Foodies BS Thread.

Vacu baggers.

Read up on this one. Had one for 3 years. prolly 100 seals since then. This is the original. Read up on how good it is etc.

http://www.ebay.com/itm/Food-Saver-...111c77&pid=100012&rk=1&rkt=10&sd=151264906307

I have the manual if your interested in PDF. You can buy parts etc and there is service available.

 

Nope! I used to stop at McD's just for their fries. Just not the same without the beef fat! These days, I'll take Five Guys fries over McD's every time. Except for the occasional breakfast stop for a sausage McMuffin with egg, I really have no use for McDs now that my kids are grown. Their food just doesn't taste good to me.

 

Teaser

 

Gorgeous!

 

Some more of my work. I'm super into bread baking. Now doing lots of naturally leavened bread

 

Baking scares me a bit. A lot of what I do in the kitchen has a LOT of 'wiggle room' built in. And I've gotten fairly adept at on-the-fly fixes and doing some as-you-go substitutions when things go sideways.

The absolute precision of baking and getting everything "JUST so" is a little daunting to me.

Also, I have a rental right now and the oven is cheap ass shit that doesn't heat evenly and is a bottom-fired gas only, so baking is basically out for me till I buy a house here and move, and likely redo the kitchen I find there to make a decent one.

 

That's the stuff that I've based that round loaf on it's kind of an Americanized version of Italian tortano. Cheddar, parm, pepperoni, ham, eggs, garlic powder, parsley, and mozzarella. My grandma is from Italy and I grew up learning to bake from her and her sisters. I've been doing it a long time.

Bread is fairly forgiving. With just a little practice you'd be making some good loaves. This recipe from Americas Test Kitchen for no-knead bread is a great recipe for just starting out. It looks daunting to a newbie, but it's really quite simple. I've altered the recipe a bit for fam and friends (see first image). The second image is the recipe. Seriously, give it a couple attempts and you'll surprise yourself and see how simple it really is.

If you have a baking/pizza stone, the temp variations aren't gonna break you. Just preheat for a good length of time. If it isn't cooking evenly, spin the loaf after 15 minutes. Then every 5 minutes. Cook it until it's good and brown.

 

Ok foodies - I know there are some pros here, so I'm reaching out. Backstory doesn't matter, but I was at a party at the Grand Hyatt DC a few years ago, (attended by the VPOTUS) and they served tiny crab cakes that appeared to be piped out and cooked on the serving tray. They were creamy and delicious - they were really only cooked firm on the outside and the inside was crabby and hot and creamy and wonderful. Anyone in the catering industry have a recipe similar to these I could try? It was a couple years ago and I still think of these little crab cakes often.

 

Lobster down in Puerto Nuevo, Mexico yesterday.

 

I hadn't had it in almost two years when it presented itself as the only "food" item available at the time. An hour after I ate it I was miserably sick. No mas.

 

That looks like a good tortilla, too.

 

It's was! Light and fresh.

I kind see them as two separate things. I ate the lobster first then the rice and beans. But sea food and rice and beans are very common for me.

 

The last fast food I ate was in n out. There burgers are eh....

Unless chipotle is considered fast food....

 

Before 2006 it definitely was considered I still consider it FF though.

 

So many of these sound awesome. Adding it to my food folder. thanks!

 

Funny.

 

Hey everyone! It has been forever since I have been on here. A lot of craziness since the kid was born... shes just about 10 months old now.


As for food stuff... I haven't had time lately to actually cook anything worth putting up... But what are your feelings on "Taylor ham" some people call it pork roll. I have grown up eating it as a breakfast meat, cooking it on a skillet or a pan then eating plain or on bread with a little ketchup. Just wondering if anyone else has had it or maybe a new way to try it. Did i mention im stupid bored at work right now??? Lol talk to you guys later!

 

About to start prepping for tomorrow's dinner.

Thanks to @ryanjboutin, I'll be attempting to make cochinita pibil.

Recipe here.
http://www.simplyrecipes.com/recipes/cochinita_pibil/

 

Let us know how that turns out, I'm a big believer in long slow pork braises