Food
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- canoe0
What's your favorite food tv?
- Bon Appetite on youtube at the momentcapn_ron
- https://www.youtube.…pango
- https://www.youtube.…
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https://www.youtube.…Continuity - https://www.youtube.…
https://www.youtube.…
https://www.youtube.…Continuity - I still follow Alex French Guy Cooking, Binging with Babish, and My Name is Andong, but they've all grown a whopping sense of their own importance ...Continuity
- ... and pretty much walk around like their shit doesn't stink. Almost unwatchable now. Also, the quality of their content has really gone down.Continuity
- https://www.youtube.…pango
- I like ones that experiment and show different results. Also love historical recreations and villagers cookingscarabin
- Ramanisky211
- Sorcery. This is fucking sorcery.Continuity
- I'm really not into this kind of food.shapesalad
- @SS you back on the Greggs up Norf?fadein11
- I don't visit QBN often, but when I do, the first thing I want to know is what food shapesalad likes to put in his cute little mouth.canoe
- Shapesalad brings burgers to the cinco de mayo partycanoe
- this should be taught in primary schoolKrassy
- can you find and post the pizza version?grafician
- It was my proud honor to teach my kiwi friends how to make and fold breakfast burritosrobotinc
- Sounds odd since I live in mexico but I miss me a good burritoYakuZoku
- Where do you those hand condoms?hydro74
- I want one of graf's folded pizzas.MrT
- the best "Shit, I'm drunk & hungry" burritos can be found in the dive mexican drive thrus throughout the US southwest–Filibertos... Eribertos... I miss them :(PonyBoy
- dont tell me how to roll by borritomilfhunter
- Yea Im with shapedrgs
- PonyBoy, when I lived in pacific beach San Diego, my place was Aliberto’s. The best. Filiberto’s was not bad either ;)monospaced
- Mission roll 101.garbage
- @monospaced @PonyBoy any'berto's in San Diego is tops, yes!Krassy
- There's about half a liter of sweat in them gloves!Akagiyama
- lol akafadein11
- This guy burritosscarabin
- OBBTKN2
Beautiful day, sunny, but only 21°C.
Honey, what if I fire up the grill and we have something grilled for dinner?
Perfect.
I've bought half a dozen leeks, two bell peppers, pork chops and short ribs, plus a bottle of cider.
The leek and roasted pepper salad is incredible, with a little vinaigrette (those who haven't tried it, make them one day, even if it's baked).
Half is left over.
Now to sleep :)
- Beef short ribs?
Gotta smoke those low and slow, my man!
But my god, they're so good after.Continuity
- Beef short ribs?
- Danish0
- Use beef fat. DO NOT USE Vegetable oils.shapesalad
- Beef fat? Fucking DUCK fat my love.canoe
- I'm with shape, classic UK chippie style. Duck's nice but a deep fryer full is a tad excessive.MrT
- Traditionally, Belgian chips are fried in tallow. Very good stuff.
But, if you like to use vegetable oils, by all means do so. Ignore shape.Continuity
- milfhunter1
- looks like turd....
what is it?pango - Firkandel!Continuity
- shit that look good.utopian
- @cont yes!milfhunter
- Frikandel speciaalmilfhunter
- so it's like a hot dog but there's no bun and the sausage is sliced open and filled with toppings instead?BuddhaHat
- ^ fried instead of heated in hot waterSimonFFM
- yup can confirm. I eat one of these regularlyCalderone2000
- @Buddha its indeed fried meat. The sauce is curry and mayo topped with raw unions.milfhunter
- I like to alternate this with a Dutch "berenhap" with peanut sauce.stewart
- I can't even to count the number of non-speciaal Frikandel I'd gotten out of a Febo when I was living in Amsterdam. Usually late at night. And drunk.Continuity
- @cont agreed. perfect drunk foodmilfhunter
- What I *didn't* know up until about an hour ago is that the sausage itself is normally made from both half-om-half gehakt and chicken. Interesting.Continuity
- Side note to my side note: the German term for 'half-om-half' is not nearly as interesting: Gemischtes hack. Woo-hoo.Continuity
- oh man I found a place in Toronto, not too far from me going to to first chance I get https://tinyurl.com/…
anything else I should try?_niko - ^ Beef bitterballen. I say again: BEEF BITTERBALLEN. I'm also partial to Snert.Continuity
- @continuity lol those funny germans. i knew it was some sort of mixed meats but never knew it was partly chicken!milfhunter
- @niko Those prices are insane for junkfood. Anyway, you should try the kapsalon as well!milfhunter
- @niko and poffertjes as desert :)milfhunter
- @niko just checked out the pictures on google reviews. Would stick with the bitterballen or kroket together with patatje speciaal.milfhunter
- cheers guys I thought they might be on the pricey end but not as pricey as a flight to the Netherlands ;)_niko
- looks like turd....
