The Rover Posted March 16, 2018 Share Posted March 16, 2018 I haven't eaten this... I just wanted to post it, because it's Food Porn: Quote Link to comment Share on other sites More sharing options...
paplbojo Posted March 16, 2018 Share Posted March 16, 2018 On 2/25/2018 at 2:05 PM, chef free said: Our front yard party spot underneath a large magnolia. I wish some of us could get together here sometime for smoking and drinking and Zeppelin bootlegs! Spicy sweet wings smoked in fig wood smoke (Thanks Jabe!) for brunch. Today's music, Brandi Carlile. The family, they only hang out if there's a nice warm fire. Note the mixer tree (grapefruit so bitter that the only use for it is to mix with tequila!) Meat just oozing off the bones, no one choose to use the sauce, that tells you something... Wow, absolutely awesome setup. Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted March 17, 2018 Share Posted March 17, 2018 18 hours ago, LedZed66 said: It would be great if you could send me the Goan curry recipe, CP My beloved Indian restaurant closed 10 or 15 years ago - and I still miss it. Penang, the Thai curry? That's one of my favorite dishes, it's a perfect compostion between the spices and the coconut milk. Yes Penang, the Thai curry which is weird as Penang is in Malaysia- a place I have been to loads of times. I made my own Spice paste which will keep for a while. It was gorge. I will P.M. you the Goan recipe Led Quote Link to comment Share on other sites More sharing options...
LedZed66 Posted March 22, 2018 Share Posted March 22, 2018 On 17.3.2018 at 5:04 PM, chillumpuffer said: Yes Penang, the Thai curry which is weird as Penang is in Malaysia- a place I have been to loads of times. I made my own Spice paste which will keep for a while. It was gorge. I will P.M. you the Goan recipe Led Very impressive. I need Thai food once a week. But my attemps at homemade asian cuisine were ok, but not overwhelming. Apart from springrolls. I'm looking forward to the Goan recipe, thanks in advance CP Quote Link to comment Share on other sites More sharing options...
Strider Posted March 23, 2018 Author Share Posted March 23, 2018 Penang Curry (or Panang as I have seen it spelled sometimes...another way is Gang Penang) is my favourite of all the different curries. Growing up in the 1970s, Indian curry was pretty much my only exposure to curry dishes. The Asian influx had not quite happened yet. The Japanese and Chinese restaurants that were around, especially the Orange County suburbs, were your basic "with six you get egg roll" dumbed-down for America versions. But when I came back to California after my Army service, the "boat people" from Thailand, Cambodia, Vietnam, Malaysia, and elsewhere, had already arrived and made their mark on the local cuisine. In 1985 I had my first Thai food and it was a revelation. Especially the curries. I tried them all and eventually discovered I liked the Penang curry best. The Thai restaurant (and Vietnamese and Malaysian) explosion that hit Southern California forced the Chinese and Japanese to step up their game and offer us Yankee Devils something real instead of the usual bland Orange Chicken and Chop Suey crap. The quality of ethnic cuisine increased all along the board as the immigrants saw that there was a sizeable segment of us Americans willing to try foreign cuisines and wanted an authentic experience, not a McDonald's-like bastardization. I will have Penang curry with anything...pork, chicken, salmon, trout. But my favourite is with roast duck. Quote Link to comment Share on other sites More sharing options...
