What can you expect in the Food Thread on PF?

In summary, a food lover and connoisseur named PF shared their favourite recipes, their kind of cuisine, and favourite dishes. They also shared their experiences dining out and cooking at home. Lastly, they mentioned a food thread that is popular on the website, as well as a recipe that they like.
  • #3,746
nismaratwork said:
Mmmmm... ratatouille is fantastic stuff... must make your french blood sing!
Made correctly, I could live on it.
 
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  • #3,747
Evo said:
Made correctly, I could live on it.

Hmmm... I think if you ate some beans and eggs.. yeah, you probably literally could. Heh...

French Peasant Food: Rich veggie stew, crusty bread, butter, cheese.
Scottish Peasant FOod: Stuff the worst parts of a sheep into its own stomach with oatmeal.

Yep... French please!
 
  • #3,748
Oh wow, tonight's dinner was amazing.

2 slices bacon
1/4 sliced onion

Cook until bacon is almost done. Add

~3 cups chopped kale, freshly washed so it still has water on it

Cook on medium heat for a few minutes. Add

~1 cup cooked pinto beans
~1/2 cup chicken broth

Simmer until kale cooks down, about 5 minutes. Add a little

salt
pepper
smoked paprika

Ooooo yummy time. Kale...:!)...if you don't eat much kale, you should start! Now be honest, I had you at the bacon & onions :biggrin:!
 
  • #3,749
lisab said:
Oh wow, tonight's dinner was amazing.

2 slices bacon
1/4 sliced onion

Cook until bacon is almost done. Add

~3 cups chopped kale, freshly washed so it still has water on it

Cook on medium heat for a few minutes. Add

~1 cup cooked pinto beans
~1/2 cup chicken broth

Simmer until kale cooks down, about 5 minutes. Add a little

salt
pepper
smoked paprika

Ooooo yummy time. Kale...:!)...if you don't eat much kale, you should start!


Now be honest, I had you at the bacon & onions :biggrin:!

Yes, yes you did.
 
  • #3,750
lisab said:
Oh wow, tonight's dinner was amazing.

2 slices bacon
1/4 sliced onion

Cook until bacon is almost done. Add

~3 cups chopped kale, freshly washed so it still has water on it

Cook on medium heat for a few minutes. Add

~1 cup cooked pinto beans
~1/2 cup chicken broth

Simmer until kale cooks down, about 5 minutes. Add a little

salt
pepper
smoked paprika

Ooooo yummy time. Kale...:!)...if you don't eat much kale, you should start!


Now be honest, I had you at the bacon & onions :biggrin:!
Ooooh, love kale!
 
  • #3,751
I'd eat the bacon and onions with the paprika on toast... the rest is delicious, but simply dressing... :biggrin:
 
  • #3,752
I have been making my own tzatziki sauce and gyros...soooo good :)
 
  • #3,753
HeLiXe said:
I have been making my own tzatziki sauce and gyros...soooo good :)

Speaking as a 1st generation (half) Greek, GOOD FOR YOU!
 
  • #3,754
HeLiXe said:
I have been making my own tzatziki sauce and gyros...soooo good :)
oooh, not fair, I love gyros!
 
  • #3,755
Evo said:
oooh, not fair, I love gyros!

You're a GOOD Evo, you know that?

Now, for the final test: lamb or beef?
 
  • #3,756
nismaratwork said:
You're a GOOD Evo, you know that?

Now, for the final test: lamb or beef?
Lamb.
 
  • #3,757
Evo said:
Lamb.

Take me. *swoon* :smile:
 
  • #3,758
nismaratwork said:
Speaking as a 1st generation (half) Greek, GOOD FOR YOU!

I read that as half geek -_- *puts on glasses* geez I'm really doing bad today.

Evo said:
oooh, not fair, I love gyros!

Me too! and I despise yoghurt but now I found a way I can eat it :D tzatziki sauce! I had no idea it was so easy to make lol
 
  • #3,759
Yogurt... I love it so much... SO much.

