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.
  • #4,026
Borek said:
That's for Evo, I know she likes Ramsay:

http://www.heraldsun.com.au/news/breaking-news/gordon-ramsays-dwarf-porn-double-percy-foster-dies-in-badger-den/story-e6frf7jx-1226137921668

It would better fit old Favorite Food Shows threads, but it is locked.

Not that I believe a single word.
He was on a roll, this was murder!
 
Physics news on Phys.org
  • #4,027
Evo said:
He was on a roll, this was murder!
This is when Evo convinces Greg to start a "pop reality" forum. I can see it coming!

Click on neutrons and get a Karsdashian!

Interested in inertia? I have a Lohan for you!
 
  • #4,028
turbo said:
This is when Evo convinces Greg to start a "pop reality" forum. I can see it coming!

Click on neutrons and get a Karsdashian!

Interested in inertia? I have a Lohan for you!
NOOO! No pop tarts!

 
  • #4,029
Evo said:
NOOO! No pop tarts!
But they have glaze and sugar sprinkles!
 
  • #4,030
break up an oatmeal cookie into bite-size bits into a bowl

add peach slices also cut into bite-size

put it in the microwave for about 30 seconds

add a scoop of vanilla ice cream

o
m
g
 
  • #4,031
lisab said:
break up an oatmeal cookie into bite-size bits into a bowl

add peach slices also cut into bite-size

put it in the microwave for about 30 seconds

add a scoop of vanilla ice cream

o
m
g
That sounds wonderful. Why didn't you post this before peach season (a month ago)? For shame!
 
  • #4,032
Ok, you hot pepper freaks, our friend, contractor stopped over, told me how he prepared the ghost peppers I gave him. Fire up the grill, cut the top of the peppers off, clean out seeds, roast on the grill until soft. Stuff with cream cheese, throw on the grill until soft, consume, absolutely delicious, the cream cheese breaks the up the heat. I gave him some more peppers. He was very happy, said he will keep the seeds, didn't realize how valuable they really were. Here is a good recipe to try turbo. I may try it too soon.

Rhody... :wink:
 
  • #4,033
I'll have to give that a shot. I do something similar with jalapenos and Hungarian wax chilies. I haven't tried it with habaneros because habs are generally to small to make good poppers AND I need to save as many habs as possible to make chili relish.
 
  • #4,034
rhody said:
Ok, you hot pepper freaks, our friend, contractor stopped over, told me how he prepared the ghost peppers I gave him. Fire up the grill, cut the top of the peppers off, clean out seeds, roast on the grill until soft. Stuff with cream cheese, throw on the grill until soft, consume, absolutely delicious, the cream cheese breaks the up the heat. I gave him some more peppers. He was very happy, said he will keep the seeds, didn't realize how valuable they really were. Here is a good recipe to try turbo. I may try it too soon.

Rhody... :wink:

If you're talking about Bhut Jolokias - that sounds very good.

I recently cut some up along with fresh garlic and soaked the mix in olive oil for a few days. Then I rubbed about 12 pounds of boneless country ribs and chuck steak (cut similar) with the oil blend and dusted with Jamaican Jerk, lemon pepper, and garlic herb mix - and let them marinate overnight. I cooked most of them on a gas grill - lot's of flavor but not too hot.

I sliced and chopped the remaining pieces (about 3 pounds along with another 1.5 pound of boiled/chopped chicken and a handful of chopped shrimp) and combined with the remaining oil/pepper/garlic blend with some sesame seeds, ginger powder, oregano, basil, tarragon, sage powder to marinate overnight. The next day I tempered the marinating blend to room temperature and cooked in a big wok. When the meat was seared, I added some (pre-cooked) onion, mushroom, chopped tomato and cubanelles. When thoroughly mixed, I combined with thin pasta in a giant mixing bowl and served with parmesan garlic bread and a Caesar salad. It was very tasty - but every bite was hot.
 
  • #4,035
WhoWee said:
If you're talking about Bhut Jolokias - that sounds very good.

I recently cut some up along with fresh garlic and soaked the mix in olive oil for a few days. Then I rubbed about 12 pounds of boneless country ribs and chuck steak (cut similar) with the oil blend and dusted with Jamaican Jerk, lemon pepper, and garlic herb mix - and let them marinate overnight. I cooked most of them on a gas grill - lot's of flavor but not too hot.

I sliced and chopped the remaining pieces (about 3 pounds along with another 1.5 pound of boiled/chopped chicken and a handful of chopped shrimp) and combined with the remaining oil/pepper/garlic blend with some sesame seeds, ginger powder, oregano, basil, tarragon, sage powder to marinate overnight. The next day I tempered the marinating blend to room temperature and cooked in a big wok. When the meat was seared, I added some (pre-cooked) onion, mushroom, chopped tomato and cubanelles. When thoroughly mixed, I combined with thin pasta in a giant mixing bowl and served with parmesan garlic bread and a Caesar salad. It was very tasty - but every bite was hot.

