Foodgasms
- Thread starter tortoise
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Saint Peter
shoots left
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- Apr 29, 2002
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Pie will kill you people. All that sugar!
Eat oatmeal. Earth Day is all about the oats.
Eat oatmeal. Earth Day is all about the oats.
Saint Peter
shoots left
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rosco rathbone said:
Only fat people can fry fish correctly?
Hamletmaschine
This space for rent
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- Dec 29, 2001
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rosco rathbone said:
Try buttermilk next time.
And it sounds like you didn't have enough fat and that it just wasn't hot enough.
I don't have a deep fryer, just a 12 inch iron skillet. A couple of tips I've picked up that might help: make sure you've got at least 1.5 - 2 inches of fat in there, and that you bring it to the smoking point, and then fry the fish twice. The first time, you fry it for a couple of mins. til it's light golden, then take it out while you're frying other batches. That raises the internal temp so that it starts cooking a bit while it's resting, then when you toss it back in the second time to get it nice and crispy, it'll be perfectly done.
Minkey Boodle
clit-o-rific
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- Oct 17, 2002
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I don't spend enough time in this here thread.
I'm plannin' on a Caribbean feast some time this week, but I'm not sure what I'm gon' make jus' yet.
I'm plannin' on a Caribbean feast some time this week, but I'm not sure what I'm gon' make jus' yet.
rosco rathbone
1. f3e5 2. g4??
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Hamletmaschine said:
I was afreared I didn't have enough grease, but I wanted to use bacon fat for southern authenticity...it would have taken 40$ worth of bacon to get deep fat. The recipe I was using called for cooking 6 fish in the fat from "10-12" pieces of bacon, so something isn't adding up. I'll just use corn oil next time most likely.
gravyrug
Jesus for Weird People
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- May 10, 2003
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tortoise said:
I'm a bit peckish myself. All I had was road-food on the trip home.
I'm going to have to find out the full brand name of that Caribou granola stuff we had. Granola with chocolate and coffee. I wish there'd been some left to use as road-food.
MechaBlade
irrumatio king
- Joined
- Jan 26, 2002
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Oh god, I ate too much and now I'm going to explode!
tortoise
roosevelt dime
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- Feb 20, 2002
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- 19,336
Collette said:
The nerve of some people! I hope you had words with the culprit. Uncouth bastard.
gravyrug said:
Oh! Granola with chocolate I've done. But with coffee? Yum!
drown said:
If the corn tortillas are good enough, they can cover a multitude of sins.
Batch
Airship Captain
- Joined
- Jan 22, 2002
- Posts
- 52,619
foodgasm in a minor scale
been wanting
been wanting to keep creating food for this house
a search of the freezer found me with a pound and a half or so of frozen ground turkey
to my black cast iron skillet it went
with sea salt and liberal sprinkles of black pepper
no recipe in sight just my taste guiding me
then I secured that morsel of yellow onion
which I diced fine
and placed in a simmering embrace of butter in the non-stick skillet
search and did find rice
washed and cleaned, and into a pan with the appropriate amount of water to boil
I feel good
the house feels like someone lives here today
I want to make bread soon, but not today
there was a largish can of enchilada sauce and a tiny can of diced chilies
when the turkey was properly browned and the rice was on low after its boil
and the onions turned to a carmelly smoky sweetness
I added the contents of the cans to the turkey
and then the onions
but it still it was wanting
needed... something sweet... turbinado sugar three tablespoons as a guesstimate
still upon tasting
it was wanting
I opened my seldom used spice cupboard and found
powdered ginger which I then coaxed to join the other occupants of the black cast iron skillet
and now it tastes
divine
when i tasted this before simmering blend I had a foodgasm
so far so good
been wanting
been wanting to keep creating food for this house
a search of the freezer found me with a pound and a half or so of frozen ground turkey
to my black cast iron skillet it went
with sea salt and liberal sprinkles of black pepper
no recipe in sight just my taste guiding me
then I secured that morsel of yellow onion
which I diced fine
and placed in a simmering embrace of butter in the non-stick skillet
search and did find rice
washed and cleaned, and into a pan with the appropriate amount of water to boil
I feel good
the house feels like someone lives here today
I want to make bread soon, but not today
there was a largish can of enchilada sauce and a tiny can of diced chilies
when the turkey was properly browned and the rice was on low after its boil
and the onions turned to a carmelly smoky sweetness
I added the contents of the cans to the turkey
and then the onions
but it still it was wanting
needed... something sweet... turbinado sugar three tablespoons as a guesstimate
still upon tasting
it was wanting
I opened my seldom used spice cupboard and found
powdered ginger which I then coaxed to join the other occupants of the black cast iron skillet
and now it tastes
divine
when i tasted this before simmering blend I had a foodgasm
so far so good
S
ShamelessFlirt
Guest
rosco rathbone said:
When I make bacon I like to reserve the fat in a glass bowl until it's cool enough to pour in a ziplock bag. Then I hang it from a shelf in the freezer so it forms a log similar to a stick of butter.
I find that the amount of fat varies by the temp I cook the bacon. I like to lay it out on a foil lined cookie sheet and do it in the oven (if you don't drain it before it's done it will char beyond use). I vary the temp between 325 and 375 (lower draws more fat out and brand of course makes a difference). I also cut the bacon in half so it's more manageable.
My favorite quick sandwich is to fry 4-6 slices of bacon (well, my half bacon means 2 or 3) then when they're crisp put them between some bread and cheese (cheddar and swiss) and fry the whole mess in the bacon grease till the cheese melts and the bread browns (and sucks up some greasy flavor).
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
I'm hungry for risotto!
Italian Sausage and Mushroom Risotto
http://www.elise.com/recipes/photos/sausage-mushroom-risotto.jpg
2 Tbsp olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira (divided, 1/2 cup and 1 cup)
6 cups chicken stock or low-salt chicken broth
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice (about 13 ounces)
1/2 cup freshly grated Asiago or Parmesan cheese (for topping)
1 Heat olive oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup of the Madeira; boil until almost absorbed, about 1 minute. Set aside.
2 Bring chicken stock to a simmer in a large saucepan. Remove from heat and cover to keep hot.
3 Melt butter in a heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add the rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25-30 minutes. If the rice is still a little hard at the end of 30 minutes, add a little water and let it cook a little longer.
4 Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cheese
Italian Sausage and Mushroom Risotto
http://www.elise.com/recipes/photos/sausage-mushroom-risotto.jpg
2 Tbsp olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira (divided, 1/2 cup and 1 cup)
6 cups chicken stock or low-salt chicken broth
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice (about 13 ounces)
1/2 cup freshly grated Asiago or Parmesan cheese (for topping)
1 Heat olive oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup of the Madeira; boil until almost absorbed, about 1 minute. Set aside.
2 Bring chicken stock to a simmer in a large saucepan. Remove from heat and cover to keep hot.
3 Melt butter in a heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add the rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25-30 minutes. If the rice is still a little hard at the end of 30 minutes, add a little water and let it cook a little longer.
4 Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cheese
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