Official food thread v. Jingle.star

[MrBoom_shack-a-lack]

Had burgers yesterday myself, MrBoom_shack-a-lack (fuck that's awkward to type), but they didn't look as awesome as yours. Mmmmm.

Thx man, it turned out great. Oh I know about my name....it's stupid as hell. That's what you get for choosing a stupid name for a site you only thought you would visit once or twice.... Damn you DTF!

[jingle.boy]

Got some fresh chicken wings from the Butcher Saturday morning, and learned the trick of dusting them with baking powder to get a crispiness from baking as good as deep frying - helps that I have a convection oven too.  Damn they were good.  No going back to prepared frozen wings ever again.

[Phoenix87x]

Got Chimichangas for dinner tonight. They were delicious

[Anguyen92]

I don't have a picture, because I'm bad at taking pictures, but I had a vegetarian crepe (filled with mushrooms, peppers, onions, tomatoes, avocados) and a smores crepe from this place called Crepes Maison in Cypress, CA.  It's run by one guy, but he made some pretty darn good crepes that I don't mind driving 10 miles to come back to.

[Chino]

Got some fresh chicken wings from the Butcher Saturday morning, and learned the trick of dusting them with baking powder to get a crispiness from baking as good as deep frying - helps that I have a convection oven too.  Damn they were good.  No going back to prepared frozen wings ever again.

I coat mine in a mix of corn starch and whatever rub I'm using. I put them out on my Weber Kettle running on lump charcoal and they come out amazing. There's an audible crunch when biting into them, and it's not a burnt crunch. I'll have to give baking powder a try. Does the baking powder add any kind of flavor? The corn starch adds none of any kind.

[cramx3]

Interesting... I may have to try that as well.

[lonestar]

I've heard both, and neither will affect the flavor in any way.

[ReaperKK]

What's that cone in the center there keeping the charcoal?

[Chino]

It's called the Vortex. It concentrates all the heat through the smaller opening at the top, and the heat evenly travels around the walls of the grill. Think of it like a volcano going off, but for some reason there's no lava coming out of it. It gives the grill a convection-like effect and can get up to 600°F if you need it too. I've put a pizza stone over it and done a pie that way. It comes out great. If you've got a Kettle, I'd highly recommend getting a Vortex. It's probably my most used/favorite accessory I have for the thing.

However, the heat it throws off can really fuck up the stock grate. I bought a heavier duty one that you can actually remove the center from just for this purpose. I leave it in though because I don't run it at full airflow and it allows me to cook more wings at a time.

[Chino]

Anyone here ever have "pork shank"? I've never seen these before but figured I'd give them a go tonight. Not sure what to expect.

[cramx3]

Nope, but looks good.

[lonestar]

We served those at my last job, pretty dope product, enjoy.


If you dig that, then look into the wonderful world of braising, the only cooking method sexier than smoking in my humble opinion.

[jingle.boy]

Got some fresh chicken wings from the Butcher Saturday morning, and learned the trick of dusting them with baking powder to get a crispiness from baking as good as deep frying - helps that I have a convection oven too.  Damn they were good.  No going back to prepared frozen wings ever again.

Does the baking powder add any kind of flavor? The corn starch adds none of any kind.

Hadn't popped in her for a while.  Short answer, no.  For some reason, it doesn't agree with jingle.son - he had massive gastrointestinal issues after eating them.  Oh well, his loss.  I did find using too much baking powder does make them a little 'starchy'.  No noticable flavour issues, just a subtly different kind of texture or crisp to them than deep frying would bring about.

[Podaar]

Hadn't popped in her for a while.

Try slowing down. Sometimes you can intensify the sensation more by going easy. It might get the job done.

[jingle.boy]

Hadn't popped in her for a while.

Try slowing down. Sometimes you can intensify the sensation more by going easy. It might get the job done.

    Amazing how much of a difference one letter can make!

[TAC]

Last three posts...





So we went out for dinner last night and the restaurant/tavern we went to...well I ordered fries with my burger and goddamn, they were the crunchy battered fries.

@Lonestar....why do places do this?

Is it too much to ask to simply slice a fucking potato and deep fry it? What goes into thinking that they should be dipped in some sort of batter?
I start to question whether there are even potatoes in there in the first place.

[lonestar]

If it's what I'm thinking it's actually a bought fry from lamb and Wesson, they use potato starch on the outside to enhance the crispness. Doing in house fries is a shit ton of labor, so they've taken all types of paths to enhance the purchased product

[TAC]

OK..that makes sense. The L&W fries are awful. My wife bought them once when they were on sale.

They just come across like fake fries.

[King Postwhore]

Hadn't popped in her for a while.

Try slowing down. Sometimes you can intensify the sensation more by going easy. It might get the job done.

And thinking about the in-laws. 

Some of the best fries I ever had was at a Lebanese restaurant in my hometown of Lawrence, Ma.  Bishops was the restaurant.  Sinfully great.

[TAC]

OK guys, how about a little informal DTF Food Poll..

So my wife and I are complete opposites on a number of things.

When you guys go to the deli, do you order Sliced Meat (which is what my wife calls what she buys) or Cold Cuts (which is what I call what I buy)?


Also, when boneless chicken breast is on sale at the store, I'm sure you all are like us, where we buy 3 or 4 packages and freeze it. Before you freeze it, do you trim it up first (what I do) or do you just freeze the breast without trimming it first, only to have to do it when you cook it (what my wife does)?

