Does Anyone Here Ever Eat Anymore ?

Discussion in 'What's left to Talk About?' started by stevebway, Mar 10, 2019.

  1. stevebway

    stevebway Metaphysician & Ham

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    I can't remember the last food thread I read here.

    I've been craving a Stuffed Artichoke all week. I knew today's weather was gonna suck, so I planned a day upgrading both my music laptops so any project would open on either one. Testing completed, I started on the Artichokes which while being a very simple dish, required a lot of prep. The ones I got were small but overly mature meaning they had lots of sharp “thorns” and too many tough outside leaves. I really had to pare them down .The rest was a snap.
    They had a giant pile of Catfish fillets at Shoprite ( sick of that place) so I got two nice ones and the ingredients for a Remoulade which came out amazing.
    I try not to use food as a reward but this meal released my brain from a day of boring grunt work. The Fish was fresh , the cast iron was HOT and I opened all the windows so I didn't choke like last time. What an incredibly tasty super-flavorful meal.
    They say “ The Sun Will Come Out Tomorrow” so I'll be outside enjoying Daylight Savings and the slow “ March” to Spring.
    Artichoke.jpg
     
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  2. mozz

    mozz Well-Known Member Supporting Member

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    Can't say i ever ate a Artichoke.
     
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  3. Poodlesrule

    Poodlesrule Well-Known Member

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    Bump for the many ways to prepare artichokes.

    I once saw Jacques Pepin, on PBS, do a show on them, the many ways he had to cut and prep the raw core.
    I need to get a hold of it at some point, it was that good!
     
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  4. golem

    golem Well-Known Member

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    If you ever visit Santa Cruz/Monterey CA, there's a restaurant in Moss Landing dedicated to artichokes because the area is famous for them. Gilroy also has a really good restaurant dedicated to Garlic worth checking out. Martinelli's apple cider and some decent wineries can all be found in that rural area of CA. You're making me miss rural California.
     
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  5. stevebway

    stevebway Metaphysician & Ham

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    I was gonna spend the Day in Santa Cruz with my son. Halfway down the pier I stumbled, fell and severely scraped my shin and calf bleeding profusely. Went into one of the restaurants who gave me tons of paper towels and napkins and a bag of ice, cleaned myself up, had dinner at the restaurant and spent a few hours watching the giant walruses sleeping under the pier. For a kid from Brooklyn , this was an amazing thing to see.
    I cannot wait to go back. (soon )
     
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  6. tonray

    tonray Well-Known Member Supporting Member+

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  7. dmitri

    dmitri Well-Known Member

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    Yum... never had one stuffed, but I do grilled, roasted, seared, and of course marinades and or mixed into sauces. Artichokes are really flexible.

    Sent from my SM-G955U using Tapatalk
     
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  8. Fat Jack

    Fat Jack Well-Known Member

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    I tend to come here for 6 string pron and food sites for prawn pron.
     
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  9. stevebway

    stevebway Metaphysician & Ham

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    We have a "lite" tradition here
     
  10. Poodlesrule

    Poodlesrule Well-Known Member

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    Hey, gonna bake a dutch oven no-knead bread again.
     
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  11. jtcnj

    jtcnj Well-Known Member

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    Did a what ever is handy thing Saturday.

    Make about a pound of open box mix pasta shells and tri-color twists.
    Just past al-dente / slightly chewy.

    saute mushrooms, onion, green pepper in a little oil add garlic, black pepper, and a shake of hot sauce.
    Brown the mushrooms a little before adding some soy sauce; otherwise the salt will keep pulling out water and they wont brown.

    Stir in Pre-cooked seasoned chicken strips - pre soak for a while to get some salt out - too much already in soy sauce.
    brown this for a bit until peppers soften but still have some crunch; at the edge of crunch!

    20190309_134353.jpg

    splash on some of the wifes marina / red tomato type sauce - heavy on garlic, basil and some pieces of pork.
    Use up the remaining salad bits; cut out some not so good spots.

    20190309_140205.jpg

    20190309_140131.jpg

    The nap afterwards really completes the set.
     
