BuffaloBill Posted October 17, 2021 Share Posted October 17, 2021 I know many of you around these parts are foodies. What are your favorite foodie finds? Could be ingredients, gadgets or techniques. As for me, I love Temecula Olive Oil. Try blood orange drizzled on French toast before you drench the bread in egg. It adds an awesome citrus taste to the results. 1 Quote Link to comment Share on other sites More sharing options...
muppy Posted October 18, 2021 Share Posted October 18, 2021 great vegetarian dinner easy and delicious. 1 pound fresh cheese tortellini (Costco) 1/2 Cup sun dried tomatoes or dried reconstituted with warm olive oil ...soak sdt in hot water let soak and drain, add olive oil 1/2C 1 Pound fresh mushrooms sliced or quartered. Boil water to directions and cook tortellini until they float on the top approx 5 minutes. In skillet add mushrooms and sun dried tomato oil mixture for 2 minutes drain tortellini, put back and add the skillet to hot tortellini, garnish with plenty of fresh grated or powdered parmesan cheese...stir. Done. Riquisimo. 2 Quote Link to comment Share on other sites More sharing options...
OZBILLS Posted October 18, 2021 Share Posted October 18, 2021 Truffle oil. Black or white it doesn't matter (Y) Quote Link to comment Share on other sites More sharing options...
Chef Jim Posted October 19, 2021 Share Posted October 19, 2021 An apron. Quote Link to comment Share on other sites More sharing options...
Nextmanup Posted October 19, 2021 Share Posted October 19, 2021 My favorite EVOO is Frantoia, from Sicily. The stuff is awesome. Quote Link to comment Share on other sites More sharing options...
PromoTheRobot Posted October 19, 2021 Share Posted October 19, 2021 Ghee: Indian clarified butter. Tastes like butter but won't smoke at high heat. It's a staple in my kitchen. 1 Quote Link to comment Share on other sites More sharing options...
BringMetheHeadofLeonLett Posted October 19, 2021 Share Posted October 19, 2021 6 hours ago, PromoTheRobot said: Ghee: Indian clarified butter. Tastes like butter but won't smoke at high heat. It's a staple in my kitchen. Cook popcorn in coconut oil with melted ghee on top= non-chemical movie theatre popcorn. 2 Quote Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted October 19, 2021 Share Posted October 19, 2021 I just assume everyone knows about Mike’s Hot Honey, right? I put it on just about everything. Quote Link to comment Share on other sites More sharing options...
Marv's Neighbor Posted October 19, 2021 Share Posted October 19, 2021 Wegmans basting oil covers a lot of needs. I know, not exotic enough for many, but still very useful. Quote Link to comment Share on other sites More sharing options...
BuffaloBill Posted October 19, 2021 Author Share Posted October 19, 2021 10 hours ago, PromoTheRobot said: Ghee: Indian clarified butter. Tastes like butter but won't smoke at high heat. It's a staple in my kitchen. I use this all the time. Quote Link to comment Share on other sites More sharing options...
Chef Jim Posted October 19, 2021 Share Posted October 19, 2021 I’ve been making my own cheese for a while now. Made this for the first time. It’s raw milk Camembert with curry. I call it Line Item. LOL 2 Quote Link to comment Share on other sites More sharing options...
Gugny Posted October 19, 2021 Share Posted October 19, 2021 39 minutes ago, Chef Jim said: I’ve been making my own cheese for a while now. Made this for the first time. It’s raw milk Camembert with curry. I call it Line Item. LOL I'm pretty sure that's a coconut cream pie and you have no idea what you're talking about. 7 Quote Link to comment Share on other sites More sharing options...
teef Posted October 19, 2021 Share Posted October 19, 2021 nothing specific, but i now know to use only fresh mozzarella. buy the ball and shred it yourself, and notice the awesomeness. the pre-shredded/pre-packaged mozzarella doesn't cook or taste nearly the same. 1 Quote Link to comment Share on other sites More sharing options...
