The Foodie Thread

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MendotoManteo said:
Oh, something else I just thought about (speaking of things that take a while to cook), how long do you typically go to make carmelized onions? I mean, real carmelized onions. When I made French onion soup with croutons from Ciabatta, I think I let my onions go for around 2 hours over low heat, covered and occasionally stirring. How long do you take, and how would you recommend to make onions that way?

I like around 2 hours, because like I said above, it's one of those mindless, low intensive things you can just put on and chill out. But still get a nice cooking, "hey, look what I did!" experience.
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Sounds like you got it going on. 2 hours would be a goodly plenty, but you can get a nice caramelization in 45 minutes to an hour. Just slice thin. Usually don’t have the time to wait much more than an hour.

Just be careful with letting things cook too long… mindlessly… I have to be careful with that at my age. Hahaha!
 
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Centerpiece said:
Sounds like you got it going on. 2 hours would be a goodly plenty, but you can get a nice caramelization in 45 minutes slicejust
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And do you typically use yellow onions? I use typically around 7-9 small yellow onions and end up with probably only around 2-3 cups or so after I'm done.

I figured. I don't know the things you do, obviously. Just a guy that started out with a 12" cast iron, making flaming hot fajitas every Saturday night for like 3 months straight. Then finally started following a recipe a week. Learned some things and went from there. But I see some recipes from online food blog "celebs" where they say "carmelize the onions" after 10 minutes at whatever heat, and even I'm saying to myself, I do not think you know what "carmelized" means.
 
MendotoManteo said:
And do you typically use yellow onions?

I figured. I don't know the things you do, obviously. Just a guy that started out with a 12" cast iron, making flaming hot fajitas every Saturday night for like 3 months straight. Then finally started following a recipe a week. Learned some things and went from there. But I see some recipes from online food blog "celebs" where they say "carmelize the onions" after 10 minutes at whatever heat, and even I'm saying to myself, I do not think you know what "carmelized" means.
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Yellow, though you can use others… just be ready for perhaps sweeter taste, or different colouring, etc.

For the “proper” carmelizrion for something like French Onion Soup I would say you need at least 30-45 minutes. 10 minutes? That’s just “browning” the onions and you’re probably using too high of heat and risk burning them, which makes them bitter
 
Sounds like you may want to try some stocks and other sauces.
Make your own beef stock the next time you want to make French Onion soup.
Or start with a basic chicken stock or broth.
 
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Centerpiece said:
Sounds like you may want to try some stocks and other sauces.
Make your own beef stock the next time you want to make French Onion soup.
Or start with a basic chicken stock or broth.
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Yes, that's an excellent idea! I've been wanting to make a stock for a while. And that would certainly satisfy the "several hours, low maintenance" thing we've been discussing.

I have a buddy/coworker out here that comes from a family that knows how to actually cook. He's even one of those guys that can tell you the scientific name of whatever plants or herbs are growing around. His sister even wrote a pretty nice, professional cookbook from her time preparing the kitchen for a local ranch/winery here in Wine Country. He's been a total godsend and has helped me so much.

Anyhow, thank you again for all your expertise and advice! I think I can speak for most here when I say that we're truly grateful for your input. Cheers and happy cooking!
 
Just started a small piece of pork loin in a brine to make some back bacon. Water, kosher salt, curing salt, brown sugar, black pepper , cloves, nutmeg and curing salt and some liquid smoke. I'll let it cure about 5 days in the fridge then smoke it over applewood until it hits about 150 inside.
 
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finesse said:
Just started a small piece of pork loin in a brine to make some back bacon. Water, kosher salt, curing salt, brown sugar, black pepper , cloves, nutmeg and curing salt and some liquid smoke. I'll let it cure about 5 days in the fridge then smoke it over applewood until it hits about 150 inside.
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You had me had cloves and nutmeg! That sounds wonderful! Will you have it for Thanksgiving or will it be a post-Thanksgiving weekend thing? 5 days around both timeframes.
 
