Foodgasms

[Ulaven_Demorte]

That looks excruciatingly delicious, UD. I'm going to have to try that one, for sure. Thanks for posting it!

That looks amazing! I love the seasonings and I can only imagine how good the chicken is after soaking for two days.

Oh believe me, I've never had better fried chicken anywhere. The only drawback is that you can't really make this at a moments notice due to the 48 hour soak..


I wonder if you could pre-soak the chicken and then freeze it for later cooking? Hmmm..

 

[Collette]

Oh believe me, I've never had better fried chicken anywhere. The only drawback is that you can't really make this at a moments notice due to the 48 hour soak..


I wonder if you could pre-soak the chicken and then freeze it for later cooking? Hmmm..

I've been wanting to try a baked bean recipe (with maple syrup, Chinese chili paste, and fresh ginger), but it's another slow one. Soaking the beans overnight, then slow-cooking for 6-8 hrs. If it turns out well, we can make a "multi-day, but worth it" category here.

 

[tortoise]

Shrimp Gumbo

• 1 large or 2 small onions
• 3 stalks celery
• 1 large green bell pepper
• 1 pound andouille sausage
• 1 28 oz can whole San Marzano tomatoes
• 2/3 cup peanut or canola oil
• 2/3 cup all-purpose flour
• chicken broth
• salt, pepper, and cayenne to taste
• 4 cups cooked long grain rice
• filé powder
• hot sauce

Gumbo is a definite labor of love for me, and I completely immerse myself in the entire process, focusing on it with all of my senses.

Prepping the trinity (onions, celery, bell pepper, chopped into hearty rustic chunks) is the first step. Next comes the tomatoes, which I prep by crushing them with my impeccably clean (when I'm cooking, anyway) hands. I prep the andouille by peeling the casing, cutting it in half lengthwise, then slicing them about 1/4 inch thick.

Next comes the roux, and I never take any shortcuts with a roux. Doing so would sully the entire experience for me. Mix the flour and oil, then slowly cook to a dark mocha brown, stirring all the while. As it progresses through the various stages of its ontogeny (from almost white through pale blond through dulce de leche through peanut butter through cafe au lait to mocha), it gives off a bewildering array of aromas, redolent of every roasted thing under the sun: almonds, peanuts, marshmallows, coffee, chocolate, peppers; you name it, it's in there. All from two of the most humble, simple, basic ingredients on the planet.

Once the roux has reached its culmination, then comes the most transcendental moment of the entire process for me, probably my favorite moment in all of cooking. The roux is searingly, infernally hot by this point, radiating so much heat that it's almost uncomfortable to keep my hand in close enough proximity to stir. Into this vat of fragrant mocha lava, I toss the entire trinity at once, whereupon I experience my ultimate foodgasm. Heart pounding, I savor the sound of the trinity/roux union first, a sizzle so loud and intense that it's almost an electric roar, a swirling maelstrom of sublime white noise. Then. Oh yes, then. The smell hits me. Hard. Like a crashing, thunderous, aromatic wave. The scent of the naked roux was unbelievably complex, but the orgasmic melding of roux and trinity yields a sensory cloud far too sublime and intoxicating for my powers of description to even begin to capture, so I won't even try. Come to my kitchen sometime and experience it yourself. As I stir and probe with my spatula until the trinity reaches its apotheosis, the aromatic explosion deepens and intensifies. Stir until the vegetables are softened a bit, then add the andouille. More stirring, let the sausage render a bit, then add the tomatoes, stir just to combine. Add stock to desired thickness, bring to a boil (essential for thickening), then lower to a simmer. Simmer until vegetables are desired tenderness. Adjust seasoning. Then, when it is ready, add the shrimp. Remove from heat just as they start to turn pink. Serve over good long grain rice. I always have some filé and hot sauce on the table for people to add if they like (I like).

 

[Collette]

Thank you, honey! I'll add it right away.

