Let's talk about food!

[Andysu]

Proper munchies fare …. I did many a listening session after the holy grail aka spaghetti with ketchup and butter
I swear the highs ( no pun intended ) were sweeter

shop doesn't have any cesser newman's own , there could be event horizon einstein-rosen bridge to consider
guess that messes up to no nights noodles then

 

[Andysu]

high end THX approved of thee highest of all thee end highest game meals , got get some newman's own on it

 

[killdozzer]

this at top secret highest of thee highest high end meals
View attachment 328500

Oh Lawd!! Call an ambulance, back in 2015 he ate something half-healthy!

 

[Andysu]

Oh Lawd!! Call an ambulance, back in 2015 he ate something half-healthy!

its real high end real food , real meals , back to the 2015 , great scott food doc , what did you eat ,
not sure marty but its giving me uncontrolled giggwatts of , aghh , aggghhh

 

[Ilkless]

Fan of Tasting History? Asafoetida and garum make me think so. Good youtube content you might enjoy if you have not seen it.

I have never heard of sand ginger, and have never used Angelica root. But I think I will seek out sand ginger at some point, it sounds interesting.

Not a fan of 5 spice, don't hate it, but rarely go that way. I have used it on goose and duck with great success, and will use it for that again. I think I've had too much cheap take out that uses a heavy hand with 5 spice. I don't cook a lot of game, but it seems an ideal match to a lot of game.

Sichuan peppercorns? That's the one Chinese cuisine I actually make proper dishes from! Everything else is just vaguely Chinese. Love me some peppers, but we don't keep many varieties in the house. Sarawak is good! Usually we use Tellicherry, and we have a coarse and fine grinder loaded at all times. Fresh is best. The only time I used pre-ground is when I am trying to recreate the taste of childhood. Which is basically salt, old pepper, and surprisingly good paprika.

I am a fan of this mix for north African cuisines:

Ras el Hanout

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander seeds
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

I make a chicken and apricot tagine that is pretty nice with it. And I am more likely to add a pinch of this than 5 spice to give a "what is that flavor" twist to a dish.

Thanks for the suggestions!

Not a fan of angelica root. It's like ginseng but more bitter. Sarawak pepper is excellent, clean and fiery. Kampot has a slightly more mellow heat, sweeter aftertaste and a floral undertone, but that may not be desirable for every dish.

 

[Trouble Maker]

Japanese supper club at Veritas

 

[Keith_W]

It's now tomato season in Australia, and I found some lovely cherry tomatoes in the market.

Cherry tomato spaghetti with Burrata. Easy to make - 200g cherry tomato, 1 garlic clove, 150g pasta, 50g Pecorino, basil, and one small burrata per person (my local shop does not sell small burratas, so I cut a large one in half). To make the sauce, halve all the cherry tomatoes and gently fry over low heat with the garlic until the tomatoes are disintegrated. Optional: blitz everything up in a food processor (I did this). Add salt and pepper to taste. Boil up the spaghetti and toss in the sauce with added pecorino and pasta water, then serve with the burrata on top with more basil.

 

[Keith_W]

Vegetarian Rigatoni Bolognese. In addition to the usual soffrito (celery, carrot, onion), the meat was substituted with eggplant, zucchini, and capsicum. I used canned San Marzano tomatoes instead of passata. I added grated Pecorino cheese to add the missing richness of meat. Without it I would be hungry again in an hour.

I'm not a vegetarian, but I am proud to say that I managed to keep my 2023 New Year's resolution to increase my vegetarian days from 1 day a week to 2 for most of the year.

 

[CapMan]

Gourmet Scotch egg - lunch today in Tintagel, Cornwall

 

[Pareto Pragmatic]

When it comes to spice mixes, I'm a big fan of Ras el Hanout too. It can add a fantastic twist to dishes and create that "what is that flavor" moment you mentioned.

Not a blend, but I am a big fan of mace. I always replace half of the nutmeg in recipes with mace. And for savory, a pinch will give that certain something. It does not taste like saffron at all, but it has an effect that is similar to small amounts of saffron. Kind of a high note that blends well with a lot of low notes in the food.

Mace is very underused imo. Here's a quick list of some options if you are interested. https://www.slofoodgroup.com/blogs/recipes-stories/recipes-that-use-mace I have not used that page, I just kind of wing it. But that page lines up with how I use it.

No one ever guesses mace.

 

[Andysu]

top secret meal , high end

 

[Andysu]

roast sun day dinner top secret , high end roast

 

[Sal1950]

roast sun day dinner top secret , high end roast

What is that secret piece of meat on the plate?

 

[Sal1950]

I went to one of my fav steakhouses last night and got the 16oz prime rib.
Damn it nearly melted in my mouth.
There's nothing like a great cut of prime-rib when it's done right.

 

[Doodski]

I went to one of my fav steakhouses last night and got the 16oz prime rib.
Damn it nearly melted in my mouth.
There's nothing like a great cut of prime-rib when it's done right.

Hehe... Me and a buddy saved up our appetite and went for 32 oz big steaks and salad bar with baked tatoes and veggies and we could barely make it out of the parking lot in the car because the speed bumps where so bumpy.

 

[Sal1950]

Hehe... Me and a buddy saved up our appetite and went for 32 oz big steaks and salad bar with baked tatoes and veggies and we could barely make it out of the parking lot in the car because the speed bumps where so bumpy

I did one of them years ago at a place that gave you a free t-shirt and your name on the glutton board if you finished it all. LOL
No way I could eat one today.

 

[Andysu]

What is that secret piece of meat on the plate?

lamb , poor creature

 

[Sal1950]

lamb , poor creature

Yum, lamb can be great,
I didn't recognize it like that.
A leg of lamb I guess.

 

[pseudoid]

I went to one of my fav steakhouses last night and got the 16oz prime rib.
Damn it nearly melted in my mouth. There's nothing like a great cut of prime-rib when it's done right.

Restaurant prime ribs have been a crap-shoot for me, 'though I am salivating while posting.
I find that unless I can schmooz the chef (or the server) to give me a good cut (the "prime") of the prime-rib, I end up getting too much lard (marbling, fat... wutevr).
At least with FiletMignon, you always know that you will be always delivered a good cut.

We have tried that Costco Wagyu cuts and Kobe beef but they do not compare to LaPampas (Argentinian) cuts and/or Texas Panhandle local farm restaurants' cuts. ymmv.

 

[Sal1950]

Restaurant prime ribs have been a crap-shoot for me, 'though I am salivating while posting.

Eating anything in a Restaurant is always a crap shoot, you never know for sure what your going to get.