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how many of you guys cook??? - Page 138

post #2056 of 3723

The life. You've found the life!

I'm ordering one, please.

Not only is it pleasing to the eye;

it certainly must be pleasing to the palate.



How do you come across these recipes; or

are they just yours.


Any way you put it, it is impressive.



post #2057 of 3723
I'm an Old Buzzard and I've eaten my share of roadkill.
The longer you live,if always trying new foods,herbs,spices the more diverse your palate becomes.
You will just know what you like to create and eat,no mistaking there are plenty of flops along the journey but I do keep a running documentation of the most palatable meals.

As the Thai head-fier will attest,the blend of sweet, salty and sour is the main essence of Thai cuisine.
The main ingredient of Pad Thai, rice noodles are chewy in texture and transparent by nature.

I eat out quite a bit,I'll even take notes from a chain restaurant like the Keg Steakhouse,where I just attended a birthday celebration,downtown Toronto on York St. in the financial district.
On the bottom is a simple roti from a new Guyanese restaurant in my neighborhood.
I ordered two parantha flatbread and a 16oz container of goat curry to go,it was very tasty at home.

post #2058 of 3723

Brown rice, chopped red beets and greens with a lime mustard dressing and an andouille spear and chunks.

post #2059 of 3723

I made some pulled pork over the weekend. Still too cold for real BBQ, so I settled for braising the pork shoulder. I dry-rubbed the meat and seared it well on all sides, with an onion and some garlic. For braising liquid, I used hard cider from a local cidery, along with some BBQ sauce, a dash of liquid smoke, and a few bay leaves for good measure. Into the oven at 325F for around three hours, until the meat was fork tender. I then pulled the meat apart and added the de-fatted braising liquid, some dry rub, liquid smoke, and BBQ sauce to finish. Turned out great, very tender with subtle smoke flavor.


Not exactly BBQ, but a reasonable approximation. I may try this method with some ribs.

post #2060 of 3723
Now that the heat has returned, a preprandial Campari calls to me most nights.

This evening it's followed by grilled water buffalo, marinated in sesame oil and bull head bbq sauce.

post #2061 of 3723

Nice man, I think I will spend a lot of time on this side of the forum, I will post up something soon


Originally Posted by Clayton SF View Post

White tablecloth service! YES!

And incredible looking food too.

What are the condiments on the bottom right corner of the noodle dish?

Ultimate yummy!


The bottom dish is Padtai and, those condiments are definitely crushed peanuts and I think chilli paste?

post #2062 of 3723
Originally Posted by Pudu View Post

Now that the heat has returned, a preprandial Campari calls to me most nights.


Love Campari. I've taken a particular liking to the Negroni cocktail.

post #2063 of 3723
Have you tried a Negroni with Fernet Branca?
post #2064 of 3723
Originally Posted by Pudu View Post

Have you tried a Negroni with Fernet Branca?


I have not. (I had to Google Fernet Branca to find out what it was.) I'll look for it next trip to the liquor store.


Love this line from the Wikipedia article on Fernet Branca: "In England, it is commonly known as 'The Brown Stuff'."

post #2065 of 3723
Haha, ya it's a bit like drinking Worcestershire sauce. You may want to see if there's some place to try it before springing for a whole bottle. It makes Campari taste downright sweet by comparison. I like it ... but in moderation and straight up, not Negronized.

Speaking of which, tonight's Campari took a slightly different form.

post #2066 of 3723
I regularly begin a dining experience with Campari & Soda as an apertif.
Fernet is good as a digestif after a full course meal.

The Toronto cocktail is a good introduction if you are uncertain about Fernet.
This drink is thought to soothe the stomach after a large meal.

2 ounces Rye
3/4 ounce Fernet-Branca
1/4 ounce simple syrup
2 dashes Angostura bitters

Combine ingredients in a chilled mixing glass and stir with ice for 15 seconds.
Strain into chilled coupe and serve.
Garnish with an orange twist.
Take a disc of orange zest and flame it into the drink.
Drop the zest into the drink.

(photo from spiritsandcocktails)
post #2067 of 3723
That sounds like a good use of FB - it should completely drown out the taste of the rye. biggrin.gif
(Despite growing up well north of the 49th I never could stand rye - though I did try a few delicious ones just this summer out in Seattle)

Fernet is also good alongside a strong espresso the morning after too much good stuff the night before.
post #2068 of 3723

Trader Joe's 21 Season Salute rubbed on an oily beef tenderloin head and roasted and sliced up into a sub bun then covered in provolone cheese, and then I poured the juices from the foil it was cooked in on top.  That was good despite being cooked a hair to long.






post #2069 of 3723
When you see this sandwich,Chicago Italian Beef springs to mind.
Some roasted sweet peppers or giardineira with a heavy splash of beef juice and you're there.
Always been my favorite order at Mr.Sub,a good ol' roast beef submarine...
Edited by 5aces - 3/7/13 at 7:12pm
post #2070 of 3723

I made this one tonight.  Philly cheesesteak.










Little burn...







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