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Post by Thomas Eversole on Jun 9, 2015 18:04:13 GMT -6
Gotta have a food thread. Myself, I love EVERY kind of food. ....seriously, not a food I don't like. When people find that out they usually list things like sushi, calamari, oysters, okra, brussel sprouts, etc. to make sure I love it. Yes! I love it all, especially those things! (its been too long since I've eaten oysters, I need to get some!) I tend to eat more on the healthy side, or at least healthy for me. Meat, veggies and berries (preferrably berries but I like all fruits) are my favorites. Thanks to my honey, I have one shelf in my fridge dedicated to raspberries, blackberries, grapes, strawberries and blueberries. My great grandmother left me a "grill attachment" for my stove, so I grill inside all the time. Mostly pork steaks and salmon. I've got some fresh frozen tuna in my stand up freezer too. (I have a stand up freezer full of frozen goodies and extra large refrigerator) I've got one shelf in my freezer dedicated to blanched sweet corn that my dad grew. Its actually VERY expensive stuff (he's a farmer so he has access to lots of premium sweet corn seed on top of what he buys for his crops) and it tastes better than any sweet corn I've ever heard. Takes just 6 minutes to get ready. Here's what my honey and I ate for supper tonight. Biggest lobster tail ever, right? It's just a few ounces shy of 2 pounds! I get a reduced rate for lobster meat through where I'm now resigning from. Luckily, I'll still have access to this "discount" after I leave my job! I got this as a "just because" for me and my fiance. I can tell you how I prepared it if anyone wants to know! I love shellfish. I mentioned crab legs in the other thread. Never ate much crayfish - I like the taste, but its a lot of work for not much food. What are some of your favorite foods? Don't forget pictures! Especially if you cook!
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Post by blake on Jun 10, 2015 7:19:47 GMT -6
I dont eat healthy, although I try to eat heart healthy foods when possible. I really love a good salmon though. Almost anything seafood is good to me. Love scallops and crab legs, etc. I've smoke salmon a few times on the grill and it turned out really good
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Post by Thomas Eversole on Jun 30, 2015 14:19:50 GMT -6
I meant to make this post last week, but never got around to it. Luckily you can't see my face, as this bowl of soup (on the left, the right is just rice) is INSANE. Its lemon grass soup and I order it at a "medium" from a local Thai restaurant called Magic Kitchen. Its a hole in the wall place that looks like the restaurant was made out of an old house... and they don't take debit/credit - cash only. Still, the place is ALWAYS packed. Even at 4pm on a Tuesday, I have to wait 10-15 minutes to sit and probably 50-60 people can sit in there. Anyway, at the top of the Magic Kitchen menu, it says "This is Thai food. It is spicy. Mild+ is medium. Medium is hot. Hot is devastating." This lemon grass soup is seriously the best tasting soup I've ever had, and I'm not a huge fan of spicy stuff - though I tolerate it well. Medium was hot enough that my lips were burning from the spices... but it was so good. There's items in the soup you're not supposed to eat, like tea leaves, bamboo and galanga root - which is VERY bitter, but these flavors combined with what's in the soup really make it shine. Awesome stuff. I want another bowl!
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Post by blake on Jul 1, 2015 6:47:25 GMT -6
Another thing I did fairly recently was I made some salmon jerky and boy was that good. I want to make some more jerky's with different seafood inthe future
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Post by Thomas Eversole on Jul 1, 2015 8:03:46 GMT -6
I don't think I've had salmon jerky, but that sounds good. ...as long as its not too salty.
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Post by blake on Jul 1, 2015 9:55:53 GMT -6
I don't think I've had salmon jerky, but that sounds good. ...as long as its not too salty. I enjoyed it. I bought a package of lox and put it in a big ziplock bag with a mixture of: Worcestshire sauce Liquid Smike Black Pepper Smoked Paprika Chef Paul Prudhome's Seafood Magic Seasoning Left it in there a few hours, then set it on the food dehydrator for 16 hours And no I didnt take measurements on the ingredients, I just put in whatever felt right
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Post by blake on Jul 1, 2015 10:00:09 GMT -6
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Post by Kerrick on Jul 1, 2015 10:53:43 GMT -6
I'm eating some oatmeal with diced apples and brown sugar.
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Post by Thomas Eversole on Jul 1, 2015 12:14:49 GMT -6
I love oatmeal with just a little bit of salt and sugar... ...oatmeal, however, does not like me. (crapalanche 40 minutes later)
I've never had smoked tea before. I smoke most of the meat I cook, but smoked tea does sound interesting. I prefer a cold unsweetened tea.