Tis the Season Salmon 1.jpgTis the Season Salmon 2.jpg

My baked salmon concoction from last night. I call it " 'Tis the Season Salmon," since it sports Christmas colors. Totally unintended coincidence. But sometimes things just work out that way. The collision of flavors and textures a great way of stopping us to focus on what we're eating instead of just mindlessly consuming our normal holiday classics at the dinner table.

Salmon, onions, grape tomatoes, olive oil, butter, lemon juice, fresh dill, caraway, and honey Greek yogurt with garlic. Used yellow cornmeal on skin side to make crispy. Very good! Red Lobster Cheddar Bay biscuits from the frozen aisle for the win! Dish would probably go well with wild rice and sage or a pasta salad. Had deep fried shrimp on the side. May roast cranberries with the tomatoes and onions the next time I make and serve them in the wild rice with toasted almonds in cinnamon butter. Hell, that might even be good thrown into a pasta salad.
 
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No. I'll slice it in about eighth inch slices and fry it for breakfast , sandwiches and pizza topping. I had just used the last I made and found a piece of pork loin on sale. Unfortunately, it was boneless so there wasn't the amount of fat that you really want. It's still good, though.
 
finesse said:
No. I'll slice it in about eighth inch slices and fry it for breakfast , sandwiches and pizza topping. I had just used the last I made and found a piece of pork loin on sale. Unfortunately, it was boneless so there wasn't the amount of fat that you really want. It's still good, though.
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Sounds like you've got it figured out.

Speaking of pork loin, if you ever want a great recipe to utilize that, I have this Hawaiian stew I created that uses it, among a number of other things. I call it "The Pineapple Express." Coworkers have always loved it. Just pulled it out my rear last Thanksgiving and have perfected it since. Just let me know, and I can share.
 
I smoked a couple of pork loins this morning, then all the kids showed up for an impromptu dinner.

They are all looking at properties in Minnesota while my youngest makes sides.
 
finesse said:
I'll remember. I'm mostly a small meal person these days. It's just my wife and I and she is even funnier about food than me. Jack Spratt didn't have much on us. I cook a lot of single meals and don't do much fancy.
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The Hawaiian stew isn't a whole lot. A couple could finish it in two days. But, yeah, just let me know if ever curious. I think it would go well with my California cornbread but I haven't tried that with it yet.
 
Two takes on the same thing:
For easy/simple but still good: Put 8-10 chicken thighs in your crock pot. (skin on or off, your choice); Dump in one small bottle of any italian salad dressing (not creamy, but vinaigrette-style); add one small jar of apricot or peach jam/preserves. Turn it on high for just bit to jump-start, then turn down to low and leave it all night, or all day. Chicken should fall off the bone. Serve with any style rice and a side salad. Gives that perfect sweet/sour; yin-yang; sweet/savory type flavor.

Now, for you foodies out there: it's the same basic thing EXCEPT:
  • Make your own vinaigrette: Usually any kind of acid (lemon, lime, red-wine or apple cider vinegar, etc.) plus olive oil, and seasonings, a small dollop of Dijon mustard. Whisk together.
  • Make your own peach or apricot jam/preserves or make a fruit compote (a quick, simple fruit sauce made on stove top).
  • Place chicken thighs skin-side down with a little olive oil in your Dutch oven on the stove top. Med-high heat, and brown the skin.
  • Turn thighs over, skin-side up; add your vinaigrette and fruit compote
  • Put lid on and place in 275f to 300f oven (depends on your oven, some burn hotter than others) for 1.5 to 2 hours (you are now "braising")
  • Again, chicken should fall off the bone, if it doesn't, braise a little while longer
  • Serve with rice pilaf, mixed salad tossed with more vinaigrette and crusty Euro bread
The first method seems like "cheating" or something that blonde floozie on "Semi-Home-Made" Food Channel lady would do... but it rocks and something a busy person with a day job and kids might like to try.
 
Making a big batch of pozole rojo sometime this weekend

Shrimp ceviche, misto fritto, seared scallops, and crab cakes Christmas eve

Filet mignon, potatoes au gratin, and roasted carrots Christmas day
 
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