Author Topic: This is the Foodies Thread  (Read 14417 times)

Marcus

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Re: This is the Foodies Thread
« Reply #50 on: January 06, 2009, 06:30:44 am »
This was my shot at making Chris's bacon thing.......


Amazingly it looks just the same moving through our arteries.  I made it too, but I neglected to take a pic.  Yummy!

[SJ]Hotfoot

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Re: This is the Foodies Thread
« Reply #51 on: January 06, 2009, 12:38:36 pm »
I had it for Christmas breakfast.

[SJ]DucmanS2R

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Re: This is the Foodies Thread
« Reply #52 on: January 06, 2009, 06:07:05 pm »
Green Chile Chutney as presented by one of the fellow Duc riders on a recent road trip.

2 cups packed fresh cilantro, chopped (I just break up two bunches with my hands into managable portions for a food processor)
1/2 cup chopped scallion (green onions work in a pinch)
1/4 cup sweetened flaked coconut (although i like a bit more than 1/4 cup)
2-4 jalapenos (however spicy you like it)
3 tablespoons vegetable oil (I use olive oil, extra virgin for another level of flavor)
1 1/2 tablespoons of finely grated ginger (or just cut a hunk off and dump it in the food processor with everything else)
Lime juice to taste (I like to use about 4 limes)

throw all the ingredients in a food processor or blender and churn away! tastes even better if you stick it in the fridge for a couple of hours before use.

Goes good with about everything; fish, ribs, steak, chicken, . . .

[SJ]Grimwart

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Re: This is the Foodies Thread
« Reply #53 on: January 06, 2009, 07:17:52 pm »
Got me a food processor off santa this year, so I'll give that Chutney a go thumbs up

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #54 on: January 06, 2009, 08:09:54 pm »
I got one too Grim!  I used it for the first time to make the pizza dough.

The chutney sounds great ducman!

[SJ]HeatCAN

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Re: This is the Foodies Thread
« Reply #55 on: January 15, 2009, 04:24:22 am »
Great Food Guys!!    :yep:

Does booze qualify, as I have neglected to put up the recipe for the AlfaTini:

2 shots of your finest Vodka
Shake or Stir (I don't give a *hit, Mr. Bond)
Pour into a CHILLED AlfaTini glass
Add 1/2 shot of fresh squeeeeezed Valencia Orange
(if you want a really crazy race, add Grand Marnier and More Vodka)
*Lemon optional

There's no better cocktail to have in your hand when driving down the straights at Goodwood!

 thumbs up         o:
By the way, it not only goes with driving, but it goes great with throwing raw fish down your gullet.
« Last Edit: January 15, 2009, 04:31:28 am by [SJ]HeatCAN »

Marcus

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Re: This is the Foodies Thread
« Reply #56 on: January 15, 2009, 05:13:49 am »
I just reread this entire thread.  I am so hungry.  I'm also making plans to come to Colorado to visit Ski this summer (If I'm still invited).  I'll bring the booze, if you'll cook?


[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #57 on: January 15, 2009, 10:37:51 pm »
Sounds good.  We may have to get together with HeatCan, it looks like he's got good taste  thumbs up

Marcus

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Re: This is the Foodies Thread
« Reply #58 on: January 16, 2009, 04:39:28 am »
Excellent.  I know I should know, but where about does Heatcan live?

Additionally, I will be cooking an old standby this weekend.  Pics to follow.

[SJ]HeatCAN

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Re: This is the Foodies Thread
« Reply #59 on: January 16, 2009, 05:00:39 am »
I'm livin' in Denver, Guvnah. 

And Ski, here's the pic I've been promisin' you.

Rack-O-Lamb with the Twice Baked (much like forsythe) and the veg o rama.

"last time I saw a rack like that, I was watching dis goil, performing at the cheetah club!"
      Rodney Dangerfield

Presentation, my man, Presentation

Oh My.......MmmmMmmm
« Last Edit: January 16, 2009, 05:41:26 am by [SJ]HeatCAN »

Marcus

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Re: This is the Foodies Thread
« Reply #60 on: January 16, 2009, 05:05:11 am »
Oh God, that is a nice rack!

Ok so your drive will be much shorter than mine. You guys down for doing something in June?

[SJ]HeatCAN

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Re: This is the Foodies Thread
« Reply #61 on: January 16, 2009, 06:50:26 pm »
Oh God, that is a nice rack!


That's exactly what I said when my ex unveiled her veritable beauties!  Aaaauuuu!    :jawdrop:

As far as a visit, you should drop in for the Brewer's Rendezvous beer festival!

<-----------------That is where this pic was taken!!

 :toast:

http://www.coloradobeer.org/news.html  (last year's)

I'll drop in some pics and movies of last year's melee in the future.

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #62 on: January 16, 2009, 11:43:52 pm »
I'm livin' in Denver, Guvnah. 

And Ski, here's the pic I've been promisin' you.

Rack-O-Lamb with the Twice Baked (much like forsythe) and the veg o rama.

"last time I saw a rack like that, I was watching dis goil, performing at the cheetah club!"
      Rodney Dangerfield

Presentation, my man, Presentation

Oh My.......MmmmMmmm


Man that looks good.  How about posting the recipe for the vegomash?

