If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Some Food Nut)   Fark Food Thread: What foods do you make to try and emulate a restaurant favorite? Other than the cheddar bay biscuits from a certain seafood place we're all TooFoodie(tm) to go to, of course   (culinaryartscollege.org) divider line 219
    More: Interesting  
•       •       •

2923 clicks; posted to Main » on 27 Jun 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



219 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest

Archived thread

First | « | 1 | 2 | 3 | 4 | 5 | » | Last | Show all
 
DGS [TotalFark]
2013-06-27 03:04:22 PM
I have to admit, I loved making the Cheddar Bay biscuits at home. We used a bit much italian seasoning, so wifey felt overwhelmed, but that was easily fixed. Those things are too awesome and unhealthy. I want several dozen.
 
2013-06-27 03:04:42 PM
Quite a few, but KFC Cole Slaw is the only one I think I've perfected
 
2013-06-27 03:04:54 PM
The local mexican restaurant I go to has a salsa that is made from ground up pickled jalapenos.
It's really simple to "make" and burns you twice.
 
2013-06-27 03:05:25 PM
I replicate Taco Bell burritos by dropping burritos on the floor.
 
2013-06-27 03:05:39 PM
 
2013-06-27 03:07:01 PM
Local restaurant has an appetizer call green chili won-tons.  I love those, but my recipe has morphed into green chili egg rolls or green chili chimichangas.   Go big or go home......
 
2013-06-27 03:07:29 PM
I have made a bloomin onion before. It was a huge pain in the ass but my farking god it was good.
 
2013-06-27 03:07:39 PM
We've just about nailed the Chipotle steak/beef recipe. We started with the recipe on ChipotleFan and have been tweaking it to get it juuuust right.
 
2013-06-27 03:08:28 PM
I make really good spinach artichoke dip.  I got the recipe from one of the chefs at a local Italian restaurant.
 
DGS [TotalFark]
2013-06-27 03:08:31 PM

Current Resident: We've just about nailed the Chipotle steak/beef recipe. We started with the recipe on ChipotleFan and have been tweaking it to get it juuuust right.


Oh, that sounds awesome. Wish wifey would go for that.


LlamaGirl: I have made a bloomin onion before. It was a huge pain in the ass but my farking god it was good.


Aaaand she wished I'd go for one of these. Heh.
 
2013-06-27 03:08:34 PM
i291.photobucket.com
 
2013-06-27 03:08:45 PM
I've also replicated the Olive Garden- Zuppa Toscana soup. It's the sausage, potato and kale soup- so good.

I've also recreated fairly accurate beef sukiyaki after having it in a Japanese restaurant once. The secret is in tweaking the broth.
 
2013-06-27 03:09:07 PM

FunkOut: I replicate Taco Bell burritos by dropping burritos on the floor.


What? You don't even sneeze on them first? You philistine!
 
2013-06-27 03:09:10 PM

LlamaGirl: I have made a bloomin onion before. It was a huge pain in the ass but my farking god it was good.


I really wish I could make a bloomin onion.  Chili's has the best bloomin onion sauce - I wish I could make that, too.
 
DGS [TotalFark]
2013-06-27 03:09:23 PM

will_2679: I make really good spinach artichoke dip.  I got the recipe from one of the chefs at a local Italian restaurant.


Is it something you could share? I'd love to get a hold of one of those. Even if it's just a recommended link that's "close"..
 
2013-06-27 03:09:37 PM
I figured out the Kickin' Chicken (local Charleston, SC chain) "secret sauce" recipe.  My wife and I put a good bit of effort isolating the best recipe for creamy tomato-basil soup that we get at Five Loaves Cafe (local chain), as well as restaurant-style salsa from our preferred Mexican place.

I'm sorry if these don't have nationwide-chain analogues that I can easily compare them to, mostly because we snobbily choose to patronize the plethora of locally-owned places here.
 
2013-06-27 03:10:19 PM
Olive Garden Zuppa Toscana


INGREDIENTS

1 lb ground Italian sausage

1½ tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes

¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.  In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.  Add chicken bouillon and water to the pot and heat until it starts to boil.  Add the sliced potatoes and cook until soft, about half an hour.  Add the heavy cream and just cook until thoroughly heated.  Stir in the sausage and the kale, let all heat through and serve. Delicious!

Makes: 6-8 servings
 
DGS [TotalFark]
2013-06-27 03:10:37 PM

hillbillypharmacist: [i291.photobucket.com image 640x506]


I'm so glad I stopped at 402. Whew.


kiwimoogle84: I've also replicated the Olive Garden- Zuppa Toscana soup. It's the sausage, potato and kale soup- so good.


Much as I love me some sukiyaki, that soup definitely piques my interest. :D
 
2013-06-27 03:10:51 PM

diaphoresis: FunkOut: I replicate Taco Bell burritos by dropping burritos on the floor.

What? You don't even sneeze on them first? You philistine!


Sometimes I rub them under the fridge.
 
