What can you expect in the Food Thread on PF?

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The discussion revolves around a vibrant exchange of food-related topics, with participants sharing favorite recipes, culinary experiences, and kitchen mishaps. A notable focus is on lentil recipes, with suggestions for dishes like chocolate lentil cake and lentil lasagna, as well as creative uses of lentils in various cuisines. Participants also share recipes for pasta with pesto, grilled shrimp marinades, and Indian dishes like dahl and gulab jamun. There’s a strong emphasis on improvisation in cooking, with many contributors discussing how they cook "by feel" rather than following strict measurements. The conversation also touches on cultural influences, such as the appreciation for Lebanese and South Indian cuisine, and the importance of traditional meals like the Indian sadya. Additionally, humorous anecdotes about kitchen disasters and the challenges of cooking techniques, like frying mozzarella sticks, add a lighthearted tone to the thread. Overall, the thread celebrates the joy of cooking and the communal sharing of food experiences.
  • #2,301
Evo said:
Oooh, I might try that chicken fried bacon.
Evo is really Paula Deen!
 
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  • #2,302
rewebster said:
walnuts are great in chip cookies----pecans come in a close second---- (too bad I don't bake or have a maid)
For some reason, I can't taste anything when I eat walnuts, any flavor they might have seem to be lost when added to baked goods.

turbo-1 said:
Evo is really Paula Deen!
Uh oh, busted. :rolleyes:
 
  • #2,303
Evo said:
For some reason, I can't taste anything when I eat walnuts, any flavor they might have seem to be lost when added to baked goods.

try black walnuts then---they were all over my grandfather's farm --it was another fall ritual to gather and husk them, them leave out to dry for a while


--Pillsbury makes a roll of dough with walnuts---I haven't seen them lately though--may have been 'discontinued'
 
  • #2,304
I prefer walnuts over pecans, too, for baked goods. Walnuts have a bit of character and astringency, while pecans seem a bit too bland and sweet. My mother would splurge and buy walnuts for holiday baking, but she'd have to hide them from me until it was time to use them.
 
  • #2,305
Evo said:
Evo thinks Lisab has been counterfeiting GOOBF cards.

Lisab has a large collection of GOOBF cards from chat. Probably larger than mine, but even mine is impressive :wink:
 
  • #2,306
turbo-1 said:
I prefer walnuts over pecans, too, for baked goods. Walnuts have a bit of character and astringency, while pecans seem a bit too bland and sweet. My mother would splurge and buy walnuts for holiday baking, but she'd have to hide them from me until it was time to use them.

its funny how those taste buds vary from one person to another...

I think I'm what is labeled as a 'taster' ---some green vegetables taste a little bitter but are still pretty tasty--the one thing in all of the 'foods' that don't like is cilantro (tastes like soap for some reason) and would greatly prefer (if the taste buds don't change) never to have it in anything--one of those 'oh, well' 's
 
  • #2,307
I love cilantro and dill florets. They are essential in my garden-fresh salsas. I have to stagger-plant dill so some of them will be in flower when it's time for fresh salsa and again when it's time to make the canned salsas and chili relishes. Dill weed is OK, but the tiny florets are out of this world.
 
  • #2,308
rewebster said:
its funny how those taste buds vary from one person to another...

I think I'm what is labeled as a 'taster' ---some green vegetables taste a little bitter but are still pretty tasty--the one thing in all of the 'foods' that don't like is cilantro (tastes like soap for some reason) and would greatly prefer (if the taste buds don't change) never to have it in anything--one of those 'oh, well' 's

Quite possible, http://www.bbc.co.uk/science/humanbody/body/articles/senses/supertaster.shtml"
 