[SJ]HeatCAN

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Re: This is the Foodies Thread
« Reply #63 on: January 18, 2009, 06:13:13 pm »
Ski:

Here is my friend Tom's killer recipe...

Duchess Potatoes
 
Boil 2 or 3 potatoes.  (whatever kind you like) and mash them.  Add some butter, and egg and cheese.  There is no set amounts for these as I just put in what feels good.  The cheese can be anything from Velveeta to deli (I prefer gouda or havarti).  Just use the one you like best.  You want the result to be a little firmer that normal mashed potatoes.  (As if you forgot to add the milk or cream.)  I usually toss in some dried parsley for those all important presentation points.  Salt and pepper to taste.  Spoon this mixture on to a lightly greased cookie sheet in small piles leaving a well in the center for some butter later.  Bake in a 375 degree oven until they begin to brown.  If they come out a little dry add more butter or cheese next time.  If to runny add an extra egg next time.

Enjoy!!!    thumbs up

[SJ]2shedz

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Re: This is the Foodies Thread
« Reply #64 on: January 18, 2009, 06:17:04 pm »
Or, you could try my method, go to the freezer.................. ;)
:ted:

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #65 on: January 18, 2009, 09:06:42 pm »
Ski:

Here is my friend Tom's killer recipe...

Duchess Potatoes
 
Boil 2 or 3 potatoes.  (whatever kind you like) and mash them.  Add some butter, and egg and cheese.  There is no set amounts for these as I just put in what feels good.  The cheese can be anything from Velveeta to deli (I prefer gouda or havarti).  Just use the one you like best.  You want the result to be a little firmer that normal mashed potatoes.  (As if you forgot to add the milk or cream.)  I usually toss in some dried parsley for those all important presentation points.  Salt and pepper to taste.  Spoon this mixture on to a lightly greased cookie sheet in small piles leaving a well in the center for some butter later.  Bake in a 375 degree oven until they begin to brown.  If they come out a little dry add more butter or cheese next time.  If to runny add an extra egg next time.

Enjoy!!!    thumbs up


Ok, sounds like my kind of side dish!
 thumbs up

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #66 on: January 18, 2009, 09:10:00 pm »
Ok, I made another pizza last weekend and cooked the sausage and onion a bit first. It was very tasty!

Here's the bling:


After cooking:\

[SJ]HeatCAN

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Re: This is the Foodies Thread
« Reply #67 on: January 19, 2009, 04:18:42 pm »
Oh my god, that looks like some tasty pie...PIE!!

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #68 on: January 19, 2009, 04:48:30 pm »
Hmm, I made yesterday this recipe: http://www.foodnetwork.com/recipes/rachael-ray/stuffed-cabbage-stoup-recipe/index.html

I had some cabbage in the fridge, and along came Rachel Ray on the TV to save the day.  I had to use 1lb ground pork and 1lb ground beef as the store had no ground veal.  I put in thyme instead of the paprika and corriander.  Also, I added about 12oz red wine and the simmer down time was extended.  It came out very tasty, and also very healthy.  Just a little bit of oil and fat from the meat.  Very filling and tummy warming.

the pic didn't turn out too good, but the dish did.

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #69 on: January 19, 2009, 05:32:39 pm »
Ok, I just made grilled cheese (havarti and provolone) w/tomatoe on jewish rye.

[SJ]2shedz

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Re: This is the Foodies Thread
« Reply #70 on: January 19, 2009, 05:42:45 pm »
Hmm, I made yesterday this recipe: http://www.foodnetwork.com/recipes/rachael-ray/stuffed-cabbage-stoup-recipe/index.html

I had some cabbage in the fridge, and along came Rachel Ray on the TV to save the day.  I had to use 1lb ground pork and 1lb ground beef as the store had no ground veal.  I put in thyme instead of the paprika and corriander.  Also, I added about 12oz red wine and the simmer down time was extended.  It came out very tasty, and also very healthy.  Just a little bit of oil and fat from the meat.  Very filling and tummy warming.

the pic didn't turn out too good, but the dish did.


Perhaps you should have taken the picture before you ate it  :puke:  :rotfl:  :rotfl:  :rotfl:
:ted:

[SJ]HeatCAN

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Re: This is the Foodies Thread
« Reply #71 on: January 19, 2009, 09:05:19 pm »
Perhaps you should have taken the picture before you ate it  :puke:  :rotfl:  :rotfl:  :rotfl:
:ted:

Too Funny...you're bustin' me up, man!

[SJ]AlarmedBread

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Re: This is the Foodies Thread
« Reply #72 on: January 31, 2009, 10:20:14 pm »
It looks like the bacon weave has been taken to another level, gatta try this out! :rotfl:

http://www.nytimes.com/2009/01/28/dining/28bacon.html?_r=1

« Last Edit: January 31, 2009, 10:50:53 pm by [SJ]AlarmedBread »

[SJ]AlarmedBread

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Re: This is the Foodies Thread
« Reply #73 on: February 02, 2009, 02:11:06 am »
Made pizza tonight, doesn't get much better than making your own.  :D


[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #74 on: February 02, 2009, 06:43:01 pm »
Good find on the bacon explosion.  I actually have a stove-top smoker, maybe I'll try it.

The pizza really looks awesome though!