Your Food Thread

[Emerson40]

When you're chirious about chorizo.



http://68.media.tumblr.com/b093a7f08387a5172477010d0c1f0302/tumblr_oi49lqhYBV1vdbx3no1_500.jpg

 

[BradBigBrain]

https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/16266054_10154304586426769_5576786112209084747_n.jpg?oh=7e7b15ef140a49228da72c44dfb8e86c&oe=591AB847

Pickled Serrano peppers. I want to use these on Nachos. They're about 3X hotter than Jalapeños.

 

[IrezumiKiss]

https://img42.com/hlCYS+

I'd be that boyfriend.

But I'd be eating most of it.

 

[Conager]

I've been meaning to try grilling the ingredients for my tomatillo salsa. Just did it and it was a nice improvement.

I quartered one large, sweet onion and a pound of tomatillos. I slit three jalepeños in half. Turning the tomatillos was awkward. Maybe I'll figure out a flat roasting basket for them.

Got a nice char on them, put them in a blender with 3 peeled garlic cloves a handful of cilantro, teaspoon salt, some pepper, generous splash of vinegar.

 

[juttjaw]

I've been meaning to try grilling the ingredients for my tomatillo salsa. Just did it and it was a nice improvement.

I quartered one large, sweet onion and a pound of tomatillos. I slit three jalepeños in half. Turning the tomatillos was awkward. Maybe I'll figure out a flat roasting basket for them.

Got a nice char on them, put them in a blender with 3 peeled garlic cloves a handful of cilantro, teaspoon salt, some pepper, generous splash of vinegar.

Try charring the garlic cloves in their skin with the other ingredients.
Sounds morbid, but its worth the extra step, since you're already taking the extra steps...

 

[juttjaw]

Ok, back to business...

I need some help. I'm making a French/Spanish soup that calls for Spanish chorizo. Funny thing is, that in a very large Hispanic community, I can only find Mexican chorizo. From what I hear, it's some very different stuff. Having never tried Spanish chorizo and doing a quick Google search, they do not recommend substituting one for the other... So I am stuck. I have never tasted Spanish chorizo. I have no idea what to compare it with. The only substitution options were to order it online. fuck.

After reading descriptions of the Spanish sort, my mouth and tongue ended up in a split decision. I choose Andouille sausage. I looked close, and from the ingredients list faux tasted close...

Anyone have any experience with either/or xoxo (Eliot Smilth fans shout out) both? Maybe I've made a terrible mistake...

Dank

 

[Aquagal]

Ok, back to business...

I need some help. I'm making a French/Spanish soup that calls for Spanish chorizo. Funny thing is, that in a very large Hispanic community, I can only find Mexican chorizo. From what I hear, it's some very different stuff. Having never tried Spanish chorizo and doing a quick Google search, they do not recommend substituting one for the other... So I am stuck. I have never tasted Spanish chorizo. I have no idea what to compare it with. The only substitution options were to order it online. fuck.

After reading descriptions of the Spanish sort, my mouth and tongue ended up in a split decision. I choose Andouille sausage. I looked close, and from the ingredients list faux tasted close...

Anyone have any experience with either/or xoxo (Eliot Smilth fans shout out) both? Maybe I've made a terrible mistake...

Dank

Andouille not being readily available, here...I'd have gone with linguica. Mmmm made some Saturday night, I think I still have bites left.

Also, quit fretting over your sausage.

 

[thør]

Andouille not being readily available, here...I'd have gone with linguica. Mmmm made some Saturday night, I think I still have bites left.

Also, quit fretting over your sausage.

Indeed, there is generally no such thing as bad sausage, unless it's so fat that it's white.

 

[Emerson40]

Ok, back to business...

I need some help. I'm making a French/Spanish soup that calls for Spanish chorizo. Funny thing is, that in a very large Hispanic community, I can only find Mexican chorizo. From what I hear, it's some very different stuff. Having never tried Spanish chorizo and doing a quick Google search, they do not recommend substituting one for the other... So I am stuck. I have never tasted Spanish chorizo. I have no idea what to compare it with. The only substitution options were to order it online. fuck.

After reading descriptions of the Spanish sort, my mouth and tongue ended up in a split decision. I choose Andouille sausage. I looked close, and from the ingredients list faux tasted close...

Anyone have any experience with either/or xoxo (Eliot Smilth fans shout out) both? Maybe I've made a terrible mistake...

Dank

Andouille will do you fine, or, as Aquagal pointed out, linguiça. Another Portuguese sausage (which I just so happened to have made a batch of!) which would work is chourico (some call / pronounce it 'share-eese').

In a pinch, you could even substitute with a spicy farmer's sausage.

Just don't use linguini, which auto correct keeps insisting instead of linguiça.

 

[juttjaw]

Andouille not being readily available, here...I'd have gone with linguica. Mmmm made some Saturday night, I think I still have bites left.

Also, quit fretting over your sausage.

If one can't fret over sausage, what is there left to fret about!?

I looked for Linguica... No go.. We have Andouille coming out our ears here... You'd think coming from a meat town we'd have everything all the time. No. Fuck those Spanish!