Gugny Posted October 19, 2021 Share Posted October 19, 2021 2 minutes ago, teef said: nothing specific, but i now know to use only fresh mozzarella. buy the ball and shred it yourself, and notice the awesomeness. the pre-shredded/pre-packaged mozzarella doesn't cook or taste nearly the same. I began doing this about a year ago. Little tip ... Throw the mozz in the freezer for 45-60 minutes prior to shredding. A lot easier to work with when it's a tad firm. 1 Quote Link to comment Share on other sites More sharing options...
teef Posted October 19, 2021 Share Posted October 19, 2021 Just now, Gugny said: I began doing this about a year ago. Little tip ... Throw the mozz in the freezer for 45-60 minutes prior to shredding. A lot easier to work with when it's a tad firm. that makes sense. it can be a bit gooey when cutting otherwise. i do trust the pre-shredded mozz that wegmans sells for pizzas. it's definitely fresh, and it doesn't include the ingredients the pre-packaged mozz has that helps it store on shelves better. it's not cheap, but it's the only pre-shredded i'll buy, if i do buy it. good tip though. Quote Link to comment Share on other sites More sharing options...
Chef Jim Posted October 19, 2021 Share Posted October 19, 2021 2 hours ago, Gugny said: I'm pretty sure that's a coconut cream pie and you have no idea what you're talking about. Well I'll be. Curried coconut cream pie. Gug....that's brilliant. Quote Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted October 20, 2021 Share Posted October 20, 2021 I like to eat sliced avocado on sandwiches. My wife bought this tool that acts as a scoop and a slicer at the same time. Changed my frickin life. Quote Link to comment Share on other sites More sharing options...
BuffaloBill Posted October 20, 2021 Author Share Posted October 20, 2021 10 hours ago, Johnny Hammersticks said: I like to eat sliced avocado on sandwiches. My wife bought this tool that acts as a scoop and a slicer at the same time. Changed my frickin life. I used to not like avocado but I literally forced myself to do so. Love it now. 1 Quote Link to comment Share on other sites More sharing options...
WhoTom Posted October 20, 2021 Share Posted October 20, 2021 (edited) 13 hours ago, Johnny Hammersticks said: I like to eat sliced avocado on sandwiches. My wife bought this tool that acts as a scoop and a slicer at the same time. Changed my frickin life. One of my favorite sandwiches is avocado and cheese with Sriracha and mayo on lightly toasted whole wheat bread. Add a slice of a fresh garden tomato when they're in season. Edited October 20, 2021 by WhoTom 1 Quote Link to comment Share on other sites More sharing options...
Steve O Posted October 20, 2021 Share Posted October 20, 2021 On 10/19/2021 at 2:14 AM, PromoTheRobot said: Ghee: Indian clarified butter. Tastes like butter but won't smoke at high heat. It's a staple in my kitchen. Seems like it may have some health benefits as well...at least according to the world wide web! https://www.webmd.com/diet/ghee-good-for-you# Quote Link to comment Share on other sites More sharing options...
Gugny Posted October 20, 2021 Share Posted October 20, 2021 10 minutes ago, WhoTom said: One of my favorite sandwiches is avocado and cheese with Sriracha and mayo on lightly toasted whole wheat bread. Add a slice of a fresh garden tomato when they're in season. Welcome to the board, Mr. Brady. Quote Link to comment Share on other sites More sharing options...
WhoTom Posted October 20, 2021 Share Posted October 20, 2021 8 minutes ago, Gugny said: Welcome to the board, Mr. Brady. I thought he didn't eat bread. Quote Link to comment Share on other sites More sharing options...
Just Jack Posted October 21, 2021 Share Posted October 21, 2021 9 hours ago, WhoTom said: I thought he didn't eat bread. He just sniffs it, that long, cylindrical shaped piece of bread... 2 Quote Link to comment Share on other sites More sharing options...
muppy Posted October 21, 2021 Share Posted October 21, 2021 (edited) well I hope this fits in. I wish someone had told ME this information sooner than what occurred. so easy fast and delicious. CURRY Red Green or Yellow 1 15 oz can coconut milk MAE PLOY Curry Paste. This was a 3 pack from amazon $15 Great price will last a long time and delicious, Green, yellow, or red curry so you take any number of fresh vegies ..I use chopped carrot pieces, green onion, peeled potato chunks, green pepper. chopped onion. saute in pan until wilted then add can of coconut milk and approx 1T of curry paste let simmer until potatoes are cooked through add a bit of water if needed. serve with rice can make non vegetarian by adding chicken, pork, beef, shrimp etc delicioso Edited October 21, 2021 by Muppy 1 Quote Link to comment Share on other sites More sharing options...
