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Foodies BS Thread.

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

  1. May 19, 2016 at 3:00 PM
    #9921
    Blackouts

    Blackouts Well-Known Member

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    Here's a really simple but delicious side that can be made in about 30 minutes. Everyone loves these.

    Crispy roast yukon gold potato wedges.

    - Parboil a bag of yukon golds for about 8 minutes, or until just barely soft when you stick them with a fork.

    - Cut into wedges and toss around in a pasta strainer or bowl to chafe the edges. They need to build up a "crust" to where the cut edges do not look clean anymore. This crust will get crispy when roasted.

    - Toss the chafed wedges in a bowl with olive oil, butter, garlic, fresh rosemary, lemon zest and sea salt. You could optionally add chopped parsley, pepper, or any other herbs/spices to taste.

    - Bake at 450f until the edges turn brown and crispy. If your oven has convection, use it. With my oven on convection the bake time is usually about 14 minutes.


    roast-yukon-wedges.jpg

    roast-yukon-wedges-2.jpg
     
    Last edited: May 19, 2016
    wilcam47, Rosewood, bucktales and 2 others like this.
  2. May 19, 2016 at 3:27 PM
    #9922
    T4RFTMFW

    T4RFTMFW [OP] Well-Known Member

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    Doing this.
     
  3. May 19, 2016 at 3:52 PM
    #9923
    MTgirl

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

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    I do something similar, less fancy.
    Just microwave the potatoes for a couple of minutes, still firm. Slice them up and throw them into a hot frying pan with olive oil, garlic, and rosemary until they get golden crispy. Top with fresh grated parm.
    Great with a grilled steak!
     
    Blackouts[QUOTED] likes this.
  4. May 20, 2016 at 8:06 AM
    #9924
    Kanyon71

    Kanyon71 Well-Known Member

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    Very cool, watched a couple of his videos so far. Will save this and check out some more. Has me wanting to make some of his stuff now. :)
     
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  5. May 20, 2016 at 8:10 AM
    #9925
    Kanyon71

    Kanyon71 Well-Known Member

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    I do something like this also but I use small red potatoes, cut in half or quartered depending on the size they are, they are mixed with olive oil, fresh cracked pepper, sea salt, and good quality grated parm. Bake these at about 375 until soft on the inside and a nice crisp on the outside. Sometimes I will add a little Thyme or Rosemary to boost the flavor profile. Always a hit when I do them with steaks.
     
    T4RFTMFW[OP] and wilcam47 like this.
  6. May 22, 2016 at 6:08 AM
    #9926
    Hardscrabble

    Hardscrabble Well-Known Member

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    A little of this and a little of that.
    I'm making omelettes for breakfast. Eggs, bacon, spinach, tomatoes and cheese.
    593808715d5ade3deff6c260bf6bf1cf_d079e7c7a17591ee5de96e23edc0bf0397e961d7.jpg
    ddee124601fe122272ac9a92333710d0_a36ab633166186ce1131fa6df6e1970ec5bdce5f.jpg
    470c61b8f15277a06ac942ab0545c3ab_72f194dc515e6f2cae8a74b372b9e29bf6a6045d.jpg
    200f715fca6186225e099717ca978f08_dfce9c211996bfbbd3b5eba5d8b2856500d173db.jpg
    Started eating before I had a picture.
     
  7. May 22, 2016 at 8:36 PM
    #9927
    Xaks

    Xaks Cranky & often armed sysadmin

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    What in the fucking fuck?

    First he kills the recipe thread, then he kills the BS thread?

    Not OK!

    Anyhow...I pan-seared a wonderful pork shoulder, and then crock'd it on a bed of portabellos and sweet yellow onions, with lots of pepper, garlic and habanero
    CAM00358_zpsxj7qlrdz_e3d707870ed273551c4c0d093fd6e1a5fd6304d4.jpg
    [​IMG]

    CAM00361_zpsm0vgcuwc_6d8216b65f1f65c26f49d4d10b88758af2c7fe4e.jpg

    And for lunch, another new food item: Goat casserole in clay pot, with asparagus, bamboo, and assorted other stuff in a savory broth (she had spicy fried szechuan shrimp)
    CAM00363_zpsinxsyvlb_8106243ffac04c45304b75210b379f423debb37c.jpg
     
  8. May 22, 2016 at 8:44 PM
    #9928
    Blackouts

    Blackouts Well-Known Member

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    That looks amazing!

    What's behind the clay pot in the last pic, with the cilantro on top?
     
