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#101 Spooner

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Posted 31 December 2017 - 09:24 PM

For a good selection of olives and other Italian specialties check out Teitel Brothers in Bronx NYC but also online. 

Can get capers in big quart jars and add them to lots of stuff, also oils and balsamic vinegars.

 

http://www.teitelbro...ategory/olives/


Edited by Spooner, 31 December 2017 - 09:30 PM.

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#102 jkdeth

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Posted 31 December 2017 - 09:36 PM

Man, forgot the mozzarella, or olives, marinated mushrooms, some sweet and peppers, etc would have been tossed together.
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#103 Juthro

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Posted 17 January 2018 - 02:20 PM

I made homemade bean with bacon soup last night and it was killer!

2 pint jars of navy beans
1 pint jar of chicken/vegetable broth
8oz bacon cut into small pieces
1 medium yellow onion, diced
1/2cup shredded carrots
1/2cup chopped celery
2tsp minced garlic
8 oz of Knorr tomato bouillon (or tomato sauce)
salt and pepper to taste

First fry the bacon until done and set aside. Remove all but 2Tbl bacon grease in the pan, and then add onions, carrots, celery. Cook until soft, and until onions are clear, then add garlic and cook another minute or so.

Put the veggie mix, your beans, and broth into an appropriate sized pan, and heat to a light boil. Then simmer for 1 hour. During this time you will want to use a large spoon to smash some of the beans against the side of the pot, this is to thicken the broth. I like my soup thick so I smashed what I would say was a little under half the beans. At the one hour mark add the bouillon and the bacon, mix well, and let everything come up to temp (5 minute or so)

Add salt and pepper to taste, and I like to garnish the bowl with a little shredded cheddar cheese.

I should say that I use my own home canned broth, and beans, both of which are salt free. That is why I like to use the tomato bouillon, as a way to put some salt back into the final product. But be careful, depending on the bacon you use you can get the soup way to salty, especially if you used store purchased canned beans or broth. You have to taste it as you mix in ingredient's, and you may have adjust on the fly accordingly. Remember its easy to add salt later, but damn near imposable to take it out if you get too much in.

The whole meal takes about an hour and a half to make, and most of that is just cook time. I think you'll be impressed at how good this soup is compared to the crap they sell in a can at the store.

Edited by Juthro, 17 January 2018 - 07:16 PM.

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#104 Juthro

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Posted 21 January 2018 - 08:42 PM

So I was wondering down a youtube rabbit hole, and I ran across this recipe for 'mushroom ketchup'. Intrigued, I watched it. To be fair, its an 18th century recipe and is not what we think of ketchup today. It has no tomato products in it at all.


It sounds quite good, and I thought it was worthy of a link here. I have not yet tried it, but its now on the list. I will certainly post my results when I get around to making it.

[Direct Link]



EDIT: I wonder how it would work with oyster mushrooms.....?

Edited by Juthro, 21 January 2018 - 08:45 PM.

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#105 Spooner

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Posted Yesterday, 02:36 AM

Nice catch Juthro

I particularly like the idea of drying the dregs and sprinkling it on stuff like a seasoned salt.

Hope it is as good as it sounds, good luck.


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#106 jkdeth

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Posted Yesterday, 03:14 PM

Who wants asian inspired spatchcock chicken? This one is on the grill now.

20180122_150956.jpg
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