Food Thread

[AdkEric]

Pounded out some chicken thighs, seasoned and marinated in buttermilk, dredged in seasoned flour, and fried in peanut oil, served on a toasted kaiser roll. Whipped up a quick sauce. Kraft yellow singles melt the best.

 

[VenasNursery]

Pounded out some chicken thighs, seasoned and marinated in buttermilk, dredged in seasoned flour, and fried in peanut oil, served on a toasted kaiser roll. Whipped up a quick sauce. Kraft yellow singles melt the best.
View attachment 95926

Looking good

 

[GregManning]

Wheat Chex, Pecan, Garlic Bagel Chip – Snack - Modified
View attachment 96360
Wheat Chex, Pecan, Garlic Bagel Chip – Snack - Modified
Rev: 241124 1000

1-1/2 c Wheat Chex cereal
1 c Pecan halves
1 c Garlic Bagel Chips (Garadetto’s Rye Chips w/ garlic)
½ c Wasabi Peas (experiment)

3 T Butter – melted
2 T Worcestershire sauce
1 T Garlic powder
½ t Onion powder
1-1/2 t Salt
½ t Black pepper
½ t Accent seasoning

Mix to pre-marinate seasons.

250°F Bake for 1 hr on sheet / roasting pan.

 

[GregManning]

Shrimp Stir Fry
Rev: 250116 1045

Shrimp (31-40)
Red onion
Napa cabbage
Udon noodles
Olive oil
Fish sauce (Red Boat)
Black pepper

 

[GregManning]

Shrimp Stir Fry – simple, but more better

Shrimp (31-40)
Carrots (match stick cut)
Red onion
Napa cabbage
Udon noodles
Bacon grease
Chix stock
Fish sauce (Red Boat)
Siracha
Black pepper

 

[GregManning]

Egg Rolls & Spring Rolls
Rev: 250120 1115

Egg Rolls wrappers
Spring Roll wrappers (rice paper)

Napa cabbage
Carrots (match stick cut)
Red onion
Ham – sticks

Seasoning & Dipping:
Fish sauce (Red Boat brand)
Hot sauce (Louisiana brand)
Black pepper

 

[GregManning]

Roti (potato) Poutine
Rev: 250127 1045

Roti – ½ Russet, shredded – mix w/ cooking oil (bacon grease), salt, pepper
Squeeze shreds dry excess water, or use salad spinner
Beef short rib meat chucks
Beef gravy w/ minced red onion, horseradish, pepper

Roti – Low-med heat; cook in lots of bacon grease (6-8 T); loose pile – do not press down; ~15 min

• Ghee (clarified butter is traditional cooking oil)
• 6” cast iron skillet
• Flip potato pile – do not press down; ~ 10-15 min

Poutine has nice crisp surface & soft tender interior.

 

[GregManning]

Shrimp Stir Fry - simple
Rev: 250129 1045

Colossal Shrimp – 16-22 Size
Mushroom – thick slices
Red onion – thin slices
Ramin noodles

Olive oil
Fish sauce – (Red Boat brand)
Tamari – (Sam-J brand)
Hot sauce – (Louisiana band)
Black pepper - fresh

 

[GregManning]

Lamb, Roti & Spinach
Rev: 250202 0745

Lamb, leg (Sous Vide 140°F for 72 hrs)
Roti Potato, long match stick shreds – slow poached/fried in cast iron w/ LOTS of butter (25 min at low temp)
Spinach, baby leaves – butter & grated romano cheese
Gravy

 

[GregManning]

Cold Smoked Alaskan Sockeye Salmon (Lox)
Rev: 250212 1415

Salmon Lox in Rosti (shredded potatoes) poached in LOTS butter
Eggs – poached

Salmon Lox on Bagels
Bagel toasted, cream cheese, cucumber slices, red onion slices, heritage tomato slices, salmon

 

[GregManning]

Some pizzas we made last night with store bought dough and sauce. The one on the right was great with fresh mozz, salami and smoked gouda.View attachment 97461

Those look great !

 

[GregManning]

Thanks! They were pretty good. Been making tons of cast iron pizzas lately. Pizza cooking is a nearly infinite medium. I'm toying with the idea of opening a pizzeria

Good Luck ! ! !
The restaurant business is MUCH tougher than most people think !
Hot, very long prep hours, lots of personnel problems, etc, etc

My younger brother was in the bus for ~45 years; worked in Amsterdam, Holland at the Royal Dutch Shell Executive dinning room.

 

[GregManning]

Thanks! Just a pipe dream really. I worked in kitchens for a few years, even a pizzeria too. Definitely hard work!

Did you learn to cook from your brother? Sounds like an intense job.