DGS [TotalFark]
2013-06-27 03:11:17 PM

hoots_toot_ochaye: Olive Garden Zuppa Toscana


INGREDIENTS

1 lb ground Italian sausage

1½ tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes

¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.  In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.  Add chicken bouillon and water to the pot and heat until it starts to boil.  Add the sliced potatoes and cook until soft, about half an hour.  Add the heavy cream and just cook until thoroughly heated.  Stir in the sausage and the kale, let all heat through and serve. Delicious!

Makes: 6-8 servings


Oh, nice! Thanks!
 
2013-06-27 03:11:23 PM

kiwimoogle84: It's the sausage, potato and kale soup- so good.


That soup is tha shizz.  I love that soup, even if I haven't had it in a long while.

Lucky LaRue: Chili's has the best bloomin onion sauce - I wish I could make that, too.


Probably mayonnaise, pureed garlic and some hot sauce.
 
2013-06-27 03:12:06 PM

LlamaGirl: I have made a bloomin onion before. It was a huge pain in the ass but my farking god it was good.


I had the same experience.  Now I just pick one up when I want one because they are such a pain.....
 
2013-06-27 03:12:10 PM
It's really tough to get the consistency right on Taco Bell tacos when you make them at home. I go get the clearance produce and the Taco Bell brand shells with the Taco Bell brand taco spice packets, but getting the ambiguous slime to Grade D ground beef ratio right is nigh impossible.
 
2013-06-27 03:12:54 PM

FunkOut: diaphoresis: FunkOut: I replicate Taco Bell burritos by dropping burritos on the floor.

What? You don't even sneeze on them first? You philistine!

Sometimes I rub them under the fridge.


oh.. well, that's ok then.
 
2013-06-27 03:12:56 PM

DGS: will_2679: I make really good spinach artichoke dip.  I got the recipe from one of the chefs at a local Italian restaurant.

Is it something you could share? I'd love to get a hold of one of those. Even if it's just a recommended link that's "close"..


I'll look for it after I get off work if I remember to do so.
 
DGS [TotalFark]
2013-06-27 03:14:04 PM

will_2679: DGS: will_2679: I make really good spinach artichoke dip.  I got the recipe from one of the chefs at a local Italian restaurant.

Is it something you could share? I'd love to get a hold of one of those. Even if it's just a recommended link that's "close"..

I'll look for it after I get off work if I remember to do so.


I can be awfully persistent. Heh. I appreciate it!
 
2013-06-27 03:14:27 PM
I make an ahi tuna poke that is like they make it at Marlow's.

I also make a yellow squash souffle like they make it at Ok Cafe.
 
2013-06-27 03:14:56 PM
I go out of my way not to try to replicate restaurant pulled pork. Always too much sauce.
 
2013-06-27 03:16:50 PM
hoots_toot_ochaye:


Yup, that's the recipe. I made it for a large dinner party once alongside my white lasagna. Not gonna lie, it was a hit. I'm a fat, fat child who needs a faster metabolism and a few restaurants.
 
2013-06-27 03:17:19 PM
Actually, the local mexican chain Pancho's (west memphis 1st location, whoah) makes this dressing for their food called Tropicale.  Really interesting stuff.  We make it since it's impossible to find around here.


1/2 cup prepared mustard
1/4 cup sugar
1/2 salad oil
1/2 cup white vinegar
1 teaspoon oregano, or a couple of fresh leaves
4 green onions, chopped, or a whole smallish onion (it won't be green if you use a regular onion, but who cares)
A tablespoon or more to taste of lime juice
A teaspoon or more to taste of salt

Throw everything in a jar, hit with immersion blender.  Last damn near forever in the fridge.

That gets us most of the way there, we usually have to tweak it a little.
 
2013-06-27 03:18:00 PM
I've been inspired to make dishes based on things I've had in restaurants, but I've never really tried to specifically replicate anything that I can think of. I just don't really have the discipline to stick that closely to a recipe, I always end up playing around and tweaking things to my tastes.. which is probably why I'm not very fond of baking.

My wife is from California and LOVES Pollo Loco, and I have had a recipe for their chicken lying around that I keep meaning to make for her.
Maybe I'll give it a shot this weekend.
 
2013-06-27 03:18:02 PM
My foodie skills have gone way downhill since my diet, partly because we haven't gone shopping in ages.

I need to go shopping.
 
2013-06-27 03:18:07 PM
I've never really tried to recreate something from a restaurant.  I mean, I might take the general idea, but not to the extent you guys are talking about.  I prefer to treat recipes as a general guideline and just make whatever I'm in the mood for.
 
2013-06-27 03:18:16 PM
I can make a perfect Orange Julius. I also found the secret to West End pizza, so now I can make those.
 
2013-06-27 03:19:04 PM

DGS: Oh, nice! Thanks!


Very useful.  We're all about soups, although I'll just use broth and adjust the salt appropriately.
 