- Nairn1
Black Garlic Chorizo. Si!
- Tell me moreContinuity
- From León? If so... Yeah!!OBBTKN
- Just some presumably commercial stuff, that weirdly doesn't have much on the internet about it. I just saw it, bought it, nibbled it, loved it. So too the kid,Nairn
- Googling for it, I now see other brands I want to try even more... Need to find a decent online spanish UK distributor :)Nairn
- Danish1
- Eel?monospaced
- PorkDanish
- Oh I see nowmonospaced
- we have the. same dish in the netherlands minus the weird saucemilfhunter
- OBBTKN2
- God damn.
Your crisp flavours in Spain are way more interesting than in Germany.Continuity - I like this brand a lot, there're a pair or three flavours more... Tasty!OBBTKN
- Sigh.
I need to move to Spain.Continuity - I had the lemon and pepper ones. Not as good as Italian San Carlo lime and pink pepper equivalent, and they rely on MSG. Not bad yhoughNairn
- God damn.
- Nairn1
- WANT.Continuity
- Incidentally, Nairn ... about those jamón crisps ...
:)Continuity - Yes, I know - I tried to find some for you over there as I figured it'd be easier to mailfrom Spain, but the Posh Local Supermarket didn't have them :(Nairn
- Oh no!! :(Continuity
- Back to Plan A, but this time not eating them... .Nairn
- Ha!Continuity
- Continuity7
Going to be attempting this, this weekend.
As I've never had tacos al pastor before, I have absolutely no idea what to expect.
- Well, if the marinade is anything to go on, this might just be one of the best things I've ever eaten. Holy fucking shit, that's good!Continuity
- How much time did it take?milfhunter
- Smart to use the pineapple during the indirect grilling. Instead, Let's pull our dinero and buy a spit. Community spit use by sign-up listmisterhow
- @milfhunter Not an appreciably long time, tbh. One thing I did do differently than Kenji is pop my pork in the frezer for about an hour to firm up ...Continuity
- ... which allowed me to slice it to about 3-4 mm without the need to pound it out like he does. So, that was actually a time-saver. Otherwise, the marinade ...Continuity
- ... was done quickly, and the assembly in the pan took me about what ... 20 minutes, give or take? So now it's in the fridge for the overnight cure before ...Continuity
- ... roasting.Continuity
- 2 tortillas—that's when you know it's legitkaiyohtee
- Nairn1
If you know, you know! He made one of those mega-rated recipes that keep getting promoted by the YouTubes, that every time you watch them you think "Yeahhhh... but a bit bland and really? eh, meh?", but NO. NO
NOT.
- Cheers Nairn, added to the weeknight list, RecipeTinEats has a couple of similar recipes and they are great.BuddhaHat
- palimpsest15
For Continuity
Papa rellena with classic beef filling and 1/4 of a boiled egg. You can also add an olive but I haven't found Peruvian olives here. Topped with Salsa Criolla and a side of Huancaina sauce and small fried mashed potato balls that I wanted to test.When building the potatoes I always leave a bit to make a lid then pinch the seams and roll back into potato shape. I then rolled the potatoes in all purpose flour, no egg wash.
The potato dough is 100% boiled potato.I've heard of other people use 30% cassava to add elasticity without changing the taste.
Filling is ground beef (chopped would have been better), onions, garlic, tomato paste and raisins.
The mashed potato balls came alright but the crust didn't hold up as well as the papa rellenas.- https://www.pngitem.…Nairn
- I'm sorry to say that I somewhat recently bought, and wasted, a jar of aji amarillo. I should've treated it as an ingredient, not a sauce, I now realise.Nairn
- https://www.thespruc…Nairn
- Oh. My. God.
You, sir, deliver!
I want ten of those. Now.Continuity - Aji amarillo paste is used like tomato paste, a base for our dishes.