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  • #2,309
lisab said:
Quite possible, http://www.bbc.co.uk/science/humanbody/body/articles/senses/supertaster.shtml"
In a college biology project, some grad students were doing genetic mapping with physical traits, and I had to participate as a subject. One of the stations in the evaluation had lots of little strips of paper, and we were to grab one as we passed through the line, touch it to our tongues, and write down what you tasted. Most people just shrugged and probably wrote "paper". I actually watched the line for a while after I went through (it was the last station in the gauntlet), and didn't see a single person that shared my reaction. I had experienced the most gut-wrenchingly bitter taste ever, and was a bit queasy after the experience. The grad student manning that station kind of broke protocol, but came over to me and said that nobody would ever be able to poison me with mushrooms (alkaloids) judging from my reaction. He asked if I had Native American heritage, and I told him that I did, on both sides of the family. I guess that would have been a really handy "talent" to have if you were foraging for mushrooms and found some that were not known to be safe...
 
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  • #2,310
Don't get too good at what you do unless you want the job forever! I have always been the go-to guy for sauces, marinades, smoking, grilling, etc, but now I have a new must-do. My wife has been baking breads like crazy, and when breads start to get a little dry, it's time for croutons. We have soups often, and she takes salads to work almost every day, and loves the croutons.

I cube black bread or rye (usually), mix it with garlic powder, onion powder, black pepper, oregano, smoked paprika, and ancho chili powder (add your own here) and mix everything up by hand in a bowl. Drizzle cold-pressed olive oil over the whole mess and keep mixing by hand and spread out on a baking sheet and pop it in an oven pre-heated to at least 300 deg. I'm considering working my way up to 350 so that the outsides get crispy faster. Got to move slowly on that front, though, because the croutons are the high spot of her salads every day.
 
  • #2,311
If i wasn't majoring in physics and engineering, I'd probably want to be a Baker

:P

though, I do not see why I can't do both?

maybe when I'm older i'll open a bakery :P
 
  • #2,312
turbo-1 said:
He asked if I had Native American heritage, and I told him that I did, on both sides of the family. I guess that would have been a really handy "talent" to have if you were foraging for mushrooms and found some that were not known to be safe...
I'm going to be looking for some of these very soon here. Do you have a nose for them?
[PLAIN]http://img198.imageshack.us/img198/9899/img08272.jpg
 
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  • #2,313
vorcil said:
If i wasn't majoring in physics and engineering, I'd probably want to be a Baker

:P

though, I do not see why I can't do both?

maybe when I'm older i'll open a bakery :P

Just remember, vorcil: in math ∏r2, but in baking pie are round.
 
  • #2,314
No nose. Just taste-touch. If I touched a broken piece to my tongue and reacted with revulsion and perhaps nausea and vomiting, you'd be well-advised to steer clear.
 
  • #2,315
dlgoff said:
I'm going to be looking for some of these very soon here. Do you have a nose for them?
[PLAIN]http://img198.imageshack.us/img198/9899/img08272.jpg[/QUOTE]A girl I work with has them growing in her yard (she says) she's also the one that thought hysop was mint.

Dl, If i quit my job, can I shack up on your property? Turbo won't let me live in his root cellar until I skin and gut a moose. :frown:
 
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  • #2,317
The dish is most commonly made by serving fried chicken with a waffle, the waffle then typically being covered with butter or syrup (as is common practice among those who eat waffles for breakfast in the United States). This unusual combination of foods is beloved by many people who are influenced by traditions of soul food passed down from past generations of their families [1].

A version of this dish mostly known within areas that have Pennsylvania Dutch influences consists of a plain waffle with pulled, stewed chicken on top, covered in gravy...
http://en.wikipedia.org/wiki/Chicken_and_waffles

Huh, I had never heard of it before.
 
  • #2,318
Aretha Franklin has a restaurant that sells fried chicken and waffles, it was on the Food Network. Not something I would eat together.
 
  • #2,319
Every other meat is served with a breakfast---I'd at least try it (maybe honey glazed)
 
  • #2,320
rewebster said:
Every other meat is served with a breakfast---I'd at least try it (maybe honey glazed)
There is nothing that I'll eat for lunch or supper that I will not eat for breakfast, and in any combination. I really don't care. French toast with ham or roast beef? Is that any different from French toast with bacon, which you can get anywhere? Why not chicken, and why not with waffles?
 
