Food

[Claudius Sol]

Discuss.

[CoveredInFish]

I'm pro.

[Claudius Sol]

I'm pro.

I was gonna say something but... well...

You're covered in fish.

Who am I to argue?

[Knightpiper]

Green Solvent, everywhere.

[Hero of Man]

I feel that this topic is objectifying food.

[Claudius Sol]

I feel that this topic is objectifying food.

Food is objectified throughout the modern world. Here should be no different.

Hell, you can even BUY food right on the street in some places.

[Oreet]

We bought a share of a CSA (Community Supported Agriculture - You pay a local farm a set amount of money, and you get a percentage of their crop yield each week), and have found ourselves with a lot of zucchini and summer squash.

So as our food contribution to our Sunday roleplaying game, I sliced a zucchini and summer squash into 1/4"-1/2" slices, dipped them in a sauce (olive oil, balsamic vinegar, salt, pepper, minced garlic, and a little chili powder) and cooked the slices on the grill for about 5-7 minutes on each side (or until you get those nice charred grill marks). They were a huge hit, and something I will definitely make again.

Unfortunately, they went so fast that I forgot to snap a photo.



Ok, you may now resume your non-food-related food talk.

[Melvin McSnatch]

I'm hungry.

[Cho-Konnit]

I do as much cooking as possible.

[Jandrus]

You know nothing. Soylent green is the best food you will ever taste.

[chromedog]

I tried it - it disagreed with me.

[Cervantes3773]

I tried it - it disagreed with me.

More for me!

I'm running for office on a decidedly "Pro-Food" platform.

[VisOne]

I'm soooooooooooooooooooooooooooooooooo sick of looking at fat pigs in my buffet and I'm not talking about the pork legs I cook every day.

[Melvin McSnatch]

Made delicious philly cheese steaks for dinner Tuesday. My family prefers provolone, but I like American. It's one of the few food items where I like with the processed yellow stuff better. I used white onion, mushrooms, and skirt steak. My wife doesn't have the same love for banana peppers as I do, or I would add a pile. I think the weak link in the whole thing is the buns. I need to shop elsewhere for higher-quality hoagie buns.

This meal is in my regular rotation which include chicken quesadillas, spaghetti with homemade turkey meatballs, taco pizza, panko crusted chicken fingers, fruit and pancakes (for dinner!), barbeque ribs with a big plate of broccoli, and Indian takeout.

Today, I'm looking forward to a reuben sandwich for lunch. Unfortunately, we have light rye instead of marble rye. But the real secret to a good reuben is giving the corned beef and sauerkraut enough time to mingle. Never eat a freshly made reuben. You need to give it 10-15 minutes to reach its full potential.

A weird thing is I hated onions until I hit my third decade of life. It was a chili dinner at a friends house and suddenly that chopped white onion started looking awesome. Now I appreciate them quite a bit.

[ElectricPaladin]

A weird thing is I hated onions until I hit my third decade of life. It was a chili dinner at a friends house and suddenly that chopped white onion started looking awesome. Now I appreciate them quite a bit.

I'm probably about three quarters onion at this point. I love 'em. I can't get enough.

Anyway, I made bacon jam the other day. It was awesome. It was like a smoky, meaty, oniony paste. Great for bread (which I also made) or crackers, alongside cheese and hummus.

[Haruko]

Then why don't you just put American cheese and banana peppers on yours? I'm not doing anything to stop you. Better yet, get some cheese whiz.

Sent from my HTC One VX using Tapatalk

[Melvin McSnatch]

Because it needs to be cooked with the onions and mushrooms. And I do put American cheese on mine.

[Claudius Sol]

Aren't you two... husband and wife...?

In any case, that Philly doesn't sound bad. Nor expensive. Something to consider is perhaps baking the bread yourself? Baking, past the initial cost, is very inexpensive (cheap, even) and doesn't take much active time to work well (plenty of waiting, though).

Also: Onions are the supreme vegetable.

[Cervantes3773]

Yes, but they only communicate electronically/not face-to-face.

/I don't judge.

[Oreet]

I just prepped all of the veggies for a ham, potato, and green bean stew I'm going to cook in the slow cooker all day tomorrow.

Here's a recipe similar to what I do:

http://allrecipes.com/recipe/slow-cooke ... -potatoes/

[Splod]

I've got a vindaloo sitting in the slow cooker for when I get home tonight. Going to throw together some fresh naan, and crack some of that delicious coffee stout I've had brewing.

This thought will get me through today.

[Oreet]

I've got a vindaloo sitting in the slow cooker for when I get home tonight. Going to throw together some fresh naan, and crack some of that delicious coffee stout I've had brewing.

This thought will get me through today.

Words cannot describe the level of jealousy I'm feeling as I read this.