Pete Posted October 21, 2021 Share Posted October 21, 2021 (edited) I’ve been going buck wild filling mason jars with most every veggie and fruit- fermenting, pickling, preserving. Cabbage 🥬 ive been a little obsessed with, especially red. I have my brothers polish friends grandmothers secret coleslaw recipe. My fathers Vietnamese friend is one of best chefs I know. I have her excellent Kimchi recipe And lots and lots of saurkraut- aged anywhere from two weeks to 6 months delicious, affordable, easy, and some of healthiest stuff you can eat! seymour Katz fermentation books I highly recommend anyone interested Edited October 21, 2021 by Pete 1 Quote Link to comment Share on other sites More sharing options...
Teddy KGB Posted October 21, 2021 Share Posted October 21, 2021 Rao’s marinara sauce El Yucateo green hot sauce I leave the rest up to my favorite restaurants. 1 Quote Link to comment Share on other sites More sharing options...
Pete Posted October 21, 2021 Share Posted October 21, 2021 I’ve made this Eggnog recipe 20x- aging everywhere from 3 weeks to 4 months. well this year I tripled this base recipe(I added coconut rum, vanilla, more cinnamon). it’s been aging in stock pot since last December! So this week I portioned it off into liter and quart mason jars, added fresh nutmeg and cinnamon stick to each jar. I sampled some of course- super delicious! I plan on giving some jars as gifts Christmas season For the eggnog: 12 large eggs 2 cups granulated sugar 1 cup heavy cream 1 qt (4 cups) whole milk 1 liter (about 4 cups) bourbon, such as Jim Beam 1/2 cup Myers’s dark rum 1/2 to 1 cup good Cognac or other brandy Pinch kosher salt 1 whole nutmeg To serve (optional): 10 egg whites 1 1/2 cups heavy cream For the eggnog: Separate egg yolks and whites. (Reserve egg whites for another use, such as egg-white frittata). Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy. Add cream, milk, bourbon, rum, Cognac (use the good stuff), and salt, then stir. the key to this eggnog is aging it. The first 3 weeks it tastes super boozy. But time smooths out flavor, the more time the smoother. Age it 3 months or longer. Mine aged 10 months already and it’s best batch yet! It will be best eggnog you have ever had! https://www.kcrw.com/culture/shows/good-food/the-secret-to-eggnog-make-it-now-and-save-it-for-next-year 1 1 Quote Link to comment Share on other sites More sharing options...
muppy Posted October 21, 2021 Share Posted October 21, 2021 1 minute ago, Pete said: I’ve made this Eggnog recipe 20x- aging everywhere from 3 weeks to 4 months. well this year I tripled this base recipe(I added coconut rum, vanilla, more cinnamon). it’s been aging in stock pot since last December! So this week I portioned it off into liter and quart mason jars, added fresh nutmeg and cinnamon stick to each jar. I sampled some of course- super delicious! I plan on giving some jars as gifts Christmas season For the eggnog: 12 large eggs 2 cups granulated sugar 1 cup heavy cream 1 qt (4 cups) whole milk 1 liter (about 4 cups) bourbon, such as Jim Beam 1/2 cup Myers’s dark rum 1/2 to 1 cup good Cognac or other brandy Pinch kosher salt 1 whole nutmeg To serve (optional): 10 egg whites 1 1/2 cups heavy cream For the eggnog: Separate egg yolks and whites. (Reserve egg whites for another use, such as egg-white frittata). Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy. Add cream, milk, bourbon, rum, Cognac (use the good stuff), and salt, then stir. the key to this eggnog is aging it. The first 3 weeks it tastes super boozy. But time smooths out flavor, the more time the smoother. Age it 3 months or longer. Mine aged 10 months already and it’s best batch yet! It will be best eggnog you have ever had! https://www.kcrw.com/culture/shows/good-food/the-secret-to-eggnog-make-it-now-and-save-it-for-next-year dude I've never heard of aging egg nog that's gnarly!...aging in a stock pot on simmer? Im not sure what all your process really entails ...in the fridge would seem the likeliest its still gnarly you age it cool beans 🙂 Quote Link to comment Share on other sites More sharing options...
