Foodies BS Thread.

I always put a little Dijon in my chicken or tuna salad. Although I know that is a sore subject around here.

 

Ya, I've noticed there's a bunch of folks with...eccentric little hate things.

I try to not stare, point & laugh, or use them later. I try *hard*.

 

Fridge clean out stir fry tonight. Carrots, onions, green beans, cauliflower, broccoli, red pepper, garlic, sesame seeds and some pork loin.

 

I like to poke sometimes when I can.

 

^
(Also, pretty girl)

 

My brother went on his honeymoon to Barbados. When he returned he had brought me a bottle of sauce called S - blend pepper sauce. It was probably one of best mustard based sauces I've ever tasted. It had a very unique flavor and was phenomenal on pork and chicken. That was probably 20 years ago and it was" that good", that the name of it still stands out in my mind.
It was this kind of sauce popular in Barbados

 

Reminds me of the home-grown ramen thingeys that Kenji makes.

http://www.seriouseats.com/2014/09/diy-instant-noodle-cups-food-lab.html

 

Thought I would try my first attempt at making fresh sausages last weekend. Made three different kinds; Country, Hot Italian, and Chorizo

Started with a couple untrimmed pork shoulders from a local farm that has excellent pork. De-boned the meat myself, ground it up, seasoned it, and stuffed it into hog casings. The seasonings are about right on for all three, just slightly salty but not to much to eat. Should be able to reduce salt a little next time and be almost perfect for my taste.

Philly Cheesesteak Brats and Maple Breakfast Sausage are up next on the list. Now I need help to get rid of this sausage in a hurry, so that I can experiment and make more!

Here are some pictures, I think they came out pretty good for my first try. Let me know what you guys think?

Untrimmed Pork Shoulder:



Grinding:



Seasoned Loose Sausage:



Country Links:



Hot Italian Rope:



Chorizo Links:



Finished Product:

 

Take a look at Kenji's work on that site. He's really a lot like Alton at times, but a very different personality. He's also kinda nuts and has no qualms about telling people that need it to step the hell off.

He takes science and food to the Nth level in his 'Food Lab' series. It's absurdly good stuff. Fun writer to follow.

 

Looks awesome. good job!

 

freeze some up and send them to me!

 

Sub'd

 

That's pretty much the only place I can cook bacon, wife doesn't like the grease smell the house takes on after cooking in the oven. I like it personally, but works well outside too.

 

The bars protect the burner element from getting coated in food drippings and clogging gas jets, they also serve as flavor bars, as their location makes them incredibly hot so when fat or marinades or whatever else drips on them, they turn to smoke and flavor the food being cooked with that smoky, grilled deliciousness.

 

The wife's v day supper

 

I'm on facebook, but even there I don't post a lot of food porn.

I mostly post gifs.