Food! [The thread that started this section]

Susie said:
That is a bowl of fire if I've ever seen one.



Pho Realzies
Pho Sho'
Pho tha muthaland
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my favorite

WhatthePho.JPG
 
So here's a great dinner from this past Sunday. (Sorry, no photos - didn't occur to me until after I'd pigged out already. And no one wants to see pictures of half-eaten plates of food.)

Anyway:

Roast Chicken, Smashed Dill Potatoes, and Haricot Vert

Rinse and pat dry a whole roasting chicken, about 4-5 pounds.

Soften some butter and rub down the whole chicken with it. Sprinke whole chicken (inside the cavity and out) with kosher salt, pepper, rosemary, thyme, garlic powder.

Cut some lemon and lime wedges, and insert into the cavity. Tie up legs with cooking twine. Put in a roasting pan (on a rack in the pan), and roast for 1.5 - 2 hours at 375 F or until deep brown all over.

When the chicken comes out, remove it from the pan and cover it with foil to rest.

Boil some water and throw in some very small yellow, waxy potatoes (I get them in a little mesh bag at the market, but you can find variations on these all over the world). When they're fork-tender, drain them, and dump them back in the empty cooking pot. Throw in a decent knob of butter and some dill. Stir with a wooden spoon, and make a point of crushing/smashing at least a few of the potatoes. It's nice to have some mash, and some whole.

Put the chicken roasting pan on the stovetop (with all the cooking juices and fat still in the pan) and fire up the burner. Add a knob of butter and a couple tablespoons of flour. Mix the flour and melting butter up into a roux. Once it darkens just slightly, add some chicken broth (from a can is fine). Cook until it thickens a bit into the tastiest chicken gravy you'll ever taste.

Steam some haricot vert (little French green beans) for a few minutes, and plate up with some carved chicken, some potatoes and bit of the gravy spooned over the chicken and potatoes.

BTW, I get the haricot vert in a little plastic pack from Trader Joe's. I suspect similar pre-pac veggies exist in your part of the world. Easy, delicious.

NOM NOM NOM NOM NOM.
 
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Oh yeah Nathan's hot dogs!
 
Some homemade noodle soup I made for myself with chicken and shrimp.

http://img522.imageshack.**/img522/1483/dsc00126ub7.jpg
 
Koenig said:
Some homemade noodle soup I made for myself with chicken and shrimp.

http://img522.imageshack.**/img522/1483/dsc00126ub7.jpg
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MMMM... That looks tasty. I love that flat noodle. What's it called?
 
It's actually not the flat rice noodle that I think you're thinking of. It's just a simple dried wheat noodle from any old chinese grocery store.
 
Tonight I planned to have a goat's cheese and apple salad (mmm delicious goat's cheese).

Unfortunately I forgot I had no salad, so it was disappointing.

Anyway, goat's cheese and apple salad :

Mixed salad on a plate, add dressing of choice (the French drown salads in dressing, I prefer it lightly dressed).
Two slices of toast, one on each side.
A thin, roughly-circular slice of apple onto the toast.
A round slice of goat's cheese onto the apple.
Flavour with herbes de provence.

The idea is that the apple prevents the goat's cheese melting all over the shop. I guess it depends how melted you like your goat's cheese, but I find that the thin slice of apple increases the flavour and tastes.
 
There was a bit about cottage pies a few pages back. And today i had a craving for some of it, Adu style. Here come ze piccies, 56k beware!
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0186.jpg
The unprocessed stuff: tatters (i got them pre-peeled and parboiled, lazy me) (the baggie is some 700g, or 1kg unpeeled), milk, diced bacon (lots of it, some 700g), minced beef (some 500g), leeks (some 500g), butter, worcestershire sauce, tabasco, beef stock cube, and not in this picture, garlic and onions (i buy them pre-chopped in small tubes, again, lazy).

The tatters (or potatoes for those not into British names for foodstuffs) go into a large pot of water with a pinch of salt and boil for a good 20 minutes until they almost fall apart.
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0188.jpg
Cut the leeks in 2 halves lenghtwise and cut them into roughly 5-10mm sized chunks. Rinse all the sand out (the dish is supposed to be rustic, not anti-rust)
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0189.jpg
Heat up your cast iron casserole (or Dutch oven if you're of the persuasion of the other side of the pond) and put in the bacon.
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0190.jpg
Cook over medium heat, we don't want to burn our precious bacon, until almost crisp and most fat has drained out. Now you take a small ladle and get most of the fat out there, leaving about 2 tablespoons worth in there.
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0193.jpg
DO NOT THROW AWAY THAT FAT! We need it later on.
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0195.jpg
Now, in goes the mince, garlic and onion (the last 2 cut into pieces of course)
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0197.jpg
When the beef is cooked, add in the leeks and cook for a good 2 minutes.
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0199.jpg
Add a glass (about 150ml) of water, the stock cube, a tablespoon of worcestershire sauce, and 1-2 teaspoons of tabasco (or less if you're a wuss). Turn the heat down and leave to simmer.
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0196.jpg
Now, your tatters should be done by now. Drain them and put them back on a medium to high heat to steam them dry. This step is important, or else your mash will be mushy, and that's not good.
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0198.jpg
Once your potatoes are dry (takes about 5 mins), bash the living shit out of them until you have the beginning of a mash. Now comes the secret. Add the bacon-fat you saved to the mash, together with enough milk and butter to make it a nice, smooth mash and whisk it in. The whisking bit is important, as it gets more air into the mash, which is good.
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0201.jpg
Now add all of this into an oven-ready dish. First the meatstuff, then the mash, how hard can it be?
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0202.jpg
You can put cheese or breadcrumbs on top if you like, i like to take a fork and pull little tufts of mash out, to make a sort of mountain range on top.
https://pic.armedcats.net/a/ad/adunaphel/2008/06/23/DSC_0204.jpg
Because those peaks get a nice brown color in the oven (200C or a lot more in F, too lazy to convert, for about 15-20 minutes).

This should serve 3-4 people, but my wife and i were starved to death it seemed, so we eated it all.
 
Looking at this thread is a constant reminder of why i love the culinary arts. I wanna + rep you adu but alas i gotta spread some around
 
wooflepoof said:
Looking at this thread is a constant reminder of why i love the culinary arts. I wanna + rep you adu but alas i gotta spread some around
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Indeed. So many mouth watering pictures!
 
So did anyone catch this weeks F Word? Gordon smoking salmon in a Reliant Robin was hilarious!
 
Just thought i would share a few links to some of my favorite food related websites

Food Gawker it's a replacement for tastespotting (rip) and does a really good job. Basically it's a clearing house for food blogs and whatever recipes that have most recently posted i have gotten my ideas for dinner off this site 4 times in the past 3 weeks. WARNING: this is terrible site to visit if you are hungry and trying to decide what to eat... seriously you have been warned...

Crazy Chinese food pictorials this was actually posted in /ck/ a few weeks ago it is basically 3 forum pages of really really great chinese food recipes with pictures. I wish i could find more forum posts like this...
 
Probably the biggest contrast ever between how it looks and how it tastes:

labskaus.jpg


It's called Labskaus and it's a traditional North German sailor meal, consisting mainly of mashed potatoes and salt meat. It's served with fried eggs, pickles, a sour herring, beetroot and a cold beer of course :D

I love it :)
 
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