Official food thread v. Jingle.star

[El Barto]

This thread has been a fascinating read today. I appreciate people have different passions, as Chino said (Is "Gun guys might rent time on a gatling gun" really a thing?!). That meal lonestar describes sounds like such a bore to me. I just want to satiate my hunger and get on with my day. The greatest culinary landmark of my lifetime is whoever at Taco Bell decided to put Fritos in a burrito.

His theory is that the palate gets satiated and even overloaded and can't really fully enjoy the wide variety of flavors after a few bites....

That's how I like to eat. Carpet bomb the palate and get out before the enemy knows what hit them.

How do feel about that Amuse-bouche, Chandler? https://www.youtube.com/watch?v=wLTV7Cvnx2c

I'm kind of looking to split the difference between Tim and RJ. I love a good meal, whether it be a plate of enchiladas or highfalutin stuff like RJ is touting. I wouldn't want to just gorge myself, but I'm not sure I'd be totally down with the 12 course meal containing 11 bites, either. I just want a proper meal prepared exceptionally.

[El Barto]

Also, Hoffman's Cheddar is terrible. It's Velveeta except with an almost cheese-like flavor. However, it does serve one very important purpose. Like Velveeta, it melts perfectly, so in a casserole it's actually pretty effective. I'd just as soon use real, sharp cheddar, but if the cheese flavor isn't all that important it's hard to get a smoother sauce than what Hoffman's will get you.

[lonestar]

This thread has been a fascinating read today. I appreciate people have different passions, as Chino said (Is "Gun guys might rent time on a gatling gun" really a thing?!). That meal lonestar describes sounds like such a bore to me. I just want to satiate my hunger and get on with my day. The greatest culinary landmark of my lifetime is whoever at Taco Bell decided to put Fritos in a burrito.

His theory is that the palate gets satiated and even overloaded and can't really fully enjoy the wide variety of flavors after a few bites....

That's how I like to eat. Carpet bomb the palate and get out before the enemy knows what hit them.

How do feel about that Amuse-bouche, Chandler? https://www.youtube.com/watch?v=wLTV7Cvnx2c

I'm kind of looking to split the difference between Tim and RJ. I love a good meal, whether it be a plate of enchiladas or highfalutin stuff like RJ is touting. I wouldn't want to just gorge myself, but I'm not sure I'd be totally down with the 12 course meal containing 11 bites, either. I just want a proper meal prepared exceptionally.

Quality ingredients prepared with precision should be the hallmark of any outstanding meal, no matter the chef's conceptual translation of said cuisine. An old chef of mine told me that respect for the ingredient should always come first

[jingle.boy]

@stads...i always love that, though it's usually regulars so they're more open to experiment. My special thrill is getting forward notice on a special diet (vegan, gf, etc and being able to plan something exquisite, usually they get shut out to very limited options. Being able to really wow them is always a good feather in my cap.

What the hell is the girlfriend diet?

I am being a bit cheeky. Honestly I am a bit jealous, as I really have no passions like you do with food, or Chino has for his RC gear (I think it is Chino), or cramx3 has for concerts, or Stadler has for comma usage.

legit lol at that.

@ RJ... thanks for the Sunday shopping list .  Meatloaf is on the menu for Monday now.  I've got 1/2 loaf of cheddar/sourdough that I know exactly how to use now. 

[King Postwhore]

Also, Hoffman's Cheddar is terrible. It's Velveeta except with an almost cheese-like flavor. However, it does serve one very important purpose. Like Velveeta, it melts perfectly, so in a casserole it's actually pretty effective. I'd just as soon use real, sharp cheddar, but if the cheese flavor isn't all that important it's hard to get a smoother sauce than what Hoffman's will get you.

Hoffman is a lazy way, and cheaper way of using cheese.  Of course if I had company I'd use a block of Irish cheddar.  What I explained was the lazy way to make it during the weekday.

[lonestar]

@stads...i always love that, though it's usually regulars so they're more open to experiment. My special thrill is getting forward notice on a special diet (vegan, gf, etc and being able to plan something exquisite, usually they get shut out to very limited options. Being able to really wow them is always a good feather in my cap.

