Food Porn thread

 and last night's dinner, roast duck.

If you are not from the Greater Cleveland area, you are sure to be unfamiliar with the pure artery-spackle that is a Romanburger from Mr. Hero.

That is cheese dip for the waffle fries.

Last night was good. Dad's recipe for beef stew and a nice fire while the temp was down to 50 something 

It's Thanksgiving, that means only one thing in our household. 

Ham.

Went into brine September 28th, weighed about 20lbs before brine. 

11.5 hours in the smoker today only to get to 140 internal, tomorrow will finish in the oven to 160 or so for dinner. 

My wife makes really good pies, but insists that store-bought crusts are "good enough." 
 

She finally let me make some butter crusts for her. I can't wait until tomorrow to try them out! 
 

This is the apple pie, there's also a "pumpkin" pie made with roasted butternut squash (far better than pumpkin, even Libby's canned pumpkin doesn't have any actual pumpkin in it), and a pecan pie made with maple syrup and honey, no corn syrup.

Turkey Brine:

10 pounder soaking in this for two days in a plastic bag inside a plastic bucket - refrigerated. 

Let you know in in a while how it came out.  (I skipped the star anise, cinnamon and whole cloves)

1 c salt

1/2 c brown sugar

2 Tblsp Peppercorns

2 Tblsp Rosemary

2 Tblsp Thyme

2 Tblsp Sage

2 Tblsp Whole Cloves

2-3 Star Anise

3-4 sticks Cinnamon

3 cloves Garlic, minced

2 medium Oranges, sliced

2 quarts Apple Juice (or Cider)

1 gallon water.

In reply to 914Driver :

Wife did a very similar brine a few years back  and we all agreed it was the best turkey we've ever had 

Common knowledge that chocolate babka is the preferred flavor, but when you're out of chocolate, you settle for cinnamon. 

The start of a beautiful thing

almost there

I love West Indian curry and found a recipe we'd unknowingly had for years so I tried it. A few very minor changes and it's as good or better than any of the Carribean restaurants I've eaten in, and very easy to make. And I'm having it for lunch everyday this weekend 

 might as well show off the whole spread. The previously mentioned ham, floury naps, mom's stuffing balls and twice baked potatoes, the only thing Dana can cook pea salad, and the real stars of the show, the pumpkin pie.

I'll admit, I still use store brand crusts because the crust is only there to deliver the filling. Last year I switched from canned pumpkin to store bought pie pumpkins and there was a massive difference in taste for the better. This year I used the New England Sugar Pie Pumpkins I grew in the garden, and Holy E36 M3 the difference. They're very sweet pumpkins that male amazing pies, totally blows the store bought pumpkins away. 

The brine went well.  The only thing I would change is adding apple cider instead of water.

Now, it's time for Latkas !

6 baking potatoes, washed skin on and grated.

1 Celery Root, peeled and grated.

1 small to medium Onion, diced fine.

Mix this together and then place inside a towel.  Roll it up tight ly and then wring it out a few times, do NOT rinse.  Leave all the starchies in there.  Spread onto a sheet pan.

Sprinkle on some flour and 2 - 3 eggs, mix well.

Grab a handful and press into a ball about the size of a tennis ball, maybe a bit smaller.  Place in 3/8" of hot oil.  When it starts to brown, press it down into a paddy, then flip it over.

Put on a paper towel.  Serve with Sour Cream or my wife's great homemade Apple Sauce.

This morning's breakfast.

Sunday mornings are the best.

Finally feeling better, I put my energy to good use today.

Bacon explosion, Cauliflower and Brussels sprouts roasted with garlic in a little bacon fat, and home made potato chips

Gourmet garage chow!

Impossible Cheeseburger Pie.

Brown 1 lb. of ground beef with 1/2 cup of diced onions.  S&P to taste.

While that's working, in a bowl, add 1/2 cup Bisquick, 2 eggs and 1 cup of milk.  Mix well and pour into a greased 9" pie plate.

Pour the cooked beef onto the pie plate.  Now cover with 1/2 cup shredded cheese.  (I like Pepper Jack for a little zip).

Bake @ 400* for 24 minutes.

One pepperoni roll and one pesto roll. This was my parents go to dish to bring to family parties. This and fried dough are the things that throw me back to childhood the most with food. 

When you order your pierogies sautéed and they ask if you want the onions too, say yes.

Dick and Alice's in Cleveland.  There are six potato-sauerkraut pockets of goodness under the mound of buttery onion.

Mr. Peabody said:

The start of a beautiful thing

almost there

 

I love West Indian curry and found a recipe we'd unknowingly had for years so I tried it. A few very minor changes and it's as good or better than any of the Carribean restaurants I've eaten in, and very easy to make. And I'm having it for lunch everyday this weekend 

 

Care to share? I haven't had a good curry in ages.

NY Nick said:

One pepperoni roll and one pesto roll. This was my parents go to dish to bring to family parties. This and fried dough are the things that throw me back to childhood the most with food. 

Is this pizza dough, rolled and baked? Called a panzerotti or puffio locally...

Looks great, please share details!

Hundred year old pierogi recipe, with local kielbasa slow cooked in cheap beer then fried.

In reply to Pete. (l33t FS) :

Absolutely.

I actually had this pic on my phone, I've been asked so many times for the recipe.

 I used to have lunch at this really good Trini restaurant, and always had the veg curry on rice. So when I started making it I tried to duplicate what I had in the restaurant, eliminating the chicken and using cabbage, cauliflower, and carrot. In this one I used a small pkg of legs because they were on sale, and instead of cabbage I bought a handful of Brussels sprouts, cut them in half and threw them in. So 1 carrot, a handful of Brussels sprouts, and a big handful of caauliflower. Otherwise, I made it according to the recipe, simmering it covered in that pan until the chicken is super tender. I use only this curry powder now because I've tried other ones but they're not as good. I think cabbage is really important and when I see those bags of cut up cabbage to make cole slaw on sale for a buck, I'll throw 1/3 the bag in, then use the rest to make cole slaw and have it as a side. Use a good west indian hot sauce. The ones I use are in the hot sauce thread

Good luck and post a pic and review if you make it.

Baby back ribs to celebrate bringing our son home back at Christmas Eve with the in laws up.

Since I built a pizza oven, I've been honing my skills. Unfortunately the weather has shut it down for a couple of months and it's wrapped up until the backyard thaws out.