Your Food Thread

[NHKitty]

https://pbs.twimg.com/media/BesmoHMCEAEjdq-.jpg:large

Deep fried Mac n' cheese bites.

I'ma learn how to make these, then I'm gonna make 'em. That's heaven right there, yuuuups.

Yummy!!

 

[Super-Surprise]

http://img.ffffound.com/static-data/assets/6/b2882bdab8632256fb9de1587253d92c52292cf3_m.gif

 

[unregistered]

 

[gotsnowgotslush]

Eggs, Greek feta, spinach, thyme-very yum
(Why did I hate spinach, as a child ? Texture.)

 

[gotsnowgotslush]

I have stopped missing the lovely, thick, and silken texture of the gravy that coats a meat stew.

Seaweed, buckwheat soba, acorn squash, sweet potato, flavored with a good organic tamari yields a gravy that is a little sweet.

 

[Que]

Note to self: Not all starches are created equal. For future reference sweet rice flour is about as good a thickener as arrowroot.

I made a stir fry with beef, peppers and pineapple. Since the peppers and pineapple were out of my deep freeze, I figured the extra moisture called for some thickening. Added a cup of water when it started turning into glue. Two cups of beef stock later it was barely thin enough to run through a colander to remove the excess gravy.

 

[rosco rathbone]

Got some pickled pig tails in the fridge, not exactly sure what I'm going to do with them.

 

[Que]

Got some pickled pig tails in the fridge, not exactly sure what I'm going to do with them.

Is that something one nibbles on? As in, are there bones? Or does one crunch them?

 

[Wildling]

http://food52.com/recipes/27537-a-warm-pan-of-chickpeas-chorizo-and-chevre

DELICIOUS

Ok, so I can't follow a recipe to save my life and what I had was more "based on" than actually that. But my friend followed the recipe and assured me that was delicious too.

 

[thør]

Got some pickled pig tails in the fridge, not exactly sure what I'm going to do with them.

Eat them.

 

[rosco rathbone]

Eat them.

Can't decide if I want to do a JA thing like like stewed red peas, or a soul food thing like BBQing them.

 

[rosco rathbone]

Is that something one nibbles on? As in, are there bones? Or does one crunch them?

Yeah, it's got bones in it, kind of like oxtail but they dont cut steaks from it, you get the whole tail. You have to cook it, they just preserve it in brine.

 

[Que]

http://food52.com/recipes/27537-a-warm-pan-of-chickpeas-chorizo-and-chevre

DELICIOUS

Ok, so I can't follow a recipe to save my life and what I had was more "based on" than actually that. But my friend followed the recipe and assured me that was delicious too.

I'm conflicted. Not a fan of chick-peas but I love chorizo, especially the actual sausage version. Around here, which should be chorizo central, we have this greasy, spicy, delicious mess we cook into eggs, but it isn't sausage.

 

[Que]

Yeah, it's got bones in it, kind of like oxtail but they dont cut steaks from it, you get the whole tail. You have to cook it, they just preserve it in brine.

Once cooked, do you pick it up and nibble on it like a rib? Ox-tail, I like for the marrow. We weren't actually poor but you would think so from the way my depression era parents economized. We would have 7 bone chuck steaks and each kid (back when there were just 5) would get a bone with a sliver of meat on it. I loved the marrow.

 

[Que]

Can't decide if I want to do a JA thing like like stewed red peas, or a soul food thing like BBQing them.

Oh that answers that. Either I guess. Nibble them or slow cook them in something else.

 

[rosco rathbone]

Once cooked, do you pick it up and nibble on it like a rib? Ox-tail, I like for the marrow. We weren't actually poor but you would think so from the way my depression era parents economized. We would have 7 bone chuck steaks and each kid (back when there were just 5) would get a bone with a sliver of meat on it. I loved the marrow.

I'm looking to take my oxtail to the next level. I don't have a pressure cooker, that's the key it seems, that and using melted brown sugar.

 

[RjThoughts]

I'm looking to take my oxtail to the next level. I don't have a pressure cooker, that's the key it seems, that and using melted brown sugar.

If you have a slow cooker/Crockpot, that's another way of doing oxtail.

 

[rosco rathbone]

If you have a slow cooker/Crockpot, that's another way of doing oxtail.

Don't have that either, but I might get one.

 

[RjThoughts]

Don't have that either, but I might get one.

Wife purchased one when the cheap cuts of meat were the cheapest to purchase. Now she can't imagine not having one.

 

[JohnnySavage]

How can anyone not have a crock pot? Or a pressure cooker for that matter????

What a naif.

 

[Que]

I'm looking to take my oxtail to the next level. I don't have a pressure cooker, that's the key it seems, that and using melted brown sugar.

Sounds interesting. I had an 80 year old Hispanic landlady not too long ago. The elevation there was maybe 3,000 feet or so. I was chatting with her in her kitchen while she cooked something in her pressure cooker. I had only seen those used when canning with my Mom. Curious, I asked what she was working on. She was just making chicken broth to use as needed.

You might be onto something about really getting the heat concentrated in those bones. Pressure cookers are an odd technique. Fast and hot, but some of the characteristics of low and slow. Sounds like a good topic for Alton Brown to explain.

For the record I don't own a pressure cooker, Mr. Savage. In my defense, I own two crock-pots. It is odd I don't own one, since I collect all manner of vintage kitchen stuff. I have two older waffle-irons, a nifty vertical rotisserie and a table-top grill all from the late sixties I would guess.

 

[rosco rathbone]

How can anyone not have a crock pot? Or a pressure cooker for that matter????

What a naif.

I am a minimalist.

 

[rosco rathbone]

Sounds interesting. I had an 80 year old Hispanic landlady not too long ago. The elevation there was maybe 3,000 feet or so. I was chatting with her in her kitchen while she cooked something in her pressure cooker. I had only seen those used when canning with my Mom. Curious, I asked what she was working on. She was just making chicken broth to use as needed.

You might be onto something about really getting the heat concentrated in those bones. Pressure cookers are an odd technique. Fast and hot, but some of the characteristics of low and slow. Sounds like a good topic for Alton Brown to explain.

I recently conquered jerk, once I master pressure cookery I will declare west indian cooking done with and move on, maybe to china.

 

[RjThoughts]

How can anyone not have a crock pot? Or a pressure cooker for that matter????

What a naif.

All those I learned to cook from - from my Polish great-grandmother to my Mohawk grandmother to my mother and to those women whose restaurants I worked in during my teen years - never had them. They were all "low and slow" cookers, whether in the oven or even in smokers - Babci did kielbasa and Mohawk granny did sausages, hams, and fish.

 

[rosco rathbone]

All those I learned to cook from - from my Polish great-grandmother to my Mohawk grandmother to my mother and to those women whose restaurants I worked in during my teen years - never had them. They were all "low and slow" cookers, whether in the oven or even in smokers - Babci did kielbasa and Mohawk granny did sausages, hams, and fish.

You're lucky. I wish old ladies had taught me the tricks at a young age.