Official food thread v. Jingle.star

[King Postwhore]

 Hot pot where you pick your protein ans vegetables and they cook it. It was amazing.

[El Barto]

Tonight I made what I've just taken to calling Turkey Taco Skillet. I start with ground turkey, diced onion, and minced garlic in my cast iron, and then I add in a bunch of different diced peppers and some tomatoes. Once it's all going I add in some taco seasoning and some hot sauce, and then shortly before it's time to serve I add in some shredded cheese. Served over rice and with some guac. I normally make cilantro lime rice in the rice cooker, but I was feeling a little bit lazy today and so just dosed the rice with a little olive oil and some garlic powder.

Mexicans call it Alambre. They serve it up with tortillas that double as a utensil. Pretty popular down there. It's one of my go-tos when I'm down there (as well as one place up here).

[El Barto]

Hot pot where you pick your protein ans vegetables and they cook it. It was amazing.

It's got the color and oily sheen of a couple of Thai soups. I'm guessing they used a tom yum broth. Kind of hot and sour with lots of lemongrass. I dig the shit out of Thai soups.

Some time when you've got a group you should do the shabu-shabu thing. Similar concept but you cook it at your table with whatever ingredients you select from a sort of salad bar. It's like fondue night, but with Asian soup.

[King Postwhore]

I did that at Progstock in this past October. It was so much fun and hot damn, tasted amazing. 

[axeman90210]

I cooked up a little dinner for everyone right before the Super Bowl started last night. Short rib ravioli in a browned butter and sage sauce with some toasted pine nuts

[Podaar]

^ as the Aussies would say, "Fuck me dead!" Sounds like a lot of work, but sounds delicious as well.

[axeman90210]

^ as the Aussies would say, "Fuck me dead!" Sounds like a lot of work, but sounds delicious as well.

Honestly, it's about the easiest thing to make. Boil some water and cook the ravioli, and while you're doing that toast the pine nuts and then brown the butter and add some sage. Less than half an hour start to finish

[Podaar]

^ as the Aussies would say, "Fuck me dead!" Sounds like a lot of work, but sounds delicious as well.

Honestly, it's about the easiest thing to make. Boil some water and cook the ravioli, and while you're doing that toast the pine nuts and then brown the butter and add some sage. Less than half an hour start to finish

Oh, I assumed you were hand making the ravioli.

[axeman90210]

Ah, no, not quite that advanced. There's just a really good Italian market in town that has different specialty ravioli.

[cramx3]

Well this debate from another thread got me wanting meatloaf:

Sure you can. You have no authority. I just Google and saw 20 recipes. Its not hard to find out you're wrong.

I have authority. A hamburger is a meat patty....MEAT patty. Once you add filler it becomes meatloaf. That's the law. Lipton onion soup is filler.

Next time you have me up for burgers, I better not find onion bits in my burger.

Soo I remembered that I asked for a meatloaf recipe and the chef himself provided (I did buy fresh meat fyi lol):

RJ, if you have that meatloaf recipe handy please share!  I've been meaning to make a meatloaf as I have a pound of ground beef/pork frozen meant to make a meatloaf with, but haven't gotten around to.

Basic process would be...

1lb beef
1b pork
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 bunch thyme
4 cloves garlic, smashed and diced
4 slices sourdough, dried
1 cup milk
2 eggs
salt and pepper

Saute the veggies in oil until lucent, and season liberally. Let cool but do not strain out the juices. Break up the bread into rough crumbles and soak in the milk thoroughly. Put meat in a bowl. Add the eggs and veggies. Squeeze out the milk from the bread and add bread to the meat mix, toss the milk. Mix thoroughly, it shouldn't be too wet, if it is, add some breadcrumbs but these proportions should be right. Season the mix with salt and pepper, probably 1 tsp each. Form the loaf onto a sheet pan or baking pan with edges high enough to prevent spillage. If you want to go the bacon wrap route, just layer strips of bacon over it and tuck them under so they don't pull up as they cook. Bake at 350 till the internal temp is above 145ish...about 45min to 1.5 hours pending on how thick you make your loaf. You can do some sort of ketchup glaze towards the end  to add flavor, my personal go to is a mix of ketchup, brown sugar, cider vinegar, and stone ground mustard, but any balance of acid and sweet works well. If you want to work some veal or lamb in there, it really adds killer flavor, just jack up the egg, bread, and veg to balance out.

