What Are You Eating?

1…567810

Comments

  • Willow
    Willow Posts: 11,040
    edited June 2010
    Fresh strawberries picked yesterday from a local farm
    · Share on FacebookShare on Twitter
  • Erik Tracy
    Erik Tracy Posts: 4,673
    edited June 2010
    Korean seaweed - salted....mmmmmm

    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.
    · Share on FacebookShare on Twitter
  • hearingimpared
    hearingimpared Posts: 21,137
    edited June 2010
    Jstas wrote: »
    OH, that was a spectacular lunch!

    Had a burger like no other I've ever had at Village Whiskey on 20th St in Philly!

    Burger cooked perfectly at medium well covered in the most delightful bleu cheese from Rogue and garnished with maple bourbon glazed cipollini, applewood bacon and foie gras! Yes, decadent and quite expensive but totally worth it! Had a side of fries cooked in duck fat with a homemade ketchup that was bitter but had a zing to it. I think it was made with basalmic vinegar instead of typical white vinegar. Top that off with a Manhattan, perfect, made with their in-house distilled whiskey with a slice of lemon rind.

    Oh, what a lunch!

    You wanna go? Just let me know! I'll meet you there!

    http://www.villagewhiskey.com/

    You're such a tease!:p Man that burger sounds terrific and the fries cooked in duck fat . . . doesn't get any better than that . . . hold the Manhattan please.:D
    · Share on FacebookShare on Twitter
  • hearingimpared
    hearingimpared Posts: 21,137
    edited June 2010
    zombie boy 2000 wrote: »
    Speaking of haute burger joints. Me and some out of town friends went to this place for lunch last weekend...
    http://www.flipburgerboutique.com/

    Check out the menu. Foie gras milkshake anyone? Quick frozen at your table with liquid nitrogen. Skipping that, I had the chorizo burger, panko and parmesan zucchini fries with a nutella shake. Yummers.

    For the record, I hear the Krispy Kreme milkshake is where it's at.

    Everything sounds delicious but I gotta tell you a duck liver milkshake makes even this stout, "eat anything" guy heave!:eek:
    · Share on FacebookShare on Twitter
  • lightman1
    lightman1 Posts: 10,789
    edited June 2010
    Chicklets.
    · Share on FacebookShare on Twitter
  • hearingimpared
    hearingimpared Posts: 21,137
    edited June 2010
    lightman1 wrote: »
    Chicklets.

    Did you mis-spell chitlins!?! Yummy!
    · Share on FacebookShare on Twitter
  • lightman1
    lightman1 Posts: 10,789
    edited June 2010
    hearingimpared wrote: »
    Did you mis-spell chitlins!?! Yummy!

    EEEWW! NO! Been in the South all my life and there is no fookin way I'll ever eat pig guts!
    · Share on FacebookShare on Twitter
  • hearingimpared
    hearingimpared Posts: 21,137
    edited June 2010
    lightman1 wrote: »
    EEEWW! NO! Been in the South all my life and there is no fookin way I'll ever eat pig guts!

    Well if you've eating sausage all your life especially Italian sausage, you've been eating pig guts. However now-a-days their using man made casing for sausage in most cases.

    BTW chitlins are friggin delicious when cooked properly.
    · Share on FacebookShare on Twitter
  • lightman1
    lightman1 Posts: 10,789
    edited June 2010
    hearingimpared wrote: »
    Well if you've eating sausage all your life especially Italian sausage, you've been eating pig guts. However now-a-days their using man made casing for sausage in most cases.

    BTW chitlins are friggin delicious when cooked properly.
    Fair enough on the Italians. BUT, I've seen first hand how chitlins are made from start to finish from my Moms "hired help" when we lived in South Carolina. NAAAAASTYYYYYY!
    Still. No fookin way!
    · Share on FacebookShare on Twitter
  • hearingimpared
    hearingimpared Posts: 21,137
    edited June 2010
    lightman1 wrote: »
    Fair enough on the Italians. BUT, I've seen first hand how chitlins are made from start to finish from my Moms "hired help" when we lived in South Carolina. NAAAAASTYYYYYY!
    Still. No fookin way!

