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Food Discuss your unnatural emotional attachment to cheese and other such food related vices.

 
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Old 08-01-2013, 10:03 PM   #76 (permalink)
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So... the cool thing about Tony Bourdain coming to your town is a momentary feeling of vindication when he goes to one of your secret places. The bad part is that you're never going to be able to just waltz in at anytime and get a table anymore
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Old 08-05-2013, 11:01 PM   #77 (permalink)
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I bought something like 2 KG of Rainier cherries for a buck fifty and am now busting-at-the-seems full of the lovelies. Mmmm
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Old 08-05-2013, 11:03 PM   #78 (permalink)
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Ah gee, I have now also officially become my mother telling everyone how much I paid for my latest purchase.
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Old 08-05-2013, 11:10 PM   #79 (permalink)
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Originally Posted by Isabeau Imako View Post
I bought something like 2 KG of Rainier cherries for a buck fifty and am now busting-at-the-seems full of the lovelies. Mmmm
I go crazy on Rainier Cherries. Not only are they delicious, they're also soooo pretty!
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Old 08-20-2013, 02:48 PM   #80 (permalink)
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Southern style mac and cheese before:



And after:

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Old 08-20-2013, 02:49 PM   #81 (permalink)
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That looks amazing. Recipe plx.
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Old 08-20-2013, 04:40 PM   #82 (permalink)
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Quote:
Originally Posted by Deca! View Post
That looks amazing. Recipe plx.
Since the blog where I fished this recipe out from doesn't exist anymore, I'll describe it as well as I can. It's a pretty fast and loose thing to begin with so I'll do my best.

Stuff you need:
  • A large ovensafe bowl
  • Sharp cheddar or some other flavorful cheese. But pretty much sharp cheddar. Mild cheddar just isn't going to cut it.
  • Some kind of small pasta. Macaroni, shells, and orecchiette work pretty well.
  • An egg
  • Whole milk or half 'n half
  • Butter
  • Flour
  • Salt and pepper
  • Optionally, a half teaspoon or so of dry mustard or whatever flavorings you like. I included chives this time. But really you want to keep things pretty simple.
What you do from there:
  1. Preheat oven to 400F.
  2. Cook the pasta to just under or at al dente. Drain and set aside.
  3. Grease the bowl.
  4. Cube some cheese. Proportionally, you want about the same amount as the pasta in dry form. The cubes should be around half an inch large. Put them in the greased bowl.
  5. Toss in a tablespoon or so of flour. Use a wooden spoon to stir to coat.
  6. Whisk the egg with salt, pepper, and your other optional seasonings in a separate small bowl.
  7. A note about salt: It is crucial that you do not undersalt this dish. Undersalted mac and cheese is a sad, pale little imitation of what it could be. The good thing is that even if you screw this up, you can add more later when you're eating it. So be generous, but don't overdo it, or your whole day will be ruined. Tricky, I know.
  8. Pour the egg and seasonings in over the cheese and flour, and stir to coat.
  9. Add butter. At least a tablespoon. Lots of butter. You don't need to stir it in until you ...
  10. Pour the cooked, still-warm pasta over the cheese mixture and the butter and stir to incorporate the ingredients. The warmth of the pasta should melt the butter, but make sure the cheese doesn't melt all the way. You want little chunks of it ... like chocolate chips in a cookie.
  11. Now pour half 'n half or milk over the whole thing, almost covering the pasta. Don't drown it ... but it should mostly cover the pasta.
  12. If you like, you can add a little bit of grated cheese over the whole thing for a nice crust.
  13. Pop it in the oven for about 20-30 min until it's bubbly and the top is a little brown (see picture). Let it sit for a little bit, maybe 10 min, before digging in.
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Old 08-21-2013, 09:10 PM   #83 (permalink)
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I think I'm going to make some duck tacos for a party ....and I'm totally going to wing it. I'm thinking some sort of salsa with chipoltle and apricots. Goat cheese too.


