Foodies BS Thread.

Nice...thanks for the referral, I'll have to look into that. Don't have an Ikea locally but I assume they ship

 

No problem Pete.

 

So, getting a little settled in.

Got inspired by an article over at Serious Eats. Hopped over to the store for some goodies. Ended up making a pretty killer spicy cuban tomato shrimp soup. LINK(http://www.seriouseats.com/recipes/2014/08/spicy-cuban-shrimp-soup-noodles-recipe.html)

(Issues with phone, had to revert to older model while current gets repaired, so not much of my normal pics, just the end, and they're shitty pics, so...sorry)

Ingredients
*1 1/2 pounds medium shell-on shrimp
*6 ounces angel hair pasta
*1.5 tablespoons extra-virgin olive oil
*3/4-1 cup finely diced red, orange, or yellow bell pepper
*1 jalapeño, minced
*1 large yellow onion, finely diced
*4-6 medium cloves garlic, minced
*1.5 cups dry white wine
*4 cups low-sodium chicken broth
*1/3-1/2 cup tomato paste
*1/2 teaspoon dried oregano
*3/4 teaspoon cumin
*1/4-1 teaspoon crushed red pepper
*1 bay leaf
*1.5-2 tablespoons fresh lemon juice from 1 lemon
*1.5-2 tablespoons fresh lime juice from 2 limes
*1.5-2 tablespoons fresh orange juice from 1 orange
*Kosher salt and freshly ground black pepper to taste

Method


Heat oil in a large pot over medium-high heat until shimmering. Add bell pepper, jalapeño, and onion. Cook, stirring often, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking, stirring, for 3 or so minutes longer.

Add wine, bring to a boil, then lower heat and simmer for 5 minutes. Add broth, tomato paste, oregano, cumin, crushed red pepper, bay leaf, and citrus juices.

Return to a boil, reduce heat to medium-low, and simmer for 20 minutes. Add shrimp and cook just until cooked through, about 2-3 minutes. Using a slotted spoon, transfer shrimp to a platter and let stand until cool enough to handle. Shell and devein shrimp.

Return cleaned shrimp to soup. Add pasta and cook until tender. If you want extra shlurpiness, leave the pasta whole. I found that breaking it up into three or four pieces per stalk when adding made for a much more spoon friendly soup less likely to splatter on your shirt. Discard bay leaf & season with salt and pepper.





Additional note:

There's ingredients in the list that have a range. The smaller number would be obviously lesser of that taste. I went with the upper range on these, as I liked the freshness of the citrus, the heat of the pepper, and the depth of tomato bite and garlic.

Also note: doing this with a Vidalia onion rather than just a yellow one would add a nice sweetness, and work well if you wanted to go with a pork shoulder type creation with some jerk spice instead of shrimp, too. Gonna try that next, methinks.

 

sorry for cell phone pics! but here it is before going in oven:

 

Ooooh, I like how that looks!

My god man, give me data! What did you use? GIVE ME INGREDIENTS, FOR THE LOVE OF THE GODS!

 

and out the oven!



finished eating.

sourdough bread sliced. Brush butter and add a little garlic salt on one side. Lay it facing down. Marinara sauce, sausage, pepperoni, onion, green bell pepper, lots of mozzarella cheeese!!!

The sausage was cooked prior to using it as a topping. Place in oven at 400 degrees for roughly 10 minutes and enjoy with salad (we had caesar salad). Delish!

-AnT

 

Heck yeah brotha!! Just like homemade pizza!! I've done that similar thing to and it was bomb!!

 

Interesting discussion over on Fark. Some damned funny shit too.

http://www.fark.com/comments/839297...rs-guide-future-cooks-as-they-get-their-start

 

time for some pho this evening. Not homemade but it'll do the job! fiance and i are feeling a bit under the weather..

 

There's a couple of next level pro chefs that call Fark home and weigh in on food matters. Not to sound internet stalkery, but Hubiestubert is one of them. To cover my ass though,i long ago referred him to this thread and I'm certain he's poked his head in a couple times.

He's a great read. I CTRL-F his name in food threads.

 

Made a big ass pot of chili...

 

Pork butt about to be braised in OJ, coffee and coca cola after sitting in a salt/brown sugar cure for 4 days.

 

Cooking for my physical trainer today, gonna be doing sautéed chicken, really easy except she's allergic to Garlic, onions, cinnamon, lemon, lime, nutmeg, mustard, mushrooms, and beets.

I'm thinking of throwing carrots in with the chicken, a little bit of butter, but I'm not sure what else to do, any tips?
I'm thinking of making a light honey glaze to give the chicken a little more taste.

 

Is it too late to tell her she's allergic to everything worth a damn and she should just go starve to death already? Good lord!

(Yea, yea, kidding, but holy shit man...that's quite a list!)

EDIT in...

I'd try a pan fry. egg/flour drench with paprika or old bay, press/hard fry both sides (hopefully boneless?), use fond in pan for a quick reduction with...well stock or something she's not allergic to, I guess?

 

Just getting started on unlimited shrimp at Outback.

 

Pho is some of the best stuff on the entire planet

 

I ended up going basic, sautéed chicken with sliced carrots and butter, and salt and pepper.

 

Speaking of which I just had some pho a couple hours ago!! It's been a couple years since I had it so I sure missed it!!!

 

The good news with chicken is...well, it all tastes like chicken. There's a lot of wiggle room and you've got a wide range of options included in 'acceptable'

 

My children ask me for Pho once a week.!