Wackbag Food Forum.

[chiapeteater]

What do you fellow baggers think about having a separate forum for food talk? With all the talk about easy food recipes and bbq that is sure to come up soon since spring is around the corner, should WB have a separate forum for food and such? That is if the Mods would allow it if at all possible.

[DonTheTrucker]

Eh, why not just put the stuff here? Or a recipe thread?

[maz]

Damn chia

that's an old school join date

personnally i think the food threads do pretty good here

just my opinion though
and i'm an ass

[chiapeteater]

The only reason I thought an actual food forum might be good is that threads in WB tend to get buried real fast. I was just thinking it might be nice to have somewhere that you might be able to find a recipe or a grilling tip a little faster rather than having to dig and trudge through the hundreds of threads already posted.

[Glenn Dandy]

forums sounds good to me... everyone has food in common.

I just created an omlet I call EGZANIA.


three eggs
diced tomato
Ricotta cheese
(Red HOT) hot sauce.


it was what i had in the fridge and it was bangin.

[maz]

i'm all for it

no problem here

yeah
threads do fall fast around here

maybe the Mods will see it here
if not
PM them

[maz]

Fuckin'starving now Glenn

stromboli is calling me

[LiddyRules]

It's not brought up enough to warrant a forum or even a subforum, though a recipe thread would be nice. As would the "Food Network Insomniac Depression" thread

[chiapeteater]

And, yet, there is a wrestling forum.

[DonTheTrucker]

And, yet, there is a wrestling forum.

Do you know how many people here like that shit? I'm surprised this isn't a wrestling board with an O&A forum sometimes.

[Sam_Adams]

It's not brought up enough to warrant a forum or even a subforum, though a recipe thread would be nice. As would the "Food Network Insomniac Depression" thread

I disagree. We, on average, spend like 1/4 of our income(depending on income level) on food (groceries, drinks, dining out) throughout our lives.

It's a major part of being a human being. I don't see why there wouldn't be a reason for having a food forum.

We often break open discussions about different types of cooking but after a while they will get covered up and someone will just make another thread of the same type months later.

So, yeah it comes up enough.

[LiddyRules]

I disagree. We, on average, spend like 1/4 of our income(depending on income level) on food (groceries, drinks, dining out) throughout our lives. Well yes, food is a major part of our lives but we don't have sleep forums or work forums. I just think it would be a tad too niche for most of our readers. I don't really know how many threads we'd get into it. Yes, we'd have obvious ones like recipe threads but after that I don't think there'd be that many other than many recipe thread subsets? We don't really have threads on cooking equipment or "Good Restaurant" threads which might not look considering the relative diversity of a lot of posters (while yes I know the vast majority is in the tri-state area). Maybe a recipe thread that is stickied might be a better option and a restaurant thread might be interesting nonetheless.

[LiddyRules]

Do you know how many people here like that shit? I'm surprised this isn't a wrestling board with an O&A forum sometimes. That's why we keep them all hidden away in a subsection of sports.

[BIV]

I'm good with it. i think a food forum would actually encourage more food threads. Maybe a sub-forum to "Off Topic?"

forums sounds good to me... everyone has food in common.

I just created an omlet I call EGZANIA.


three eggs
diced tomato
Ricotta cheese
(Red HOT) hot sauce.


it was what i had in the fridge and it was bangin.

Take that stuff, mix it up, and pour it into a steamer bag. Two minutes on one side in the microwave, flip, two more on the other, flip, then one minute at a time till done. Comes out damn brilliant.

[LiddyRules]

I made a quiche a couple nights back. Own pie crust and everything. I want to do it again. It's what I'm looking forward to this week. It's kind of a downer come to think of it.

[BIV]

I made a quiche a couple nights back. Own pie crust and everything. I want to do it again. It's what I'm looking forward to this week. It's kind of a downer come to think of it.

There is a frozen quiche I love. I get the Lorraine...bacon rules.

[LiddyRules]

Frozen? Bah! All about homemade.

