OT: The Food & Drinks Thread (Part 5)

[angusyoung]

Lucked out and hit a place that had the best charbroiled lamb-chops! Talk about perfection, absolutely succulent,perfectly seasoned and tangy. A staff member told me they treat the chops as they do souvlaki,explains the lemony,tangy hints. Gonna have to give it a go sometime.

 

[angusyoung]

I’ll try not to be, I was diagnosed with breast cancer late last year so things have been a bit busy. I’m good though, had a lumpectomy and recovering from surgery now, I start radiation next week, luckily a test proved that chemo wouldn’t be beneficial for me so I get to keep my pandemic hair stay safe

Couldn't help but notice your post. So sorry to hear about your situation. Best of luck and at least no chemo is necessary. My wife went through something similar during the covid times and it made things even more trying than it already is.

 

[FlatIron]

How do you guys prep meatballs for tomato sauce? Like this?

https://www.foodnetwork.com/recipes/raos-meatballs-5287055

Do you add milk? Something else?

Some people make them too dry. I’m looking for a moist result.

Yes, add some milk and add a lot more parmesan cheese, the more the merrier.

Here's another tip I learned awhile ago, especially for burgers, add 1 tsp of Baking Soda to your burger mixture along with some breadcrumbs, milk and I put some parm in them too. Thank me later for the baking soda tip.

I learned of the baking soda when I tried Romanian Mici burgers, I wanted to replicate them at home and the recipe I found online called for baking soda. It's a staple now every time I make burgers of any sort.

 

[FlatIron]

It's an oven, yes and no. The big difference is the air flow. and it cooks real fast. Warms up to 400F. in two minutes. Capacity is smaller, but a good sized meal is still doable. I've done chicken legs, hot sausages, fish and chips(exceptionally good), pork tenderloin and chops, perogies. It's also good at rewarming evenly and you can use it as a dehydrator. I tried jerky but left it a bit too long, still good, I'm actually chewing on a piece right now. Haven't seen any smoke either, I guess the wind blows it away.

https://www.amazon.ca/Ninja-AF101C-...ocphy=9000595&hvtargid=pla-576412792735&psc=1

Thanks for asking, yes it's getting better but still throbs and I have no strength in it at all. I was lucky not to have broken it.

My wife wanted one a few months ago, fries aren't terrible in it. We've made breaded chicken cutlets, not bad but I really haven't experimented with it too much as I depend so much on other cooking methods but you know what I'll try something like the tenerloin option. It really does cook fast though, I had to cut the time by more than half for the chicken cutlets. And yes, quick for frozen egg rolls and re-heating pizza as opposed to re heating in the oven which takes forever to get to temperature.

 

[peate]

My wife wanted one a few months ago, fries aren't terrible in it. We've made breaded chicken cutlets, not bad but I really haven't experimented with it too much as I depend so much on other cooking methods but you know what I'll try something like the tenerloin option. It really does cook fast though, I had to cut the time by more than half for the chicken cutlets. And yes, quick for frozen egg rolls and re-heating pizza as opposed to re heating in the oven which takes forever to get to temperature.

I put it in the top 5 purchases I've made. I'm really getting the hang of it, but I'm still overcooking slightly; gotta learn to check more often, especially at 400F.

 

[FlatIron]

I put it in the top 5 purchases I've made. I'm really getting the hang of it, but I'm still overcooking slightly; gotta learn to check more often, especially at 400F.

Your post last week pushed me to try a pork tenderloin in the air fryer last night. Coated it with a BBQ rub I make and some oil, it cooked pretty fast. Internal temp got to 125-130 in maybe 15 minutes or so. Still pink in the middle but it was more dry than usual. I liked the speed of the cooking but unless I'm super rushed I still prefer the old fashioned way of cooking it in a skillet than oven to finish it which is my go to method. I assume the air is drying out the meat quicker, maybe I try it on the bake method next time.

 

[peate]

Your post last week pushed me to try a pork tenderloin in the air fryer last night. Coated it with a BBQ rub I make and some oil, it cooked pretty fast. Internal temp got to 125-130 in maybe 15 minutes or so. Still pink in the middle but it was more dry than usual. I liked the speed of the cooking but unless I'm super rushed I still prefer the old fashioned way of cooking it in a skillet than oven to finish it which is my go to method. I assume the air is drying out the meat quicker, maybe I try it on the bake method next time.

I cut my tenderloin in even sized pieces and soak them in whatever I have for a few hours. I tried a big porkchop, 3/4 in thick and it was pretty good at 375 on the roast function. Took @ 15 minutes and had perogies sitting besides it for the last 10. It's a learning process, I only use the fry button for breaded stuff and fries. I tried a frozen chicken pie in a tinfoil plate. Took 20 minutes at 375 and it was a nice golden brown and even the bottom had cooked.

 

[Runner77]

I’ll try not to be, I was diagnosed with breast cancer late last year so things have been a bit busy. I’m good though, had a lumpectomy and recovering from surgery now, I start radiation next week, luckily a test proved that chemo wouldn’t be beneficial for me so I get to keep my pandemic hair stay safe

Oh my, just saw your post. So, so sorry you’ve been going through that. Godspeed. My thoughts and prayers are with you.

 

[Runner77]

Yes, add some milk and add a lot more parmesan cheese, the more the merrier.

Here's another tip I learned awhile ago, especially for burgers, add 1 tsp of Baking Soda to your burger mixture along with some breadcrumbs, milk and I put some parm in them too. Thank me later for the baking soda tip.

