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The Magic Cafe Forum Index » » Not very magical, still... » » A foodie thread (116 Likes) Printer Friendly Version

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Theodore Lawton
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Since we've been talking about food lately I thought I'd start this thread. What awesome food are you making this week? I know some of you are foodies! OR- what awesome food are you planning on eating out? Any good restaurants in your area?

I've loved cooking (and eating) all my life. I used to work in restaurants and although I have no desire to cook professionally anymore, I love cooking for family and friends.

I've got some killer stuff lined up this week.

Slow roasted corned beef sandwiches on rye with deli mustard, muenster cheese and Cole slaw. Pickles, don't forget the pickles.

An awesome macaroni salad with vegetables, dill and tuna that I make at least a few times every summer. Hey- I know it's only April, but that is already kinda like summer in Arizona. Minus the freak thunderstorm we had last night that left snow on the Catalinas.

Grilled veggie sandwiches on Hawaiian bread. Zucchini, mushrooms, onions and tomatoes with cheese.

Fettuccine with homemade Alfredo sauce for the wife and some frozen leftover meat sauce for me and the kids. But yeah, I will be swiping some of that rich Alfredo goodness. It's weird, my kids don't like Alfredo. Easy recipe too: Half and half, butter, salt, garlic powder and Parmesan.

And tomorrow (today) I'm making cheese ravioli, using egg roll wrappers, served with sage butter and a grilled, hot Italian sausage.

I'm curious, what are some of you chefs are whipping up?

Smile
TonyB2009
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I am getting hungry!

This week I will be too busy typing and gigging to make a big effort in the kitchen, but I will be visiting a farmers market for some outstanding organic and well prepared food. One of my favourites recently has been blue steak with melted raclette cheese, sauteed potatoes, pickles, and homemade bearnaise and mayo. The best street food I know.
Dougini
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The Beautiful State Of Maine
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I was a chef in the 80's. Today, my specialty is Vietnamese and Thai. Moo Pad Prik Khing is a specialty of mine. Vietnamese Chicken Curry is another. One of my favorite Vietnamese dishes is Chả giň. Vietnamese Spring Rolls! Along with the dipping sauce, known as Nước chấm! Anyone ever had this?

Doug
Bob1Dog
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I just bought the latest and greatest pellet smoker tube to add smoke to my weber gas grill. The best smoker accessory I've ever owned (and I've owned a LOT of them). I smoked some great chicken last week and this week I'm going to try my first baby back ribs. I love this thing!

If you're into smoking, you might want to try this (the tube smoker):

http://www.amazenproducts.com/SearchResults.asp?Cat=12
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
Tom Cutts
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Made some shrimp bisque last night to go with a pork and cucumber dish. And homemade bread!
Magnus Eisengrim
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Quote:
On Apr 27, 2015, Bob1Dog wrote:
I just bought the latest and greatest pellet smoker tube to add smoke to my weber gas grill. The best smoker accessory I've ever owned (and I've owned a LOT of them). I smoked some great chicken last week and this week I'm going to try my first baby back ribs. I love this thing!

If you're into smoking, you might want to try this (the tube smoker):

http://www.amazenproducts.com/SearchResults.asp?Cat=12


I bought the Weber Smokey Mountain smoker last year. Best frivolous purchase I've made in years. The ribs are phenomenal. But the smoked salmon--ERMAGERD!
The blood-dimmed tide is loosed, and everywhere
The ceremony of innocence is drowned;
The best lack all conviction, while the worst
Are full of passionate intensity.--Yeats
Bob1Dog
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I've used those smokers before but haven't had much luck with them. Maybe I should give them another try!
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
Magnus Eisengrim
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I've been working my way through the recipes here. Very satisfied so far. FWIW a digital meat thermometer is worth its weight in gold.
The blood-dimmed tide is loosed, and everywhere
The ceremony of innocence is drowned;
The best lack all conviction, while the worst
Are full of passionate intensity.--Yeats
Daryl -the other brother
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Tonight is butterfly pork chops soaked in a homemade sesame seed marinade and slow cooked on my outside Grill Dome (superior version of a Green Egg). Sides are baked potatoes and bacon wrapped grilled asparagus.
Tom Jorgenson
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I'm currently going thru a Vadouvan-discovery mania period. I'm trying to do a notebook/cookbook thingy on it and am trying it in everything. The vadouvan I get locally is not hot so the aromatics come thru. Vadouvan is a Masala Curry spice mixture tweaked by the French enough to become it's own thing.

I'm currently finishing up a meatloaf using Vadouvan. The 80/20 beef has a tub of cherry tomatoes mixed into the meat and the loaf is roasted on a bed of pearl onions, which melt, caramelize, etc. Great flavors and textures. The whole tiny tomatoes were a great idea I tried once...they stay whole, and when you bit into one, it acts like a palate cleanser. Very nice and I've used them ever since.

I'll make a boxed beer bread next, with a handful of raisins/cranberries thrown in, a fat handful of walnut halves and a Tsp. of Vadouvan. It's dense, aromatic and almost a desert bread. I toast it.