[Turtle]

Food, wine, beer, cigars and restaurants.

[grail]

Whole heartedly agree for a food forum under the off topic. Food, genres, recipes, techniques, resturants, beer, wine, liquour.

[Kris_LTRMa]

another comedy board that I belong to has a food forum - it's the least active of all the forums.

[thetick130]

i had a pretzel yesterday

[Kris_LTRMa]

I made instant oatmeal this morning and threw raisins into it. Oh and to really add to the excitement, I used 1% milk instead of water

[distortion9]

If you build it....they will come....

All for it, especially since I'm attending a Culinary school.

I suggest "Wackbag Cuisine" as forum name...Food - Drinks - Smokes.

[Glenn Dandy]

I made a quiche a couple nights back. Own pie crust and everything. I want to do it again. It's what I'm looking forward to this week. It's kind of a downer come to think of it.
http://ecx.images-amazon.com/images/I/51AUh8mrS3L._AA240_.jpg

[grail]

Bump. Turtle, status?

[sbrainb]

If Wackbag has a separate forum for food, then we might as well also have a separate forum for "Bowel Movements/Upchucked Stomach Contents."

btw... hi everyone. I've been gone for a while, but now I'm pretty much back.

[nolajersey]

There are a lot a foodies on here. I would love a food forum.

[Ant's_rapier]

With there being so many members from different regions of the country a food forum wouldn't be a bad idea. That way any questions about food or cooking can be easily accessed without having to dig through hundreds of threads.

[blakesnake00]

Id put my sausage stuffed mushrooms on there.They are so good that my wifes nurses flash me anytime I take a pan full to the office.Sorry Im bragging as usual but they do kick ass,and I really dont care for mushrooms that much.

[FAZ8218]

Food, wine, beer, cigars and restaurants.
x2 I guess you can throw in bars/lounges to that list.

[gleet]

I had never heard of this thing called stromboli until someone mentioned it here. Wife found a recipe, made it, and it is a truly delightful food.

[Ant's_rapier]

I had never heard of this thing called stromboli until someone mentioned it here. Wife found a recipe, made it, and it is a truly delightful food.

Thats exactly what I was getting at.

[Turtle]

I think this would be a great addition. Topics like; food, beer, wine, cigars, bars/lounges, and restaurants. Kind of a Good Living forum.

Zag, your thoughts?

[Capt.Caveman]

why not. wackbag a bunch of racist fatsos

[sbrainb]

why not. wackbag a bunch of racist fatsos

Don't forget totally uncultured and lazy...

[grail]

Who are you calling uncultured? Tylenol can't cure this.

[tysonpunchinguterus]

I've been asking for a bowel movement forum for years to no avail.

If Wackbag has a separate forum for food, then we might as well also have a separate forum for "Bowel Movements/Upchucked Stomach Contents."

btw... hi everyone. I've been gone for a while, but now I'm pretty much back.

[Turtle]

bump

[grail]

Since it's breakfast time:

Just had scrambled eggs, home fries, toast, and pancakes here at work. Washed down with some Earl Gray tea (can't stand the shitty coffee here).

Going to make cabbage noodles with kielbasa for dinner this evening.

Would like to have some proscuitto and melon right about now.

[BloodyDiaper]

The poll is closed, but I vote for a big Alan Alda YES to a wackbag food, drink, smoke (I guess this is epicurean) forum.

I've got some quick easy high munch recipes...

[FAZ8218]

Mods, did anything ever come out of this idea?

[distortion9]

Food Forum all the way...that's what I say.

[grail]

Saw an interesting dish the other day on A Cook's Tour. Bourdain was in St. Sebastion. The dish consited of a poached egg in a bag with duck fat and truffles. Put back into the shell and topped with caviar. Looked yummy.

Lately I've been wanting a big hearty bowl of menudo (the soup). Just don't think I'll be able to make it at home.

[Rumrunner]

Food Forum all the way...that's what I say.

x2 - I want your recipes before you get a show on the food network..