  • #2,321
turbo-1 said:
There is nothing that I'll eat for lunch or supper that I will not eat for breakfast, and in any combination. I really don't care. French toast with ham or roast beef? Is that any different from French toast with bacon, which you can get anywhere? Why not chicken, and why not with waffles?
Because they pour maple syrup on the chicken. I do not eat any meat with maple syrup on it.

Sweet + meat = not fit to eat
 
  • #2,322
Evo said:
Dl, If i quit my job, can I shack up on your property? Turbo won't let me live in his root cellar until I skin and gut a moose. :frown:
Do you know how to fry morels? You know,... egg and milk batter with cracker crumbs fried in butter. If so, Okay.

BTW. I went mushroom hunting today after work but had no luck since it's been too dry. We need a nice warm spring rain.
 
  • #2,323
Evo said:
Because they pour maple syrup on the chicken. I do not eat any meat with maple syrup on it.

Sweet + meat = not fit to eat

there goes the honey glazed ham, or anything with bar-b-que sauce
 
  • #2,324
rewebster said:
there goes the honey glazed ham, or anything with bar-b-que sauce
You should know this of Evo by now. :devil:
 
  • #2,325
rewebster said:
there goes the honey glazed ham, or anything with bar-b-que sauce

dlgoff said:
You should know this of Evo by now. :devil:
Barbeque sauce is an exception, as long as it's not too sweet, as is Panda Express orange chicken.
 
  • #2,326
Evo said:
Because they pour maple syrup on the chicken. I do not eat any meat with maple syrup on it.

Sweet + meat = not fit to eat
I make my killer smoked Atlantic salmon with a glaze made of cracked pepper and maple syrup. If some drone on the Food Network stumbled onto it, it would the next coming of Christ. Right now, it is the favorite Christmas treat for a bunch of nieces and nephews. Set down the dish, and it's GONE.
 
  • #2,327
I love chicken and waffles, but I use honey, not maple syrup.
 
  • #2,328
Rant time again. Food fads driving up the cost of foods that used to be dirt cheap. I was looking at chicken at the store earlier tonight. Chicken wings were $2.69 per pound. There is no meat on them, but because they're a fad, people will pay it. I bought beautiful, meaty, little chicken legs for 99 cents per pound. I'm going to cook them like buffalo wings.
 
  • #2,329
Evo said:
Rant time again. Food fads driving up the cost of foods that used to be dirt cheap. I was looking at chicken at the store earlier tonight. Chicken wings were $2.69 per pound. There is no meat on them, but because they're a fad, people will pay it. I bought beautiful, meaty, little chicken legs for 99 cents per pound. I'm going to cook them like buffalo wings.

buffalo wings and waffles---so you're going to try it after all, huh?
 
  • #2,330
Evo said:
Rant time again. Food fads driving up the cost of foods that used to be dirt cheap. I was looking at chicken at the store earlier tonight. Chicken wings were $2.69 per pound. There is no meat on them, but because they're a fad, people will pay it. I bought beautiful, meaty, little chicken legs for 99 cents per pound. I'm going to cook them like buffalo wings.
I'm surprised that it took this long for the fad to get out there. There was a reason that my wife and I were able to get thighs for cheap 35 years ago: Maine has laws regarding liquor licenses that are far less restrictive on taverns than on bars. To meet the definition of a tavern, your establishment has to serve prepared food (not just snacks), and hot chicken wings and drumsticks were cheap, popular and easy to prepare. Plus, if you made them spicy-hot, customers would drink more beer.

The local meat-packer rarely had to put wings and drumsticks on special because the tavern-owners were buying them up. Thighs, on the other hand, were often on sale (cheap!) because they had lots of them on-hand after parting out the broilers.
 
