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(About.com)   Fark Food Thread: Yes, yes, Thanksgiving is awesome, but stuffing things isn't just for the birds. How about stuffed salmon or pork loin? Come on, don't hold out. Show us and make us salivate for the good STUFF   (southernfood.about.com) divider line 99
    More: Interesting, Thanksgiving, esophagus, apple juice, pork tenderloin, tenderloin, salmon, bread crumbs, pork loin  
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1066 clicks; posted to Main » on 05 Dec 2013 at 5:00 PM (34 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-12-05 03:06:44 PM
I took a massive poop the day after thanksgiving. In fact that poop lasted for at least a day.  I would poop in shifts, let the bowels re-fil and stage themselves and off to the terlit I went.
 
2013-12-05 03:08:27 PM
Chicken is really boring, I know, but a mixture of cream cheese, chopped spinach, garlic, and bacon in a pounded flat then sliced open chicken breast is pretty tasty. But anything with cream cheese is tasty, so..
 
2013-12-05 03:09:33 PM
I made mac and cheese and put real bacon in it.
 
2013-12-05 03:10:14 PM
i found that if you load up a yeasty vagina with yogurt, it both tastes better when you nom it and it clears up the infection.
 
2013-12-05 03:11:14 PM
Cornish hen stuffed with wild rice and glazed with apricot jam is great.
 
DGS [TotalFark]
2013-12-05 03:11:47 PM
I want to get crab (not the imitation whatever) and put it inside some pacific salmon and bake it up nice. I'm admittedly a bit nervous screwing up with ingredients that aren't cheap. And it seems like something that should have a sauce and, aside from baking, I'm -terrible- at making sauces. it seems so simple to deglaze and and and... and it never turns out right for me. I'll only get better through trying but going in expecting to screw up with costly goods just makes me cringe.
 
2013-12-05 03:13:54 PM
I cooked up some beef chorizo with red onions, habaneros and mushrooms and ate it on some homemade taco shells. I used some tortilla chips to eat what was left/fell out of the tacos.

/very content
 
2013-12-05 03:14:21 PM
I do like to stuff things.
 
2013-12-05 03:15:04 PM
I think stuffing is gross.
 
2013-12-05 03:15:50 PM

Mirrorz: I think stuffing is gross.


YOUR STUFF IS GROSS
 
2013-12-05 03:16:49 PM

CapeFearCadaver: Mirrorz: I think stuffing is gross.

YOUR STUFF IS GROSS


WORD
 
2013-12-05 03:20:31 PM

CatherineM: Chicken is really boring, I know, but a mixture of cream cheese, chopped spinach, garlic, and bacon in a pounded flat then sliced open chicken breast is pretty tasty. But anything with cream cheese is tasty, so..


My variant is to freeze boneless breasts until firm but not frozen, make an incision, stuff with prosciutto and gorgonzola, coat with a bound breading, spray with olive oil, and bake on a rack.  Served with a mushroom-mustard-sour cream sauce, mashed potatoes, and brussels sprouts.  The Mudgess does a little dance when she sees me making those.
 
2013-12-05 03:23:00 PM

Nadie_AZ: WORD


CapeFearCadaver: YOUR STUFF IS GROSS


i.imgur.com
 
2013-12-05 03:27:28 PM
I have a fondue pot.
 
2013-12-05 03:29:05 PM

Mirrorz: Nadie_AZ: WORD

CapeFearCadaver: YOUR STUFF IS GROSS

[i.imgur.com image 389x230]


LOLOL
 
2013-12-05 03:40:18 PM
I got a fresh turkey on Sunday for $6.  It's in the oven right now.

Tomorrow it's roast pork shoulder:

Take a large sheet pan about 1" deep and lay a good small mesh wire rack on top.  Cover with parchment paper and poke holes all over.  Place a 6 to 10 pound pork shoulder onto the parchment, skin side up.  Put it into a 250F oven for 8 hours.

That's it.  You're done.  Turn the leftovers into pulled pork for barbeque.
 
2013-12-05 04:04:52 PM
Stuffed pork loin...peppers, onions, mushrooms, some people use goat cheese as well, but I prefer something with more bite. But not enough to overwhelm the mushrooms...swiss, maaaybe cheddar.
 
2013-12-05 04:19:05 PM
It's good to cut open a pork tenderloin and stuff it with herbs, goat cheese and pine nuts, then tie that f*cker up and cook it.

Then you top it with a sauce made from red wine and cherries.
 
