OT Foodie Thread

[Lanny]

Lanny, these were a-mazing!! Medium-rare. Yes, along with a baked tater with butter, sour cream, and grated Tillamook cheddar. A salad, and asparagus.

View attachment 38300 View attachment 38301

Great idea, the salad, if you have enough appetite which I no longer have. If I do have one make mine either olive oil and balsamic or olive oil and red wine vinegar.
Don't like cheese on my potato or on my salad.

 

[ABM]

The reverse sear is the only way I cook steak anymore ... so easy to do and gives you the most consistent cook.

My wife and I both agree, Sir! She told me last night it was the best filet she's ever had! I gotta admit, that Morton's marinade was a big hit, as well!

It took extra time/effort to go from the pellet smoker to the grill for the sear, but it was WAY worth it!

 

[ABM]

Traeger bloody mary mix! That's crazy and awesome. I would try it, traeger makes good stuff usually. I'll be looking forward to your review.

My wife's talking Derby to me! Time for a drink!

 

[Lanny]

Fruit trees all have baby fruit. Apples, plums, peacher, cherries, figs, grapes. Artichokes hitting peak.

I use to have an artichoke plant in my back yard which I loved because I love deep fried artichoke hearts and boiled whole artichokes where I start eating the leaf attach points by dipping them in mayonnaise. My dear sweet mother-in-law lived with us during those years. Every time the artichoke would get full grown she would chop it down because for some reason we could not get it through her head that it wasn't a weed.

 

[Lanny]

Fruit trees all have baby fruit. Apples, plums, peacher, cherries, figs, grapes. Artichokes hitting peak.

I love all those. But what kind of apples, plums, cherries and grapes do you have?

 

[Hoopguru]

Spokane Valley Restaurant serve's flown in gator

 

[Hoopguru]

Back in the sixties I had some migrant farm worker friends that would go down to Swift and Cook the cows head for special occasions.
It would be like this:


5:33
Cow Head Barbacoa
YouTube · foodtease
Oct 15, 2009

 

[Lanny]

Spokane Valley Restaurant serve's flown in gator

Even though it tastes like chicken, I'll pass.

 

[Lanny]

Back in the sixties I had some migrant farm worker friends that would go down to Swift and Cook the cows head for special occasions.
It would be like this:
View attachment 38329

5:33
Cow Head Barbacoa
YouTube · foodtease
Oct 15, 2009

No thanks. I don't heat no stinkin' cow's head. I don't even eat fish heads except for dried smelt and then I eat the whole thing, guts and all.

 

[crandc]

I love all those. But what kind of apples, plums, cherries and grapes do you have?

Granny Smith and Fuji.
Burgundy and Santa Rosa.
Dark sweet cherries.

 

[Lanny]

Granny Smith and Fuji.
Burgundy and Santa Rosa.
Dark sweet cherries.

My favorite cherries are Royal Anns and Bing.
My favorite apples are Red Delicious, Honeycrisp, gravenstein ( for cooking) and the Granny Smith (also for cooking). The Fuji is also pretty good.
I was thinking of a more general plum like the black, red and prunes all of which I love when they're ripe and full of sugar.
Favorite grapes are the Concord and Red Flames.
Favorite fig is one who's name I never knew. Grandma grew a tree in her back yard. They were small an very very sweet when fully ripe.
Favorite berry is the black cap. I do love a good blackberry although for pies and cobbler you need to add at least a few sour ones.

 

[crandc]

Figs are mission. Burgundy plums are dark red with purple skin, Santa Rosa are yellow with red skin. White peaches.

Lucia and I had roast chicken last night, on a bed of diced apple, red onion, ginger, and lemon, basted with white wine.

 

[Lanny]

Figs are mission. Burgundy plums are dark red with purple skin, Santa Rosa are yellow with red skin. White peaches.

Lucia and I had roast chicken last night, on a bed of diced apple, red onion, ginger, and lemon, basted with white wine.

Wow, what a dinner. I love both the red and the black plums. I use to raid all the neighbors' plum trees when I was a kid.

 

[Lanny]

The meat on the cheeks of most animals is the most delicious part, imo. Also love fish eyes.

Excuse me while I get down on my knees and pray to the great white porcelain god.

 

[ABM]

I smoked a chuck roast the other day. Pre-seasoned that bad boy with a mixture of kosher salt, pepper, garlic granules, onion granules, and a pinch of cayenne. Let that rest for a few hours. Plopped on the smoker. 250-degrees until temp hit 165 (about 3 hours), than double-wrapped in foil. Back in the smoker until temp hit 200 (another hour). Pulled out. Let that rest (wrapped) on the kitchen counter for 1 hour. It was pretty darned tender and scrumptious! That, a fresh salad and steamed broccoli was the bomb!

