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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

  1. Nov 22, 2012 at 10:38 AM
    #4181
    Xaks

    Xaks Cranky & often armed sysadmin

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    Happy Turkey Day!

    Since we're not doing a traditional turkey day meal, as the wife and kid are both working, here's what *I* had for my thanksgiving (lunch). BTW, sorry for the somewhat crappy pics...on a loaner phone will mine is getting fixed.

    SCAMPI!



    Ingredients:

    1 pound shrimp, peeled & deveined
    1/2 cup (1 stick) butter
    4-5 cloves garlic (to mince)
    1 cup white wine
    1/4-1/2 teaspoon black pepper
    3/4 cup grated parmesan cheese
    1-2 tablespoons parsley
    pasta

    3-3_8f4e969076d3008f097a081d6da3ffead10c9b1c.jpg

    I like more bites of smaller pieces of shrimp, so I cut these up into two or three pieces, but many 'traditionalists' would rather leave them whole. Its up to you.

    3-1-1_71beaafb905b4f386caf76c0ddd66a63cb32bbee.jpg

    Get a big 'ol pot of water going. Don't put oil or any such shit in the water, it doesn't help. You can salt the water if you choose. I do. Most don't. I grab a big handful of angel hair or spaghetti (about an inch bundle) and break them in two as I drop them in the water to cook.

    Second, get a large pan and melt a stick of butter in it. Please note I never said anything about healthy when describing this recipe. Do NOT go any higher than medium for this step! Garlic, especially fresh garlic, is very delicate and burns very, very easily. Burned gralic will DESTROY any dish, period.

    3-4_8f2d24eec2d03571c2fd78213947040cb347ccbd.jpg

    Once it is melted, add in the shrimp and garlic. I always have fresh handy (we use it a lot) and just run them through the hand-press.

    3-5_e882bf465eb832a98945d698e4210a72257ba9d2.jpg

    Cook this for about 4-5 minutes, stirring nearly constantly. You'll smell the garlic cooking a bit. If you used raw shrimp, cook them until those are fully cooked here. Pre-cooked frozen ones, like I have here, don't need the extra cook time.

    3-6_cab8172c86983bcdaf105126f71707281850dac7.jpg

    Stir in the pepper and wine. NOTE: If you used tubed parsley, like I have here, you can add it now. If you have fresh parsley, we'll add it later. Crank up the heat to med-high. Bring to a boil.

    3-7_390b478ee3e4ff6717c7b41aa35c66368a40d432.jpg

    If you are one of those 'wine people' types, cook it about 45 seconds. If you don't like as much of the wine flavor and want a more cheesy flavor, cook it about 2 minutes or so, stirring constantly.

    Your pasta should be done. Get that drained.

    3-8_534941b8ff60dda4b4594072487eb7715e8f6ee0.jpg

    Put yon pasta into a large mixing bow. Add the contents of your shrimp and sauce to the bowl, and if you're using fresh parsley, add it now. Dump your parmesan cheese on it.

    3-9_e1e389d1a4645ec8f2ee9503703d3e5704392e28.jpg
    3-10_6082ac3ee9dbd21d92ab373191a9f398d285bfe7.jpg

    Now, fold to combine, kinda slowly. Don't beat the hell out of it, but gently fold/kinda stir it for about a minute. The heat of the pasta and sauce melts the cheese and if you stir too hard, it'll get all stringly and kinda ickey.

    3-11_45ed8b26dbb6e47f614f41bc4092a117007a2ab1.jpg

    Gently stir the big pile until it is well combined. Plate and serve immediately. Add in garlic bread and a simple salad and you've got a quick, easy, and tasty dinner.

    3-12_0816bb371e0b3a5b8ac9ee433320732bc9151473.jpg
     
  2. Nov 22, 2012 at 10:51 AM
    #4182
    SOSHeloPilot

    SOSHeloPilot My 1st Muscle Car

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    Missing My Last Tacoma --- Had 11 Toyota trucks in the past and many other Toyota cars too.
    ... ^^^ ... great DIY thread (with pictures & directions :) )... especially for a "newbie to cooking cook" ... :D

    For some reason ... I will try things from this thread ... where a normal cook book does not interest me.
    .
     
  3. Nov 22, 2012 at 10:55 AM
    #4183
    Xaks

    Xaks Cranky & often armed sysadmin

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    That's still what I am, kinda. And that's why I add my stuff into this thread. There's a bunch of folks in here that are awesome in the kitchen, and I'm just adding my low-end help to balance it out!

    What I dig about this one is how fast it is. Start to finish, less than 20 minutes total from start to eat.

    EDITED to add in:

    You stealth-edited on me! LOL

    Its the feedback! In a cookbook, you're seeing the best possible, photoshopped perfect result. It looks like menu photos at the restaurant....your food never looks like that!

    But in here, you're seeing it as folks *just like you* are making shit in their home kitchens, and the back and forth brings it to reality, rather than photoshop and perfection.
     
  4. Nov 22, 2012 at 6:45 PM
    #4184
    toughtaco

    toughtaco Well-Known Member

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    I like your style Pete, a little bit of everything. Then zone in on what you like and load up the 2nd plate. And repeat for 3rd and 4th....:eek:
     
  5. Nov 22, 2012 at 6:51 PM
    #4185
    28ØØ3

    28ØØ3 Well-Known Member

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  6. Nov 22, 2012 at 7:28 PM
    #4186
    toughtaco

    toughtaco Well-Known Member

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    Good job on charring up a crust on that steak, and charring the corn too!!!!
     
