What can you expect in the Food Thread on PF?

[turbo]

Supper was great tonight! And for once, neither of us cooked it. I was tied up most of the day (again!) migrating to a new PC and my wife had two appointments after work. She stopped at the artisan butcher-shop/deli on the way home and picked up a sandwich. It was huge (and there is still enough left over for me to hold me all day tomorrow, even if I eat nothing else. It was made in an oversized Italian-style roll (think of a fat soft-crusted baguette), with about 1/4" of deli-sliced roast beef lining the interior of the roll, stuffed with thin-sliced onions, green peppers, black olives, and jalapeno rings and bacon, topped with pizza cheeses and then broiled in the pizza oven. 5-6 meals for a little over $8. That's dirt-cheap for such tasty food.

The availability of that nice roast beef might be a bit tight over the winter, because the deli's largest customer is a country club a couple of miles away, and golf is going to be winding down soon. That's one of the few meats that the deli buys for resale, and it's a lot cheaper in bulk.

 

[rhody]

Turbo,

It was grill night, so I made hot dogs. As promised I compared some of the habanero pieces in your relish to a similar sized piece of fresh (just picked) ghost placenta (where all the heat is). Your habs had a different flavor and the heat built and left quickly pretty intense but not bad, the ghost on the other hand, Mother of God !, the pepper was sweet, but the heat built and built and built, my nose started running, and I had to stop eating for a few minutes. It is definitely hotter and for a longer period. Once that calmed down I finished a hot dog with your relish on it, spicy but not intense. When the ghost heat started to subside I got a nice adrenaline rush which I wasn't expecting. So there you have it taste test complete. If I had munched on just the ghost pepper itself without getting the oil in the placenta it would not have been as hot as the habanero. It just depends which part of the pepper you select.

Rhody...

 

[turbo]

Wait until next summer, Roadster (assuming I can get a decent year for habaneros). I'll send you some fresh ripe ones, and a jar of decent relish instead of this year's wimpy all-green stuff. There is a big difference! You'd better hope my crop of ripe habs is big enough to let me make a year's worth of chili relish, or you might not get a jar. (You'd have to come up here to sample it! Sneaky, huh?) When I have only 5-6 jars of the ripe habanero relish, I get really antsy about letting any go, because it just won't last.

One year, I had such a nice crop that I was comfortable in giving a neighbor, a former co-worker, and my bother all jars of ripe habanero relish. That was a mistake, because I had a crappy chili year the next season. Still, none of them ever asked for more. It was just too much heat for all of them.

I also gave a jar to my father's mechanic/poker-buddy and the parapalegic son of another friend of my father, who gives him squash, corn, etc. The guy in the wheelchair dipped into the relish with a tortilla chip, and his parents thought that he was going to die when he took a bite. The poker-buddy was more careful, and when he sampled the heat, he set the jar aside to use in small amounts to spice up spaghetti, dynamites, and chili. After all that waste (unintended uses) I haven't given any habanero relish away, because those extra jars might have gotten me through a poor gardening season. I love the ripe stuff on hot dogs, burgers, etc.

I have one half-pint left from a mini-batch that I made a couple of years back out of "almost" ripe orange habs, but I'm saving it for a special occasion. It's not like the ripe-chili relish, but it's better than anything in the pantry. It looks like my wife's production crew will be expected to work a lot of overtime for the next few months, and if she makes a lot of shakes and juices for herself, I may be eating more hot-dogs, and have to break that jar open.

 

[ZapperZ]

Right fruit, wrong picture?

This article is listing all the "exotic" food items that one should be eating.

http://health.yahoo.net/rodaleSlide...ealthy-fruits-and-veggies-you-aren-t-eating#0

Because of where I grew up, I'm quite familiar with all of the items listed. But unless I had a major brain malfunction, the picture for lychee is wrong. They are showing what appears to be rambutan, instead of lychee. The lychee fruit isn't as "hairy".

Anyone else recognize the fruit?

