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(Some Guy)   Better late than never, it's this week's Fark Food Discussion thread. This week's Labor Day topic: salads and side dishes for cookouts, BBQs and picnics   (southernliving.com) divider line 140
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767 clicks; posted to Main » on 30 Aug 2012 at 10:20 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-08-31 12:47:44 AM
A nice appetizer if you're going to a fancier picnic is something I always get when I'm at a certain Italian restaurant in the San Diego Gaslamp District. I wish I could recall the name of it (it's on the east side of 4th about mid-way down the second block from Broadway if anyone is familiar with the area).

Simply set out some sliced prosciutto and discs of goat cheese (you can use gruyere, but I prefer goat cheese). Slice up some French baguettes and serve with decanters of a good olive oil and a balsamic vinegar (with small plates for people to pour them on). Every time I put this out at a party, folks devour it. And it takes only about 5 minutes to prepare.
 
2012-08-31 12:48:09 AM
Most of the ingredients are somewhat non-traditional in a barbq setting, but new things can be good things. With that background this was our dinner.

I started this brisket back on Tuesday night with a wet rub. After rubbing it, it was wrapped in saran wrap and put in the fridge for two days.
------------
rub recipe
2 Tbsp cinnamon
1 Tbsp nutmeg
2 tsp allspice
1 tsp ginger
1/2 tsp cloves
about 1 cup apple sauce -- 2 of the 4 oz snack pack sized
1 cup brown sugar
1 tsp black pepper
1 shot glass crown royal
1 shot glass olive oil

www.loopy.org

All of this went on an 11 pound brisket. I kept some back for the sauce, about a 1/2 cup or so in a baggy.

Cooked it over hickory and pear, 9 hours on the smoke, then wrapped in foil to steam the rest of the way. brisket went on at 10:15pm last night fat cap side down. at 12:30 I flipped it to fat side up and let it cook all night. Woke up at 7:15 and the pit temp had come down to 190. meat internal was between 150-165. pit ran at 230 for as much of it as I saw. brisket wrapped at 7:15 (9 hours smoke). Finished product was around 11am.

When I wrapped the brisket I then started the beans, big can of bushes bbq beans, 1 hoegarden belgium beer, 1 cut up garlic clove, 5 handfuls of the leftover pork shoulder/pulled pork from last weekends barbq. Put it on the smoker in a tin where it sat for 5 hours in the smoke.

Also did the bbq sauce. took 2 12 oz frozen apple juice concentrate tubes, the leftover spices from the rub, 1 more jigger of crown royal and brought it up to a simmer. When it boiled up I added a bottle of generic honey barbq sauce. (I think it was the Budweiser brand that was on sale).

When the brisket hit 180 degrees internal temperature I opened the foil and glazed the top with that sauce. Then took it out and let it rest for about an hour. still wrapped but in the oven.

Out of seven people who were here for lunch, and four neighbors since- everyone says its a hit. I personally think its a keeper of a recipe too. In the future, I'll add some paprika (maybe 3 Tbsp) to the rub, but thats about it.

www.loopy.org
 
2012-08-31 01:00:43 AM

GirlScoutSniper: I have been wanting to try this one.... Bacon and Cheese Bread Pudding

[media-cache-lt0.pinterest.com image 470x691]


That looks delicious. Cool website too!
 
2012-08-31 01:04:12 AM

GirlScoutSniper: I have been wanting to try this one.... Bacon and Cheese Bread Pudding


I... must do this. There are no options. My destiny is clear now.
 
2012-08-31 01:09:05 AM
muldoon, my hat's off to you. That looks like a hell of a lot of work and patience.
 
2012-08-31 01:10:16 AM

DeltaPunch: Boudica's War Tampon: You want healthy and delicious? Do some lacto fermented veggies.

[www.perfectpickler.com image 600x800]

I use this but you can rig up your own airtight jar with airlock system. And there's lots of videos on youtube and lots of recipes on the web.

Cabbage, carrots and onions are nice. Don't use commercial pickling spices--keep it simple with some garlic, peppercorns and dill weed or dill seed. Just salt and non-chlorinated water.

Strong flavor but delicious and healthy for you. What we buy for pickles today are disgusting. Pickles should be full of healthy stuff not dead tissue floating in vinegar.

Hmmmm, I should look into that.