[Claudius Sol]

Fish and Chips.

With our without Malt Vinegar?
I'm of the inclination to use that delicious nectar, but know a few people that don't. None of them can explain why they don't prefer the Vinegar. Perhaps one of you might enlighten me.

[Cervantes3773]

Sometimes I just want to taste the batter and fish. Other times I want that extra kick of the vinegar.

[CoveredInFish]

delicious coffee stout I've had brewing.

Consider me interested. (Actually i started brewing myself and would be interested in details)

[ToadChild]

I keep hoping the discussions about Thai food from the old forum will migrate to this thread, and maybe even include some recipes.

Lately I've been making a big batch of food every Sunday to eat for lunch at work all week. This week was burritos.

[LardTroll]

just discovered bacon jam thanks to this thread

my life now feels more complete

cheers

[ElectricPaladin]

just discovered bacon jam thanks to this thread

my life now feels more complete

cheers

Glad I could help!

[Claudius Sol]

I keep hoping the discussions about Thai food from the old forum will migrate to this thread, and maybe even include some recipes.

Lately I've been making a big batch of food every Sunday to eat for lunch at work all week. This week was burritos.

You rang?

Today, I'll share a recipe. Maybe I'll do this weekly or something.

Mind you, I'm not a very good chef, but my father and his mother are. My grandmother learned from a very young age and used to work as the head chef in a fancy Hotel in Bangkok as a secondary means of income for her family. My father learned from her. I learned rocket science instead. I think I lost out in the grand scheme of things.

With my credentials out of the way, we'll move onto this week's menu item: Mhoo Satay (Pork Skewers)

This is a fairly simple dish consisting of barbequed pork utilizing a simple marinade and served with a cucumber dip and/or peanut sauce. The dish can be somewhat time-intensive, though. Chicken or other meats are also used (in case you have a dietary limitation).

Ingredients:

1. 2 lbs of pork tenderloin, 1/4" slices
2. 4 Tbls lemongrass water
3. 5 Tbls Healthy Boy Brand (or other) thin soy sauce
4. 1 Tbls sugar ( I tend to use more, but it's your preference )
5. 1/2 Tbls Thai curry powder
6. 1 teaspoon turmeric powder
7. 1 teaspoon baking soda
8. salt to taste ( less than a teaspoon is recommended )
9. 14 oz of Coconut Milk ( Aroy-D is my go-to brand in the states )

Slice up a stalk (or more) lemongrass into a medium sized bowl and cover with about a half cup of boiling water. Cool this while you do everything else.
Get coconut cream from your can of Coconut Milk (about a 1/3 cup) and mix with the cooled lemongrass water, Thai curry powder, soy sauce, salt, sugar, turmeric, and baking soda.
Combine this with the pork and refrigerate over night.

Baste:

1. rest of the coconut milk save for 1/5 cup
2. 1 Tbls sugar
3. 1 teaspoon turmeric
4. 1/2 teaspoon salt

Combine and put it to the side.

Peanut Sauce:

1. Peanut Butter (texture to your preference, I'm a fan of crunchy peanut butter in this recipe, otherwise I loathe peanut butter of all varieties)
2. Red Thai curry paste ( I use Mae Ploy brand )
3. rest of the coconut milk (should be about a 1/5 cup)
4. water

Add about a 1/4 cup of curry paste to a warm pan (burner on low/medium) add the coconut milk to this. After this is mixed well, add a tablespoon or so (heap it in, really) of the peanut butter at a time, fully combining into the sauce. Repeat this as necessary to a consistency you like. Taste test between additions. I usually end up with adding 6-10 spoonfuls of various sizes. YMMV. If taste isn't peanut-y enough for you and the sauce is thickening up, add water to dilute the consistency and continue. The peanut sauce is a very personal kinda thing and hard for me to give a real solid recipe. My peanut sauce is a lot different from my dad's which varies a noticeable amount from my grandma's. Experiment and have fun with it. Bonus points if you use freshly roasted and crushed peanuts. My parents do this. I'm not so patient.
(I'm not normally a big fan of the cucumber sauce, so I'll let you guys google that for yourself if you like. It's called Ajad.)

Putting it all together:
Skewer the marinated pork onto bamboo skewers, 1 to 3 pieces of pork or whatever size you deem suitable.
Barbeque over charcoal basting throughout the entire process.
Pile up the cooked pork onto a plate and serve as a central dish (for sharing, as much as you don't want to) with the peanut sauce nearby (also for sharing, though I suppose individual little plates isn't heretical or anything).

Optional, but encouraged:
Serve some thick quartered toast pieces along side. They go very well with the peanut sauce.

TL;DR - Hungry yet?

EDIT: damn list formatting

[ToadChild]

Thanks, that looks tasty!