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Just terrible, no-good pictures here but I made bbq boneless country ribs with brown sugar baked beans in the smoker. It was my first time having to get my new smoker up to high heat for a length of time, so that was a challenge but fun in a primal pyromaniac sort of way.   They were delicious, the ribs were incredibly tender and tasted like brown sugar baked beans and the baked beans tasted like BBQ pork and everything tasted like hickory and cast iron and I was in heaven.
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Jun 18, 2015 17:21
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| # ? Jun 3, 2024 15:32 |
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Brawnfire posted:Just terrible, no-good pictures here but I made bbq boneless country ribs with brown sugar baked beans in the smoker. It was my first time having to get my new smoker up to high heat for a length of time, so that was a challenge but fun in a primal pyromaniac sort of way. Well, now I know what I am doing Saturday, absolutely awesome.
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Jun 19, 2015 11:48
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http://imgur.com/a/ciAKj lb and half bone in ribeye, daughter wanted fries and then she loves fries with sauce so I made some "pub sauce." Red Oak beer to drink, daughter got chocolate milk.
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Jun 21, 2015 01:25
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I made raspberry kladdkaka! It's not as gooey as I would've liked (first time using this oven), but it's warm, soft and chocolatey so I'm happy enough.
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Jun 21, 2015 02:46
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My take on Chicken Eden Isle. Chicken breast (cooked sous vide with roasted garlic cloves, roasted pearl onions, and fresh rosemary) wrapped in prosciutto. Pickled radish and yellow squash "flowers". The plating was kind of an accident. A squash slice randomly looked cool when I picked it up so I unfolded it to see how it folded itself. It needs improvement but the idea is sound. Chicken breast (skinless) is best cooked sous vide. Really. 140C for 1 hour and 15 minutes. Perfect. 
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Jun 21, 2015 05:00
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Grilled Canadian lobster with lemon butter, risotto and some nice champagne.  
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Jun 21, 2015 08:56
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It was Midsommar this weekend, so I made Halvspecials (swedish street hotdog with mashed potatoes, fried onion and shrimp salad)  I also made Apelsin Pucko - which is basically Swedish yohoo. They have a orange version (apelsin), which i made by infusing syrup with orange rind, and then adding to the mixture.  Later on Saturday we made Montrealer bagels, which turned out well except I should have kneaded the dough longer (they weren't chewy enough).  DiomedesGodshill posted:My take on Chicken Eden Isle. Where's the sauce/soup component? Woof! Woof! fucked around with this message at 18:33 on Jun 22, 2015 |
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Jun 22, 2015 18:29
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Woof! Woof! posted:It was Midsommar this weekend, so I made Halvspecials (swedish street hotdog with mashed potatoes, fried onion and shrimp salad) These look so delicious, I can't even wrap my head around it. So a friend of mine handed off a venison tenderloin to me, I was thinking of wrapping it in bacon and herbs and just slow-smoking it. Anyone have other ideas?
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Jun 22, 2015 18:45
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Brawnfire posted:These look so delicious, I can't even wrap my head around it. They really are, and a few industry dudes and I have talked about trying to sell them in a Korvkiosk in the US (a korvkiosk is a tradtional swedish/danish hot dog stand) - but I think they'd be hard to market due to the starch on starch on starch. Using a lot of dill, using yogurt in the rakksalad instead of mayonnaise. That helps with the heaviness, good mustard cuts into that, too. But gently caress is it a lot of carbs, even for me. The fried onion helps with the texture, as does (obviously) a really good natural casing hot dog, and grilling the bun a moment or two.
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Jun 22, 2015 18:49
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If anything I'd say lose the potatoes, the rest would probably work as a hot dog with Halvspecial-inspired toppings. Maybe not traditionally accurate, but maybe less of a hard sell.
