Your Food Thread

[raindancer]

Homemade sourdough, toasted piled with thick bacon, the most lovely of eggs over easy with sharp cheddar. Best bacon, egg, and cheese Sammy ever!

 

[Aglaopheme]

Sounds delicious! I had leftover ribeye cut off the bone, an egg over easy and a potato pancake. Thank you leftovers.

 

[MichaelinChina]

Last night we went out to a BBQ restaurant where we could cook our own food.

We got about 8 slices of pork like bacon rashers, the meatier part of chicken wings, slices of steamed bun, sliced and toasted on the grill above the charcoal.

Vegetables included sliced potato, lotus root, needle mushrooms in bunches.
Washed down by several bottles of ice-cold Yanjing beer.

And, (look away now if you want)... I ordered both hemispheres of a pig's brain, boiled in a spicy soup. But I took it out and BBQ'd it for a few minutes...oh man, it was so delicious heaped onto small pieces of toasted bread.

 

[gotsnowgotslush]

Listened to NPR radio in the kitchen. During a short interview of a baker, there was a discussion about salt and bread dough.

It was a store front bakery, so they were making non factory bread for a community.

Large volume, but not an enormous amount, like supermarket brands.

They add the salt at the very last minute. They have a commercial industrial dough mixer, it is not an issue, or a problem.

My bread dough results in dry - ish and light texture. I do not measure, and I am not strict about when what is added when. But, my dough is sticky. Whole grain and alternative grains drink water during the rise.

(Kitchen chemistry at work!)
Hint about salt, from a blog

"A recent commenter on one of my recipe posts remarked: “… my dough was very sticky not coming together. … Thinking it must be too wet, I added a little more flour to no avail. Then I realized I had forgotten to add the salt. Shortly after adding the salt the dough came together well. Is this coincidental, or does salt play more than a flavor enhancing role? ”


"This was absolutely not coincidental. Considered to be one of the four essential bread ingredients (along with flour, water, and yeast), salt does indeed do something more than loafing around and tasting good. Salt affects dough texture, making it stronger and less sticky, as the commenter noticed. Salt reduces oxidation of the dough during mixing. Oxidation causes the degradation of carotenoid pigments in the flour that contribute to flavor and crumb color. Salt regulates yeast activity, causing fermentation to progress at a more consistent rate. Salt affects shelf life. Because it attracts water, it can help keep bread from staling too quickly in a dry environment. However, in a humid environment, it can make the crust soggy."


wildyeastblog dot com

It was surprisingly moist weather this summer, despite the heat waves and severe drought. The floods down the Southeast coast, and the storms dumping rain off the coast of Cape Cod added the wet air to the mix.

But , it was dry in the house, because the AC was on so much.

 

[GrandpaBill]

http://ak-hdl.buzzfed.com/static/enhanced/webdr06/2013/8/14/16/anigif_enhanced-buzz-14357-1376513503-0.gif

"No, it's not supposed to taste like that." - Julia Childs

 

[bluekitty69]

I live to eat not eat to live, people talk about food the way we talk about sex and good food enjoyed by two people is very sexy!

 

[BabblingBrooke]

I had the most amazing tri-tip tonight at my friends cook out.

 

[frictional]

I'm making homemade sushi tonight. The rice just finished cooking and after I finish this post I'm going to add the vinegar. I've got salmon, maguro, yellowtail, and salted salmon roe to top it with. Usually I make rolls, but tonight I feel lazy so I'm just going to make chirashi bowls.

 

[juttjaw]

Tomorrow I teach my daughter to make turkey tamales....

Tonight we made thick, butter seared and oven finished, "Iowa" chops. Along with a reduced apple and Dijon sauce over top. It was delicious.

It's nice when your 18 year old daughter is interested in the same thing you are. Except she's getting quite annoyed with my preaching techniques.

Kids

 

[GrandpaBill]

https://media.giphy.com/media/Yt0MnuWKfL8I0/giphy.gif

 

[Collar_N_Cuffs]

Tomorrow I teach my daughter to make turkey tamales....

Tonight we made thick, butter seared and oven finished, "Iowa" chops. Along with a reduced apple and Dijon sauce over top. It was delicious.

It's nice when your 18 year old daughter is interested in the same thing you are. Except she's getting quite annoyed with my preaching techniques.

Kids

Tamales...
Hard work, totally worth it

 

[Emerson40]

Wrapped smoked bacon around sweet, Peaches & Cream corn (bacon held in place by a few stabby toothpicks), then grilled it over hot coals.

Bacon-wrapped anything is awesome.

That corn was amaze-balls!

 

[Collar_N_Cuffs]

Designer corn? Never heard of it. Does sound delicious!

 

[Emerson40]

Designer corn? Never heard of it. Does sound delicious!