I learned of the baking soda when I tried Romanian Mici burgers, I wanted to replicate them at home and the recipe I found online called for baking soda. It's a staple now every time I make burgers of any sort.

Thx so much, I will try your recommendations.

I had been trying different things before reading your post. I was using a mixture of veal, beef and pork initially. The most tender result that I obtained was by using veal alone.

 

[angusyoung]

Finally received a case of my favorite beer. Intended as a gift for a friend as we enjoyed it whenever we were there and got a mutual friend that still lives there to send a case,better late than never I guess.
If you're the type of person that likes to try different beers and likes lagers,it's certainly worth trying once at least,preferably on location

 

[angusyoung]

Thx so much, I will try your recommendations.

I had been trying different things before reading your post. I was using a mixture of veal, beef and pork initially. The most tender result that I obtained was by using veal alone.

Veal eh? a big fav,hence the name

 

[Runner77]

Finally received a case of my favorite beer. Intended as a gift for a friend as we enjoyed it whenever we were there and got a mutual friend that still lives there to send a case,better late than never I guess.
If you're the type of person that likes to try different beers and likes lagers,it's certainly worth trying once at least,preferably on location

Makes me wonder if it was rescued from a war-torn region. You getting it vs. it getting destroyed by shrapnel became an easy decision.

 

[angusyoung]

Makes me wonder if it was rescued from a war-torn region. You getting it vs. it getting destroyed by shrapnel became an easy decision.

War torn region? because you saw the logo on the glass of the Maori god Tangaroa? I assure you it's a very calm safe place. Just don't stand or park under coconut trees or stray too far from the safety of the shallows as there are numerous Tiger-sharks a waiting, and they be hungry.

 

[waffledave]

Every few years a new trend in food appears.

Avocado toast
Fancy hot sauce
Kale
Bloody ceasars with fancy toppings
Truffle on everything
etc...

Well, I bring to you the next big thing. You will see this everywhere, if not already:

Haloumi cheese sandwiches.

 

[Per Sjoblom]

I bought sushi yesterday , from a grocery store but they have a special sushi area so it is fresh. I have genuine wasabi that I got from the Japanese grocery store. That reminds me they had the Canadian shrimps so I got plenty. Best tasting shrimp in the world, the same type that we, the Danes and Norwegians fish. Out of this world when smoked. I had that when I was back in 2010. Aged cheese, smoked shrimps, aioli and beer. But I digress, sushi it was. I mixed 3 different soy sauces, wasabi and I also put pickled ginger. Looked at some hockey highlights and when I sat down I slipped a bit and flipped the bowl with the soy and half came on my keyboards, half on me. I smelled like soy sauce.

 

[Per Sjoblom]

Went to some friends friends grand opening cocktail lounge and bar with an ample dance floor. For the opening they had some food catered in,what a feast, a real smorgasbord! Think the best of the best was an exquisite seafood casserole, so very rich and decadent, must have had saffron in it, will have to attempt one day to replicate this fine fine dish. Who we kidding though,we were there for the booze and to dust off the ol' John Travolta moves

 

[Per Sjoblom]

Yes, add some milk and add a lot more parmesan cheese, the more the merrier.

Here's another tip I learned awhile ago, especially for burgers, add 1 tsp of Baking Soda to your burger mixture along with some breadcrumbs, milk and I put some parm in them too. Thank me later for the baking soda tip.

I learned of the baking soda when I tried Romanian Mici burgers, I wanted to replicate them at home and the recipe I found online called for baking soda. It's a staple now every time I make burgers of any sort.

Just don't drink lemon juice when you eat the burger , baking soda and citric acid turns into something called fruit salt, most likely people from India or UK would know what it is. In Sweden it's called Samarin and it's not bad. About 50/50 mix it, then a tea spoon mixed in a cold glass of water Good for acid reflexes and indigestion.

 

[angusyoung]

You must have me confused with Peate or someone else I got to be a good metre taller and about..what? 40,50 years younger?

 

[angusyoung]

Just don't drink lemon juice when you eat the burger , baking soda and citric acid turns into something called fruit salt, most likely people from India or UK would know what it is. In Sweden it's called Samarin and it's not bad. About 50/50 mix it, then a tea spoon mixed in a cold glass of water Good for acid reflexes and indigestion.

Mixing water and baking soda and tossing it with tough cuts of meat will tenderize it as well.Used often in Chinese cooking for stir fry.

 

[MXD]

Every few years a new trend in food appears.

Avocado toast
Fancy hot sauce
Kale
Bloody ceasars with fancy toppings
Truffle on everything
etc...

Well, I bring to you the next big thing. You will see this everywhere, if not already:

Haloumi cheese sandwiches.

It had been a thing for a while in hip sandwich joints, no?

 

[peate]

It's maple syrup time.

 

[Treb]

Mixing water and baking soda and tossing it with tough cuts of meat will tenderize it as well.Used often in Chinese cooking for stir fry.

Need to be something with sauce as it leaves a taste if you use it directly on a steak apparently.

 

[angusyoung]

Need to be something with sauce as it leaves a taste if you use it directly on a steak apparently.

Of course! typically it is tenderized for 15-30 minutes and then placed in a marinade. Even then after cooking the meat will seem a bit gelatinous but usually it is small slice of meat and in a mix of other items and noodles and not that off-putting.

 

[waffledave]

It had been a thing for a while in hip sandwich joints, no?

Is it? I don't know, haven't been to a place like that in a while since I am working from home now.

 

[angusyoung]

It's maple syrup time.

Thanks for reminding,will have to tell my buddy to send a case when it's ready