IE, IE (Irish Envy, Irish Epicurious)

[GoldenDome]

2 lengua tacos
2 carnitas tacos
side of jalapeños en escabeche
1 Tecate
1 shot of good anejo tequila
= perfect meal

Sounds good, except Negra Modelo for me.

 

[Guest]

A few slices of beef rump roast, lightly seasoned only with salt and pepper, slow roasted
Carrots cooked in butter sauce
Broccoli with mild cheddar melted over the top
a glass of Scotch, on the rocks

It doesn't get any better.

 

[dshans]

A few slices of beef rump roast, lightly seasoned only with salt and pepper, slow roasted
Carrots cooked in butter sauce
Broccoli with mild cheddar melted over the top
a glass of Scotch, on the rocks

It doesn't get any better.

I can get behind that, but what do you put in the butter to make it a sauce.

Cheese (as well as bacon) improves damn near anything. Hollandaise even more so.

Scotch is the great equalizer.

 

[Irish#1]

I read these recipes and I get excited about a good fried bologna sandwich! lol

 

[dshans]

I read these recipes and I get excited about a good fried bologna sandwich! lol

Many, many years (decades?) ago my favorite sandwich was a grilled liverwurst, sliced onion and Swiss cheese on rye. A thin layer of mayo on one slice of the bread and a healthy slather of stone ground mustard on the other made it yummy-nummy.

It also made an aggressive tooth brushing and swishing with industrial strength mouth wash before returning to work necessary. Tums™ were not needed.

 

[zelezo vlk]

I read these recipes and I get excited about a good fried bologna sandwich! lol

No problem with that. My go to sandwich is turkey diced onions and Frank's red hot sauce.

But I admire a damn good recipe and sandwich all the same.

Sent from my Samsung via Tapatalk

 

[dshans]

I read these recipes and I get excited about a good fried bologna sandwich! lol

Place the fried bologna on a spray of frisée, nestled on a bed of lightly sake-sauteed shiitake , drizzled with with a Riesling reduction sauce (with a crush of hops and a hint of yeast) and you've got global nouvelle gourmet cuisine.



In a pinch, fry the bologna, slap it between two pieces of Wonder Bread™ and call it all good.

 

[dshans]

Speaking of sandwiches, my all-time favorite is Jewish Rye, thinly sliced rare roast beef and horseradish.

Maybe a blintz on the side.

And some colcannon.



Whole milk with a Guinness chaser.

 

[zelezo vlk]

Not sure why we allowed this thread to be neglected, but no time like the present to resurrect it.

I've been watching some Anthony Bourdain stuff on Netflix and though the guy is an asshole, he does have lots of good food on his show. Thoughts on Bourdain and cooking shows etc?

Also, I'm going home in a few days and cannot wait to get back to eating pretty well. Chicken and rice really starts to get to me after a while.

 

[Cackalacky]

Not sure why we allowed this thread to be neglected, but no time like the present to resurrect it.

I've been watching some Anthony Bourdain stuff on Netflix and though the guy is an asshole, he does have lots of good food on his show. Thoughts on Bourdain and cooking shows etc?

Also, I'm going home in a few days and cannot wait to get back to eating pretty well. Chicken and rice really starts to get to me after a while.

His show on CNN which is now on Netflix is great.

 

[dshans]

Bourdain is no more an asshole than I am. He's just more travelled, has a larger balance in his bank account and eaten a lot more weird shit than I.

Arroz con pollo? Mix things up a bit! Capon on occasion, Guinea fowl if you can find it.

White rice, yellow rice, brown rice or wild rice; have a ball!





POTATOES!

 

[zelezo vlk]

The problem is me being in a transistional period although I think I may have news for you guys in a few days (even pertaining to this thread) and then even after that I'm going to hopefully cook something worthy of mention soon after that as well.

 

[zelezo vlk]

Good news, everyone! Got a job in a kitchen. Working from the bottom, but I'm glad to be out of the office and into the kitchen. The owners/chefs are nice enough and I'm excited to learn. Then I have a stage or something like that coming up in January.

Now I'm just excited to go home to Illinois and be able to cook some damn good food.

 

[dshans]

Super Bowl Spread Sweepstakes​

A little contest. A million vBucks on the line in each category.

