Favorite food/recipes

[rumbot]

hmm that Q looks good but 2x the price

[CaffeinePowered]

http://caffeinatedcrafting.tumblr.com/po...ead-crumbs

[rumbot]

[toasted fresh pumpernickel]
[squirt of sriracha]
[leftover polenta pancake]
[boston bib lettuce]
[local aged cheddar]
[local fancy scrapple]
[tomato-thyme mayo]
[toasted fresh pumpernickel]

[matter11]

Anybody have favorite recipes for perch? or white fish in general? I've been doing a lot of crusted fish in the oven

[rumbot]

Anybody have favorite recipes for perch? or white fish in general? I've been doing a lot of crusted fish in the oven

salt, pepper, oil, citrus, garlic, green herb, oven.

[kaese]

white fish tacos: customizable
I like to add diced mangos to my "salsa"

[Greatbacon]

a lime juice/chili rub also works well

[Eightball]

Hoping you guys already know about this, but here's a bit of state pride:

http://www.cheeseandburger.com/
http://www.grilledcheeseacademy.com/

[HeK]

Hoping you guys already know about this, but here's a bit of state pride:

http://www.cheeseandburger.com/

Patrick Warbuton?

[FlyingMongoose]

Not recipe but... Any time you can go to a food truck festival... Fucking go... I've now been to two in the Columbus area and it was FANTASTIC

Sent from my wireless communicator.

[matter11]

How about some recipes for chicken marinades? Fryer and grill recs both welcome. Also what's the best type of oil to do it with?

[FlyingMongoose]

How about some recipes for chicken marinades? Fryer and grill recs both welcome. Also what's the best type of oil to do it with?

Marinades are easy, but the trick with grilling chicken is how to make sure it stays moist, or even traps the moisture in.

I typically use sesame oil in my chicken grill marinades, it's thick and creates a bit of a nutty flavor that's not too overpowering, plus the thickness helps to trap the moisture in. Then in cooking the chicken, you want it right on the edge of undercooked, reason being, that sesame oil traps in the juices and stuff, and it will continue to cook for a few minutes after removing from the heat, it will be fully cooked, and moist, grilled chicken. This was NOT something I learned from the excessive cooking shows I've watched, but something I figured out on my own.

Now, want to include in the actual marinades, seasonings, etc. I'm quite a fan of REAL garlic, but if you have to you can use dry, a little bit of salt, onion (again I prefer real, and if you have large enough chunks, throw them onto some aluminum foil on the grill some grilled onion to serve over you chicken then throw mushrooms with it? yummy :-) ), green onions, basil, parsley (all these fresh), some crushed red pepper, and some milled black pepper. Honestly marinate for as long as you want (within safe cooking reason)

Also, if you want to you can put a little more sesame oil over the chicken just before hitting the grill too. Note: Sesame Oil smokes up the grill like no ones business, you may need to step away from it here and there, but boy is it worth it.

Remember, sesame oil is thick, you don't need as much as you think.

Of course you can also do the non-marinate way with a dry rub of whatever seasonings you like then coated in sesame oil then on the grill.

[Dtrain323i]

The main purpose of marinades is to break down connective tissue in meat to tenderize it. This means you need some kind of acid in your marinade. For chicken, I'm a fan of vinegar or soy sauce.

My general purpose marinade:


Vinegar
Olive Oil
Liquid Smoke
Garlic
Paprika
Onion Powder
Hot Sauce




I'm not much for measuring so pick which flavor you want to emphasize and add more of it than the others.

[Luca Shoal]

That's actually incorrect dtrain, most marinades only break down the surface tissue *a little*, and they're mostly for flavoring. They also don't really penetrate the meat, unless you physically tenderize the meat (ie, shallow cuts across the surface to allow it to penetrate deeper, or a meat tenderizer.)

Now, if you have pineapple or papaya or similar in a marinade, that will actually break down tissue. However, they're so effective you don't want to leave most meats in them for more than an hour. Or else your foods will start to actually cook, chemically. That's how ceviche works, for example (it's typically made with citrus juice, but fish is so tender already, and ceviche is cut small, so they cook quickly that way.)

Just correcting misinformation c:

Also, sesame oil is rad, and it has a really high smoke point, which means it doesn't break down at high temperatures and start smoking as quickly as say, olive oil. So do your sauteeing with it if you like the taste, or peanut or canola oil. Save your olive oils for cold uses, like salad dressing. Especially *good* oils and extra virgin oil.

[at0m]

My chef gf says you're both right.

Sent from my Nexus 5 using Tapatalk

[HeK]

Refined canola oil has a smoke point only ~10C above extra-virgin olive oil.... It's not that much of a difference.
Ghee has a smoke point of nearly 50C above canola oil, where peanut oil is only about 30C above.

[matter11]

xmas eve dinner with spicy sauteed shrimp, king crab legs, mussels, crab cakes with little filler, and spinach linguine. There was a salad floating around somewhere but I was preoccupied. Best meal I've had in possibly years.

[sethreign]

rub your balls on her french toast before you give it to her.

[rumbot]

rub your balls on her french toast before you give it to her.