Food Thread

[billchao]

3 minutes ago, Vinsk said:

That sound really good as well. I need to try the banana leaf. I’m not familiar with Hawaiian alaea salt. I use the black lava salt really for its color since it gives the pork that charcoaled/ash look.

https://balancedbodyhealth.wordpress.com/2016/03/03/5-reasons-to-use-hawaiian-red-alaea-salt/

I'm not saying I buy what the article is claiming about the benefits of alaea salt, but it does have a subtle mineral character than kosher salt (my everyday cooking salt) lacks. It won't have as much smoky punch as black lava salt.

Banana leaf definitely imparts a flavor. It's kind of a woody, earthy thing. Hard to describe if you've never had anything steamed and wrapped in leaves, but if you have you'll know what I'm talking about.

[Vinsk]

31 minutes ago, billchao said:

but if you have you'll know what I'm talking about.

Oh yes! I was in the Peace Corps...did three years in Gabon, Africa. I know it very well. Never in a crock pot...well..a crock pot made of mud yes ....

[billchao]

13 minutes ago, Vinsk said:

Oh yes! I was in the Peace Corps...did three years in Gabon, Africa. I know it very well. Never in a crock pot...well..a crock pot made of mud yes ....

Then you know what I'm talking about! We tried it once without the banana leaf, it just wasn't as good. We get ours from the grocery store in frozen food section by the Latino foods.

[Vinsk]

1 minute ago, billchao said:

Then you know what I'm talking about! We tried it once without the banana leaf, it just wasn't as good. We get ours from the grocery store in frozen food section by the Latino foods.

Well I'm in Florida so I'll just head outside and get one off one of the trees! Thanks for the idea of using it with the pork! Gonna do that soon!

[DaveP043]

11 hours ago, Vinsk said:

Congrats Dave! That dish sounds (tastes?) awesome.

Yeah, it tasted as good as I had hoped, maybe even better.  The veal braises in onion, carrot, celery, tomatoes, and wine for a couple of hours.  Not only does it taste good, the house smells incredible.

[saevel25]

14 hours ago, DaveP043 said:

  I'm pretty pleased, I made osso buco, with porcini risotto. 

Osso Buco is so good! I had it for the first time this year down at Pinehurst. I need to find a place around my area that sells the cut of pork needed for it. I think I could make this in my Instant Pot.

 

[DaveP043]

1 hour ago, saevel25 said:

Osso Buco is so good! I had it for the first time this year down at Pinehurst. I need to find a place around my area that sells the cut of pork needed for it. I think I could make this in my Instant Pot.

Traditionally osso buco uses veal shank, but I'm sure you could use pork shank or even lamb shank with excellent results.  Other than the initial sear of the meat, I'm sure you could make this in a slow cooker.

[nevets88]

Queens diner makes an Arnold Palmer donut. Orange glaze on a frosted donut looks like?

http://gothamist.com/2018/09/24/comfortland_doughnut_shop_preview.php#photo-6

[billchao]

9 minutes ago, nevets88 said:

Queens diner makes an Arnold Palmer donut. Orange glaze on a frosted donut looks like?

Article says it's covered in iced tea and lemonade glazes, which makes more sense.

[nevets88]

3 minutes ago, billchao said:

Article says it's covered in iced tea and lemonade glazes, which makes more sense.

Ah, is iced tea glaze orange though? May stop by and try some and report back. #livefatdieyum

[billchao]

1 minute ago, nevets88 said:

Ah, is iced tea glaze orange though? May stop by and try some and report back. #livefatdieyum

I'm guessing the iced tea glaze is the brown glaze the donut is covered in and the lemonade glaze is the orange stuff drizzled on top. Might just be the color in the picture, maybe it's yellow?

[nevets88]

10 minutes ago, billchao said:

I'm guessing the iced tea glaze is the brown glaze the donut is covered in and the lemonade glaze is the orange stuff drizzled on top. Might just be the color in the picture, maybe it's yellow?

That makes sense. Arnie lives on in pastry glory!

[nevets88]

I don't know much about wine, but I got this bundle below - anyone know if these indie wines are good?

https://nakedwines.com/cases/just-for-our-angels-all-american-case.htm

Figured, 12 bottles for $80 (got a coupon) is a decent deal, even if it's passable wine.

[billchao]

18 minutes ago, nevets88 said:

I don't know much about wine, but I got this bundle below - anyone know if these indie wines are good?

https://nakedwines.com/cases/just-for-our-angels-all-american-case.htm

Figured, 12 bottles for $80 (got a coupon) is a decent deal, even if it's passable wine.

No clue, but wine is one of those subjective things. You might like something I hate and vice versa. Just write down which ones you liked so you know for next time.

[nevets88]

27 minutes ago, billchao said:

No clue, but wine is one of those subjective things. You might like something I hate and vice versa. Just write down which ones you liked so you know for next time.

Good idea. I do know I like Moscatos, lol.

[GolfLug]

I don't know any of the other ones but the Richard Bruno Cab is top shelf. I would buy a case of that by itself for $15 a bottle. 

[nevets88]

Fightin' words for In and Out, In n' Out, whatever the correct spelling is.

https://altaonline.com/innout-review/

[Vinsk]

@billchao Just an update. I made the pork again and used your banana leaf advice....wow. I mean, wow. It was awesome! I still went with my black lava salt but the leaf really made a difference. Thanks for sharing that.