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.
  • #3,046
I always watch this at Thanksgiving to start the Christmas season.

dry turkey



https://www.youtube.com/watch?v=Spmqbs8YCW8
 
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  • #3,047
We went shopping today. I feel badly defeated No concentrated orange juice (either normal, or orange syrup, or some concentrated combinations, peach & orange, orange & apple and so on; who drinks such things?) and no lemon pudding (vanilla, almond, coconut, chocolate, raspberry, cream, probably some that I forgot, but no JUST lemon). I decided that replacing too many things with surrogates may not work.

Well, we will just stay slim.
 
  • #3,048
Borek said:
We went shopping today. I feel badly defeated No concentrated orange juice (either normal, or orange syrup, or some concentrated combinations, peach & orange, orange & apple and so on; who drinks such things?) and no lemon pudding (vanilla, almond, coconut, chocolate, raspberry, cream, probably some that I forgot, but no JUST lemon). I decided that replacing too many things with surrogates may not work.

Well, we will just stay slim.

Damn... I'm going to find some website that has those items and ships to Poland... I get a bit dogged about these thing.
 
  • #3,049
nismaratwork said:
How about semi-sweet chocolate brownies swirled with a cream-cheese and (very fine) carrot cake elements? That would be doable... although it makes me think of something you'd do to cover the taste of the marijuana in brownie... truly that has to be stoner food! :biggrin:

Oh, and I am now a convert to creamed onions as a side dish after this thanksgiving... YUM!

Lol...time to go to a coffee shop in Amsterdam:-p I'm sure they'd buy the recipeo:)

I've never had creamed onions! Is it similar to French onion dip?
 
  • #3,050
nismaratwork said:
Damn... I'm going to find some website that has those items and ships to Poland... I get a bit dogged about these thing.

There are at least two other shops that I want to check, neither was close enough to try it today.
 
  • #3,051
HeLiXe said:
Lol...time to go to a coffee shop in Amsterdam:-p I'm sure they'd buy the recipeo:)

I've never had creamed onions! Is it similar to French onion dip?

Creamed onions are a bit more like a creamed leeks or turnips... smooth, creamy... delicious.

http://www.wbur.org/wp-content/blogs.dir/1/files/2010/11/Creamed-Onions.pdf

In fact the friend who made them sent me this link: http://www.wbur.org/2010/11/24/restaurants-thanksgiving

and I don't think you could go wrong with any of those.
 
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  • #3,052
nismaratwork said:
Creamed onions are a bit more like a creamed leeks or turnips... smooth, creamy... delicious.

http://www.wbur.org/wp-content/blogs.dir/1/files/2010/11/Creamed-Onions.pdf

In fact the friend who made them sent me this link: http://www.wbur.org/2010/11/24/restaurants-thanksgiving

and I don't think you could go wrong with any of those.
My mother used to make the traditional creamed pearl onions, this updated recipe sounds delicious, except NIX on the CLOVES.
 
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  • #3,053
I think we waited a day too long to cook the roasting chicken. It smelled a little funky when my wife opened the bag, and my nose concurred. Bye. So this year's "Thanksgiving" feast consisted of potatoes, onions, and carrots, all boiled together and mashed, roasted garlic, baked buttercup squash, and pan-seared rib-eye.

I used the Good Eats method on the steak - it always works. Preheat a cast iron skillet to 500 deg in the oven when the steak comes to room temperature. Rub the steak with a very light coating of oil (peanut oil is my favorite) and season with salt and black pepper. Take the pre-heated pan out of the oven and put it on a large burner set to "High". Put the steak in the pan to sear and don't touch it for 30 seconds. Flip the steak with tongs to sear on the other side for 30 seconds, then put the pan and steak right back in the oven. After 2 minutes, flip the steak and return to the oven for another 2 minutes. Place the steak on an inverted plate on a larger plate to collect any juices and let the steak relax for 2 minutes before slicing. This timing is good for medium rare on an inch-thick steak. Got some nice left-over thin-sliced rib-eye for sandwiches.
 
