Your Food Thread

[thør]

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A handy chart to have hanging in the kitchen.

 

[thør]

This is fucking disgusting.

 

[NHKitty]

 

[bodysong]

Is that salmon in the picture ?




This product was praised on television, for all to see.

It would be funny for marijuana to be on the supermarket shelves , along with all of the other dried herbs. I am hoping that they will raise some strains that have a delicious taste and scent, for cooking.


Cloud Creamery
@ CloudCreamery
Boston, MA

Cannabis Ice Cream

cloudcreamery.co


Cloud Creamery
@CloudCreamery

Using vinegar as an acid in sorbet has been an amazing find. Never thought of it until we wanted to fortify the same flavor

#cannabis #edibles #boston #infused #treats

7:37 AM - 2 Apr 2019

 

[NHKitty]

It’s pork, carnitas. And the meat was delicious. We’ll need to make that again.

 

[thør]

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For grilling, this charcoal is Lit-Approved.

 

[bodysong]

ha!

Old school version of photo-shop.
def Lit related.

in other news, Kranch Arrives in Stores

Chris Crowley's opinion

"Heinz released something called Kranch. It may sound like the name of a child-gobbling monster from a German fairy tale, but in actuality Kranch is a similarly unholy premade mix of ketchup and ranch."

Ranch is, of course, America’s greatest food, and ketchup is the Ryan Seacrest of condiments: a bit boring, maybe, but unbelievably reliable. Taken together, these flavors make no sense. They are both sweet, while ranch’s creamy dairy base is the exact opposite of ketchup’s fruity acidity.

http://www.grubstreet.com/2019/04/h...7873.217833000.1554591116-35206743.1554591116

possibly, Chris Crowley has underestimated American's capacity for curiosity. (Or tendency towards having few functioning taste buds.)



Besides that, there are plenty of people that are fond of both Ranch dressing and ketchup. I am not sure if they enjoy them Simultaneously.

:seasick green icon:

 

[juttjaw]

It’s pork, carnitas. And the meat was delicious. We’ll need to make that again.

I made some double pork carnitas last Sunday. They turned out fantastic!

 

[NHKitty]

I made some double pork carnitas last Sunday. They turned out fantastic!

Pork shoulder and pork belly?

This was my first attempt and the pork was phenomenal! I’ll definitely do it again.

 

[juttjaw]

Pork shoulder and pork belly?

This was my first attempt and the pork was phenomenal! I’ll definitely do it again.

You are correct! Simmer in some chicken stock for 2 to 2 and a half hours, reduce the liquid for a bit, let it reduce fully and start to fry in its fat. Crispy little pieces of heaven!

 

[thør]

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[thør]

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[thør]

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[Aquagal]

Speaking of hot sauce, what brand does one turn to when one turns to a hot sauce brand? For me? Fucking Tapitio all day! Is that a regional thing? Guess I've never researched other markets for hot sauce.

Cholula’s!

It has less tang than most.

 

[thør]

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[ronmcc2448]

https://cdn06.bdsmlr.com/uploads/photos/2019/04/682220/bdsmlr-682220-UQ02JxgTsy.jpg

 

[thør]

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[Que]

This turned out really tasty:

A Zumi/Wat sized breast from a Costco rotisserie bird. Cubed.

The few quite chunky, hand-slivered, with a Chinese cleaver roasted, salted almonds that did not fly off the cutting board.

About 1/4 cup of dried cranberries.

Some honey-glazed pecans bits I had for a salad I never made.

Chilled water chestnuts left over from some noodles I made yesterday.

Dollop of mayonnaise. A nice, fruity vinaigrette would have been nice.

Would have added apple, or maybe mango if I had it.

Be interesting some time to try smooshed avocado instead of the mayonnaise

 

[NHKitty]

Appetizer for the grumpy ones birthday tonight, Charred Octopus:

 

[thør]

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[juttjaw]

The first few golden Iowa Morels were priceless. Only 8, but every spore was appreciated.

 

[bodysong]

From PBS, your friendly Public broadcaster

Quick Chilaquiles

This quick chilaquiles recipe takes roughly 15 minutes and makes for a spicy breakfast. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

* 10 corn tortillas, cut into triangles (or store-bought chips)
* Vegetable oil
* 1 (14-ounce) can of enchilada sauce
* 1/2 cup shredded Pepper Jack cheese
* 2 tablespoons cotija cheese, crumbled
* Two fried eggs, as topping
* 1/2 avocado, cubed, as garnish

Directions

1. To a saucepan, set over medium heat, add a few tablespoons of vegetable oil. When hot, add the slices of tortillas, in batches, and fry until the tortillas are crispy. Transfer to a bed of paper towels and repeat with the remaining triangles of tortillas.
2. To a medium skillet, set over medium heat, add the enchilada sauce. Cook until it’s reached a simmer and thickened, about 5 to 8 minutes. Give it a taste and adjust any of the seasoning according to taste. The brand that I bought was absolutely perfect so it required zero additional salt or seasoning.
3. Add the chips or freshly fried tortillas to the sauce and toss until thoroughly coated. Cook for an additional 2 to 3 minutes. Add the cheese and cover the pan until the cheese has melted, about 2 minutes. Top with cotija cheese, fried eggs and avocado.

Yield: 2-3

http://www.pbs.org/food/fresh-tastes/make-quick-chilaquiles/

 

[bodysong]

Jon Bon Jovi has his own cheeseburger now.

Bon Jovi and his son, Jesse Bongiovi, teamed with the burger chain Umami Burger to create “The Hampton Burger” — and it’s as snobby as you would expect with a name like that. The burger is a miso mustard wagyu beef patty wedged between two pieces of American cheese and Kewpie mayo (a Japanese condiment made with rice vinegar, thought to be smoother and creamier than regular mayo) topped with roasted tomatoes and diced raw onions, a pickled beet slice, feta crumble, shredded iceberg lettuce and green chili vinaigrette.

https://www.nj.com/entertainment/20...-cheeseburger-and-its-so-snobby-it-hurts.html

 

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[thør]

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