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bunnielab posted:So I have been somewhat successful in catching some fish, white perch to be specific. but he wasted that wonderful crunchy skin. But as far as his technique, that's how you clean perch quickly, it does work about as easily as that.
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Apr 20, 2014 00:50
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iron lung, you simply must have them get a bottle or two of buckfast you'll thank me later.
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Apr 20, 2014 00:57
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Mr. Wiggles posted:You take that back! Never. Irn Bru is loving disgusting. It's foul muck.
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Apr 20, 2014 01:48
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Bring back some Irn Bru and some crazy bags of crisps. I remember Mccoys had some crazy flavors the last time I was there - there's some really crazy blends of snack foods there. Shortbread and whisky are always good but you can pretty much get those anywhere outside Scotland. Also, Irn Bru is delicious but acquired taste. Deep fried pizza though ... nah Prawn Cocktail flavored crisps anyone? The Swamp Thing fucked around with this message at 03:38 on Apr 20, 2014 |
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Apr 20, 2014 02:22
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https://www.youtube.com/watch?v=GAn8zclX3Po I think everyone would be a little better off if we'd all just take a moment to relax and down a few shots of butter lobster.
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Apr 20, 2014 03:29
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If they're going to Turkey, get them to bring you some freakin' Turkish Coffee! It's so delicious and lovely smelling. They sell little kits with the ground coffee and cardamom in a separate pouch. They'd likely be able to also snag a Turkish Coffee boilery thingy.
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Apr 20, 2014 03:48
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dino. posted:If they're going to Turkey, get them to bring you some freakin' Turkish Coffee! It's so delicious and lovely smelling. They sell little kits with the ground coffee and cardamom in a separate pouch. They'd likely be able to also snag a Turkish Coffee boilery thingy. It might be nice and perhaps cheaper to buy the ibrik over there, because it's decorative or whatever, but the quality of coffee available means that unless you do your due diligence to buy some super rare Turkey only coffee you're better off buying from a retailer back where you live normally. Also, unless you just want it for weird decoration, I'd hold off on buying a turkish mill and just use a good normal electric grinder - at least that way you can use it for other types of fresh grindy things as well. The hand powered mill DOES look pretty cool if you just want it for decoration, though. But that's certainly a great idea, dino. Even though I dislike coffee of all types, when I'm out and drinking the turkish style socially I've always enjoyed anise as my spice of choice...along with the copious amounts of sugar. Drifter fucked around with this message at 04:15 on Apr 20, 2014 |
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Apr 20, 2014 04:10
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I cooked my gal a pretty loving good birthday dinner tonight and feel like gushing about it she wanted a rack of lamb, but the loving butcher at our farmers market wouldn't sell us half a rack (I guess because it's easter or something). We didn't really feel like spending $35 on more lamb than we could possibly eat and she went into SadOnBirthdayMode so I went all "i loving got this girrrrl" mode and told her to not worry and go piss off and find a wine. got a huge meaty shank, which I browned and pressure cooked for 30-45 with some garlic, onions, half a tin of anchovies, chicken stock, white wine, and bay leaf. Made a herb paste with more garlic, rest of the anchovies, thyme mint and sage from our garden, lemon+zest, olive oil, salt/pepper/MSG. the shank came out perfect - fork tender, but not falling off the bone - let it cool, slathered it with paste and let sit for half an hour, fired up the barbeque, threw wood chunks on and got a good salty smokey cripsy sear on it after the fact. reduced the braising liquid into a sauce. hands down the best lamb I've had in a years time at least. to top it off, she came back with a nice chateauneuf du pape, and on our way past the cheese counter I spotted a huge whole fresh $70 wheel of hook's tilston point (never seen that cheese in its whole form!), and was successfully able to talk the cheese guy into cutting a small wedge off for me. threw some fig jam and candied pecans on the board and done. finished it off with some nice baguette for the cheese/lambsauce and a salad of radish, apple, walnuts, avacado, and cilantro dressed with fish syrup, and this loving meal was golden. I realize I'm just wanking off about food, but it's been a while since I've cooked a really simple meal that came together so perfectly. I just did the lamb off the cuff, but am definitely adding this technique to my ongoing repertoire - the pressure cooking/grilling combo was perfect for that type of cut.
