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Lyrics that strike a chord today... - oldviolin - Sep 20, 2020 - 9:09am
 
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honk if you think manbird and OV are one and the same ent... - oldviolin - Sep 18, 2020 - 10:14am
 
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Drop the Puck! NHL Lockout Ends! - black321 - Sep 18, 2020 - 6:06am
 
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Those Lovable Policemen - Steely_D - Sep 16, 2020 - 5:01pm
 
Annoying stuff. not things that piss you off, just annoyi... - Steely_D - Sep 16, 2020 - 12:47pm
 
Silence? - ScottFromWyoming - Sep 16, 2020 - 9:28am
 
Regarding cats - sirdroseph - Sep 16, 2020 - 8:42am
 
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Trade War - R_P - Sep 15, 2020 - 8:13pm
 
Outstanding Covers - Ohmsen - Sep 15, 2020 - 2:20pm
 
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punk? hip-hop? metal? noise? garage? - rhahl - Sep 14, 2020 - 2:02pm
 
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AliGator

AliGator Avatar



Posted: Jun 1, 2020 - 8:48pm

I'm resurrecting this thread I started sixteen or so years ago.

One advantage to this pandemic is that we've been forced to cook at home; as empty-nesters, we were eating out 6 nights a week minimum. These days we get takeout maybe twice a week, or twice every ten days. (Yes, I realize the massive privilege I have as I've typed the last two sentences, and DAMN we are saving so much money. Like, duh, I knew that much restaurant food wasn't economical, but it's nice to see the tangible benefits, and not just on the pocketbook.)

The reason we didn't eat at home was because neither of us wanted to think about what to cook, and we have differing nutritional desires and needs. However, once I got over the idea of doing some degree of meal planning and shopping accordingly (i.e. not going every day like we used to be able to do), cooking became fun again. I also rediscovered our basement freezer and its various treasures.

Anyway, my point is, I'm cooking nearly every day and I'm really enjoying it again. I'm also using this extra time (because I'm not working as much) to try new recipes and revisit old ones, so that's been fun.

Here are a few of the dishes I've made in the last couple of months:

Mafé Chicken (the linked recipe calls for beef, but I used chicken thighs. My daughter recommended this to me; she spent three weeks in Senegal last fall and learned to make this. I also just used whatever vegetables I had on hand. The focus of this dish is the sauce.)

Albóndigas (lamb meatballs; we first had these at a tapas restaurant in Chicago 7-8 years ago, and they were served with a romesco sauce)

The Barefoot Contessa's Lentil Sausage Soup (please follow Ina Garten on Instagram if you are not already)
 
Slow Cooker Pork Loin Roast or Shoulder (I decreased the honey and added Dijon mustard)

Instant Pot Butter Chicken (recipe at the end of this New Yorker article, but we have the book referenced within)

Oh! And Nom Nom Paleo's Kalua Pig (Instant Pot version). Holy crap, this is so good, and it's given us enough shredded pork for the next six months. Yay, basement freezer!
 
And now that the weather's nice, I'm grilling a lot. Veggies for sure, and whatever animal protein might be on hand. We're using the Instant Pot to make lots of rice at a time, so we do stir-frys on the regular to serve with the rice.

I dunno, it's nice to cook again without it feeling like a daily slog.

What does your pandemic cooking look like? Do you have any recipe staples you're leaning on? Or new dishes you've tried?

 

ScottFromWyoming

ScottFromWyoming Avatar

Location: Powell
Gender: Male


Posted: Dec 8, 2019 - 4:20pm



 SeriousLee wrote:
Is it humane to eat food that smiles at you?
FoodSmiling
 

It's a couple of days out of date so it may have achieved sentience.
SeriousLee

SeriousLee Avatar

Location: Dans l'milieu d'deux milles livres


Posted: Dec 8, 2019 - 10:06am

Is it humane to eat food that smiles at you?
FoodSmiling
haresfur

haresfur Avatar

Location: The Golden Triangle
Gender: Male


Posted: Sep 5, 2019 - 3:47pm



 Red_Dragon wrote:
 

Can't be any worse than "crab" sticks
Red_Dragon

Red_Dragon Avatar



Posted: Sep 5, 2019 - 9:37am

Tyson Foods invests in plant-based shrimp company
NoEnzLefttoSplit

NoEnzLefttoSplit Avatar

Gender: Male


Posted: Jul 9, 2019 - 8:34am



 Red_Dragon wrote:

You so funny.
 