My preference is really duck gumbo, but it's still too hot for gumbo.
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Old 08-21-2013, 11:03 PM   #84 (permalink)
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I think I'm going to make some duck tacos for a party ....and I'm totally going to wing it. I'm thinking some sort of salsa with chipoltle and apricots. Goat cheese too.
That sounds incredible! You could try this recipe ...

[Braised Chicken Tacos]

I've made it with chicken and it is just amazing. I highly recommend that recipe. Goat cheese would be most excellent with it.
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Old 08-22-2013, 07:41 AM   #85 (permalink)
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That sounds incredible! You could try this recipe ...

[Braised Chicken Tacos]

I've made it with chicken and it is just amazing. I highly recommend that recipe. Goat cheese would be most excellent with it.

sqweeeeee....

I think I may make my duck that way
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Old 08-24-2013, 09:11 AM   #86 (permalink)
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Decided on Pato al Pebil. With banana leaves and all that like the video except I'm using Rick Bayless's pibil recipe because it's badass.



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Old 09-01-2013, 12:00 PM   #87 (permalink)
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Oh god. I woke up wanting an Oki Dog, bad. Problem is I'm in the wrong state for that.

Nobody I know appreciates my penchant for recreating awful fast food from California. I have done Jack In The Box tacos (yes ... those greasy weird deep fried things with American cheese), In-N-Out burgers, and a true LA bean and cheese burrito (nobody outside of LA gets those right).

It looks like this is my next mission. An Oki Dog has two hot dogs, pastrami, chili, and cheese wrapped in a flour tortilla. The only thing you really have to be picky about is the type of chili. It must have a paste-like consistency and no beans -- chili as a condiment, basically. Anything too loose makes the whole thing fall apart. Wish me luck?

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Old 09-01-2013, 11:20 PM   #88 (permalink)
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Just looking at that picture makes me hungry.
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Old 09-04-2013, 10:53 PM   #89 (permalink)
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I made it. I might die tonight, just so you guys know.

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Old 09-05-2013, 07:54 PM   #90 (permalink)
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I totally want to make this in both meat and apple versions...

pirate pie

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Old 09-05-2013, 11:59 PM   #91 (permalink)
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Old 09-07-2013, 11:32 AM   #92 (permalink)
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We really need that Omnomnom button for this thread.
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Old 09-11-2013, 10:01 AM   #93 (permalink)
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I'm brainstorming chicken burgers of all things. I want to make a play on chicken-n-waffles that's a chicken burger patty and waffles for the bun. Not sure how to flavor the burger part yet.
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Old 09-11-2013, 10:33 AM   #94 (permalink)
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Old 09-11-2013, 10:37 AM   #95 (permalink)
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Hm. You're ruling out a fried chicken patty, a la Chick-fil-A?
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Old 09-11-2013, 10:48 AM   #96 (permalink)
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Hm. You're ruling out a fried chicken patty, a la Chick-fil-A?
Yeah. I know that would be the "proper" way, but I pretty much never fry anything.
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Old 09-11-2013, 11:03 AM   #97 (permalink)
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Quote:
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I'm brainstorming chicken burgers of all things. I want to make a play on chicken-n-waffles that's a chicken burger patty and waffles for the bun. Not sure how to flavor the burger part yet.
Got a waffle iron Jura? What about Maple Bacon Chicken and Waffle Wings?

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Old 09-11-2013, 11:53 AM   #98 (permalink)
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Got a waffle iron Jura?
Nope. I can get one though! That's awesome. Next party, I'll be the host with the most!
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Old 09-11-2013, 12:42 PM   #99 (permalink)
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Quote:
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I pretty much never fry anything.
HOW DO YOU EAT?!
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Old 09-11-2013, 01:18 PM   #100 (permalink)
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HOW DO YOU EAT?!
Oh, I'll eat fried stuff. I just go out to do it. I don't like my house (or me) smelling like a stanky frydaddy
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