LedZed66 Posted March 23, 2018 Share Posted March 23, 2018 5 hours ago, Strider said: Penang Curry (or Panang as I have seen it spelled sometimes...another way is Gang Penang) is my favourite of all the different curries. Growing up in the 1970s, Indian curry was pretty much my only exposure to curry dishes. The Asian influx had not quite happened yet. The Japanese and Chinese restaurants that were around, especially the Orange County suburbs, were your basic "with six you get egg roll" dumbed-down for America versions. But when I came back to California after my Army service, the "boat people" from Thailand, Cambodia, Vietnam, Malaysia, and elsewhere, had already arrived and made their mark on the local cuisine. In 1985 I had my first Thai food and it was a revelation. Especially the curries. I tried them all and eventually discovered I liked the Penang curry best. The Thai restaurant (and Vietnamese and Malaysian) explosion that hit Southern California forced the Chinese and Japanese to step up their game and offer us Yankee Devils something real instead of the usual bland Orange Chicken and Chop Suey crap. The quality of ethnic cuisine increased all along the board as the immigrants saw that there was a sizeable segment of us Americans willing to try foreign cuisines and wanted an authentic experience, not a McDonald's-like bastardization. I will have Penang curry with anything...pork, chicken, salmon, trout. But my favourite is with roast duck. I love the Gang Panang with roast duck. I try to eat less meat, so mostly I choose tofu. But in 2 weeks' time I will meet a friend at the Thai restaurant and I will certainly have the Panang/Penang with roast duck The Thai and Vietnamese restaurants appeared 15 or 20 years ago. They are very popular. As much as I love the Thai curries I don't like the Vietnamese cuisine. They are possessed with fresh coriander leaves and that's one of the few things I really don't like. I use the dry seeds in my kitchen very much but not the leaves. There were a lot of Chinese restaurants in my childhood. In 1978 I visited London with my parents and we went to a Chinese restaurant. It was very different from what we knew as Chinese food. I think it was a more authentic restaurant because we were the only Europeans in there, the other guests were all Chinese. I like the Indian curries very much but there is not one good Indian restaurant in town. There is a fantastic one in the neighbor town that I visited twice. Quote Link to comment Share on other sites More sharing options...
Walter Posted March 24, 2018 Share Posted March 24, 2018 Made a ground turkey meatloaf tonight with green onions, ricotta cheese, and some flavoring-along with sautéed zucchini and mashed potatoes. Not the tastiest recipe ever, but decent non the less. Tomorrow gonna roast a prime rib in our new convection oven, that we were supposed to have received when we built the house... It has a built in meat thermometer. Very interesting. Will update when cooking has commenced. Quote Link to comment Share on other sites More sharing options...
Strider Posted March 24, 2018 Author Share Posted March 24, 2018 Cajun fried catfish, eggs, 'n' grits for brekkie today. Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted March 25, 2018 Share Posted March 25, 2018 Full English this morning: Lincolnshire Pork Bangers Oak Smoked Back Bacon Fried Duck Eggs Baked Beans Mushrooms Toast with Seville Marmalade, Marmite Fresh Orange Juice. The sun is shining and a round of golf booked. Happy days indeed. Quote Link to comment Share on other sites More sharing options...
chef free Posted March 26, 2018 Share Posted March 26, 2018 Modified the smoker by lining the firebox with firebox bricks. It really helps with controlling the temp and I used at least 30% less fuel! Almond wood is the cheap hardwood in California. I made a grate out of rebar scraps from my neighbor's building project. Oak wood for flavor courtesy of Jabe. Thank You, Sir! You can really taste it too, like in red wine or whiskey. It's sharp but not like hickory or mesquite. Brisket! Quote Link to comment Share on other sites More sharing options...
LedZed66 Posted March 30, 2018 Share Posted March 30, 2018 (edited) A pie (puff pastry) filled with cod (cooked in white wine, spiced with laurel leaves, cloves, juniper berries), roasted mushrooms, parsley and boiled eggs. Served with compound butter and a green salad (arugula, tomatoes, onions, pecorino cheese) Accompanied by this French white wine Edited March 30, 2018 by LedZed66 Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted March 30, 2018 Share Posted March 30, 2018 2 hours ago, LedZed66 said: A pie (puff pastry) filled with cod (cooked in white wine, spiced with laurel leaves, cloves, juniper berries), roasted mushrooms, parsley and boiled eggs. Served with compound butter and a green salad (arugula, tomatoes, onions, pecorino cheese) Accompanied by this French white wine I Pm'd you about this Quote Link to comment Share on other sites More sharing options...
Strider Posted March 30, 2018 Author Share Posted March 30, 2018 Peach pancakes with whipped cream. Bagel with cream cheese and smoked salmon. White peach tea. Orange juice. Water. Water. Water. Quote Link to comment Share on other sites More sharing options...
paul carruthers Posted March 30, 2018 Share Posted March 30, 2018 mac & cheese, chicken tenders, some Dew & I'm happy... Quote Link to comment Share on other sites More sharing options...