  • #3,054
Thx nismaratwork :)

Om I asked my mom what she does with the turkey. She said she cooks at 320 degrees for about 7 hours. 6 of which the bird is completely covered in a covered roaster like this
[PLAIN]http://www.cookingfor.us/catalog/images/Columbian%20Home%20Graniteware%20Covered%20Roaster18-22%20Lbs19x135x8.jpg
or a roaster bottom with foil on top, for the last hour she takes off the foil and cover and bastes the turkey frequently so that it gets brown but not dry. The turkey is usually like 12 -15 lbs I think.

This was my first year away from her for thanksgiving.
 
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  • #3,055
HeLiXe said:
Thx nismaratwork :)

Om I asked my mom what she does with the turkey. She said she cooks at 320 degrees for about 7 hours. 6 of which the bird is completely covered in a covered roaster like this
[PLAIN]http://www.cookingfor.us/catalog/images/Columbian%20Home%20Graniteware%20Covered%20Roaster18-22%20Lbs19x135x8.jpg
or a roaster bottom with foil on top, for the last hour she takes off the foil and cover and bastes the turkey frequently so that it gets brown but not dry. The turkey is usually like 12 -15 lbs I think.

This was my first year away from her for thanksgiving.

Ohhhh! :cry: My mom passed away 17 years ago, and I remember that she always cooked turkeys in a device like you've shown. They were always delicious.

I guess there must be at least two ways to cook a bird.

o:)
 
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  • #3,056
OmCheeto said:
Ohhhh! :cry: My mom passed away 17 years ago, and I remember that she always cooked turkeys in a device like you've shown. They were always delicious.
sorry to hear it :(

OmCheeto said:
I guess there must be at least two ways to cook a bird.

o:)

Yes and turkey cooking is a sensitive subject for turkey cookers...it's an artistry. I've never cooked one, and I think it's a good thing for humanity :) a new pandemic might come from it.
 
  • #3,057
I used to cook with the dark enameled roaster, then tried the paper bag method (that actually was very good), then saw the Alton Brown method. Granted, he's acting from a script, but this is another one of the cooking techniques that his research staff nailed. This will produce a super moist bird with brown crispy skin every time.

Changes I made - For my oven, I do 450F for the first 30 minutes and 325 for the next 1 1/2-2 hours. After the first 30 minutes I completely enclose the turkey in heavy duty foil, then remove it the last 30-45 minutes to crisp the skin.

http://www.youtube.com/watch?v=AREWEOxVKD8&feature=channel

https://www.youtube.com/watch?v=AREWEOxVKD8
 
  • #3,058
Evo said:
I used to cook with the dark enameled roaster, then tried the paper bag method (that actually was very good), then saw the Alton Brown method. Granted, he's acting from a script, but this is another one of the cooking techniques that his research staff nailed. This will produce a super moist bird with brown crispy skin every time.

Changes I made - For my oven, I do 450F for the first 30 minutes and 325 for the next 1 1/2-2 hours. After the first 30 minutes I completely enclose the turkey in heavy duty foil, then remove it the last 30-45 minutes to crisp the skin.

http://www.youtube.com/watch?v=AREWEOxVKD8&feature=channel

https://www.youtube.com/watch?v=AREWEOxVKD8

I know you don't like him, but his show definitely has shared some excellent recipes and techniques... it just takes sifting through the dross as well.
 
  • #3,059
nismaratwork said:
I know you don't like him, but his show definitely has shared some excellent recipes and techniques... it just takes sifting through the dross as well.
I love him, I'm just dispappointed that he's not real. :cry: I was crushed to find out he wasn't really a geeky science loving foodie.

His finest moment.



https://www.youtube.com/watch?v=HuixJaAia84
 
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  • #3,060
Evo said:
I love him, I'm just dispappointed that he's not real. :cry: I was crushed to find out he wasn't really a geeky science loving foodie.

:eek: He's not?! How did you find out?
 
  • #3,061
HeLiXe said:
:eek: He's not?! How did you find out?
It's common knowledge. He was a video producer and had an idea for a show about a science nerd that cooked and pitched the idea to Food Network. He's just acting, although for the show he did go through a culinary course.

I have to say his show Good Eats is one of my favorites although some of the shows have been horribly wrong. One show where he mistakenly confused grits and cornmeal received so much negative feedback from viewers explaining his mistake that they actually filmed a correction to the original episode.

