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  • The "Nom Nom Nom" Thread

    Gonna have to start getting this over here. Thank God it's only 11 pages.
    Midget Porn Rocks

    USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

  • My leftovers beat your leftovers up and stole their lunch money, too, ése..



    Maduros: https://www.dominicancooking.com/386...plantains.html

    Chicharrón: https://en.wikipedia.org/wiki/Chicharr%C3%B3n

    Mofongo: https://en.wikipedia.org/wiki/Mofongo

    Arroz amarillo con gandules: http://delishdlites.com/holiday-reci...n-peas-recipe/

    And everything but the maduros lightly bathed in a Norteña salsa/red wine reduction sauce of my own concoction.

    This is what happens when you eat comida criolla for half a week.

    Comment


    • Originally posted by Veer_G View Post
      My leftovers beat your leftovers up and stole their lunch money, too, ése..



      Maduros: https://www.dominicancooking.com/386...plantains.html

      Chicharrón: https://en.wikipedia.org/wiki/Chicharr%C3%B3n

      Mofongo: https://en.wikipedia.org/wiki/Mofongo

      Arroz amarillo con gandules: http://delishdlites.com/holiday-reci...n-peas-recipe/

      And everything but the maduros lightly bathed in a Norteña salsa/red wine reduction sauce of my own concoction.

      This is what happens when you eat comida criolla for half a week.


      You win, in Spades. I'm drowning in saliva right meow !!!!!!
      Midget Porn Rocks

      USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

      Comment


      • Lunch today:

        Cup of Soup, it ain't.

        https://www.theramenrater.com/2012/1...style-noodles/

        Tomorrow: Chuletas de puerco a la mexicana

        Comment


        • You may have figured out that I, as the French say, "have a good fork;" that is, to say, that I enjoy a hearty, plate-worthy meal. Sometimes, by my hands, but, more often than not, by the hands of others.

          I'm especially fond of what some might call "Spanish" food. Spanish is a language, not quite the same from place to place, but pigeonholing people and their speech is convenient if you don't want to strain your intellect and differentiate between them. It's automatic for me to recognize the taxonomy, work within it, and note differences and appreciate them. It's my habit, my custom, my training, and a side effect of my erstwhile vocation. But, I digress.

          Our county seat used to be full of Mexicans. A downturn in the economy during the last administration, and a series of redadas reduced their numbers greatly. Nature abhors a vacuum, and their place has been taken by a large number of Central Americans. Their cuisine is largely bland in comparison to Mexican food, and options for decidedly dangerous dining out a lo mexicano have been significantly reduced. Up until now, Mexican was an "out" thing; it was just cheaper and easier to let them do it. But now, I'm having to figure it out on my own.

          One dish that I've been craving is chuletas de puerco en salsa mexicana, pork chops in "Mexican" sauce. So I dug around on the 'net and found recipes. One that looked really good called for smoked chops. How hard can it be to smoke pork chops on a typical backyard grill?





          I was ready. I had the chops, the hickory chips, a functioning grill, and the desire.





          What I didn't have was the knack. A moment's interruption to go do something else, and I came back to a Northern War of Grill Conflagration. I'd show more pictures, but I doubt your stomachs are strong enough. I Nagasaki'd their fine swine chunk asses but good. I scraped off the carbon where I could, and stuck it in the dog's bowl, hoping that she'd forgive me for such second-class citizen treatment. I licked my wounds, and went out the next day to "El Gigante" and humbly bought smoked pork chops for $4.99/lb. In a bit, I'll drop the recipes and shots of the process.

          Comment


          • Veer_G , don't beat yourself up on the chops. Small cuts like that, especially relatively lean ones don't lend themselves to being smoked on a grill. Doing tiny bits like that typically requires a cold smoke, at least in my opinion. I did a 2.5lb little loin roast last night and that guy went high heat rather than slow smoke. Just not enough fat and "ass" to it to stand up to slow smoking.
            Last edited by bogeybrown; 09-02-2017, 02:48 PM.
            I am The German's spirit animal

            Comment


            • Originally posted by Veer_G View Post
              You may have figured out that I, as the French say, "have a good fork;" that is, to say, that I enjoy a hearty, plate-worthy meal. Sometimes, by my hands, but, more often than not, by the hands of others.

