Foodies BS Thread.

My wife loves to eat these little fruits when we go back to SE Asia ... forgot what they are called ... but they are tasty ... seed in middle not for eating ...

Fruit is about the size of a ping-pong ball.

 

...^^^... This is my favorite cookie anywhere in the world ... Top pics show box saying "JAPAN QUALITY" so you don't confuse it with "knockoffs" from other countries (no names mentioned) ...

Each cookie is individually wrapped and only about the size of a 50 cent coin or a small silver dollar ... but has a very unique texture and chocolate taste.

 

Rambutan.

I picked up a pack at the local Costco but I think there was something wrong with it. The was a woody part that wouldn't come off of the fruit.

 

Those have a bunch of names and are cousins to lychee, Japanese plum, etc. My Asian friends call them chomchom. My tree finished fruiting about 3 weeks ago, so season is on depending where you are…
There’s also a Japanese drink as I recall.

 

I always call them furry lychee lol

 

OH MAN I don't know if I posted in here, I was in San Diego a couple weeks ago, we stayed in/near the old town of SD, they had a couple restaurants with two older ladies out front just whipping together tortillas.



I want to see if I can make it happen on a camping trip.

 

Loong ang

translation. Dragon eyes.

 

Interesting they would call them that, unless they knew what actual dragon eyes looked like...

 

5 hours @ 225. Nice smoke ring. Not overly smoky to the taste. Turned out good but not perfect. A successful outing none the less.

 

Send them my way… I’ll take them off your hands!

 

Sriracha cajun shrimp roll.

 

Italian flap steak pinwheels!

- Fry bacon (no pic)
- Soften onions, garlic, and spinach in the bacon lube (drain on paper towel)
- Mix with cream cheese, Parmigiano Reggiano, lemon juice, and fresh chopped herbs (additional seasonings per your liking)
- Flatten, spread, roll, and butcher truss.
- Smoke, slice, and sear

 

Flavor was perfect, cook was in left field picking daisies. Cream cheese was the culprit. I wanted to use mozzarella and didn’t have any on hand.

Cream cheese puffs and I knew that, but here we are. It did exactly what I instructed it not to do. When sliced, the filling fell out like a belly over a belt. I would absolutely sear the flap and make a dip/sauce with the same ingredients, this method just doesn’t work for it.

I lost the first roll to the smoke-then-slice-then-sear idea, so these were smoked straight through.

Anyway, happy Monday evening

 

Failure is the mother of invention. Now you have something to look back on and perhaps inspire a new dish.

I’d eat it.

 

Baked an apple pie...

 

What….all that goodness and you couldn’t finish it off



Dang that looks excellent! Ice cream with?

 

Finally broke into some of the cow I cut up this winter. This is some part of the back strap cut very unconventionally. I was worried it was going to be extremely strong in flavor being that it has exclusively been pasture raised and it was January when we killed it, but it was mild and enjoyable, also pretty tender for like a 15 year old cow. Absolutely zero fat of course, so the rarer the better

 

Pupusas…

 

Quesabirria

Salt and dry the meat while your herbs/spices are toasting



Sear the meat while you prep your vegetables, peppers, and reusable tea bag of herbs because you ran out of cheesecloth.



Simmer for an hour with any added seasonings (sans meat and salt). blend until liquified (just the solids and a few spoonfuls of liquid.



Combine and add meat. 3 hours at a low simmer. Remove and shred meat with forks.



Assemble tacos, fry until crispy, and enjoy. I can give you my full recipe, but it’s a load of work.



Whatever route you take, please consider two things: Oaxaca cheese is superior and you only want the fat at the top of the consommé to fry your tortillas (corn only).

Oaxaca melts easily and has the perfect taste for these. Too much broth in the tortillas will cause soggy, stick-to-the-pan results (ask me how I know). You can see the separation below, just dredge it along the oiled surface to pick up what you need to fry.