ATOT Recipe/Food and What are you Eating now thread

[MrSquished]

I did a search for threads with 'food' or 'eating' in the thread title and drew a blank.

Post here an amazing new dish you have discovered or is your favorite so we can learn about it, or recipe to share, or just what's on the dinner table tonight or what was for lunch.

I'll start with Japanese Ramen. The real deal stuff that uses broth cooked for many many hours. My favorite type is pork bone broth, or tonkotsu ramen. I'm on a mission to find the best ramen in the galaxy. Or at least the NYC metro area. Winners so far are Ippudo, Hide-Chan ramen and Santouka, if you are in the area. A bowl of it looks like this:

As far as recipes go I'm gonna have to go with Alton Brown's cast iron skillet ribeye recipe. I find that the timings in his recipe need a little bump otherwise it's too rare. But it's a good starting point especially for those of us without an outdoor area for a charcoal grill.

http://www.food.com/recipe/pan-seared-rib-eye-recipe-alton-brown-470535

Enjoy. Cheers!

 

[Kaido]

I hereby approve this thread.

 

[Ns1]

5pc popeye chicken tenders w/ red beans and rice in front of me.

5 pounds smoked then oven roasted brisket in my fridge.


re: the OP

I'm so over tonkotsu. shoyu/miso or bust. can't wait to go to japan to have some Hokkaido seafood ramen.

 

[Kaido]

As far as recipes go I'm gonna have to go with Alton Brown's cast iron skillet ribeye recipe. I find that the timings in his recipe need a little bump otherwise it's too rare. But it's a good starting point especially for those of us without an outdoor area for a charcoal grill.

http://www.food.com/recipe/pan-seared-rib-eye-recipe-alton-brown-470535

I am a big fan of the Reverse Sear method for doing steaks. Procedure & explanation here:

Verification here:

My favorite ways of doing steak:

1. Namath (outdoor gas salamander-esqe broiler)
2. Sous vide + sear
3. Reverse sear

 

[Kaido]

Post here an amazing new dish you have discovered or is your favorite so we can learn about it, or recipe to share, or just what's on the dinner table tonight or what was for lunch.

I'll start with Japanese Ramen. The real deal stuff that uses broth cooked for many many hours. My favorite type is pork bone broth, or tonkotsu ramen. I'm on a mission to find the best ramen in the galaxy. Or at least the NYC metro area. Winners so far are Ippudo, Hide-Chan ramen and Santouka, if you are in the area. A bowl of it looks like this:

We have a pretty good pho around here, but are lacking in ramen. It's on my to-do list with my Instant Pot & Anova. I think the combination of those two tools could give some pretty awesome results without massive effort:

https://recipes.anovaculinary.com/recipe/tonkotsu-ramen-with-sous-vide-pork-slices

http://www.number-2-pencil.com/2017/02/03/instant-pot-pressure-cooker-ramen-soup/

 

[Kaido]

I did a search for threads with 'food' or 'eating' in the thread title and drew a blank.

We have a few topic-specific threads floating around, nothing as a general recipes thread that I recall tho:

Anova sous vide
Instant Pot electronic pressure cooker
Blender smoothies
Fast food
Meal Prep (with a focus on containers)
Freezer storage
Small kitchen appliances

 

[louis redfoot]

about to order the domino's west coast veggie pizza. $8(select 2 coupon) x2 +tax/delivery/tip =$25 to my doorstep. it's pretty good and tastes great cold too.

and their delivery tracking app is the best in the business, nobody else even has anything like it

 

[Kaido]

ATOT Recipe/Food and What are you Eating now thread

My favorite thing I have tried lately is PopSugar's Wendy's Chocolate Frosty copycat recipe:

http://www.popsugar.com/food/Wendy-Chocolate-Frosty-Recipe-35304956

It has the exact same taste & texture as a frosty. Only 3 ingredients, uses any standard ice cream maker (freezer bowl or chiller models both work). I have an ICE-30BC: ($65)

https://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC/

The ICE-30BC requires that you freeze the bowl overnight, but it's a 2-quart model, so it makes more than standard models. I just leave the bowl in my deep freezer all the time so it's always ready. If you've never used one, the basic is that the bowl gets ultra-cold to freeze the ice cream, and the paddle stirs (aerates) the ice cream to introduce air to prevent ice crystals from forming, so you get nice, smooth ice cream. This recipe takes 30 minutes of aerating:

14-ounce can Sweetened Condensed Milk
1/2 gallon Chocolate Milk
8-ounce tub Cool Whip (thawed in the fridge)

Pretty easy...just whisk the condensed milk & chocolate milk in a big mixing bowl, and then whisk in the Cool Whip. Pour into the ice cream maker & let it sit for half an hour. Remember, this isn't ice cream, so it's not going to freeze well...serve it right away. Also, it makes a truckload of "batter", so come hungry!