Just plain greek yogurt, a little honey, or some jam... oh god yes.

It's combination with sour cream, mayo, a little lemon zest, a bit of sugar, some mirin, and a splash of herbs (basil works) and you have the base for a KILLER chicken salad.
 
  • #3,760
*googles mirin*
 
  • #3,761
HeLiXe said:
*googles mirin*

I'm not going to google it, I'm just going to sit here and think it's the liquid you get when you squeeze a goldfish really tight.
 
  • #3,762
OMG:smile::smile:
 
  • #3,763
My wife has been on a tear during the last few months, making lots of rustic artisan breads every weekend. The last couple of weeks, in addition to the plain bread, she has been making bread with rosemary, sun-dried tomatoes and garlic. Today, she tweaked that up even more with the addition of chopped broiled hot chilies. It's great with butter or in a chicken-salad sandwich. Even better as a grilled-cheese sandwich with sharp cheese and mustard. The baguette-sized loaves are perfect for small sandwiches to serve with soup.
 
Last edited:
  • #3,764
lisab said:
I'm not going to google it, I'm just going to sit here and think it's the liquid you get when you squeeze a goldfish really tight.

Whoa! Your avatar is so deceptive... :wink:

http://en.wikipedia.org/wiki/Mirin

I would add a splach of rice-wine vinegar too, and if you use the mirin you don't need to add sugar.
 
  • #3,765
turbo-1 said:
My wife has been on a tear during the last few months, making lots of rustic artisan breads every weekend. The last couple of weeks, in addition to the plain bread, she has been making bread with rosemary, sun-dried tomatoes and garlic. Today, she tweaked that up even more with the addition of chopped broiled hot chilies. It's great with butter or in a chicken-salad sandwich. Even better as a grilled-cheese sandwich with sharp cheese and mustard. The baguette-sized loaves are perfect for small sandwiches to serve with soup.

Hmmm... if your foot is still bunko come planting season, you might find a strange drifter willing to work for grilled cheese. :!)

Or I'm stealing your wife! :biggrin:
 
  • #3,766
I just had grilled cheez! :D (without reading this thread before making it.) Can I win something?
 
  • #3,767
HeLiXe said:
I just had grilled cheez! :D (without reading this thread before making it.) Can I win something?
You win the drooling contest for imagining that the bread for your sandwich was made with rustic artisan bread with roasted garlic, sun-dried tomatoes, rosemary, and chopped roasted chilies. It's too good to describe. We finished up that little batch today, and my wife is going to thaw out some chilies in the morning and put them under the broiler and make another batch tomorrow. She can get two boules and a demi-baguette out of one batch of dough, so I'll be stylin' for bread. She likes to give bread to friends and family, so I may have to tie her up and leave her in the cellar so she can't do that. I hate when that happens, but what can you do?
 
  • #3,768
turbo-1 said:
You win the drooling contest for imagining that the bread for your sandwich was made with rustic artisan bread with roasted garlic, sun-dried tomatoes, rosemary, and chopped roasted chilies. It's too good to describe. We finished up that little batch today, and my wife is going to thaw out some chilies in the morning and put them under the broiler and make another batch tomorrow. She can get two boules and a demi-baguette out of one batch of dough, so I'll be stylin' for bread. She likes to give bread to friends and family, so I may have to tie her up and leave her in the cellar so she can't do that. I hate when that happens, but what can you do?

*knock knock*
Who's there?
ME, Gimme bread dude! I know you're hobbled right now, so just hands it over, and nobodys gets hoits. :wink:
 
  • #3,769
turbo-1 said:
You win the drooling contest for imagining that the bread for your sandwich was made with rustic artisan bread with roasted garlic, sun-dried tomatoes, rosemary, and chopped roasted chilies. It's too good to describe. We finished up that little batch today, and my wife is going to thaw out some chilies in the morning and put them under the broiler and make another batch tomorrow. She can get two boules and a demi-baguette out of one batch of dough, so I'll be stylin' for bread. She likes to give bread to friends and family, so I may have to tie her up and leave her in the cellar so she can't do that. I hate when that happens, but what can you do?

