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Doh004 posted:I grilled meats and veg outside on a real grill for the first time in a about 2 years. See also: my roof in Bed-Stuy. Porkchops and corn last night with a bottle of lambrusco in my fist because everyone cancelled on me. e: just remembered I burned myself on the grill lid! Whoo!
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Aug 3, 2013 16:58
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I have a 20 oz angus sirloin waiting, but I'm out of potatoes. What should I serve it with? I've got shallots, red onions, chickpeas, rice, kidney beans and barley.
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Aug 3, 2013 17:01
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Vegetable Melange posted:e: just remembered I burned myself on the grill lid! Whoo! It wouldn't be proper grilling without this happening. I have to say though, grilling onions straight up makes them stupidly delicious.
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Aug 3, 2013 17:48
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Psychobabble posted:I'm going to go with food processor. Using a mixer is going to incorporate more air which will make it rise higher and crack more. I use my mixer to make cheesecake and this isn't ever a problem if you cook it right. I don't have a food processor big enough to handle an entire cheesecake worth of stuff though.
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Aug 3, 2013 18:20
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BlueGrot posted:I have a 20 oz angus sirloin waiting, but I'm out of potatoes. What should I serve it with? I've got shallots, red onions, chickpeas, rice, kidney beans and barley. Barley or rice with the caramelised onions stirred through. Probably rice. Whenever I mix cooked veg like that (eg roasted with Harissa) with a grain (quinoa, barley, bulgur etc) I like to soak up the oil from the pan with some of the cooked grain so it picks up all that flavour as well as the lovely unctuousness.
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Aug 3, 2013 18:21
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If you cook your cheesecake low and slow and cool it slowly, cracking shouldn't happen. I use one of those paddles that scrapes the sides in my mixer, and it's awesome because it brings the ingredients together much more quickly, limiting how much air gets whipped in.
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Aug 3, 2013 18:24
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Doh004 posted:It wouldn't be proper grilling without this happening. Grill every vegetable. Grilled brussesls sprouts, grilled fennel, grilled romaine, whatever, just grill vegetables all the time. Also grill fruits for dessert and serve with greek yogurt sweetened with honey and with a little lemon zest; change it up depending on the fruit. Grilling is the best thing.
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Aug 3, 2013 18:30
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Skinny King Pimp posted:Grill every vegetable. Grilled brussesls sprouts, grilled fennel, grilled romaine, whatever, just grill vegetables all the time. I need to do all of these things next.
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Aug 3, 2013 19:03
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therattle posted:Barley or rice with the caramelised onions stirred through. Probably rice. Whenever I mix cooked veg like that (eg roasted with Harissa) with a grain (quinoa, barley, bulgur etc) I like to soak up the oil from the pan with some of the cooked grain so it picks up all that flavour as well as the lovely unctuousness. Edit: It's excellent, I caramelized the onions in a nutty browned butter, it's so good. Edit: Meal consumed. I added some carrots sautéed in butter to the rice. It was A+++ would eat again. BlueGrot fucked around with this message at 20:19 on Aug 3, 2013 |
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Aug 3, 2013 19:28
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BlueGrot posted:Thank you for this advice. I haven't tasted it yet, but the smell is divine. Glad to be of assistance, ma'am. 
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Aug 3, 2013 20:41
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Really, rice is almost always the answer.
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Aug 3, 2013 21:32
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Wrong. Meat is always the answer.
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Aug 3, 2013 23:05
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It's perhaps the first time I've had nutty browned butter blend perfectly into a dish.
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Aug 4, 2013 00:13
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BlueGrot posted:It's perhaps the first time I've had nutty browned butter blend perfectly into a dish. Do you ever eat fish? Because browned butter on bass is the best thing.
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Aug 4, 2013 00:38
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I eat alot of fish, but  Norway exports all of its good fish, and sells the bad stuff locally, so getting anything but cod and salmon is a bit pricy. I love fish though, will try to get bass.
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Aug 4, 2013 01:11
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Salmon is best with a gastrique of some sort(I like blackberry), or a sweet chutney(I like mango)
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Aug 4, 2013 03:35
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Or with greek yogurt thinned out with lemon juice and mixed with a ton of chopped fresh dill. I think my last few posts are starting to betray the fact that I use greek yogurt to make a poo poo ton of sauces for various thing.
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Aug 4, 2013 14:41
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Steakandchips posted:Wrong. Meat is always the answer. I think my friend and I ate a pound of butter between us, but I don't care. Edit: I HAVE COLD STEAK!
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Aug 4, 2013 15:03
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I use greek yogurt a lot too. I keep it on hand to add to oats or smoothies at breakfast. Sometimes for meals I use it as a dressing, adding lemon or lime, spices like cumin, and herbs. Good for curries, dals, soups, stews, flat bread wraps etc.
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Aug 4, 2013 15:06
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oh my god the food in singapore
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Aug 5, 2013 03:15
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Good? Bad?