PromoTheRobot Posted October 21, 2021 Share Posted October 21, 2021 10 hours ago, Muppy said: well I hope this fits in. I wish someone had told ME this information sooner than what occurred. so easy fast and delicious. CURRY Red Green or Yellow 1 15 oz can coconut milk MAE PLOY Curry Paste. This was a 3 pack from amazon $15 Great price will last a long time and delicious, Green, yellow, or red curry so you take any number of fresh vegies ..I use chopped carrot pieces, green onion, peeled potato chunks, green pepper. chopped onion. saute in pan until wilted then add can of coconut milk and approx 1T of curry paste let simmer until potatoes are cooked through add a bit of water if needed. serve with rice can make non vegetarian by adding chicken, pork, beef, shrimp etc delicioso You can find curry paste at any Asian grocer for about a buck a can. 1 Quote Link to comment Share on other sites More sharing options...
Pete Posted October 21, 2021 Share Posted October 21, 2021 28 minutes ago, Muppy said: dude I've never heard of aging egg nog that's gnarly!...aging in a stock pot on simmer? Im not sure what all your process really entails ...in the fridge would seem the likeliest its still gnarly you age it cool beans 🙂 There is so much booze that bacteria does not stand a chance. I would say over 100 friends and family have tried it over the years. Everyone said it was best eggnog they ever had I also make a delicious Coquito too, I age that 1 month or so. My Puerto Rico friend gave me the best coquito I ever had! It had loads of fresh coconut. He said the key to good Coquito is to age it, the longer the better. 1 Quote Link to comment Share on other sites More sharing options...
Pete Posted October 21, 2021 Share Posted October 21, 2021 (edited) 46 minutes ago, Muppy said: dude I've never heard of aging egg nog that's gnarly!...aging in a stock pot on simmer? Im not sure what all your process really entails ...in the fridge would seem the likeliest its still gnarly you age it cool beans 🙂 https://www.cooksillustrated.com/how_tos/6704-eggnog-better-and-safer-with-age At the same time, the alcohol has a chance to kill any potential pathogens in the mix. This latter benefit was conclusively proven by microbiologists Vince Fischetti and Raymond Schuch at New York City’s Rockefeller University. They deliberately added salmonella bacteria to a batch of eggnog and analyzed the bacteria content over a three-week period. By the three-week mark, the alcohol had rendered the eggnog completely sterile. Edited October 21, 2021 by Pete 1 Quote Link to comment Share on other sites More sharing options...
muppy Posted October 21, 2021 Share Posted October 21, 2021 37 minutes ago, PromoTheRobot said: You can find curry paste at any Asian grocer for about a buck a can. say whattt LOL buck a can where? not here I wish! 37 minutes ago, Pete said: There is so much booze that bacteria does not stand a chance. I would say over 100 friends and family have tried it over the years. Everyone said it was best eggnog they ever had I also make a delicious Coquito too, I age that 1 month or so. My Puerto Rico friend gave me the best coquito I ever had! It had loads of fresh coconut. He said the key to good Coquito is to age it, the longer the better. YUMMMMMMMMMM...sounds legit I trust your word matey. GNARLY! Quote Link to comment Share on other sites More sharing options...
BuffaloBill Posted October 21, 2021 Author Share Posted October 21, 2021 12 hours ago, Muppy said: well I hope this fits in. I wish someone had told ME this information sooner than what occurred. so easy fast and delicious. CURRY Red Green or Yellow 1 15 oz can coconut milk MAE PLOY Curry Paste. This was a 3 pack from amazon $15 Great price will last a long time and delicious, Green, yellow, or red curry so you take any number of fresh vegies ..I use chopped carrot pieces, green onion, peeled potato chunks, green pepper. chopped onion. saute in pan until wilted then add can of coconut milk and approx 1T of curry paste let simmer until potatoes are cooked through add a bit of water if needed. serve with rice can make non vegetarian by adding chicken, pork, beef, shrimp etc delicioso Yum - I’ll be over for dinner tonight 1 Quote Link to comment Share on other sites More sharing options...