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Post by Thomas Eversole on Aug 6, 2015 12:42:26 GMT -6
I've got enough Fried Chicken and Ham to eat on for the rest of the month, I'd rather make something out of it that I can share with other people! Luckily, I'm awesome in the kitchen and my "Chicken Ham Salad" is better than anything you can get in a deli. Step 1: Use a food processor and grind up about 10 or so already Fried Chicken Breasts (including the breading and skin YUM!) and about a pound or two of ham. I've got a Ninja and it makes SHORT WORK of anything put in it. (its powerful enough to turn ice cubes to snow) Step 2: Add some spread butter and milk to the meat. Scramble about 14 eggs. (that's the key to an outstanding salad - don't hard boil the eggs, scramble them!) I cooked the eggs in olive oil, seasoned them with black and white pepper, onion powder, garlic powder and salt. Add milk to make them fluffier. Step 3: Add two whole jars of mom's homemade bread and butter relish. Better (and sweeter) than anything that can be bought in the store. No reason to Ninja the eggs, they break up easy enough. Oh, my wooden spoon (forget plastic!) is in the shape of an electric guitar. I especially love it because its more square on the ends and easier to get the corners when it comes time to mix. Step 4: Added about a jar and a half of Miracle Whip. (or Salad Dressing) I like a subtle mustard and my wife likes sweet so, half a bottle of honey mustard. Add probably a half pound / pound of shredded mild cheddar. Step 5: MIX THOROUGHLY!!! Mmmmmm... I finally tasted it and I think I even outdid myself this time. Step 6: Probably a step that most people wouldn't consider a step, but put them in containers (to share) but let the flavors macerate together in the fridge overnight. That only improves the flavors! I wish you guys were in driving distance - I'd give you a container of it! Oh, and yes, I do have a small "desktop drumset" in my kitchen. Its fun to play while I wait. Hooray!!! Good food!
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Post by Thomas Eversole on Oct 16, 2015 12:48:29 GMT -6
Its a nice cool autumn day and I was in the mood for some "cup" soup. (one that is little more than broth, perfect for sipping out of a mug) Since I never cook using recipes, as with everything else I do in the kitchen, I winged it. It turned out great!
Half a pot of water. (probably a gallon+ of water) Ninja'ed a big onion, 5 strips of bacon and an XL pork/chicken frank About a cup of uncooked white rice Garlic and herb spices Garlic salt Beef extract A couple tablespoons of olive oil 4 Ramen Noodle spice packs (I love cooking with these things - and then I save the ramen to make "creamed noodles") A fork of Fresh minced garlic (my wife's idea) Boiled for 5 minutes and simmered for longer
Unbelievably awesome folks!
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Post by Deepfriar on Oct 16, 2015 18:16:00 GMT -6
Well, I didn't get any photos because I didn't realize this thread existed at the time...
but I cooked parmesan crusted oven-baked tilapia earlier this week. SUPER easy recipe, I don't remember where I got it. Ingredients are like: bread crumbs, grated parmesan cheese, garlic salt, oregano, mix and coat 4 pre-thawed avg size tilapia filets and bake on I think 425?... for like, 12-14 minutes. Something like that. It is actually delicious and very simple. Veggies go great on the side, or even baked beans!
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Post by Thomas Eversole on Oct 19, 2015 18:48:35 GMT -6
That sounds great! My favorite way to fix tilapia is blackened on the grill. When you bake it, its not slimy is it? ___________________ This was for dinner tonight. Awwwww yeeeaaaaahhhh...
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Post by Deepfriar on Oct 20, 2015 6:29:28 GMT -6
Not slimy at all I was very impressed. Moist and tender.
I'm big on seafood because it's the only kind of meat I eat.
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Post by Kerrick on Oct 23, 2015 10:39:09 GMT -6
I got me some chili cooking in my Crock Pot... I gotta say, slow cookers are just awesome. You just throw in a bunch of good ingredients, turn it on before you go to work in the morning, and when you get home you have an awesome meal all ready to eat! I didn't follow any recipe but I think it should come out goooooooood. It's got: 90% lean ground beef fire roasted (canned) diced tomatoes black beans baked beans a whole onion lots of garlic a hot pepper (jabenero? I can't remember which type) multiple hot sauces chili powder some corn probably some other stuff I'm forgetting
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Post by Thomas Eversole on Oct 23, 2015 20:40:20 GMT -6
Nice! Corn in Chili is really good too. I love crockpot meals too.