[Turtle]

Food Forum

[Sct Ptersns Twn]

I have been drying a bone in rib roast for 5 days roasting it tomorrow. Usually takes about 4-5 hours in a Terra cotta oven, courtesy of Alton Brown.

[Sct Ptersns Twn]

^^^^^^^^

Been cooking that "bone-in" rib roast for 4 hours now, just waiting for the crust to form on top now.

[Turtle]

Food Forum rocks the fat ass

[chiapeteater]

Food Forum rocks the fat ass


Yup, it sure would considering I just bought a new Weber Smokey Joe Platinum charcoal grill today.

[LiddyRules]

I'm in this mindset where I need to get rid of every stitch of food before I can buy more so I'm working my way through my kitchen. By the end of the week I'll be eating stale toast and sauerkraut. I'm just happy that lentils and bulgur seem to go together surprisingly well in a lot of recipes.

[BIV]

Got hungry the other day so I did a fridge raid.

Poured some olive oil into a frying pan with fresh garlic. Added Polish Kielbasa cut into thin rounds and big pieces of red peppers, green peppers and red onions. When it was almost done I threw some sliced garlic parmesan flavored almonds on top for flavor and texture.

Served with English muffin garlic bread. IE, toasted English Muffins with butter and garlic salt.

Could have used some noodles but it turned out tasty.

/can't cook

[chiapeteater]

Grilled some burgers on the grill today while at work. Sure beat the hell outta going to taco bell or subway for lunch. The rest of the contractors were pretty ticked that we didn't bring enough for them also.

[grail]

Chia,

Is the Willoughby brewing co. still open? I liked their beer.

[Sct Ptersns Twn]

The wife went to Charleston, SC this weekend for the 10k bridge race. She went to a "Whole Food Store" like the one Alton Brown goes to. She said they had some of the most beautiful looking cuts of beef ever. Bringing me back some nice 2" thick NY Strips. I will be feasting tonight!

[THE FEZ MAN]

surprisingly enough ive gotten some wonderful meat at BJ's whole sale club, there and my local ACME market. the trick to meat is to know what to look for, and BUY ON SALE, the longer its been sitting around the better it is, believe it or not. i go to the market every day (almost, more like 3 or 4 days a week) i know the meat cutter there and he will let me know when there ready to butcher some nice primal cuts. thats another thing, if you can buy a primal cut and either have them cut it to order or do it your self

[SatansCheerledr]

The wife went to Charleston, SC this weekend for the 10k bridge race. She went to a "Whole Food Store" like the one Alton Brown goes to. She said they had some of the most beautiful looking cuts of beef ever. Bringing me back some nice 2" thick NY Strips. I will be feasting tonight!


Whole Foods has some of the best beef you can find anywhere outside a high end steak house. Prime, corn fed, dry aged, angus beef. Get ready for the bill though, those fuckers can cost 35-40 bucks apiece easy. My wife has brought home two porterhouse from there before and it was 85 bucks.
Enjoy, I'm jelous.

[SatansCheerledr]

surprisingly enough ive gotten some wonderful meat at BJ's whole sale club, there and my local ACME market. the trick to meat is to know what to look for, and BUY ON SALE, the longer its been sitting around the better it is, believe it or not. i go to the market every day (almost, more like 3 or 4 days a week) i know the meat cutter there and he will let me know when there ready to butcher some nice primal cuts. thats another thing, if you can buy a primal cut and either have them cut it to order or do it your self

Primal, adj: Being first in time; original; primeval

I'm not sure I want my meat sitting around quite that long.

[LiddyRules]

I'm probably going to go food shopping later this week; it's about time I did that. It just takes up so much time, especially the produc section. There's just so many fucking vegetables that it's hard to know what to pick. Even picking out the basics (e.g. onion/garlic/eggplant) takes a lot of time. I prefer vegetables to fruit, I find a lot more variety and taste in them and I find fruit tend to go bad a lot quicker. I really never got people's aversion to produce as though you're somewhat less of a man because you like carrots.

