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General Discussion => General (Off-Topic) Discussion => Topic started by: Lembach on September 11, 2013, 05:04:06 PM

Title: La Nouvelle Cuisine Thread
Post by: Lembach on September 11, 2013, 05:04:06 PM
To Hell with the old food thread and the loss of all its recipes! Let us forge anew.

I'm making an old southern comfort food. At least I think it's southern comfort food.

Porcupine Meatballs.

    1 lb. ground beef or turkey or venison (I like to use half beef/half venison)
    1 cup of long-grain white rice (I use parboiled rice. It absorbs the sauce so nicely)
    1 slightly beaten egg
    ½ t. seasoned salt
    1 T. Italian Seasoning
    1 clove of garlic, chopped
    ½ t. onion powder
    1/8 t. ground black pepper
    2 t. Worcestershire sauce (I use this http://www.amazon.com/TryMe-Sauce-Worch-Wine-Pepper/dp/B002999MHM (http://www.amazon.com/TryMe-Sauce-Worch-Wine-Pepper/dp/B002999MHM). It's a hybrid concoction with sherry and pepper in it.)
    1 regular sized can of condensed tomato soup
    1 ½ cans of water

I multiply the recipe times 4 and leave it going in a 5 quart crockpot for 8 hours on Low.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 14, 2013, 03:22:29 PM
So for years, I've avoided cans and jars of food that contained large chunks of tomatoes, peppers, etc. It's a slimy, squishy, texture issue of mine. It just occurred to me that I could buy the chunkiest sauce on the market and just run it through a blender for a minute. It's an epiphany!
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on September 14, 2013, 05:50:23 PM
This is one of the best brands of canned tomatoes out there

(http://kathdedon.files.wordpress.com/2010/02/img_0264.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 14, 2013, 07:15:27 PM
This is one of the best brands of canned tomatoes out there

Spoiler (click to show/hide)

Ugh. Big slimy, organ-y, sacs of tomatoes.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 14, 2013, 07:44:18 PM
To Hell with the old food thread and the loss of all its recipes! Let us forge anew.

I'm making an old southern comfort food. At least I think it's southern comfort food.

Porcupine Meatballs.

    1 lb. ground beef or turkey or venison (I like to use half beef/half venison)
    1 cup of long-grain white rice (I use parboiled rice. It absorbs the sauce so nicely)
    1 slightly beaten egg
    ½ t. seasoned salt
    1 T. Italian Seasoning
    1 clove of garlic, chopped
    ½ t. onion powder
    1/8 t. ground black pepper
    2 t. Worcestershire sauce (I use this http://www.amazon.com/TryMe-Sauce-Worch-Wine-Pepper/dp/B002999MHM (http://www.amazon.com/TryMe-Sauce-Worch-Wine-Pepper/dp/B002999MHM). It's a hybrid concoction with sherry and pepper in it.)
    1 regular sized can of condensed tomato soup
    1 ½ cans of water

I multiply the recipe times 4 and leave it going in a 5 quart crockpot for 8 hours on Low.

I do this in my pressure cooker in about 15 minutes.  I do them at Christmas and call them "Santa's Balls."

I can't keep them out of my mouth.

Yeah, I don't have a pressure cooker and to be honest, they kind of frighten me. But I adapted this recipe from an old Betty Crocker pressure cooker recipe book from the 70s my mom used. I've been eating them for 3 days straight and have no desire for anything else.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 14, 2013, 07:48:19 PM
So for years, I've avoided cans and jars of food that contained large chunks of tomatoes, peppers, etc. It's a slimy, squishy, texture issue of mine.

Don't you eat chinese food?

Through years of trial and error, I've learned that I can accept fried rices (no peas and carrots, for that is an abomination upon fried rice) and a few select chicken dishes. Chinese food isn't exactly resplendent in the use of tomatoes.

Oh, and the little green onions are fine. I actually like those.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 14, 2013, 07:53:39 PM
Well, you'll never catch me ordering Chow Mein or Chop suey.
Title: Re: La Nouvelle Cuisine Thread
Post by: losingmydignity on September 14, 2013, 08:34:43 PM
This is one of the best brands of canned tomatoes out there

(http://kathdedon.files.wordpress.com/2010/02/img_0264.jpg)

No, I don't like them. I love how they make it look like you're buying imported canned Italian tomatoes. You're not.

Buy Pomi instead. It's in a box (which is healthier) and they are yummy real toms from Italy. I've cooked with both and there is a huge difference.
Title: Re: La Nouvelle Cuisine Thread
Post by: losingmydignity on September 14, 2013, 08:37:43 PM
http://www.pomi.us.com/TomatoProducts.php

Yummy.

And now I'm going to eat my leftover linguine with olives piquant. It came out great except the kalamatas had pits and I couldn't deal with chopping them. So it's a little heavy on the green and citrus stuffed olives.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on September 14, 2013, 09:34:20 PM
There are so many styles of olives.  I love black olives, and some of the pimento stuffed green olives.  Although the green ones are hit or miss for me, even if I get the same brand one bottle I'll like and another I won't.  Seems to be a fine line for my taste buds with them.  My mom loved some kind of Italian green olives, can't remember the name of them, I could never stand even one of those, very bitter.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 15, 2013, 01:38:46 AM
Green olives good! Black olives bad!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 15, 2013, 03:38:29 AM
(http://i.minus.com/iijqXFfPmRqaa.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: losingmydignity on September 15, 2013, 05:23:25 PM
Olives are the devil's testicles.

Scrotolized!

All olives are awesome as long as they aren't from a can. Canned olives= gross.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 15, 2013, 07:45:51 PM
Nope, I like canned black olives. Only kind of olive I eat.  Green olives are just nasty. Like salted boogers.

I use olive oil all the time, but I can't really taste olives in it.

To be honest, the only times I've had green olives have been in martinis.
Other than that, I use olive oil and that's it.

Mmm, you know what I do like, though? Marinated artichoke hearts! In fact, anything with artichokes. That's about the only green vegetable besides peas that I really, really, love.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 15, 2013, 10:41:32 PM
Peanut Butter & Nutella No Bake Cookies (aka. Gorilla Turds)

Ingredients

1 cup sugar
4 tablespoons butter
1/4 cup milk
1/4 cup peanut butter
1/4 cup nutella
1 1/2 tsp vanilla
2 cups uncooked oatmeal


Instructions

1. In a medium-sized saucepan, combing the sugar, butter and milk. Bring to a boil over medium-high heat while stirring constantly.

2. Once boiling, remove from heat and stir in the peanut butter, nutella, and vanilla until smooth.

3. Add in the oatmeal and stir until well combined.

4. Drop by the spoonful onto wax paper and let cool.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on September 15, 2013, 11:56:52 PM
Artichokes are fantastic.  Trader Joe's has a good artichoke stuffed ravioli.

My mom used to spend days slow cooking them in a pot with water, olive oil, and some butter melted into the top of each one.  Can't remember what spices she used, a few cloves of garlic and some others.  Man those were good, so good you didn't want to waste any, eating them took a while, using your teeth to scrape the good stuff off each leaf, when the leaves were done you were left with the heart and the spines.  Once you separated off the spines the heart was soooo good....
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 16, 2013, 03:59:01 AM
Marinaded artichoke hearts are fantastic as the base layer in a meat and cheese sandwich.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on September 16, 2013, 09:12:48 AM
Artichokes are fantastic.  Trader Joe's has a good artichoke stuffed ravioli.

My mom used to spend days slow cooking them in a pot with water, olive oil, and some butter melted into the top of each one.  Can't remember what spices she used, a few cloves of garlic and some others.  Man those were good, so good you didn't want to waste any, eating them took a while, using your teeth to scrape the good stuff off each leaf, when the leaves were done you were left with the heart and the spines.  Once you separated off the spines the heart was soooo good....

That's how my wife does it. I did it once with her and thought, "That was way too much fucking work for not very much reward."  So I don't bother with them. They're OK, not worth the time or money, and the pickled ones are nasty.

Does she take several days to cook them?  It takes that long for the "meat" inside to get good.  The heart should be soft as butter when fully cooked.  If not cooked long enough the texture and taste are not as good.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on September 16, 2013, 09:45:03 AM
No, she does it for a couple of hours.

It's just too much work to eat, honestly, and I don't think it's anything special. It tastes vaguely like asparagus, which also isn't really worth what it costs.

A couple hours is way too short, barely cooked, that's why the taste is wrong.  The way my mom did them they didn't taste anything like asparagus, not even close.  I can't think of anything to compare the taste to, it was unique.

Darn, now I'm a little depressed because it's pretty unlikely I'll ever taste that again.
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 16, 2013, 09:48:10 AM
Did she leave any notes?

Failing that, it might be a good exercise to try and remember her cooking them in as much detail as you can; you might be able to hit upon the recipe that way.
Title: Re: La Nouvelle Cuisine Thread
Post by: losingmydignity on September 16, 2013, 12:56:33 PM
This has been one of my favorite sauces for years:

Take 1/4 cup each of butter (or margarine) and olive oil. Heat up in your skillet and toss in as much pressed garlic as you can handle. When garlic is golden toss in one can of quartered artichokes (or fresh cooked artis if you're that kind of person), fresh basil, and one tablespoon of fresh lemon juice. Gently heat. Put on some fresh black pepper. Serve on pasta, baked fish, etc. I never get tired of it.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on September 16, 2013, 01:51:18 PM
I have wondered if a crock pot would get hot enough to make them, only way I would be able to attempt to replicate them would be with something like a crock pot. 

Anyone know if a crock pot on high gets water up close to boiling?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 16, 2013, 09:10:41 PM
I have wondered if a crock pot would get hot enough to make them, only way I would be able to attempt to replicate them would be with something like a crock pot. 

Anyone know if a crock pot on high gets water up close to boiling?

Wiki says the 79–93 °C (175–200 °F) range. I know my old nuclear 70s Crockpot get's hotter than that.
Googling the question got many returns that averaged 200 on low, 300 on high (F).
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 16, 2013, 09:12:49 PM
This has been one of my favorite sauces for years:

Take 1/4 cup each of butter (or margarine) and olive oil. Heat up in your skillet and toss in as much pressed garlic as you can handle. When garlic is golden toss in one can of quartered artichokes (or fresh cooked artis if you're that kind of person), fresh basil, and one tablespoon of fresh lemon juice. Gently heat. Put on some fresh black pepper. Serve on pasta, baked fish, etc. I never get tired of it.

I am going to try this. These are canned artichokes in water and not marinated in oil, right?
Title: Re: La Nouvelle Cuisine Thread
Post by: losingmydignity on September 16, 2013, 09:17:36 PM
Right. And make sure you drain the artichokes before you put them in! I forgot to mention that. Also, make sure you heat it all on very low heat for about ten minutes once you put the artichokes and everything else in. No need to simmer obviously.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 16, 2013, 09:17:40 PM
(http://i.minus.com/ib2CidDh0Gi1Rm.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: losingmydignity on September 16, 2013, 09:23:31 PM
(http://i.minus.com/ib2CidDh0Gi1Rm.jpg)

Another scary thing I like to eat. In fact, I've never met a vegetable I didn't like (well, eggplant isn't high on my list).
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 17, 2013, 05:46:46 AM
I grilled some eggplant this summer and it wasn't too bad. Still kind of bitter
Did you salt it beforehand?
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 17, 2013, 06:46:44 AM
No, you need to salt them for about half an hour before cooking, it extracts the bitter elements.

Now me, I like those flavour notes so I don't salt all that much but if you don't like them you need to salt them in a colander so the bitter compounds drip away. Probably a good idea to set them on paper towels for a bit after the salting too.
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 17, 2013, 06:51:40 AM
Well you don't need heavy salting, just sprinkle the slices with salt.
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 17, 2013, 06:55:54 AM
Makes a great bedtime tea though.
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 20, 2013, 10:12:15 AM
So on the topic of food but more about the cultural significance of last meals. (http://www.laphamsquarterly.org/essays/last-meals.php?page=all)

Within that article a link to this ghoulishly interesting running chronicle (http://deadmaneating.blogspot.com/).
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 20, 2013, 09:05:13 PM
(http://i.minus.com/ik0VUpE8V3aI2.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on September 21, 2013, 04:51:05 AM
(http://i.minus.com/ik0VUpE8V3aI2.jpg)

I would have gone with Venn Pieagram
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 21, 2013, 05:52:08 AM
Or Vesica Pieces
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on September 22, 2013, 11:08:34 AM
Within that article a link to this ghoulishly interesting running chronicle (http://deadmaneating.blogspot.com/).
Reading some of these...I can't believe I actually thought "That's not very healthy" :o

OK: another topic: I need some help. How does one cook Italian Long Hot peppers??? What 'erbs and spices will work well?

Googling gets you some irrelevant and surprisingly dull responses
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 22, 2013, 02:17:22 PM
I don't see how I would have an appetite enough to care what my last meal was.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on September 22, 2013, 06:23:17 PM
I don't see how I would have an appetite enough to care what my last meal was.

You wouldn't try to come up with a strategy?

"All you can eat buffet."

2 years later.

"I'm still eating it."

"You're clearly just nibbling."

"I'M NOT DONE YET!"
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 22, 2013, 10:04:02 PM
That reminds me, I ordered this recently as an alternative to regular pasta:

http://www.amazon.com/Food-Directions-Inc-Spaghetti-16-Ounce/dp/B005761IRG (http://www.amazon.com/Food-Directions-Inc-Spaghetti-16-Ounce/dp/B005761IRG)

A Wheat-Free, Gluten-Free Alternative To Traditional Wheat-Based Pasta.

It was..."meh". Tasted too much like ramen noodles. You have to cook it about twice as long to get it al dente but overcooking won't make them soggy. And you definitely need to rinse the noodles, or the starch will make your meal into a pasty mass.

Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 23, 2013, 12:14:50 AM
So it turns out spaghetti squash is pretty awesome.  Especially when you don't eat pasta anymore.

This intrigues me. How does it cook up? What does it taste like with a tomato sauce?
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 23, 2013, 11:50:03 AM
I like spaghetti squash when somebody else does it, I can't ever seem to make it in a way that I like (I'm generally unimpressed by my own cooking but that's one of the cases where the lack of autoimpressiveness dips into active dislike).
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 24, 2013, 04:26:48 AM
(http://i.minus.com/ibn3JpbgS1avTh.JPG)
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 24, 2013, 05:28:50 AM
Well they're not wrong about them being that, they just don't use real mango fruit in the drink, which is actually made of clarified Chris Kattan secretions (which, while being a good source of protein and phosphorous is lacking in Vit A content).
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on September 24, 2013, 08:13:20 AM
Maybe that was a warning?  And they did you a favor by stripping out all the vitamin A.
Title: Re: La Nouvelle Cuisine Thread
Post by: losingmydignity on September 24, 2013, 11:13:04 PM
I hear a riff: ......"but not the concrete crap ones in this can!"
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 25, 2013, 04:58:24 PM
(http://i.minus.com/iTrZX9eAqyDQP.jpg)

Wow! The extremes people will go to in order to tempt their children into eating veggies and fruits!
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on September 25, 2013, 05:01:22 PM
(http://i.minus.com/iTrZX9eAqyDQP.jpg)

If Twin Peaks went to season 3...
Title: Re: La Nouvelle Cuisine Thread
Post by: losingmydignity on September 25, 2013, 09:56:27 PM
He's got a baboon butt!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 27, 2013, 03:33:30 AM
(http://i.minus.com/ibcSJjidvotOS.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 28, 2013, 01:00:44 AM
(http://i.minus.com/ibn6ndNNNOLZks.jpg)

Quote
Chicken with Mustard Cream Sauce

    4 whole Boneless, Skinless Chicken Breasts
    2 Tablespoons Olive Oil
    2 Tablespoons Butter
    3 whole Garlic Cloves, Minced
    1 cup Brandy (or White Wine If Preferred)
    1 Tablespoon (heaping) Dijon Mustard
    1 Tablespoon (heaping) Grainy Mustard
    1/4 cup (to 1/2) Heavy Cream
    1/4 cup (to 1/2) Chicken Broth
    Salt And Pepper, to taste

Preparation Instructions

*Amount of cream and broth has slightly decreased; add more as needed.

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Made this tonight, and I can confirm it was very easy to make and tasted delicious. I did not, however, slice the chicken in the center. I also used the white wine option instead of the Brandy.
Original recipe and pictures of each step here:   http://thepioneerwoman.com/cooking/2012/02/chicken-with-mustard-cream-sauce/ (http://thepioneerwoman.com/cooking/2012/02/chicken-with-mustard-cream-sauce/)
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on September 28, 2013, 09:08:15 AM
Do people keep wine around for cooking?
If been opened and out of the fridge for more than a day, that's all it's good for.
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on September 28, 2013, 10:09:50 AM
And how long does it keep as cooking wine?  I never touch wine if I can help it; nasty stuff.
About 2 weeks as cooking wine, then the rest of its life as wine vinegar.
Title: Re: La Nouvelle Cuisine Thread
Post by: losingmydignity on September 28, 2013, 01:14:41 PM
I like to cook risotto and it's great with a little white wine thrown in, but what do with the bottle when I'm not going to drink more than a glass or two (not a wine fan either)?
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 28, 2013, 03:47:00 PM
I often swap wine for water in recipes sometimes, it depends on the recipe, I'll use beer instead.
Title: Re: La Nouvelle Cuisine Thread
Post by: losingmydignity on September 28, 2013, 06:43:09 PM
Beer is also good in risotto.
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 28, 2013, 07:29:12 PM
Yes it works well with rice, its good to add to shredded meat too.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 29, 2013, 12:03:22 AM
He keeps the chicken whole and marinades it. He the pours a beet into a soup can and puts it into the cavity of the bird.

I know what you were going for here, but in my head I pictured the chicken slowly turning a garish red.  ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 29, 2013, 12:14:53 AM
Been making this a lot lately.

(http://i.minus.com/iLpDEdKpzjMXL.JPG)

Quote
Slowcooker Shredded Beef for Tacos (or Burritos, or Nachos, or Tostadas…)

1 (2 lb.) boneless beef roast
1 Tbsp. canola oil
1 onion, sliced
4 cloves garlic, minced
1/2 Tbsp. tomato paste
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder (I use a hot version)
1.5 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. dried oregano

Heat a large, heavy bottomed skillet over medium high heat, and add the oil.  Sprinkle the beef roast liberally with salt and pepper.  Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side.  Place in the crockpot.

To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste.  After another minute, stir in the beef broth and spices.  Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.

Cook on low for 8-10 hours.  Shred with two forks and allow to cook for a few minutes longer. (To soak up any extra liquid, you can turn the crockpot to high for a little bit after shredding the beef.)

Personal notes:
I don't use the onion. I hate onions.
Also, I've used about every kind of boneless beef roast to make this. Naturally, I've found that with leaner cuts, I'm picking less fatty parts out when I shred the meat.

Recipe from:  http://ellysaysopa.com/2011/03/29/slowcooker-shredded-beef-for-tacos-or-burritos-or-nachos-or-tostadas/ (http://ellysaysopa.com/2011/03/29/slowcooker-shredded-beef-for-tacos-or-burritos-or-nachos-or-tostadas/)
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on September 29, 2013, 01:21:52 PM
Italian long hot peppers are now my favorite thing. Slit them lengthwise in half. Rub them liberally with olive oil and dwizzle(C) a little salt on. Take some whole garlic cloves: peel and smash them and put in a pan with the peppers and cook at 375 for about 40minutes. Magic.

(C) Jamie Oliver
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 29, 2013, 01:42:57 PM
Italian long hot peppers are now my favorite thing. Slit them lengthwise in half. Rub them liberally with olive oil and dwizzle(C) a little salt on. Take some whole garlic cloves: peel and smash them and put in a pan with the peppers and cook at 375 for about 40minutes. Magic.

(C) Jamie Oliver

You must have a superhuman lower colon and titanium sphincter.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 29, 2013, 03:15:23 PM
You and wurwolf are the only people I've ever heard of who hate onions.  I mean I don't particularly like them raw, but I use them in almost every meat dish I ever make.

(http://i.imgur.com/rCNvo6i.jpg)

Because this fucking Klingon Gagh looks so appetizing.

I hate the taste and I hate the texture. What don't you get?
There is no food you hate? No room for individual tastes and preferences here?

You don't like to eat cat turds?? I don't get you. I like to eat cat turds! I put them in every meal. But I cook them. So that makes them good.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 29, 2013, 03:23:24 PM
What is the actual name of these peppers? If they're pepperoncini, they are -not- hot at all, Lembach.

A green pepper is at 0 on the scoville scale; a pepperoncino is at 100-500.  By comparison, a jalapeno is about 2500-8000.

He says he eating Italian long hot peppers and garlic. It's not so much a "hot" thing as it's a rich food thing.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on September 29, 2013, 03:25:55 PM
I'm with you Lembach, I can't stand onions. A small amount of onion flavoring doesn't bug me but the texture is disgusting. The other two things I won't eat are sour kraut and mayonnaise.   
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 29, 2013, 03:27:30 PM
I'm with you Lembach, I can't stand onions. A small amount of onion flavoring doesn't bug me but the texture is disgusting. The other two things I won't eat are sour kraut and mayonnaise.

I'm with you on the sour kraut completely. I see no problem with mayonnaise, though.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 29, 2013, 04:34:07 PM
Jeez...sorry Lembach.  note to self: never mention onions around Lembach.

It's just that I've been fighting onions going into my food my whole freaking life. I hate them. Everyone has a food they hate. This is mine. But for some reason all these excuses get made for onions and you have to pick them out of EVERYTHING.

You ever read the White Plague by Frank Herbert? I will do that with onions one day, I swear.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on September 29, 2013, 04:45:55 PM
Most annoying thing about onions is that some cooks (homecooks, or pro chefs) use them it literally every savory preparation. As far as hating a certain ingredient goes onions are the worst because, in America, they're in everything.   
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on September 29, 2013, 05:14:32 PM
Italian long hot peppers are now my favorite thing. Slit them lengthwise in half. Rub them liberally with olive oil and dwizzle(C) a little salt on. Take some whole garlic cloves: peel and smash them and put in a pan with the peppers and cook at 375 for about 40minutes. Magic.

(C) Jamie Oliver

You must have a superhuman lower colon and titanium sphincter.
;)Why thank you: will you mail them to me? ;D

These are what I'm talking about:
(http://goldentable.files.wordpress.com/2010/08/long-hots.jpg?w=490&h=327)
They're about as hot as peperoncini i.e. not very.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 30, 2013, 12:51:36 AM
Most annoying thing about onions is that some cooks (homecooks, or pro chefs) use them it literally every savory preparation. As far as hating a certain ingredient goes onions are the worst because, in America, they're in everything.

Yep, as I said, just about every meat dish I make has them.

Well, stop it.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on September 30, 2013, 09:43:33 AM
I absolutely adore mushrooms. Beside's the three I mentioned above I pretty much like everything else, not a fan of fresh water fish or salmon but they're ok.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on September 30, 2013, 12:16:12 PM
Yeah, it's not worth it to keep in the house at that point, so I just never do recipes that call for it.

Sorry, a little late to respond...

I keep wine around for cooking only.  It certainly takes me longer than a couple weeks to go through a bottle.  In some cases, it may take me 6 months.  I've never had any problems.  If I were doing a dish that uses wine as a major component (like beef bourguignon) I would buy a new bottle (mostly because it takes a lot of wine).  I wouldn't let shelf life stop you from making stuff with wine.  Alcohol is capable of drawing out all sorts of additional flavors from food.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on September 30, 2013, 01:13:12 PM
With the new food thread title, I almost feel like this bit of news isn't good enough for this thread, but it bears mentioning that Fruit Brute and Yummy Mummy cereal are being made available this Halloween for the first time in 20 years.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on September 30, 2013, 02:05:26 PM
It's not mummy?  That sucks.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 30, 2013, 03:22:16 PM
With the new food thread title, I almost feel like this bit of news isn't good enough for this thread, but it bears mentioning that Fruit Brute and Yummy Mummy cereal are being made available this Halloween for the first time in 20 years.

Fixed the title to accommodate you.   ;)
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on September 30, 2013, 04:35:36 PM
A man of noble birth, Count Chocula spent much of his life serving causes of chocolate and kid's cereals, most notably as a warrior and leader of armies. Years of such service took their toll upon him however, and by the time he reached middle age, Chocula came to believe he had squandered his life and his youth. With this dark mood upon him, he came to conquer the region known as General Mills, and assumed lordship there, taking as his residence the ancient castle known as Chocoloft. From this position of power and security, he called for members of his family "long unseated from their ancestral thrones" to join him, including a younger brother named Boo.

Some time after this reunion, the Count himself fell in love with a young General Mills woman, Yummy Mummy, though she rejected his affections in favor of the younger Boo. Filled with despair and jealousy, and brooding a growing hatred for Boo, Chocula sought magical means to restore his youth. In a moment of desperate frustration, he "made a pact with death - a pact of chocolate." On the day of Boo and Yummy Mummy's wedding, Chocula murdered his brother and pursued the grieving Yummy Mummy until she flung herself from the walls of Chocoloft. Chocula himself was shot down by the arrows of the castle guard. Even so, he did not die, but went on to rule the land of General Mills as a vampire.
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on September 30, 2013, 07:06:55 PM
It's not mummy?  That sucks.
Then I can't use it to predict the future of treacherous Scottish thanes? What good is it then?
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Kete on October 01, 2013, 12:57:47 PM
Just bought some Yummy Mummy and Frute Brute.  I couldn't pass it up.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 01, 2013, 03:27:20 PM
Just bought some Yummy Mummy and Frute Brute.  I couldn't pass it up.

You know, the Fruit Brute is actually spelled correctly.

(http://i.minus.com/ioeUrM9gq5Q69.jpg)

On a side note, I'm amused at how Count Chocula's fangs have adapted to chocolate extraction rather than blood.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Kete on October 01, 2013, 03:36:20 PM
You know, the Fruit Brute is actually spelled correctly.

Not on the box that I bought.  I thought it looked weird, and needed an umlaut.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 01, 2013, 03:38:09 PM
Pics or gtfo.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Kete on October 01, 2013, 03:42:31 PM
Eat it.

(http://imageshack.us/a/img17/5153/jk8v.jpg)
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 01, 2013, 04:20:28 PM
I concede the point to you, sir. Looks like they "modernized" it for the uneducated masses in the re-boot.

http://www.i-mockery.com/blabber/2013/08/19/fruit-brute-and-fruity-yummy-mummy-are-back-plus-all-five-monster-cereals-are-getting-retro-packaging/ (http://www.i-mockery.com/blabber/2013/08/19/fruit-brute-and-fruity-yummy-mummy-are-back-plus-all-five-monster-cereals-are-getting-retro-packaging/)

Quote
I do take a slight issue with them spelling his name as "Frute Brute" instead of the original "Fruit Brute" on the new box, but I'm sure that's just them having fun with the release, and don't let it worry you for even a second.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Tripe on October 01, 2013, 04:30:59 PM
Eat it.

(http://imageshack.us/a/img17/5153/jk8v.jpg)
My pancreas is insisting that I demure.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: MartyS (Gromit) on October 01, 2013, 04:40:20 PM
Still using basically the same recipe for quick dough for hot dog wraps that I posted in the old thread, but have been using my pasta rolling attachment to make the dough better for wrapping.

(http://ecx.images-amazon.com/images/I/51q-SWjcx4L._SL1000_.jpg)


I always have left over dough, and usually do something with it depending on how much.  Today's experiment was 2 layers with a few slices of pepperoni between them and one slice plus grated Parmesan on top, came out kind of funny looking:

(http://www.science.widener.edu/~schultz/temp6/doughvolcano.jpg)

Still cooling, I'm guessing it's a big air bubble inside...

Update: In case anyone was on the edge of their seats wondering, yes, it was a big air pocket inside.  I guess the Parmesan clogged the holes I put in the top layer...
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Kete on October 02, 2013, 08:10:14 PM
Well....I have to say, Frute Brute, Yummy Mummy, and Franken Berry all taste the same.  Apparently they are supposed to be Cherry, Orange, and Strawberry, but I'm pretty sure they all come out of the same vat. 
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: losingmydignity on October 03, 2013, 11:47:05 AM
In Fast Food Nation book the author visits one of the labs in New Jersey where they concoct such stuff. And one of the things used to create red coloring in a lot of said stuff is a certain South American crushed insect. Expensive as it is I do my shopping mostly in health food groceries.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Kete on October 03, 2013, 12:06:51 PM
Most apples, organic or not, are covered with shellac.  Shellac is made from secretions of the female lac bug.

http://en.wikipedia.org/wiki/Shellac
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Pak-Man on October 03, 2013, 12:16:45 PM
I have a rule about food: If it doesn't make me keel over from eating it, I don't wanna know about it. It's how I enjoy hot dogs. :^)
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 12, 2013, 02:16:50 AM
(http://i.minus.com/iqhRNpkqiXONO.jpg)
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: UncleDesmond on October 12, 2013, 03:19:55 AM
(http://i.minus.com/iqhRNpkqiXONO.jpg)
挺好
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 12, 2013, 02:49:37 PM
Spoiler (click to show/hide)
挺好

谢意  :D
   
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Tripe on October 12, 2013, 03:40:58 PM
哦,你错过了机会,来回答“什么?”
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 12, 2013, 05:22:51 PM
哦,你错过了机会,来回答“什么?”

(http://i.imgur.com/W8LjDLR.jpg?1)
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 13, 2013, 04:05:07 AM
(http://i.minus.com/ibitowO99a3Y3O.JPG)
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 13, 2013, 08:06:08 PM
Betrayed by my own people!

Amazon cancelled my pre-nerf (15% instead of that measly 5%) Subscribe & Save Big Train Chai Latte mix. Bastards!

Now I need a new chai. But which?? I need suggestions.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: d00hickey on October 13, 2013, 09:14:44 PM
(http://i.minus.com/ibitowO99a3Y3O.JPG)

Last weekend my niece asked me why there was a pig on the bacon rapper, I told to her ask her mom. I cant bring myself to tell her shes been eating Wilbur all her life.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Tripe on October 14, 2013, 12:53:11 PM
Green with single purple spots on them?

Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Tripe on October 14, 2013, 03:59:20 PM
Yes probably best if you don't like that sort of flavour is to use them as the base for a dip.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: goflyblind on October 14, 2013, 04:08:12 PM
the squash risotto i made for thanksgiving last night was a big hit.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Kete on October 14, 2013, 04:10:07 PM
the squash risotto i made for thanksgiving last night was a big hit.

Thanksgiving?  What the hell are you talking about?
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: goflyblind on October 14, 2013, 04:12:15 PM
the squash risotto i made for thanksgiving last night was a big hit.

Thanksgiving?  What the hell are you talking about?

a country that's not 'murca.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Kete on October 14, 2013, 09:54:41 PM
the squash risotto i made for thanksgiving last night was a big hit.

Thanksgiving?  What the hell are you talking about?

a country that's not 'murca.

I give Canada a lot of crap, but I'm only teasing. I love Canada.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 17, 2013, 03:58:45 AM
(http://i.minus.com/ixIlYYtuo863u.jpg)
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: losingmydignity on October 18, 2013, 05:30:29 PM
the squash risotto i made for thanksgiving last night was a big hit.

Sounds good. Did you cook the squash in the risotto or in the broth?
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 19, 2013, 03:54:41 AM
(http://i.minus.com/i6wXzvVODPdC4.jpg)
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: goflyblind on October 19, 2013, 07:53:30 AM
gentlemen! this room is surrounded by film.
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 19, 2013, 02:46:32 PM
http://www.youtube.com/v/1f-kfRREA8M

(No extra charge for the subtitles.)

I had no idea Tripe headed such a prestigious society!
Title: Re: La Nouvelle Cuisine and '70s Kids' Cereal Thread
Post by: Lembach on October 23, 2013, 07:11:14 PM
A friend of mine, living in Japan, sent me some local junk food on a dare. He said he'd only tell me what they were if I sent a picture of an empty bag. Homey don't play dat. I'm going to do my research and I'm hoping you worldly people might help. I apologize for the picture quality. I only have a webcam. Here they are:

The largest of the snacks. From the outside feels to be the shape and consistency of light crisps.

(http://i.minus.com/ibiA4ciLOtJtiO.jpg)

------------------------------------------------------------------

Thin package. Has a transparent window. The item inside appears to be an animal protein of some sort. Shiny and flexible. Not brittle.

(http://i.minus.com/iN00p2nO0dOvV.jpg)

------------------------------------------------------------------

Another variety by what appears to be the same snack maker. The item inside has an identical look and texture.

(http://i.minus.com/iXMG0zUZwKIFI.jpg)

------------------------------------------------------------------

Made by "TOHO". Feels like potato crisps from the outside.

(http://i.minus.com/iipVs0faFMDEq.jpg)

------------------------------------------------------------------

Very light. Tube shaped. Feels like it has a waffle pattern on it.

(http://i.minus.com/ifl9Klc2zusdL.jpg)

------------------------------------------------------------------

Different flavor. Despite the yellow tint, comes in a white package instead of a green.

(http://i.minus.com/i7HMWMQ5QsnU9.jpg)

-------------------------------------------------------------------

Lastly, we have Big Katsu. He sent me two of these. And thanks to the English brand name I was able to find a blog that proclaims
"The 5 Most Delicious and Incredibly Horrible Japanese Kids Snacks"
"Tonkatsu, or “pork cutlet,” is great, and a portable, snack-sized pork katsu sounds even greater for that kid on the go who doesn’t have enough coin to eat a cutlet meal, but still wants to participate in a culinary jubilee. Unfortunately, the Big Katsu is about the size of Fruit Leather and is not made out of any pork, but rather a pork-flavored fish derivative caked in a soggy batter meant to pass off the look of a fried piece of pork."

(http://i.minus.com/i0LOeSb6YnEOM.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on October 23, 2013, 08:28:19 PM
I'm guessing the first one is a flavored rice crisp and the next two are like a fish jerky, no guess on the rest though.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on October 24, 2013, 05:12:59 PM
I would have guessed first one, based on the package, was probably mochi.  Mochi is a soft, marshmallow like candy made from (as depicted on the packaging) smashing rice into paste and adding sweetening.  Of course, they don't use the mallet these days except at festivals (or, I guess, people who make their own).  Maybe it's mochi-flavoured?

The third and fourth are a dried fish snack, which is not dissimilar to jerky.

I don't know the fourth, but if I had to guess, it's a cookie for babies.

The guy on the package of 5 and 6 is Doraemon, a very pupular Japanese Children's cartoon character who first appeared in the 70's.  It was about a robot cat from the future who tries to help his master's inept younger self prevent personal ruin by giving him crazy inventions, though things almost always backfire (usually because his inept master abuses the technology and ends up getting what he deserves).

(http://images4.wikia.nocookie.net/__cb20080121195926/doraemon/en/images/a/ad/Doraemon_pic.jpg)

http://www.youtube.com/v/CpmUDpWHXE4

AH!  WE FLEW INTO THE SUN AND DIED!

And the last... well, you seem to have that figured out.  I love having a good Katsu Curry from time to time.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on October 24, 2013, 10:50:49 PM
I would have guessed first one, based on the package, was probably mochi.  Mochi is a soft, marshmallow like candy made from (as depicted on the packaging) smashing rice into paste and adding sweetening.  Of course, they don't use the mallet these days except at festivals (or, I guess, people who make their own).  Maybe it's mochi-flavoured?

The third and fourth are a dried fish snack, which is not dissimilar to jerky.

I don't know the fourth, but if I had to guess, it's a cookie for babies.

The guy on the package of 5 and 6 is Doraemon, a very pupular Japanese Children's cartoon character who first appeared in the 70's.  It was about a robot cat from the future who tries to help his master's inept younger self prevent personal ruin by giving him crazy inventions, though things almost always backfire (usually because his inept master abuses the technology and ends up getting what he deserves).

(http://images4.wikia.nocookie.net/__cb20080121195926/doraemon/en/images/a/ad/Doraemon_pic.jpg)

http://www.youtube.com/v/CpmUDpWHXE4

AH!  WE FLEW INTO THE SUN AND DIED!

And the last... well, you seem to have that figured out.  I love having a good Katsu Curry from time to time.

Thank you, Johnny.

I'll give updates as I try them.

(http://i.minus.com/ifl9Klc2zusdL.jpg)
Basically a large hollow tube of what looked and tasted like a "Funyun" (onion-y) and the softer texture of a Cheetos puff.

(http://i.minus.com/i7HMWMQ5QsnU9.jpg)
Not as spicy. Like a "white cheddar" Cheetos puff.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on October 25, 2013, 09:08:04 AM
Not sure if this has been posted yet. (spoilered for size)
Spoiler (click to show/hide)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on October 29, 2013, 07:55:51 PM
Some of you will be disappointed.
http://www.outsideonline.com/news-from-the-field/Sriracha-Production-Suspended.html (http://www.outsideonline.com/news-from-the-field/Sriracha-Production-Suspended.html)
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on October 29, 2013, 10:55:15 PM
Some of you will be disappointed.
http://www.outsideonline.com/news-from-the-field/Sriracha-Production-Suspended.html (http://www.outsideonline.com/news-from-the-field/Sriracha-Production-Suspended.html)
Unsafe fertilizer plant that blows up: no problem!
Hot sauce maker: extreme public danger!

Go figure.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on October 30, 2013, 10:39:21 AM
Some of you will be disappointed.
http://www.outsideonline.com/news-from-the-field/Sriracha-Production-Suspended.html (http://www.outsideonline.com/news-from-the-field/Sriracha-Production-Suspended.html)

It's a good thing I've got a bottle the size of a horse!
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on October 30, 2013, 11:15:32 AM
Should we make a gif with black edging, just in case?

Also Sriracha is far better than bacon, it is a little overplayed but only a bit.
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on October 31, 2013, 10:03:30 AM
It hasn't hit mainstream yet, but I'm definitely tired of hearing about it on the internet.

- Sriracha
- "I'm addicted to coffee"
- Frigging bacon
- Anything "women and wine" related... tired of all of them
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on October 31, 2013, 10:05:06 AM
When an man is tired of women and wine, well he might be in need of a rejuvenative nap.
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on October 31, 2013, 10:08:07 AM
When an man is tired of women and wine, well he might be in need of a rejuvenative nap.
More the Venn overlap of "women whining about how great wine is" - that's what I was going for.
I've still got song.

Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on October 31, 2013, 02:46:36 PM
Some of you will be disappointed.
http://www.outsideonline.com/news-from-the-field/Sriracha-Production-Suspended.html (http://www.outsideonline.com/news-from-the-field/Sriracha-Production-Suspended.html)

It's a good thing I've got a bottle the size of a horse!

I'm not The Oatmeal-level crazy about the stuff, but I like it in so many things that I keep a 28-ounce bottle in both fridges and one by my desk. Just a dash. Not the full bottle or anything.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 04, 2013, 06:06:28 AM
(http://i.minus.com/ibzlzzr0w7ja9f.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on November 04, 2013, 08:18:07 AM
I could see counting calories for stuff you use tablespoons of, but hot sauce you use by the drop, or teaspoon.  Anyone using tablespoons of hot sauce has bigger problems than counting calories...  ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on November 04, 2013, 03:29:37 PM
Anyone using tablespoons of hot sauce has bigger problems than counting calories...  ;D
true dat.... so I do!
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on November 04, 2013, 05:05:35 PM
Just got home from work, had to look at my bottle of Trader Joe's hot sauce, listed as zero calories per teaspoon.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 06, 2013, 05:41:11 AM
I'm thinking of getting a small food dehydrator.