I like to make a very basic Japanese pickle (called tsukemono). Some napa cabbage, daikon radish, cucumber, and carrot (all pretty thinly sliced, add some fresh ginger too, for flavor). Pour a few tablespoons of salt over them, work it in, then press everything between two bowls with a heavy weight on top, either overnight or a full day (right on the counter). I usually drain the liquid and then add clean water to cover the the veggies, but I don't actually wash them, so there's some saltiness still left. Super easy and healthy, and I keep it in my fridge for a refreshing snack/sidedish.


I do the same with my tsukemono except I use seasoned rice vinegar and some seaweed strips.

This is the recipe I use. It's directly from a Japanese native
 
2012-08-31 01:17:56 AM

CygnusDarius: Is beer a side-dish?.


I figured everything else was.
 
2012-08-31 01:48:41 AM
Try the bowl of dicks! Everyone says they are fabulous!
 
2012-08-31 01:55:58 AM
These work best in smokers but can also be done on the grill

Smoked Cebolla con Queso

Buy the largest yellow onion you can
8 oz Asadero or Chihuahua or both (shredded)
1 roma tomato (small dice)
1 serrano pepper (brunoise)
1 tsp lime juice
1 tsp hot paprika
1/2 tsp cumin
salt to taste
dash of tabasco, crystal, or cholula
splash of shiner (hey, i'm in TX)

1. Remove the skin of the onion
2. With the onion on the its side, slice off approx. 1/5 of the onion opposite the root end. The root end is going to hold it all together. Reserve the top.
3. Hollow out the onion using a no. 5 or 6 disher (large ice cream scoop). The onion should be mostly hollow with just a couple of layers to provide rigidity
4. In a separate bowl, mix together other ingredients
5. pack the onion tightly with the cheese mixture. allow cheese mixture to come higher than the lip of the onion bowl
6. place the top back on the onion and place in your smoker until the onion is very tender and the cheese is completely melted and smooth.
7. If using a grill, I recommend wrapping onion in foil and placing far away from direct heat.

You can use the onion as your bowl and consume the cheese with chips and then consume the onion, or remove the stem end and roughly chop or smash and consume in fresh tortillas.

options: you can add chorizo (pre cooked), cilantro, barbacoa, pulled pork, taco meat, etc. to the cheese mixture
 
2012-08-31 02:27:45 AM
Grilled peaches (or nectarines) with blue cheese crumbles (maytag blue preferred), surryano ham, peach infused bbq sauce
 
2012-08-31 02:38:19 AM

Well Armed Sheep: Boil chicken broth/stock
Cut red skin potatoes into eighths
Cook potatoes in stock until just barely soft.
Drain and cool the potatoes, saving the hot stock to hard boil eggs in.
Hard boil the eggs, then drain them and let them cool.
Let some cream cheese reach around room temp, so it's more pliable, and put it in a mixer with some sour cream, olive oil and mayonaise. Turn it up, and let it mix thoroughly
Put in some dill, white pepper, minced chives, salt, minced garlic, and thyme. Let it all mix up, then transfer out of mixer into a big bowl with the potatoes. Peel and chop your eggs, and add them to the bowl.
Mix it all up gently but thoroughly, using the hands so as to minimize squishing.
Bias-cut some green onions to put on top.

Tater Salad!


sounds excellent
 
2012-08-31 03:01:08 AM
My "BBQed Potatoes" are always a hit and very simple.

Peel and chop into bite size pieces of Russett or Yellow Gold potatoes (I do a 3 pound bag and it's plenty but if you're only cooking for a few use 4 or 5 spuds)

Slice an onion, Cut slices in half

1 red and 1 green bell pepper (remove seeds and such) and slice them

container of mushrooms (white or brown) sliced

3 or 4 garlic cloves minced

Salt (I use seasoning salt or garlic salt) to taste

Pepper

Add a couple hunks of butter

Wrap in foil and put on grill. Should be done in about 45 minutes to an hour

OR

Put in dutch oven cook at 400 for an hour. Take out every 15 minutes and stir.

Potatoes should crumble when poked with a fork.
 
2012-08-31 03:12:53 AM
Someone bring the Nixon Era Wisconsin cheese from the other thread!
 
2012-08-31 04:44:55 AM
We're eating yellow lady bug type beetles.

I have enough for everyone.

You're welcome.
 
2012-08-31 07:51:22 AM
Cut up some red potatoes into bite sized pieces.
Drizzle a little olive oil on them.
Salt, pepper, garlic powder.

You can cook them on the grill or you can bake them at 350 F for an hour.
 
2012-08-31 07:53:24 AM

Mr. Lickalickalicka: My "BBQed Potatoes" are always a hit and very simple.

