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Keyrock

The Food Thread

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have come to the realization it is possible to eat too much bacon.  such a notion woulda' been considered sacrilegious by us 'til we began to reflect a bit.  we got three mason jars for bacon grease.  got an unmarked jar for the stuff we don't plan on cooking with at a later date... unless desperate. one is labeled applewood smoked. last is indicating _______ ranch dry cured, which is our gold standard bacon-- get it from a local guy who also provides us with eggs and infrequent with lamb and goat. 

 

all our jars is current topped off and it ain't as if we fail to use bacon grease often when we cook. 

 

maybe we need cut back a bit on bacon. dunno. is an alien concept, but will need give it some thought.  

 

...

 

am hearing duck bacon is an ok alternative, and lord knows we love our duck fat, particularly when cooking up potatoes. never tried duck bacon, but may give it a shot.

 

HA! Good Fun!

 

I have tried  duck, turkey, ostrich  and beef bacon on my trips to the ME because all the hotels I stayed in never served normal bacon due to religious restrictions

 

For me all those  pseudo-bacons are definitely edible and  almost look like bacon but due to the lack of fat they lack the delectable and truly decadent taste of pork....nothing is a substitute for normal bacon  o:)  

Edited by BruceVC

"We don't stop playing because we grow old; we grow old because we stop playing.” -  George Bernard Shaw

 

"What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela

 

 

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Why are people's favorite Chinese take out dishes?

 

My current favorite is Singapore Mei Fun. Mei Fun is the super thin rice noodles and the Singapore variant uses every protein the restaurant has available (usually beef, chicken, pork, shrimp, and eggs) and adds curry powder and other spices to give it a kick.

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My favorite is "pork in garlic sauce" w/ combination fried rice. Crab rangoon (its hard to find good ones), won ton soup and char siu usually make an appearance too. My neighbor a few doors down brough me a plate of homemade shrimp and chicken chow mien, which is the first time Ive ever eaten it, and it was pretty awesome. 

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Hot and sour soup, Mongolian beef, and chicken fried rice. If you mean more authentic then I don't really have a good answer for you as I've only been to a "real" Chinese food spot twice and a friend of mine ordered everything as the menus were in Cantonese. My favorite thing we ate there was some kind of snail in a dark brown sauce.

Edited by ShadySands

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I should add I'm also partial to Ma Po Bean Curd (Tofu), though it's hard to find a place that cooks it right where the peas still have some texture and aren't completely mush.

 

That's kind of a running theme of low-end restaurants (of any kind) where they tend to overcook the vegetables. I always take note of a place where I get peas with some texture, carrots with a bit of snap to them, broccoli with some crunch, etc.

Edited by Keyrock

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am ez and boring insofar as chinese food.  we always try shrimp filled wonton noodle soup to see if is like the stuff we had in hong kong.  otherwise, am all 'bout the fun-- beef chow fun is our default choice.

 

HA! Good Fun!


"Those who won our independence by revolution were not cowards. They did not fear political change. They did not exalt order at the cost of liberty. To courageous, self-reliant men, with confidence in the power of free and fearless reasoning applied through the processes of popular government, no danger flowing from speech can be deemed clear and present, unless the incidence of the evil apprehended is so imminent that it may befall before there is opportunity for full discussion. If there be time to expose through discussion the falsehood and fallacies, to avert the evil by the processes of education, the remedy to be applied is more speech, not enforced silence."--Justice Louis Brandeis, Concurring, Whitney v. California, 274 U.S. 357 (1927)

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Salmon with Pommery mustard, dill, capers, and lemon. Served with some roasted veggies and rice.

Oven baked Salmon is one of the best things I can make for myself (and easy to clean up afterwards too!). A bit of baking paper in a tray, a squirt of olive oil, add lots of Salmon (boneless but with skin on one side) and cover with a bit of dill and alu-foil. Leave for 25 minutes at 220C in a fan force oven. Being lazy, I usually improvise steamed vegetables by throwing some cauliflower and broccoli in in a plastic bowl with a bit water in it and cook it for 10 minutes in the microwave. Lemon is good. I sometimes always add a bit of tartar sauce too. Mostly because I love the stuff and need an excuse to have it :grin:


“He who joyfully marches to music in rank and file has already earned my contempt. He has been given a large brain by mistake, since for him the spinal cord would surely suffice.” - Albert Einstein

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Salmon with Pommery mustard, dill, capers, and lemon. Served with some roasted veggies and rice.

Oven baked Salmon is one of the best things I can make for myself (and easy to clean up afterwards too!). A bit of baking paper in a tray, a squirt of olive oil, add lots of Salmon (boneless but with skin on one side) and cover with a bit of dill and alu-foil. Leave for 25 minutes at 220C in a fan force oven. Being lazy, I usually improvise steamed vegetables by throwing some cauliflower and broccoli in in a plastic bowl with a bit water in it and cook it for 10 minutes in the microwave. Lemon is good. I sometimes always add a bit of tartar sauce too. Mostly because I love the stuff and need an excuse to have it :grin:

 

being lazy is precise why we started steaming vegetables as kinda our default.  we prefer to roast stuff, but doing so takes more time. and we also end up with a largeish bowl coated in olive oil which then needs be cleaned.

 

sit one o' those metal steamer baskets in a pot with 1/8th inch water. requires little water to produce needed steam. takes less than a minute to bring to boil.  takes less than two minutes to steam most veggies. dump steamed veggies in a colander and run under cold water for a few seconds to stop the cooking.  season as desired. done.

 

lazy has us steaming everything... though at the moment, asparagus is just becoming available in our area.  big and tender stuff.  shoots as big 'round as wilson fisk's thumb. dunno why we always thought the skinny asparagus would be better, but is actual the big and thicker shoots which is tastier and more tender. we will roast or grill asparagus when it is at its bestest.  contrary to expectations, there is limits to our sloth.

 

HA! Good Fun!


"Those who won our independence by revolution were not cowards. They did not fear political change. They did not exalt order at the cost of liberty. To courageous, self-reliant men, with confidence in the power of free and fearless reasoning applied through the processes of popular government, no danger flowing from speech can be deemed clear and present, unless the incidence of the evil apprehended is so imminent that it may befall before there is opportunity for full discussion. If there be time to expose through discussion the falsehood and fallacies, to avert the evil by the processes of education, the remedy to be applied is more speech, not enforced silence."--Justice Louis Brandeis, Concurring, Whitney v. California, 274 U.S. 357 (1927)

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Short ribs have been in the slow cooker for almost a full day now and I can't walk anywhere near the kitchen without my mouth watering

 

On the menu for tonight is short ribs with red peppers, black garlic hummus, and pita

That really sounds delicious, what time should I come for  dinner? I will bring alcohol  :dancing:  

Edited by BruceVC

"We don't stop playing because we grow old; we grow old because we stop playing.” -  George Bernard Shaw

 

"What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela

 

 

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https://forums.obsidian.net/topic/62397-the-most-definitive-hamburger-website-ever/page-1

 

 

http://www.cheeseandburger.com/

 

Excellent news guys, I thought I would resurrect this old thread around different types of Cheese Burgers

 

I see this website has updated some burger recipes and ideas. What I love about this website is the hamburger components are easy to understand and everything looks  utterly delicious as usual

 

When I move to Cpt I intend to reinvest in some of these gastronomic  ideas  :yes:


"We don't stop playing because we grow old; we grow old because we stop playing.” -  George Bernard Shaw

 

"What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead" - Nelson Mandela

 

 

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