Should I get the "#1 Best Seller" Nesco FD-75PR Snackmaster Pro Food Dehydrator:
http://www.amazon.com/Nesco-FD-75A-600-Watt-Food-Dehydrator/dp/B0090WOCN0 (http://www.amazon.com/Nesco-FD-75A-600-Watt-Food-Dehydrator/dp/B0090WOCN0)

Or the identically priced Nesco/American Harvest FD-80 Square-Shaped Dehydrator:
http://www.amazon.com/Nesco-Square-Shaped-Dehydrator-Frustration-Free-Packaging/dp/B0090WOCM6 (http://www.amazon.com/Nesco-Square-Shaped-Dehydrator-Frustration-Free-Packaging/dp/B0090WOCM6)

These are the right price range and capacity for what I'm looking for. But I'd be open to other suggestions.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 06, 2013, 03:27:02 PM
My roommate "bagged" a rather large Elk this hunting excursion. (They have a butcher that processes the animal for them.)
I was hoping to turn a small amount of it into jerky. Dried fruit would be nice on occasion, but for the most part, I'm looking for a jerky maker.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 06, 2013, 03:32:30 PM
As a Mormon, I am contractually obligated to own a dehydrator.  I have a round one, and it's just a poor shape for putting things in it.  I always feel like I'm wasting space.  I think the square one would be best.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 06, 2013, 03:56:35 PM
As a Mormon, I am contractually obligated to own a dehydrator.  I have a round one, and it's just a poor shape for putting things in it.  I always feel like I'm wasting space.  I think the square one would be best.

I always wondered why my brother in law and every one of his family had one. They also have entire rooms dedicated to storing non perishable food, soap, toilet paper etc. I always assumed they were either "preppers" or "extreme couponers".
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 06, 2013, 04:06:51 PM
As a Mormon, I am contractually obligated to own a dehydrator.  I have a round one, and it's just a poor shape for putting things in it.  I always feel like I'm wasting space.  I think the square one would be best.

I always wondered why my brother in law and every one of his family had one. They also have entire rooms dedicated to storing non perishable food, soap, toilet paper etc. I always assumed they were either "preppers" or "extreme couponers".

It's in the fine print :)

It's a very cultural thing...having a decent food storage, being thrifty, and "make do or do without".  It's something that's taught quite often.  Mostly just a "be prepared" kind of thing.  You never know when you'll lose your job or FEMA forgets about you.  Of course, some people have taken it to a "prepper" or "doomsday" level, but that's not the original intent.

It's sort of like how things like canning or knitting have become in vogue ever since the recession started.  Mormons have just been doing it for years.

Have you ever seen this Postal Service video?:
http://www.youtube.com/v/0rKC7ElkTUQ
Yes, it's directed by a Mormon.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 06, 2013, 08:41:08 PM
You could also use a box fan (around 15:00 in):

http://www.youtube.com/v/ZYS_SJV0XVk
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 06, 2013, 10:05:53 PM
Mmmmmm jerky stew
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 07, 2013, 12:10:48 AM
I went with the Nesco/American Harvest FD-80 Square-Shaped Dehydrator, two optional trays, jerky seasoning, and a "jerky gun".

AND I'M JUST CRAZY ENOUGH TO USE IT!!!

More on my adventures in jerking once I get this project going.

Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 07, 2013, 12:18:57 AM
(http://i.minus.com/isIqXKuMJQ6Vy.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 07, 2013, 12:56:14 AM
I went with the Nesco/American Harvest FD-80 Square-Shaped Dehydrator, two optional trays, jerky seasoning, and a "jerky gun".

AND I'M JUST CRAZY ENOUGH TO USE IT!!!

More on my adventures in jerking once I get this project going.

No one wants to hear a mans "jerking adventures"
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 07, 2013, 08:20:15 AM
More on my adventures in jerking once I get this project going.

You win Out-Of-Context Comment of the Day!
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on November 07, 2013, 08:33:16 PM
(http://i.imgur.com/kxZoBF3.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 08, 2013, 11:16:53 PM
(http://i.minus.com/ibqE3VJqmG9G87.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: losingmydignity on November 09, 2013, 06:37:15 PM
I should probably post this in one of the emotional distress threads, but it's been a bad month (bullies at work, a long sickness, financial issues, etc). Not eating much. Any ideas of something to cook/eat to get appetite back?
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on November 09, 2013, 08:19:48 PM
(http://i.imgur.com/JhEe5Hh.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 10, 2013, 01:34:19 AM
I should probably post this in one of the emotional distress threads, but it's been a bad month (bullies at work, a long sickness, financial issues, etc). Not eating much. Any ideas of something to cook/eat to get appetite back?

Marijuana, I'm not kidding around by the way. Of all the medicinal uses of THC, treatment for a lack of appetite from stress is one of the most effective.

While I don't need or use it anymore, medical marijuana was a godsend for me when I went through some medical troubles.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 10, 2013, 02:06:22 AM
Spoiler (click to show/hide)

LoL I get it.  ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 10, 2013, 02:07:35 AM
I am jerking at this very moment! My first batch! I should be done in 10 hours.  :)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on November 10, 2013, 04:17:39 AM
I am jerking at this very moment! My first batch! I should be done in 10 hours.  :)

that's some impressive stamina. :o
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on November 10, 2013, 08:04:24 AM
Spoiler (click to show/hide)
Disclaimer: Will not stave off dysentery.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on November 10, 2013, 08:42:48 AM
I am not sure what is fancier...... the can of Turducken dog food I got yesterday or the boneless chicken stuffed with cornbread, jalapeños and crawfish from the Cajun meat place about a mile from where I work.

Since my sister has said that my brother in law and I cannot cook a turducken over Thanksgiving (well, her birthday is 11/28, so we must obey) I got the can to mail to her as part of her birthday.  I am sure rather than put it out as appetizers she will give to her two dogs.

So......I cooked the chicken and ate the meat and stuffing and the dog got all the skin.  We both are happy.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on November 10, 2013, 06:40:02 PM
(http://i.imgur.com/e5jo1je.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 10, 2013, 08:27:35 PM
I'll....aaaahhhh...have the Sauron Sausages, Elrond Eggs.....aahhh, and a glass of Gollum-Gollum-Grapejuice, please.
Title: Re: La Nouvelle Cuisine Thread
Post by: RoninFox on November 10, 2013, 08:33:09 PM
As a tribute to The Hobbit, we are now offering...too much food.  Come eat too much food with us.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on November 11, 2013, 02:52:44 AM
I am curious how that meal was inspired by the movie.

I am sure they tried do do a "Shindler's List" menu
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 11, 2013, 04:18:01 AM
How about some "Se7en Spaghetti"?

(http://i.minus.com/iJ8zF81eYEjIp.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on November 11, 2013, 04:58:07 AM
Well Hobbitses is gluttonous wee bastards, how I hates Hobbitses poor nutritional choices, so a breakfast containing more sugar and fat than any meal requires seems to be thematically in keeping with the movie.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 11, 2013, 07:00:20 AM
After eating at Denny's I left my own Desolation of Smaug in the toilet.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on November 11, 2013, 12:20:17 PM
So Subway's doing Siriracha sauce right now, which is pretty awesome, but today I discovered that if you couple it with some sweet onion sauce, you get an awesome spicy-sweet thing going on..
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 11, 2013, 05:26:16 PM
Lembach can we expect any pictures of your jerking adventure?
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on November 11, 2013, 05:29:56 PM
I think we'll see those in the animated gif thread.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 11, 2013, 09:33:09 PM
I forgot to take pictures and now it's all accidentally eaten because it was fantastic.

My first foray into jerking was a resounding success. I decided to start with 2 pounds 80% lean ground beef because i didn't want to wait on marinading strips of steak and I had some thawed already.

I used this for the seasoning:
(http://i.imgur.com/5ByYOip.png)

Now with the ground beef jerky, you mix the seasoning and the cure into the ground beef. Not sure why they are in different packets, to be honest. One pair of packets per pound. I didn't think the mixture smelled teriyaki-ish enough so I added a third pair. I also mixed in a dash of red pepper flakes.

The jerky gun:
(http://i.imgur.com/9bVJMqb.png)

I settled on the wide flat attachment. The round one made them look like turds, and the double small one broke up the strips too easily.

The gun worked very easily. I came out filling 3 of the 4 trays without crowding. I'm very glad I went with the square dehydrator. It would have been a pain to lay these out on a round tray.

The instructions say the jerky should be ready in 10-13 hours. They must have meant the non-ground strips because I found they were at the exact texture and semi-dryness (that is to say solid but still moist. Not brittle.) of store bought Jack Links at only 7 hours.

They tasted great. Skeptical roommate ended up loving them too! The only complaint being they were too salty. I should have stuck to the instructions and not added that third pair of seasoning and cure.

Or maybe the third seasoning packet would have been good but not the extra cure packet? It seemed like it was basically salt. I'll have to try that next time.

Roommate hasn't brought the elk home from the butcher yet, so I haven't had a chance to try it. Going to order some flank steak and try that. Maybe some of the frozen venison steaks from last year. This time I'll take pictures of the end result.
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on November 12, 2013, 04:06:38 AM
Yeah try just cutting out the extra cure package first as that will be mostly salt (although the spices are commercial so likely surprisingly high in salt themselves).
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 13, 2013, 06:07:17 AM
(http://i.minus.com/iIcoipwiO7pKK.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on November 13, 2013, 04:04:32 PM
http://www.huffingtonpost.com/2013/11/12/cereal-industry-trouble_n_4220458.html (http://www.huffingtonpost.com/2013/11/12/cereal-industry-trouble_n_4220458.html)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on November 13, 2013, 04:12:28 PM
I  never liked the sugar loaded cereal......even as a kid.

But I do buy the Kashi brand cereal as it is quite good.

(http://images.iherb.com/l/KSH-70335-3.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on November 13, 2013, 07:44:39 PM
i get corn bran or cheerios (of the plain or honey-nutted varieties). i'm not so much concerned with calories as i am with the carb/fibre ratio.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on November 13, 2013, 07:52:28 PM
Fiber one also has 35% of the recommended daily fiber intake in one serving.

it's really the ratio that's important for me. it goes (x g carbs - y g fibre)/(z g/unit of insulin) + (current blood sugar - 7).
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 14, 2013, 01:05:37 AM
(http://i.minus.com/iQYPY3hLjD9j0.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 14, 2013, 03:52:56 AM
(http://i.minus.com/icjqoTxDn0YHf.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on November 15, 2013, 04:38:51 AM
okay, so all this bacon everything is getting old, but…

(https://i.chzbgr.com/maxW500/7896787712/h73BF90C1/)

whoa.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 15, 2013, 05:51:23 AM
Bacon everything is kind of old but bacon is kind of the all american food. It might be a west coast thing, bacon was the main meat staple of the old west and remains a delicacy of sorts to this day.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 15, 2013, 06:28:53 AM
I can't imagine the bacon getting cooked at all in a sweet roll.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 15, 2013, 08:18:06 AM
I can't imagine the bacon getting cooked at all in a sweet roll.

And the bread would just get disgustingly greasy.

Yes! 
I'm okay with the idea, but the execution could use some work.  I would cook the bacon, chop it up, then roll it up....although, if I were doing that, I would make the rolls from scratch.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 15, 2013, 03:59:02 PM
This thread always makes me hungry :(
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 18, 2013, 04:08:22 AM
(http://i.minus.com/icgt7QbrlaxD2.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on November 18, 2013, 09:10:11 PM
(http://i.imgur.com/Tvdri1y.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 18, 2013, 09:37:19 PM
Deep Fried Butter?? C'mon. I call shenanigans.  ???
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 19, 2013, 01:11:39 AM
(http://i.minus.com/ibgcRZOKAwTv97.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on November 19, 2013, 01:53:16 AM
Deep Fried Butter?? C'mon. I call shenanigans.  ???

Sadly, that is real.

So is deep fried beer.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 19, 2013, 07:23:38 AM
Mmmmmm deep fried beer.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 19, 2013, 08:22:52 AM
Why is there no deep fried cock sauce?
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on November 19, 2013, 09:36:30 AM
Isn't that one of the signs of VD?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 20, 2013, 05:46:25 AM
(http://i.minus.com/ignSNyWKoy7aV.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 22, 2013, 02:41:24 AM
(http://i.minus.com/inpD4ZIlUxHao.png)

These are McDonald's McRibs.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on November 26, 2013, 07:39:43 AM
(http://i.imgur.com/4hoxL2Z.jpg?1)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on November 26, 2013, 06:39:01 PM
(http://i.minus.com/inpD4ZIlUxHao.png)

These are McDonald's McRibs.

Wrong thread; this one is about food.

Not roofing.
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on November 26, 2013, 07:13:25 PM
They remind me most of mammoth teeth:

(http://www.discussfossils.com/forum/uploads/1285/Mammoth_Teeth1.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on November 26, 2013, 11:39:11 PM
They remind me most of mammoth teeth:

(http://www.discussfossils.com/forum/uploads/1285/Mammoth_Teeth1.jpg)
About as edible. The mammoth teeth look like some horrible new type of Nike... if that isn't tautology.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on November 27, 2013, 05:10:09 AM
They remind me most of mammoth teeth:

(http://www.discussfossils.com/forum/uploads/1285/Mammoth_Teeth1.jpg)

Those are INDEED large teeth.  What animal did they belong to?
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on November 27, 2013, 05:12:49 AM
Ancient hyraxes.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on November 27, 2013, 05:16:02 AM
Damn.  Costello-blocked.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on November 27, 2013, 05:28:39 AM
Ancient hyraxes.

wossat?
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 27, 2013, 07:57:36 AM
(http://i.imgur.com/4hoxL2Z.jpg?1)

Someone needs to inform the Pasta Council.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 27, 2013, 11:54:56 AM
They remind me most of mammoth teeth:

(http://www.discussfossils.com/forum/uploads/1285/Mammoth_Teeth1.jpg)

Those are INDEED large teeth.  What animal did they belong to?

Molars from mammoths
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on November 27, 2013, 12:37:20 PM
http://www.youtube.com/v/xECUrlnXCqk
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on November 27, 2013, 01:54:27 PM
They remind me most of mammoth teeth:

(http://www.discussfossils.com/forum/uploads/1285/Mammoth_Teeth1.jpg)

Those are INDEED large teeth.  What animal did they belong to?

Molars from mammoths
(http://i.stack.imgur.com/jiFfM.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on November 27, 2013, 09:19:26 PM
(http://i.imgur.com/eFhtl90.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on November 28, 2013, 04:33:07 AM
(http://i.imgur.com/eFhtl90.jpg)

brb, becoming nine hundred pounds.
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on November 28, 2013, 05:54:27 AM
Schorle: 50:50 mix of sweet white wine and soda water.

Vera refreshing.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on December 08, 2013, 05:48:57 PM
So I made turkey enchiladas with some leftover Thanksgiving turkey last night. I loved them, except that the onions didn't cook at all inside the enchiladas, so they're all full of crisp potent chunks of onion. Does anyone have any recommendations for reheating the Enchiladas in such a way that the onions get cooked a little?
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on December 08, 2013, 06:05:12 PM
I mentioned it on the Thanksgiving thread, but we had some great gluten-free stuff for our American Thanksgiving celebration this year.  I already told Des about the skittles-infused soju and we also had a fantastic turkey/mushroom gravy and cornbread stuffing with bits of chicken inside.  Dang, now I made myself hungry again.

BTW, it looks very likely that the next list of crap will be Holiday foods.  Does anyone want to contribute some recipes?  I can find recipes myself on the Internet but tried, tested and true from you guys would be great!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 08, 2013, 07:45:33 PM
So I made turkey enchiladas with some leftover Thanksgiving turkey last night. I loved them, except that the onions didn't cook at all inside the enchiladas, so they're all full of crisp potent chunks of onion. Does anyone have any recommendations for reheating the Enchiladas in such a way that the onions get cooked a little?

Don't suppose you have a George Foreman grill or panini press?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 09, 2013, 01:33:06 AM
(http://i.minus.com/iDO8TChSI7epS.jpg)

Nooooo! My other half!!

I'm free! Freeeeee!
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on December 09, 2013, 09:49:18 AM
So I made turkey enchiladas with some leftover Thanksgiving turkey last night. I loved them, except that the onions didn't cook at all inside the enchiladas, so they're all full of crisp potent chunks of onion. Does anyone have any recommendations for reheating the Enchiladas in such a way that the onions get cooked a little?

Don't suppose you have a George Foreman grill or panini press?

I do have a Foreman grill and hadn't thought of that. I might have to give it a shot...
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on December 09, 2013, 10:09:15 AM
Here's a Vindaloo recipe that seems to be working well.

Spoiler (click to show/hide)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 09, 2013, 11:41:49 AM
I was thinking the same thing, why add the shot of pure alcohol at the end?
I can see using it at the beginning to get oil based flavors to penetrate the chicken, but at the end makes no sense to me.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on December 09, 2013, 03:38:11 PM
For those who are unfamiliar with Funeral Potatoes, it is a popular Mormon dish, but is essentially a potato casserole.
(http://pennysfoodblog.files.wordpress.com/2011/12/funeral-potatoes-002.jpg)

It's usually hash browns mixed with cream of _____ soup, onions, sour cream and topped with cheese and crushed corn flakes.  It's called "funeral" potatoes because it's a very common dish served at funerals in the Mormon church.  It's not just served at funerals, though, and is a common comfort food.  I enjoy it with ham and a green salad.

My mother-in-law had an early Christmas dinner yesterday since my sister-in-law was in town.  She is a horrible cook, and tried to make this.  She accidentally bought french fries instead of hash browns, and decided to run with it.  The filling was mushy fries mixed with still gelatinous condensed soup.  She topped it with fake cheddar cheese that separated upon cooking.  She's had a lot of disasters, but I think this was the best one yet.

When done well, I really love it.  Here's my recipe for it if you're interested.  It is similar to an "official state version" with some modifications:

Funeral Potatoes
6 c. frozen hash browns (no need to thaw)
1 can condensed cream of chicken or cream of mushroom soup
1/2 stick butter, melted
1/2 c. milk
1 c. sour cream
1 1/2 c. grated cheddar or gruyere
1/4 c. diced onion
Salt and pepper
Additional 1/2 c. grated cheese (for topping)
3/4 c. crushed cornflakes (for topping)
Additional 2 T. butter (for topping)

Combine soup, butter, sour cream, milk, 1 1/2 c. cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the potatoes and stir gently until combined.

Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.

Sprinkle with remaining 1/2 c. cheese.  Mix 2 T melted butter with crushed corn flakes. Sprinkle crumb mixture over potato mixture.

Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on December 09, 2013, 10:12:40 PM
My sister makes those but calls them party potatoes and she uses fresh potatoes. She's Mormon too, it's funny because this is the second Mormon related post you did I can remember where my Mormon sister/brother in law does the exact same thing.
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on December 10, 2013, 10:04:01 AM
What's the point of the liquor? And what kind of chilis?

Alcohol has certain pleasant effects on the body...http://www.niaaa.nih.gov/alcohol-health/alcohols-effects-body
Nah, really I have no clue why I add it.

I have some little habaneros I use, but adjust to taste.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 11, 2013, 05:06:07 AM
(http://i.minus.com/ioeGtRd0IeQ3M.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 13, 2013, 04:14:58 AM
(http://i.minus.com/iKvDoevPs5aZ.jpg)

What the hell. I'd roll the dice.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on December 13, 2013, 02:53:23 PM
(http://i.minus.com/iKvDoevPs5aZ.jpg)

What the hell. I'd roll the dice.

I wouldn't, I've worked in a restaurant and ordering something like this, unless you know the chef personally, is like telling them to go ahead and give you everything that expires today/smells edible, or last weeks fish.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 13, 2013, 04:04:49 PM
I'm a firm believer in you get what you pay for. So I'd get the "Everything".

I'd just be worried about getting onions.  :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on December 13, 2013, 04:07:06 PM

(http://i.minus.com/iKvDoevPs5aZ.jpg)

WTF = Was this food?
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on December 13, 2013, 04:33:16 PM
Yeah, because restaurants love giving people food poisoning. It's great for business!

Not poisoned, just not fresh. Restaurants are businesses, if your business (i.e. your welfare) is in the red from that crate of shrimp that seemed like a good deal at the time but now is beginning to spoil in the fridge, a shrimp "special" is often in order.   
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on December 13, 2013, 06:55:30 PM
I am by no means condemning all restaurants for such behavior, just the restaurant I worked at. The place has been opened since the 70's and has the same management there today that I had years ago. Every special was prepared with that logic and people still liked it, you couldn't pay me to eat a special there knowing what I know. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 14, 2013, 04:24:41 AM
(http://i.minus.com/iUsoH6aVY21gc.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on December 14, 2013, 04:31:21 AM
(http://i.minus.com/iUsoH6aVY21gc.jpg)
"Yeah, Moonweed was kinda stoned when we did the labels man."
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 15, 2013, 01:30:35 AM
Breaking fast around the world.

(http://i.minus.com/iVa0pus9mL0Ew.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on December 15, 2013, 05:54:48 AM
I approve of all.....except the Aussie and English ones.

And if they had southern Texas in there, soft breakfast tacos.

(http://www.houstoniamag.com/data/images/2013/4/image/444/IMG_1993.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on December 15, 2013, 06:29:24 AM
Central Malaysia - Chinese style:
(http://i1281.photobucket.com/albums/a514/UncleDes/155072_226513974151803_454712587_n_zps05190451.jpg) (http://s1281.photobucket.com/user/UncleDes/media/155072_226513974151803_454712587_n_zps05190451.jpg.html)
Dry chili noodles with fish ball soup and tea.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on December 15, 2013, 06:35:20 AM
i have never once heard of anyone having perogies for breakfast. although, i've also never been to saskatchewan, so it might happen there.
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on December 15, 2013, 06:42:49 AM

(http://i.minus.com/iKvDoevPs5aZ.jpg)

WTF = Was this food?
Just realized THIS is in Malaysia! [RM = Ringgit Malaysian]
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on December 15, 2013, 07:32:28 AM
i have never once heard of anyone having perogies for breakfast. although, i've also never been to saskatchewan, so it might happen there.
My sister buys the frozen ones at the grocery store and has those on Sunday.  Since she is the only cooker, the hubby and kids munch on them too.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on December 15, 2013, 07:37:01 AM
I usually eat one of these for breakfast.  I mean, who does not need protein and vitamins?  Amazon has a pretty good on them.

Best to have for breakfast before dashing off to work.

(http://www.obstacleracermagazine.com/wp-content/uploads/2013/04/clif-builder-bars.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on December 15, 2013, 07:47:59 AM
270 calories is a lot for breakfast?  Maybe that is why I am a 6 foot tall male and a giant 165 pounds.....

And 120 calories for milk and cereal?  That sounds like 1/4 of a total cup.  The math of the milk calories and cereal calories is not adding up for me.  Maybe you are converting it to "metric" or something.   ;)

(note, these just have cereal facts, nothing for the milk)

http://caloriecount.about.com/calories-breakfast-cereals-ic0800 (http://caloriecount.about.com/calories-breakfast-cereals-ic0800)

Still a super healthy meal, with the right brand of course.
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on December 15, 2013, 08:38:15 AM
I usually eat one of these for breakfast.  I mean, who does not need protein and vitamins?  Amazon has a pretty good on them.

East to have for breakfast before dashing off to work.

(http://www.obstacleracermagazine.com/wp-content/uploads/2013/04/clif-builder-bars.jpg)
So you're Bob the Builder?
(http://noethics.net/News/images/stories/bob-the-builder.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on December 15, 2013, 01:54:31 PM
Fiber One.......good pooping plan!
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on December 15, 2013, 06:04:47 PM
The other night, I went to a Korean/Mexican fusion restaurant that was pretty good.  First I had a teriyaki chicken taco was was pretty good.  Then I bought "dirty fries" which were french fries with tomato, a cream sauce, a Korean hot sauce and bulgogi as a topping.  Delicious.

Oh, BTW, this week I'm collecting list of people's top 25 holiday foods for the list of crap, so if you want to participate, please do.  You can also send me holiday food recipes, if you want.
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on December 16, 2013, 03:49:14 PM
Mmmmm... rotini pasta toped with fried garlic, smoked salmon, tomatoes and red peppers. Simple and delicious.
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on December 16, 2013, 04:25:45 PM
I can't stand fish and pasta, myself.  But then I don't like fish.
Oh.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on December 16, 2013, 05:06:47 PM
Mmmmm... rotini pasta toped with fried garlic, smoked salmon, tomatoes and red peppers. Simple and delicious.

Sounds good.

I had ziti with garlic, shrimp, basil, olive oil and tomato paste tonight.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 17, 2013, 04:10:23 PM
Corn meal pancakes for dinner, added a little vanilla extract to the mix this time, added a very nice little extra flavor to them.

It's a real tricky recipe as far as getting the batter the right consistency so they are slightly fluffy, about as fluffy as possible with corn meal.

The recipe if anyone is curious:

Combine 1 cup yellow corn meal, a little sea salt (2 twists of my grinder, probably 1/4 teaspoon), a little sugar (teaspoon or 2), (this is where I added about a teaspoon of vanilla this evening), and mix in 1 1/4 cup boiling water.  Just mix until all the corn meal is wet, it will be very thick.  Throw about 1 inch from a stick of butter on top of that (I think that's about 2 tablespoons), cover and let sit for 10 minutes.

In a separate bowl mix 1/2 cup flower, 1/3 cup powdered milk, 3 teaspoons baking powder.  Mix it together really well.

After the 10 minute wait add 1/2 cup cold water and 1 egg to the corn meal mix.  Mix that really well.  Now you'll need to add water a little at a time while mixing to get the consistancy right, takes some practice to get it thinned out just right so when you add the flour mix it will be a thick batter.

Once you get the corn meal part thinned out fold in the flour mix.  You really don't want to mess with adding water at this point or the pancakes will be flat, but no problem folding in some more flower if it's not thick enough.  So it's better to add more water in the previous step than not enough.

At this point ladle it out onto a 400° griddle...
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 18, 2013, 09:47:34 PM
(http://i.minus.com/iNDQ50c8E87kq.jpg)

The most unhealthy fast food burger is Carl's Jr.'s Double Six,
with 1520 calories, 111 grams of fat, and 2760 mg of sodium.


Title: Re: La Nouvelle Cuisine Thread
Post by: RoninFox on December 18, 2013, 09:49:17 PM
But that apparently isn't it?  I'm judging by the people in the background wearing "Five Guys" uniforms.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on December 19, 2013, 04:12:40 AM
I love those guys!  Oh, wait, I was thinking of these guys.

http://www.youtube.com/v/NMjtvSABQ3Q
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on December 19, 2013, 08:37:05 AM
(http://i.minus.com/iNDQ50c8E87kq.jpg)

The most unhealthy fast food burger is Carl's Jr.'s Double Six,
with 1520 calories, 111 grams of fat, and 2760 mg of sodium.

Looks really good
Title: Re: La Nouvelle Cuisine Thread
Post by: Tripe on December 19, 2013, 08:55:59 AM
(http://i.minus.com/iUsoH6aVY21gc.jpg)
"Yeah, Moonweed was kinda stoned when we did the labels man."
It's a variety of potato (http://www.foodreference.com/html/frussianbananapotato.html).
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on December 19, 2013, 09:25:40 AM
I love those guys!  Oh, wait, I was thinking of these guys.

http://www.youtube.com/v/NMjtvSABQ3Q

I thought it was real for about 20 seconds.  They are all so committed to their characters that they are hard to recognize.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 24, 2013, 03:39:06 AM
(http://i.minus.com/iVyZ5ocLrCDkp.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on December 24, 2013, 03:59:35 AM
Ate a Danish Christmas Dinner:

Roast Duck in Tea Marinade
Caramel Potatoes
Pork
Some kind of salad
Red cabbage
pickled cucumber (but not like the usual kind)
marzipan
and rice pudding.

There was a rice pudding game I was playing and I won a marzipan pig.  The game is that there is a whole almond hidden in the pudding.  First person to find it must hide that they have it until the end of the meal.  It was literally in my last bite and I held a conversation with it hidden in my cheek.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 24, 2013, 11:27:17 PM
(http://i.minus.com/ibbk30ZADvV9Je.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on December 25, 2013, 03:07:09 AM
Where did you get that pic? I think I know that girl.
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on December 25, 2013, 05:17:35 AM
(http://i.minus.com/ibbk30ZADvV9Je.jpg)
Ghostbusters!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 25, 2013, 11:41:38 AM
Where did you get that pic? I think I know that girl.

Over at pleated-jeans.com.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on December 25, 2013, 04:10:11 PM
I'm 80% sure I went to school with her and her name is Sierra.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 28, 2013, 05:25:33 PM
One of my birthday presents was a large sum of Schwan's gift cards (Mom is a big fan). It's a frozen food delivery company.

I'm a bit overwhelmed by the choices. Has anyone here ever ordered from them before and maybe have recommendations?

http://www.schwans.com/ (http://www.schwans.com/)
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on December 28, 2013, 08:31:51 PM
One of my birthday presents was a large sum of Schwan's gift cards (Mom is a big fan). It's a frozen food delivery company.

I'm a bit overwhelmed by the choices. Has anyone here ever ordered from them before and maybe have recommendations?

http://www.schwans.com/ (http://www.schwans.com/)

Just avoid Der Schwanz.
Ja, das Wetter ist kalt aber Du musst nicht so warm sein.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on December 29, 2013, 10:40:30 AM
One of my birthday presents was a large sum of Schwan's gift cards (Mom is a big fan). It's a frozen food delivery company.

I'm a bit overwhelmed by the choices. Has anyone here ever ordered from them before and maybe have recommendations?

http://www.schwans.com/ (http://www.schwans.com/)

Ordered from them before......pretty good stuff
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 30, 2013, 03:38:28 AM
These are cakes....people presumably ate them...with other people.

(http://i.minus.com/ibaojH28DZ3aN9.jpg)

(http://i.minus.com/ibyU9EoutTWKtB.jpg)

(http://i.minus.com/iS37nJVQOHOAw.jpg)

(http://i.minus.com/iblaFfy3ipuWFI.jpg)

(http://i.minus.com/ibpri3BaCbDMjF.jpg)

Spoilered for being a tad bit Anatomical.  :speechless:
Spoiler (click to show/hide)

Same.  :scared:
Spoiler (click to show/hide)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on December 30, 2013, 06:24:08 AM
So, on the 31st, should I make the traditional black eyed peas and ham soup, or chicken/shrimp fried rice?

Decisions!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 30, 2013, 05:20:03 PM
So, on the 31st, should I make the traditional black eyed peas and ham soup, or chicken/shrimp fried rice?

Decisions!

Chicken fried rice.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 31, 2013, 02:58:19 AM
(http://i.minus.com/ibqZV8y4pBoOOP.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on December 31, 2013, 09:56:15 AM
Maybe that is just telling us that Sugar got out of jail.

And, fried rice tonight and ham and black beans tomorrow.

Whew, both won
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on December 31, 2013, 08:13:55 PM
(http://i.imgur.com/TR4a63P.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on January 01, 2014, 08:16:10 AM
Now THAT sounds good
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 08, 2014, 07:47:05 PM
(http://i.imgur.com/YmFyhbp.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on January 09, 2014, 02:43:20 AM
Donuts and tacos..........I am sure they are good for you body
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 09, 2014, 07:01:59 PM
(http://i.imgur.com/vLZTXBM.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 09, 2014, 08:48:43 PM
I was going to say that ham and banana can't be a good tasting combination, but after that comment now I really want to throw up.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on January 10, 2014, 03:04:20 PM
I looked at that while sick :'(
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 11, 2014, 02:03:21 AM
(http://i.minus.com/i63ub8BODDtRK.gif)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on January 11, 2014, 01:52:41 PM
(http://i.minus.com/i63ub8BODDtRK.gif)

I will try this asap
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on January 11, 2014, 01:54:12 PM
I think that is how zombies make head cheese
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 11, 2014, 06:58:21 PM
(http://i.imgur.com/mwffoI4.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on January 12, 2014, 05:35:08 AM
So, that is what the Pirates have been doing in the off season.....
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on January 12, 2014, 06:21:39 AM
(http://i.imgur.com/mwffoI4.jpg)
They know...
(http://cdn3.whatculture.com/wp-content/uploads/2013/07/league-of-gentlemen.jpeg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on January 12, 2014, 07:18:42 AM
Wow, if the image not available logo did not appear, I bet that would have been a good joke.
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on January 12, 2014, 07:55:22 AM
Wow, if the image not available logo did not appear, I bet that would have been a good joke.
Fixed it for you. And for the confused...
Spoiler (click to show/hide)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 13, 2014, 12:28:41 AM
(http://i.minus.com/iLyL7iMOE9gKK.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 13, 2014, 09:09:57 PM
(http://i.imgur.com/1asOWyV.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 14, 2014, 01:52:50 AM
(http://i.minus.com/iec1dKhG1OqY0.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 14, 2014, 10:18:27 AM
(http://i.imgur.com/Muxpacn.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 14, 2014, 10:32:29 AM
I love that the name of the brand or company is Lamyong, so it makes you think of lamb.  Just adds an extra layer of confusion to the chicken flavored vegetarian ham.

And yay to Amazon for having my pot strainer, I bought one of these at Target many years ago and none of the stores around here sell anything like it any more:
(http://ecx.images-amazon.com/images/I/41wJONGGcPL._SL500_SS75_.jpg)

My old white one is developing cracks between the holes, looks like it might fall apart any time, seems they make lots of colors now except white...
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 15, 2014, 02:37:30 PM
Speaking of my benevolent masters, I recently picked this up:

http://www.amazon.com/OXO-Grips-2-Cup-Angled-Measuring/dp/B00005RKOE/ref=pd_sim_k_7 (http://www.amazon.com/OXO-Grips-2-Cup-Angled-Measuring/dp/B00005RKOE/ref=pd_sim_k_7)

(http://i.minus.com/ixMflEHkoudMF.JPG)

Isn't that a clever idea? Sorry to sound like a commercial, but for anyone that does a lot of cooking, this is wonderful.
You don't have to look at it from the side. You just fill it to the correct measurement.

Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesmond on January 15, 2014, 04:30:49 PM
Speaking of my benevolent masters, I recently picked this up:

http://www.amazon.com/OXO-Grips-2-Cup-Angled-Measuring/dp/B00005RKOE/ref=pd_sim_k_7 (http://www.amazon.com/OXO-Grips-2-Cup-Angled-Measuring/dp/B00005RKOE/ref=pd_sim_k_7)

(http://i.minus.com/ixMflEHkoudMF.JPG)

Isn't that a clever idea? Sorry to sound like a commercial, but for anyone that does a lot of cooking, this is wonderful.
You don't have to look at it from the side. You just fill it to the correct measurement.
???? The measurement becomes increasingly imprecise the more you put in: exactly what you don't need.

Why not just a standard jug or cylinder?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 15, 2014, 06:35:43 PM
Why do you assume the measurements become increasingly imprecise the more you put in?

How well would you think that item would sell? Why would they put out an item like that?
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 15, 2014, 06:44:52 PM
I guess someone who deletes their profile doesn't do much cooking....

Pretty much all small measuring cups are like that, wider at the top than the bottom.  So all of them have the same markings where the change between lines gets smaller as you go up.  Only time I've seen a true cylinder shaped measuring cup was a beaker with a handle on it...
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on January 15, 2014, 06:45:08 PM
Ever had a fruit jello cake??

They're Awesome!! :P

https://www.youtube.com/v/3B3eAdN_C4I
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 16, 2014, 09:07:00 PM
(http://i.imgur.com/wEUohSl.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 17, 2014, 06:57:50 PM
(http://i.imgur.com/wEUohSl.jpg)

(http://i.minus.com/ib2mxGuPPLHsXA.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on January 19, 2014, 11:19:13 PM
(http://s3-ec.buzzfed.com/static/2013-11/enhanced/webdr01/21/11/anigif_enhanced-buzz-8297-1385050913-4.gif)

Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 24, 2014, 02:07:10 AM
(http://i.minus.com/ib1ZgDXrYTW34u.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on January 24, 2014, 02:11:49 AM
I like how the last sentence is yelling at me
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 25, 2014, 03:55:28 PM
I like how the last sentence is yelling at me

GODDAMN IT! ALMONDS!!!  :grr:
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 31, 2014, 12:39:09 AM
(http://i.minus.com/if5bQ7d7vZMfq.jpg)

(http://i.minus.com/iU6gP9anM2gLs.jpg)

(http://i.minus.com/ih0uWhmzjRQo9.jpg)

(http://i.minus.com/i9UHdva6EQ3QY.jpg)

(http://i.minus.com/iqDe7Hoz7AUdU.jpg)

(http://i.minus.com/ifIHwGq3qQyCI.jpg)

(http://i.minus.com/iivLBOxkANpNP.jpg)

(http://i.minus.com/ibgke7Ztu2XS3q.jpg)

(http://i.minus.com/ikG1d6jgjR51v.jpg)

(http://i.minus.com/i0IwnQ1Nx2lbw.jpg)

(http://i.minus.com/i53iqTEQEO9iQ.jpg)

(http://i.minus.com/iqprcaa9F7ijl.jpg)

(http://i.minus.com/iBpl08hjzX9UM.jpg)

Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on January 31, 2014, 01:30:41 AM
Wow, lotta crappy designs.   People would use them for a week, then give them away in garage sales.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 31, 2014, 01:39:59 AM
 :'(
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 31, 2014, 08:06:40 AM
First 2 are the best, I want that waffle iron.  The magnetic knife holder is cool, but on second thought it could only hold 4 or 5 so not real practical vs. a normal block with 10 or so slots.  I guess it would be nice as a working holder, to use while cooking, but not for general storage.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on January 31, 2014, 12:23:21 PM
First 2 are the best, I want that waffle iron.  The magnetic knife holder is cool, but on second thought it could only hold 4 or 5 so not real practical vs. a normal block with 10 or so slots.  I guess it would be nice as a working holder, to use while cooking, but not for general storage.

Most of those slots are for steak knives.  I have a general rule that I won't cook any meat so tough that it requires cutting with a steak knife.  Therefore, I don't need steak knives.  Problem solved :)

I also love the waffle iron.  I find the butter dispenser intriguing.  I would totally use the bulldozer fork.

Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 31, 2014, 12:30:55 PM
First 2 are the best, I want that waffle iron.  The magnetic knife holder is cool, but on second thought it could only hold 4 or 5 so not real practical vs. a normal block with 10 or so slots.  I guess it would be nice as a working holder, to use while cooking, but not for general storage.

Most of those slots are for steak knives.  I have a general rule that I won't cook any meat so tough that it requires cutting with a steak knife.  Therefore, I don't need steak knives.  Problem solved :)

I also love the waffle iron.  I find the butter dispenser intriguing.  I would totally use the bulldozer fork.