  • #2,331
thighs are my favorite--hmmm, yes, they are
 
  • #2,332
rewebster said:
thighs are my favorite--hmmm, yes, they are
We could get big tubs of chicken thighs and livers at the packing-house retail store for cheap. That was our primary source of meat when times were lean.
 
  • #2,333
rewebster said:
thighs are my favorite--hmmm, yes, they are
Thighs are my favorite too, but I thought I'd do a play on the "wings" with the drumsticks.

I can't believe that they chop the wings into three pieces, discard the tip and sell each remaining "half" of a wing for 50 cents to a dollar each and people buy them. There's about a teaspoon of meat on one. Besides the recipe I came up with for Buffalo wings is the best I have ever tasted.
 
  • #2,334
I just bought 25 thighs from Popeyes---they've got a 'special' ---5 for 2.99---froze about half---warm them first in the microwave, then into the toaster oven for about 2-3 minutes---and they taste just like they were 'fresh' (of course, topped with a few more spices first and then dribbled with honey) ---capitalized 'hmmmmm!'
 
  • #2,335
rewebster said:
I just bought 25 thighs from Popeyes---they've got a 'special' ---5 for 2.99---froze about half---warm them first in the microwave, then into the toaster oven for about 2-3 minutes---and they taste just like they were 'fresh' (of course, topped with a few more spices first and then dribbled with honey) ---capitalized 'hmmmmm!'
I love "professional" fried chicken. They can do it in a way that you can't do at home unless you go the deep fryer route. I remember when I was little, a deep fryer, when you lived in the south, was always on the counter and rarely got cold, chicken, doughnuts, fried okra.

I've noticed recently that cooking in bacon grease has come back into fashion, BIG TIME. All of the cooking shows lately are extolling the wonders of cooking everything in bacon grease. They are even recommending keeping leftover bacon grease in a can for use when you aren't cooking bacon. My mom always had a can of bacon drippings at the back of the stove, it's was specifically made for drippings and even had the words embossed on it. Finally, people realizing that if you're going to eat, it should taste great, just don't eat a ton of it.
 
  • #2,336
Evo said:
My mom always had a can of bacon drippings at the back of the stove, it's was specifically made for drippings and even had the words embossed on it. Finally, people realizing that if you're going to eat, it should taste great, just don't eat a ton of it.

same here--most often used for fried eggs

IF I want chicken (fried)--there's no way that I could buy the chicken, spend the time to fry it, and have it come out the way they prepare it for the '5 for 2.99'
 
  • #2,337
My favorite tavern back in the college town used to sell Buffalo wings and drumsticks done up in the same sauce. The drumsticks were the more expensive of the two, and you got more meat. They'd cut through the skin above the joint, and push the skin toward the meaty end, leaving a "handle" of bare bone to grab the drumstick with.

They sold pizzas and some sandwiches, too, but being in a college town, they had lots of competition on those fronts. Their wings and drumsticks set them apart.

I have never eaten at a Popeye's. Somebody opened a franchise store right next to a very large truck-stop in Newport, and they seem to be quite busy, so as fried chicken goes, it's probably pretty good. Somebody should have considered putting a 24/hr Waffle House there, too. Truckers seem to like to be able to grab breakfast any time of day.
 
  • #2,338
turbo-1 said:
My favorite tavern back in the college town used to sell Buffalo wings and drumsticks done up in the same sauce. The drumsticks were the more expensive of the two, and you got more meat. They'd cut through the skin above the joint, and push the skin toward the meaty end, leaving a "handle" of bare bone to grab the drumstick with.

They sold pizzas and some sandwiches, too, but being in a college town, they had lots of competition on those fronts. Their wings and drumsticks set them apart.

I have never eaten at a Popeye's. Somebody opened a franchise store right next to a very large truck-stop in Newport, and they seem to be quite busy, so as fried chicken goes, it's probably pretty good. Somebody should have considered putting a 24/hr Waffle House there, too. Truckers seem to like to be able to grab breakfast any time of day.

