What can you expect in the Food Thread on PF?

[HeLiXe]

I once made fish soup with swai, banana peppers, taro root, chayote squash, potatoes, carrots and chicken soup mix (without any chicken parts or ingredients) and it came out really good.

 

[turbo]

That is exactly how I make my chicken soup, I put a whole chicken in.

My wife and I make roast chicken first, then strip off the meat and boil the carcass, skin, etc to make soup stock. Strain, cool, and skim off the fat while leaving the connective-tissue gelatin and start soup from that. It's easier in winter - just lug the whole stock-pot out into the garage, cover, and leave it for a couple of hours.

When I roast chicken, I rub the skin with salt, pepper, smoked paprika, and sage, then roast it breast-down so the fats migrate down into the white meat and keep the breast moist. Generally flip that sucker for the last 20 minutes or so to brown the skin on the breast. Poultry is easy, and always good. For us, chicken soup is always a two-stage affair - roast a chicken first, and get the nice roast-chicken flavors into the soup in step 2. My mother and grandmother always did it that way - hard to argue with that kind of success.

 

[nismaratwork]

My wife and I make roast chicken first, then strip off the meat and boil the carcass, skin, etc to make soup stock. Strain, cool, and skim off the fat while leaving the connective-tissue gelatin and start soup from that. It's easier in winter - just lug the whole stock-pot out into the garage, cover, and leave it for a couple of hours.

When I roast chicken, I rub the skin with salt, pepper, smoked paprika, and sage, then roast it breast-down so the fats migrate down into the white meat and keep the breast moist. Generally flip that sucker for the last 20 minutes or so to brown the skin on the breast. Poultry is easy, and always good. For us, chicken soup is always a two-stage affair - roast a chicken first, and get the nice roast-chicken flavors into the soup in step 2. My mother and grandmother always did it that way - hard to argue with that kind of success.

In practice when I'm out to make chicken, and not soup, that's always how a carcass ends. When I'm just going for soup however, I use the whole chicken. When making stock however, I always roast the bones (as we're meant to)... maybe I'll make my next soup with a roasted chicken instead...

HeLiXe: That sounds AWESOME.

 

[hypatia]

I wonder why I have never used sweet potato in soups before? This has got to change.

 

[nismaratwork]

I wonder why I have never used sweet potato in soups before? This has got to change.

You have to put it in a little later than you would a normal potato, but I highly recommend it.

 

[Dadface]

After all the gorging out during the last few days tonight it's plain old bubble and squeak with bangers.Scrummy yummy.

 

[HeLiXe]

HeLiXe: That sounds AWESOME.

It were I can't remember if I put pumpkin or not...

edit:
now i remember...no pumpkin, that was in the chicken and beef soup I made...things get hazy during the semester @_@

 

[nismaratwork]

After all the gorging out during the last few days tonight it's plain old bubble and squeak with bangers.Scrummy yummy.

Bubble and squeak is one of my favorite foods... sooooo good. Leeks... mmmmmm. Good sausages aren't half bad either, and it's definitely homey.

 

[Donaldson]

I cut up some flank steak in strips and covered it in Hickory BBQ sauce and Provolone cheese. It was not as good as it sounds. It was the worst idea ever...

 

[Evo]

I cut up some flank steak in strips and covered it in Hickory BBQ sauce and Provolone cheese. It was not as good as it sounds. It was the worst idea ever...

We learn from mistakes.

I have had many mistakes, that is why I have a dog, he eliminates the evidence.

 

[turbo]

I cut up some flank steak in strips and covered it in Hickory BBQ sauce and Provolone cheese. It was not as good as it sounds. It was the worst idea ever...

Flank and Skirt steaks are best pan-seared in a very hot pre-heated cast-iron pan. Let them relax a bit in a warm oven in a protected environment for a couple of minutes (covered dish), and serve. Beef needs to be cooked in appropriate ways. Blunt-force techniques don't give great results, usually.

 

[lisab]

Flank and Skirt steaks are best pan-seared in a very hot pre-heated cast-iron pan. Let them relax a bit in a warm oven in a protected environment for a couple of minutes (covered dish), and serve. Beef needs to be cooked in appropriate ways. Blunt-force techniques don't give great results, usually.

