Food for the Food God

Stale

Lost Salient wrote: »

Heyyy hey whoa now Stale

Don't need to get offensive, throwing around the 'v' word just because I mentioned bulgur

I will make it up to you all by spending the week making sandwiches in the kitchen, barefoot

you always were my bottom bitch, that's why it hurts me so

Aneurhythmia

Antimatter wrote:

Lost Salient is a princess, annie

Oh, a skirt? I think I knew that.

DouglasDanger

DrZiplock wrote:

* 3 lbs red potatoes, quartered
* 2 tablespoons Herbs De Provence
* 1/2 cup Mayo
* 1/2 cup sour cream
* 1 pound of Thick Cut Bacon
* 2 cloves garlic, smashed
* 1 small sweet onion, sliced thin
* 1 cup shredded cheddar cheese
* 4 green onions, thinly sliced
* 3 peeled hard-boiled eggs, sliced
* paprika, cracked black pepper, salt

1. Boil your spuds in heavily salted water, along with the herbs, until just tender, 8-12 minutes, drain and set aside. Cook time will vary, this is an agricultural product, and it was cut by very imperfect human hands.

2. Rough chop your bacon and toss it in a heavy skillet on med-high heat. Let it render down, but pull it before it's totally crisp, trust me on this. Do not cook bacon until it's crisp. I don't care if you don't like it, you're wrong on this. Bacon should have an element of chew and taste like pig, not like carbon. I swear to God just shut up and do it, I know what I'm talking about here.

3. Drain the bacon on some paper towel briefly and set them aside.

4. Reserve about a tablespoon of the drippings and drop the heat to med-low, add the sweet onion and garlic and cook until it softens and shines. Add the potatoes and stir for about a minute, remove from heat.

5. In a large serving bowl, combine the mayo and cream and cheese, add the spuds, bacon, veg and fold together. Stir in the eggs, green onion and taste, season however you want.

Serve warm, or chilled, either way it's awesome. For an extra bite, splash the spuds with a tablespoon or two of apple cider vinegar after you drain them.



*Credit to Stale on this.

ah, here it is. i have been looking for this.
thanks and thanks

Peen

Aneurhythmia wrote:

Antimatter wrote:

Lost Salient is a princess, annie

Oh, a skirt? I think I knew that.

She's a dame among broads.

Usagi

Beans in chili forever, unless it's going on a dog or fries

Janson

I realised why you do not do a roast dinner for two people.

Sooo many leftovers.

Indie Winter

took this with my crappy phone's camera

just got back from shopping



so many yummy looking fresh vegetables oh gosh

I'm tempted to just make a big old vegetable soup and slurp them all down in one great go

Peen

Speaking of soup, I made a bean and kale and sausage soup last night that I'm pretty excited about.

Janson

I haven't had cauliflower in aaaages!

And bean, kale and sausage soup sounds yummy.

Banzai5150

Ok foodies, my brain is slipping today and I can't remember the WHY behind it. Soaking wings in buttermilk prior to deep frying/baking does what again?

Peen

It ought to be, I'll see tonight. It's this recipe, if anyone's interested:

http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153

I used a bean mix instead of white because it's what I had but I don't think it'll ruin it or anything.

PiptheFair

Usagi wrote:

Beans in chili forever, unless it's going on a dog or fries

no beans in chili ever

Indie Winter

PiptheFair wrote:

Usagi wrote:

Beans in chili forever, unless it's going on a dog or fries

no beans in chili ever

you fiend

Usagi

PiptheFair wrote:

Usagi wrote:

Beans in chili forever, unless it's going on a dog or fries

no beans in chili ever

You broken, son

Aneurhythmia

Pip likes his chili to have the consistency of Taco Bell taco filling.

PiptheFair

chili contains spices and meat


that is all

PiptheFair

cheese and sour cream on top if you are feeling nasty

DrZiplock

And chopped raw onions.

Over a bed of pasta or fritos.

Theidar

Okay Pip and Stale, I think we need to declare an Exterminatus on the heretics in this thread.

KalTorak

Beans in chili are damn nice.

No ordinary ground/minced beef though. Chunks of beef, sliced across the grain - nice and tender, but with enough substance to get a nice chew out of it.

