Food

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Highway
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Re: Food

Post by Highway » 01 Aug 2018, 16:09

We had it in Boston, and thought it was good, but there's very little variety at the stores. If you want that particular combination, it's good, but if that's not what you're into, you're going somewhere else.
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Jennifer
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Re: Food

Post by Jennifer » 01 Aug 2018, 16:15

Kwix wrote:
01 Aug 2018, 16:01
Jennifer wrote:
31 Jul 2018, 23:04
I have been addicted to "The Halal Guys" gyros ever since I first tried one, mainly because of their addictive white sauce which is approximately infinity times tastier than any tzatziki sauce I've had. Halal Guys stores sell individual packets of their white sauce, so for awhile now I've been making gyros at home by frying up Al Safa brand gyro slices (carried in halal grocery stores) and adding packets of Halal Guys sauce, but tonight I tried making white sauce using this recipe from Thrillist. The results were pretty tasty -- though I don't know how close it is to authentic Halal Guys white sauce, since I didn't have any on hand for a taste test -- except that next time, I'm going to double the spice levels in the recipe. Also, I think I used a tiny bit too much xanthum gum.

https://www.thrillist.com/recipe/new-yo ... st-recipes
I tried a Halal Guys when last I was in Vegas and was disappointed. It's good meat, though not lamb and kind of bland for a gyro. The sauce, the sauce was good.
A couple days ago, we found a new (to us) halal grocery store that is MUCH bigger than the tiny, convenience-store-sized grocery where we bought the Al Safa gyro slices -- the other halal store carries an actual selection of gyro meats, including some lamb-and-beef combos. So when our current supply of gyro meat is gone, we're going to try some of the lamb-and-beef gyros sold there.
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Kwix
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Re: Food

Post by Kwix » 01 Aug 2018, 16:55

Salmon roe three ways made this weekend:
Standard caviar (kosher salt)
Ikura (soy sauce, mirin, sake)
Smoked (brined in salt water then cold smoked with alder for 45 minutes)

The first two I've made before and they came out as per standard. The smoked is good as long as you are eating it along with something else otherwise it's way too smoky. I'll dial that back next time. This is my first time trying sockeye eggs and I cannot say I'm a fan. The eggs are well adhered to the membranes which themselves are very thin and prone to tearing. The eggs are good though, small, firm, just as you want caviar to be.

Now all I have to do is eat 5lbs of caviar in two weeks. :shock: :shock:
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Warren
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Re: Food

Post by Warren » 01 Aug 2018, 16:56

Kwix wrote:
01 Aug 2018, 16:55
l adhered to the membranes which themselves are very thin and prone to tearing. The eggs are good though, small, firm, just as you want caviar to be.

Now all I have to do is eat 5lbs of caviar in two weeks. :shock: :shock:
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Re: Food

Post by Warren » 02 Aug 2018, 19:26

So I'm caught up in my video game. I'm thinking it's three o'clock, three thirty at the latest, when a disembodied voice calls out "Are you making supper?". "What time is it?" I inquire. "Five o'clock" comes the reply. "Oh Shit" says I.

Forty minutes later I've got dinner on the table. Like A Boss.
Spaghetti & meatballs, squash & zucchini, and buttered slices of toasted french bread (alas no garlic). Meat was already thawed, and I had home-made roasted tomato sauce from last year, but otherwise absolutely no prep. This is my victory face 8-)
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dhex
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Re: Food

Post by dhex » 03 Aug 2018, 16:18

chili with cucumber (raw or pickled) is surprisingly good.
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Jennifer
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Re: Food

Post by Jennifer » 10 Aug 2018, 15:31

Jennifer wrote:
01 Aug 2018, 16:15
Kwix wrote:
01 Aug 2018, 16:01
Jennifer wrote:
31 Jul 2018, 23:04
I have been addicted to "The Halal Guys" gyros ever since I first tried one, mainly because of their addictive white sauce which is approximately infinity times tastier than any tzatziki sauce I've had. Halal Guys stores sell individual packets of their white sauce, so for awhile now I've been making gyros at home by frying up Al Safa brand gyro slices (carried in halal grocery stores) and adding packets of Halal Guys sauce, but tonight I tried making white sauce using this recipe from Thrillist. The results were pretty tasty -- though I don't know how close it is to authentic Halal Guys white sauce, since I didn't have any on hand for a taste test -- except that next time, I'm going to double the spice levels in the recipe. Also, I think I used a tiny bit too much xanthum gum.

https://www.thrillist.com/recipe/new-yo ... st-recipes
I tried a Halal Guys when last I was in Vegas and was disappointed. It's good meat, though not lamb and kind of bland for a gyro. The sauce, the sauce was good.
A couple days ago, we found a new (to us) halal grocery store that is MUCH bigger than the tiny, convenience-store-sized grocery where we bought the Al Safa gyro slices -- the other halal store carries an actual selection of gyro meats, including some lamb-and-beef combos. So when our current supply of gyro meat is gone, we're going to try some of the lamb-and-beef gyros sold there.
Returned to the grocery in question and bought "Midamar" brand lamb-and-beef gyros, and made one last night. Yeesh, I'd forgotten how incredibly fatty lamb is compared to any other type of meat** I cook with: the Midamar gyro slices are MUCH thinner than the Al Safa -- I fried up four Midamar slices compared to the three Al Safa slices I use for a single gyro, yet still ended up with far less meat. However, despite frying considerably less meat than usual for a gyro, I ended up with far, FAR more fat/congealed grease on the griddle afterwards.

