Gastronomy 2011

shiv · **Posted:** Thu Jan 06, 2011 11:27 pm

i had some bbq sweetbread at this restaurant lord hobo last week. i think it was good but the bbq sauce was really overpowering and my girl said that it just tasted like bbq chicken and you really couldn't get the flavor of the sweetbread, just the texture.

jagged · **Posted:** Thu Jan 06, 2011 11:57 pm

I guess that's what I need to do, make my own...because I'm with Stu, I haven't had a good bahn mi yet

Senator LooGAR · **Posted:** Fri Jan 07, 2011 1:35 am

jagged Wrote:

I guess that's what I need to do, make my own...because I'm with Stu, I haven't had a good bahn mi yet

Its not hard, and everyone I've made it for is blown away.

Senator LooGAR · **Posted:** Fri Jan 14, 2011 11:24 am

Speaking of Sriracha Mayo:

Just ordered this bad boy. My wife could snort this stuff.

nobody · **Posted:** Fri Jan 14, 2011 11:56 am

Just got tickets for a beer dinner in a couple days. Using beer from Breckenridge Brewery, although I've never had any of their beer before. Menu looks pretty good:

Avalanche Amber
Frisee Salad: Frisee, Bacon Lardons, Garlic Croutons, Poached Egg

Pandora’s Bock
Pan-seared Venison Tenderloin, Fingerling Potatoes, Panchetta, Brussel Sprouts, and Wild Mushrooms

471 Small Batch IPA
Cioppino (Tomato Based Seafood Stew) with Black Bear Bakery Fresh Baked Bread

Vanilla Porter
Sticky Toffee Pudding, Pecans, and Whiskey Butter Sauce

Hegel · **Posted:** Fri Jan 14, 2011 12:02 pm

nobody Wrote:

Just got tickets for a beer dinner in a couple days. Using beer from Breckenridge Brewery, although I've never had any of their beer before. Menu looks pretty good:

Avalanche Amber
Frisee Salad: Frisee, Bacon Lardons, Garlic Croutons, Poached Egg

Pandora’s Bock
Pan-seared Venison Tenderloin, Fingerling Potatoes, Panchetta, Brussel Sprouts, and Wild Mushrooms

471 Small Batch IPA
Cioppino (Tomato Based Seafood Stew) with Black Bear Bakery Fresh Baked Bread

Vanilla Porter
Sticky Toffee Pudding, Pecans, and Whiskey Butter Sauce

I want to go to this.

nobody · **Posted:** Fri Jan 14, 2011 12:19 pm

Only if you put out.

Kingfish · **Posted:** Fri Jan 14, 2011 12:23 pm

Wanted to post about what might have been the best sandwich I've ever eaten. Got it for brunch at Cochon Butcher. On a soft roll slathered lightly in pepper jelly, there was a boudin patty topped with arugla and a fried egg.

My wife had short rib "debris" over grits also covered with a fried egg. Also amazing. We topped it off with a bacon praline, which was surprisingly great. Sweet praline with little chunks of bacon. Nice combo of salt and sweet.

Hegel · **Posted:** Fri Jan 14, 2011 12:28 pm

Kingfish Wrote:

Wanted to post about what might have been the best sandwich I've ever eaten. Got it for brunch at Cochon Butcher. On a soft roll slathered lightly in pepper jelly, there was a boudin patty topped with arugla and a fried egg.

My wife had short rib "debris" over grits also covered with a fried egg. Also amazing. We topped it off with a bacon praline, which was surprisingly great. Sweet praline with little chunks of bacon. Nice combo of salt and sweet.

I went to a wedding this past September and they graced us with about 8 lbs of chocolate covered bacon strips. Probably the least classy, most delicious thing I've ever eaten.

billy g · **Joined:** Mon Oct 25, 2004 1:41 pm **Posts:** 9020

I went to a restaurant a few weeks ago and had an appetizer called Pig Candy. I think its bacon slathered with a sugar/mable syrup glaze and then baked. Really delicious as it sounds.

Flying Rabbit · **Posted:** Fri Jan 14, 2011 3:39 pm

Vic Da Baron LooGAR Wrote:

That looks amazing.

On the lunchfront here, I made an incredible vegetable medley in the wok. I used to do this all the time when I was a vegan, but have gotten away from it. In it was: carrots, squash, mushrooms, peas, cucumber, mini-corn, brussel sprouts, organic salsa, and then some seasoning salt, and pepper. The clincher was the Makoto's brand ginger dressing dashed on top. Most of the liquid from it evaporated, leaving a great ginger flavoring.

nobody · **Posted:** Fri Jan 14, 2011 3:48 pm

Sprinkle a little brown sugar on some thick sliced bacon and bake in the oven is pretty damn tasty as well.

billy g · **Joined:** Mon Oct 25, 2004 1:41 pm **Posts:** 9020

nobody Wrote:

Sprinkle a little brown sugar on some thick sliced bacon and bake in the oven is pretty damn tasty as well.

