Forkplay & Spooning 🥣 A Food Lover's Anthology

[Mo_Bandy]

Mmmmm....

 

[QuietCanadian]

It was a joke that didn't stick its landing.

I laughed.

I got the thrills for the pils.

 

[BongoGal]

I had to look up what "low fill" means.

I typically don't bother with pilsners because most of them suck. That doesn't mean that all pilsners suck, of course. I know they are especially tricky to make, but less-than-tricky brewers mess them up too frequently. I also find that they age so quickly that getting them in bottles or cans is a crapshoot. But if I can grab a fresh one straight from the tap at Jack's Abby, then yes, please!

 

[QuietCanadian]

Pilsner is definitely not my go to, but concur it's better when fresh. More lean towards IPAs (which can work in some cooking) and if going brighter for the hot weather, lager or a Kolsch (or Kolsch style).

Typically I'll cook with a crafty version of the beer style and not shit beer. It's harder to buy singles here then the US, no one needs extra Busch Light on hand. But also, much like lots of things, better quality produces better results to an extent.

 

[BongoGal]

Typically I'll cook with a crafty version of the beer style and not shit beer. It's harder to buy singles here then the US, no one needs extra Busch Light on hand. But also, much like lots of things, better quality produces better results to an extent.

Same here. If a recipe calls for a 'dark beer', perhaps for making chili, I'll go for something fancier than a Guinness or a Negro Modelo. I don't know if they still make it, but Stone Brewing has made a smoked porter that was perfect for that. It's not so hoppy that it will affect the chili in a bad way, and its smoky, dark chocolate notes add a nice layer of complexity to the chili.

 

[Mo_Bandy]

 

[Mo_Bandy]

Pilsner is definitely not my go to, but concur it's better when fresh. More lean towards IPAs (which can work in some cooking) and if going brighter for the hot weather, lager or a Kolsch (or Kolsch style).

Typically I'll cook with a crafty version of the beer style and not shit beer. It's harder to buy singles here then the US, no one needs extra Busch Light on hand. But also, much like lots of things, better quality produces better results to an extent.

Umm old Pilsner is infinitely better than old oxidized IPAs. And never cook with IPAs it is a bitter bomb disaster. And Busch Light is phenomenal. Great to cook brats in.

 

[Mo_Bandy]

I had to look up what "low fill" means.

I typically don't bother with pilsners because most of them suck. That doesn't mean that all pilsners suck, of course. I know they are especially tricky to make, but less-than-tricky brewers mess them up too frequently. I also find that they age so quickly that getting them in bottles or cans is a crapshoot. But if I can grab a fresh one straight from the tap at Jack's Abby, then yes, please!

Yeah I think you have to be in the game to know what low fill means but they are one of the few highlights of doing what I do. I drink local but also drink almost anything.

 

[BongoGal]

Now that I am thinking of them, I may make brats tonight if I can find some good ones. I'll be trying a different method, though. I'll be cooking them sous vide with beer and sauerkraut in the bag with the brats. In the bath at 155°F for an hour or two, the brats will come out super juicy. I'll dry them off and let them cool off a bit and then brown them quickly.

Omg...what if I use kimchee in place of sauerkraut?

 

[BongoGal]

Now that I am thinking of them, I may make brats tonight if I can find some good ones. I'll be trying a different method, though. I'll be cooking them sous vide with beer and sauerkraut in the bag with the brats. In the bath at 155°F for an hour or two, the brats will come out super juicy. I'll dry them off and let them cool off a bit and then brown them quickly.

Omg...what if I use kimchee in place of sauerkraut?

I couldn't do it. The brat scene around here is lame. Good chorizo, crappy brats.

 

[Mo_Bandy]

I couldn't do it. The brat scene around here is lame. Good chorizo, crappy brats.

Goddamn you like to overthink simplicity

 

[BongoGal]

Goddamn you like to overthink simplicity

I don't have a grill, muh fucker.

 

[Mo_Bandy]

I don't have a grill, muh fucker.

You can do it on stove then or even go eat salad. What do you want from me?

 

[QuietCanadian]

Umm old Pilsner is infinitely better than old oxidized IPAs. And never cook with IPAs it is a bitter bomb disaster. And Busch Light is phenomenal. Great to cook brats in.

Everything has a time and a place. Except Busch Light.

 

[BongoGal]

You can do it on stove then or even go eat salad. What do you want from me?

Just joshin' around, Mr Suddenly Serious. Jeez.

 

[QuietCanadian]

In the spirit of this thread...

I made these turkey teriyaki meatballs the other night and they were both easy and delicious. You could make them ahead easily as well. I made some jasmine rice and a store bought salad because it doesn't have to be Nashville every night. Super quick, pretty easy, pretty, pretty, pretty good.

https://natashaskitchen.com/teriyaki-meatballs-recipe/

 

[BongoGal]

Today, for the first time in my forty-plus years, I ate some cottage cheese.