Peel and chop into bite size pieces of Russett or Yellow Gold potatoes (I do a 3 pound bag and it's plenty but if you're only cooking for a few use 4 or 5 spuds)

Slice an onion, Cut slices in half

1 red and 1 green bell pepper (remove seeds and such) and slice them

container of mushrooms (white or brown) sliced

3 or 4 garlic cloves minced

Salt (I use seasoning salt or garlic salt) to taste

Pepper

Add a couple hunks of butter

Wrap in foil and put on grill. Should be done in about 45 minutes to an hour

OR

Put in dutch oven cook at 400 for an hour. Take out every 15 minutes and stir.

Potatoes should crumble when poked with a fork.




My family does this, but just sliced potatoes, chopped onion, butter, salt and pepper go into the foil.

Freaking awesome


Also do the same technique for yams but brown sugar and butter
 
2012-08-31 07:54:34 AM
Best BBQ dessert ever: Grilled strawberries. As you're finishing with burgers, etc, throw these on at the very end.

1/2 to 1 pound fresh strawberries - cut stems and wash.

Marinate in balsamic vinegar (weird!) for 30 minutes.

After removal from marinade, roll each one individually in ordinary sugar.

insert them on kabob skewers. Group berries by size as you skewer them. You'll have skewers with small berries and some with larger berries. Both are good.

grill 3-5 minutes on medium heat. Watch for flame-ups and lower heat accordingly. Lots of dripping onto grates. skewers with the smaller berries will be done first.

everyone else says serve with vanilla ice cream, which I've never tried.
 
2012-08-31 09:07:36 AM
my wife makes a fully loaded baked potato salad. It's is to die for.

Potato salad with all the fixin's of a fully loaded baked potato. It's right there in the name.

similar to this

Baked Potato Salad
5 pounds of new red potatoes
1 bunch of green onions, chopped finely
1 pound bacon, cooked and chopped
8 oz. sharp cheddar cheese, cubed into 1/4″ cubes
3 c. sour cream (I used the lite sour cream for this dish)
Wash and cut potatoes into 1/2″ in cubes. Cook in salted water until tender. Drain and set aside.
In a very large bowl, stir together the sour cream, green onions, bacon, and cheddar cheese. Mix in cooked potatoes and make sure that everything is thoroughly mixed together.

Smokey Tales
 
2012-08-31 09:16:24 AM
I usually do a bruschetta on the grill before raking out the coals for the burgers and brats.

Hardware - One cookie sheet, tongs/grill mitt

Ingredients - one or two loaves of day old italian bread or baguette, sliced 1/4 inch thick.
- cherry tomatoes sliced in half
- fresh basil
- grated parmesan cheese
- olive oil

Place as many bread slices as you can on the cookie sheet. Drizzle olive oil over the bread. Place one basil leaf on each slice. Cover the basil with tomatoes halves, one per slice. Sprinkle cheese over the whole thing. Grill until golden bron and delicious.
 
2012-08-31 09:26:58 AM

TheraTx: my wife makes a fully loaded baked potato salad. It's is to die for.

Potato salad with all the fixin's of a fully loaded baked potato. It's right there in the name.


That sounds delicious.
 
2012-08-31 09:29:24 AM

lewismarktwo: Cut ripe peaches in half, drizzle with honey butter, grill.


I take peaches, halve them, fill the hollowed out center with bleu cheese, wrap in bacon and put in the oven. When they come out, drizzle honey on them. Best desert, ever.
 
2012-08-31 09:31:59 AM
Creamy Cucumber and Onion salad-

2 large cucumbers, partially peeled and thinly sliced
2 medium sweet onions, halved and thinly sliced
Kosher salt
2/3 cup sugar
2/3 cup white vinegar
1 cup sour cream

Place sliced cucumbers and onion in a large bowl and add Kosher salt liberally to coat. Mix salt in and let sit for about 30 minutes. After sitting, rinse cucumbers and onions really well (this is IMPORTANT). In a bowl, mix the sugar, vinegar and sour cream together, then add the cukes and onions to the mixture. Let set in the fridge for at least an hour before serving.

Goes great with BBQ. The bright vinegar is good for cutting the fattiness of ribs an pork butts.
 
2012-08-31 09:37:44 AM
Our friends are making stuffed burgers and asked me to make a nice side dish. I decided to go with a pearled couscous salad. Really, all I'm doing is cooking up the couscous, and tossing together some sliced red bell peppers, red onions, zucchini, kalamata olives, and feta cheese. Toss that together with some garlic infused olive oil, a little curry powder and fresh cracked pepper, and voila!
 