Pete Posted October 21, 2021 Share Posted October 21, 2021 Last night desert I halved and seeded pears, sprinkled lots of cinnamon, walnuts, honey on top roasted 350 30 minutes warm pear is delicious! 1 Quote Link to comment Share on other sites More sharing options...
Pete Posted October 21, 2021 Share Posted October 21, 2021 4 hours ago, Muppy said: say whattt LOL buck a can where? not here I wish! YUMMMMMMMMMM...sounds legit I trust your word matey. GNARLY! I’m making Jan 2 trip to Bills game with my brother and Father. I will donate some of the egg nog to Kenny’s tailgate. Come try it yourself. This batch is excellent, and will only improve between now and Jan 2 1 Quote Link to comment Share on other sites More sharing options...
muppy Posted October 21, 2021 Share Posted October 21, 2021 1 hour ago, Pete said: I’m making Jan 2 trip to Bills game with my brother and Father. I will donate some of the egg nog to Kenny’s tailgate. Come try it yourself. This batch is excellent, and will only improve between now and Jan 2 I wish Pate. Im waaaaay across the country and recently returned from upstate (Kingston Ulster County) on the Hudson for my sons wedding. When I make a return appearance to WNY I will definitely go to Hammers Lot....I know a Canadian guy who tailgates same section in am airstream and has for years and then I gather this crew too..hot dog! LOL Quote Link to comment Share on other sites More sharing options...
Draconator Posted October 21, 2021 Share Posted October 21, 2021 Something that I love that's super quick and easy. One can of chick peas, drained. Add a tablespoon of nutritional yeast, and a teaspoon of cayenne pepper. Put everything in a container, and shake aggressively, then eat. So good. Quote Link to comment Share on other sites More sharing options...
qwksilver Posted October 21, 2021 Share Posted October 21, 2021 Here's a tip I borrowed from a TV chef. For those of you that add pork while cooking your tomato sauce, substitute bacon. It adds a nice hint of smokiness. And if you add sugar to your sauce, try substituting a little port wine instead. 2 Quote Link to comment Share on other sites More sharing options...
Doc Posted October 21, 2021 Share Posted October 21, 2021 19 hours ago, Muppy said: well I hope this fits in. I wish someone had told ME this information sooner than what occurred. so easy fast and delicious. CURRY Red Green or Yellow 1 15 oz can coconut milk MAE PLOY Curry Paste. This was a 3 pack from amazon $15 Great price will last a long time and delicious, Green, yellow, or red curry so you take any number of fresh vegies ..I use chopped carrot pieces, green onion, peeled potato chunks, green pepper. chopped onion. saute in pan until wilted then add can of coconut milk and approx 1T of curry paste let simmer until potatoes are cooked through add a bit of water if needed. serve with rice can make non vegetarian by adding chicken, pork, beef, shrimp etc delicioso Trader Joe's used to sell a "That Green Curry Simmer Sauce" that was amazing for chicken. They discontinued it and substituted something awful for it. 1 Quote Link to comment Share on other sites More sharing options...
muppy Posted October 22, 2021 Share Posted October 22, 2021 23 minutes ago, Doc said: Trader Joe's used to sell a "That Green Curry Simmer Sauce" that was amazing for chicken. They discontinued it and substituted something awful for it. the coconut milk can with the concentrate curry paste is the Bomb. I can't tell the difference between that and the curry sauce my local thai place makes. I love that its so versatile, vegetarian or with meat/seafood. Yellow is my favorite. I need to go to the asian market and ask for a recommendation for the brand they sell.... Promo shared to ask a clerk to translate/point out a recommendation and thats a Great idea :-))) 1 Quote Link to comment Share on other sites More sharing options...
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