Your Food Thread

[Emerson40]

Yum. I've never made mashed cauliflower.

Use the stick blender. Otherwise it's grainy.

Stir in some freshly grated parm after mashing.


Delish!

 

[juttjaw]

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

It's completely something different when cooked properly. It isn't like the typical shrimp shell we are used to. Very low moisture, very high heat = crisp chicken like skin. Not the chokey, scaly shells we all know. I soaked mine in a little rice wine and pepper for a maximum of 3 minutes. Patted them dry. Mixed them with a few table spoons of corn starch. Into screaming hot oil for, at the most, 2 minutes a side. They were a very pale brown. Almost the color of a good tempura. Drain them on a paper towel and wowza! I was skeptical. I'll never go back.

 

[Emerson40]

We've grilled them after a quick marinade, with shells and heads still on, on a very hot grill (400°F min), for just under a minute, per side.

There is a ton of flavour in the shell, which is why they are used when making fish/seafood stock.

 

[Aglaopheme]

Stir in some freshly grated parm after mashing.


Delish!

Definitely. Thanks.

One of the munchkins doesn't like mashed potatoes, but she loves cauliflower. Why have I not tried this before?

 

[juttjaw]

We've grilled them after a quick marinade, with shells and heads still on, on a very hot grill (400°F min), for just under a minute, per side.

There is a ton of flavour in the shell, which is why they are used when making fish/seafood stock.

Yep, usually spend a weekend day making shrimp and chicken stock for the deep freeze. I save and freeze all the shells and chicken pieces.. I will make beef stock on special occasions, but that's a whole day affair.

 

[thør]

Definitely. Thanks.

One of the munchkins doesn't like mashed potatoes, but she loves cauliflower. Why have I not tried this before?

It's really healthy until you add the butter! Cream cheese is good, too. As is garlic.

 

[Noor]

I just ate my first tasteless sweet potato! Luckily, I had good butter on it.

 

[Porkwarrior]

It's really healthy until you add the butter! Cream cheese is good, too. As is garlic.

RICOTTA!
(sowry Ricotta has become my default sub for butter and/or cream cheese in recipes. Makes an awesome quiche too btw!)

 

[Porkwarrior]

I need a proper deep fryer.
Deep frying battered Twinkies just does NOT work in a pan.

http://i11.photobucket.com/albums/a174/Tireur/twinkie2.jpg

(even though they are as tasty as they are fugly, in all the wrong ways)

 

[juttjaw]

I need a proper deep fryer.
Deep frying battered Twinkies just does NOT work in a pan.

http://i11.photobucket.com/albums/a174/Tireur/twinkie2.jpg

(even though they are as tasty as they are fugly, in all the wrong ways)

A Dutch oven and a fry thermometer is much cheaper, easier to clean and hold/control the heat much better. Just a suggestion.

 

[raindancer]

Bason and pimento cheese flat bread, friends. Omg.

 

[Porkwarrior]

A Dutch oven and a fry thermometer is much cheaper, easier to clean and hold/control the heat much better. Just a suggestion.

I know.
I'm saving my pennies for a proper enameled cast iron instead of the average WalMart Lodge kife.

Sob...the travails of a food snob working in an improper kitchen...

 

[Aglaopheme]

It's really healthy until you add the butter! Cream cheese is good, too. As is garlic.

Butter and garlic and cheese. The holy trinity.

Tonight is frozen Stoffers, because I am exhausted. Any real cooking will have to wait until next week. My weekend will be utter madness.

 

[juttjaw]

I know.
I'm saving my pennies for a proper enameled cast iron instead of the average WalMart Lodge kife.

Sob...the travails of a food snob working in an improper kitchen...

Preaching to the choir!!

However I purchased a lodge enameled Dutch oven about 4 years ago for like $30. It isn't perfect, and it has a few chips, but it does the trick until I get the 350 for my LeCrusset.

 

[thør]

Butter and garlic and cheese. The holy trinity.

Tonight is frozen Stoffers, because I am exhausted. Any real cooking will have to wait until next week. My weekend will be utter madness.

When we had a lot of mouths to feed, there was always an emergency lasagna in the freezer.

 

[Collar_N_Cuffs]

Yum. I've never made mashed cauliflower.