2012-08-31 09:54:27 AM
Sierra or Anchor or a nice homebrew, please.

Sausages to go with the brisket. Or pork butt if you're having a beef rib roast.

After that's taken care of, grilled corn on the cob. Nothing fancy, just grill it, slice the kernels off the cob, toss with butter, salt and pepper. Mmmm.

If you want to get fancy: Slice an eggplant in ~3/4" rounds, lightly brush with olive oil, grill. Stack eggplant, tomato slices, sliced fresh mozzarella cheese, a few basil leaves -- two of each layer, if you want to be all fancy and high-stackin'. Place back on grill to warm up the tomato and slightly melt the cheese. If you want to get too-many-ingredients-fancy, you can drizzle with pesto after cooking, with or without the fresh basil. Bonus: Hearty enough to serve as a main dish if you have any weird "we don't eat meat" attendees!

TheraTx: my wife makes a fully loaded baked potato salad. It's is to die for.


I dislike potato salad generally, but that sounds awesome. Gonna have to try that. Or maybe just make baked potatoes, which really only serve as a cover for just eating the toppings.

naughtyrev: I take peaches, halve them, fill the hollowed out center with bleu cheese, wrap in bacon and put in the oven


Interesting. Not sure how I feel about that. Hmmm. Might have to try it, just to see.

Alternative peach desert: Slice ripe peaches and pull the pit. Grill them directly on the grates, turning once or twice, until they're softened and have a nice char. Add sweetened marscapone and drizzle with honey. Summer in a dessert!
 
2012-08-31 09:59:45 AM

SFSailor: Sierra or Anchor or a nice homebrew, please.

Sausages to go with the brisket. Or pork butt if you're having a beef rib roast.

After that's taken care of, grilled corn on the cob. Nothing fancy, just grill it, slice the kernels off the cob, toss with butter, salt and pepper. Mmmm.

If you want to get fancy: Slice an eggplant in ~3/4" rounds, lightly brush with olive oil, grill. Stack eggplant, tomato slices, sliced fresh mozzarella cheese, a few basil leaves -- two of each layer, if you want to be all fancy and high-stackin'. Place back on grill to warm up the tomato and slightly melt the cheese. If you want to get too-many-ingredients-fancy, you can drizzle with pesto after cooking, with or without the fresh basil. Bonus: Hearty enough to serve as a main dish if you have any weird "we don't eat meat" attendees!

TheraTx: my wife makes a fully loaded baked potato salad. It's is to die for.

I dislike potato salad generally, but that sounds awesome. Gonna have to try that. Or maybe just make baked potatoes, which really only serve as a cover for just eating the toppings.

naughtyrev: I take peaches, halve them, fill the hollowed out center with bleu cheese, wrap in bacon and put in the oven

Interesting. Not sure how I feel about that. Hmmm. Might have to try it, just to see.

Alternative peach desert: Slice ripe peaches and pull the pit. Grill them directly on the grates, turning once or twice, until they're softened and have a nice char. Add sweetened marscapone and drizzle with honey. Summer in a dessert!


I was thinking that about the peaches too. Not a fan of blue cheese. Mascarpone would be amazing though.
 
2012-08-31 10:20:15 AM

kiwimoogle84: I was thinking that about the peaches too. Not a fan of blue cheese. Mascarpone would be amazing though.


Yeah, I'm still chewing on it. The right amount of bacon, blue cheese and peach might actually be pretty awesome (though, obviously, one would have to like blue cheese) in a salty + sweet + sour kinda way... but it seems fraught with peril.

The marscapone is great. I can't remember off the top of my head how much sugar to add to the cheese (might not even really be necessary, with the honey), but it's really quite easy, while still being something nice and different. You can also use ricotta, if you can't find marscapone. Or, if you're feeling particularly lazy, vanilla ice cream. The grilled peaches and honey work nicely with a bland-ish cream filling.

/ off to add a few things to the already-long shopping list
 
2012-08-31 11:03:45 AM
I know I'm late to the party here, but I thought I'd share my awesome bean recipe. It's great for bbq's and cookouts, and works as a meal in itself if you are looking for something simple and relatively cheap to feed a bunch of people.

Recipe:

6 15oz cans Great Northern Beans
1 lb bacon
1 lb ground sausage
1 lb Lil Smokies, cut into pieces
1 onion, diced
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers
3 tablespoons molasses
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dry mustard
2 cups bbq sauce
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 cup brown sugar
1 cup Ketchup

The measurements are approximate... I don't really measure much... I just season to taste.