Now that i think about it, it might have been brown sugar and not maple syrup.

tentoze · **Posted:** Sat Jan 15, 2011 11:11 pm

Ghost Pepper/Seafood Gumbo. Damn good, too.

Flying Rabbit · **Posted:** Sun Jan 16, 2011 2:42 am

Guy eats a Naga Viper pepper (hottest pepper grown).

Flying Rabbit · **Posted:** Sun Jan 16, 2011 2:52 am

Ghost pepper reaction:

billy g · **Joined:** Mon Oct 25, 2004 1:41 pm **Posts:** 9020

Kingfish Wrote:

billy g Wrote:

Hey Kingfish - Did you ever pick up that John Besh cookbook and if so do you recommend any particular recipes. I bought the cookbook awhile back but haven't gotten around to making anything yet.

I haven't. It's still on my wishlist.

I bought 3.5 lbs of heirloom tomatoes from the farmer's market this weekend to use to make Besh's shrimp creole.

also, got this for last night's dinner:

PopTodd · **Posted:** Wed Feb 16, 2011 9:09 am

billy g Wrote:

Kingfish Wrote:

billy g Wrote:

Hey Kingfish - Did you ever pick up that John Besh cookbook and if so do you recommend any particular recipes. I bought the cookbook awhile back but haven't gotten around to making anything yet.

I haven't. It's still on my wishlist.

I bought 3.5 lbs of heirloom tomatoes from the farmer's market this weekend to use to make Besh's shrimp creole.

also, got this for last night's dinner:

Is that a truffle? What did you use it for?

shiv · **Posted:** Wed Feb 16, 2011 2:06 pm

I made chicken fried bacon on sunday night with cream gravy. It was really good but 3 slices of it was way too much.

billy g · **Joined:** Mon Oct 25, 2004 1:41 pm **Posts:** 9020

PopTodd Wrote:

billy g Wrote:

Is that a truffle? What did you use it for?

Yeah it's a black truffle. I made mushroom risotto and shaved it over top.

Kingfish · **Posted:** Wed Feb 16, 2011 6:56 pm

Two days ago, I made homemade pepper jelly. I made it in anticipation for a roasted duck dish I've created in my mind.

Senator LooGAR · **Posted:** Wed Feb 16, 2011 7:18 pm

Kingfish Wrote:

Two days ago, I made homemade pepper jelly. I made it in anticipation for a roasted duck dish I've created in my mind.

My mom used to make this every Christmas, and as a kid I hated it, but I'm interested to see what you cook up.

I should have taken some pictures of Saturday's dinner. I made Bucatini with Raw Nut Pesto, which has become something of a go to for guests, because it is pretty easy, and there is always a wow factor. This time I used Blood Orange infused olive oil and doubled the red pepper flakes. It was sublime. Then we drank every drop of wine in the house and destroyed our right wing nut job friends' world view.

jsh · **Posted:** Wed Feb 16, 2011 7:29 pm

man, last friday i puffed two jays, drank a pint, ate sweetbreads, foie gras, pig ear, florentine potatoes, then played tennis for two hours. adventures in gastrononomy.

Kingfish · **Posted:** Thu Feb 17, 2011 2:33 pm

this cookbook is pretty astonishing http://live.gourmet.com/2011/02/app-exc ... #more-4089

Quote:

To describe Modernist Cuisine as “a cookbook” is a bit like describing Mount Everest as a hill. With 2,438 pages, 3,216 full color photographs and 1.1 million words, Modernist Cuisine will surely be the longest, most thorough examination of food ever published. It hits the market next month with a price tag of $625. (Or only $467.62 if you pre-order on Amazon!) Its release was delayed by months because the custom-designed plexiglass case that houses the volumes kept cracking under their astonishing 43-pound weight. The ink alone weighs over 4 pounds—that’s about the same as Thomas Keller’s entire French Laundry Cookbook.

Dalen · **Posted:** Thu Feb 17, 2011 3:49 pm

Vic Da Baron LooGAR Wrote:

Speaking of Sriracha Mayo:

Just ordered this bad boy. My wife could snort this stuff.

Dave, how is this? Worth ordering?

Gastronomy 2011

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