[El Barto]

OK guys, how about a little informal DTF Food Poll..

So my wife and I are complete opposites on a number of things.

When you guys go to the deli, do you order Sliced Meat (which is what my wife calls what she buys) or Cold Cuts (which is what I call what I buy)?

I buy specific things. It's smoked turkey, or roast beef, etc.  I suppose when I have referred to them collectively I've used "deli meats."

Also, when boneless chicken breast is on sale at the store, I'm sure you all are like us, where we buy 3 or 4 packages and freeze it. Before you freeze it, do you trim it up first (what I do) or do you just freeze the breast without trimming it first, only to have to do it when you cook it (what my wife does)?

First off, buy thighs.

Secondly, when I did buy chicken breasts to stick in the freezer, I individually vac-packed them, so it made since to clean/trim them then. The other option was to clean/trim/slice them and then freeze them vac-packed with marinade. Forty five minutes of prep and I could have a dozen individual packages of chicken ready to hit the wok or the grill in five minutes.

[Phoenix87x]

I've called it lunch meat my whole life

[TAC]

"deli meats."

lunch meat

 

First off, buy thighs.

Secondly, when I did buy chicken breasts to stick in the freezer, I individually vac-packed them, so it made since to clean/trim them then. The other option was to clean/trim/slice them and then freeze them vac-packed with marinade. Forty five minutes of prep and I could have a dozen individual packages of chicken ready to hit the wok or the grill in five minutes.

My wife will buy thighs once in a while, usually if we're going to have a party/cookout. They're not something we regularly eat though.


We don't have a vac pak. My wife is the cook. She'll usually defrost/marinate.

[Cool Chris]

When you guys go to the deli...

I get all my food from the grocery store, which, of course has a deli section, but if you mean an actual deli, I am not sure I have been to a deli in my life.

I am certain I have never used the words "cold cuts." 

[TAC]

When you guys go to the deli...

I get all my food from the grocery store, which, of course has a deli section, but if you mean an actual deli, I am not sure I have been to a deli in my life.

I am certain I have never used the words "cold cuts."

Yeah, I was assuming the grocery store section generally, but I suppose it doesn't matter.

[lonestar]

Deli meat.


And Bart is right, buy thighs. I never freeze personally, but it really doesn't matter whether you trim before or after.

[TAC]

Deli meat.

 

I never freeze personally, but it really doesn't matter whether you trim before or after.

Even though we can find a store with chicken breast on sale each week, we usually buy in multiples.
And I know it doesn't matter, I was just wondering what peoples' habits are as my wife and I take opposite approaches.

[lonestar]

If you're buying tray packs, then take it out of the tray, trim it, throw it in a ziplok bag and squeeze as much air as you can out of it before sealing (a good trick is to submerge it in water up to the zipper part so the water pushes all the air out). If you're buying something already vacuum sealed, leave it and freeze it as such.

[wolfking]

OK guys, how about a little informal DTF Food Poll..

So my wife and I are complete opposites on a number of things.

When you guys go to the deli, do you order Sliced Meat (which is what my wife calls what she buys) or Cold Cuts (which is what I call what I buy)?


Also, when boneless chicken breast is on sale at the store, I'm sure you all are like us, where we buy 3 or 4 packages and freeze it. Before you freeze it, do you trim it up first (what I do) or do you just freeze the breast without trimming it first, only to have to do it when you cook it (what my wife does)?

Never used the term cold cuts but that seems more an American term?  Over here we just say deli meats normally.

I eat a lot of chicken breast but I hate freezing it.  Maybe it's psychosomatic but I just find it never cooks or taste as good after being frozen.  I just buy it as I need it regardless of price.  If I were freezing though, I would normally cut and trim first before freezing.  Do it all at once and that would make it easy when getting it out.

[cramx3]

I've always called them "cold cuts" maybe thats a northeast US regional thing?  I've heard people say deli meats, but that's not the norm over here.

As for freezing chicken, if it's in a sealed bag, I do nothing just throw the whole bag into the freezer (costco sells those 3 packs of chicken, I cut them to seperate the 3 bags and into the freezer they go).  If I got to a local mart, I'lll pop them into a freezer bag myself but I don't trim or clean them.  In fact, I don't think I ever clean my chicken.  I don't normally trim them either unless it's really fatty.

[lonestar]

Ok, for the few of you not on my IG or FB, I had to break out the A game for a score of some very rare fresh Copper River salmon. For those not familiar, it's a river in Alaska, and the run of salmon up there is very, very limited. To get it fresh the window is about a month long. Due to the cold waters and strenuous swim, the salmon have a rare combo of being extra firm and extra fatty. It's some seriously got tier stuff, and I normally am not a salmon fan... served here with a saute of fingerling potatoes, hen of the wood mushrooms, caramelized onion, and a grape must reduction...

So fucking good...

[cramx3]

That looks great, I hardly eat fish, but if I do it's usually salmon which I really enjoy so I'd probably love that.

[lonestar]

That looks great, I hardly eat fish, but if I do it's usually salmon which I really enjoy so I'd probably love that.

This stuff is seriously next teir, such a clean flavor.

[jingle.boy]

Looks like sperm circling the plate!

[TAC]