Food Thread

[Reach]

Some good chow might be happening tonight, if I don’t screw it up. Celebrating 2 years with the most amazing woman a guy like me could ever catch.

Any time I try making an herb crusted cut of meat, the crust flakes off before it even gets to the plate, so I’m beating an egg in the seasoning mixture this time. Should do the trick, eggs or egg whites is like an edible adhesive for when I need stuff to stay together.

Appetizer is bacon wrapped sea scallops.
Garlic herb crusted ribeyes because they’ll be much faster than a rib roast and I couldn’t find a roast that looked as good as these steaks.
Some shrimp Alfredo on angel hair pasta
A can of French cut green beans with some crumbled bacon and fried a bit in a little bacon grease.
Pinot noire with the beef, champagne or Riesling with everything else.
Dessert is chocolate mousse with whipped cream and cherries.
Probably margaritas after we digest a little.

Congratulations on the anniversary, hope you have many more!

That dinner sounds great! If you cook like that every night, it’s no wonder she sticks around!

 

[VenasNursery]

Some good chow might be happening tonight, if I don’t screw it up. Celebrating 2 years with the most amazing woman a guy like me could ever catch.

Any time I try making an herb crusted cut of meat, the crust flakes off before it even gets to the plate, so I’m beating an egg in the seasoning mixture this time. Should do the trick, eggs or egg whites is like an edible adhesive for when I need stuff to stay together.

Appetizer is bacon wrapped sea scallops.
Garlic herb crusted ribeyes because they’ll be much faster than a rib roast and I couldn’t find a roast that looked as good as these steaks.
Some shrimp Alfredo on angel hair pasta
A can of French cut green beans with some crumbled bacon and fried a bit in a little bacon grease.
Pinot noire with the beef, champagne or Riesling with everything else.
Dessert is chocolate mousse with whipped cream and cherries.
Probably margaritas after we digest a little.

Congratulations!

 

[GregManning]

Some good chow might be happening tonight, if I don’t screw it up. Celebrating 2 years with the most amazing woman a guy like me could ever catch.

Any time I try making an herb crusted cut of meat, the crust flakes off before it even gets to the plate, so I’m beating an egg in the seasoning mixture this time. Should do the trick, eggs or egg whites is like an edible adhesive for when I need stuff to stay together.

Appetizer is bacon wrapped sea scallops.
Garlic herb crusted ribeyes because they’ll be much faster than a rib roast and I couldn’t find a roast that looked as good as these steaks.
Some shrimp Alfredo on angel hair pasta
A can of French cut green beans with some crumbled bacon and fried a bit in a little bacon grease.
Pinot noire with the beef, champagne or Riesling with everything else.
Dessert is chocolate mousse with whipped cream and cherries.
Probably margaritas after we digest a little.

Just a couple very minor suggestions (for next year).

Lightly coat meat w/ four, then egg wash, then crusting.

Frozen green beans are much better than canned.

Congrats, and Continued Good Luck !

 

[JD3000]

I would also make a suggestion for next time. Ribeye may be better served in a marinade or a quick brining than an egg wash and coating. Something that can be seared and finished quickly at high heat.

An Argentinian chimichurri comes to mind

 

[Tom Dunlap]

Popcorn???

I won't use microwave popcorn. Too much salt and other yuch.

I bought a jar of Orville Rednecker's hehehe 'theater' popcorn and its awful. I've tried popping it many ways. Most became bird food.

Is there a brand of plain popcorn that pops up to become theater popcorn?

What am I missing..besides a nice bowl of plain ol popcorn?

 

[GregManning]

Popcorn???

I won't use microwave popcorn. Too much salt and other yuch.

I bought a jar of Orville Rednecker's hehehe 'theater' popcorn and its awful. I've tried popping it many ways. Most became bird food.

Is there a brand of plain popcorn that pops up to become theater popcorn?

What am I missing..besides a nice bowl of plain ol popcorn?

I thought we discussed this one or two years ago. Currently I use Orville Redenbacher's "Gourmet popping corn; white corn".
I have used:
Glass bowl microwave vessel - it went into the trash
Wire basket over open fireplace
Sauce pan w/ a little oil
Microwave packet

The BEST: Presto - brand; "Poplite" (hot air popper) [I've had my for many years.]

This eliminates steam & makes a nice crisp product.

https://www.amazon.com/Presto-04820-PopLite-Hot-Popper/dp/B00006IUWA

 

[Reach]

Popcorn???

I won't use microwave popcorn. Too much salt and other yuch.