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Apr 20, 2014 07:31
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Drifter posted:It might be nice and perhaps cheaper to buy the ibrik over there, because it's decorative or whatever, but the quality of coffee available means that unless you do your due diligence to buy some super rare Turkey only coffee you're better off buying from a retailer back where you live normally. Also, unless you just want it for weird decoration, I'd hold off on buying a turkish mill and just use a good normal electric grinder - at least that way you can use it for other types of fresh grindy things as well. The hand powered mill DOES look pretty cool if you just want it for decoration, though. Anise, eh? I've only ever had coffee the Turkish style, with cardamom, or the Indian style, with chicory, or (I thiiiiiink) the Mexican/Central/South American (can't recall who does it) with cinnamon. I have heard of folk having espresso with sambucca. Is that sort of the same concept? My brother brought me back a bag of Turkish coffee on his way from Turkey, and I can taste the difference. I'd gone to Sahadi's in Brooklyn to buy some (because the brands they had at Balady were a little sketch), and it was quite delicious, but not as good as the one from Turkey. Confirmation bias? Most likely! But there you go. I'm /not/ a coffee drinker though. It keeps me too wired, and then I can't sleep at night. However, once in a rare great while, I'll have a spot of Turkish coffee, much to my Indian delight. XD @Mindphlux: Wahey! I'm glad that dinner came together so nicely. Is this a fancy gourmet shop you were in, or do you live in some glorious paradise with amazing grocery stores?
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Apr 20, 2014 12:05
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Eeyo posted:You could ask for some turkish tea from Turkey as well. Hell yeah! Bring back apple tea. Apple tea is loving amazing. If you turn on the shower and invite a large hairy man into your bathroom, and have a cup of apple tea, you will perfectly recapitulate my experiences in a Turkish bath in Istanbul. If, when you come out, the Sound of Music is on TV, dubbed into Turkish, so much the better.
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Apr 20, 2014 13:38
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mindphlux posted:I cooked my gal a pretty loving good birthday dinner tonight and feel like gushing about it How dare you talk about food in a GWS chat thread! That all sounds delicious.
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Apr 20, 2014 17:39
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I imagine it's the same market I go to. http://www.dekalbfarmersmarket.com/
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Apr 20, 2014 20:35
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mindphlux posted:a pretty loving FILTH
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Apr 20, 2014 21:00
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antisodachrist posted:I imagine it's the same market I go to. Champions go the the Buford Highway market, where the seafood doesn't smell aggressively like diseases.
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Apr 20, 2014 21:03
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Scientastic posted:FILTH So that's what food porn is! On an unrelated note, by gum I love samosas.
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Apr 20, 2014 21:16
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Mindphlux - sounds super delicious. Lucky lady.
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Apr 20, 2014 21:45
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MAKE NO BABBYS posted:Mindphlux - sounds super delicious. Lucky lady. On the other hand, she probably had to do "stuff" with him afterwards.
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Apr 20, 2014 22:24
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mindphlux posted:candied pecans how do you do your candied pecans? my fav way is to make a kinda loose meringue with some bourbon vanilla and a pinch of cayenne and tossing them in that and putting in the oven (convection low fan) at ~225 until they are crispy but not browned at all. a plus is when you store them some of the meringue dust falls off and you can use it to garnish desserts.
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Apr 21, 2014 00:17
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Stalizard posted:Champions go the the Buford Highway market, where the seafood doesn't smell aggressively like diseases. Buford Highway Farmer's Market is so loving awesome.
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Apr 21, 2014 01:34
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Well, made my first ever strawberry-rhubarb pie. Homemade crust made with King Arthur flour was done on Friday night and allowed to chill overnight. Pie filling done yesterday with 2 1/2 cups of strawberries, 2 1/2 cups rhubarb, 1 1/2 cup flour, 1/2 tsp lemon juice, 1 tsp vanilla & 1 Tblsp flour mixed together in a bowl and put into the piepan. baked 15 minutes @425, then another 45 minutes @375. Ate it today for Easter dinner. Crust came out fine, interior was delicious, but very had a lot of liquid. I had sliced vents into the top of the crust, but for some reason it was very wet. Oh well, still tasted fantastic. Plus i was able to snag the ham bone. Ham bone soup coming up!