The butter thing is interesting, but cleaning it might be a pain, and it looks kind of large, and I kind of doubt it works as advertized, besides, cutting butter is what I the steak knives in my knife block are for....  ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on January 31, 2014, 02:03:25 PM
And if you are too stupid to be able to cut butter without a fancy tool.....well.....get back in the cave.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on January 31, 2014, 02:12:45 PM
Yeah, I guess the butter thing is no better than using a knife.  I just want a way to spread cold butter without mangling the toast.  Sometimes I unwrap the end of the butter and rub it on the toast
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on January 31, 2014, 02:27:40 PM
And all that tool does is cut COLD butter into lumps, so you cannot spread it anyway. 

And if you put room temp butter in that?  Call a plumber.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 31, 2014, 03:06:24 PM
I thought the ice cube tray was a great idea. I just use the regular plastic kind you have to smack on the sink and have ice fly all over the place.

However, upon doing some research, I looked to see if my favorite kitchen brand, OXO, had anything along those lines. I picked up two of these:

http://www.amazon.com/gp/product/B00004OCLA/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1 (http://www.amazon.com/gp/product/B00004OCLA/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1)

Exciting, right???   :o

Supposedly they just slide out of their little boat-shaped molds.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on February 01, 2014, 11:19:31 AM
I thought the ice cube tray was a great idea. I just use the regular plastic kind you have to smack on the sink and have ice fly all over the place.

However, upon doing some research, I looked to see if my favorite kitchen brand, OXO, had anything along those lines. I picked up two of these:

http://www.amazon.com/gp/product/B00004OCLA/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1 (http://www.amazon.com/gp/product/B00004OCLA/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1)

Exciting, right???   :o

Supposedly they just slide out of their little boat-shaped molds.

Your supposed to twist them, for some reason my sister never got that concept. Twist not bang.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 01, 2014, 09:56:44 PM
Your supposed to twist them, for some reason my sister never got that concept. Twist not bang.

I REGRET NOTHING!
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on February 06, 2014, 03:27:14 PM
totally miscalculated the meat/bun ratio for that turkey burger. food coma.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on February 06, 2014, 03:38:17 PM
Tomorrow will be:

Good fettuccine pasta
Garlic
Good freshly grated parmasean cheese (fresh, not that ugh stuff in the cans)
Good anchovies (the good Italian kind, not the ugh crappy kind)

And, have some good red wine to drink.

 
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on February 07, 2014, 01:45:23 AM
(http://cdn.slowrobot.com/1302014183425.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on February 07, 2014, 01:56:36 AM
Two cups of that?   So he really spent $20 (or more) to sent his house?

I call that a fake.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 08, 2014, 03:59:57 AM
(http://i.minus.com/ibdXciN4aD5AMr.jpg)

I love how they dug the little part out of the cake.  ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 08, 2014, 04:05:42 AM
(http://i.minus.com/ib2wq59xRxzXbM.jpg)

Chick-fil-A Copycat Chicken Sandwiches

Ingredients

    2 skinless, boneless chicken breasts
    Kosher salt and ground pepper
    1 teaspoon paprika
    Peanut oil, for frying
    1 egg
    1/2 cup milk
    3/4 cup all purpose flour
    1/4 cup whole-wheat flour
    1 tablespoon dry milk
    1 tablespoon powdered sugar
    1/4 teaspoon baking soda
    1/4 teaspoon dry mustard
    1 sour pickle, cut into eight slices
    4 soft hamburger buns, split
    3 tablespoons unsalted butter, softened

Method

-- In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
   
-- Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
   
-- Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.

Totally stolen from:
http://www.fromaway.com/cooking/chick-fil-a-copycat-chicken-sandwiches (http://www.fromaway.com/cooking/chick-fil-a-copycat-chicken-sandwiches)

We don't have "Chick-fil-A"s in Seattle. I think I'm going to make these.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on February 08, 2014, 08:24:10 AM
Yum
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on February 20, 2014, 07:58:39 PM
I finally bought a bottle of this at Target:
(http://www.huyfong.com/images/sriracha.jpg)

Tried a teaspoon of it, was expecting it to be hotter, but the taste is very good.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 21, 2014, 12:24:42 AM
(http://i.minus.com/iwxVE1RkQzj0A.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on February 21, 2014, 06:49:48 AM
A tablespoon of soy sauce, are you trying to kill me?

I wish there was a good substitute for it, I used to love the taste of soy sauce.  That was 20 years ago when it would only give me a mild 3 day headache, my allergy to soy protein has gotten much worse since then...

I've seen substitutes you make from beef bouillon that people claim taste similar, I don't see how, of course one persons "similar" can be very different for others.
Title: Re: La Nouvelle Cuisine Thread
Post by: RoninFox on February 21, 2014, 09:13:41 AM
(http://i.minus.com/ib2wq59xRxzXbM.jpg)

Chick-fil-A Copycat Chicken Sandwiches

Ingredients

    2 skinless, boneless chicken breasts
    Kosher salt and ground pepper
    1 teaspoon paprika
    Peanut oil, for frying
    1 egg
    1/2 cup milk
    3/4 cup all purpose flour
    1/4 cup whole-wheat flour
    1 tablespoon dry milk
    1 tablespoon powdered sugar
    1/4 teaspoon baking soda
    1/4 teaspoon dry mustard
    1 sour pickle, cut into eight slices
    4 soft hamburger buns, split
    3 tablespoons unsalted butter, softened

Method

-- In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
   
-- Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
   
-- Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.

Totally stolen from:
http://www.fromaway.com/cooking/chick-fil-a-copycat-chicken-sandwiches (http://www.fromaway.com/cooking/chick-fil-a-copycat-chicken-sandwiches)

We don't have "Chick-fil-A"s in Seattle. I think I'm going to make these.

But what are this sandwitch's thoughts on gay marriage?
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on February 21, 2014, 09:21:07 AM
But what are this sandwitch's thoughts on gay marriage?

Somethings along the lines of hot and juicy.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 21, 2014, 01:50:27 PM
But what are this sandwitch's thoughts on gay marriage?

As the copycat chef for this sandwich, I'd like to announce that we are entirely in support of gay marriage.

Furthermore, we are open on Sundays.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 21, 2014, 02:13:15 PM
A tablespoon of soy sauce, are you trying to kill me?

I wish there was a good substitute for it, I used to love the taste of soy sauce.  That was 20 years ago when it would only give me a mild 3 day headache, my allergy to soy protein has gotten much worse since then...

I've seen substitutes you make from beef bouillon that people claim taste similar, I don't see how, of course one persons "similar" can be very different for others.

But have you tried them?
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on February 21, 2014, 03:37:31 PM
A tablespoon of soy sauce, are you trying to kill me?

I wish there was a good substitute for it, I used to love the taste of soy sauce.  That was 20 years ago when it would only give me a mild 3 day headache, my allergy to soy protein has gotten much worse since then...

I've seen substitutes you make from beef bouillon that people claim taste similar, I don't see how, of course one persons "similar" can be very different for others.

But have you tried them?

Nope. I should look into finding beef bouillon that doesn't have soy in it, the recipes I've seen say there are some brands out there without it.  The few times I've remembered to look when at Target they didn't have any without it, don't think I've ever remembered to check when I'm in Trader Joe's.

And most of the substitute recipes I've seen start off by saying there's no substitute for soy sauce, but this is close....
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 21, 2014, 05:28:30 PM
I use Pearl River Bridge dark soy sauce. That stuff is amazing. Black as collapsed star, and enough sodium to make the Dead Sea say "God-DAMN that's a lot of salt, son!"
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 28, 2014, 03:00:16 AM
Seems like the contestants of "Chopped: Canada" get off a bit lighter than their US counterparts. Mystery ingredients such as plain donuts, ketchup, iceberg lettuce, puffed rice cereal? Whoa! Let's not go crazy now!  ::)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on February 28, 2014, 11:14:41 AM
Tonight is steak grilling night..........will grill some veggies too. 

Time to open the wine and get the cigar ready too.

Oh, the dog is interested in the steak getting marinated.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 28, 2014, 01:02:46 PM
Oh, the dog is interested in the steak getting marinated.

Fix't.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on February 28, 2014, 01:20:49 PM
Agreed
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on February 28, 2014, 01:24:38 PM
Oh, the dog is interested in the steak getting marinated.

Fix't.

Though I doubt the dog would object to a marinade, or cat feces for that matter. 
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 01, 2014, 01:46:38 AM
I can't wait for summer food. I know in this modern age we can make pretty much any food anytime, but the fresh fruit and vegetables kick absolute ass around here in the summer, and BBQ!   
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 01, 2014, 01:20:39 PM
When you say "BBQ" do you just mean "grilling" or do you mean that shitty red sauce?

Grilling, sometimes with shitty BBQ sauce, usually with marinade but mostly grilling. I live just outside the CA central valley, which is our bread basket, and our produce is extremely high quality and extremely low prices starting in spring.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 01, 2014, 02:23:53 PM
Ah, summer in Washington State.

When the weather reaches a balmy 70 degrees.
The espresso farmers bring in their crops and toss about their boiling hot beverages to the delight of onlookers at historical Pike Place Market. 

Good times.

Oh, and shitty red sauce.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 05, 2014, 05:13:53 AM
(http://i.minus.com/ibnXoNtHqwflVM.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 05, 2014, 07:58:56 PM
Over recent years, I've become extremely lactose-intolerant. I finally broke down and picked up some Silk (Vanilla) soy milk. I can have cereal again!  :)

Wonderful stuff! With that little hint of vanilla, I cannot tell the difference between this and 2% cow milk. My cat has also digestive problems with regular milk, and she liking it too.

Has anyone tried any of the other alternatives such as almond, rice, or coconut? What are they like?
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 05, 2014, 10:05:23 PM
Over recent years, I've become extremely lactose-intolerant. I finally broke down and picked up some Silk (Vanilla) soy milk. I can have cereal again!  :)

Wonderful stuff! With that little hint of vanilla, I cannot tell the difference between this and 2% cow milk. My cat has also digestive problems with regular milk, and she liking it too.

Has anyone tried any of the other alternatives such as almond, rice, or coconut? What are they like?

I love lactose so I don't need to drink substitutes but my niece is lactose intolerant and we bought her some almond milk when shes visiting and it's really good.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 06, 2014, 02:00:03 AM
Almond milk is supposed to be good....my neighbor loves it
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 06, 2014, 02:43:51 AM
And they recommend Blue Diamond Almond Breeze unsweetened vanilla
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 06, 2014, 04:55:33 PM
And they recommend Blue Diamond Almond Breeze unsweetened vanilla

I think that's the one I tried. I think a lot of horchata is made with rice milk and almond milk.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on March 06, 2014, 04:59:12 PM
Happy anniversary to the Buffalo chicken wing created on this day 50 years ago at The Anchor Bar in Buffalo!!

(http://i66.photobucket.com/albums/h275/rvr2/03/ChickenWings1_zps212c352b.jpg) (http://s66.photobucket.com/user/rvr2/media/03/ChickenWings1_zps212c352b.jpg.html)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 06, 2014, 05:16:18 PM
I loooooove wings
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on March 06, 2014, 05:19:36 PM
I loooooove wings
Yessir, me too ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on March 06, 2014, 05:26:20 PM
I loooooove wings

(http://www.sitcomsonline.com/photos/wingscast2.jpg)

they love you too! :D
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 06, 2014, 08:50:30 PM
I hated the 90s almost as much as the 70s.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 07, 2014, 01:56:03 AM
I like to bake the wings I make rather than frying them.   Makes them a bit better for you.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 07, 2014, 10:55:58 PM
(http://i.minus.com/iI7UG3TviBwCq.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 07, 2014, 11:49:52 PM
Such a stupid joke but I can't help but laugh hysterically :clap:
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 08, 2014, 04:05:04 AM
Right?!  :highfive:
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on March 08, 2014, 05:41:29 PM
(http://i.imgur.com/8Ys7S2Q.jpg?2)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 08, 2014, 05:58:42 PM
Serves 50 to 70 people, or a handful of really hungry ones if we are to believe the picture...
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on March 08, 2014, 06:02:37 PM
one of those looks like my typical thursday night. :-\
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 09, 2014, 01:26:42 AM
(http://i.minus.com/i5jincelanHyi.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on March 11, 2014, 09:48:53 AM
(http://i.imgur.com/wVIWSKK.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 15, 2014, 08:46:57 PM
I had some pork ribs delivered by accident (I wanted a roast).

Obviously, I need to apply a barbeque sauce of some sort. Does anyone have a good recipe for pork ribs cooked indoors?
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 15, 2014, 08:52:48 PM
I had some pork ribs delivered by accident (I wanted a roast).

Obviously, I need to apply a barbeque sauce of some sort. Does anyone have a good recipe for pork ribs cooked indoors?

Low and slow in the oven
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 15, 2014, 09:05:46 PM
I read you should boil them first for a while? That sounded odd, but it's on the wrapping.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 16, 2014, 06:14:04 AM
I had some pork ribs delivered by accident (I wanted a roast).

Obviously, I need to apply a barbeque sauce of some sort. Does anyone have a good recipe for pork ribs cooked indoors?

Low and slow in the oven

Agreed.

And, you could start them by browning them in a skillet first (to give the outside of them a darker cooked taste and color).  Then, put in large pan with a sliced onion and other spices you want, about half a can of beer and the sauce.  Cook low and slow.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on March 16, 2014, 07:36:48 AM
My recipe for pork ribs:

- Throw out pork ribs
- Go to McDonald's, eat a fucking hamburger instead

worst recipe ever.  :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 16, 2014, 11:30:22 AM
Making a batch of chocolate chip cookies.  Naturally since tomorrow is St. Patrick's Day, I put green food coloring in the batch so I will be bringing a bunch of green chocolate chip cookies to work tomorrow.

I should be bringing in everyone beer, but work will not allow that.  So this is the best I can bring people.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 16, 2014, 02:15:47 PM
My recipe for pork ribs:

- Throw out pork ribs
- Go to McDonald's, eat a fucking hamburger instead

You may apply oral suction to my buttock. I'm not tossing out 5 pounds of ribs.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on March 17, 2014, 07:52:14 PM
http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/ (http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on March 18, 2014, 03:30:54 AM
why not three pancakes and skip lunch?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 19, 2014, 04:10:55 AM
Here is how I prepared them. They were/are freakin' delicious.


    4 lbs pork ribs
    3/4 cup light brown sugar
    1 tablespoon paprika
    1 tablespoon garlic powder
    1/2 teaspoon ground red pepper (optional)
    2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)


Directions:

    1 - Preheat oven to 300 degrees f.
    2 - Mix together the sugar and spices to make the rub.
    3 - Apply rub to ribs on all sides.
    4 - Lay ribs on two layers of foil, shiny side out and meaty side down.
    5 - Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
    6 - Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
    7 - Remove from oven.
    8 - Turn up the oven temp to 350 degrees.
    9 - Open the foil and roll back the edges to expose the ribs, (watch out for the steam!) and tilt the pan and remove the excess liquid.
  10 - Slather the meaty side of the ribs with sauce, and return them to oven for 30-45 mins.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 19, 2014, 09:05:41 AM
A pro would mix the drippings with the sauce.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 19, 2014, 11:14:01 PM
A pro would mix the drippings with the sauce.

I should have been clearer. I didn't drain off ALL the liquid. I used about half the drippings. It's just that coming out of the foil packet, they were a bit soupy.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 20, 2014, 01:02:17 AM
Here is how I prepared them. They were/are freakin' delicious.


    4 lbs pork ribs
    3/4 cup light brown sugar
    1 tablespoon paprika
    1 tablespoon garlic powder
    1/2 teaspoon ground red pepper (optional)
    2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)


Directions:

    1 - Preheat oven to 300 degrees f.
    2 - Mix together the sugar and spices to make the rub.
    3 - Apply rub to ribs on all sides.
    4 - Lay ribs on two layers of foil, shiny side out and meaty side down.
    5 - Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
    6 - Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
    7 - Remove from oven.
    8 - Turn up the oven temp to 350 degrees.
    9 - Open the foil and roll back the edges to expose the ribs, (watch out for the steam!) and tilt the pan and remove the excess liquid.
  10 - Slather the meaty side of the ribs with sauce, and return them to oven for 30-45 mins.

Normally I smoke dry ribs in the smoker outside........but that does take hours and when you have friends over for the day.....that can be hard to watch.   This inside option sounds very good for this situation.   Danke!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 20, 2014, 01:43:26 AM
Normally I smoke dry ribs in the smoker outside........but that does take hours and when you have friends over for the day.....that can be hard to watch.   This inside option sounds very good for this situation.   Danke!

No problem. And I'm in no way bragging that I'm some master barbequer. I don't even have an outdoor grill. But these were really falling-off-the-bone good. I'm definitely going to be making these again. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 25, 2014, 08:22:54 PM
(http://i.minus.com/ib1ejPpstw0Gh9.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 27, 2014, 02:58:33 AM
(http://i.minus.com/ikzU35T5GcLuS.jpg)

Congratulations Subway. You invented the Totino's pizza.  :clap:

Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 27, 2014, 08:23:38 AM
Wow, if the ad makes it look like cheese on cardboard what must it look like for real?
Normally fast food is dressed up to look better in ads...
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on March 27, 2014, 05:56:49 PM
http://bitelabs.org/ (http://bitelabs.org/)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 27, 2014, 06:58:09 PM
Yeah, I call bullshit.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 27, 2014, 07:16:15 PM
Made some really good spicy hot hummus tonight.

About 1/4 cup Archer Farms roasted red pepper hummus, and about a teaspoon of Sriracha.  Mix really well.

Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 27, 2014, 08:00:51 PM
To be fair, you spiced some pre-made hummus.  ;)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 27, 2014, 11:18:16 PM
To be fair, you spiced some pre-made hummus.  ;)

Hey, I had to STIR it, so I'm still going with "made it"...
 ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 28, 2014, 12:59:57 AM
A good hummus, with some good olives, with pita is wonderful!.

Either that or wings after work tonight.   Oh WHAT to do?
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 28, 2014, 01:59:26 AM
Were having tacos tonight?!

oh, they're made with ground turkey  :(
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 28, 2014, 02:09:40 AM
The spices don't care what meat you use
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 28, 2014, 03:22:26 AM
Were having tacos tonight?!

oh, they're made with ground turkey  :(

Weird. I too, prepared tacos!

However, I used ground venison.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 28, 2014, 04:13:45 AM
Were having tacos tonight?!

oh, they're made with ground turkey  :(

Weird. I too, prepared tacos!

However, I used ground venison.

Never had venison except in jerky form with too much flavoring to really tell what I was eating. Never hunt or known anyone that hunted deer, I couldn't do it, I don't mind eating it but I can't kill stuff. It's kind of strange because I've tried a lot of strange and exotic foods but never had the opportunity to eat fresh venison. I've tried bear for christ sake.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 28, 2014, 04:25:11 AM
My roommate is the mighty hunter. I've never seen the whole hitchhiker deer itself.

He and his dad take it to a butcher who processes it into neat little packages of steak and ground.

Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 28, 2014, 09:06:36 AM
My roommate is the mighty hunter. I've never seen the whole hitchhiker deer itself.

He and his dad take it to a butcher who processes it into neat little packages of steak and ground.

It's really kind of strange, I have no disillusions, nor am I squeamish about the nitty gritty of the process of harvesting flesh from an animal. I just know I could never kill or intentionally hurt a living thing unless my survival depended on it.   
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 28, 2014, 03:43:34 PM
My roommate is the mighty hunter. I've never seen the whole hitchhiker deer itself.

He and his dad take it to a butcher who processes it into neat little packages of steak and ground.

It's really kind of strange, I have no disillusions, nor am I squeamish about the nitty gritty of the process of harvesting flesh from an animal. I just know I could never kill or intentionally hurt a living thing unless my survival depended on it.   

I couldn't either. Not my sort of kicks. But I guess it's a long-standing bonding tradition he has with his Dad.

He seems pretty concerned that the kills are quick and clean. I always see hunters on his shows using bows and crossbows. I asked him why he doesn't use one. Seems like a truer test of hunter skill. He says the tv program never shows you the wounding shots that send the deer running and bleeding in pain for days. He uses the rifle because it's quick, powerful, and accurate.

Can't really say the animal goes to waste. We pretty much use venison for everything here. Yeah, by itself, the stuff is gamey tasting. The roommate can eat it just as it is. I can't. But I've learned that if you stew it, in like a tomato sauce, the acids change something, and you can't tell it from beef.

Elk is different. Not gamey at all and tastes just like extra lean beef.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on March 28, 2014, 06:17:32 PM
(http://i.imgur.com/PirWaK7.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 29, 2014, 03:11:48 PM
The spices don't care what meat you use

Yeah, I like ground turkey tacos just fine.  They're about 1/2 the calories of ground beef too.

The ground turkey meat is good for making the taco meat (add some jalapenos, onions and other spices) and then serving that over some small pasta (i.e. small shells, etc).  Put a bit of raw onions on top, and that tastes just fine.  In fact, I am making that tomorrow.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 29, 2014, 05:26:18 PM
The spices don't care what meat you use

Yea, they were still good and I love turkey, I just like beef in my tacos more.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 30, 2014, 09:41:05 AM
I like beef more too, but I save it for special occasions.

I try to limit beef to once a week too. Considering I love meat I don't eat a whole lot of it, I probably eat chicken the most of all animal proteins.

Recently we've been in discussion about getting a few chickens to supply our eggs.   
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 30, 2014, 09:46:03 PM
I like beef more too, but I save it for special occasions.

I try to limit beef to once a week too. Considering I love meat I don't eat a whole lot of it, I probably eat chicken the most of all animal proteins.

Recently we've been in discussion about getting a few chickens to supply our eggs.

I know a few people who do it and they're really happy with the choice.  Just make sure you get or make one of those chicken tractor things.

We barter for eggs sometimes (things like frozen berries or homemade jam or extra produce from our garden).  I traded a bunch of jalapenos last year for eggs, and we were all happy I think.

I think when you say chicken tractor you mean the type of coop you can move around your yard for fertilization and chicken enrichment. our issue is we live in a forest on the side of a really scrubby, rocky hill with a lake at the bottom so moving anything is a huge pain in the ass. Our first thought was to just have a secured roost and let the chickens wander in or out all day but we get bald eagles and hawks a lot around here. We only want two or three hens so I'm going to research how large/small of an enclosure I can build to keep them fully enriched and happy.     
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 31, 2014, 01:17:59 AM
I like beef more too, but I save it for special occasions.

I try to limit beef to once a week too. Considering I love meat I don't eat a whole lot of it, I probably eat chicken the most of all animal proteins.

Recently we've been in discussion about getting a few chickens to supply our eggs.

I know a few people who do it and they're really happy with the choice.  Just make sure you get or make one of those chicken tractor things.

We barter for eggs sometimes (things like frozen berries or homemade jam or extra produce from our garden).  I traded a bunch of jalapenos last year for eggs, and we were all happy I think.

I think when you say chicken tractor you mean the type of coop you can move around your yard for fertilization and chicken enrichment. our issue is we live in a forest on the side of a really scrubby, rocky hill with a lake at the bottom so moving anything is a huge pain in the ass. Our first thought was to just have a secured roost and let the chickens wander in or out all day but we get bald eagles and hawks a lot around here. We only want two or three hens so I'm going to research how large/small of an enclosure I can build to keep them fully enriched and happy.   

The hardest thing to protect against will probably be foxes if you have any around.  They can get into stuff the large birds can't.  One summer I went looking for the den near the horse ranch I go to, found it and there were trails of fancy feathers and chicken bones leading off to the houses nearby.  Not good for the chickens or their owners but that fox had 3 or 4 real healthy pups that summer.  Got some great pictures of them.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 31, 2014, 12:50:56 PM
We do have foxes but I think they are really rare, but they are more likely just good at hiding. As far as the predatory birds are concerned, I'm not worried about the hens when they're secured in the coop for the night but if they were free range during the day. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 31, 2014, 11:50:29 PM
(http://i.minus.com/iQ5MbIQARR4VN.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on April 01, 2014, 12:45:20 AM
Gee, and she looks like such a smart woman and chef......huh.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on April 01, 2014, 04:19:10 AM
aww, the onion.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 01, 2014, 07:58:13 PM
For April Fools, Netflix has videos of Rotisserie Chicken and Sizzling Bacon.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 02, 2014, 03:07:24 AM
(http://i.minus.com/i9UyjuiFtgEOm.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on April 03, 2014, 02:33:54 PM
big ol' salad.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 04, 2014, 04:16:31 AM
No, it's bacon shaped like sperm and an egg. Good try, though.  :o
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 04, 2014, 04:16:44 AM
(http://i.minus.com/isufKT73VDthL.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 04, 2014, 09:31:48 AM
(http://i.imgur.com/tm9tYNc.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on April 04, 2014, 11:18:43 AM
That is an "after eating" photo, right?
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on April 10, 2014, 12:41:28 AM
(http://www.bromygod.com/wp-content/uploads/2014/04/Escalated-Quickly-016-04082014.png)

My kind of drink.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 10, 2014, 12:43:52 AM
Damn froo-froo tourist drinks!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 10, 2014, 01:09:26 AM
(http://i.minus.com/irasoBptAi9Kw.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on April 10, 2014, 01:59:54 AM
Bananas....my favorite fruit.   I take one to work each day for a snack.   
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 10, 2014, 04:30:36 AM
I don't touch them until the fruit flies come a-buzzin'!

Seriously though, just shy of that. I've become quite fond of making banana bread.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 22, 2014, 08:00:12 AM
(http://i.imgur.com/GANwjsj.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 25, 2014, 01:38:22 PM
(http://i.imgur.com/GANwjsj.jpg)

Fake!

The dog would be dead in under a minute. The helmet alone is woefully insufficient and contains no air supply. However, this is insignificant in light of the animal's body being exposed to the raw vacuum of space.

Also, how is the child taking a bite out of the chocolate?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 25, 2014, 02:10:52 PM
(http://i.imgur.com/lTtIbI5.jpg)

General Tso’s Chicken

    1/4 cup chicken stock
    1 tablespoon soy sauce
    1 tablespoon rice wine vinegar
    2 tablespoons hoisin sauce
    2 teaspoon Sriracha sauce
    2 teaspoons sesame oil
    3 tablespoons sugar
    1/3 cup + 2 teaspoons cornstarch, divided
    1 pound boneless skinless chicken breasts, but into bite-sized chunks
    2 tablespoons dry white sherry
    Peanut oil, for frying
    3 cloves garlic, minced
    1 teaspoon fresh ginger, minced
    6-8 "Japonese" dried red whole chiles
    3 scallions, white and green parts, cut into half inch chunks

Directions:

    In a small bowl, combine chicken stock, soy sauce, vinegar, hoisin, Sriracha, sesame oil, sugar, and 2 teaspoons of the cornstarch. Stir until smooth.

    In another bowl, toss chicken chunks with sherry and a pinch of salt, and set aside to marinate for 15 minutes.

    When ready to cook, toss chicken to coat evenly with remaining 1/3 cup of cornstarch. Chicken should have a dry coating of cornstarch; add a little more if coating seems moist. In a large skillet over medium heat, bring peanut oil to 325 degrees. Add chicken and cook, stirring often, until chicken is brown on all sides, about 4-5 minutes. Remove from skillet and drain on paper towels.

    Pour most of the oil out of the skillet, until only a thin coating remains in the pan. Add garlic and ginger to pan and stir until fragrant, about 15 seconds. Add whole chilies, chicken pieces, and scallion pieces, and toss to combine. Add sauce and simmer, stirring constantly, until sauce thickens, becomes shiny, and evenly coats chicken. Top with more sliced scallions and serve immediately with steamed rice.

--------------------------------------------------------------------------------------------------------------

Personal notes:

I prepared this the night before last and it came out very well. I multiplied the recipe by 4 so my roommate and I could have this for a couple days.

The only real problem I ran into was the dredging of the chicken in the corn starch. I think it's assumed that you remove the chicken from the sherry marinade and toss them more or less individually into the cornstarch. I just tossed the cornstarch into the bowl where the chicken was marinading. The result was cement. I had to wash the chicken off and start over.

The other glitch was in mistaking Teaspoons of Sriracha for TABLESPOONS. So my dish was a tad hotter than intended.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 25, 2014, 02:13:29 PM
His anus is prehensile and has vacuum-proof cladding.  And a mouth.

Hmmm. Must be some sort of post-human from after the Singularity.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 26, 2014, 01:46:28 AM
(http://i.minus.com/iuiWYkEb1QbpD.gif)

Pretty much my view on all shellfish.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on April 26, 2014, 09:53:28 AM
Shrimp are decapod crustaceans, most closely related to lobster and craw fish. Shrimp are also closely related to the sea louse which is not closely related to the lice parasite that lives in our hair. All crustaceans are arthropods which are closer in relation to insects than they are to vertebrates like fish, and us. 

First time I got to use my Marine Biology education on this forum  :)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 26, 2014, 01:32:27 PM
Shrimp actually are insects, aren't they? Related to lice?

An arthropod is an invertebrate animal having an exoskeleton, a segmented body, and jointed appendages. They include the insects, arachnids, and crustaceans.

Crustaceans (Crustacea) form a very large group of arthropods, usually treated as a subphylum, which includes such familiar animals as crabs, lobsters, crayfish, shrimp, krill and barnacles.

So big fucking sea bugs. Open a crab and open a stag beetle and you see the same goop. *shudder*
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on April 26, 2014, 02:36:32 PM
Shrimp actually are insects, aren't they? Related to lice?

An arthropod is an invertebrate animal having an exoskeleton, a segmented body, and jointed appendages. They include the insects, arachnids, and crustaceans.

Crustaceans (Crustacea) form a very large group of arthropods, usually treated as a subphylum, which includes such familiar animals as crabs, lobsters, crayfish, shrimp, krill and barnacles.

So big fucking sea bugs. Open a crab and open a stag beetle and you see the same goop. *shudder*

Are you trying to usurp my biology skills sir? Thousands of dollars in education leading up to one pointless comment on an internet forum and you square your ass over it and pinch one off. I have a good mind to slap you with a leather glove sir.   
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 26, 2014, 03:43:57 PM
Shrimp actually are insects, aren't they? Related to lice?

An arthropod is an invertebrate animal having an exoskeleton, a segmented body, and jointed appendages. They include the insects, arachnids, and crustaceans.

Crustaceans (Crustacea) form a very large group of arthropods, usually treated as a subphylum, which includes such familiar animals as crabs, lobsters, crayfish, shrimp, krill and barnacles.

So big fucking sea bugs. Open a crab and open a stag beetle and you see the same goop. *shudder*

Are you trying to usurp my biology skills sir? Thousands of dollars in education leading up to one pointless comment on an internet forum and you square your ass over it and pinch one off. I have a good mind to slap you with a leather glove sir.

See here, my good man! You are not the only one to have studied marine biology here! Why, I even interned at the Seattle Aquarium prior to my stint in the Navy!

It was also my obsession to maintain a salt water reef aquarium for many years. Ironically, that hobby was shattered by a mantis shrimp. No joke. He shattered my tank glass and I didn't have the heart to ever re-invest in the hobby.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on April 26, 2014, 04:03:18 PM
That's awesome, I wish I stuck it out and got my degree, instead of becoming a drop out loser. Cultural anthropology and biology were my jam. I only took intro to marine bio but I really enjoyed the class.

What did you do in the Navy?
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on April 26, 2014, 04:04:47 PM
What did you do in the Navy?

he sailed the seven seas and put his mind at ease.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on April 26, 2014, 04:20:47 PM
I come from a Navy family, both my Grandfathers were in the Pacific theater during WW2.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 26, 2014, 04:29:35 PM
What did you do in the Navy?

Washed out of the nuclear weapons program (too willing to push The Button) and became an Electrician's mate. The captain discovered I was a better journalist than a handyman, so that's what I ended up doing. I was put in charge of the entertainment systems: showing nightly movies over CCTV, repairing the equipment, making sure the captain got his "special movies", etc.

But above all I was to submit articles about the ship to the fleet paper. Something I was doing in my spare time anyway (this was before the internet and video games. I was really bored.). Captain loved seeing his name and his ship in the paper.

I guess I was kind of turned into his Radar O'Reilly.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 29, 2014, 04:39:28 PM
Last night I had tacos made from ground venison. The meat so lean you don't even have to drain the pan after browning it.

For the sauce, I used two 16oz. bottles of Herdez Hot Salsa Casera blended to remove all the chunks of tomato and onion. Added some Sriracha for heat.

The gaminess normally associated with venison was totally transformed by simmering in the salsa. Really happy with the results.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on May 03, 2014, 04:24:26 AM
(http://i.minus.com/ijly3EPGvyTQ3.jpeg)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on May 03, 2014, 06:35:42 PM
The blurs in Japanese porn are so ridiculous, the most depraved porn I've ever seen came from Japan and the blurring did nothing to make it more 'wholesome'. Also to get around laws people developed Menga (octopus and squid porn), because there is no laws about showing penetration as long is it's not a human penis. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on May 03, 2014, 08:22:45 PM
Hey, hey! We're talking about maize here! Get out of here with your weird fetish, mister!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on May 04, 2014, 12:26:58 AM
(http://i.minus.com/ibqxDDkQ8OdhQ4.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on May 07, 2014, 03:47:20 AM
(http://i.minus.com/iAxF0lDzqddTT.jpg)

MmmMmmMm.....liquid metallic hydrogen.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on May 07, 2014, 05:29:09 PM
(http://a2.typepad.com/6a01761762a570970c01a3fd02a302970b-500wi)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on May 12, 2014, 03:52:37 AM
(http://i.minus.com/i072g3KJfc5wW.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on May 18, 2014, 01:54:00 AM
(http://i.minus.com/iIxOhk18GZIhq.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on May 18, 2014, 09:05:59 AM
I can only pray that was NOT a coupon for something he ordered to eat.....
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on May 27, 2014, 05:44:46 PM
(http://i.minus.com/iwsks52sJuOw8.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on June 02, 2014, 04:16:28 AM
I've had some piece o' crap wok with flaking non-stick coating and rust for gawd knows how many years.

I got fed up with it and started researching woks. What was best? Various sources kept pointing out carbon steel woks.

It seems that money does not always equal quality.
-- Non-sticks, of course, flake and hamper heat.
-- An Electric wok's heat isn’t steady. It surges in cycles, which means that even when you have it set on high heat, the temperature can suddenly drop. This drop in the temperature will turn a stir-fry into a braise.
-- Stainless steel woks are extremely heavy and difficult to maneuver, they also take a long time to heat up and cool down.
-- Cast iron is a better choice, though it still takes a relatively long time to heat up and cool down. It offers a better nonstick surface. But they can be extremely fragile and crack.
-- Carbon steel is not only relatively inexpensive, but it conducts heat evenly. And with proper seasoning and care can achieve a non-stick surface.

I settled on a Joyce Chen 21-9978, Classic Series 14 Inch Carbon Steel Wok (http://www.amazon.com/Joyce-Chen-21-9978-Classic-Series/dp/B002AQSWMU)

But you can't just unpack a carbon steel wok and start stir-frying. You have to break it in or "season" it.
So I followed this video:

http://www.youtube.com/v/hNPe5-swL-k

For the most part, my results came out the same. For some reason I got a slight gunk buildup on the bottom when I charred my spring onions. I still don't know how she got hers so non-stick that first time.


Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on June 02, 2014, 06:23:30 PM
As much as I like woks, I don't think I eat enough wok type food to really get one......but that one is the way to go.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on June 10, 2014, 04:54:28 AM
(http://i.minus.com/iyYIBieYrA4MD.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on June 16, 2014, 10:41:54 PM
(http://i.minus.com/iq4Jybcbpf6k8.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on June 17, 2014, 05:27:17 AM
is that a description of what happens after you ingest it? :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on June 30, 2014, 02:06:56 AM
(http://i.minus.com/ibuXyWR1QvmMjo.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: BathTub on June 30, 2014, 02:20:31 PM
(http://i.minus.com/ibuXyWR1QvmMjo.jpg)

There's pretty much no way that's not the desired effect.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on June 30, 2014, 03:15:48 PM
(http://i.minus.com/ibuXyWR1QvmMjo.jpg)

There's pretty much no way that's not the desired effect.

You might be right, if you were going to cut smiley faces you wouldn't put a straight line for the mouth.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on July 01, 2014, 07:54:23 PM
Jesus Christ, they are edible Behelits.

(http://media.animevice.com/uploads/0/321/27511-behelit_scream_super.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on July 01, 2014, 08:56:50 PM
(http://i.minus.com/izWG77KDJ00ad.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on July 03, 2014, 07:38:53 PM
(http://i.minus.com/ikYj5k7ooCNUn.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on July 04, 2014, 12:38:31 PM
(http://i.minus.com/ikYj5k7ooCNUn.jpg)

Those are the first two words of narration for a trailer of a movie in which Rob Schneider is pasta... with a dream.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on July 13, 2014, 03:12:24 AM
(http://i.minus.com/ibnlSBrnsJ5jiY.jpg)

Foie-ck A Duck

Sous vide duck breast, encrusted in a smattering of peppercorns, smothered in a foie gras cognac cream sauce, and feathered with freshly sliced summer truffle.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on July 13, 2014, 11:38:39 AM
I want......
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on July 13, 2014, 06:27:09 PM
I want......

From the folks over at Pornburger (http://pornburger.me/[b).  >:D

Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on July 13, 2014, 07:14:31 PM
MMmmm, forced fed goose liver. It taste like duck fat in the consistency of liver. Unfortunately it's no longer legal here in CA.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on July 15, 2014, 04:40:48 AM
(http://i.minus.com/ikgqneGlefqr6.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on July 15, 2014, 04:46:41 AM
i always thought water could use some aspartame.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on July 16, 2014, 05:16:28 PM
Turns out that I'm cooking my parents an anniversary dish tomorrow.  Can someone recommend an awesome recipe?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on July 16, 2014, 05:38:37 PM
Turns out that I'm cooking my parents an anniversary dish tomorrow.  Can someone recommend an awesome recipe?

What do they prefer? Chicken, beef, pork....?

In general, if you are seeking to impress, try this site:
http://foodgawker.com/ (http://foodgawker.com/)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on July 23, 2014, 08:26:52 PM
(http://i.minus.com/iE9uxDmUMxYyc.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on July 24, 2014, 01:21:53 PM
I like how book is called  "Dump Cakes....and more".

Wait, it has MORE?!   TELL ME NOW.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on August 10, 2014, 05:54:50 PM
(http://i.minus.com/ibqPrL7tOjlpn4.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on August 10, 2014, 07:57:19 PM
...what kind of parent would let her kid scream "I want fucking pie" and still try to get it for him?

Many I see these days.  Sadly.... :'(
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on August 10, 2014, 08:24:22 PM
...what kind of parent would let her kid scream "I want fucking pie" and still try to get it for him?  I'd take him home and feed him some soap.

feed him soap?  Maybe that's why she was at Burger King in the first place!  :rimshot:
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on August 17, 2014, 01:31:41 AM
(http://i.minus.com/imglCTSBQLNEu.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on August 19, 2014, 10:33:11 PM
(http://i.minus.com/ibmMj3b1zDhYPu.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on August 21, 2014, 07:02:00 PM
I don't know who thought up the Cookie Dough Oreo, but I hope Nabisco made him owner of the company.
Title: Re: La Nouvelle Cuisine Thread
Post by: Unky Des on September 04, 2014, 05:27:35 PM
I don't know who thought up the Cookie Dough Oreo, but I hope Nabisco made him owner of the company.