 

[Kaido]

and their delivery tracking app is the best in the business, nobody else even has anything like it

It really is; they have an awesome visual dashboard & electronic integration:

https://anyware.dominos.com/

They currently support ordering from a crazy amount of sources:

* Phone orders (verbal)
* Online orders (webpage)
* Google Home
* Facebook Messenger
* "Zero Click" via smartphone app (it counts down for easy orders)
* Texting (SMS)
* Twitter
* Amazon Echo
* The smart television app from Samsung
* From your car via Ford Sync
* Various smartwatches (including the Apple Watch, Android Wear, and Pebble)
* Via voice commands to their smartphone app using a smart assistant called "Dom"

 

[Kaido]

One of my go-to easy dinners is oven-baked spice-rubbed chicken thighs. It's super cheap, incredibly easy to make, and tastes awesome:

http://asweetandsavorylife.com/reci...e-rubbed-chicken-thighs-my-go-to-easy-dinner/

I am normally a BSCB guy (boneless skinless chicken breast) & rarely do thighs, but I make an exception for these because they are so good. Basically preheat the oven to 425F, mix the spices together (brown sugar, cumin, salt, garlic powder, ground ginger, cinnamon, cayenne, black pepper) with your hands, pat the mix all over the thighs, and bake for half an hour or so. You can also grill them (just flip halfway through).

 

[Hayabusa Rider]

Today- fajitas
tomorrow is blackened chicken alfredo

 

[lxskllr]

Just finished a veggie burger and tater tots. It was acceptable.

 

[ponyo]

My homemade lunch. Bibimbap with japanese enoki mushrooms, kimchi, and flying fish roe. I've been eating too much meat so this was my healthy meal of the day. The mushrooms served as the meat and the tobiko added the nice texture.

I like ramen but I LOVE pho. I'll take good bowl of pho over ramen every time. I drive about 40 minutes one way to eat pho couple times a month.

 

[Crono]

Made and ate a cannellini bean burrito (sautéed cannellini beans, tomatoes, onions, kale, garlic, Dr. Stadnyk's hot sauce, tamari soy sauce, Thrive algal oil, and coriander, in a large tortilla).

 

[louis redfoot]

I like ramen but I LOVE pho. I'll take good bowl of pho over ramen every time. I drive about 40 minutes one way to eat pho couple times a month.

pho... i'll eat it, but i prefer the bbq pork vermicelli with fried egg roll, shrimp ball, and a healthy douse of ngoc mum. actually starts looking like that bibimbap

 

[Kaido]

Freezing flour-based foods like dinner rolls & cookies:

One thing I do to make weekday cooking easier is to make stuff in advanced & put them in the fridge & freezer. Just to pick a topic, flour-based items:

1. I make all kinds of cookies, roll them into balls, flash-freeze them for a couple of hours on a cookie sheet until hard, and then drop them in a ziploc bag (or vacuum-seal them with my FoodSaver, if I make a huge batch or won't be using them soon). You can either de-thaw them in the fridge overnight, or let them sit out for 20 minutes or so & then bake them. This works for a ton of different cookie varieties, especially "drop" cookies, so you can store chocolate-chip, peanut butter, oatmeal, etc. In-depth guide here:

http://www.thekitchn.com/the-best-cookies-to-freeze-and-how-to-do-it-tips-from-the-kitchn-213638

You can also do this with sheet-pan stuff like brownies if you'd like, so you can just toss stuff in the oven without having to do the work. Really nice if you've found a from-scratch recipe that you love & can throw together a few pans of it for baking later. I usually get my disposable foil pans from Ocean State Job Lot. I think Walmart sells them too, or Web Restaurant online.