    Well I'll give that they stink out loud until cleaned properly but so do beef and pork kidneys and I love them to death.
    · Share on FacebookShare on Twitter
  • lightman1
    lightman1 Posts: 10,789
    edited June 2010
    hearingimpared wrote: »
    I love them to death.
    They're already dead when you eat them, Einstein.:p
    · Share on FacebookShare on Twitter
  • hearingimpared
    hearingimpared Posts: 21,137
    edited June 2010
    Once again, SHUT UP RUSS!:p:D
    · Share on FacebookShare on Twitter
  • lightman1
    lightman1 Posts: 10,789
    edited June 2010
    hearingimpared wrote: »
    Once again, SHUT UP RUSS!:p:D

    Stalker.
    · Share on FacebookShare on Twitter
  • hearingimpared
    hearingimpared Posts: 21,137
    edited June 2010
    Nah that's juju's job!
    · Share on FacebookShare on Twitter
  • lightman1
    lightman1 Posts: 10,789
    edited June 2010
    Bad juju?
    · Share on FacebookShare on Twitter
  • kawizx9r
    kawizx9r Posts: 5,150
    edited June 2010
    Chocolate chip bagel with strawberry cream cheese. :)
    Truck setup
    Alpine 9856
    Phoenix Gold RSD65CS

    For Sale
    Polk SR6500
    Polk SR5250
    Polk SR104


    heiney9 wrote: »
    Any clue how to use the internet? Found it in about 10 sec.
    · Share on FacebookShare on Twitter
  • hearingimpared
    hearingimpared Posts: 21,137
    edited June 2010
    kawizx9r wrote: »
    Chocolate chip bagel with strawberry cream cheese. :)

    Never heard of chocolate chip bagel but I'm with you on the strawberry cream cheese. I like the poppy seed, garlic, kosher salt, dried onion, sesame seed, and whatever else they put on top bagels!;)
    · Share on FacebookShare on Twitter
  • kawizx9r
    kawizx9r Posts: 5,150
    edited June 2010
    hearingimpared wrote: »
    Never heard of chocolate chip bagel but I'm with you on the strawberry cream cheese. I like the poppy seed, garlic, kosher salt, dried onion, sesame seed, and whatever else they put on top bagels!;)

    Chocolate chip bagel from the Bagel Bakery. They make some kickass bagel sandwhiches.

    The garlic/cheese/sesame seed bagels are great for a Pastrami bagel sandwhich combo.
    Truck setup
    Alpine 9856
    Phoenix Gold RSD65CS

    For Sale
    Polk SR6500
    Polk SR5250
    Polk SR104


    heiney9 wrote: »
    Any clue how to use the internet? Found it in about 10 sec.
    · Share on FacebookShare on Twitter
  • hearingimpared
    hearingimpared Posts: 21,137
    edited June 2010
    kawizx9r wrote: »
    Chocolate chip bagel from the Bagel Bakery. They make some kickass bagel sandwhiches.

    The garlic/cheese/sesame seed bagels are great for a Pastrami bagel sandwhich combo.

    My all time favorite bagel sandwich is; Belly Lox, cream cheese, lettuce, tomato, and a big fat slice of Vidalia onion on a poppy seed bagel! I can eat two and then I'm drinking gallons of water the rest of the day.;) Yum!
    · Share on FacebookShare on Twitter
  • Jstas
    Jstas Posts: 14,842
    edited May 2011
    Thought this thread was worth resurrecting.

    I stayed home from work today 'cause of some issues stemming from a not so great lunch yesterday.

    But today, a chicken breast sliced thin and grilled in olive oil, some fettuccine and a bit of left over vodka sauce.

    So far so good!
    Expert Moron Extraordinaire

    You're just jealous 'cause the voices don't talk to you!
    · Share on FacebookShare on Twitter
  • kawizx9r
    kawizx9r Posts: 5,150
    edited May 2011
    Rainbow roll sushi :biggrin:

    Btw, what vodka sauce did you use? Sounds good.
    Truck setup
    Alpine 9856
    Phoenix Gold RSD65CS

    For Sale
    Polk SR6500
    Polk SR5250
    Polk SR104


    heiney9 wrote: »
    Any clue how to use the internet? Found it in about 10 sec.
    · Share on FacebookShare on Twitter
  • Tony M
    Tony M Posts: 11,159
    edited May 2011
    Pop Weaver Butter Popcorn.:tongue:

    My new choice of brand.:wink:
    Most people just listen to music and watch movies. I EXPERIENCE them.
    · Share on FacebookShare on Twitter
  • Jstas
    Jstas Posts: 14,842
    edited May 2011
    kawizx9r wrote: »
    Rainbow roll sushi :biggrin:

    Btw, what vodka sauce did you use? Sounds good.