Zz.

 

[Evo]

Right fruit, wrong picture?

This article is listing all the "exotic" food items that one should be eating.

http://health.yahoo.net/rodaleSlide...ealthy-fruits-and-veggies-you-aren-t-eating#0

Because of where I grew up, I'm quite familiar with all of the items listed. But unless I had a major brain malfunction, the picture for lychee is wrong. They are showing what appears to be rambutan, instead of lychee. The lychee fruit isn't as "hairy".

Anyone else recognize the fruit?

Zz.

It's definitely rambutan, I've had them before.

 

[HeLiXe]

I like their buns.

I like the white bread from Jimmy John's

 

[Evo]

I like the white bread from Jimmy John's

I love Jimmy John's French bread. Had a piece of one for lunch yesterday. #9 Italian Nightclub. :!)

 

[WhoWee]

I love Jimmy John's French bread. Had a piece of one for lunch yesterday. #9 Italian Nightclub. :!)

I must admit - Jimmy John's delivery is very popular on cold-snowy days at the office. The last time we had blizzard conditions, the franchise owner called one of my associates on his cell phone (about 9:00 AM) to ask him if they would be needed. I was so impressed with their initiative, I made an effort to eat there and took sandwiches home several times in the following weeks.

 

[rhody]

Making lentils and rice dish again, but with a twist. I know you already know where this is going. I will be adding ghost bits to it. I am down to 1.5 peppers, just enough for me.

Rhody...

 

[turbo]

My wife finished up the last of our "loaded" roast-beef sub last night. That was 6 meals out a sandwich that cost a little over $8. I've got to hand it to Tracy - when she decided to expand beyond the butcher-shop and get into deli meats and cheeses/sandwiches/pizzas, she staked out some territory that no other local shops could claim. Generous portions with fresh quality ingredients, and meats from locally-raised critters. She will stock almost anything that is locally-grown because people expect it of her. I didn't have enough garlic to sell to her this year, but last year, she bought every bit that my wife took to her store. We charged her $5/lb, and she retailed it for $1/bulb, and her customers were snapping it up. Her husband took the whole first delivery back home for their own use after he sampled it, so my wife had to take down another load so Tracy would have some to sell.

http://www.svweekly.com/joom1511/index.php?option=com_content&view=article&id=4674:kniffins-is-smokin-again&catid=6:business&Itemid=177

 

[Evo]

I'm afraid they can't beat Jimmy John's Gargantuan $7.99

 

[Jimmy Snyder]

There used to be a steak sandwich shop around here called Steak Out. Their so-called small, was a very large sandwich, way too much for me to eat at one sitting. They had two sizes larger than that. I never saw anyone order a huge, it must have been a cow and a roll. They also sold two sizes smaller than small, a bite and a nibble. Even a bite was a large sandwich and I normally ordered a nibble. The first time I ate there I didn't know what the sizes were and just ordered a small.

 

[turbo]

Astro and his son are big eaters (lean and hungry!). I'm pretty sure that they'd be able to tuck away one of Tracy's large roast beef grilled sandwiches, but I'd not place a bet on any other two people that I know.

 

[rhody]

Making lentils and rice dish again, but with a twist. I know you already know where this is going. I will be adding ghost bits to it. I am down to 1.5 peppers, just enough for me.

Rhody...

Just having the dish now with a sprinkling of ghost bits, two thumbs up... I like the adrenaline rush too... in fact it is the main reason I like this dish, hehe... You can't wolf it down though, slow and easy does it. Turbo, Astro, I bet you would like this.

Rhody...

 

[HeLiXe]

I love Jimmy John's French bread. Had a piece of one for lunch yesterday. #9 Italian Nightclub. :!)

oh man it's so good. Love the #15, cut in half, sans sprouts.:!)

 

[rhody]

Just having the dish now with a sprinkling of ghost bits, two thumbs up... I like the adrenaline rush too... in fact it is the main reason I like this dish, hehe... You can't wolf it down though, slow and easy does it. Turbo, Astro, I bet you would like this.

