What can you expect in the Food Thread on PF?

[Evo]

Oh yea, we also make salami and a few years ago we made capicola. I asked my dad and he said we'll be making approximately 250 pounds this year. It's also natural casing (pig intestines) soaked in wine and garlic which adds to the flavour. Here is a picture of me from 8 years ago: (The one on the right is my dad and the left is his friend)

Kevin, what kind of meat? Where do you make it? And most important, when are you delivering to my house?

 

[Kevin_Axion]

It's pork, I really have no idea where the meat is from on the pig, I think it's pork butt (I don't think that actually means it's "behind", rather the shoulder). We do it in or kitchen. Where do you live?

 

[turbo]

When I was a kid, my extended family would get together in the fall and slaughter and process hogs. We'd make sausages, blood sausages, etc. The women were in charge of the sausage-making, and processing head-cheese, etc. The men were in charge of slaughtering, bleeding, and butchering the animals, and the kids had the job of shuttling intestines, blood, etc from the barn to the kitchen. Any kid could take intestines to the big summer kitchen to be cleaned boiled, etc, but you had to be a big boy (rite of passage) to lug wash-pans of blood to the kitchen. Drop one of those and you'd be marked for life (Remember the time...?).

 

[Kevin_Axion]

We buy the pork from a butcher and grind it ourselves, I don't think anyone in my family could kill the pig.

 

[nismaratwork]

Kevin, what kind of meat? Where do you make it? And most important, when are you delivering to my house?

Lets 'Oceans 11' his meat supply!

 

[Kevin_Axion]

Hmm, I have dogs.

 

[nismaratwork]

Hmm, I have dogs.

Do your dogs like steak?

 

[rootX]

https://www.youtube.com/watch?v=3d-qENAaNbM

 

[nismaratwork]

Hey... since we have the genuine articles here... does "Smörgåsbord" really mean, "bread and butter table"?

 

[HeLiXe]

What do you like?

chocolate -_-

Flan/Indian Pudding/Custard
Chips/Pretzels/Carrots
Cocoa/Tea/CoffeeI tend to think along lines of textures, and sweet/fat/salt.

Ice cream is always a winner.

Flan and coffee sound really good!

Chicken and dumplings.
Macaroni and cheese.
Toast (ok so i guess I'm easy to comfort).

Mac and cheez is soooo good! You know...I've never had chicken and dumplings *for shame*

Paella

This is how they serve it on the market in St-Girons in the Arriege in France

OMG there IS a heaven and it is on this earth, in a pot in France

 

[rootX]

*seeks comfort food*
any recommendations?

Chilli Cheese Fries are quite good

 

[HeLiXe]

Chilli Cheese Fries are quite good

Ooooooh <3 They are SO good!

 

[nismaratwork]

Chilli Cheese Fries are quite good

Ohhh so good, but the picture... my arteries! It doesn't matter... SO WORTH IT.

 

[mugaliens]

Having all the ingredients to make this, dare I?

 

[nismaratwork]

Having all the ingredients to make this, dare I?

You dare... and then... describe them to us... *drool*

'It puts the cheese and chili on the fries or it gets the hose again!'

 

[mugaliens]

If you really want a feast, visit me here in the Springs. I cook for my folks and their friends all the time. I was actually a cook, decades back. Wild wings has nothing on this fellow.

Ok, I'm bragging out the (rhymes with "Whahoo") but you get it. I really was a cook, and a damned good one. I had two teachers. One was Greak, circa WWII, and the other was Indian, circa a name that had about 29 syllables. Yes, and decades ago I could actually pronounce the whole, dang thing.

Not today, other that I recall it began with "Bhouphet," with the "h" silent."

I think.

Both good friends, although I've lost touch with both of them these days. I hope Chris is doing well. :) Vic's probably long since taken over the business.

 

[nismaratwork]

If you really want a feast, visit me here in the Springs. I cook for my folks and their friends all the time. I was actually a cook, decades back. Wild wings has nothing on this fellow.

Ok, I'm bragging out the (rhymes with "Whahoo") but you get it. I really was a cook, and a damned good one. I had two teachers. One was Greak, circa WWII, and the other was Indian, circa a name that had about 29 syllables. Yes, and decades ago I could actually pronounce the whole, dang thing.

Not today, other that I recall it began with "Bhouphet," with the "h" silent."

I think.

Both good friends, although I've lost touch with both of them these days. I hope Chris is doing well. :) Vic's probably long since taken over the business.

No better gift than cooking skills... really, it makes life MUCH easier. As a student, it was practically a necessity, after which it's merely a normal necessity.

You sound as though you had exceptional teachers, and from very different traditions! What comes to mind immediately is some kind of take on Saag Paneer and Spanakopita, deconstructed...

Maybe feta/paneer cheese and spinach/mustard-greeen dip with phyllo crisps and extra-spicy poppadom?

 

[Borek]

Not completely off topic:



and

http://www.sciencecookiecutters.com/

 

[nismaratwork]

Not completely off topic:



and

http://www.sciencecookiecutters.com/

When it works, that is some of the coolest stuff I've ever seen.

 

[Evo]

Who can't cook an omelete? The end product of this omelete boiled in a bag looks worse that any omelete I have ever seen. I'm sure it tastes ok.

http://video.yahoo.com/watch/6183537/16054130

 

[turbo]

Who can't cook an omelete? The end product of this omelete boiled in a bag looks worse that any omelete I have ever seen. I'm sure it tastes ok.