Nice, the Southern truckers don't have to go far to get their fried chicken and waffles.
 
  • #2,339
Ok, Evo is going to attempt making sushi with RAW TUNA! They had "supposedly" sashimi grade yellowfin tuna on sale for cheap today, so I bought a small piece. It did have a disclaimer that it was previosly frozen, well this IS Kansas, so I would expect that, but why the hell did they thaw it to sell it? If it's frozen, leave it frozen. I will thaw it when I make the sushi. Thawing it and letting it sit on ice exposed to air just dries it out. Fools. I'm assuming that's why they cut the price, sell it or chuck it.

Where is ~christina~ when I need her? I want to know if this has worms, without looking it up. Where is that worm woman?
 
  • #2,340
Evo said:
Ok, Evo is going to attempt making sushi with RAW TUNA! They had "supposedly" sashimi grade yellowfin tuna on sale for cheap today, so I bought a small piece. It did have a disclaimer that it was previosly frozen, well this IS Kansas, so I would expect that, but why the hell did they thaw it to sell it? If it's frozen, leave it frozen. I will thaw it when I make the sushi. Thawing it and letting it sit on ice exposed to air just dries it out. Fools. I'm assuming that's why they cut the price, sell it or chuck it.

Where is ~christina~ when I need her? I want to know if this has worms, without looking it up. Where is that worm woman?

I hope you didn't buy it here :wink:.

fw05-bait.jpg
 
  • #2,341
lisab said:
I hope you didn't buy it here :wink:.

fw05-bait.jpg
Why yes, yes it was! The sashimi master, Bubba, explained to me that I was buying the rarest form of Ahi tuna, looking quite similar to catfish, with the whiskers and all, they catch them in the creek behind the shack.

You learn something new every day. Since this is my first time with raw Ahi, I really appreciated his knowledge of this Japanese delicacy.
 
  • #2,342
Evo said:
Why yes, yes it was! The sashimi master, Bubba, explained to me that I was buying the rarest form of Ahi tuna, looking quite similar to catfish, with the whiskers and all, they catch them in the creek behind the shack.

You learn something new every day. Since this is my first time with raw Ahi, I really appreciated his knowledge of this Japanese delicacy.

Ahahaaahaaa...lol...
 
  • #2,343
Here is the Ahi tuna sushi, I just made it with tuna and cucumber. It's not fancy, I just whipped it up to eat, not to look at. As you can see I love soy sauce, pickled ginger, and wasabi.

Evo child suggested we make some with cream cheese, smoked salmon and cucumber. Oooh, yes.

Anyway, that sushi shooter I bought is awesome. :!)

006tm.jpg
 
  • #2,344
Evo said:
Here is the Ahi tuna sushi, I just made it with tuna and cucumber. It's not fancy, I just whipped it up to eat, not to look at. As you can see I love soy sauce, pickled ginger, and wasabi.

Evo child suggested we make some with cream cheese, smoked salmon and cucumber. Oooh, yes.

Anyway, that sushi shooter I bought is awesome. :!)

006tm.jpg
I don't even like fish, but this looks really yummy. I guess you still have all your fingers? :devil:
 
  • #2,345
Yep, all fingers intact. Damn, this is easy. I know they say that people train for years just to learn how to make the rice, but I actually prefer the sushi that I learned to make in 30 minutes to the sushi I had by a 4 star Michelin Chef in one of Tokyo's finest restaurants, some of which I had to spit into a potted plant when no one was watching. Of course I also would kill for a Hardee's Angus Thickburger. :-p

The raw tuna is excellent, almost no smell or taste, just enough flavor to know it's there. Very delicate. Of course where I bought it has "real Japanese people making sushi on premise". Yep, I bought it at the corner Hen House market, home of Japanese cuisine in Kansas. :smile:
 
  • #2,346
Evo said:
Ok, Evo is going to attempt making sushi with RAW TUNA! They had "supposedly" sashimi grade yellowfin tuna on sale for cheap today, so I bought a small piece. It did have a disclaimer that it was previosly frozen, well this IS Kansas, so I would expect that, but why the hell did they thaw it to sell it? If it's frozen, leave it frozen. I will thaw it when I make the sushi. Thawing it and letting it sit on ice exposed to air just dries it out. Fools. I'm assuming that's why they cut the price, sell it or chuck it.