Rhody...

Woke up at 6:30 am with cramps or a feeling not unlike when I had a kidney stone. Needed a painkiller a hour or so later to address it, don't know if it was the ghost peppers or being a bit dehydrated, thus leading to a stone being passed. The pain pill is beginning to wear off now, and I am feeling it again. I hope it is NOT the ghost pepper that would be a shame, first time though.

Rhody...

 

[WhoWee]

There used to be a steak sandwich shop around here called Steak Out. Their so-called small, was a very large sandwich, way too much for me to eat at one sitting. They had two sizes larger than that. I never saw anyone order a huge, it must have been a cow and a roll. They also sold two sizes smaller than small, a bite and a nibble. Even a bite was a large sandwich and I normally ordered a nibble. The first time I ate there I didn't know what the sizes were and just ordered a small.

They were good. I remember them being in Tallahassee (or thereabouts) - think they delivered.

 

[lisab]

Fyi: high quality chocolate and home-made Ranch dressing: each is very good, but they should never be consumed at the same meal...they really don't mix.

 

[Evo]

Fyi: high quality chocolate and home-made Ranch dressing: each is very good, but they should never be consumed at the same meal...they really don't mix.

At first I thought you were recommending combining them.

 

[turbo]

What? You've never had Jimmy-Johns Chocolate Ranch dressing? What backwater do you live in?

 

[Evo]

My carrots are too salty, and I was so careful, now I'm trying to leach out the salt.

 

[DoggerDan]

My carrots are too salty, and I was so careful, now I'm trying to leach out the salt.

Uh, drain, rinse, repeat. Try adding 1/2 tsp per lb of carrots. If you're using chicken/beef/soup stock, don't add a thing.

The carrots will not absorb much salt themselves. It's not the NaCl osmotic, it's all the other stuff they have under their skins.

 

[HeLiXe]

Uh, drain, rinse, repeat.

Sounds like me and my nose

 

[Thrafgig]

immersion cooking safe plastic bags?

I have a practical question.

If you are not familiar, immersion cooking is a method of using very controlled heated water to cook foods. This allows you to do some amazing things.

The issue I have is the containers I use to cook in. I am using plastic reclosable kitchen bags that are re-zippable as it were. I am concerned with any substances that might leach out of the plastic and into food.

Temperatures in immersion cooking are generally around 65-80°C. Most often the food items are placed in a plastic bag with a suitable oil (olive, sesame, etc) and cooked for anywhere from a few minuets up to 1 hour.

Is there anything in plastic bags that I should absolutely avoid for health reasons or is the temperature/cooking times too low?

Any advice greatly appreciated.

 

[Evo]

To do immersion cooking correctly, the bags should be vacuum sealed. I suggest that you invest in an inexpensive vacuum bag machine as this will allow the bags to sink and prevent water from getting inside the bag.

And the resealable food plastic bags are safe.

Saran and Ziploc both maintain that their product lines are completely plasticizer free. The temperatures necessary to create dioxin (around 1500°F) are beyond the normal operating conditions of household and commercial microwave ovens.)

http://www.cookingforengineers.com/article/99/Microwave-Safe-Containers

 

[Thrafgig]

Thanks Evo, I wanted to know for exactally that reason. A kitchen store has a very high quality vac bagger on hold for me (it was the demo model) and I can get it for 70% off. Time to go spend the money.

 

[Evo]

Thanks Evo, I wanted to know for exactally that reason. A kitchen store has a very high quality vac bagger on hold for me (it was the demo model) and I can get it for 70% off. Time to go spend the money.

Awesome deal! Good luck with the immersion cooking.

 

[Evo]

I sent the Evo Child to get a smoked turkey because it was on sale for half price. I handed her the flyer so she wouldn't forget what was on sale. She refused it, saying she wouldn't forget. Three hours later she shows up with a regular turkey, it's pouring down rain and it's the end of the sale.