    Home made. But I'm about 4 beers past "3 sheets to the wind" and I don't feel like looking for the recipe right now.
    Expert Moron Extraordinaire

    You're just jealous 'cause the voices don't talk to you!
    · Share on FacebookShare on Twitter
  • gdb
    gdb Posts: 6,012
    edited May 2011
    tony millard wrote: »
    Pop Weaver Butter Popcorn.:tongue:

    My new choice of brand.:wink:

    +1 cheapest and best tasting
    · Share on FacebookShare on Twitter
  • tonyb
    tonyb Posts: 32,981
    edited May 2011
    Pie....not the Keiko kind, Pecan to be exact.
    HT SYSTEM-
    Sony 850c 4k
    Pioneer elite vhx 21
    Sony 4k BRP
    SVS SB-2000
    Polk Sig. 20's
    Polk FX500 surrounds

    Cables-
    Acoustic zen Satori speaker cables
    Acoustic zen Matrix 2 IC's
    Wireworld eclipse 7 ic's
    Audio metallurgy ga-o digital cable

    Kitchen

    Sonos zp90
    Grant Fidelity tube dac
    B&k 1420
    lsi 9's
    · Share on FacebookShare on Twitter
  • Polk addict
    Polk addict Posts: 558
    edited May 2011
    Cheese quesedilla and Ensure...
    Chiranth
    hoosier21 wrote:
    Cobra + SDA's = dead amps laying all around.
    · Share on FacebookShare on Twitter
  • kawizx9r
    kawizx9r Posts: 5,150
    edited May 2011
    I'm thinking a PB n J sammich....been a long time since I had one. No more teriyaki chicken left over from earlier.
    Truck setup
    Alpine 9856
    Phoenix Gold RSD65CS

    For Sale
    Polk SR6500
    Polk SR5250
    Polk SR104


    heiney9 wrote: »
    Any clue how to use the internet? Found it in about 10 sec.
    · Share on FacebookShare on Twitter
  • Sherardp
    Sherardp Posts: 8,038
    edited May 2011
    Some amazing mackerel sashimi from the Tonneau's Japanese restaurant. The sushi here is always fresh, good prices. Downing a cold beer with it, Vodka/ Cranberry coming up next.
    Shoot the jumper.....................BALLIN.............!!!!!

    Home Theater Pics in the Showcase :cool:

    http://www.polkaudio.com/forums/showcase/view.php?userid=73580
    · Share on FacebookShare on Twitter
  • Willow
    Willow Posts: 11,040
    edited May 2011
    Fat free cottage cheese with fresh blueberries and strawberries
    · Share on FacebookShare on Twitter
  • Jstas
    Jstas Posts: 14,842
    edited May 2011
    kawizx9r wrote: »
    Rainbow roll sushi :biggrin:

    Btw, what vodka sauce did you use? Sounds good.

    Here, I got this off The Food Network years ago. I'm told that Giada DeLaurentis is being credited with this recipe.

    Vodka Sauce

    - 1 quart tomato sauce, homemade or store bought stuff (the original recommended marinara sauce but I've had success with just regular spaghetti sauce too) blended until smooth
    - 1 cup vodka (I like stuff with flavor, not the ultra filtered stuff. Usually Belvedere works good or anything with a Russian or Polish name you can't pronounce)
    - 1/2 cup heavy cream, at room temperature (you can use half and half for a lighter sauce too. Should be at room temps otherwise it curdles really quick in the vodka and ruins the sauce)
    - 1/2 cup grated Parmesan

    Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4. Gotta keep stirring, doesn't have to be constant, just don't let it sit too long over the heat. It's so the sugar in the sauce doesn't burn. Comes out like crap otherwise. If you are using a homemade sauce with less sugar, you can probably get away with less attention.

    Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended. You can salt and pepper to taste at this point.




    I like this recipe because it's simple and not too busy at all. Comes out a nice blush color but has substance, especially if you use heavy cream. Just make sure that when you are simmering and stirring after adding the cream, you are gentle until the cream is totally integrated. I had it foam up on me one time 'cause I wasn't being patient and it made a mess.

    I've used this on mussels, clams, scallops, lobster, crab cakes, stuff flounder, chicken, pork chops, all kinds of pasta, vegetables, ravioli...it's good on damn near anything and takes minutes to make. Depending on your base sauce though, you may have more water than another sauce so use your eye and your brain to get the consistency you want. Low and slow is the name of the game, just gotta heat up the sauce so the fats in the cream and the cheese melt and make it smooth.

    You can use almost any sauce to start this with and you can add whatever you want to it too. So if you have a "mom's gravy" type of deal, you can make her base and use that for this. It integrates well with anything from your Ragus, Francesco Rinaldi's and Pregos and stuff too. Portions aren't exact either and it doubles or triples easily. If you add extra vodka or extra cream, you are going to have to simmer it longer to reduce it to the right consistence though so take your time. It's easy to burn it if you don't and then it tastes horrible.

    It reheats in a microwave pretty good too so it's a good sauce for making a week's worth of brown bag lunches for work or school too.
    Expert Moron Extraordinaire

    You're just jealous 'cause the voices don't talk to you!
    · Share on FacebookShare on Twitter