Not from my brother (he was always far away) ; or my mother.
My brother helped start the first vegetarian restaurant in Cincinnati, OH in ~1970's ! (Fo-fo-the bo) "Food-For-The-Body"

I am mostly self-taught. I just love experimenting.
Different equipment, techniques, flavors, etc, etc

I did date a lady for many years who owned a grommet equipment store & cooking school.
We experimented a lot.

 

[GregManning]

Very cool!

I definitely like to see the photos of equipment you use and it seems like you take great care in prep work. I like seeing those photos as much as the finished product. Thanks for all of the posts, Greg!

@levi r
I have been hesitant to respond to your request to see my “equipment”.
I don’t won’t to boast.
I have been very lucky to live were I do (smallest house on 1-mile-long street) & retire w/ 12 acres of woods.)
My equipment is a collection of “stuff” from ~ 1976 (1st Henckles carbon steel paring knife); I like to experiment w/ new techniques, foods, etc.
I would rather get “GoodWill/Salvation Army” until I can afford good quality.
Typically, I don’t discard; so, I just accumulate; (pack-rat).

Photo – left-to-right:

SubZero – New frig / freezer (my last SubZero lasted for ~ 40 years !)
Knife block – custom made cherry; ~ 50 knives, cleavers, etc.
Breville toaster – can take 9.5” Long slices / bagels, etc
Hobart N50 Mixer – commercial (very heavy, powerful; I bake all my own 6 # of bread with it)
Robot-Coupe food processer - commercial (very heavy, powerful; I process 6 # of meat for jerky batch).
Cuisinart food processer - ~ 35 yrs old
Kitchen Aid mixer - ~ 45 yrs old; gears have been rebuilt once
Nesco deep-fat-frier (I place frier on the range under the exhaust hood when frying).
Wolf gas range w/ electric oven – wok grill opening on left; convection oven – used to dehydrate jerky
Vent-A-Hood – excellent exhaust hood; 2 squirrel fans, etc.

More Later if still interested . . .

 

[SeanRuel]

Super cool, love the mix of homey and industrial!

 

[GregManning]

Next Kitchen Photo (2):

Tile counter-top converted to stainless steel sheet. (easy cleanup, etc)

Steel baking / grill sheet – ½” Thk X 18” X 14” – Pizza’s; etc

Breville Induction Cook-top – “Control Freak model” - Very precise temp control - $$$ / Outstanding Unit !!! - https://www.breville.com/en-us/product/cmc850

Virtuoso coffee grinder
Technivorm coffee machine
Francis Francis espresso machine (now part of ILLY)
Hario V-60 coffee manual setup
Bialletti type (s.s.) Moka Express stovetop espresso makers

Right-Below:
Asko dishwasher – Swedish – Excellent – (no prewash required !)

 

[GregManning]

Next Kitchen Photos – 3,4,5,6

Wok collection: Cast iron (for oil frying); Aluminum (bought 1970, w/ steamer insert); Steel(s); Stainless steel 16” (stir fry, etc)

Island counter – Tile covered w/ polypropylene sheet; Black granite slab – 1-1/4” X 36” X 24” (Hot plate & Pastry surface)

Cookware – Some Pots, pans, woks, etc: Cooper, Cast iron, steel, Al

 

[Matias]

Next Kitchen Photo (2):

Tile counter-top converted to stainless steel sheet. (easy cleanup, etc)

Steel baking / grill sheet – ½” Thk X 18” X 14” – Pizza’s; etc

Breville Induction Cook-top – “Control Freak model” - Very precise temp control - $$$ / Outstanding Unit !!! - https://www.breville.com/en-us/product/cmc850

Virtuoso coffee grinder
Technivorm coffee machine
Francis Francis espresso machine (now part of ILLY)
Hario V-60 coffee manual setup
Bialletti type (s.s.) Moka Express stovetop espresso makers

Right-Below:
Asko dishwasher – Swedish – Excellent – (no prewash required !)

View attachment 97561

I love how the pizza comes out on the steel! It's such a game changer for home pizza cooking. I am also pretty sure I am gonna follow your lead here and go with a steel counter in the kitchen. It looks nice and as you point out, super easy to clean.

 

[Matias]

Hey @GregManning , how did you adhere the steel to the counter, and what was the previous counter surface that you stuck it on to?

 

[GregManning]

@Matias
Original counter was ceramic tile w/ crout.
Looks great in magazine photos, but impossible to clean with grease, food spills, etc.

No adhesive used.
Just form, friction & gravity.
I very carefully measured the dimensions (3 or 4 times). 23’3” L w/ a 1” 90° bend at the end.
I took the s.s. sheet to a sheet metal forming shop.
The bend slips in between the stove, and the counter top.
Neither the LH or RH sheets have ever moved.

The shop employees had side bets on whether it would fit into my car . . . . . it did !