I have watched enough porn to know pleasurable angles and lighting to make food look good. At least, I hope that is the case.
Only if its well-done
Kappa
Caramalized 2 onionsā¦
This is my season stack, because my hands were going to get ground turkey on them, I prefer to mix everything else first. The big chunks are feta cheese, the shredded cheese is pepperjack. There is a ton of basil āpasteā on top, and the green āpowderā is ground sage. In my hand is the truffle oil, I used about 5 drops per burger - 3 per burger ānowā and then 2 per burger while cooking for aromatics. Oh yeah - edit I added some red pepper flakes this time too. I was plenty sweet last time, this time I wanted to add a tinge of heatā¦but not spicy/hot.
On the hot plate working magicā¦notice the big chuncks of fetaā¦sooooooo goooooood. I wish I had a little more Basilā¦it just works so well with feta and turkey.
I toasted the bread and made a sauce - mayonaise, ketchup, and the hot sauce with the rooster on it you see at chineese restaurants.
oh yeahā¦it happend :arazz:
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I canāt find truffle oil anywhere. We only have a walmart and a Hyvee where I live though.
And whats the story on those buns? They look awesome.
Try Whole Foods. I got mine from Wegmanās, and Iāve seen it somewhere else tooā¦was it Shoppers? But yeah Harris Teeter and Whole Foods would be spots to try. When you find some just remember a truffle is so potenet that you can put one truffle in a sandwhich bag with several eggs - uncracked, and in the morning they wil lbe infused with the truffle āessenceāā¦so donāt use alot of itā¦and I find its better to actually not cook with it, and use it more towards th end of the cooking process as alot of what it brings to the table sort of āvanishesā when cooked - its very delicate. If it wasnāt so bad for me, Iād make my smoked gouda & truffle mac-n-cheeseā¦now THATS BAWSE food.
But tonyte, Iām making spaghetti pie with the left over turkey meat. Just trying to think of more vegatables to throw in besides peppers/onions.
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You need a Wegmans (godlike)ā¦
I see you unreal wit the T.Park Burgers!
I just wish I had planned better, the side dish was just some vegatable spring time steamer. Iād like to do some more tofu stuff too, Amber rocked chilli using my tofu (otherwise it would have turned to stinky tofuā¦nothanx), but Iām at a loss with what to do with the tofu right nowā¦I donāt want to fry it, and most of my main courses have no room/need for it. Iāve used it for breakfast sandwiches though. shrug
And yes Wegmanās is godlike. the one thing that absolutely fuggin SUCKS about North Carolina - the food is forgetable and the grocery storesā¦arenāt Wegmans haha. Like real talk I donāt evne know what it is about where I am Durham, but like none of the food Iāve had except for this pizza place called Enzoās (I always say Enzio >_< 72!) down here is like ādeliciousāā¦I feel like I have to cook if I want something that really taste good. I know Iām new down hereā¦but Durham is like 90% fast food. I need more mom & pop spots where the spaghetti isnāt from a can and a boxā¦and looks like itā¦at least cigarette my shit yo.
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We have this place called Heavenly Oils and Vinegars, but its 45 minutes away. Checked their site and they have black truffle oil for 35 bucks a bottle. Its a pretty big bottle though.
They have some amazing stuff there.
https://sphotos-a.xx.fbcdn.net/hphotos-ash3/37327_1152690113708_8104941_n.jpg
Stuffed mushroom crab rockefeller.
Iām so stealing this, looks awesome.
I got big hands so that bottle looks smaller, but I scooped it for like $8. It has truffle in it too heh. Its great stuff, one bottle will last you an incredibly long time.
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It is awesome, have fun, I dropped the original recipe a couple pages ago, I added spicy elements, the onions and the sauce this go around to try and improve on it moreā¦the first variant was sweeter, I think this variant was more well balanced thoughā¦might want to add even more heatā¦but heat does take away form the feta so you have to balance it.