If you ever get a hold of our again, Nairn, I recommend you try making Huancaína...palimpsest - ... or Ají de gallina where the taste of the Ají Amarillo shines.palimpsest
- Nommmscarabin
- the quality of this far exceeds
the expectations here :D lol
will you marry me?"+ :xDsted - I could castrate you and marry you in a heartbeat, Sporus.palimpsest
- ^ Someone's frisky tonight!
Also, should I be jealous?Continuity - You're my bottom bitch.
Nothing's gonna change that, boo.
I did this for you.
<3palimpsest - <3 !Continuity
- I almost forgot:
#nojalapeñopalimpsest - FLOL!Continuity
- ++koma_
- Thanks for sharing the recipe pali, and for doing the lower instincts flow again on this old-ass site ;)OBBTKN
- Did you take pics from that dinner?
We're waiting on an update.palimpsest - This is interesting but the raisins confuse me. I'd eat it though, send it over.garbage
- Raisins find their way in a lot of central and south American savoury dishes. Picadillo, for example. Oddly enough, it's an awesome combo.Continuity
- I grew up with raisins in savory fillings like for empanadas and turkey so it seems natural to me. The mix is also used in northern Africa.palimpsest
- I'd be surprised if these are phone photos.pango
- They are phone photos. Portrait mode.
Curious about your feedback, pangi.palimpsest - They are? Damn! How come Buddhat's photo look so different!?!
K that make sense. Portrait mode tend to warm up the photo a tiny bit. Cuz skin tones.pango - They're good. Sharp. Good exposure. Colour seems natural. I'm guessing you have one of those tube lights in the kitchen.pango
- Thanks pango. This means so much to me.palimpsest
- Um, guys? It's suppose to be *my* #niceweek, not yours ...Continuity
- LOLpalimpsest
- Wait, you found aji amarillo, but not peruvian olives?canoe
- I live in Prague, brought the AA from Barcelona. I have seen Peruvian olives make an appearance in French markets recently though.palimpsest
- BuddhaHat4
Lighting drastically different due to different times of day, but Kenji's Detroit deep dish hawaiian for the kids during the day, and later in the afternoon the fennel sausage and roast capsicum and pepperoni pizzas on 60% hydration Naples style dough for the parents. Deep dish in the oven, Naples pizza in the Ooni Koda 16. Naples dough + Ooni is freaking unbelievable. Really stable, easy to shape dough, copes with toppings and slices really well. 18 hours ferment + rise for all doughs.
- Wonderful, Buddha! I hope everyone enjoyed the fruits of your labours!Continuity
- Thanks Continuity, I learn something every time I make pizza, I'm not sure I'll ever tire of it. After yesterday a mate of mine and his wife think I'm a genius.BuddhaHat
- The dough for that deep dish was sublime, the softest spongiest foccaccia-style dough you can imagine.BuddhaHat
- Looks delicious. Been wondering if the Ooni Koda is worth it.koma_
- OBBTKN10
- Turbot.
Baller!palimpsest - nice man.oey_oey
- ^ you have to see that as a double compliment as I'm vegan ;-)oey_oey
- I had mussels just like that on Sunday night with family, although nowhere near as big as the ones you've got. Freaking delicious with a glass of white wine.BuddhaHat
- and the closest thing we can get to that turbot down here is flounder, it's a beautiful fish. What you've got there looks sensational. que deliciosio!!BuddhaHat
- @oey, my plan was to also make some leeks on the bbq (my youngest daughter is vegetarian), but, in the end, there was no time...OBBTKN
- I prefer leeks to "Catalonian calçots", finer and tastier!
Next time ;)OBBTKN - Next month the bonito season begins, incredible also for the bbq, LolOBBTKN
- nice!Fax_Benson
- Turbot.
- BuddhaHat1
- O_OContinuity
- That cling wrap is hanging on for dear life!BuddhaHat
- Nice!palimpsest
- cling wrap = toxic mess. Use a bigger bowl with a plate / pan lid / tea towel on topshapesalad
- Your keyboard is made of microplastics, Shape. Best to not use it anymorescarabin
- I knew it was a shapesalad's note even before reading his name...dmay
- XD downersaladpango
- sted2
- Savage.palimpsest
- Someone was breading meat cutlets.Continuity
- fnaaarNairn
- I wanna see the end result.
Or maybe the one in the middle?palimpsest - nice saveVectorMasked