IE, IE (Irish Envy, Irish Epicurious)

[dshans]

There's a seat at the table for one and all. There's a fire on the stove and a stack of hickory, oak, mesquite, apple and pecan wood in the back next to the grill, the smoker and the Brazilian barbecue/pizza/bread stone oven.

If you bring it there'll be plenty of beer in the fridge, wine in the cellar and booze at the bar.

Opinions, recipes; fast food, slow food and regional food reviews welcome.

I know that it won't be nearly as entertaining or as much fun as injecting this stuff in other threads, but there are those who prefer a "clean" on-topic thread. Rights need to be respected.

Speaking of "injecting," did anyone try one of those Ronco food injector thingies? Were they any good?

I prefer Popeye's over KFC, my local pizza joint over Domino's, Pizza Hut, Papa John's, etc., and Mexican at damn near any vendor at Mercado, Central 6 blocks away, over Taco Bell, Taco John's, Taco Tico (though they had serving beer in their favor) and any other chain.

I prefer my beef on the rare side of medium rare, my pork braised and my chicken roasted. Brine, rub or marinade are all acceptable in the proper circumstance and properly done. I like onion raw, sauteed, sweated, caramelized, roasted and pickled.

I also like quiet walks on the beach with a salty breeze caressing my face with a full moon on the horizon. Then there's Pina Coladas and something to do with rain.

 

[irishog77]

This OP might be too long for IE to comment on thoroughly.

We need simple one-hitters, dshans!

 

[dshans]

This OP might be too long for IE to comment on thoroughly.

We need simple one-hitters, dshans!

BACON!

 

[zelezo vlk]

BACON!

Is pancetta allowed? I just bought a pack.

As far as chains go, I really try not to pick up fast food unless I have a terrible craving for something. Having lived almost all of my life in small to medium sized Rust Belt towns, I'm not particularly familiar with anything outside of the big fast food chains.

On second thought, I need that pancetta back. I'll be making a bolognese sauce tomorrow and the recipe clearly requires pancetta.

 

[dshans]

Is pancetta allowed? I just bought a pack.

PORK!

 

[irishog77]

There's a seat at the table for one and all. There's a fire on the stove and a stack of hickory, oak, mesquite, apple and pecan wood in the back next to the grill, the smoker and the Brazilian barbecue/pizza/bread stone oven.

If you bring it there'll be plenty of beer in the fridge, wine in the cellar and booze at the bar.

Opinions, recipes; fast food, slow food and regional food reviews welcome.

I know that it won't be nearly as entertaining or as much fun as injecting this stuff in other threads, but there are those who prefer a "clean" on-topic thread. Rights need to be respected.

Speaking of "injecting," did anyone try one of those Ronco food injector thingies? Were they any good?

I prefer Popeye's over KFC, my local pizza joint over Domino's, Pizza Hut, Papa John's, etc., and Mexican at damn near any vendor at Mercado, Central 6 blocks away, over Taco Bell, Taco John's, Taco Tico (though they had serving beer in their favor) and any other chain.

I prefer my beef on the rare side of medium rare, my pork braised and my chicken roasted. Brine, rub or marinade are all acceptable in the proper circumstance and properly done. I like onion raw, sauteed, sweated, caramelized, roasted and pickled.

I also like quiet walks on the beach with a salty breeze caressing my face with a full moon on the horizon. Then there's Pina Coladas and something to do with rain.

Did you pull this from Rack Em's match.com profile?

 

[Fbolt]

Heading to outside Colombia,SC to slay a Euro hog in the 300# weight class this winter. Provides my house and friends with bacon, chops, and sausage throughout the year.

Pork that!

 

[irishog77]

How much bacon do you get out of a hog that size?

 

[Fbolt]

alot-but more sausage than I can shake a stick at. Last kill was Feb 2013, still have sausage and bacon left but no chops.

Matter of fact, I made beans and rice for the kids last night, and decided to chop up a few sausages (andouie), add cheese and sour cream-viola, Cajun style burritos.

 

[irishog77]

Word

 

[dshans]

Matter of fact, I made beans and rice for the kids last night, and decided to chop up a few sausages (andouie), add cheese and sour cream-viola, Cajun style burritos.

Details ...

¿Frijoles negros? ¿Frijoles rojos? White rice? Brown rice? Wild rice? Monterey Jack? Asiago? White or corn tortillas? Tabasco? ¿Salsa verde?

Let's have the full skinny!

 

[greyhammer90]

Made coq au vin the other day. Might seriously be the best thing I ever made.

 

[zelezo vlk]

Made coq au vin the other day. Might seriously be the best thing I ever made.

Recipe? Pictures? I'm extremely curious.



FWIW this is the recipe I use in the bolognese sauce, which I referenced in my previous post:

How to Make an Authentic Bolognese Sauce | Food Nouveau

Don't listen to the author. It'll be okay if you don't follow the recipe perfectly.

 

[Fbolt]

All skill:

But you have to understand, my tastes run from the pedestrian to the refined.

On a side note, and in order to make up for the box. I make my own pizza dough, roll out on a stone with a pesto base followed by minced fresh garlic, sliced tomatoes, ham, some red onions, sausage, and cheese. Killer pizza-absolutely killer.

 

[zelezo vlk]

All skill:

But you have to understand, my tastes run from the pedestrian to the refined.

On a side note, and in order to make up for the box. I make my own pizza dough, roll out on a stone with a pesto base followed by minced fresh garlic, sliced tomatoes, ham, some red onions, sausage, and cheese. Killer pizza-absolutely killer.

Sounds great, but I've never been a pesto guy. Other than that, your ingredient list is amazing.

