Club PA 2.0 has arrived! If you'd like to access some extra PA content and help support the forums, check it out at patreon.com/ClubPA
The image size limit has been raised to 1mb! Anything larger than that should be linked to. This is a HARD limit, please do not abuse it.
Our new Indie Games subforum is now open for business in G&T. Go and check it out, you might land a code for a free game. If you're developing an indie game and want to post about it, follow these directions. If you don't, he'll break your legs! Hahaha! Seriously though.
Our rules have been updated and given their own forum. Go and look at them! They are nice, and there may be new ones that you didn't know about! Hooray for rules! Hooray for The System! Hooray for Conforming!

Good Food, Good Friends and.... actually, no, just [Food Thread]

13567100

Posts

  • cabsycabsy the fattest rainbow unicorn Registered User regular
    I'm pretty sure Lodge is alright and target sells it. The only thing I would be iffy on from a box store is enameled cast iron, I've read a lot of really shitty reviews of Lodge's enamel line, as much as I'd love to pay less than a third of the cost of better brands. Their non-enamel seems to be totally fine though.

    Didgeridoo
  • DidgeridooDidgeridoo Registered User regular
    Excellent, thank you Stale! And after seasoning, I am to clean it with water and a gentle abrasive, yes? And then let it air dry?

    Switch Friend Code: SW-0999-1072-9696
    Avatar art from Katribou
  • StaleStale Registered User regular
    while it still warm toss a little kosher salt in there, wipe it out.

    if it's warm and seasoned it'll wipe right out.

    easysig2.jpg
  • ASimPersonASimPerson And they will tremble again at the sound of our silence.Registered User regular
    Hey food thread, any recommendations for a very small grill I could work with on the very small slab of concrete my apartment complex calls a porch?

    If you're not at ground level check with your apartment complex to make sure they allow grills at all. It may be in your contract.

    redoctober2.png
    SE++ Forum Battle Archive | PDT is not PST | DRUNKSTUCK: A Homestuck recap
  • QuothQuoth the Raven Miami, FL FOR REALRegistered User regular
    Tonight I made some thin-sliced chicken breasts with rice and black beans

    Not nearly as good as the chicken thighs I made yesterday, but okay

    Those thighs were so good, my kid almost ate a whole one, and he eats like an anorexic bird

  • lonelyahavalonelyahava Call me Ahava Move to New ZealandRegistered User regular
    a roast chicken is a thing of the gods.

    i should roast a chicken more often.

    ohman.

    chicken soup with roasted chicken chunks, some fresh peas, and matzah balls. Perfect.



    Any of you brits wanna help me learn how to 'mushy pea'? I thought i'd figured it out, but it turned more into pea puree/soup.

  • But you can call meBut you can call me Grand Divina Angela Registered User regular
    ASimPerson wrote: »
    Hey food thread, any recommendations for a very small grill I could work with on the very small slab of concrete my apartment complex calls a porch?

    If you're not at ground level check with your apartment complex to make sure they allow grills at all. It may be in your contract.

    It is allowed, or at least there are lots of other people with them around. Some of them are even on the second floor.

  • George Fornby GrillGeorge Fornby Grill ...Like Clockwork Registered User regular
  • Blake TBlake T Registered User regular
    What no.

    You roast that motherfucker.

  • Blake TBlake T Registered User regular
    edited September 2012
    This is last thread's recipe to roast a fucking chicken.

    Here is a real roast chicken.

    Step one Get a fucking chicken.

    Preferably two kilos or so. If you don't know what a kilo is leave Syria or whatever third world country you live in.

    Get some paper towel. Pat the old girl down. It's like a good blow job. The drier the better. Or something. Then rub some olive oil, cracked black pepper and salt flakes. If you are making this for friends be sure to point out which river your salt flakes came from, case you're a wanker like that. Also loudly exclaim that it's an organic, ethically produced bird. Point out that you can taste the difference and nod sagely.

    Stick the chicken in the fridge and leave it the fuck alone for an hour.

    Next, turn on an oven 180 +273 degrees using the one true units and boil a pot of water.

    Shell a head or garlic, cut up some potatoes and yet a lemon. Boil all this for ten minutes. Stick some salt in there too.

