Advertisements

Forums Forums General Discussion Food. Where to go/what to make

This topic contains 38 replies, has 15 voices, and was last updated by  Danny Duberstein 2 years ago.

Viewing 14 posts - 26 through 39 (of 39 total)
  • Author
    Posts
  • #49928

    Lebron
    Participant

    Over the last year or so I’ve slowly moved away from flank steak to tri tip, throw it on the direct flame for about 5 minutes or so per side then indirect heat another 5 or so per side pull it off at 135 tent it for 5 minutes.  Good eating.

    #49931

    InThisTown
    Participant

    What are you seasoning that with?

    #49938

    Lebron
    Participant

    I typically make up a marinade of olive oil, soy sauce, red wine vinegar (balsamic works too), garlic, honey, salt, pepper.  I put some slices in the meat then pour the marinade over it in a freezer bag. Wife and boys really like it.  If we’re having people over I might make one with a dry rub, like maybe a Montreal seasoning.  I’m one of those food prep losers who spends about an hour plus each Sunday AM getting food ready for the week.

     

    #49940

    Miserable Fellow
    Participant

    South End food truck newz.  I’d been hearing that the South End Open Market that was very near my house was moving a few blocks east to a new Condo footprint, but I was surprised on Sunday that the food trucks were there at the old location AND there were more at the new location. I thought that the already behemoth open market had just expanded.

    Turns out there was some drama in which the landlord kicked out the people who ran the Open Market and opened a new one, while the old tenants went to the new location and held their market here.  The SoWa Versus South End Open Market Separation, Explained

    So there will be no parking in the South End on Sunday afternoons until Halloween. But all the food trucks and Etsyesque tchotchkes that you could ever want within walking distance.

    #49952

    Lebron
    Participant

    Found a farm just outside Colorado Springs that does once a month deliveries up this way.  All grass finished (I guess the distinction with grass fed is that they can ‘finish’ the cows/buffaloes/sheep on grain feed before slaughter) and the pigs are a mix of grass and grain.  I placed a small order  – 2 pounds ground beef, 2 pounds ground lamb, 4  boneless pork loin chops a little less than 2 pounds, 8  large lamb loin chops a little more than 2 pounds and a dozen eggs ($86.95 total).  Delivery spot was at some middle of nowhere crossfit gym, kinda weird but it worked.  Pretty excited to throw those lamb chops on the grill Sunday.

    #49961

    Feejis
    Participant

    That sounds great. We are gonna do a Csa this year I think from a farm near my wife’s work. Non meat division though.

    Is yours frozen or fresh?

    #49966

    Lebron
    Participant

    I just edited the post a bit, read it off my digital receipt so it gives everyone a general idea of weight/cost.

    For the deliveries it is vacuum packed & frozen, eggs of course aren’t.  The guy does a bunch of different routes and gives a bunch of places he can meet you.  He leaves the Springs about 8am, by the time he got to my spot it was 5:30.

    http://www.cornerpostmeats.com/

     

     

    #50133

    Danny Duberstein
    Participant

    If you get caught between the moon and Neponset Circle you could do a lot worse than Dorset Hall.  Had lunch there today.  Also, TVs everywhere.

    #50219

    Miserable Fellow
    Participant

    This is dangerous knowledge, but equal portions of unsweetened cocoa, sugar, flour, vegetable oil, and milk (3T of each) with a pinch of salt, 1/2 teaspoon of baking powder and a teaspoon of vanilla mixed and microwaved in a mug for 90 seconds is a fair approximation of molten chocolate cake.

    #53661

    Lebron
    Participant

    Instead of the standard cheese/olives/crackers/latest fad dip as apps when hosting lately I’ve simply thrown a couple of duck breasts on the grill.  Slice and put on some greens.  Fucking good.  Key is to get the grill as hot as possible, get that duck breast fat side down for about 6 or 7 minutes max and get a good crisp on the fat, flip and let that remaining fat render in for another 6 or so, whatever fat is left over is like duck bacon.  Just using a dry poultry rub from my BBQ/rub guy (Dennis).  Personally I love the ever living shit out of duck but some find it a bit too rich as a meal so seems to work perfect app wise.

    #73974

    GreatWhiteDhale
    Participant

    Any Korean food fans? I had bibimbap last night and it came with a hot sauce. I asked for the name of it, but completely forget it. I Googled “Korean hot sauce” and found gochujang. That might be the name I was told, but the stuff I had was more of a sauce, not a paste. The waiter said it was home made from chili powder, but didn’t know anything else about it. I thought it might have been fermented, which it turns out gochujang is.

    Come back, Regular Brian.

    My agenda is truth.

    #74020

    Rickkyboy
    Participant

    Any Korean food fans? I had bibimbap last night and it came with a hot sauce. I asked for the name of it, but completely forget it. I Googled “Korean hot sauce” and found gochujang. That might be the name I was told, but the stuff I had was more of a sauce, not a paste. The waiter said it was home made from chili powder, but didn’t know anything else about it. I thought it might have been fermented, which it turns out gochujang is.

    at target no less :blink:  http://www.target.com/p/bibigo-korean-gochujang-sauce-hot-sweet-11-46-oz/-/A-50332095?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=&adgroup=&LID=700000001170770pgs&network=g&device=c&location=9001853&gclid=CPbnkOfd-88CFQlahgodLRQCAA&gclsrc=aw.ds

     

    Where you eating your bibimbap?  I’ve had at

    Dah Me in Natick many times. great

    Some Korean stall at Super 88 in Brighton. good

    and at H Mart but the vendor there used hamburger which wast weird. the stone pot was hot though and the rice caramelized/crunched up nice.

     

    #74227

    GreatWhiteDhale
    Participant

    Takara. It describes itself as Japanese, but it has a lot of Korean dishes. It was the first time I had bibimbap so I can’t say how good it was. I liked it, though. Want to try Dah Me.

    Come back, Regular Brian.

    My agenda is truth.

    #110773

    Danny Duberstein
    Participant

    I’ve been a slow cooker guy for years, still am (got some stew brewing at the moment), but this Insant Pot is amazing. I’ve been pressure cooking tomato for use as base for the winter months. It makes the best god damned rice ever. And you can cook a roast and veg in under an hour. Best 100 bucks I’ve spent in a good long time.

Viewing 14 posts - 26 through 39 (of 39 total)

You must be logged in to reply to this topic.

Skip to toolbar