...the what?
I second your implied wtf?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 04, 2014, 05:41:23 PM
I don't know who thought up the Cookie Dough Oreo, but I hope Nabisco made him owner of the company.

I've taken it upon myself to do a tour of Oreo cookie variants. To date:

Golden Oreo - 4/5
Cool Mint Creme Oreo - 5/5
Lemon Twist Oreo - 5/5 my favorite so far.
Limeade Oreo - 3/5 Tasted like skittles
Reese's Peanut Butter Cup Oreo - 3/5 meh. Not sure what I was thinking.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 05, 2014, 11:59:13 PM
(http://i.minus.com/ix3tBTSVy8pFS.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 07, 2014, 04:08:52 AM
(http://i.minus.com/ig6YEj5FMXriA.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 13, 2014, 05:57:19 PM
(http://i.minus.com/iJPs3YDYtP58q.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 16, 2014, 12:20:19 AM
(http://i.minus.com/ibgHlDAQwXKw5H.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on September 16, 2014, 02:13:23 PM
(http://i.minus.com/ibgHlDAQwXKw5H.jpg)

Who eats pizza like that?

He may actually be pulling it out of his mouth.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 16, 2014, 04:00:29 PM
It's his projectile vomit; frozen at that moment in time by the photograph. Such art!
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on September 16, 2014, 05:37:28 PM
I eat ribs like that
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on September 17, 2014, 10:44:37 PM
(http://i.minus.com/iWiGANeoFXxyp.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on September 17, 2014, 11:46:11 PM
#burgergate
#teamperfectburger

I'm so sick of these burganazis trying to stuff their ugly burgers down my throat. Lembitch, get ready to get doxed you burger justice warrior.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on October 16, 2014, 10:41:04 AM
 Has anyone made English Muffins that come out like store bought ones?

 I've tried several recipes and while some taste correct the texture is more like bread than the "nooks and crannies" muffins.

 I found out the hard way that Crisco must use very low quality soybean oil these days, first time I've used any in probably 8 years and it set off my soy protein allergy big time.  Been miserable for 3 days even with taking extra antihistamines, nausea inducing headache, joint swelling....  So a bunch of muffins and nearly unused can of Crisco in the trash...  And the muffins were no different than using olive oil and butter.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on October 25, 2014, 02:46:15 AM
(http://i.minus.com/iEBeF9ESzuQaV.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on October 25, 2014, 11:45:48 AM
Tonight is Italian day (as I am Il Duce).  So, making fresh meatballs and homemade fettuccine.  Oh, there will be wine too.   Friends bringing the salad and garlic bread.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on October 25, 2014, 12:14:34 PM
Tonight is Italian day (as I am Il Duce).  So, making fresh meatballs and homemade fettuccine.  Oh, there will be wine too.   Friends bringing the salad and garlic bread.
PICS!! :P
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on October 28, 2014, 11:48:53 PM
(http://i.minus.com/ibaeEaekuEgqJ8.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on October 29, 2014, 12:12:59 AM
(https://scontent-a-ord.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/s720x720/1544366_10205391969745189_6131430809094032203_n.jpg?oh=9bd5865da1c01a6d89846b386759aa8c&oe=54E9F7B5)
I ate a bug.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on November 09, 2014, 07:30:12 PM
(http://i.imgur.com/n6EMcv8.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: Eric Pode of Croydon on November 09, 2014, 07:54:26 PM
(http://i.imgur.com/n6EMcv8.png)
God! Americans! Why can't you stick to normal flavors like Prawn Cocktail?
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 09, 2014, 10:45:28 PM
Much better idea than the Jones Soda Thanksgiving Diner.

(http://farm1.static.flickr.com/102/307378378_e0ec8d5383.jpg?v=0)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 09, 2014, 10:58:23 PM
(http://i.imgur.com/n6EMcv8.png)

I think I'd enjoy Turkey & Gravy. Stuffing sounds okay.

The cranberry and pumpkin pie are just silly.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on November 10, 2014, 02:03:08 AM
Flavored chips are usually a good thing.

Flavored drinks usually are not
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 10, 2014, 06:34:24 AM
I prefer plain and simple with my chips.  Salt and vinegar is about as far as I'm willing to go.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 10, 2014, 10:42:04 AM
Dried fried banana chips are yummaayyy :P
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 10, 2014, 12:31:54 PM
I like my chips ruffled and plain. None of yer fancy-smancy flavors for this guy!

And oddly, I usually prefer lesser known or store brands over the big names like Lays.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on November 10, 2014, 01:03:51 PM
(http://i.imgur.com/k56YL09.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on November 10, 2014, 01:07:57 PM
The only chips I've been getting lately are these:

(http://www.herrs.com/images/products/KettleCooked-Jalapeno.jpg)

Quite addicting...
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 10, 2014, 04:23:49 PM
Much better idea than the Jones Soda Thanksgiving Diner.

(http://farm1.static.flickr.com/102/307378378_e0ec8d5383.jpg?v=0)

Years ago I had Mashed Potatoes Jone's Soda and it was surprisingly good and tasted exactly like Jones soda. I'm biased towards Jone's ever since they put one of my photographs on one of their bottles. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 10, 2014, 05:57:00 PM
(http://hawaiianbrandsnacks.com/assets/img/prod/haw_ket_chips_SweetMauiOnion_waves.png)

Also quite addicting.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on November 10, 2014, 07:15:23 PM
Now, I'm jealous.  You can't get good potato chips in most Asian countries.  They always taste a little off.
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 10, 2014, 08:15:41 PM
Now, I'm jealous.  You can't get good potato chips in most Asian countries.  They always taste a little off.

Try getting okonomiyaki in Tennessee. :(
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 10, 2014, 08:16:37 PM
I don't want to brag about my cuisine this evening, but does the phrase "remove foil to expose tater tots" ring a delicious bell?
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 10, 2014, 08:26:44 PM
Now, I'm jealous.  You can't get good potato chips in most Asian countries.  They always taste a little off.

It's all the dog in them.

LOL.  Not the type of Asian chips I eat.  But, they do have rice, crab, shrimp and soy sauce in them, wihch puts the taste out of my range, which is why I don't eat them these days.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on November 10, 2014, 10:31:08 PM
I used to love soy sauce, must be 20 years now since I've had any.  Man I could go for a bowl of rice with it drizzled all over....  It would probably kill me these days the way my allergy has gotten worse.  :'(
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 10, 2014, 10:37:25 PM
Yeah, I don't like soy sauce.  This is why I don't like most Chinese food I've tried.  I tell this to some of the Chinese students I interact with and they can't wrap their head around not liking soy sauce.  It's kind of interesting.

I'm not Chinese and I can't wrap my head around it.  :o
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 10, 2014, 11:48:47 PM
I just don't really like how salty it is, and I always associate it with seafood and those nasty little brown crunchy noodle things.  And slimy vegetables.

That's exactly it. It is used in the place of salt. Sort of a liquid salt if you well.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 10, 2014, 11:57:08 PM
I love salt, I don't bother with that pepper nonsense usually, except for certain dishes. I have normal blood pressure now so I'm not too worried about salt intake.
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 11, 2014, 01:16:36 AM
See, I love black pepper. Hate the giant peppercorns, but love the finely ground stuff.

I'm not worried about salt at all; I just don't like it that much. A little goes a long way.

salt is too salty.  I don't put it any thing. And so much stuff is already loaded with it.  Love pepper.
The Japanese people LOVE Worchestershire sauce!  They just call it "sauce" and put it on a large range of food!  I have to admit, it's better than soy sauce.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 11, 2014, 05:51:50 AM
Yes, pouring soy sauce on your food afrer it's cooked is the equivalent of dumping a handful of salt on your food at the table. Soy sauce is an important ingredient in Asian cooking, but should be regulated properly during the cooking process.

I was in Beijing a couple weeks ago, and my friend and I happened to be joking about how American Chinese restaurants have soy sauce on the table. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on November 11, 2014, 10:34:59 AM
Know what flavor was missing from the world of carbonated beverages? Nacho! - UNTIL NOW!

http://www.usatoday.com/story/money/business/2014/11/10/doritos-mountain-dew-dewitos-pepsi/18798693/
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 11, 2014, 10:37:21 AM
I'm not sure what to think about this..  :-\
http://www.foodbeast.com/news/burger-king-canada-now-has-burger-topped-poutine/
Sounds good but is it ???
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 11, 2014, 12:31:31 PM
Yes, pouring soy sauce on your food afrer it's cooked is the equivalent of dumping a handful of salt on your food at the table. Soy sauce is an important ingredient in Asian cooking, but should be regulated properly during the cooking process.

I was in Beijing a couple weeks ago, and my friend and I happened to be joking about how American Chinese restaurants have soy sauce on the table.

It went a little something like this:

Kete: "Our enemies are all those in liege with Imperialism. The bureaucrat, the big landlord class, and the reactionary section of the Intellencia attached to them. Our enemies are all around us. We must always be on our guard. Sure, we'll lose a lot of snooze time. But that's okay. We'll catch up after the revolutions over. The leading force behind our revolution is the industrial proletariat!! Our closest friends are the entire semi-proletariat and the petty bourgeoisie! And how about those American Chinese restaurants with their soy sauce on the tables, huh?!"
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on November 11, 2014, 12:34:35 PM
I love Soy Sauce and have been known to drown my Chinese food in it. I love the salty bite it provides. I've also been known to pour a little on fried chicken before reheating. As such, nobody should probably listen to my opinions on Soy Sauce. :^)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 11, 2014, 12:39:52 PM
I will say that I believe soy sauce is an ingredient and not a condiment.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 11, 2014, 01:06:58 PM
Yes, pouring soy sauce on your food afrer it's cooked is the equivalent of dumping a handful of salt on your food at the table. Soy sauce is an important ingredient in Asian cooking, but should be regulated properly during the cooking process.

I was in Beijing a couple weeks ago, and my friend and I happened to be joking about how American Chinese restaurants have soy sauce on the table.

It went a little something like this:

Kete: "Our enemies are all those in liege with Imperialism. The bureaucrat, the big landlord class, and the reactionary section of the Intellencia attached to them. Our enemies are all around us. We must always be on our guard. Sure, we'll lose a lot of snooze time. But that's okay. We'll catch up after the revolutions over. The leading force behind our revolution is the industrial proletariat!! Our closest friends are the entire semi-proletariat and the petty bourgeoisie! And how about those American Chinese restaurants with their soy sauce on the tables, huh?!"

More or less
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 11, 2014, 04:31:52 PM
I will say that I believe soy sauce is an ingredient and not a condiment.

Blasphemy!  Spanking time!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 11, 2014, 06:01:53 PM
I will say that I believe soy sauce is an ingredient and not a condiment.

Blasphemy!  Spanking time!

(http://static.comicvine.com/uploads/original/12/124288/2575144-tumblr_m56c9avrmo1rtvb1so1_500.gif)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on November 11, 2014, 06:03:42 PM
posting a george takei gif? that's a paddling.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 13, 2014, 01:58:27 PM
http://www.thrillist.com/recipe/nation/bacon-weave-mac-and-cheese-quesadilla-thrillist-recipes
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 13, 2014, 09:58:01 PM
http://www.thrillist.com/recipe/nation/bacon-weave-mac-and-cheese-quesadilla-thrillist-recipes

I've had a bad cold and a stomach thing going on for the last few days and seeing that almost made me retch. Usually I would probably like it though.
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 14, 2014, 12:58:35 AM
http://www.thrillist.com/recipe/nation/bacon-weave-mac-and-cheese-quesadilla-thrillist-recipes

Bacoin weave? That's a paddlin'.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on November 14, 2014, 01:27:57 AM
These goofy recipes just overdo it on bacon.  If you ever made these things, you would say how GREAT it was....then never make it again.

My bacon tonight will be adding it with some italian sausage and mushrooms for a pizza.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 14, 2014, 02:31:44 AM
Yep, bacon is really good but you can over do it.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on November 15, 2014, 05:30:41 AM
Not if it's Asian sausage.  Trust me on this.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on November 15, 2014, 09:22:18 PM
Sure, just not chips and sausages.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on November 17, 2014, 10:39:31 AM
this chocolate bar has jelly beans and, like, pop rocks in it. i'm very confused.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 17, 2014, 11:19:18 AM
this chocolate bar has jelly beans and, like, pop rocks in it. i'm very confused.

So you randomly purchased a candybar without reading the wrapper or looking at it. Then crammed it in your mouth.

And you are surprised by the results.  :o
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on November 18, 2014, 12:22:38 AM
this chocolate bar has jelly beans and, like, pop rocks in it. i'm very confused.

This is like the chocolate bar version of when Homer added "sprinkles" to a Kwik-E-Mart donut.

(http://2.bp.blogspot.com/-d0dOYABMmJg/UzIcpljXImI/AAAAAAAACsg/IAFvzr5Q7Rg/s1600/Donut+with+Sprinkles.png)

Which is exactly why I want to eat your candy bar.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 18, 2014, 11:37:43 AM
(https://horrorvirgin.files.wordpress.com/2013/09/tumblr_m500k4fthx1qi31uxo1_500.gif)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 18, 2014, 10:36:01 PM
(http://i.minus.com/ipIjW8F0oYLVA.jpeg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on November 20, 2014, 04:12:12 AM
OK, today I made from fried rice with an egg, leftover rice and some shrimp from the freezer.  It was perfectly fine, but I felt like it was missing something.  Like the tastes didn't 100 percent match.  Maybe I just needed to add salt.  Does anyone have a suggestion of what I can add to it for better (or at least more unifying) flavor?
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on November 20, 2014, 06:25:25 PM
OK, today I made from fried rice with an egg, leftover rice and some shrimp from the freezer.  It was perfectly fine, but I felt like it was missing something.  Like the tastes didn't 100 percent match.  Maybe I just needed to add salt.  Does anyone have a suggestion of what I can add to it for better (or at least more unifying) flavor?

Soy sauce
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on November 21, 2014, 12:42:19 AM
OK, today I made from fried rice with an egg, leftover rice and some shrimp from the freezer.  It was perfectly fine, but I felt like it was missing something.  Like the tastes didn't 100 percent match.  Maybe I just needed to add salt.  Does anyone have a suggestion of what I can add to it for better (or at least more unifying) flavor?

Fry up a piece of bacon and add it to you next fried rice.  It adds a subtle, but good, smoked salty taste.  Also, some onions cooked with the bacon will help.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on November 21, 2014, 08:07:28 AM
I happened to have some Soy Sauce on hand and while the shrimp still felt a little a bit out of step, it helped a lot.  I'll try the bacon thing sometime soon.
Title: Re: La Nouvelle Cuisine Thread
Post by: Eric Pode of Croydon on November 21, 2014, 09:26:10 AM
A little butter, garlic and white wine with the shrimp will also work. Maybe a touch of lemon: shrimp is incredibly high in cholesterol.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on November 21, 2014, 06:51:29 PM
Yay, I picked the correct bottle of olives at Trader Joe's this week!  There are 2 types of pimento stuffed olives on the shelf right next to each other that look the same, Spanish Manzanilla and Queen Sevillano.  I like one but not the other.  I buy them so infrequently I always forget the name of the one I like, picked up the sevillano this week and it's the one I like...

 ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 24, 2014, 01:24:20 AM
(http://i.minus.com/ibxsuyidIOGvSL.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on November 24, 2014, 02:24:21 AM
That is how my mom wants it
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 24, 2014, 01:09:44 PM
http://www.neatorama.com/2013/12/16/turducken-no-thanks-ill-have-the-cthurkey/?utm_campaign=trueAnthem:+Trending+Content&utm_content=cHzr1k&utm_medium=trueAnthem&utm_source=facebook#!cHzr1k :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 24, 2014, 01:17:03 PM
Yeah, that's fucking disgusting.
Title: Re: La Nouvelle Cuisine Thread
Post by: Eric Pode of Croydon on November 24, 2014, 04:00:05 PM
That reminds me: never eat tacos in Japan unless you know what you're ordering.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 24, 2014, 07:27:02 PM
That is how my mom wants it

We all know how your mom wants it.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on November 27, 2014, 03:08:32 AM
Are you guys referring to "tako" (octopus?).  I actually had some great taco/korean fusion when I was in Korea, including fries with salsa and bulgogi.
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 27, 2014, 11:26:53 AM
Things that live in water aren't food.

Unless you are a fish, then many things in water are food.  But, since I doubt many fish are posting here, my statement is utterly retarded.  I apologize. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 28, 2014, 02:13:05 PM
Shelled and/or tentacled things that live in water aren't food.

Fixed.

A plate of deep-fried halibut and chips is worth killing for.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on November 28, 2014, 05:04:58 PM
I'd go with shells and fins are fine, tentacles are terrible.  Although I think I've only had squid once, sure didn't make be want to try any other cephalopods, I guess that makes sense since I only like probably half of the various types of clams I've tried, and they are related (both being mulluscs).
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on November 28, 2014, 09:36:20 PM
pacific salmon is food of the gods, you swine! :angry:
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on November 28, 2014, 09:52:39 PM
 I like a lot of fish baked, fresh tuna steaks with a little olive oil, lemon, and pepper are really good (and taste completely different than canned tuna, so different it's hard to believe they are the same fish)... 
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on December 06, 2014, 07:58:09 PM
(http://i.imgur.com/HGJtl2r.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 06, 2014, 10:38:26 PM
20 years? Hurry the fuck up, vickie.

LOL *snort*!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 06, 2014, 10:40:49 PM
(http://i.minus.com/i5Oq6UjA9Ywzr.png)

(http://i.minus.com/iBnVJZrBgYLW1.png)

Detailed step-by-step:

http://www.thefoodinmybeard.com/recipe/stroganoff-burger/ (http://www.thefoodinmybeard.com/recipe/stroganoff-burger/)
Title: Re: La Nouvelle Cuisine Thread
Post by: RandyMistie on December 06, 2014, 10:57:32 PM
Shots of tequila, food of The Gods. That's what my Mexican friends say.  Are you all against my Mexican friends?!!?

You racists sons of bitches....
Title: Re: La Nouvelle Cuisine Thread
Post by: jonalame on December 07, 2014, 12:59:25 PM
I suck at flipping omelettes. Is there a technique I need to learn or buy a different pan? A giant set of "I can't flip omlettes." tongs?
Title: Re: La Nouvelle Cuisine Thread
Post by: RandyMistie on December 07, 2014, 01:23:10 PM
You need a good omelette pan with nice rounded edges, and a good flexile spatula. A good omelette is creamy in the center, it takes practice. Don't overcook your eggs.

Your mushrooms, or meat should be cooked first. Cheese or spinach or other vegies might be raw, unless you want to wilt them first. You fold the half cooked eggs over the meaats and cheeses, gently.

It should look more like an egg burrito and the eggs should be bright yellow, not brown and lumpy. Practice.... my wife loves my omelette practice.

Frittatas and quiches are actually easier.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on December 07, 2014, 04:58:40 PM
Featuring Patrick Warburton
http://www.cheeseandburger.com/ (http://www.cheeseandburger.com/)
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on December 08, 2014, 01:56:45 PM
(http://i.imgur.com/HGJtl2r.png)

That last line....wait...are they threatening to eat me?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 10, 2014, 12:35:29 AM
(http://i.minus.com/iN79CoU7oO0Nn.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on December 10, 2014, 09:56:38 AM
(http://i.imgur.com/6hGoTjo.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on December 10, 2014, 05:36:51 PM
(http://i.imgur.com/oM4LJcB.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on December 11, 2014, 05:44:14 AM
mmm mmm, just like mama used to make!
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 22, 2014, 09:13:05 AM
Not food or drink but related to them:  Target had a sale on those soapstone cubes for cooling drinks, I've been looking at them for years but never wanted to spend more then $10 for them, so they were $8 and I got some.

They do sort of work, they will keep a drink cool but not as cold as ice cubes do.

So, probably a waste of $8, not sure I'll ever use them again.

And on another side note, picked up one of those ceramic coated electric griddles, they are supposed to be safer and more scratch resistant than teflon.  So far the non-stick aspect has been far better than teflon, won't know about the durability part for a few years...
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 24, 2014, 05:41:19 PM
(http://i.minus.com/iEKoTBE58fpMQ.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 26, 2014, 09:13:43 PM
(http://i.minus.com/iCnPdStGVqsyo.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on December 27, 2014, 02:26:05 PM
(http://40.media.tumblr.com/e1562fd8f11886ae5195ff09df820fbe/tumblr_nh9a90bWGT1qkinreo1_500.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 27, 2014, 08:42:02 PM
"Suspicious" quotations.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 27, 2014, 08:44:32 PM
(http://i.minus.com/iex0gKB3Dp9Hp.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on December 31, 2014, 12:30:37 AM
(http://i.minus.com/iEKoTBE58fpMQ.jpg)


Mmmm....silicone.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on December 31, 2014, 02:20:15 PM
(http://i13.photobucket.com/albums/a287/napalmo/Sundries/baked.png)

Now, are they saying that you should bake the kitkats? Or they taste better if you are baked?
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on December 31, 2014, 03:38:19 PM
(http://i13.photobucket.com/albums/a287/napalmo/Sundries/baked.png)

Now, are they saying that you should bake the kitkats? Or they taste better if you are baked?

little from column a, little from column b.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on December 31, 2014, 09:14:45 PM
(http://i13.photobucket.com/albums/a287/napalmo/Sundries/baked.png)

Now, are they saying that you should bake the kitkats? Or they taste better if you are baked?

little from column a, little from column b.

That's precisely what I was thinking. Japan has been on a roll with the Kit Kats lately.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 19, 2015, 09:17:25 PM
(http://i.imgur.com/i4174uI.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: BathTub on January 19, 2015, 11:19:02 PM
Yep!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 19, 2015, 11:24:34 PM
Can I get a slice of melted American over that, please?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 22, 2015, 01:39:35 AM
(http://i.minus.com/ibpyJXQvAYekiQ.jpg)

http://www.treehugger.com/health/infographic-shows-health-benefits-teas-and-tisanes.html (http://www.treehugger.com/health/infographic-shows-health-benefits-teas-and-tisanes.html)
Title: Re: La Nouvelle Cuisine Thread
Post by: wurwolf on January 22, 2015, 08:36:21 AM
I had a hard time figuring out which tea went with which function on the first row because the colors they chose for the flowchart are too similar.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 22, 2015, 03:45:19 PM
(https://pbs.twimg.com/media/B7_X9T8CUAMKIiy.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on January 22, 2015, 04:00:51 PM
(https://pbs.twimg.com/media/B7_X9T8CUAMKIiy.jpg)

That is super gross.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 22, 2015, 05:02:02 PM
I had a hard time figuring out which tea went with which function on the first row because the colors they chose for the flowchart are too similar.

YOU!

But basically I took this message away with it: drink tea.
Title: Re: La Nouvelle Cuisine Thread
Post by: Soguru on January 22, 2015, 10:27:43 PM
I love getting the original chicken crispers at Chili's. They taste a lot like the batter-dipped chicken from Long John Silvers. I just don't like the fish, something about the taste always puts me off. I used to love shrimp, but because of my gout, now I have to limit my intake of shrimp as well. :( . Hey, has anybody tried the new Popeye's entree with the ghost pepper seasoning? I'm amazed because the ghost pepper is really damn high on the Scoville scale and I can't imagine them serving anything that hot. I'm guessing they might have dialed back the amount of spice? If anyone knows, please let me know.
Title: Re: La Nouvelle Cuisine Thread
Post by: wurwolf on January 23, 2015, 08:53:11 AM
I had a hard time figuring out which tea went with which function on the first row because the colors they chose for the flowchart are too similar.

YOU!

But basically I took this message away with it: drink tea.

I've mostly been steering clear and just sticking to the movies and tv forums, but I do love talking about food.

I drink 32 ounces of plain green tea every day. Even if the health benefits claimed here are made up, it's still nice to think that maybe it's doing something positive in my body besides simple hydration.
Title: Re: La Nouvelle Cuisine Thread
Post by: Soguru on January 24, 2015, 10:32:23 PM
Next time you go to Chili's, try the chicken enchilada soup. Delish.  ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 30, 2015, 05:39:25 AM
(http://i.minus.com/iSppEIHigPNnC.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on January 30, 2015, 09:44:36 AM
(http://i.minus.com/iSppEIHigPNnC.jpg)

http://www.snopes.com/business/consumer/awfulreviews.asp
Title: Re: La Nouvelle Cuisine Thread
Post by: BathTub on January 30, 2015, 10:37:14 AM
Yeah I figured it was something from the Onion, the numbers are clearly meant to be over the top.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 30, 2015, 06:46:28 PM
(http://i.imgur.com/glQpklI.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on February 01, 2015, 03:10:18 AM
(http://i.imgur.com/glQpklI.jpg)
For the adorable cuisine thread...
Title: Re: La Nouvelle Cuisine Thread
Post by: wurwolf on February 02, 2015, 11:52:46 AM
(http://i.minus.com/iSppEIHigPNnC.jpg)

http://www.snopes.com/business/consumer/awfulreviews.asp

Doesn't change the fact that cell phones are the devil.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 05, 2015, 01:18:56 AM
(http://i.minus.com/iNphWECKH0mh4.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on February 05, 2015, 07:55:34 AM
(http://i.minus.com/iNphWECKH0mh4.jpg)

They spelled "decaffeinated" wrong.

*looks at picture*

Oh
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on February 06, 2015, 03:59:44 AM
I hope that's the result and not the product.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on February 06, 2015, 06:57:05 AM
http://www.theverge.com/2015/2/5/7986327/keurigs-attempt-to-drm-its-coffee-cups-totally-backfired (http://www.theverge.com/2015/2/5/7986327/keurigs-attempt-to-drm-its-coffee-cups-totally-backfired)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 06, 2015, 07:49:33 PM
(http://i.minus.com/i1IvII6Fg17Y5.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on February 07, 2015, 06:07:49 AM
"No, you don't understand!  It told me too!"

-Guy being arrested for shoplifting.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on February 07, 2015, 08:40:38 AM
(http://i.minus.com/i1IvII6Fg17Y5.jpg)

take it! take another little piece of my bar, now baby!
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on February 07, 2015, 02:57:24 PM
(http://41.media.tumblr.com/420c57dfd82092e4d219ca33206ed555/tumblr_njcxdl8UzM1qzcv7no1_500.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on February 09, 2015, 02:46:11 AM
That took me a second.  I love it!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 10, 2015, 12:40:33 PM
(http://41.media.tumblr.com/420c57dfd82092e4d219ca33206ed555/tumblr_njcxdl8UzM1qzcv7no1_500.jpg)

Eat. More.

I said...eat...more.

EAT MORE GODDAMMIT!
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on February 10, 2015, 12:50:31 PM
(http://41.media.tumblr.com/420c57dfd82092e4d219ca33206ed555/tumblr_njcxdl8UzM1qzcv7no1_500.jpg)

Could I get a pair of nickers, please?

i'd much rather a sickers.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 10, 2015, 12:57:39 PM
Eat a pair of nickers and I'm sure your get sickers.

There's a video about a dog doing that somewhere around here.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on February 12, 2015, 04:45:03 PM
Remember that machine that cooks eggs then extrudes it in cylinder form on a stick? I just ordered a breakfast burrito at a sandwich shop, and that's how they cooked the eggs. I was not impressed.  The eggs were all runny and fake tasting.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on February 13, 2015, 12:54:35 AM
No I love eggs. I eat at least four a day. I have never heard of an egg extruding machine either.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on February 13, 2015, 07:06:53 AM
Wow, so the commercial that has all the egg tubes coming out cooked perfectly lies?  I'm shocked!

https://www.youtube-nocookie.com/v/fcTPmgfVEDU
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 14, 2015, 12:49:41 AM
(http://i.minus.com/ibrOUqcFIHz9wk.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 14, 2015, 01:04:28 AM
(http://i.minus.com/ibgqynDAps3pc4.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 15, 2015, 01:09:41 AM
(http://i.minus.com/iZuIIh1IeXBJu.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on February 15, 2015, 12:17:20 PM
Oooh a rock crab, I used to catch those back in the bay area. We weren't allowed to take Dungeness crab but we could take rock and red crab. Rock crab actually tastes better IMO but it has a really hard, thick shell and it doesn't have as much meat as the other species.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on February 20, 2015, 06:15:10 PM
(http://i.imgur.com/AzCv3BU.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on February 28, 2015, 02:52:06 PM
http://www.foodbeast.com/news/tacobell-capn-crunch-donut-holes/ (http://www.foodbeast.com/news/tacobell-capn-crunch-donut-holes/)
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 03, 2015, 03:24:53 PM
Since it is Lent, and I want to make a pizza Friday night, I see a Shrimp and Garlic pizza coming.....

I used to really like them, let us see how drinking lots of wine (after spending the day doing DVD covers at RVR's command) improves the pizza
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on March 04, 2015, 04:07:19 AM
Thou shalt not eat shellfish!
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on March 04, 2015, 03:38:36 PM
Thou shalt not eat shellfish!

I shall
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on March 04, 2015, 05:18:03 PM
Your ass is going straight to hell!
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on March 06, 2015, 04:40:11 AM
sheboygan.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on March 11, 2015, 06:35:01 PM
From Kevin's Twitter:
(https://o.twimg.com/2/proxy.jpg?t=HBheaHR0cDovLzM2Lm1lZGlhLnR1bWJsci5jb20vMGFmNTczZmRmYjA1OGEwOWU4Mjg0YzhhYjYzMDljYmEvdHVtYmxyX25sMmRxYmxlbmsxcXo0ZThwbzFfNTAwLnBuZxToBxT4BAAWABIA&s=YKXoRycomlSGnCnFlXJZDYCqRHjnhWXI3NRDG840cL4)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 11, 2015, 06:47:55 PM
That is brilliant marketing.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on March 11, 2015, 07:43:43 PM
steel?! bah! i only puncture my microwave foil with sterling silver.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 13, 2015, 03:47:33 AM
(http://i.minus.com/i2t85iG4nrdPP.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 13, 2015, 06:49:04 PM
The Secret to Extra-Crispy Herb-Roasted New Potatoes: More Than a Pinch of Salt

(http://i.minus.com/ibnyf3lkGbwtB6.JPG)

I'm in the mood to make these tonight:

http://www.seriouseats.com/2014/11/salt-crusted-herb-roasted-new-potatoes-food-lab-thanksgiving.html (http://www.seriouseats.com/2014/11/salt-crusted-herb-roasted-new-potatoes-food-lab-thanksgiving.html)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 13, 2015, 07:46:56 PM
Why did I buy this horrible thing?

(http://media.us.barilla.com/sites/default/files/A1_bacon_tomato_macaroni.png)

I was reading ingredients just to see what did and didn't have soy, the fact that this didn't have any clouded my judgment pretty badly, I wasn't going to buy any of the crap on that shelf but I threw it in the cart anyway....

I've brushed my teeth and can still taste the horrible artificial flavor,  yuck...
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 23, 2015, 12:59:14 PM
Going to make a chicken curry over basmati rice tonight.

I am very inexperienced with Indian cuisine, but this mix came recommended by a customer:

(http://i.minus.com/ibznlynd3hnMCg.PNG)

(http://i.minus.com/iPJYVeOpJwZEX.PNG)

Comes in a pack of six. So I hope it's good.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on March 23, 2015, 01:41:12 PM
I wouldn't bother with a mix.  What kind of curry do you like?  I prefer Northern Indian or Thai, myself.  They are usually sweeter and use coconut milk.

Here is a recipe that I like.  This makes a huge batch, so you could halve it if you'd like.

Quote from: Tyler Florence and Foodnetwork.com
Ingredients

3 tablespoons Ghee, recipe follows I usually don't bother with Ghee and just use butter
2 medium onions, chopped
1 -inch piece ginger, peeled and finely chopped You can grate this with the 'star' side of a cheese grater
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows You can make the one below, or just use a premade powder
1 cinnamon stick
1 to 3 dried red chiles You can do this, leave it out, or replace with cayenne
Kosher salt and freshly ground black pepper
2 (15-ounce) cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish


Directions

Heat the ghee or butter in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.



Read more at: http://www.foodnetwork.com/recipes/tyler-florence/spicy-chicken-coconut-curry-recipe.print.html?oc=linkback
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 23, 2015, 04:19:03 PM
I wouldn't bother with a mix.  What kind of curry do you like?  I prefer Northern Indian or Thai, myself.  They are usually sweeter and use coconut milk.

Here is a recipe that I like.  This makes a huge batch, so you could halve it if you'd like.

Spoiler (click to show/hide)
I'd appreciate it if you didn't boast about your huge batch in the cooking thread, please.  ;)

I actually don't know what I like in Indian food. Other than I know I like certain spices, chicken, basmati rice and tomato-based sauces that I see mentioned in association with these dishes online. Never been to an Indian restaurant.

Would love to try your recipe, and I may after I finish the six pre-prepared spice pouches that got delivered to me (Because dammit, I paid for them! Unless they are too horrible to finish, that is). Maybe I'll feel confident to try something from scratch once I've had a baseline experience.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 23, 2015, 06:00:02 PM
I wouldn't bother with a mix.  What kind of curry do you like?  I prefer Northern Indian or Thai, myself.  They are usually sweeter and use coconut milk.

Here is a recipe that I like.  This makes a huge batch, so you could halve it if you'd like.

Spoiler (click to show/hide)
I'd appreciate it if you didn't boast about your huge batch in the cooking thread, please.  ;)

I actually don't know what I like in Indian food. Other than I know I like certain spices, chicken, basmati rice and tomato-based sauces that I see mentioned in association with these dishes online. Never been to an Indian restaurant.

Would love to try your recipe, and I may after I finish the six pre-prepared spice pouches that got delivered to me (Because dammit, I paid for them! Unless they are too horrible to finish, that is). Maybe I'll feel confident to try something from scratch once I've had a baseline experience.

If you ever make it to Hayward CA, a long shot I know, check out a place called Favorite Indian Cuisine. It's one of those best kept secretes kind of places. It's cheap, in a super tiny restaurant, and ran by an Indian family for generations. People have been known to drive hundreds of miles for it, I don't love it that much.  I love Indian food with a passion and this place has the best I've ever eaten.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on March 24, 2015, 06:28:42 AM
By the way, you can't eat curry without naan. Costco sells a big package of it that is pretty good.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 24, 2015, 10:22:48 PM
https://www.youtube.com/v/PqGoJkGgODU

Naan bread! Not "non-bread"! I finally get this scene now!  ;D

Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 24, 2015, 10:59:20 PM
Trader Joe's used to have at least 5 different flavors of naan, without any soy, and they were really good, so I used to get lots of it, now they only ever seem to have plain, sometimes none.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 25, 2015, 12:33:33 AM
You can't make good naan without a tandoor.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 25, 2015, 01:30:59 PM
I don't have one of those. I do have a screendoor.

THANK YOU!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 26, 2015, 02:53:17 PM
I made the curry last night. Served it over basmati rice. It could not have been easier to prepare. Seriously. Just cut up chicken, two cups water, mix in the seasoning paste. Heat to boiling and simmer covered 25 minutes.

The smell was...exotic, and I had my doubts. But it was actually very very good.

But by Ganesha's trunk, the heat! Why has no one ever mentioned the sneak-up-on-you, toilet-wrecking heat??
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on March 26, 2015, 03:43:43 PM
Why spoil the surprise? 
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 26, 2015, 07:04:32 PM
Those were some incredible well read....and accurate...Yelp reviews.  ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on March 26, 2015, 10:44:12 PM
I made the curry last night. Served it over basmati rice. It could not have been easier to prepare. Seriously. Just cut up chicken, two cups water, mix in the seasoning paste. Heat to boiling and simmer covered 25 minutes.

The smell was...exotic, and I had my doubts. But it was actually very very good.

But by Ganesha's trunk, the heat! Why has no one ever mentioned the sneak-up-on-you, toilet-wrecking heat??

Ok. So you're more of a Thai curry guy. :)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 27, 2015, 12:52:35 AM
I made the curry last night. Served it over basmati rice. It could not have been easier to prepare. Seriously. Just cut up chicken, two cups water, mix in the seasoning paste. Heat to boiling and simmer covered 25 minutes.

The smell was...exotic, and I had my doubts. But it was actually very very good.

But by Ganesha's trunk, the heat! Why has no one ever mentioned the sneak-up-on-you, toilet-wrecking heat??

Ok. So you're more of a Thai curry guy. :)

Who said I didn't like it?? I was tempted to make it again tonight!  ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on March 27, 2015, 08:47:19 AM
Again tonight?!!  You rebel, why do you refuse to play by the rules?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 27, 2015, 05:11:30 PM
Well, I didn't. But yeah, it's tacky to make the same dinner twice in a row.
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on March 27, 2015, 05:29:34 PM
Again tonight?!!  You rebel, why do you refuse to play by the rules?

Like button!
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on March 28, 2015, 01:15:45 AM
Yes they are. German cuisine is highly under represented in the US, especially the west coast. I know the the midwest has lots of good German places though.
Title: Re: La Nouvelle Cuisine Thread
Post by: OnkelDes on March 28, 2015, 06:22:17 AM
yeah, I hate Mondays too, bro.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on March 31, 2015, 06:23:31 PM
i bought a box of lucky charms because they were on sale and i'd never had them as a kid. holy crap, are they terrible. :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on March 31, 2015, 07:03:35 PM
i bought a box of lucky charms because they were on sale and i'd never had them as a kid. holy crap, are they terrible. :speechless:

If they just reversed the ratio of oat bits to "marshmallow-ish things", it would be awesome. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 02, 2015, 05:12:01 PM
(http://i.minus.com/iboJjnVBjgzAhP.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 03, 2015, 02:19:24 AM
(http://i.minus.com/iLlztUhJjvVIy.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 12, 2015, 12:58:07 AM
(http://i.minus.com/ibechbAMOjYBY6.JPG)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on April 12, 2015, 05:51:29 AM
hahaha… "grace"!
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on April 12, 2015, 11:45:01 PM
Yeah, I'm in China right now, and I am disturbed how many schools have the "cock" all over their English translations.  At least my TA knows that it is a euphemism now.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on April 14, 2015, 02:53:29 PM
(http://i.imgur.com/6ky9KVt.jpg)

i got impatient making muffins.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 14, 2015, 03:19:42 PM
One muffin to rule them all!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 14, 2015, 06:43:11 PM
(http://i.imgur.com/6ky9KVt.jpg)

i got impatient making muffins.

Damn you.

You made me laugh when I was troubleshooting with a customer.  ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on April 14, 2015, 07:04:05 PM
This is how its gonna be, you need to be concentrating on my problems when I am calling Amazon!  Not fucking around on a shitty forum!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on April 15, 2015, 03:49:40 AM
This is how its gonna be, you need to be concentrating on my problems when I am calling Amazon!  Not fucking around on a shitty forum!

What did I tell you was the most assured way of not...making things be...how they're going to be.....