    Next, drain and seperate half the garlic and the lemon. Stab the lemon a few times and shove it up the bird's arse along with that garlic and some thyme and rosemary.

    Then truss the chicken. Ignore fyndir, trussing stops the breasts from drying out, if you don't know how, or are like me, and constantly forget, got to YouTube. Pop he bird in a dish and roast for 45 minutes.

    After 45 minutes take the bird out, pop it on a plate and throw the potatoes and the rest of garlic in. Maybe a sliced onion too. Stir this all around, pop the chicken on top and roast for another 45 minutes.

    Take out, rest for ten and serve.

    Blake T on
  • Blake TBlake T Registered User regular
    I'm sorry.

    What unit of time would you like it in.

  • Blake TBlake T Registered User regular
    The total cooking time is 0.022321 pregnancy cycles of a standard human. Or "oven units"

    George Fornby GrillBucketman
  • SyphyreSyphyre A Dangerous Pastime Registered User regular
    I suggest Pound Feet per Watt

    Steam ID - Syphyreal --- 3DS Friend Code: 2723-9387-1002
  • SliderSlider Registered User regular
    I suck at cooking.

    Can I also talk about good stuff I get at restaurants?

  • Blake TBlake T Registered User regular
    How is the panda express?

    DruhimAneurhythmiaStale
  • Blake TBlake T Registered User regular
    the one true temperature, please
    degrees kelvin

    Done.

    George Fornby Grill
  • SliderSlider Registered User regular
    Blake T wrote: »
    How is the panda express?

    Terrible.

    It gives me the scoots.

  • lonelyahavalonelyahava Call me Ahava Move to New ZealandRegistered User regular
    so I bought this course from Craftsy (love love love) with peter reinhart doing artisan breads. sadly for me, most of these breads are white flour based. so I asked him a question (which he answered promptly) and he mentioned that he had published a book all about whole wheat bread.

    somebody needs to buy me this please i will love you forever kiss kiss.

  • nevilleneville The Worst Gay (Seriously. The Worst!)Registered User regular
    http://www.king5.com/food/Top-Chef-Seattle-premieres-in-November-170344546.html

    TOP SCALLOP RETURNS!
    And in Seattle, as expected!
    woot!

    @Druhim and @Usagi and such better watch :D

    nevillexmassig1.png
  • DruhimDruhim Registered User, ClubPA regular
    Well, we don't get cable so we won't be watching. :P

    belruelotterav-1.jpg
  • SkeithSkeith Registered User regular
    Syphyre wrote: »
    Skeith wrote: »
    I feel like I shouldn't be this pleased with myself for making what tastes like a fantastic meatloaf, but hey, baby steps. And sandwiches.

    Meatloaf does rock. Also, the next step can be making meatloaf, putting it into bell peppers, and having stuffed bell peppers. It's more fancy because you put it in a vegetable! It must be fancy!

    I'd do this but bell peppers make me sneeze like nothing else on this earth, no idea why. That time I had to deliver 8 super supreme pizzas to a high school graduation was one hell of a trip.

    mts wrote: »
    heres how i see it being a total win situation for you
    1. stay with your wife while she dog sits. this wins husband points since she knows its out of your comfort zone
    2. have sex all over her friends house so that the next time you see her friend look at you condescendingly, you can wink back knowing you did the freaky deaky where she eats her cheerios.
  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    Blake T wrote: »

    Then truss the chicken. Ignore fyndir, trussing stops the breasts from drying out, if you don't know how, or are like me, and constantly forget, got to YouTube. Pop he bird in a dish and roast for 45 minutes.

    I either butterfly and flatten it, or roast it upside down for the first thirty minutes and then flip it for the last bit. Same effect.

    Tef
  • PeenPeen tw1tch0rz occasionallyRegistered User regular
    Not being able to watch Top Chef is my one true regret from dropping cable.

    TheClarkster
  • PeenPeen tw1tch0rz occasionallyRegistered User regular
    Related, I'm trying to convince my wife that we need to go to Sbraga because his menu looks great.

