Food Thread - What are you eating?

[Hurlshort]

My daughter requested spicy crab for her 14tg birthday, so we are at a place called the Boiling Crab. She ordered King Crab legs, my wife got snow crab legs, and I got shrimp. Trying to keep the cost down a bit. 

[LittleArmadillo0]

Been experimenting with pretzel making. The last few times they've tasted a little off but today I've gotten the perfect consistency of a crunchy brownish/gold crust to a fluffy inside.

[Keyrock]

I took my sister and her boyfriend out for sushi:

I got unagi temaki, which has rapidly become my favorite, and we got various other sushi to share. As an aside, I went cosplaying Mike Stoklasa:

Edited May 2, 2021 by Keyrock

[majestic]

22 hours ago, LittleArmadillo0 said:

Been experimenting with pretzel making. The last few times they've tasted a little off but today I've gotten the perfect consistency of a crunchy brownish/gold crust to a fluffy inside.

 

[LittleArmadillo0]

1 hour ago, majestic said:

 

Beautiful... Captivating... Perfect... I love it! I play this next I'm making pretzels.

[Zoraptor]

From that title I was expecting something Sir Mixalot based, not an original.

(Also, fancy not knowing the difference between alkaloids (N containing complex organic compounds such as caffeine or morphine) and alkali (base compound in solution, ie lye). Sadly it seems like German scientific precision has deserted them as well)

[BruceVC]

Today is Cheese fondue day so its a good day of course, as usual  I use  my fondue book and cheese books to add an additional cheese to the traditional fondue recipe that in 85 % of cheese fondue recipes  has  to involve 2 of the following cheeses :Emmenthal, Gruyere and Appenzaller 

Today I am using Gruyere and Emmenthal and adding Gorgonzola....and its works adding a blue cheese normally so I will see how it is with Gorgonzola today 

[ShadySands]

My wife got sick on Mother's day so today I made her chicken noodle soup. I'd never made it completely* from scratch before so it was fun.

*okay, not completely. The chicken was 2 day old rotisserie and I did add a little Better Than Buillon because I didn't have enough "scraps" to make the broth chickeny enough.

[Gromnir]

1 hour ago, ShadySands said:

My wife got sick on Mother's day so today I made her chicken noodle soup. I'd never made it completely* from scratch before so it was fun.

*okay, not completely. The chicken was 2 day old rotisserie and I did add a little Better Than Buillon because I didn't have enough "scraps" to make the broth chickeny enough.

am one o' those nut jobs who always has a gallon o' chicken stock in the freezer.  however, IF am making a recipe which calls for a cup o' chicken stock, or something similar, we will use better then bullion, low sodium, w/o any guilt. better than bullion has a strong chicken flavour which we find appealing, but even the low sodium variety is a bit salty for us. 'course that just means you may reduce the salt you would typical add in the recipe, or dilute.

HA! Good Fun!

ps during the initial covid staple purchasing madness when items such as tp, beans and rice were nowhere to be found anywhere, we were unable to buy better than bullion 'less we wanted to pay comical high prices. this were what were at amazon, and am admitting it were kinda good, but even more salty than better than bullion. 

 

Edited May 11, 2021 by Gromnir

[BruceVC]

https://www.chefswarehouse.co.za/thali

It was one of my brothers birthday last night and we went to an amazing Indian restaurant called Thali . It was the best Indian restaurant I have ever been to. You dont get a menu but they serve 3 course meal per 2 people but what a gastronomic experience..I had some of the best Tandoori chicken ever  and courses like deep fried  Spinach with spices 

For those that enjoy fusion cuisine take a look at the photos 

 

Edited May 14, 2021 by BruceVC

[BruceVC]

Weekend means English breakfast time of course...today I have decided to have a semi-Vegan breakfast to try something different because one of my brothers is Vegan 