Slow day at the office
Red_Dragon

Red_Dragon Avatar



Posted: Jul 9, 2019 - 8:31am

 NoEnzLefttoSplit wrote:

You mean, like, grow wings?

 
You so funny.
NoEnzLefttoSplit

NoEnzLefttoSplit Avatar

Gender: Male


Posted: Jul 9, 2019 - 8:01am



 Red_Dragon wrote:
 

You mean, like, grow wings?
Red_Dragon

Red_Dragon Avatar



Posted: Jul 9, 2019 - 7:03am

Under a microscope: Startups grow meat in lab, face scrutiny

I really hope this takes off.
pigtail

pigtail Avatar

Location: Southern California
Gender: Female


Posted: Jun 7, 2019 - 1:18pm



 sirdroseph wrote:

I love that station Vice, but couldn't get into that show for some reason.  I think it is because I think ingesting is wasteful and I don't like the differences in effect on the body as opposed to traditional ingestion methods.  But to each their own, some people love to eat it.
 

It's not so much ingesting that excites me.  The flavors and CBD elements for pain is what I am mostly turned on about it.
sirdroseph

sirdroseph Avatar

Location: Yes
Gender: Male


Posted: Jun 7, 2019 - 11:37am

 pigtail wrote:
Bong Appetit is a show I am really starting to enjoy and getting excited about the different ways to infuse flower, oil and butter in my own cooking!

 
I love that station Vice, but couldn't get into that show for some reason.  I think it is because I think ingesting is wasteful and I don't like the differences in effect on the body as opposed to traditional ingestion methods.  But to each their own, some people love to eat it.
pigtail

pigtail Avatar

Location: Southern California
Gender: Female


Posted: Jun 7, 2019 - 11:10am

Bong Appetit is a show I am really starting to enjoy and getting excited about the different ways to infuse flower, oil and butter in my own cooking!
black321

black321 Avatar

Location: An earth without maps
Gender: Male


Posted: Jun 7, 2019 - 8:07am

The New York Times this morning has an op-ed piece by Dan Barber - best known as chef and co-owner of the Blue Hill and Blue Hill at Stone Barns restaurants - in which he writes the seed business, and how “just 50 years ago, some 1,000 small and family-owned seed companies were producing and distributing seeds in the United States; by 2009, there were fewer than 100. Thanks to a series of mergers and acquisitions over the last few years, four multinational agrochemical firms — Corteva, ChemChina, Bayer and BASF — now control over 60 percent of global seed sales."

Barber argues that this is alarming, with the potential to have an enormous impact on the food we grow and eat. “Big Seed,” he writes, “keeps getting bigger, doubling down on a system of monocultures and mass distribution. The problem is not that these seed corporations are too big to fail. It’s that they are failing to deliver what growers need to grow and what we want to eat.”

Barber writes that “today’s food culture is experiencing a tectonic shift as the rebellious stakeholders of our modern food movement — farmers, independent retailers, nutritionists, educators, chefs and ever-more-informed eaters — upend the marketplace. Their work is like those points in a Seurat painting, dizzyingly complex, but coordinated in impact.

“The more that I’ve come to understand its intricacies, the more I appreciate that lasting change in our food system has to begin with seeds.” The problem, he suggests, is that the architecture of the seed business is working against diversity, innovation, and even flavor.

You can read the piece here.
miamizsun

miamizsun Avatar

Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Apr 16, 2019 - 1:29pm


great fast food reviews

{#Lol}


ptooey

ptooey Avatar

Location: right behind you. no, over there.
Gender: Male


Posted: Dec 12, 2018 - 7:18am

 haresfur wrote:

1) Because I was trying for tender texture but med-rare (with a touch of post-SV smoke from the barbie)
2) See SFW's response
3) Because I'm an idiot

 
I guess it would never have occurred to me to even try sous videing that. But, I lack a sous vider, so my knowledge of such things is limited.

Storytime: There's a REALLY good barbecue joint here. I've heard multiple instances where out of state visitors from Texas, Memphis, KC, etc. who go there, as such people do, to scoff at the poor quality of anything not of their home area and have come away as converts. The place is just damn good. Housed in an old gas station/garage, so even the provenance is there.  A couple of weeks ago, the in-laws were in town and because feeding them can be a dicey proposal, we punted and ordered takeout from the BBQ joint. We ordered a LOT of food with hopes that there would be leftovers and I would find myself in brisket lunch heaven for a couple of days. Not so. The father-in-law can be...a bit of a glutton...and consumed nearly a pound and a half of delicious brisket. I got maybe half a cup before it was all cleaned out.

