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Timby posted:In Dubuque, go to Pepper Sprout, Brazen (their owner / exec chef was on Top Chef this season), 7 Hills or Caroline's. Thanks for these. I won't have to stop for a maid rite or the taco johns on the south side of dubuque anymore.
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Mar 10, 2019 15:04
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Casu Marzu posted:Thanks for these. I won't have to stop for a maid rite or the taco johns on the south side of dubuque anymore. I lived in Dubuque for eight years and am going back down there in a month for a wedding. I love that beautiful river city and can tell you exactly what's awesome and what's dogshit. Edit: If you have extra cash to burn, the Woodfire Grille at the Diamond Jo Casino is legit. They have a steak au poivre that's to die for. Timby fucked around with this message at 15:26 on Mar 10, 2019 |
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Mar 10, 2019 15:22
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I love tossing oiled tofu in cornflour and roasting it until crispy and eating with sweet and sour sauce, rice and broccoli. (Frying is better but trickier and messier). When I make a Japanese meal we usually have tofu with grated ginger, soya and toasted sesame seeds. And use leftover rice to make vegetarian kedgeree with smoked tofu. All really good.
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Mar 10, 2019 17:05
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therattle posted:I love tossing oiled tofu in cornflour and roasting it until crispy and eating with sweet and sour sauce, rice and broccoli. (Frying is better but trickier and messier). When I make a Japanese meal we usually have tofu with grated ginger, soya and toasted sesame seeds. And use leftover rice to make vegetarian kedgeree with smoked tofu. All really good. I've never liked tofu but my girlfriend is vegetarian and so I'm trying to force myself to get used to the taste (inasmuch that I can taste anything nowadays). This actually sounds legitimately good.
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Mar 10, 2019 17:07
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Timby posted:I've never liked tofu but my girlfriend is vegetarian and so I'm trying to force myself to get used to the taste (inasmuch that I can taste anything nowadays). This actually sounds legitimately good. It is! Which part in particular (or all of it)?
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Mar 10, 2019 17:27
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therattle posted:It is! Which part in particular (or all of it)? When ordering Chinese, I love beef with broccoli, so I'm thinking of trying that first part out and modifying it a bit.
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Mar 10, 2019 17:42
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therattle posted:I love tossing oiled tofu in cornflour and roasting it until crispy. Huh, never thought of that - I figure cornflour dusted tofu would need to be fried not dry roasted.
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Mar 10, 2019 18:28
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sweat poteto posted:Huh, never thought of that - I figure cornflour dusted tofu would need to be fried not dry roasted. It picks up some moisture from the tofu. It’s not quite as good as fried but it’s SO much easier. I can’t find a link to the excellent s&s sauce recipe I use but can take a picture of my print-out if desired. It’s easy and extremely good.
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Mar 10, 2019 20:27
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I didn't see a gin thread, so I'll post it here. If you've never tried Gin & Kombucha, you are missing out. Especially with a citrusy gin like Malfy or No. 209.
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Mar 10, 2019 21:04
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@Mr. Wiggles and also bears https://www.youtube.com/watch?v=ZEObYihnJRA I feel like this guy would totally be up your alley. I recall that you've lived that life of tinkering with stuff, and tweaking it to work for you. You're both kitchen mad scientists combined with kitchen mechanics shops.
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Mar 10, 2019 22:52
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Croatoan posted:Don't forget the classic Catholic cheat I still use even though I'm an ex-Catholic and that's fish for some reason isn't considered meat! Why? Don't ask reasonable questions! STFU and eat your fish. Was not expecting to check up on this thread and see Iowa chat ... Hy-Vee has frozen pollock fillets on sale and so I grabbed a couple planning on making fish'n'chips minus the chips. https://www.seriouseats.com/recipes/2011/02/beer-battered-fish-recipe.html Casu Marzu posted:Maid-Rite is pretty much Iowa distilled onto a bun. For Des Moines: Table 128 in western Clive, Harbinger and The Cheese Bar on Ingersoll, Centro downtown, and Alba in East village are all good bets for a more upscale sit-down meal. Let me know if you'd like some more casual places. E: I honestly don't know anyone who intentionally goes to Maid-Rite anymore for anything other than nostalgic reasons. Ginger Beer Belly fucked around with this message at 04:50 on Mar 11, 2019 |
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Mar 11, 2019 00:12
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dino. posted:@Mr. Wiggles and also bears Aw that's pretty good! When all else fails get a bigger crank and a larger gear reduction ratio! I mean, it's one hell of a skookum choocher for sure!
