Foodgasms

[Batch]

You will soon earn that Wizard hat if you continue

along this path.

dear.

 

[rosco rathbone]

You will soon earn that Wizard hat if you continue

along this path.

dear.

I know you were probably on IM or something with her and you are just humoring me but shit.

 

[Saint Peter]

The only way I know of to fry pancetta crisp in 45 sec would be to mince it to about 1 millimeter dice and then preheat the pan with a friggin' acetylene torch.

Man, you will get the cops called on you doing stuff like that.

*grin*

He's at a get-together but I shall put the word out.

See!!

 

[Saint Peter]

I know you were probably on IM or something with her and you are just humoring me but shit.

She has Peeps.

 

[Batch]

I know you were probably on IM or something with her and you are just humoring me but shit.

nope.

I was thinking of sending a pm though

via the other board.

for you.

but hadn't gotten to it yet.

 

[Saint Peter]

Not a Peep out of you?

 

[rosco rathbone]

Man, you will get the cops called on you doing stuff like that.


See!!

"preheat heavy cast iron skillet to eutectic point (dull cherry red). Verify with tempil stick. add minced pancetta"

 

[Collette]

Silly people!

A vision of a giant salami came to me and I immediately thought of this place.

 

[rosco rathbone]

Other questions: how long would you say that a jar of vegetables in white vinegar could be kept in the refrigerator?

 

[Shugahhhh]

*lights candle, plays Sunn 0))), burns roux*

spirit of tortoise i summon thee


Hey, can you use a "dry" sausage in a red-beans and rice type stew? Calls for andouille or kielbasa. Those are totally different types of sausage, right?

Can you cook a salami?

Ix-nay on the salami!! Adouille and kielbasa are very different; the kielbasa might be passable in red beans and rice, but it lacks the cajun seasoning for starters. Hunting down the andouille is well worth it; you're in NYC, you shouldn't have to look far.

I've got a really great red beans and rice recipe, too, Rosco. I have a job to finish early this week, but later on I'll post it along with the gumbo recipe.

 

[Batch]

this cooking for one person is


odd.

 

[rosco rathbone]

Ix-nay on the salami!! Adouille and kielbasa are very different; the kielbasa might be passable in red beans and rice, but it lacks the cajun seasoning for starters. Hunting down the andouille is well worth it; you're in NYC, you shouldn't have to look far.

I've got a really great red beans and rice recipe, too, Rosco. I have a job to finish early this week, but later on I'll post it along with the gumbo recipe.

Andouille: 7$ per .5lb @ the Grand Central Market.

Recipe calls for 1.5 lbs.

I ain't spendin 20 bucks just on one ingredient of what is supposed to be "poor people cooking".

The kielbasa at my grocery store has that gnarly, giant-midwest-industrial-slaughterhouse look.

 

[rosco rathbone]

this cooking for one person is


odd.

I know, it totally fucks me up. ANything I cook, I'm going to be eating for a week.

Cooking is for others, I've come to realise that.

 

[Batch]

I know, it totally fucks me up. ANything I cook, I'm going to be eating for a week.

Cooking is for others, I've come to realise that.

For others I can do easy. For one, damn... I guess I better freeze it or eat the same thing all the week long.

Tried to do a small chicken and rice stew... this is impossible, it is meant for a crowd. Or my hands only know how to cook for many.

 

[rosco rathbone]

For others I can do easy. For one, damn... I guess I better freeze it or eat the same thing all the week long.

Tried to do a small chicken and rice stew... this is impossible, it is meant for a crowd. Or my hands only know how to cook for many.

I'm looking at this cuban lime-marinated pork roast recipe thinking "when i bring that to the table with just me sitting there, I'm gonna bust out crying".

 

[Shugahhhh]

Andouille: 7$ per .5lb @ the Grand Central Market.

Recipe calls for 1.5 lbs.

I ain't spendin 20 bucks just on one ingredient of what is supposed to be "poor people cooking".

The kielbasa at my grocery store has that gnarly, giant-midwest-industrial-slaughterhouse look.

Now I would have no qualms about spending the extra $ to make it right. If Antoine's served it, would it still be poor people's food? You may also balk at the price of crab and shrimp for the seafood gumbo, but chicken is an easy substitute there. The way I look at it: it may cost a small fortune to make, but I'll have enough to freeze for x number of meals...doesn't seem so outrageous that way.

You're dead on about kielbasa. Surely you've read The Jungle; kielbasa leaves Chicago by the boxcarfull. Still, it's great with sauerkraut.

 

[Batch]

I'm looking at this cuban lime-marinated pork roast recipe thinking "when i bring that to the table with just me sitting there, I'm gonna bust out crying".

the hell with it, I am only eating things out of cans while reading, I'll be frugal and humble.

one bowl meals.

