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The Food Thread


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#21
Keyrock

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We made a Caesar salad but the missus accidentally bought ranch dressing but with few modifications the dressing turned out pretty decent. I like to char the romaine slightly and fry some capers and throw those in. Yum.

My mom is nuts about capers.  I like em too, but maybe not quite as much as she does.  I never thought about charring romaine.  I imagine it has to be done very quickly at very high temp to keep it from wilting.


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#22
the_dog_days

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Note to self: Don't read The Food thread while hungry.


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#23
Fiach

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Suffering through a blizzard currently, so, we're dining appropriately with Irish stew.

Some ....most,? Cook this dish in an oven, I cook it in a really large saucepan (about 12 or so inches high, maybe 8 or so inches diameter..)

Ingredients

1½ kg Stewing Beef (serve 7)
Bouquet of parsley, thyme and bayleaf (or tied up with twine) or dried Herb de Provance (the little jars you can buy in stores) to taste
2-3 large onions, finely chopped
2 red apples skinned, cored and chopped
6 large carrots, chopped into bite-sized pieces
1 large leek, chopped into bite-sized pieces
1 large parsnip, chopped into bite-sized pieces
5 large-ish potatoes, peeled and chopped, eg peel the potatoes and just slice into discs
Half head of cabbage, shredded
1lb processed or Marrowfat Peas
Finely chopped parsley and dash of Worcester Sauce, Salt and freshly ground black pepper to taste
I.5 lt Beef Stock or Oxtail Soup depending on consistency required.


Chop the onions, fry / sweat in some butter, add the chopped meat and cook until browned, add the rest of the ingredients and pour in the stock, bring to boil and simmer STIRRING AT LEAST EVERY 10 MINUTES, to avoid stuff settling on the bottom and burning over the long cooking period.
Cook for 2 to 3 hours , depending on the consistency required.

Bon appetit. Yeah I know it's french, but the Irish translation is a bit of a mouthful....pardon the pun :)

Edited by Fiach, 01 March 2018 - 07:13 AM.

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#24
rjshae

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the-first-rule-of-the-club.jpg


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#25
TrueNeutral

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Note to self: Don't read The Food thread while hungry.


I'm taking note if your note.

#26
Keyrock

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Pepper encrusted pork loin with potatoes, carrots, and mushrooms.

 

TmLo4gZ.jpg?1


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#27
the_dog_days

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Made some venison and rice last night. That sounds fancier than it really was--my main 'seasoning' was soy sauce.


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#28
Keyrock

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It doesn't have to be fancy, simple dishes can be quite delicious.  Did you hunt Bambi yourself?



#29
the_dog_days

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Nope. That was my nephew in-law. He goes deer hunting every year and usually bags at least one.



#30
ShadySands

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For breakfast I made my wife 2 poached eggs which I put at the bottom of the bowl and added some mushrooms and shallots that I cooked with a little bit of bacon. On top of that I put a few mall pieces of thick cut prosciutto and sprinkled with Parmesan cheese. I heated up some cream in the same skillet that I made the mushrooms in and then poured that on all of it and some black pepper, fried garlic chips, and black truffle. She literally licked the bowl clean and I was jealous.


Edited by ShadySands, 10 March 2018 - 11:15 AM.

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#31
BruceVC

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Tonight Im having Eland steak, a type of venison, and baked potatoes

 

Should be yummy  :dancing:

 

https://en.wikipedia...ki/Common_eland


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#32
BruceVC

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https://www.kuehne-i...ces/steak-sauce

 

Oh for those gastronomes on this thread here is a delicious steak sauce that Im eating the Eland with tonight 


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#33
KaineParker

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Chicken and Waffles.
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#34
the_dog_days

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Chicken and Waffles.


Chicken and waffles has been on my bucket list for years. Someday, though, someday.

#35
KaineParker

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Chicken and Waffles.


Chicken and waffles has been on my bucket list for years. Someday, though, someday.
You should when you get the chance. Imo it's better to go to a (good) restaurant than to try and make them yourself for the first time.

#36
Gfted1

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Ive never eaten that either. Do you still put syrup on it? Or is the waffle only there to become the "bread" of the sammich?

#37
KaineParker

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For the classic, you put syrup on it and it's not eaten as a sandwich. There's weird variations that do different stuff but going for the original style is best for the first time.
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#38
ShadySands

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Made some sesame noodles but accidentally made them too spicy for the missus. I added some extra Thai chilies to mine.. and shrimp.


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#39
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Topopo salad

 

My wife didn't know what to make of it but ate the entire thing



#40
Fiach

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Shepherd's Pie.... Don't worry, no shepherd's were hurt for this recipe.... :)

Ingredients

1 tbsp sunflower oil
1 large onion, finely chopped
2-3 medium carrots 1 small turnip, cubed
500g pack lamb mince (or beef)
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
However many potatoes, the diners would normally consume with a dinner.....you could substitute finely grated cauliflower if trying to avoid carbs, but after grating , wrap it in a tea towel and squeeze the water out of it.
Butter and milk to taste.
1 tin of processed peas.
Salt/Pepper/Herbs to taste.

Cooking

Saute the onions, add meat and brown, theen add peas.

Put the cubed carrots and turnip in a pan with a little oil and herbs, salt, pepper to taste, cover and fry>simmer for 10 minutes, add stock, Worcester Saucec and tomato puree, cover and simmer for 20 minutes, then remove lid, add the meat/onion/peas mix well and simmer until it reaches your desired consistency, about 20 minutes.

Boil the potatoes until soft, mash the potatoes and add butter and milk, mash further until creamy and of a consistency that will allow you to spread it on top of the meat and vegetables.

Add the veg, meat and stock to an oven proof dish, cover with a layer of the mashed potatoes...some people add some grated cheese to decorate the top...

Put in a preheated oven 200c/400f for about 30 minutes, or until there is a light delicate golden crisping on top.

Bon appetite.

Attached Files


Edited by Fiach, 02 April 2018 - 06:33 AM.

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