  9. May 22, 2016 at 8:46 PM
    #9929
    Xaks

    Xaks Cranky & often armed sysadmin

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    The spicy szechuan shrimp of hers. It was good, really tasty, but frankly it was 'white guy spicy'. I was fairly disappointed....if you have szechuan in the name, it should be SPICY spicy.
     
    Blackouts[QUOTED] likes this.
  10. May 22, 2016 at 8:49 PM
    #9930
    T4RFTMFW

    T4RFTMFW [OP] Well-Known Member

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    So cool seeing goat on the menu.

    I love it, personally. Not many people eat it out this way, which is too bad.
     
  11. May 22, 2016 at 8:52 PM
    #9931
    Xaks

    Xaks Cranky & often armed sysadmin

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    I can see why a lot of non-foodie types wouldn't like it. It's got a very...odd savory flavor and texture, if you're used to 'skinless boneless chicken breast' type meals from suburbia.

    Amazing umami and mouthfeel though. I'd order it again, but we were there for the first time today, and there's over 200 entrees on the menu, so I'm not sure how soon I can get back to it. We're TOTALLY going back for more stuff though...it was really good.
     
    T4RFTMFW[QUOTED][OP] likes this.
  12. May 22, 2016 at 8:55 PM
    #9932
    Blackouts

    Blackouts Well-Known Member

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    I would hate to be the chef there. That's way too many!
     
    Cuffs and T4RFTMFW[OP] like this.
  13. May 22, 2016 at 8:58 PM
    #9933
    Xaks

    Xaks Cranky & often armed sysadmin

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    Yep. BUT, looking at the menu, and how it was laid out, is isn't THAT bad. A lot of the ingredients are interchangeable and swappable between dishes, making the whole process fairly modular. Not saying it would be easy, but it would be doable if your guys were good.

    Here's the Yelp page on it.

    http://www.yelp.com/biz/szechuan-bistro-oklahoma-city

    I like giving a reference to places with good food locally :) Word of mouth, internet style !
     
    T4RFTMFW[OP] likes this.
  14. May 22, 2016 at 9:07 PM
    #9934
    T4RFTMFW

    T4RFTMFW [OP] Well-Known Member

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    Got a little detail on the crock pot shoulder also?

    Every time I've done it, I've made it a Mexican food style - either al pastor or cochinita pibil. Both were good, but I find I lose a lot of texture doing it that way. The shoulder is well cooked and soft, but overly so.

    Yours looks like it is held a bit more of its tooth, is that the case?
     
  15. May 22, 2016 at 9:12 PM
    #9935
    Xaks

    Xaks Cranky & often armed sysadmin

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    Yes

    Don't cook it too long or too high. When I crock a pork shoulder, I'll put it on the heat around 1030 or 1100, set the timer for 8 hours on low. Then, around 3ish, switch the power to 'warm' until 5 or so (dinnertime)

    The pre-sear is a WONDERFUL flavor enhancher, plus it helps hold the thing together a bit. It's still fully cooked, juicy, and fall apart good, but there's firmness to the whole thing as well. You can pick up a half inch wide, two inch long chunk with a fork and get the whole thing, rather than getting one little sliver peeling off to the corner that and giving you a half-nibble on the tines that only makes you dig back in for more.

    Beef roast has a kind of a strength to hold up to 7 hours on low and still have cohesion. But pork shoulders ... I don't know if they're more water, or looser proteins, or what, but if you cook them like you cook a rump roast, it turns out like you said...TOO soft.
     
  16. May 22, 2016 at 9:17 PM
    #9936
    T4RFTMFW

    T4RFTMFW [OP] Well-Known Member

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    I have the old crockpot style without a timer and low, medium and hot.

    :annoyed:
     
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  17. May 22, 2016 at 9:20 PM
    #9937
    Xaks

    Xaks Cranky & often armed sysadmin

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  18. May 22, 2016 at 9:21 PM
    #9938
    T4RFTMFW

    T4RFTMFW [OP] Well-Known Member

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  19. May 22, 2016 at 10:14 PM
    #9939
    Cuffs

    Cuffs Well-Known Member

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    Fuck. Another thread to follow...

    Starting chicken and dumplings S in the morning. Should be about perfect come dinner time tomorrow!
     
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  20. May 24, 2016 at 1:19 PM
    #9940
    wilcam47

    wilcam47 Keep on keeping on!

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    Easy recipe for Kalua pork...

    1/2 bottle of the small sized liquid smoke and about 1/2 to 3/4 teaspoon of kosher salt

    Sprinkle on pork shoulder and pour the liquid smoke on the shoulder.
    Drop in croc pot for 4-6 hours

    pull and eat...
     

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