Damn you all!!!
Making me hungry, oh so hungry!
Making me hungry, oh so hungry!
The Official Food Thread
- Thread starter lowfat
- Start date
Had an awesome shoulder of venison (roe deer) with roast potatoes, onion and beetroot the other day.. Must post a pic when I get it off the phone and better bandwidth to upload it from.
Loving the idea of the thread, can't wait to see more.
Loving the idea of the thread, can't wait to see more.
My lunch for today, pan fried t-bone steak and a baby greens salad with walnuts and an olive oil/balsamic vinegar/dijon dressing. It was weird cooking the steak for me, as it was A) A cast iron pan that I've never used; B) An induction stove top that I'm still getting used to; and C) I used grapeseed oil for the first time. Still, the thicker part of the steak came in at a wicked medium-rare, and the thing only cost me under $7!
Hm, nice thread, I'll be posting in it in the future. (I could post photos of previous stuff I've cooked, but that kind of seems like cheating.)
You guys are getting some good photos, I have trouble getting good macro photos of food.
@Lpfan4ever: My standard steak cooking method is clarified butter (did you use actual grade seed oil, not canola/rapeseed?) in a cast iron pan. I've got a gas stovetop now, and no experience with induction, they look real slick though, I've been tossing around the idea of getting a plug-in induction plate for fast water boiling and an extra burner for when I'm cooking multiple things.
You guys are getting some good photos, I have trouble getting good macro photos of food.
@Lpfan4ever: My standard steak cooking method is clarified butter (did you use actual grade seed oil, not canola/rapeseed?) in a cast iron pan. I've got a gas stovetop now, and no experience with induction, they look real slick though, I've been tossing around the idea of getting a plug-in induction plate for fast water boiling and an extra burner for when I'm cooking multiple things.
It was actual grape seed oil, my aunt has a lot of random kitchen stuff I've never used before. I was surprised when I found it to be honest, I had to look up the smoke point before I used it.
Huh, I've never used grape seed oil, but it doesn't look like it has great cooking properties from my 30-second research on it.
My go-to exotic oils are avocado and macadamia, which both have great smoke points, but they're both so god-awful expensive that I can't bring myself to actually cook with them - they're pretty much reserved for salad dressings and I stick to more traditional vegetable oils or (clarified) butter for cooking.
My go-to exotic oils are avocado and macadamia, which both have great smoke points, but they're both so god-awful expensive that I can't bring myself to actually cook with them - they're pretty much reserved for salad dressings and I stick to more traditional vegetable oils or (clarified) butter for cooking.
Yup. Its smoke temp is way too low from the looks of it. If you are searing a steak it would burn too easily.
Here is our household bread staple, made in a 2lb bread maker. we make 1 a day, might skip a day here and there.
Dumped into the bread maker in this order, bread maker set on white, lowest crust setting.
250ML of room temp water
0.5 tsp salt
2-3tbs honey(this is by eye, but blobs might be hard to explain) (melted)
1tbs butter (melted)
3/4 cups of oats
2 cups of flour
1 tsp yeast
Dumped into the bread maker in this order, bread maker set on white, lowest crust setting.
250ML of room temp water
0.5 tsp salt
2-3tbs honey(this is by eye, but blobs might be hard to explain) (melted)
1tbs butter (melted)
3/4 cups of oats
2 cups of flour
1 tsp yeast
Okay, thats it.
I need to get back into fitness food mode.
I'll start going all fit-foodie and take some pics again. I feel bad for my instagram followers, cause whats coming is a barage of food-ness. lol
First up?
Tonight: Baking some Apple Pie Protein muffins, and cooking up some salmon probably
I need to get back into fitness food mode.
I'll start going all fit-foodie and take some pics again. I feel bad for my instagram followers, cause whats coming is a barage of food-ness. lol
First up?
Tonight: Baking some Apple Pie Protein muffins, and cooking up some salmon probably
This has become a tradition for me after every turkey holiday. I can't take credit for this recipe, Although quite a few of our forum members will know who this from. Great cook and brewmaster from halifax Mr. Nash.
Boil a full turkey rack with 1 tsp salt, 1 tbsp summer savory, 1 tsp thyme and all the onion skins, a couple cloves crushed garlic, celery heads, carrot peelings etc from the veggies that you'll add to the soup later on - no potato skins. Bring to a boil, cover & simmer for ~2 1/2 hrs in ~3 L or so of H2O.
Strain your fresh turkey broth through a colander, filtering out the spent veggies, skin and bones then return it to the stovetop. Bring the clean stock up to a simmer and reduce by ~ one third to one half.
Then add something like this:
12 oz bottle of Red Ale
3 potatoes diced
4 carrots diced
1/2 cup green beans diced
2 stocks celery diced
2 onions minced
1/2 turnip diced
1/2 bulb garlic minced
5 tbsp summer savory
1 tsp black pepper
2 tbsp soy sauce
2 tsp Worcestershire sauce
1 jalapeno pepper minced
3/4 lb turkey diced - add after the veggies are 3/4 cooked
salt to taste
Hard simmer until everything is cooked likely somewhere around 1/2 hr. I usually add the turnip and green beans 5 mins or so before everything else. You'll have to salt it to taste to bring the flavour out as well.
Garnish with fresh chopped green onions and serve with baguette.
You can add mushrooms, broccoli, corn, hot peppers or just about any other vegetable. It's a delicious and robust herbal healing turkey beer soup.
Boil a full turkey rack with 1 tsp salt, 1 tbsp summer savory, 1 tsp thyme and all the onion skins, a couple cloves crushed garlic, celery heads, carrot peelings etc from the veggies that you'll add to the soup later on - no potato skins. Bring to a boil, cover & simmer for ~2 1/2 hrs in ~3 L or so of H2O.
Strain your fresh turkey broth through a colander, filtering out the spent veggies, skin and bones then return it to the stovetop. Bring the clean stock up to a simmer and reduce by ~ one third to one half.
Then add something like this:
12 oz bottle of Red Ale
3 potatoes diced
4 carrots diced
1/2 cup green beans diced
2 stocks celery diced
2 onions minced
1/2 turnip diced
1/2 bulb garlic minced
5 tbsp summer savory
1 tsp black pepper
2 tbsp soy sauce
2 tsp Worcestershire sauce
1 jalapeno pepper minced
3/4 lb turkey diced - add after the veggies are 3/4 cooked
salt to taste
Hard simmer until everything is cooked likely somewhere around 1/2 hr. I usually add the turnip and green beans 5 mins or so before everything else. You'll have to salt it to taste to bring the flavour out as well.
Garnish with fresh chopped green onions and serve with baguette.
You can add mushrooms, broccoli, corn, hot peppers or just about any other vegetable. It's a delicious and robust herbal healing turkey beer soup.
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