I have a hunch that things went wrong somewhere between the Hickory BBQ sauce and Provolone cheese!

 

[turbo]

I have a hunch that things went wrong somewhere between the Hickory BBQ sauce and Provolone cheese!

Both sound like recipes for disaster.

 

[HeLiXe]

I have had many mistakes, that is why I have a dog, he eliminates the evidence.

 

[nismaratwork]

I cut up some flank steak in strips and covered it in Hickory BBQ sauce and Provolone cheese. It was not as good as it sounds. It was the worst idea ever...

I'm guessing it's pretty much EXACTLY as good as it sounds... about a -10 out of 10 right? Next time, my advice is to do the same thing, but use chicken. If you want to go the steak route, I'd try a splash of your favorite steak sauce, some grilled onions, and then melt the cheese on top. Steak and BBQ are just born to clash sadly.

Evo: Poor pup.

 

[Donaldson]

Steak and BBQ are just born to clash sadly.

Not my best moment ...

 

[nismaratwork]

Not my best moment ...

Hell man, I once made scrambled eggs with so much chili powder and cayenne pepper that it was bright red. I proudly (I was very young) served it to my mother, as her breakfast-in-bed. I learned years later that they tasted like eggs, fire, and pain; the toilet ate that meal the moment I was out of the room.

We've all had bad moments, and a little BBQ sauce is nothing to fret over. Ever learn halfway through a meal of lentil soup you made for friends, that the date of one (a new girlfriend) is a vegetarian... hardcore. Yeah, well, there's no meat in my lentil soup, but the rich flavor she loved was pork fat from some fatback when it was cooking. Apparently, this is like slipping a steak into a vegetarian's salad, so I felt pretty badly about the whole thing. Long story short, at least the only victim of the 'BBQ Provolone Donaldson Steak Supreme'... was you.

 

[turbo]

Flank steak and skirt steak are thin and are very-well-supplied with fat. Do NOT use any butter or other fats. Heat the pan (cast-iron, please!) very hot, toss in the steak (seasoned with a bit of salt and pepper) and let it brown for about 30 seconds or so, then flip it with a pair of tongs - no fork. When you have a nice crust on the steak, you can let it "rest" for a couple of minutes in a covered dish and then serve. That's all. Nothing fancy. You can give it a bit of extra browning time if you like, but if you prefer rare or medium-rare steaks, 30 seconds a side on a very hot pan is going to be plenty.

 

[DaveC426913]

There is nothing like a steak seasoned with naught but S&P.

 

[nismaratwork]

There is nothing like a steak seasoned with naught but S&P.

I would add a fried egg... preferably one fried in a some delicious steak-fat. Yum.

 

[lisab]

I would add a fried egg... preferably one fried in a some delicious steak-fat. Yum.

Wow...I just had dinner, but that sounds fantastic, nismar !

 

[dimensional]

So who likes some spicy food? I can type up my recipe for chipotle chicken tacos if anyone is interested.

 

[HeLiXe]

*is interested* I think a lot of ppl who post to this thread like spicy things...Turbo-1 even grows his own habaneros!

 

[Jasongreat]

So who likes some spicy food? I can type up my recipe for chipotle chicken tacos if anyone is interested.

Well this is the food thread, not the gauging interest in food thread.

 

[EnumaElish]

We've been visiting Charleston, SC, and ate at the Fig restaurant. The chef is renowned; his philosophy seems to be accepting each ingredient for what it is and working with it. For example, the chicken schnitzel is just tender farm chicken breast either marinated or covered in buttermilk (we did not receive a clear answer as to which) then crumbed over. The taste is simple but not bland. Richer, peppery taste is achieved by the ingredients in the supporting dark meat and the grainy veggie mix, instead of forcing pepper and spice onto the chicken. We ended up sharing a cobb salad, baked beets (superb), the schnitzel; plus the Budino for dessert. The staff were helpful; they seemed content, even proud. All in all, it was a wholesome experience; I recommend the restaurant.