[THE FEZ MAN]

Primal, adj: Being first in time; original; primeval

I'm not sure I want my meat sitting around quite that long.


40 days hanging in cheese cloth, and you got a fine steak

[chiapeteater]

Chia,

Is the Willoughby brewing co. still open? I liked their beer.

Yes it is. I almost forgot about that place since I am almost never home. Thanks for the reminder. I'm going to have to make sure I make a trip there the next time I get home.

http://www.willoughbybrewing.com/

I don't know if you have ever been there Grail, but the menu is great.

[thelord68]

The wife went to Charleston, SC this weekend for the 10k bridge race. She went to a "Whole Food Store" like the one Alton Brown goes to. She said they had some of the most beautiful looking cuts of beef ever. Bringing me back some nice 2" thick NY Strips. I will be feasting tonight!

I've got a Whole Foods across the street and to compete with it, Publix opened a Greenwise market across the next street. Similar concept but without as much of a sticker shock.

Price aside, I actually prefer the Greenwise. Better selection and the quality seems pretty much the same. And its got some great pre-made and made-to-order food available all day long. One side of the store is like a food court.

I also get some good cuts of meat at Sam's Club. Nice big cuts for London broil; good pork shoulder for slowed-cooked pulled-pork, etc. Regular pricing beats supermarket pricing any day. For someone on a high-protein, low-carb diet, its the only way to stock up.

[CM Mark]

I've got a Whole Foods across the street and to compete with it, Publix opened a Greenwise market across the next street. Similar concept but without as much of a sticker shock.

Price aside, I actually prefer the Greenwise. Better selection and the quality seems pretty much the same. And its got some great pre-made and made-to-order food available all day long. One side of the store is like a food court.

I also get some good cuts of meat at Sam's Club. Nice big cuts for London broil; good pork shoulder for slowed-cooked pulled-pork, etc. Regular pricing beats supermarket pricing any day. For someone on a high-protein, low-carb diet, its the only way to stock up.

I was just down in your general area last week. You ever been to that restaurant Seasons 52? My friend and his father brought me there while I was down there. It was the spring menu. Pretty good stuff.

[thelord68]

I was just down in your general area last week. You ever been to that restaurant Seasons 52? My friend and his father brought me there while I was down there. It was the spring menu. Pretty good stuff.

Not yet. I pass by it all the time. My parents recommended it. There are a lot of restaurants in this area and I haven't been living down here that long.

[CM Mark]

Not yet. I pass by it all the time. My parents recommended it. There are a lot of restaurants in this area and I haven't been living down here that long.

It's a bit fancy, and heavy on seafood, of which I am not a big fan of, but the service was good, and the chicken meal that I got was damn tasty. I highly recommend it. It even has boat parking. That was the weird thing to me.

[BIV]

Made a nice Caprici Salad over the weekend. So yummy.

For those who don't know, it's sliced Moz cheese and sliced tomatoes. Fresh bazil is sprinkled on top with salt and pepper. You then pour virgin olive oil balsamic vinegar on top.

To die for.

http://images.jupiterimages.com/common/detail/63/39/23043963.jpg

[LiddyRules]

40 days hanging in cheese cloth, and you got a fine steak 40 days? But I want it now!

Whole Foods has some of the best beef you can find anywhere outside a high end steak house. Prime, corn fed, dry aged, angus beef. Get ready for the bill though, those fuckers can cost 35-40 bucks apiece easy. My wife has brought home two porterhouse from there before and it was 85 bucks.
Enjoy, I'm jelous. Whole Foods is retarded with what they offer. The WF near me has the fish section, meat section and produce section pretty close to one another. You can spend 20 minutes deciding what types of onions to buy. I never buy the really expensive stuff but there's so many cuts of beef and fish there it's fantastic.

[oandapartycock]

Definitely down with this being a new sub category. The mods could also give it a chance as a "sticky" for a while to see the response...

