thør
Karhu-er
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Your Food Thread
- Thread starter Laurel
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Mello_SixtyNine
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Can't go wrong with a great steak.
ronmcc2448
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Can't go wrong with a great steak.
Love steak! But the steak has to be well done yet juicy. After to cases of food poisoning well done or nothing.
A Old time 49 er Football Player would eat his steaks barely warm which is illegal nowadays due to health code and serve safe. He would say "Barely Brown On Each Side and Bring It To Me".
ronmcc2448
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ronmcc2448
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ronmcc2448
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Yum
Emerson40
An evening spent dancing
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Cat Malojan
Loves Spam
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Borrowers' food!
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Karhu-er
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Kirkrapine
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Well, it's not really steak if it doesn't fight back, is it?
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Karhu-er
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Eating Alaskan....
Lettuce - Seeds of Change (Spenard)
Yensis Onions - Glacier Valley Farm - their own “brand” of onion (Palmer)
Tomatoes - Acme Greenhouses (Wasilla)
Peppers - Spring Creek Farms (Palmer)
Potatoes - Bushes Bunches (Palmer)
Beef - Mugrage Hay & Cattle (Delta Junction)
Bun - French Oven (Spenard)
Produce and meat sourced and delivered by Arctic Harvest (Spenard)
RjThoughts
I'm The Rojodi!
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Last edited:
thør
Karhu-er
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Have you ever had one of these? It's like instant chicken soup.
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That’s my go to when I am sick. Extra noodles with lots of tiny saltines for extra crunch. I wouldn't go near any chicken in a can though.
Saint Peter
shoots left
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Blues
Ticking away the moments
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Have never seen it for sale anywhere. Maybe it tastes better than it looks.
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Karhu-er
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RjThoughts
I'm The Rojodi!
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I remember the shit that used to be put into cooking and "lady's" magazines in the 60s, mom collected them for the recipes.
Tuna jello molds?
Olive and ham fruit rings?
Liverwurst and tongue party sandwiches?
Tuna jello molds?
Olive and ham fruit rings?
Liverwurst and tongue party sandwiches?
Emerson40
An evening spent dancing
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I have a well-thumbed cookbook from the 70s that has an entire chapter devoted to savoury gelatines and aspics.
Pretty good section on cooking down bones, joints, and certain cuts to extract flavour, collagen, and gelatin.
Some of this stuff - the methods at least - has made a comeback over the last few years with molecular gastronomy chef types, and old-school, steel jelly molds (fish, wreaths, lobsters, etc) are popping up as ‘vintage’ on eBay and Amazon.
A couple years ago I hacked around the kitchen and came up with a Spicy Caesar Jell-O shot, where I had layered, proportionately, jellied vodka and Clamato and beef stock, with a dash of Tobasco and grating of horseradish on top. Rimmed the wee cups with lime juice and celery salt even, and served them with thin sticks of celery.
They weren’t terrible, but a heck of a lot of work.
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