 

[StacyLeigh]

In the spirit of this thread...

I made these turkey teriyaki meatballs the other night and they were both easy and delicious. You could make them ahead easily as well. I made some jasmine rice and a store bought salad because it doesn't have to be Nashville every night. Super quick, pretty easy, pretty, pretty, pretty good.

https://natashaskitchen.com/teriyaki-meatballs-recipe/

Great idea…that even my pickiest will eat

Today, for the first time in my forty-plus years, I ate some cottage cheese.

Gold star for you ️

The texture doesn’t bother me but can be offputting to some. You can put it in a blender with some honey to fix that.

 

[BongoGal]

Gold star for you ️

The texture doesn’t bother me but can be offputting to some. You can put it in a blender with some honey to fix that.

The cottage cheese was fancy, top-shelf cottage cheese that cost twice as much per pound as the usual supermarket brands. It was saltier and cheesier than I expected (to the extent that I had expectations). You know that crumbly Mexican cheese that they put on the street corn? I've never had that, either, but I don't know why it couldn't be used as a substitute. The texture was like crumbled feta, but there was no feta tanginess. Any tanginess was like a plain yogurt's tanginess, but it was more muted than that. I am still wondering how it might taste mixed with fruit, and I have no good explanation why it isn't used in desserts somehow. Or is it?

 

[StacyLeigh]

The cottage cheese was fancy, top-shelf cottage cheese that cost twice as much per pound as the usual supermarket brands. It was saltier and cheesier than I expected (to the extent that I had expectations). You know that crumbly Mexican cheese that they put on the street corn? I've never had that, either, but I don't know why it couldn't be used as a substitute. The texture was like crumbled feta, but there was no feta tanginess. Any tanginess was like a plain yogurt's tanginess, but it was more muted than that. I am still wondering how it might taste mixed with fruit, and I have no good explanation why it isn't used in desserts somehow. Or is it?

Interesting - I’ve never seen cottage cheese that solid.

The Mexican cheese you are thinking of is queso fresco or cojita….highly recommended.

 

[BongoGal]

Interesting - I’ve never seen cottage cheese that solid.

https://www.goodculture.com/

One of my food heroes, David Lebovitz, touted it, and I made up my mind to try some.

Oh, and don't get me wrong; it wasn't solid or dry. It was small curds in a creamy whey.

 

[Trekka]

This is my most favourite recipe right now. It’s winter here and I don’t do so well in the cold.. this soup makes it all better!

Taiwanese Beef Noodle Soup

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ETA: I don’t eat a lot of meat, therefore I only put half the amount in (that’s what she said).

Also ETA: I don’t use a pressure cooker. I bring to the boil, then simmer on the stovetop for 2 hours.

i finally got my pressure and i had some time. i made this today and its. fucking. amazing. amazzzzzzzing. it’s crazy good.

 

[QuietCanadian]

i finally got my pressure and i had some time. i made this today and its. fucking. amazing. amazzzzzzzing. it’s crazy good.

I have dreams about this soup, it's so good.

 

[StacyLeigh]

i finally got my pressure and i had some time. i made this today and its. fucking. amazing. amazzzzzzzing. it’s crazy good.

I have dreams about this soup, it's so good.

This soup is on my list to try in the next few months...once the temps cool down. (of course I have a list and it's bullet pointed)
But from the sound of the reviews, I think the soup and I might need a room alone for the night!

So I'm curious...Aside from this soup du jour, what’s the last food/dish you tried for the first time?
How was it? If you made it yourself please share the recipe!

 

[QuietCanadian]

Oh... That's a good but tough question. Outside of the soup, I really don't have anything off the top of my head. I've tried some different styles of things that I've made before, but that's not really fitting the spirit of the question, I don't think. (Like a different method of smoking chicken wings with a different styled sauce I'd never tried, but most of us have had chicken wings in various sauces before).

This is going back a little bit, but definitely in the covid years, @Trekka helped me out in making some Cuban dishes for summer party and they turned out fantastic (good teacher, average learner). Croquetas, tostones, and platanos maduros (because I had plantains in a varied state of ripeness), and hot damn. I even went to the local Cuban restaurant after to see if I hit the flavours and not half bad.

It's been a while since trying something like that from left field... Wait... Here we are...

Pozoles Rojo. I had no idea what I was going for, and still don't know if I nailed it (or if this recipe is authentic), but dear lord, it was good. I'm a fan of these types of flavours, so I knew I'd enjoy it, but I was unsure what I was getting into. It's vegetarian (so not authentic, I imagine), but the Thug Kitchen peeps usually have great flavour on these kinds of dishes. I'd make this again for sure.

https://houseofanansi.com/blogs/anansi/thug-kitchen-chili-or-soup-have-both