[Glenn Dandy]

Had a nice Tazmanian sea trout friday.... Kinda tastes like SAlmon.


big weekend eating out....Sat birf lunch, Sat night Autism dinner,crab, fetucinni Sunday, chics moms crabcakes and shrimp.

Asparagus with every meal... my piss smells like dog shit.

why does asparagus do that?

[LZMF1]

trout season opened on saturday so i had some brooke and rainbow trout this past weekend. i also picked up an ice cream maker and made this: Orange Scorpion Sorbet

2 cups sugar
1.3 cups water
2 cups freshly squeezed orange juice
1/2 cup Scorpion Mezcal Silver

Combine sugar and water in saucepan over medium heat and bring to a boil. Boil for 3 minutes, stirring constantly until sugar is dissolved. Remove from heat. Let syrup cool, refrigerate until well chilled.

Combine freshly squeezed orange juice, Scorpion Mezcal and 2 cups of the chilled syrup in a 1.5 to 2 quart ice cream maker and freeze according to manufacturer’s directions.

damn good shit!

[grail]

Yes it is. I almost forgot about that place since I am almost never home. Thanks for the reminder. I'm going to have to make sure I make a trip there the next time I get home.

http://www.willoughbybrewing.com/

I don't know if you have ever been there Grail, but the menu is great.

Last time I was there was 2001. Loved that and Great Lakes. I would kill for a Dortmunder right about now. Great Lakes also had a great combo of mussels and stou.

I loved the Salmon Boxtie from Harp just above Edgewater with a dram of Jameson's 18 yr old.

[LiddyRules]

I think fish is my favorite main dish more so than beef, or poultry.

[distortion9]

Anyone watch Top Chef?

For homework this weekend, my instructor had us make a meal based on our favorite movie like they did on Top Chef last week.

Here's what I came up with...

"Hope Springs Eternal”

Rita Hayworth
and
Shawshank Redemption



Risotto with Artichoke Hearts and Roasted Red Pepper



Citrus Roasted Asparagus



Grilled Tuna Steak with Cilantro - Coconut Sauce



Margarita Hayworth


While trying to figure out a dish for “The Shawshank Redemption”, I realized there weren’t many places I could go with bread and water. Instead of focusing on prison food, I chose to do a protein, starch and vegetable. Each would represent a part of our main character’s journey…life before, during and after prison.


Risotto with Artichoke Hearts, White Wine and Roasted Red Pepper

At the beginning of the movie we find Andy Dufresne had just discovered his wife was having an affair with another man. Heartbroken, drunk and armed, Andy contemplates his options. Artichoke hearts and wine represent “Heartbroken and drunk” and I used roasted red peppers for the fire power.


Citrus Roasted Asparagus

The asparagus are meant to symbolize Andy’s life behind “bars“. Tossed in olive oil, garlic and zest of lemon and orange.


Grilled Tuna Steak with Cilantro - Coconut Sauce

“The Shawshank Redemption” is the story of a man convicted of a double homicide he didn’t commit but, above all else, it is a story of friendship and hope. Andy Dufresne had hoped to break out of prison and spend the rest of his life “someplace warm with no memory”….Zihuatanejo, Mexico.

I researched Zihuatanejo and found that it is located on the Pacific Ocean and known for its sport fishing. It also has an abundance of coconuts and a wide array of Mexican herbs and spices.

It wasn’t hard for me to imagine Andy reeling in a yellow fin tuna, or grilling it up as he tosses back a "Margarita Hayworth and the sun sets on the pacific.



What say you fussy britches?

[grail]

What's in the Rita Hayworth?

[LiddyRules]

What's in the Rita Hayworth? Orson Welles

[Flea_Man]

anyone more of a Hells Kitchen person then Top Chef?

[FAZ8218]

I like when Bobby Flay gets embarrassed on Throwdown.

[chiapeteater]

Last time I was there was 2001. Loved that and Great Lakes. I would kill for a Dortmunder right about now. Great Lakes also had a great combo of mussels and stou.

