Foodies BS Thread.

I dont mind bok choy, sometimes its a kimichi i think

 

It’s a relative of mustard greens, so bitter should be expected. Pickling helps reduce it by adding saltiness, but the bitterness is a part of the experience.

 

We've started substituting kale into every recipe that calls for spinach since my wife hates cooked spinach.

 

no pics. but I made a big pot of great Northern Beans with a smoked ham hock. baked the entire pot in my oven. the last half I stirred in a LOT of KALE. it cooked and braised and the kale became kinda sweet.

I just have the tiniest bit of leftovers left. the old ladies on my block, I handed out beans and rice bowls. they loved it.

 

Good on ya!

My favorite white beans to cook with are great northern, butter beans, and Cannellini. All work really well with ham. Smoked, pickled, or salted/seasoned… depending on what your making.

 

Oh dang we have a cooking thread too?
I just cleaned up the weber from the winter this past week (then the next two days were too cold/rainy to even use it)...but the wife picked up some local ground chuck today. I've also got a Cuisinart XL 360 (flat top).

I'm known, amongst friends, as the smashburger king, but here's a pic of my homemade onion rings and my ribeye steak subs i make often as well...

I should add that we recently acquired an air fryer (over the winter to help our growing teen be able to make his own damn chicken nuggets lol)...and I've pulled some seriously tastey stuff out of that thing.

 

Those look great! Here's a couple more threads you might enjoy.

https://www.tacomaworld.com/threads/grilling-all-forms-are-welcome.769998/

https://www.tacomaworld.com/threads/food-smokers-and-smoking-tips-tricks-techniques.229517/

 

Chicken fried brisket tacos with homemade tortillas and fermented hot sauce. Added some fried pickles because why not?

 

I need deets on chicken fried brisket please. Is it like other chicken fried just using brisket?

Now that I've typed that, I think I know the answer

 

Shrimp boil.
Started on the smoker for a touch of smoky flavor. Then boiled in a mixture of Old Bay, Buc-ee's Cajun Spice and a few other throw-together spices. Lots of garlic and butter.

 

Damn

 

Cajun and “Old Bay” are opposites…
I had Old Bay potato chips once… I hope to never experience that again in my lifetime.
Zatarains or Cajun Land are what you want.
I still prefer the boiler bags, but the pour-in are getting pretty advanced.

 

Shh. It's called fusion.

 

Hey, I didn’t even mention the Buc-ees “Cajun”. They don’t even have one in the state yet… it’s like the salsa from New York City thing…

 

"New York City!!!"

I remember that ad

 

No worries

I would eat that with abandon

 

@Boerseun I hope you’re not feeling beat up in any way. I truly appreciate your post and comment with a complex humor, observation, and suggestion. I only have trepidation to start, from the description… but I am an eclectic eater who is always intrigued until proven otherwise. There is nothing I won’t try at least twice. I only have things I would prefer to not eat again… and those are very few. If you haven’t heard of it… read up on Vietnamese Crawfish… game changer technique/flavor profile.

 

I have had Old Bay chips also. It's horrible.
But the seasoning is good, and the mixture was actually complimenting.