Recently he hosted "America's Best restaurants" and because he was reading from a script he mis-identified milled French iron pans for cast iron. If he had even seen the video before reading the narration, he would have noticed (hopefully). Food Network posted the same incorrect narration on their website, so it was obvious that the mistake was in the script. It was really pathetic, the chef even says that the secret to the dish is the French Iron pans, so Alton didn't listen to the audio either. I wonder if he even knows about the goof up? So, he narrated a show that he didn't even watch. Come on, can you care enough to at least watch it?

Of course my favorite food show of all time is the original Iron Chef from Japan and that show was based on an imaginary multi-millionaire food enthusiast Chairman Kaga who created Kitchen Stadium and his Iron Chefs. :-p That show was a hoot, but also had extremely skilled chefs and was so much better than the American version that Alton currently hosts.
 
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  • #3,062
Well at least he's a pretty good actor :)
 
  • #3,063
HeLiXe said:
Well at least he's a pretty good actor :)
He is. I wish he'd get back up to a reasonable weight, he looks terrible, he really does look like he's had cancer. I'm really shocked that he actually did this to himself, on purpose. Hopefully his weight will go back to normal.

He needs to gain some weight, and go back to his original, funny, imformative science/food premise. That was his best.
 
  • #3,064
Nismar, you seem to have a lot of cooking knowledge, I now expect you to share your cooking knowledge.

Maybe we can plan a meal and each commit to one dish and report back how it went.
 
  • #3,065
Does anyone have a killer recipe for orange-flavored beef?

Also, I had a Chinese friend in college who always brought these delicious and sweet dim sum treats, for study sessions. How many kinds of dim sum are there; is it possible to figure out what I probably had, and does anyone have a good recipe?
 
  • #3,067
Evo said:
He is. I wish he'd get back up to a reasonable weight, he looks terrible, he really does look like he's had cancer. I'm really shocked that he actually did this to himself, on purpose. Hopefully his weight will go back to normal.

He needs to gain some weight, and go back to his original, funny, imformative science/food premise. That was his best.

The last time I saw him was a few years ago...I haven't watched television in a while -_- I googled him to see how thin he's gotten, and I found a picture that has convinced me he's been lurking on PF and is trying to mimic Dave's doom factor
Alton-Brown-lost-weight-365tp120809.jpg

I think he needs a lot more practice:-p
 
  • #3,068
Evo said:
Nismar, you seem to have a lot of cooking knowledge, I now expect you to share your cooking knowledge.

Maybe we can plan a meal and each commit to one dish and report back how it went.

First, I admit to feeling dissapointed when I first discovered that Mr. Brown wasn't what he appeared, so I can understand the reaction. At least he does a fantastic Scottish accent... right? :wink:

As for me, I've been cooking since I was a kid... just a family passion. I'm always happy to share what I know... and I'll say this for starters...

ALWAYS pre-heat your pan when you're making popovers, and add a bit of honey to keep them from drying out while adding a subtle flavor. Personally I like them with Bonne Maman wild-blueberry preserves.

edit here... I love using orange-blossom honey in my popovers, but I've used sage honey for savory applications... I even add sage honey to Yorkshire Pudding (which I LOOOOOVE)
 
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  • #3,069
Ivan Seeking said:
Does anyone have a killer recipe for orange-flavored beef?

Also, I had a Chinese friend in college who always brought these delicious and sweet dim sum treats, for study sessions. How many kinds of dim sum are there; is it possible to figure out what I probably had, and does anyone have a good recipe?

There are generally 2 ways to achieve the orange beef experience... the first is this:

http://allrecipes.com//Recipe/crispy-orange-beef/Detail.aspx
"Toss dried beef in cornstarch to coat."

THAT IS KEY. I will add: make very sure that your beef is just tacky to the touch, or as dry as can be. That little tiny dusting of starch is the different between limp beef, and something orangy-delicious.

I would add, that you can ratchet up the spice factor by adding chilis, but a little Sriracha will straighten you right out. just add sparingly and about in the middle of the final cooking process.

edit: Right.. I forgot the second! The second is a version I had which I can only guess at... a kind of orange DUSTED sauteed beef. I THINK that orange juice and zest are mixed lecithin or one of those "molecular cooking" bits, along with some vinegar and sugar. You use the powder as the coating INSTEAD of the starch, and then sautee or lightly brown in the pan, cook the veggies in the sauce seperately, then you bring them together and cook the beef through.
 