You know what the fuck I mean!
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on April 15, 2015, 04:40:36 AM
What does anything really mean in the grand scheme of things...
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on May 10, 2015, 06:37:15 PM
(http://i.minus.com/ibh0mbxEtJdoT4.jpg)

Say what you will. It's a nice hinder.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on May 20, 2015, 12:52:32 AM
(http://i.minus.com/ibtyL0RpIkZF9b.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on May 20, 2015, 08:28:11 AM
Outstanding.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on May 27, 2015, 12:14:37 AM
(http://i.minus.com/iM1Lt4wDwh7b8.jpg)

Bacon-wrapped pineapple stuffed with boneless ribs (AKA Swineapple).
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on May 27, 2015, 12:55:40 AM
RVR, you're banned from thread until after your upcoming physical.  That is all...
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on May 27, 2015, 08:51:58 AM
I hate pineapple.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on May 27, 2015, 05:10:27 PM
My birthday was last Saturday and I was wondering what to make that I had not made in awhile...............then Lasagna came to mind.  Naturally, I bought enough stuff to make three lasagna trays.  So 2 are in the freezer, just waiting to come out.
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on May 27, 2015, 05:25:11 PM
Ill take one.
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on May 27, 2015, 05:27:08 PM
Ill take one.

Come to Houston.........it is waiting for you.

Hmmm, sounds like something Dracula would say.

Well.............carry on
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on May 27, 2015, 05:40:31 PM
Tempting...
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on May 27, 2015, 09:25:16 PM
Happy Birthday, Bob!
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on June 03, 2015, 04:36:39 PM
 Picked up one of those refrigerated cans of crab meat at Trader Joe's, (impulse buy because I was shopping hungry).  Made crab cakes from it tonight.  There's probably 2x as much meat as you would get for the same cost of Maryland crab meat, but the taste is just not as good.

 Not bad for crab meat from India, larger pieces than I was expecting, the taste is just a little less "crablike" if you are used to Maryland or east coast crabs.  Probably would have been better for crab bisque than crab cakes.
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on June 03, 2015, 05:08:05 PM
So you are not fully satisfied with the crabs you have?
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on June 03, 2015, 05:41:54 PM
Myself, I do not enjoy eating gargantuan sea-spiders.
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on June 03, 2015, 09:17:38 PM
My God, man, there could be kids reading this thread!  :gouge:


Picked up one of those refrigerated cans of crab meat at Trader Joe's, (impulse buy because I was shopping hungry).  Made crab cakes from it tonight.  There's probably 2x as much meat as you would get for the same cost of Maryland crab meat, but the taste is just not as good.

 Not bad for crab meat from India, larger pieces than I was expecting, the taste is just a little less "crablike" if you are used to Maryland or east coast crabs.  Probably would have been better for crab bisque than crab cakes.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on June 08, 2015, 08:49:58 AM
(http://i.imgur.com/1Z2DkYM.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on June 08, 2015, 11:18:35 PM
Will Sean Connerydressing make you beat your wife?
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on June 10, 2015, 11:57:18 PM
Will Sean Connerydressing make you beat your wife?

"For when your salad wants to have the last word and you give it the last word – but it's not happy with the last word."
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on June 23, 2015, 06:21:11 PM
OOO These sound interesting :o
http://www.break.com/article/cheeseburger-egg-roll-recipe-2867747

Video: http://metro.co.uk/2015/06/22/a-cheeseburger-and-spring-rolls-recipe-oh-go-on-then-5254526/
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on June 24, 2015, 07:06:52 PM
(http://i.minus.com/ibqtGpABRHNmQD.jpg)

Really, don't we all?
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on June 24, 2015, 10:13:57 PM
After 7 years of sitting in the fridge, I'd say it needs more than sprinkles.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on July 11, 2015, 10:04:27 PM
(http://i.minus.com/ibd1wKYA4TGFcG.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on July 12, 2015, 08:31:12 AM
(http://i.minus.com/ibd1wKYA4TGFcG.jpg)

Finally, a product that meets all my needs.
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on July 12, 2015, 09:48:14 AM
LOL
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 12, 2015, 11:58:42 AM
(http://i.imgur.com/OUio50r.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on July 12, 2015, 12:41:40 PM
(http://i.minus.com/ibd1wKYA4TGFcG.jpg)

there should be a trilby one for m'pasta.
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on July 12, 2015, 06:55:00 PM
Nice shoe, idiot.

LIke
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on July 12, 2015, 11:04:21 PM
Nice shoe, idiot.

LIke

:)
Title: Re: La Nouvelle Cuisine Thread
Post by: Edward J Grug III on July 19, 2015, 10:15:29 PM
I made onigiri and Japanese potato salad last night (including making the japanese mayo from scratch)

A lot of work, but pleased with the results.

I like making an intricate dish once in a while.

And now I am like:

(http://33.media.tumblr.com/tumblr_m1uip4sAsJ1r6xu90o1_500.gif)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on July 23, 2015, 06:15:23 AM
(http://i.minus.com/ibeFCuJHdDWeZZ.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 23, 2015, 07:31:53 PM
(http://40.media.tumblr.com/24308715e32d45a82ac5ad60c3e50ba0/tumblr_nq1z3nHfMN1unn8gco1_1280.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on July 24, 2015, 07:22:26 AM
Whether those are two events or one, no thank you.
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on July 24, 2015, 08:49:52 PM
I made onigiri and Japanese potato salad last night (including making the japanese mayo from scratch)

A lot of work, but pleased with the results.

I like making an intricate dish once in a while.

Can you post a picture?  I made Okonomiyaki once.  It was great.  I'm really good at making Japanese-style curry rice.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 27, 2015, 01:50:29 PM
(http://40.media.tumblr.com/c29b688a748a93ea013b0941848eaabc/tumblr_nozpx4v43c1rd8p0ro1_1280.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on July 27, 2015, 03:33:20 PM
It's like a Mobius strip, made of words.  :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 29, 2015, 10:43:12 AM
(http://41.media.tumblr.com/d41b9cb8aa93bb6d4d7b781396999184/tumblr_nbdd9cpHEF1tapgnho1_1280.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on July 29, 2015, 08:07:19 PM
I love Cutthroat Kitchen!
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on July 30, 2015, 10:11:26 AM
Its a game show, what are you expecting out of it?
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on July 30, 2015, 12:12:12 PM
Last night had some friends over for dinner and their is a new Italian place near me that makes New York and Chicago style pizzas.  Thought we would try out the Large Lucky Luciano Chicago style.  It was VERY close to the Chicago style.  So much, we each could only eat one piece of it as the pieces were so big.

Excellant
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on July 30, 2015, 12:39:50 PM
Anybody know where to buy Ravioli Lasagna ??? MMM YUMMAY!! :P
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on July 30, 2015, 12:46:38 PM
Are you having a celebratory dinner?
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on July 30, 2015, 12:52:21 PM
Last night had some friends over for dinner and their is a new Italian place near me that makes New York and Chicago style pizzas.  Thought we would try out the Large Lucky Luciano Chicago style.  It was VERY close to the Chicago style.  So much, we each could only eat one piece of it as the pieces were so big.

Excellant

THAT'S NOT PIZZA!!!!!!!!!

Sorry, if it tastes good that's great, there are lots of pizza-like foods that are great, calzone, stromboli, etc...   But they aren't pizza and Chicago style is NOT PIZZA!!!!!!!!!

Oppps, sorry again, enjoy you pizza-ish pie.

Anybody know where to buy Ravioli Lasagna ??? MMM YUMMAY!! :P

Never heard it called that before, always just baked ravioli, so, not that hard to make if you have good ravioli.

Man, this reminds me I haven't had baked gnocchi in ages......


Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on July 30, 2015, 01:02:06 PM
Chicago style pizza is weird.
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on July 30, 2015, 01:06:35 PM
Anybody know where to buy Ravioli Lasagna ??? MMM YUMMAY!! :P

Chef Boyardee
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on July 30, 2015, 01:07:46 PM
Anybody know where to buy Ravioli Lasagna ??? MMM YUMMAY!! :P

Chef Boyardee
(http://i66.photobucket.com/albums/h275/rvr2/02/oh-you-dog_zpsvmqqfzzb.jpg) (http://s66.photobucket.com/user/rvr2/media/02/oh-you-dog_zpsvmqqfzzb.jpg.html)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on July 30, 2015, 03:03:05 PM
Last night had some friends over for dinner and their is a new Italian place near me that makes New York and Chicago style pizzas.  Thought we would try out the Large Lucky Luciano Chicago style.  It was VERY close to the Chicago style.  So much, we each could only eat one piece of it as the pieces were so big.

Excellant

THAT'S NOT PIZZA!!!!!!!!!

Sorry, if it tastes good that's great, there are lots of pizza-like foods that are great, calzone, stromboli, etc...   But they aren't pizza and Chicago style is NOT PIZZA!!!!!!!!!

Oppps, sorry again, enjoy you pizza-ish pie.



Sure it is. You ever been to Italy? Because most pizza there doesn't even have tomato sauce on it.  Would you argue that it "isn't pizza" too?

Looks like someone took an extra serious pill today.  Did anyone mention sauce?

But since you asked:  If it's thin Italian bread crust with some kind of topping, yes, that's pizza.  That's the way it has been for a thousand years or more.

Of course they didn't use tomato sauce back then, since tomatoes are native to the Americas, and even after people got here they thought they were poisonous for something like 200 years.





Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on July 30, 2015, 03:08:46 PM
Anybody know where to buy Ravioli Lasagna ??? MMM YUMMAY!! :P

Chef Boyardee
(http://i66.photobucket.com/albums/h275/rvr2/02/oh-you-dog_zpsvmqqfzzb.jpg) (http://s66.photobucket.com/user/rvr2/media/02/oh-you-dog_zpsvmqqfzzb.jpg.html)

I gotta remember to use this picture some time.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on July 30, 2015, 03:32:19 PM
#NotAllPizzas
Title: Re: La Nouvelle Cuisine Thread
Post by: Bob on July 30, 2015, 06:39:11 PM
Oh, I prefer the STL style super thin pizza, but the super thick Chicago pizza is hard to pass up
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on July 30, 2015, 09:34:10 PM
I love Cutthroat Kitchen!

I like Alton Brown, so I watch it. But I prefer Chopped and MasterChef (love those pressure tests).

Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on July 31, 2015, 06:27:54 AM
I was an Alton Brown super fan until they cancelled Good Eats. I would still watch Iron Chef America, but that's about it.
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on July 31, 2015, 06:35:05 AM
I love Cutthroat Kitchen!

I like Alton Brown, so I watch it. 



Thats a good point.  I am not sure I would like Cutthroat Kitchen as much if it didnt have Alton Browns charisma.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on July 31, 2015, 11:21:36 AM
I hate Iron Chef. It's always some weird eastern seafood fetish ingredient. Today's ingredient: Squid Testicles!

Stop! You're making my mouth water!
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on July 31, 2015, 06:03:57 PM
Being an Iron Chef was my proudest ghetto Halloween Costume. I made a chef hat out of a piece of white construction paper and a white plastic bag. Than I taped a square piece of paper on an apron with Fe and an atomic weight written on it in sharpie.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on August 08, 2015, 01:24:10 PM
(https://pbs.twimg.com/media/CL591MrWUAARUdN.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on August 16, 2015, 01:45:58 PM
So I made my own Italian Chicken & Noodles (first time ever making it) but fell short on pasta sauce so I improvised with a jar of salsa and it turned out damn good! :P

https://www.youtube.com/v/yFN0_dkd3wc
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on September 05, 2015, 01:54:57 PM
(http://i.imgur.com/Bnj0fMq.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: UncleDesIsBack on September 05, 2015, 07:13:43 PM
(http://i.imgur.com/Bnj0fMq.jpg)
Due to the vagaries of heat transfer and latent heat, this guarantees E Coli all round.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on September 06, 2015, 09:42:58 AM
From Bob while on working vacation in Rotterdam.. :o
Quote
Raw meat at happy hour in Rotterdam.. It is called "The Americano"
(http://i66.photobucket.com/albums/h275/rvr2/03/BOB1_zpsf3clj1bs.jpg) (http://s66.photobucket.com/user/rvr2/media/03/BOB1_zpsf3clj1bs.jpg.html)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on September 06, 2015, 09:49:54 AM
Bob's Beer Groupies (Bob's on the left)..
Quote
Rotterdam workers on go live weekend
(http://i66.photobucket.com/albums/h275/rvr2/03/BOB2_zpsllmdz5wz.jpg) (http://s66.photobucket.com/user/rvr2/media/03/BOB2_zpsllmdz5wz.jpg.html)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on September 23, 2015, 06:45:26 PM
(http://41.media.tumblr.com/90031ddb110fc63dac7c176db52eed8b/tumblr_nozrovnZFx1rd8p0ro1_500.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: soguru on September 24, 2015, 05:04:17 AM
You know, my experience with burgers is such that retaining the juices is a fine art and sometimes involves a little bit of risk. Personally, I'd rather try very hard never to overcook them and just bring them back in just a little pink in the middle. That being said though, I will ALWAYS say: Cut into your burger, and if it's even just the little bit raw, for God's sakes put it in the microwave for at least half a minute first!!!!
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on September 25, 2015, 12:12:17 PM
This seems a bit Spooky :speechless:

http://time.com/4050395/burger-king-black-burger-bun-whopper-halloween/
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on September 25, 2015, 01:42:02 PM
I'm 99% sure it's the same type of bun that was used in Japan Burger King's Star Wars promotion.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on September 25, 2015, 01:48:12 PM
I'm 99% sure it's the same type of bun that was used in Japan Burger King's Star Wars promotion.
I believe you're correct :o
Title: Re: La Nouvelle Cuisine Thread
Post by: soguru on September 25, 2015, 06:40:07 PM
I had some Taco Bell tonight and dammit I don't care what anyone says about them, it was really damn good! I had a Cheesy Gordita Crunch box with Taco, Burrito and a Mountain Dew Baja blast. Yum.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on September 28, 2015, 06:36:54 PM
I had some Taco Bell tonight and dammit I don't care what anyone says about them, it was really damn good! I had a Cheesy Gordita Crunch box with Taco, Burrito and a Mountain Dew Baja blast. Yum.

I think Taco Bell is dangerously delicious. All fast food is. None of it's good food but it all tastes amazing to me, I just can't have it too often.
Title: Re: La Nouvelle Cuisine Thread
Post by: soguru on September 28, 2015, 11:20:04 PM
I think Taco Bell is dangerously delicious. All fast food is. None of it's good food but it all tastes amazing to me, I just can't have it too often.
Yeah, fair enough. Then I'll go to some place like Sweet Tomatoes and damn... their salads bring a new meaning to the word "Divine".
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on October 03, 2015, 06:21:59 PM
(http://i.imgur.com/GY9V0Oz.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: eegah on October 05, 2015, 02:01:39 PM
This seems a bit Spooky :speechless:

http://time.com/4050395/burger-king-black-burger-bun-whopper-halloween/

Yes, Burger King's Black-Bunned Halloween Whopper Will Turn Your Poop Green
http://www.maxim.com/entertainment/food-drink/article/burger-kings-halloween-whopper-does-indeed-turn-your-poop-green-2015-10

Me and Mrs. eegah can confirm this  :-[
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on October 05, 2015, 02:23:37 PM
I, too, can confirm the greenification of stool. But hey, why should the Halloween fun stop when you're done eating?
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on October 06, 2015, 09:54:47 AM
What the fuck is broiled grapefruit? I mean, I know what those words mean, but...what? That's like "Mmm, steamed water."
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on October 06, 2015, 10:44:22 AM
What the fuck is broiled grapefruit? I mean, I know what those words mean, but...what? That's like "Mmm, steamed water."

From the pictures I see online looks like you take half a grapefruit and sprinkle some cinnamon sugar on top and then caramelize the sugar under the broiler.

Seems like a lot of work for something I can't believe tastes all that good, especially if you leave it too long and brown some of the grapefruit.   Burnt grapefruit "skin" can't possibly taste good, could it?  And putting sugar on top of grapefruit kind of defeats the health reasons for eating it.  I know people do it if they don't like the tartness.
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on October 06, 2015, 07:06:05 PM
Yeah, I just find the idea of cooked citrus gross I guess. It's one thing to use lime or lemon juice while cooking, but my idiot inlaws tried grilling pineapple and it was fucking gross.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on October 07, 2015, 11:21:14 AM
but my idiot inlaws tried grilling pineapple and it was fucking gross.

they obviously did it wrong, grilled pineapple with cinnamon is amazing.
Title: Re: La Nouvelle Cuisine Thread
Post by: BathTub on October 07, 2015, 02:27:40 PM
I was with you up until you said cinnamon.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on October 08, 2015, 09:53:19 AM
(https://pbs.twimg.com/media/CQwmoRCWwAEBQQF.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: soguru on October 08, 2015, 09:56:45 AM
I have... several questions.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on October 08, 2015, 12:10:52 PM
Yeah, it protests too much.
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on October 08, 2015, 09:07:46 PM
but my idiot inlaws tried grilling pineapple and it was fucking gross.

they obviously did it wrong, grilled pineapple with cinnamon is amazing.

I don't doubt they did it wrong, they're terrible cooks.  But the thought of grilled pineapple just...no.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on October 09, 2015, 02:33:05 AM
but my idiot inlaws tried grilling pineapple and it was fucking gross.

they obviously did it wrong, grilled pineapple with cinnamon is amazing.

I don't doubt they did it wrong, they're terrible cooks.  But the thought of grilled pineapple just...no.

I too like grilled pineapple but it can very easily turn nasty. It's got to be the right ripeness and cooked very shortly.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on October 09, 2015, 08:38:43 PM
I feel like that can should come with shifty eyes and the ingredients listed include "coconut... yeah, that's it... coconuts."
Title: Re: La Nouvelle Cuisine Thread
Post by: soguru on October 09, 2015, 08:41:33 PM
I had Olive Garden's "Tour of Italy" last night and it was pretty darn good. For those of you unsure of what to get as the starter, try the Zuppa Toscana... omg, so delicious.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on October 12, 2015, 07:00:27 PM
(http://i.imgur.com/RsZ8nR3.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on October 16, 2015, 10:27:16 PM
(http://i.minus.com/iRMBGvUFslPQP.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: soguru on October 17, 2015, 12:16:59 AM
Makes me want to face palm until I've got a broken fucking nose.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on October 22, 2015, 09:42:45 PM
(http://i.minus.com/iIAXPYVp6QPiD.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on October 23, 2015, 06:17:07 PM
(http://i.minus.com/iIAXPYVp6QPiD.jpg)

Reminds me of being stoned in high school French class watching this old Quebec kids show.

(https://i.imgur.com/Qb7wDWg.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on October 24, 2015, 07:00:06 PM
(https://pbs.twimg.com/media/CR9rxIIWEAAyxj1.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on October 24, 2015, 07:13:15 PM
(https://pbs.twimg.com/media/CR9rxIIWEAAyxj1.png)

hey, local food! haven't tried it, 'cause it sounds horrid, but a lot of their other burgers are great. http://www.worksburger.com
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on October 24, 2015, 08:10:07 PM
Onions?? Well, there's your deal-breaker.
Title: Re: La Nouvelle Cuisine Thread
Post by: soguru on October 24, 2015, 09:17:53 PM
Seriously... WHAT THE HELL IS THAT?!
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on October 24, 2015, 11:43:40 PM
Isn't it "Reese's", is Reese a knockoff brand?

How can they cook the burger properly without burning the crap out of the chocolate?

Beef, chocolate, and peanuts, that can't possibly taste good...
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on October 25, 2015, 09:06:39 AM
(https://pbs.twimg.com/media/CR9rxIIWEAAyxj1.png)

hey, local food! haven't tried it, 'cause it sounds horrid, but a lot of their other burgers are great. http://www.worksburger.com

So my big questions were the "Reese" logo and the $15.98 price tag, but after some research, both can be explained by the fact that this place is in Canada. Guess they don't like their candy to be expressed as a posessive up north. :^) $12.43 US is still pretty steep for a burger, but I've been to Red Robin, sooo...
Title: Re: La Nouvelle Cuisine Thread
Post by: soguru on October 25, 2015, 11:29:05 AM
I had a burger from Whataburger yesterday and it was barely over six dollars. They make primo burgers too.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on October 25, 2015, 01:27:10 PM
(https://pbs.twimg.com/media/CR9rxIIWEAAyxj1.png)

hey, local food! haven't tried it, 'cause it sounds horrid, but a lot of their other burgers are great. http://www.worksburger.com

So my big questions were the "Reese" logo and the $15.98 price tag, but after some research, both can be explained by the fact that this place is in Canada. Guess they don't like their candy to be expressed as a posessive up north. :^) $12.43 US is still pretty steep for a burger, but I've been to Red Robin, sooo...

Where I'm from, $12 to $14 is normal for a burger unless you're getting it at a fast food restaurant.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on October 26, 2015, 12:06:21 AM
(http://i.minus.com/iUjCFJAHkbVhY.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on October 26, 2015, 02:48:18 AM
I had a burger from Whataburger yesterday and it was barely over six dollars. They make primo burgers too.

Haven't had one of those in ages!
Title: Re: La Nouvelle Cuisine Thread
Post by: BathTub on October 27, 2015, 04:10:47 PM
The gimmick is the Reeses Cup, but neither chocolate or peanuts with meat is all that strange. My previous flatmate who loves his fancy french cookbooks used Chocolate in meat dishes regularly. 
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on October 27, 2015, 07:56:07 PM
I like a good Mole (mo-lay) sauce with meat. I can't imagine a candy sweet chocolate with meat, it might be okay though.
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on October 27, 2015, 08:45:09 PM
I like a good Mole (mo-lay) sauce with meat. I can't imagine a candy sweet chocolate with meat, it might be okay though.

No, it would be horrid.  It's okay, you can admit it.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on October 28, 2015, 06:23:49 AM
(http://i.imgur.com/jMDVkps.jpg?1)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on October 28, 2015, 07:11:26 AM
(http://40.media.tumblr.com/aefec3f8b25a2361e6b1d7d864b3d49b/tumblr_nwkrchmIlI1snghrzo1_1280.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Parker_Hylton on October 28, 2015, 10:13:03 AM
What they don't tell you is that's actually the Jean Claude Van Dumb look-alike from "Future Wax."  Er..."War."
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on October 30, 2015, 11:45:48 PM
(http://i.minus.com/iPwYqI5z1sGjB.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on October 30, 2015, 11:50:49 PM
Why not get some chocolate eclairs and fill them with ExLax?  That's what I did would do.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on October 30, 2015, 11:55:01 PM
(http://i.minus.com/ibac0tfIr8x44B.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on November 01, 2015, 08:47:59 AM
Why not get some chocolate eclairs and fill them with ExLax?  That's what I did would do.

I think the point is to get someone else to eat them, not eat them yourself.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 03, 2015, 05:48:27 AM
So the wife made some mashed potato crunchy tacos with green salsa last night :P

https://www.youtube.com/v/Gj7l6jbRA38
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 03, 2015, 06:06:40 AM
"If you've got it, flautas." The Wife

Waiting for lag-toube to finish laggin, then will watch.  I like food videos!
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 03, 2015, 06:32:18 AM
I like food videos!
OOOHH??
Well then I'm sure you'll enjoy our cooking series playlist :P
https://www.youtube.com/playlist?list=PLkXV19OiCieXhQBK4PGs4RnUP7xpTgDbU
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 03, 2015, 08:10:30 AM
"Continue-amos"??  Someone is making up Spanish words as he narrates!

Thanks for the link...I'll check 'em out.

So, how do you eat the flautas?  Cut 'em up with a fork/knife?
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 03, 2015, 08:32:57 AM
"Continue-amos"??  Someone is making up Spanish words as he narrates!

Thanks for the link...I'll check 'em out.

So, how do you eat the flautas?  Cut 'em up with a fork/knife?
I mangle some English and Spanish together at times :D

2 ways; either a fork and knife or finger-food dipping them in a sauce like sour cream, ranch, salsa, etc. My favorite is flautas with rotisserie chicken MMM YUMMAY!! :P
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 03, 2015, 08:56:02 AM
Mmm, that does sound tasty! :highfive:
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 03, 2015, 09:02:41 AM
Mmm, that does sound tasty! :highfive:
I think I made a video of that in my playlist as well :o
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on November 06, 2015, 06:59:39 AM
(http://41.media.tumblr.com/f6d99b8f0f4b2c7ee809afdd0df3b183/tumblr_nxdtefkVtv1qfvuj8o1_1280.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 06, 2015, 07:10:45 AM
Mmm, that does sound tasty! :highfive:
Here's another one she did the other night you might enjoy.. :P
https://www.youtube.com/v/rYEweZXyq90
Title: Re: La Nouvelle Cuisine Thread
Post by: Parker_Hylton on November 06, 2015, 10:17:34 AM
Little late for it, but one of the ones I love to make in the crockpot is "Dracula Chicken," so-called because the tourism industry of Transylvania re-named "Hungarian Peasant Stew" (Chicken Paprikash) after its introduction in Bram Stoker's Dracula to boost tourism.

Unfortunately, it really varies from person to person, recipe to recipe and family to family.  I just saw the sour cream mentions and was reminded of it.  I like to cook it in a crock pot...chicken, spicy V-8, sour cream (I use light despite all the recipes saying don't do this), chopped onion sauteed in butter (or bacon fat, the traditional method if you want to gain a million pounds), and like an entire 3-4oz bottle of Hungarian sweet paprika.  Don't use regular paprika, the sweet stuff really is necessary.  Both will give it a nice red color but non-sweet paprika just ruins the taste.  Oh, and don't use paprika that's been sitting in the cupboard for years.  It changes taste within 30 days.  Use a new bottle from the store.  You can probably find it for 3-4 bucks.  You can make it thick with half sour cream and half V-8 although you'll have to spend all day stirring, or thinner and pour it over rice or noodles.

Oh, personal preference, not tradition but...I also like to put tabasco or Franks red hot on it too.



Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 09, 2015, 06:23:22 AM
Yesterdays Mexican style brunch :P
https://www.youtube.com/v/ZD5VCyDbx7w
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 09, 2015, 03:37:16 PM
I had Foie Gras for the first time on Saturday.  It was pretty good!
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on November 12, 2015, 08:37:58 PM
It is pretty good. If you like the taste but not the cruelty, try braunschweiger sometime. It's very similar.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 16, 2015, 06:48:43 AM
Our late night Bacon Egg & Cheese sammiches
https://www.youtube.com/v/A9InDp2l-xk
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 16, 2015, 09:47:11 AM
You video your wife, cooking bacon? LOL.   You have a kooky screw loose. :D
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 16, 2015, 01:17:43 PM
You video your wife, cooking bacon? LOL.   You have a kooky screw loose. :D
Well I record her cooking a lot of unnecessary stuff because followers request it..
I think the sizzling sound makes them hungry :P
Title: Re: La Nouvelle Cuisine Thread
Post by: Parker_Hylton on November 16, 2015, 01:41:08 PM
You video your wife, cooking bacon? LOL.   You have a kooky screw loose. :D
Well I record her cooking a lot of unnecessary stuff because followers request it..
I think the sizzling sound makes them hungry :P
My momma always said...you want to impress someone and make em think you're a great cook, just fry some bacon or sautee some onions in butter.  The smell is what gets ya....
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 16, 2015, 02:55:16 PM
You video your wife, cooking bacon? LOL.   You have a kooky screw loose. :D
Well I record her cooking a lot of unnecessary stuff because followers request it..
I think the sizzling sound makes them hungry :P
My momma always said...you want to impress someone and make em think you're a great cook, just fry some bacon or sautee some onions in butter.  The smell is what gets ya....
That's pretty good! I'll have to remember that :P
Title: Re: La Nouvelle Cuisine Thread
Post by: Miku Fan on November 16, 2015, 06:01:29 PM
I agree about the bacon smell.

Just had Falafel.  It was awfel.   Tastes OK, in that white sauce, but by itself, sorta tastes like a burned hush puppy. :scared:
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on November 17, 2015, 10:56:02 AM
I agree about the bacon smell.

Just had Falafel.  It was awfel.   Tastes OK, in that white sauce, but by itself, sorta tastes like a burned hush puppy. :scared:

Your felafel was awful?
Title: Re: La Nouvelle Cuisine Thread
Post by: Parker_Hylton on November 17, 2015, 11:42:37 AM
I agree about the bacon smell.

Just had Falafel.  It was awfel.   Tastes OK, in that white sauce, but by itself, sorta tastes like a burned hush puppy. :scared:

Your felafel was awful?
That shouldn't be lawful.  Especially if you're bathing and get a spa full.  BA DUMP!
Title: Re: La Nouvelle Cuisine Thread
Post by: RoninFox on November 18, 2015, 09:10:09 AM
I agree about the bacon smell.

Just had Falafel.  It was awfel.   Tastes OK, in that white sauce, but by itself, sorta tastes like a burned hush puppy. :scared:

Your felafel was awful?
That shouldn't be lawful.  Especially if you're bathing and get a spa full.  BA DUMP!

I'll just have a waffel.
Title: Re: La Nouvelle Cuisine Thread
Post by: Sideswipe on November 18, 2015, 10:52:09 AM
You guys suck!

(http://ih0.redbubble.net/image.10480077.0464/fc,550x550,baby_blue.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 20, 2015, 07:27:51 PM
https://www.youtube.com/v/ubIFyquvcsE
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 01, 2015, 03:00:00 PM
Tonight's Dinner 8)
https://www.youtube.com/v/rhnNjuWgR4k
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 02, 2015, 08:21:17 AM
Chorizo smells good but I can't eat it :o
https://www.youtube.com/v/BrRqGi4PH1s
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 03, 2015, 09:45:08 PM
Something different.. :P

https://www.youtube.com/v/-26Lw_7vs74
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on December 27, 2015, 07:19:22 PM
Why?
(https://pbs.twimg.com/media/CXR3cSqUMAEYDwQ.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 28, 2015, 09:26:14 AM
Why?
(https://pbs.twimg.com/media/CXR3cSqUMAEYDwQ.jpg)

Shouldn't this be in the WTF thread.

Really, caffeinated cheese?  WTF?
Title: Re: La Nouvelle Cuisine Thread
Post by: Parker_Hylton on December 29, 2015, 01:08:39 PM

Shouldn't this be in the WTF thread.

Really, caffeinated cheese?  WTF?
Well, they do have "caffeinated soap" that absorbs caffeine through your skin...
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 01, 2016, 09:48:58 AM
I think I have finally recreated my mom's artichoke recipe that she got from her mom but never wrote down, been craving them for 15 years now.

I'd been trying to do it faster using various methods but it seems there's just no way to speed it up, it takes forever, there's a change in the flavor after about 8 hours of simmering.

Here it is:

Cut the tops off the artichokes, for each one use about a 1/4 inch pat of butter and push it into the leaves.
In a pot sized so the artichokes will fit and be packed in so they stay upright add water to about 2/3 the height of the artichokes, you want the tops out of the water.
In the water goes a few bay leaves, a bunch of garlic, a little salt, and enough olive oil to get about 1/8 inch layer on top of the water.
Cover the pot and bring to a simmer, just barely boiling.
You need to let it simmer like that for at least 7 hours, adding water if needed.
Occationally spoon some of the water/oil mix onto the tops of the artichokes.
After about 8 hours of simmering test by trying to pull one of the larger outer leaves off, it should come off easily and the flesh should be very soft and have a sweet taste.

My mom used to leave them on the stove for 2 days, just shutting it down overnight leaving it covered.

The shift to a sweet taste is what takes forever, eat them by pulling off the leaves one by one and scraping off the flesh with your upper teeth, once you have finished all the leaves slide the cone of spines off and eat the heart.   You'll have a pile of the inedible parts left over.

It's messy, no way to handle the leaves covered with oil without getting your hands covered in oil, so lots of towels are needed.  But they are so good taking the time and mess to clean all the good flesh off each leaf is worth it.

Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 04, 2016, 09:08:04 AM
(http://i.imgur.com/qlH58or.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on January 07, 2016, 08:35:21 PM
Yup. I met my idol today.

(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xlt1/t31.0-8/fr/cp0/e15/q65/12493558_10208686298541350_2038765365488818484_o.jpg?efg=eyJpIjoidCJ9)
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on January 07, 2016, 08:42:14 PM
Did you tell him all about your numerous kitchen unitaskers?
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on January 07, 2016, 10:15:45 PM
Did you tell him all about your numerous kitchen unitaskers?

I did no such thing!
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 07, 2016, 10:20:45 PM
Yup. I met my idol today.

(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xlt1/t31.0-8/fr/cp0/e15/q65/12493558_10208686298541350_2038765365488818484_o.jpg?efg=eyJpIjoidCJ9)

You lucky fuck! I love Cutthroat Kitchen.  :D

What's he like in person?
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on January 08, 2016, 12:07:24 AM
Yup. I met my idol today.

(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xlt1/t31.0-8/fr/cp0/e15/q65/12493558_10208686298541350_2038765365488818484_o.jpg?efg=eyJpIjoidCJ9)

You lucky fuck! I love Cutthroat Kitchen.  :D

What's he like in person?

Very very nice. Didn't mind my harassing him...or at least it didn't show.
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 08, 2016, 12:13:58 AM
Way to go man! Congrats. Would've loved to have met him.
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on January 09, 2016, 04:40:12 PM
Yup. I met my idol today.

(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xlt1/t31.0-8/fr/cp0/e15/q65/12493558_10208686298541350_2038765365488818484_o.jpg?efg=eyJpIjoidCJ9)

You lucky fuck! I love Cutthroat Kitchen.  :D

What's he like in person?

Very very nice. Didn't mind my harassing him...or at least it didn't show.

I bet he smells like a subtle blend of cinnamon, coriander, and charcoal smoke.
Title: Re: La Nouvelle Cuisine Thread
Post by: d00hickey on January 20, 2016, 01:17:15 AM
I met Anthony Bourdain a few years ago at a Rite Aid in downtown Oakland. He was on his phone but was nice enough to shake my hand and say hi. It was very random and I was quite drunk. At the time I wasn't very familiar with him, but I've since read Kitchen Confidential and watched some of his shows which I enjoyed.

This hole celebrity chef thing that has arisen in the last decade is interesting yet baffling to me. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on January 28, 2016, 02:37:08 AM
(http://i.imgur.com/NjXJ8V2.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on January 29, 2016, 03:01:37 PM
Cool.

There's a mongolian stir fry place we go to sometimes that has awesome sauces and stuff. Kind of expensive, but when you want to skip the prep, it's sort of worth it.  Plus they have shitloads more variety of ingredients than I'd ever stock at home.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on February 04, 2016, 05:33:43 PM
Shouldn't have bought these tonight, some seriously addictive chips:

(http://designassets.traderjoes.com/Uploads/wn-sriracha-potato-chips.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: Lembach on February 23, 2016, 02:05:18 AM
(http://i13.photobucket.com/albums/a287/napalmo/Grill_Skills_-_Know_Your_Cuts_Weber.com_-_2016-02-23_01.52.58_zpszqf2xwva.jpg)

Found this stumbling into the Weber website.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on March 19, 2016, 06:24:17 PM
(https://pbs.twimg.com/media/Cd41DOLUYAASJUm.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 05, 2016, 09:59:33 AM
Tried that Angriest Whopper from BK today and aside from the jalapenos, I wasn't real impressed.. :-\

https://www.youtube.com/v/Wk9gzkGii0E
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on April 05, 2016, 10:09:19 AM
Tried that Angriest Whopper from BK today and aside from the jalapenos, I wasn't real impressed.. :-\

https://www.youtube.com/v/Wk9gzkGii0E


I don't think you should post a review until you have completed the experience...in a couple hours.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 05, 2016, 10:11:14 AM
Tried that Angriest Whopper from BK today and aside from the jalapenos, I wasn't real impressed.. :-\

https://www.youtube.com/v/Wk9gzkGii0E


I don't think you should post a review until you have completed the experience...in a couple hours.
I figured that would go in the comments section..
Wouldn't make for a good visual :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on April 05, 2016, 11:52:30 AM
Everyone wants to know: What color will BK make us poop next?
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 05, 2016, 11:55:39 AM
I was disappointed when BK pulled the Halloween Whopper.  What do you expect with a bun full of food coloring?
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 05, 2016, 12:28:59 PM
Everyone wants to know: What color will BK make us poop next?
If I survive, I'll let you know :gouge:
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 05, 2016, 12:29:45 PM
I was disappointed when BK pulled the Halloween Whopper.  What do you expect with a bun full of food coloring?
I think that's a seasonal thing.. I expect it to return in October :o
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on April 05, 2016, 01:02:28 PM
Tried that Angriest Whopper from BK today and aside from the jalapenos, I wasn't real impressed.. :-\

https://www.youtube.com/v/Wk9gzkGii0E


I don't think you should post a review until you have completed the experience...in a couple hours.
I figured that would go in the comments section..
Wouldn't make for a good visual :speechless:

It is your duty to show us pictures of your doody.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 05, 2016, 01:14:49 PM
Tried that Angriest Whopper from BK today and aside from the jalapenos, I wasn't real impressed.. :-\

https://www.youtube.com/v/Wk9gzkGii0E


I don't think you should post a review until you have completed the experience...in a couple hours.
I figured that would go in the comments section..
Wouldn't make for a good visual :speechless:

It is your duty to show us pictures of your doody.
(http://i66.photobucket.com/albums/h275/rvr2/03/03001/tumblr_lbdkspfgLr1qzuqe9_zpssbquqjpv.jpg) (http://s66.photobucket.com/user/rvr2/media/03/03001/tumblr_lbdkspfgLr1qzuqe9_zpssbquqjpv.jpg.html)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 05, 2016, 01:53:12 PM
I was disappointed when BK pulled the Halloween Whopper.  What do you expect with a bun full of food coloring?
I think that's a seasonal thing.. I expect it to return in October :o
Possibly, but feels like it was pulled prematurely.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 05, 2016, 01:56:27 PM
I was disappointed when BK pulled the Halloween Whopper.  What do you expect with a bun full of food coloring?
I think that's a seasonal thing.. I expect it to return in October :o
Possibly, but feels like it was pulled prematurely.
may have been.. something about the buns turning their doody green maybe  :scared:
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 05, 2016, 02:09:39 PM
Tried that Angriest Whopper from BK today and aside from the jalapenos, I wasn't real impressed.. :-\

https://www.youtube.com/v/Wk9gzkGii0E


I don't think you should post a review until you have completed the experience...in a couple hours.
Update: If you must know, it was burning red. No pictures necessary :gouge:
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on April 05, 2016, 02:46:40 PM
Idea! Sliders that, if eaten in order, cause one to poop out Van Gogh's Starry Night.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on April 05, 2016, 02:48:50 PM
Idea! Sliders that, if eaten in order, cause one to poop out Van Gogh's Starry Night.

seems complicated. maybe start with a rainbow and work up from there? :-\
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 05, 2016, 02:52:20 PM
Idea! Sliders that, if eaten in order, cause one to poop out Van Gogh's Starry Night.

seems complicated. maybe start with a rainbow and work up from there? :-\
What did I just walk into here ???
 :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: TheRealUncleDes on April 05, 2016, 03:35:14 PM
Just invented habanero vodka. 1/2 pint of vodka with two finely-sliced habaneros in it and leave for a week.

Putting it in the freezer for a hot summer night when I want to cool down and burn at the same time.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 05, 2016, 03:36:12 PM
Just invented habanero vodka. 1/2 pint of vodka with two finely-sliced habaneros in it and leave for a week.

