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Started By
Message
re: Your 3 Best Food Related 'Discoveries' over the Last Year
Posted on 3/4/19 at 2:21 pm to Jibbajabba
Posted on 3/4/19 at 2:21 pm to Jibbajabba
quote:
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.
Those people can go to hell.
Seriously, though, Jack Miller’s is still my favorite to baste some good ole leg quarters. Sometimes I’ll mix a bit of Sweet Baby Rays with it. However, I now prefer a sauce concoction I’ve been making for when I’ve got pork ribs, pork steaks, or pork butt.
2
Posted on 3/4/19 at 3:58 pm to ragincajun03
quote:
Jack Miller’s is still my favorite
Slathered between a grilled hamburger patty and the bun.. it's all the dressing you need.
This post was edited on 3/4/19 at 4:26 pm
Posted on 3/4/19 at 7:44 pm to bdevill
I found the best crab cake recipe, and it's by chrissy fricking teagan. She does these crab cakes with a poached egg in a bed of arugala and avocado topped with fake hollandaise sauce (which is just sriracha, garlic, and mayo) and it is fricking good.
Ginger pork meatballs with cabbage. Just salt pepper pork ginger and a little panko bread crumb to hold it together. Cook in a cast iron and move the meatballs to the side, slowly adding in the cabbage. Add a little rice wine vinegar and a soy marinade (sriracha, hoisin sauce, soy sauce) to deglaze/flavor the pan while the cabbage is cooking down.
The third one for me is eggs. I love a good scramble egg. Med low heat, butter on the skillet, dont over beat the eggs. Minimal stirring in a figure 8. Simple works. No cream, no milk. Just eggs and butter with snp
Ginger pork meatballs with cabbage. Just salt pepper pork ginger and a little panko bread crumb to hold it together. Cook in a cast iron and move the meatballs to the side, slowly adding in the cabbage. Add a little rice wine vinegar and a soy marinade (sriracha, hoisin sauce, soy sauce) to deglaze/flavor the pan while the cabbage is cooking down.
The third one for me is eggs. I love a good scramble egg. Med low heat, butter on the skillet, dont over beat the eggs. Minimal stirring in a figure 8. Simple works. No cream, no milk. Just eggs and butter with snp
This post was edited on 3/4/19 at 10:12 pm
Posted on 3/4/19 at 10:11 pm to AlwysATgr
Sous vide (the delicacy of salmon cooked no higher than 120 alone makes it worthwhile)
Ckackbay seasoning for crawfish boils
The Crawfish Washer
Ckackbay seasoning for crawfish boils
The Crawfish Washer
Posted on 3/4/19 at 10:15 pm to AlwysATgr
-Sous-Vide for creme brulee
-Scotch eggs
-Homemade orange jam with mascarpone.
-Scotch eggs
-Homemade orange jam with mascarpone.
Posted on 3/4/19 at 11:13 pm to BlackCoffeeKid
Mead making, doing my first 5 gallon batch this month for Christmas gifts.
Homemade Ramen - first time I did it from scratch thanks to below, including the noodles
Alex the French Cooking Guy on YouTube - I’m totally making a version of his fricking croissant machine
Homemade Ramen - first time I did it from scratch thanks to below, including the noodles
Alex the French Cooking Guy on YouTube - I’m totally making a version of his fricking croissant machine
This post was edited on 3/4/19 at 11:14 pm
Posted on 3/5/19 at 12:39 am to AlwysATgr
Chefsknivestogo-spent a small fortune here over the past year
UB Preserv-Chris Shepherd finally got a chef (Nick Wong) who could execute "Houston's" food. I was never impressed with Underbelly, but UB Preserv has blown me away on numerous occasions, being within walking distance is the cherry on top.
Nancy's Hustle-great food, great wine...in particular found a great bottle in Enderle & Moll's Muller Thurgau
Camerata-wine bar a block away from me, been in the neighborhood a while, just never thought to drop in.
Their staff is incredibly knowledgeable, now I spend half of my week trying to track down cases of Trousseau Combe because of them.
UB Preserv-Chris Shepherd finally got a chef (Nick Wong) who could execute "Houston's" food. I was never impressed with Underbelly, but UB Preserv has blown me away on numerous occasions, being within walking distance is the cherry on top.
Nancy's Hustle-great food, great wine...in particular found a great bottle in Enderle & Moll's Muller Thurgau
Camerata-wine bar a block away from me, been in the neighborhood a while, just never thought to drop in.
Their staff is incredibly knowledgeable, now I spend half of my week trying to track down cases of Trousseau Combe because of them.
Posted on 3/5/19 at 7:20 am to AlwysATgr
1) Couscous. Have never had it in my life before last year. Now we eat it at least once a week. So much better than rice (as a side).
2) Hot sauce. Obviously I didn't discover that this year, but I used to put more of a buffalo sauce on things that needed a little extra something (chicken, pizza, veggies, etc). I recently switched to varying hot sauces and it is so much better.
