Foodies BS Thread.

...^^^... I never liked biscuits and gravy as a kid ... then the military fed me SOS and I learned to like really good biscuits and gravy to replace that SOS stuff ...

 

The local butcher shop had these fantabulous sounding fresh brats.



Browned them in a skillet because parts of the area are under a Tornado Warning and it's raining. Browned them for 5-6 minutes and then added 1/2 cup water and a lid and basically steamed them for 12 minutes until IT was 160+ ...12 minutes is also the perfect time to air fry some tater tots at 400F!

 

Bacon wrapped dogs. Like the ones you’d get walking out the park in SF. Or Oscarin’s in Mexicali, B.C.

 

spaghetti . Found some Italian sausage.

Wish I found some parsley

 

Awesome.

 

Hopefully no tornados were harmed during consumption

 

Chile lime flank, corn salsa. Pee wee taters, green beans.

 

Covid-bored. Experimenting with pork. I’ve been trying to make Chinese bbq pork. CHAR SUI. the code is cracked. I’ve failed several times. This one is it! Should have skipped the pasta and made a pot of rice. I need to write down this recipe.

 

Looks good...recipe?

 

My great aunt Maudeane made biscuits the OLD old fashioned way - a greased flat pan, AP flour, lard, and water. Flour was on the right-hand side of the sink (which was in the middle of the massive kitchen) and lard on the left. On the buffet shelf over the sink (which was facing into the dining room) sat the pan.

Then she'd start the show, with all us kids watching.

Left hand grabbed flour, right hand scooped a little lard, they met under the slow running faucet (spring water from the Appalachian Mountains themselves) and after a quick flurry of fingers - a biscuit. She'd fill an entire tray in two minutes. She could bake 3 trays at a time.

Best. Biscuits. Ever.

Her gravy was a mix of pork & beef sausage with "giblets" thrown in, made with flour and fresh milk.

Best. Gravy. Ever.

I'm ruined for EVERYTHING else. Anything else is second best, and always will be.





I love and miss you Aunt Dean. You were the best. You're making biscuits and gravy for God now.

I'm sure Jesus loves your fried chicken, too.

 

Pad Thai

 

[QUOTE="aficianado, post: 23391311, member: 25015] I need to write down this recipe.

[/QUOTE]



This thread would be a good place to write recipe. Just saying

 

This thread would be a good place to write recipe. Just saying [/QUOTE]


here is what i did.

1 tsp salt ( i waited till the end, so i could adjust this)
1/2tsp 5-spice powder
1 tablespoon sugar
fermented red (spicy) tofu. i used a piece about the size of two players dice.
tablespoon of tofu juice.
1 tablespoon of mince garlic. i got lazy and used the jar stuff. save the critic.
1 teaspoon oyster sauce
1 teaspoon soy sauce. i did this at the end..the tofu is effen salty.
1 teaspoon seasame oil. i used the dark stuff.
1 tablespoon honey.
splash of some type of chinese cooking wine. i was out..i used japanese mirin. i bet sherry would kick ass as well.
i thinned the mixture with some hot tap water. about 1/4 cup.

taste it. mine was alarmingly salty, but the final product was good.

i used a fist sized piece of pork shoulder. i picked my fattiest piece. put it in a ziploc. and let it all marinate 24 hours.

cooking time. i put mine on a rack in a tray and baked it at 400 for 40 minutes. flip it at 20 min. i simmered the marinate down until it was thick..i added more honey and i basted the meat 10 minutes from the end. flip baste flip baste. you get the drill.. i let it rest about 30 minutes because i was stuffed from spaghetti. it was awesome!!

my other attempts had hoisin sauce. the addition of the tofu blew it up in flavor..let me know if you need a photo of the jar so you know which one i used.

 

...^^^.... Great story on your Aunt Dean and the biscuits ....

I grew up with my grandparents and my grandmother's biscuits were like little hockey pucks and rock hard. Her fried chicken was awesome, crispy and not greeezzzzyyy. She fried that chicken at a high temp in a large iron skillet in the back area.

Our Sunday afternoon summer dinners were .. fried chicken, 1/2 runner green beans, yellow sweet corn on the cobb, sliced beefsteak tomatoes, green onions, sliced onions and cucumbers and ?? in a vinegar based sauce in a big glass bowl. Iced tea (sweet or unsweet). And a few things that slip my mind now.

Most of the veggies were fresh from the garden or market.

Pineapple upside cake or apple or cherry pie for dessert with real whipped cream.

We NEVER had cokes or soft drinks in the house ... only water, milk and iced tea for the kids ... adults were allowed coffee ... lol.

I miss those summer dinners on Sunday afternoon.

. . . . . . . . .

My Thai wife is a super cook (Thai food only) ... and does not like me to eat sugar, coffee, ice cream, red meat, cheese, cookies, chips, pizza or etc.

Now, we have a medium breakfast with a drink of ground up fruits in water, green tea (and my coffee) ... then a big cooked Thai lunch ... and a fresh fruit platter for dinner and NOOO food after 1800.

I needed to lose about 25 lbs to get back to my college weight and in the last 6 weeks, I am 1/2 way there ... lol

I still go out for a good cheese burger every 2 weeks or so ....

 

Thanks for taking the time to write this up
I’m definitely gonna try it

here is what i did.

1 tsp salt ( i waited till the end, so i could adjust this)
1/2tsp 5-spice powder
1 tablespoon sugar
fermented red (spicy) tofu. i used a piece about the size of two players dice.
tablespoon of tofu juice.
1 tablespoon of mince garlic. i got lazy and used the jar stuff. save the critic.
1 teaspoon oyster sauce
1 teaspoon soy sauce. i did this at the end..the tofu is effen salty.
1 teaspoon seasame oil. i used the dark stuff.
1 tablespoon honey.
splash of some type of chinese cooking wine. i was out..i used japanese mirin. i bet sherry would kick ass as well.
i thinned the mixture with some hot tap water. about 1/4 cup.

taste it. mine was alarmingly salty, but the final product was good.

i used a fist sized piece of pork shoulder. i picked my fattiest piece. put it in a ziploc. and let it all marinate 24 hours.

cooking time. i put mine on a rack in a tray and baked it at 400 for 40 minutes. flip it at 20 min. i simmered the marinate down until it was thick..i added more honey and i basted the meat 10 minutes from the end. flip baste flip baste. you get the drill.. i let it rest about 30 minutes because i was stuffed from spaghetti. it was awesome!!

my other attempts had hoisin sauce. the addition of the tofu blew it up in flavor..let me know if you need a photo of the jar so you know which one i used.[/QUOTE]

 

I love this schtuff.

https://youtu.be/AZDHeOeMR3g

 

^^^^love to get a custom paring knife one day.