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Aug 5, 2013 03:17
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astoundingly amazing, I can't even put it into words how good (and varied) the hawker food is. I've had 8 different dishes I'd never heard of before, they've all been amazing, and I've only been here a day. the price of alcohol though  hi would you like to buy a 750ml bottle of woodbridge chardonnay for $35? in a supermarket? 
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Aug 5, 2013 03:23
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I know for a fact that the food in Singapore is amazing so I can only assume the smiley expresses lament at the lack of US availability of chicken rice and curry noodles. Drat beaten.
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Aug 5, 2013 03:24
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There's a great Singaporean place down the road from my office that has chicken rice.
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Aug 5, 2013 03:30
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Mr. Wiggles posted:I know for a fact that the food in Singapore is amazing so I can only assume the smiley expresses lament at the lack of US availability of chicken rice and curry noodles. it's not even the lack of this stuff I've never had before - I had for instance a tom yum soup. I thought I knew what good tom yum tasted like, but this was some next level poo poo. it's good though, I'll just figure out how they make it, and at least be able to recreate some of these dishes myself..... yeah... that's the ticket... oh gosh here I go agaaaai
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Aug 5, 2013 03:30
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There's a banner ad that's telling me that the "Never Ending Pasta Bowl XVIII" starts in 4 hours and 43 minutes at The Olive Garden.  Who's coming with me?
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Aug 5, 2013 16:18
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Croatoan posted:There's a banner ad that's telling me that the "Never Ending Pasta Bowl XVIII" starts in 4 hours and 43 minutes at The Olive Garden. Don't do it! Think of your child! Think of main wife! (And secondary wife).
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Aug 5, 2013 16:38
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That sounds pretty bad.
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Aug 5, 2013 17:56
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I went to Olive Garden a week ago with some older friends. The breadsticks were heavenly, the food was meh in the fullest, and the service was sooooooo loving sloooooow.
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Aug 5, 2013 18:15
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I have never been to any restaurant owned by Darden Restaurants, Inc.*, but my sister and father think LongHorn has the best steaks.  * I looked it up. Red Lobster, Olive Garden, LongHorn Steakhouse, and a bunch of poo poo I've never seen before.
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Aug 5, 2013 18:30
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 Roasted some of my garden's grape tomatoes with some oregano from the herb garden, crushed garlic, S&P, and olive oil. Warmed it back up on the side burner of the grill and served over thin sliced medium rare strip steaks. Was good!
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Aug 5, 2013 18:38
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Aww yeah, about to toss the first steaks from the latest slaughter on the grill. 
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Aug 5, 2013 18:42
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Made delicious kosheri using the Ottolenghi recipe. Man, that poo poo's good. dino., check it out; it can easily be veganised.
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Aug 5, 2013 21:52
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Bertrand Hustle posted:I have never been to any restaurant owned by Darden Restaurants, Inc.*, but my sister and father think LongHorn has the best steaks. I'll go to bat for Seasons 52. The food is solid and they have that place set up so that every employee either knows or can easily look up absolutely anything about any dish they prepare. They also have a well-thought-out wine list with lots of stuff by the glass.
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Aug 6, 2013 10:10
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Go with Christ posted:I went to Olive Garden a week ago with some older friends. The breadsticks were heavenly, the food was meh in the fullest, and the service was sooooooo loving sloooooow. The last time I went to Olive Garden, the rude-rear end friends I was with somehow refused. REFUSED. To make eye contact with the server, and when they brought out the breadsticks they all screeched "WE NEED ALFREDO SAUCE TO DIP THESE"  I was so mortified for the dude I tipped like 200% of my meal and haven't spoken to those people again (Though to be fair, this was really the straw that broke the camel's back. These are some of the worst women I've known in my life.) I find this story super telling of the class of people who eat at these lovely chain restaurants... All the women I was there with were either certainly making less money than a restaurant server, or they were on assistance with multiple kids, yet they still treated this poor guy trying to make it just like them completely subhumanly.
Clavietika fucked around with this message at 21:10 on Aug 6, 2013 |
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Aug 6, 2013 21:01
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I love/hate those kinds of stories. Goddamn chains bring out the worst in people.
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Aug 6, 2013 23:58
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I just want to point out that basil-infused vodka is the best thing. I don't even like vodka. Still, best thing.
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Aug 7, 2013 02:35
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Know folk in South NJ who hated all the food on their trip to Italy, because "It's not authentic like the Olive Garden." For the sake of the USA, I hope they never travel again.
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Aug 7, 2013 03:07
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rj54x posted:I just want to point out that basil-infused vodka is the best thing. I don't even like vodka. Still, best thing.
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Aug 7, 2013 03:32
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dino. posted:Know folk in South NJ who hated all the food on their trip to Italy, because "It's not authentic like the Olive Garden." For the sake of the USA, I hope they never travel again. There are five Golden Corrals in NJ. There's a reason they are all in South NJ.
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Aug 7, 2013 03:52
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