Putting it in the freezer for a hot summer night when I want to cool down and burn at the same time.
Oh myyy...  :scared:
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 06, 2016, 07:51:51 AM
How bout some breakfast biscuits from McDonald's.. :P
https://www.youtube.com/v/HyDSPKw8IIM
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 07, 2016, 06:08:24 AM
(https://i.imgur.com/uR6QFe4.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 07, 2016, 08:37:58 AM
No THAT Looks YUMMAAAYYY!!! :P


Taco Bell dinner last night..
https://www.youtube.com/v/KlhMtc3KZOE
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 07, 2016, 09:26:15 AM
Hardee's Breakfast Biscuits..
https://www.youtube.com/v/k9FFQvlO2hE
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 07, 2016, 10:00:49 AM
Hardee's still exists?!  Must be at least 30 years since I've seen one of those.

Went to the online location finder, nearest 2 to me are 50 and 70 mile drives one way....
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 07, 2016, 10:11:02 AM
Hardee's still exists?!  Must be at least 30 years since I've seen one of those.
They seemed to have disappeared here back in the late 80s to early 90s then revamped themselves selling expensive breakfast items and giant burger combos now :o
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on April 07, 2016, 01:49:37 PM
There is a line you can draw somewhere down the middle of the country. On one side is Hardee's. On the other is Carl's Jr. They're the same place. Also Dreyer's Ice Cream and Edy's.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 07, 2016, 01:59:50 PM
There is a line you can draw somewhere down the middle of the country. On one side is Hardee's. On the other is Carl's Jr. They're the same place.
I was wondering about that..
I've never seen a Carl Jr's around here :o
Title: Re: La Nouvelle Cuisine Thread
Post by: TheRealUncleDes on April 07, 2016, 03:09:52 PM
There is a line you can draw somewhere down the middle of the country. On one side is Hardee's. On the other is Carl's Jr. They're the same place. Also Dreyer's Ice Cream and Edy's.
We don't have none of them thar places hear us. That line is a fake.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 07, 2016, 05:32:38 PM
There is a line you can draw somewhere down the middle of the country. On one side is Hardee's. On the other is Carl's Jr. They're the same place. Also Dreyer's Ice Cream and Edy's.
We don't have none of them thar places hear us. That line is a fake.
Yew shud come on daown heuh an trah sum chittlins and grits thar bo!! :P
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 08, 2016, 09:54:18 AM
Wendy's 4 for $4 dollars dinner :o
https://www.youtube.com/v/JsDOI-4Nmeo
Title: Re: La Nouvelle Cuisine Thread
Post by: Parker_Hylton on April 08, 2016, 12:37:36 PM
Love me some Carl's Jr.  Especially when they have their "famous star" burgers on sale.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 08, 2016, 12:46:28 PM
How bout some Jersey Mike's :P
https://www.youtube.com/v/jEw5HvN1iLI
Title: Re: La Nouvelle Cuisine Thread
Post by: Parker_Hylton on April 08, 2016, 12:49:19 PM
Actually, never been, but one is opening a few feet from where I work, just put a sign up today!
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 08, 2016, 12:53:59 PM
Actually, never been, but one is opening a few feet from where I work, just put a sign up today!
They are really good and quite pricey as I explain in my review but I highly recommend them!
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 09, 2016, 09:48:40 AM
https://www.youtube.com/v/q1tR9pvgwEw
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on April 09, 2016, 10:35:49 AM
RVR, I'm worried about you. You don't have to sacrifice yourself for science.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 09, 2016, 10:37:52 AM
RVR, I'm worried about you. You don't have to sacrifice yourself for science.
But.. But.. SCIENCE and Hunger!!  :P
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 09, 2016, 10:40:02 AM
I think it's some kind of cry for help....  ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 09, 2016, 10:45:18 AM
I think it's some kind of cry for help....  ;D
My intestines would agree with you :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 09, 2016, 03:27:21 PM
MMM Seafood :P
https://www.youtube.com/v/X2wcZ520nYc
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 11, 2016, 08:23:40 AM
A couple of dishes my wife made over the weekend..
https://www.youtube.com/v/0DUCWdMU9vg

https://www.youtube.com/v/EUik66i9o8s
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 11, 2016, 08:24:46 AM
Burger King Croissan'wiches & French Toast Sticks..

https://www.youtube.com/v/9Hzd-gTuTWk
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on April 11, 2016, 08:40:18 AM
A couple of dishes my wife made over the weekend..
https://www.youtube.com/v/0DUCWdMU9vg

https://www.youtube.com/v/EUik66i9o8s

What happens when you give your wife a bad review?
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 11, 2016, 08:42:11 AM
What happens when you give your wife a bad review?
She's mentioned Lorena Bobbitt on a couple occasions :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 12, 2016, 01:36:30 PM
Bacon Ranch Sourdough burger from Jack in the Box :P

https://www.youtube.com/v/3rXxKv5WqK0
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on April 12, 2016, 02:43:35 PM
Do you review the gastrointestinal distress later? Has this already been asked?  Rate it on a scale of toilet paper needed to be used?
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 12, 2016, 03:08:22 PM
Do you review the gastrointestinal distress later? Has this already been asked?  Rate it on a scale of toilet paper needed to be used?
It went through like a wrecking ball an hour ago  :gouge:
24 squares  :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on April 12, 2016, 03:32:27 PM
Every time I see an update to this thread I think, "oh no, what has RVR gotten himself into this time".
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 12, 2016, 03:34:00 PM
Every time I see an update to this thread I think, "oh no, what has RVR gotten himself into this time".
I have my annual checkup at the V.A. doctor on Thursday afternoon and I'm a bit concerned about it :scared:
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on April 12, 2016, 05:15:13 PM
Do you review the gastrointestinal distress later? Has this already been asked?  Rate it on a scale of toilet paper needed to be used?
It went through like a wrecking ball an hour ago  :gouge:
24 squares  :speechless:

LIKE
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 12, 2016, 06:42:57 PM
DINNER TIME!! :highfive:
https://www.youtube.com/v/yeI0_CnoNUY
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 14, 2016, 01:58:36 PM
BACON!! Nuff said.. :P
https://www.youtube.com/v/i0AXq6ut_Y4
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on April 14, 2016, 02:00:33 PM
The Baconator is my guilty pleasure. Whenever I want to make a really bad decision that makes me feel really good, I head to Wendy's. They can quote me in their advertisements, if they want!
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 14, 2016, 02:02:02 PM
The Baconator is my guilty pleasure. Whenever I want to make a really bad decision that makes me feel really good, I head to Wendy's. They can quote me in their advertisements, if they want!
I've requested this multiple times when my wife goes to Wendy's and she's refused ever time ... But not today >:D
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on April 14, 2016, 02:55:45 PM
The Baconator is my guilty pleasure. Whenever I want to make a really bad decision that makes me feel really good, I head to Wendy's. They can quote me in their advertisements, if they want!

I once told my friends, "Fuck it, I'm going to Taco Bell," and one suggested this should be their new advertising slogan.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 14, 2016, 04:48:36 PM
Oh and Imrahil ...
Spoiler (click to show/hide)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 15, 2016, 03:44:12 PM
Oh and Chili's 2 for $20 is a good deal! :P
https://www.youtube.com/v/ZWDvKSVywi4
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 18, 2016, 09:44:35 AM
Jack in the Box Breakfast stuff :P
https://www.youtube.com/v/MqU3MPZd6B0
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 28, 2016, 07:05:35 PM

https://www.youtube.com/v/nf1iGGMRRnM
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 28, 2016, 07:06:12 PM
https://www.youtube.com/v/niFxrV7CIaI
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 28, 2016, 07:07:02 PM
https://www.youtube.com/v/j2HQigOc5WI
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 28, 2016, 07:07:44 PM
https://www.youtube.com/v/hKOsfV5Jk7A
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 28, 2016, 07:08:21 PM
https://www.youtube.com/v/GO-OA9kh_pY
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 28, 2016, 07:09:00 PM
https://www.youtube.com/v/aD8LFdbtVQw
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 28, 2016, 07:09:58 PM
https://www.youtube.com/v/uicIvqpIQBQ
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 28, 2016, 07:10:42 PM
https://www.youtube.com/v/o9TEdkeVWCg
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 28, 2016, 07:11:42 PM
https://www.youtube.com/v/rlGHV2gKLVI
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on April 28, 2016, 07:30:49 PM
Dude...You ate all that in one day?
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 28, 2016, 07:54:40 PM
Dude...You ate all that in one day?
Oh no way, that's impossible for me..  :scared:
These are just spread out throughout a week or two :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on April 29, 2016, 05:06:49 PM
Is all that ad revenue going to cover the open heart surgery?
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 29, 2016, 05:17:46 PM
Is all that ad revenue going to cover the open heart surgery?
Not sure .. Proly not :-[
But my annual check up I had a couple weeks back showed I lost 14 pounds and my blood tests showed normal readings across the board :o
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 30, 2016, 09:45:19 AM
I was very disappointed in these Arby's bourbon bacon sandwiches, like Mr. Zorg from the 5th Element disappointed :o
https://www.youtube.com/v/fhvY_n4cgjQ
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 03, 2016, 03:21:05 AM
Last night's dinner :P
https://www.youtube.com/v/yqeKen2ndNY
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 03, 2016, 04:09:45 PM
https://www.youtube.com/v/opy74PrU9eM
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 05, 2016, 10:36:37 AM
Happy Cinco de Mayo :P
https://www.youtube.com/v/GnvdfFVkGSA
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 07, 2016, 03:16:32 AM
5 Guys from yesterday :P
https://www.youtube.com/v/0AeGnmnaDiM
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on May 07, 2016, 09:52:37 AM
5 Guys - Where a small fries is actually a small fry container buried in only half of a bag full of fries!
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 07, 2016, 10:08:03 AM
How bout some serious spice with Jalapenos, Fresco and Ghost Pepper fries :speechless:
https://www.youtube.com/v/c3eMaKi4S2c
The Wendy's drive thru folks must not have had their morning coffee yet ???
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 07, 2016, 10:09:03 AM
5 Guys - Where a small fries is actually a small fry container buried in only half of a bag full of fries!
You got that right! :o
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on May 07, 2016, 10:12:51 AM
Five Guys is where my wife and I go for our anniversary dinner.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on May 07, 2016, 10:58:22 AM
Couldn't resist picking up one of these, $10 at Bed Bath & Beyond:

(http://www.science.widener.edu/~schultz/temp/cooking%20with%20R2%20a.jpg)

(http://www.science.widener.edu/~schultz/temp/Cooking%20with%20R2%20b.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: TheRealUncleDes on May 07, 2016, 01:33:04 PM
Five Guys is where my wife and I go for our anniversary dinner.

Anniversary of an MMMMMMF six way orgy? You old romantic.... 8)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 07, 2016, 01:43:52 PM
Couldn't resist picking up one of these, $10 at Bed Bath & Beyond:

Spoiler (click to show/hide)
Damn, they're $20.00 online plus shipping..
We used to have a BB&By in town but must've closed down. The nearest one is in Charlotte :(
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on May 07, 2016, 04:16:06 PM
Couldn't resist picking up one of these, $10 at Bed Bath & Beyond:

Spoiler (click to show/hide)
Damn, they're $20.00 online plus shipping..
We used to have a BB&By in town but must've closed down. The nearest one is in Charlotte :(

That's the main reason I couldn't resist, I've seen it online for $20.   The normal price at BB&B is $20 but it was on the May the 4th sale shelf at half price.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 07, 2016, 04:16:59 PM
Couldn't resist picking up one of these, $10 at Bed Bath & Beyond:

Spoiler (click to show/hide)
Damn, they're $20.00 online plus shipping..
We used to have a BB&By in town but must've closed down. The nearest one is in Charlotte :(

That's the main reason I couldn't resist, I've seen it online for $20.   The normal price at BB&B is $20 but it was on the May the 4th sale shelf at half price.
Wow! Great catch! :o
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 19, 2016, 10:09:54 AM
https://www.youtube.com/v/JgD_ZnyOm6g
Dig the shirt 8)
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on May 19, 2016, 12:18:23 PM
How to make killer oven baked French toast:

http://www.youtube.com/v/yNSXQsP-VQY
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 19, 2016, 12:20:54 PM
WTH is this ???
 :D :D :D
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on May 19, 2016, 12:37:01 PM
 Had to look up oven baked french toast since I'd never heard of it before.
 I guess it's a real thing people make since there are plenty of recipes out there for it.

 
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 19, 2016, 12:39:41 PM
My wife doesn't even know how to make regular French Toast :D :D
I told her I'd show her one day :P
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 20, 2016, 12:54:21 PM
https://www.youtube.com/v/jQ_-Akj2SOk
Ok now these were really good :P
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on June 22, 2016, 07:48:30 PM
I've got 20 packages of this now:

(https://images-na.ssl-images-amazon.com/images/I/71d8q3LnvvL._SX522_.jpg)

My dad ordered 3 packs during the winter and they sent 3 cases, Amazon couldn't take them back because they are food items, so they were in his freezer when I cleaned it out.  It's an odd flavor to combine hot chili with dark chocolate but I like it, and it doesn't have any soy so it's safe for me to eat.  Probably take me a year to eat it all.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on June 22, 2016, 07:57:27 PM
i've only ever seen it as plain chocolate, to be used in sauces like http://www.rickbayless.com/recipe/classic-red-mole/ and http://www.jamieoliver.com/recipes/chicken-recipes/chicken-mole/#4L3KwCDzRcSWKO4u.97 and http://allrecipes.com/recipe/223261/authentic-mole-sauce/
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on June 22, 2016, 08:07:28 PM
Some inlaws gave us some.  It was like eating dirt, threw it out.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on June 22, 2016, 08:19:15 PM
Some inlaws gave us some.  It was like eating dirt, threw it out.

What flavor did you get? 

I doubt I would like any of their other flavors, they have lots of them.  The chili flavor overwhelms the chocolate so I can't really tell how their plain chocolate would taste. 

And it's really expensive, my dad was splurging on 3 packs (6 discs) for ~$15, what they sent him was ~$150 worth....
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on June 22, 2016, 08:26:01 PM
https://www.amazon.com/Taza-Chocolate-Mexicano-Sampler-Ounce/dp/B0088OSAZ2

Tried 3-4.  My wife hated them too.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on June 22, 2016, 08:37:47 PM
Were any of them smooth?  I've been wondering if the chili is making it "crunchy" but the "stone ground" part has me thinking they might all be like that.  If they all have the consistency of what I have I can really see people not liking it.  If I didn't like hot chili flavor I probably would have thrown them out also.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on June 22, 2016, 09:02:07 PM
I had one heck of a dinner last night with a friend of mine at Tucano's... omg... so good. To top it off I had a delicious, amazingly tasty Creme Brulee. If I'm spelling that wrong feel free to correct me. Anyway it was delicious but by the time I was done eating i was SO full. I don't want to eat that much all at once for a very long time.
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on June 22, 2016, 09:29:04 PM
Were any of them smooth?  I've been wondering if the chili is making it "crunchy" but the "stone ground" part has me thinking they might all be like that.  If they all have the consistency of what I have I can really see people not liking it.  If I didn't like hot chili flavor I probably would have thrown them out also.

No, they're all like coffee grounds.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on June 23, 2016, 12:35:21 AM
A few days ago I took advantage of the "Mcpick" deal at McDonald's. I know what you're thinking and yes I know, but the Big Macs I got  were pretty delish. I prefer the Quarter pounder myself.

I made up my own little dessert hack tonight. I like Vanilla ice cream but I can get a little bored with it. So fortunately we had some maraschino cherries that I put on my vanilla ice scream and used the spoon to drizzle some of the cherry juice from the jar onto the ice cream. It was a nice, nice way to change things up a bit! :)

Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on June 23, 2016, 07:15:10 AM
Burger King will see Taco Bell's Doritos Locos Taco and raise them Cheetos stuffed with Macaroni and Cheese.

http://www.nydailynews.com/life-style/eats/burger-king-debuts-cheetos-stuffed-mac-n-cheese-article-1.2684256
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on June 23, 2016, 08:03:01 AM
Burger King will see Taco Bell's Doritos Locos Taco and raise them Cheetos stuffed with Macaroni and Cheese.

http://www.nydailynews.com/life-style/eats/burger-king-debuts-cheetos-stuffed-mac-n-cheese-article-1.2684256

Just when you think the world can't get any more sick and depraved, it goes and does something like this, and totally redeems itself!
Title: Re: La Nouvelle Cuisine Thread
Post by: BathTub on June 23, 2016, 03:30:37 PM
I know I want to try it!
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on June 23, 2016, 04:22:20 PM
I know I want to try it!
Of course, why not? There are no strings attached! Get it?
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on June 23, 2016, 11:21:33 PM
So it just so happens my local Burger King is one of the ones that got them early. They're pretty darned good. The initial taste is fried macaroni and cheese stick, which is already pretty awesome, but then the Cheetos dust kicks in as an aftertaste. It'll be my go-to side as long as BK is selling them.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on June 24, 2016, 08:16:22 AM
Burger King will see Taco Bell's Doritos Locos Taco and raise them Cheetos stuffed with Macaroni and Cheese.

http://www.nydailynews.com/life-style/eats/burger-king-debuts-cheetos-stuffed-mac-n-cheese-article-1.2684256
I'll have to do a food review of this when I get back to the states ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on June 24, 2016, 08:40:45 AM
 Cook up some chorizo and Sausage, mix in some American cheese. That makes for a great breakfast burrito, especially if you're allergic to eggs like I am. :(
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on June 24, 2016, 08:42:05 AM
Cook up some chorizo and Sausage, mix in some American cheese. That makes for a great breakfast burrito, especially if you're allergic to eggs like I am. :(
Chorizo and sausage doesn't sit well with me :-[
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on June 24, 2016, 08:54:16 AM
Cook up some chorizo and Sausage, mix in some American cheese. That makes for a great breakfast burrito, especially if you're allergic to eggs like I am. :(

That sucks.  Do they make any egg substitute that you can eat?
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on June 24, 2016, 04:19:28 PM
That sucks.  Do they make any egg substitute that you can eat?
If there is one I'm not aware of any. I've never liked the taste anyway. It's funny because it's only when I orally ingest eggs is when I have a reaction. If I have a vaccine, I'm just fine.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on July 01, 2016, 12:18:59 PM
I just tried the Mac 'n Cheetos at Burger King.

Gross.

Fried Mac & Cheese can be quite good, but this was not.  The "cheese" inside is anything but cheese.  It just tasted like chemicals, and the inside was all mush.  The outside didn't make me think of Cheetos at all.  It was just an orange colored breading.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on July 14, 2016, 03:53:40 PM
 :o
http://www.playboy.com/articles/dominos-burgerpizza?utm_source=Facebook&utm_medium=Social&utm_campaign=Native&utm_content=nightlife
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 28, 2016, 05:58:12 AM
(https://67.media.tumblr.com/2ca7b632417d4a6a072e08260100a6f7/tumblr_o76ujen98m1qcu8dpo1_540.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on August 15, 2016, 09:07:14 AM
Bk's new Whopperito was actually pretty good :o

https://www.youtube.com/v/EuO2RwrKaw8
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on August 25, 2016, 09:03:10 AM
So while interviewing the nephew of Colonel Sanders for a fluff piece, the secret blend of 11 herbs and spices seems to have been revealed!

http://www.chicagotribune.com/lifestyles/travel/ct-kfc-recipe-revealed-20160818-story.html

Gonna test it tonight and find out for myself.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on August 25, 2016, 12:16:53 PM
So while interviewing the nephew of Colonel Sanders for a fluff piece, the secret blend of 11 herbs and spices seems to have been revealed!

http://www.chicagotribune.com/lifestyles/travel/ct-kfc-recipe-revealed-20160818-story.html

Gonna test it tonight and find out for myself.

I wouldn't count salt as an herb or a spice.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on August 25, 2016, 01:26:31 PM
So while interviewing the nephew of Colonel Sanders for a fluff piece, the secret blend of 11 herbs and spices seems to have been revealed!

http://www.chicagotribune.com/lifestyles/travel/ct-kfc-recipe-revealed-20160818-story.html

Gonna test it tonight and find out for myself.

I wouldn't count salt as an herb or a spice.

No one should, it's a mineral, herbs and spices are from plants.

But then what is it?  I guess it's a condiment?  It's added to change flavor so I guess that would be the name for it.

"Ten herbs and spices plus one condiment" doesn't exactly roll of the tongue, would have died a long time ago as an advertising slogan.  ;D

And if you read the article about when they taste tested this mix, it tasted just slightly different until they added a little MSG, then it was exactly like KFC.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on August 25, 2016, 01:27:30 PM
"11 minerals, herbs and spices" just doesn't sound as tasty.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on August 25, 2016, 03:18:13 PM
"11 minerals, herbs and spices" just doesn't sound as tasty.

mmm... talc....
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on August 25, 2016, 03:32:43 PM
I would call it a "seasoning".
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on August 25, 2016, 10:27:29 PM
Well I gave it a whirl and it was close, but not quite. That might have come down to the fact that I don't have a pressure cooker, or maybe I sprinkled too much MSG on the finished result, but it all came out just a little bit sweeter than KFC. It was also darned good, and looks-wise was a dead-ringer.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on August 26, 2016, 06:09:13 AM
Well I gave it a whirl and it was close, but not quite. That might have come down to the fact that I don't have a pressure cooker, or maybe I sprinkled too much MSG on the finished result, but it all came out just a little bit sweeter than KFC. It was also darned good, and looks-wise was a dead-ringer.

Did you have all those things on hand? I like to think that I have a fully stocked spice rack, but I'm still missing 3 or 4 of those things.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on August 26, 2016, 06:27:52 AM
Almost. I think what went wrong was I used ground thyme, while the recipe calls for leaves.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on August 28, 2016, 05:52:39 AM
(https://pbs.twimg.com/media/Cq7XivAUEAAbCes.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on September 01, 2016, 06:44:55 AM
Shouldn't "Ring Side" be in quotes and not "Side Dishes"?  That's a worrying choice.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on February 09, 2017, 06:34:48 PM
(https://pbs.twimg.com/card_img/829655987409743872/fxuhLz_V?format=jpg&name=600x314)
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on February 10, 2017, 05:55:43 PM
What the fuck is that?
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on February 10, 2017, 06:13:22 PM
What the fuck is that?
KFC is attempting to make their own kind of pizza with fried chicken as its base.. It's being tested in Singapore currently and could possibly be coming to KFC's in the states later this year :o
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on February 10, 2017, 08:54:14 PM
What the fuck is that?
KFC is attempting to make their own kind of pizza with fried chicken as its base.. It's being tested in Singapore currently and could possibly be coming to KFC's in the states later this year :o

Sign me up!
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on February 10, 2017, 08:59:05 PM
What the fuck is that?
KFC is attempting to make their own kind of pizza with fried chicken as its base.. It's being tested in Singapore currently and could possibly be coming to KFC's in the states later this year :o

Sign me up!

https://register.yesutah.org/register
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on February 10, 2017, 09:04:09 PM
What the fuck is that?
KFC is attempting to make their own kind of pizza with fried chicken as its base.. It's being tested in Singapore currently and could possibly be coming to KFC's in the states later this year :o

Sign me up!

https://register.yesutah.org/register

 ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 26, 2017, 08:35:20 AM
Was in the mood for lemon meringue pie but didn't want to make one and eat the whole thing myself, so picked up this:

(http://www.krusteaz.com/sites/krusteaz.com/files/styles/product/public/images/products/boxes-side/201-080807_ebx%5B1%5D.png?itok=Kp6xUu40)

They came out pretty good, satisfied the craving without a large pie to finish off.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on May 28, 2017, 04:21:47 PM
Been having a craving for banana bread all week.  Found a few recipes but didn't want to use all that butter and sugar, and the low fat/cal recipes didn't look that great.  So, I mostly used one of the healthier ones with a few tweaks.  Used olive oil instead of butter, honey instead of cane sugar, the rest pretty much a normal recipe.

I thought the batter was a bit thin, should have added probably 1/4 cup more flour but didn't, so it didn't rise as much as it should have while baking, but it's pretty good. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on May 28, 2017, 07:19:59 PM
Was in the mood for lemon meringue pie but didn't want to make one and eat the whole thing myself, so picked up this:

(http://www.krusteaz.com/sites/krusteaz.com/files/styles/product/public/images/products/boxes-side/201-080807_ebx%5B1%5D.png?itok=Kp6xUu40)

They came out pretty good, satisfied the craving without a large pie to finish off.

Plus, meringue is disgusting, so you avoided that morass.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on May 28, 2017, 08:36:42 PM
Was in the mood for lemon meringue pie but didn't want to make one and eat the whole thing myself, so picked up this:

(http://www.krusteaz.com/sites/krusteaz.com/files/styles/product/public/images/products/boxes-side/201-080807_ebx%5B1%5D.png?itok=Kp6xUu40)

They came out pretty good, satisfied the craving without a large pie to finish off.

Plus, meringue is disgusting, so you avoided that morass.

What's gross about sweetened egg whites?
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on May 28, 2017, 09:11:19 PM
a) the taste
b) the texture
(or perhaps you were being funny. I don't even know anymore.)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on May 28, 2017, 11:30:19 PM
I like the taste and texture of meringue, if done correctly it shouldn't taste like egg, all you should really taste is sugar and vanilla, with the sugar on the surface caramelized and the rest fluffy.  It's really tricky to pull off, my mom was good at it, in restaurants I'd say it's hit or miss with more of a chance of a miss.  Had a slice of lemon meringue pie at a restaurant out in Amish country near Lancaster once that was perfect, can't remember the name of the place though, I do remember going back there once in the late 90s and they didn't have any that day....
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on May 28, 2017, 11:48:41 PM
Do you like those hostess snowball things too? That's what meringue reminds me of, sans the coconut. Really awful rubbery sweet.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on May 29, 2017, 11:02:12 AM
Do you like those hostess snowball things too? That's what meringue reminds me of, sans the coconut. Really awful rubbery sweet.
No, I don't think you've ever had good meringue, crappy meringue is rubbery, good meringue is lighter and fluffier, only part of the meringue that could be considered rubbery would be the surface, but even that if done correctly that should be browned and caramel like.

Like I said it's a fine balance, if you don't whisk it just right or get the sugar/egg balance just right you don't get enough air into it and it gets too dense.  I've never gotten it as good as my mom did, I've come close a few times.

I don't hate it when it's too dense, I'll still eat it, so maybe if you do hate it that much when it's rubbery then you still might not like it when it's done well.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 10, 2017, 07:12:14 AM
(https://68.media.tumblr.com/7288d870d0bf5338f71a9bcb8f58528c/tumblr_oomyqaW7eJ1rd8p0ro1_500.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on July 10, 2017, 07:16:42 AM
Um ... :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on July 10, 2017, 08:31:07 AM
I wouldn't knock it 'til I've tried it. Miracle Whip is magical. Not exactly in a HURRY to try it, though, so...
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on July 10, 2017, 09:01:25 AM
I'm not a big fan of Miracle whip myself.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on July 10, 2017, 09:01:35 AM
It's crazy how old people can't just enjoy fruits and vegetables.  They always have to drown it in something in order to choke it down.  Fruit always requires cream and carts of sugar.  Who the hell can't just eat berries?  Vegetables always have to be cooked into a soggy mush.  There's nothing better than just lightly steamed broccoli or asparagus with a little bit of salt.  Whenever I cook broccoli or asparagus for an old person, they always complain that it's raw.  It's supposed to have some crunch!  Also, if you don't cook asparagus to death, you don't have smelly pee.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on July 10, 2017, 09:20:11 AM
Just give me broccoli & cheese and I'll be happyz ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on July 12, 2017, 06:36:20 PM
It's crazy how old people can't just enjoy fruits and vegetables.  They always have to drown it in something in order to choke it down.  Fruit always requires cream and carts of sugar.  Who the hell can't just eat berries?  Vegetables always have to be cooked into a soggy mush.  There's nothing better than just lightly steamed broccoli or asparagus with a little bit of salt.  Whenever I cook broccoli or asparagus for an old person, they always complain that it's raw.  It's supposed to have some crunch!  Also, if you don't cook asparagus to death, you don't have smelly pee.

I can't eat broccoli like that or I take a trip to searing gas-pain land.  Maybe that's the issue with other people as well.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on August 17, 2017, 10:52:57 AM
 Got a Stir Crazy popcorn maker.  Best popcorn maker I've ever used.  Air poppers dry out the popcorn too much, and I've tried may different microwave gadgets over the years and non of them work that great.

 I've been using good olive oil since that's all I have, got to get a little bottle of canola oil to try out.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on August 25, 2017, 01:24:55 PM
I just ate a BBQ flavored Payday.  It was kind of gross.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on August 25, 2017, 01:37:21 PM
Barbecue Payday sounds awful and I want to know where I can get one.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on August 25, 2017, 01:44:53 PM
Barbecue Payday sounds awful and I want to know where I can get one.
No you don't.  ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on August 25, 2017, 01:48:58 PM
I just ate a BBQ flavored Payday.  It was kind of gross.
Sounds like that PayDay was just a money-scam  :-X
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on August 25, 2017, 01:53:05 PM
Recently had a chicken breast smothered in apple and pear chutney at a restaurant despite having previously hated anything called chutney. Now it's my favorite thing in the world and I've made it a couple of times at home. Basically it's like chunky spicy applesauce with heat from ginger and red pepper flakes.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on August 25, 2017, 02:09:44 PM
Barbecue Payday sounds awful and I want to know where I can get one.

Haha.  I just bought it at the grocery store.  It was on sale for 39 cents.

(https://cdn.vox-cdn.com/thumbor/gDGNSGFhLCfyL25kHNgVtu5eTeg=/0x0:2000x1501/920x613/filters:focal(876x451:1196x771):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/54491731/payda_bar.0.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on August 31, 2017, 01:11:02 PM
(https://68.media.tumblr.com/586fa66c41c061b24f588e251100e85c/tumblr_oomzd2JMDv1rd8p0ro1_540.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on August 31, 2017, 02:10:16 PM
We're now taking Ice Cream flavors in the wrong direction.  :P
Title: Re: La Nouvelle Cuisine Thread
Post by: BathTub on August 31, 2017, 03:46:58 PM
Not a fan of fruit ice cream?
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on August 31, 2017, 04:15:30 PM
Not a fan of fruit ice cream?
Fruits like strawberry, cherry, raspberry, orange, mango, I can understand, but Tomato? In the words of somebody whose name I can't remember "It ain't right".
Title: Re: La Nouvelle Cuisine Thread
Post by: BathTub on September 04, 2017, 01:33:30 AM
I'd try it, I could easily see a melon ice cream being very similar.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on September 04, 2017, 09:39:32 AM
Happy Labor Day!
I gotz my Angus burgers all fried up fer the week :P
https://www.youtube.com/v/j64wFvp4k20
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on September 04, 2017, 11:22:32 AM
(http://i.imgur.com/71942ol.gif)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on September 04, 2017, 11:38:19 AM
(http://i.imgur.com/71942ol.gif)
Now that's the fanciest gyro grill I've ever seen :o
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on September 04, 2017, 08:49:22 PM
Yeah? I'd like to see that contraption make you a gyro sandwich.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on October 11, 2017, 07:52:11 AM
Fer them thar folks that like elk & deer meat.. :P
https://www.usatoday.com/story/money/nation-now/2017/10/11/hunting-season-here-arbys-tests-elk-sandwiches-and-releases-venison-sandwiches-nationwide/749097001/
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on October 12, 2017, 07:17:39 PM
Deer meat is somewhat un-delicious.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on October 12, 2017, 07:19:20 PM
I was cooking a steak for myself today, and... we ran out of propane for the damn grill, so I had to bring the steak inside and had to finish cooking it on the stove... which is a huge bummer but it still came out alright, a little rare but it came out good.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on October 12, 2017, 07:42:49 PM
Deer meat is somewhat un-delicious.
If you get enough of the 'gamey' taste out of it, it's really not too bad :-\
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on October 12, 2017, 08:41:18 PM
I was cooking a steak for myself today, and... we ran out of propane for the damn grill, so I had to bring the steak inside and had to finish cooking it on the stove... which is a huge bummer but it still came out alright, a little rare but it came out good.

I cook almost every steak indoors. Sear on a cast iron skillet then finish in the oven.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on October 12, 2017, 08:50:28 PM
Really? Cuz over the past 10 - 12 years I've been insisting on cooking every steak outdoors on the grill. They always turn out pretty good.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on October 12, 2017, 09:36:30 PM
http://youtube.com/v/xOc2LwR2gzY

http://youtube.com/v/46eRIxVxkG8

http://youtube.com/v/64A_xOjtl7o

That last video changed my life.  This version has low quality video, but it seriously changed my life. It's the first recipe I ever cooked that made me feel like I knew what I was doing, and it inspired me to get into cooking. My typical wedding gift for people is a cast iron skillet, thermometer, box of kosher salt, and this recipe.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on October 21, 2017, 08:18:03 AM
Got one of those very limited Venison sammiches from Arbys today..
https://www.youtube.com/v/H9Cj3fEeXVE
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on October 21, 2017, 11:05:42 AM
Yeah I like Arby's, I just don't like their sauce. Seriously, i hate it when they put that stuff on your sandwich.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on October 21, 2017, 11:08:40 AM
Yeah I like Arby's, I just don't like their sauce. Seriously, i hate it when they put that stuff on your sandwich.
I think the sauce they used on this was to hide the 'gamey' taste deer meat naturally has :-\
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on October 21, 2017, 11:20:19 AM
Yeah I like Arby's, I just don't like their sauce. Seriously, i hate it when they put that stuff on your sandwich.
I think the sauce they used on this was to hide the 'gamey' taste deer meat naturally has :-\
Ahhhh. Glad you enjoyed it though RVR.  :D
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on October 21, 2017, 11:32:52 AM
Yeah I like Arby's, I just don't like their sauce. Seriously, i hate it when they put that stuff on your sandwich.
I think the sauce they used on this was to hide the 'gamey' taste deer meat naturally has :-\
Ahhhh. Glad you enjoyed it though RVR.  :D
It was pretty good overall but I'm waiting to hear the response from this nationwide sale to see how successful/unsuccessful it really was :o
Title: Re: La Nouvelle Cuisine Thread
Post by: Pastor of Muppets on October 21, 2017, 01:17:57 PM
I tried the venison sandwich too.  I wasn't hungry, but I had a hunch that if I didn't try it now, I would not get a chance.    They didn't put any sauce on mine.  The manager, who took my order, recommended I have it without the sauce, so I did.  I liked it okay.  It was pretty tough for sandwich meat.  Halfway through I took it out of the bun and ate it alone.  I'm not sure how to describe it.  It sort of had the texture and taste of boneless ribs I think, only, as I said, a little tougher.
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on October 26, 2017, 05:48:55 PM
Venison is only good when in sausage with other meats.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on October 26, 2017, 08:43:23 PM
Venison is only good when in sausage with other meats.
Yeah I would concur with this.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 28, 2017, 01:39:48 PM
https://www.postandcourier.com/business/arby-s-buying-buffalo-wild-wings-in-billion-deal/article_bb25c126-d451-11e7-a6df-67ad433fd341.html
 :o
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on December 13, 2017, 07:11:59 AM
(https://78.media.tumblr.com/5d6bc51f9a40d41a881e254d58d5f8c8/tumblr_p0vbiaadCu1v0di0go1_540.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on December 13, 2017, 07:24:18 AM
 :gouge:

Raisins are OK in 1 dish: Oatmeal cookies. And even then, they're the worst part of oatmeal cookies.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 13, 2017, 09:12:41 AM
First time cooking with an air fryer.. :o
https://www.youtube.com/v/24eFvqeHgaU
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on December 13, 2017, 09:24:31 AM
I'm getting one for Christmas in the hopes of doing some gluten-free frying without using tons of oil.  Does it work with stuff that is battered and not previously cooked?  Like onion rings or fried chicken in small batches?
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 13, 2017, 09:33:07 AM
I'm getting one for Christmas in the hopes of doing some gluten-free frying without using tons of oil.  Does it work with stuff that is battered and not previously cooked?  Like onion rings or fried chicken in small batches?
Yes! No oils are needed and it traps any grease in the bottom of the container.
It comes with a recipe book (or it should) and it has one for onion rings and chicken.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on December 13, 2017, 10:17:31 AM
Sometimes, late at night if I'm still hungry, I'll heat up a can of Wolf's chili until its boiling, add some american cheese and just chow the eff down on that sucker because that's some pretty tasty stuff right there. What? I never said it was GOOD for you.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 13, 2017, 10:28:25 AM
Sometimes, late at night if I'm still hungry, I'll heat up a can of Wolf's chili until its boiling, add some american cheese and just chow the eff down on that sucker because that's some pretty tasty stuff right there. What? I never said it was GOOD for you.
I'll bet you run off everyone 6-12 hours afterward :gouge:
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on December 13, 2017, 10:41:44 AM
Sometimes, late at night if I'm still hungry, I'll heat up a can of Wolf's chili until its boiling, add some american cheese and just chow the eff down on that sucker because that's some pretty tasty stuff right there. What? I never said it was GOOD for you.
I'll bet you run off everyone 6-12 hours afterward :gouge:
Nnnnnope. For some reason chili just doesn't make me gasey. Believe me, if it did I would always have second thoughts about even going near it.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 13, 2017, 11:39:03 AM
I'm getting one for Christmas in the hopes of doing some gluten-free frying without using tons of oil.  Does it work with stuff that is battered and not previously cooked?  Like onion rings or fried chicken in small batches?
Oh yeah here's the video review of mine I did yesterday and I go through the recipes provided..
https://www.youtube.com/v/QzbJyBd7EQE
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 13, 2017, 01:48:06 PM
It just occurred to me that my air fryer looks like a Minion :o
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 13, 2017, 02:12:02 PM
I've looked at those air fryers, but don't see how they are better than just baking in the oven?  The amount of time cooking seems to be about the same, only thing it seems to save is the pre-heat time. 

Also I've switched from buying the chicken nuggets to larger strips coated with buffalo batter that Target sells, so don't really buy stuff the size that fits inside those air machines.

I've seen what look like a cookie sheet with a screen over it and thought about buying one, to do something similar to air frying in the oven.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 13, 2017, 02:19:18 PM
I've looked at those air fryers, but don't see how they are better than just baking in the oven?  The amount of time cooking seems to be about the same, only thing it seems to save is the pre-heat time. 
Yeah there was literally no pre-heat time at all.  :o
I think mostly they're space-savers.. Big ovens seem to be getting replaced with smaller appliances, and tiny houses like my Mega-shed don't have the space for a large oven so smaller conventional ovens and air fryers are a good alternative.
Overall, it did a real good job on my food so far.
Title: Re: La Nouvelle Cuisine Thread
Post by: CJones on December 13, 2017, 03:22:10 PM
I've looked at those air fryers, but don't see how they are better than just baking in the oven?  The amount of time cooking seems to be about the same, only thing it seems to save is the pre-heat time. 
Yeah there was literally no pre-heat time at all.  :o
I think mostly they're space-savers.. Big ovens seem to be getting replaced with smaller appliances, and tiny houses like my Mega-shed don't have the space for a large oven so smaller conventional ovens and air fryers are a good alternative.
Overall, it did a real good job on my food so far.