What the hell is the girlfriend diet?

Gluten free

[King Postwhore]

Girlfriend Diet.  LOL 

Tim, you're killing me. 

[Stadler]

Meatloaf is like a hamburger cake, which on the surface doesn't sound that bad, but with fillers and extenders it just makes it gross.

Surprising, I'm sure, no one, I love meatloaf.   It's not grand cuisine, but what's better than a hamburger cake???

See, that's where I'm at; I can appreciate good food (two of the top three meals I've ever had were at Emeril's Delmonico's and K-Paul's, both in New Orleans) but I also enjoy going to Bob's Clam Hut up in Kittery and eating fried stuffs out of a paper box.  I think it depends if you just look at food as "food" or also as a potential part of a larger sensory experience.

Scallops and clams two ways for the win. Truth be told, it's a glorified Long John Silvers with exorbitant prices, and their slaw was terrible, but still a damn fine meal. 

No, that's all true.  But it's a fun trip, you're in a beautiful part of our part of the world (except for the explosion of outlets over the last decade) and it's nice to sit outside on the picnic tables and relax a bit. 

[Stadler]

Ok Baby.  (You should get the reference)

Beat me to the punch!!!!

I want to try that mixture and sourdough and milk thing in the meatloaf.  That sounds good.  Same with the layers.  I always had it with bacon AND ketchup on top (I love her dearly, but Mom was not exactly Julia Child; I hated pork chops for years because she cooked them into shoe leather every damn time.). 

[Stadler]

I am being a bit cheeky. Honestly I am a bit jealous, as I really have no passions like you do with food, or Chino has for his RC gear (I think it is Chino), or cramx3 has for concerts, or Stadler has for comma usage.

 

I'm just happy to be in there somewhere. 

[Stadler]

This thread has been a fascinating read today. I appreciate people have different passions, as Chino said (Is "Gun guys might rent time on a gatling gun" really a thing?!). That meal lonestar describes sounds like such a bore to me. I just want to satiate my hunger and get on with my day. The greatest culinary landmark of my lifetime is whoever at Taco Bell decided to put Fritos in a burrito.

His theory is that the palate gets satiated and even overloaded and can't really fully enjoy the wide variety of flavors after a few bites....

That's how I like to eat. Carpet bomb the palate and get out before the enemy knows what hit them.

How do feel about that Amuse-bouche, Chandler? https://www.youtube.com/watch?v=wLTV7Cvnx2c

I'm kind of looking to split the difference between Tim and RJ. I love a good meal, whether it be a plate of enchiladas or highfalutin stuff like RJ is touting. I wouldn't want to just gorge myself, but I'm not sure I'd be totally down with the 12 course meal containing 11 bites, either. I just want a proper meal prepared exceptionally.

Quality ingredients prepared with precision should be the hallmark of any outstanding meal, no matter the chef's conceptual translation of said cuisine. An old chef of mine told me that respect for the ingredient should always come first

I learned that in Philly.  I'm a shitty cook, but everything got noticeably better when I could go to the Italian market on 9th Street and get everything fresh.  In the hands of someone (like RJ) that knows what they're doing, it's all the difference in the world. 

[El Barto]

Meatloaf is like a hamburger cake, which on the surface doesn't sound that bad, but with fillers and extenders it just makes it gross.

Surprising, I'm sure, no one, I love meatloaf.   It's not grand cuisine, but what's better than a hamburger cake???

See, that's where I'm at; I can appreciate good food (two of the top three meals I've ever had were at Emeril's Delmonico's and K-Paul's, both in New Orleans) but I also enjoy going to Bob's Clam Hut up in Kittery and eating fried stuffs out of a paper box.  I think it depends if you just look at food as "food" or also as a potential part of a larger sensory experience.

Scallops and clams two ways for the win. Truth be told, it's a glorified Long John Silvers with exorbitant prices, and their slaw was terrible, but still a damn fine meal. 

