Cooking is intuitive and experimental until something gets set on fire: FOOD

[Thermofusion]

Never heard of it but it sounds like some kind of Irish joint. They nationalists or unionists?

I hear they are the catering wing of the PIRA

They be setting bombs off in my GI tract

[alex]

yeah, I'm sure I could find some meat-flavored potato chips if I looked hard enough around the city, but they're not, like, a regular thing.  At least not in any of the places I've lived.  The typical potato chip flavor assortment looks like this

"plain"
sour cream & onion (or cheddar & sour cream)
BBQ
salt & vinegar

and then occasionally:
cracked pepper
various popular chili peppers (halapeeno/habanero)
ketchup
pickle*

* these are ace

No paprika? Those are by far the most common ones here, with the possible exception of plain salted ones.

[Thermofusion]

My favorite non-traditional chips are 'Yogurt and Green Onion', either the Trader Joe's or Kettle variety. Those are dope. I'm not much of a chip eater though (I can kill some Sun Chips but that don't count)

[FreddyKnuckles]

Hey peacocks this is how you do your sweet taters

http://www.epicurious.com/recipes/food/views/Thyme-Roasted-Sweet-Potatoes-233085

[YojimboMonkey]

salt and vinegar chips are the fuckin shit man, fuck all that sour cream & chive & cheddar & bbq & whatnot (although the word "horseradish" just popped into my head and it occurred to me that I would eat hell out of some horseradish flavored chips)

[El_Josharino]

Dudes, hit me with your very best recipes for country gravy (sausage pan gravy). I used to do so well with gravy and then I don't know what happened! Something in my brain broke and now I have screwed it up three times. I think I need to go back and work from instructions again until I re-get the hang of it.

Alton Brown?

http://www.foodnetwork.com/recipes/alton-brown/sawmill-gravy-recipe/index.html

In what manner is it failing? Too thin? You can always cheat with corn starch.

The way Freddy posted is essentially the way I've always made country gravy. Lately, I've been sprinkling in a teaspoon or two of filé powder which helps with thckening and tastes good too.

If it's still tasting floury, maybe you just need to cook the roux a bit longer? It should smell nutty rather than doughy when you start adding the milk.

[jm]

salt and vinegar chips are the fuckin shit man, fuck all that sour cream & chive & cheddar & bbq & whatnot (although the word "horseradish" just popped into my head and it occurred to me that I would eat hell out of some horseradish flavored chips)

oh man, yeah, that sounds great.  I'm with you on the salt & vinegar, too.

[peacocks]

Hey peacocks this is how you do your sweet taters

http://www.epicurious.com/recipes/food/views/Thyme-Roasted-Sweet-Potatoes-233085

Excellent! Without reading this that is pretty much exactly what I did. I chopped up a sweet tater along with some broccoli, red onion, red pepper and carrot. Chopped some basil, sprinkled rosemary, tossed in some olive oil and balsamic vinaigrette and roasted it til they were good. It was great!

..............then I went to my friend's house and ate pizza and leftover key lime pie.

[Bernard]

many thanks for the gravy advice gents

[clare]

salt and vinegar chips are the fuckin shit man, fuck all that sour cream & chive & cheddar & bbq & whatnot (although the word "horseradish" just popped into my head and it occurred to me that I would eat hell out of some horseradish flavored chips)

oh man, yeah, that sounds great.  I'm with you on the salt & vinegar, too.

For sure! Though I stopped eating them when the fuckwits started putting MSG in them (I know, wtf?!?!? something that is so packed with flavour needing flavour enhancer?) There's some pepper steak action in these parts I think, and of course, chicken, which has been a chip staple for as long as I can remember. There's some lime and chilli type things too. I overdosed one time on chilli kettle chips and Pertsovka, it was awesome, but it's the first and only time I can really remember my stomach hurting from chilli. BBQ is another long term flavour, and then the cheese&onion type combos... but they've pretty much all got MSG in them, and so I don't eat them in protest.

