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Started By
Message
re: Your 3 Best Food Related 'Discoveries' over the Last Year
Posted on 3/1/19 at 8:33 am to Btrtigerfan
Posted on 3/1/19 at 8:33 am to Btrtigerfan
quote:
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.
Bought a bottle of it on Amazon so I'll try it out next week. I just didn't know if the charcoal coloring was completely off putting for a steak
0
Posted on 3/1/19 at 9:12 am to AlwysATgr
Knish
Egg Cream Soda
Pasta Carbonara
Egg Cream Soda
Pasta Carbonara
This post was edited on 3/1/19 at 2:34 pm
Posted on 3/1/19 at 9:32 am to MeridianDog
quote:
How good a cold/cold PBR still is
MeridianDog, you're my hero.
Posted on 3/1/19 at 10:29 am to AlwysATgr
1. Gremolata on thin-sliced rare red meat (in my case usually venison).
2. Sugar snow peas. Don't know why it took me this long to eat them, but they're now my go-to green veggie. EVOO, S&P tossed in a skillet.
3. Mixing fats when cooking (butter AND canola oil, etc...) Again, never occurred to me in the past but it has helps a lot on several dishes.
2. Sugar snow peas. Don't know why it took me this long to eat them, but they're now my go-to green veggie. EVOO, S&P tossed in a skillet.
3. Mixing fats when cooking (butter AND canola oil, etc...) Again, never occurred to me in the past but it has helps a lot on several dishes.
Posted on 3/1/19 at 10:55 am to AlwysATgr
1) Sidecar - Classic cocktail I am just learning about. Ordered one at Radio Bar for the first time this year, and I love them. Very underrated cocktail.
2) Classic Daiquiri - I always thought daiquiri's just referred to the big arse frozen drinks that were 90% sugar. I never had a real daiquiri until this year. 2 parts rum, 1 part lime juice, 1 part simple syrup. Easy as hell to make and amazing when using a high-quality rum. Its a shame people associate daiquiris with the shitty frozen drinks.
3) Breakfast Quesadillas - I meal prep the hell out of these. Give me 4 hours and I can make like 60 of these bad boys. Perfect size for me for breakfast during the work week. Can be frozen, easy to store, and I can control the ingredients to make them healthy. Egg, chicken, spinach, black beans, bell peppers, jalepeno, onions, and cheese.
2) Classic Daiquiri - I always thought daiquiri's just referred to the big arse frozen drinks that were 90% sugar. I never had a real daiquiri until this year. 2 parts rum, 1 part lime juice, 1 part simple syrup. Easy as hell to make and amazing when using a high-quality rum. Its a shame people associate daiquiris with the shitty frozen drinks.
3) Breakfast Quesadillas - I meal prep the hell out of these. Give me 4 hours and I can make like 60 of these bad boys. Perfect size for me for breakfast during the work week. Can be frozen, easy to store, and I can control the ingredients to make them healthy. Egg, chicken, spinach, black beans, bell peppers, jalepeno, onions, and cheese.
Posted on 3/1/19 at 11:21 am to mmmmmbeeer
quote:
I discovered the TD F&D board within the past year and it's, by far, my favorite forum on this site.
It's this sites best kept secret, I try to never link it on other boards
Posted on 3/1/19 at 1:07 pm to Ed Osteen
This probably would be cause for 1, 2 and 3. Helped pull together a lot of different techniques I knew, but I found out I didn't really know as much behind the why on the techniques as I thought. The Netflix show is also great.
Posted on 3/1/19 at 1:34 pm to AlwysATgr
Cast iron cornbread with a lattice bacon crust.
Posted on 3/1/19 at 10:27 pm to AlwysATgr
Cooking with watermelon. I sliced it up, patted em dry, throw in fridge for hour, salt/pepper and threw them on the skillet till it had char marks on each side. Tasted great.
Cooking salmon marinated in BBQ sauce.