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Apr 21, 2014 02:06
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Croatoan posted:Buford Highway Farmer's Market is so loving awesome. I do like that place, but I live a mile from the Dekalb market.
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Apr 21, 2014 05:20
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Cimber posted:Well, made my first ever strawberry-rhubarb pie. Homemade crust made with King Arthur flour was done on Friday night and allowed to chill overnight. As soon as I saw that recipe I thought it would be wet. Rhubarb gives off a huge amount of liquid when cooked. I'd consider cooking it first (roasted or covered in the oven) maybe with a bit of sugar on a low-medium heat, draining it (reserving the delicious liquid) and using that as your pie filling.
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Apr 21, 2014 07:31
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Scientastic posted:FILTH yep! antisodachrist posted:I imagine it's the same market I go to. yep! MAKE NO BABBYS posted:Mindphlux - sounds super delicious. Lucky lady. yep! therattle posted:On the other hand, she probably had to do "stuff" with him afterwards. yep! Stalizard posted:Champions go the the Buford Highway market, where the seafood doesn't smell aggressively like diseases. yep! I pretty much don't buy seafood from dekalb, I've had 4 out of the last 7 of my purchases smell like ammonia / rancid fish poo poo. I'll get oysters/shellfish if I can see the harvest date, and shrimp/crab is usually fine - but I stay away from the fish - particularly the already done filets. I'll never forget this skate wing I cooked which I didn't smell before cooking - I got it the day I was cooking it and put it on ice on the way home. I cooked it up with some capers and butter and poo poo and dug in - literally my first bite sent this huge jolt of ammonia shooting up my nose and sinuses. like eating a giant blob of wasabi or horseradish or whatever, but 1000000x worse, and ammonia. I didn't get sick lucky, but gently caress dekalb's fish. blacquethoven posted:how do you do your candied pecans? my fav way is to make a kinda loose meringue with some bourbon vanilla and a pinch of cayenne and tossing them in that and putting in the oven (convection low fan) at ~225 until they are crispy but not browned at all. a plus is when you store them some of the meringue dust falls off and you can use it to garnish desserts. I got my recipe from my grandma, but it sounds about like what you're doing. whip some eggwhites until stiff peaks, fold in some sugar and salt and spices while wet, then dump in the nuts and fold to cover, then spread on a silpat and bake in a slow oven until crispy.
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Apr 21, 2014 08:15
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mindphlux posted:yep! Apparently skate (and certain other shark and relsted fish) can taste like ammonia as urine is excreted through the skin
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Apr 21, 2014 08:38
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therattle posted:As soon as I saw that recipe I thought it would be wet. Rhubarb gives off a huge amount of liquid when cooked. I'd consider cooking it first (roasted or covered in the oven) maybe with a bit of sugar on a low-medium heat, draining it (reserving the delicious liquid) and using that as your pie filling. what would I use the liquid for? And yes, that liquid was very tasty. It was a fairly big hit at easter dinner, with only a quarter of it left. Fairly easy to make, the hardest thing about it was making the pie crust, and I always good reviews for those.
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Apr 21, 2014 12:40
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Cimber posted:what would I use the liquid for? And yes, that liquid was very tasty. You could make a really tasty rhubarb syrup/sauce which would be good on ice cream or mixed into yoghurt, or added to or drizzled onto a cake. I don't know! I am sure you could think of something! PS rhubarb is really great with ginger. A sauce for ice cream with finely chopped stem or crystallised ginger would be awesome.
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Apr 21, 2014 12:57
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therattle posted:You could make a really tasty rhubarb syrup/sauce which would be good on ice cream or mixed into yoghurt, or added to or drizzled onto a cake. I don't know! I am sure you could think of something! hmmm. mix the sauce with powdered sugar and use it as a dripping glaze on cakes would be good. [edit] Orrrr...some sort of glaze to put on a meat when putting it into a BBQ? Hmmmm. I can imagine that might go nicely on chicken right before i put it into the grill.