  7. Nov 22, 2012 at 7:36 PM
    #4187
    28ØØ3

    28ØØ3 Well-Known Member

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    yeah, steaks were cooked HOT over charred wood chunks, came out mid rare
    the charred part of the corn was where the husk wasn't covering it
    sweet potato casserole my wife made was THE BOMB!
    i had a fellow grad student over (he's japanese) and he ate a whole 1lb+ ribeye and 2 huge servings of sweet potato casserole. He said it was the best 'american' meal he's had since he's been here (5+ years)
     
  8. Nov 22, 2012 at 7:40 PM
    #4188
    toughtaco

    toughtaco Well-Known Member

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    Nice job on the wood fire!!!! I like the char on the corn though but that is just me maybe. It makes the corn "flesh" sweeter.
     
  9. Nov 23, 2012 at 5:39 PM
    #4189
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    Wheeler's/Alcan 5-pack leaf springs, OME 881's, de-badged, Jungle Fender Flares, Herculined bed, HomerTaco grille, Anzo headlights, clear corners,
    So how was everyone's Thanksgiving? Mine was...sad. :(
    My yummy dish of gluten free focaccia stuffing ended up on the floor mixed in with a million pieces of glass shards as the dish shattered upon impact. I wanted to cry. I couldn't have the regular stuffing so I had to go without :(

    Dessert was delicious though...a dish mom calls Raspberry Bavarian Salad. Its a combination of sour cream and cool whip (and a few other things) topped with raspberries. It is great paired with a Moscato wine...the wine is almost too sweet to drink on its own so the tartness of the raspberries help to tone it down.

    [​IMG]
     
  10. Nov 23, 2012 at 6:39 PM
    #4190
    toughtaco

    toughtaco Well-Known Member

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    Dare I ask what happened to the plate full of stuffing? I hope that it was an accident........ :eek:
     
  11. Nov 23, 2012 at 7:10 PM
    #4191
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    Wheeler's/Alcan 5-pack leaf springs, OME 881's, de-badged, Jungle Fender Flares, Herculined bed, HomerTaco grille, Anzo headlights, clear corners,
    just an accident...no family feuds or food fights at my house! :eek: I was just grabbing it from the fridge, getting ready to throw it in the oven and whamo!
    We also forgot to put the wire rack thingy under the turkey and were trying to figure out how to get him out of the roaster pan - we make gravy from the drippings so we needed him out to get that started. We finally settled on me putting on a pair of playtex rubber gloves (the kind you put on to do dishes or clean) and manhandling him out of the pan...lets just say that lifting 20+ pounds of bird covered in greasy butter isn't easy!
     
  12. Nov 23, 2012 at 7:26 PM
    #4192
    toughtaco

    toughtaco Well-Known Member

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    ^^Yikes, good to hear no domestics. I bet that would have been funny to see you wearing the gloves and power lifting the bird out of the oven.
     
  13. Nov 23, 2012 at 11:44 PM
    #4193
    tacobot

    tacobot Well-Known Member

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    I've had bacon-wrapped dates and they were SO good- sweet, salty, fatty, crispy, chewy. I've never made them though. The prosciutto and melon seems even easier, just wrap and eat and repeat. Repeat... annnnd repeat again. lol

    The shrimp and pasta looks so good! I like your post, very helpful and thorough. I don't eat much seafood even though I know it's good for you (before the cheese, butter, and wine at least).

    Love all the Thanksgiving pictures! YUM. Inspires me to go buy stuff to make a mini Thanksgiving, since I didn't bring any leftovers home.
     
  14. Nov 24, 2012 at 8:12 AM
    #4194
    toughtaco

    toughtaco Well-Known Member

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    Breakfast this morning. Pan fried rosemary potatoes, eggs with pan seared ham and spicy-sweet bacon

    [​IMG]
     
  15. Nov 24, 2012 at 8:13 AM
    #4195
    toughtaco

    toughtaco Well-Known Member

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  16. Nov 24, 2012 at 8:17 AM
    #4196
    toughtaco

    toughtaco Well-Known Member

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    Went to the Yard House last night. This is in the Palisades Center Mall. i guess this is a chain now that came from California originally, I tried to read the foreword, but we had the kids and the menu was awe inspiring. There is over 160 beers on tap and over 150 items on the menu. I was impressed because all of the food on the menu had thought behind it, not just the standard bs menu filler.....


    [​IMG]
     
  17. Nov 24, 2012 at 8:22 AM
    #4197
    toughtaco

    toughtaco Well-Known Member

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    I had Rogue Chipotle Ale and Long Coast Alley Cat Amber..... both were very good. I had a surf and turf burger, should have taken a picture. It was a burger medium rare, with butter braised spicy lobster, roasted asparagus,with baby spinach and spicy chipotle mayo.........absolutely amazing!!!!
     
  18. Nov 24, 2012 at 8:40 AM
    #4198
    JayDirt

    JayDirt I owe it all to little chocolate donuts

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    ^^ Yep Yardhouse = yummy...Headquarters are in Irvine, CA.
     
  19. Nov 24, 2012 at 8:55 AM
    #4199
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    Breakfast looks great Tough! ^^^
     
  20. Nov 24, 2012 at 10:42 AM
    #4200
    tacobot

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    Got up early for a dog walk to the Farmer's Market, and decided to cook this AM so I have healthy lunches to bring to work.

    Roasted a chicken with herbs & butter:
    y7ydusa5_c514d42b1dce3141beb5364345779b1013379796.jpg

    Roasting veggies (red peppers, carrots, onion, garlic) in a little olive oil and spices:

    e8a5a6a8_64d32ec11d8845ed61e6d1b5a9c3d55b5aa6a332.jpg

    Gonna stick these pretty squashes in next with some curry powder.

    ahuhu5en_c9159be922a1eceeb0ff19a17d92d0047c9da3a8.jpg

    Got plenty of arugula too! Hoping to avoid gaining that seasonal "fluff."
     

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