mysfit Posted June 20 Share Posted June 20 Food thread, what's cooking etc Not sure if the slavering, ravenous meat eaters want this thread or their own. Either works. 1 Quote Link to comment Share on other sites More sharing options...
East Village Poltergeist Posted June 20 Share Posted June 20 I’ve been into making salads lately. Different ingredients/dressings/etc. 2 Quote Link to comment Share on other sites More sharing options...
East Village Poltergeist Posted June 20 Share Posted June 20 My neighbor used to run a pizzeria and has shown me alot of how he’s made stuff. Mine cooking has gotten a lot better in that arena, not that it ever lacked much. 1 Quote Link to comment Share on other sites More sharing options...
CV147 Posted June 20 Share Posted June 20 Here's my ingredient of the month/season: Awesome with shredded chicken/beans/etc. 1 Quote Link to comment Share on other sites More sharing options...
mysfit Posted June 20 Author Share Posted June 20 I haven't been cooking much (at all really) but I really want to try some of the recipes by Yotam Ottolenghi who puts out Cookbooks which are quite simply Food Porn. Amazon has all his books if you search. He has a website and puts out a weekly newsletter. I'm attaching one which has a recipe I am going to try, the pan citrusy chicken with fennel and potatoes. The fennel isn't the spice in a jar but the fennel bulb from the plant that looks kinda celery like. Email(1).PDF Quote Link to comment Share on other sites More sharing options...
mysfit Posted June 20 Author Share Posted June 20 Have you ever tried making those salad in a jar option? They look intriguing Quote Link to comment Share on other sites More sharing options...
mysfit Posted June 20 Author Share Posted June 20 On 6/20/2024 at 1:13 PM, CV147 said: Here's my ingredient of the month/season: Awesome with shredded chicken/beans/etc. In tortilla soup too. Yum Quote Link to comment Share on other sites More sharing options...
East Village Poltergeist Posted June 20 Share Posted June 20 I found a place by here recently that sells fresh New Mexico green chiles…like water in the desert. 3 Quote Link to comment Share on other sites More sharing options...
happycamper Posted June 20 Share Posted June 20 I have been making homemade noodles for spaghetti night. They're a lot more filling and it means my youngest will actually eat them. I'm slowly getting better at getting them consistently the same size too. 3 Quote Link to comment Share on other sites More sharing options...
bornontheblue Posted June 20 Share Posted June 20 I've been doing the Keto diet since tax season got over. I'm down 25 pounds. Been eating lots of meat, fish, vegetables etc. I have perfected the Keto Grilled Pork taco. 1 Quote Link to comment Share on other sites More sharing options...
Chile_Ute Posted June 20 Share Posted June 20 4 Quote Link to comment Share on other sites More sharing options...
Chile_Ute Posted June 20 Share Posted June 20 Didn’t get the finished pick but was a great cut of pan seared salmon and a red wine from Puglia, IT. Served with a salad/homemade vinaigrette. 2 Quote Link to comment Share on other sites More sharing options...
bornontheblue Posted June 20 Share Posted June 20 On 6/20/2024 at 1:34 PM, Chile_Ute said: Didn’t get the finished pick but was a great cut of pan seared salmon and a red wine from Puglia, IT. Served with a salad/homemade vinaigrette. Looks amazing. 1 Quote Link to comment Share on other sites More sharing options...
Cowboy Up Posted June 20 Share Posted June 20 Making homemade carne asada this weekend. The key is fresh ingredients! Juice of and orange and a lime or two. couple of tablespoons of white vinegar half a bunch of cilantro chopped couple of jalapeños chopped sea salt and fresh ground pepper ground cumin and a little chili powder some olive oil…1/4 cup or so tenderize flank steak (insert joke about me beating my meat) and marinate overnight Get grill smoking hot and sear both sides till medium well and then pull off and let rest for 10-15 minutes. slice against the grain and serve with homemade pico and avacado and cheese or whatever else suits yer fancy. I’ve heard of putting soy sauce in the marinade as well but have never done it. 2 Quote Link to comment Share on other sites More sharing options...
