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Post by Batflunkie on Feb 8, 2021 16:30:09 GMT -5
Something borrowed from another forum that I was a part of. Basically a discussion of food and drink (such as what you're currently eating or enjoy eating)
Ate one of my favorites from high school a few hours ago, Red Baron's Three Meat French Bread Pizza Love the texture of the french bread co-mingling with the sauce and toppings. Made for a nice pairing with an icy cold Mountain Dew
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Post by Slam_Bradley on Feb 8, 2021 17:15:56 GMT -5
I swear we had a food thread...but it's been a LONG time since anyone has posted to it. I don't get to cook as often as I'd like. But I did some wings for the Super Bowl yesterday. Deep fried and then sauced with an Asian Heat sauce that I make (essentially Buffalo Wild Wings Asian Zing ratcheted up three or four notches).   Yes, the kitchen is still Brady Bunch era. One of these days. |
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Post by Deleted on Feb 8, 2021 17:23:44 GMT -5
it just seems . . odd. . to start a "foodie" thread with a post about Red Baron frozen pizza. but I'll try to participate  |
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Post by Batflunkie on Feb 8, 2021 17:34:36 GMT -5
it just seems . . odd. . to start a "foodie" thread with a post about Red Baron frozen pizza. I'm a bit of a pizza freak so long as it isn't supreme. Would love to try deep dish or New York style sometime
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Post by Deleted on Feb 8, 2021 19:20:29 GMT -5
My wife is making kielbasa and pierogis for dinner tonight. A side of fresh sliced and toasted French bread to complete the meal.
-M
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shaxper
CCF Site Custodian
Posts: 22,867
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Post by shaxper on Feb 9, 2021 8:29:47 GMT -5
I was hoping this would be a recipe sharing thread! I love to cook, but my ex never let me, so I don't have much experience and am always hungry (get it? Hungry! Ha) to learn more.
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Post by Batflunkie on Feb 9, 2021 8:52:03 GMT -5
I was hoping this would be a recipe sharing thread! It can be if you'd like |
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The Captain
CCF Mod Squad
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Post by The Captain on Feb 9, 2021 9:32:08 GMT -5
I made beef stew yesterday.
Started out slow-cooking a 3 lb beef roast in the oven beginning at noon. Temp at 225, little bit of Worchestershire and red wine along with cracked black pepper and some garlic over top of it. It did its thing for 3 hours.
At that point, I added some carrots, cut into coins, to the dish to soften them up. Along with that, I turned on the crockpot, put in the peas and pearl onions (frozen, half a bag of each) along with two jars of mushroom gravy.
After one hour, I pulled the roast and carrots from the oven, shredded the meat, and added both of those items to the crockpot along with half of the cooking liquid from the baking dish. Let all that simmer for another two hours.
Wife made some mashed potatoes, and we were ready to eat at 6:00pm on the dot.
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Post by brutalis on Feb 9, 2021 12:09:00 GMT -5
Somebody has to say it, might as well be me. NO SOUP FOR YOU!!!
Now back to the eats...
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Post by Deleted on Feb 9, 2021 14:53:37 GMT -5
I made beef stew yesterday. Started out slow-cooking a 3 lb beef roast in the oven beginning at noon. Temp at 225, little bit of Worchestershire and red wine along with cracked black pepper and some garlic over top of it. It did its thing for 3 hours. At that point, I added some carrots, cut into coins, to the dish to soften them up. Along with that, I turned on the crockpot, put in the peas and pearl onions (frozen, half a bag of each) along with two jars of mushroom gravy. After one hour, I pulled the roast and carrots from the oven, shredded the meat, and added both of those items to the crockpot along with half of the cooking liquid from the baking dish. Let all that simmer for another two hours. Wife made some mashed potatoes, and we were ready to eat at 6:00pm on the dot. I love beef stew, and this sounds awesome. except I am allergic to mushrooms, so it is effectively The Death Stew for me!  -M |
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Post by EdoBosnar on Feb 9, 2021 15:38:44 GMT -5
Somebody has to say it, might as well be me. NO SOUP FOR YOU!!! (...) Well, o.k. Even though I really wanted some soup...  |
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Post by Randle-El on Feb 9, 2021 22:44:09 GMT -5
I made beef stew yesterday. Started out slow-cooking a 3 lb beef roast in the oven beginning at noon. Temp at 225, little bit of Worchestershire and red wine along with cracked black pepper and some garlic over top of it. It did its thing for 3 hours. At that point, I added some carrots, cut into coins, to the dish to soften them up. Along with that, I turned on the crockpot, put in the peas and pearl onions (frozen, half a bag of each) along with two jars of mushroom gravy. After one hour, I pulled the roast and carrots from the oven, shredded the meat, and added both of those items to the crockpot along with half of the cooking liquid from the baking dish. Let all that simmer for another two hours. Wife made some mashed potatoes, and we were ready to eat at 6:00pm on the dot.
Beef stew is a winter staple in our house. I like to use short ribs. Give 'em a good hard sear for the Mailliard reaction, then braise in some beer for about 90 minutes. After it's done, let it cool and cut the meat into pieces. Chop up some carrots, celery, onion, and potatoes. Throw them in a big pot with oil, and cook for a bit. Add some beef stock and the beer used for braising, along with some tomato paste, worcestershire, bay leaf, salt, pepper, and minced garlic. Add the meat back in too. Cook for another hour.
But the best beef stew that we enjoy is the one I make right after Christmas. Usually we do a rib roast for Christmas dinner, and there's usually some leftover meat as well as the bones from the roast that have some nice meaty chunks left on them. Use that to make a hearty stock for a most excellent beef stew.
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Post by Randle-El on Feb 9, 2021 22:48:49 GMT -5
Something borrowed from another forum that I was a part of. Basically a discussion of food and drink (such as what you're currently eating or enjoy eating)
Ate one of my favorites from high school a few hours ago, Red Baron's Three Meat French Bread Pizza Love the texture of the french bread co-mingling with the sauce and toppings. Made for a nice pairing with an icy cold Mountain Dew
If you want to take French bread pizza to the next level --
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Post by Deleted on Feb 9, 2021 22:52:33 GMT -5
My wife likes to watch these videos on Epicurious youtube channel where they take three cooks of varying skill (level 1 an amateur, level 2 a home cook, and level 3 a professional chef) and ask them to each make the same dish their own way, then bring in a food scientist to explain some of the things going on. Here's a sample, the mac and cheese challenge...
I'm definitely a level 1 kind of guy, my wife is a level 2. My palette reflects that too, as most often I find the level 3 dish unappealing with too much stuff I don't like thrown in for what I see as no good reason... but to each their own.
-M
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Post by Deleted on Feb 9, 2021 23:43:03 GMT -5
I'll be baking a lemon cheesecake tomorrow.
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