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Time for a food thread: what are you gorging on in anticipation of doom?

 
The Day After
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User ID: 621246
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02/23/2009 06:57 PM
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Time for a food thread: what are you gorging on in anticipation of doom?
As one who LOVES to cook, I figured I better make all my really good recipes in case I can't get the ingredients.

Picked up a salmon fillet tonight. Making my famous whole garlic roasted chicken for the sweetie later this week. And an excellent Japanese beef stew. Got white chili in the freezer, finally perfected that.

So what are you eating now in anticipation of the beans and rice era? And feel free to post recipes.
Anonymous Coward
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02/23/2009 07:00 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
I mae pork chops, peas and carrots and white cheddar shells...mmmmmm mmmmmm
Anonymous Coward
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02/23/2009 07:01 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
feces
SubarcticBeef

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02/23/2009 07:01 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Constructing a pot of Wisconsin style chili right now.
Large and Powerful
[link to i154.photobucket.com]
The Day After  (OP)

User ID: 621246
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02/23/2009 07:01 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
I mae pork chops, peas and carrots and white cheddar shells...mmmmmm mmmmmm
 Quoting: Anonymous Coward 595066


Nice! Any tricks on not having dried out pork chops?

Here's my tortilla soup recipe:

This one is totally easy, can take a lot of variations in toppings, and it freezes well.

- 2 (+) cloves of garlic unpeeled
- 1 medium yellow onion
- one box of chicken stock (32 oz.?), and an extra can just in case
- 1 tbsp vegetable oil
- 28 oz can of whole peeled tomatoes
- a couple sprigs of cilantro or epazote, fresh (I skip this)

Heat a dry pan on med-high heat. Cut the onion in half. Put the onion and garlic in the pan and roast for 5 to 10 or so minutes. Onion cut side down; turn the garlic periodically.

Peel and toss them into a blender with the tomatoes, including juice, and blend until smooth. Add some stock if you need to so it keeps moving. This can be done in batches, but you gotta blend it somehow.

Heat the oil in a non-reactive sauce pan, add the puree and cook 5-7 minutes until it thickens (2 minutes on high, lower and simmer). Add chicken stock and bring to a boil, cover and simmer for 15 minutes. I like my soup rather thick, but you can add more stock (recipe calls for 48 oz) to thin it.

Top with avocado, tortilla strips (fry them lightly in oil so they stand up, or use fritos instead), sour cream, white crumbly cheese (feta or queso blanco), sour cream, cooked chicken, etc...
Anonymous Coward
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02/23/2009 07:02 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
As one who LOVES to cook, I figured I better make all my really good recipes in case I can't get the ingredients.

Picked up a salmon fillet tonight. Making my famous whole garlic roasted chicken for the sweetie later this week. And an excellent Japanese beef stew. Got white chili in the freezer, finally perfected that.

So what are you eating now in anticipation of the beans and rice era? And feel free to post recipes.
 Quoting: The Day After


Any chance you would post that white chili recipe?
molson

User ID: 498022
Canada
02/23/2009 07:03 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
I'm preheating the oven for a sirloin roast, should be going in any minute now. Yep, the oven just beeped.
Anonymous Coward
User ID: 621496
Australia
02/23/2009 07:04 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
IM having ROAST DOOM!!!



Here is the recipie.

Take one large chunk of DOOM fresh from GLP

Sprinkle DOOM with a good dash of speculation and let it sit in the cooler lower threads for a while to marinate.

Next day bump DOOM back to the higher threads and add a liberal helping of "I know someone who told me this was true" to the mix and stir over a hot debate.

Next..take some "Insider" all purpose seasoning and add it to the pot to add some flavour and continue to simmer.

(Cooking tip...NEVER let a good DOOM roast get bumped away for too long as it cools fast and DOOM is a dish best served HOT...always keep heated with hot debate.)

Next...raise the heat by adding some "Apprently true info" that can neither be proven or disproven..but still sounds very plausible.

This is your most vital ingredient as it MUST be added at JUST the right moment.

(Aussie Bloke was a MASTER DOOM chef..he timed his ingredients perfectly..follow his example if you want a top class ROAST DOOM)

Let this simmer over hot debate all the while adding some "ominous oil" here and there to keep the roast from dehydrating.

Next...let the roast cool slightly while you prepare the most important ingredient..

THE GRAVY!!!!

Just when the ROAST DOOM is cooling a bit you need to pour on the gravy preferably while it is red hot.

