Food Thread

[nevets88]

Bear cake

[nevets88]

Stupid New York Times

https://ny.eater.com/2017/8/17/16162202/bubble-tea-new-york-times

[Gator Hazard]

Trying my hand at smoking a pork shoulder on my Weber for first time to make pulled pork. Put a good amount of rub on it and using apple wood. I'm ten hours in on a 5.7lb cut and sitting at the infamous 180 degrees. My temp has varied from a high of 275 to a low of 220. Not much time spent at either, pretty much been between 240 and 255 all day. Can't wait for it to reach 190 so can go to bed. I have two baby back racks to put on first thing in morning and also some chicken thighs and legs. 

Happy Labor Day everyone!

Edited September 4, 2017 by Gator Hazard

[nevets88]

BA HA HA HA HA HA HA. 

[nevets88]

Shake Shack eel burger.  Yay or nay? Will probably go try one.

https://ny.eater.com/2017/9/8/16273164/fergus-henderson-shake-shack-eel-burger

[scotth]

Last Saturday for week 1 of College Football.  Smoked a 14.5 lb turkey timed it just right to pull off smoker at halftime of Texas game.

[billchao]

2 hours ago, nevets88 said:

Shake Shack eel burger.  Yay or nay? Will probably go try one.

https://ny.eater.com/2017/9/8/16273164/fergus-henderson-shake-shack-eel-burger

I prefer my eel done in more traditional ways. I'm not really sure what the point of it being an eel burger is. They probably could have gone with smoked trout or something. 

[nevets88]

Sacrilege. Not listening. Not listening.

https://www.thedailymeal.com/healthy-eating/washing-your-cookie-down-milk-really-bad-idea

[boogielicious]

21 hours ago, nevets88 said:

Shake Shack eel burger.  Yay or nay? Will probably go try one.

https://ny.eater.com/2017/9/8/16273164/fergus-henderson-shake-shack-eel-burger

 

18 hours ago, billchao said:

I prefer my eel done in more traditional ways. I'm not really sure what the point of it being an eel burger is. They probably could have gone with smoked trout or something. 

I caught a 6 foot eel in my hometown reservoir when I was a teenager. I was not much of a fish eater then. But my mom, who is 100% Italian, made it into a stew that was quite good. I see the appeal of making foods look like other familiar foods, but I agree that I would like it better as itself.

[nevets88]

Coconut bagel. Nope, doesn't work.

[nevets88]

For you New Yorkers in here, Eel burger tomorrow and Saturday.

https://www.shakeshack.com/2017/09/11/cheers-nyc-michelin-starred-chef-fergus-henderson-bringing-taste-acclaimed-london-eatery-st-john-madison-square-park-shack/

[nevets88]

Starbuck's barrel whiskey coffee, sans alcohol. Kind of like a watered down Irish coffee.

Although I frequent fancy coffee shops not really much of a coffee conaissieur. People love this stuff though. 

[nevets88]

What do ya'll think of this method of making scrambled eggs? Gordon Ramsay. Other than so much butter.

 

[billchao]

8 hours ago, nevets88 said:

What do ya'll think of this method of making scrambled eggs? Gordon Ramsay. Other than so much butter.

 

That's the proper way of making scrambled eggs. You can use a wooden spoon; I use a silicone spatula to stir. You want to let it cook in small layers basically, let a bit of the egg set on the pan, move it and let new liquid replace it, rinse repeat.

The point of taking the pan on and off the heat is temperature control. You also want to plate the eggs just under your desired consistency because the heat in them will carryover and cook them some.

I use heavy cream in my custard and I season it with salt and pepper before I put it in the pan. I also melt the butter in the pan before I put in the eggs. Don't use high heat; scrambled eggs is basically a custard you cook in a pan so you want lower heat and give it time to distribute and set the eggs.

None if this matters if you like your scrambled eggs hard. The heat isn't as critical and you can cook at a higher heat, just make sure you keep stirring if you want your eggs fluffy.

[iacas]

My wife over-cooks the hell out of scrambled eggs. What I do is:

• melt the butter a little.
• pre-scramble the eggs a little.
• cook on medium heat with constant stirring/agitation.
• season late.
• plate when they're almost runny (not as runny as his, though).

I don't like the eggs to be "dry" at all, even when eating. They should still be "wet" looking and feeling.

My wife says that doesn't kill the salmonella. I say she's cray cray.

P.S. Sometimes I mix in a little cheese toward the end. Like some colby jack.

[saevel25]

10 hours ago, nevets88 said:

What do ya'll think of this method of making scrambled eggs? Gordon Ramsay. Other than so much butter.

 

That is how I make scrambled eggs. I start with a cold saucepan, eggs and butter in the pan, turn it up to medium-high heat and regulate the cooking by taking the pan off and on the heat. I don't use anything like creme-fraiche or cream to finish. I like the eggs with a fresh ground pepper and salt. I do sometimes like a good hot sauce as well. 

 

[Mr. Desmond]

10 minutes ago, saevel25 said:

That is how I make scrambled eggs. I start with a cold saucepan, eggs and butter in the pan, turn it up to medium-high heat and regulate the cooking by taking the pan off and on the heat. I don't use anything like creme-fraiche or cream to finish. I like the eggs with a fresh ground pepper and salt. I do sometimes like a good hot sauce as well. 

 

As a Texan with college roommates from S Texas, I also learned to stir in chorizo and/or fried diced potatoes for ranch eggs, and for my son, I stir in fresh bacon that I've torn into bits, and then insert into a corn or flower tortilla, and top with pico de gallo. Light shredded cheddar (or other cheese) is optional.

Edited September 24, 2017 by Mr. Desmond

[jamo]

My scrambled egg method is similar, but I prefer a cooler pan rather than the on-and-off method. I also pre-salt my eggs: 

http://www.seriouseats.com/2016/04/food-lab-american-omelettes-ham-and-cheese.html