What are you eating/cooking?

[ACamp1900]

That Emeril recipe is legit imo... of course Southern Cuisine isn't prevalent out here at all so it's hard to compare... but I do enjoy that recipe of his and his jambalaya ... Low Country Boils are another thing that you just don't ever see out here that we tend to do in house often enough.

 

[ACamp1900]

ETA: I love Chilaquiles but you can't really take them to go.

This is usually true for sure...

 

[ACamp1900]

Tonight we are going with a quick and easy fav of the whole family.

Chicken Adobo (yeah, we have it a lot) with white rice on the side and Pork Lumpia (obviously the Lumpia's are pre-made which keeps them in the quick and easy category) . It's on.

 

[zelezo vlk]

Damn, can I come over for dinner?

 

[Irish Insanity]

Do you hate breakfast burritos? I am not a huge fan of breakfast (I usually skip it unless I go out and get biscuits and gravy or cornbeef hash) but I love me a good breakfast burrito from a hole in the wall Mexican joint.

Who can resist this:

Unfortunately I don't have anywhere in my area with food like that. Especially not for breakfast.

 

[Cackalacky]

I make my grits with quick...

I imagine it's a bit like using corn meal from scratch for corn bread, where it's just not the same otherwise? Or is it not THAT big of a difference?

I tend to make a southwest green chile and pepper-jack grits that everyone loves but lately I have found that we all really
like Emeril's Charleston Grits recipe...

Spicy Shrimp and Andouille Over Charleston-Style Grits Recipe : Emeril Lagasse : Food Network

I've done that the last few times and it's pretty damn good imo.. of course as stated above I broke his rule and still used quick grits, but in my defense I am trying to think if I've ever even seen non instant grits in the stores out here... I would guess I have but I honestly don't remember.

** edit: vlk caught the instant/quick thing...

Yes that is the way I make mine. That is a legit recipe. Although I forgo the milk and use all heavy cream. I also use stone ground which are much more coarse than quick and instant and they take up to an hour or more to cook which is why I use the cream.

Instant are basically dehydrated and lack any useful nutrional qualities. Quick is excellent for any other times. Stone ground or "regular" are the real deal and the best flavor and texture but a hassle to cook unless you have done them before.

 

[ACamp1900]

Unfortunately I don't have anywhere in my area with food like that. Especially not for breakfast.

Where the hell do you live, Beirut???

 

[Cackalacky]

That Emeril recipe is legit imo... of course Southern Cuisine isn't prevalent out here at all so it's hard to compare... but I do enjoy that recipe of his and his jambalaya ... Low Country Boils are another thing that you just don't ever see out here that we tend to do in house often enough.

Yet another reason you should retire here. Just sell all your stuff in the People's Republic and grab 10-20 acres between Charleston and Savannah and call it a day.

 

[ACamp1900]

Yet another reason you should retire here. Just sell all your stuff in the People's Republic and grab 10-20 acres between Charleston and Savannah and call it a day.

We are highly considering that route, Savannah is in our top three retirement spots... one thing that gives pause, and I believe we spoke about this, is our interracial marriage and the fact that if/when our friends visit a large majority of them will be Black or something other than white. I believe it was you who told me that MIGHT be an issue that we'd have to deal with.

 

[Cackalacky]

We are highly considering that route, Savannah is in our top three retirement spots... one thing that gives pause, and I believe we spoke about this, is our interracial marriage and the fact that if/when our friends visit a large majority of them will be Black or something other than white. I believe it was you who told me that MIGHT be an issue that we'd have to deal with.

Well yes it was me with the caveat.... in Savannah or in the Charleston metro area it's not really a thing with people our age. The further you get into rural areas and with the older people who live there the bigger a deal it is and you will most likely come across idiots who still wish Jim Crow was in place or at least will say dumb racist shit while not knowing what they say is racist.

 

[gkIrish]

Made lamb and redskin potatoes the other night. Cooked the lamb to a perfect medium rare and the potatoes were delicious. Less is more IMO. Just used rosemary, salt, pepper, oregano, and lemon for seasoning.

 

[Irish Insanity]

Where the hell do you live, Beirut???

Yes

 

[ACamp1900]

Well yes it was me with the caveat.... in Savannah or in the Charleston metro area it's not really a thing with people our age. The further you get into rural areas and with the older people who live there the bigger a deal it is and you will most likely come across idiots who still wish Jim Crow was in place or at least will say dumb racist shit while not knowing what they say is racist.

