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Member Since 16 Dec 2008
Offline Last Active Today, 01:51 PM

#1438861 Tomatoes in Winter

Posted by joethefoodie on 16 March 2019 - 12:21 PM

Check this out...




Found at my local crappy grocery store (Fine Fare, for those who know/care), these tomatoes actually look, smell and taste very good, for having been purchased in mid-March.


Now, I don't know if I'll be able to find them again, and this was the first time I'd ever seen them, but quite a nice treat.


Together they weighed at least a pound, and they were $1.99.

#1438838 The Way We Eat Now

Posted by joethefoodie on 16 March 2019 - 12:48 AM

I think the only place where someone says  "the dishes will come in the order they are ready and are meant to be shared"  should be my fucking kitchen.

#1438678 Supper

Posted by joethefoodie on 12 March 2019 - 10:35 PM


The reason I asked is because I had brined that pork shoulder I made for a longer period that I usually do, and I didn't like the texture once it was roasted.


I think the loin is a better choice for long brining and then cooking to a lower temperature than necessary for a shoulder. And I missed the luscious quality of a non-brined pork shoulder in the dish as I made it.


was your brine salt or acid? 


Oh, it was a  salt brine.  I think acid brine is called marinade?

#1438654 Supper

Posted by joethefoodie on 12 March 2019 - 01:12 PM

I had there pork loin sitting in a brine for the last couple of days... Jax asked me for fried chicken yesterday afternoon.. Like my daughter, my son now is all about my fried chicken and assumes it can be reproduced in moments.. Well, he is kind of right...   


So sliced pork loin thin, pounded,  breaded and fried. 








Don't you find that brining for a long period of time changes the texture of the pork - it ends up more like a cured product, no?

#1438650 Supper

Posted by joethefoodie on 12 March 2019 - 11:14 AM

Small dinner get together this past weekend.


Appetizers included the usual marinated olives, anchovies I brought back from San Sebastian, pata negra, and I used this new toy for blistered shishitos and...




One of the shishitos got away! First course, unpictured, merguez over Rancho Gordo's Eye of the Goat beans.


Main course:








Roast pork shoulder, Basque style (with apples, onions, sidra, stock), saffron infused potatoes and braised endive.


 Cheese course - 4 cheeses from Beecher's


Dessert - Meyer lemon posset with fresh blackberries and raspberries.

#1438373 Eater Announces Their Restaurant Critics

Posted by joethefoodie on 05 March 2019 - 03:48 PM

i don't think I have ever had a  bologna sandwich either.    Prosciutto and cheese would be the closest i guess. 

You poor bastard...not even mortadella?

#1438258 Shad and shad roe

Posted by joethefoodie on 02 March 2019 - 01:37 PM

I was looking through a couple of Greek cookbooks I have - one by Diane Kochilas is pretty good, but it was hard to scan the recipe.


Further looking found this one, which certainly is heavier on the tarama than the potatoes or bread...



#1438257 Snake Diet

Posted by joethefoodie on 02 March 2019 - 01:16 PM

Down 3.5 lbs in 3 days. After a 55 hour fast I ate 4 ounces of steak, 12 asparagi tossed in a salsa verde, 1 large king oyster mushroom with butter and sage and about 12 grapes. Going back on another 48 hour fast. Feeling great! Upset I can’t go for a run this morning

Watch your kidneys, dude.

#1438237 Snake Diet

Posted by joethefoodie on 01 March 2019 - 10:41 PM

Yep - no reason to drink salt.

#1438183 Supper

Posted by joethefoodie on 28 February 2019 - 09:38 PM

Perfect! Something like that can also benefit from a pinch of cayenne, or if one is feeling super fancy, some pimenton!

#1438145 Supper

Posted by joethefoodie on 28 February 2019 - 04:35 PM

   Any tips?  




April 2007


Fromage fort is the ultimate way of using leftover cheese. Jacques Pépin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese and goat cheese together with his mother's leek broth, some white wine and crushed garlic. These ingredients marinated in a cold cellar for a week to a week-and-a-half (he liked it really strong). Now Pépin's wife, Gloria, makes a milder version in a food processor that takes only seconds. It is delicious with crackers or melted onto toasts. It also freezes well. More Cheese Recipes




1/2 pound cheese pieces


1 garlic clove


1/4 cup dry white wine


Black pepper




How to Make It


Put about 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant.

#1438095 Supper

Posted by joethefoodie on 27 February 2019 - 11:03 AM

Making a "ragu"...




Dried Porcini, fresh cremini, duck, mushroom stock, tomatoes, white wine, onion, garlic, etc.




Penne with the above ragu.

#1438094 This is why you should read Chowhound

Posted by joethefoodie on 27 February 2019 - 10:57 AM



Everyday is Caturday, silly.

#1438074 Falk Copper Cookware

Posted by joethefoodie on 26 February 2019 - 10:10 PM

C'mon, you can't really complain about the price of that cookware, can you?


Giving up a meal at Frenchette, or a meal or two at any of the multitude of places you dine at, will buy you a piece of cookware that will provide joy for a lifetime.  

#1438073 Aska

Posted by joethefoodie on 26 February 2019 - 10:07 PM

If you post your first thoughts here under an assumed name, we won't tell anyone!