Food thread
- Thread starter essguy_
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This one just came across my YT feed this evening. The guy is actually quite funny. The breakfast pizza looks pretty good too
Holy shit I'm like a surgeon, you see no shaking
Michael J. Fox wishes
Holy shit I'm like a surgeon, you see no shaking
Michael J. Fox wishes
I love this guy, I occasionally get him on my feed too and he's always entertaining and the food he makes looks absolutely scrumptiousThis one just came across my YT feed this evening. The guy is actually quite funny. The breakfast pizza looks pretty good too
Holy shit I'm like a surgeon, you see no shaking
Michael J. Fox wishes
Made 6 hamburger patties, ate two froze four.
Not into hot dogs, however....
https://www.youtube.com/shorts/GHzATqI4CL8
Not into hot dogs, however....
https://www.youtube.com/shorts/GHzATqI4CL8
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That's a dish I've never made. Done something similar linguini shrimp scampi.
That's not bad, it could be great if you make stock with the shells. With clams they deliver their juice as they steam, I don't use any water just white wine.
https://www.youtube.com/shorts/h64v9Jp3st0
NOTE: if the clam doesn't open it's dead - throw away.
A dish I've been making a lot recently is kielbasa with sauerkraut. I finely slice about 1/4 of a medium white onion and half a jalapeno and shred a carrot to add to the base. I cut the kielbasa into coins and brown them first in a bit of olive oil on a medium to medium high heat. Remove them turn the heat down to medium and in 2-3 minutes add the white onion jalapeno and carrot and sautee for a couple of minutes. Add a tbsp. of Dijon mustard and a tsp. of light brown sugar and incorporate that into the vegetables. The smell of the Dijon mustard hitting the heat is fantastic. I'll also add a nob of butter for an extra flavor base. I then add the rinsed and drained sauerkraut spread it into a full layer in the pan and let it brown for a couple of minutes before turning and mixing. I then add back the browned kielbasa and pour in about 1/4 cup of chicken stock put the lid on and let it do its thing for about 15-20 minutes. I'll stir it once or twice during that time.
It's a good low carb meal. If you want a bit more sustenance you can add some sliced potato at the start after you've browned the sausage.
It's a good low carb meal. If you want a bit more sustenance you can add some sliced potato at the start after you've browned the sausage.
Going to try making this this weekend, I even got a new Le Creuset Dutch oven for it
Wish me luck!
BTW does anyone have any good butcher recommendations in the GTA? Preferably downtown or the east end.
I’ve noticed the quality of Costco meat hasn’t been as good lately, and I’d rather pay a bit more for better quality meats
Getting Le Creuset means you're serious about cooking.
Jumo makes authentic hangover pie.
https://www.youtube.com/shorts/qczqHkbm2EI
Hangover breakfast pizza.
Jumo makes authentic hangover pie.
https://www.youtube.com/shorts/qczqHkbm2EI
Hangover breakfast pizza.
Haven't been in a long while but Royal Beef on the Danforth.
Royal Beef | Premium Butcher Shop in Toronto | Dry Aged & Local Meats
At Royal Beef, we are a Toronto-based butcher shop specializing in premium cuts, dry-aged steaks, and locally sourced Ontario meats. Built on traditional butchery techniques and a passion for quality, we offer expertly prepared beef, chicken, and specialty items you won’t find in grocery stores...
www.royalbeef.ca
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I told Rick Santel not to take this challenge, you will suffer. In Italy carbonara is a cold remedy.
I was disappointed with this survey, the pastas I buy are not included: Panzanella, Vita Sana (Good Life).
Cumbraes. Two locations one in Leaside and one in Queen West. They supply a lot of the high end restaurants so they're not cheap.
Going to try making this this weekend, I even got a new Le Creuset Dutch oven for it
Wish me luck!
BTW does anyone have any good butcher recommendations in the GTA? Preferably downtown or the east end.
I’ve noticed the quality of Costco meat hasn’t been as good lately, and I’d rather pay a bit more for better quality meats
My go to butcher is The Steak Master in central Etobicoke. Bloor St. just west of Kipling.
Alternatively you can try the St. Lawrence Market I'm sure there's some good butchers there.
East mid-town:
Kostas at Warden/Ellesmere
Prices not bad either given the quality
Get their veal chops!
Got into slow cooking this year, if anyone's looking for a creamy soup I keep comimg back to this. You can use whatever meat you want, I think chicken's the most popular variant of it but I prefer this one. https://www.saltandlavender.com/crockpot-tortellini-soup-with-sausage/