Stale

Banzai5150 wrote: »

Ok foodies, my brain is slipping today and I can't remember the WHY behind it. Soaking wings in buttermilk prior to deep frying/baking does what again?

raises the acidity, adds body and tenderness.

Noisymunk

Stale wrote:

Banzai5150 wrote: »

Ok foodies, my brain is slipping today and I can't remember the WHY behind it. Soaking wings in buttermilk prior to deep frying/baking does what again?

raises the acidity, adds body and tenderness.

Just like a night out with your old lady, OH!
/diceman

cadmunky

black beans 4 lyfe

and a pound of jimy dean hot.

and chorizo.

anything else is just meat soup.

DrZiplock

You say that like "meat soup" is a bad thing.

Artreus

So I'm cooking dinner for my family tonight. Gonna be making Stale's potato salad as a side.

My mom wants me to make some ground beef, since we have some we need to use before it goes bad. I'm gonna be going out shopping for ingredients soon, anybody have any quick suggestions for a main course involving ground beef that will only take a few hours to make? My stepdad is really picky, so I guess something simple might be best. (He hates rice and "asian" flavors.)

I was going to make some Chicken thighs up with the marinade @Druhim suggested a few days ago, but I have not gotten around to it yet, soon though.

Usagi

Speaking of meat soup

Made a marvelous beef stew yesterday but overdid the chipotle flakes just a tiny bit, so it was a surprisingly spicy lunch

cadmunky

DrZiplock wrote:

You say that like "meat soup" is a bad thing.

i'm reading this in a british accent.

also, while i'm shoveling a bowl of beef burgundy in my mouf with large slices of italian bread.

bonus, the wine i bought for her to use.

Spoiler:

DrZiplock

...her?

And beef burgundy (crockpot style) is tomorrow night's dinner. Niiiiice.

neville

i need a crockpot.
maybe when i move
hmmm

DrZiplock

We find them to be great for slow-cooked winter style dishes (beef burgundy, stews, chili, etc) and for just about everything else on night's that we're all over the place.

Like tomorrow. Chelsea leaves at 7am and gets back at 9pm. I'm out for just about the same amount of time. Solution? Dump ingredients in, set to the lowest setting and walk away.

cadmunky

DrZiplock wrote:

...her?

And beef burgundy (crockpot style) is tomorrow night's dinner. Niiiiice.

yes, her. boo boo girl. aka sabre, wicked witch of the web,

Spoiler:

my girlfriend

cadmunky

wow, fuck you formatting and 502 bad gateway

Noisymunk

Artreus wrote:

So I'm cooking dinner for my family tonight. Gonna be making Stale's potato salad as a side.

My mom wants me to make some ground beef, since we have some we need to use before it goes bad. I'm gonna be going out shopping for ingredients soon, anybody have any quick suggestions for a main course involving ground beef that will only take a few hours to make? My stepdad is really picky, so I guess something simple might be best. (He hates rice and "asian" flavors.)

I was going to make some Chicken thighs up with the marinade @Druhim suggested a few days ago, but I have not gotten around to it yet, soon though.

Sloppy Joe's sound really good to me right about now.

Janson

Sloppy joes are one of my favourite American things

Also, damnit, now I'm having far too fond memories of camping.

The weather was rainy, we were all carrying heavy packs and our tent leaked and we didn't sleep at all well that night. But the rain lightened enough that we were able to get a fire going and make sloppy joes. Oh my god they were so good on such a cold, miserable night.

Noisymunk

Artreus it is decided, you will make sloppy joes with your ground beef. Put it on a toasted kaiser roll with some grated sharp cheddar cheese and diced raw onion.

bwanie

Made consomme over the weekend.

Stock made from scratch, with added onions in the peel for color.

Fining was a first, but it went great. Used eggwhites, beef tartar and tomato-pure . Really that shit is like magic.

Reduced to 70% this stuff was so full of flavour and had SO MUCH MOUTHFEEL.

Artreus

Yesss sloppy joes

Artreus

Sloppy Joes and smokehouse tater salad dinner. Best dinner ever.

Thank you, food thread

KalTorak

Pack it in, atheists - existence of god confirmed



http://consumerist.com/2011/09/heinz-unveils-new-ketchup-packet.html

Druhim

bwanie, your consomme sounds glorious