Lunacy We all gotta eat, right? (Food Porn)

[momofthegoons]

Sounds yummy @Helios! Soup is something I still have to master. It takes talent to be able to put a little of this and that in a pot and call it soup.... and have it be delicious.

We had our Danish smorrebrod last weekend. And in true form I wasn't able to take many pics; mostly because I was too busy serving, etc. I've got some photos coming in from guests though so.... soon.

 

[Marlon Rando]

you can do it Mom! If you need any soupy advice don't hesitate to ask
Have any of you foodies on here tried genetic modified beef? through my Pro Culinary Colleagues I discovered last year a company Impossible foods, already serving this in University cafeteria's and other corporate institutions, https://impossiblefoods.com/
I grilled off one of their patties and tried it, tasted just like the real deal, it bleeds, cooks, smells like real beef. Personally I think this meat lends itself better to Chili or even nachos than burgers, due to the fact that it tends to crumble easier. They make eggs too!

 

[momofthegoons]

Have any of you foodies on here tried genetic modified beef?

This is just nuts!

It's not genetically modified beef as much as a beef substitute though... right? Sort of like Seitan?

 

[Marlon Rando]

yea correction lab grown or Heme aka protein Hemoglobin is the Magic Ingredient I believe. yea its wild stuff!
we gonna see a lot more of this food, their is a video in the link about it.

 

[felvapes]

Not sure how I like the idea of growing my meat.....
At least it tasted good to you

 

[momofthegoons]

Not sure how I like the idea of growing my meat.....
At least it tasted good to you

What I don't understand is the need to call it meat when it isn't. Same with things that are vegetarian or vegan but shaped to look like meat. Why? If you don't want to eat meat, why eat vegetables that look like meat? Like the Tofurkey for example. It has 'drumsticks.'

But that is, perhaps, a subject for another thread. Or not lol. If people want their veggies to look like meat all power to them.

 

[psychonaut]

I want my veggies to taste like meat =)

 

[Marlon Rando]

Not sure how I like the idea of growing my meat.....
At least it tasted good to you

I Certainly wont go out my way to buy it, I hadn't eaten in 10 hours prior to grilling that one so yea it was delicious.
as far as where this trend is going within the food Industry is anyone's guess? I'm not attempting to plug IF's on here, just thought if anyone had not been aware about this.
It has caught the eye of Uni's and corporate controlled institutions for sure.

I want my veggies to taste like meat =)

Ancient Native American proverb goes something like, Vegetarian= poor Hunter
(no offense to my vegan brethren on here)

 

[Mr Mellish]

Sounds yummy @Helios! Soup is something I still have to master. It takes talent to be able to put a little of this and that in a pot and call it soup.... and have it be delicious.

We had our Danish smorrebrod last weekend. And in true form I wasn't able to take many pics; mostly because I was too busy serving, etc. I've got some photos coming in from guests though so.... soon.

I tend to complicate soup making (hell, I guess I complicate most kitchen activities). It's often a two day process. On day 1 I roast or smoke the bones I'm going to use to make the stock. Sometimes I also make the stock that day, sometimes I make the stock on the second day (soup day).

I try to save vegetable scraps and mushroom stems through the week that I can then use in the stock making. I add some dashi (heard it adds nutrients; who the hell knows?), several bay leaves, and some apple cider vinegar. If I want to crank up the body of the stock, I throw in 4 chicken feet (or sometimes those scrawny chicken wings stores try to sell as food); it makes a huge difference and I add it whether I'm using chicken or beef bones. This is the main use for my pressure cooker, since I hate futzing over a stock pot all day.

Most often, I make a ham and potato soup or a squash soup. It's definitely time to branch out and make more different soups. And don't forget that no knead bread when making soup!

 

[Kurtdigglur]

Now addicted to peppers, eggs, cheese and avocado omelets. With a mighty session to follow.

 

[momofthegoons]

Now addicted to peppers, eggs, cheese and avocado omelets. With a mighty session to follow.

Breakfast of the champions!

 

[arb]

I grow my own meat..........it moos' and farts it has feelings and emotions and I treat them well.
I look into their big,beautiful brown eyes and drop the hammer............I am thankful for them and the life they provide me and mine.
I also grow potatoes and wheat...........I do not have as strong a connection with them.
Am I a monster........I think buying meat and having others do the do is............disrespectful.
I don't use a vet to put down our house pets either.......I love them far too much for that.

 

[felvapes]

I grow my own meat..........it moos' and farts it has feelings and emotions and I treat them well.
I look into their big,beautiful brown eyes and drop the hammer............I am thankful for them and the life they provide me and mine.
I also grow potatoes and wheat...........I do not have as strong a connection with them.
Am I a monster........I think buying meat and having others do the do is............disrespectful.
I don't use a vet to put down our house pets either.......I love them far too much for that.

Growing up your own meat is good

Growing a meat type stuff in a lab not so much

But then I think growing your own veges is good too, processed GMO seedless shite being bought not so much

I grew up in bush where we hunted our meat and grew our veges, we killed other people's moos as well as they were too soft to do so after raising them

Put pets down before too

I now grow my own veges but am not in a position to raise my own meat so unfortunately I have to buy my meaty bits...

Nothing like fresh picked veges or fresh slaughtered meat....

