FOODIES MEET HERE.

[Master Rel]

Easy-to-fallow jokes makes me red with delight!

Then I am humbled (good luck with that one!   )

[eerockk]

Then I am humbled (good luck with that one!   )

That is offal!!

[Master Rel]

Lol oh you stag!  You did not moose that one...point!

 

[Rina Ascura]

Your roach fish...much less so.

Sounds awful!

Every foreigner says so, until they acquire the taste. It's really good. It's also traditional to knock the fish on a table before you start eating it.

[Master Rel]

As with all foods, I celebrate and support your liking of it!

More for you 

I am sure there is some mundane food here in the USA that many outside the states would find odd, ugly, or gross.

I know that peanutbutter is seen in some places as nasty and inconceivable as a food...but I would say that 99% of Americans grew up on it.

So even without going to the odd side of the house I am sure there would be issues from nearly any cuisine from those outside the house 

Hey Rina...I have a recipe for a Bloody Ivan...a drink made with borscht and cherries 

[eerockk]

I know that peanutbutter is seen in some places as nasty and inconceivable as a food...but I would say that 99% of Americans grew up on it.

In Argentina, this is certainly the case. Kids look at peanut butter like it's brussels sprout spread!

So happy I'm not allergic to peanuts...

[RevanChrist]

I just remebered thqnks to yall i have a whole in of spiced pecans that i got for Christmas. Yeah im goping to watch ESB and get back to yall.

[Master Rel]

Cornbread!

What do you do different than follow the basic directions?


I add creamed corn.

Replace the liquid with creamed corn and it will guarantee the moisture content, gives more corn taste, and is an easy step.

 

[Master Rel]

Corn bread...add creamed corn or hot peppers is a common side step, as is adding whole kernel corn nibblits.

Corn Cake...add sugar...I use a blend of brown and white sugar, cinnamon, nutmeg, and black pepper.

Replace the liquid with cold pack pumpkin (the canned pumpkin, not the pumpkin pie in a can...though that sounds good also) for another moist corn bread with extra vitamins and minerals as well as taste.

[eerockk]

One thing I've discovered recently is Agave sugar (syrup). As a sugar replacement, it is amazing! I bet it would be a nice addition to cornbread!

http://en.wikipedia.org/wiki/Agave_nectar

Wouldn't mind trying it in a Mexi-Belgian ale recipe... it's expensive though.

[Darth Sabre]

One thing I've discovered recently is Agave sugar (syrup). As a sugar replacement, it is amazing! I bet it would be a nice addition to cornbread!

http://en.wikipedia.org/wiki/Agave_nectar

Wouldn't mind trying it in a Mexi-Belgian ale recipe... it's expensive though.

Actually use Agave syrup because of a minor sugar intolerance. Love it in my coffee!!!

[eerockk]

What to do with two pork tenderloins and a whole load of charcoal and applewood chips... Smoke em!

Three hours of slow and low with generous additions of applewood made for an amazing welcome home dinner for my parents who were away for two months. The long prep time was worth it, and next time, I will use black cherry chips and smoke up a beef something or other. Southern BBQ is worth more than its weight in gold - that is a promise!





Marinade: 4 hours

- 5oz white vinegar
- Three tbsps white sugar (I was out of brown)
- Large pinch of salt and pepper
- 1 Heaping tbsp of chopped garlic
- 2oz Worchestershire sauce
- 4 oz of Rufus Teague's dry rub powder (directions: Rub on meat - hahaha no $#!t)

Cooking: 3 hours

Coat pork again with Rufus Teague's dry rub, and then coat with BBQ sauce. Smoke on indirect heat for 3 hours at a temp around 250F with applewood chips placed directly in the coals. When done, rest tented for 10 minutes, slice into medallions, and serve! There was more flavor than I can describe in one post. Well-well-worth the wait!

[Master Rel]

Shame you did not load up the grill with veg to use all the excess radiation and smoke 

[eerockk]

Shame you did not load up the grill with veg to use all the excess radiation and smoke 

It it hadn't been 14F and windy out, I might have. As it was, after an hour and a half in the charcoal smoker, I infused a great amount of smoke aroma into the pork, but it was just too cold to finish the job (170F-190F, but I didn't have 4-5 hours). That's when they went on the 'que for the other hour and a half, and I was fiddling with the knobs the whole time to keep the temp steady at 250F. It was like playing some perverse musical instrument while freezing my butt off. Good times and soooo worth it! I served the medallionized pork with oven roasted potatoes and steamed green beans. My mom brought some kraut (gramma's recipe - ma does it well, I have to say!), a nice Niagara region cab sauv was opened, and Bob was yer uncle! (And Jennie yer aunt!) 

I have a feeling that I'm going to smoke every kind of food under the sun in that thing come warmer weather...

[eerockk]

Got bored and pulled out the dutch oven this eve. I've been on a slow-and-low kick with my meats these days, so decided to use the two remaining pork loins that I had in the freezer.

I rubbed to pork down with that Rufus Teague's meat rub I used in a previous post. It does the job.

The rubbed pork was placed onto a sausage mat (4 sausages sliced in half). That meat monstrosity sat upon a bed of chopped onions, carrots, celery, apple, garlic, salt + pepper, mirin, and a dash of oil.

It looked like this:


I covered that with tin foil and cooked it for an hour at 230^oF. When that was done, I took the foil off, covered the pork with sliced oranges, and cooked it for another hour at 230^oF:


After 2.5 hours total cooking time, the meat was ready!


I tented the meat in foil for 10 minutes to let it rest, then I set upon it savagely with a knife.


Pleased, I plated this one up for my wife. Mine didn't seem to stick around long enough for photos! 


Oh, and Rem, my gravy conisisted of a pouch of Poutine sauce from a restaurant chain in Quebec, the drippings from the pan, 3oz of that wine seen the photo above, and 10 min to simmer it altogether. The gravy was my fave part!