The Foodie Thread

[stankeylegjones]

Just went with salt and pepper on the griddle. I did go with smaller portions (3oz) which helped with crispiness.

We also made homemade fries with a season my daughter mixed up. Very good.

And carrots with an Italian seasoning.

Overall, it was very nice.

That sounds very good! I’ve been making carrot “fries” in our air fryer a lot these days.

 

[Heelsandeers]

Thinking about trying different seasonings than normal.

Just went with salt and pepper on the griddle.

Funny dichotomy

I black pepper pretty much everything but for burgers like these I tend to only salt

One heavy sprinkle of kosher after the initial smash

 

[BubbaOtis]

Took a twin pack of pork tenderloin out of the freezer. We usually do one in the Joy of Cooking teriyaki marinade recipe and one with Tony Chachere's More Spice Creole seasoning as a dry rub. Grill em on the Weber, weather permitting.

 

[UNCatTech]

Funny dichotomy

I black pepper pretty much everything but for burgers like these I tend to only salt

One heavy sprinkle of kosher after the initial smash

I didn't use much pepper, but I do like pepper.

 

[Ddseddse]

The Flank/Skirt steak sidebar on the other thread is making me hungry. I want to make some of what I call carne mechada (Venezuelan), but is also known as canrne desmachanda (Columbian) or ropa viejo (cuban).

I've settled on this recipe , I think:

Here is the Authentic Venezuelan Carne Mechada Recipe! - EnriLemoine

Follow this authentic Venezuelan Carne Mechada recipe and make the best juicy, flavorful shredded beef! Click for the step-by-step tutorial #byenrilemoine

enrilemoine.com

Now once I have the carne mechada made, my plan is to use it as a filling for harina de pan stlye empanadas, like this:



My only gripe is that you can't find the yellow harina de pan anywhere (which I prefer), and am going to have to use the white.

I have vivid memories of eating these hot out of the oil from roadside vendors way back in the day.

(Completely off topic, but it would seem that in Spanish mechada/desmechada seems to be the same as flammable/inflammable in English)

 

[Heelsandeers]

The Flank/Skirt steak sidebar on the other thread is making me hungry. I want to make some of what I call carne mechada (Venezuelan), but is also known as canrne desmachanda (Columbian) or ropa viejo (cuban).

I've settled on this recipe , I think:

Here is the Authentic Venezuelan Carne Mechada Recipe! - EnriLemoine

Follow this authentic Venezuelan Carne Mechada recipe and make the best juicy, flavorful shredded beef! Click for the step-by-step tutorial #byenrilemoine

enrilemoine.com

Now once I have the carne mechada made, my plan is to use it as a filling for harina de pan stlye empanadas, like this:



My only gripe is that you can't find the yellow harina de pan anywhere (which I prefer), and am going to have to use the white.

I have vivid memories of eating these hot out of the oil from roadside vendors way back in the day.

(Completely off topic, but it would seem that in Spanish mechada/desmechada seems to be the same as flammable/inflammable in English)

Yeah the corn-based empanadas are my favorite

One of my go-to meals... at least every other week

Pabellon criollo. And a simple black bean empanada

 

[Ddseddse]

Yeah the corn-based empanadas are my favorite

One of my go-to meals... at least every other week

Pabellon criollo. And a simple black bean empanada

Pabellon!!! I’ve crushed many a plate of Pabellon in my day. Did you make those? They look phenomenal!

I’ve never been able to nail the beans. Somehow my caraotas come out lacking in flavor. I think there’s a real dark art there and I just don’t know what it is. Let me know if you have any tips!

 

[stankeylegjones]

The Flank/Skirt steak sidebar on the other thread is making me hungry. I want to make some of what I call carne mechada (Venezuelan), but is also known as canrne desmachanda (Columbian) or ropa viejo (cuban).

I've settled on this recipe , I think:

Here is the Authentic Venezuelan Carne Mechada Recipe! - EnriLemoine

Follow this authentic Venezuelan Carne Mechada recipe and make the best juicy, flavorful shredded beef! Click for the step-by-step tutorial #byenrilemoine

enrilemoine.com

Now once I have the carne mechada made, my plan is to use it as a filling for harina de pan stlye empanadas, like this:



My only gripe is that you can't find the yellow harina de pan anywhere (which I prefer), and am going to have to use the white.

I have vivid memories of eating these hot out of the oil from roadside vendors way back in the day.

(Completely off topic, but it would seem that in Spanish mechada/desmechada seems to be the same as flammable/inflammable in English)

Let us know how they turned out.

 

[stankeylegjones]

Thanks folks, I’m freaking starving now.

 

[Ddseddse]

Let us know how they turned out.

It’s begun. Off-script before I even started. I figured I’d do a combined step of making a batch of stock and boiling the skirt steak, so I added beef bones and other goodies.

