Meet the meat!

Unread post by **wuxmedia** » Sun Feb 08, 2015 8:02 pm

Mmmm yum, crunchy.
Thanks for the pasta insight, kind of what I thought.
tried to make pasta once upon a time, rolled it as thin as I cold and boiled it.
Turned into Chips 8) as in British chips, not french fries.

Unread post by **Dr_Chroot** » Wed Feb 11, 2015 1:25 am

We are down in the deep south temporarily, and therefore decided to try cooking up a local meal. After talking with the cashier of 7-11 as to how to make his favorite dish, I went down to the pawn shop to attempt to locate a waffle iron, and failed. So we just ended up grabbing some organic, half-way decent frozen ones from Whole Foods. My mom actually fried the chicken herself, which is actually something that we do not do often. 10/10, would risk heart attack again. It all blended so well in the mouth...

Soundtrack: Freddie Hubbard - Mr. Clean

(Apologies, the grapefruit looks like it has hives or something.)

Unread post by **wuxmedia** » Wed Feb 11, 2015 9:17 am

Nice,
on a less greasy, but less battered tip:
We roll the chicken in flour/paprika/salt and oven bake.
My nephew (10) asked for a waffle iron for xmas... which makes nice waffles.

Unread post by **machinebacon** » Wed Feb 11, 2015 4:44 pm

Dr, is the chicken covered with a mix of bread crumbs, egg and flour? Or is it a batter? I suppose it is the former. Lovely.

Unread post by **machinebacon** » Wed Feb 11, 2015 4:53 pm

missed a bunch of posts, especially those wrt to the crockpot. One of the best inventions. I got a Chinese one that is actually an outside box with three different inlays: one bigger pot (1.8l) and two smaller ones for soups or single households (each 600ml). You put water into the outside box. Into the inner pot(s) you put the ingredients you wish to have for your stew or soup. Turn it on, and go to bed. Was very cheap, around 12 EUR (<20 USD), and is optimal for 1-2 people households.

Ivan, http://www.amazon.de/Andrew-James-Siche ... V1DM18MPPV
Irgendwas in der Richtung. Das Ding ist echt geil.

Unread post by **ivanovnegro** » Wed Feb 11, 2015 5:30 pm

^ Wohoo. Schongarer.

Unread post by **machinebacon** » Wed Feb 11, 2015 9:54 pm

Für Dich: Schöngarer :)

Unread post by **Dr_Chroot** » Mon Feb 23, 2015 4:27 am

I guess this might be relevant here? As found on Reddit, Great Depression Cooking :D

The channel: https://www.youtube.com/channel/UCRKls2 ... K2csT6FOKw
A good intro video, "The Poorman's Meal"

Unread post by **wuxmedia** » Mon Feb 23, 2015 11:58 am

^ what a great character :)

Unread post by **wuxmedia** » Mon Apr 13, 2015 12:45 pm

has anyone (bacon!) heard of the chinese dish 'sun foo beef' ?
had it at the local chinese, I normally always have chilli black bean and beef. thought I'd have a change, its basically beef with onion and carrot gravy, and a ton of chilli/pepper, slight fruity/sweet (plum perhaps) taste.

I was a bit shocked the whole internet hadn't heard of it either.

The web gives 'sun' as a translation - either 'bamboo shoots' which would be fine, except there isn't a single one in it, or 'make fun of/disgrace' so though it might be a pun food.
bit more on topic:
Happens we had toad in the hole last night, and they are both going perfectly together as leftovers for lunch, talk about fusion :)

Unread post by **machinebacon** » Mon Apr 13, 2015 3:09 pm

I think it is "san fu", which would mean something like "three lucky things" or so, just like in "Eight Treasures" or so.
Haven't heard this name either. It might be indeed a sour plum gravy, maybe with oyster sauce. The way you describe it (carrot, onion, beef, slightly sweet) I know here as "Red Wine Beef", also not quite a common dish :)

Unread post by **machinebacon** » Mon Apr 13, 2015 3:14 pm

http://image.baidu.com/i?tn=baiduimage& ... B%E8%82%89

This, btw, is the only San Fu Beef I found :D

Unread post by **ivanovnegro** » Mon Apr 13, 2015 5:03 pm

Back from Serbian Easter. Had lamb of course:

Unread post by **pidsley** » Mon Apr 27, 2015 11:14 pm

Are vegetables allowed to meet the meat?

Yesterday, Gardein and mushroom stir fry (pidsley's secret sauce recipe) on the first braised mustard greens of this season.

Today was a busy day -- when I use the oven I try to make several things at once.

Whole-grain bread (no bread machine here, all hand work)

I bake bread every two weeks or so, and because it's handmade (and I don't really use a recipe) it's never the same twice -- some of it has been better than this batch, but I'm not unhappy with this one.

Penne with homemade marinara, more greens, and homemade vegan sausage

Sesame snack crackers for later

Also made bean and zucchini enchiladas for tomorrow. Pictures next time.

Unread post by **ivanovnegro** » Tue Apr 28, 2015 12:03 am

Looks very tasty Pidsley.

Unread post by **dkeg** » Tue Apr 28, 2015 1:48 am

Yum! Looks super good.

Unread post by **machinebacon** » Tue Apr 28, 2015 3:53 am

Thanks for sharing, everything can be shared as long as it tastes good! :)
How do you replace parmesan cheese for the penne?

Unread post by **Dr_Chroot** » Tue Apr 28, 2015 4:28 am

Wow, pidsley, that does look fantastic :D

Unread post by **GekkoP** » Tue Apr 28, 2015 7:43 am

Splendid Pidsley, my kind of food. ;)

Unread post by **wuxmedia** » Tue Apr 28, 2015 1:20 pm

Thanks for the research bacon!
it really looks like this dish :
http://thewoksoflife.com/2014/03/beef-s ... gremolata/

without the lemon and parsley and a ton of chilli. I will get the pictogram of it. pissing me off now :)

isn't pids veggie not vegan, might be wrong.
Looks delicious love the bread, f-i-l puts caraway seeds and all sorts in the bread.

LinuxBBQ

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