 

[thør]

I wonder if you could pre-soak the chicken and then freeze it for later cooking? Hmmm..

Peek here......Linkie

 

[Collette]

Peek here......Linkie

Smoking meat forums?

 

[thør]

Smoking meat forums?

Seems like a manly thing to do with other men.

 

[Saint Peter]

Seems like a manly thing to do with other men.

__________________
Gary...

GOSM Wide Body Smoker Gas (with mods)
Weber Silver BBQ Gas
Weber Char Q BBQ Gas
Weber Kettle BBQ Charcoal
Weber Smokey Joe BBQ Charcoal
Big Chief Electric Smoker
SaintPeter Big Meat Sandwich Smoker

with mods!

 

[tortoise]

http://www.chezgrae.com/modsquad/images/indexbluesky.jpg

 

[tortoise]

52 recipes and counting!

 

[Saint Peter]

http://www.chezgrae.com/modsquad/images/indexbluesky.jpg

Nooooo!

Modifications. He beefed up his smoker!

 

[tortoise]

Damn. I was thinking Julie might be tasty, smoked.

*disillusioned*

 

[Saint Peter]

Damn. I was thinking Julie might be tasty, smoked.

*disillusioned*

She would be even tastier on Gary's ultra modified super duper kickass smoker.

Add a sprig of home grown mint and you will have yourself a mind blowing foodgasm.

 

[tortoise]

A GOSMgasm!

 

[rosco rathbone]

So that's the gumbo recipe I was asking for 2 years ago.

 

[Saint Peter]

So that's the gumbo recipe I was asking for 2 years ago.

Good thing you did not buy the shrimp back then.


There is no feeling as low as being shunned by the Foodies.

 

[tortoise]

So that's the gumbo recipe I was asking for 2 years ago.

We will post no gumbo before its time.

*shuns*

 

[fallenupright]

I didn't cook it, but I ate out last night...

Tilapia, roasted with crab. Stuffed with broccoli and cheese, topped with lobster... all topped off with a creamy lobster butter sauce.



Red Lobster is awesome.

 

[Ulaven_Demorte]

Peek here......Linkie

Nice find! I'll have to let Reci know that we need to buy a nice big freezer to store all of the chicken she's going to be preparing.


Now I want a smoker...

 

[tortoise]

I didn't cook it, but I ate out last night...

Tilapia, roasted with crab. Stuffed with broccoli and cheese, topped with lobster... all topped off with a creamy lobster butter sauce.



Red Lobster is awesome.

I'm very glad you posted this, because I've been meaning to reiterate that this thread was always meant to be about foodgasms of all kinds, not just cooking and recipes. Favorite meals out, favorite fruits, favorite snacks, favorite whatever. If it's even tangentially food-related, it's more than welcome here. The recipes posted are fantastic, and I want more more always more, but that's not all this thread is about.

 

[Collette]

This thread is about the fact that I found my 10" and 12" Calphalon omelette pans as a set for $49.99 today. (Suggested retail $75 and $95) YAY!!

 

[thør]

Nice find! I'll have to let Reci know that we need to buy a nice big freezer to store all of the chicken she's going to be preparing.


Now I want a smoker...

Thee are so many kinds of smokers........you need more than one.....

 

[tortoise]

This thread is about the fact that I found my 10" and 12" Calphalon omelette pans as a set for $49.99 today. (Suggested retail $75 and $95) YAY!!

YAY! That's an unbelievable price, baby.

Yes. Kitchen gadget porn is TOTALLY embraced here.

 

[Tati]

This thread is about the fact that I found my 10" and 12" Calphalon omelette pans as a set for $49.99 today. (Suggested retail $75 and $95) YAY!!

oooooh, where did you find them? I need new pans!

 

[Saint Peter]

Thee are so many kinds of smokers........you need more than one.....

They suck rocks unless modifications are made.

Nice, complicated, elaborate modifications.