2. I have a lot of different recipes for pizza dough (we do a lot of pizza at my house); the one that I keep going constantly is the NY-style dough from Serious Eats, which can last up to 5 days in the fridge. The dough only takes a couple minutes to make (using a food processor), makes 3 dough balls, and only needs a couple hours to proof at room temp when you're ready to eat. You can get creative with the dough if you want to do basic breadsticks, calzones, simple pretzels, etc.

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

3. All kinds of doughs & batters freeze well, including dinner rolls & muffin batters. Dinner rolls, for example:

http://blog.kingarthurflour.com/2015/10/05/freeze-bake-rolls/

Make & freeze, then thaw & bake. I typically use disposable foil pie tins or square/rectangle trays for these.


Daily meal prep:

I like to combine freezer breads & freezer desserts with my sous vide & electronic pressure cookers. I have three pressure cookers right now, which I typically use for meat, veggies, and starches (potatoes/rice/pasta). That way, I can get home, throw in some pork/beef/chicken, some type of veggie (broccoli, corn on the cob, etc.), some type of starch (I do a lot of sweet potatoes, also a variety of rice like jasmine & basmati), and then do some dinner rolls or bread, plus cookies or brownies or whatever I've got (I like to have a variety available in my freezer because I tend to overdose on good stuff & then get super sick of it and never want to eat it again, haha). So for dinner, that can provide:

1. Meat
2. Veggie
3. Starch
4. Bread/roll
5. Dessert

All without much effort. I do make some "dump meals" (ziploc'd or vacuum-sealed bags of food with spices, sauces, etc.) for both my Instant Pot & Anova, so I can either thaw it out the night before & dump it in the IP, or else take it straight from the freezer & sous vide it in the water bath. Making dinner consistently at home every night can be a real challenge, but freezer prep & small appliances can make the process a lot easier & less time-consuming. I like to cook when I have the time, energy, and interest available, but the rest of the time I'm eating for mainly for fuel (also for flavor & nutrition, and budget), so I need to make stuff quickly & with low effort, and make stuff that I won't get sick of eating on a regular basis.

 

[Kaido]

My homemade lunch. Bibimbap with japanese enoki mushrooms, kimchi, and flying fish roe. I've been eating too much meat so this was my healthy meal of the day. The mushrooms served as the meat and the tobiko added the nice texture.

Serious Eats just did an article on vegan pasta carbonara:

http://www.seriouseats.com/2017/03/how-to-make-vegan-pasta-carbonara.html

They use king oyster mushrooms with smoked paprika as the pork, apparently it works pretty well!

 

[ponyo]

Serious Eats just did an article on vegan pasta carbonara:

http://www.seriouseats.com/2017/03/how-to-make-vegan-pasta-carbonara.html

They use king oyster mushrooms with smoked paprika as the pork, apparently it works pretty well!

I'm not vegetarian but certain mushrooms can taste just like meat. King oyster mushroom is pretty meaty. I could see the mushroom and smoked paprika combo working well. Another veggie that can pass for beef is fern brake or what koreans call gosari. It's common ingredient in traditional bibimbap. But you can add whatever you want in bibimbap. Combining the leftovers and mixing it up is half the fun.

Here's traditional bibimbap recipe in case anyone wants to attempt to make it at home. You can tweak and change anything you want. http://www.koreanbapsang.com/2015/01/bibimbap.html

 

[AznAnarchy99]

Now this is my kind of thread.

Serious Eats just did an article on vegan pasta carbonara:

http://www.seriouseats.com/2017/03/how-to-make-vegan-pasta-carbonara.html

They use king oyster mushrooms with smoked paprika as the pork, apparently it works pretty well!

Looks good but I'm too much of a traditionalist when it comes to Italian food. There's an Italian market nearby me that has guanciale. I'm probably their main customer for it lol.

I am a big fan of the Reverse Sear method for doing steaks. Procedure & explanation here:

Verification here:

My favorite ways of doing steak:

1. Namath (outdoor gas salamander-esqe broiler)
2. Sous vide + sear
3. Reverse sear

I love doing the reverse sear for extra thick cuts. I did 3 tomahawks in the oven during Superbowl and it was a huge hit. Was easy enough to do even belligerently drunk lmao. Having a girl come over on Friday and plan on doing it again. I'll take pictures.

