Re: COVID-19 Food Porn Thread
Posted: Fri Apr 10, 2020 4:57 am
Oy gevalt, Mikey just channeled the missing Marty!
Page 4 of 6
Re: COVID-19 Food Porn Thread
Posted: Fri Apr 10, 2020 3:58 pm
Re: COVID-19 Food Porn Thread
Posted: Fri Apr 10, 2020 7:05 pm
He’s dead Jim.
Re: COVID-19 Food Porn Thread
Posted: Fri Apr 10, 2020 8:36 pm
Re: COVID-19 Food Porn Thread
Posted: Fri Apr 10, 2020 11:46 pm
Kierland beat me to the punch, but...He's dead IB.
Re: COVID-19 Food Porn Thread
Posted: Sat Apr 11, 2020 6:57 pm
The Cinder obit put him over the edge....
RIP Marty.
Tears times infinity.
RIP Marty.
Tears times infinity.
Re: COVID-19 Food Porn Thread
Posted: Sun Apr 12, 2020 3:54 am
IB.Innocent Bystander wrote: ↑Thu Apr 09, 2020 8:54 pmhttp://web.mit.edu/jywang/www/cef/Bible ... SA+53.htmlsmackaholic wrote: ↑Thu Apr 09, 2020 5:32 pmThe real Messiah, who hasn't returned yet, not that hippy imposter bastard from a few years back.
Isaiah 53 - read it and weep.
GOOD CALL.
Isaiah 53 is the crystal ball into the future. It spells it out quite clearly.
Any Jew who tries to explain it away, is in complete and utter denial.
And here's another hint.
Genesis.
And God said, "Let us make man in our image".
Let me repeat that
Let US make man in OUR image.
That is from the original Hebrew text. And I must laugh at rabbis who try and explain it away.
EVERY single explanation is a laughable nonsensical piece of utter bullshit.
They know full well that God the father, God the son and God the holy spirit always was.
The holy trinity.
3 persons as one.
The Jews are being deceitful and deviant in trying to explain away the obvious. Just like trying to explain away Isaiah 53.
Neither explanation passes the intelligence test.
The gospel of John also addresses this.
In the beginning the word was with God.
John later says, The Word became flesh".
This isn't about bias or arrogance. It's about logic and reasoning.
No fake news here.
Re: COVID-19 Food Porn Thread
Posted: Sun Apr 12, 2020 2:22 pm
Here’s last night’s Covid-19 dinner.
Grilled halibut; baby artichokes sautéed with green garlic and shallots. I was very pleased with this one.
Served on a TV tray while starting a binge of “Ozark”.
Grilled halibut; baby artichokes sautéed with green garlic and shallots. I was very pleased with this one.
Served on a TV tray while starting a binge of “Ozark”.
Re: COVID-19 Food Porn Thread
Posted: Sun Apr 12, 2020 2:59 pm
I’m all halibuted out. Got paid with 40 lbs of it last year. Fresh fileted and flashed frozen by my client when he wasn’t out slingin’ dope.
Re: COVID-19 Food Porn Thread
Posted: Sun Apr 12, 2020 3:57 pm
Is that like creamy hash browns? Never heard of that before but looked it up and it seems like some tasty comfort food. Looking forward to seeing the results of your effort.
Re: COVID-19 Food Porn Thread
Posted: Sun Apr 12, 2020 4:05 pm
Must be nice. Halibut is an occasional luxury here at Chez Mikey. Costco often carries it fresh for $16.99/lb, which is relatively inexpensive for fresh (cue Dins here) Alaskan fillets, but still not cheap.
I drove by Costco yesterday morning after attending the local farmers market on the off chance that I might be able to get in. To my complete surprise the parking lot was only maybe 25% full. So I went in and had free reign of the store, picking up not only some nice fish but a 30 pack of Charmin. That should last us until sometime in 2021.
Re: COVID-19 Food Porn Thread
Posted: Sun Apr 12, 2020 4:29 pm
He owed me 500 so that’s 12.50 a lb.
Still have a lb or 5 lingering in the freezer.
Best food trade was the daughter and niece of the brothers that own the hitching posts gave me a 1k gift certificate for way less than 1k worth of work. And no I did not spend a cent on wine.
As for greens tonight, the spinach my chickens wacked a while back has regrown so we are doing spinach and some Pasolivo sweet basil plum vinegar.
Still have a lb or 5 lingering in the freezer.
Best food trade was the daughter and niece of the brothers that own the hitching posts gave me a 1k gift certificate for way less than 1k worth of work. And no I did not spend a cent on wine.
