PigLick on 31/5/2020 at 10:19
Ok, so because this is the night that the Pigman has broken his vows of abstinence Im going to start a new comm chat thread about FOOD, cos thats a new idea.
-This is the real start so I can delete the previous sentences tomorrow morning
So pretty sure there are some foodies, cooking lovers etc here, and during the whole social isolation thing I have been really working on my culinary skills, and I mean that seriously. Went and and bought myself a set of really good german steel knives (german being better than japanese cos they are heavier duty and also cheaper), man you should see the cuts on my fingers.
So - Whats for Dinner?!?
Tonight hamburgers
"hamburgers?" you say with derision, well not just any hamburgers, gourmet ones!
So went to my local butcher, got some nice chuck and rump steak ground up fresh for me, 70/30 ratio. Using my secret homemade burger mould I crafted 5 of the finest patties youve seen, well salted, then in the fridge to draw out excess moisture.
Secret burger sauce, which I will kindly share with you
Kewpie Mayo
Tomato Sauce, or as you weirdos call it ketchup
American Mustard(or any fucking mustard you want really)
Mustard Pickle Relish
Apple cider vinegar
onion powder
garlic powder
paprika
the amounts of each depends on the taste of the maker, so whatever you like really
Buttered and toasted brioche buns
smoky cheddar slices
sliced tomato(thin slices)
sliced red onion(again thin cos my knives are sharp)
ok so bit of oil in the pan, get those patties nice and crusted, then bung em in the oven for 4-5 minutes(make sure the oven is on first)
ok this is the contraversial bit, shredded lettuce, but you put the lettuce in the secret sauce and mix, that way you have a nice textured sauce and the lettuce prevents it from dripping and oozing outta the bun when eating.
put it all together and bam! fucking gourmet burger you would pay 29 bucks for in some hipster cafe
and thats whats for dinner tonight
WHAT ARE YOU DOING
ps - you dont have to write a fucking essay but join in and dont make me feel like a sad drunken fool
bassoferrol on 31/5/2020 at 12:02
You should check in Google or Youtube about Fabada, Callos, Lentejas, Guiso de carne, Guiso de pescado, Pulpo a la gallega, Mejillones al vapor, Crema de verduras, Pimientos del Piquillo, Tortilla de patata, Bacalao al pilpil etcetera
PigLick on 31/5/2020 at 12:32
and you should check google or youtube for bibimbap, bulgolgi, and gouchan sauce my friend, thank me later
heywood on 31/5/2020 at 17:32
The weather has been good for barbecuing over the last month, so I've been smoking and grilling a couple times a week. I've already done a round of our usual summer staples: Boston butt, St. Louis style ribs, smoked standing rib roast, bacon burgers, jumbo tiger prawns. But I'm going to share something from last weekend that you probably haven't heard of: spiedies.
Spiedies are a regional summer BBQ food from Western New York State where I grew up. They are based on arrosticini, a regional Italian dish of small cubes of meat cooked on skewers over a special trough-like charcoal grill. Spiedies are similar, but typically use larger chunks of meat that have been marinaded for a long time, and they are eaten wrapped in a piece of bread, sandwich style. You can make them with any kind of meat, but they are best with chicken or lamb. Here's my recipe for lamb spiedies. This feeds a family of four:
What you need:
- 3 lbs/1.5kg bone-in lamb shoulder. Lamb shoulder chops or a leg roast should be fine too. Need about 2lbs of actual meat.
- Italian bread, sliced. The slices need to be long enough and wide enough that you can fold them around the meat and hold in your hand like a sandwich. If you can't find a loaf of bread that's tall enough, small sandwich/hoagie rolls are an OK backup.
- Olive oil, for drizzling on the bread before toasting
- Skewers, about 9-10" long would be perfect
- Marinade (ingredients below)
- BBQ grill, preferably charcoal but gas is OK
Optional (these are non-traditional, but my wife likes a little veg too):
- 1 sweet yellow onion, cut into slices about 1" x 1" x one layer thick
- 1 bell pepper, similarly sliced
For the marinade:
- 1 cup olive oil
- 1/2 cup dry red wine (red wine for lamb, white wine for chicken)
- 1/4 cup wine vinegar (or cider vinegar or white vinegar)
- 1/4 cup fresh lemon juice (takes 2 or 3 lemons for 1/4 cup)
- zest from one lemon
- 4-6 garlic gloves, finely minced
- About 5 tablespoons of minced fresh herbs. Oregano and basil are mandatory, at least 1TB each. I like thyme and rosemary too. I also use mint if I'm making lamb or parsley if I'm making chicken.
- 1 bay leaf
- 2 teaspoons black pepper, or 1 tsp black pepper and 1 tsp crushed red pepper
- 2 teaspoons salt
- 2 teaspoons sugar
Instructions:
1. Prepare marinade
2. Separate meat from bones and cut into 1" cubes
3. Place meat cubes into a large freezer bag or appropriate container. Pour marinade over meat and mix thoroughly. Place in refrigerator overnight or up to a few days.