Long story short, I guess I should prep the smoker for a brisket very soon, 'cause I've still got a hankerin'.
haresfur

haresfur Avatar

Location: The Golden Triangle
Gender: Male


Posted: Dec 11, 2018 - 3:56pm

 ptooey wrote:

Why?

 
1) Because I was trying for tender texture but med-rare (with a touch of post-SV smoke from the barbie)
2) See SFW's response
3) Because I'm an idiot


ScottFromWyoming

ScottFromWyoming Avatar

Location: Powell
Gender: Male


Posted: Dec 11, 2018 - 3:29pm



 ptooey wrote:

Why?

 
'Cuz he has a sousvider thing so why not?

ptooey

ptooey Avatar

Location: right behind you. no, over there.
Gender: Male


Posted: Dec 11, 2018 - 2:57pm

 haresfur wrote:

I have cooked brisket sous vide...

 
Why?
haresfur

haresfur Avatar

Location: The Golden Triangle
Gender: Male


Posted: Dec 11, 2018 - 1:11pm

 ScottFromWyoming wrote:
Awesome review:

 

"This is how I imagine 3-D printed meat might taste if the printer were running low on toner."

 
I have cooked brisket sous vide, and this is a perfect description of the result

On a happier note, my new oven is supposed to hold accurate temperature down to 30 C so I may give it a try at 65 C with a quick smoke on the Barbie.
pigtail

pigtail Avatar

Location: Southern California
Gender: Female


Posted: Dec 11, 2018 - 10:28am

 ScottFromWyoming wrote:

The menu describes the meat as “72-hour brisket.”

OK.

Fifty percent to 60 percent of what I eat never makes it to print. I write mostly about those discoveries that I enjoy and want to share. That’s the goal, after all. I spare the gnarly details of much of what I eat, even if most of what I reject isn’t exactly gross. I want to tell you where to eat, not where not to eat.

Every once in a while, though, I do eat something I wish I could give back — like the “barbecue” brisket at the newly opened Left Coast Brewing Co. in Irvine. This is the second outpost of Left Coast Brewing. The original resides in San Clemente. But this is the first location with a full kitchen and food menu, for which they’ve chosen barbecue as a theme. Barbecue should be the perfect complement to a great lineup of beers.

If only.

The beers are great. But trust me: Do not eat here. The barbecue is genuinely wretched. The menu states that the brisket is cooked for 72 hours, which is, I suppose, interesting. But cooked how? Sous vide? Boiled? It is certainly not barbecued. This is how I imagine 3-D printed meat might taste if the printer were running low on toner.

If it tastes of anything, the closest comparison might be amateur corned beef. But that’s too generous a comparison. It’s as if the beef has been floating in a hot tub for 72 hours until every ounce of flavor has been leached from it, leaving behind a sterilized spongy mass with the faint flavor of latex gloves. The fat on barbecued brisket should melt in your mouth, not bounce between your teeth like a rubber band. The meat’s weird texture allows it to be sliced like bacon. This is a crime against the entire universe of barbecue.

Opening a restaurant is hard, I know. Most new restaurants go through a period of recipe testing. I can’t imagine the recipes that must have been rejected before someone tasted this version and said, “Yes, that’s it. We have a winner!”

No amount of sauce, delicious or not, can save this travesty. It is easily the worst thing I’ve eaten this year.

On a positive note, the cornbread and the pickle were both delightful.



 
I rarely eat anything in Irvine.  The food is as sterile, lifeless and ho-hum as the city.  If you want good bbq here I suggest Felix's BBQ with soul.  There are two locations.  One in Oceanside and one in Lake Elsinore of all places.  I keep trying to get the owner to consider opening one in Orange County but no go so far.  We traveled down to Oceanside for a Bernie rally and happened upon this place.  It was one of those fluke things that panned out.  Everything I have tried has been delicious.  Felix comes in every morning and bakes the desserts for the day and they are just as delicious and authentic as the rest of the menu.  We don't go anywhere else for BBQ anymore.  Nothing else compares and the 40-45 minute drive is worth every mile.  
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