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Started with left over ground turkey. Added a little olive oil, salt, black pepper, crushed red pepper, red pepper flakesā¦
Then I start cutting vegatables up - portebllo mushrooms, sweet onions, green peppers, orange peppersā¦then lightly cooked them to get the texture I wantedā¦not all the way as there was additional cooking coming and I wantd to infuse some more flavors later, but I knew I needed to soften them first. No Feta cheese, I just reused the container for the turkey meat from my burgers. No formula eitherā¦
El dente ziti that was cigaretted with basil ragu + basil, then added fresh cilantro, cut up vegatables, garlic, diced tomatoes, and creamed spinach (yeshā¦sneak that shit in when ever can, my wife and son are both borderline anemic so I try and slip them as much iron as possible). Oh and this slow cooked on the stove for about 30-45 minutes as I was doing all the preparationsā¦
Final stepā¦put a little in a baker pan, then sprinkle italian cheese (paramessan, mozeralla, asiago, forget the 4th type of cheese in the blend), then put a little more of bothā¦just layering. At the top put a slice of pepperjack (in hindsite I should have done 2 slices, but it had more than enough cheese already). Then I cut Italian rolls in half to layer on top. I forgot to buy some butter, as I wanted to put garlic butter all over the bread (inside and out), but I worked with what I had. I toasted it ahead of time, VERY important to do thatā¦I just did it on a hot plate. This gets rid of some of the moisture inherently in the bread, so when you wrap it in the foil and put it in the oven (I did 400 for about 20 minutes) - the moisture that escapes the dish gets reabsorbed into the bread. Once done, just take the foil off, there is no mess as the bread keeps everything inside, it absorbs the moisture to become nice and soft, but infused with the flavor and aromatics of the pepperjack cheese and the pie as well. Itās pretty much a self contained meal, there is very little meat, a decent amount of cheese, a TON of vegatables, and due ot the nature of the ziti, a fair amount but not too much pasta - so its actually pretty balanced. The red pepper seasoning added just the right amount of heat.
My wife is cooking tonyte, Iām trying to plot for later this week. Looking for simple items or cheap items that I can make a bit more complex and add stuff to (this was āspaghetti pieā that I transformed into Spicy Baked Ziti Pie). This is made increasingly difficult by the fact that my wife doesnāt do beef/pork - and Iām keeping my fish lowā¦and avoiding frying/deep frying.
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One of the things I liked about Asheville was the emphasis placed on Mom & Pop restaurants as opposed to the chain joints. Their local grocery stores and co-ops are great too. I find all sorts of things there I canāt find anywhere else. It was worth dealing with all them hippies.
Found a bunch of open beer cans last night and I get the idea to make some beer āmarinatedā Carne asada tacos. The cut of meat I used was boneless loin flap meat.
http://farm9.staticflickr.com/8441/7797549474_bfe8c988d3.jpg
I seasoned it with Mortonās, pepper, red pepper, seasoning salt, dash of cumin, and a dash of soy sauce.
I pan-fried the flap steak until it cooked on one side, and then I added the "secret ingredient"
http://farm9.staticflickr.com/8433/7797546592_36db2cd349.jpg
Donāt judge me.
I added about 1/4th of a can straight to the pan and just let the steak soak up the beer.
http://farm9.staticflickr.com/8284/7797545398_3ee20d60f9.jpg
http://farm9.staticflickr.com/8447/7797543876_a7d2e60797.jpg
I cooked the steak to Medium, let stand and chopped it up.
http://farm9.staticflickr.com/8306/7797542300_96f45aa963.jpg
Too lazy to dice tomato, onion, and cilantro, I resorted to Tapatio.
http://farm8.staticflickr.com/7277/7797540928_022ce60326.jpg
The Finished product.
Oh man, Unreal is the fucking man when it comes to this cookingā¦
Maybe I can hook something up thatāll put yall negroes to shameā¦
Been lazy latelyā¦
HAR! No judging, it looks tastyā¦how was it? Makes me want to try Mexican. I can plate that better than my āeasy to lunchā pasta hehe. Too bad my wife wonāt eat the meat. :tub:
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Pretty damn good actually, considering I forgot to add lime and I didnāt dice up a proper salsa. Iāve used beer before, but this was the first time using PBR. Not bad in a pinch.
^I want to swim in that heavenly purple sauce lol. Anyways after the capcom tournament I had a chivito at a nearby dinerā¦holyā¦shiiiiiiiiiiiiiiiiiiiiiiit. I HAD TO FUCKING MAKE ONE LAST NIGHT!
http://img32.imageshack.us/img32/2568/photo1scn.jpg
Also made fries coated with salt, pepper, tumeric, and red chili powder served with sriracha of course:
Tonightās dinner the perfect steak (yes better than on a grill) and broccoli and pepper saute with the recipe links:
[media=youtube]MtIiR7DBAqY[/media]
http://www.foodnetwork.com/recipes/food-network-kitchens/broccoli-and-peppers-recipe/index.html (use chilli paste instead of chillies so the flavor is absorbed better)
OMG I wantā¦
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