OT: The Food & Drinks Thread (Part 4)

[Le Tricolore]

Anyone having a special meal for tonight’s game?

I went to the butcher and had them grind up some sirloin and brisket and making some burgers.

 

[cphabs]

I went to the butcher and had them grind up some sirloin and brisket and making some burgers.

What’s the side dish?

 

[angusyoung]

Anyone having a special meal for tonight’s game?

Just the usual,

 

[angusyoung]

I just placed an order for Bell Centre hotdogs!

....and for dessert

 

[GoodKiwi]

....and for dessert

View attachment 356729

That's my appetizer actually.

Two fingers down my own throat is where it's at for the dessert.

 

[cphabs]

Just the usual,

View attachment 356725View attachment 356726View attachment 356727

I have an epic Ouzo story from the military! I’ll share it it sometime. Yes it was in Greece lmao

 

[angusyoung]

I have an epic Ouzo story from the military! I’ll share it it sometime. Yes it was in Greece lmao

Looking forward to it!

 

[cphabs]

Looking forward to it!

Happened in Rhodes lmao

 

[GoodKiwi]

I went to the butcher and had them grind up some sirloin and brisket and making some burgers.

No chuck?

I am dissapoint.

 

[Le Tricolore]

What’s the side dish?

Possibly corn on the cob.

 

[Le Tricolore]

No chuck?

I am dissapoint.

We'll see how it goes. Our first time buying meat at a butcher for burgers rather than just grocery store ground beef.

 

[angusyoung]

Happened in Rhodes lmao

Let me guess,you were drinking ouzo and playing golf on the shittiest golf-course in the world?me too!

 

[cphabs]

Possibly corn on the cob.

I’m a potato salad guy

 

[GoodKiwi]

We'll see how it goes. Our first time buying meat at a butcher for burgers rather than just grocery store ground beef.

What's the meat to fat ratio you're going for? 80/20 at least I assume (70/30 is even better IMO).

Back when I used to grind my own burger blend I experimented a lot and eventually came to the conclusion that a 50/50 blend of sirloin and chuck never failed me at producing the moistest burgers.

 

[cphabs]

Let me guess,you were drinking ouzo and playing golf on the shittiest golf-course in the world?me too!

Rhodes was spectacular! Incredible culture... ancient and wicked lmao was during the Gulf War after 6 months of maritime interdiction in the Red Sea. People were incredibly kind to us. I’ll never forget that kindness. We were all fatigued, injured, and lumped up.

 

[GoodKiwi]

I’m a potato salad guy

Vinegar or mayo based?

The former isn't as common this side of the pond and it isn't what I was raised on back in Russia, but it's the better kind IMO.

 

[cphabs]

Vinegar or mayo based?

The former isn't as common this side of the pond and it isn't what I was raised on back in Russia, but it's the better kind IMO.

I’ve had both and love them both! I am more familiar with mayo based, Hellman’s, but am happy either way! I’m first generation American of Ukrainian decent. I miss my Baba’s cooking!

 

[Le Tricolore]

Vinegar or mayo based?

The former isn't as common this side of the pond and it isn't what I was raised on back in Russia, but it's the better kind IMO.

Vinegar based ones are better when serving hot, and mayo when serving cool, IMO.

 

[GoodKiwi]

Vinegar based ones are better when serving hot, and mayo when serving cool, IMO.

I suppose you're right, I just don't like potatoes served cold. The vegetable seizes up and makes for a worse, denser texture IMO.

But, more importantly, it's critical to dress a mayo-based potato salad while the potatoes are still as hot as possible. In my experience, very few people are aware of how important it is for the overall flavour.

 

[cphabs]

I suppose you're right, I just don't like potatoes served cold. The vegetable seizes up and makes for a worse, denser texture IMO.

But, more importantly, it's critical to dress a mayo-based potato salad while the potatoes are still as hot as possible. In my experience, very few people are aware of how important it is for the overall flavour.

I’m a huge coleslaw fan as well.

 

[peate]

I'd be interested in vinegar and potatoes more than the traditional mayo. just like on fries.

 

[Le Tricolore]

I suppose you're right, I just don't like potatoes served cold. The vegetable seizes up and makes for a worse, denser texture IMO.

But, more importantly, it's critical to dress a mayo-based potato salad while the potatoes are still as hot as possible. In my experience, very few people are aware of how important it is for the overall flavour.

My parents got me a smoking gun for Christmas last year or the year before, and we've used it on a few things but it's always been a one-time gimmick that we never bothered using again... until we made potato salad.

Cooked the potatoes normally, and then added the smoke for 5-10 minutes, and it's really great. It'll do until I eventually buy an smoker at home to smoke meats (and potatoes!).

 

[GoodKiwi]

I’ve had both and love them both! I am more familiar with mayo based, Hellman’s, but am happy either way! I’m first generation American of Ukrainian decent. I miss my Baba’s cooking!

3 cups of young potatoes (the skins kept on)
75ml of white vinegar
3-4 tablespoons of white sugar
2-3 tablespoons of water
One medium-sized onion finely diced
A tablespoon of chopped parsley
Salt/black pepper to taste
Garnish with finely chopped chives and crisp bacon bits


It's a recipe I "stole" from one Bavarian lodge restaurant years ago. Doesn't get any better when it comes to a potato salad IMO.

 

[GoodKiwi]

My parents got me a smoking gun for Christmas last year or the year before, and we've used it on a few things but it's always been a one-time gimmick that we never bothered using again... until we made potato salad.

Cooked the potatoes normally, and then added the smoke for 5-10 minutes, and it's really great. It'll do until I eventually buy an smoker at home to smoke meats (and potatoes!).

I went camping a little while ago and simply tossed a bunch of starchy potatoes wrapped in tinfoil on some ambers of the campfire. That blackened skin of them perfumed with smoke is something that's out of this world!

Add grilled, thick-sliced eggplant, tahini and coriander leaves. Wrap in pita and lose your mind enjoying it.

 

[GoodKiwi]

I'd be interested in vinegar and potatoes more than the traditional mayo. just like on fries.

This is where you're going to hear from my lawyers.

A fry and mayo is a match made in heaven.