WhoWee,

Your rib recipe sounds good, I may try it sometime. I googled cubanelles, and the wiki said they were sweet. You could achieve the same effect from using about 1/3rd as much bhut jolokia. If you want, PM me your address and I will send you some seeds you can grow your own, they take take 6 months to mature, and are finicky, but worth the wait. What ingredient(s) made yours hot as you claim ?

I have a blend of hots, Anaheim, Long Red Slim Cayenne, Serrano Chili, Jalapeno M and Hungarian Wax Harvest, I am going to to try to grow some. The seeds are mixed, so it will be a surprise to see what comes up.

Rhody... :wink:
 
  • #4,036
rhody said:
WhoWee,

Your rib recipe sounds good, I may try it sometime. I googled cubanelles, and the wiki said they were sweet. You could achieve the same effect from using about 1/3rd as much bhut jolokia. If you want, PM me your address and I will send you some seeds you can grow your own, they take take 6 months to mature, and are finicky, but worth the wait. What ingredient(s) made yours hot as you claim ?

I have a blend of hots, Anaheim, Long Red Slim Cayenne, Serrano Chili, Jalapeno M and Hungarian Wax Harvest, I am going to to try to grow some. The seeds are mixed, so it will be a surprise to see what comes up.

Rhody... :wink:

The secret is the oil - think Chinese hot pepper seed oil - (mixed well) it spreads the heat evenly. If you chop them up - scrape everything including the juices from the cutting board into the mix.

When I was single, one of my favorite (quick) dishes was fresh-chopped jalapenos and garlic with olive oil in a skillet with sliced beef and fresh Italian bread.
 
  • #4,037
WhoWee said:
The secret is the oil - think Chinese hot pepper seed oil - (mixed well) it spreads the heat evenly. If you chop them up - scrape everything including the juices from the cutting board into the mix.

When I was single, one of my favorite (quick) dishes was fresh-chopped jalapenos and garlic with olive oil in a skillet with sliced beef and fresh Italian bread.
Thanks I will keep your secret quick dish in mind that sounds awesome and quick to make as well.

I just made a batch of chili about to transform part of it to GHOST chili, and let you know the outcome. I also am going to try (Lentils, rice, and burnt onions with a kick). The onions can be carmelized, but I like a mix, some brown, some black onions.

I will report back after dinner. So, do you want some ghost seeds ?

Rhody... :wink:
 
  • #4,038
I made spicy grilled jumbo shrimp for supper. All day they marinaded in a mix of olive oil, burgundy, ketchup, lemon juice, jalapeno/garlic chili relish, habanero relish, with a bit of molasses, oregano, black pepper, and a little salt. I use cowboy chunk charcoal in the grill, and it gets really hot, so you can brush the shrimp with the marinade and get that coating browned/partially charred without over-cooking the shrimp. Got to keep them moving, brushing and flipping them, and transferring them to a platter when they look just right. Total time on the grill is less than 5 minutes, so most of the "cooking time" is in peeling and de-veining the shrimp and making and taste-testing the marinade.
 
  • #4,039
turbo said:
I made spicy grilled jumbo shrimp for supper. All day they marinaded in a mix of olive oil, burgundy, ketchup, lemon juice, jalapeno/garlic chili relish, habanero relish, with a bit of molasses, oregano, black pepper, and a little salt. I use cowboy chunk charcoal in the grill, and it gets really hot, so you can brush the shrimp with the marinade and get that coating browned/partially charred without over-cooking the shrimp. Got to keep them moving, brushing and flipping them, and transferring them to a platter when they look just right. Total time on the grill is less than 5 minutes, so most of the "cooking time" is in peeling and de-veining the shrimp and making and taste-testing the marinade.
Turbo,

That sounds so good. You are a bad man, if and when we finally meet, my taste in food will never be the same. I have been successful in keeping my weight to within 15 lbs of college weight, but it I was around you for any length of time that would go right out the window.

Rhody... drools and slathers... :-p
 
  • #4,040
rhody said:
Turbo,

That sounds so good. You are a bad man, if and when we finally meet, my taste in food will never be the same. I have been successful in keeping my weight to within 15 lbs of college weight, but it I was around you for any length of time that would go right out the window.