    Last edited: Mar 11, 2019
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  12. bygdaddy

    bygdaddy Well-Known Member Supporting Member

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    Here’s my Saturday evening meal
    334E228E-7004-4043-8699-596C0B37F372.jpeg
     
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  13. jtcnj

    jtcnj Well-Known Member

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    being from the Northeast, is that pizza?
    it looks like wearing your underwear over your clothes.
    But the right stuff is there; it looks tasty.
    I am so hungry right now......
     
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  14. stevebway

    stevebway Metaphysician & Ham

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    I LOVE these food threads ! Always great testimony, questions, pics. Drool Worthy content.
    Thanks everybody.
     
  15. dspellman

    dspellman Well-Known Member

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    [QUOTE="stevebway, post: 1694901, member: 572" The Fish was fresh , the cast iron was HOT and I opened all the windows so I didn't choke like last time. What an incredibly tasty super-flavorful meal.
    [/QUOTE]

    We're renovating the whole house (not my idea, honestly), which includes the kitchen. I've been making do with a gas stove that was down to its last burner, a toaster oven (CostCo special from a decade ago) and a smoke alarm that tells me when it's done. "Let's at least get a range hood!" "No, let's wait until we redo everything."

    So in about two weeks the new stuff comes. The range has five burners ("The two little ones in the back are for simmer, the two in the front speak French and the long one in the middle is for that long skinny griddle thing that comes with it") and a weird oven setup that has a divider and two doors. The top skinny oven can do a different temperature (by about 150 degrees either direction) from the bigger bottom oven or you can take out the top/bottom divider and use it as one big oven. The range hood (yes!) communicates with the range via bluetooth and turns on automagically. The new dishwasher has done away with the traditional whirly water distribution and substitutes a multi-squirter system that produces a "wall of water". And when it's time to dry the dishes, it automatically pops open to let out the warm moist air. The new fridge has four (!) doors, but we ignored the top of the line one with the screen that will either let you watch the game or check what's inside the fridge without opening one of those doors.

    The new farm sink can double as a bathtub (Hugh Jass) and there's a boiling-hot water on-demand dispenser and the biggest ugliest faucet outside of a restaurant.

    I just don't know what to do with myself.
     
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  16. Poodlesrule

    Poodlesrule Well-Known Member

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    What are the current stats again.. 50% of meals are eaten outside the home (=not home-cooked, dubious ingredients)?
     
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  17. Mickey

    Mickey Gandalf the Intonationer

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    The last time I went out to eat was the last time @tonebender was in the area. :)
     
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  18. tonray

    tonray Well-Known Member Supporting Member+

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    Here in Thailand, it's about 85 % I think. Kitchens in Homes are more of an afterthought. Even newer western style houses sometimes have only an outside area that you can install a kitchen facility into after putting a roof over it. The availability of prepared food everywhere spoils you. I love to cook but I find myself cooking less and less as my time here increases.
     
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  19. jtcnj

    jtcnj Well-Known Member

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    I am just finishing up the cabinets part of our kitchen renovation.
    It was tricky managing the down time but we did ok.
    I am waiting on some additional material to complete the crown molding stack, and have a couple of filler pieces to fit.

    20190125_115039 2.jpg
     
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  20. dmitri

    dmitri Well-Known Member

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    My most recent fetish has been porkchops in different ways. My current favorite is an Asian variation...

    Need a few thick boneless chops.

    Fish sauce
    Rice vinegar
    Soy sauce
    Ketchup
    Sriracha
    Lotsa garlic
    Black pepper

    Use that as a marinade for 6 to 12 hours.

    Pat dry and then cook in preheated cast iron on medium high to sear, flip, baste w marinade, keep doing this till you get a nice crust and internal temp at about 140 degrees. If they're creating too black but aren't at temp I throw em on a wire rack in the oven for a few minutes to get to temp.

    Serve with rice and steamed broccoli w garlic and a touch of soy sauce.

    Works really well for me. Has a great tangy flavor with that awesome Asian sweet savory thing going on. And honestly pretty easy to make, all thing considered.

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