Food Thread - Those that eat

[Gfted1]

9 hours ago, ShadySands said:

...white sausage...

I had to Google that but it looks like they are closely related to Brats, but with the addition of veal. Sounds tasty but the color kind of reminds me of when people pre-boil brats before grilling.

[ShadySands]

Made an approximation of bibimbap. Grocery store near me sells shaved steak and I marinated that in some Bibigo BBQ sauce and also cooked down some shiitake mushrooms in a miso soy mix. Fried an egg over easy and served it all with some fresh veggies; shredded carrots, green onion, cilantro, and maybe something else I'm forgetting. Big dollop of gochujang on top and kimchi and sliced cucumber on the side. A lime may have also made an appearance.

[ShadySands]

On 8/15/2025 at 12:01 PM, Gfted1 said:

I had to Google that but it looks like they are closely related to Brats, but with the addition of veal. Sounds tasty but the color kind of reminds me of when people pre-boil brats before grilling.

I wanna say this also had egg white in it

[ShadySands]

Grilled some burgers and I also fried up some yucca chips to pair with it instead of fries

 

My yucca chips recipe

Start heating up some high smoke point oil.

Peel the outer layer off the yucca with a potato peeler then slice the root thinly, I use a mandoline. 

Soak the cut yucca in water for a few minutes, I give it a rough swirl with my hand, then dump out the water and refill and let it sit a few more minutes. I swirl it occasionally. Dump out the water again.

I then lay them out on a paper towel to dry and I put another paper towel on top and press down gently because I don't want them to pop and splatter when I toss them in the hot oil.

Toss them in the hot oil. They shouldn't stick to each other if they got a decent rinse. Cook them till they start to turn color, from white to a light golden brown, and immediately take them out. I put them in a paper towel lined container as I make cook each batch. 

After that I dump them in a bowl and sprinkle with salt.

The end

Edited August 28 by ShadySands
Recipe

[ShadySands]

Chicken piccata soup with some leftover rotisserie chicken.

[ShadySands]

Getting cold so I busted out my old blue lamb stew and added some pork stew meat to the mix because my kids aren't as big into lamb as my wife is. It was a big hit.

[Agiel]

My shake at venison au poivre vert with (store-bought) spaetzle and creamed spinach:

Half-serious question: Does the Rémy Martin for the sauce count against my Sober October?

Edited Saturday at 11:42 PM by Agiel

[Gromnir]

made chicken soup. we don't have a recipe for chicken soup but we do have a process with multi variations/options. however, we did learn that skimp on carrot is an auto fail. only had three mediumish carrots and we used 1.5 for the stock, which were a mistake. am recognizing, belated, that more carrot is essential for our chicken soup regardless o' customization.

unlike many folks, we break down the chicken before boiling. is so much easier to work with smaller pieces as 'posed to a whole chicken carcass, particularly once the chicken is cooked and falling apart, so we always break down the chicken as a first step. also, we often put the chicken pieces in an oven set for convection or in an air fryer for ~20 minutes just to create a bit o' browning o' the bird. am not trying to cook the chicken with the 20 minutes o' browning, but a little color adds depth o' flavour to our soup and am preferring to do the chicken browning in the oven as 'posed to browning in the dutch oven/stock pot we will be boiling the chicken. try and brown the pieces o' a whole chicken in a dutch oven involves avoiding overcrowding, occasional flipping o' pieces and potential greasy splatter. 'course as often as not, we simply cover the the chicken pieces with a few litres o' cold water and then boil for a couple hours to produce the stock for our soup as well as to cook the chicken.

to the water and chicken am adding... whatever. couple bay leaves, a bunch o' pepper corns, crushed garlic cloves, carrots, onion, and celery is the most common additions, but no salt. we ordinary make salt free stock nowadays and then add salt later in the cooking process. the thing is, what genuine goes into the stock is gonna be determined by the sad looking veggies in our fridge am trying to use before they become compost material... sans stuff such as bell pepper. ick. am also typical avoiding adding older mushrooms to a stock but not 'cause o' flavour concerns but rather for aesthetic reasons: old mushrooms will make for a kinda fugly grey-brown stock which tastes ok but appears less appealing. curious, our recent soup used only those ingredients we earlier identified as "common additions."

while am making stock/cooking chicken, we do periodic skimming with a slotted spoon to remove scum, but am suspecting doing so is unnecessary save for if you want a prettier stock. meh. am no longer so precious as to worry overmuch about whether or not our stock is the ideal hue or perfect clear, which is why after 1.5-2 hours o' simmering, we pull our chicken pieces outta the cooking pot and then strain the stock with a fine mesh colander, but we don't go to any extreme effort to make our stock a clear and perfect amber. 

...

can make this a two-day thing where you chill the resulting stock and cooked chicken in the fridge and then finish day two, but am old and lazy so...

because our chicken is already broken down, am able to make quick work o' separating the meat from the carcass and skin. we give the chicken meat a rough chop, and we save the bones and skin, which am typically throwing in the air fryer and browning once more before we then freeze. the frozen bones and skin is utilized when we eventual need make stock sans chicken soup. 

to our strained stock, which we return to the dutch oven/stock pot in which we made the stock, we add veggies and salt. chances are we don't need much pepper as we used a fair amount o' peppercorns when making the stock. for our most recent soup we had on hand a couple smallish turnips, a couple largeish parsnips, onion, celery and not enough carrot. boil and simmer the vegetables (this is also when we add pasta if am making a chicken "noodle" soup. we were gonna add datteri baresi pasta 'cause we were gifted excellent datteri pasta a few months back, but we decided at the last minute that we would skip the carbs,) until they is tender and then return the cooked chicken back to the pot as well as the chosen chopped herbage, which for Gromnir were italian parsley and dill. when returning the chicken and adding herbs, you might consider stirring in as little as a quarter teaspoon of tumeric as this will give you the vibrant yellow hue often associated with deli-style or canned chicken soup. *shrug* regardless, simmer until the chicken is warmed through. salt-to-taste and then plate and serve. 

one decent sized chicken and an equal weight o' veggies is gonna result in a rather copious amount o' chicken soup that refrigerates for days but freezes for months.  'course if you don't have enough carrot for the soup, that means you will potential need suffer the same minor disappointment... for months. good soup, but just shy o' greatness for want o' one large carrot? 

le sigh.

HA! Good Fun!