Rhody... drools and slathers... :-p
If you can come here fragrance-free (including detergents and fabric softeners), I will gladly treat you to a few meals on the deck. I prefer grilling and smoking. I spend a lot of time in the kitchen taking care of basics like making salsas, chili relishes, etc, but it really all comes together on the grill, IMO. Watch out, because when I am preparing a grilling-session, my wife often throws together potato or pasta salads that keep you saying "just one more spoonful". That's when the diet goes out the door.

When I make this grilled shrimp, it doesn't matter how much I make or how many people are around (few, these days, because my respiratory problems are worsening) - it disappears! I used to figure that 1/2# of tiger shrimp/person was about right for starters, since there would be other dishes, vegetables with dips, etc. Wrong! I could figure on 1#/person if it was going to be a leisurely cookout with beers, etc, and still, the shrimp would all be gone.

This is one of those dishes that my wife and I have developed over the years that would drive a restaurant. Shrimp is expensive, but if you have a batch marinaded every day and ready to grill as appetizers for the dinner-crowd... They are addictive, and they are good enough that people would shell out for double-orders of them and go lighter on the entrees.

Edit: BTW, I am the saucier of the family. One night about 20 years ago, she brought home a bag of raw jumbo shrimp and said "figure out something to do with it". The list of ingredients above is what I wrote down as I was tossing stuff together - I just surveyed the pantry and the 'fridge and used what we had on hand. I still have that little piece of paper in the recipe book, though I have never refined the "recipe" to include quantities. Anyway, the next night we had grilled shrimp and my wife said in that imperious voice "don't ever change it!". She did that when I started making pizza sauce even earlier, and we're still eating pizzas made with the same sauce ~25 years later. I don't have any set quantities for that recipe either. I just wing it, but it always seems to come out the same - at least with better quality control than commercially-available stuff.
 
Last edited:
  • #4,041
Here is amount of ghost pepper I used to add to my personal chili dish:

http://img233.imageshack.us/img233/5584/ghostw.jpg http://img600.imageshack.us/img600/2987/ghost1e.jpg http://img90.imageshack.us/img90/4119/ghost2v.jpg

When you get a piece of pepper you can hear it crunch, the skin is thick and crisp, the chili was fine, no need to drink to kill the heat, and once you have had the ghost the flavor is unlike anything you have ever had. I would say it is a success. If you want more heat, just double or triple the size of the diced pepper. Make sure you remove the seeds, if they get between your teeth they can be annoying and they have more heat than the pepper flesh.

Your turn to share a recipe next turbo, late this week or by next weekend after the peppers arrive.

Rhody... :-p
 
Last edited by a moderator:
  • #4,042
Oh, you're bad.
 
  • #4,043
I made fried eggplant the other night. If I am ever asked what I want for a last meal, properly prepared fried eggplant will have to be part of it, maybe fried eggplant and alaskan king crab legs. Takes time, first you have to "sweat" them with salt, and properly dry them, it's not something that you can make on the sur of the moment, but it's SOOOO DELICIOUS!
 
  • #4,044
Evo said:
I made fried eggplant the other night. If I am ever asked what I want for a last meal, properly prepared fried eggplant will have to be part of it, maybe fried eggplant and alaskan king crab legs. Takes time, first you have to "sweat" them with salt, and properly dry them, it's not something that you can make on the spur of the moment, but it's SOOOO DELICIOUS!
Evo,

Since you and the Turbo man are very good cooks, what say I send a few peppers your way ? Then, you and Turbo can have a "ghost cook off". I am sure it would be very interesting. I would duplicate your recipes here, then vote for my favorite. I would need to follow your directions to the letter to be sure I got the recipe right. What say you ?

Rhody... :devil:

P.S. Next up sometime soon is my Lentils and Rice dish with a ghost kick. I will let you know how that turns out.
 
Last edited:
  • #4,045
rhody said:
Since you and the Turbo man are very good cooks, what say I send a few peppers your way ? Then, you and Turbo can have a "ghost cook off".
Unfortunately, people on-line or watching TV don't know who is a good cook or not, because they can't think through the processes, nor can they sample the results. Hey, clueless! Who was the best cook?

I'll be happy to share anything that I can do with my ghosts. No competition necessary. We might have fun with it!
 
  • #4,046
turbo said:
Unfortunately, people on-line or watching TV don't know who is a good cook or not, because they can't think through the processes, nor can they sample the results. Hey, clueless! Who was the best cook?

I'll be happy to share anything that I can do with my ghosts. No competition necessary. We might have fun with it!

Fine with me, looks like Evo is still on the fence. If she goes for it, remember to wear safety glasses Evo, just kidding, well maybe I am half serious, lol. After all your dodged space debris successfully yesterday.

Rhody...
 