I loved the Salmon Boxtie from Harp just above Edgewater with a dram of Jameson's 18 yr old.


Yup, Great Lakes Brewery is still here. I haven't been to the flat's in years but I still love the Burning River Pale Ale that they make.(For those that don't know, the Cuyahoga river was so polluted back in the '60's or '70's it caught fire).

---> http://www.greatlakesbrewing.com/

river fire----> http://en.wikipedia.org/wiki/Cuyahoga_River

[peas hode]

Food, wine, beer, cigars and restaurants.

Great idea...I think it should be a Sub-category of the Ron & Fez forum and should be in honor of Ronnie B. lover of fine foods and cigars

[chiapeteater]

Great idea...I think it should be a Sub-category of the Ron & Fez forum and should be in honor of Ronnie B. lover of fine foods and cigars

No.

[Turtle]

F
O
O
D

F
O
R
U
M

[FAZ8218]

*Chanting R&F style*
Food for-um!
Food for-um!
Food for-um!
Food for-um!

[grail]

Food Forum,Food Forum,Food Forum,Food Forum,
Food Forum,Food Forum,
Food Forum,Food Forum,
Food Forum,Food Forum, Food Forum,Food Forum, Food Forum,Food Forum,
Food Forum,Food Forum,
Food Forum,Food Forum,
Food Forum,Food Forum, Food Forum,Food Forum,
Food Forum,Food Forum,
Food Forum,Food Forum,
Food Forum,Food Forum, Food Forum,Food Forum, Food Forum,Food Forum,
Food Forum,Food Forum,
Food Forum,Food Forum,
Food Forum,Food Forum, Food Forum,Food Forum,
Food Forum,Food Forum,
Food Forum,Food Forum,
Food Forum,Food Forum, Food Forum,Food Forum, Food Forum,Food Forum,

[grail]

Orson Welles


So your saying it's salty with lots of gin.

[CM Mark]

So your saying it's salty with lots of gin.

And lots of green peas

[Turtle]

Food Forum

[BloodyDiaper]

I've been trying to eat more salmon but have had trouble making it at home as good as I've had it in restaurants. Found a great independent fishmonger the next town over and got a really great center cut. I also saw a recipe in the checkout line at Whole Foods for a hybrid roasting method - it's easy and it comes out PERFECT:

Preheat oven to 500, put a heavy bottom roasting pan or oven safe skillet on bottom rack.

Dry off the fillets with paper towel
Score the skin in a couple places
Brush with canola oil and season with salt & pepper

When the oven is up to temp, pull out the pan, lay the fillets skin side down in the pan and put it back in the oven. Imediately lower the heat to 250 and set a timer for 10 minutes.

When the timer goes off, you will have a fillet with crispy skin and incredibly succulent, moist flesh.

I don't know if this will work with some of the crappier farmed salmon.

On that topic - here's a guide to buying sustainable seafood that isn't full of toxins:

http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_regional.aspx?region_id=0

[thelord68]

I've been trying to eat more salmon but have had trouble making it at home as good as I've had it in restaurants. Found a great independent fishmonger the next town over and got a really great center cut. I also saw a recipe in the checkout line at Whole Foods for a hybrid roasting method - it's easy and it comes out PERFECT:

Preheat oven to 500, put a heavy bottom roasting pan or oven safe skillet on bottom rack.

Dry off the fillets with paper towel
Score the skin in a couple places
Brush with canola oil and season with salt & pepper

When the oven is up to temp, pull out the pan, lay the fillets skin side down in the pan and put it back in the oven. Imediately lower the heat to 250 and set a timer for 10 minutes.

When the timer goes off, you will have a fillet with crispy skin and incredibly succulent, moist flesh.

I don't know if this will work with some of the crappier farmed salmon.

On that topic - here's a guide to buying sustainable seafood that isn't full of toxins:

http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_regional.aspx?region_id=0

You're searing the outside on the hot which is what helps the juices stay inside. If you're using a skillet, you can heat it up on the stove first, sear the fish, then place it in the oven.