It's also really good caramelized in butter, add onions if you like them.
Really, really good. People that don't even like cauliflower have raved over it cooked this way.

 

[Porkwarrior]

Preaching to the choir!!

However I purchased a lodge enameled Dutch oven about 4 years ago for like $30. It isn't perfect, and it has a few chips, but it does the trick until I get the 350 for my LeCrusset.

See I'm after a Staub.
Today's food factoid...the French call a Dutch oven a cocotte.

 

[juttjaw]

See I'm after a Staub.
Today's food factoid...the French call a Dutch oven a cocotte.

Yeah, I've researched the Staub, but haven't found any I can actually fondle. Everywhere around here only have LC on display... I'm kinda a picky fucker, so I'll have to make the short trip down the road where I can find some Staub to harass.

 

[Porkwarrior]

Yeah, I've researched the Staub, but haven't found any I can actually fondle. Everywhere around here only have LC on display... I'm kinda a picky fucker, so I'll have to make the short trip down the road where I can find some Staub to harass.

I'm spoiled with an awesomsauce restaurant supply house that also does retail.
They also have demo Bluestar I am seriously on the cusp of buying, like 2/3 off retail.

Daddy NEEDS his BTU's!

 

[Collar_N_Cuffs]

A cup of French onion soup at a local diner, an order of fries and a root beer. Serious comfort snack

https://67.media.tumblr.com/fedde558f2ac7f872a2aa51916953d50/tumblr_og4w7lfptb1ttoj3bo1_400.jpg

 

[Emerson40]

A cup of French onion soup at a local diner, an order of fries and a root beer. Serious comfort snack

https://67.media.tumblr.com/fedde558f2ac7f872a2aa51916953d50/tumblr_og4w7lfptb1ttoj3bo1_400.jpg

Without fail, I always find a way to burn the roof of my mouth (a la yossi) with French Onion soup. The cheese always plays a part.

A delicious soup, perfect for an autumn day.

 

[butters]

okay, serious question: anyone ever smoked strawberries? and i don't mean rolled in a ciggie paper and lit....

if so, does it work, flavour-wise?

 

[Emerson40]

okay, serious question: anyone ever smoked strawberries? and i don't mean rolled in a ciggie paper and lit....

if so, does it work, flavour-wise?

I haven't done strawberries, but I did pears. They turned out quite delicious.

I quartered them and put them in the smoker in a steel bowl that was sitting in another, larger steel bowl with ice, to prevent them from cooking. I just wanted the smoke flavor. They didn't take long - less than 10 minutes. I used apple and cherry wood, and this worked great with the pears, which was served with pork.

I've thought about trying berries, just haven't yet. Strawberries would be a good one. It would depend on what you are pairing them with, and how they are being used.
They are quite good with a bit of fresh cracked pepper, if you haven't tried that yet.

 

[Hard_Rom]

Best way ever to do trout. Baked in a salt crust. Rock or sea salt. Uses a lot of salt. Luckily my trout come free and as fresh as you can get it..

http://www.myrecipes.com/recipe/trout-baked-a-salt-crust

 

[butters]

I haven't done strawberries, but I did pears. They turned out quite delicious.

I quartered them and put them in the smoker in a steel bowl that was sitting in another, larger steel bowl with ice, to prevent them from cooking. I just wanted the smoke flavor. They didn't take long - less than 10 minutes. I used apple and cherry wood, and this worked great with the pears, which was served with pork.

I've thought about trying berries, just haven't yet. Strawberries would be a good one. It would depend on what you are pairing them with, and how they are being used.
They are quite good with a bit of fresh cracked pepper, if you haven't tried that yet.

mmmm, that sounds pretty tasty too! i don't think i've seen anything done on tv with smoked fruit before.

oh yes! often eat them that way - the pepper acts as a foil to bring out the strawbs' natural sweetness. mostly i like my fruits fresh, but cooked can be great. i've tried poaching (very gently) strawberries in a sparkling rose wine before with a scattering of rosemary - worked for me.

Best way ever to do trout. Baked in a salt crust. Rock or sea salt. Uses a lot of salt. Luckily my trout come free and as fresh as you can get it..

http://www.myrecipes.com/recipe/trout-baked-a-salt-crust

oh yesss