 

[ABM]

Really good website:

https://grillgirl.com/

 

[ABM]

Gonna try shrimp skewers using this. Never have tried Major Grey-style mango chutney before.

 

[Lanny]

Any of you enjoy cooking? I know I do. Anyway, if you have good recipes/techniques you'd like to share here, I'd love to check them out!

Normally, I prefer to grill my steaks. I have one of those kamado-style grills that does an amazing job. I generally do the kosher salt method (I can explain if anyone is interested) and the steaks are really, really good. I prefer a rib-eye (USDA Prime from Costco).

OK, so, we have a Jeff Ruby Steakhouse in Nashville (there are a number of them in the South), and consider it our go-to steak restaurant for special occasions. https://www.jeffruby.com/nashville . Their steaks (and overall atmosphere) are a-mazing!

Now, considering the COVID-19 challenges, they're now offering "meal kits", whereas you drive up, grab the kit (whatever you've ordered), then cook it at home. We haven't done that yet, but I found their technique (video) to be interesting, and certainly worth a try, whether I use one of their steaks, or not.

Check it out.

Here's some suggestions from me:
1. Salt your steaks liberally half an hour before cooking with Kosher salt. The half an hour gives the meat juices time to rise to the surface enabling a delicious crust to form when grilling. Kosher salt has the right size and shape;
2. Freeze your steak if you want it charred medium rare. By the time the steak is charred the inside will have thawed and reached a nice medium rare (true steak lovers eat their steaks medium rare for the best flavor and juiciest meat;
3. I like to burn the outside layer of steak fat. This creates the most magnificent fire and aroma when cooking. The burned fat has a magnificent flavor although I just eat the burned part and avoid any fat;
let your steak rest about 20 minutes before cutting into it. This will allow the meat to reabsorb any juices that have come out during cooking. It also allows a fine red wine to breathe at least 20 minutes before drinking;
We love three accompaniments with our steaks - Plain mushroom slices braised in butter, grilled asparagus but not overdone and a baked potato with plenty of unsalted butter and sour cream. We mince green onion rather than just go to the grocery store for chives. Sometimes we grill a tomato cut in half and grilled on the grill. Another delicious side dish is a grilled slice of sweet potato.
We are too old for desert but we used to eat Cherries Jubilee with such a dinner. I miss those days.
Good eating!

 

[ABM]

My tummy hurts...

 

[crandc]

Fruit on trees ripening. Looks like good crop.

 

[Lanny]

It's all the hot weather. Lots of extra natural sugar in our fruit during global warming. See, there is some good in it if you want to look the other way in people getting burned alive in their homes and all the forests getting burned.

 

[ABM]

Daughters helped their mom made one of my favorite snacks. Shrimp and beef inside chewy tapioca wraps in banana leaf. Dip in chilly fish sauce. It's called bánh bột lọc.

View attachment 39219

Gonna have to trust you on this one.

 

[ABM]

I think I could eat a whole can of these in one sitting. I'd probably end up with a bleeding sphincter, though.

 

[ABM]

Can you still get these in Oregon? I swear these are the best store-bought tortilla chips I've ever tasted. Can't get them in Tennessee.

 

[UncleCliffy'sDaddy]

Can you still get these in Oregon? I swear these are the best store-bought tortilla chips I've ever tasted. Can't get them in Tennessee.

Yes, in several flavors……

 

[Shaboid]

Can you still get these in Oregon? I swear these are the best store-bought tortilla chips I've ever tasted. Can't get them in Tennessee.

These aren't quite as good but they are a solid alternative. They might not have them in TN, but you'll definitely find them in FL.

 

[ABM]

These aren't quite as good but they are a solid alternative. They might not have them in TN, but you'll definitely find them in FL.

Cool! I'll look around!

 

[crandc]

Turned large bowl of plums from my trees into jam. Added vanilla bean. Figs and peaches turning color but not yet ripe.

 

[Lanny]

Can you still get these in Oregon? I swear these are the best store-bought tortilla chips I've ever tasted. Can't get them in Tennessee.

My wife does all the shopping now but I do recall buying those about 7 years ago.

 

[Lanny]

Can you still get these in Oregon? I swear these are the best store-bought tortilla chips I've ever tasted. Can't get them in Tennessee.

The best tortilla chips, hands down, were at the Chevy's chain of Mexican restaurants. They were fresh made while they were open. Thin, crispy, not too salty and warm. Chevy's also had the best salsa. For some unknown reason Chevy's started going down hill until the only really good thing they had was their margaritas. They seemed to lose interest in making their previously great steak fajitas, chips, salsa, enchiladas and chili rellenos.