Three categories:
1) IceStorm (Outdoor grilling in cold weather)
2) SandStorm (Outdoor grilling in warm weather [=/> 45 degrees])
3) ElectricalStorm (In the indoor kitchen be it gas or electric)*

Rules:
Enter category – IS, SS or ES. (Ice, Sand, Electrical ... you get the picture).
Submit a description of "menu" or dish.
Summarize preparation, execution and presentation. (Keep it brief).
Characterize overall reception.

Consideration will be given to ingredients pleasing to the panel of judges.
The panel is me.
There is no end date to submitting entries.

"Theme" offerings are appreciated. For example: Cuban sandwiches for Miami, Cheese Steak for Philly, Gumbo for New Orleans, etc.

"Bring To Party" dishes qualify.


All decisions by the panel of judge is final.

 

[zelezo vlk]

Time to begin the pizza discussion.

 

[dshans]

It's a pizza dough throw down!

It's a topping toss up!

It's a technique Twister™!

It's a taste tester!

It's a Fancy Food Fight Fandango!

It's a Foodie Friendly Fiasco?



[Is there an easy way for me to change the chi-chi thread title?]

 

[ACamp1900]

Time to begin the pizza discussion.

Pizza with toppings and flavor, or that fake ass cardboard pizza dshans swears by??

 

[zelezo vlk]

It has begun.

 

[dshans]

As I've aged I've "evolved" from the triple pepperoni, triple cheese pizza of my youthful iron stomach and digestive tract. I'm more drawn to lower salt pies.

Green olives (as much as I love the taste) are out. Black olives are in. A bright, crispy thin crust is still my preference.

A sauerkraut, hot Italian sausage and pineapple topped pizza is one of my favorites. The sweet, sour and savory just seemed to gel. Marinara sauce seems right to balance, but I should probably look into a white sauce version.

 

[edgesofsanity]

On an unrelated tangent, the James Beard semifinalists were announced.

I can vouch for Hugo's in Houston. Seriously good eats.

 

[pkt77242]

Tonight I am making a one dish meal. I take a cast iron skillet and load it up with diced russet potatoes, sweet potatoes, and locally made sausage and roast it for a bit. Then I add some brussel sprouts and roast it a little longer. The best part is you can change up the vegetables if you want. If you feel like broccoli, cauliflower, green beans or carrots, go for it (mushrooms also work).

 

[dshans]

Pizza with toppings and flavor, or that fake ass cardboard pizza dshans swears by??

You goin' down, homie!

I bake my own damn bread when I'm in the mood. I brush it with with butter, or jam, or marmalade, or fruit preserves, or garlic and olive oil. I don't submerge it in Prego and Cheese Whiz ...

 

[Irish Insanity]

I seen cast iron skillets mentioned a few times on here. Are they a must have?

 

[dshans]

By the By: My silly little (ignored) contest is still in play. I did say "There is no end date to submitting entries."

 

[ACamp1900]

You goin' down, homie!

I bake my own damn bread when I'm in the mood. I brush it with with butter, or jam, or marmalade, or fruit preserves, or garlic and olive oil. I don't submerge it in Prego and Cheese Whiz ...

 

[pkt77242]

I seen cast iron skillets mentioned a few times on here. Are they a must have?

I think so. A well seasoned and well maintained cast iron skillet will last for, well long past your expiration date. Plus it is very versatile, you can roast with it, cook on the stove top, grill with it and bake with it (I love cornbread from a cast iron skillet).

 

[dshans]

I seen cast iron skillets mentioned a few times on here. Are they a must have?

Yup. They refuse to die. They hold heat evenly. Stove top to oven?" Not a problem.

They can become, when treated properly, damn near Teflon™ non stick. If abused they can be sanded or ground for a "restart."

I have one 12" pan that's 120 years old, is going strong and is my "go to." My son is looking forward to inheriting it – especially since all the "seasoning" has been done.

Corn bread baked in a screaming hot pre-heated skillet is the only way to go.

 

[zelezo vlk]

I seen cast iron skillets mentioned a few times on here. Are they a must have?

I don't know what I'd do without mine, but if you have a full kitchen, grill etc then I wouldn't worry about having cast iron in the house.

Also, dshans, to which contest are you referring?

 

[dshans]

Wrong you are.

This is not proper Yoda syntax.

 

[ACamp1900]

We liked our cast iron skillet, but it got to be such a pain to clean and maintain that we rarely ever use it anymore...