Andouille will do you fine, or, as Aquagal pointed out, linguiça. Another Portuguese sausage (which I just so happened to have made a batch of!) which would work is chourico (some call / pronounce it 'share-eese').

In a pinch, you could even substitute with a spicy farmer's sausage.

Just don't use linguini, which auto correct keeps insisting instead of linguiça.

I thought a dry cured sausage would do. With my gumbo, I will swear by good Andouille... So why not for anything close to the region? Anything that starts with a sofrito is close enough to Spanish to be apt. However, I'd love to try with Spanish Chorizo... If I'm nothing else, I'm a purist. Adaptation is both a blessing and a curse. For fuck sakes, that's how we got TexMex!

 

[Emerson40]

I thought a dry cured sausage would do. With my gumbo, I will swear by good Andouille... So why not for anything close to the region? Anything that starts with a sofrito is close enough to Spanish to be apt. However, I'd love to try with Spanish Chorizo... If I'm nothing else, I'm a purist. Adaptation is both a blessing and a curse. For fuck sakes, that's how we got TexMex!

I can certainly appreciate the purist aspect, especially when it comes to the dishes that are near and dear to us.

Sometimes wonderful things can come from those necessary substitutions, and you can find yourself spiralling down a tasty rabbit hole.

Good luck, and let us know what you end up using, and how it turns out.

 

[juttjaw]

I can certainly appreciate the purist aspect, especially when it comes to the dishes that are near and dear to us.

Sometimes wonderful things can come from those necessary substitutions, and you can find yourself spiralling down a tasty rabbit hole.

Good luck, and let us know what you end up using, and how it turns out.

Used the Andoullie. It was fantastic! Made a ton. She shared it at work.

However, when I was getting my coffee this morning, she came out of the bathroom and said "oy, andoullie!'' ... Fickle bowels of some people.

 

[Collar_N_Cuffs]

Ok, back to business...

I need some help. I'm making a French/Spanish soup that calls for Spanish chorizo. Funny thing is, that in a very large Hispanic community, I can only find Mexican chorizo. From what I hear, it's some very different stuff. Having never tried Spanish chorizo and doing a quick Google search, they do not recommend substituting one for the other... So I am stuck. I have never tasted Spanish chorizo. I have no idea what to compare it with. The only substitution options were to order it online. fuck.

After reading descriptions of the Spanish sort, my mouth and tongue ended up in a split decision. I choose Andouille sausage. I looked close, and from the ingredients list faux tasted close...

Anyone have any experience with either/or xoxo (Eliot Smilth fans shout out) both? Maybe I've made a terrible mistake...

Dank

I have this same issue with chorizo, the Mexican variety abounds and I prefer the Spanish variety. I found it in a little tienda attached to a Puerto Rican restaurant. You might try different Caribbean specialty shops if you have them. The way I find my little shop was actually to Google "turrones" and my city name. A store that carries turrones (a Spanish confection) might carry chorizo as well. It's worth it for your next go 'round, in my opinion. Good stuff, and the smoked paprika really separates it from Andouille.

 

[Aquagal]

Tri tip, pinquito beans, bread, linguica, drunken mushrooms, spinach sale with homemade ranch and croutons. Missing: chocolate cake/brownie with ganache.

 

[thør]

Tri tip, pinquito beans, bread, linguica, drunken mushrooms, spinach sale with homemade ranch and croutons. Missing: chocolate cake/brownie with ganache.

Damn....

 

[thør]

https://scontent-sea1-1.xx.fbcdn.net/v/t31.0-8/16487735_1445266305493326_8733081708197853527_o.jpg?oh=e932dbea8d86af8bbddeaf4070b68ac4&oe=59478250

 

[Emerson40]

Pacific geoduck!







Or Gene Simmons' tongue, pulled from the formaldehyde.

 

[Aquagal]

'Twas yummy.

Pork loin Marsala!

 

[juttjaw]

'Twas yummy.

Pork loin Marsala!

AMAZING!! I can taste it...

 

[thør]

'Twas yummy.

Pork loin Marsala!

My potato soup was okay.

 

[cleaver]

'Twas yummy.

Pork loin Marsala!

'vite me over? yo?
that's a meal there...

 

[Aquagal]

AMAZING!! I can taste it...

Me too.

My potato soup was okay.

...but no picture

'vite me over? yo?
that's a meal there...

Come on in, there's beer in the fridge. Plenty to go around, the heathens opted for cardboard pizza. Bring Brussels sprouts with you, they'd go good with the leftovers.

 

[thør]

...but no picture

I was hungry. Just boiled up some redskin potatoes and added yesterday's leftover soup to the mix. Not pretty, but comfortably tasty.

 

[gotsnowgotslush]

Potato chunks added to thick lentil vegetable soup.
Yes, chestnut mushrooms do have a similar texture, to snails.

(Mushrooms are part of the animal kingdom. Not a vegetable ?)
Both match well with onion or garlic.

Shallots! *kisses fingertips*

 

[Conager]

Try charring the garlic cloves in their skin with the other ingredients.
Sounds morbid, but its worth the extra step, since you're already taking the extra steps...

Definately will try that. I like the bite that raw garlic adds but roasting it a bit with sweet in it but also would bring out the oils.