FOOD THREAD VOL. GRUB LIFE

So for my job I do a lot of traveling to restaurants and interviewing owners. Obviously I be eating too. :wink:

Still ain't eating as good as ya'll but here's a lil sum sum:

There's this famous food truck in Miami that recently opened up a restaurant. They specialize in grilled cheese.


Here is bacon, green onion, and blue cheese on sourdough.






Here is crispy fried chicken breast and cheddar cheese inside of a waffle. Comes with white gravy on the side.







Popular Asian spot in Midtown Miami. Fried chicken dumplings. These thangs were ******* SCRUMPTIOUS son.




Bacon, duck, and sausage fried rice.



Latin fast food spot/bakery based out of a gas station. Popular with the Colombianos and Venezolanos

Cheeseburger with bacon, egg, and ham. Couldn't finish it.




Salchipapas.





Finally, there's this BP gas station that's one of Miami's best kept secrets. Inside there's this BEAUTIFUL and famous winery and tapas eatery. I'm talking complete high-end, but you wouldn't be able to tell from the outside.

Codfish fritters and sangria




Battered sardines










And octopus sauteed with garlic and some other stuff I don't remember. I don't really eat octopus (or seafood at all), but everything was fantastic.





After the food, I was offered macaroons and this DELICIOUS beverage made up of hot coffee, condensed milk, and some other things. It was ******* amazing.






Im assuming the 1st one is ms cheezious, but Ima need names for the others :nerd:
 
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Im assuming the 1st one is ms cheezious, but Ima need names for the others :nerd:

Yep, Ms Cheezious on Biscayne Blvd. Delicious as ****. The asian spot is called Blackbrick and it's in Midtown. The owner actually owns another spot across the street called Sakaya Kitchen which is more of a fast casual vibe. So they have Korean wings and duck burgers :pimp:

The Latin spot is called Panna Cafe but it's in Weston and you sound like you live in Miami. I wouldn't say it's worth the drive.

The winery/tapas spot is called El Carajo. Google it. Take a girl there. Once she gets past the initial reaction of seeing a BP, you'll flourish :pimp:
 
Im assuming the 1st one is ms cheezious, but Ima need names for the others :nerd:

Yep, Ms Cheezious on Biscayne Blvd. Delicious as ****. The asian spot is called Blackbrick and it's in Midtown. The owner actually owns another spot across the street called Sakaya Kitchen which is more of a fast casual vibe. So they have Korean wings and duck burgers :pimp:

The Latin spot is called Panna Cafe but it's in Weston and you sound like you live in Miami. I wouldn't say it's worth the drive.

The winery/tapas spot is called El Carajo. Google it. Take a girl there. Once she gets past the initial reaction of seeing a BP, you'll flourish :pimp:

My man :pimp:
 
Dino's $6 Chicken
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Chicken pho
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Side of meatballs in fatty broth (nuoc beo) by default most pho places will give you the healthier non fatty broth but if you want the extra flavor give it a couple of scoops.
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That's what tripped me out making ramen broth at first. Skimming the fat is a western thing. Seems like most Asian broths/ stocks you just let them go.
 
Not only for broths only either. When I go to a hof brau place I have to ask the guy slicing the corned beef to leave the fat on. It's really difficult to find the picanha cut with the fat cap still on too. All that flavor thrown away
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Not only for broths only either. When I go to a hof brau place I have to ask the guy slicing the corned beef to leave the fat on. It's really difficult to find the picanha cut with the fat cap still on too. All that flavor thrown away
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:lol: I'd expect them to do that for me being white but not an Asian dude. Every time I get a pork rind banh mi they always ask if I know what it is. :lol:
 
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Turkey Mac and cheese on grilled cheese and sweet baby Jesus beer from the grilled cheese bistro
BF with bacon and apple grilled cheese and oreo churros
 
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this is hard, I kinda pieced together my own recipe after reading a bunch of different recipes and watching a few youtube videos and experimenting.... so I eyeball pretty much everything and don't know any of the exact measurements 
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things you need:

1 big *** onion or 2

celery

2-3 pounds of red potato

2 8 oz bottles of clam juice

frozen bag of clams or 2 (I used 1.5 last night) or use fresh clams or whatever

cup or two of chicken broth

stick of butter

AP flour

Old Bay

Salt/Pepper duh

Bay leaves 
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Quart of Half & Half

Quart of whipping/heavy cream

a pot for potatoes

a decently large pot for chowder

a smallish pot for the end.

start with a a big *** onion, or 2 if you like onions I guess. I used to use 2 but have since toned it back... dice it up in to medium pieces

half the stalks from celery, cut em up in to medium-small pieces... bigger if you like chunky veg

Melt half a stick of butter on low, then throw in onions and celery into melted butter, cook till translucent, prob turn up heat to medium.

Meanwhile, take 2-3 pounds (I guess) of red potato... this usually comes out to ~20 red potatoes, clean/scrub then cut into bite sized chunks, start boiling them into a separate pot. Once they're soft, use pot lid to drain out most water, leave some of the starchy left over water behind.

When onions and celery are translucent and soft, take the heat back down to low, and slowly dump in 3-4 tablespoons of flour. Stir and incorporate the flour with the melted butter and juices from onions... this should turn into a nice pasty/saucy kinda liquid with NO lumps. If its too thin still add a bit more flour till it gets thicker.

Dump in potatoes with the reserved starchy water, add 2 cups of clam juice (they come in little 8 oz bottles), add 1-2 cups of chicken broth more or less depending on how much potato water you added (I get them in cartons rather than cans so I just adjust as I go).

Add the bag of frozen clams, use 2 bags if you wanna get cray. I don't like canned clams, and I've yet to use fresh clams. The latter would probably be amazing tbh.

Throw in like 7 bay leaves, salt/pepper to taste, and Old Bay (I use quite a bit, like 5 big dashes).

Bring to a low boil, then take it down to low and simmer for 5-10 minutes or a game of FIFA or until the basketball game goes to a timeout, whatever works but make sure its on low and not violently boiling while you're away. Best strat is to have someone give it a friendly stir every few minutes.

After simmering, this is the part where I wish I had exact measurements... I add like a half quart of heavy/whipping cream (I think its the same thing) add more if you want and a full quart of half & half...

Bring to a simmer at med-low, continue cooking at low for another 20 minutes.

9 times out of 10, at this point my **** doesn't thicken up to my liking.

So I make a basic white roux, take a medium-small pot and start with half stick of butter and melt the **** out of it on low, then add 4-5 tablespoons of butter a little bit at a time, still on low.

Stir till you get a nice white muddy/wet clayish looking blob, should come together quickly, especially if you add only a tablespoon at a time and consistently stir.

Slowly pour in a ladle of soup, get as little onions/clams/celery/potato in the ladle as possible.

Temper it in and it should thin out the roux, add another 4 or 5 ladle fulls and keep stirring, at the end of it, it should have a nice breakfast gravy-like consistency.

Dump it in the big pot of almost-done chowder, stir around and it should pretty much instantly thicken up the entire pot.

Bring it to a nice simmer.

Add more Old Bay if you want, I personally hate Old Bay, but I'll use tons of it in this chowder.

You are done.

Great job.
 
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