  • #4,047
To give you an idea of what colors and sizes of these ghost peppers, have a look:

http://img153.imageshack.us/img153/4285/infinityj.jpg

That is a little more than one third of what I will be able to pick, on the order of 140 - 150 or so.
One guy at work at the seeds, he says they didn't bother him, I told him to save and plant them, he just doesn't listen.
I can see how creative mind minds could make art out of these, they remind me of fall foliage at its peak, vivid brilliant colors,
greens, orange and fire red. Cool, huh...

Rhody... :cool:
 
Last edited by a moderator:
  • #4,048
Beautiful, Rhody! Very attractive - looking peppers. I like the bi-colored ones. Red and green, orange and green.
 
  • #4,049
rhody said:
To give you an idea of what colors and sizes of these ghost peppers, have a look:

http://img153.imageshack.us/img153/4285/infinityj.jpg

That is a little more than one third of what I will be able to pick, on the order of 140 - 150 or so.
One guy at work at the seeds, he says they didn't bother him, I told him to save and plant them, he just doesn't listen.
I can see how creative mind minds could make art out of these, they remind me of fall foliage at its peak, vivid brilliant colors,
greens, orange and fire red. Cool, huh...

Rhody... :cool:
How many plants?
 
Last edited by a moderator:
  • #4,050
Evo,

That is about 1/5th of the peppers (about 150 or so total I figure) I got from three ghost plants. I will send some peppers your way but be careful with them. I don't want to make your health issues any worse.

I figured someone might have noticed the infinity symbol.

Rhody... :smile:
 
  • #4,051
rhody said:
I figured someone might have noticed the infinity symbol.

Rhody... :smile:
I noticed, but your supply of Ghosts is somewhat less than infinite, so thank you for sharing. I hope to convince the greenhouse-guys to propagate some for me starting in February.
 
  • #4,052
turbo said:
I noticed, but your supply of Ghosts is somewhat less than infinite, so thank you for sharing. I hope to convince the greenhouse-guys to propagate some for me starting in February.

True, Turbo for numbers at least, but for some, the heat is so intense it might as well be infinite.

Rhody...
 
  • #4,053
I can't wait to try them out. Too bad they are not here now. Tomorrow, I am going to marinade another batch of jumbo shrimp, and a couple is coming to visit that is pretty adventurous and might like to try that heat.
 
  • #4,054
rhody said:
True, Turbo for numbers at least, but for some, the heat is so intense it might as well be infinite.

Rhody...

:approve:
 
  • #4,057
After all of this talk of peppers, I chopped an orange habanero up and topped my bowl of chili this evening. My daughter said my voice still doesn't sound normal.
 
  • #4,058
WhoWee said:
After all of this talk of peppers, I chopped an orange habanero up and topped my bowl of chili this evening. My daughter said my voice still doesn't sound normal.
Woosey...

Rhody... :smile:
 
  • #4,059
Thanks, Rhody! I haz ghosts! Now I'm in a bit of a quandary. I cut off a piece about 1/2"x1/4" or so and chewed it up. Nice taste and impressive heat - enough so that I don't know if I should sub fresh ghost pepper for my habanero relish when I make marinade for the shrimp, or just stick with what I know works. If I ended up with grilled shrimp that is too hot for everybody, I'd have a pound of shrimp all to myself, but that kind of negates the whole purpose of grilling out for friends.

Ghosts.jpg
 
  • #4,060
turbo said:
Thanks, Rhody! I haz ghosts! Now I'm in a bit of a quandary. I cut off a piece about 1/2"x1/4" or so and chewed it up. Nice taste and impressive heat - enough so that I don't know if I should sub fresh ghost pepper for my habanero relish when I make marinade for the shrimp, or just stick with what I know works. If I ended up with grilled shrimp that is too hot for everybody, I'd have a pound of shrimp all to myself, but that kind of negates the whole purpose of grilling out for friends.
Hmm... not too hot for you, that is a good thing. That sweet taste is unique and one of a kind, isn't it. I would do two batches, one using the normal hab relish, a second with some bits similar to what I posted the other day, unless the bits end up somehow embedded in the poor shrimp, I predict no drama. You should be able to separate enough seeds to continue growing them forever. I will send some chocolate ones once I grow and harvest those. I used my last seeds in starting this batch that I did a couple days ago.

Rhody... :biggrin:
 

Similar threads

Meet Evo: Biweekly Series on Mentors & Regenerative Medicine Advances
2
Replies
64
Views
16K
Can You Stomach These Extreme Global Delicacies?
3
Replies
78
Views
11K
Challenge Math Challenge - December 2018
2
Replies
67
Views
12K
  • Poll
What Kind of Humor Can You Find in a My Favorite Jokes Thread?
3
Replies
71
Views
10K

Hot Threads

Recent Insights

Back
Top