  • #3,070
This is Alton Brown today, way too thin. The weight loss has aged him about 20 years.

[PLAIN]http://img253.imageshack.us/img253/9411/altonbrowntoothin.jpg
 
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  • #3,071
Evo said:
I have to say his show Good Eats is one of my favorites although some of the shows have been horribly wrong. One show where he mistakenly confused grits and cornmeal received so much negative feedback from viewers explaining his mistake that they actually filmed a correction to the original episode.

Recently he hosted "America's Best restaurants" and because he was reading from a script he mis-identified milled French iron pans for cast iron. If he had even seen the video before reading the narration, he would have noticed (hopefully). Food Network posted the same incorrect narration on their website, so it was obvious that the mistake was in the script. It was really pathetic, the chef even says that the secret to the dish is the French Iron pans, so Alton didn't listen to the audio either. I wonder if he even knows about the goof up? So, he narrated a show that he didn't even watch. Come on, can you care enough to at least watch it?
Yep! He is just reading a script, and his producer and research staff are woefully inept. He needs a better research team and a better writer to keep him out of trouble.

The worst episode IMO is the one in which he explains that professionals in food-prep industry don't know how to sharpen their own cutlery apart from using a steel to touch up the edge. Instead, he claimed they had to hire some guy with a belt-grinder to sharpen their knives periodically. I wanted to call him on the phone and holler at him. I actually DID holler at the TV. What a moron! Would a chef pay $75 and up (each) for Thiers-Issard knives and let some itinerant "knife-sharpener" ruin the temper of those hand-forged blades with a belt grinder? I sharpen regularly with a steel, and if a blade's edge has been drawn out by the steel enough so that it dulls quickly (after maybe a year or so) the edge can be re-formed quickly and safely on a water-cooled diamond hone. It's not rocket science. It's similar to someone claiming that cabinet-makers don't know how to properly sharpen their planes and chisels. Ludicrous.
 
  • #3,072
I'm a vegetarian, have been so for a year now, but every single one of my top ten dishes has had meat in it. It's torture...
 
  • #3,073
trautlein said:
It's torture...

Being vegetarian is a torture you inflict on yourself :devil:
 
  • #3,074
All I have to say Evo is wow
 
  • #3,075
trautlein said:
I'm a vegetarian, have been so for a year now, but every single one of my top ten dishes has had meat in it. It's torture...

I was vegetarian for a long time and then vegan. When I was a vegetarian I think one of my favorite things in the world was a veggie quesedilla with sauteed onions, mushrooms and green peppers <3 And roti with channa is soooo good :)
 
  • #3,076
HeLiXe said:
I was vegetarian for a long time and then vegan. When I was a vegetarian I think one of my favorite things in the world was a veggie quesedilla with sauteed onions, mushrooms and green peppers <3 And roti with channa is soooo good :)

Trick is, when you are not vegetarian you are still allowed to eat these things.
 
  • #3,077
Borek said:
Trick is, when you are not vegetarian you are still allowed to eat these things.
I am a humitarian, but not a strict humanitarian. :-p
 
  • #3,078
Borek said:
Trick is, when you are not vegetarian you are still allowed to eat these things.

Yeah I know, when the office used to order Pizza on Fridays all the non-vegetarians would eat all the cheese pizza, I had to rush to the table and knock a few coworkers over just to avoid being left with things I could not eat, like meatlovers and super pepperoni deluxe or something :rolleyes:
 
  • #3,079
turbo-1 said:
I am a humitarian, but not a strict humanitarian. :-p

*hides*

I went to this Japanese restaurant down the road today. I only got take out, but man was it good. I like it there, it's like a low cost Benihana :) I wasn't adventurous this time, only dynamite rolls, california rolls, and shrimp rolls (with some orange roe looking things), but I'm looking forward to my next visit :biggrin:
 
  • #3,080
HeLiXe said:
Yeah I know, when the office used to order Pizza on Fridays all the non-vegetarians would eat all the cheese pizza, I had to rush to the table and knock a few coworkers over just to avoid being left with things I could not eat, like meatlovers and super pepperoni deluxe or something :rolleyes:
In my office no one ordered cheese pizza. I always voted for the eggplant & zucchini pizza, knowing I'd have it all to myself. My office was full of meat eaters.
 

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