I bought a jar of Orville Rednecker's hehehe 'theater' popcorn and its awful. I've tried popping it many ways. Most became bird food.

Is there a brand of plain popcorn that pops up to become theater popcorn?

What am I missing..besides a nice bowl of plain ol popcorn?

Buy a Whirly-Pop, use it stovetop and you can buy the same packets of popping corn and flavoring the theaters use and pop that right in your Whirly-Pop. I have one, it’s as fast or faster than the microwave and very easy to use.

You can also make healthy popcorn with just a little olive oil, and then add salt or whatever else to taste. My brother makes some really good kettle corn in his, but I’ve never tried to do that.

 

[Tom Dunlap]

I thought we discussed this one or two years ago.

I thought so too. I searched first but nothing came up

 

[SeanRuel]

Nooch aka nutritional yeast is a delicious healthy popcorn seasoning. 100% air popper Is the best

 

[VenasNursery]

Popcorn???

I won't use microwave popcorn. Too much salt and other yuch.

I bought a jar of Orville Rednecker's hehehe 'theater' popcorn and its awful. I've tried popping it many ways. Most became bird food.

Is there a brand of plain popcorn that pops up to become theater popcorn?

What am I missing..besides a nice bowl of plain ol popcorn?

We use a pampered chef silicon popcorn bowl, and your choice of oil or butter. Pop in the microwave and it turns out great.

 

[GregManning]

Three (3) Different Personal Pizzas
Rev: 220312 1300

Homemade flour tortillas
Baked to crisp tortillas
Havarti cheese – bake to seal crust
Marinara sauce

Jalapeno chili discs
Red onion strips
1 of 3 different “toppings”
Cheddar cheese

Toppings:
1. Pepperoni
2. Shrimp
3. Smoked beef sausage

 

[VenasNursery]

Happy St Patrick’s Day everyone!
5:30 a.m putting 6 corned beef briskets ,cabbage,carrots,potatoes for the CREW today for lunch
I apologize for the plywood countertops currently remolding our kitchen
(More pics on their way during lunchtime)

 

[VenasNursery]

Happy St Patrick’s Day everyone!
5:30 a.m putting 6 corned beef briskets ,cabbage,carrots,potatoes for the CREW today for lunch
I apologize for the plywood countertops currently remolding our kitchen
(More pics on their way during lunchtime)

Lunch Time!

 

[GregManning]

Umami Lamb Meatloaf
Rev: 220324 1150

Umami flavors: There a LOT of foods, condiments & spices w/ umami.
Including: Tomatoes, mushrooms, corn, meats, MSG, grill flavors, soy, etc., etc.

This may seem like a lot of vegetables, but it is delicious.
I actually made it for “left-overs” tomorrow. I will pan fry to make well browned slices. (Maillard reaction)

 

[VenasNursery]

Where are the invitations?
Lol
Still waiting
That’s one of the prettiest Meatloafs I’ve ever seen
BRAVO
My mouth is watering just looking at this might have to change this thread name to Food Porn jk

 

[GregManning]

Where are the invitations?
Lol
Still waiting
That’s one of the prettiest Meatloafs I’ve ever seen
BRAVO
My mouth is watering just looking at this might have to change this thread name to Food Porn jk

Thank You !

Umami Lamb Meatloaf
Rev: 220324 1545
Ref: “The Fifth Taste: Cooking with Umami”; by Kasabian & Kasabian; p 40
Makes ~12” L X 3” Diam. Log

Olive oil Extra-Virgin - as needed
140 g (1 medium) Onion, red - diced
15 g (2 cloves) Garlic - minced
145 g (1/3 lb) Cremini, or other mushrooms - sliced ¼“ thk, strips
75 g (1/2 medium) Red bell pepper - sliced ¼” thk, strips
150 g (1 cup) Corn kernels - thawed if frozen
150 g Red tomato - diced small (canned; Muir Glen brand, fire roasted, diced; drained of liquid)
90 g Sun died tomato - sliced ¼” thk, strips (squeeze out excess oil if required)
½ c Bread crumbs (or more) - (used Panko)
2 T Tamari sauce (or Soy)
½ t Black pepper - coarse grind
1 lb Bacon - hickory-smoked, thick slices
1 egg - beaten well
1 lb Lamb, ground
1 t Thyme, crushed
1 t Rosemary, crushed
1 t Smoked paprika, ground powder
½ t Chipotle pepper, ground powder
½ t Red pepper flakes
1 t Accent seasoning (MSG)

Notes:
1. Pre-Bake bacon strips on sheet pan at 350°F for ~ 30 – 40 min. to render some fat. (Day-a-head)
- cut into ¼” dice.
2. Heat a small amount of olive oil in a wok (or large skillet).
Add onions and sauté until translucent; “low-high” heat about 5 minutes.
Add garlic and mushrooms.
Sauté mixture to remove excess moisture & is very lightly caramelized, “low-high” about 10minutes.
Set aside to cool.
3. Heat some additional olive oil.
Add red pepper strips & corn; “low-high” about 10 min.
Cook until toasted.
Set aside to cool.
4. Add some olive oil.
Add diced tomatoes & sun-dried tomatoes to lightly caramelize; “low-high” about 10 min.
5. Mix together: veg’s & seasonings.

