Foodies BS Thread.

Ive started seeing them around in restaurants and menus more but in Filipino cuisine we use them quite a bit.

thanks!! I will have to try that recipe some time! It sounds delicious already!!

 

Yes squash blossoms are amazing but have such a short shelf life they are difficult to work with. But if you find them.......

 

The pot has me drooling as much as the soup. I'm too cheap to drop the $ for an All Clad like yours

 

Bought a set in Guatemala City in the late 1990's when I was living in Belize and working in both countries. Brought them back to Canada when I returned in the 2001.

It is the set with brushed aluminum exterior, stainless interior.

Wish I could get my '97 Hilux to Canada as well.

 

100%. That's why I tried it with the food processor since we already have it, and my inner Alton Brown was screaming at me for single use appliances.

I know next to nothing about bean preservation - but if I had to do it today, I'd use my vac sealer. That thing gets a workout.

I have an 8 or 10 qt instant pot, I've hear of people using it for canning before but I haven't tried. Might have to give it a whack with peaches or something and see what happens. If I could can my pasta sauce that would be great. Right now I freeze it and then just let it melt on low in a saucepan when I want to use it.

 

Roast until a little crispy, toss in buffalo sauce, top with blue cheese crumbles and bacon!

 

I'm as anti-unitasker as they come, but when I grind meat, make sausage, or dried beef sticks I do large quantities. Doing 10lbs in a food processor would not work. I also like to keep meat very cold when I grind it, specially pork. I put all the metal meat grinder parts in the freezer the night before, and park smaller batches of meat in freezer until right before to go through the grinder. The fat starts to smear as it warms up which is sub optimal.

 

Bingo. The key to grinding meat is keeping everything cold. Not just for keeping fats soft, but also to keep the bugs from multiplying.

For shaving food, I have an inexpensive Japanese mandolin if the quantity demands more than just a knife.

 

Alright what y'all got for leftover ham; I have like 6 lbs from Easter, and sandwiches and omelettes will get old eventually ?

 

Ham biscuits with cheese sauce were a post-Easter staple when I was growing up.

 

Carbonara (ish), can take up some.

Ham and cheese sandwiches (croque monsieur also comes to mind)

 

Thanks, now I'm hungry.

 

Hashbrown Casserole with ham

 

On pizza with some pineapple.

 

@yota243

Quiche!

Pot of beans!

Cuban Sandwiches - this would be my number 1 option!

 

uhm wth??

 

Yep. Pablo no likey pineapple or cilantro but we can still be friends. He just can't come over for dinner lol

 

Hambone in collard greens and diced ham in there also. That's my plan tomorrow for some of mine

 

On pizza with artichoke hearts

 

Pineapple on pizza - hell yes

Pineapple and Stilton on burgers - the best burgers ever