Foodies BS Thread.

Fully cooked and super flaky moist

 

Imperial rice. Basically cuban lasagna. Used alfredo unstead of mayo cause i cant wrap my head around that latin obsession with mayo.

 

Didn’t make pie but the math geek in me brought in several large apples, some cherry, and chocolate silk pies for my teaching staff to celebrate Pi Day. Along with vanilla ice cream and whipped cream. It was a big hit…and I will count it a win even though half of them blamed me for ruining their girly figures!!!

 

That one comment makes me want elote…
But my inner obsession is currently for some ropa vieja and puercas fritas with tostones.

 

Elote is a summer go to at our house

 

That cuban lasagna looks good!

I crave homemade Puerto Rican pasteles & Vietnamese pork bun that you get in the bakery. Has anyone else had those before?

My new favorite salad dressing is the wishbone Greek dressing. It's hard to find and probably chock full of corn syrup but way better than Italian.

 

https://rumble.com/v2d43v2-venison-sausage-gravy-and-biscuits.html

 

As a Canadian, I knew absolutely nothing of biscuits and gravy until I spent time in the US and admittedly, I still don't understand the appeal, but enjoy if that is your thing. In the mid eighties I spent a couple of months mapping on a project in the Pyramid Mountains of California west of Lake Havasu. Watching folks come into the coffee shop in Needles every morning for biscuits and gravy seem very odd to me. I'll enjoy my pancakes and maple syrup.

Rule of thumb on sausage making is minimum 35% fat. That very lean venison would need a lot of pork fat in the sausage mixture.

 

The problem with Biscuits and Gravy is that 95% of the time it's an afterthought of the restaurant. Just something they throw together. I used to travel a lot and know this to be true. I will seek out good B&G. That being said, in my hometown there is only one place I will order it from.

 

^^^ that's pretty accurate. I don't trust biscuits north of the mason Dixon line and going west gets kinda messy because of Texas so that's a weird looking line lol. Heck, half the places around here can't tell the difference in a diner roll and a biscuit. A good biscuit will cover up some minor gravy sins, but the reverse is not true

 

I think the only place I've had biscuits and gravy is Baytown, TX.

 

Speaking of. Biscuit breakfast tacos with gravy.

 

Same for me with cornbread and the M-D line. Sugar in cornbread...WTF ?

 

There’s so much sugar in corn as it is

 

Chinese Chicken salad based on Wolfgang Pucks’ dish from Chinois on Main in Santa Monica. I been tweaking the dressing to my liking for 5+ yrs.

 

That looks great but,
Biscuits:


Pupusas:

 

Sure but they were pillsbury biscuits i flattened lol

 

Re: the dressing

I make something quite similar...with just a touch of mirin. The mirin really adds to it

 

Steer clear of south Carolina then... I don't understand what happened there, but they do sweet cornbread and they are also one of 13 states that don't reciprocate my CCW... Two strikes on their southern card lol, they on thin ice

 

Stilton pineapple bacon burgers going down