Always thank the animal and mother earth before and after the kill

 

[Mr Mellish]

Best.Ribs.Ever.

This weekend, I decided to try Kenji's sous vide ribs. I followed the steps to finish dry in the oven and used the 165 degree F setting on the sous vide. The meat was so tender that the bones would just slip out. However, they weren't the kind of "fall of the bone" where the meat is starting to disintegrate. The meat on these ribs retained its firmness and structure, despite being incredibly tender.

https://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html

I also made a variant of these:

https://www.yummly.com/recipe/John-...gs-with-Spicy-Honey-Butter-2651050#directions

In this case, all I did was use the brine recipe but substituted 50 ounces of Rolling Rock for some of the water. Then, I baked the wings and then sauced them with a combo of butter, Frank's Red Hot Sauce and a drop of Dave's Insanity. Excellent wings.

 

[Marlon Rando]

This is just nuts!

It's not genetically modified beef as much as a beef substitute though... right? Sort of like Seitan?

Its here... well looks like BK already jumped on this Impossible Burger too now.

https://www.msn.com/en-us/foodanddr...e-burger-patties/ar-BBVtRgF?OCID=ansmsnnews11

 

[momofthegoons]

Went out to one of our favorite spots last night for dinner. We were feeling a bit 'indulgent' and ordered 'Cowboy Mac and Cheese.' This is some insane Mac... on top of barbecued pulled pork and with candied bacon on top. Served in a cast iron skillet. Really rich and I was only able to eat a couple bites before feeling full, but man oh man was it good. Sorry for the lousy pic but the lighting wasn't the best.

 

[felvapes]

Went out to one of our favorite spots last night for dinner. We were feeling a bit 'indulgent' and ordered 'Cowboy Mac and Cheese.' This is some insane Mac... on top of barbecued pulled pork and with candied bacon on top. Served in a cast iron skillet. Really rich and I was only able to eat a couple bites before feeling full, but man oh man was it good. Sorry for the lousy pic but the lighting wasn't the best.

View attachment 8282

Thought was octopus first

I don't think of Mac n cheese as restaurant feed but that looks and sounds yum Esp with the pulled pork :)

 

[Whisper]

Hey @momofthegoons , I wanted to ask how was, the rye bread that you made a while back? Flavor and texture?
I like rye with the caraway, but, curious about the recipe you had. Did the party go well? I bet one piece of that
rye was filling, as it does look dense.

 

[momofthegoons]

Hey @momofthegoons , I wanted to ask how was, the rye bread that you made a while back? Flavor and texture?
I like rye with the caraway, but, curious about the recipe you had. Did the party go well? I bet one piece of that
rye was filling, as it does look dense.

I've been hoping that a few of my guests would supply me with some food pics since I was too busy being hostess to take many. But since that hasn't happened and you've asked...

The rye bread... it's turned into the most expensive loaf of bread ever made. Well, actually not made.... yet. I had a hell of a time finding the ingredients for it. The recipe calls for cracked rye berries. Well there were none to be found locally. And I had an equally hard time finding them online. Did some research and found some people who had purchased whole rye berries and cracked them in a blender. Okay I thought... no problem. So I purchased the smallest amount I could find (at the time) which was 16 pounds!!! But... I figured hey... this is something that I'll be making regularly right? So I bought it... tried to crack those sum bitches.... and they don't crack. So now I'm stuck with 16 lbs. of rye berries that I have zero use for.

Back to Google. Finally found some cracked rye berries, but not in time for the Smorrebrod. Meanwhile, I had made a starter; per the recipe. It did not go well.... And I threw it out. Then found another recipe that does not need a starter... but by this time the Smorrebrod was in a couple days and the cracked rye berries still hadn't arrived... I just purchased some German rye.

I am going to have to get my ass in gear and try that recipe. God knows I have purchased more rye flour and cracked rye than any person should have in their pantry.....

The Smorrebrod went really well. The menu was:

Fish course:
Creamed herring
Gravlox
Shrimp salad
Salmon mousse

Meat course:

Pork tenderloin
Liver pate
Frikkedeller (Danish meatballs)

Cheese course:
Havarti - Creamy and Dill
Danish Blue
Fontina

All of this is based on open faced sandwiches... so you need to 'decorate' them as well. So the sides offered for this were:

Lettuce
Tomato
Cucumber
Pickled Red Cabbage
Sweet pickles
Red Onion
Deep fried crispy onions
Capers
Lemon
Radishes
Dill/Parsley/Chives

And throughout you are drinking Danish beer and shots of Akvavit

Finished off with coffee and chocolates filled with marzipan.

Here are my paltry pictures that I took as we were just getting started... none of the food was shown but you at least get a feel for it.

And the infamous rye bread lol... two varieties

 

[Squiby]

Not withstanding the adventures with rye grain, your event looks to have been a spectacular event! What a sensational menu and beautiful spread!!

Years ago I was looking for steel cut oats which I prefer over rolled oats. The stores did not carry it, but my local health food store offered to special order it in. The smallest amount I could order was 20lbs. It took me a good long while to chew my way through that giant bag of oats! Now a days every grocer carries it.

What are the chances that one day soon you'll walk into a store only to come face to face with a display of small bags of cracked the berries on sale?