Foodgasms

I've just found a new one: Take a hunk of crusty baguette, split it open, put a few chunks of Walserstolz cheese in it, then pop it in the microwave for 8 seconds, then eat it hot. Wonderful. Also works with goat cheese.

SaintPeter said:

Food makes me sick.

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Feel better.

gravyrug said:

Several of my fish camp friends refer to that as "The Device." They speak of it in hushed, reverent tones, and smile beatifically when it is brought out for service. They even managed to get Mrs Rug to join them this last time.

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The Device is way too much fun, made all the more so by the fact that mine was a gift from Collette's little guy. He saw it in a store, knew I liked turtles, and decided that I simply had to have it. So, it's become something of a talisman for me, as well.

gravyrug said:

I've just found a new one: Take a hunk of crusty baguette, split it open, put a few chunks of Walserstolz cheese in it, then pop it in the microwave for 8 seconds, then eat it hot. Wonderful. Also works with goat cheese.

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Yum. Good bread, good cheese, meltiness. How can you go wrong?

SaintPeter said:

Food makes me sick.

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even a tasty burger??

tortoise said:

I've been buying this extraordinarily lean ground pork (96% fat free) lately. Makes surprisingly good burgers, with just a bit of seasoning, but they can be a bit dry, so I've been seeking a way to moisten them up, while adding flavor. While hiking the other day (which seems, oddly enough, to be the genesis of many of my culinary ideas), I had a minor epiphany: chipotles in adobo, minced fine and mixed in with the ground pork. The resulting burgers turned out even better than I had hoped. Juicy, smoky, spicy. Simple and delicious.

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overcooking lean meats makes them dry. i like my pork a bit on the rare side for that reason. if you freeze the pork for a few weeks you don't have to worry about trichinosis. per the CDC:

Freeze pork less than 6 inches thick for 20 days at 5 o F to kill any worms.

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http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm

for some reason this doesn't work with game, but it does with pork.

Tatiana0706 said:

even a tasty burger??

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Maybe just a bite or two.

boobs and bacon...I think I would have gone for the cooked version

http://farm3.static.flickr.com/2016/2337430825_715f1e1c7e.jpg

Tatiana0706 said:

http://farm3.static.flickr.com/2016/2337430825_715f1e1c7e.jpg

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Everything is better with bacon.........

tortoise said:

I've been buying this extraordinarily lean ground pork (96% fat free) lately. Makes surprisingly good burgers, with just a bit of seasoning, but they can be a bit dry, so I've been seeking a way to moisten them up, while adding flavor. While hiking the other day (which seems, oddly enough, to be the genesis of many of my culinary ideas), I had a minor epiphany: chipotles in adobo, minced fine and mixed in with the ground pork. The resulting burgers turned out even better than I had hoped. Juicy, smoky, spicy. Simple and delicious.

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I've made caribou sausage (patty type) using apples instead of fat to add moisture to the meat. We just grind it all together. It freezes just fine. You might try some granny smiths.

Honey

http://i9.photobucket.com/albums/a97/foxkitsune/1honey.jpg

It fills you with the soft
essence of vanished flowers, it becomes
a trickle soft as a hair that you follow
from the honey pot over the table
and out the door and over the ground,
and all the while it thickens,
grows deeper and wilder, edged
with pine boughs and wet boulders,
pawprints of bobcat and bear, until
deep in the forest you
shuffle up some tree, you rip the bark,
you float into and swallow the dripping combs,
bits of the tree, crushed bees -- a taste
composed of everything lost, in which everything
lost is found.


Mary Oliver

I can't wait to see what my food cravings are going to be this time round when I get pregnant (we're trying). I may be consulting this thread quite a lot!

Hester said:

overcooking lean meats makes them dry. i like my pork a bit on the rare side for that reason. if you freeze the pork for a few weeks you don't have to worry about trichinosis. per the CDC:


http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm

for some reason this doesn't work with game, but it does with pork.

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I was not aware of this! Very exciting news, indeed. I prefer pork medium (around 140 degrees internal), which is safe, as trichinosis is killed at closer to 130, but the freezing trick would be an excellent added precaution.

Thanks for the heads up, A!

thør said:

I've made caribou sausage (patty type) using apples instead of fat to add moisture to the meat. We just grind it all together. It freezes just fine. You might try some granny smiths.

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Oh, that's a fantastic idea, too! Pork and apples are best friends. Just ask Peter Brady.

~Fata Morgana~ said:

It fills you with the soft
essence of vanished flowers, it becomes
a trickle soft as a hair that you follow
from the honey pot over the table
and out the door and over the ground,
and all the while it thickens,
grows deeper and wilder, edged
with pine boughs and wet boulders,
pawprints of bobcat and bear, until
deep in the forest you
shuffle up some tree, you rip the bark,
you float into and swallow the dripping combs,
bits of the tree, crushed bees -- a taste
composed of everything lost, in which everything
lost is found.

Mary Oliver

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Deliriously sexy image, and even sexier words. We love Mary Oliver!

~Fata Morgana~ said:

It fills you with the soft
essence of vanished flowers, it becomes
a trickle soft as a hair that you follow
from the honey pot over the table
and out the door and over the ground,
and all the while it thickens,
grows deeper and wilder, edged
with pine boughs and wet boulders,
pawprints of bobcat and bear, until
deep in the forest you
shuffle up some tree, you rip the bark,
you float into and swallow the dripping combs,
bits of the tree, crushed bees -- a taste
composed of everything lost, in which everything
lost is found.

