Foodies BS Thread.

Nice, we are doing home made chicken soup one day this week.

 

Weather here in north central AZ about perfect. Mid 50’s to mid 80’s. Pot of chili going on.

 

Exactly as one would guess (German Pizza)… Flammkuchen!

 

I need to make this!

 

Looks great.

This is what blows my mind. People ask if Texas really can have THAT different barbecue around the state



Yup, the same way French, Italian, German, and Polish cuisines are different, so, too, are Texas'.

I look at your post and think "Wow, German Pizza, looks way different than the Italian types of pizza I know"....Well, yeah, it would, wouldn't it?

Speaking of French - I have chicken sausages to use in the fridge, and want to make coq au vin. So, I'm bastardizing coq au vin this weekend.

 

Spicy Thai Seafood Stew from La Paradis downtown. It's like Hot Ones in a bowl. I love this place!

 

Braised oxtail, fresh paparadelle.

Died and gone to heaven.

 

I need to find a place that offers this… plenty of Thai, but some of them hang on the standards.

 

It's actually a french-vietnamese place if that helps narrow it down. Guess that's why they don't call it pho.

 

Can't go wrong with a 80/20 bacon burger

 

Love this George Foreman pan the MIL gave us. Does a burger right and all the grease goes to one side. We did BLAT's one night and burgers the next.

 

We used to have a butcher near us that did a blend of chuck, brisket, round and bacon then made burger patties out of it. Those things were freakin great. Cook em up and put a little cheese on top, I didn't add anything else to mine no condiments even. Man I miss those burgers.

 

I haven't experimented with different quantities and fat contents yet, but I HAVE made burgers out of (ballpark) 4:1 ground turkey to sausage, and those came out really good.

When I make my chicken burgers it's 1:1 thigh to breast, those come out really good too.

 

I used to do turkey burgers and many times I ended up cooking them in some broth so that they weren't so dry. Sausage sounds like a good at, ground up bacon would be also. Problem I have with sausage nowadays (especially when making sausage gravy for biscuits) is that it is so lean now that there isn't a ton of fat in them to help keep things moist.

 

Can't get the south beach sausages, gotta go for the Minnesota sausages

I used one of them Jimmy Dean tubes. Like I said I can't remember how much I used, but ballpark 1:4 was probably about right, but I do remember one time I used too much and it was strong on the sausage.

I just watched a cooking show last night actually where they deglazed a pan w/ red wine after cooking vegan burgers in it, I might give that a whack - I'm actually making turkey burgers tomorrow for dinner.

 

Grocery store by me has ribeye on sale for $3.99 lb a few times a year. I buy my limit grind it and freeze. Phenomenal burgers.

 

My grandmother who taught me to cook was born and raised in Kentucky, so no way I'm using the low fat stuff lol. Usually I get it from Sam's or BJ's in bulk and it's either Jimmy Dean or something equivalent. I wish I could find a good place in KY to order some good house made sausage, bacon and a country ham (daughter and I love country ham) without it needing me to take out a second home loan. When we used to go to KY every year when I was young we would pick all of those things up from a place called Farmer Browns. Little family owned farm.

 

I do the "same". I'm not picky, whenever any beef is on sale I grab it and do the same. Usually on Mondays the store near me will discount for quick sale stuff for meats that weren't sold on the weekend, food processor and freeze that night and they're good.

 

Wish I could find that. Would pick up a bunch.

 

Thats great deal. Local IGA has t-bones on sale right now $5.99lb