Gotcha, thanks for clarifying..

 

[zelezo vlk]

Made lamb and redskin potatoes the other night. Cooked the lamb to a perfect medium rare and the potatoes were delicious. Less is more IMO. Just used rosemary, salt, pepper, oregano, and lemon for seasoning.

Vino Nobile for the pairing?

 

[gkIrish]

Vino Nobile for the pairing?

I wish

 

[zelezo vlk]

I wish

One day.

I did actually bring a bottle back with me. I'll probably make some lamb as a bday gift and pop that sucker open. So pretty much I'm going to steal your idea and then add the wine. Thanks

 

[greyhammer90]

This is more a location problem than a lamb problem, but I've never made lamb that I thought was worth the annoyance to find lamb. It's a fine meat, but when I can buy pork and beef so much easier it's hard to justify going out of my way to buy it.

 

[gkIrish]

This is more a location problem than a lamb problem, but I've never made lamb that I thought was worth the annoyance to find lamb. It's a fine meat, but when I can buy pork and beef so much easier it's hard to justify going out of my way to buy it.

It is very difficult to find good lamb at a grocery store. You really have to go to a butcher shop and even then you are going to pay more than it's usually worth.

Lucky for me there's a butcher shop on my walk home from work. I paid 23 bucks for 1.5 pounds of lamb shoulder so I ate it over the course of 2 days.

 

[pkt77242]

This is more a location problem than a lamb problem, but I've never made lamb that I thought was worth the annoyance to find lamb. It's a fine meat, but when I can buy pork and beef so much easier it's hard to justify going out of my way to buy it.

It is very difficult to find good lamb at a grocery store. You really have to go to a butcher shop and even then you are going to pay more than it's usually worth.

Lucky for me there's a butcher shop on my walk home from work. I paid 23 bucks for 1.5 pounds of lamb shoulder so I ate it over the course of 2 days.

Costco. They always have lamb available. Plus it is very reasonably priced.

 

[gkIrish]

Costco. They always have lamb available. Plus it is very reasonably priced.

I am not a member unfortunately. Just a single guy living by myself. Doesn't make sense for me to get a membership.

 

[ACamp1900]

Costco. They always have lamb available. Plus it is very reasonably priced.

hmmm,... I'm going to have to look for that, I can't ever remember seeing some there.

Our Winco carries Lamb Shanks most of the time... not quite the cut we are discussing I know, but still.

 

[zelezo vlk]

I can find lamb down here. It's just convincing myself to buy it that's the issue. I do it really only about once or twice a year. Last time I got a coupon from Central Market's meat counter, so I got lamb shanks for cheap.

 

[pkt77242]

hmmm,... I'm going to have to look for that, I can't ever remember seeing some there.

Our Winco carry Lamb Shanks most of the time... not quite the cut we are discussing I know, but still.

I can almost always get the leg, chops or rack. My problem is that my wife doesn't like lamb. I want to say that the leg of lamb is something like $5-6 a pound and the chops are $7-8 a pound (I think that the rack of lamb is $11-12 a pound).

 

[gkIrish]

1) Potatoes are the #1 carb to pair lamb with. Make them however you want but don't do pasta or rice UNLESS:

1b) You make a lamb stew ("youvetsi"). Orzo is going to be your carb and cinnamon is the key ingredient. Here is an example of a recipe: Greek lamb with orzo | BBC Good Food

 

[zelezo vlk]

How'd you season the taters?

 

[ACamp1900]

How'd you season the taters?

My wife is the potato seasoning master... I'll give her that much, she's other level with all kinds of potato dishes.

 

[gkIrish]

How'd you season the taters?

Baked them in lemon with salt, pepper, oregano and rosemary along with the lamb. Scoop up lamb juices about halfway through baking and pour over the potatoes.

 

[Irish#1]

For those who weren't lingering in the Presidential Horse Race thread, I leave this with you.

 

[greyhammer90]

My wife is the potato seasoning master... I'll give her that much, she's other level with all kinds of potato dishes.

As the person who is known as the potato seasoning master in their household, I'll give you the secret... It's more butter.

 

[Cackalacky]

I got a text this morning from my fisherman buddy who says he is going to have some whole red snapper and that I can grab some when they return. So I think I am going to make this tonight:

Caribbean Baked Whole Red Snapper with Red Curry Sauce