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Post by Marxo Grouch on Aug 5, 2020 4:47:55 GMT -5
There was a southern food joint in Hell's Kitchen that served great fried okra with a mustard sauce, but it closed a few years ago. Named after someone famous, but I can't remember who. How were their collards? Good, but I've had better. I think it was the smothered pork chops that I liked best there. |
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Post by Killer Goldfish on Aug 5, 2020 20:46:58 GMT -5
Actually, I think it was Max von Sydow. Max Von Sydow was well known for his way with fried okra. |
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Post by Killer Goldfish on Sept 30, 2020 15:48:30 GMT -5
Most of my food experiments are crashing failures, but this one was the bomb. I just added a teaspoon of orange extract, the zest of a good-sized navel orange, 1/2 tsp each of cinnamon and allspice, and 1/4 tsp of cloves to my usual oatmeal sheet cake. Also, I omitted the coconut from the broiler topping and sprinkled salt instead along with the chopped nuts and cinnamon sugar.
So freaking good.
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Post by Marxo Grouch on Oct 3, 2020 22:10:51 GMT -5
I didn't like wheat bread at all when I was younger, and while I have developed a more favorable opinion of it since, it's still not my go-to bread. However, today, for the first time, I had wheat bread in baguette form, and I have to say, it was damn good.
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Post by Killer Goldfish on Oct 8, 2020 19:45:31 GMT -5
Another unexpected victory! I found an unlikely-looking recipe for Water Pie on Pinterest and decided to make it. Adding just vanilla sounded boring so I used half vanilla and half maple extract. It was delicious, like pecan pie almost...once it was refrigerated overnight, that is. It was still like a hot lake when it came out of the oven. It was still oozing the next day, in fact. It dawned on me that if I added oatmeal It would soak up some of the liquid nicely.
And if I used Tang instead of plain sugar and used the full amount of vanilla it would taste very creamsiclish. Maybe I could make it in celebration of dfit's heave-ho in November. If that happens. Please God.
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Mayzshon
Bell Beefer Supreme
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Post by Mayzshon on Nov 5, 2020 8:35:34 GMT -5
This morning's breakfast creation: Corned Beef Masala over tater tots.
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Post by Deeky on Nov 5, 2020 10:27:47 GMT -5
What exactly makes beef corned?
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Mayzshon
Bell Beefer Supreme
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Post by Mayzshon on Nov 5, 2020 13:21:48 GMT -5
What exactly makes beef corned? The really bad jokes it tells. |
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El Santo
Cock Goddess
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Post by El Santo on Nov 5, 2020 19:30:51 GMT -5
What exactly makes beef corned? I believe the name comes from the kosher rock salt (the corns of salt, that is to say) that it gets packed in to cure. Meanwhile, I made tonkatsu curry for dinner tonight. It's a Japanese street food dish that I fell in love with when I went to Tokyo back in 2004, but for a variety of reasons never got around to trying my hand at until now. The authentic version would be deep fried, but I don't want cauldrons of boiling grease in my house, so I did it this way instead: 1. Mash a package of pork chops flat. Normally one would use a meat tenderizer for this, but the head broke off of ours a while back, so I did it with a marble rolling pin. 2. Beat an egg or two, depending on the amount of meat you're dealing with. 3. Dredge pork chops first in flour, then in the egg, and finally in panko bread crumbs. 4. Brush the breaded chops with some manner of light, not strongly flavored oil. I used soybean oil. 5. Oven-fry for 25 minutes at 450 degrees. 6. Serve alongside basmati rice, beglopped in the yellow or red curry sauce of your choice. I still haven't found a commercially available curry that accurately reflects the rather weird one that most tonkatsu stands used in Tokyo, which was a runny, dark yellow curry of low heat and very muted tomato flavor. The one I used tonight (Wegman's English Curry, which I picked on the theory that less authentically Indian is better for this purpose) tasted good, but was much too thick and tomatoey to satisfy me completely. In all other respects, though, I'm counting tonight's culinary experiment a success. |
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Mayzshon
Bell Beefer Supreme
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Post by Mayzshon on Nov 6, 2020 8:26:43 GMT -5
What exactly makes beef corned? I believe the name comes from the kosher rock salt (the corns of salt, that is to say) that it gets packed in to cure. Meanwhile, I made tonkatsu curry for dinner tonight. It's a Japanese street food dish that I fell in love with when I went to Tokyo back in 2004, but for a variety of reasons never got around to trying my hand at until now. The authentic version would be deep fried, but I don't want cauldrons of boiling grease in my house, so I did it this way instead: 1. Mash a package of pork chops flat. Normally one would use a meat tenderizer for this, but the head broke off of ours a while back, so I did it with a marble rolling pin. 2. Beat an egg or two, depending on the amount of meat you're dealing with. 3. Dredge pork chops first in flour, then in the egg, and finally in panko bread crumbs. 4. Brush the breaded chops with some manner of light, not strongly flavored oil. I used soybean oil. 5. Oven-fry for 25 minutes at 450 degrees. 6. Serve alongside basmati rice, beglopped in the yellow or red curry sauce of your choice. I still haven't found a commercially available curry that accurately reflects the rather weird one that most tonkatsu stands used in Tokyo, which was a runny, dark yellow curry of low heat and very muted tomato flavor. The one I used tonight (Wegman's English Curry, which I picked on the theory that less authentically Indian is better for this purpose) tasted good, but was much too thick and tomatoey to satisfy me completely. In all other respects, though, I'm counting tonight's culinary experiment a success. Tonkatsu was one of my favorite dishes when I lived in Japan. I've never seen Japanese style curry in the store, just the Indian variety. I need to see if I can find a recipe online. |
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Post by Killer Goldfish on Nov 6, 2020 9:09:16 GMT -5
Perverso (good-sized can of vegetarian baked beans + whole pack of broiled hotdogs) with divinities last night. So good!