 

[rosco rathbone]

Now I would have no qualms about spending the extra $ to make it right. If Antoine's served it, would it still be poor people's food? You may also balk at the price of crab and shrimp for the seafood gumbo, but chicken is an easy substitute there. The way I look at it: it may cost a small fortune to make, but I'll have enough to freeze for x number of meals...doesn't seem so outrageous that way.

You're dead on about kielbasa. Surely you've read The Jungle; kielbasa leaves Chicago by the boxcarfull. Still, it's great with sauerkraut.

I look at the real gumbo recipes with the 2 doz. blue crabs and think "wow, it must have been cool to cook 40 years ago".

I can see doing it for a special occasion, but what I'm really interested in is some workable day to day affordable version of this cuisine.

For instance, shrimp/chicken gumbo maybe.

Maybe if I got one thing of the andouille and mixed with some other sausage. It just really sticks in my craw turning a populist food into a haute gourmet thing.

But let's see your recipes anyway, I'm just bellyachin.

 

[rosco rathbone]

Now I would have no qualms about spending the extra $ to make it right. If Antoine's served it, would it still be poor people's food? You may also balk at the price of crab and shrimp for the seafood gumbo, but chicken is an easy substitute there. The way I look at it: it may cost a small fortune to make, but I'll have enough to freeze for x number of meals...doesn't seem so outrageous that way.

You're dead on about kielbasa. Surely you've read The Jungle; kielbasa leaves Chicago by the boxcarfull. Still, it's great with sauerkraut.

I'd love to have it at Antoine's....but I'd rather eat it at some lunch counter with construction workers. Gnome sane?

 

[Shugahhhh]

I know, it totally fucks me up. ANything I cook, I'm going to be eating for a week.

Cooking is for others, I've come to realise that.

For others I can do easy. For one, damn... I guess I better freeze it or eat the same thing all the week long.

Tried to do a small chicken and rice stew... this is impossible, it is meant for a crowd. Or my hands only know how to cook for many.

Here's an easy and quick dinner for one, Indian-style:

One chicken breast filet
4 tblsp. butter
One sm-med spanish onion
2 cinnamon sticks
1 lg or 2 med anaheim peppers
lemon juice

Lightly saute chopped onion in butter along with the cinnamon sticks. Add sliced chicken breast and cook through (do not brown!!). Slice and de-seed the peppers, add to chicken, cover and cook 2-3 minutes; lightly squeeze a bit of lemon juice just before serving over jasmine rice (I add a touch of turmeric to the rice for a bit of color).

Umm, and don't eat the cinnamon sticks. I've actually had to tell people that.

 

[Batch]

Here's an easy and quick dinner for one, Indian-style:

One chicken breast filet
4 tblsp. butter
One sm-med spanish onion
2 cinnamon sticks
1 lg or 2 med anaheim peppers
lemon juice

Lightly saute chopped onion in butter along with the cinnamon sticks. Add sliced chicken breast and cook through (do not brown!!). Slice and de-seed the peppers, add to chicken, cover and cook 2-3 minutes; lightly squeeze a bit of lemon juice just before serving over jasmine rice (I add a touch of turmeric to the rice for a bit of color).

Umm, and don't eat the cinnamon sticks. I've actually had to tell people that.

Ah, thank you.

 

[jacksonholewy]

I look at the real gumbo recipes with the 2 doz. blue crabs and think "wow, it must have been cool to cook 40 years ago".

I can see doing it for a special occasion, but what I'm really interested in is some workable day to day affordable version of this cuisine.

For instance, shrimp/chicken gumbo maybe.

Maybe if I got one thing of the andouille and mixed with some other sausage. It just really sticks in my craw turning a populist food into a haute gourmet thing.

But let's see your recipes anyway, I'm just bellyachin.

There's no reason you have to follow a recipe to the letter. You can substitute ingredients and add flavors. Use what you have and what you like. I love andouille, but if its too expensive or not available, there's no reason you can't substitute polish sausage. Cooking should be fun and creative, not some rigid plan you have to follow.

 

[rosco rathbone]

There's no reason you have to follow a recipe to the letter. You can substitute ingredients and add flavors. Use what you have and what you like. I love andouille, but if its too expensive or not available, there's no reason you can't substitute polish sausage. Cooking should be fun and creative, not some rigid plan you have to follow.

That is exactly why I am in this thread soliciting the advice of experts re substitutions.

 

[Batch]

go for the polish sausage.

 

[Shugahhhh]

Ah, thank you.

You're welcome. The aroma of the onions and cinnamon will get you before you even take a bite.