My order (not in this pic): Double order, scattered, covered and chunked

Some foods and bowel movements seem to strike the biggest cord in Obner's heart.

So you're saying a "what foods make you shit?" would be the ULTIMATE Obner thread?

Collard Greens and a Cup of Coffee?

Exactly. I'm not saying biggest thread of all-time, but it would definitely be a multi-pager and pretty quickly to boot.

They don't make a lid for the 15" (only reason I didn't buy it).

Shoot, you're right.

Makes sense though, the lid for the 12 inch skillet, or dutch oven, is effing heavy for one handed use. My wife doesn't enjoy using them.

16 inch camp dutch oven with lid from lodge...

https://secure.lodgemfg.com/storefront/ ... oduct=3970

big ups to Dalen for the Ropa Vieja recipe

that shit was goooood...I've been eating on that all week

I gots me one of dem 16 inch muthafuckin 'lits for making dat deep dish 'za.

Between the weight of the cresuet skillet and the little scalding-hot metal handle tab opposite the real handle, I think I've heard the wife exclaim "how the fuck do they expect people to use this?!" at least twice.

This helps with the heat.

I should rephrase that to, my wife doesn't enjoy cooking anymore. She just won't do it if i'm not around, she'll eat cheese and crackers before she cooks.

I think she used to enjoy it, but somehow I ended up doing ALL of the cooking.

How've your hash browns turned out now that you've pressed the water out of them and let them sit for a while?

Also, did anyone say to fry them in the bacon grease from making bacon?

also, i don't use anything fancy, i just wrap it in a paper towel and squeeze it over the sink.

Got damn it. I have both the Keller and Best cookbooks but not the Link one. To make matters worse, as much as the Keller and Best cookbooks are pretty and contain lots of info, I haven't food a single thing that has motivated me to cook it.

other random, gastronomy thread thoughts:

I'm jealous of Tentoze's pig roast but couldn't find his post to quote it.

I recall a hash brown post about potato ricers/food mills but couldn't find it either. Anyone who likes potatoes should invest in one of these. I don't cook hash browns because I only eat big breakfasts when I'm far too hungover to cook myself but they are fantastic for mashed potatoes. I have a great recipe for a garlic, horseradish mash which is the perfect accompaniment to a steak and it was great tonight even forgetting to add the horseradish.

I'm so afraid to overcook a good steak that whenever I by a dry aged prime rib eye, I end up eating it rare. I tastes great that way anyway but I'd probably prefer to cook it a little more just to be safe.

I bought a whole rabbit today that I'll be braising tomorrow with red pepper and lamb marguez sausage and enjoying with a finely aged rioja.


Pultizer Prize winning food critic Jonathan Gold says that Los Angeles is the best place in the world to eat now and I think he's probably right although I'd like to put the theory to more testing.

My MiL used to push those potato ricers like crazy when she worked at Williams Sonoma but I always forget about them--they do turn out some damn good product.

You got a recipe for that wabbit? I've been having a hankering to go by the Cajun Meat Company and pick up something off the beaten path--and pick up a gang of Boudin while i'm there

In 2008 one of my consultants had a race in MS and 2 in LA and ours, and every time he went to LA he brought me back boudin. FUH.

Pics later this afternoon- temporarily blinded by cheap corn liquor and women's underwear on my head right now.

Wish I could have your leftovers from the rabbit and sausage dinner.

I'm assuming because of the melting pot of cultural/ethnic foods that LA would have an innovative community of chefs trying out new stuff. Is this where Jonathan Gold is coming from? I mean I wouldn't imagine he'd say that LA chefs are improving on cuisine that has been done-to-death (New American/Asian Fusion, I'm looking at you).

Also, a random comment that sort of relates to ayah's recent postings about "Green" activities and how they annoy her (at least the way they're being marketed): my oppositional defiance disorder is acting up in regards to the perceived holiness of localvore/sustainable chefs, restaurants, organic home gardeners, et al (see Blue Hill at Stone Barns). To me, it just carries a rarefied air of pretentious, trendy yuppiehood. However, I will eat the shit out of some of this prepared food if it's at the right price, but please don't go on a self-righteous spiel about it's origins.

SWPL takes a self-referential stab at this foodie and whike folk culture:

http://stuffwhitepeoplelike.com/2010/03 ... own-fruit/
http://stuffwhitepeoplelike.com/2008/01 ... s-markets/
http://stuffwhitepeoplelike.com/2008/01 ... anic-food/
http://stuffwhitepeoplelike.com/2008/02 ... ry-co-ops/

You're partially on the right track but not melting pot, anti-melting pot. Gold would say that LA offers something for everyone - good high-end, innovative fusion and molecular gastronomy, freshly prepared foods from locally farmed/raised ingredients and more inexpensive ethnic foods than you can shake a stick at. It's the dizzying array of traditional ethnic options that distinguishes LA. As he says, when someone says let's go get chinese, he asks from what province or region? My neighborhood is within miles of Koreatown, Chinatown, Thaitown, Little Tokyo, East LA, Filipinotown, Little Armenia, and an Salvadorean community filled with pupuserias. I can also find Peruvian dishes unavailable anywhere else in the US, good Ecuadorian, Guatemalan, etc etc.

Here's a link to the article:

http://www.saveur.com/article/Travels/T ... Metropolis

Boor I'll post a rabbit recipe up later.

Piney Woods Pig Pickin' 2010, quick version:

To start, this was the 1st time I've dealt with a whole pig, so I was in unfamiliar territory- we let the livestock dealer tell us what size pig to bring us to end up with maybe 40 lbs of meat. I knew as soon as I pulled Frederica out of the ice for injecting on Friday afternoon that she wasn't going to make anywhere near that much, but it was what it was. Sent Margaret off to the store for some supplemental meat- 13 lbs of Boston Butt roasts and 4 chickens. All got injected with a marinade of a bunch of stuff- apple cider, sour orange juice, lime juice, garlic, onion, sage, parsley, smoked sea salt, smoked paprika, habanero pepper sauce, datil hot sauce, olive oil, and some more shit I can't remember putting in it.

Yesterday morning, I straggled up at 4:30, drove out to the scene of the event, and got the fire started (a mix of oak hardwood and charcoal) with my long time bud and event host Ricky. Frederica went on the fire around 7:45, after I butterflied her out.



Livestock man had told us to expect 6-8 hours- bullshit. She was mostly done after around 4, with pit temps between 200-230 degrees.

We put the pig back on the heat later in the afternoon to heat it back up and crisp up the skin prior to eating.



The chickens and Pork roasts cooked off mostly in the pit, but I finished them off on a grill, along with 10 lbs of excellent sausage links, to get all the meat ready to eat around the same time. Chopped up the pig, then worked on the pork roasts.



It was all good, but I actually preferred the flavor of the Boston butts more than the whole pig meat. For me, the "cook a whole pig" thing is about as much novelty as it is about anything else. The chickens were damned good as well- I'm sold on that injecting/marinading thing now.

When this many Tomlinsons get together in one place, Black Ops helicopters are usually close by.



And since I don't allow very many pics to be taken of me, and this will surely bring out all the "old man" comments, some old men rock, so fuck you in advance.

The hog looks tasty and the event fun as hell, but that UF shirt made me gag.

takes me back to high school when a buddy threw a pig picking and slow roasted a whole hog for what I thought I remembered being 16 hours? Literally falling off the bone tender and fatty and juicy and just plain amazing. Those were the salad days.

xo

O, and this was at ready-to-eat stage.

For sickos like me, the allure of the whole pig is to only eat skin...