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Post by Six on Jun 27, 2013 15:15:41 GMT -5
Mmm... food. I'm getting hungry just thinking about this thread. What did you have for breakfast? What snacks do you like to make? Did you have a nice dinner somewhere? Do you have a delicious recipe? Do you want to share and talk about it?  You can talk about anything food related here, so long as it's about FOOD. Or stuff you drink. You know what I'm talking about. We can make lists of recipes, restaurants or favourite dishes for everyone to look at. We can talk about our favourite types of ice-cream. Wink Just remember: Everyone has their own preferences. Not everyone will agree on what's the best bubbly drink or the best way to cook a steak, so let's just accept that and move on. Ready? Set? Go! |
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Liamcifer
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Post by Liamcifer on Jul 1, 2013 10:17:50 GMT -5
Simple thing, Curry. I love a simple curry.
Take six good sized potatoes. Half the potatoes then cut the halves into 3's. Par-boil the potatoes for 14 mins. Strain off the potatoes and place on a baking tray. Drizzle olive oil over the potatoes and shake some chili powder over the potatoes and place in an oven heated to 200 degrees Celcius, not that weird fahrenheit thing. and cook for 45 mins.
While your spuds cook, make up some curry as you like. Me I use a powder called McDonnells and make it thick. Cook up your chicken, cubed. Boiled up is my preferred makes is soft and retains shape and lessens the whole frying process. Place in your curry sauce with some red bell pepper. Cook on low heat for 15 mins on a low heat stirring.
Take the potatoes out when they are cooked, they should be crispy on the outside and fluffy on the inside. Put on plate. Pour curry over potatoes. Eat. OM NOMNOMNOMNOM! That's what I am making tonight.
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Post by Six on Jul 1, 2013 16:19:20 GMT -5
I really like grilled cheese sandwiches.
Tomato soup with them is good too.
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Post by Liamcifer on Jul 2, 2013 5:04:52 GMT -5
Use Chilli Cheese when you are grilling. OH MAH GAWD!
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Post by Liamcifer on Jul 4, 2013 9:08:26 GMT -5
BURGERS!
The Meat Your Maker Burger - 8oz Beef Burger glazed with Reggae Reggae Sauce, Tomato, Grilled Bacon, Crispy Onion Strings, Shredded Chicken, topped with melted Swiss Cheese and a dollop of Garlic Mayo.
The Ballymaloe Burger - served on Ciabetta or Regular Bun. 8oz burger, melted gouda, rocket/lettuce, tomatoes, Gherkins, topped off with either Ballymaloe Country Relish (Regular) or Ballymaloe Jalapeno Pepper Relish
Pizza Burger - A spicy beef patty topped with pepperoni/salami slices, tomato marinara sauce, grilled onions, bell pepper slice, melted mozzarella cheese.
The Full Irish - 8oz beef burger with Crispy Bacon, Clonakilty Black Pudding, fried mushrooms, crispy onions, fried egg
Hey Mambo - 8oz beef patty covered in marinara sauce, bacon, tomato, rocket and mozzerella
Spice of Life - Spicy Beef Burger, with chilli mayo, chili cheddar cheese, lettuce
Oinking Chicken - Chicken, crispy bacon, on Ciabatta with Honey & Mustard sauce topped with sliced tomato, lettuce and Mozzarella
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Post by Six on Jul 4, 2013 19:34:36 GMT -5
I... love... burgers...
*drools*
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Post by Liamcifer on Jul 5, 2013 3:46:03 GMT -5
Have fun with those. Any other simple recipes?
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Post by The Last Ninja on Jul 6, 2013 16:06:12 GMT -5
Garlic-parsley-rosemary-thyme compound butter on a medium-rare 1.5-inch+ ribeye is freaking delicious. I've begun to cook my steaks at a low heat first, then brown it with ghee/butter at a higher heat at the end. I also flip my steak more than once now. For example, when I brown at a higher heat, I flip every 30 secs. Comes out great. edit: Bratwurst with whole grain dijon mustard and shredded cabbage sauteed in pork belly drippings is also freaking delicious. |
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Post by Six on Jul 6, 2013 17:33:52 GMT -5
Have fun with those. Any other simple recipes? I usually have my juicy burgers mostly plain. Get some hamburger meat, chop some onions into it, through in an egg and some bread crumbs in it and then make paddies. Maybe put BBQ sauce on them when they're almost done cooking. I don't like putting stuff on them. I don't like mayo or mustard, and when people say they put it on to moisten the burger up because it's dry I scratch my head because I've never heard of this "dry burger" business. The ones from home satisfy the carnivore in me.  |
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Post by Liamcifer on Jul 8, 2013 5:27:52 GMT -5
Put some sauce in the mix, your ketchup or your BBQ sauce as you are mixing it with the egg and breadcrumbs. It gives it a hint of the taste you want and smells lovely when it's cooking.
My pizza burger was f***ing awesome.