Last week I added Vadouvan to a Cioppino and it was a good combo. They went very well together. You can't quite identify the Vadouvan flavors but they add a depth to whatever you use it in. I'll do that Cioppino again this week, I've been thinking about it since the first one.

Oh, and Vadouvan frosting is amazing...It tasts very good, you can't quite identify the flavor and is ISN'T pumpkin...3 things going for it.

Too much fun, and this is going to be a great thread...I've already picked out my next smoker gizmo from it.
We dance an invisible dance to music they cannot hear.
Theodore Lawton
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Wow! I knew we had some cooks around here!

I've been wanting to buy a smoker this year and start doing my own BBQ. I make a pretty delicious sauce. I don't know if it's in the budget right now though, I've found that decent smokers aren't exactly cheap. Then again, maybe a new Weber and that pellet smoker might do the trick.

TonyB2009- When you say blue steak, do you mean cooked black and blue?

Doug- I have never had Vietnamese food. It sounds really good though. There's a couple here in Tucson; I guess I'll have to try them out.

Tom Cutts- Sounds delish. Did you have shells and everything to make the bisque? I also love to make bread. Love the smell of fresh bread coming out of the oven.

Daryl- I'll be over.

You guys are ALL impressive! Keep 'em coming; this is fascinating seeing what you all like to cook and eat.

I've got to get started on the raviolis and sage butter!
Tom Cutts
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Before it even comes out of the oven that smell of the crust browning on a loaf says its almost done. Permeates the house to let you know.

I made the bisque with only the shells. Cleaned 20 shrimp and ate them the night before.
imgic
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Cold spell in Colorado so making potato leek soup and working on perfecting my grilled ham and cheese.

Finding out you grill the inside first then have right mix of cheeses (still working on that). Assemble, then light mayo on outside and grill.
"Imagination is more important than knowledge."
Bob1Dog
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Quote:
On Apr 27, 2015, Magnus Eisengrim wrote:
I've been working my way through the recipes here. Very satisfied so far. FWIW a digital meat thermometer is worth its weight in gold.

I have a great Weber two probe remote digital thermometer and you're right, it's worth its weight in gold. I love it! Gonna' have to check those Weber smokers now!
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
Bob1Dog
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Quote:
On Apr 27, 2015, Tom Jorgenson wrote:

Too much fun, and this is going to be a great thread...I've already picked out my next smoker gizmo from it.


Right on with that Tom, great thread! You lookin' at that Weber?
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
TonyB2009
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Quote:
On Apr 27, 2015, Theodore Lawton wrote:
TonyB2009- When you say blue steak, do you mean cooked black and blue?

The pan is as hot as possible, and the steak is seared on both sides, but fried for an even shorter period than a very rare steak. The centre is barely warmed. I love steak that way.

A number of years ago, while doing a season in a hotel in Lapland, Finland, the chef shared some interesting meals with me, including a smoked bear tongue. At the end of the season he gave me a small smoke box, which makes fantastic hot smokes salmon and mackerel. Delicious.
Theodore Lawton
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That's what I was thinking. Yes, that is a delicious way to eat steak; that char and the rare meat, yum!

The raviolis were a huge hit. I know I did okay when the little woman is asking me to make them again sometime and she's not even done eating yet. Kids loved 'em too. Their first experience with sage butter sauce.

The char and the heat of the spicy Italian sausage cut through the richness of the cheese filling and the sage butter sauce quite nicely. Now that I know how well the egg roll wraps work I'll definitely use them again.

funny thing- I made WAY too much filling. First time with this recipe and I usually just wing things anyway. So with a quick improvise I made a 13x9 pan of manicotti and threw them in the freezer for later. I got 54 raviolis out of this and the manicotti. Not bad really.
motown
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I enjoy cooking and am a bit of cookbook junkie.
I'll grab a book and try something new most weekends,
especially some dish from around the globe.
Everything from Swedish meatballs to chicken satay to Czech goulash.

Love trying new foods and restaurants when traveling.
"If you ever write anything about me after I'm gone, I will come back and haunt you."
– Karl Germain
Theodore Lawton
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So I'm sitting here watching the Lord of the Rings and looking at my bag of tortilla chips that I have no nacho cheese for. And I'll admit it, I usually eat the store bought nacho cheese and enjoy it's cheesy, phony goodness. So out of desperation I made this:

roux with 1 tbs flour and 1 tbs butter
add 1 cup 1/2 n 1/2 and bring to a bubble
add salt, pepper, garlic powder and New Mexico chile powder to taste. approx 1/2 tsp, 1/2 tsp, 1/2 tsp and 1 tsp give or take

add about 1 or 2 tbs chopped pickled jalapenos, 1 or 2 tbs whole pickled jalapenos and enough juice from the pickled jalapeno jar to thin out the sauce to nacho cheese consistency.

grab a straw and enjoy!

I'm NEVER goin back to phony.

Oh man! This is good...
Theodore Lawton
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Oh, and uh, cheese. Forgot that part. Cheddar, Jack and Colby.
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