This is just off the top of my head, but it's right around what I usually do. Any questions message me whenever bud.

So I convinced my gf that we should make this for dinner last weekend as she did one of those "how about YOU decide what we eat tomorrow?" and boom, I had a good response knowing she doesn't like meatloaf but since it was my choice... AND I had a legit recipe because her first resposne was "well, you don't have a recipe"

So we made it and it came out AMAZING.





Now if you are telling me that a burger with seasoning becomes THIS, GTFO! 

[lonestar]

Looks good man, I was wondering when I posted that recipe, that was a while ago. Also surprised there's not garlic in it, I usually put a little garlic in my veg saute for it, but yours came out pretty solid.



I jumped in and out of that burger argument without commenting, and as with all things food, Tim is way fucking off base. Don't talk food with someone with the palate of a 10 year old, especially one who doesn't like onions.

[cramx3]

Looks good man, I was wondering when I posted that recipe, that was a while ago. Also surprised there's not garlic in it, I usually put a little garlic in my veg saute for it, but yours came out pretty solid.



I jumped in and out of that burger argument without commenting, and as with all things food, Tim is way fucking off base. Don't talk food with someone with the palate of a 10 year old, especially one who doesn't like onions.

  and maybe garlic would be good, but it certainly didn't need it.  I think the biggest compliment to you would be that my gf said it was good and she doesn't like meatloaf.  She agreed that we can hold onto the recipe to make it again.

[lonestar]

Doing it Bacon wrapped is a real elegant touch, maybe try that next time

[cramx3]

Doing it Bacon wrapped is a real elegant touch, maybe try that next time

Maybe, and maybe this is a not cool thing to say, but I feel like I don't need the bacon on it.  It was really fucking good as is.  Didn't need gravy (although that helped for the mashed potatoes) and i never made a ketchup for it because it definitely didn't need that.

Also made it into sandwiches the following two days with the rest of the sourdough bread we used to make it, sooo good too. I did put ketchup on that though, just basic, didn't make one like you suggested in the recipe.

[lonestar]

The bacon is a subtle companion, it doesn't dominate it in any way like you'd imagine.

[Train of Naught]

I feel like the bacon would add a whole lot of greasiness to the dish, I'd say to do it once in a while to not get too wide

[faizoff]

That meatloaf looks great cramx3!  I'm going to save that recipe and try it sometime.

I had some chicken breast in the freezer and was looking for ideas on how to to cook it. Mainly to add as toppings for cast iron pizza. Found a random chicken shawarma recipe that looked good. I wouldn't call it anything shawarma like but it tasted really good and had a ton of flavors. It was excellent on the pizza. And yeah I love to load up on the cheese.









 

[lonestar]

Braised short ribs with parmesan polents.


Goddamn this slapped so fucking hard. I got the Glace just perfect... As they say in the big boy kitchens... It's fucking soigne...

[lonestar]

Then kids... You take the leftover short rib and sauce and add it to some fried potatoes with peppers and onions, and slap an over easy egg on top.


Fuck. Yes. Feel free to hate me.

[nobloodyname]

I've been to the US more times than I can remember but I STILL can't remember what an 'over easy' egg is Put me outta my misery! Looks like a fried egg that's just been cooked on both sides in that photo?

[lonestar]

I've been to the US more times than I can remember but I STILL can't remember what an 'over easy' egg is Put me outta my misery! Looks like a fried egg that's just been cooked on both sides in that photo?

Over easy refers to how it's fried... There's over easy, over medium, over well, and over hard. They break down like this...