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Apr 21, 2014 14:24
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Here's some E/N bullshit! After being out of the game for a while I decided to put myself out there and recently have begun talking to two fine women. One is a bit younger than me, a Food and Bev director at a Doubletree. Successful, smoking hot, wants boyfriend-girlfriend activities but doesn't want a relationship. Her slogan: "No feelings." One is a bit older than me, a server/caterer/foodservice type. Super artsy, free spirit, more attractive to me in general. I'm not getting any younger and I'm ready to settle down. While I'd love to wile away my days banging younger women with no strings attached, I can't see myself doing it long term. I'm spoiled, I know, but I don't want to give up that sweet sweet rear end. I also don't love the idea of being with a girl older than I am, but she's super fuckin' cool and drives stick. And has a really obnoxious laugh that I love. I feel like I'm at an impasse. I'm reasonably certain I am going to keep things up with both of them until one finds out about the other, things fall apart and I shoot myself in the head. I am also nursing one of the worst hangovers ever after drinking a stupendous amount yesterday. I'm going to feel off all day and this post is random. he;lp
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Apr 21, 2014 16:44
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I handled Easter family meal this year and it was pretty great. I roasted a six pound goose, used the rendered grease to pan-fry some parboiled fingerling potatoes, then covered them with minced parsley and kosher salt. Sauteed some haricot verts in home-cured Berkshire bacon drippings and served with slivered almonds. I let mom handle the deviled eggs. Overall it was a huge success, though the goose skin didn't get as crisp as I would have liked. Next time I'll spike the temp to 450 instead of 400 at the end and see if that helps.
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Apr 21, 2014 16:50
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The Midniter posted:And has a really obnoxious laugh that I love. You dig her. Go for it.
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Apr 21, 2014 17:09
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The Midniter posted:I also don't love the idea of being with a girl older than I am, but she's super fuckin' cool and drives stick. And has a really obnoxious laugh that I love. How much older than you is she?
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Apr 21, 2014 17:11
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The Midniter posted:Here's some E/N bullshit! Go for the older one. You're clearly into her, and you'll be happier in the long run. I just fried up some leftover rice with baby bok choy, onions, garlic, and some "dry" chili paste with mushrooms in it from Trader Joe's, stirred in a dash of hoisin and some PRB light soy sauce and plopped a couple over easy eggs on top. It was perfect.
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Apr 21, 2014 17:12
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Bertrand Hustle posted:Go for the older one. You're clearly into her, and you'll be happier in the long run. That sounds really delicious.
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Apr 21, 2014 17:45
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I did the best prime rib I've ever done. I salted the crust and let it stand in the fridge overnight and then the next day I started it at 200*. It was about 3.5lbs so it took about 3-4 hours for my temp alarm to go off at 125*. I pulled it and it coasted to 132* and was beautiful! I've never been able to get a consistent med-rare throughout and this one only had a cooked ring of about 2mm before it was just gorgeous. Then I made some au jus, homemade horseradish sauce and sweet potato fries. it was GLORIOUS.
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Apr 21, 2014 18:06
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Croatoan posted:I did the best prime rib I've ever done. I salted the crust and let it stand in the fridge overnight and then the next day I started it at 200*. It was about 3.5lbs so it took about 3-4 hours for my temp alarm to go off at 125*. I pulled it and it coasted to 132* and was beautiful! I've never been able to get a consistent med-rare throughout and this one only had a cooked ring of about 2mm before it was just gorgeous. Then I made some au jus, homemade horseradish sauce and sweet potato fries. it was GLORIOUS. I want to cram myself full of that.
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Apr 21, 2014 18:28
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I'm a heathen, and don't celebrate Easter, so I didn't cook anything. We went to our favorite Indian joint for Sunday brunch.
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Apr 21, 2014 18:33
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therattle posted:That sounds really delicious. It was. Lee Kum Kee brand hoisin I picked up at the grocery store on a whim, and the dry chili paste is just Trader Joe's "dry" Thai chili paste that lists fried mushrooms as its first ingredient. Nice balance of meaty umami flavors and heat. Not even particularly special rice, just some stuff I had left over from the chana dal I tossed together last night. Might have to make a supply run to Kam Man, though, because everyone loves my stir fries.
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Apr 21, 2014 18:48
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Quick, before winter passes: the Boston Milk Punch from midcenturymenu.com is loving delicious and everyone should drink one in their lives.
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Apr 21, 2014 19:09
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E: wrong thread
Disargeria fucked around with this message at 05:13 on Apr 22, 2014 |
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Apr 21, 2014 19:29
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The Midniter posted:Here's some E/N bullshit!
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Apr 21, 2014 20:52
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