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Jun 22, 2015 18:56
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Brawnfire posted:If anything I'd say lose the potatoes, the rest would probably work as a hot dog with Halvspecial-inspired toppings. Maybe not traditionally accurate, but maybe less of a hard sell. I agree but the potatoes are the core of what makes it. gently caress.
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Jun 22, 2015 18:59
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Puff pastry filled with tomato sauce, garlic, sunflower seeds, shredded parmesan and salty bulgur, served with assorted greens, red onion, black beans and a light vinaigrette.
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Jun 22, 2015 19:24
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Woof! Woof! posted:I agree but the potatoes are the core of what makes it. There's a Swedish food truck in Orlando that sells them and it's by far one of the most popular trucks in the area. (And yeah, they are really loving good). If she can sell them in the 80-90+ degree humid as gently caress Florida, it could maybe work elsewhere...
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Jun 22, 2015 19:50
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Susical posted:There's a Swedish food truck in Orlando that sells them and it's by far one of the most popular trucks in the area. (And yeah, they are really loving good). If she can sell them in the 80-90+ degree humid as gently caress Florida, it could maybe work elsewhere... poo poo. Is it swedeDISH? I'm gonna hit her up.
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Jun 22, 2015 19:55
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Woof! Woof! posted:poo poo. Is it swedeDISH? I'm gonna hit her up. Yes 
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Jun 22, 2015 19:58
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Susical posted:Yes Email sent, hopefully they don't mind sharing some insights.
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Jun 22, 2015 20:10
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I think I did chili dogs, pretty sure there are hot dogs, I know the chili made it, lots of onions and dill relish, mustard at the bottom not sure how the tomatoes got in the mix in there somewhere.
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Jun 22, 2015 23:50
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Today's grilling adventure was spicy italian sausages with a veggie medley (asparagus, zucchini, yellow squash, vidalia onion, lemons). 
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Jun 23, 2015 01:54
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DiomedesGodshill posted:My take on Chicken Eden Isle. Never heard of Chicken Eden Isle. Judging by the recipes I've just read, it's a terrible terrible thing but I would say you're rather far away from the gloop it is. I'm actually hoping the recipes I've read are wrong and there's no real need for dried beef or the grotesquery of cream of sodium canned soup.
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Jun 23, 2015 02:01
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Cavenagh posted:Never heard of Chicken Eden Isle. Judging by the recipes I've just read, it's a terrible terrible thing but I would say you're rather far away from the gloop it is. I'm actually hoping the recipes I've read are wrong and there's no real need for dried beef or the grotesquery of cream of sodium canned soup. Oh man, I bet you're a hit at parties. Chicken Eden Isle was a standard gig growing up for me in the upper midwest. Dried beef and cream of mushroom are amazing. The above interpretation has me scratching my head, however. Outside of the chicken, nothing on the plate has much to do with Chicken Eden Isle. I mean I guess you've got prosciutto, but you also have no dried beef, no cream of anything, no sauce even. The whole thing is just very sterile looking.
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Jun 23, 2015 03:23
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Woof! Woof! posted:Dried beef and cream of mushroom are amazing. No. also: Midwest, never heard of it.
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Jun 23, 2015 05:29
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Crusty Nutsack posted:No. You're probably from like Philly or some poo poo. Woof! Woof! fucked around with this message at 06:36 on Jun 23, 2015 |
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Jun 23, 2015 06:33
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Philly isn't part of the Midwest lol I don't know that I've ever had dried beef, unless it's just beef jerky. In which case, ok fine, but that's a weird thing to put in a dish with chicken. As for cream of mushroom soup, no, that's about the farthest from awesome you can get. Crusty Nutsack fucked around with this message at 06:59 on Jun 23, 2015 |
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Jun 23, 2015 06:57
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Brawnfire posted:So a friend of mine handed off a venison tenderloin to me, I was thinking of wrapping it in bacon and herbs and just slow-smoking it. Anyone have other ideas? Salt and pepper maybe some garlic powder and just grill it straight. Cook to medium rare then slice it into medallions.
