Your Food Thread

[juttjaw]

I may be killed for this but it makes me hungry.
http://www.disneyfoodblog.com/

All kinds of food.

I do the " smoked Disney turkey legs"... Well, they are Disneyish. The basic brine is supposedly Disney. The end result is fucking heaven.

 

[thør]

I do the " smoked Disney turkey legs"... Well, they are Disneyish. The basic brine is supposedly Disney. The end result is fucking heaven.

Do you buy the tom legs like Disney does?

 

[Aquagal]

My crust skills leave a lot to be desired, but this quiche turned out sooo good! Carmelized garlic (3 heads! ), zucchini, bacon and gouda cheese.

It was gouda in my tummy.

 

[Collar_N_Cuffs]

I am a huge quiche fan.
That looks like a beauty to me!

 

[Aquagal]

I am a huge quiche fan.
That looks like a beauty to me!

Thanks. I got the filling down, now I strive to do better on the crust.

 

[Lyricalli]

Small batch of Tomatillo Salsa:

Thanks for that.

And I do pretty much the same thing, but I roast my tomatillos, jalapenos and half the onion in the oven instead of boiling. Much tastier in my opinion

And that, too.


My tomatillo plants are looking really healthy right now, so it should come in handy.

 

[juttjaw]

Do you buy the tom legs like Disney does?

No... At least I don't know if they are Tom legs. Whatever is on sale at the grocery store, then stock pile them in the deep freeze. Which isn't always the best. You know. Some are smaller and some are bigger. I should look into that tho.

 

[juttjaw]

My crust skills leave a lot to be desired, but this quiche turned out sooo good! Carmelized garlic (3 heads! ), zucchini, bacon and gouda cheese.

It was gouda in my tummy.

I always fuck up crusts.. I think they need to be kneaded like bread dough. Same with biscuits... I'm an imbecile!

 

[Aquagal]

I always fuck up crusts.. I think they need to be kneaded like bread dough. Same with biscuits... I'm an imbecile!

I think it tasted good and I didn't over work it. It was buttery and flaky. I was dealing with a warmish house to begin with and when I stuck it in the oven to prebake the crust, the sides started to slide down to the bottom. Maybe I should have secured it better on the edge or froze it for a few minutes first to firm it up.

 

[juttjaw]

I think it tasted good and I didn't over work it. It was buttery and flaky. I was dealing with a warmish house to begin with and when I stuck it in the oven to prebake the crust, the sides started to slide down to the bottom. Maybe I should have secured it better on the edge or froze it for a few minutes first to firm it up.

Those are all good ideas... Then again you could of put it in a blender and stuck it to the ceiling for all I know. Like I said, crusts are not my forte. It does look delicious! I'd eat your egg pie any day...

 

[NHKitty]

Ok all you smoker pros...any tips on smoking bluefish?

 

[thør]

Ok all you smoker pros...any tips on smoking bluefish?

What are you doing with said fish?

Smoking it for curing, or for eating, soon?

 

[Que]

My crust skills leave a lot to be desired, but this quiche turned out sooo good! Carmelized garlic (3 heads! ), zucchini, bacon and gouda cheese.

It was gouda in my tummy.

3 heads?!??

I do love roasted garlic though I bet that was good.

I was going to make a quiche one time and I found out that my flour was infested so I looked up and found a crustless quiche. It was so good that I started just making it that way each time.

I consider the eggs in a quiche just a cheese delivery system I like to put spinach and onions and mine

 

[juttjaw]

I'm sure thor will have better instructions and suggestions since I am a fish smoking novice. However, I have smoked super market salmon a few times and found a quick brine and drying period was helpful. I smoked them for 3 to 4 hours at around 200 degrees with hickory. Cold smoking may also be an option but may not be best for bluefish... Hell, I can't even tell you what a bluefish looks like without the help of google.

All in all, listen to thor.. I'll shut the fuck up cause I want to see what he says as well.

 

[thør]

I'm sure thor will have better instructions and suggestions since I am a fish smoking novice. However, I have smoked super market salmon a few times and found a quick brine and drying period was helpful. I smoked them for 3 to 4 hours at around 200 degrees with hickory. Cold smoking may also be an option but may not be best for bluefish... Hell, I can't even tell you what a bluefish looks like without the help of google.

All in all, listen to thor.. I'll shut the fuck up cause I want to see what he says as well.

Ain't no bluefish over this way. I'd brine 'em for a while, let em dry and smoke at a relatively low temperature, say 150 to 175°F. That will make smoked and cooked (kippered) fish. Just check the fish to make sure it's done.

 

[NHKitty]

What are you doing with said fish?

Smoking it for curing, or for eating, soon?

Eating soon.

I'm sure thor will have better instructions and suggestions since I am a fish smoking novice. However, I have smoked super market salmon a few times and found a quick brine and drying period was helpful. I smoked them for 3 to 4 hours at around 200 degrees with hickory. Cold smoking may also be an option but may not be best for bluefish... Hell, I can't even tell you what a bluefish looks like without the help of google.

All in all, listen to thor.. I'll shut the fuck up cause I want to see what he says as well.

Lol! That's essentially what the recipe that I thought I'd follow said.
smoked-bluefish

 

[juttjaw]

Lol! That's essentially what the recipe that I thought I'd follow said.
smoked-bluefish

What do you know? I don't do the mustard seed and I add fresh dill and thyme. I've used both kosher salt or soy sauce. I found the soy gives it a deeper flavor (I have a favorite brand I buy from my local Asian supermarket). Drying gets it sticky so the smoke will..... Well, stick.

I may try the mustard seed next time too.. And try smoking it at a lower temp like thor suggested.

 

[Aquagal]

3 heads?!??

I do love roasted garlic though I bet that was good.

I was going to make a quiche one time and I found out that my flour was infested so I looked up and found a crustless quiche. It was so good that I started just making it that way each time.

I consider the eggs in a quiche just a cheese delivery system I like to put spinach and onions and mine

I was skeptical about all that garlic and paid for it a little last night with some mild heartburn but it was well worth it. The recipe called for boiled cloves in salt water til tender. Drain water then put a tablespoon of olive oil and simmer til golden. I crushed the heads at this time with the potato masher too. After turning golden put in 2 tablespoons of balsamic vinegar and a tablespoon of maple syrup, 1 cup of water, rosemary, thyme , salt and pepper., and cook down til the garlic and sauce sticks to the back of a spoon and is carmelized. About 12-15 mins.

 

[thør]

https://pbs.twimg.com/media/ColCuPbWcAYRItE.jpg:large

 

[doowdniw]

Brisket went on the smoker at 4:15 this morning. Keeping it simple: salt, pepper, garlic powder, and hickory wood.

 

[BradBigBrain]

https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/13892352_10153787791591769_1438016167957468152_n.jpg?oh=9a9140ea437cc7ecc05ed9dc2e039669&oe=5831F27C

Wings!

 

[Saint Peter]

crabcakes
steamed broccoli
mac and cheese

 

[thør]

I had deep fried mac and cheese at lunch after golf yesterday. It was very good, but not amazing. The smashed potatoes were amazing. The ribs were tender, but saved by the bbq sauce. The salad with raspberry dressing was amazing.

 

[Collar_N_Cuffs]

I have tried deep fried mac and cheese a few times.
I have never been impressed. Never made it myself, though.
Maybe one day.

 

[Lyricalli]

I'm generally a fan of fried things, but I've never been that interested in trying fried mac n cheese. I would, if someone put it in front of me, but mac n cheese is pretty perfect as is.