IE, IE (Irish Envy, Irish Epicurious)

[BobbyMac]

Maybe my point isn't clear. New york didn't make them first. It's constantly evolving. Chicago didn't "invent" deep dish until WWII. Pizza wasn't even popular in America until after WWII. So in the end we are just talking personal and regional preferences. For example....I am partial to the classical mahgerita and marinara. But if I want a hearty meal a deep dish is my go to. I can make either taste however I want with whatever I sant to put on them. That is the true beauty of pizza IMO.

No, I got what you were saying the first time and you are 100% right... as long as you aren't talking to someone from the 3 pizza centers of the world. Even then, you are still right but I'm forced to argue with you. ;-)

One of my favorite things in the world is Syrian flatbread called Zaatar. It's basically a simple, sauce-less pizza that is probably identical to what was being produced in Napoli before the tomato made its way to Europe in the 1500's. I agree with you... it's basically pizza. Just like a burger is a sandwich, even though no one ever calls a burger a sandwich.

As usual, you are right. Just please, please, please don't put jalapeno on your pie.

.

 

[dshans]

Beyond that, give me Filipino food ...

I had a friend in high school whose mother was Filipina. I remember eating dinner at his house a number of times when she made Chicken Adobo. God Gawd Awmighty I was in heaven!

As a freshman (I think) at ND (1970 - 1971) the dinning hall (South in my case) would stage an occasional "international" dinner. I was stoked when I saw Chicken Adobo was slated for dinner. I talked it up to my buddies.

I should have known better. It was, after all, Dining Hall food. Quality was tossed out the window in favor of quantity. The boys never trusted my food reviews again.

 

[ACamp1900]

Filipino Adobo ( not to get confused with the Mexican version... Totally different) is one of the best meals in the world when you consider how easy it is to make and how good it is... Packed with flavor... And it's really just boiled chicken

Anyone who hasn't had... Go buy a pack of party wings today ( the flavor penetrates best on party wings rather than thighs or drums) vinegar, big thing of soy sauce and some laurel/ bay leaf... You can def add some onion, potatoes, garlic or jarred hot peppers with juice...

Get some white rice going in the rice cooker,...

Mix the soy, vinegar and a bit of water about a half inch to an inch off the bottom of your pot, just enough to cover all the chicken once added... Dip finger to get the balance you prefer between the two... Then just throw the raw chicken in and soft boil til chicken is done...


Take some rice in a bowl, spoon out three wings, put over the rice and let the juice soak in the rice... Enjoy.

Super easy, super good.

 

[ACamp1900]

Now, filipino lumpia are just stupid level good... But much harder to make... If you ever have the chance pick up some home made ones at the local filipino market, dip in garlic chile sauce.... Good gawd.

 

[IrishSteelhead]

IE, IE (Irish Envy, Irish Epicurious)

Did I already miss any debates on foie gras? Anybody ever try it? Always wanted to.

 

[ACamp1900]

Am American, so I don't mess with French food... I only dig on American foods, like Mexican or Filipino...

 

[dshans]

Did I already miss any debates on foie gras? Anybody ever try it? Always wanted to.

I'm pretty sure that I have. At some point. In France. When someone else was paying. It's tasty but above my pay grade. Pâté de foie gras is definitely rich.

I like escargot. Like many things it's a delivery mechanism for the rich sauce sopped up with good bread.

Hell, I even had lamb's brain when I really wanted a different lamb appetizer. French is not my strong suit. My wife (a French teacher) offered to call the waiter back so I could change my order. Being a stubborn (one-time red headed) Irishman I opted to take my lumps rather than admit to a snooty French waiter that I'd effed up.

It tasted like white fish, not chicken. I'm not sure if that was its real taste or if it had been cooked in oil also used to fry fish. It wasn't bad, but I've not, and never will, order it again.

 

[dshans]

Am American, so I don't mess with French food... I only dig on American foods, like Mexican or Filipino...

So ...

You're a Freedom Fries kind guy?

 

[ACamp1900]

So ...

You're a Freedom Fries kind guy?

I order chips with my fish, I know that much....

 

[dshans]

I order chips with my fish, I know that much....

Malt Vinegar? Mayo? Aioli? Melted 'Murican Cheese? Table salt? Kosher salt? Sea salt?

Cod? Sole? Mississippi Catfish? Talapia? Sea Bass?

Enquiring minds want to know!!!

 

[ACamp1900]

I love vinegar in general... So I go major malt vinegar on my fish n chips...

 

[dshans]

I love vinegar in general... So I go major malt vinegar on my fish n chips...

In spite of your many other obvious faults –

MAH MAN!

