Breaking - Stock and Broth Both Interchangable With Caulfat (new food thread)

[diesel_powered]

Damn, can you make me one? I'm hungry and feeling lazy.

[Greg Nog]

The great thing about it was that I threw it together in about ten minutes before I went to the bar, leaving the uncooked ingredients to marinate in a big pan while I was out.  When I came home, in my cups, I saw it sitting on the stovetop, and was like, "Oh, nice!  PLANNING!"  And all I had to do was heat it through until it thickened.

[Andrew_TSKS]

That is by far the best part of the story right there.

[plainenglish]

I think we need a recipe. I definitely need a recipe. You should post a recipe.

[diesel_powered]

Thing is, you can't quantify the Nog.

[Greg Nog]

Three parts sex appeal, four parts body hair.

I think the proportions for what I mae last night were:

Main ingredients:
1 pound of mushrooms (diced)
1 block (in those 16-oz containers) of tofu (diced)
1 cup dry TVP

Sauce ingredients:
1/2 cup chunky peanut butter
1 Tablespoon garlic powder
1 Tablespoon bacon-salt
2 Tablespoons soy sauce
1 bottle not-so-great homemade porter
2 Tablespoons vegetable oil

So I mixed together the sauce, then threw in the mains, let it sit for an hour, then cooked it down over high heat until it was roughly the moistness-level of raw-ish hamburger.

I think that was what I used; like I said, it was basically just me having ten minutes, thinking, "I'll probably want something proteiny later," and throwing together a bunch of things that looked reasonable (or, in the case of the mushrooms, that looked like they were right on the threshold of going bad, and should probably be used before they did so).

As disappointed as I am with how the porter came out, I gotta say, its been a lovely little boon for my cooking.  It's dark and just a tiny bit tart, and works really fucking well as a base for sauces, even if I'm not so jazzed about drinking it straight.

[diesel_powered]

So bacon-salt is the kind of thing you'd be able to pick up at Penzey's, right?

[Greg Nog]

I got mine online, but I just saw it in the fancy Chelsea Market grocery store the other day!

[Antero]

Last night:
INCREDIBLE chicken wings, cooked in Louisiana hot sauce, butter, salt, and pepper
Spaghetti with broccoli rabe, asparagus, and garlic.

Woo!

[Bernard]

Does bacon salt mean you're not vegan.

[Greg Nog]

Bacon salt is both vegetarian and kosher!

[diesel_powered]

Surely it is some black magic!

[YojimboMonkey]

Smoked garlic:

[YojimboMonkey]

ask me how fucking good THAT smells

[Greg Nog]

HOW GOOD SMELLS IT

[auto-da-fey]

I have yet to convince a single person to try my banana-and-beet soymilkshake, so tonight I expanded my healthy-eats horizon:

1 banana
1 apple
1 big shitload of chopped-up kale
6 ice cubes
1 big pour of soymilk

I didn't really expect much, but it sorta rules; the kale is so much less earthy than beets that it all blends together far more smoothly.

Actually, my kale salad is rockin' too, looks like I found a new addition to my minimum-effort food canon.

[Bernard]

HOW GOOD SMELLS IT

I want to know too!

Very NRVS about tonight's father's day dinner, first one for Aaron. It's sort of a dads and grads thing, my biological father and my sister are coming too, and my sister is a vegetarian, but one of those cheese pizza and bean burrito vegetarians.

The plan is:
a. bread from the bakery
b. homemade butter made from a nice thick cream bought from the nice people with the raw dairy stand at the farmer's market -- one plain with sea salt on top, one whipped with honey and lavender
c. heirloom tomatoes (it kind of annoys me that they now just label anything that's not a roma or beefsteak tomato as simple 'heirloom' -- I happen to know I got one big brandywine, one that I'm guessing is a purple cherokee or similar, and a couple little red-and-green stripey ones) with basil, burrata, olive oil, bit of balsamic vinegar
d. roasted beets with goat cheese, toasted pecans, chives and chive blossoms, bit of misc greens, balsamic glaze
e. steamed artichokes with lemon mayonnaise (store-bought mayo as I want to eat some and I think I am already kind of pushing the pregnant lady forbidden foods list without adding raw egg into the mix)
f. filet for the ladies, ribeye for the gentlemen, from the grandfatherly butcher who looks like santa claus and showed me the records where all their meat is inspected by a lab for e coli, and made me swear not to over-broil his steaks, with roasted potatoes, carrots, and onions, pinch of truffle salt over the top
f2. mushroom lasagna for my sister, which we will probably be eating all next week
g. saint nectaire on little rounds of ficelle with snippet of honeycomb on top
h. panna cotta with boysenberry coulis (I had two vanilla beans left and they looked a little dry, to I used both, now there's a hefty layer of vanilla seeds along the bottom, and I had a few very ripe strawberries, so I threw those in the coulis as well)

I am not getting anybody any gifts (my sister just graduated form law school and pretty much has everything already, and my bio. fath. and partner are very resistant to gifts) so I splashed out on the wine. I got a bottle of de Ladoucette Pouilly-Fume which I haven't tried before but which looked nice, and a Ridge Lytton West Syrah, both 2005.

I really hope I don't screw anything up.

[milesofsparks]

B, that sounds amazing.  post a picture later if you have time!

[Bernard]

Will do.

Day has already gotten off to an inauspicious start in some ways. Twat at the bakery gave me the wrong bread (giving me instead the one I specifically said I didn't want). Also another guest has been added, who will be 'having dinner later, so you don't need to worry about her'. Which is fine, except that everything except the artichoke and the lasagna is already prepared in batches of six portions (six slices of large tomato, twelve of small, etc.) so what are we going to do? All eat our carefully plated food while she sits there watching? I brought over five each of the nice white and red wine glasses, and you get five glasses of wine per bottle (I'm not drinking wine). Now we'll have five nice wineglasses and one extra lumpy one that says 'courtesy of chevron' or something.

I am taking deep breaths and remembering that the sample panna cotta came out perfect, the coulis is delicious, and the compound butter actually tastes better this morning than it did last night.

Deep breaths.

[bethany_m]

sweet potato fries with chopped garlic and spicy mayo to dip them in

[Greg Nog]

sweet potato fries with chopped garlic and spicy mayo to dip them in

HELLS YES

[Thermofusion]

Twat at the bakery

sexist

[donblood]

Fucking hell, Bernard, that menu is amazing.

[mixed cats]

agreed. i would eat the fuck out of that.

[girl]

I'll let Nog and jess post about the LOBSTER ROLL CRAWL, because I didn't actually have any lobster rolls since I don't like them. I will tell you that I had possibly the best scallops I've ever had at our final stop. It was a really fun day, despite the fact that it was misty and windy the whole time, and we ended the day at Drink, where we had the bartender make us delicious drinks.