No, that's all true.  But it's a fun trip, you're in a beautiful part of our part of the world (except for the explosion of outlets over the last decade) and it's nice to sit outside on the picnic tables and relax a bit.

The one I hit was in Portland, now gone, and it was dark and stormy. Not particularly scenic. Still, like I said, a damn fine meal.

[cramx3]

@ RJ... thanks for the Sunday shopping list .  Meatloaf is on the menu for Monday now.  I've got 1/2 loaf of cheddar/sourdough that I know exactly how to use now. 

Yup, thanks RJ for the recipe.  I plan on trying that out.  Maybe this weekend. 

I dont currently have sourdough, but the local Lidl (anyone else shop there? it only just opened a year ago by me and I'm obsessed with it) has a small bakery section that is really good and they make a sourdough that I can pick up and I've been meaning to try.  I've been obsessed with their fresh baked croissants lately.

[Chino]

Some of you already saw this on social media, but I made out like a bandit at my Sunday job yesterday (one of the primary reasons I'm still working there).

We brought in a ton of American wagyu last fall. I bought 5 steaks (3 ribeyes and two strips), and they were amazing, but at $55 a pound, it wasn't selling like they hoped. They flash froze the rest and it's been in the industrial freezer ever since. I've been hounding the meat department manager for months, telling him I'd buy a bunch of it if he wanted to cut the price a bit, but he never budged.

I went into work yesterday and planned on buying some of the choice grade NY strips we had on sale for $11.99. I went into the meat department and asked the manager if he could cut a few extra thick for me and set them aside. His first words were "You still interested in that wagyu?". I said "I'm listening". He proceeds to offer me the wagyu at the $11.99 sale price under the condition I bought everything he had in the freezer. We weighed it up and it came to 17.44lbs. Easiest decision of my life! I got 8 ribeyes and 7.5 NY strips. It's going to be a good summer 


   

[axeman90210]

holy shit, that's epic

[jingle.boy]

I think I just got a little stiff.

[Stadler]

Some of you already saw this on social media, but I made out like a bandit at my Sunday job yesterday (one of the primary reasons I'm still working there).

We brought in a ton of American wagyu last fall. I bought 5 steaks (3 ribeyes and two strips), and they were amazing, but at $55 a pound, it wasn't selling like they hoped. They flash froze the rest and it's been in the industrial freezer ever since. I've been hounding the meat department manager for months, telling him I'd buy a bunch of it if he wanted to cut the price a bit, but he never budged.

I went into work yesterday and planned on buying some of the choice grade NY strips we had on sale for $11.99. I went into the meat department and asked the manager if he could cut a few extra thick for me and set them aside. His first words were "You still interested in that wagyu?". I said "I'm listening". He proceeds to offer me the wagyu at the $11.99 sale price under the condition I bought everything he had in the freezer. We weighed it up and it came to 17.44lbs. Easiest decision of my life! I got 8 ribeyes and 7.5 NY strips. It's going to be a good summer 

That's a STEAL.  WOW.  (I could be wrong, but isn't the $11.99 for choice NY strip a pretty good price in and of itself?)

[lonestar]

Do you know what farm it's from? It seems mire marbled than snake river, and the price is a good 20$ higher. At 12/lb,i would've nabbed it all too.

[Chino]

Do you know what farm it's from? It seems mire marbled than snake river, and the price is a good 20$ higher. At 12/lb,i would've nabbed it all too.

I don't know where it's from :/ Stupid of me not to ask 

@Stads: $12 is about the max I'd be willing to spend on choice. That's what Costco charges. If I need steak in bulk for a party or something, that's usually my go to.

[Chino]

I got a vacuum sealer in the mail yesterday and decided to test it out for lunch 

[cramx3]

Based on the green onion talk... here's some korean fried chicken wings I got over the weekend... sooo good! honestly maybe the best wings I've ever eaten

[ReaperKK]

Those look amazing Cram, man I'd love to have some wings for dinner.

[lonestar]

Seriously wish I could share this one with you all...