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Post by Kerrick on Oct 23, 2015 22:26:42 GMT -6
I just finished my second bowl of my chili and I gotta admit... it is pretty dang good. Spicy enough to make you sweat a little but not so much that you can't taste the rest of the flavors. I'm pretty proud. And yeah, crock pot meals are awesome!
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Post by Thomas Eversole on Oct 24, 2015 11:32:54 GMT -6
My last run in with a crockpot, I was throwing in a bunch of good ingredients and about an hour away from being done, I put in a bunch of dried homemade noodles.
For some reason, the noodles completely disintegrated... but it turned the broth into a great tasting gravy. Happiest accident ever!
My wife was even bragging to her friends about it!
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Post by Kerrick on Oct 26, 2015 16:00:00 GMT -6
Nice! Yeah I've run into that problem with rice too. But I've cooked it all day so I guess it's to be expected. Chicken curry "mush" still isn't too bad. But yeah, I've started throwing the rice in an hour or so before I eat it which helps.
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Post by Deleted on Oct 28, 2015 0:56:57 GMT -6
With my work schedule my diet consists of almost 100% fast food. If I ate something real or home cooked my body would probably go into shock!
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Post by Thomas Eversole on Oct 28, 2015 23:44:39 GMT -6
I have McDonalds once every two weeks whether I need it or not. I love it.
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Post by Thomas Eversole on Nov 2, 2015 19:48:50 GMT -6
I'm being fatty mcfatguy tonight and eating some ice cream. Its called "Bear Mountain". Its vanilla with fudge swirls and peanut butter cups. WHY WOULD SOMEONE MAKE THIS?
I'm like shoving a bunch of diabetes in my face.
Actually, why did my wife buy this? At this rate she's going to have to roll me out of the house in the mornings.
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Post by Kerrick on Nov 3, 2015 0:03:59 GMT -6
Hahahaha that sounds mighty delicious! Actually I ate ice cream tonight as well, though mine was super healthy because it had a banana in it. Health first I always say! I made some Mexican-themed chicken soup tonight that I'll cook in my crock pot tomorrow. It's got all good ingredients so I'm sure it'll be yummy! LOTS of hot spices, peppers, etc.
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Post by Thomas Eversole on Nov 15, 2015 13:44:14 GMT -6
Made chili again. Since Kerrick brought it up here and my wife had never had chili with corn in it, that's what I did. She loved it. It made the chili very sweet - but I've got THE sweet corn hookup because my dad's a retired farmer.
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Post by Thomas Eversole on Dec 11, 2015 13:09:08 GMT -6
Its nice to discover new foods that have been under my nose this whole time. My wife bought some "Halos" - which is a brand name that a local store calls their fresh-off-the-tree mandarin oranges.
My prior experience with mandarin oranges were as soggy orange pieces in a gross syrup, but as a fresh pocket orange, they're freakin' fantastic! I've eaten 7 of them today so far.
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Post by Deepfriar on Apr 1, 2016 19:37:02 GMT -6
Caroblates (Carob chocolates): It's on like Donkey Kong! After a couple failures, this batch actually tastes good and my (picky) wife can corroborate! Here's how I did it (adapted from a YouTube video): 100 grams organic extra virgin coconut oil melted in a sauce pan on the stove top on low heat. Remove from heat. 2 tablespoons of roasted carob powder (will probably do 2 and 1/2 next time), and 1/4 tsp of organic non-GMO stevia powder, 1/2 tsp of organic vanilla extract, stir until well-blended. Pour into container of choice using paper unless you use a chocolate mold. I poured only a thin amount to give it a bit of a "crunchy" feel when you bite into it. Sprinkle 35 grams pre-chopped organic raw unsalted brazil nuts and a light amount of organic coconut flakes/shreds over the top of the chocolates, immediately place into freezer until it sets, then move to refrigerator (you could leave in freezer if you prefer harder chocolates). Don't hold it for too long or your hand will get greasy as it melts (not a problem since you won't be able to resist eating all of it for long!). (I only put coconut flakes on some because my wife doesn't care for it; also, I was trying different amounts of nuts/coconut)
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Post by Thomas Eversole on Apr 7, 2016 19:40:34 GMT -6
Man, I had a family feast today! My parents have been gone over a month on vacation to Hawaii and well, my brother and grandmother haven't seen me in a bit since they live an hour away so, might as well have an awesome meal together! Might as well cook the food at home and save a bundle! My wife got these Lobster tails at Schnuck's for $5 a piece and I think I've perfected my lobster tail preparing skills. (grilling!!) - Thaw the frozen tails in COLD water. - Change the water after 10 minutes. (2 changes) - I've got these heavy duty kitchen sheers (that can cut a penny in half) and I cut all the tails (shell and meat) down the middle - from the tip to the end of the tail where the fin starts. (still in one piece at the fin) - Boiling pot of water has a cap of Zaterain's Crab and Shrimp Boil, a shake of salt and a couple squirts of lemon juice - Put the tails in the boiling water and take them out in 3 MINUTES - Cut the tail fins the rest of way so they're completely split - pull the meat back from the top thickest part of the shell (should be a thin red flesh layer on top of the white) to the fin, but don't sever the meat from the shell - brush melted butter into the shell and put the meat back in it - put the tail halves on the grill (shell side down with the meat up) at a medium heat (I've got a grill attachment on my stovetop so I put the burner dial right in the middle) - brush melted butter on the lobster meat - drip lemon juice over it - a small amount of garlic salt - take the tails off the grill when the thickest part of the meat is white all the way through and the melted butter in the shell starts to boil Frickin' amazing! My wife makes the most awesome mashed potatoes to go with them. Skinned potatoes (boiled to being soft), cream cheese, heavy whipping cream and garlic salt. NO BUTTER. Best mashed potatoes ever! My wife made these awesome cream pies too. Very few ingredients and extremely tasty! My family brought food as well, but I don't know how they made their things.
