T Nation

Food Porn Thread


#863

Is it 10g per 100g cooked, or raw? That’s an important distinction.

My favorite veggies are: asparagus, Brussels sprouts, broccoli, kale, other greens (collard, mustard, cabbage), cauliflower, peppers, and zuchini.

My combos are usually based on the cooking times and techniques… If you just throw it all in together at once, you will have a mush and lose out on the variety of textures. What most restaurants do is employ “par-cooking” (par is short for partial), aka blanching. What this means is to boil or steam the veggies for just long enough to take the edge off, and then put them in ice water to stop the cooking process. Then when you have your chicken in the hot pan, put your par-cooked veggies in to sear them and add the color/flavor, and to bring them up to the desired temp. By separating the “cooking” from the searing, you have the ability to take a bunch of foods that require different times to cook, and have them all finish in the same pan, at the same time, without overcooking any.

Example par-cooks:
Asparagus: boil for 1-2.5 mins (depending on thickness)
Broccoli/cauliflower: steam for 4 mins
Brussels sprouts: steam for 2-3mins

Zuchini cooks very quickly, so this I usually start from raw and cook through in the pan.
Onions are usually not par-cooked, because they can go in the pan early. Many times, the onions provide the timing template; i.e. The onions are the first veggie to go in, because they like a hot pan (char on onions is delicious, plus the moisture can be used to drop pan temps and deglaze the fond from cooking the meat), and the other veggies are added throughout the onion cooking, and the pan is done when the onions reach the desired doneness. The exception is if you want your onions caramelized, in which case you usually want to cook them separately and add them in at the end.


#864

I’m pretty sure it’s raw. Otherwise they would be quite some carbs and I don’t think squash has that much.

Thanks for the insight I’ll definitely look into that technique!


#865

Happy thanksgiving ya’ll!


#866

Ghost pepper pumpkins salsa. Early Christmas present from the SIL. It’s not stupid not, but it’s close.


#867

I bet you can’t eat that with a slice of ginger!

Joking of course. Root heat + pepper heat is like atom splitting dangerous and can torn the recipient into a fast zombie.


#868

Went to an outlet store in myrtle beach a few years ago. They only sold rare salsas and hot sauces. We bought one as a gag that took signing a release called “death by salsa”. It had ghost pepper extract/concentrate and was the consistency of canned tomatoe paste. It was enough to blister the tongue. Dad and I had to dilute it with diced tomatoes just to eat it, worst diarrhea ever. That’s my line for “stupid hot”.


#869

My mom told me about a recipe her dad used to cook. It’s a vegetable soup basically, and I’ve been told it’s popular in Naples, although living in Northern Italy I hadn’t heard of it yet. It’s called Ciambotta, and I attempted a modified version.

Starting ingredients:

End result

Man this was delicious! A fuck ton of veggies, very low additional calories, satiating, and tasty.


#870

That looks amazing! I always wished I lived or was born in Italy. So many amazing dishes.


#871

Broiled seafood platter. My toes were in the sand. Live music. Sunset.


Best fruit in the world: passion fruit.

Favorite drink:


#872

I looked at the ingredients you used and kinda winged it. I sliced eggplant and zucchini and squash and grilled them. Got the garlic a white onion and two green peppers going in a pan with olive oil. Then chopped up the grilled veg added them and some cherry tomatoes to the pan with a small can of tomato paste and some chicken stock and some capers. Then let it cook down for a while. Awesome side for like 3-4 days!


#873

Definitely close to what I did and happy you liked it! If I happen to prepare any other Italian recipes I’ll keep you posted.


#874

Made soup from the Thanksgiving bird.

Did the stock for about 6 hours.

Plucked off all the meat I could find, which was a surprising amount (I think it was a 20-pound bird). Next time I’ll have to remember to measure how much I get off a carcass.

Threw it together pretty simple with with diced onion and a spinach/kale mix. Tossed a little rice in the bowl at serving time.


#875

Made ground chicken based pizza… It was actually pretty decent.


#876

I made an open hearth from blocks and bricks I had in the back yard.


I made beef roast over coals. Chuck and shortrib:

Also, more bread:


#877

Looks amazing! Makes me hungry lol


#878

@Yogi1 this might be useful for you


#879

How long did this take? I’d love trying to do something like this


#880

That bread looks heavenly!


#881

It took about 20 mins to build. It’s dry-stacked; no mortar.


#882

Any reason to use the open hearth vs a grill?