Taques

    Taques yung malarkey
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    large dutch oven is a good investment down the line no matter how many you cook for imo
     
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  27. Rabid

    Rabid Fan of: DQ Treats
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  28. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    if you want a manageable cookbook that has some french stuff in it I'd go for the Food Lab cookbook, it's kind of a Joy of Cooking but for modern people

    Julia Childs is great but also has some unnecessarily complicated steps imo
     
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  29. Taques

    Taques yung malarkey
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    PCd'I

    cuisinart makes a good discount dutch oven too
     
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  30. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    team Lodge, someone on here got me one for secret santa like 7-8 years ago and i just recently wore through the enamel coating and I cook in it constantly
     
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  31. Taques

    Taques yung malarkey
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    PCd'I

    large enameled combo cooker is also an alternative if you want to make bread with it
     
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  32. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    going to make laheys no knead bread in a day or two

    elite use of a dutch oven
     
  33. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    I disagree. I had the same lodge and loved it, but after about 8 years, the enamel cracked and came off of the cooking surface. I now have Staub stuff, but I think that the Le Creuset would be worth it over the Lodge, too, if you're looking for long-term.
     
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  34. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    :roll: Who knew I could be a glass half empty guy?
     
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  35. Mix

    Mix I deserve to be blown before the Jacuzzi
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    Floyd Cardoz died
     
  36. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    my enamel was gooooonneee, lots of sticking if I didn't treat it like just a regular cast iron

    maybe after my current one dies (i just rebought the lodge) i'll splurge for a le creuset, i have one but it's the smaller version so it doesn't get as much use
     
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  37. Taques

    Taques yung malarkey
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    i have the big lodge one and once it dies I’m gonna replace it with a staub just because I hate the flared sides
     
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  38. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    $60 bucks for 8 years is fucking killer imo
     
  39. Iron Mickey

    Iron Mickey is this thing on?
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    I would need to be v sure of its role in my kitchen before I drop $400 on a 5L cocotte.
     
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  40. Clown Baby

    Clown Baby A good poster that wont whiff away while driving
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    Sounds like some of you boys are really missing that Le Creuset lifetime warranty right about now
     
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  41. Iron Mickey

    Iron Mickey is this thing on?
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    Check out Dr Dollars over here.
     
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  42. Clown Baby

    Clown Baby A good poster that wont whiff away while driving
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    We used store credit from wedding gift returns to get a dutch oven and saucepan but got discontinued colors which meant they were more than half off. And as a colorblind man, I have no idea what color they are to this day.
     
  43. ned's head

    ned's head Well-Known Member

    It was mentioned on here that pyrex's can explode. I have always baked with mine, like a dummy. What should I replace my 9x13 with? borosilicate glass, ceramic glazed, enalmed cast iron, etc.?
     
  44. Clown Baby

    Clown Baby A good poster that wont whiff away while driving
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    Please advise what temp causes them to explode?
     
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  45. Truman

    Truman Well-Known Member
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    That was me. It exploded @350. But i had Baked in it a lot before that. I assume there was a hairline crack in it , but apparently the newer formula makes them more susceptible to exploding
     
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  46. Clown Baby

    Clown Baby A good poster that wont whiff away while driving
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    This has me terrified of another product I use that recently switched to a new formula

    [​IMG]
     
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  47. ned's head

    ned's head Well-Known Member

    I think it's more than temp. Temperature fluctuations are supposedly bad as well, like if you were to put your pan on a cold countertop. Or if there are structural issues like noted below.

    The borosilicate glass is the older, more thermally safe material. I see oxo sells some on amazon, but then I see shatter reports in the reviews. Not sure what's the best option beyond glass, though
     
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  48. Rabid

    Rabid Fan of: DQ Treats
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    I hit 8 years with my Lodge this past Christmas and haven't worn through my enamel yet. Maybe my opinion will change when it does but 8 years out of what was a $50 dutch oven at that point seems like getting your money's worth. :twocents:
     
  49. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Fair enough.
     
  50. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    Used a lodge for a long time and still have it in the garage but the le creuset is much better. Just the shape was enough to sell me on it. The curved edges of the lodge actually make it a little smaller than it actually is when it comes to surface area when searing meat or whatever to start a soup/stock/what have you. I bought one from an outlet store with the wrong handle for the model but it was a cheap fix.
     
    #4100 Chocolate Giddyup, Mar 26, 2020
    Last edited: Mar 26, 2020
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