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Jun 23, 2015 07:25
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Woof! Woof! posted:It was Midsommar this weekend, so I made Halvspecials (swedish street hotdog with mashed potatoes, fried onion and shrimp salad) I woke up somewhat the worse for wear after over-imbibing last night and your delicious-looking outdoor sunny food and drinks are making me extremely jealous - gimme dat starch and lubrication!  Brawnfire posted:Today's grilling adventure was spicy italian sausages with a veggie medley (asparagus, zucchini, yellow squash, vidalia onion, lemons). Dammit, you too! 
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Jun 23, 2015 09:51
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Crusty Nutsack posted:Philly isn't part of the Midwest lol Oh I took this to you saying the old "what's the midwest" "flyover" argument. Had dried beef plenty as a kid. It's made by Hormel, based in Minnesota, where I'm from. Cream of mushroom, cream of chicken, everything has its place. Green Bean Casserole is poo poo with béchamel. Not everything needs to be gussied up.
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Jun 23, 2015 17:19
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indoflaven posted:Salt and pepper maybe some garlic powder and just grill it straight. Cook to medium rare then slice it into medallions. Aw, I was really hoping to involve bacon... I guess I can just throw some bacon on the grill too.... franco posted:
My bad! I just can't stop grilling! I got the new grill like, two weeks ago and have grilled every night but two. Gotta get that money's worth!
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Jun 23, 2015 20:04
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Woof! Woof! posted:Oh I took this to you saying the old "what's the midwest" "flyover" argument. The midwest really has the worst food of anywhere
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Jun 23, 2015 21:29
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It was hot as balls today, perfect opportunity to make a cold chickpea salad tossed in olive oil + curry powder.
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Jun 23, 2015 21:42
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Jose posted:The midwest really has the worst food of anywhere who cares
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Jun 23, 2015 22:04
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This is really cool!
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Jun 23, 2015 23:06
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 twas good
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Jun 24, 2015 00:33
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Fetus Tree posted:
Ahh, Mjolnir tart!
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Jun 24, 2015 01:20
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I know I'm late to the party but RE: Chicken Eden Isle:  here's some white-bred midwestern chicken dinner sans canned soup  and some pretzels 
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Jun 24, 2015 02:37
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Number 1 Sexy Dad posted:I know I'm late to the party but RE: Chicken Eden Isle: what kind of noodles are those they look neat
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Jun 24, 2015 02:40
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Number 1 Sexy Dad posted:I know I'm late to the party but RE: Chicken Eden Isle: would
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Jun 24, 2015 02:45
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Fetus Tree posted:what kind of noodles are those they look neat Mezzi Rigatoni. Comes in a blue bag. Brand is Pastificio G. Di Martino. My grocery store has 'em. They seem pretty good, but I'm not a pasta expert.
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Jun 24, 2015 02:47
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Number 1 Sexy Dad posted:Mezzi Rigatoni. Comes in a blue bag. Brand is Pastificio G. Di Martino. My grocery store has 'em. They seem pretty good, but I'm not a pasta expert. What did you do to prepare them, I am very much interested in tasting what you tasted
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Jun 24, 2015 02:53
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Fetus Tree posted:What did you do to prepare them, I am very much interested in tasting what you tasted Haha - boiled them in salty water until al dente, drained and tossed them gently in some store bought pesto. Half the bag of pasta and half the tub of pesto made about 4 servings. I used the buitoni pesto from the refrigerated section of the pasta aisle.
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Jun 24, 2015 02:57
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Crusty Nutsack posted:I don't know that I've ever had dried beef, unless it's just beef jerky. In which case, ok fine, but that's a weird thing to put in a dish with chicken. As for cream of mushroom soup, no, that's about the farthest from awesome you can get. Have you ever had creamed chipped beef? I'm pretty sure dried beef is just another name for chipped beef (maybe in whole form, instead of chipped?).
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Jun 24, 2015 04:36
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