Your Food Thread

[Aglaopheme]

3 up 3 down. Off to a good start. Either way, I'll have a happy belly.

 

[Jennifer]

3 up 3 down. Off to a good start. Either way, I'll have a happy belly.

Fuck, yea!!

 

[Aglaopheme]

Fuck, yea!!

There's plenty left. Come 'ere.

 

[thør]

I think we are going to make a cake here shortly - perfectly acceptable dinner choice.

Breakfast, too.

 

[juttjaw]

Oops...

 

[juttjaw]

I saw an Asian program where they eat shrimp with the shells on. They compare it to fried chicken skin. I've never heard of such a thing. I'm going to try it! It uses very high heat (whether grilled or fried) and has specific requirements on techniques. It sounds simple, yet very involved. Right up my alley... Has anyone tried this or eaten shrimp this way? If so, I'd love some tutoring.

The more you know right??

 

[neci]

tis the hour for bacon egg and cheese biscuits.

 

[IrezumiKiss]

I saw an Asian program where they eat shrimp with the shells on. They compare it to fried chicken skin. I've never heard of such a thing. I'm going to try it! It uses very high heat (whether grilled or fried) and has specific requirements on techniques. It sounds simple, yet very involved. Right up my alley... Has anyone tried this or eaten shrimp this way? If so, I'd love some tutoring.

The more you know right??

I've eaten shrimp with the shell on. Like, on skewers where it's grilled yakitori style and salted. I prefer shelled, but to honest, it's not that far removed from eating soft-shell crab.

The tip where the spike is taken off, but the main body part of the shell is edible. Prolly gives it a crunch factor.

 

[juttjaw]

tis the hour for bacon egg and cheese biscuits.

This makes me think of McDonald's... Huge weakness.... Bacon egg and cheese biscuit and a huge diet coke.

I HATE diet coke. But for some reason those two foods go together.

 

[juttjaw]

I've eaten shrimp with the shell on. Like, on skewers where it's grilled yakitori style and salted. I prefer shelled, but to honest, it's not that far removed from eating soft-shell crab.

The tip where the spike is taken off, but the main body part of the shell is edible. Prolly gives it a crunch factor.

I've never had yakitori before!, however, I'm going to try it... This didn't seem so much a method.. But a way of life.

 

[IrezumiKiss]

I've never had yakitori before!, however, I'm going to try it... This didn't seem so much a method.. But a way of life.

It's delish. I could eat yakitori five times a week minimum and never get tired of it. There's so many kinds, too.

http://www.honolulumagazine.com/images/2013/April%2013/Japanese%20Food%20Guide/StreetEats_grilled.jpg

http://images.huffingtonpost.com/2013-03-03-yakitori.jpg

http://campusclipper.com/blog/wp-content/uploads/2011/06/taisho-skewers.png

https://s3-media1.fl.yelpcdn.com/bphoto/wn_uS0O4oY9tvyzjXGt3ag/o.jpg

 

[Saint Peter]

yak attack!

 

[thør]

I saw an Asian program where they eat shrimp with the shells on. They compare it to fried chicken skin. I've never heard of such a thing. I'm going to try it! It uses very high heat (whether grilled or fried) and has specific requirements on techniques. It sounds simple, yet very involved. Right up my alley... Has anyone tried this or eaten shrimp this way? If so, I'd love some tutoring.

The more you know right??

http://victoriasfoodsecrets.com/wp-content/uploads/2010/09/Deep-Fried-Prawn-Heads.jpg

Fried prawn heads are awesome!

 

[juttjaw]

Impromptu midnight cook.. I will never peel a shrimp again!

I'm in love

 

[butters]

I saw an Asian program where they eat shrimp with the shells on. They compare it to fried chicken skin. I've never heard of such a thing. I'm going to try it! It uses very high heat (whether grilled or fried) and has specific requirements on techniques. It sounds simple, yet very involved. Right up my alley... Has anyone tried this or eaten shrimp this way? If so, I'd love some tutoring.

The more you know right??

Impromptu midnight cook.. I will never peel a shrimp again!

I'm in love

i've not cooked with them with shells on, but to eat them that way is my favourite and have always preferred them this way, cold after having been steamed or boiled. i twist off the head, pull off the legs, hold the tail and eat the rest. the cruch makes it fabulous and i can't get enough of them that way - i must have been a mermaid in another life

 

[raindancer]

I added chorizo to my usual red beans and rice. I topped with an avocado Verde. Yum!

 

[thør]

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/14947677_10153918659365986_1138058606600836284_n.jpg?oh=94bb1d581ae3aa2a3d59b333373b44f7&oe=589FB27B

Reindeer sausage pizza.

 

[thør]

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/14906886_1226272117418426_3615764086832889143_n.jpg?oh=8003e10741c5766a0dbb71ea077db1db&oe=589C0642

Local diner fare.

 

[gotsnowgotslush]

Interesting smash up of welsh rarebit, Mac and cheese, and a key ingredient.


https://www.theguardian.com/lifeand...night-recipes-mac-cheese-toffee-hot-chocolate

a bunch spring onions, chopped
3 cloves garlic, crushed
Vegetable oil
400g rigatoni (or your pasta of choice)
50g butter
3 tbsp plain flour
300ml Guinness
300g double cream
350g mature cheddar, grated
2 tbsp English mustard

Fry the spring onions on a medium heat with the garlic and a little vegetable oil until just starting to brown. In a separate large pan, cook the pasta in boiling water until cooked but still firm to the bite. Drain the pasta and set aside in a bowl.

In the pasta pan, heat the butter until melted and then add the flour, cooking for a minute or two. Gradually add in the Guinness, mixing well over the heat to ensure there are no lumps. Next, add the cream and bring the sauce to a simmer.

Add 300g of the grated cheese in handfuls, stirring to melt before adding more. Finally, add the mustard.

Pour the pasta back into the sauce and transfer to a casserole dish. Sprinkle over the final 50g of cheese.

Bake at 200C/395F/gas mark 6 for 10 minutes – the top should be crispy and the sauce below bubbling through.

 

[thør]

Chicken in peanut sauce and mashed cauliflower was excellent, tonight

 

[thør]

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/14907120_10211068017842202_2545761954551476261_n.jpg?oh=042707a78937e20fa8d4e7d64b2c4ad9&oe=5887EF15

These hatch chili cheese fries look good.

 

[Conager]

I saw an Asian program where they eat shrimp with the shells on. They compare it to fried chicken skin. I've never heard of such a thing. I'm going to try it! It uses very high heat (whether grilled or fried) and has specific requirements on techniques. It sounds simple, yet very involved. Right up my alley... Has anyone tried this or eaten shrimp this way? If so, I'd love some tutoring.

The more you know right??

My youngest would eat the shrimp tails. I always pull those off. I think of them as handles.

She was rather young at the time and I was trying to stop her in order to keep her from choking on them. The waitress overheard our discussion and said she eats the tails as well. I've never heard of anyone doing that

 

[thør]

My youngest would eat the shrimp tails. I always pull those off. I think of them as handles.

She was rather young at the time and I was trying to stop her in order to keep her from choking on them. The waitress overheard our discussion and said she eats the tails as well. I've never heard of anyone doing that

I've been known to eat a tail or two.

 

[Aglaopheme]

Chicken in peanut sauce and mashed cauliflower was excellent, tonight

Yum. I've never made mashed cauliflower.

 

[thør]

Yum. I've never made mashed cauliflower.

Use the stick blender. Otherwise it's grainy.