Cook the meat and mix in the veggies to soften them up, then combine everything in a pot and let it heat up. I usually put it in a crock pot and let it cook for a few hours before eating.
 
2012-08-31 11:45:04 AM

themeaningoflifeisnot: Modern


For my chili recipe I do everything to taste. I use a 2 gallon slow cooker. Add diced tomatos, large can of tomato paste, bell peppers, a couple habanero peppers (a few goes a long way), a halapeno pepper, onion, hamburger or deerburger that you've cooked the night before in a skillet (if using deer marinate meat to take out gaminess), 2 packets of chili seasoning, kidney beans, black beans, cumin, smoked paprika, dash of hot sauce, add water to desired thickness (don't over do it or it will be watery but some of the water will cook out). Cook on low for at least 6 hours preferably 8. I put mine on at 8 A.M. this morning and will eat it around 7.
 
2012-08-31 11:55:18 AM

grinnel: These work best in smokers but can also be done on the grill

Smoked Cebolla con Queso

Buy the largest yellow onion you can
8 oz Asadero or Chihuahua or both (shredded)
1 roma tomato (small dice)
1 serrano pepper (brunoise)
1 tsp lime juice
1 tsp hot paprika
1/2 tsp cumin
salt to taste
dash of tabasco, crystal, or cholula
splash of shiner (hey, i'm in TX)

1. Remove the skin of the onion
2. With the onion on the its side, slice off approx. 1/5 of the onion opposite the root end. The root end is going to hold it all together. Reserve the top.
3. Hollow out the onion using a no. 5 or 6 disher (large ice cream scoop). The onion should be mostly hollow with just a couple of layers to provide rigidity
4. In a separate bowl, mix together other ingredients
5. pack the onion tightly with the cheese mixture. allow cheese mixture to come higher than the lip of the onion bowl
6. place the top back on the onion and place in your smoker until the onion is very tender and the cheese is completely melted and smooth.
7. If using a grill, I recommend wrapping onion in foil and placing far away from direct heat.

You can use the onion as your bowl and consume the cheese with chips and then consume the onion, or remove the stem end and roughly chop or smash and consume in fresh tortillas.

options: you can add chorizo (pre cooked), cilantro, barbacoa, pulled pork, taco meat, etc. to the cheese mixture


Good god. Add chorizo to that bad boy and I'm sure it tastes like heaven!
 
2012-08-31 11:59:23 AM

Well Armed Sheep: CygnusDarius: Is beer a side-dish?.

I figured everything else was.


I would rather cut off my own ding dong than admit booze ain't food
 
2012-08-31 12:00:48 PM

naughtyrev: lewismarktwo: Cut ripe peaches in half, drizzle with honey butter, grill.

I take peaches, halve them, fill the hollowed out center with bleu cheese, wrap in bacon and put in the oven. When they come out, drizzle honey on them. Best desert, ever.


I grill them in a honey brown sugar mixture and serve with ice cream
 
2012-08-31 01:49:43 PM
Casa Ole's Green dip:

4 Hass avocados
1 16 ounce container sour cream
1 can Rotel tomatoes
1 tablespoon garlic powder
1 4 ounce can green chilies
2 teaspoons salt
1 teaspoon lemon juice
3 ounces cream cheese

In a food processor combine cream cheese, avocados, lemon juice, garlic powder, salt, and sour cream, process until smooth. Add in the Rotel tomatoes, and green chilies in, and pulse several times to finish the sauce. Serve with chips
 
2012-08-31 02:24:27 PM
forgot to add chill for a few hours (4-6) so the flavors can meld plus it's better when it's served cold.
 
2012-08-31 02:26:42 PM
sphotos-a.xx.fbcdn.net

Here's one of my smokers. Probably doing some ribs and lamb shanks.
 
2012-08-31 02:31:55 PM
Here is the best damn mac & cheese I've ever put in my piehole. I honestly prefer to crush butter crackers and use those in place of the panko, but otherwise I do it like this.

Note: to temper in the egg, crack the egg into a bowl and fork whisk until fairly uniform. Add about half a cup of the white sauce and whisk briskly. Every ten seconds, add another half cup of the liquid. When your bowl is relatively full, dump it into the sauce and whisk. Do this right and you get a richer sauce. Do this wrong and you get scrambled egg. It takes practice (I left scrambled egg on the bottom of more than one saucepan before I mastered this), but the taste really improves.
 
