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Your Food Thread

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RjThoughts said:
Outback Steakhouse has Loaded Bloomin' Onions, bacon cheese fries on top of a bloomin' onion. Son and his bff went to lunch there, got them. Usually they have leftovers when they do junk food lunches. Not today. He said they ate it all, to save my life, too much fat.

FUCK THEM BOTH!

(no not really lol)
Click to expand...

You need a bbqed pork knuckle with the skin turned to cracklings.
 
Minnesota State Fair is offering frightening food items this year.
Almost everything goes into the deep fryer.

Deep fried Mac and cheese with Cheetos crust is no threat, compared to the fair's offerings.

The least frightening item has spam and egg.
 
pork knuckle would be the same as a pig's trotter (foot)?

I've had it boiled and sliced very thin in a spicy soup. Delicious!
 
Confused American tries to understand the concept of a crispy cheese pancake from the UK

Is it something in the line of baked enchiladas, without sauce ?

I just cannot get past the idea of baking a cooked pancake in the oven.
Doesn't it dry out, and get tough ?

The first thought that I had, was that it might have fresh goat cheese in the batter, or something like cottage cheese.
I have never seen a crispy cheese pancake recipe, so I looked for one.
We have had different crepe restaurants, over the years.
Filled crepes are not crispy, but they are delicate and tender.
They are softened by sauce.

We had cornmeal pancakes that had crispy edges, with maple syrup.
It was not until I was in my twenties, that I found a recipe for savory cornmeal pancakes that were rolled up around a savory filling.
Cornmeal is not a fine, soft flour made of corn. It is somewhat gritty.
It takes moisture to cook the cornmeal. so the pancakes were a bit bulky.
A scallion pancake is crispy, but it is fried dough,in reality.

New England has codfish cakes, that are much like UK fishcakes.
Clam cakes are more like thick fritters, that are greasy from being immersed in hot oil.
Crab meat was for sandwich filling, or were used for stuffing for fish.
Why spoil a lobster by mixing it with filler ?
The original concept for crabcakes, was that it was nearly all crabmeat, with just the minimum of binding.

New England potato pancakes have crispy edges, but it is mostly soft textured.

The only crispy pancake I can think of, is latkes.
 
I'm teaching my 4 yr old grand-daughter to bake. She stays with me every Sunday for a few hours.
Last week we made cupcake brownies.
Today we made bread and butter pudding with strawberry jam instead of butter.
 
i've seen taco shells made of cheese, but i don't know about all that.
 
gotsnowgotslush said:
Confused American tries to understand the concept of a crispy cheese pancake from the UK

Is it something in the line of baked enchiladas, without sauce ?

I just cannot get past the idea of baking a cooked pancake in the oven.
Doesn't it dry out, and get tough ?

The first thought that I had, was that it might have fresh goat cheese in the batter, or something like cottage cheese.
I have never seen a crispy cheese pancake recipe, so I looked for one.
We have had different crepe restaurants, over the years.
Filled crepes are not crispy, but they are delicate and tender.
They are softened by sauce.

We had cornmeal pancakes that had crispy edges, with maple syrup.
It was not until I was in my twenties, that I found a recipe for savory cornmeal pancakes that were rolled up around a savory filling.
Cornmeal is not a fine, soft flour made of corn. It is somewhat gritty.
It takes moisture to cook the cornmeal. so the pancakes were a bit bulky.
A scallion pancake is crispy, but it is fried dough,in reality.

New England has codfish cakes, that are much like UK fishcakes.
Clam cakes are more like thick fritters, that are greasy from being immersed in hot oil.
Crab meat was for sandwich filling, or were used for stuffing for fish.
Why spoil a lobster by mixing it with filler ?
The original concept for crabcakes, was that it was nearly all crabmeat, with just the minimum of binding.

New England potato pancakes have crispy edges, but it is mostly soft textured.

The only crispy pancake I can think of, is latkes.
Click to expand...

Chinese pancakes are often crispy, some are soft and used (I guess) like a burrito, wrapped round a griddle-fried egg and bacon with a piece of lettuce on it.
Optional sauce (chili, tomato, or a mayo).

The other night we ordered a plate of what I would call fritters. IN Australia a fritter might be a slice of corned beef dipped in a batter and fried. Or a banana fritter, same thing.
The ones we had were savoury, studded with small chunks of bacon which were in the mixture. They were delicious.

Fishcakes (in Australia) are like tuna patties/salmon patties.
 
A taco shell made of cheese, is just as mysterious as a crispy cheese pancake from the UK.

The taco shell cannot be made of pure cheese, because it would become a puddle of melted cheese, when the hot filling settles inside.
 
ah! I make cheese crisps in my cast iron pan. Plain Gruyère or Parmesan Reggiano. Sprinkle enough handfuls of Cheddar on top of Mac and cheese, and a hard shell will form.

That makes sense, to me.
 
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