Food Thread

[nevets88]

BBQ Thai Tempeh Sandwich

[Ernest Jones]

18 hours ago, nevets88 said:

Lobster Press Panini 

Could use more lobster. 

 

Agreed. Great idea, poor execution!

[Gator Hazard]

On June 6, 2016 at 0:00 PM, Jeremie Boop said:

Good stuff, I believe I've had that someplace before.

I make birdsnests pasta similar to this. Just cooked pasta in salty water, make a few nests in the dish, crack an egg in it. Cover with a sauce that is butter, garlic, white wine vinegar and dabs of pesto sprinkled randomly. Add mozzarella, add grated parmesean cheese. Bake on top rack and it's ready when yolks are jiggly but not too jiggly. 

[jamo]

Making some red sauce. Thinking another two or three hours. 

[jamo]

4 hours ago, jamo said:

Making some red sauce. Thinking another two or three hours. 

[nevets88]

4 minutes ago, jamo said:

Yum. Rigatoni is my favorite. What's the recipe?

[iacas]

1 minute ago, nevets88 said:

Yum. Rigatoni is my favorite. What's the recipe?

1. Boil water.
2. Add noodles.
3. Remove when al dente.

[jamo]

2 minutes ago, iacas said:

1. Boil water.
2. Add noodles.
3. Remove when al dente.

Didn't even need to set a timer! Had to "test" for doneness. Frequently. 

4 minutes ago, nevets88 said:

Yum. Rigatoni is my favorite. What's the recipe?

The sauce is from this recipe: http://www.seriouseats.com/2014/09/the-food-lab-use-the-oven-to-make-the-best-darned-italian-american-red-sauce-ever-recipe.html

[saevel25]

1 hour ago, jamo said:

The sauce is from this recipe: http://www.seriouseats.com/2014/09/the-food-lab-use-the-oven-to-make-the-best-darned-italian-american-red-sauce-ever-recipe.html

That website is great for tested cooking methods that might not be traditional. 

When they mention using the oven to make a red sauce. That reminded me of a cook's illustrated French Onion Soup recipe that used the oven to caramelize the onions. Its really simple to do. 

 

[boogielicious]

9 hours ago, jamo said:

Didn't even need to set a timer! Had to "test" for doneness. Frequently. 

The sauce is from this recipe: http://www.seriouseats.com/2014/09/the-food-lab-use-the-oven-to-make-the-best-darned-italian-american-red-sauce-ever-recipe.html

Interesting. Although, my red sauce is the bomb. My mom is all Italian. It was one of the first things she taught us how to cook when I was 9 or 10. If you use the right crushed or whole tomatoes and the right red wine, you don't need to worry about adding sweetness. Red peppers help too.

8 hours ago, saevel25 said:

That website is great for tested cooking methods that might not be traditional. 

When they mention using the oven to make a red sauce. That reminded me of a cook's illustrated French Onion Soup recipe that used the oven to caramelize the onions. Its really simple to do. 

 

We make our chili in the oven in a dutch oven. Comes out great.

[jamo]

5 minutes ago, boogielicious said:

Interesting. Although, my red sauce is the bomb. My mom is all Italian. It was one of the first things she taught us how to cook when I was 9 or 10. If you use the right crushed or whole tomatoes and the right red wine, you don't need to worry about adding sweetness. Red peppers help too.

One of the things I love about this recipe is that lack of sweetness. You add an onion and a carrot but take them out at the end so the sauce doesn't get overly sweet. No wine either. Just loads and loads of tomato.

 

5 minutes ago, boogielicious said:

We make our chili in the oven in a dutch oven. Comes out great.

The dutch oven is probably my favorite cooking item. Got it for like $40, Lodge brand. Awesome for browning, cleans up in two seconds.

[Ernest Jones]

53 minutes ago, boogielicious said:

Interesting. Although, my red sauce is the bomb. My mom is all Italian. It was one of the first things she taught us how to cook when I was 9 or 10. If you use the right crushed or whole tomatoes and the right red wine, you don't need to worry about adding sweetness. Red peppers help too.

We make our chili in the oven in a dutch oven. Comes out great.

Yep, no sugar required if you use San Marzano tomatoes. I like to add two table spoons of high quality balsamic vinegar in the last twenty minutes. Adds a lot of depth to the sauce and it won't make it acidic if you use good quality stuff. 

[jamo]

32 minutes ago, Ernest Jones said:

Yep, no sugar required if you use San Marzano tomatoes. I like to add two table spoons of high quality balsamic vinegar in the last twenty minutes. Adds a lot of depth to the sauce and it won't make it acidic if you use good quality stuff. 

That recipe I used called for a tablespoon of fish sauce. I like the balsamic vinegar idea too. 

[nevets88]

Hmmm... Truffle cheesesteak. That's a weird combo. I wanted seafood paella but sold out, will have to wait till some other time  

 

[nevets88]

Turkish

[boogielicious]

1 hour ago, nevets88 said:

Turkish

Where are you that you have so many cuisines available? 

[nevets88]

Just now, boogielicious said:

Where are you that you have so many cuisines available? 

That's Urban Spaces at New York's Greely Square (34th Street) basically a bunch of stalls and a sitting area - Bar food, Korean, Chinese, Japanese, Columbian, Spanish, African, Italian, comfort food, crossover (truffle philly cheesesteak, sushi burrito, etc...

There are food festivals like this all the time, all around the city. Never a dull food moment and it's impossible to eat it all, but definitely worth a try. Some of it is overpriced and overrated and not worth queuing up for, but nonetheless, it's fun exploring, trying new concoctions.

[iacas]

13 minutes ago, boogielicious said:

Where are you that you have so many cuisines available? 

NYC I think.

I had a Snickers ice cream bar today. At Oakmont.

Sorry, no pic.