So I am cooking fried eggs, tomato, bacon,  pork sausage and hash browns ...you may be wondering " that doesnt sound Vegan" but its semi-Vegan because I am not having Chicken Livers so its a good effort as I am sure everyone will agree 

[BruceVC]

My Cpt family is all away this weekend and I am not socializing with friends due to the potential and or real third wave so Im staying at home the whole weekend ....I have some good ideas for meal 

• Sirloin steak with roast potatoes tonight
• Pork Belly tomorrow 
• Homemade spaghetti bolognaise on Sunday  with lots of extra mince for other meals and to freeze for later 

[Keyrock]

I made guac. Avocado, garlic, tomato, serrano pepper, bacon, salt, pepper, and lime juice. Preparing it fresh makes all the difference, it's exponentially better than anything premade at the store.

[BruceVC]

8 hours ago, Keyrock said:

I made guac. Avocado, garlic, tomato, serrano pepper, bacon, salt, pepper, and lime juice. Preparing it fresh makes all the difference, it's exponentially better than anything premade at the store.

I love Guacamole, I have never made it fresh before....we  get such excellent semi-fresh Guac from a local food store I just  get that ..its delicious 

  

Edited May 30, 2021 by BruceVC

[Gfted1]

A local grocery chain around here had buy 1 / get 2 free baby back ribs so Im about to go throw some on the grill. Low and slow ~300F for ~2 hours and some Sweet Baby Rays bbq sauce at the end. Im already salivating just thinking about them.

[Keyrock]

2 hours ago, Gfted1 said:

A local grocery chain around here had buy 1 / get 2 free baby back ribs so Im about to go throw some on the grill. Low and slow ~300F for ~2 hours and some Sweet Baby Rays bbq sauce at the end. Im already salivating just thinking about them.

Cooking method is Beastie Boys approved.

[PK htiw klaw eriF]

2 hours ago, Gfted1 said:

Low and slow ~300F for ~2 hours

That's low and slow for yall? I do my ribs for at least 5 hours.

[Gfted1]

Is that in a smoker?

[PK htiw klaw eriF]

Well yeah, what else would you want to cook ribs in?

[Keyrock]

12 minutes ago, KP the meanie zucchini said:

Well yeah, what else would you want to cook ribs in?

Microwave 

[ShadySands]

Pressure cooker? I've been meaning to try it.

[Gfted1]

I just throw mine on a gas grill. Aint got no time for charcoal / smoker chips.

[Guard Dog]

I grew some cucumbers in the garden. They’re almost ready. I’m going to try making pickles. Never done it before and good Lord are there a lot of recipes for it on the web

[Gromnir]

15 hours ago, KP the meanie zucchini said:

Well yeah, what else would you want to cook ribs in?

oven.

smoking is good, but out favorite ribs is actual coming outta the oven, 'cause we can braise 'em. we want the meat fall off the bone tender and the connective tissue fully gelatinized. cook the ribs 250 degrees in their own juices.

pre-treat your ribs with a dry rub and let 'em sit in the fridge overnight. next day, tight wrap ribs in foil and a bit o' liquid to create a braising effect. your braising fluid is essential and you need a fair amount o' heavy-duty foil for the braising envelope for your ribs. may try and finish the braised ribs on the grill, but they is gonna be fall-off-the-bone tender, so chances are broil is easier to manage. so start to finish, am ordinarily using the oven.

shady mentions pressure cooker and you may achieve same effect we mentioned in an instapot/pressure cooker much quicker and w/o the hassle o' getting the perfect foil envelope.

regardless, to our way o' thinking, braise is an ideal method for cooking tough meat with much connective tissue. braise requires wet heat.

HA! Good Fun!

 

 

Edited June 3, 2021 by Gromnir

[Keyrock]

3 hours ago, Guard Dog said:

I grew some cucumbers in the garden. They’re almost ready. I’m going to try making pickles. Never done it before and good Lord are there a lot of recipes for it on the web

In terms of pickle varieties, I'm partial to Ogórki Małosolne.