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Post by The Last Ninja on Jul 10, 2013 16:44:05 GMT -5
Pizza burger sounds like it'd be great with portobello mushroom caps as buns. Finally got to try raw milk. The stuff is great, no trouble digesting it so far. Tastes a bit more buttery than regular milk as well, kinda reminds me of Kerrygold grass-fed butter. |
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Post by Liamcifer on Jul 11, 2013 4:01:27 GMT -5
Heh I can see you coming over here and going to Kerry all "I'm here for the golden butter factory of magic cow juice transformation!"
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Post by The Last Ninja on Jul 11, 2013 19:56:34 GMT -5
I'll have them build me a fort with the bricks of golden goodness and have it surrounded by a clarified butter moat with milk sharks. I made the stew version of ratatouille last night. I used too much of the herbs, and maybe a little too much olive oil, but other than that, it was pretty good. I'll probably use a lot more eggplant next time. Gonna have to try the baked version some day. |
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Post by RRwatch on Jul 12, 2013 0:04:46 GMT -5
I'll use the Kerry Gold butter once in a while. Its great but way higher in fat content then "American " butter so I use it only for a few dishes. I had Red Robin tonite, a decent burger and their steak potato fries are fantastic.
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Post by Liamcifer on Jul 12, 2013 9:10:25 GMT -5
Spanish Omellette
Ingrediants:
9 small eggs or 6 large eggs.
2 potatoes
1 tomato (Small)
Chorizo sausage
Olive oil
Cut up the potatoes into cubes about half an inch or so. Cut up the Chorizo into nice chunks, a bit smaller than the potatoes. Put them altogether, Chorizo and potatoes, into a frying pan 1/4 filled with olive oil and cut on a medium heat until the potatoes are cooked, stirring them around the pan so the cook evenly. Normally takes 10 - 12 minutes.
The olive oil will turn red, don't worry about that, it's just the chorizo spicing it up.
Mix up your eggs and cut the tomatoe into little pieces and throw into the egg mix. Pour the egg and tomato mix over the potatoes and chorizo. Don't worry about the oil it'll cook off into the mix.
Cook up the mix on a low heat making sure to push in the sides, to stop it sticking to much. Once the mix starts to harden up on the bottom place the pan under a grill to cook the top. Once the top is cooked place back on the hot hob and cook a little testing that the firmness is good and cooked through and that the oil is cooked off. Place a plate that is bigger than the pan on top upside down and over the sink, turn it and the pan right side up. This is why you need to make sure the oil is cooked off enough. The omelette should be on the plate. Dab with a paper kitchen towel in case there is any excess greasiness.
Now this this is good, hot or cold. You can slice it up and serve with an nice rocket salad, potatoe wedges, anything. You can let it cool then cut it into cubes and stick some cocktail sticks in them and serve them as finger food at parties or at bbq. I love this dish cause it goes well with everything, specially on a hot summer day with some cold beers.
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Post by RRwatch on Jul 13, 2013 3:39:23 GMT -5
OMG ! I want to eat one of those omlettes now...
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Post by leo337 on Jul 15, 2013 7:33:41 GMT -5
A little tip for omelettes- Separate the yolks and whites before you whisk (like for a souffle) and then fold gently back together before cooking.. Your omelettes will be super light and fluffy this way.  |
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Post by The Last Ninja on Jul 17, 2013 4:30:02 GMT -5
Don't think I've had a Spanish omelette, but I do know chorizo con huevo y papas [eggs scrambled with chorizo and potatoes] is delicious. I made spaghetti with spaghetti squash. It's a tad sweet and reminds me a bit more of angel hair than spaghetti, but it's a great replacement for the noodles. I drizzled some of the fat from when I browned the meat&veggies over the noodles, added shaved parmesan-romano-asiago on top, then smothered it with a puttanesca sauce + mushrooms, zucchini, ground beef and pork. Got to stuff myself without any heartburn that would've come from the wheat noodles. |
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Post by RRwatch on Jul 17, 2013 14:06:05 GMT -5
I like spaghetti squash with just a bit of cinnamon and butter, it can be used to stretch regular white spaghetti too, just put the desired amount of 'ghetti on your plate add the stringy squash and sauce. It blends right in but you are eating less crappy carbs
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Post by The Last Ninja on Jul 27, 2013 3:12:50 GMT -5
I've been braising stuff lately, well, I think it's considered braising? I just put the veggies and meat and herbs and spices in my cast iron skillet and cover it with aluminum foil and throw it in the oven for a few hours at 250-300 fahrenheit. Braised pork shoulder country strips and pork stew meat was amazing. The way the meat fell apart and the fat melted. I made it about a week ago, so I don't remember exactly everything that was in it. From what I remember, I used pineapple juice, canned tomato, leek, garlic, carrot, celery, bay leaf, coriander, tamarind pulp, pepper, and chipotle. I had a scalloped hasselback potato with it. I'm considering making a curry with the braising[?] method. |
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