The gravy is hard to make because it takes a good dash of "Coincidence" powder to work. You must wait patiently whilst cooking a good roast DOOM because any little thing that comes along that BACKS UP your roast DOOM will be THE GRAVY.

EG..

Aussie Bloke did it well...he got things going along well.and then..suddenl;y..there was GRAVY..all the ships put to sea at JUST the right time..giving his ROAST DOOM a good dash of credibility. WHAT a master cook He was.

So..tuck in and enjoy your ROAST DOOM!!!
The Day After  (OP)

User ID: 621246
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02/23/2009 07:04 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
As one who LOVES to cook, I figured I better make all my really good recipes in case I can't get the ingredients.

Picked up a salmon fillet tonight. Making my famous whole garlic roasted chicken for the sweetie later this week. And an excellent Japanese beef stew. Got white chili in the freezer, finally perfected that.

So what are you eating now in anticipation of the beans and rice era? And feel free to post recipes.


Any chance you would post that white chili recipe?
 Quoting: Anonymous Coward 617867


Certainly, but I've got to cook and eat my salmon first. It's a Culinary Institute of America (CIA - LOL) recipe. Took me a couple years to get it right. Tune back in later...
Anonymous Coward
User ID: 617867
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02/23/2009 07:05 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
As one who LOVES to cook, I figured I better make all my really good recipes in case I can't get the ingredients.

Picked up a salmon fillet tonight. Making my famous whole garlic roasted chicken for the sweetie later this week. And an excellent Japanese beef stew. Got white chili in the freezer, finally perfected that.

So what are you eating now in anticipation of the beans and rice era? And feel free to post recipes.


Any chance you would post that white chili recipe?


Certainly, but I've got to cook and eat my salmon first. It's a Culinary Institute of America (CIA - LOL) recipe. Took me a couple years to get it right. Tune back in later...
 Quoting: The Day After


Thanks, and I will!
The Day After  (OP)

User ID: 621246
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02/23/2009 07:08 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Braised rabbit:

-3 tbsp olive oil
-1 whole rabbit, 3 lbs cut into 7 pieces, reserve the liver, cut into -1/8 inch pieces
-salt & pepper
-1 medium onion, chopped medium
-5 medium cloves of garlic, minced or pressed
-1 tbsp tomato paste
-1 tbsp all purpose flour
-1 cup dry white wine
-1 14.5 oz can of low sodium chicken broth
-1 14.5 oz can of diced tomatoes, drained
-pinch of hot red pepper flakes
-3 bay leaves
-1 sprig of fresh rosemary
-1/4 cup black olives, kalamata, pitted and slivered lengthwise
-1 tbsp minced fresh parsley leaves

1. heat 2 tbsp oil in saute pan, high heat, until just smoking, sprinkle pieces of rabbit liberally w/salt and pepper to taste, add 1/2 pieces to pan and reduce heat to med-high, cook, turning meat once, until nicely browned on both sides (4 mins). transfer and repeat with remaining pieces

2. return empty pan to medium heat, add 1 tbsp oil, add onion until soft and light brown, add garlic and tomato paste, cook for about 30 seconds until "aromatic" [gotta love the choice of words]. add flour and stir until incorporated, about 1 minute. raise heat to high add wine, broth, tomatoes, pepper flakes, bay leaves and rosemary. Stir. return four quarters, hind quarters and neck to the pan. leave loin pieces out for now, bring to a gentle simmer. reduce heat to low, cover and cook until meat is almost tender, 45 minutes. add loin pieces and cook until tender, 10 minutes.

3. remove lid and transfer rabbit pieces to plate, remove bay leaves and rosemary, bring sauce to a simmer over high heat, add liver and mash the liver into the sauce [LOL! work the sauce into the liver]. cook sauce until slightly thickened, 5 minutes. Stir in olives and parsley, season with salt and pepper. Return rabbit to the sauce, heat briefly and serve.
Anonymous Coward
User ID: 595066
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02/23/2009 07:08 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
I dip mine in egg and then crackers, cook them slowly with a lid on until they are done, then take the lid offand let the crust get a little crunchy...cooking them slowly is the key I think...
Aztec Cavalry
User ID: 212074
Mexico
02/23/2009 07:09 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Chinese, sushi, expensive food in general.
Anonymous Coward
User ID: 595066
United States
02/23/2009 07:09 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Nice! Any tricks on not having dried out pork chops?