Slow braised lamb ragu over papperdelle... I took a lamb shoulder, boned it out and made a quick stock with the bones (roasted and simmered in beef stock for an hour with aromatics). Did a hard sear on the diced shoulder meat with s&p, added mirepoix and garlic and browned it all(meaning I went far past sweating it, I got a good carmelization on the meat and all the veggies, pulling out max flavor). Added the stock, brought it to a boil and dropped the temp and reduced it till the jus was pretty much gone. From here I added tomato product, and let that cook for about four hours. Served it with papperdelle and a dry aged gouda.

Fuck I'm so full and so happy right now...

[TAC]

Thank you for not sprinkling scallions all over it.  That dish doesn't need it.

It looks and sounds good. I'd give that a shot, though papadelle is kryptonite for my blood sugars.


WTF is mirepoix?

[lonestar]

Thank you for not sprinkling scallions all over it.  That dish doesn't need it.

It looks and sounds good. I'd give that a shot, though papadelle is kryptonite for my blood sugars.


WTF is mirepoix?

Mirepoix is a fancy chef term for diced onions, celery, and carrots. It's the backbone of a great deal of cooking, and we sound a lot cooler saying "I need two quarts if Mirepoix" than "I need two quarts of diced onions, celery, and carrots'


I thought the nice final touch was doing the gouda over a very fine microplane instead of a standard grater, made it melt on contact, which combined with the heavy nutty tones of the cheese really set the dish off perfectly. Very proud of my work on this one.

[TAC]

I actually don't like gouda, but at least I respect it.

Scallions deserve no such dignity.

[lonestar]

I actually don't like gouda, but at least I respect it.

Scallions deserve no such dignity.

This is actually a dry aged gouda, which is a completely different monster. It's a high end gouda that is then aged like a parmesean till hard, which cranks up the tanginess of it and brings out some killer nutty tones. I highly recommend it to anyone who likes good parmeseans.

[El Barto]

Seriously wish I could share this one with you all...

Slow braised lamb ragu over papperdelle... I took a lamb shoulder, boned it out and made a quick stock with the bones (roasted and simmered in beef stock for an hour with aromatics). Did a hard sear on the diced shoulder meat with s&p, added mirepoix and garlic and browned it all(meaning I went far past sweating it, I got a good carmelization on the meat and all the veggies, pulling out max flavor). Added the stock, brought it to a boil and dropped the temp and reduced it till the jus was pretty much gone. From here I added tomato product, and let that cook for about four hours. Served it with papperdelle and a dry aged gouda.

Fuck I'm so full and so happy right now...

A lot of what you post on here is a little to highfalutin for my taste. That's seriously badass, though. Wish I had the patience to do such things. 

[Stadler]

Seriously wish I could share this one with you all...

Slow braised lamb ragu over papperdelle... I took a lamb shoulder, boned it out and made a quick stock with the bones (roasted and simmered in beef stock for an hour with aromatics). Did a hard sear on the diced shoulder meat with s&p, added mirepoix and garlic and browned it all(meaning I went far past sweating it, I got a good carmelization on the meat and all the veggies, pulling out max flavor). Added the stock, brought it to a boil and dropped the temp and reduced it till the jus was pretty much gone. From here I added tomato product, and let that cook for about four hours. Served it with papperdelle and a dry aged gouda.

Fuck I'm so full and so happy right now...

WOW.  That is right up my alley.  That looks GOOD.

[King Postwhore]

Salmon pizza today in Boothbay,  Maine. It was dynamite.

[cramx3]

Not entirely sure how I feel about salmon on pizza, it doesn't look bad though.  Since you say it was good, I'd give it a try.

[El Barto]

That looks like a well made, but wholly improper pizza. I bet they'd make a great, proper pizza, with red sauce and red meat.

[TAC]

Salmon pizza today in Boothbay,  Maine. It was dynamite.

Salmon and onions?

That looks fucking gross!

[cramx3]

  knew that was coming

[Anguyen92]

I feel like Salmon and Onion would be fine on a sushi roll.  I'm quite concerned about the idea of seafood on pizza and I don't think see any combinations that may convince me that it's a good idea.