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 October 11 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!

 

 

[Gromnir]

kinda inspired by @ShadySands, we combined miss vickie's spicy dill chips with tuna salad and it turned out better than anticipated. 'course as one might expect, we made the sandwich more complicated than necessary by using both albacore and skipjack as well as making our own mayo. given the nature o' the chips, we chose to include fresh dill and some fine chopped dill pickle to the salad. we served the sandwich on a crusty baguette along with sliced red onions which we quick pickled in red wine vinegar and for a bit o' green, we added leaves of organic butter lettuce. etc.

*eye roll*

most o' the aforementioned effort were complete unnecessary. coulda' used wonder bread and a very basic tuna salad-- the sandwich woulda' been only a smidge less tasty, though am admitting the fresh dill and dill pickle were nice additions. regardless, and more immediate relevant, utilizing miss vickie's spicy dill chips in our tuna salad sandwich were a pleasant discovery.

aside: it likely goes without saying, but the chips should only be added to the salad and sandwich immediate before planned consumption. 

HA! Good Fun!

ps these are ~20% off at amazon, so we bought one... 'cause.

Edited October 19 by Gromnir

[Gromnir]

prepared one o' our faux fancy & low effort meals for family.

made an immersion blender caesar salad dressing a couple days before dinner... is sooper ez and quick but you gotta be careful 'cause olive oil becomes bitter when hit with the high-speed immersion blender. recommendation: halve the extra-virgin olive oil amount and go with grapeseed or other neutral oil as a substitute for the remining oil volume... and try to blend thorough but as little as possible. am knowing we identify opposing tensions, but there is a point at which your blended olive oil will become unpleasant bitter. that said, you may blend the ingredients in a mason jar so is fewer dirty dishes to clean. literal takes a few minutes to do prep and combine o' ingredients. yeah, hand whisk is more legit and you don't need worry about the blender+olive oil issue if you do the mixing by hand, but the immersion blender option is so much more simple and quick.

a couple days ahead, we dry brine a cross rib roast. remove any excessive fat from the meat and then salt and season and place in the fridge for a day or two. ideal place the roast on a wire rack + baking sheet so you got good air circulation. this step counter-intuitive required the most meal prep effort on our part as making room for the hunk-o'-meat-on-the-sheet in our refrigerator were challenging. 

the remaining menu were popovers made with green onions and creole seasoning as well as roasted root vegetables... and if you want desert, then buy something from a bakery or soopermarket... we purchased an apple galette from corti brothers. am suspecting nobody needs us to detail roasting root veggies. we added a bit o' fennel bulb and parsnip 'cause they is delicious and 'cause our family thinks they is exotic.

*eye roll*

am thinking we have mentioned once or twice how we bake only extreme infrequent. popovers is kinda a cheat/exception. 

despite our baking aversion, we have a dedicated popover pan which is a bit deeper than ordinary muffin tins. we make popovers relative frequent.

serious, this meal is so simple it is stoopid. we got one o' those wireless thermal probes which tells us when meat is at temp, so cooking the roast beast requires searing the meat and then sticking it in an oven set at 275F and then waiting. depending on your oven, you might need to rotate the meat every 30 minutes or so to achieve even cooking. regardless, when the meat reaches your desired temp (or rather, when the meat is ~ 5 degrees shy of your desired internal temp,) remove it from the oven and tent it with foil. the meat will continue to cook for about ten or fifteen minutes and the internal temp on a roast o' 3-4ish lbs will increase by those five or so degrees we mentioned.  deglaze the baking sheet and then add the drippings to a sauce pan-- is the foundation o' your au jus/sauce which is gonna vary a smidge depending on how you seasoned the meat as well as personal preferences. 

am genuine feeling guilty when we make this meal for company. cross rib roast is a much underrated cut o' beef and is cheap compared to other options. cross rib is also ideal for pot roast btw. roasting root veggies and making popovers is extreme low effort. immersion blender caesar dressing is no more difficult than the immersion blender mayo and is easier than immersion blender hollandaise. 

...

gonna admit the cortis brothers apple galette were likely better than whatever Gromnir mighta' crafted, so that worked out great for everybody but it does hurt our pride a smidge.

edit: we also made croutons for the caesar salad. these were premade, so we kinda forgot to mention. more low energy as we prepared 'em in a basket air fryer. not long ago we ordinary made croutons in a skillet, and we still do when am wanting the best croutons we can craft. the air fryer variety is simple and far less messy than skillet croutons, so now we typical go the air fryer route.

HA! Good Fun!

Edited 12 hours ago by Gromnir