Spicy, garlic eggplant they serve at some of the Chinese joints here in nyc. They know how to make some damn eggplant.
Cooking salmon marinated in BBQ sauce.
Spicy, garlic eggplant they serve at some of the Chinese joints here in nyc. They know how to make some damn eggplant.
Posted on 3/2/19 at 11:57 am to AlwysATgr
I’ve gone from salt and pepper to sea salt and freshly ground cracked pepper. I’m kidding
I would say I actually use ginger in more of my recipes now, never used it myself before.
I’ve learned saffron threads are expensive as frick and now I don’t remember what I used it for.
I go to Ruston a lot due to in laws living there, Utility Brewing is a nice restaurant I really like. They make their own beer and their pizza is really good.
I would say I actually use ginger in more of my recipes now, never used it myself before.
I’ve learned saffron threads are expensive as frick and now I don’t remember what I used it for.
I go to Ruston a lot due to in laws living there, Utility Brewing is a nice restaurant I really like. They make their own beer and their pizza is really good.
Posted on 3/3/19 at 8:55 pm to the paradigm
Red Boat fish sauce +1
Add 1 tbsp per pound of hamburger meat prior to making patties. Mind blowing.
Add 1 tbsp per pound of hamburger meat prior to making patties. Mind blowing.
Posted on 3/3/19 at 11:49 pm to AlwysATgr
Sous vide chashu.
Purchased my first mortar and pestle.
Bird's Eye chilies, which are now finding themselves in quite a bit of my food...love the heat they bring.
Purchased my first mortar and pestle.
Bird's Eye chilies, which are now finding themselves in quite a bit of my food...love the heat they bring.
Posted on 3/4/19 at 12:25 am to the paradigm
quote:
Red Boat 40 Fish Sauce
Not sure if you saw this thread a while back but I had the opportunity to taste four fish sauces side by side...
LINK
...and now I'm a firm believer in Red Boat 40
Posted on 3/4/19 at 12:18 pm to AlwysATgr
Bananas and Nutella
City Melt City Café
Jill Salad Sushiyama
City Melt City Café
Jill Salad Sushiyama
Posted on 3/4/19 at 12:32 pm to AlwysATgr
How delicious, easy, and cost effective homemade bacon is.
Lobster Base Better than Bouillon.
Sodium Citrate for gf cheese sauces.
Lobster Base Better than Bouillon.
Sodium Citrate for gf cheese sauces.
This post was edited on 3/4/19 at 12:33 pm
Posted on 3/4/19 at 12:45 pm to AlwysATgr
1.) Bayleaf Indian cuisine in baton rouge
2.) chorizo
3.)boudin king cake
2.) chorizo
3.)boudin king cake
Posted on 3/4/19 at 1:20 pm to Jibbajabba
Chorizo in taco meat is a game changer
Posted on 3/4/19 at 1:42 pm to NEMizzou
quote:she is annoying AF
The Netflix show is also great.
Posted on 3/4/19 at 1:48 pm to djangochained
quote:Arent you half black half mexican? im surprised you are just finding this out.
Chorizo in taco meat is a game changer
Mine has to be how easy Hibachi is. I have mastered the dipping sauces this year and they are spot on. I never have to go to a hibachi place again because mine is just the same.
Still working on philly's. My last trial was very good, but still missing something. maybe salt. But reading that you dont HAVE to use ribeye was BS. every cheaper cut of meat just wasnt as flavorful as a really good ribeye.
As you can tell mine come from getting a Black stone in the past year.
This post was edited on 3/4/19 at 1:49 pm
Posted on 3/4/19 at 2:10 pm to AlwysATgr
1: Shawarma sauce from Kroger for chicken thighs on the grill.
2: Yogurt-based Ranch Dressing
3: Cotton-Candy Grapes... GMO/AF but awesome
2: Yogurt-based Ranch Dressing
3: Cotton-Candy Grapes... GMO/AF but awesome
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