Use a similar oven technique for perfect loins - beef or pork. For beef - cook at 500 for 20 minutes, then without opening the oven, turn off the oven and let sit for 30 minutes. For pork - I usually only let it sit at 500 for 15 minutes.

[SatansCheerledr]

You're searing the outside on the hot which is what helps the juices stay inside. If you're using a skillet, you can heat it up on the stove first, sear the fish, then place it in the oven.

Use a similar oven technique for perfect loins - beef or pork. For beef - cook at 500 for 20 minutes, then without opening the oven, turn off the oven and let sit for 30 minutes. For pork - I usually only let it sit at 500 for 15 minutes.

This is a great example of a post perfectly appropriate for a



FooD ForuM!

[Turtle]

Food Forum!

[chumpy]

I totally agree.

There should be a place where baggers could ask questions to chefs (like me) or offer ideas of their own

[Turtle]

Food Forum!

[Lil'GlubGlub]

here is a great meal idea for those of you who like trying something new.


broiled orange roughy with pineapple, strawberry salsa.

6 orange roughy filets, broiled.


Salsa recipe
1/2 pineapple, cored and small diced
10 lg strawberries, sm diced
1 small red onion, sm diced
1 T cilantro, fine chopped
juice of 1 lime
2oz red pepper simple syrup Recipe follows.

toss ingredients together and spoon over fish when serving.


red pepper simple syrup.

2 oz sugar
2 oz water
1 T crushed red pepper

bring to boil and lower to simmer, cook till liquid turns orange

you can add more pepper flake if, you like

[grail]

Ate a minor guilty pleasure. Sear spam with ground mustard. It's definetly a comfort food.

[SatansCheerledr]

here is a great meal idea for those of you who like trying something new.


broiled orange roughy with pineapple, strawberry salsa.

6 orange roughy filets, broiled.


Salsa recipe
1/2 pineapple, cored and small diced
10 lg strawberries, sm diced
1 small red onion, sm diced
1 T cilantro, fine chopped
juice of 1 lime
2oz red pepper simple syrup Recipe follows.

toss ingredients together and spoon over fish when serving.


red pepper simple syrup.

2 oz sugar
2 oz water
1 T crushed red pepper

bring to boil and lower to simmer, cook till liquid turns orange

you can add more pepper flake if, you like


Wow, this looks really unique and delicious, imagine how many interesting ideas and recipes we would get like this if we had a, FooD ForuM!

[FAZ8218]

Food forum!

[RMM46]

FOOD FORUM!!!!!

:chefico:chefico:chefico

[BloodyDiaper]

If we had a food forum I would share the following quick, easy, healthy and tasty worknight meal:

1/4 lb Ground Turkey
1 cup Ready to Serve Brown Minute Rice
1/2 cup canned Black Beans (drained and rinsed)
1/2 cup your favorite salsa (I like Imus Ranch medium)
1 tbs southwest or cajun spice rub
1 tbs Canola or olive oil

Microwave the rice for 1 minute per package directions

Heat a medium to large size skillet to medium high heat and add the oil

Sprinkle the ground turkey with the spice rub - add it to the pan, breaking it up into bite size pieces.

When the turkey is well browned and nicely seasoned - add the beans and stir for a few seconds - add the rice and stir for a few seconds - add the salsa and stir for a few seconds. Taste and add more salsa or spice rub if you like.

It also makes a great stuffing for poblano peppers

[wetandstickyjim]

food Forum!!

[Turtle]

food forum

[chiapeteater]

Cool recipe for "Egg Rolls" that I learned in high school...

Making sure that all ingredients are finely chopped or diced to prevent them from poking and tearing the egg roll wraps is recommended.

2 or 3 packages of egg roll wraps
1 package of Bob Evans spicy ground sausage.
3/4 cup of onion (fine chopped)
3/4 cup of green bell pepper(fine chopped)
1 cup of Granny Smith Apples.(fine chopped)

Brown sawsitch and drain well then put in a food processor and finely chop.