I dip mine in egg and then crackers, cook them slowly with a lid on until they are done, then take the lid offand let the crust get a little crunchy...cooking them slowly is the key I think...
 Quoting: Anonymous Coward 595066
Anonymous Coward
User ID: 532628
United States
02/23/2009 07:11 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Homemade pizza & beer.
Anonymous Coward
User ID: 621607
United States
02/23/2009 07:11 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
As Always... Cheese wrapped in cheese and covered with cheese!
Anonymous Coward
User ID: 532897
United States
02/23/2009 07:13 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Nice! Any tricks on not having dried out pork chops?


 Quoting: Anonymous Coward 595066



Make a roux. Stew them with onions. They're awesome that way.
The Day After  (OP)

User ID: 621246
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02/23/2009 07:14 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Homemade pizza & beer.
 Quoting: Anonymous Coward 532628


Try fontina with a touch of asiago. heaven!

Salmon is ready to go in the broiler.
Anonymous Coward
User ID: 595066
United States
02/23/2009 07:14 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Nice! Any tricks on not having dried out pork chops?





Make a roux. Stew them with onions. They're awesome that way.
 Quoting: Anonymous Coward 532897

That sounds really good...what is a roux?
The Day After  (OP)

User ID: 621246
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02/23/2009 07:16 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Nice! Any tricks on not having dried out pork chops?





Make a roux. Stew them with onions. They're awesome that way.
 Quoting: Anonymous Coward 532897



Oh no, that brings back childhood nightmares. I want to stuff a thick one and grill it.

I did cheese stuffed shrimp wrapped in bacon once. MMMMMM

A real art is homemade jalepeno poppers. OMG! You'll love them, but a real bitch to make.
ThreshingSword

User ID: 483767
United States
02/23/2009 07:33 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Sushi! I've ordered it three nights in the past few days. It's always $20 with tip to the dlvry man. I figure I might as well enjoy it while I can. Man I will miss my sushi if everything goes to hell in a handbasket. That's one thing that's darn near impossible to make at home.
Genesis 3:15: "And I will put enmity between thee and the woman, and between thy seed and her seed; it shall bruise thy head, and thou shalt bruise his heel." The Nephilim control the world now, but not for long!

[email protected]
The Day After  (OP)

User ID: 621246
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02/23/2009 07:38 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
White chili (my version, loosely based on the original)

-1 can of chickpeas, drained and rinsed
-1 can of great northern white beans, drained and rinsed
-1/4 cup olive oil
-8 oz. ground turkey (or chicken)
-3/4 cup white onion, minced
-3 cloves garlic [I always double the amount in any recipe]
-six chopped jalepenos (recipe calls for 1.5 tbsp)
-I add three or four chopped anaheim peppers, if you like spice.
-2 tbsp flour
-1 tbsp ground cumin (I add more)
-3 cups chicken broth
-1/2 cup fresh cilantro
-1/2 cup pearl barley
-1 lb cooked chicken (or turkey) shredded [I use chicken with ground turkey]
-S & P to taste

Top with: shredded cheese, chopped scallion, diced tomato...

In a pot heat the olive oil and sautee the ground meat until it looses color, add onion, garlic, peppers sautedd 4 to 5 minutes.

Add flour and cumin, stir 2 minutes. Add broth, beans and barley. Bring to a boil, reduce to a simmer and cook 45 minutes, covered.

Add the shredded meat and cilantro, simmer for 15 minutes. Flavor to taste w/S & P.

-This is really good when it sits for a couple days. I recently froze it for the first time, but it is still in there so I can't tell you how well it freezes.

Enjoy!
twistedfugger

User ID: 617867
United States
02/23/2009 07:47 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
White chili (my version, loosely based on the original)

-1 can of chickpeas, drained and rinsed
-1 can of great northern white beans, drained and rinsed
-1/4 cup olive oil
-8 oz. ground turkey (or chicken)
-3/4 cup white onion, minced
-3 cloves garlic [I always double the amount in any recipe]
-six chopped jalepenos (recipe calls for 1.5 tbsp)
-I add three or four chopped anaheim peppers, if you like spice.
-2 tbsp flour
-1 tbsp ground cumin (I add more)
-3 cups chicken broth
-1/2 cup fresh cilantro
-1/2 cup pearl barley
-1 lb cooked chicken (or turkey) shredded [I use chicken with ground turkey]
-S & P to taste

Top with: shredded cheese, chopped scallion, diced tomato...