I've never heard of an Air Fryer, but it sounds like a smaller version of a convection oven. I used to use those when I worked at a pie bakery. The main advantage to them is that, because the food isn't directly exposed to the heating element, it bakes a lot more evenly.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on December 18, 2017, 02:34:06 PM
(https://pbs.twimg.com/media/DRW2zItXUAEo1Xn?format=jpg&name=medium)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 18, 2017, 02:49:27 PM
Looked up the recipe for that Frankaroni loaf....

Probably tastes OK, although I'd probably use black olives.

I'm guessing you don't taste the eggs used to bind the macaroni and cheese into a loaf, if you do then I'm not sure about it tasting OK...
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on December 20, 2017, 11:25:38 AM
Because nothing says holiday party like a chocolate fountain...
(https://i.imgur.com/BI43HeP.gif)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 20, 2017, 11:44:42 AM
Hell, I can create that in the bathroom :gouge:
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on December 20, 2017, 02:27:30 PM
Hell, I can create that in the bathroom :gouge:

Really?  You're able to properly temper chocolate in the bath.....oh.  Gross.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 20, 2017, 02:45:25 PM
Hell, I can create that in the bathroom :gouge:

Really?  You're able to properly temper chocolate in the bath.....oh.  Gross.
That it is  :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 20, 2017, 03:10:16 PM
I ordered my Christmas crab cakes and lobster tails from Maryland, it's the meal my dad and I switched to after my mom died, thought I'd keep it going.  I made my own last year but the crab meat from Trader Joe's was not as good as the stuff from crabplace.com.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 20, 2017, 11:02:13 PM
I ordered my Christmas crab cakes and lobster tails from Maryland, it's the meal my dad and I switched to after my mom died, thought I'd keep it going.  I made my own last year but the crab meat from Trader Joe's was not as good as the stuff from crabplace.com.
OOO Those do sound good :o
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on December 23, 2017, 03:58:32 PM
Because nothing says holiday party like a chocolate fountain...
(https://i.imgur.com/BI43HeP.gif)

I dunno, I kind of like that dog food fountain.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on December 27, 2017, 11:16:59 PM
So I got a smoker for Christmas. My plan is to smoke a brisket for New Years, but I want to cut my teeth on something simpler. (I've never smoked meat before.) I'm going to try to smoke some salmon.

Does anyone here have any experience with using smokers, and are there any tips or warnings I should heed?
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on December 28, 2017, 07:59:12 AM
So I got a smoker for Christmas. My plan is to smoke a brisket for New Years, but I want to cut my teeth on something simpler. (I've never smoked meat before.) I'm going to try to smoke some salmon.

Does anyone here have any experience with using smokers, and are there any tips or warnings I should heed?

I suggest following some Alton Brown recipes. He's got one for pulled pork and one for salmon. His recipes may have a lot of steps, but they're usually made to be fool proof. Salmon may not be a good place to start. It's a higher difficulty level, and there's more at stake since it's a more expensive piece of meat. I would recommend starting with pulled pork (Boston butt). It's cheap and a low difficulty level.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 28, 2017, 02:31:33 PM
Been searching around here for artichokes for 2 days, found some at a farmers market up in Newtown Square.

My cooktop has a good simmer option, but it's only on the front element, kind of stupid to have the burner that you leave stuff sitting for hours in the way of others you might want to use while that one is simmering, but I digress...

2 years ago I finally replicated the taste of my mom's artichokes, I had all the ingredients correct but the secret trick is they have to simmer for something like 8 hours, there's a change in the taste that starts happening after 6 or 7 hours.

Recipe:

Cut the tops and stems off of the artichokes.
Press garlic and a pat or 2 of butter into the tops.
Put them in a pot facing up.
Add enough water to reach about 2/3 the way up the artichokes.
Add some olive oil to the water.
Add a few bay leaves and some garlic cloves to the water as well.

You can also throw the stems into the water as well, they might taste as good as the heart of the artichoke but it's hit or miss.

Cover and simmer for a few days, my mom would leave the pot on the stove for a few days, turning on low heat in the morning and off in the evening.

(http://www.science.widener.edu/~schultz/temp2/artichokes.jpg)

Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on December 29, 2017, 07:17:42 PM
My wife loves artichokes. I'll tell her about this.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 29, 2017, 08:13:19 PM
These large artichokes I got are taking even longer, up to about 12 hours now and the meat is just starting to change to buttery soft and the same taste as how my mom and grandmom cooked them.
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on December 29, 2017, 08:22:22 PM
I brought this up to my wife and she scoffed, "Who has the time?!"

She does them for about an hour.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 29, 2017, 08:58:51 PM
I brought this up to my wife and she scoffed, "Who has the time?!"

She does them for about an hour.

It's not like I've been standing over them for 2 days, they sit on the stove slowly bubbling away, every once in a while when walking by I check to see if the water has gone down but in a tall pot with a lid very little steam escapes.  And the house smells awesome.

It is a problem once you've had them this way, when done for just an hour or 2 they just don't taste right, so that means I rarely make them.  I've thought about getting a slow cooker just to make them, I'd do it more often if I could just set it up and let it go overnight.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on December 29, 2017, 09:41:29 PM
Multiple days?!!?!  Is there anything left at the end?
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 30, 2017, 08:56:18 AM
Multiple days?!!?!  Is there anything left at the end?

I'm guessing you've never started with raw artichokes?  They are extremely tough, in the thistle family, even after days of cooking the area above the heart has inedible sharp spines and the leaves are still so tough you use your teeth to scrape the good tasting meat off the top side.

This is the start of day 3:

(http://www.science.widener.edu/~schultz/temp2/AC2.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on December 30, 2017, 11:58:34 AM
Multiple days?!!?!  Is there anything left at the end?

I'm guessing you've never started with raw artichokes?  They are extremely tough, in the thistle family, even after days of cooking the area above the heart has inedible sharp spines and the leaves are still so tough you use your teeth to scrape the good tasting meat off the top side.

This is the start of day 3:

(http://www.science.widener.edu/~schultz/temp2/AC2.jpg)

No, I've had them. I've gotten one in my stocking every year ever since I can remember. When i was a kid, that was my go to answer for favorite food. I just have never cooked one for longer than 1.5 hours.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 30, 2017, 12:08:21 PM
No, I've had them. I've gotten one in my stocking every year ever since I can remember. When i was a kid, that was my go to answer for favorite food. I just have never cooked one for longer than 1.5 hours.

Ah, well if you love them at 1.5 hours don't go longer, it might spoil you and you'll won't be able to go back...  ;D

Going to eat 2 tonight and put the other 2 in the fridge for tomorrow night.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on December 31, 2017, 10:03:32 AM
Cooked up some boneless chicken wings in my air fryer and added some Jim Beam honey bourbon sauce and they turned out yummay :P
https://www.youtube.com/v/4Cepr1o0bCU
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 31, 2017, 05:29:22 PM
I hate it when pizza sticks to the peel....

The house was so dry and the dough was pretty dry, thought I could get away without putting any cornmeal down, but nope, all the toppings on and it wouldn't budge....   Had to get out a long spatula and push some corn meal under it, messed it up a bit but at least it slide onto the stone without incident.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 04, 2018, 03:09:07 PM
Target had 50% off most Crock-Pots so I picked one up for the next time I do artichokes.

Started this today around noon, then got ready and shoveled snow for 3+ hours, every time I went inside the smell was great, and now that it's cooled and I'm eating it even better.

Slow Cooker Apple Crisp:

http://allrecipes.com/recipe/177053/slow-cooker-apple-crisp/
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 14, 2018, 01:19:00 PM
(https://pbs.twimg.com/media/DThocuhXcAA0KAe.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on January 14, 2018, 11:04:35 PM
There's basically nothing pink that I want to eat, ever.

Don't like ham. Don't like rare meat. Don't like salmon. Don't like strawberry ice cream.  Don't like pepto-bismol.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 14, 2018, 11:29:09 PM
Just occurred to me that strawberries are red, why to they make strawberry ice cream pink?  I guess they figure blood colored ice cream wouldn't sell?  ;D 

Trying to think if there is anything pink I eat, I haven't have ham or bologna in years, nothing else I eat is that color, at least not after cooking it.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 14, 2018, 11:33:07 PM
Looking at that recipe, chicken and tomato go well together, but adding the green stuffed olives, I don't know about that... 
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on January 15, 2018, 08:03:12 AM
Just occurred to me that strawberries are red, why to they make strawberry ice cream pink?  I guess they figure blood colored ice cream wouldn't sell?  ;D 

Trying to think if there is anything pink I eat, I haven't have ham or bologna in years, nothing else I eat is that color, at least not after cooking it.
When you make a milkshake (And I assume, Ice Cream) with real strawberries, the Strawberry seeps into the milk and it comes out pink. It's actually not the product of artificial coloring. (At least, not when it's made naturally.)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 15, 2018, 08:41:07 AM
Just occurred to me that strawberries are red, why to they make strawberry ice cream pink?  I guess they figure blood colored ice cream wouldn't sell?  ;D 

Trying to think if there is anything pink I eat, I haven't have ham or bologna in years, nothing else I eat is that color, at least not after cooking it.
When you make a milkshake (And I assume, Ice Cream) with real strawberries, the Strawberry seeps into the milk and it comes out pink. It's actually not the product of artificial coloring. (At least, not when it's made naturally.)

I figured the natural color would be diluted red = pink, but you would think companies that make ice cream would add color to make it look redder.  Like they do with a lot of other foods to trick you into thinking they added more of something instead of just enough to get the taste.  I guess people have been mixing strawberries and cream for so long even the first company that made ice cream went with that color and it stuck.
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on January 15, 2018, 07:25:54 PM
The high fat content of ice cream might make it difficult to get a deep red color without some serious weapons-grade food coloring.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 15, 2018, 10:50:23 PM
The high fat content of ice cream might make it difficult to get a deep red color without some serious weapons-grade food coloring.

Nope, standard food coloring is insanely powerful.  We used to have bottles of the standard colors in power form at work, to make the equivalent of those drops you buy at the supermarket would only take a small speck of powder in a beaker of water, a quarter teaspoon of the stuff would make color so strong any drops that spilled would take forever to clean up.

On another note, I love salads from Wawa, but once or twice a year one has me on the toilet all night, this is one of those times......
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 21, 2018, 05:17:22 PM
(https://pbs.twimg.com/media/DUDEhtdXkAUg853.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on January 26, 2018, 12:56:29 AM
So I tried Taco Bell's Nacho Fries selection yesterday and I was rather impressed with them..
https://www.youtube.com/v/7T-KtIEcqq4
Title: Re: La Nouvelle Cuisine Thread
Post by: Variety of Cells on January 26, 2018, 03:37:51 PM
On the last TV show I worked on they would have cannelés at breakfast once a week.  They were delicious, I was in love.  Took me forever to figure out what they were called because I kept hearing 'cannoli' when I would ask the caterer.

They are amazing little custardy pastries that I couldn't get enough of.  Well my sister in law bought me a recipe book and a silicon mold so I can make my own, which was awful nice of her.  I've made 3 batches so far, the last one being the best because even though the recipe calls for egg yolks, I mixed it up in my head and put in egg whites the first two times. 

(https://scontent-lga3-1.xx.fbcdn.net/v/t1.0-9/26733437_650573730909_794350604764483216_n.jpg?oh=1c2d12e7e2d77c5729203059a195f526&oe=5AEA8162)

Supposedly a true master can get the tops brown too, but I can't figure out how.  They still taste great regardless. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on January 26, 2018, 05:39:33 PM
There's nothing like discovering something, figuring out how to make it, and loving the results. Good job!
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 26, 2018, 06:01:25 PM
Supposedly a true master can get the tops brown too, but I can't figure out how.  They still taste great regardless.

Usually the trick is to use something like this butane torch:

https://www.amazon.com/AMRIU-GF-851-Micro-Butane-Lighter/dp/B073MDYM89/
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on February 12, 2018, 06:57:32 AM
(https://pbs.twimg.com/media/DVx9LdiXcAYSWDU?format=jpg&name=small)
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on February 12, 2018, 07:14:59 AM
I wouldn't knock it 'til I've tried it. Not in a hurry to try it, though.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on February 12, 2018, 07:22:56 AM
Well if you won't knock it, I'm sorry but I will. I despise both bananas and sardines so to me that entree is the dietary equivalent of hell on Earth.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on February 13, 2018, 05:52:43 AM
"Serve with mayonnaise"
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on February 13, 2018, 08:26:53 AM
"Serve with mayonnaise"

That also struck me as funny, like this is the perfect side dish when eating a bowl of mayo....
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on February 13, 2018, 09:28:56 AM
I know that Mayo + Fish = Deliciosity. Bananas are an unknown...
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on February 13, 2018, 04:51:21 PM
Just give me some rice pudding or creme brulee or a cherry dipped vanilla ice cream cone for desert and I'm happy.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on February 25, 2018, 11:35:03 AM
(https://78.media.tumblr.com/03e42f2168d5256a859a9872f54edf06/tumblr_ot56gooQe71r1dqpyo1_540.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on February 25, 2018, 11:47:19 AM
tested quality donuts?
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on February 25, 2018, 12:26:59 PM
I can find print ads from the 30s and 40s that have a "Tested Quality Donuts" logo, but can't find info on if that was the company name or what.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 05, 2018, 08:14:46 PM
I was going to try making my mom's artichoke recipe (the one that takes 10 hours) in the crockpot over the weekend before the power went out, started it tonight before the next storm hits tomorrow night and I possibly lose power again.  So I will know tomorrow night if it works the same as doing it on the stove.  I started it on high for 4 hours and have now switched it to low for overnight.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 06, 2018, 02:24:41 PM
And they came out very good, they look funky but they tasted great:

(http://www.science.widener.edu/~schultz/house/slowcookerartichokes.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on March 06, 2018, 02:52:49 PM
I actually think they look good.  From a non-edible perspective.  Like you took some swamp greenery and put it in your slow cooker.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on March 06, 2018, 05:05:47 PM
And they came out very good, they look funky but they tasted great:

(http://www.science.widener.edu/~schultz/house/slowcookerartichokes.jpg)

Very subtle plug for MST3K
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on March 08, 2018, 12:16:02 PM
Also for plugs
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on March 08, 2018, 02:50:29 PM
Had a couple ultimate meat and cheese breakfast burritos(without the eggs) this morning. I know, I know, not exactly a healthy breakfast but damn they taste good. My only problem is... why does Sonic* have to put little condiments containing salt in the bag? I mean I love sodium as much as the next guy in "Horror at Party Beach", but I don't need extra salt on what is I am sure already heavily sodium infused sausage, bacon, tator tot and cheese-filled burritos. On the plus side, Sonic's* salsa is pretty delicious.

*Not to be confused with the blue hedgehog of the same name.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on March 13, 2018, 10:08:38 AM
(https://pbs.twimg.com/media/DYHW28rVQAAA9hp?format=jpg&name=small)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 13, 2018, 11:18:48 AM
Looking at each of those slices of bread makes me gag a little.  Least gag inducing would probably be the one with the apple slices.

I guess a quarter of an inch of mayo on stuff was normal 60 years ago?
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on March 13, 2018, 06:48:12 PM
It was normal in a mayonnaise ad.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on March 13, 2018, 07:20:32 PM
I'll tell you what's good... get a red apple, a can of deviled chicken and some mayo. Dice up the apple, mix up the diced apple, mayo and deviled chicken and eat it either on a sandwich or in a bowl. Always pretty delicious.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on March 13, 2018, 07:26:55 PM
Got an electric smoker for Xmas. Smoked 2 chickens today. Used one to make smoked chicken enchiladas for tomorrow night. (Enchiladas are like chili and lasagna in that they are something better after cooked and chilled and then reheated the next day.)
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on March 13, 2018, 07:57:42 PM
I'll tell you what's good... get a red apple, a can of deviled chicken and some mayo. Dice up the apple, mix up the diced apple, mayo and deviled chicken and eat it either on a sandwich or in a bowl. Always pretty delicious.

Canned chicken?
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on March 14, 2018, 08:48:23 PM
I'll tell you what's good... get a red apple, a can of deviled chicken and some mayo. Dice up the apple, mix up the diced apple, mayo and deviled chicken and eat it either on a sandwich or in a bowl. Always pretty delicious.

Canned chicken?
You'd be surprised, it's pretty good.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on March 17, 2018, 06:53:44 AM
(https://pbs.twimg.com/media/DYdyC4YVAAAqtle?format=jpg&name=medium)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 17, 2018, 08:39:46 AM
But should the banana be bruised or not?
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on March 17, 2018, 06:37:29 PM
Haven't eaten any fast food for over 2 years. Only mention that because of what I had tonight. Left over burger from 2 nights ago topped with meat from a left over smoked pork spare rib from last night. Probably the best burger I've ever had.

Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on March 17, 2018, 08:57:47 PM
See my problem is I like fast food a little too much. My stomach says "Gimme", but my head and heart says "This is bad for you."
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on April 07, 2018, 09:22:33 PM
Cut way back on my carbohydrate intake 2 years ago after a blood test showed I might be diabetic. Tests since have showed that I'm not diabetic (and I lost 30 pounds within 3 months of cutting most carbs).
Low carb restaurant options generally consist of meat and a side of vegetables, so I was happy to recently find a local restaurant that had a low carb plate that was a bit different.
Soul Food restaurant that specializes in fried chicken and BBQ. Their low carb plate is spicy red beans covered in smoked pork and topped with a foot long homemade smoked sausage. Definitely not low calorie or low fat, but god it's great and I got 3 meals out of of 1 order.
Anyway, that got me craving Cajun food.
Made a jambalaya with zucchini in place of rice this week that was really great. 
Tonight I tried to replicate the low carb plate from that Soul Food restaurant with mixed results. Red beans (based on a red beans and rice recipe without the rice) and homemade smoked pork were both good, but  the store bought smoked sausage wasn't nearly as good as the restaurant's smoked sausage.
Making homemade smoked sausage seems like a big pain in the ass, but I'm considering giving it a shot. 
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 10, 2018, 11:28:51 AM
(https://pbs.twimg.com/media/DabSax0UMAAnhge.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on April 10, 2018, 11:35:05 AM
I feel like it could almost work right up until they spread mustard on the ham.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 10, 2018, 12:37:51 PM
I like mustard on ham and cheese sandwiches, so the only question for me is the banana.

Other than in banana bread I don't think I've ever had cooked banana, so I don't know how different it tastes from raw banana.

Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on April 10, 2018, 01:53:54 PM
Cooked banana = good
Mustard & banana (cooked or not) = ???
But sounds rather vomit inducing.
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on April 13, 2018, 08:21:26 PM
I mean...maybe if they're really starchy/unripe, it'd be like plantains or something? Almost a potato? That's the only way I can see this working at all...
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on April 13, 2018, 09:16:37 PM
No, I can't imagine what kind of mind came up with that dish but anything that involves bananas just doesn't work for me. They're pretty much the only fruit that I actively avoid. Well, to be fair I'm not a big fan of Tomatoes either.   
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on April 14, 2018, 07:46:11 AM
I think,  back then, bananas were exotic, and they didn't know what to do with them. There may also be some taste differences with those bananas and the bananas of today. The Cavendish banana didn't become the banana of choice until the 50s or 60s. I assume it only gets sweeter and less starchy over time.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 23, 2018, 09:16:33 AM
(https://i.imgur.com/YHn5hk7.gif)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 23, 2018, 09:31:13 AM
K.. What are we looking at here other than this bread mess ???
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 23, 2018, 09:34:08 AM
K.. What are we looking at here other than this bread mess ???
It's supposed to be a gif, but it isn't running for some reason.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 23, 2018, 08:43:23 PM
Oh Darius Rucker...
https://www.youtube.com/v/cffi7vkQZcI
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 26, 2018, 07:29:30 AM
(https://78.media.tumblr.com/tumblr_lpp67icTfJ1qigyyvo1_500.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on April 26, 2018, 08:41:28 AM
Before or after?
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 26, 2018, 09:42:56 AM
Of course my thoughts go more practical: do they have a range of ass sized dishes and size your order according to the size of your ass?
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on May 03, 2018, 05:41:31 PM
Ok. Figured out a way to make great smoked sausage.
Tried smoking raw polish sausage from a local butcher. Results with that were less than stellar. Not bad, but took a hell of a long time and ended up as just polish sausage with a slightly smokey flavor and not worth the effort.
What ended up great was buying pre-cooked all beef smoked sausage (without MSG or nitrates) and smoking it for an hour. Sausage prior to smoking was good, but despite being "smoked sausage", lacked any
 smoke flavor. After smoking it's my awesome.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on May 13, 2018, 05:28:37 PM
(https://pbs.twimg.com/media/DdF1x3vXUAA2pCt?format=jpg&name=small)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on June 20, 2018, 10:14:49 AM
Ok so as I've mentioned before about the new woman in my life is here visiting me for 3 weeks and yesterday she made me this..
https://www.youtube.com/v/Uk7veHOuatc
It was amazing!
She plans on making many more dishes while here so I'll be sure to record them 8)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on June 24, 2018, 08:20:08 AM
Here's a few more delicacies.. :P
https://www.youtube.com/v/F8JYcjHxQQc

https://www.youtube.com/v/QgOHCqb1nnE

https://www.youtube.com/v/qQ0rKMpfyrw
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on June 25, 2018, 10:58:05 AM
Last nights dinner after fighting with the can opener :D :D
https://www.youtube.com/v/5he8SyAfWxk&lc=UgxVoE-Gk1Taub2t67t4AaABAg
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on June 28, 2018, 04:34:19 AM
Here's yesterdays delicacies :P
https://www.youtube.com/v/ywo4JATzLHg

https://www.youtube.com/v/3k5tJ1x4lZg

https://www.youtube.com/v/tCt1MWo1_J4
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on July 02, 2018, 05:08:31 AM
https://www.youtube.com/v/DEkiqWouMf4
https://www.youtube.com/v/SQ7dAASjB5s
https://www.youtube.com/v/PcwGjunbXfc
https://www.youtube.com/v/B4YFChPte4E
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on July 02, 2018, 06:47:13 AM
So, just how much weight are you gaining while she is visiting?   ;D

Just looking at all that food I think I gained 5 pounds....
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on July 02, 2018, 07:22:23 AM
So, just how much weight are you gaining while she is visiting?   ;D

Just looking at all that food I think I gained 5 pounds....
Got a new job interview with the Post Office in an hour and just put on my Dockers and they still fit ;D
I would say so far so good :P
 
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on July 07, 2018, 11:30:04 AM
Kate has headed home to Pittsburgh so here's the rest of the meals she prepared for us..

https://www.youtube.com/v/l-xkHKXD6ow

https://www.youtube.com/v/cCjBW3Kp0fY

https://www.youtube.com/v/Sji3yfMfnX8

https://www.youtube.com/v/YF0fm45Z9XE

https://www.youtube.com/v/i4dzbl8YCRc

https://www.youtube.com/v/sD0kMvIMJ4c

https://www.youtube.com/v/6PvuF3Cz1mY

https://www.youtube.com/v/zcVIqMR81WE
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on July 09, 2018, 04:01:30 PM
Been eating way too much pork lately-grilled and smoked.
Meijer that opened up here had grand opening specials:
-Pork chops 69 cents a pound.
-Spare ribs 8 bucks a rack, buy 1 get 1 free
-Pork shoulder 89 cents a pound
Ate the last of the pork chops tonight. Still have a rack of uncooked ribs and 5 lbs of pork shoulder that I smoked in the freezer.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on July 09, 2018, 08:58:45 PM
Something that has been revolutionary in my diet (low carb for the last 2 plus years) has been psyllium husk powder. Using it in low carb wheat flour free and sugar free bread recipes makes for much more bread like wheat free and sugar free  bread (if that makes sense). Almond flour bread without psyllium husk powder can be good, but it's heavy.
Trick I've found is to also add yeast to the receipe (for flavor as yeast won't rise without sugar, but recipes with psyllium husk powder, almond and/or coconut flour and baking powder will rise-again the yeast gives it a more breadline flavor).
Word of caution though-psyllium husk powder is pure fiber-used to be the main ingredient in Metamucil before they went cheap and replaced it with a plastic derivative. In other words, psyllium husk powder will make you a lot more "regular" than usual until you adjust to it. The wife, who always hated most of my almond flour breads really likes my almond flour and psyllium husk powder bread and buns, but won't eat it due to not being on a low carb diet herself and hating that ummm..."regularity" that is it's side effect if you're not used to consuming that much fiber on a regular basis.

Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on July 16, 2018, 07:18:07 PM
Limiting pork to once a week and beef to once a week and eating a lot more turkey and chicken.
Turkey bacon <<<< real bacon
But
Turkey bacon >> no bacon
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 22, 2018, 07:52:57 AM
(https://pbs.twimg.com/media/DismtryVsAAUb4a?format=jpg&name=small)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on July 23, 2018, 05:37:41 AM
As Marvel tie-ins go, that's one of the more unsettling.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on July 23, 2018, 08:04:47 AM
Naming your food after a toxin is not great marketing.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on July 23, 2018, 08:38:41 AM
That's some serious Fumunduh cheese there 
Spoiler (click to show/hide)
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on July 23, 2018, 01:34:52 PM
So what's the benefit? Taste? Color? Because any claim about health benefits is BS.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on July 23, 2018, 05:12:11 PM
So what's the benefit? Taste? Color? Because any claim about health benefits is BS.
Maybe it's healthy for.. Your colon as a bulldozer maybe ??? :speechless:
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 26, 2018, 07:04:04 AM
https://www.foodandwine.com/syndication/mayonnaise-ice-cream-scotland?utm_medium=social&xid=soc_socialflow_twitter_fw&utm_source=twitter.com&utm_campaign=foodandwine (https://www.foodandwine.com/syndication/mayonnaise-ice-cream-scotland?utm_medium=social&xid=soc_socialflow_twitter_fw&utm_source=twitter.com&utm_campaign=foodandwine)
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on July 26, 2018, 07:19:30 AM
I'm a mayonnaise lover to the point where I'd at least try a taste spoon's worth of the stuff. My wife, however, can't even stand to be reminded that mayonnaise exists. Just to look at it is to inspire revulsion. So I'd have to eat it behind closed doors, where nobody could see. Which is probably the proper way to eat Mayonnaise Ice Cream.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on July 26, 2018, 08:33:00 AM
Mayonnaise is mostly eggs, oil, and an acid (usually vinegar). There may be some slight flavoring like mustard, but it's not too crazy for ice cream.  Custards have eggs.  I've had an olive oil ice cream before that was pretty good.  You may not be able to tell a big difference between vinegar and lemon in a recipe.  I think it could work.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on July 26, 2018, 08:33:25 AM
Mayonnaise is mostly eggs, oil, and an acid (usually vinegar). There may be some slight flavoring like mustard, but it's not too crazy for ice cream.  Custards have eggs.  I've had an olive oil ice cream before that was pretty good.  You may not be able to tell a big difference between vinegar and lemon in a recipe.  I think it could work.

Don't tell Im I said any of this.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on July 26, 2018, 11:42:58 AM
Mayonnaise is mostly eggs, oil, and an acid (usually vinegar). There may be some slight flavoring like mustard, but it's not too crazy for ice cream.  Custards have eggs.  I've had an olive oil ice cream before that was pretty good.  You may not be able to tell a big difference between vinegar and lemon in a recipe.  I think it could work.

Don't tell Im I said any of this.
Just say it's your secret recipe for Creamy Goodness :P
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 26, 2018, 03:47:56 PM
Rip NECCO
https://www.axios.com/newsletters/axios-pro-rata-9fe9fd35-b566-422f-834d-6dcc70216492.html?chunk=0&utm_term=twsocialshare#story0 (https://www.axios.com/newsletters/axios-pro-rata-9fe9fd35-b566-422f-834d-6dcc70216492.html?chunk=0&utm_term=twsocialshare#story0)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 26, 2018, 04:03:18 PM
(https://pbs.twimg.com/media/Di-7HoYVAAAMaYf?format=jpg&name=small)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on July 26, 2018, 04:31:05 PM
Necco wafers are no more?  I guess that's a shame, I remember liking them when I was a kid.  I guess disks of flavored sugar are not as popular as they used to be...

As for putting cream cheese on ice tea, maybe those flavors would go together, but you can't "drink" cream cheese, I don't think you can make it smooth like an ice cream shake, so you'd be left with cream cheese and ice in the glass.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 31, 2018, 12:14:35 PM
That’s an odd bit of culinary fearmongering...
(https://pbs.twimg.com/media/DjcX41oVAAIvbzc?format=jpg&name=900x900)
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on July 31, 2018, 01:22:01 PM
No. There is no way I could ever possibly be next. Not if I had a gun to my head.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on August 01, 2018, 01:18:06 PM
(https://78.media.tumblr.com/f328894b61dcca3152dc4a07a6cb01fc/tumblr_p00jpllOf31wbff1lo1_500.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on August 02, 2018, 07:51:19 AM
Someone didn't read the part of the instructions that says "Mix well".
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on August 02, 2018, 08:38:00 AM
I've never tried one but there is an Italian pastry made at Easter with a colored egg still in it's shell, but with those the egg is either sitting on top of the cookie or has a few rolls of dough over the egg to make it look like it's in a basket.  Never seen one made like that picture before, with a normal pupa cu l'ovu you eat the cookie and egg separately, unless you enjoy chewing on egg shell...
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on August 02, 2018, 04:06:06 PM
I could learn to love it.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on August 05, 2018, 11:01:07 AM
(https://78.media.tumblr.com/cfc8a9e20c6e384b9629e22bd6747924/tumblr_pclgj3Ztyb1qzluyuo1_540.png)
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on August 06, 2018, 08:04:39 PM
I've never tried one but there is an Italian pastry made at Easter with a colored egg still in it's shell, but with those the egg is either sitting on top of the cookie or has a few rolls of dough over the egg to make it look like it's in a basket.
I thought it was a Polish thing because my wife's family is Polish and around Easter her mother would always pick up a Danish pastry type thing with a shelled colored egg baked into the middle. Not sure I ever saw anyone eat the egg (always assumed it would be like a hard boiled egg), but the pastry around it was not very good. Might have been due to the bakery, but I'm also just not a fan of Polish food as most of what I've had has been pretty bland and flavorless (and a bit of that may have been my wife's mother's and grandmother's cooking- boiled meats can be OK on ocassion if done right, but her family was good at over boiling / over cooking the hell of of everything).
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on September 01, 2018, 01:42:30 PM

(https://78.media.tumblr.com/a4d22b54a8ecbdacdb4946838f9fce4a/tumblr_p52umkCAJY1qzeo2zo1_1280.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on September 02, 2018, 06:47:12 PM

(https://78.media.tumblr.com/a4d22b54a8ecbdacdb4946838f9fce4a/tumblr_p52umkCAJY1qzeo2zo1_1280.jpg)
Brooklyn barbecue sounds like a mafia term.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on September 03, 2018, 07:16:10 PM
Just based on the pic and knowing New York prices:
Manhattan BBQ is 2 pickles, 2 cheap rolls, and a 1/4 sized serving of beef brisket (compared to regular Southern BBQ sized BBQ restaurant servings) without sauce for $30+ compared to a real Southern BBQ meal of 4 times the meat served on a piece of thick sliced "Texas" toast with baked beans and corn bread with sauce for $10 or <.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on October 11, 2018, 04:05:42 PM
Lasagna and a Dill Pickle, it's what's for dinner :P
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on October 13, 2018, 09:09:12 PM
OriginAl's Chicken Ribs
“Chicken that tastes like pork ribs"
https://chickenribs.com/

Not really the ribs of chickens. Actually smoked and frozen chicken thighs. On sale at the local grocery store and it seemed like good bachelor food with my wife being gone this week.
Don't taste a bit like pork ribs but didn't really expect them to despite the claim.
Judging them as frozen bone in smoked chicken thighs they’re pretty good. A bit peppery (which I like) and dry compared to fresh, but I’d consider buying again for the sale price.
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on October 15, 2018, 11:00:14 AM
I went to Universal Studios last week during my vacation to Florida and tried the Butterbeer. It was AMAZING!
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on November 01, 2018, 07:15:07 PM
OK...what's butter beer?

Been obsessed with chicken wings lately and have found a recipe that beats any I've found in any restaurant:
-Lightly coat wings (if bought frozen, thaw first) with salt, pepper, and baking powder (baking powder cooks off and helps make them crispy).
-Bake in oven on a rack at 250 for 30 minutes.
-Turn up heat to 400 and bake for 50 minutes (turn around the 25 minute mark).
-Coat with sauce of choosing and bake for another 5 minutes at 400 (I like Frank's Regular Wing Sauce- regular is hot, but not too hot).
Also works with drum sticks- I prefer wings, but at least around here drum sticks are a lot cheaper than wings. 
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on November 16, 2018, 01:32:54 PM
I can eat Amoroso's Rolls again, they stopped using soy (at least on the few packages I checked).   Wooo Hooo!

Has to be at least a dozen years since I had to stop buying them, around 2004 is when all the bread companies started using soy lecithin in all their products.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on November 17, 2018, 05:45:08 AM
I can eat Amoroso's Rolls again, they stopped using soy (at least on the few packages I checked).   Wooo Hooo!

Has to be at least a dozen years since I had to stop buying them, around 2004 is when all the bread companies started using soy lecithin in all their products.


Now if they can stop using wheat, then I'm back on board too!

Seriously though, that's great. Being able to increase the range of things you can eat is always great. Especially if it's something that you've been missing.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on November 17, 2018, 09:07:37 AM
Now if they can stop using wheat, then I'm back on board too!
I've noticed that stores around here (and many restaurants as well) have started to carry gluten-free breads...but the grocery store prices for them are ridiculously expensive.
Low carb breads on the other hand are much, much harder to find, so I end up having to make my own.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on November 17, 2018, 10:25:08 AM
Seriously though, that's great. Being able to increase the range of things you can eat is always great. Especially if it's something that you've been missing.

It sounds silly but it made me so happy when I read the ingredients, now if Pepperidge Farm would stop using it my shopping would be almost back to what it was 15 years ago...  At least Trader Joe's has english muffins that I can eat, I've tried making them at home and I can never get the air holes inside big enough.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on November 17, 2018, 09:21:40 PM
The wife has a long history of buying over priced stupid kitchen appliances that get used once or twice and then end up getting sold in garage sales for pennies on the dollar.
She finally bought an unnecessary appliance that I like- an air fryer.
Nothing cooked in it truly tastes deep fried like the hype promises, but it comes close for a few things- frozen and homemade fries, chicken, and fish all are great.
Had bought some pre cooked frozen chicken wings that were terrible when cooked per the instructions in the oven, but were decent when air fried (not as good as my reciepe above, but going to try my reciepe in the air fryer next). Only thing you have to be careful of is stacking things in too many layers-too many layers equals not cooking well.
And I typically don't "bread" anything- just olive oil and seasonings. "Breading" works in the fryer but kind of kills the healthy reason for using an air fryer.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on November 20, 2018, 09:46:51 AM
Limited edition Green Bay Whopper only available at Green Bay Burger Kings:
https://www.wbay.com/content/news/Limited-edition-Green-Bay-Whopper-says-Cheese-500733372.html
It's a regular Whopper with 8 slices of cheese.

On a related note:
https://www.wearegreenbay.com/news/green-bay-among-nations-most-obese-cities/162246500



Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on November 30, 2018, 01:14:24 PM
(https://pbs.twimg.com/media/DtRvi0eWkAEroKv.jpg:small)
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on December 29, 2018, 04:24:12 PM
It's soup weather and I made this chicken taco soup tonight:
https://thatlowcarblife.com/low-carb-taco-soup/
Followed the slow cooker directions and made a couple of variations to the recipe- I used 3 cups of water with "Low Sodium Chicken Better than Bullion" instead of 2 cups of chicken broth and added a can of organic black beans at the end. One of the best soups I've made in a long time.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on December 31, 2018, 03:28:12 PM
(https://i.imgur.com/IQsjzGe.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 01, 2019, 08:46:28 AM
(https://pbs.twimg.com/media/Dv00JAQXgAA_vsw.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 01, 2019, 10:38:23 AM
Does wrapping the egg in sausage change the flavor?  Seems an unnecessary amount of work to combine 2 things that are normally eaten together anyway.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on January 15, 2019, 07:24:36 AM
Behold!  The worst fried chicken recipe!
https://twitter.com/CoreyPTownsend/status/763554475235807232 (https://twitter.com/CoreyPTownsend/status/763554475235807232)
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on January 15, 2019, 09:01:55 AM
Behold!  The worst fried chicken recipe!
https://twitter.com/CoreyPTownsend/status/763554475235807232 (https://twitter.com/CoreyPTownsend/status/763554475235807232)

Fried "Chiken."
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on January 15, 2019, 09:21:01 AM
Behold!  The worst fried chicken recipe!
https://twitter.com/CoreyPTownsend/status/763554475235807232 (https://twitter.com/CoreyPTownsend/status/763554475235807232)

Salt: 1 pinch.  Nice

The curry is not a bad idea, but they're insane if they think it will not be a soggy mess in the microwave.
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on January 15, 2019, 09:54:05 AM
Behold!  The worst fried chicken recipe!
https://twitter.com/CoreyPTownsend/status/763554475235807232 (https://twitter.com/CoreyPTownsend/status/763554475235807232)
Did Pearl Forrester invent this recipe?! Is that her Chicken Surprise?
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on January 15, 2019, 10:30:46 AM
I don't really like curry, but everything up until the point where the microwave came into play seemed OK.
There was a time when I probably would have given it a try as a kind of experiment, but I'm past the point of any desire to actually cook in a microwave (fine for reheating some things, but not for cooking).
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 15, 2019, 10:56:22 AM
Only food I cook in the microwave are things that are cooked in boiling water, and even then only pre-mixed stuff like these:

(https://asset-americas.unileversolutions.com/content/dam/unilever/knorr_world/global/other_foods/all/knorr_rice_sides_rice_side_dish_cheddar_broccoli_5_7_oz/knorr_us_sides_rice_cheddarbroccoli-789695.png.ulenscale.400x400.png)

Or if I'm in the mood for plain rice and don't feel like getting out the steamer.

Other than that the microwave is for warming up stuff that has already been cooked.

That chicken recipe would probably be OK if oven baked.  It would have to be cooked really well, that soaking in milk step is just asking for loads of bacteria to grow like crazy.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on January 15, 2019, 06:27:03 PM
Yeah, I guess there are things that cook perfectly fine in a microwave- in addition to things that require boiling, some vegetables and potatoes turn out OK cooked in a microwave (although most all of even those things are better cooked other ways), but trying to cook raw meat or anything that needs precise temperature control turns out terrible.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on February 21, 2019, 07:47:03 PM
80s Rock Themed Cheese:
https://wror.com/2019/02/07/music-themed-cheeses-ranked-aldi/
Bought and tried the "Sweet Cheddar of Mine" tonight and it's a pretty good Irish Red Cheddar. Only other one they had in stock was the "Girls Just Wanna Have Fontina", but I didn't buy it.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on March 21, 2019, 01:57:08 PM
(https://pbs.twimg.com/media/D2MzGGXWsAEbFw8.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on March 21, 2019, 02:42:48 PM
That doesn't look too bad if you ignore that one protruding sausage that looks REALLY bad.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on April 04, 2019, 12:49:30 PM
(https://pbs.twimg.com/media/D3TTyBiWAAE3XaF.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on April 05, 2019, 06:55:42 PM
So Mayonnaise loaded with sugar maybe? But why does it look like Italian salad dressing?
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on April 09, 2019, 04:58:38 AM
(https://i.imgur.com/XNPyxSM.jpg)

today in unnecessary products: caffeinated peanut butter.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on April 17, 2019, 09:10:54 AM
Carl's Jr Rocky Mountain High cannabis infused burger-only in Denver and only on 4/20:
https://www.denverpost.com/2019/04/17/carls-jr-cbd-burger-denver/
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on May 02, 2019, 10:59:27 AM
(https://pbs.twimg.com/media/D5gJrD-X4AIgsYB.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on May 06, 2019, 10:39:27 AM
With Beyond Meat in the news, I decided to give their Beyond Burgers a try.