OE- yolks uncooked, whites partially cooked
OM- yolks uncooked, whites cooked
OW- yolks and whites cooked
OH- yolks broken, everything cooked throughout

[Lonk]

I've been to the US more times than I can remember but I STILL can't remember what an 'over easy' egg is Put me outta my misery! Looks like a fried egg that's just been cooked on both sides in that photo?

It's all about how much the egg yolk is cooked.

[hefdaddy42]

Over easy is my go to

[cramx3]

That short rib looks amazing

I've never been a big fan of runny eggs.  I'll eat them in certain situations and it's not even about the taste, just the texture of the yolk is just not my thing for whatever reason.  Hence I typicicaly am just a scrambled or over hard egg eater (thats a new term for me).

[Evermind]

Curious. I only ever do sunny side up from that picture.

[El Barto]

I'm an over-medium man, myself. Gotta say, though, as delicious as it looks, the eggs on Lonestar's hash seem a far cry from over easy.

[King Postwhore]

My wife likes sunny side up and I sprinkle chili crunch around the edges with a few scallions.

[cramx3]

My wife likes sunny side up and I sprinkle chili crunch around the edges with a few scallions.

Well aren't you sweet. Mmmmm I do love scallions though.

[hunnus2000]

When I was growing up, Mom used to fry eggs using leftover bacon grease in old Folgers coffee cans. There was no such thing as flipping the egg but drizzle the hot oil over the top of the yoke.

Of course, anything cooked in bacon grease is going to be mighty tasty!

[Stadler]

Then kids... You take the leftover short rib and sauce and add it to some fried potatoes with peppers and onions, and slap an over easy egg on top.


Fuck. Yes. Feel free to hate me.

That's the kind of thing that'll get me to move to California.   I LOVE breakfast, and that is almost porn to me.

Oh, and "over medium" is my go-to.

[lonestar]

I'm an over-medium man, myself. Gotta say, though, as delicious as it looks, the eggs on Lonestar's hash seem a far cry from over easy.

They were probably between OE and OM, the whites still had a little jiggle to them.

[TAC]

I take my eggs scrambled. 

[bosk1]

I'm an over-medium man, myself. Gotta say, though, as delicious as it looks, the eggs on Lonestar's hash seem a far cry from over easy.

They were probably between OE and OM, the whites still had a little jiggle to them.

That's one of the few food areas where I'm pretty picky.  Technically, I'm an over medium guy because I LOVE the runny yolk but am completely grossed out by undercooked whites.  But when a place misses that window by even a few second and the yolk is overcooked, it completely bums me out.  It can be a really difficult balance to get right.  I even mess up my own sometimes.

[ReaperKK]

I'm an over-medium man, myself. Gotta say, though, as delicious as it looks, the eggs on Lonestar's hash seem a far cry from over easy.

They were probably between OE and OM, the whites still had a little jiggle to them.

That's one of the few food areas where I'm pretty picky.  Technically, I'm an over medium guy because I LOVE the runny yolk but am completely grossed out by undercooked whites.  But when a place misses that window by even a few second and the yolk is overcooked, it completely bums me out.  It can be a really difficult balance to get right.  I even mess up my own sometimes.

This is exactly how I feel.

[TheHoveringSojourn808]

Some colleagues of mine and I got into a pretty heated debate about pasta today and I wanted to bring my ideas here to see if I am truly mad or if my coworkers are.

Here is the context: They were "ranking" pasta noodle shapes. Things like "Orzo is S tier, but Rigortony is D tier, while Spaghetti is A tier."

This baffled me, to me they're all just pasta! What difference does it make whether you make a lasagna with Orzo or a baked Ziti with Penne? I have never once in my life cared about that. But my coworkers hooted and hollered around the water cooler at the thought that I might not mind some cheese wrapped in spaghetti as opposed to, say, a Ravioli. To me, it all tastes the same, and being picky about which specific pasta is involved simply does not matter. In fact, I'd even consider it a first world problem to mind.

Am I crazy?