**Except bacon.
"Myself, despite what they say about libertarians, I think we're actually allowed to pursue options beyond futility or sucking the dicks of the powerful." -- Eric the .5b

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tr0g
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Re: Food

Post by tr0g » 15 Aug 2018, 13:20

Made garlic spread the other day. Put as many cloves of garlic as would fit in a ramekin, olive oil to cover, bake at 350 for one hour. Dumped it all in a cup and used the boat motor to turn it into mush. Added some salt to taste. Yum. Next time I'll drain off some of the oil before mixing as it has a tendency to separate out a bit.
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JasonL
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Re: Food

Post by JasonL » 15 Aug 2018, 13:49

I was gifted a set of Rancho Gordo beans and I have to say they are the best I've ever encountered.

Made cassoulet with flageolet whites and red beans and rice with an heirloom domingo rojo. Absolutely great in both cases. I hate kidneys and generally avoid beans and rice for that reason but the domingo rojos taste entirely different. Recommend.

https://www.ranchogordo.com/

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Andrew
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Re: Food

Post by Andrew » 19 Aug 2018, 13:18

Has anyone done any cooking with the ultra-hot peppers? The local Sprouts now has little packs of ghost peppers, Carolina reapers, and a mixed pack (those two plus scorpion peppers and a few others). They are fresh and not dried.

When I make chili in my 5 quart crockpot, I use 6-8 serranos and 6-8 habaneros (I use all the ribs and seeds). I'm wondering about the feasibility of swapping out the habaneros for an ultra-hot or two.

I already use gloves for prep, so that wouldn't be a problem.
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dhex
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Re: Food

Post by dhex » 19 Aug 2018, 14:35

i wouldn't unless i was willing to have something potentially inedible at the end. the floor for reapers and ghost peppers is already pretty high, and the ceilings are astronomical. and there's no way to guess how hot it's going to be until you cook with it.

eta: i say this as someone who eats inedible crazy hot stuff for fun.
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Warren
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Re: Food

Post by Warren » 19 Aug 2018, 15:10

You're not going to talk about your dick again are you?
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Andrew
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Re: Food

Post by Andrew » 19 Aug 2018, 16:51

dhex wrote:
19 Aug 2018, 14:35
the floor for reapers and ghost peppers is already pretty high, and the ceilings are astronomical. and there's no way to guess how hot it's going to be until you cook with it.
Yeah, that's what I was afraid of.
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dhex
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Re: Food

Post by dhex » 19 Aug 2018, 19:27

Warren wrote:
19 Aug 2018, 15:10
You're not going to talk about your dick again are you?
#what

Andrew - you could try like one half of one and see how it is a few hours in. Ribs and seeds from up to eight habanero is quite a lot so maybe it'd be mostly edible?
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Warren
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Re: Food

Post by Warren » 22 Aug 2018, 19:57

Blackened Sous Vide Snapper
Mushroom Risotto
and Steamed Brusstles Sprouts sauted in olive oil and bacon fat with mushrooms and Parmesan cheese.
Snapper.jpg
Snapper.jpg (195.39 KiB) Viewed 598 times
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Jasper
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Re: Food

Post by Jasper » 23 Aug 2018, 11:35

Looks lovely, but I'd like to pick a nit with the descriptor "Blackened".
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Warren
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Re: Food

Post by Warren » 23 Aug 2018, 12:58

Jasper wrote:
23 Aug 2018, 11:35
Looks lovely, but I'd like to pick a nit with the descriptor "Blackened".
Lightly blackened? Greyened?
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Kwix
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Re: Food

Post by Kwix » 05 Sep 2018, 16:02

This would be the start of a new thread called "Food Fails" but for the fact that the end product was interesting.

tldr; Kwix royally screws up a very simple recipe but the end result isn't horrible.

As I may have mentioned around these parts we have nigh a dozen hens, 10 of which are regular layers. As such during the summer we run a surplus of eggs (10 birds averaging .75 eggs/day = 4+ dozen eggs every week). We are not big egg eaters. We go through maybe half a dozen on a weekend breakfast and the wife doesn't do quiche/frittata. The wife has been doing some baking using more whites than yolks recently and looking for a different way of preserving the yolks I found "cured egg yolks".
The recipe calls for covering the yolks in salt and stashing in the fridge for 4 days then dehydrating them in a warm oven until hard. You then grate them as you would a "hard cheese" onto whatever.