4. Take the meat out of the fridge about an hour before cooking, and allow it to warm up enough for the olive oil to de-coagulate and re-mix.
5. Place meat cubes onto skewers. If you're including onion and/or bell pepper, place them in between pieces of meat. Put enough on one skewer for one sandwich, maybe 6-7" depending on the size of your bread slices.
6. Grill over high heat. The dripping olive oil can ignite and cause flare ups, so be prepared to close the lid and cut off the oxygen to the fire if need be. When done, remove and set aside.
7. Drizzle olive oil on the slices of bread and lightly toast them on the grill. If you're using sandwich rolls, split (but don't separate) and toast open face down.
To eat, put a slice of bread in the palm of one hand, toasted side up, place skewer onto bread, grip, and pull the skewer out. Then eat like a sandwich. If your bread isn't big enough or sturdy enough, then just eat off the skewer and alternate bites of meat and bread.
Nicker on 31/5/2020 at 18:54
Piglick! Prepare to be boarded.
nickie on 31/5/2020 at 19:18
@ PigLick - what is Kewpie Mayo? And why is shredded lettuce controversial? It's the only type I can eat.
@ heywood - what do you mean by a sweet yellow onion?
Both sound very tasty but lamb is astronomically expensive here despite us being surrounded by hundreds of lambs so if you're using chicken, how much chicken? 2lbs?
catbarf on 31/5/2020 at 21:20
Kewpie mayo is the Japanese style of mayonnaise, made with rice vinegar and egg yolks rather than the whole egg. It's night and day compared to the flavorless stuff sold as mayonnaise (in the US, at least).
Quote Posted by PigLick
and you should check google or youtube for bibimbap, bulgolgi, and gouchan sauce my friend, thank me later
IMO Korean cuisine is seriously under-appreciated. My neighborhood is the nexus for Korean immigrants in the DC area, and I am ready to die on the hill that says that gochujang is the best sauce ever created by Man. (
https://www.delish.com/cooking/recipe-ideas/a26089644/korean-fried-chicken-recipe/) Korean fried chicken is starting to spread and I'll take that KFC over Colonel Sanders KFC any day.
heywood on 31/5/2020 at 21:36
Nickie,
You can use any medium or large sized onion you like, or none at all. It's always hard to tell people what onion to get, because even in my own town, different stores sometimes use different names. Around here, the ones I'm talking about might be called sweet onion, yellow onion, or Vidalia onion (the latter is a specific American variety). They are less pungent than the most common variety of onion, which around here is the brown/yellow/Spanish onion. They also have a bit of sweetness when cooked, hence the name. Here's an example:
Inline Image:
https://www.seriouseats.com/assets_c/2014/05/20140519-onion-guide-onion4-thumb-610x406-401941.jpgIf you're using chicken, the easiest thing to do is get boneless, skinless chicken thighs. Avoid breasts. Get however much meat you need to feed the people you need. The marinade is enough for 2-3 lbs of meat (post-trimming). You can scale it up or down as needed for the amount of meat you have. No need to be precise. With chicken, skip the mint and substitute dry white wine for red.
SubJeff on 31/5/2020 at 21:57
Quote Posted by catbarf
Kewpie mayo is the Japanese style of mayonnaise, made with rice vinegar and egg yolks rather than the whole egg. It's night and day compared to the flavorless stuff sold as mayonnaise (in the US, at least).
IMO Korean cuisine is seriously under-appreciated.
I get the impression that a lot of stuff in America that has the same name as stuff in Europe, isn't the same at all. I hear your chocolate is even worse than British chocolate.
Yep, Korean food is definitely under-appreciated, as evidenced by the low number of Korean restaurants. Great stuff.
Harvester on 31/5/2020 at 22:34
I don't believe I've had Korean food. I've had Thai, Indonesian, Indian, Philippinese (I have a friend who has a wife from the Philippines) and Japanese, and Chinese is very popular here (but made for a Western palate so markedly different from food they actually eat in China).
As far as American food is concerned, I'm sure they make good cheese there (maybe in Wisconsin) but photos of those huge rectangular blocks with a shade of yellow that's way too bright don't look appealing to me. But I'm a huge Dutch cheesehead. And then again, most foreigners are disgusted by Dutch licorice, which we love over here. I think every country has its food staples that baffle people from other countries. I used to get a kick out of reading listicles about countries' weirdest foods, like lutefisk, surstromming (spelling?), stinky Tofu and that illegal Italian cheese with live maggots in it.
Other Dutch food fun fact: in America, kale is considered a super disgusting food that only hipster health nuts like. In the Netherlands, it's boiled and mashed with potatoes, gravy, sometimes bacon bits and a special type of sausage that I believe you can only get in the Netherlands. Most Dutch people like it, including me, it's a typical winter dish. And we like to eat raw herring with raw onion bits. That's a love it or hate it type of food, some Dutchies swear by it and others can't stand it.
Final edit: alright, enough edits, I'm going to bed. This is me drunk posting by the way, or at least a little woozy.