Your Food Thread

[thør]

Mmmm lamb. It looks likes a fine place to dine.

Exceptional.

 

[BradBigBrain]

If it's LeCreuset, you'll probably be using that until the day you check out for the upstairs penthouse. And there will be only one orange fleck left.

http://mixedcon.com/wp-content/uploads/2012/07/Logo-LeCreuset.jpg

That being said, there's a majestic Calphalon wok on sale at BB&B I have my eye on...gonna cost some big clams, but you use them babies for life.

I replaced all my Calphalon with LeCreuset or straight cast iron. I don't like the aluminum. The only things I have left are my woks.

 

[Super-Surprise]

http://images.checkthisyo.com/000/188/673/desktop-1431452090.jpg

 

[Que]

http://images.checkthisyo.com/000/188/673/desktop-1431452090.jpg

Wrong thread. That eatery does not sell actual food.

Prices are interesting. When you consider that those customers paid with actual, hard currency, they were paying about $4.60 in todays money for a single Cheeseburger and a Coke.

*coins made from silver

 

[BradBigBrain]

I've been checking my mail daily!

Your package went out today. There's some other goodies in there that you may like. Sorry it's been longer than I wanted.

 

[thør]

Beef short ribs have been acquired to be cooked tomorrow for dinner, low and slow.

I'm looking forward to dinner.

 

[IrezumiKiss]

http://static1.squarespace.com/static/5510d071e4b081a8beaf9bc3/5604d86fe4b07571cdc493db/5604d8c5e4b043d49b61f2d4/1443158220693/_M7A9568.JPG?format=1500w

http://static1.squarespace.com/static/5510d071e4b081a8beaf9bc3/5604d86fe4b07571cdc493db/5604d96be4b0eddafbc90898/1443158493472/_M7A9615.JPG?format=1500w

The Uni Mushroom (uni, roasted pancetta, porcini butter, truffle oil, fried shallot, scallion) and the Pork Bone (chashu, kikurage, menma, egg, scallion, black oil) ramen bowls at Jun-Men Ramen Bar, 249 9th Ave., NYC

http://mrwgifs.com/wp-content/uploads/2013/10/Emma-Stone-Yes-Nod-In-Crazy-Stupid-Love-Gif.gif

 

[thør]

https://scontent-sea1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/s720x720/12038308_10200887428543627_6007768521081515146_n.jpg?oh=03ea8e17bf6c9d686e70a179de3b0536&oe=5698F7BB

Before

https://scontent-sea1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/s720x720/12036840_10200887428583628_8694431211649649586_n.jpg?oh=757171f6935cdb7085c31557dcd0acb6&oe=565E0742

After

 

[NHKitty]

http://static1.squarespace.com/static/5510d071e4b081a8beaf9bc3/5604d86fe4b07571cdc493db/5604d8c5e4b043d49b61f2d4/1443158220693/_M7A9568.JPG?format=1500w

http://static1.squarespace.com/static/5510d071e4b081a8beaf9bc3/5604d86fe4b07571cdc493db/5604d96be4b0eddafbc90898/1443158493472/_M7A9615.JPG?format=1500w

The Uni Mushroom (uni, roasted pancetta, porcini butter, truffle oil, fried shallot, scallion) and the Pork Bone (chashu, kikurage, menma, egg, scallion, black oil) ramen bowls at Jun-Men Ramen Bar, 249 9th Ave., NYC

I was not a big fan of uni when I had it, but in this ramen bowl it looks delicious! Can we share?

 

[thør]

There's a 3 1/2 pound corned beef flat in the egg at 225°F.

 

[BradBigBrain]

There's a 3 1/2 pound corned beef flat in the egg at 225°F.

I've never done corned beef in the BGE. I'd like to see how it turns out. Here's my recipe for a mustard glaze that I usually broil on top on St. Paddy's Day.

Mustard Glaze Ingredients:
1/2 cup Dijon mustard
1/2 cup lightly packed brown sugar
2 tablespoons dry mustard
3 tablespoons red wine vinegar
1/4 cup water
1 tablespoon vegetable oil

Combine dijon mustard with brown sugar
to make a paste. Whisk in the rest of the mustard glaze
ingredients.

Then I take a paint brush and brush it on top as a finishing sauce (like BBQ sauce on ribs).

 

[IrezumiKiss]

I was not a big fan of uni when I had it, but in this ramen bowl it looks delicious! Can we share?

Uni is surprisingly versatile in noodles and pastas. I am used to getting it in sushi form but yes, that ramen looks like it'll taste like gawd.

 

[Mistress_Lindy]

love this thread

I'll be back to post soon. Keep up the interesting banter everyone and thanks for a wonderful venue for us foodies.

 

[thør]

I've never done corned beef in the BGE. I'd like to see how it turns out. Here's my recipe for a mustard glaze that I usually broil on top on St. Paddy's Day.

Mustard Glaze Ingredients:
1/2 cup Dijon mustard
1/2 cup lightly packed brown sugar
2 tablespoons dry mustard
3 tablespoons red wine vinegar
1/4 cup water
1 tablespoon vegetable oil

Combine dijon mustard with brown sugar
to make a paste. Whisk in the rest of the mustard glaze
ingredients.

Then I take a paint brush and brush it on top as a finishing sauce (like BBQ sauce on ribs).

Mine is a cheap steel AKORN unit. I didn't want to invest in a BGE, yet. It does perform.

 

[BradBigBrain]

Mine is a cheap steel AKORN unit. I didn't want to invest in a BGE, yet. It does perform.

I love mine...I'm glad I spent the money when I had it.

 

[thør]

I love mine...I'm glad I spent the money when I had it.

Mine is light enough to take to the cabin for a long weekend.

 

[Aquagal]

Your package went out today. There's some other goodies in there that you may like. Sorry it's been longer than I wanted.

Yay, soup for me!

I made tamales on Friday, they turned out so yummy!

 

[Saint Peter]

Yay, soup for me!

I made tamales on Friday, they turned out so yummy!

Lots of work in that steamer bucket thingy.

 

[Aquagal]

Lots of work in that steamer bucket thingy.

Yes, it was. But they freeze well and are good in a pinch when someone wants a snack, or five.

 

[Saint Peter]

Yes, it was. But they freeze well and are good in a pinch when someone wants a snack, or five.

Did you use lard?

 

[Aquagal]

Did you use lard?

In the masa, yes. Sometimes you just have to live life, and taste fully.

 

[Minalick]

Yay, soup for me!

I made tamales on Friday, they turned out so yummy!

Wow, you made them?
Very cool

 

[butters]

best. curry. evah.

that i cooked.

some might say crucified, but, dayumnnn, it was a flamenco on my tongue!

spare rib pork chops in a red thai/coconut milk marinade, into which i tossed chopped red onion, garlic, carrots... tasted halfway through cooking and (admittedly i've a bad cold right now) and all i was getting was heat with a dab of garlic. so i added crunchy peanut butter and honey, cooked for a further hour and oh my sweet jesus. to. die. for. tender meat, creamy, nutty heat, veggies, tons of flavour! yummy. will definitely cook it again

 

[Aquagal]

Wow, you made them?
Very cool

I did! About 8 dozen, til the meat ran out.

 

[Saint Peter]

8 dozen???



Wanna made a trade for some of Pete's World Famous Green Chile?