"That's simple" thought I. So I buried a couple in salt and stashed them in the fridge. A month ago.

We did a meat and cheese plate for dinner last night and I thought, "perfect time to try that egg!" So I pulled the container out and what I saw was the spitting image of a plump dried apricot. It felt like an apricot.
"How is this supposed to grate? Oh, well, we'll give it a try."
Grating did not work at all. The consistency was that of a soft gummy bear. Looking at the recipe again today I see that I was supposed to have dried it in the oven. Ah well, next time.

That being said, the flavor was mostly "rich salt". It was easily spread it onto a cracker and when topped with a slice of cured meat I couldn't have told you it wasn't a soft cheese. Indeed, if I could figure out a way to desalinate it but keep the texture that would be a bonzo use for the damned things.
"pedialyte is like planned parenthood for hangovers. it costs you a bit, but it makes your little problem go away until the next time you drink too much."-- dhex
"Sweet tea is the archvillain in Wilford Brimley's origin story." -- Ellie

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Warren
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Re: Food

Post by Warren » 05 Sep 2018, 16:47

Can't you just freeze em? I know you can freeze the whites.
*googles*
The Internet wrote:The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.
I'd freeze them in an ice cube tray so you can store them in a freezer bag and just take out as many cubes as needed. I'd shoot for two yolks per cube.
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Kwix
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Re: Food

Post by Kwix » 05 Sep 2018, 18:31

Warren wrote:
05 Sep 2018, 16:47
Can't you just freeze em? I know you can freeze the whites.
*googles*
The Internet wrote:The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.
I'd freeze them in an ice cube tray so you can store them in a freezer bag and just take out as many cubes as needed. I'd shoot for two yolks per cube.
Yeah, you can freeze them but I was looking some different way of utilizing them at a later date.
"pedialyte is like planned parenthood for hangovers. it costs you a bit, but it makes your little problem go away until the next time you drink too much."-- dhex
"Sweet tea is the archvillain in Wilford Brimley's origin story." -- Ellie

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Warren
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Re: Food

Post by Warren » 05 Sep 2018, 18:35

Kwix wrote:
05 Sep 2018, 18:31
Warren wrote:
05 Sep 2018, 16:47
Can't you just freeze em? I know you can freeze the whites.
*googles*
The Internet wrote:The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.
I'd freeze them in an ice cube tray so you can store them in a freezer bag and just take out as many cubes as needed. I'd shoot for two yolks per cube.
Yeah, you can freeze them but I was looking some different way of utilizing them at a later date.
:| Must. Maintain. Control. Must not make suppository joke. Damnit!
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Kwix
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Re: Food

Post by Kwix » 05 Sep 2018, 20:22

Warren wrote:
05 Sep 2018, 18:35
Kwix wrote:
05 Sep 2018, 18:31
Warren wrote:
05 Sep 2018, 16:47
Can't you just freeze em? I know you can freeze the whites.
*googles*
The Internet wrote:The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.
I'd freeze them in an ice cube tray so you can store them in a freezer bag and just take out as many cubes as needed. I'd shoot for two yolks per cube.
Yeah, you can freeze them but I was looking some different way of utilizing them at a later date.
:| Must. Maintain. Control. Must not make suppository joke. Damnit!
:lol: :lol: :lol: :o :shock:
"pedialyte is like planned parenthood for hangovers. it costs you a bit, but it makes your little problem go away until the next time you drink too much."-- dhex
"Sweet tea is the archvillain in Wilford Brimley's origin story." -- Ellie

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Jasper
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Re: Food

Post by Jasper » 07 Sep 2018, 10:30

If the wife in into baking & desserts, then all them yolks are calling out to be made into custards of various consistencies and flavors.
"i'd like to move toward not combusting except on special occasions like arbor day." - dhex

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tr0g
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Re: Food

Post by tr0g » 07 Sep 2018, 14:13

We'd have creme brulee every night until the wife and child got sick of it.
Yeah but how can you tell at a glance which junk a raccoon is packing? Also, gay raccoons? - Hugh Akston
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Kwix
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Re: Food

Post by Kwix » 07 Sep 2018, 20:50

tr0g wrote:
07 Sep 2018, 14:13
We'd have creme brulee every night until the wife and child got sick of it.
We have done that. The issue is that anything dessert related means extra fat and sugar this dude doesn't need.
Fortunately the hens are slowing down and we don't light the coop in the winter.
"pedialyte is like planned parenthood for hangovers. it costs you a bit, but it makes your little problem go away until the next time you drink too much."-- dhex
"Sweet tea is the archvillain in Wilford Brimley's origin story." -- Ellie

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