Today I ate...

Discussion in 'Geek Food' started by scon, Nov 16, 2017.

  1. BlueRaven

    BlueRaven Brute force & optimism

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    Hardwood charcoal? :thumbup:

    FU coronavirus... We might be in lockdown but I can still eat like a Lord.

    DSC05984.JPG

    Tempted to get the kettle fired up after seeing Quadbox's post, but it'll probably just go on the gas grill.
    Haven't decided what to serve it with yet...
    tbh I'm pretty tempted to just slap it on the barbie, slap it on a plate, and go to town.
    Maybe a bit of mustard as the Serving Suggestion.
     
    Last edited: Aug 1, 2021
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  2. supasaiyan

    supasaiyan Member

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    Fois gras on a chawanmushi.. freaking delicious

    first time eating fois gras and now I see why MasterChef goes crazy for it
     
  3. Quadbox

    Quadbox Member

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    Yeah. Ostensibly Australian and sustainable, but who would know how much they're lying on that sadly, there's no standards. But the cooking results are good :p

    EDIT - I must say, BlueRaven , one of the things I love about a hibachi or this little weber-go-anywhere-knockoff is that the amount of charcoal involved is so trivial. Half a chimney of charcoal keeps this at temp for 3 hours roughly, and it takes about ten minutes for half a chimney to get to cooking temp, so it's not much if any more bother than gas, cleaning afterwards aside
     
    Last edited: Aug 1, 2021
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  4. alch

    alch Member

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    Meat over coals or dig ya own hole! ;p
    I thought this thread was what was cooked for us/bought etc.. Didnt know we were to post our own cooking.... *holds self back*
     
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  5. Quadbox

    Quadbox Member

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    Well I ummed and ahhed about whether it belonged in the smoking thread, but grilling isnt technically smoking :p

    EDIT - And food porn seemed like thread necromancy
     
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  6. BlueRaven

    BlueRaven Brute force & optimism

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    I checked the OP too, but covid has changed a lot of things for everyone.

    Unless scon or Amfibius /other Geek Food mods have a drama with it, I say we make this a literal "Show us ya daily [lockdown] grub" thread.
     
    Last edited: Aug 1, 2021
  7. BlueRaven

    BlueRaven Brute force & optimism

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    I feel a bit guilty about it due to the way it's produced, but proper foie gras is something I've always wanted to try.
    I've had pate de foie gras out of a tin brought back from France, but that's not quite the same (although if anyone has any tins that they don't want just lying around, hit me up :D).

    Rib eye results. Kept it simple, just creamy mash with a pinch of nutmeg and some Dijon.
    Way rarer than I'd typically prefer, because rib eye:
    IMG20210801230121_lo.jpg IMG20210801232625.jpg

    Not bad for $12. Some leftover bits to go on a roll tomorrow too. :thumbup:
     
    Last edited: Aug 2, 2021
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  8. MR CHILLED

    MR CHILLED D'oh!

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  9. supasaiyan

    supasaiyan Member

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    grocery store run this morning, and saw that Toobs were back.. bought a couple of packets
     
  10. BlueRaven

    BlueRaven Brute force & optimism

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    Made a pretty good brunch this morning, with a nod to MR CHILLED 's mention of scrambled eggs which got a bit of a craving going because I had not made it in forever either.
    Started out thinking I would just make basic eggs-on-toast, but I've been Binging With Babish a fair bit during lockdown so it ended up turning into something way more indulgent.

    End result, from the bottom up:
    - 2 slices Light Rye toast, with real butter (not dairy blend).
    - Generous portion of a 50/50 mix of finely grated tasty cheddar and English vintage cheddar.
    - Eggs, scrambled. No milk or anything else, just beaten eggs, unsalted butter in the pan, S & P to season.
    - Sauteed mushrooms/red capsicum/garlic with a pinch of fresh thyme leaves (finely chopped), S & P.
    - Dressed with a sprinkle of Tabasco sauce, a drizzle of Kewpie mayo and a bit of chopped parsley from the garden.

    My doctor would probably be horrified, and no photo because it was basically just a pile of food on a plate.
    But damn it was tasty!
     
    Last edited: Aug 4, 2021
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  11. mad_mic3

    mad_mic3 Member

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    On a nice rainy day there's not much better thing's in life that comfort food
    Hells home cooking, scones for her, vanilla slices for me and patchy

    20210808_140149.jpg

    Not much more to say, except eat up
     
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  12. /invariance\

    /invariance\ Member

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    Tonight I made Borsch

    B7F351BA-6E81-4377-8281-3766C5F40E84.jpeg
     
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  13. supasaiyan

    supasaiyan Member

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    ordered a box of portugese tarts from CASA NATA, god damn they were delicious. Thats been one of the best things about lockdown, all these places that i wouldn't likely go to, doing delivery!
     
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  14. MR CHILLED

    MR CHILLED D'oh!

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    Love Portuguese tarts, we have them for a small after coffee dessert after golf every single week :thumbup:
     
  15. BlueRaven

    BlueRaven Brute force & optimism

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    Been meaning to give this a shot for ages, Northern/Eastern European and Scandinavian soup are the best.
    Is it Borsch or Borscht? Or are they different things? I've seen it anglicised both ways.

    I think the upswing in restaurants/suppliers willing to do deliveries Direct To Public is one of the things that's kept everybody from rioting (mostly). :)
    Looking forward to the NSW hospitality industry getting back into full swing though.

    Pic dump of some recent yum things:

    Bacon & Mushroom Boscaiola w/ decent parmigiano reggiano
    BM boscaiola_lo.jpg


    Leg Ham/Extra Tasty/Tomato on turkish with mayo and a little dijon/S&P
    toastie_01_lo.jpg
    toastie_02_lo.jpg


    Small piece of Aussie wagyu rump cooked in cast iron skillet, asparagus pan-fried with garlic and lemon + parmi

    Wagyu rump_lo.jpg


    An attempt at Cantonese style ("Whampoa") scrambled eggs, with some leftover marinated pork and spring onions, cooked in lard.
    My technique needs some work but damn this was delicious.
    Whampoa eggs.jpg


    Pan-seared pork chops with creamy mushroom sauce, based on this recipe: https://cafedelites.com/pork-chops/
    DSC06106_lo.JPG


    Learned a lot about Guacamole from Chef John of Food Wishes.com and Avos were on special at Aldi for 99c each.
    I subbed in red onion in place of white, and chilli flakes/cayenne/black pepper as they didn't have any fresh chillies. Also lemon juice in place of lime, shame shame shame.
    guacamole_01_lo.jpg guacamole_02_lo.jpg

    Finished off the Turkish bread with a melt;
    fresh guac, leg ham, corn-on-the-cob boiled then toasted in a little butter, mix of grana padano and cheddar cheese, bit of coriander for make pretty.

    gauc toastie_lo.jpg
     
    Last edited: Oct 13, 2021
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  16. /invariance\

    /invariance\ Member

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    I'm coming over to your place!
    Borsch/Borscht - I probably mis-spelt it but I'll go with what the Swedish Chef says:
     
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