Wow! That's pretty darned pathetic. I like to have my vegetables and meat pan-fried a bit before making an omelet. I do that in a small cast iron pan. While things are browning a bit, I scramble some eggs and cook them in a large pan, put the other ingredients on one half of the eggs along with shredded cheese, and fold the other half over. When the eggs are slightly browned, flip the omelet and lightly brown the other side. It is so easy...

Serve with salsa. I use my home-made stuff, of course, but Newman's Own isn't too terrible for commercial stuff. I used to use that about 10-15 years ago before I started canning my own.

 

[Evo]

Wow! That's pretty darned pathetic. I like to have my vegetables and meat pan-fried a bit before making an omelet. I do that in a small cast iron pan. While things are browning a bit, I scramble some eggs and cook them in a large pan, put the other ingredients on one half of the eggs along with shredded cheese, and fold the other half over. When the eggs are slightly browned, flip the omelet and lightly brown the other side. It is so easy...

That sounds delicious, seriously if you can scramble an egg, you can fold it in half for an omelete.

 

[turbo]

That sounds delicious, seriously if you can scramble an egg, you can fold it in half for an omelete.

And it's such a quick tasty meal. I can't imagine that a boiled omelet would be palatable, since I'm used to my own omelets. I'd love to have a large kitchen with a large flat griddle surface, in addition to my gas burners. It would be fun to brown the vegetables, start the eggs, combine them with the cheese and fold and flip the omelet. Slip the omelet onto a plate and pile on the hash-browns (if I had a griddle, I'd have to make hash-browns with every omelet). I'm sure that the short-order cooks at Waffle House are paid poorly, but they have jobs that I'd love to try for a while to see if I could keep up.

 

[nismaratwork]

I have a good friend about 40 minutes away in the deep burbs... he has chickens.. and I get eggs. Unwashed (just brushed clean), unrefrigerated... AMAZING eggs.

Side note... I eat too many eggs!

 

[turbo]

I have a good friend about 40 minutes away in the deep burbs... he has chickens.. and I get eggs. Unwashed (just brushed clean), unrefrigerated... AMAZING eggs.

Side note... I eat too many eggs!

Fresh eggs are wonderful. If you let them sit in the fridge for a week, they will peel easier if you boil them. If you boil fresh eggs, the whites stick to the shells and leave you with ugly eggs. That's OK if you are going to chop the eggs and top salads with them or make egg-salad, but it doesn't work if you want to make nice-looking deviled eggs.

Our newspaper-carrier sells fresh brown eggs for $1/dozen. She's a character. When my neighbor starts milling/planing wood to finish the addition we built on his house, she'll snatch up all the shavings she can get (bedding for the hens) and give him some newspapers in trade. She is in poor health and chain-smokes, and it's a wonder that she has not burned her old farm-house down.

 

[HeLiXe]

Side note... I eat too many eggs!

even roe?

 

[nismaratwork]

even roe?

Most definitely! Flying Fish is my favorite... and I love salmon roe on sushi. Still... osetra, sevruga, beluga... *drool*

@turbo-1: Hmm, good advice! It is a pain in the butt to peel them at first, and I just stuck with the "cold-shock" approach.

 

[nismaratwork]

Wow... I don't think advertising that he's touching the food is a selling point.

"You're going to find me in here working. … You're going to catch me in here seasoning up my chicken, flouring up my chicken, frying up my chicken. And not only that, but coming out here and serving my chicken to people,"

http://news.blogs.cnn.com/2011/01/24/flavor-flav-opens-fried-chicken-restaurant-in-iowa/?hpt=Sbin

Yeah... so a former member of The Public Enemy is now running 'Flav's Fried Chicken'... in Clinton, Iowa. I didn't see that coming, and I still want to know who wants chicken from a guy in a viking hat wearing clocks.

 

[Evo]

I'm trying to get more adventurous with food. Got a recipe for Nam Prik Gaeng Daeng. mmmmmm

For Nam Prik Gaeng Daeng (Thai Red Curry Paste)

6 large dried red chilies, seeded and roughly chopped
3/4 teaspoon salt (I use less, for preference)
1 teaspoon finely chopped galangal (substitute fresh gingerroot if galangal is unobtainable)
1 tablespoon finely chopped tender lemongrass
3 tablespoons finely chopped garlic
3 tablespoons finely chopped shallots
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon dried shrimp paste

Directions:
Prep Time: 30 mins

Total Time: 45 mins
1 For the Nam Prik Gaeng Daeng paste: In a mortar and pestle, pound the ingredients for the red curry paste in the order listed, adding one at a time. Alternatively, a much easier method is to use a stick-blender. Blend all the paste ingredients together, with a few drops of water, until they form a fine paste.

Read more: http://www.food.com/recipe/thai-red-curry-of-beef-124320#ixzz1C5WOQ9Zb

 

[nismaratwork]

I'm trying to get more adventurous with food. Got a recipe for Nam Prik Gaeng Daeng. mmmmmm

Daring! Delicious... great with noodle soups too...

Um... I'm sure you know this, but when you deal with those dried chilis, DON'T TOUCH YOUR EYES. I've read some posts about your... ah... occasional pratfalls, and that would be a painful one.