Where is ~christina~ when I need her? I want to know if this has worms, without looking it up. Where is that worm woman?
If you're going to eat tuna raw, it should have been previously flash-frozen to kill parasites, so "previously frozen" is not a real problem. Fatty fish like tuna actually re-freeze really well, so when "fresh" tuna steaks go on sale here, my wife will buy them up and re-freeze them. It's not like haddock, hake, etc, that lose all their light sweetness when frozen. Previously-frozen haddock isn't worth the expense unless you are going to stuff it and bake it because the sweetness just isn't there. Same with Atlantic scallops. If they're not fresh don't waste the money.

Have you ever seen the show in which tuna hits the seafood markets in Japan in the wee hours, and buyers stick hollow probes into the tuna to evaluate fat-content? Those fish were all flash-frozen and can command tens of thousands of dollars EACH at the auction, only to be parted out to sushi restaurants for even more bucks by early morning for the days' meals.
 
  • #2,347
For these prices, the pans should replicate the food, cook, clean and store themselves. I saw the "crepe pan" for $250 in the Food Network store.

$765.00 for an 11 inch pan?

http://www.mauvielusa.com/Dutch-Oven.html?parentId=2&pushParent
 
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  • #2,348
Evo said:
For these prices, the pans should replicate the food, cook, clean and store themselves. I saw the "crepe pan" for $250 in the Food Network store.

$765.00 for an 11 inch pan?

http://www.mauvielusa.com/Dutch-Oven.html?parentId=2&pushParent
It's beyond ridiculous. Do people actually believe that these pots and pans can improve their cooking? Or is it just a matter of status, letting your friends see a fortune in ridiculously expensive cookware displayed in your kitchen? And who wants to polish all that copper?

I have several female cousins with very expensive tastes, and they buy $$$$ gear for their kitchens; partly, it seems, in competition with one another, as they have each built and stocked new homes over the past 15 years or so. None of them can cook above-average, but they sure have shiny kitchens. Hardly any decent cast-iron to be found in any of their homes, but plenty of copper, bright enamel, and stainless, and enough crystal stemware to stock a restaurant. The Food Network, food magazines, and celebrity chefs like Emeril have created a population of glassy-eyed zombies who just have to own the next best thing.

The eldest daughter of the youngest cousin has worked in the restaurant trade all through college and she married a restaurant manager. When they visit, I cook for them and have to spend time explaining the recipes, preparation tips, etc. Both of them are good cooks, but they rave about my food and do their best to replicate it for themselves. Disclaimer: I do not own a single pot or pan that cost over $40, unless you count the eBay values of antique Griswold cast-iron that my wife and I snapped up dirt-cheap at estate sales and lawn sales. I have spent more on decent cutlery, but that's a function of quality, not celebrity endorsement.
 
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  • #2,349
Evo said:
For these prices, the pans should replicate the food, cook, clean and store themselves. I saw the "crepe pan" for $250 in the Food Network store.

$765.00 for an 11 inch pan?

http://www.mauvielusa.com/Dutch-Oven.html?parentId=2&pushParent

Happen to have ikea around?

http://www.ikea.com/us/en/catalog/categories/departments/kitchen/15925/
 
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  • #2,350
Some of those laminated Ikea pans SS/Aluminim/SS look pretty good. Do they hold up OK? We have some nice old Revere-ware (copper-clad SS) that works well, but are open for alternates.
 

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