As for greens tonight, the spinach my chickens wacked a while back has regrown so we are doing spinach and some Pasolivo sweet basil plum vinegar.
Re: COVID-19 Food Porn Thread
Posted: Sun Apr 12, 2020 8:37 pm
Re: COVID-19 Food Porn Thread
Posted: Sun Apr 12, 2020 8:40 pm
Needs more bread to make a proper sandwich. Heresy? Don't care. Looks delicious, but have to core out the good parts of the toast.
Re: COVID-19 Food Porn Thread
Posted: Sun Apr 12, 2020 9:15 pm
Not supposed to be a sammich. Supposed to be eaten with a knife and fork.
That is a crusty multi-grain sourdough bread that I get by the loaf from a local family owned bakery. I’m trying to cut back on the major starches like potatoes, pasta, white rice and stuff. The bread is like a side dish. And you don’t “core out the good parts.”
You eat the whole fucking thing.
That is a crusty multi-grain sourdough bread that I get by the loaf from a local family owned bakery. I’m trying to cut back on the major starches like potatoes, pasta, white rice and stuff. The bread is like a side dish. And you don’t “core out the good parts.”
You eat the whole fucking thing.
Re: COVID-19 Food Porn Thread
Posted: Mon Apr 13, 2020 12:11 am
Good bread is one of the finer things in life. And that looks tasty. Anyone that would "core it out" at my dinner table, wouldn't be invited back.Mikey wrote: ↑Sun Apr 12, 2020 9:15 pm Not supposed to be a sammich. Supposed to be eaten with a knife and fork.
That is a crusty multi-grain sourdough bread that I get by the loaf from a local family owned bakery. I’m trying to cut back on the major starches like potatoes, pasta, white rice and stuff. The bread is like a side dish. And you don’t “core out the good parts.”
You eat the whole fucking thing.
IB is in the running for worse gourmand evah, along with the midget.
Re: COVID-19 Food Porn Thread
Posted: Mon Apr 13, 2020 4:40 am
Good for you for looking out for your health and your family's health.Mikey wrote: ↑Sun Apr 12, 2020 9:15 pm Not supposed to be a sammich. Supposed to be eaten with a knife and fork.
That is a crusty multi-grain sourdough bread that I get by the loaf from a local family owned bakery. I’m trying to cut back on the major starches like potatoes, pasta, white rice and stuff. The bread is like a side dish. And you don’t “core out the good parts.”
You eat the whole fucking thing.
Hard bread is for soups, though, man. Dip it, suck it. Hard bread is like an edible spoon, or a texturizer. It's wonderful. But not by itself. You put hard bread on the table with no soup, or something to crumble it over, it might as well be a parsley sprig, cuz I ain't eating it.
I'll take the soft version, though.
Re: COVID-19 Food Porn Thread
Posted: Mon Apr 13, 2020 4:43 am
Yeah, well, kiss my entire ass, Smacky. It does look tasty. But it would look even tastier with soft bread.smackaholic wrote: ↑Mon Apr 13, 2020 12:11 amGood bread is one of the finer things in life. And that looks tasty. Anyone that would "core it out" at my dinner table, wouldn't be invited back.Mikey wrote: ↑Sun Apr 12, 2020 9:15 pm Not supposed to be a sammich. Supposed to be eaten with a knife and fork.
That is a crusty multi-grain sourdough bread that I get by the loaf from a local family owned bakery. I’m trying to cut back on the major starches like potatoes, pasta, white rice and stuff. The bread is like a side dish. And you don’t “core out the good parts.”
You eat the whole fucking thing.
IB is in the running for worse gourmand evah, along with the midget.
So what did you eat tonight?
Re: COVID-19 Food Porn Thread
Posted: Mon Apr 13, 2020 4:49 am
Re: COVID-19 Food Porn Thread
Posted: Mon Apr 13, 2020 10:22 pm
That looks really tasty. I've never seen potatoes cooked like that but I can imagine how they taste. Delicious but dangerous levels of carbs and fat, but sometimes you just have to go for it. Do you ever take the leftovers and brown them up in a hot skillet?
Lamb is probably my favorite meat. Not criticizing, but wondering why the iron plate? I usually get the chops at Costco (not sure of the name of the cut) that look like little pork chops or porterhouse steaks. Season them up and put them directly on the charcoal grill with a fairly hot fire and a couple of chunks of hardwood for a little smoke. It takes about 5 minutes per side and you don't really even need to cook them all the way through because even if they're close to raw in the center they're still awesome. Just wondering if there's a specific reason for the iron plate.