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Post by Deeky on Nov 6, 2020 11:35:33 GMT -5
Divinities? Was Neptune over for dinner last night?
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Post by Lemmy Caution on Nov 6, 2020 12:54:16 GMT -5
COVID cooking, part 1,000,000:
Last night Mrs. Caution and I decided to go Southern --within the limitations of our COVID isolation pantry.
Fatback, Beans and Collards -- revised into Bacon, Beans and (frozen, packaged) Kale and Chard.
Ordinarily, I'd put plenty Trappey's on it, but we had Tapatio. Worked. Happy reptile :)
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Post by Killer Goldfish on Nov 13, 2020 23:28:37 GMT -5
Divinities? Was Neptune over for dinner last night? Divinities are little puffs of baked meringue with chopped pecan suspended inside. LC, your last post reminds me that the batch of Perverso I made the other night really, really hit the spot. Broil a whole pack of hotdogs, slice them into blistered black coins, and stir them into a large can of vegetarian baked beans. Eat with a spoon...So good. |
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Post by Lemmy Caution on Nov 14, 2020 12:37:58 GMT -5
Divinities? Was Neptune over for dinner last night? Divinities are little puffs of baked meringue with chopped pecan suspended inside. LC, your last post reminds me that the batch of Perverso I made the other night really, really hit the spot. Broil a whole pack of hotdogs, slice them into blistered black coins, and stir them into a large can of vegetarian baked beans. Eat with a spoon...So good. Necessity is the mother of improvisation. Weird but true fact: my palate for both beans and greens didn't develop until after I moved to TX in my mid 20's. |
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Post by Killer Goldfish on Dec 2, 2020 21:26:02 GMT -5
Had an attack of Ukrainian and made what was described on Pinterest as a goulash of potatoes and smoked sausage. The recipe just sounded so starchy that I replaced half the taters and onions with cabbage and celery. In the event it was far more of a soup and it was tasty, but guh, I can't shake loose the aftertaste of the shallots. My kingdom for some Andes mints!
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El Santo
Cock Goddess
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Post by El Santo on Dec 24, 2020 22:51:24 GMT -5
I've never seen Japanese style curry in the store, just the Indian variety. I need to see if I can find a recipe online. Recipe update: the Giant grocery store here in Crofton now carries S&B Golden Curry, which tastes EXACTLY like the Japanese curry I remember from my Tokyo trip. No idea what its availability might be down your way, but now at least you know what to look for. |
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Post by Lemmy Caution on Dec 25, 2020 0:41:00 GMT -5
Homemade pierogi.
That is all.
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Mayzshon
Bell Beefer Supreme
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Post by Mayzshon on Dec 25, 2020 9:45:56 GMT -5
I've never seen Japanese style curry in the store, just the Indian variety. I need to see if I can find a recipe online. Recipe update: the Giant grocery store here in Crofton now carries S&B Golden Curry, which tastes EXACTLY like the Japanese curry I remember from my Tokyo trip. No idea what its availability might be down your way, but now at least you know what to look for. I'll have to try that. If I can't find it in the stores here, I do see Amazon has it. |
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Post by Killer Goldfish on Dec 26, 2020 11:21:06 GMT -5
Squidmas dinner was one (1) duckling, browned under the broiler, then stuffed with apples, oranges and a cinnamon stick and slow-cooked over a layer of whole potaters; the first corn casserole I ever made, using the first nondairy sour cream I've found at the store in YEARS; a batch of whole-berry cran sauce (if memory serves, Juniper describes this delicacy as "that filth"); and a hot mug of Perfect Peach tea.
Pretty dang good.
No dessert, partly because I was too full and partly because I'd already had layer cake for breakfast.
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