Mix all the ingredients in a large bowl and then take a tablespoon and put one scoop of the mix into an egg roll wrap and fold per the directions that should be shown on the back of the egg roll package.

Deep fry till golden brown and enjoy.


I know that they are not egg rolls in the traditional sense, but they are damn good.

[CM Mark]

Did someone say Food Forum?

[roche]

Did someone say Food Forum?

No, I think everyone was asking for a Rude forum. ;)

http://i16.photobucket.com/albums/b27/Ant-Dogg/RIP/Rick_Rude_-_Richard_Rood_09.jpg

[grail]

Food forum, please.

[distortion9]

bump

and

FOOD FORUM

[SatansCheerledr]

What? Still no food forum? Very odd indeed.

[Turtle]

Food Forum

[chiapeteater]

umm FOOD FORUM!!!

[distortion9]

Said it before, I am in culinary school right now....I have all sorts of cool shit to share but I'm holding out for

FOOD FORUM

[FAZ8218]

Food forum!
Food forum!
Food forum!
Food forum!
Food forum!

[grail]

Question:

Royal Icing or Buttercream? Making a cake for my 3 yr olds birthday this weekend. Trying to decide what to use. I don't like fondat. Reminds me, I need to pick up a piping bag.

[Lil'GlubGlub]

Question:

Royal Icing or Buttercream? Making a cake for my 3 yr olds birthday this weekend. Trying to decide what to use. I don't like fondat. Reminds me, I need to pick up a piping bag.

buttercream

royal icing is pretty much just sugar, water and cream of tartar really not much flavor.

plus in my experince as a former baker, buttercream is much easier to work with.

[Ballbuster1]

You asked for it.


So let it be written, so let it be done.

[FAZ8218]

Victory! FOOD FORUM!!!! :upp:

[Nothing Sound]

Cusine?

[seeinred]

Cusine?
Didn't even notice that.

Good call.

[RMM46]

Excellent! Much thanks!

[FAZ8218]

Cusine?
Didn't even notice that.

Good call.

I think it may be a Rich Vos-esque "Lean Cusine"

[BIV]

You asked for it.


So let it be written, so let it be done.
Yay, for thy Food Forum is nigh!!!!!

[chiapeteater]

You asked for it.


So let it be written, so let it be done.


Thanks BB1!!!:clap::clap::clap:

[Turtle]

SWEET! Yes!


FOOOOOOOD FORUM!!!!

[grail]

Woo-hooo.... Thank you!

[bb1mobile]

Thanks BB1!!!:clap::clap::clap:

The thanks go to zagman76. He does all
the heavy lifting on stuff like this.

Enjoy everyone.
If you run across any older food threads
in off topic please let us know. Biv did a
great list of a lot of them already. We'll
move them here if any more show up.

Thanx.

[Lil'GlubGlub]

The thanks go to zagman76. He does all
the heavy lifting on stuff like this.

Enjoy everyone.
If you run across any older food threads
in off topic please let us know. Biv did a
great list of a lot of them already. We'll
move them here if any more show up.

Thanx.


this is one I started a couple yrs ago. it was a question and answer thread, but there are some good points and references in there.


http://wackbag.com/showthread.php?t=19315

[distortion9]

Woo Hoo...food forum

Fucking Sweetbreads

[Ballbuster1]

this is one I started a couple yrs ago. it was a question and answer thread, but there are some good points and references in there.


http://wackbag.com/showthread.php?t=19315
Nice. Moved it here. Thanks.

[distortion9]

Here's another and thanks for the forum, guys.:clap:

http://www.wackbag.com/showthread.php?t=85075

[Ballbuster1]

Here's another and thanks for the forum, guys.:clap:

http://www.wackbag.com/showthread.php?t=85075

Moved and thank you.

[LAX]

Wow this thread is a great idea...I just noticed it today :)

[DonTheTrucker]

I was a doubter but this forum could quickly become one of my favorites.