Mary Oliver

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I knew you'd show up when the bacon bra appeared!

tortoise said:

Deliriously sexy image, and even sexier words. We love Mary Oliver!

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Indeed we do.

Last night I made tapas for dinner. I had to wing most of it, so if you make it, you might have to adjust it to your tastes or availability of food. I was trying to copy a recipe of a meal I'd had a few nights before.

1 lb little neck clams
2 andouille sausages, or chorizo, cut into large pieces
3 tbsp butter
1 lemon, sliced
5 cloves diced garlic
3 cups chicken broth
1 baguette, toasted, with butter/garlic
1 cup dry white wine

Brown diced garlic in butter over medium high heat. Add chicken broth and sliced lemon. Bring to boil, add chopped sausage and reduce heat to simmer for thirty or forty minutes. In separate pot, bring wine to a boil and add washed clams. Cover and steam for about 5 minutes, or until the clams open. Discard any unopened clams. Toast bread with garlic butter. Fish out the clams and put them in a large bowl. Pour broth mixture over clams, insert sliced bread around edge (three or four slices), and voila! Serve with a good white wine and small clam forks.

And now, for some photos.

http://i29.photobucket.com/albums/c277/schematican/Picture024.jpg
While they're still alive, leave the bag open, but keep them refrigerated. They still need to breathe. Time to die!

http://i29.photobucket.com/albums/c277/schematican/461607729_2b93ba8008.jpg
So pretty... also time to die.

http://i29.photobucket.com/albums/c277/schematican/1845730159_2a67943c03.jpg
This is chorizo, but any spicy sausage will do, like andouille.

http://i29.photobucket.com/albums/c277/schematican/518103535_4ab3c5864d.jpg
DEAD! You can use this rendered wine in the broth, too, but I left it out because I don't like an overpowering wine flavor. However, if using water, keep it for broth in you're making chowder or some such thing. Also, use your own chicken broth for extra flavor. I just used the fat free Swanson's that comes in a box.

http://i29.photobucket.com/albums/c277/schematican/Picture029-2.jpg
This is what it looks like simmering, obviously (the lens is a bit steamy). And I don't have any photos from the finished product because I was too hungry. But remember the bread and to pour this stuff over the clams. Nom nom nom!

How much is a diced clove if you use a jar of minced garlic? 1 tsp?

Alt said:

How much is a diced clove if you use a jar of minced garlic? 1 tsp?

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I used two tablespoons.

bluntforcemama said:

I used two tablespoons.

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For the 5 cloves, I hope.

Alt said:

For the 5 cloves, I hope.

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I figure 5 large cloves is about equal to 2 tbsp. But I rarely measure. I also don't bake as a result. Too much measuring involved.

for you bacon people

I got this one from Cooks Illustrated Italian. It's really called "pasta alla amatriciana", but in honor of lit's own gibberish-spouting libertarian sage, I've named it pasta alla amatrixca. Just cause I like the way that sounds.

It's real fast and easy and if you like chewy bacon, it's fantastic.

6 oz pancetta 1/4" pcs.
1 tbs olive oil
1 med onion minced
1 can (14.5 oz) diced tomatoes in juice (not the flavored type)
1/4 tsp hot red pepper flakes (I use the chipotle ones)
1/3 cup pecorino-romano, grated
1 lb linguine

Sautee the pancetta med heat, as you would bacon, until it starts to brown and crisp. I didn't go too crazy on that because I like the chewy. Remove and reserve. Add olive oil, sautee onion in pancetta fat and oil until soft. Add flakes and tomatoes, reduce med. heat about 10 min. Toss with pasta & cheeze. I fouind it works better if you spoon a big blob of sauce directly on a pile of noodle, American-style, although COoks Illustrated frowns upon that practice.


It's hot, bacony, chewy, and cheesey and fast.

rosco rathbone said:

I got this one from Cooks Illustrated Italian. It's really called "pasta alla amatriciana", but in honor of lit's own gibberish-spouting libertarian sage, I've named it pasta alla amatrixca. Just cause I like the way that sounds.

It's real fast and easy and if you like chewy bacon, it's fantastic.

6 oz pancetta 1/4" pcs.
1 tbs olive oil
1 med onion minced
1 can (14.5 oz) diced tomatoes in juice (not the flavored type)
1/4 tsp hot red pepper flakes (I use the chipotle ones)
1/3 cup pecorino-romano, grated
1 lb linguine

Sautee the pancetta med heat, as you would bacon, until it starts to brown and crisp. I didn't go too crazy on that because I like the chewy. Remove and reserve. Add olive oil, sautee onion in pancetta fat and oil until soft. Add flakes and tomatoes, reduce med. heat about 10 min. Toss with pasta & cheeze. I fouind it works better if you spoon a big blob of sauce directly on a pile of noodle, American-style, although COoks Illustrated frowns upon that practice.


It's hot, bacony, chewy, and cheesey and fast.

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that looks awesome.

Hester said:

that looks awesome.

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It really does. Now that life's calmed down, I need to finish up the cookbook. Definitely going to go with Roscoe's name for this one.

vetteman said:

The clam dish posted by BFM looks really good right now.

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It certainly does. You bring the crusty bread and wine.

The chow in this joint ain't half bad, but the service kinda sucks.

vetteman said:

Deal.

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Hey Gargoyle! Can I get another drink over here?