 

[Heelsandeers]

Pabellon!!! I’ve crushed many a plate of Pabellon in my day. Did you make those? They look phenomenal!

I’ve never been able to nail the beans. Somehow my caraotas come out lacking in flavor. I think there’s a real dark art there and I just don’t know what it is. Let me know if you have any tips!

I should’ve prefaced with NOT my cooking. From a Venezuelan restaurant that is just quality all around. Excellent arepas too

Agree completely on the beans. Mine never turn out near as good. Would love to observe what’s going on back in that kitchen for a day

 

[Ddseddse]

Mise en place in celebration of the news Center’s mom is safe and sound!

The recipe calls for grinding the onion and red peppers. Never done that before. We’ll see how it all comes out.

 

[Ddseddse]

I made the carne mechada Sunday night. I think it’s a great recipe and it came out delicious.

Two comments on the recipe. It is too tomato forward to be authentic, still delicious, but not authentic. A big part of that was my fault for using San Marzanos, which I wouldn’t do again, but even if I used regular tomatoes, I’d cut the amount in half. The other consideration is that the cooking time stated seems way too short, both to get the meat tender, but also to cook down all that liquid. Way too soupy till it all cooked down. Cutting the tomatoes in half would help with the limiting the liquid too.

I made the empanadas tonight using the recipe in the video and the carne mechada as the filling. But also a couple bean ones and one cheese one.


The empanada recipe is flawless and super easy, just do what’s in the video. Any filling would be delicious in them. It does make a moist dough that makes the empanadas lighter, but if you’re not comfortable working with a light delicate dough, I’d reduce the water by a tablespoon or so to make the dough easier to work with.

 

[stankeylegjones]

I made the carne mechada Sunday night. I think it’s a great recipe and it came out delicious.

Two comments on the recipe. It is too tomato forward to be authentic, still delicious, but not authentic. A big part of that was my fault for using San Marzanos, which I wouldn’t do again, but even if I used regular tomatoes, I’d cut the amount in half. The other consideration is that the cooking time stated seems way too short, both to get the meat tender, but also to cook down all that liquid. Way too soupy till it all cooked down. Cutting the tomatoes in half would help with the limiting the liquid too.

I made the empanadas tonight using the recipe in the video and the carne mechada as the filling. But also a couple bean ones and one cheese one.


The empanada recipe is flawless and super easy, just do what’s in the video. Any filling would be delicious in them. It does make a moist dough that makes the empanadas lighter, but if you’re not comfortable working with a light delicate dough, I’d reduce the water by a tablespoon or so to make the dough easier to work with.

That looks awesome!

 

[Ddseddse]

That looks awesome!

I hit more than my fair share of fly-balls into the infield, and ground into way too many double plays, but the empanadas were a solid triple if not an inside the park home run.

 

[Heelsandeers]

Been able to make these fairly consistently but haven't improved in a while. Not the worst thing as they're pretty good as is

But thinking it's time to start experimenting on a lower heat/longer bake NY style pizza

 

[Centerpiece]

Mise en place in celebration of the news Center’s mom is safe and sound!

The recipe calls for grinding the onion and red peppers. Never done that before. We’ll see how it all comes out.

Thanks.

 

[Centerpiece]

I made the carne mechada Sunday night. I think it’s a great recipe and it came out delicious.

Two comments on the recipe. It is too tomato forward to be authentic, still delicious, but not authentic. A big part of that was my fault for using San Marzanos, which I wouldn’t do again, but even if I used regular tomatoes, I’d cut the amount in half. The other consideration is that the cooking time stated seems way too short, both to get the meat tender, but also to cook down all that liquid. Way too soupy till it all cooked down. Cutting the tomatoes in half would help with the limiting the liquid too.

I made the empanadas tonight using the recipe in the video and the carne mechada as the filling. But also a couple bean ones and one cheese one.


The empanada recipe is flawless and super easy, just do what’s in the video. Any filling would be delicious in them. It does make a moist dough that makes the empanadas lighter, but if you’re not comfortable working with a light delicate dough, I’d reduce the water by a tablespoon or so to make the dough easier to work with.

The empanada looks perfect and that plate looks really cool too. Where’d you get those?

 

[Centerpiece]

BTW - My wife - retired Spanish teacher - loves all things Latin America/Spanish/Mexico/Carribean/etc. would love those plates.
She's also a vegetarian and would destroy those bean and cheese empanadas. She has a bevy of Hispanic friends who make those and bring them over to the house. They also always bring some sauce(s) and tell her "oh, it's not hot or spicey" But my wife's a wimp when it comes to super hot/spicey stuff... so I always get all the hot sauce(s).

 

[MendotoManteo]

My Brazilian mocequa. Fish stew. Great stuff! Second time I've made it. Did things a little different this time. Citrus, coconut. Fire roasted tomatoes! Wonderful. Impress friends at your party!