[Bernard]

Help, please: Last night I went to bed thinking I'd make biscuits and gravy, and omelettes, and pancakes, and a fruit salad for Father's day breakfast tomorrow. Then I woke up this morning and realized that's not a menu, just a bunch of random things. HT slept zero last night so we're all super wrecked today. Any suggestions? I bought buttermilk so either pancakes or biscuits should stay in, and I don't want to skip the fruit because the fruit at the market is so nice right now.

[jm]

I cannot help, I can only say that I would certainly have no beef with being served that group of "random things".  Biscuits and gravy is a random thing I could eat until the end of time.

[bethany_m]

It's a bunch of random breakfast things, so it should be fine. Sub in a (veggie) salad for one of them and call it brunch.

[coldforge]

sub sausage for the pancakes and you've got a monster;

[davy]

I cannot help, I can only say that I would certainly have no beef with being served that group of "random things".  Biscuits and gravy is a random thing I could eat until the end of time.

This.

[El_Josharino]

I cannot help, I can only say that I would certainly have no beef with being served that group of "random things".  Biscuits and gravy is a random thing I could eat until the end of time.

This.

Yeah, basically.
However, what I like to have alongside biscuits and gravy is hashbrowns, because hashbrowns are also delicious with gravy all over them. Dice up some red bell peppers/jalapenos/onions/garlic and throw them in the hashbrowns for extra fun. Coldie's sausage suggestion is solid as well.

[Bernard]

Ok, what I can do is, if the gravy doesn't turn out, I can serve jam and butter with the biscuits, and I'll have pancakes as a backup. But are omelettes too boring? What's the best omelette? The fruit was insane at the market. These peaches may not make it to tomorrow, but I have apricots, along with strawberries and blackberries. The strawberries were extortionately priced but after tasting every other berry in the market I came back to the Gaviotas, they were worth it. The whole house smells like strawberries.

[El_Josharino]

An omellette that I like a bunch is an omelette that contains spinach, roma tomatoes, and feta. There are also classic combinations involving sausage and peppers and onions and such. A plain old omelette doesn't do much for me, but I'm also kinda weird because I'm not a big egg guy, so take this with whtever amount of salt you feel is appropriate.

[Good Intentions]

Man, omelettes are so versatile, do whatever you like. I sometimes take my cue from the classic fu yong recipe and make an omelette with prawns, scalions, garlic and chilli. But generally I take some combination of spinach, mushroom, tomato, peppers, cured meat and prawn, between one or three of those.

[milesofsparks]

Josh's suggestion sounds great.  probably too late to add, but I'd also suggest mushrooms & onions sauteed in a little butter then put in an omelette, maybe with a little cheese.  I'm pretty happy to eat eggs in any format, though--scrambled eggs with a little cheddar on top is also great.

x-post:  Good Intention's suggestions sound good too.  you can't go wrong with an omelette.

[jess]

Mmmm, omelette. Yes.

Feta is particularly good in omelettes, imo, because it melts well and the saltiness and tang works nicely. Mozzarella on the other hand has never been that good in them, the few times I've had it, since while a mozz/pesto/tomato omelette sounds good in theory, mozz + eggs is a bland combo. Chevre and eggs is another winning combo, although more often I'm doing that in a frittata or a scramble than an omelette, but I'd think it would generalize.

[FreddyKnuckles]

I made some pretty solid thin crust pizza from scratch outta cooks illustrated.  Will post pics. 

[milly balgeary]

I have this big father's day thing at my house and so yesterday afternoon, I worked hard at perfecting my french fries from scratch thing...oh man, I'm a king! I can make the best french fries in the world now. It's complex, this craft of mine.

[Bernard]

Trying to incorporate a lot of the suggestions here, so for something easy but a little different I thought I could make a (Spanish) tortilla since it incorporates a potato element as well. I would love to make hash browns but I am so unbelievably lousy at it. This is going to be a seriously weird breakfast but I was working until 2am and I no longer care. Thanks, solid dudes.

[Thermofusion]

My dad drove up from Charleston for lunch today, so I made lunch for him and our respective girlfriends. Bought some brown shrimp and lump crab meat, made crab cakes with this crazy pimento remoulade sauce recipe I was trying out (verdict: holy FUCK), baked up sweet potatoes with whipped cinnamon butter, fried up the shrimp and some shoestring onion rings. Onion rings got fried a little too long but everything else was excellent.