Ok, I cooked my NON smoked turkey last night. When you're craving smoked turkey, it just doesn't hit the spot.

So, I just made a huge bowl of turkey salad. Now I have ten more pounds of bland turkey to deal with.

I was planning to use the smoked turkey to flavor beans and make incredible collard greens with smoked turkey legs...

 

[WhoWee]

I sent the Evo Child to get a smoked turkey because it was on sale for half price. I handed her the flyer so she wouldn't forget what was on sale. She refused it, saying she wouldn't forget. Three hours later she shows up with a regular turkey, it's pouring down rain and it's the end of the sale.

I feel your pain - just showed your post to my 12 year old and her response was "are you going to tell me about that $5 AGAIN"?

 

[turbo]

I sent the Evo Child to get a smoked turkey because it was on sale for half price. I handed her the flyer so she wouldn't forget what was on sale. She refused it, saying she wouldn't forget. Three hours later she shows up with a regular turkey, it's pouring down rain and it's the end of the sale.

Ok, I cooked my NON smoked turkey last night. When you're craving smoked turkey, it just doesn't hit the spot.

So, I just made a huge bowl of turkey salad. Now I have ten more pounds of bland turkey to deal with.

I was planning to use the smoked turkey to flavor beans and make incredible collard greens with smoked turkey legs...

Not good. When you are craving real smoked turkey, even a properly brined and roasted turkey can't fill in. I love my smoker!

 

[Evo]

I feel your pain - just showed your post to my 12 year old and her response was "are you going to tell me about that $5 AGAIN"?

 

[dlgoff]

Not good. When you are craving real smoked turkey, even a properly brined and roasted turkey can't fill in. I love my smoker!

Yea. My cravings dictates my behavior. I would have probably went out and bought a cheapy smoker which Evo can still do for the remaining 10 lb.

 

[Evo]

Yea. My cravings dictates my behavior. I would have probably went out and bought a cheapy smoker which Evo can still do for the remaining 10 lb.

Smokers are illegal here.

 

[dlgoff]

Smokers are illegal here.

What!

I really feel for you. I could send you some

[PLAIN]http://www.peppers.com/cube/images/uploads/z31.jpg

 

[turbo]

Smokers are illegal here.

I would have to move farther into the woods. If I can't smoke turkeys and beef, pork, etc, I'd have to lose a lot of my favorite foods. I have to try to lose the hickory, and use green apple, alder, cherry, etc instead.

 

[dlgoff]

I have to try to lose the hickory, and use green apple, alder, cherry, etc instead.

Have you ever tried peach wood. It's not the sweetest smelling smoke but its flavor can't be beat IMO.

 

[turbo]

Have you ever tried peach wood. It's not the sweetest smelling smoke but its flavor can't be beat IMO.

About the only peach wood up here is the tree in front of my house. I planted it years ago, and just got some fruit this year. I don't think I could bear to start cutting it up to smoke meats.

 

[Evo]

Pecan wood is great.

Located in abundance in the Southwest, this wood produces a medium fruity taste and is the choice of many professional chefs. Pecan will burn cool and offer a richness of character. You will not be disappointed. It can be likened to a smoother version of hickory. It may be used for longer lengths of time for smoking larger pieces of meat, such as briskets and pork roasts.

The above information is from Barbecue'n On The Internet. Read more @ this link: http://www.barbecuen.com/wood.htm#ixzz1dRMiYDbL

 

[Dembadon]

Here's one to try this thanksgiving:

http://humormatters.com/holidays/Thanksgiving/turkeytan.htm

 

[Evo]

Here's one to try this thanksgiving:

http://humormatters.com/holidays/Thanksgiving/turkeytan.htm

OMG! I must do that.

 

[rootX]

I found my favorite cook!
https://www.youtube.com/watch?v=B7UmUX68KtE

 

[Evo]

Sit down turbo. I'm watching holiday foods on a tv shopping show.