2013-06-27 03:20:08 PM
Bahn mi from the Pacific Ocean Market.  The separate ingredients aren't that hard to find but we never quite manage to put it together the same way as they do.  WHAT IS THEIR SECRET?
 
2013-06-27 03:22:06 PM
BoneFish Grill's Bang Bang Shrimp

1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1 pound shelled and deveined shrimp
Dry cornstarch
oil for frying
lettuce
chopped scallions

Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Deep fat fry the shrimp until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions.

I usually do a torn lettuce and cabbage mix.  You can do these in a pan or even bake, but they are best out of the deep fryer.

 
2013-06-27 03:23:50 PM
Gus's Fried Chicken's breading has crushed pork rinds in it.
 
2013-06-27 03:26:48 PM

Shame Us: getting the ambiguous slime to Grade D ground beef ratio right is nigh impossible.


I know you're kidding, but you can get that really soft meat texture by using a potato masher or something else to break up the beef really well during browning, and then add a good bit of liquid - like water or stock - and let it simmer uncovered - stirring often to continue breaking down the meat - until almost all the liquid is gone. You repeat the process 2-3 times, add water and simmer it down, until you get it to a texture you like.

It's essentially like making a Picadillo, which is a traditional dish in a lot of Latin cultures.

I actually just made this last night to put on homemade tostadas, and it kicked all kinds of ass.
 
2013-06-27 03:27:14 PM
I had small pickled onions appy at a restaurant in TN called "The Cock of The Walk" some 20 years ago and I've wanted to know how to make that dish ever since. Simply farking delicious. I don't get out much.
 
2013-06-27 03:28:07 PM
We had a local supper club that served the best garlic cheese spread on their relish tray. They are long gone but we still make their spread:

Owl's Nest Cheese Spread

8 oz tub cold pack cheese (local brands are Merkt's and Kaukauna Club)
8 oz cream cheese
couple of dashes worchestershire
1/2 tsp garlic powder (use more or less to taste)
half and half or cream if necessary

Bring cheeses to room temp and mix. Add seasonings and continue to mix until completely blended, add a small amount of cream if it seems too thick.

/ there is an Owl's Nest Garlicy cheese spread in local grocery stores but it isn't the same as the original. Close but not the same.
// Owl's Nest was a regular stop for Capone's bunch on their way from Chicago to Little Bohemia
/// miss the classic Supper Club
 
2013-06-27 03:29:33 PM

DGS: Oh, nice! Thanks!


No problem.  I found it on a message board a couple of years ago.  It was posted by someone who claimed to have worked at Olive Garden, and filched several of their recipes.  The posted several other recipes, but that one was the only one I was interested in at the time.  Darned if I can find that message board again though.
 
2013-06-27 03:33:12 PM
I made Spicy Chicken Burritos (which no longer exist) from Taco Bell once.  I think all I did was grill chicken, then mix a few tbsp sour cream, small bit of tomato paste, a few drops of tobasco, and a chopped up pickled jalapeno slice for the sauce.  Tasted exactly like them.
 
2013-06-27 03:37:24 PM
Just wondering if anyone here has ever run across the recipe for KFC's baking powder biscuits anywhere?  The KFCs around here don't serve them any more - instead they sell dinner rolls, which aren't nearly as good.

Always loved those baking powder biscuits.
 
2013-06-27 03:39:05 PM
I replicate Mexican restaurant food pretty well. I don't do menudo, that is disgusting.

The 94th Aero Squadron had a beer cheese soup I (and my coronary arteries) liked. I haven't tried to replicate that in years.
 
vpb [TotalFark]
2013-06-27 03:41:26 PM
The Lentil sausage soup from Carabba's.  The Pollo Rosa Maria too.
 
2013-06-27 03:49:08 PM

hoots_toot_ochaye: Just wondering if anyone here has ever run across the recipe for KFC's baking powder biscuits anywhere?  The KFCs around here don't serve them any more - instead they sell dinner rolls, which aren't nearly as good.

Always loved those baking powder biscuits.


WTF?  A KFC that doesn't serve their iconic biscuits?  That's unconscionable!
 
2013-06-27 03:49:33 PM
i.walmartimages.com

Grate some fresh cheese into em and brush some garlic herb butter ontop.
 
2013-06-27 03:50:01 PM
I cooked up some of Heisenberg's Blue Crystal that was 99.3% pure, and man, it was the shiz.
 
2013-06-27 03:55:09 PM

Honest Bender: WTF?  A KFC that doesn't serve their iconic biscuits?  That's unconscionable!


I totally agree!!  Stupid British Columbia KFCs!  Must be a lot of really stupid British Columbians who prefer dinner rolls over baking powder biscuits, or something.  Well, I'm not one of them.
 
Displayed 50 of 219 comments

First | « | 1 | 2 | 3 | 4 | 5 | » | Last | Show all

View Voting Results: Smartest and Funniest


This thread is archived, and closed to new comments.

Continue Farking
Submit a Link »






Report