              I'm especially fond of what some might call "Spanish" food. Spanish is a language, not quite the same from place to place, but pigeonholing people and their speech is convenient if you don't want to strain your intellect and differentiate between them. It's automatic for me to recognize the taxonomy, work within it, and note differences and appreciate them. It's my habit, my custom, my training, and a side effect of my erstwhile vocation. But, I digress.

              Our county seat used to be full of Mexicans. A downturn in the economy during the last administration, and a series of redadas reduced their numbers greatly. Nature abhors a vacuum, and their place has been taken by a large number of Central Americans. Their cuisine is largely bland in comparison to Mexican food, and options for decidedly dangerous dining out a lo mexicano have been significantly reduced. Up until now, Mexican was an "out" thing; it was just cheaper and easier to let them do it. But now, I'm having to figure it out on my own.

              One dish that I've been craving is chuletas de puerco en salsa mexicana, pork chops in "Mexican" sauce. So I dug around on the 'net and found recipes. One that looked really good called for smoked chops. How hard can it be to smoke pork chops on a typical backyard grill?





              I was ready. I had the chops, the hickory chips, a functioning grill, and the desire.





              What I didn't have was the knack. A moment's interruption to go do something else, and I came back to a Northern War of Grill Conflagration. I'd show more pictures, but I doubt your stomachs are strong enough. I Nagasaki'd their fine swine chunk asses but good. I scraped off the carbon where I could, and stuck it in the dog's bowl, hoping that she'd forgive me for such second-class citizen treatment. I licked my wounds, and went out the next day to "El Gigante" and humbly bought smoked pork chops for $4.99/lb. In a bit, I'll drop the recipes and shots of the process.

              I'm literally laughing aloud for all the right reasons. Not only is your foray personally funny, but there's something else going on here I'll text you about.
              Midget Porn Rocks

              USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

              Comment


              • Chuletas de puerco ahumadas en salsa mexicana II

                Ingredients:
                • 8-10 smoked pork chops: think thinnish here, as they have to nestle into the sauce in the pan to heat through and not cook tough
                • 2¼ - 2½ lbs. chopped ripe red tomatoes:
                • 1½ onions, diced, yellow or white, as preferred
                • 2-3 finely chopped serrano or jalapeño chilis: choose your heat level wisely, padawan, and remember to seed them unless you're into pain
                • 6-8 garlic cloves, finely chopped
                • 1 tbsp. finely chopped ginger
                • ¼-½ bunch cilantro, chopped
                • 6 tomatillos, husked and chopped
                • 1 tbsp.salt, preferably sel de mer or kosher, and freshly ground black pepper to taste
                • 2 4 oz. cans of tomato paste
                • 5 "pinches" of epazote: optional, but right
                • lard for frying: it's the taste





                Process:
                1. In a large, deep frying pan/cast iron skillet/stir-fry wok, on medium high heat, fry the smoked chops in a single layer in lard, not too, too deep, for about 30 seconds per side, no more. Reserve the chops in the fridge. The chops are ideally somewhat thin, and they're going to cook more in the sauce. The original recipe calls for two pans, one for the first part, and one for the second part of the cooking. That's fussy. I one-pan it, using this: http://a.co/5BV3ob1 It's kind of lightweight, but it's versatile. It will scorch a bit, but has always cleaned up.
                2. Reduce the amount of lard leftover in the pan by ⅓ to ½, and start the garlic and ginger on medium heat. Fry until they just begin to get color, and then
                3. Add the onion to the pan, mixing it in well with the garlic and ginger, continuing to fry as the onions begin to color up and go translucent, and then
                4. Add in the peppers, mixing them in, and continue to fry for another two minutes or so, at which point you
                5. Add in the tomatoes, the tomatillos, the tomato paste, thesalt, and pepper, mixing it well, and adjust the flame to medium-medium high
                6. Allow to cook, releasing the juices from the added items in step 5, and as it begins to soften up, add in the epazote and the cilantro.
                7. Once on the lowest of boils, reduce the flame to low and cover for 30-40 minutes.
                8. Uncover, grab the reserved chops, and check the consistency of the sauce. If it's too chunky, give it a whack with an immersion blender once or twice. Slide the chops in to the bottom of the pan in a single layer, and then layer in whatever didn't fit on top of that, keeping it under the surface of the sauce. Re-lid, and turn the flame up a notch or two.
                9. Let it heat back up until the sauce is beginning to bubble and the chops are heated through.
