2013-12-05 04:26:43 PM
Rolled stuffed pork tenderlion is a favorite of mine. It's fast and easy and it looks like you actually know what the fark you're doing in the kitchen.

1. Bone a chicken.
2. Wash the chicken and save it for another meal (or for boning again later)
3. Pre-heat your oven to 480 degrees Kelvin (this is Fark after all)
4. Take a pork tenderlion and butterfly it and pound it to about 1/2" thick between some sheets of plastic.
5. Make a stuffing from some things you like... my favorite is mushrooms, garlic, goat cheese, garlic, arugula, garlic, pine nuts and lots of freshly ground pepper.
6. Spread the stuffing on the bottom 3/4 of the pork and roll it up like a jelly roll.
7. Tie it with some string, season with salt and rub with some olive oil (or lard if you don't mind instant death) and brown it on all 4 sides in an oven proof pan.
8. Toss it in the oven until done to your likeness. (I cook mine to about 130 degrees)
9. Let rest for 10 minutes, then slice and serve on cous-cous or brown rice. (never quinoa, that stuff is evil).
 
2013-12-05 04:36:41 PM
Hey, somebody just stuffed me with a month of TF!   Thanks!  It's delicious!!!
 
2013-12-05 05:03:25 PM

Eddie Adams from Torrance: Rolled stuffed pork tenderlion is a favorite of mine. It's fast and easy and it looks like you actually know what the fark you're doing in the kitchen.

1. Bone a chicken.
2. Wash the chicken and save it for another meal (or for boning again later)
3. Pre-heat your oven to 480 degrees Kelvin (this is Fark after all)
4. Take a pork tenderlion and butterfly it and pound it to about 1/2" thick between some sheets of plastic.
5. Make a stuffing from some things you like... my favorite is mushrooms, garlic, goat cheese, garlic, arugula, garlic, pine nuts and lots of freshly ground pepper.
6. Spread the stuffing on the bottom 3/4 of the pork and roll it up like a jelly roll.
7. Tie it with some string, season with salt and rub with some olive oil (or lard if you don't mind instant death) and brown it on all 4 sides in an oven proof pan.
8. Toss it in the oven until done to your likeness. (I cook mine to about 130 degrees)
9. Let rest for 10 minutes, then slice and serve on cous-cous or brown rice. (never quinoa, that stuff is evil).


You have anything for us liberals?

/sorry to politic the thread
//couldn't resist
 
2013-12-05 05:05:08 PM
you can stuff a raw cleaned jalapeno w/ a cream cheese & tuna mixture.
it may sound weird but it's farking good and easy.
 
2013-12-05 05:05:37 PM
I hate complicated foods. One thing at a time, please
 
2013-12-05 05:06:11 PM

Mirrorz: Nadie_AZ: WORD

CapeFearCadaver: YOUR STUFF IS GROSS

[i.imgur.com image 389x230]


LOL +1
 
2013-12-05 05:08:11 PM
I usually stuff my girlfriend around the holidays. My wife's not a big fan though...
 
2013-12-05 05:08:35 PM

Isitoveryet: ou can stuff a raw cleaned jalapeno w/ a cream cheese & tuna mixture.
it may sound weird but it's farking good and easy.


DO you deep fry it or otherwise cook it or just stuff and eat?
 
2013-12-05 05:11:14 PM

rostit: I took a massive poop the day after thanksgiving. In fact that poop lasted for at least a day.  I would poop in shifts, let the bowels re-fil and stage themselves and off to the terlit I went.


Are you watching me through the ceiling?
 
2013-12-05 05:11:17 PM
Link/TFA apparently for people who can't handle making a roulade.
 
2013-12-05 05:12:29 PM

abhorrent1: Isitoveryet: ou can stuff a raw cleaned jalapeno w/ a cream cheese & tuna mixture.
it may sound weird but it's farking good and easy.

DO you deep fry it or otherwise cook it or just stuff and eat?


uncooked, has the crisp of the jal & the goo of the cream cheese mixture, i like them slightly chilled.

the cream cheese & tuna mixture is to your liking, more or less of each, it's up to you.

/but now that you mention deep frying it, that sounds delicious.
 
2013-12-05 05:12:56 PM

abhorrent1: Isitoveryet: ou can stuff a raw cleaned jalapeno w/ a cream cheese & tuna mixture.
it may sound weird but it's farking good and easy.

DO you deep fry it or otherwise cook it or just stuff and eat?