Sometimes I get a boneless leg of lamb. I roast that enclosed on a fairly hot grill with indirect heat. Nice thing about the roast is that part of it is thicker, and comes out rare on the inside, and part is thin and comes out well done and almost charred. It takes about 30 minutes and you have to keep checking it with a meat thermometer to make sure the thick part stays rare in the middle. Both parts are good, and you can get some variety.
Re: COVID-19 Food Porn Thread
Posted: Mon Apr 13, 2020 10:36 pm
That's some nice tuna there, Roach. I can tell by the raw pics that those are beautiful pieces - nice even color and texture, none of the stringy stuff that sometimes doesn't get removed.
Like with 88's lamb I have to ask about the cooking method. I've heard of using a cedar plank but never tried it. Is there an advantage? Usually with a nice thick piece of tuna I'll season it on both sides and spray with some EVOO. Heat up the grill (or a cast iron pan) until its about as hot as it can get and throw the fish on for a couple of minutes, just until well seared and showing some carmelization, then turn it over and do the same on the other side ensuring that the center 2/3 is still very rare (some would say raw?). One of my favorite foods. Damn I'm getting hungry now.
So, what is it about the cedar plank? Maybe I'm just too attached to having a carmelized layer on the outside of my fish.
Re: COVID-19 Food Porn Thread
Posted: Tue Apr 14, 2020 2:10 am
The charcoal chimney is the only way the Seaters grill. We don’t have gas grill and use the chimney to get lump charcoal going.
We have done Swordfish as described by 88 and it was great. Pro tip, the oven mitt isnt just for handling the cookie cooling racks. They also come in very handy for handling the chimney which can get red hot itself. Our neighbor has one of those digital thermometers that you point at something and it gives you its temp. The reading from a few years ago was 639 degrees.
We have done Swordfish as described by 88 and it was great. Pro tip, the oven mitt isnt just for handling the cookie cooling racks. They also come in very handy for handling the chimney which can get red hot itself. Our neighbor has one of those digital thermometers that you point at something and it gives you its temp. The reading from a few years ago was 639 degrees.
Re: COVID-19 Food Porn Thread
Posted: Tue Apr 14, 2020 4:13 am
Shredded cabbage roasted in the oven on a cookie sheet with EVOO, S&P. yesterday. Mixed it with some marinara sauce I made a few days ago, can of black bean. Tonight I pan fried some italian sausage I had in the fridge. Tossed it all together. Not bad.Innocent Bystander wrote: ↑Mon Apr 13, 2020 4:43 amYeah, well, kiss my entire ass, Smacky. It does look tasty. But it would look even tastier with soft bread.smackaholic wrote: ↑Mon Apr 13, 2020 12:11 amGood bread is one of the finer things in life. And that looks tasty. Anyone that would "core it out" at my dinner table, wouldn't be invited back.Mikey wrote: ↑Sun Apr 12, 2020 9:15 pm Not supposed to be a sammich. Supposed to be eaten with a knife and fork.
That is a crusty multi-grain sourdough bread that I get by the loaf from a local family owned bakery. I’m trying to cut back on the major starches like potatoes, pasta, white rice and stuff. The bread is like a side dish. And you don’t “core out the good parts.”
You eat the whole fucking thing.
IB is in the running for worse gourmand evah, along with the midget.
So what did you eat tonight?
Pretty nearly a repeat of what I talked about in here a week or so ago, except with the sausage rather than chicken.
Re: COVID-19 Food Porn Thread
Posted: Tue Apr 14, 2020 10:58 pm
Appreciation of good food and wine is something that can bring us all together.88 wrote: ↑Tue Apr 14, 2020 12:10 amWe have not done that. But we do something similar with leftover beef sometimes. If you take the leftovers from a beef roast and tear/shred the meat into really tiny pieces (like you would for corned beef hash), then mix that meat about 1/3 meat to 2/3's stiff mashed potatoes and then put those into patties on waxed paper and pop them into the refrigerator for 24 hours, they will stiffen to the point where you can handle them. You dip them in an egg/milk wash and then coat them with bread crumbs and then saute them in butter until the bread crumbs start to brown (flipping once). They are really delicious, particularly if you slather them with gravy.
Yes, the 88's occasionally eat dangerous levels of carbs and fats. But we figure we're going to die someday of something anyway, so why not enjoy the ride?
