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Your 3 Best Food Related 'Discoveries' over the Last Year
Posted on 2/28/19 at 6:02 pm
Posted on 2/28/19 at 6:02 pm
Dishes, restaurants, smokers, etc . . .
Mine will be somewhat modest, but:
1) New Orleans Smoked Sausage (for a mass-marketed product this stuff is very good)
2) Jalapeno Corn Bread at H-E-B
3) Killens S&P Rub (just a dalmatian rub but comes in handy and we use it on more than BBQ)
Mine will be somewhat modest, but:
1) New Orleans Smoked Sausage (for a mass-marketed product this stuff is very good)
2) Jalapeno Corn Bread at H-E-B
3) Killens S&P Rub (just a dalmatian rub but comes in handy and we use it on more than BBQ)
28
Posted on 2/28/19 at 6:13 pm to AlwysATgr
Avacado toast
Quinoa
Cauliflower crust
I’m white
Quinoa
Cauliflower crust
I’m white
This post was edited on 2/28/19 at 6:14 pm
Posted on 2/28/19 at 6:14 pm to AlwysATgr
1. Adding chorizo to taco meat.
2. Using msg in certain dishes.
3. Roasting whole heads of cauliflower.
2. Using msg in certain dishes.
3. Roasting whole heads of cauliflower.
Posted on 2/28/19 at 6:19 pm to AlwysATgr
Bourbon
Sous Vide
Bourbon
Sous Vide
Bourbon
Posted on 2/28/19 at 6:24 pm to Jibbajabba
quote:
Using msg in certain dishes.
Pressure cooker stock making.
Hardcore Carnivore Black steak rub.
Posted on 2/28/19 at 6:24 pm to AlwysATgr
#1 An Apple/Peach/Nectarine Orchard in Pontotoc, MS we did not know was there.
#2 Very very thin sliced ribeyes, marinated with balsamic and then quick grilled over charcoal, with caramelized (30 minutes) onions and mustard/mayo/horseradish dressing to make a Ribeye Poboy
#3 & 4 A Lemon cookie recipe the wife evolved into a tasty new treat for me. Then she applied the same concepts to chocolate! I guess that is two discoveries and turns my list to four.
#5 How good a cold/cold PBR still is - hadn't had one in maybe 40 years (I guess that makes 5).
#2 Very very thin sliced ribeyes, marinated with balsamic and then quick grilled over charcoal, with caramelized (30 minutes) onions and mustard/mayo/horseradish dressing to make a Ribeye Poboy
#3 & 4 A Lemon cookie recipe the wife evolved into a tasty new treat for me. Then she applied the same concepts to chocolate! I guess that is two discoveries and turns my list to four.
#5 How good a cold/cold PBR still is - hadn't had one in maybe 40 years (I guess that makes 5).
Posted on 2/28/19 at 6:28 pm to AlwysATgr
-Florida grocery stores don’t have pork liver in the cooler. You have to specifically ask for it. I spent about a month cooking in Celebration at a “cajun restaurant” and made boudin balls for them, or “fried cajun meatballs” as they were labeled on the brunch menu.
-how to make a really delicious chicken fry batter
-a person is capable of eating breakfast tacos every single workday morning since Thanksgiving and still find them delicious. Slightly burnt tortillas are the shite as well.
-how to make a really delicious chicken fry batter
-a person is capable of eating breakfast tacos every single workday morning since Thanksgiving and still find them delicious. Slightly burnt tortillas are the shite as well.
This post was edited on 2/28/19 at 6:32 pm
Posted on 2/28/19 at 6:31 pm to SuperflyLSU
You just found bourbon in the last yr? How old are you?
Posted on 2/28/19 at 6:34 pm to dnm3305
Care to share your batter recipe?
Posted on 2/28/19 at 6:44 pm to MeridianDog
quote:
#2 Very very thin sliced ribeyes, marinated with balsamic and then quick grilled over charcoal, with caramelized (30 minutes) onions and mustard/mayo/horseradish dressing to make a Ribeye Poboy
Posted on 2/28/19 at 6:47 pm to Btrtigerfan
quote:
Hardcore Carnivore Black steak rub.
Sell me on this because I don’t get it
Posted on 2/28/19 at 6:48 pm to AFistfulof$
36. Had a bad night that turned into an awful weekend with Jim Beam back in college. Hadn't had anything stronger than beer ever since. Had a few pours of Blantons last year and discovered that not all bourbons taste like shite and now that I have a little more self control I actually enjoy it. After lurking the mega thread for suggestions I've found a few more that I like.
Posted on 2/28/19 at 6:50 pm to Ed Osteen
quote:
Sell me on this because I don’t get it
It has the salt, black pepper, and just the right amount of garlic. I use it most when I reverse sear or sous vide because it makes a really good crust when I sear it.
Posted on 2/28/19 at 8:20 pm to the paradigm
Lately I’ve used a double dip dry, wet and dry. Seasoned chicken with black pepper, salt, cayenne and garlic powder and then flour. Wet batter is slurry mixture (Pancake batter basically), egg, dijon mustard, hot sauce. Dry mixture is 2/3 flour, 1/3 panko, heavy on cayenne, black pepper. So flour, pat off, wet dip, bury in panko mixture and flip a few times, dont pat off excess. Ive been liking boneless chicken thighs pounded out a little and fried in a cast iron skillet with about 1/4” of oil.
Posted on 2/28/19 at 9:11 pm to AlwysATgr
Averna
Posted on 2/28/19 at 9:46 pm to AlwysATgr
1. Harissa slathered on the pita bread of a gyro makes an already incredible gyro even better.
2. Carolina mustard based bbq sauce is better than the hickory sauces I've called my favorite all my life.
3. I discovered the TD F&D board within the past year and it's, by far, my favorite forum on this site. I've learned a lot of great cooking tips and recipes from y'all.
2. Carolina mustard based bbq sauce is better than the hickory sauces I've called my favorite all my life.
3. I discovered the TD F&D board within the past year and it's, by far, my favorite forum on this site. I've learned a lot of great cooking tips and recipes from y'all.
Posted on 3/1/19 at 1:02 am to AlwysATgr
Mashed cauliflower
Greek yogurt instead of sour cream
Air fryer
Greek yogurt instead of sour cream
Air fryer
Posted on 3/1/19 at 5:32 am to mmmmmbeeer
quote:
2. Carolina mustard based bbq sauce is better than the hickory sauces I've called my favorite all my life.
My favorite has been jack miller my whole life until my wife introduced me to that vinegar mustard sauce from the Georgia / Carolina region. When we go there we always come home with a gallon of it.
I have discovered that people outside of the vile platte- kinder - Lafayette triangle hate jack millers. It is not just a preference against it but they downright just don’t like it.
Posted on 3/1/19 at 6:01 am to AlwysATgr
Sous vide
Harissa
That’s all I got.
Harissa
That’s all I got.
Posted on 3/1/19 at 6:11 am to AlwysATgr
1. Red Boat 40 Fish Sauce
2. Chinkiang Vinegar
3. Huy Fong Chili Garlic Paste
2. Chinkiang Vinegar
3. Huy Fong Chili Garlic Paste
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