OT Foodie Thread (3 Viewers)

[riverman]

Whole lotta fermentation going on. House made pickles, sourdough bread, yogurt, plus gravlax (brined) and peach chutney (preserves).View attachment 31515

are those lox? what a beautiful deep red if they are

 

[crandc]

Gravlax. Lox is brined and smoked, gravlax brined with dill and brandy but not smoked.

There are NBA players younger than my sourdough culture.

 

[ABM]

Chillin' in FL. Filet; Cobb Salad; Glass of Wine; Beach. Quarantine not so bad.

 

[EL PRESIDENTE]

THAT'S A NICE FILET FOR YOUR WIFE, WHAT ARE YOU EATING?

 

[riverman]

THAT'S A NICE FILET FOR YOUR WIFE, WHAT ARE YOU EATING?

and you thought that was a filet....

 

[Lanny]

Whole lotta fermentation going on. House made pickles, sourdough bread, yogurt, plus gravlax (brined) and peach chutney (preserves).View attachment 31515

I miss Mrs. Neusihin's dill pickles so bad that it hurts. Now, the closest that I can find to buy is Bubbie's and they just aren't that close.

 

[ABM]

THAT'S A NICE FILET FOR YOUR WIFE, WHAT ARE YOU EATING?

Leftover chicken wings. *sigh*

 

[ABM]

I miss Mrs. Neusihin's dill pickles so bad that it hurts. Now, the closest that I can find to buy is Bubbie's and they just aren't that close.

Yes! That cloudy brine was dead giveaway!

 

[crandc]

Yes, indeed. Clear brine means chemical processing, not fermentation. No matter how much I strain and skim the brine from fermented pickles is always cloudy.

 

[Lanny]

Yes, indeed. Clear brine means chemical processing, not fermentation. No matter how much I strain and skim the brine from fermented pickles is always cloudy.

The only pickles I've ever made are pickled string beans and they were delicious. It took me a long time to figure out how to do it right. My buddy who first turned me on to the recipe tripped me up by telling me the incorrect process. Once I figured it out, fantastic.
There are two other pickles I really want:

1. Dill pickles similar to Mrs. Neusihin's;
2. Those dark green pepperoncinis that Mezzetta used to carry.

 

[ABM]

I'm looking for the best potato salad recipe on the planet. Anyone have a treasure they wouldn't mind sharing here? If you'd rather e-mail, I can be reached at:

atlblazerman@gmail.com

Thanks!

 

[ABM]

The only pickles I've ever made are pickled string beans and they were delicious. It took me a long time to figure out how to do it right. My buddy who first turned me on to the recipe tripped me up by telling me the incorrect process. Once I figured it out, fantastic.
There are two other pickles I really want:

1. Dill pickles similar to Mrs. Neusihin's;
2. Those dark green pepperoncinis that Mezzetta used to carry.

Ever tried these? They're remarkable!

 

[crandc]

Miniature New York cheesecakes.

 

[riverman]

I'm looking for the best potato salad recipe on the planet. Anyone have a treasure they wouldn't mind sharing here? If you'd rather e-mail, I can be reached at:

atlblazerman@gmail.com

Thanks!

The best I've ever had was made with baby Irish red potatoes with the skins intact...other than that I don't remember the recipe....spices, etc

 

[riverman]

something like this

 

[ABM]

something like this
View attachment 31641

Well, that looks wonderful.

 

[Lanny]

I'm looking for the best potato salad recipe on the planet. Anyone have a treasure they wouldn't mind sharing here? If you'd rather e-mail, I can be reached at:

atlblazerman@gmail.com

Thanks!

I do. Wife has lunch ready. Will post my recipe later.

 

[Lanny]

Ever tried these? They're remarkable!

I've had the Mezzetta version. I like to mix mine with the brine from the hot ones so they're just spicy enough for me. I like the all cauliflower ones better. Just don't care for the red bell pepper.

 

[ABM]

I do. Wife has lunch ready. Will post my recipe later.

THANK YOU!!

 

[Shaboid]

I refuse to release my great grandmother's secret recipe.

 

[riverman]

I refuse to release my great grandmother's secret recipe.

I'm that way about fishing spots and mushroom fields....why tell anyone

 

[crandc]

Mocktail for a warm day. Four ounces each seltzer and pink grapefruit juice plus half ounce house made rosemary syrup.

 

[Lanny]

I'm looking for the best potato salad recipe on the planet. Anyone have a treasure they wouldn't mind sharing here? If you'd rather e-mail, I can be reached at:

atlblazerman@gmail.com

Thanks!

Took a long nap.

My version seems a bit unpopular with a lot of people but I love it. My wife already made some for tomorrow's holiday.

