Thread: Discuss posted food pics, including recipes/tips.

Whoah - Mister AnderJ (always think about The Matrix when I say that lol) - is.. that.. ALL Bacon??!?!??!

Ophelia, are those some kind of Texas-sized chives you're using or what? Inquiring minds want to know.

We call them green onions or scallions. Green onions and chives are both basically types of onions. However, green onions have white and green blooms and are much larger than chives as you noticed, and are used as an aromatic vegetable as well as an herbal garnish. Whereas the milder chive has a purple bloom, doesn't have much merit with respect to an aromatic base, and is just commonly used as an herbal garnish only.

Awesome, thanks! No wonder I had words like Scallops and Shallots (sp?) floating vaguely through my mind..

Originally Posted by Darkmatters

Whoah - Mister AnderJ (always think about The Matrix when I say that lol) - is.. that.. ALL Bacon??!?!??!

There's certainly some bacon mixed in there. It's a mix of thin sliced ham, pancetta, pork roll, Canadian (not quite) bacon, real bacon, sliced steak and andouille sausage.

Here's a shot of the ingredients. The only thing I didn't use was the Lil' Smokies.

Lol ok, I *thought* it looked like a few different kinds of meat, but all vaguely baconian (as in thin and fried up all crispy). Dude - you're gonna need some Vein Drano and a Sewer Snake to run through your arteries! Tell the truth - the rainbow in your avatar is actually just a symbol for Bacon!

Originally Posted by Darkmatters

Bootleg Greek Salad:

Bootleg because it's not any kind of authentic Greek salad - just romaine mix from a bag with some black olives and cherry tomatoes, a little fresh grated feta, garlic croutons and Italian dressing with a little lemon juice drizzled over top. Came up with this a couple weeks ago when I made Greek chicken and pasta and had some feta left over - wanted to try to Greekify my salad a bit. It came out pretty good.

I love those gigantic croutons lol!

Wow Anderj, the Meat Blitzkreig continues!!

Looks amazing! When you're going to cook a steak, do you get it out of the fridge and let it warm up to room temp before cooking it? I read that's a good way to go because otherwise you need to sear the crap out of it before the inside even warms up. Sounds legit to me - I tried it last time I cooked a steak but didn't give it enough time - apparently it takes several hours - like at least 4!

I drop 'em on my room-temp cast iron griddle and that helps speed up the warm-up process. It sits for an hour or so, then I coat it with seasonings and let it sit another 10-15 minutes while the infrared broiler gets crankin' hot. I do my organic steaks medium-rare to medium and regular grocery store steaks to medium-well.

I've ordered a piece of large 8" (20cm) acrylic tube so I can build a vacuum marinade box. That should make things interesting.

Noice!! I can see you're a man who takes his cooking seriously!! Be sure to let us see the vacuum marinade box.

It's ok Xanous - take solace from the words of Stanley Kubrick: "Everything has already been done - it's our job to do it better". Applies to cooking as well as making movies.

And this is how I roll when I'm sober. Stir Fried squash yellow onion and bell peppers first. Obvious salt/pepper/garlic. Dropped some basil in there at the last second....wait until the onions got caramelized. Got rid of them...waited till the bell peppers got soft. Got rid of them. Waited till the squash started sticking to the side of the pot (yes...I have a wok...no I didn't use it) got rid of them. I reduced the pot with white vinegar and threw in the tomatoes...let them sizzle for a few minutes on each side and topped off with parsley.

I got this recipe from my head based on the crap that was laying around. If I ever decide to make it again, I'll use asparagus instead of the bell peppers. The bell peppers gave me the colour I needed to the dish, but not the taste.....or maybe if I let them sit a bit longer. Too late now.

Hmm. That gives me an idea! A new version of the BLT, but without bread.

Originally Posted by anderj101

Hmm. That gives me an idea! A new version of the BLT, but without bread.

Can't wait to see that.

*adds tomatoes and lettuce to the grocery list.

Originally Posted by anderj101

Hmm. That gives me an idea! A new version of the BLT, but without bread.

Use deep fried bacon as the bread

Looks delicious. Plus, butter makes everything better.

Indeed it does! Unfortunately though I overdid it on the garlic.. my digestive system is not happy today. Think I need to add twice as much butter to dilute it a bit, and use less of it on the garlic toast and green beans. In fact for a few days I might need to switch to making parmesan bread instead.

Doh! This is the no discussion thread! BAD space cowboy!! I didn't bother to check, just responded mindlessly. Maybe some bored moderator could move these to the discussion thread?

Dave you iz bad

@ Auron - 5 stars for the caption alone!! Then when the picture showed up - BWAAAAA HAAAAAAA HAAAAAAAAAA Aaaaaaaaaa!!!!

Originally Posted by Darkmatters

@ Auron - 5 stars for the caption alone!! Then when the picture showed up - BWAAAAA HAAAAAAA HAAAAAAAAAA Aaaaaaaaaa!!!!

Yeah that's what happens when someone is too lazy to thaw out any meat. I decided to just make it look pretty.

Damn Anderj! You don't mess around with the bacon prep do you? That's an industrial restaurant prep table!

I've wanted one for a long time, but had no space.

I must make my triumphant return to this thread soon. My taxes should be arriving in about two weeks. I got ten words for all of you: I'm going to try to make sauerkraut yup that's ten.

Originally Posted by AURON

I must make my triumphant return to this thread soon. My taxes should be arriving in about two weeks. I got ten words for all of you: I'm going to try to make sauerkraut yup that's ten.

Oh we should totally make some kimchi!! Nothing says hot toots like some spicy cabbage buried underground and fermented.