LedZed66 Posted April 1, 2018 Share Posted April 1, 2018 Lamb chops spiced with thyme, rosemary, oregano Oven roasted vegetables (red peppers, zucchini, eggplant, potatoes) Tzatziki - makes vampires run for cover Mixed salad: tomatoes, cucumber, onions, feta cheese (marinated in olive oil and oregano) Digestif: Pear brandy (eau de vie) Aperol Spritz later this evening Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted April 1, 2018 Share Posted April 1, 2018 Roast Spring Lamb, Sweet Potato Mash, Peas, Gravy, Mint Sauce. Rioja, Rioja and more Rioja. Some sweet green for smokes Quote Link to comment Share on other sites More sharing options...
ebk Posted April 1, 2018 Share Posted April 1, 2018 At one our favorite French bistros - salad of greens, pears, blue cheese and walnuts; sea bass over risotto with gruyere and asparagus. A lovely CDR. It was fabulous. Quote Link to comment Share on other sites More sharing options...
SuperDave Posted April 2, 2018 Share Posted April 2, 2018 1 hour ago, ebk said: At one our favorite French bistros - salad of greens, pears, blue cheese and walnuts; sea bass over risotto with gruyere and asparagus. A lovely CDR. It was fabulous. Sounds great! What is CDR? Quote Link to comment Share on other sites More sharing options...
ebk Posted April 2, 2018 Share Posted April 2, 2018 2 hours ago, SuperDave said: Sounds great! What is CDR? Cote du Rhone red wine. I brought the rest of the bottle home. I'll get the vineyard tomorrow - I don't feel like getting off the couch at the moment Quote Link to comment Share on other sites More sharing options...
SuperDave Posted April 2, 2018 Share Posted April 2, 2018 19 hours ago, ebk said: Cote du Rhone red wine. I brought the rest of the bottle home. I'll get the vineyard tomorrow - I don't feel like getting off the couch at the moment I love those wines and especially the reds. I always have a few of them in storage at home. They don't last long in storage! I love medium bodied reds like these and great drinking wines. I visited this area back in 2013 and glad I got to visit a vineyard in this region. Also included a lunch at the estate and the food was so good with such variety. Quote Link to comment Share on other sites More sharing options...
paul carruthers Posted April 3, 2018 Share Posted April 3, 2018 Sitting here eating skittles & pondering the great mysteries, like how to throw a curveball... Quote Link to comment Share on other sites More sharing options...
chef free Posted April 8, 2018 Share Posted April 8, 2018 (edited) Wild Cherry smoked salmon! Wild cherry is lighter than regular cherry and a little less sweet, it really let the salmon flavor come through. The fish was marinated in mirin and soy sauce before cooking. (Also some chicken breasts that were in the fridge.) Cherry log smoking the meat. I also cooked up some brisket and tried wrapping them in butcher paper, we'll see how it comes out... Edited April 8, 2018 by chef free Quote Link to comment Share on other sites More sharing options...
jabe Posted April 8, 2018 Share Posted April 8, 2018 ^ Enjoy reading your reviews and the sharing pics, chef free. Quote Link to comment Share on other sites More sharing options...
LedZed66 Posted April 8, 2018 Share Posted April 8, 2018 On 17.3.2018 at 5:04 PM, chillumpuffer said: I will P.M. you the Goan recipe Led Chillumpuffer's Gorgeous Goan Chicken Coconut Curry I tried the recipe and the curry was awesome, CP. Superb!!!! A perfectly creamy coconut sauce. The paste smelt wonderful with the coconut, spices, ginger and garlic. Mr. LedZed liked it very much, too, so it won't be a one-hit wonder Now, there's a very nice French rosé wine waiting for me in the fridge - finishes a fantastic weekend (very sunny, 26C) Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted April 9, 2018 Share Posted April 9, 2018 14 hours ago, LedZed66 said: Chillumpuffer's Gorgeous Goan Chicken Coconut Curry I tried the recipe and the curry was awesome, CP. Superb!!!! A perfectly creamy coconut sauce. The paste smelt wonderful with the coconut, spices, ginger and garlic. Mr. LedZed liked it very much, too, so it won't be a one-hit wonder Now, there's a very nice French rosé wine waiting for me in the fridge - finishes a fantastic weekend (very sunny, 26C) Really pleased for you S. It is quite amazing with only a few ingredients a simple curry can taste so wonderful. I will send you more when I have time. Had a couple of curries last evening whilst watching the golf. A Chicken Balti and a Chicken Tikka Rogan Josh. An Aloo Ghobi on the side. Breads and rice. I admit they were bought in as we were pushed for time and as we have no hot water we couldn't face the washing up. Weekend weather here?? Shite as usual. Got soaked on the golf course Saturday, and Sunday was not that much better either. Only good news was City folded against us and didn't win the title - yet Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.