 

[Jasongreat]

Worlds best spaghetti sauce recipe(might be a bit biased):

2 Green bell peppers, 2 red bell peppers, 2 yellow bell peppers, 1 sweet onion, 4 cloves of garlic, 2 capfuls vinegar, around 2 tblsp oregano, around 2 tblsp basil, around 1 tblsp black pepper, around 1/2 tblsp salt, around 1 tblsp fennel seed, 5 large cans diced tomatoes, 2 packages hot or mild or a mixture of both italian sausages.

Brown sausages in large soup pan with a little olive oil, remove from pan and set aside but leave as much grease as you can stand in the pan till later, I leave it all. Add all veggies diced and 2 of the cloves of garlic chopped to the pan. Season with about a 1/4 of the spice and cook on high heat until cooked down and the colors are very bright but veggies still have plenty of texture. Add drained diced tomatoes, rest of seasoning, the vinegar, the other two cloves of garlic cloves whole and bring to boil. Lower heat to around med and simmer for about an hour, stirring often. Cut sausages into 1/4 inch or so slices and return to sauce. Continue to simmer for another hour or two until diced tomatoes dissolve into a sauce and the excess water is evaporated, you can use a little tomato paste or starch if you don't have the time to wait, but the longer it takes the better it is, imo. If you are worried about the fat content now is the time to scoop it off the top of the sauce as it bubbles to the top, since fat is flavor I usually leave it in, unless there is ridiculous amounts. Will serve about six to eight people with big appetites. Sorry about the vague amounts but I don't measure, I should have just said season to taste with...,. The better quality the italian sausages the better the sauce will be, don't skimp there. I prefer thin spaghetti noodles instead of regular spaghetti noodles. Serve with some garlic toast and a nice glass of red wine. Enjoy.

 

[nismaratwork]

So who likes some spicy food? I can type up my recipe for chipotle chicken tacos if anyone is interested.

Not only do people here enjoy spicey food, as others have pointed out we have some spice fanatics as well as a couple of taco-grandmasters. I for one, would like to see the recipe if you'd like to share.

 

[nismaratwork]

We've been visiting Charleston, SC, and ate at the Fig restaurant. The chef is renowned; his philosophy seems to be accepting each ingredient for what it is and working with it. For example, the chicken schnitzel is just tender farm chicken breast either marinated or covered in buttermilk (we did not receive a clear answer as to which) then crumbed over. The taste is simple but not bland. Richer, peppery taste is achieved by the ingredients in the supporting dark meat and the grainy veggie mix, instead of forcing pepper and spice onto the chicken. We ended up sharing a cobb salad, baked beets (superb), the schnitzel; plus the Budino for dessert. The staff were helpful; they seemed content, even proud. All in all, it was a wholesome experience; I recommend the restaurant.

I'm in the Carolinas area not infrequently... I almost went to Fig once, but didn't get the chance in the end. Baked beets and Schweitzer though?... I'm in.

Jason: Sounds good to me! I like the browned sausages as an element... a lot. Honestly, I think I might use your sauce as the base for sandwiches too... maybe add some sauteed peppers to finish... yeah.

Thanks Jason!

 

[nismaratwork]

Wow...I just had dinner, but that sounds fantastic, nismar !

Thank you madam, you are too kind. Those simple meals can be the best after all, and steak and eggs... whew... too good.

 

[turbo]

Yes, there at people here who like spicy food. Not just for the sake of heat or spice, but for the added dimension to the flavor of the end-product. I can't for the life of me figure out why people spend big bucks to buy some strong pepper-concentrate in little designer bottles when they could use law-enforcement pepper-spray instead. I love to cook with habaneros and jalapenos, etc, but if they had no flavor of their own what would be the point? Those chilies impart their own character on the food you use them in, in addition to the heat. If you can't appreciate that, better stay away from cooking spicy foods, because you'll just give spicy foods an undeserved bad reputation.

When I was a kid, our next-door neighbor made the best dynamites ever. They were very spicy elongated meatballs served on hot-dog buns and covered with a spicy tomato-based hot sauce. Heaven! She had a hot-dog stand and served burgers and fries there too, but the big draw for locals was dynamites. There is irrational "hot" and "hot" that flows from a natural progression of crafting good food that just happens to be spicy.