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Mar 11, 2019 03:42
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dino. posted:@Mr. Wiggles and also bears Oh man that is both extremely impractical and completely my poo poo.
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Mar 11, 2019 13:40
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He keeps going, and has created a monster version that can take a 40% hydration dough, and work it into smooth noodles that are wiggly like the ones from the ramen packets. And he gets like that about all the things. His mozzarella making videos were a journey. Holy wow. He went down to Italy to talk with a guy who manufactures the stuff. Then went home, and kept trying over and over, a gallon at a time, until her perfected his recipe.
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Mar 11, 2019 16:08
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Made okonomiyaki for the first time yesterday and it was a big hit. Gimme your favorite variations.
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Mar 11, 2019 16:21
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dino. posted:He keeps going, and has created a monster version that can take a 40% hydration dough, and work it into smooth noodles that are wiggly like the ones from the ramen packets. And he gets like that about all the things. His mozzarella making videos were a journey. Holy wow. He went down to Italy to talk with a guy who manufactures the stuff. Then went home, and kept trying over and over, a gallon at a time, until her perfected his recipe. I subscribed to him after watching him learn to cut an onion super fast. He’s an obsessive and entertaining dude
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Mar 11, 2019 16:32
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Flash Gordon Ramsay posted:Made okonomiyaki for the first time yesterday and it was a big hit. Gimme your favorite variations. Mushrooms. A friend of mine forages, and this is one of the things I've done with her finds.
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Mar 11, 2019 16:32
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Thinking of doing some fried chicken. Probably tenders or boneless thighs. Kinda indecisive on method though. Brine? If so in what? Just a dry brine maybe? 3 step breading? A batter? Get funky with alternative starches? I have tried most of these already and just dunno which I feel like making haha. So. Yeah. Share your favorite fried chicken recipes
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Mar 11, 2019 23:36
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Sextro posted:Thinking of doing some fried chicken. Probably tenders or boneless thighs. Kinda indecisive on method though. Brine? If so in what? Just a dry brine maybe? 3 step breading? A batter? Get funky with alternative starches? Dry brine, then sous vide them, chill, buttermilk breading then deep fry until golden and warm. This only works for bone in legs and thighs.
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Mar 12, 2019 00:23
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dino. posted:He keeps going, and has created a monster version that can take a 40% hydration dough, and work it into smooth noodles that are wiggly like the ones from the ramen packets. And he gets like that about all the things. His mozzarella making videos were a journey. Holy wow. He went down to Italy to talk with a guy who manufactures the stuff. Then went home, and kept trying over and over, a gallon at a time, until her perfected his recipe. His croissant series has been amazing too, not least because he's got a clear love of the product due to heritage. I've been watching Alex for a year or so (maybe on the recommendation of someone here?) and every video is a delight. Flash Gordon Ramsay posted:Made okonomiyaki for the first time yesterday and it was a big hit. Gimme your favorite variations. I'll be making okonomiyaki on a big griddle for my local weirdo cooking group on Wednesday. I bought two 16" spatulas from Restaurant Depot and I'm nervous as gently caress for the flip. For my practice batch (in a smaller pan) I added julienne daikon and enoki mushrooms, both of which added flavor but sort of disappeared into the matrix of the okonomiyaki. But maybe that's the whole idea. Part of me wants to try mixing in some Parmesan. And maybe some boquerones. I've seen variations that use surimi, but I don't particularly care for it. Pickled quail eggs would be fun, now that I'm trying to think outlandishly.
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Mar 12, 2019 00:31
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A Sometimes Food posted:I forget the name but a local Chinese does a fried tofu, chicken, rice, egg and veggies thing with like a really rich dark sauce? Fujian/Hokkien Fried Rice? 