I love lamb too. In fact, if it is just slightly warm in the middle and still bloody, I like it more. But Mrs. 88 will not eat it like that. And the lamb lollipops are the only way I can get her to eat lamb. And she wants it cooked through. So what we do is throw hers on first (or pick out a couple of thinner ones), and take ours off sooner. The iron plate lets us get a quick sear without the garlic and rosemary falling off into the grill. It works (great flavor). But if I had my way, the lamb would be on a spit roasting above a real fire.
You and I and a bottle of wine would get a long just fine.Mikey wrote: ↑Mon Apr 13, 2020 10:22 pm I usually get the chops at Costco (not sure of the name of the cut) that look like little pork chops or porterhouse steaks. Season them up and put them directly on the charcoal grill with a fairly hot fire and a couple of chunks of hardwood for a little smoke. It takes about 5 minutes per side and you don't really even need to cook them all the way through because even if they're close to raw in the center they're still awesome. Just wondering if there's a specific reason for the iron plate.
Again, we would get along great with some lamb.Mikey wrote: ↑Mon Apr 13, 2020 10:22 pmSometimes I get a boneless leg of lamb. I roast that enclosed on a fairly hot grill with indirect heat. Nice thing about the roast is that part of it is thicker, and comes out rare on the inside, and part is thin and comes out well done and almost charred. It takes about 30 minutes and you have to keep checking it with a meat thermometer to make sure the thick part stays rare in the middle. Both parts are good, and you can get some variety.
Well most of us anyway.
Re: COVID-19 Food Porn Thread
Posted: Wed Apr 15, 2020 12:26 am
Watch this video. It will give you a whole new appreciation for beans. I’ve been doing a lot of beans lately and I have a stash of something like ten different varieties of dried beans in my pantry.
Pinto
Navy
Canellini
Adzuki
Black
Fava
Chickpeas
Cranberry
Three kinds of lentils
High protein, high fiber, basically no fat (though they benefit from some fat when cooking). I’m just starting to scratch the surface of awesome stuff you can do with beans.
Pinto
Navy
Canellini
Adzuki
Black
Fava
Chickpeas
Cranberry
Three kinds of lentils
High protein, high fiber, basically no fat (though they benefit from some fat when cooking). I’m just starting to scratch the surface of awesome stuff you can do with beans.
Re: COVID-19 Food Porn Thread
Posted: Wed Apr 15, 2020 1:29 am
Haven’t had that but will have to look it up. I’ve done navy beans with ham hocks, carrots and stuff. That’s really good too.88 wrote: ↑Wed Apr 15, 2020 1:08 am The beans video was interesting. I make red beans and rice from scratch often. And I like the cloudy, creamy appearance and texture. I have not had a lot of clear liquid bean dishes aside from some vegetable soups. I’ll give it a try.
Have you had Colombian beans? Usually black beans with pork belly. Fucking great.
When I do lamb chops I often make hummus. 1,000 x better than any store bought version. That stuff is like nectar of the gods, and very simple. I don’t know why the commercial producers can’t get it right.
Re: COVID-19 Food Porn Thread
Posted: Wed Apr 15, 2020 1:51 am
How come no one has mentioned the "holy trinity",
Eggplant parmigiana
Veal parmigiana
Chicken parmigiana.
Watching World renowned master chef Gordon Ramsay, gently prepare one of my all time favorite dishes, would be like going back in time to watch Beethoven conduct his glorious 9th symphony.
https://youtu.be/IAbFlWQnlD4[/youtube]
Eggplant parmigiana
Veal parmigiana
Chicken parmigiana.
Watching World renowned master chef Gordon Ramsay, gently prepare one of my all time favorite dishes, would be like going back in time to watch Beethoven conduct his glorious 9th symphony.
https://youtu.be/IAbFlWQnlD4[/youtube]
Re: COVID-19 Food Porn Thread
Posted: Wed Apr 15, 2020 3:19 am
Some awesome looking food in this thread -- accompanied by some horrific terminology.
Or do you mean you like the char and associated flavor that comes from the Maillard Reaction?
Very different. One involves amino acids breaking down the scant sugars in meat (and other foods), the other involves oxidizing sugar.
Anyone who hasn't had fresh or good frozen tuna is missing out. It's nothing like the crap that comes out of the can -- Sorry, Charlie.
I've never been tuna fishing. Too long a boat ride for me (odd, since I can spend hours upon hours in a boat on a river or bay -- ocean, more than a mile or two out -- I'll pass). But I know people who think it's rad, and they can come back in with hundreds of pounds of albacore (depending how much the boat can haul). Hopefully I get hooked up this summer.