Chile_Ute Posted June 20 Share Posted June 20 On 6/20/2024 at 2:08 PM, Cowboy Up said: Making homemade carne asada this weekend. The key is fresh ingredients! Juice of and orange and a lime or two. couple of tablespoons of white vinegar half a bunch of cilantro chopped couple of jalapeños chopped sea salt and fresh ground pepper ground cumin and a little chili powder some olive oil…1/4 cup or so tenderize flank steak (insert joke about me beating my meat) and marinate overnight Get grill smoking hot and sear both sides till medium well and then pull off and let rest for 10-15 minutes. slice against the grain and serve with homemade pico and avacado and cheese or whatever else suits yer fancy. I’ve heard of putting soy sauce in the marinade as well but have never done it. Soy sauce works really well….another secret is fish sauce. It’s a flavor turbo enhancer. Just a dash…and don’t worry, as bad as it smells/tastes in liquid state it unexplainably is delicious when cooked in things. 1 Quote Link to comment Share on other sites More sharing options...
mysfit Posted June 21 Author Share Posted June 21 On 6/20/2024 at 1:23 PM, happycamper said: I have been making homemade noodles for spaghetti night. They're a lot more filling and it means my youngest will actually eat them. I'm slowly getting better at getting them consistently the same size too. I'm curious how difficult is it to make your own pasta? Quote Link to comment Share on other sites More sharing options...
SharkTanked Posted June 21 Share Posted June 21 On 6/20/2024 at 1:08 PM, Cowboy Up said: Making homemade carne asada this weekend. The key is fresh ingredients! Juice of and orange and a lime or two. couple of tablespoons of white vinegar half a bunch of cilantro chopped couple of jalapeños chopped sea salt and fresh ground pepper ground cumin and a little chili powder some olive oil…1/4 cup or so tenderize flank steak (insert joke about me beating my meat) and marinate overnight Get grill smoking hot and sear both sides till medium well and then pull off and let rest for 10-15 minutes. slice against the grain and serve with homemade pico and avacado and cheese or whatever else suits yer fancy. I’ve heard of putting soy sauce in the marinade as well but have never done it. Never tried making carne asada marinade, but always wanted too. When I get it from the Mexican meat market, it is always very red. I am guessing that is from the chili powder? We have a blood orange tree that looks like it might put out a fair amount if they don't all get burnt up in the hellfires of this year's record summer. May have to try it after harvest. 1 Quote Link to comment Share on other sites More sharing options...
SharkTanked Posted June 21 Share Posted June 21 Been getting into some asian/Latin fusion stuff. Very complimentary flavors. Coconut pintos, sushi nachos, etc. Got a tip for the world's easiest marinade for any white meat, but especially chicken. Soy sauce, lime and cracked black pepper. Can throw in some chili piwder too. Only need to marinate a few hours. Always excellent. 3 Quote Link to comment Share on other sites More sharing options...
utenation Posted June 21 Share Posted June 21 On 6/20/2024 at 1:29 PM, Chile_Ute said: I’ve known you how long? Not one invite EVER!! You’re almost dead to me now. BTW, 4 things that will tell you if a chef runs that home kitchen. 1. Quality of knives 2. Amount and quality of pots and pans and other kitchen tools. 3. Amount and uniqueness of spices including liquids(wine, booze, oils etc). 4. Range/oven quality. I’m a gas man only. 1 1 Quote Link to comment Share on other sites More sharing options...
Cowboy Up Posted June 21 Share Posted June 21 On 6/21/2024 at 11:15 AM, utenation said: I’ve known you how long? Not one invite EVER!! You’re almost dead to me now. BTW, 4 things that will tell you if a chef runs that home kitchen. 1. Quality of knives 2. Amount and quality of pots and pans and other kitchen tools. 3. Amount and uniqueness of spices including liquids(wine, booze, oils etc). 4. Range/oven quality. I’m a gas man only. I don’t even know Chile_Ute and he’s dead to me also for no invite! 😜 Quote Link to comment Share on other sites More sharing options...
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