Foodies BS Thread.

Deleted per OP request.

 

Any idea why, James? Did I miss a kerfuffle?

 

I missed it also, just noticed one day my saved link to the clams recipe was no longer working and went from there. Luckily I was able to get the recipe again, but that thread is no longer.

 

Sux big time. There was a ton of good stuff in there. Hopefully Ryan comes into this one and adds to it.

 

Definitely an epic thread, hopefully it returns.. lot of gold in there on every page.

 

On a side note, I've been watching this guy like a fiend for the past few weeks. He is a butcher by trade and has an incredible passion for British foods of yesteryear and food in general.

Lot of stuff I want to try, and he bolstered my desire to try some sausage making - as well as some home butchery.

Give him a tumble!

Also, he's a huge fan of Colman's Mustard. I am also, it's the best mustard I've had and is all I eat lately on anything that allows mustard to be used. Makes awesome honey mustard sauce also.

https://www.youtube.com/c/thescottreaproject

I have a hard time eating fish, lately we've been making the honey mustard sauce at home and putting it on salmon, then rolling it in panko bread crumbs and tossing it in the oven. Might sound sacrilegious on salmon, but man.. I love eating it that way.

 

True.
Missed not seeing it.

 

Here's a really simple but delicious side that can be made in about 30 minutes. Everyone loves these.

Crispy roast yukon gold potato wedges.

- Parboil a bag of yukon golds for about 8 minutes, or until just barely soft when you stick them with a fork.

- Cut into wedges and toss around in a pasta strainer or bowl to chafe the edges. They need to build up a "crust" to where the cut edges do not look clean anymore. This crust will get crispy when roasted.

- Toss the chafed wedges in a bowl with olive oil, butter, garlic, fresh rosemary, lemon zest and sea salt. You could optionally add chopped parsley, pepper, or any other herbs/spices to taste.

- Bake at 450f until the edges turn brown and crispy. If your oven has convection, use it. With my oven on convection the bake time is usually about 14 minutes.

 

Doing this.

 

Very cool, watched a couple of his videos so far. Will save this and check out some more. Has me wanting to make some of his stuff now.

 

I do something like this also but I use small red potatoes, cut in half or quartered depending on the size they are, they are mixed with olive oil, fresh cracked pepper, sea salt, and good quality grated parm. Bake these at about 375 until soft on the inside and a nice crisp on the outside. Sometimes I will add a little Thyme or Rosemary to boost the flavor profile. Always a hit when I do them with steaks.

 

I'm making omelettes for breakfast. Eggs, bacon, spinach, tomatoes and cheese.




Started eating before I had a picture.

 

What in the fucking fuck?

First he kills the recipe thread, then he kills the BS thread?

Not OK!

Anyhow...I pan-seared a wonderful pork shoulder, and then crock'd it on a bed of portabellos and sweet yellow onions, with lots of pepper, garlic and habanero





And for lunch, another new food item: Goat casserole in clay pot, with asparagus, bamboo, and assorted other stuff in a savory broth (she had spicy fried szechuan shrimp)

 

That looks amazing!

What's behind the clay pot in the last pic, with the cilantro on top?

 

The spicy szechuan shrimp of hers. It was good, really tasty, but frankly it was 'white guy spicy'. I was fairly disappointed....if you have szechuan in the name, it should be SPICY spicy.

 

So cool seeing goat on the menu.

I love it, personally. Not many people eat it out this way, which is too bad.

 

I can see why a lot of non-foodie types wouldn't like it. It's got a very...odd savory flavor and texture, if you're used to 'skinless boneless chicken breast' type meals from suburbia.

Amazing umami and mouthfeel though. I'd order it again, but we were there for the first time today, and there's over 200 entrees on the menu, so I'm not sure how soon I can get back to it. We're TOTALLY going back for more stuff though...it was really good.

 

I would hate to be the chef there. That's way too many!