When I cooked stuff peppers, I throw them in the oven for awhile. Depends on the type of pepper. Not sure I've ever done a Jalapeno though
 
2013-12-05 05:13:49 PM
I was at Aldi the other day and saw stuffed salmon.

https://www.aldi.us/en/weekly-specials/special-buys-for-oct-9/oct-9- de tail/ps/p/sea-queen-stuffed-tilapia-or-salmon/
www.aldi.us

The description was also awesome. Something like Salmon stuffed with shrimp and cream or something like that.

I put it in the cart and just out of curiosity check the nutrition. 20g of carbs! Check the ingredients and there's rice and flour. So, I don't even know what the hell it was supposed to be. How can something mostly made out of rice and flour be stuffed salmon?
 
2013-12-05 05:16:25 PM
Anything you stuff will have to overcook in order for the stuffing to reach a safe eating temperature.

So don't.
 
2013-12-05 05:16:29 PM

rostit: i found that if you load up a yeasty vagin...


fb8eea8e6720e1a7cbf1-62bd5d1d72f968e074436330ad481e2a.r42.cf2.rackcdn.com
 
BOZ
2013-12-05 05:16:47 PM
Kill a pig, make bacon.

Laparotomize a gash into 12 or so jalapenos.

Wildly cream some cheese inside the jalapenos.

Suture gash in jalapeno with bacon as needed.

Cauterize over 400 degree mesquite wood fire.

Stuff yourself.
 
2013-12-05 05:17:02 PM

CatherineM: Chicken is really boring, I know, but a mixture of cream cheese, chopped spinach, garlic, and bacon in a pounded flat then sliced open chicken breast is pretty tasty. But anything with cream cheese is tasty, so..


I do something similar using spinach, garlic, bacon, cheddar, and sun-dried tomatoes. I serve it with zucchini medallions and drizzle the whole thing with balsamic vinaigrette.
 
2013-12-05 05:17:32 PM

mr0x: I was at Aldi the other day and saw stuffed salmon.

https://www.aldi.us/en/weekly-specials/special-buys-for-oct-9/oct-9- de tail/ps/p/sea-queen-stuffed-tilapia-or-salmon/
[www.aldi.us image 410x315]

The description was also awesome. Something like Salmon stuffed with shrimp and cream or something like that.

I put it in the cart and just out of curiosity check the nutrition. 20g of carbs! Check the ingredients and there's rice and flour. So, I don't even know what the hell it was supposed to be. How can something mostly made out of rice and flour be stuffed salmon?


I've had halibut stuffed a similar way. Super yummy.
 
2013-12-05 05:17:37 PM
I'm not too big on salmon. I prefer flounder for stuffed fish dishes. And the crab stuffing is pretty much just your favorite crab cake recipe.
spread out the mixture on the fish fillet, roll it up like a jelly roll, pin it with tooth pick or just pack them tightly together in a baking dish. Bake at 350 till done.

I do a sweet wild rice and sauasge stuffing for acorn, or delicata squash
 
2013-12-05 05:18:46 PM

mr0x: I was at Aldi the other day and saw stuffed salmon.

https://www.aldi.us/en/weekly-specials/special-buys-for-oct-9/oct-9- de tail/ps/p/sea-queen-stuffed-tilapia-or-salmon/


The description was also awesome. Something like Salmon stuffed with shrimp and cream or something like that.

I put it in the cart and just out of curiosity check the nutrition. 20g of carbs! Check the ingredients and there's rice and flour. So, I don't even know what the hell it was supposed to be. How can something mostly made out of rice and flour be stuffed salmon?


So, you are bad at reading and math, good to know.
 
2013-12-05 05:19:48 PM
Out of all the crap we posted in TFD, this is what went green?
 
2013-12-05 05:24:15 PM
So long as stuffing doesn't involve raisins.

Seriously, that's nasty.
 
2013-12-05 05:24:20 PM
s3.amazonaws.com
 
2013-12-05 05:24:50 PM
I've been making Christmas Tamales for a couple years now.  Stuffing lots of hot yummy pulled pork inside a masa dough that steams to a fluffy goodness.

Pork Shoulder cut in to smaller pieces.
Season that sucker:
Salt
Pepper
Cumin powder
Cayenne powder
Chipotle powder
Then brown it.
On the side, sauté onion, garlic, habeneros, jalapenos.
Place into a pressure cooker for 80min at highest temp.
or.. slow cook for 15 hours.  I use a pressure cooker.
Falling off the bone.
For the Masa dough, google a recipe that includes paprika, and lard.
Don't forget the corn husks.
 