In a pot heat the olive oil and sautee the ground meat until it looses color, add onion, garlic, peppers sautedd 4 to 5 minutes.

Add flour and cumin, stir 2 minutes. Add broth, beans and barley. Bring to a boil, reduce to a simmer and cook 45 minutes, covered.

Add the shredded meat and cilantro, simmer for 15 minutes. Flavor to taste w/S & P.

-This is really good when it sits for a couple days. I recently froze it for the first time, but it is still in there so I can't tell you how well it freezes.

Enjoy!
 Quoting: The Day After


Thanks. Printed and saved. Is the pearl barley important? I am completely unfamiliar with this ingredient.
The Day After  (OP)

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02/23/2009 07:50 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Thanks. Printed and saved. Is the pearl barley important? I am completely unfamiliar with this ingredient.
 Quoting: twistedfugger


You could probably get by without it, I think it just helps bulk it up and absorb liquid. Maybe slightly reduce the stock and it would be fine. You can find it in a bag near the dried beans in the mexican section of the grocery store. The only recipe I use it in is this one.
The Day After  (OP)

User ID: 621246
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02/23/2009 07:52 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Sushi! I've ordered it three nights in the past few days. It's always $20 with tip to the dlvry man. I figure I might as well enjoy it while I can. Man I will miss my sushi if everything goes to hell in a handbasket. That's one thing that's darn near impossible to make at home.
 Quoting: ThreshingSword


Yeah! Nothing beats sushi and hot saki on a cold NY night.

LOL! My favorite sushi joint has rolls named after each of their daughters, and one of them had four different kinds of tuna. Not making it up.
Evil Twin

02/23/2009 07:52 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
At the moment, I'm eating a pink grapefruit that I picked this afternoon. Might have to drink some vodka out of the skin when I'm finished.

5a
twistedfugger

User ID: 617867
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02/23/2009 07:53 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Thanks. Printed and saved. Is the pearl barley important? I am completely unfamiliar with this ingredient.


You could probably get by without it, I think it just helps bulk it up and absorb liquid. Maybe slightly reduce the stock and it would be fine. You can find it in a bag near the dried beans in the mexican section of the grocery store. The only recipe I use it in is this one.
 Quoting: The Day After


Well, I'll definitely look for it then. I hate screwing around with a proven recipe. Thanks for posting this as white chili is one of my favorites.
ThreshingSword

User ID: 483767
United States
02/23/2009 07:57 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Sushi! I've ordered it three nights in the past few days. It's always $20 with tip to the dlvry man. I figure I might as well enjoy it while I can. Man I will miss my sushi if everything goes to hell in a handbasket. That's one thing that's darn near impossible to make at home.


Yeah! Nothing beats sushi and hot saki on a cold NY night.

LOL! My favorite sushi joint has rolls named after each of their daughters, and one of them had four different kinds of tuna. Not making it up.
 Quoting: The Day After


I believe it! NY has the most awesome food. Probably why i gained 15 pounds upon moving here...
Genesis 3:15: "And I will put enmity between thee and the woman, and between thy seed and her seed; it shall bruise thy head, and thou shalt bruise his heel." The Nephilim control the world now, but not for long!

[email protected]
Anonymous Coward
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02/23/2009 08:02 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
Nice! Any tricks on not having dried out pork chops?





Make a roux. Stew them with onions. They're awesome that way.

That sounds really good...what is a roux?
 Quoting: Anonymous Coward 595066


A roux is a South Louisiana/creole thing. It's a gravy made with flour and oil. We use it for everything. Gumbos, shrimp creole, etouffee, etc.
The Day After  (OP)

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02/23/2009 08:08 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
At the moment, I'm eating a pink grapefruit that I picked this afternoon. Might have to drink some vodka out of the skin when I'm finished.

5a
 Quoting: Evil Twin


Damn that sounds good! I have two blood oranges in the fridge to make a martini - vodka, grand marnier and juice. The breakfast of champions.
himself

User ID: 621409
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02/23/2009 08:13 PM
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Re: Time for a food thread: what are you gorging on in anticipation of doom?
At the moment, I'm eating a pink grapefruit that I picked this afternoon. Might have to drink some vodka out of the skin when I'm finished.

5a


Damn that sounds good! I have two blood oranges in the fridge to make a martini - vodka, grand marnier and juice. The breakfast of champions.
 Quoting: The Day After

pussy
breakfast of champions





GLP