It is a great, sweet corn, with plump, juicy kernels, grown a'plenty in my part of the world.

It has two distinct colours - hence the name - and is delicious grill or roasted.

http://cairncroft.com/wp-content/uploads/2013/08/corn.jpg

 

[Noor]

I am going to try making wheat free, dairy free, egg free choux pastry. I will let you guys know if it works. I miss chocolate eclairs, cream puff and profiteroles.

 

[Jennifer]

It is a great, sweet corn, with plump, juicy kernels, grown a'plenty in my part of the world.

It has two distinct colours - hence the name - and is delicious grill or roasted.

http://cairncroft.com/wp-content/uploads/2013/08/corn.jpg

Is that the same as what we call bread and butter corn? The description sounds the same.

 

[Collar_N_Cuffs]

It is a great, sweet corn, with plump, juicy kernels, grown a'plenty in my part of the world.

It has two distinct colours - hence the name - and is delicious grill or roasted.

http://cairncroft.com/wp-content/uploads/2013/08/corn.jpg

Keeping my eyes peeled for that thanks!
I love roasting corn in the Romertopf this sounds perfect!

 

[silver gurl]

We call it butter sugar corn here. I get some from our local farm (way better than the grocery store) and it never disappoints.

 

[Charles36]

When I was young you needed to pick the corn and immediately cook it or it lost its sweetness.

Today’s corn keeps its sweetness for a long time. I prefer yellow over white for flavor. The same goes for peaches.

 

[Emerson40]

Curd is the word

Had some friends and family over last night, kind of a wrap-party for the summer Bar-B-Que.

Made some ribs and chicken in the smoker, and grilled some awesome burgers that were stuffed with cheese curds.

The burgers were an absolute hit!

I was surprised by the number of folks who had never had eaten cheese curds (or Squeakers) before, and a few that had not even heard of cheese curds.

You are missing out folks!


Bacon-wrapped cheese curds (Cheesy Bacon Bombs), grilled Jalapeño Peppers stuffed with cheese curds, and Grilled Cheese Curd and Bacon sammies are all delicious additions to a gastronomy bucket list.


Cheese curds. Not just a Wisconsin thing.

 

[RjThoughts]

Had some friends and family over last night, kind of a wrap-party for the summer Bar-B-Que.

Made some ribs and chicken in the smoker, and grilled some awesome burgers that were stuffed with cheese curds.

The burgers were an absolute hit!

I was surprised by the number of folks who had never had eaten cheese curds (or Squeakers) before, and a few that had not even heard of cheese curds.

You are missing out folks!


Bacon-wrapped cheese curds (Cheesy Bacon Bombs), grilled Jalapeño Peppers stuffed with cheese curds, and Grilled Cheese Curd and Bacon sammies are all delicious additions to a gastronomy bucket list.


Cheese curds. Not just a Wisconsin thing.

I have family ties to Quebec. I know how cheese curds can be used.
Deep fry those puppies and watch adults act like kids.
Put them on fries with gravy and watch it disappear quickly!

 

[juttjaw]

Tamales...
Hard work, totally worth it

Totally, but she enjoyed it... And we're still enjoying it!

I let her go on the rice. It was delicious! Thank you Google.

 

[Emerson40]

I have family ties to Quebec. I know how cheese curds can be used.
Deep fry those puppies and watch adults act like kids.
Put them on fries with gravy and watch it disappear quickly!

A couple years ago I purchased a HUGE bag of curds from a local cheesemaker, smoked them with some cherry wood, and brought them to a Superbowl party.

That bowl was licked clean before the pre-game show was over.

 

[juttjaw]

It is a great, sweet corn, with plump, juicy kernels, grown a'plenty in my part of the world.

It has two distinct colours - hence the name - and is delicious grill or roasted.

They call it 'Kandy Korn' here in the witty Midwest. Either way, it's sweeter and has a little more pop than regular sweetcorn.

 

[Aglaopheme]

Had some friends and family over last night, kind of a wrap-party for the summer Bar-B-Que.

Made some ribs and chicken in the smoker, and grilled some awesome burgers that were stuffed with cheese curds.

The burgers were an absolute hit!

I was surprised by the number of folks who had never had eaten cheese curds (or Squeakers) before, and a few that had not even heard of cheese curds.

You are missing out folks!


Bacon-wrapped cheese curds (Cheesy Bacon Bombs), grilled Jalapeño Peppers stuffed with cheese curds, and Grilled Cheese Curd and Bacon sammies are all delicious additions to a gastronomy bucket list.


Cheese curds. Not just a Wisconsin thing.

I had never heard of them until I moved up to the Twin Cities. I'll make the burgers for the munchkins. They'll freaking love them.