2013-12-05 05:25:58 PM

Isitoveryet: abhorrent1: Isitoveryet: ou can stuff a raw cleaned jalapeno w/ a cream cheese & tuna mixture.
it may sound weird but it's farking good and easy.

DO you deep fry it or otherwise cook it or just stuff and eat?

uncooked, has the crisp of the jal & the goo of the cream cheese mixture, i like them slightly chilled.

the cream cheese & tuna mixture is to your liking, more or less of each, it's up to you.

/but now that you mention deep frying it, that sounds delicious.


Hmm. I'll have to try that, thanks
 
2013-12-05 05:29:28 PM
One of my favorites is (yes, pretentious) is doing an inexpensive beef roast that is marinated through a vacuum tumbler. Cut thin, then rolled with chicken skin, very thin lamb slices, and around a tube of smoked ham. Tie up. Vacuum seal with a garlic baste and cook in a souis vide to 130f for several hours. Use a torch on the outer beef.

It does not take that long, everything but the lamb is cheap locally, and it looks fantastic when done.
 
2013-12-05 05:35:15 PM
img.foodnetwork.com
Link
A crown roast of lamb is pretty much a showstopper, especially if you pack the center with roasted apples & walnuts about 3/4 into cooking time. Will also make the house smell wonderful. I did this for a Christmas party a few years back and got tons of compliments. Best part is it only takes about 1/2 hour of prep and cooks within an hour.
 
2013-12-05 05:37:37 PM

DGS: I want to get crab (not the imitation whatever) and put it inside some pacific salmon and bake it up nice. I'm admittedly a bit nervous screwing up with ingredients that aren't cheap. And it seems like something that should have a sauce and, aside from baking, I'm -terrible- at making sauces. it seems so simple to deglaze and and and... and it never turns out right for me. I'll only get better through trying but going in expecting to screw up with costly goods just makes me cringe.


I do a stuffed filet of sole, with crab, spinach, bread crumbs and egg.  bake and cover with hollandaise sauce.,
 
2013-12-05 05:39:20 PM
Stuffed cabbage.

Almost time to whip up another batch because if you're going to make five you may as well make fifty.
 
2013-12-05 05:41:25 PM
I don't know if I have a photo, but I make a KILLER stuffed rolled pork loin.  I'll search for pictures and post if I have any.


FrancoFile's Stuffed Rolled Pork Loin

1 loin section, approx 8" long (*not* tenderloin)
8 oz baby spinach
4 oz dried apricots, chopped into 1/2" pieces
4 oz pine nuts
2 oz prosciutto
String or silicone ties

Butterfly the loin twice and pound out between 2 sheets of plastic wrap.  You want to get it to 1/2" thick and about the size of a cookie sheet.
Layer on baby spinach, prosciutto, pine nuts, and apricots.
Roll and tie with string or reusable silicone ties.

Preheat oven to 325.

Heat 3 oz canola oil in a dutch oven on the stove top.  Using tongs, brown all surfaces of the loin - sides and ends - until nicely seared.

Cover and place in heated oven for 45 minutes.

When done, remove lid and allow to rest for 10 minutes.
Remove string and slice 1" pieces so that you can see the nice spiral pattern.

Serve with roasted vegetables, wild rice and steamed asparagus, or similar.

Warning - do NOT use the pan drippings to make a sauce; it will be far too salty because of the prosciutto.
 
2013-12-05 05:42:46 PM
Cevapi

This is a traditional Bosnian recipe for a classic sausage-like blend of beef,
lamb, garlic, onion and vegeta that is typically used to fill flatbreads.
Ingredients
350g (12oz.) minced beef
150g (5oz.) minced lamb
2 garlic cloves, minced
50g (2oz.) onion, minced
40ml (1.5oz.) water
20ml (.5oz.) oil
freshly-ground black pepper, to taste
vegeta, to taste
Combine the meats, garlic, onion, water, oil, pepper and vegeta in a bowl.
Mix together with your hands to combine thoroughly.
Wet your hands then shape the mixture into sausage-like rolls.
Place on a hot barbecue and cook for about 8 minutes, turning frequently,
or until nicely browned and cooked through.
Cevapi can be served on their own,
but more typically they are served as a filling for lepinje (flat bread)
along with chopped onions and a slice of tomato.
 
2013-12-05 05:45:14 PM
Chicken breasts stuffed with pepperoni and pepperjack, eggwash and crumbled french-fried onion breading. Bake it.
 
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