Your Food Thread

[thør]

In San Francisco:

2 Breakfasts at Brenda's French Soul food - Awesome
1 Breakfast at Moulin Rouge - Excellent
1 Dinner at R&G Lounge - Excellent as always
1 Afternoon meal at Crab House on Pier 39 - Very good
1 Networking dinner at a brewery - Excellent as always
1 Dinner at John's Grill - Very good (but the lamb chops could have been rarer)
1 evening with several Irish Coffees at the Buena Vista - Superb!

Still have a few more days here and I am sure I will be properly fed.

 

[deehere]

I've been cooking my chickens at 400. I dont cover them less the skin get rubbery... Heavily seasoned with salt, pepper, garlic... They need nothing else. . Hot and fast isn't new.

Your fried chicken is da bomb! Thanks!

 

[juttjaw]

Your fried chicken is da bomb! Thanks!

Thanks! We made a mess of it last week... I ate the majority of the mess.... Now I'm fried on it.

 

[Saint Peter]

In San Francisco:

2 Breakfasts at Brenda's French Soul food - Awesome
1 Breakfast at Moulin Rouge - Excellent
1 Dinner at R&G Lounge - Excellent as always
1 Afternoon meal at Crab House on Pier 39 - Very good
1 Networking dinner at a brewery - Excellent as always
1 Dinner at John's Grill - Very good (but the lamb chops could have been rarer)
1 evening with several Irish Coffees at the Buena Vista - Superb!

Still have a few more days here and I am sure I will be properly fed.

Celery!!

 

[Collar_N_Cuffs]

Thanks! We made a mess of it last week... I ate the majority of the mess.... Now I'm fried on it.

How long have you been waiting to make that fried/chicken joke?

 

[thør]

Celery!!

There might have been celery in the corned beef hash at Sears Fine Food, this morning. It was great hash, with two perfectly poached eggs, potatoes and rye toast.

 

[thør]

Grilled dorado for dinner while watching the lighted boat parade on the bay.

Life is good.

 

[Emerson40]

Ice cold pint of lager and spicy hot wings. Post game grub.

I'm gonna ache tomorrow, I just know it.

 

[Collar_N_Cuffs]

Ice cold pint of lager and spicy hot wings. Post game grub.

I'm gonna ache tomorrow, I just know it.

I just don't get wings. Messy, fiddly, tiny, and ok taste (which I can get other ways, and easier). No thanks.
Ice cold lager? Yes please

 

[Saint Peter]

I just don't get wings. Messy, fiddly, tiny, and ok taste (which I can get other ways, and easier). No thanks.
Ice cold lager? Yes please

Me too. Messy and greasy.

If I want messy and greasy game food I will make a batch of nachos.

 

[yossi]

If the wings are hot enough to make my tongue burn and lips tingle then they are worth it. The unspicy variety perplex me.

 

[Saint Peter]

However, there are some hot and messy Wings that are quite tasty.

 

[deehere]

If the wings are hot enough to make my tongue burn and lips tingle then they are worth it. The unspicy variety perplex me.

I don't know the real answer to why wings are addictive, but maybe it's the capsacin in the peppers and the zingy spices. For lack of a better term, like a party in your mouth.

 

[Emerson40]

I've had plenty of terrible wings, but a good hot wing is a wonderful snack indeed.

They need to be plump, well seasoned, and if cooked right they are moist and juicy inside, with a crisp skin.

They need to be saucy when served, and the hot sauce they are tossed in needs spice, not just heat. Some crunchy celery and carrot sticks are nice, but if they come with dipping dressing, it should be blue cheese, not ranch.

Lips should tingle, heat should build nicely in the mouth and should be felt in the throat as well as on the tongue.

They should come with a small, empty bowl for bones, a decent stack of napkins for saucy fingers, and for dabbing the beads of sweat from your brow and wiping your nose, if that is your body's reaction to hot, spicy food.

An envelope or two of moist towelettes should be provided for when you are done, though I have on occasion been provided a wee bowl a warm, lemony water to dip and rinse saucy digits.

 

[Super-Surprise]

http://www.lowbird.com/data/images/2016/12/heinz-download.jpg

 

[IrezumiKiss]

http://www.johnwise.com/blog/i/2007/May/20070521_IMG_5594.jpg

So, I've got some leftover fries, slices of rye bread, scharp chedda cheez n' plenty of slaw. Thinking an ad-hoc chip butty is gonna be in order in another hour or so for late-night eats...although it won't evah hold a candle to the watermark of a Pittsburgh-style Primanti Bros. sammy, like in the above pic.

Then again, what does?

 

[gotsnowgotslush]

oooooo!

PBS teases me with film clips of that sandwhich.
I want to construct it with Portobello mushrooms, instead of meat.

 

[IrezumiKiss]

oooooo!

PBS teases me with film clips of that sandwhich.
I want to construct it with Portobello mushrooms, instead of meat.

Those'll work! Portobellos are my second fave mushrooms following shiitake. Their size, shape and sturdiness makes them really complimentary for sandwiches n' burgers.

Actually we have a diner here that has Portobellos as vegetarian options for their burgers and they call them "Portobello steaks" due to their size. I use them with meat burgers anyway just because they're so tasty.

 

[Emerson40]

Delicious pillows of Eggnog Eggy Bread, with dollops of puffy, vanilla whip cream on top. Served with wee, homemade sage & fennel sausages, wedges of tart, green Granny Smiths, and strong Nicaraguan dark roast.

Now we are off to the toboggan hills!

 

[Tinkersquash]

Paper-thin sliced Solo garlic lightly (and slowly) browned in a good olive oil. A pinch of sticky Aleppo pepper before I remove the pan from the heat. I didn't drain the pasta well, wanted the extra moisture. Tossed in some freshly-chopped parsley and juice from half a lemon. Seasoned with sea salt and cracked black.

Truly greater than the sum of its parts.

Aglio e Olio

 

[IrezumiKiss]

I got some barbecue chicken earlier today because I was still super zooted off the Patrón from last night's company holiday party and wasn't in the steady mind to futz around in the kitchen. Think I'll make a nice sarnie out of it.

http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2011/11/23/1/FN_bbq-chix-009_s4x3.jpg

 

[juttjaw]

How long have you been waiting to make that fried/chicken joke?

I just saw this..

But I've been waiting at least a decade for that opportunity.

It's been brewing for years and years... I thought it would kill. Instead I get ridiculed..


HATER!!

 

[Collar_N_Cuffs]

I just saw this..

But I've been waiting at least a decade for that opportunity.

It's been brewing for years and years... I thought it would kill. Instead I get ridiculed..


HATER!!

We are all just mirrors.. reflections of ourselves upon others.

 

[juttjaw]

We are all just mirrors.. reflections of ourselves upon others.

Hai, Sensei!

 

[thør]

https://scontent.xx.fbcdn.net/v/t1.0-9/15672717_1301600133231571_7189223904459572586_n.jpg?oh=583bb72abdac47551085519a3752f4fc&oe=58AEC25F

Now, I'm hungry....