Sent from my Samsung via Tapatalk

 

[greyhammer90]

Recipe? Pictures? I'm extremely curious.



FWIW this is the recipe I use in the bolognese sauce, which I referenced in my previous post:

How to Make an Authentic Bolognese Sauce | Food Nouveau

Don't listen to the author. It'll be okay if you don't follow the recipe perfectly.

Essentially you slice up bacon and cook it on a skillet then remove the bacon, then you sear chicken thighs in that bacon fat. Then you remove the thighs and most of the fat and put chopped onions, shallots and mushrooms. The vegetables will carmelize and soak up the sticky fond (sp?) that the bacon and chicken left behind. Then you add a little butter and flour to make a light sauce. Then you add 1 1/2 cups of a good red wine to the same pan, but the bacon back in with the wine sauce. Add thyme sprigs to the sauce and reduce the sauce. Then put the chicken thighs in the skillet and spoon over the sauce. Then place in a 375 degree oven for one hour spooning over sauce (or flipping) the chicken thighs about half way through.

I'll try and find the video recipe I followed later and I'll post it here. Seriously amazing.

 

[Fbolt]

A great southern duck recipe. season duck breast with salt and pepper. Take thickly sliced bacon and wrap the duck breast with it. Cover every portion of the breast-set aside. Take a skillet with a drop of olive oil and just a small hand full of diced shallots. Heat the oil, toss in the shallots, once the shallots become slightly translucent, place the duck breast wrapped in bacon in pan-breast side down. Cook under medium high heat, until bacon is nicely done. Flip and cover. Take the breast, remove from heat and set to the side. Remove the bacon from the breast. Take the duck and throw in the trash. Eat the bacon.

 

[greyhammer90]

A great southern duck recipe. season duck breast with salt and pepper. Take thickly sliced bacon and wrap the duck breast with it. Cover every portion of the breast-set aside. Take a skillet with a drop of olive oil and just a small hand full of diced shallots. Heat the oil, toss in the shallots, once the shallots become slightly translucent, place the duck breast wrapped in bacon in pan-breast side down. Cook under medium high heat, until bacon is nicely done. Flip and cover. Take the breast, remove from heat and set to the side. Remove the bacon from the breast. Take the duck and throw in the trash. Eat the bacon.

Lol nice. The whole time I was thinking, fucking hell how greasy is this recipe going to be?

 

[dshans]

All skill:

Ain't no shame in Zatarain's!

 

[dshans]

...Remove the bacon from the breast. Take the duck and throw in the trash. Eat the bacon.

Duck, Duck ... PIG!

 

[Cackalacky]

Heading to outside Colombia,SC to slay a Euro hog in the 300# weight class this winter. Provides my house and friends with bacon, chops, and sausage throughout the year.

Pork that!

Safe travels sir Enjoy that Hog.

 

[BobD]

All skill:

But you have to understand, my tastes run from the pedestrian to the refined.

On a side note, and in order to make up for the box. I make my own pizza dough, roll out on a stone with a pesto base followed by minced fresh garlic, sliced tomatoes, ham, some red onions, sausage, and cheese. Killer pizza-absolutely killer.

Do we even want to know how much sodium is in that?

Holy sht. Never mind I found it....

Zatarain's Black Beans & Rice 7.0 oz Nutrition Information | ShopWell

 

[greyhammer90]

Do we even want to know how much sodium is in that?

Holy sht. Never mind I found it....

Zatarain's Black Beans & Rice 7.0 oz Nutrition Information | ShopWell

Why do You have to ruin everything I love?

 

[BobD]

Why do You have to ruin everything I love?

She was cute.

 

[Fbolt]

she was a sock. smh

 

[dshans]

I'm best known for my bread, but I've also scored a few kudos for other things.

I've told this before, but my future (now ex) wife blurted out "he's the best bed breaker I've ever known" instead of "best bread baker" the first time I met her parents. Fortunately they laughed while I tried to find a convenient corner.

On occasion I've scored big time with something new and ambitious. I rarely follow the letter of a recipe and prefer to pursue the spirit.

Make it your own. How the hell do you think we got to where are today?

 

[dshans]

Oh ... and thanks for your help, both little and small, BGIF.



Wait, should that be "both big and small?"




Nap time again.

 

[Cackalacky]

Essentially you slice up bacon and cook it on a skillet then remove the bacon, then you sear chicken thighs in that bacon fat. Then you remove the thighs and most of the fat and put chopped onions, shallots and mushrooms. The vegetables will carmelize and soak up the sticky fond (sp?) that the bacon and chicken left behind. Then you add a little butter and flour to make a light sauce. Then you add 1 1/2 cups of a good red wine to the same pan, but the bacon back in with the wine sauce. Add thyme sprigs to the sauce and reduce the sauce. Then put the chicken thighs in the skillet and spoon over the sauce. Then place in a 375 degree oven for one hour spooning over sauce (or flipping) the chicken thighs about half way through.

I'll try and find the video recipe I followed later and I'll post it here. Seriously amazing.

Classic example of proper flavor extraction and use of food components. So French. So great. Good on you.

 

[Quinntastic]

I used to have to follow recipes to the T (I am a scientist, after all. And what is cooking/baking other than really delicious chemistry?) BUT I am happy to report that, as my confidence in the kitchen grows, so does my willingness to move away from the recipe and try adding or modifying things.

Essentially - if it's a baked good I try adding chocolate/chocolate chips to it, and if it's a meat centered recipe I try stuffing it with cheese and/or bacon.

 

[dshans]

Many of my "Greatest Hits" have involved "scatting."

A lack of of ingredients, time or desire to obtain them have led me to improvisation. I'd wish that I'd made notes at times.