Food Thread

[iacas]

Hey look, it's an incredibly good Cuban from a place in Tampa.

[nevets88]

2 minutes ago, iacas said:

Hey look, it's an incredibly good Cuban from a place in Tampa.

ZOMG, that looks so good. Now I'm hungry.

[nevets88]

WTF?

 

[billchao]

21 minutes ago, nevets88 said:

WTF?

 

Yea that t-shirt seems like inappropriate attire for that restaurant 

[boogielicious]

14 hours ago, nevets88 said:

WTF?

 

 

13 hours ago, billchao said:

Yea that t-shirt seems like inappropriate attire for that restaurant 

The comedy team of Steve and Bill tonight only at the Belagio!

[jamo]

I went to Franklin BBQ in Austin back in December, and just realized I never posted it here. It was more of a pilgrimage than anything. 

On the same trip I also went to (in order of the following pictures) Q39 BBQ in Kansas City, Pequod's in Chicago, and Midwood Smokehouse in Charlotte. The burnt ends at Q39 were awesome (great beer selection too), Pequod's deep dish was amazing (half peppers and onions, half pepperoni and mushroom), and the brisket cheesesteak at Midwood was unreal. 

I also went to a bunch of fast food joints I'd never been to: Raising Cane's, Whataburger, Waffle House, Jack in the Box, Del Taco, Denny's ... I'm sure I'm missing one or two. Raising Cane's was incredible. And, of course, I went to In-n-Out multiple times. 

While I'm at it, I recently went to Louis' Lunch in New Haven, CT, which claims to be the creator of the hamburger. I plan on some day going to the classic pizza trio of Frank Pepe's, Modern, and Sally's, but for now I've only been to Modern and a non-New Haven location of Frank Pepe's. 

[iacas]

@jamo, I'm going to make your 2018 (unless I already told you about this): http://realdeepdish.com. Specifically… http://www.realdeepdish.com/deepdishholygrail/ and http://www.realdeepdish.com/deep-dish-equipment/ (you just need the pan, the pan grabber, maybe the pizza stone, and I recommend a good metal spatula).

[boogielicious]

3 minutes ago, iacas said:

@jamo, I'm going to make your 2018 (unless I already told you about this): http://realdeepdish.com. Specifically… http://www.realdeepdish.com/deepdishholygrail/ and http://www.realdeepdish.com/deep-dish-equipment/ (you just need the pan, the pan grabber, maybe the pizza stone, and I recommend a good metal spatula).

Cool.  Tell us how the dough comes out. We’ve made. Few recipes, but the dough is key.

[iacas]

3 minutes ago, boogielicious said:

Cool.  Tell us how the dough comes out. We’ve made. Few recipes, but the dough is key.

Oh, I've been making these for years. They're phenomenal.

Don't knead the dough much. You want it crumbly, flaky. Not stretchy.

[boogielicious]

2 minutes ago, iacas said:

Oh, I've been making these for years. They're phenomenal.

Don't knead the dough much. You want it crumbly, flaky. Not stretchy.

Thanks.

[dennyjones]

@jamo when you travel do you have room in your suitcase?   Your food escapades look fantastic.

[jamo]

39 minutes ago, dennyjones said:

@jamo when you travel do you have room in your suitcase?   Your food escapades look fantastic.

Most of these came during a two-week road trip I took across the country back in December (had some vacation I had to use or lose), so I had four empty seats in my car! 

 

1 hour ago, iacas said:

@jamo, I'm going to make your 2018 (unless I already told you about this): http://realdeepdish.com. Specifically… http://www.realdeepdish.com/deepdishholygrail/ and http://www.realdeepdish.com/deep-dish-equipment/ (you just need the pan, the pan grabber, maybe the pizza stone, and I recommend a good metal spatula).

I'll definitely have to do that. I'd never really had deep dish besides Pizzeria Uno, and the stuff at Pequod's blew me away. 

[nevets88]

That cheesesteak looks so good. Gonna put those places on my list. Is that mac and cheese next to the cheesesteak brisket @jamo?

This thread is so refreshing. None of the filtered over produced HDR'd stuff you see on Instagram. Just the food straight up.

[iacas]

38 minutes ago, jamo said:

I'll definitely have to do that. I'd never really had deep dish besides Pizzeria Uno, and the stuff at Pequod's blew me away. 

Yeah, uhhhhh, Pizzeria Uno doesn't count. May as well have just had a Pizza Hut pan pizza.

[Zeph]

This one came out pretty good.

[nevets88]

Made a recent pizza with Chinese sausages and scallion. Someone mentioned try dried shrimp, well, anchovies, no, I'll pass. I've thought about roast pork, Chinese style, the red roast pork they hang in the window. Passed on that too.

[nevets88]

EAT THE ICE CREAM! EVERYONE YOU KNOW AND LOVE IS DEAD! AHHHHHHHH!!!!

http://www.grubstreet.com/2018/02/ben-and-jerrys-low-calorie-ice-cream-halo-top.html

[nevets88]

Today is National Pizza Day in the US. What are some tips you have that make your pizza tastier?

Quote

“Add some enhancers. Use nuts - they are great to enhance flavour especially pistachios. And lemon squeezed on top will bring out the flavour of charcuterie - we are a big fan of lemon to drive out flavours.”

http://www.independent.co.uk/life-style/food-and-drink/pizza-how-to-make-homemade-dough-sauce-from-scratch-easy-london-pizzeria-chefs-recipes-a8201166.html