The Foodie Thread

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Someone at work gave me chocolates for Christmas. They were beautiful, but they mostly tasted bad.

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Chicken livers with onions over red bulgar. Surprisingly delicious!(Chicken livers are $1.99 a lb!)
 

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A true foodie would make his/her own kimchi, but are there any kimchi fans out there who go the store bought route?
I like it milder vs spicy, so my recent favs are
Ocean's Halo Kimchi - very mild, a more shredded texture - honestly reminds me a bunch of sauerkraut in consistency and flavor.
Wild Brine Mild Kimchi - looks classic, but isn't hot, not bitter.

I'll put it on salads or eggs or leftover carby dishes.

Any recs?
 
Made about 7 to 8 quarts of chicken chili tonight. Shoutout to SATXHeel!!!! If you read this (doubtful I know, she hasn’t posted in years) thanks for the recipe!!! I got it from you 2008ish on the ZZL. So damn good!!
 
HandsonFire said:
Made about 7 to 8 quarts of chicken chili tonight. Shoutout to SATXHeel!!!! If you read this (doubtful I know, she hasn’t posted in years) thanks for the recipe!!! I got it from you 2008ish on the ZZL. So damn good!!
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Woody Harrelson Hot Ones GIF by First We Feast

Any chance you could drop that recipe my good man?
 
Rock said:
Woody Harrelson Hot Ones GIF by First We Feast

Any chance you could drop that recipe my good man?
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Reduce recipe for your own needs. I usually make about 15 quarts of it and eat it for days and freeze the leftovers.
I also altered the recipe a little. I believe SatX used a chorizo chicken. You can also make your own stock etc instead of store broth.

1- 24 oz beer (I use Budweiser but I think I used a Heineken one time and it changed the flavor in a good way but I’ve been scared to try it again for some reason)
2- rotisserie chickens from Publix
2- big onions
Habanero peppers to taste. I use 2 but I’m the only one who likes heat so I can’t do much.
5- poblano peppers
5 big cans fire roasted tomatoes
3 big cans black beans
3-4 lbs frozen corn
broth to your liking I usually use 80 oz I think maybe 100
1 bunch of cilantro
Lots of fresh garlic
3-5 red bell peppers
1 bunch of cilantro
Salt pepper chili powder cumin to your liking. Sometimes I don’t use chili powder and cumin sometimes I do.

Cook in my big pot for about 2 hours
Wife and kids love Fritos and cheeee to put in it. I’ll try to post a pick of what I make last night.

Thanks again SatX it’s been a family favorite for 15 years.
 
Anyone part of the Rancho Gordo bean club? I got in last year after being on the waitlist since 2019 (I think). The founder of the company is doing a dinner and bean tasting at Curaté in Asheville soon, but I opened the email an hour after it came and spots were sold out ($185/person). Tragedy. They’re not cheap, but highly recommend their beans if you’re into that sort of thing. They have lots of heirloom varieties grown by small farmers in Mexico, as well as the usual varieties. They’re so different from canned beans it might as well not even be the same food.

 
Heelsandeers said:
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Simple hot wings might’ve been the highlight of SBSunday for me

Fried in bulk at 275 for 15-20 mins and then again at 400 to finish
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I made smoked wings last night - haven't really gotten the hang of frying (and it's healthier too, I guess, haha). Very easy on the Traeger, get them fall-of-the-bone tender then jack up the temp at the end to get a little crust on them.

Your buffalo sauce looks good - did you make it or buy it? I'm made buffalo sauce before and I'm honestly not sure it's worth making myself versus just buying it. I use this sauce for my wings and love it (the "Sweet Hot" version):

www.capitalcity.com

Capital City® mambo sauce | The Official Wing Sauce of Washington DC

Buy Capital City® mambo sauce | $6.99 (+shipping). Shop Online. The ONLY place to buy 'mambo sauce'. Washington DC's own wing sauce is now available for sale.
www.capitalcity.com www.capitalcity.com
 
rodoheel said:
I made smoked wings last night - haven't really gotten the hang of frying (and it's healthier too, I guess, haha). Very easy on the Traeger, get them fall-of-the-bone tender then jack up the temp at the end to get a little crust on them.

Your buffalo sauce looks good - did you make it or buy it? I'm made buffalo sauce before and I'm honestly not sure it's worth making myself versus just buying it. I use this sauce for my wings and love it (the "Sweet Hot" version):

www.capitalcity.com

Capital City® mambo sauce | The Official Wing Sauce of Washington DC

Buy Capital City® mambo sauce | $6.99 (+shipping). Shop Online. The ONLY place to buy 'mambo sauce'. Washington DC's own wing sauce is now available for sale.
www.capitalcity.com www.capitalcity.com
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I don’t fry all that often but definitely make the effort for certain foods. Wings being one

Sauce is just the standard melted butter + franks. I sometimes get fancier but the simplicity still works for me

I am definitely a fan of mambo sauce. With fried chicken/fries especially
 
Heelsandeers said:
I don’t fry all that often but definitely make the effort for certain foods. Wings being one

Sauce is just the standard melted butter + franks. I sometimes get fancier but the simplicity still works for me

I am definitely a fan of mambo sauce. With fried chicken/fries especially
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One man's opinion, but...
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"Over the top" smoked chili, ham and cheese sliders, and wings. Did a South Carolina mustard sauce and a buffalo sauce. Pretty standard buffalo sauce, but I add in a tbsp or two of tahini, gives it more depth of flavor and let's it cling to the wings a bit better. Good stuff
 
HesNaughtHere said:
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"Over the top" smoked chili, ham and cheese sliders, and wings. Did a South Carolina mustard sauce and a buffalo sauce. Pretty standard buffalo sauce, but I add in a tbsp or two of tahini, gives it more depth of flavor and let's it cling to the wings a bit better. Good stuff
Click to expand...
Is that just ground beef smoking over top of the chili? Assume you break it up and put it in the chili at the end? I'll have to try that sometime.
 
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