Peel some red potatoes and boil them until semi cooked. I like 'em until they're al dente, Italian for slightly firm to the teeth.
Cube the potato. add that
Boil some eggs just until done but no more unless you like the outside of the yolk be slghtly green. I don't, so we're careful not to over cook the eggs but just until they're hard boiled. Elton Brown has a recipe for cooking hard boiled eggs that is better than our method, meaning more precise, but my wife has good luck with doing it as she senses.
Get some naturally fermented dill pickles. Cut them into your opinion of the right size chunks and squeeze the chunks in paper towels to get out the juice. Add that
Take the egg yokes alone and put them in a bowl. Add mayonnaise and a tad of yellow mustard to taste. I like about a 1 to 4 ratio. Mash the yolks and make a mixture. Add that
Dice some sweet onion into your size of chunks. Add that
Take some celery stalks and remove the strings. chop that and add it.
Ratios of potato, celery, onion, pickle eggs and egg yolks are up to you. I like a bit of each in nearly every mouthful and I like the chunks to be large enough to taste each chunk..

My aunto use to like to make hers using vinegar which a lot of people prefer but not me.

I think my recipe is more Southern.

 

[Lanny]

Mocktail for a warm day. Four ounces each seltzer and pink grapefruit juice plus half ounce house made rosemary syrup.View attachment 31649

I can't stand rosemary in any form. I once had some excessive rosemary in Shepard's pie and nearly through up.

 

[crandc]

I can't stand rosemary in any form. I once had some excessive rosemary in Shepard's pie and nearly through up.

Rosemary is a strong herb that needs to be used sparingly.

 

[Lanny]

Rosemary is a strong herb that needs to be used sparingly.

I use it exceedingly sparingly like not at all. Tastes like that all purpose cleanser they use to put out called Pine Sol smells.

 

[ABM]

Took a long nap.

My version seems a bit unpopular with a lot of people but I love it. My wife already made some for tomorrow's holiday.

Peel some red potatoes and boil them until semi cooked. I like 'em until they're al dente, Italian for slightly firm to the teeth.
Cube the potato. add that
Boil some eggs just until done but no more unless you like the outside of the yolk be slghtly green. I don't, so we're careful not to over cook the eggs but just until they're hard boiled. Elton Brown has a recipe for cooking hard boiled eggs that is better than our method, meaning more precise, but my wife has good luck with doing it as she senses.
Get some naturally fermented dill pickles. Cut them into your opinion of the right size chunks and squeeze the chunks in paper towels to get out the juice. Add that
Take the egg yokes alone and put them in a bowl. Add mayonnaise and a tad of yellow mustard to taste. I like about a 1 to 4 ratio. Mash the yolks and make a mixture. Add that
Dice some sweet onion into your size of chunks. Add that
Take some celery stalks and remove the strings. chop that and add it.
Ratios of potato, celery, onion, pickle eggs and egg yolks are up to you. I like a bit of each in nearly every mouthful and I like the chunks to be large enough to taste each chunk..

My aunto use to like to make hers using vinegar which a lot of people prefer but not me.

I think my recipe is more Southern.

Thank you! I love all the ingredients! I've never mixed the yolk with the mayo (ALWAYS Best Foods!), so that will be interesting to try!

I'll let ya know, Sir!

 

[Lanny]

Thank you! I love all the ingredients! I've never mixed the yolk with the mayo (ALWAYS Best Foods!), so that will be interesting to try!

I'll let ya know, Sir!

That's the mayonnaise we use. I'd really love to make my own mayonnaise but I can't stand for more than a few seconds and my wife is overburdened with caring for me so she just doesn't have the energy to do it herself even with my directions.
I eat my potato salad well chilled. That's important to me.

Edit:
Although I've never tried it I think adding some black pepper might be good. I think I'll try that today.

 

[crandc]

I loathe mayonnaise with an absolute passion. There are things I am not crazy about but can eat to be polite, I would have to be literally facing death by starvation to eat mayonnaise. I make European style potato salad with vinaigrette. I make tuna salad with olive oil or with yogurt.

Tonight I am grilling a chicken for Lucia and me and an artichoke for just me, don't accuse me of selfishness, cats don't like artichokes! Also have a brownie. Reading America's Test Kitchen How to Cocktail so I can add cocktails to my repertoire (maybe have a party some day?) and will make a Michala, cold beer with lime, hot sauce, worcestershire, and Sriracha rim salt. Should go well with spice rubbed chicken.

 

[Hoopguru]

I loathe mayonnaise with an absolute passion. There are things I am not crazy about but can eat to be polite, I would have to be literally facing death by starvation to eat mayonnaise. I make European style potato salad with vinaigrette. I make tuna salad with olive oil or with yogurt.

Tonight I am grilling a chicken for Lucia and me and an artichoke for just me, don't accuse me of selfishness, cats don't like artichokes! Also have a brownie. Reading America's Test Kitchen How to Cocktail so I can add cocktails to my repertoire (maybe have a party some day?) and will make a Michala, cold beer with lime, hot sauce, worcestershire, and Sriracha rim salt. Should go well with spice rubbed chicken.

I loath beets & olives of any kind.