                Edit: images are not showing. I'll attempt to repost them.
                Last edited by Veer_G; 09-02-2017, 08:03 PM.

                Comment


                • That's some good stuff right there Veer_G , I regularly do a Creole adaption, either with a cubed up half butt or chops browned in bacon grease, make a medium/dark roux, and add some stock to "meaty up" the tomato sauce.
                  I am The German's spirit animal

                  Comment


                  • Originally posted by bogeybrown View Post
                    That's some good stuff right there Veer_G , I regularly do a Creole adaption, either with a cubed up half butt or chops browned in bacon grease, make a medium/dark roux, and add some stock to "meaty up" the tomato sauce.
                    Tomorrow, arroz mexicano.

                    Comment


                    • Nice job buddy. That looks amazing. I'd try that with no qualms.
                      Midget Porn Rocks

                      USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

                      Comment


                      • I have no idea if it's appropriate for your dish... might consider smoking a pork loin (or part of) and cutting into chops. It can be done on a grill with indirect heat.

                        Im craving a smoked chicken. Cover chicken with thick bacon and smoke. May just do that tomorrow.

                        Comment


                        • Originally posted by bogeybrown View Post
                          That's some good stuff right there Veer_G , I regularly do a Creole adaption, either with a cubed up half butt or chops browned in bacon grease, make a medium/dark roux, and add some stock to "meaty up" the tomato sauce.
                          You guys can't make an entrée without invoking The Trinity, like coffee should be Du Monde.

                          Comment


                          • Originally posted by MtnCreek View Post
                            I have no idea if it's appropriate for your dish... might consider smoking a pork loin (or part of) and cutting into chops. It can be done on a grill with indirect heat.

                            Im craving a smoked chicken. Cover chicken with thick bacon and smoke. May just do that tomorrow.
                            I pay a bit more to get smoked chops, which I have to balance out against jumping into a real smoker and all the accompanying doo-dads. It would mean figuring out and getting what I want, rather than shoehorning around whatever I can scrounge up, though. Mmm ... pork loin.

                            Comment


                            • Originally posted by Veer_G View Post

                              You guys can't make an entrée without invoking The Trinity, like coffee should be Du Monde.
                              Coffee for me when I get to choose is French Market, or Community as a second choice. But yeah, I tend to Looziana-ize food. I might as well just start with the Tony Chacere's seasoning, since it's gonna be in everything anyway.
                              I am The German's spirit animal

                              Comment


                              • coffee, love it

                                Comment


                                • Originally posted by Veer_G View Post

                                  I pay a bit more to get smoked chops, which I have to balance out against jumping into a real smoker and all the accompanying doo-dads. It would mean figuring out and getting what I want, rather than shoehorning around whatever I can scrounge up, though. Mmm ... pork loin.
                                  Ive cooked rib end pork roasts several times on a gas grill. I heat the grill as normal, then cut all burners off except one. Place the pork over the off burners and keep temp in the mid 200's. I'll add a little pecan or apple wood over the on burner for light smoke flavor. I have a smoker, but mine has to be watched over constantly. I can do yard work or other chores when cooking slow on the grill.

                                  Comment


                                  • Originally posted by bogeybrown View Post
                                    Veer_G , don't beat yourself up on the chops. Small cuts like that, especially relatively lean ones don't lend themselves to being smoked on a grill. Doing tiny bits like that typically requires a cold smoke, at least in my opinion. I did a 2.5lb little loin roast last night and that guy went high heat rather than slow smoke. Just not enough fat and "ass" to it to stand up to slow smoking.
                                    Agreed. Never had much luck with small, lean cuts either.
                                    Universal means it don't fit nothin'.

                                    Sometimes free ain't cheap enough.

                                    Comment


                                    • OK, no pictures this time, but how about country style pork ribs, sous vide cooked for 36 hours at 145?

                                      Salted them, garlic powder, and three drops of mesquite smoke in each pouch. Finished them on the grill grates for a couple of minutes per side. I hate it when ribs just pull apart and melt in your mouth.