Prepare meat mixture:
Mix lamb, bread crumbs & all other ingredients, including beaten egg.
Gently mix by hand until just combined. Do not overwork.

Form the meatloaf by hand, on parchment paper in a sheet pan.
Coat the loaf w/ egg wash to improve browning.

Bake the meatloaf:
Heat oven to 350°F. Bake until internal temperature reaches 155°F.

Presentation: Let rest 10 minutes before slicing.
Ref. Source:
Adapted recipe from "The Fifth Taste: Cooking with Umami" by David and Anna Kasabian, (Rizzoli, $27.50).
This is a lamb meatloaf modification of a beef recipe.

 

[VenasNursery]

Thank you for sharing these detailed ingredients and directions!
We might have to collaborate for a cook book
“Not just trees” lol

 

[GregManning]

Thank You !

Umami Lamb Meatloaf
Rev: 220324 1545
Ref: “The Fifth Taste: Cooking with Umami”; by Kasabian & Kasabian; p 40
Makes ~12” L X 3” Diam. Log

Olive oil Extra-Virgin - as needed
140 g (1 medium) Onion, red - diced
15 g (2 cloves) Garlic - minced
145 g (1/3 lb) Cremini, or other mushrooms - sliced ¼“ thk, strips
75 g (1/2 medium) Red bell pepper - sliced ¼” thk, strips
150 g (1 cup) Corn kernels - thawed if frozen
150 g Red tomato - diced small (canned; Muir Glen brand, fire roasted, diced; drained of liquid)
90 g Sun died tomato - sliced ¼” thk, strips (squeeze out excess oil if required)
½ c Bread crumbs (or more) - (used Panko)
2 T Tamari sauce (or Soy)
½ t Black pepper - coarse grind
1 lb Bacon - hickory-smoked, thick slices
1 egg - beaten well
1 lb Lamb, ground
1 t Thyme, crushed
1 t Rosemary, crushed
1 t Smoked paprika, ground powder
½ t Chipotle pepper, ground powder
½ t Red pepper flakes
1 t Accent seasoning (MSG)

Notes:
1. Pre-Bake bacon strips on sheet pan at 350°F for ~ 30 – 40 min. to render some fat. (Day-a-head)
- cut into ¼” dice.
2. Heat a small amount of olive oil in a wok (or large skillet).
Add onions and sauté until translucent; “low-high” heat about 5 minutes.
Add garlic and mushrooms.
Sauté mixture to remove excess moisture & is very lightly caramelized, “low-high” about 10minutes.
Set aside to cool.
3. Heat some additional olive oil.
Add red pepper strips & corn; “low-high” about 10 min.
Cook until toasted.
Set aside to cool.
4. Add some olive oil.
Add diced tomatoes & sun-dried tomatoes to lightly caramelize; “low-high” about 10 min.
5. Mix together: veg’s & seasonings.

Prepare meat mixture:
Mix lamb, bread crumbs & all other ingredients, including beaten egg.
Gently mix by hand until just combined. Do not overwork.

Form the meatloaf by hand, on parchment paper in a sheet pan.
Coat the loaf w/ egg wash to improve browning.

Bake the meatloaf:
Heat oven to 350°F. Bake until internal temperature reaches 155°F.

Presentation: Let rest 10 minutes before slicing.
Ref. Source:
Adapted recipe from "The Fifth Taste: Cooking with Umami" by David and Anna Kasabian, (Rizzoli, $27.50).
This is a lamb meatloaf modification of a beef recipe.

Fired Umami Lamb Meatloaf ................

 

[GregManning]

Thank you for sharing these detailed ingredients and directions!
We might have to collaborate for a cook book
“Not just trees” lol

Just FYI . . . . .
I have 6+ very large notebooks w/ notes / recipes from early 1980's.

 

[VenasNursery]

H

Just FYI . . . . .
I have 6+ very large notebooks w/ notes / recipes from early 1980's.

Hell Yeah! Seasoned and recorded