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Post by Thomas Eversole on Apr 14, 2016 20:18:01 GMT -6
Jack Links, eat your heart out. Working on my 3rd batch of jerky tonight. I tell ya, its awesome stuff and goes quick. (I can't help but share with people and had nothing but positive feedback on the quality of this.) - Buy a pack or two of some eye of the round. (my local markets sell it a few pounds per package. 3-4lbs is ideal.) - The fun part. Take a serrated knife and cut vertically along the horizontal length of the meat. The strips should be about a half inch thick (whatever thickness each piece of meat is) and a half inch - 3/4ths inch width (your cuts) and the length depends on the meat you bought. - Cut any (white) pieces of fat off. (eye of the round, the fat will be thin, almost like sheets of paper in the meat). This won't ruin your jerky, but fat doesn't keep anywhere near as long as the red meat does. - Put the meat strips in a big bowl - In a big measuring cup / separate bowl, 3/4ths a cup of soy sauce, 3/4ths a cup of Worcestershire, a couple gluggy shakes of some teriyaki marinade. - dump a bunch of barbeque dry mix, onion powder, garlic powder. Be generous so don't use the shaker holes. Should have a thin layer of seasoning on top of the liquid. - Dark Brown sugar. Use the pure cane kind. Put a bit of that in it. - Microwave your marinade for a few minutes. This helps melt the sugar and evaporate the alcohol from the wine in the teriyaki. - TASTE your freakin' marinade. It should taste salty, but not TOO salty. If its too salty, add more brown sugar. If its not salty enough, take your pick with any salt you prefer and add that. The marinade should be salty-sweet and taste ALMOST good enough to just drink out of the bowl, but a tad too salty for you to WANT to do that. - Pour the marinade in the bowl with your meat. Mix it in well. If the meat submerges in the marinade, even better. - Cover the bowl (with marinaded meat in it ) with tin foil, set it in the fridge. Leave it alone for 24 HOURS. - Take your oven rack out and lay the strips of meat (taken out of the fridge of course) across the bars. (like the picture above) You'll give yourself a headache if you try to put the meat on the rack while its still in the oven. - Set the rack of meat on the top slot in your oven. Set the oven to 175°. - 6 ½ hours is how long it takes to cook the way I do this, but you want to check thick pieces starting at 5 hours. It should be firm, but slightly chewy in the thickest parts of meat. My experience, 5 hours, its a little rare which is awesome, but that won't keep. Generally, I go for a little bit more on the hard side at the thickest segments because the meat put in a container/thick storage plastic bag will create some minor condensation and soften the meat back up a little. So awesome - like the perfect snack. Even better, you've got POUNDS of the stuff that would cost you $50 if you tried to buy it off the shelves. Apart from the waiting in the fridge and the drying/cooking in the oven, its maybe a half hour of prep work. (if your meat cutting knife doesn't suck) Just wanted to share this with you guys!
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Post by graavvee on Apr 21, 2016 11:05:26 GMT -6
Thread needs more posts. Drool fest over here.
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Post by Deepfriar on Apr 21, 2016 11:18:14 GMT -6
I'll be doing some more tofu steaks this weekend and if I can think of it I'll take some photos and post the recipe here.
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