2012-08-31 03:44:40 PM
See what happens when my TF lapses! Better late than never...

My infamous chocolate beans. (No chocolate involved but its what kids have always called them)

1 Large cans Bush's Original beans.
1 lb lean ground beef.
1 yellow onion.
Approx. 1/2-2/3 cup Butter flavored Maple Syrup *IMPORTANT* Must be butter flavored I cant state this enough. I use Great Value brand because its cheap.

Brown ground beef and onion. Drain
Mix together with beans and heat over medium heat.

Just before serving mix in maple syrup.

Simple delicious and I havent had a complaint yet.

If you want to heat it up a bit brown a 50/50 mix of ground beef and spicy sausage Jimmy Dean works well.
 
2012-08-31 03:46:25 PM

themeaningoflifeisnot: During summer, I like a basic pasta salad with Italian dressing. If I leave the olives out, kids like it. I don't have a strict recipe and often just grab what's in the fridge, but the essentials are:

Boil 2-3 cups of tri-color fusilli

Mix in:

Cubed American/Cheddar/Pepperjack cheese

Chopped carrots

Chopped tomatoes

Chopped cucumbers

Olives (I hate 'em, but I put them in for everybody else)

Chopped onion

Short slices of ham and/or salami (at Easter I mix in Polish sausage)

Blend in your preferred Italian or Caesar dressing and let chill for an hour

Top off with grated parmesan

Serve with carafe of dressing because the pasta probably soaked up a lot of dressing while it chilled


I make a similar salad that uses imitation crab meat. Its amazing!
 
2012-08-31 03:47:42 PM

themeaningoflifeisnot: soosh: NikkiPoooo: I've been waiting all day. Not because I have anything to say about the topic of the week, but because I was promised a food thread last night.

I'm supposed to post them at 5pm EST, but I forgot until I got home from work. Feel free to email me if you ever don't see them at the appointed time.

Thanks, soosh for posting this. I love these threads.


I agree! This is one of the best things to come out of Fark for a long time!
 
2012-08-31 03:52:01 PM

basemetal: [farm8.staticflickr.com image 850x637]

Gotta have deviled eggs, everyone has their own favorite recipe.


Funny observation time. Did you know if you put green olives on top of your deviled eggs it COMPLETELY cancels out all flavor? I decided I was going to try something different and top my DE's with sliced green manzanillas, my daughter (also my lab rat er taste tester) says "dad they have no flavor" Im thinking I need more mustard or something but nope you end up chewinga DE with no flavor none at all! Its the weirdest thing I think I have ever felt not tasted. Im bringing some for April Fools day.
 
2012-08-31 06:53:58 PM

Langdon Alger: In a food processor combine cream cheese, avocados,


Ok, I know this is a food love-in and all supportive and shiat, but it's also Fark, so: Why the hell do you hate avocados so much? If they bother you that badly, just don't buy them!

Avocados. In a food processor. With cream cheese. And other shiat. What is the world coming to? Then again, I did watch in horror once as someone put avocados and salsa fresca in a blender, whipped it until it was the consistency of a freshly mixed batch of tile morta and genuinely uniform, and called it (proudly!) "guacamole." So at least you're ahead of that. Sorta.

Likuid000: Here's one of my smokers.


I highlighted the part that generated, "I wanna party with that guy!"

Question, if you're still around: Can a mortal (non-restaurant-owner / non-competitive-griller, just a low-volume schmuck like me) get real, competition/restaurant quality meats from restaurant suppliers, or will they not even give you the time of day? I'd *love* to get my hands on really fatty pork, say, or beef that hasn't been sitting in the grocery store case all day for half a week....

Saborlas: Here is the best damn mac & cheese


Hmmm. Add (cooked, duh) crumbled bacon, and dollops of contrast cheese mouthfuls (mozzarella, blue, whatever you like), and parmesan to the bread crumbs, and you may be on to something!

Sapper_Topo: I agree! This is one of the best things to come out of Fark for a long time!


Indeed. Many Farkers with some interesting suggestions. Some eye-openingly bad ones, too, but that just makes the world an intriguing place. Hope the interest remains and the topics vary enough to engage a broad swathe of people. Definitely gonna have to try a few new things. Also hoping for some future topics about ethnic foods I don't know much about....

/ is well aware he sounds fat
// pork butt, fatty steaks, sausages and more in fridge for "hell no I am not leaving the house on a holiday weekend" weekend
 
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