My grilled cheese pales in comparison -_- lol @ stylin for bread! I like to give away baked things too...but I don't know anyone here.


I would really like to have rice today but I can't make a decent pot of rice to save my life.
 
  • #3,770
HeLiXe said:
My grilled cheese pales in comparison -_- lol @ stylin for bread! I like to give away baked things too...but I don't know anyone here.


I would really like to have rice today but I can't make a decent pot of rice to save my life.
Buy a Black and Decker steamer and stock up on Basmati rice. The best rice you've ever had - bar none.
 
  • #3,771
turbo-1 said:
Buy a Black and Decker steamer and stock up on Basmati rice. The best rice you've ever had - bar none.

Basmati is great, but good sticky japanese rice is the BEST. If you're lucky enough to get REALLY sticky rice with akazuki bean paste... yum.
 
  • #3,772
nismaratwork said:
Basmati is great, but good sticky japanese rice is the BEST. If you're lucky enough to get REALLY sticky rice with akazuki bean paste... yum.
I love the nutty aroma of steaming Basmati.
 
  • #3,773
turbo-1 said:
I love the nutty aroma of steaming Basmati.

No arguments there, and nothing goes better with murgh tikka masala, or gohst curry.

Heck, just salt it and put a bit of olive oil or butter and I'll eat it straight up. Still... Japanese rice is king, Basmati is queen, and Arborio is the grand duke.
 
  • #3,774
turbo-1 said:
Buy a Black and Decker steamer and stock up on Basmati rice. The best rice you've ever had - bar none.

I've never tried it with a steamer...but I have really messed up a pot of basmati before ---it feels like sacrilege
 
  • #3,775
HeLiXe said:
I've never tried it with a steamer...but I have really messed up a pot of basmati before ---it feels like sacrilege
B&D steamers are quite affordable. You can make perfect rice with one. Also comes in quite handy for steaming broccoli, carrots, etc when you don't want to lose the vitamins through boiling.
 
  • #3,776
A crockpot can do the trick in a pinch too if you don't want to have a dedicated steamer.
 
  • #3,777
HeLiXe said:
I've never tried it with a steamer...but I have really messed up a pot of basmati before ---it feels like sacrilege
Just don't use Astronuc's recipe

1 cup of rice
3 cups of cold water

Bring both to a boil, remove from heat, and let sit, covered for 20 minutes.

That still gives me nightmares.
 
  • #3,778
Evo said:
Just don't use Astronuc's recipe

1 cup of rice
3 cups of cold water

Bring both to a boil, remove from heat, and let sit, covered for 20 minutes.

That still gives me nightmares.

Is that a recipe for bricks? :smile:
 
  • #3,779
Evo said:
Just don't use Astronuc's recipe

1 cup of rice
3 cups of cold water

Bring both to a boil, remove from heat, and let sit, covered for 20 minutes.

That still gives me nightmares.

>_> What's wrong with it? The water to rice ratio? Or removing from the heat instead of keeping it on a low fire?
 
  • #3,780
turbo-1 said:
B&D steamers are quite affordable. You can make perfect rice with one. Also comes in quite handy for steaming broccoli, carrots, etc when you don't want to lose the vitamins through boiling.
but what am I supposed to do? Sorry I'm really bad with this and so many people have tried to help me before but I always mess it up...sometimes it's like pudding and fine gravel, and sometimes the top is hard and the bottom is ok -_- How much rice should I use and how long should I steam it? I have a stainless steel steamer here but the holes are too big to do rice.
nismaratwork said:
A crockpot can do the trick in a pinch too if you don't want to have a dedicated steamer.

I think this is too advanced for me lol
 

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