  • nevilleneville The Worst Gay (Seriously. The Worst!)Registered User regular
    neville wrote: »
    http://www.king5.com/food/Top-Chef-Seattle-premieres-in-November-170344546.html

    TOP SCALLOP RETURNS!
    And in Seattle, as expected!
    woot!

    @Druhim and @Usagi and such better watch :D

    This is also relevant for @Sheri and @lostwords !

    nevillexmassig1.png
  • PeenPeen tw1tch0rz occasionallyRegistered User regular
    Hey Seattle people, have any of you tried beers from Elysian ? Specifically their Night Owl pumpkin ale? My local beer guy's got one case left and I haven't gotten any pumpkin ale yet but I'd like to know how it is.

  • DruhimDruhim Registered User, ClubPA regular
    Elysian brews good stuff, but I haven't had that particular ale.

    belruelotterav-1.jpg
  • #pipe#pipe Cocky Stride, Musky odours Pope of Chili TownRegistered User regular
    the one true temperature, please
    degrees kelvin

    Kelvin is the same as Celsius

    just so you know

    just with a different starting point

  • Blake TBlake T Registered User regular
    #pipe wrote: »
    the one true temperature, please
    degrees kelvin

    Kelvin is the same as Celsius

    just so you know

    just with a different starting point

    THAT WAS THE JOKE.

  • ReginaldReginald Registered User regular
    Imma cook up a batch of chili and cornbread this weekend for NFL probably. I have a template I work with for the chili, but no actual amounts.

    Everything is pretty normal in the chili, except for a few surprises I always use. The chili cooks over 6 hours in a slow cooker, so I generally adjust the flavors on an hourly basis, and add a couple of potatoes to soak up salt if it is too salty (throw out the potatoes after cooking).

    Surprise ingredients:
    Spicy italian sausage (unsheathed and browned)
    Dark brown sugar (used at first just to cut the heat if necessary)
    Chipotle peppers - the smokier the better
    Hand-mashed heirloom tomatoes (the meatier the better) - Tomatoes can totally make or break a chili
    Sriracha sauce
    A little cumin (so good)

    Do you guys have any secret ingredients for your chili?

  • StaleStale Registered User regular
    Those aren't secret ingredients

    those are chili ingredients


    how the fuck else would you make chili?

    easysig2.jpg
  • StaleStale Registered User regular
    also replace spicy italian with chorizo

    and brown sugar with molasses

    but same principle

    easysig2.jpg
    tynicneville
  • DruhimDruhim Registered User, ClubPA regular
    secret chili ingredient: beefs

    belruelotterav-1.jpg
  • SyphyreSyphyre A Dangerous Pastime Registered User regular
    My secret ingredients are whatever happens to look good as I walk down the chili pepper aisle at the store.

    Steam ID - Syphyreal --- 3DS Friend Code: 2723-9387-1002
  • ReginaldReginald Registered User regular
    Stale wrote: »
    Those aren't secret ingredients

    those are chili ingredients

    how the fuck else would you make chili?

    Chorizo is a good idea, man. I'll try that out.

    I've seen some pretty 1 dimensional chili in my day. Using just ground beef or beef cubes instead of sausage, or just using red pepper flakes and cayenne for heat instead of using smokier, more creative sources. And cumin is a requirement for awesome chili, yeah, but so many people don't use it. Also my last secret ingredient is some shavings off of a Contra NES cartridge, but I really try to keep that one secret.

    Have you ever tried putting seafood in a chili? That might be interesting and jambalaya-ish.

  • lonelyahavalonelyahava Call me Ahava Move to New ZealandRegistered User regular
    you have a chili pepper aisle?

    *jealous*


    I really need to work on growing some chilies for myself. seriously. otherwise i'm just not going to get satisfactory mexican/hispanic/texan food down here.

  • FyndirFyndir Registered User regular
    Anyone got any experience making their own mayonnaise, or particular recipes for doing so that don't involve a working blender?

    The recipes I've glanced at talk about adding oil drop by drop, claiming that it will go OMGTERRIBAD wrong if you add it too quickly, which concerns me because I don't have the best steady hands for delicate things like that, and if it's that big a deal I'd probably sooner not stress myself out over it.

This discussion has been closed.