                                      I swear next time I'll take pictures.
                                      P^2

                                      Comment


                                      • Originally posted by P-Squared View Post
                                        OK, no pictures this time, but how about country style pork ribs, sous vide cooked for 36 hours at 145?

                                        Salted them, garlic powder, and three drops of mesquite smoke in each pouch. Finished them on the grill grates for a couple of minutes per side. I hate it when ribs just pull apart and melt in your mouth.

                                        I swear next time I'll take pictures.
                                        P^2
                                        Braille fucking porn.

                                        Sunday night:









                                        Korean BBQ is a Roman orgy-intense protein coma. Some places give you a two-hour time limit, which is good, since it's AYCE. Otherwise, some people would live there.



                                        Comment


                                        • Damn!! That's some XXX snuff film food porn there Veer_G .

                                          I kept it simple today. Momma and I woke up and got started on some yard projects, which of course meant I had to run to Lowes, etc. I realized we were gonna be at it all blessed day, so I picked up a 2.5lb Ribeye on the way home so neither of us had to get cleaned up to go grab groceries later:

                                          IMG_1847.JPG


                                          While we were finishing up on projects I got a fire going in the fire pit and eventually got a bed of coals I was happy with and threw that bitch on:



                                          Seared the bejeezus out of it then threw my smoker lid over it for some softer but still massive heat heat:

                                          IMG_1852.JPG
                                          IMG_1853.JPG

                                          Basted it with garlic butter and served with garlic mash. Nothing like some red meat after a day of labor:

                                          IMG_1855.JPG
                                          IMG_1856.JPG
                                          IMG_1858.JPG
                                          I am The German's spirit animal

                                          Comment


                                          • Originally posted by bogeybrown View Post
                                            Damn!! That's some XXX snuff film food porn there Veer_G .

                                            I kept it simple today. Momma and I woke up and got started on some yard projects, which of course meant I had to run to Lowes, etc. I realized we were gonna be at it all blessed day, so I picked up a 2.5lb Ribeye on the way home so neither of us had to get cleaned up to go grab groceries later:

                                            IMG_1847.JPG


                                            While we were finishing up on projects I got a fire going in the fire pit and eventually got a bed of coals I was happy with and threw that bitch on:



                                            Seared the bejeezus out of it then threw my smoker lid over it for some softer but still massive heat heat:

                                            IMG_1852.JPG
                                            IMG_1853.JPG

                                            Basted it with garlic butter and served with garlic mash. Nothing like some red meat after a day of labor:

                                            IMG_1855.JPG
                                            IMG_1856.JPG
                                            IMG_1858.JPG

                                            We seem to eat well around here. Damn good looking cut. Did you let it rest for about 8 minutes for that thick cut?
                                            Midget Porn Rocks

                                            USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

                                            Comment


                                            • Originally posted by 1J04 View Post


                                              We seem to eat well around here. Damn good looking cut. Did you let it rest for about 8 minutes for that thick cut?
                                              Yeah, it came off the grill sizzling. I let it rest 10-15 mins while we finished getting the taters put together. With that big a chunk I took it to Medium so the fat could break down a bit. In fact, I pulled it when the cap fat broke as you can see on the top left edge.
                                              IMG_1854.JPG
                                              I am The German's spirit animal

                                              Comment


                                              • Originally posted by bogeybrown View Post

                                                Yeah, it came off the grill sizzling. I let it rest 10-15 mins while we finished getting the taters put together. With that big a chunk I took it to Medium so the fat could break down a bit. In fact, I pulled it when the cap fat broke as you can see on the top left edge.
                                                IMG_1854.JPG
                                                Awesome. Beautiful job. Now I know you know your meat. You didn't bite on the 8 min comment. Double that to 15-16 for sure. Did ya put a tinfoil hood over it by chance? The Steak, not your Head.
                                                Midget Porn Rocks

                                                USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

                                                Comment


                                                • I smoked a pair of split 6lb chickens yesterday. A liberal coating of Adobo and extra pepper.
                                                  2-1/2 hours nekkid, then another covered in heavy duty foil.
                                                  Came out a really nice walnut color with plenty of juices and a good line of smoke through it.
                                                  Not gonna post any pics though.
                                                  Bogey's ribeye gets my vote for the top choice this weekend.

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