3) Using a hand towel while cooking. Used to always worry about my hands being a mess while cooking. Didn't want to touch the pots/knives/seasoning shakers with fat and oil all over them. Washed them constantly, huge waste of time. Then I realized that kitchen towels are made to get dirty and wash, and get rid of oil much easier than water. They aren't just there for drying your hands or decoration. Drape one over my shoulder, wipe hands as necessary, toss in dirty pile when done. Friggin light bulb.
2) Hot sauce. Obviously I didn't discover that this year, but I used to put more of a buffalo sauce on things that needed a little extra something (chicken, pizza, veggies, etc). I recently switched to varying hot sauces and it is so much better.
3) Using a hand towel while cooking. Used to always worry about my hands being a mess while cooking. Didn't want to touch the pots/knives/seasoning shakers with fat and oil all over them. Washed them constantly, huge waste of time. Then I realized that kitchen towels are made to get dirty and wash, and get rid of oil much easier than water. They aren't just there for drying your hands or decoration. Drape one over my shoulder, wipe hands as necessary, toss in dirty pile when done. Friggin light bulb.
Posted on 3/5/19 at 8:03 am to AlwysATgr
1. Finally tried jucifer.
2. I actually like Brussels sprouts
3. Chadley’s In Broussard for deer processing.
Jack Miller’s does suck, though.
2. I actually like Brussels sprouts
3. Chadley’s In Broussard for deer processing.
Jack Miller’s does suck, though.
Posted on 3/5/19 at 8:04 am to deeprig9
quote:wat is dis?
1: Shawarma sauce from Kroger
Posted on 3/5/19 at 8:16 am to AlwysATgr
One honorable mention from me is, Smoked Pork Sausage from Coleman's in Iota. Just a small town butcher shop with a damn fine spicy smoked pork sausage.
This post was edited on 3/5/19 at 8:17 am
Posted on 3/5/19 at 8:29 am to bdevill
quote:
One honorable mention from me is, Smoked Pork Sausage from Coleman's in Iota. Just a small town butcher shop with a damn fine spicy smoked pork sausage.
Mr. Lynn runs a fine establishment, and he’s genuinely one of the nicest guys you’ll ever meet. If you want nice, fresh, hearty pork steaks to throw on your pit or make a gravy, Mr. Lynn is your guy.
On that same Highway (LA 98), go another 3 miles West till you reach a country store with two gas pumps on your right (Rita’s). Go inside and buy their smoked sausage, tasso and jerky.
You’ll be happy you did. Use said sausage in your gumbos and tasso in your red beans.
This post was edited on 3/5/19 at 8:35 am
Posted on 3/5/19 at 9:42 am to Jibbajabba
quote:raises hand
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.
It gives me indigestion so bad I can’t describe it
My discovery is Atkins Ranch Style Steak seasoning. At Brookshires and Super One. Nothing but salt, pepper, garlic, and jalapeño
Posted on 3/6/19 at 10:14 pm to CarRamrod
Make me a philly please?
Posted on 3/7/19 at 8:47 am to AlwysATgr
I need to think about 2 others but I randomly tried Sweet Baby Ray's Sweet Golden Mustard BBQ Sauce (not the dipping sauce) and was pleasantly surprised.
Posted on 3/7/19 at 3:35 pm to ShootingsBricks4Life
Kept hearing chef's on tv shows mention Dashi so I looked up how to make it. Turns out its really simple but the flavor is amazing. I use it as the base broth in my ramen and miso soup and have even used it as 50% of my stock for gumbo.
Posted on 3/7/19 at 5:27 pm to Zappas Stache
1. Egg yolks added to my bullet proof coffee
2. Sous vide yogurt
3. Not a new discovery but a reminder if how much I love won tons in hot chili oil
ETA wild brine hot kimchi flavored Sriracha sauce adds a nice dimension to some soups and sauces
2. Sous vide yogurt
3. Not a new discovery but a reminder if how much I love won tons in hot chili oil
ETA wild brine hot kimchi flavored Sriracha sauce adds a nice dimension to some soups and sauces
This post was edited on 3/7/19 at 5:29 pm
Posted on 3/7/19 at 5:51 pm to Powerman
Heirloom naval oranges
Baby bok choy
Sweet tango apples
Baby bok choy
Sweet tango apples
Posted on 3/8/19 at 4:59 am to Zappas Stache
quote:
g. I use it as the base broth in my ramen and miso soup and have even used it as 50% of my stock for gumbo.
I have thought about trying it out in my gumbo. Does it give a noticeable flavor change? Or does it just add umami?
I keep hon-dashi onhand because I make spicy miso ramen at least twice a week and I use that as my broth.
Posted on 3/8/19 at 5:50 am to Zappas Stache
Zap, do you have a particular recipe you use? We’ve yet to find a good vegetarian ramen up here. I can find plenty of fantastic bowls, but the other half always complains that her veggie bowls are bland. And she’s not wrong.
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