FOOD THREAD VOL. GRUB LIFE

[nolandw]

is that sticky rice? where is that from?

simple food looking so good...

 

[iDon’tRead]

Y

is that sticky rice? where is that from?

simple food looking so good...

yea it's a black sticky rice but basically a purple colored sticky rice but healthier.. I got it from destiny a cafe in St. Paul Mn

 

[rhinosport]

85°C Bakery
L-R
Taro smoothie w/ boba. Iced sea salt mountain green tea. Honeydew smoothie w/ lychee jelly.

 

[based mod]

 

 

for the chowder?

Yup.

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 :\

Spoiler: this took too damn long to write

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 
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.

Appreciate that papi. Gonna come back to this when I'm not cutting

 

[airedweezy]

Musha in Santa Monica

http://s1043.photobucket.com/user/a...F-4F03-B872-31CD6D551280_zpswfb791uk.jpg.html
http://s1043.photobucket.com/user/a...C-4BEA-A5BC-E20430FE4E7A_zpscjkvzhme.jpg.html
.http://s1043.photobucket.com/user/a...D-4B54-B649-F8A1A03E4831_zpsz5naenxc.jpg.html

1. Risotto that they served us out of a block of cheese
2. Lobster roll
3. My girl ordered tofu fries lol she was so excited for that
4. Steak I grilled at the table myself

 

[Nawzlew]

I was at Musha last night too!

The pork belly :x :x :x

 

[suavamente]

Halibut, shojin dashi, couscous, spinach, maitake for dinner tonight

 

[luckyluchiano]

Seasons 52
Stuffed Mushroom

Rack of Lamb

Raising Caines in New Orleans (pretty much Zaxbys with better bread)

Shrimp Po Boy from Court Tavern Poboys New Orleans

Garlic Shrimp Pizza from Big Pie something? New Orleans

Cafe Du Monde

Dookey Chase in New Orleans

Harrahs Casino Buffet New Orleans

Oyster and Shrimp Po Boy, Crawfish étouffée , and brownie from Mothers New Orleans

 

[Kimchi Papi]

OMG luckyluchiano , that dish from Dookey Chase's. It looks soon good. That lamb looks great too.

 

[rhinosport]

Those beignets...

 

[Kimchi Papi]

^ Yeah, them too... All the 'Nawlins food looks

 

[based mod]

Beignets with water huh

 

[caleekicks]

Some shrimp, tilapia, and imitation crab ceviche I made

 

[shogun]

Imitation crab seems gross when you look up what it actually is but i've always liked the taste of it.

 

[DCAllAfrican]

You're Doing It All Wrong - How to Sauce Pasta - YouTube

 

[thadangerousmind]

Man I would be so damn fat if I lived in New Orleans.

 

[alp]

Saturday at olive garden

Sunday in my neighborhood

 

[jaymosenvied]

Phils bbq today

 

[951guero]

Pork belly Benedict Portland , OR

 

[champcruthik]

Unable to snap pics, but attended a work spring party at Reunion. 44th and 9th, near Port Authority. Environment has an island, relaxed feel.

Cocktails were good. Tried a "Mexican Mule" and "Board to Death." Unique shots, sampled with the cocktail waitress. Appetizers wheeled out: Fish tacos, shacked cheese (mozzarella sticks), short rib banh mi. Affordable Happy Hour deals for those interested in checking the place out.

 

[rc103dc]

Unable to snap pics, but attended a work spring party at Reunion. 44th and 9th, near Port Authority. Environment has an island, relaxed feel.

Cocktails were good. Tried a "Mexican Mule" and "Board to Death." Unique shots, sampled with the cocktail waitress. Appetizers wheeled out: Fish tacos, shacked cheese (mozzarella sticks), short rib banh mi. Affordable Happy Hour deals for those interested in checking the place out.

I've been there before. Pretty chill place. Almost missed it because I didn't know you had to take a flight of stairs down to the bar. Lol. I didn't have any appetizers, but I might check them out next time. It gets pretty packed on Friday evenings after work, though.

 

[shogun]

I've been to Reunion a few times. Nice place. Food is good but expensive. Fish tacos were good.

 

[grimeyy]

Some stuffed crust pizza w/ the wife earlier

 

[champcruthik]

I didn't have any appetizers, but I might check them out next time. It gets pretty packed on Friday evenings after work, though.

Not sure if you commute into the city like me, but the close proximity to Port Authority is an alluring proposition for Happy Hour right after work.

I've been to Reunion a few times. Food is good but expensive.

Spot on, I feel your pain. Thankfully the company covered all costs for 2-hour open bar and endless rounds of appetizers because I wouldn't pay $5 per small fish taco or $8 for a mozzarella stick, when looking at the menu afterwards.

For my NYC folks, Cigar Inn is a dope spot to post up with the boys. Real man cave vibe. Nice cigar, rare scotch, and sports games. Midtown East.

 

[lazyj10]

Where is that pizza from?