I thought the 4-5 pound ham for $60 was outrageous. They just showed a 6 pound seafood sampler, shrimp with tails on, lobster claws with shells, snow crab claws with shells, $180.00! And that's ON SALE! It's normally $198.00!It's a small plate and once you remove the inedible part, it's even smaller. I'd pay maybe $42 retail at the grocery store, less if I catch a sale.

Who buys this stuff?

 

[Math Is Hard]

Dinner party tonight. My vegan neighbor is making Jackfruit carnitas. This should be interesting.

 

[dlgoff]

I thought the 4-5 pound ham for $60 was outrageous.

That's what I thought until I ate a http://shop.honeybakedcatalog.com/show_category.asp?category=1&tgs=6660678:10790070&cart_id=". You must splurge sometimes.

 

[Evo]

That's what I thought until I ate a http://shop.honeybakedcatalog.com/show_category.asp?category=1&tgs=6660678:10790070&cart_id=". You must splurge sometimes.

I don't like sweet meat.

 

[dlgoff]

I don't like sweet meat.

Dang it. I totally forgot. Still, well worth the cost IMO.

 

[Evo]

I buy a smoked ham that usually sells for $1.19 a pound.

 

[turbo]

Sit down turbo. I'm watching holiday foods on a tv shopping show.

I thought the 4-5 pound ham for $60 was outrageous. They just showed a 6 pound seafood sampler, shrimp with tails on, lobster claws with shells, snow crab claws with shells, $180.00! And that's ON SALE! It's normally $198.00!It's a small plate and once you remove the inedible part, it's even smaller. I'd pay maybe $42 retail at the grocery store, less if I catch a sale.

Who buys this stuff?

Wow! My mother and grandmother would disown me if I ever fell for that crap! They were all for buying less-expensive cuts of meat/seafood, and making them "to die for" through planning and preparation. The best cuts of meat that we ever got were probably loin and tenderloin, but that was venison, not beef. One of the reasons I am so fond of New England boiled dinners is that we had them so often every winter - comfort food for cold weather. Cheap beef roasts, potatoes, carrots, onions, turnip, cabbage, etc. You could feed a large family very cheaply that way, then make gravy out of the sauces and extend that meal even farther by topping bread with the gravy and chopped leftovers to make open-faced sandwiches, or chop the beef and vegetables to fry up as hash and top that with gravy, with eggs on the side.

My school-chums used to love it if I could have them spend the evening and have supper with us, and conversely, I hated being invited to eat at their houses, since nobody's mother seemed to be able to cook. It was a moot point, usually, since such plans had to be made and approved in advance, and we never had a telephone until I was in HS. I was about 8 or 9 or so when I finally figured out that "richer" kids got fed Kraft mac and cheese and Betty Crocker cakes because their mothers simply could not cook. So sad. Even by 1960, the loss of those basic skills was well underway.

 

[Thrafgig]

As my Chef taught me:

"You can tell how good a man can cook if you eat his meatloaf"
Chef R. Rene

Practically any prat can sautee a 50 dollar hunk of sea scallops in butter and shave 300 bucks worth of truffle on top and of course it tastes amazing. Now do that with ground beef, a basic spice rack, rice, ketchup and no butter and I will be impressed.

 

[turbo]

I think I have a new hot sandwich. My wife stopped by the artisan butcher shop a few days back and got some thin-sliced roast beef and Cooper sharp (it's not all that sharp) cheese slices. I have been piling those on her home-made French bread and browning those sandwiches in butter in a pre-heated frying pan. To die for! I have had all kinds of hot meat-and-cheese sandwiches all over the place (including the famous Philly cheese steaks) and this concoction tops the list. Simple and great. Serve with a half-bowl of the spicy soup she worked up last weekend and you have a meal that can't be beat.

If I could stand being around people (fragrance chemicals), I'd buy a food truck and start putting local fast-food franchise stores out of business.