The "fresh" fish/meat/food is... never frozen. It's one or the other.
You put sugar on your fish before cooking? Sounds nasty.
Or do you mean you like the char and associated flavor that comes from the Maillard Reaction?
Very different. One involves amino acids breaking down the scant sugars in meat (and other foods), the other involves oxidizing sugar.
Anyone who hasn't had fresh or good frozen tuna is missing out. It's nothing like the crap that comes out of the can -- Sorry, Charlie.
I've never been tuna fishing. Too long a boat ride for me (odd, since I can spend hours upon hours in a boat on a river or bay -- ocean, more than a mile or two out -- I'll pass). But I know people who think it's rad, and they can come back in with hundreds of pounds of albacore (depending how much the boat can haul). Hopefully I get hooked up this summer.
Re: COVID-19 Food Porn Thread
Posted: Wed Apr 15, 2020 4:19 am
Actually they are both nonenzymatic so they are not that different, but seeing as you dig ditches for a living you probably aren’t that smart.Dinsdale wrote: ↑Wed Apr 15, 2020 3:19 am Some awesome looking food in this thread -- accompanied by some horrific terminology.
Or do you mean you like the char and associated flavor that comes from the Maillard Reaction?
Very different. One involves amino acids breaking down the scant sugars in meat (and other foods), the other involves oxidizing sugar.
Re: COVID-19 Food Porn Thread
Posted: Wed Apr 15, 2020 4:40 am
Like I give a fuck.
Re: COVID-19 Food Porn Thread
Posted: Wed Apr 15, 2020 4:47 am
Re: COVID-19 Food Porn Thread
Posted: Wed Apr 15, 2020 11:56 am
I am a big bean fan, especially black beans.Mikey wrote: ↑Wed Apr 15, 2020 12:26 am Watch this video. It will give you a whole new appreciation for beans. I’ve been doing a lot of beans lately and I have a stash of something like ten different varieties of dried beans in my pantry.
Pinto
Navy
Canellini
Adzuki
Black
Fava
Chickpeas
Cranberry
Three kinds of lentils
High protein, high fiber, basically no fat (though they benefit from some fat when cooking). I’m just starting to scratch the surface of awesome stuff you can do with beans.
Not sure why I don't eat even more of them. Taste great, one of the most nutritious foods there is and they are practically free.
I am sure that once the socialist finally do take over and crash our economy, we'll all get more familiar with them.
Re: COVID-19 Food Porn Thread
Posted: Wed Apr 15, 2020 1:20 pm
I like beans a ton as well. Lack beans though are just meh to me.
Re: COVID-19 Food Porn Thread
Posted: Wed Apr 15, 2020 11:52 pm
I think it has to do with what you are eating them with. I love black beans in rice dishes. Of course, I also like kidney beans in rice dishes.
If there's a bean I can pass on, it's lima. I can eat them, just not thrilled about it.
If there's a bean I can pass on, it's lima. I can eat them, just not thrilled about it.
Re: COVID-19 Food Porn Thread
Posted: Thu Apr 16, 2020 10:31 am
Re: COVID-19 Food Porn Thread
Posted: Thu Apr 16, 2020 1:51 pm
Re: COVID-19 Food Porn Thread
Posted: Thu Apr 16, 2020 3:00 pm
You've probably only had over processed crappy commercial product.
IMO there are a few fairly simple combinations of flavors / ingredients that, in combination, transcend their individual components by orders of magnitude. Many of them have a few things in common, like EVOO and garlic.
One of these combinations is chickpeas (garbanzos); tahini; EVOO; lemon juice (I always use Meyer lemons straight from the tree); garlic; salt to taste; a dash of cumin and/or cayenne (optional). Pureed to perfection, this is hummus. Some skip the tahini (sesame seed paste) but it's not the same without.
Another one is fresh basil; garlic; EVOO; (real) Parmesan and/or Romano; toasted pine nuts. Pesto, done right, is to die for.
I'll be making some hummus this weekend. Using dried chickpeas instead of canned for the first time. I'll post some pics if I remember.
Re: COVID-19 Food Porn Thread
Posted: Thu Apr 16, 2020 7:19 pm
Had burgers from the local burger joint ‘cause down in SLO for a case. Set up two tables in backyard and distance ate with my parents.
New World Order
New World Order
Re: COVID-19 Food Porn Thread
Posted: Thu Apr 16, 2020 7:35 pm
Re: COVID-19 Food Porn Thread
Posted: Thu Apr 16, 2020 7:37 pm
Your parents had the DNA of snail slime.