 

[IrishSteelhead]

IE, IE (Irish Envy, Irish Epicurious)

I'm pretty sure that I have. At some point. In France. When someone else was paying. It's tasty but above my pay grade. Pâté de foie gras is definitely rich.



I like escargot. Like many things it's a delivery mechanism for the rich sauce sopped up with good bread.



Hell, I even had lamb's brain when I really wanted a different lamb appetizer. French is not my strong suit. My wife (a French teacher) offered to call the waiter back so I could change my order. Being a stubborn (one-time red headed) Irishman I opted to take my lumps rather than admit to a snooty French waiter that I'd effed up.



It tasted like white fish, not chicken. I'm not sure if that was its real taste or if it had been cooked in oil also used to fry fish. It wasn't bad, but I've not, and never will, order it again.

Thanks. Never had lamb brains, but there was an Iraqi deli in my old neighborhood that had lamb's tongue sandwiches that were delicious.

 

[dshans]

Thanks. Never had lamb brains, but there was an Iraqi deli in my old neighborhood that had lamb's tongue sandwiches that were delicious.

Tongue, be it beef, lamb, goat or turtle is one of the most under appreciated, under sung and under used muscles.

Think about it ...

 

[woolybug25]

Tongue, be it beef, lamb, goat or turtle is one of the most under appreciated, under sung and under used muscle.

Think about it ...

Kinda like Rack Em's penis...

Amirite?

 

[dshans]

Kinda like Rack Em's penis...

Amirite?

And you know ... how?



When the moon is in the seventh house ...

 

[ACamp1900]

My sister swears by Lengua Tacos... I think they are tender but Carne Asada far surpasses imo... It's also hard to get past the tongue thing at times for me....

 

[ACamp1900]

I'm a big hot sauce guy, like BIG... I like all kinds, but am usually Tapitio or Crystal depending on the meal... But I discovered Cholula Green ( jalapeno and poblano) Sauce... This shit right here... I could drink this stuff... Mind. Blown.

 

[Cackalacky]

I'm a big hot sauce guy, like BIG... I like all kinds, but am usually Tapitio or Crystal depending on the meal... But I discovered Cholula Green ( jalapeno and poblano) Sauce... This shit right here... I could drink this stuff... Mind. Blown.

We keep a few bottles of Cholula on hand regularly. My fav.

 

[Cackalacky]

I have had duck foie gras several times. Not something I would ever purchase and prepare myself but if its on a menu I will try it. Very buttery. Lots of flavor and very distinct. I would recommend trying it at least once.

 

[pkt77242]

Did I already miss any debates on foie gras? Anybody ever try it? Always wanted to.

I have had duck foie gras several times. Not something I would ever purchase and prepare myself but if its on a menu I will try it. Very buttery. Lots of flavor and very distinct. I would recommend trying it at least once.

As Cackalacky points out it is worth trying. I really love it, my wife not so much but if you are interested you should definitely try it.

 

[ACamp1900]

We keep a few bottles of Cholula on hand regularly. My fav.

You try the green one yet??

 

[zelezo vlk]

Somebody brought gumbo into the bar (they're trying to sell it through the place, i'm not sure, I wasn't at the meeting) and yummy. Of course, i'm a damn Yank, so what do I know about gumbo. I just know it was damn delicious and very much appreciated.

 

[dshans]

Speaking of Gumbo ...

<iframe width="420" height="315" src="https://www.youtube.com/embed/K2P86C-1x3o" frameborder="0" allowfullscreen></iframe>


Name this foodie dish:





... and its specific point of origin.




vBucks may be involved ...

 

[ndfi78]

It's a muffuletta, origins in NOLA.

 

[dshans]

It's a muffuletta, origins in NOLA.

But WHERE in Nawlins?

 

[ndfi78]

But WHERE in Nawlins?

The muffuletta sandwich has its origins at the Central Grocery in the French Quarter of New Orleans.

At least according to Wikipedia

 

[dshans]

The muffuletta sandwich has its origins at the Central Grocery in the French Quarter of New Orleans.

At least according to Wikipedia

Shit! This InterspersalNet has made a mockery of truly living life.



No matter. V-Bucks are headed your way.



I'm a man of my IP address.

 

[zelezo vlk]

Risotto. Can we discuss this? Perhaps favorite styles?

 

[ginman]

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

Just opened this thread for the first time last week. Have been thinking about making coq au vin and was inspired to do so by your posts. The recipe I used called for a non-traditional white wine and was a bit different method than you described. Anyway it was excellent and well worth doing. I will go with a red wine recipe next time. Thanks!