 

[Kaido]

I'm not vegetarian but certain mushrooms can taste just like meat. King oyster mushroom is pretty meaty. I could see the mushroom and smoked paprika combo working well. Another veggie that can pass for beef is fern brake or what koreans call gosari. It's common ingredient in traditional bibimbap. But you can add whatever you want in bibimbap. Combining the leftovers and mixing it up is half the fun.

Here's traditional bibimbap recipe in case anyone wants to attempt to make it at home. You can tweak and change anything you want. http://www.koreanbapsang.com/2015/01/bibimbap.html

Nice thanks! Yeah, Serious Eats just did an article on mushroom "bacon": (well, an updated recipe to make it even better)

http://www.seriouseats.com/2015/02/...mushroom-bacon-vegan-experience-food-lab.html

You can do rice-paper bacon too, all kinds of neat tricks out there to get your veggies in!

 

[Kaido]

I love doing the reverse sear for extra thick cuts. I did 3 tomahawks in the oven during Superbowl and it was a huge hit. Was easy enough to do even belligerently drunk lmao. Having a girl come over on Friday and plan on doing it again. I'll take pictures.

Yeah, Serious Eats (wow I type that a lot) has the reverse sear steak technique as their headline article today:

http://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

At the end, he compares it to sous vide & basically says that reverse-searing a steak offers a better crust, which I am inclined to agree with because I like crusting & it's much harder to get a good one on steak sous vide, although the consistency is, well, consistent pretty much every time, so that's awesome too. I mentioned my Namath earlier (need to get a replacement); the indoor electric one is not great, but the outdoor gas one is awesome (provided you light it yourself, not using the onboard ignitor, and take precautions with the faulty regulator, or replace it with a better adapter) & is my preferred way to cook NY strip steaks (my favorite cut).

 

[ponyo]

Now this is my kind of thread.



Looks good but I'm too much of a traditionalist when it comes to Italian food. There's an Italian market nearby me that has guanciale. I'm probably their main customer for it lol.

I love doing the reverse sear for extra thick cuts. I did 3 tomahawks in the oven during Superbowl and it was a huge hit. Was easy enough to do even belligerently drunk lmao. Having a girl come over on Friday and plan on doing it again. I'll take pictures.

Man, that carbonara looks so good! I just use Costco Kirkland thick cut bacon when I make carbonara since I always have some at home. I eat about 3 lbs of the Kirkland bacon a week so it's always in the fridge. And instead of cream, I use Trader Joe's crème fraîche. I learned that trick from Eric Ripert. It provides little bit of sourness and helps cut some of the richness of the carbonara. I love carbonara. It's easy with just couple simple ingredients yet so good and filing.

 

[AznAnarchy99]

Man, that carbonara looks so good! I just use Costco Kirkland thick cut bacon when I make carbonara since I always have some at home. I eat about 3 lbs of the Kirkland bacon a week so it's always in the fridge. And instead of cream, I use Trader Joe's crème fraîche. I learned that trick from Eric Ripert. It provides little bit of sourness and helps cut some of the richness of the carbonara. I love carbonara. It's easy with just couple simple ingredients yet so good and filing.

I've used kirkland bacon before too and it works pretty well. Actual guanciale gives it another depth of flavor though if you can get it. I don't use cream in mine. I do guanciale, garlic, pepper, 1 egg per portion, and kirkland signature pecorino romano. Some people just use the egg yolk but I find that it gets just a bit too rich with just that.

 

[RossMAN]

Yeah, Serious Eats (wow I type that a lot) has the reverse sear steak technique as their headline article today:

http://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

At the end, he compares it to sous vide & basically says that reverse-searing a steak offers a better crust, which I am inclined to agree with because I like crusting & it's much harder to get a good one on steak sous vide, although the consistency is, well, consistent pretty much every time, so that's awesome too. I mentioned my Namath earlier (need to get a replacement); the indoor electric one is not great, but the outdoor gas one is awesome (provided you light it yourself, not using the onboard ignitor, and take precautions with the faulty regulator, or replace it with a better adapter) & is my preferred way to cook NY strip steaks (my favorite cut).

We should petition the Mods to change your custom title to Serious Eats

 

[Crono]

We should petition the Mods to change your custom title to Serious Eats

Why so serious eats?