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Mar 12, 2019 05:05
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Sextro posted:Thinking of doing some fried chicken. Probably tenders or boneless thighs. Kinda indecisive on method though. Brine? If so in what? Just a dry brine maybe? 3 step breading? A batter? Get funky with alternative starches? Get some potato starch. Use the boneless thighs, cut into bite size pieces, marinate in some soy/garlic/ginger/sake/sesme oil and get some karaage going
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Mar 12, 2019 05:17
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Flash Gordon Ramsay posted:Made okonomiyaki for the first time yesterday and it was a big hit. Gimme your favorite variations. I really like Hiroshima style with noodles, fried egg and squid. Also less conventional but after seeing it on tv I've done okonomiyaki on a bed of crispy french fries as a party snack. That was amazing with some beers. A Sometimes Food fucked around with this message at 05:49 on Mar 12, 2019 |
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Mar 12, 2019 05:46
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FortMan posted:Fujian/Hokkien Fried Rice? Yeah that looks a lot like it. The one that place does is crazy rich. Really good for a suburban Chinese. They also do an ace Shantung chicken. Edit: Looking it up that is it they just call it the Chinese name on the menu, probably to differentiate it from the more standard suburban Chinese fried rices they also do. It's one of the best things on a cold night. Like an eggy, rich, super savory hot pot poured over rice. A Sometimes Food fucked around with this message at 09:40 on Mar 12, 2019 |
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Mar 12, 2019 05:51
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Sextro posted:Thinking of doing some fried chicken. Probably tenders or boneless thighs. Kinda indecisive on method though. Brine? If so in what? Just a dry brine maybe? 3 step breading? A batter? Get funky with alternative starches? https://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe.html I have some picky eaters in my D&D group that only do white meat chicken, so I cut breasts into fingers and use this recipe, shallow-frying the chicken in a cast iron skillet and only needing to put the thickest of pieces into the oven. Instead of measuring out the extra marinade to drip into the flour, I just drizzle in as much as will pour out of a gallon ziploc with the chicken in it. I pile up the coated chicken up the side of the bowl and re-toss it all before going into the skillet for maximum cragginess in the breading. Tenders make great fingers but boneless thighs would make for a great chicken sandwich.
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Mar 12, 2019 06:43
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Ginger Beer Belly posted:I have some picky eaters in my D&D group that only do white meat chicken, The actual gently caress.
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Mar 12, 2019 06:50
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A Sometimes Food posted:The actual gently caress. Yeah ... I tried sneaking chicken thighs in there with some kara-age skewers and they went untouched by certain participants. So it's a set of constraints and I've adapted.
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Mar 12, 2019 08:41
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A Sometimes Food posted:The actual gently caress. I used to be this person. People are weird. I'm very glad I've grown out of my fussy eating though
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Mar 12, 2019 09:49
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Ginger Beer Belly posted:Yeah ... I tried sneaking chicken thighs in there with some kara-age skewers and they went untouched by certain participants. So it's a set of constraints and I've adapted. Get some better nerds in your D&D group and throw the useless ones out.
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Mar 12, 2019 12:21
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Just buy some Aldi's Frozen chicken tenders, it's what they actually want
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Mar 12, 2019 13:18
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Submarine Sandpaper posted:Just buy some Aldi's Frozen chicken tenders, it's what they actually want
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Mar 12, 2019 14:13
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Submarine Sandpaper posted:Just buy some Aldi's Frozen chicken tenders, it's what they actually want And just microwave them halfway through. Serve clammy and damp with a side of dollar store ketchup
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Mar 12, 2019 14:31
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Whalley posted:Yeah, make good food for people who can actually eat, but don't kill yourself trying to work out the best 'fancy' way to give adults who want processed chicken tendies their chicken tendies; by the point you make something you're proud of, you're making something they're just going to eat out of politeness and wish they had their Normal Food. This has always been my approach. If people have actual allergies or something, sure, I'll work with it. But if you just don't like it? Have sides, something frozen, or takeout.
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Mar 12, 2019 17:31
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My gaming group is entirely vegan. It's... I mean, sometimes you just want a big pizza, right?
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Mar 12, 2019 17:32
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Brawnfire posted:My gaming group is entirely vegan. Fire them into the sun.
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Mar 12, 2019 17:34
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Errant Gin Monks posted:Fire them into the sun.
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Mar 12, 2019 18:04
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Brawnfire posted:My gaming group is entirely vegan. Is their group name Killer Tofu?
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Mar 12, 2019 18:12
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Errant Gin Monks posted:Fire them into the sun. Eating them would be more economical and merciful.
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Mar 13, 2019 02:33
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Brawnfire posted:My gaming group is entirely vegan.
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Mar 13, 2019 03:49
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You've invented stone soup in reverse.
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Mar 13, 2019 03:57
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