Have tried those soy burgers that have been common for years and they always reminded me of the microwavable burger type things that they sell in work vending machines- sure they're food, but just barely (and soy causes me severe gastric distress).

Beyond Burgers come packaged like premade beef burger patties and look and feel kind of like real beef patties before they are cooked. The main ingriedient is pea protien and they don't contain soy. Instructions say to pre heat a skillet or grill (I used a skillet) and cook for 3 minutes on each side. If I had never had one before and someone gave me one without telling me what it was, I might have been fooled into thinking it was beef with an added filler like breadcrumbs or something (doesn't contain any breadcrumbs or wheat, but kind of had that texture). Outside was a bit too crunchy for beef and it tasted rather plain when tasted without condiments. With condiments it was good enough that I'll probably buy them again.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on May 06, 2019, 11:14:10 AM
i'm super curious about the taste of vat-grown meat (or whatever beef producers are making them call it these days).
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on May 06, 2019, 01:13:03 PM
i'm super curious about the taste of vat-grown meat (or whatever beef producers are making them call it these days).
Yeah, I'd like to try that too. Was reading an article about how the cost to produce a pound of it has dropped to $50 (way down from what it originally cost). Going to have to drop a bit more before someone will be able to mass produce it for sale to the general public, but that's bound to happen in the next few years.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on May 31, 2019, 06:40:53 AM
Gotta love the "totally not Pizza Hut" logo
(https://66.media.tumblr.com/a21536030e64b8ec7b0c3b45f70ad5fa/tumblr_pnat2lVsTA1rn5gv3o1_500.gif)
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on June 02, 2019, 03:28:58 PM
Pizza Delight is still a thriving business here in Canada.  And like Pizza Hut the pizza is... fine.  Just fine.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on June 02, 2019, 03:32:47 PM
Pizza Delight is still a thriving business here in Canada.  And like Pizza Hut the pizza is... fine.  Just fine.
Really? I always thought Pizza hut had pretty good Pizza, unless they use different ingredients in Canada or something. When it comes to pizza places, I think Pizza 9 still makes the best pizza.

I tried a new brand of yogurt called Noosa. It's actually pretty good. I've tried other brands of Yogurt, and there's nothing necessarily wrong with the taste of a lot of them, but for me the appearance of what I eat is kind of important. Anyway I tried the vanilla bean flavor and it's pretty good. It's about 140 calories per container.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on June 03, 2019, 07:58:52 AM
Pizza Hut pizza is like a McDonalds Cheeseburger. Absolutely delicious even though it doesn't quite resemble what the normal, not-mass-produced version tastes like.
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on June 03, 2019, 08:28:07 AM
Pizza Hut pizza is like a McDonalds Cheeseburger. Absolutely delicious even though it doesn't quite resemble what the normal, not-mass-produced version tastes like.
Maybe it's just because I grew up going to Pizza Hut, but I think it's good pizza. It's the local Mom & Pop pizza places where I have often had terrible pizza. Just really cheap ingredients, lousy sauce, put barely any toppings on it, etc.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on June 03, 2019, 08:37:38 AM
Little Ceasar's didn't have the best pizza, but I hated the school rectangular pizza, so it ended up being something to look forward to when they did get Little Ceasar's in the cafeteria.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on June 03, 2019, 09:10:10 AM
i didn't know you lived in topsy-turvy-land, darth. :'(
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on June 03, 2019, 01:56:35 PM
i didn't know you lived in topsy-turvy-land, darth. :'(
I'm from Upstate New York, there were a lot of Pizza Huts around when I was growing up. The bad pizza I am referring to are when I lived in various places in Ohio, Pennsylvania and upper Delaware. I would try the pizza places around me to find the best one. Invariably there would be a lot of generic lousy local places. Cheap, and usually stingy with ingredients. By far the WORST is Sal's Pizza Box in Pheonixville PA. Avoid that one. Usually I find the best is a minor chain where the owner is generous with the ingredients. Fox's Pizza or Pat's Pizza are great in the last few places I've lived. East Of Chicago is really good, probably my favorite, but they aren't around the west of Philly area where I am now.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on June 03, 2019, 01:59:44 PM
Little Caesar's is Still the best bang for the buck around here in the Carolinas.. Dominos is a good alternative then maybe Papa John's but Pizza Hut was the worst (though I haven't tried them out in quite a while so maybe they've improved..) :-\
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on June 03, 2019, 02:07:20 PM
Little Caesar's is Still the best bang for the buck around here in the Carolinas.. Dominos is a good alternative then maybe Papa John's but Pizza Hut was the worst (though I haven't tried them out in quite a while so maybe they've improved..) :-\
At least when I was a kid Little Caeser's was awful. I don't know if they've gotten better. I do like Papa Johns pizza, but I prefer not to give them my money, I was under the impression the old owner still makes money off of them as a stockholder or something. While I do like Pizza Hut their pan pizza is very greasy. Although when I do get it that's what I want because it makes the crust really crunchy.
One of these days I want to go to Chicago to get a really good deep dish pizza.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on June 03, 2019, 07:47:35 PM
The owner of Little Caesar's was secretly paying Rosa Park's rent for decades. And then there's Papa John.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on June 04, 2019, 12:41:49 AM
The owner of Little Caesar's was secretly paying Rosa Park's rent for decades. And then there's Papa John.
Yeah I haven't eaten Papa John's pizza since he became a whiny greedy bitch >:(
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on June 04, 2019, 01:02:24 AM
well, now i'm homesick for like five different local pizza places. haven't tried any pizza here in poland yet.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on June 04, 2019, 06:39:47 AM
For my money, Little Caesar's makes REALLY good pan pizza. However I don't think I'd ever try the bacon wrapped pizza because even I think that's overkill on the calories. Is that even still available? I'm not good at keeping up with what has or hasn't been discontinued from all the countless dining chains out there.

My mom got this Beef and Broccoli thing from Costco or Sams the other day and judging by the box it looks delicious, but when I opened it up I was instantly disappointed... both frozen packages contain about 80% broccoli and 20% beef. You know, I don't mind Broccoli but when I have a disproportionate amount of stuff on my plate it's going to seriously trigger my OCD.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on June 04, 2019, 11:17:51 AM
Crazy Bread >> Little Caesars Pizza
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on June 04, 2019, 03:51:27 PM
Classic school pizza squares >>> Little Ceasars Pizza
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on June 04, 2019, 03:58:50 PM
With me it's mood. Sometimes I want a trashy delivery-style pizza, sometimes I feel like a cheapo Totinos Pizza square, sometimes I want an authentic pizza from a Pizzeria. While they share the Crust/Sauce/Toppings/Cheese format, they're almost different foods.

Also feel the need to give a shout-out to the Papa Murphy's Take and Bake. There's a unique flavor that is added by my own oven and sometimes that's the ticket.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on June 04, 2019, 08:11:58 PM
Since being diagnosed celiac, I've had ordinary pizzeria pizza a couple times, and it was heavenly. So much better than I ever remembered...until the symptoms set in.
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on June 05, 2019, 10:58:36 AM
If I don't feel like going to the local pizza place, I like to get a frozen three meat DiGiorno, add two packets of Boboli sauce on top of it, add canned mushrooms on top, and top it with fresh cut green peppers. Bake it at 400 for 45 minutes directly on the oven rack so it's nice and crunchy.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on June 05, 2019, 11:23:17 AM
I've never thought to use Boboli to customize existing frozen pizzas. You are a visionary, sir.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on June 06, 2019, 05:12:52 AM
Love mushrooms on pizza- sausage and mushrooms my favorites, but just mushrooms OK too.
But canned mushrooms = barf.
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on June 06, 2019, 06:43:14 AM
Love mushrooms on pizza- sausage and mushrooms my favorites, but just mushrooms OK too.
But canned mushrooms = barf.
I love canned mushrooms, especially on pizza. I find fresh mushrooms tend to dry out on pizza.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on June 06, 2019, 07:45:47 AM
Mushrooms are 90% water, they always make my pizza soggy, I make fresh dough when I make pizza and use a pizza stone, oven at 450 or 500 °F.

Very thin sliced mushrooms do work better.

I haven't tried pre-cooking them to remove the water, I don't buy mushrooms that often so haven't tried it.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on June 06, 2019, 05:44:23 PM
Yeah, I've always found too many fresh mushrooms or thick cut fresh mushrooms = watery homemade pizza that requires some careful patting down with paper towels. My take is sauce is king and there is a fine line between too many and not enough toppings that took practice to perfect.
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on June 06, 2019, 08:49:31 PM
As far as I'm concerned you can't have too many toppings. Which is why East Of Chicago was great,  they have a supreme called The Tower that is layers and layers of toppings.
Yet another reason why I can't stand "New York style" pizza. If you can fold it,  THE CRUST ISN'T DONE, and there's not enough stuff on it!
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on June 08, 2019, 09:53:17 AM
I ate like a king (albeit one who also ate at a cheap diner) during my trip to Maine.  But even the diner had a yummy stuffed halibut (which was more like halibut with stuffing on top.  Still good).  But the winners included a lobster thermidor and a wonderful skate in green sauce that tasted amazing.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on June 11, 2019, 08:29:28 PM
(https://i.imgur.com/d6cQCE3.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on June 30, 2019, 10:17:00 AM
Cauliflower pizza crust is the latest fad in low carb eating. While cauliflower doesn't make me gag, it's got a flavor that I don't really like- don't hate- just don't like. Thought the caulflower tator tots and cauliflower rice I've tried were both too cauliflowery.
I haven't tried any of the restaurant cauliflower crusts (although most of them allegedly only have a small amount of cauliflower in them anyway and cost a few dollars more than a normal pizza crust). Bought a frozen cauliflower pizza crust that was 80% cauliflower and gave it a try. Not bad, but a good part of that was the toppings covering the cauliflower flavor. Does have a heavy cauliflower after taste. Probably won't buy again. 
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on June 30, 2019, 06:15:52 PM
There is no friggin' way I am ever eating a pizza made out of or topped with cauliflower or broccoli or something that I would never in a billion lifetimes put on a pizza. When places start serving those kind of toppings on my pizza, I half-expect them to pay me to eat something like that instead of the other way around.

I am not a HUGE fan of Panda Express... but God dammit their Honey Walnut Shrimp is effing incredible. I could eat that forever and never get tired of it... in theory anyway.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on June 30, 2019, 08:14:39 PM
I'm not a fan of cauliflower either, so that would not be something I would ever use in any crust or as a topping.

I've had some veggie mixes that I have liked, I don't think I'd like broccoli by itself on a pizza but mixed with onions and peppers it's not bad.  On pizza it seems a mix of veggies can work better than any single one.

Tried mushrooms on pizza again a few days ago, I had pre sliced for another meal and those slices were way too thick.  Managed to slice each pre sliced slice once or twice (say that 5 times fast...  ;) ).  That made them thin enough so they cooked without watering down the area I put them on.  Did half black olives, 3/4 pepperoni, 1/2 mushrooms, or 2 slices olives, 2 slices pepperoni, 2 slices olives/mushroom/pepperoni, 2 slices mushroom/pepperoni.

Think I hit my limit for using the word "slice" for a while.  ;D

Still haven't tried pre-cooking the mushrooms before using them as a topping.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 08, 2019, 09:46:38 AM
(https://pbs.twimg.com/media/D-9uWMPU0AYvfaz.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on July 18, 2019, 07:15:36 PM
The owner of Little Caesar's was secretly paying Rosa Park's rent for decades. And then there's Papa John.

We like little Caesar's a lot.  My youngest calls it "the pizza with the boy on the stick," in a lovely bit of malapropism that has survived even though his older brother figured out that it's wrong.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on July 26, 2019, 07:26:53 AM
(https://pbs.twimg.com/media/EAaFRUPWwAI-gR9.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: CJones on July 26, 2019, 04:18:09 PM
(https://pbs.twimg.com/media/EAaFRUPWwAI-gR9.jpg)

Please tell me you've actually eaten this. I would pay real money just to see some-one eat "Jack Sprat" sausage with peanut-butter and mayonnaise.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on July 27, 2019, 03:52:44 PM
After trying and liking Beyond Meat's vegetarian Beyond Burger, I decided to give their vegetarian bratwurst a try. I grilled them just like I'd grill a real bratwurst. They cooked a lot quicker and weren't nearly as greasy. Verdict is that they really tasted like a regular pork bratwurst.  Only dowside was the price- way too expensive to buy on a regular basis.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on July 27, 2019, 04:01:57 PM
My mom brought home Green Chili stew yesterday from Rudy's(A place specializing in some of the best BBQ in the whole state). I gotta tell you that stuff is delicious, but what I really like is to mix in some pulled pork from Rudy's, heat it up and goddamn I gotta admit that is one hell of a tasty dish. Sure it's not for everybody(especially vegetarians of course) but for somebody like me, pulled pork in green chili stew is nothing less than a culinary delight.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on July 27, 2019, 06:13:30 PM
Definitely not a vegetarian, but trying to cut back on red meat. My favorite meal is from a local soul food restaurant- red beans with smoked sausage covered in pulled pork.
Title: Re: La Nouvelle Cuisine Thread
Post by: Kete on July 27, 2019, 06:16:44 PM
I bought $200 in Beyond Meat stocks, and it performed really well in a week, so I bought $500 more. Now it's worth $1400.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on July 27, 2019, 06:34:47 PM
I bought $200 in Beyond Meat stocks, and it performed really well in a week, so I bought $500 more. Now it's worth $1400.
I strongly considered buying stock the week they went public, but didn't. Expanding production like they've done and their plans to expand production even more soon and getting agreements to be featured in a variety of different restaurant chains have all been strong positives, especially since their biggest competitor right now (Impossible Burger) is only in restautants and hasn't hit grocery stores yet. Going to be interesting to see what market share they can maintain after an abundance of sinilar products start to come out over the next year.
Title: Re: La Nouvelle Cuisine Thread
Post by: Imrahil on August 01, 2019, 10:05:33 AM
Definitely not a vegetarian, but trying to cut back on red meat. My favorite meal is from a local soul food restaurant- red beans with smoked sausage covered in pulled pork.

...you know that "the other white meat" thing is bullshit, right? Pork is still red meat.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on August 01, 2019, 11:06:04 AM
Definitely not a vegetarian, but trying to cut back on red meat. My favorite meal is from a local soul food restaurant- red beans with smoked sausage covered in pulled pork.

...you know that "the other white meat" thing is bullshit, right? Pork is still red meat.

Yeah, the color of the meat is kind of a pointless item to bring up as far as health or nutrition goes.

Pork does have slightly fewer calories, and somewhat less fat.  The difference in fat does depend greatly on the cut.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on August 01, 2019, 10:12:08 PM
I had a hankering for a Hawaiian pizza a couple nights ago so I ordered a couple pizzas with extra cheese, ham and pineapple. They turned out very good. Of course I also attribute that to having a really good Dominos.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on August 05, 2019, 12:54:21 PM
Definitely not a vegetarian, but trying to cut back on red meat. My favorite meal is from a local soul food restaurant- red beans with smoked sausage covered in pulled pork.

...you know that "the other white meat" thing is bullshit, right? Pork is still red meat.
Well aware. Said it was my favorite meal...not something I eat often.
Title: Re: La Nouvelle Cuisine Thread
Post by: Variety of Cells on August 05, 2019, 02:10:21 PM
Girl I've been dating made me cinnamon roll tres leches cake last weekend.  I think she might be a keeper.  It was delicious.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on August 06, 2019, 03:57:43 AM
Girl I've been dating made me cinnamon roll tres leches cake last weekend.  I think she might be a keeper.  It was delicious.
Mine made me Chicken n Dumplings from scratch.
Yeah I'm keeping her   ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on August 12, 2019, 01:27:45 PM
Tried BK's new Impossible Whopper today and for over $6 I was not impressed..
https://www.youtube.com/v/PgjWyzspzpE
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on August 12, 2019, 03:59:09 PM
Wasn't impressed with the last regular Whopper I tried, but I took that more as a reflection of the BK by my house.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on August 13, 2019, 08:20:44 AM
 I think I might go to Chili’s today to get a good burger. Here’s the weird thing, there’s all types of great green chili cheeseburgers here in the great state of New Mexico. I just wonder why Chili’s doesn’t have their own green chili cheeseburger. The closest we have to that is the chicken and waffles which is oddly topped with jalapeños but there you go.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on August 13, 2019, 08:31:30 AM
That is kinda weird. If our McDonalds can pull it off, you'd think a restaurant named Chili's with a Chili Pepper as its logo would make a green chili cheeseburger.

That said, the best in town is the Ranchero burger at Bob's Burgers.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on August 14, 2019, 11:32:18 AM
Ever tried Laguna burger Pak? Their Green Chili Cheeseburgers pack a punch. Whataburger's Green Chili Cheeseburgers are also awesome. Yesterday I went to Chili's and they still AFAIK don't have a green chili burger, so I got the Alex's burger which has all kinds of good stuff on it including pepper jack. It was pretty delicious. You know I can pretty much universally vouch for them as always making some of the best food I have ever had in a restaurant.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on August 23, 2019, 11:00:02 AM
https://www.youtube.com/v/5kg6regArFY
Title: Re: La Nouvelle Cuisine Thread
Post by: Buckshot52 on September 03, 2019, 07:38:31 AM
We had enough eating KFC so I tried something different last night. It's called cozido and simply a very good mixture of boiled meats, sausages and vegetables. I took this recipe from an old woman in a small village in Algarve when we've been to Portugal in 2013 in order to buy house in Algarve. My wife loved it so much but I can't be sure if she really loved it or talking like this to make me cook more frequent..

(https://www.conexaolusofona.org/wp-content/uploads/2018/11/Cozido_Furnas_1-1.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on October 10, 2019, 09:25:54 AM
I might be the only one who cares, but the Honey Barbecue Chicken Wing has returned to KFC. It's my favorite fast food item of all time.
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on October 10, 2019, 11:27:55 AM
I might be the only one who cares, but the Honey Barbecue Chicken Wing has returned to KFC. It's my favorite fast food item of all time.
(https://media1.tenor.com/images/3a3bcbfd37c48de8c9b8f172dc0f0cc4/tenor.gif)

That is so awesome! Not for my diet, but it is awesome!
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on October 10, 2019, 11:40:46 AM
there are two garbage fast foods i still crave from back home: beef & cheese burrito from taco time, and honey bacon club from quiznos.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on October 10, 2019, 12:08:53 PM
I really miss Quiznos, we had 2 of them in the area something like 6 years ago, now the nearest one would be a 2 hour round trip.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on October 11, 2019, 03:57:00 PM
Okay, those of you trying to cut sugar out of your diet... yah, it totally sucks. Anyway I found out that Werther's sugar free candy is actually pretty damn good. I mean it still has calories which seems to all come from "sugar alcohols"... which for me begs the question "uhhhh I thought it said sugar free?". Apparently under the law and FDA standards sugar alcohols somehow don't count as sugar.
Title: Re: La Nouvelle Cuisine Thread
Post by: goflyblind on October 11, 2019, 11:56:21 PM
Okay, those of you trying to cut sugar out of your diet... yah, it totally sucks. Anyway I found out that Werther's sugar free candy is actually pretty damn good. I mean it still has calories which seems to all come from "sugar alcohols"... which for me begs the question "uhhhh I thought it said sugar free?". Apparently under the law and FDA standards sugar alcohols somehow don't count as sugar.

sugar alcohols are alcohols derived from sugars. they aren't sugars. you don't absorb them in the same way, and that difference can lead to diarrhea.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on October 24, 2019, 04:23:06 PM
sugar alcohols are alcohols derived from sugars. they aren't sugars. you don't absorb them in the same way, and that difference can lead to diarrhea.
Fortunately I have not had that problem, at all. I also got some Hershey's sugar free chocolates with caramel and... dammit they are actually pretty good. You know the saying "If it's too good to be true it probably is?"... that saying totally does not apply to all the sugar free candies I have tried. I understand if they don't agree with other people's digestive system, but for me they're just as good as the real thing.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on October 25, 2019, 09:45:45 PM
Bought some Werther's Caramale Coffee sugar free hard candy today and its pretty great.
Favorite sugar free candy are the Russel Sugar Free Peanut Butter cups. Too damned expensive for me to but very often.
Reeses makes a sugar free version of their standard peanut butter cup that tastes just like their non-sugar fee version to me, but I find them (both sugar free and regular) to be too sweet.
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on October 27, 2019, 05:59:29 PM
https://www.youtube.com/v/OQlfxI8r9jM
Title: Re: La Nouvelle Cuisine Thread
Post by: The Lurker on October 29, 2019, 01:08:47 PM
Narf!
https://www.youtube.com/v/OmbSZa4XvJk
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on November 19, 2019, 03:41:26 AM
https://nypost.com/2019/11/18/vegans-sue-burger-king-over-contaminated-fake-meat-in-impossible-burger/
That's not possible :P
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on December 20, 2019, 08:22:01 PM
Made my holiday crab cakes this evening.  I ordered the crab meat from thecrabplace.com but picked a different type this time and it didn't come frozen, so has to be used in the next 2 days, so I had to make the crab cakes and then put them in the freezer so I can cook a few at a time over the next 2 weeks.  I did cook 3 of them while making the rest and they were good...  There was a sale on a 3 pack of lump, backfin, and claw meat.  So I made cakes with each individual type of meat and a few with all 3 mixed.

I have never ordered the 3 different types before, and there are differences in the flavor, I think backfin is the one I like the most, but it's close, lump is the general flavor you usually get in store bought stuff, claw meat has the most complex flavor.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on January 13, 2020, 01:16:18 PM
Was in the mood for lemon bars this weekend so made some, since I had a package of cream cheese I bought for something else but never used, I made cheesecake lemon bars.  Not much different to make from regular lemon bars but so much better tasting.  Just added some graham crackers to the crust, and you pour a layer of cheesecake filling onto the crust before pouring the lemon filling on, then they swap places as it cooks so you end up with the lemon layer on the bottom and cheesecake on top.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on January 20, 2020, 05:54:18 PM
Made a pseudo homemade ginger BBQ sauce last week that is pretty great ("pseudo" homemade because the base-about half the overall volume- is store bought BBQ sauce). Already forgotten everything I added because I just added stuff until it was good. Has the store bought sauce, lemon juice, fresh ginger root (sauteed with a bit of olive oil and groind up in a blender) roasted garlic, and some other stuff.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on February 09, 2020, 11:30:37 AM
It's national pizza day, so get out there and stuffa ya mouths.

But isn't every day pizza day?
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on February 12, 2020, 11:10:32 AM
I know a lot of people don't like Dominos but... try getting a medium PAN pizza sometime. Pan pizzas only come in medium, but I swear you take one bite of a medium pan pizza from Dominos with your favorite toppings and you'll swear you've died and gone to heaven.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on March 02, 2020, 01:10:24 PM
Wendy's is offering breakfast now. They have most of what you'd expect. I tried the Breakfast Baconator. It's pretty much a baconator, but with a sausage patty that's the size of a burger patty, the obligatory layer of egg, and a whole bunch of bacon and bacon-mayo. I think I can only safely consume a few of those in my lifetime, but it was good.

What really jumped out at me, though, was the "Frostyccino". It's cold brew coffee (And I LOVE Cold Brew) so it's not super-sweet, and it comes in chocolate and vanilla, but it's not the usual chocolate and vanilla. It actually tastes specifically like the chocolate and vanilla taste in a Wendy's Frosty. I loved it, but I'm one of those people who likes his coffee to taste like not-coffee.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on March 03, 2020, 07:07:33 PM
Not a fan of Dominos-not because I think it's really bad, just because there are far better options. Rarely eat fastfood, but stopped and picked up a slice at a chain that I think is exclusive to the midwest when I didn't have time for anything else today at lunch. It's called Rocky Ricoco's. I don't know how they do it. It looks like pizza. Smells pretty good. But it tastes like really doughy bread and not a thing like pizza. No flavor at all in the toppings or sauce or even the cheese. It's a mistake I seem to make once every 5 years or so. Guess I just figure hey, they're still in business, maybe they've gotten better. But they never do.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on March 21, 2020, 03:12:09 PM
I just tried the lava crunch cakes from Domino’s today and damn those are amazing!!!
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on March 21, 2020, 03:52:33 PM
Until things calm down, going to be eating pork 3 or 4 times a week. Still have frozen chicken and burgers, but only meat in stores this week has been cheap pork and very, very expensive beef. Even frozen meat sold out.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on March 23, 2020, 04:42:41 PM
Forgot about the mess of ham and beans I made around chistmas and froze half of. Quick online search of how long they should keep frozen and now I'll be enjoying ham and beans all week.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on March 23, 2020, 04:44:36 PM
Managed to get enough beef and canned beans to make a big ol' pot of chili. That, plus a turkey in the freezer means leftovers for days. I'm now prepared for a weeks-long shut-in, should it come to that.
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on March 23, 2020, 09:28:04 PM
Managed to get enough beef and canned beans to make a big ol' pot of chili. That, plus a turkey in the freezer means leftovers for days. I'm now prepared for a weeks-long shut-in, should it come to that.
That seems like a bad plan in a situation where toilet paper might be hard to find...
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on March 31, 2020, 07:02:03 PM
 Back in January I tried a coconut aminos soy sauce substitute from Better Body Foods and it was terrible.

 Yesterday I tried Coconut Secret brand and it was much better, the other stuff was very sweet and tasted like burnt caramel, this had that slightly bitter soy sauce flavor and was only a little sweet.  I put some on a bowl of jasmine rice and it was close to what I remember.  I loved soy sauce on rice before I figured out I was allergic to soy, so haven't had it in almost 30 years.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on April 04, 2020, 03:39:30 PM
J L Kraft Chipotle Aoli- highly recommend. Great on lots of things including in place of ketchup. Love restaurant chipotle ranch, but stuff you buy in stores almost always sucks. J L Craft Aoli not a ranch, but nice bit of chipotle heat without being too hot.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on April 05, 2020, 12:22:53 PM
Made a sugar free apple pie with an almond flour crust and homemade garlic and onion farmers cheese today (seperate things- not for eating together.
Apple pie turned out a bit crumply, but tastes great.
Farmers cheese still needs to cool a bit.
Have made homemade apple pie before, but this was first attempt to make homemade cheese.

Update: Homemade cheese still needs to chill a bit more. Good, but not great. Kind of like a dry cream cheese. Was easy enough to make that I'll probably make it again with more agressive seasoning. Very basic recipe- heat a half gallon of whole milk on medium heat setting until it reaches 190 degrees, turn off heat and stir in 1/4 cup white vingegar, let it sit for 15 minutes, add seasonings of your choice, strain using cheese cloth and a colandar, add teaspoon of salt, leave in cheese cloth and press curds into a ball, cool in fridge.
Title: Re: La Nouvelle Cuisine Thread
Post by: Johnny Unusual on April 06, 2020, 04:17:17 PM
Been working on overnight steel oats.  Working on making it better, but my first attempt... I accidentally put in quinioa by mistake.  Yikes.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 08, 2020, 02:11:44 PM
Haven't made a lemon meringue pie in probably 20 years, spent the afternoon making one.  Didn't have lemon zest so put some extra lemon oil in the lemon juice, probably won't be as "zesty" but should still be fairly tart.

(https://www.science.widener.edu/~schultz/temp/lemonmeringuepie.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on April 09, 2020, 04:55:54 PM
Was planning to grill steaks for dinner,  but too windy and snowy to grill. Stopped by the grocery store to pick up a few things for the weekend. Chicken wings on sale. Damn I love homemade chicken wings.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 11, 2020, 07:05:11 PM
Since powered milk isn't in stock anywhere I could find I looked at powdered malted milk for baking.

Unfortunately most of the brands of it contain soy, but I did find one on Amazon that didn't and it arrived today.

Since it's basically 5:1 powdered milk and barley malt I simply replaced the powdered milk and sugar in my bread recipe with it.  Instead of 3 tbls of milk and 1 tbls of sugar I used 4 tbls of malted milk.

It worked great, last loaf I made without milk powder didn't brown as nicely, this one did and the slight taste of the malt is very good.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on April 16, 2020, 04:22:03 PM
Hated meatloaf as a kid. Mom was generally not a very good cook and her meatloaf was a log of beef covered in ketchup. But there are a hundred ways to make it and a good meatloaf is now one of my favorite foods despite hardly ever eating it. Local grocery store makes a bake at home loaf that has ground pork as well as ground beef that makes for amazing sandwiches.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 20, 2020, 09:23:52 AM
Made the most mushroomy pizza ever yesterday.

Sliced up an entire small container of white mushrooms, saved the best looking slices for the top.  The rest I mixed with the sauce and cooked it on the stove for about half an hour to dive off the extra water from the mushrooms.

The best mushroom pizza I've had in a very long time.  Might try this method with portabellas sometime.

 
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 20, 2020, 12:59:29 PM
Made the most mushroomy pizza ever yesterday.

Sliced up an entire small container of white mushrooms, saved the best looking slices for the top.  The rest I mixed with the sauce and cooked it on the stove for about half an hour to dive off the extra water from the mushrooms.

The best mushroom pizza I've had in a very long time.  Might try this method with portabellas sometime.
We request pics please  :P
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 20, 2020, 01:59:14 PM
Made the most mushroomy pizza ever yesterday.

Sliced up an entire small container of white mushrooms, saved the best looking slices for the top.  The rest I mixed with the sauce and cooked it on the stove for about half an hour to dive off the extra water from the mushrooms.

The best mushroom pizza I've had in a very long time.  Might try this method with portabellas sometime.
We request pics please  :P

Sorry, didn't take any.
Title: Re: La Nouvelle Cuisine Thread
Post by: Pak-Man on April 20, 2020, 02:13:42 PM
Digestion takes 24 to 72 hours, so there's still time!
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 20, 2020, 02:21:36 PM
Digestion takes 24 to 72 hours, so there's still time!

Dang it, I thought about adding a line like: "You don't want to see what it looks like now".  Oh well, another joke down the crapper...
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 20, 2020, 02:45:55 PM
Made the most mushroomy pizza ever yesterday.

Sliced up an entire small container of white mushrooms, saved the best looking slices for the top.  The rest I mixed with the sauce and cooked it on the stove for about half an hour to dive off the extra water from the mushrooms.

The best mushroom pizza I've had in a very long time.  Might try this method with portabellas sometime.
We request pics please  :P

Sorry, didn't take any.
Next time then. We'll wait :P
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 26, 2020, 01:23:54 PM
Todays adventure in baking was trying to make Philly Soft Pretzels.

Since I used baking powder instead of lye and butter instead of lard they don't taste exactly like the ones you get in Philly but they are very close:

It was a lot of work for 8 pretzels:

(https://www.science.widener.edu/~schultz/baking/softpretzel1.jpg)
(https://www.science.widener.edu/~schultz/baking/softpretzel2.jpg)
(https://www.science.widener.edu/~schultz/baking/softpretzel3.jpg)
(https://www.science.widener.edu/~schultz/baking/softpretzel4.jpg)
(https://www.science.widener.edu/~schultz/baking/softpretzel5.jpg)
(https://www.science.widener.edu/~schultz/baking/softpretzel6.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 26, 2020, 02:29:22 PM
Now Those are some pretzels  :o :P
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on April 26, 2020, 08:06:23 PM
Yeah OMG those look frickin' yummers.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on April 30, 2020, 05:30:58 PM
Today has been fairly frustrating, power went out for 3 hours, then after the power came back on the internet went out for a couple hours, and I had a hell of a time making pie crust in the morning.

But at least the apple pie I was making the crust for came out pretty good and was done before the power went out:

(https://www.science.widener.edu/~schultz/temp/Applepie.jpg)
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on April 30, 2020, 06:10:02 PM
That looks Yummyfull n shtuff :P
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on May 02, 2020, 01:14:40 PM
Everything bagel seasoning is my new favorite thing. Seasoning made up of what you'd find on an everything bagel. Great on buttered toast and cottage cheese. Found at Trader Joes and Aldi Foods.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on May 02, 2020, 01:36:21 PM
Today I got a big ass T-bone steak from Smith's and cooked it on the grill. HOLY HELL it came out AMAZEBALLS. I not only have like 20+ years of cooking steaks on the grill, but I always use this English prime rib rub when cooking my steaks, and it always, ALWAYS makes the steaks taste better than words can describe. You can get it at Pezney's Spices. Unfortunately they have been closed since mid-march.  :'(
Title: Re: La Nouvelle Cuisine Thread
Post by: Darth Geek on May 02, 2020, 03:50:35 PM
Today I got a big ass T-bone steak from Smith's and cooked it on the grill. HOLY HELL it came out AMAZEBALLS. I not only have like 20+ years of cooking steaks on the grill, but I always use this English prime rib rub when cooking my steaks, and it always, ALWAYS makes the steaks taste better than words can describe. You can get it at Pezney's Spices. Unfortunately they have been closed since mid-march.  :'(
Ooh, I'll have to try that once the quarentine is over. Plus, I keep seeing political ads from Penzey's who is very very anti-Trump for a long time so I want to support them.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on May 02, 2020, 04:03:49 PM
Have an awesome chargriller barrel grill that has lastest me longer than any other grill I've ever owned- 10 years now. Steel barrel grill that started as a gas grill with a charcoal side attachment- side attachment could be used as a charcoal grill on it own or to smoke on the main grill. Really kind of sucked as a gas grill and wife tried to grill an oil soaked pork roast when I was at work and melted a the gas hose and a knob on the front- very fortunate she didn't create a bomb. Gutted all the gas grill parts, added some steel plates and a charcoal grate snd sanded it down and spray painted it with high heat grill paint and it's made for an awesome charcoal grill for over 8 years now.

Love Penzeys but people shopping based on politics reminds me of being in Newfoundland when Bush was president. Staying out in the middle of nowhere at an awesomely beautiful campground. Made friends with the camping neighbors who were fro Toronto who hated being there and wished they were in New zYork city instead, but refused to come to the US. because of politics.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on May 02, 2020, 04:05:35 PM
Today I got a big ass T-bone steak from Smith's and cooked it on the grill. HOLY HELL it came out AMAZEBALLS. I not only have like 20+ years of cooking steaks on the grill, but I always use this English prime rib rub when cooking my steaks, and it always, ALWAYS makes the steaks taste better than words can describe. You can get it at Pezney's Spices. Unfortunately they have been closed since mid-march.  :'(
Ooh, I'll have to try that once the quarentine is over. Plus, I keep seeing political ads from Penzey's who is very very anti-Trump for a long time so I want to support them.

According to their website they just started shipping again.  Looks like they do have some interesting stuff, might have to order a few things from them.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on May 03, 2020, 07:30:15 PM
Johnsonville Sausage Strips
https://www.johnsonville.com/sausage-strips.html
Supposed to be hitting stores here this week. Sausage that is packaged like and is supposed to cook crispy like bacon. It's either going to be the best or worst thing ever.
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on May 10, 2020, 09:26:31 AM
Getting closer to replicating Philly soft pretzels, after looking at the ingredients lists at some of the companies that make them I altered the recipe a little and they now taste very close.

(https://www.science.widener.edu/~schultz/temp/pretzels2.jpg)

Still using boiling baking soda as the bath.  I've got some food grade NaOH (lye) ordered, should be delivered this week, we'll see if that is the final change needed to get them to taste exactly like the ones you get in Philly.  I'll be wearing safety glasses and gloves when dipping the pretzels in that stuff.

My order from Omaha Steaks is still in the processing phase, maybe I'll get some burgers and steaks this week.  Both are now listed as out of stock but were in stock when I ordered last week.
Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 10, 2020, 09:29:37 AM
Now those look amazing!
I would dip those in some spicy mustard :P
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on May 10, 2020, 10:29:13 AM
Now those look amazing!
I would dip those in some spicy mustard :P

I didn't use mustard this time, I ate them with a big mug (24 oz.) of homebrew.  And it was good... 

And I did eat all of them, just couldn't stop, so it ended up being the only thing I ate all day.

Funny, I like hot dogs with mustard and beer, but pretzels with mustard and beer not so much.

Title: Re: La Nouvelle Cuisine Thread
Post by: RVR II on May 10, 2020, 11:56:57 AM
Now those look amazing!
I would dip those in some spicy mustard :P

I didn't use mustard this time, I ate them with a big mug (24 oz.) of homebrew.  And it was good... 

And I did eat all of them, just couldn't stop, so it ended up being the only thing I ate all day.

Funny, I like hot dogs with mustard and beer, but pretzels with mustard and beer not so much.
That's understandable.
I'll accidentally gorge myself from time to time ;D
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on May 16, 2020, 09:27:21 AM
Just made an amazing batch of cajun red beans (red beans and rice receipe, but can't eat rice). Have made it before, but first time using canned beans since local hoarders have bought all the dried beans everywhere.
Title: Re: La Nouvelle Cuisine Thread
Post by: Russoguru on May 16, 2020, 09:19:17 PM
I ordered a couple subs today because in the Subway app it's buy one get one free. I've been experimenting with adding more veggies to my diet, because if there's one thing about myself that needs improvement, it's my damn diet and overall health. So I've been trying to eat more black olives, jalapenos, tomatoes and pickles, and my newest veggie addition is banana peppers which if I'm being honest are fucking awesome!
Title: Re: La Nouvelle Cuisine Thread
Post by: MartyS (Gromit) on May 17, 2020, 04:55:19 PM
Got some food grade lye (NaOH) from Amazon and made pretzels again.  They look about the same as last time but the taste is different, now they are just like the ones you buy in Philly.  They have more of that bittersweet crust that is very thin.  The thinness of the crunchy crust changes the overall texture, that difference didn't occur to me with the ones made with boiling baking soda.  Even though you have to wear gloves dipping them in the 4% lye bath, it's easier to manage because you can use your hands to take them out, instead of trying to lift slippery soft dough out of a boiling pot with utensils.
Title: Re: La Nouvelle Cuisine Thread
Post by: wihogfan on May 22, 2020, 07:32:11 PM
Johnsonville Sausage Strips
https://www.johnsonville.com/sausage-strips.html
Supposed to be hitting stores here this week. Sausage that is packaged like and is supposed to cook crispy like bacon. It's either going to be the best or worst thing ever.
So found and made these sausage strips. Bacon = pork...sausage = pork...sausage strips = pork strips with fat spread throughout the strip instead of on the edges like bacon. But don't appear to be ground and reconstituted like turkey bacon. Tastes like really salty bacon with a hint of sausage seasoning. Not terrible- might make a good BLT with a healthy amount of mayo to cut the salt- but would buy bacon over this any day.