[Petronius]

I've been thinking about doing a food thread for a while. I really like food. I like the way it feels, I like the way it looks and I really, really like the way it tastes. So what are your favorite foods? We don't have to get all Andrew Zimmern about it. I don't care for food that belongs in the garbage, like feet, tails, brains, intestines, but that's just my opinion.
There are a lot of cuisines out there. I grew up on Mexican, Italian, Japanese, Chinese, Mid-Eastern, and plain old American food. I can't say which is my favorite, it depends on the day of the week.
Anyone have favorite recipes?
Yesterday I made Korean short ribs (Kalbi) under the broiler. Side dishes were Japanese pickles, seasoned rice and kimchi chigae (kimchee soup) with pork.

Today's lunch will be Polish sausage and perogies. I'll be making sukiyaki for tonight's dinner.

 

[plugger]

A big slab of half charred, half raw beef! My wife is into Asian, Italian, and some French cooking but I still am still not that far removed from the cave.

 

[U of M Fan]

T-bone or Ribeye on the grill with my wife's potato salad, mac and cheese, and fresh sweet corn on the cob.

 

[Petronius]

A big slab of half charred, half raw beef! My wife is into Asian, Italian, and some French cooking but I still am still not that far removed from the cave.

 

[Luv2hunteup]

Mine is bbq ribeye with caramelized sweet onions and mushrooms. The onions have to be slow cooked with beef bullion and butter for an hour before adding the mushrooms. They cook down so you need one large onion per person. Serve with baked potatoes and garlic bread. It's the perfect dish for camp.

 

[Petronius]

T-bone or Ribeye on the grill with my wife's potato salad, mac and cheese, and fresh sweet corn on the cob.

I like t-bones and ribeyes.
I chop up olives or dill pickles for potato salad.

You brought up corn on the cob. Is it just me or is the fresh corn you find at the store somewhat tasteless. I remember corn having a real corn taste when I was younger. Haha, we were probably eating field corn like we used to swipe on the way to a picnic, which I actually liked.

 

[stickbow shooter]

Mine is venison backstraps wrapped with bacon on the charcoal grill, cooked medium rare . A baked potato with asparagus cooked in garlic butter or Brussels sprouts cooked in bacon.

 

[neazor91]

A good ribeye or prime rib, rare, with a baked potato.

 

[growninmi]

"I like the way it feels, I like the way it looks and I really, really like the way it tastes"

That is my thoughts when I eat the kitty cat.
Besides that, give me a lobster and some melted butter. There are many others, but that one probably tops the list. A good chunk of a nice cut of beef cooked to medium ranks high too.

Making lasagna today, so guess I like lots of food too.
Bizzare way of making a sauce and never would have expected it to work till I tried it, but this sauce is made from tomato soup and calls for vinegar and couple other things. Oddly, it's a great and simple red sauce.

Good thread idea Petro.

 

[2508speed]

BLT with real mayo, Spatz bread, Michigan tomato, butcher shop bacon, in August when tomato is fresh.

 

[Petronius]

I needed some potatoes for beef stew I was making a couple of weeks ago. A light came on. Why buy the big potatoes when you have to wash, peel and cut them when I could get the baby potatoes and just rinse, slice in half and toss them in. They are great roasted with herbs too.

 

[Petronius]

BLT with real mayo, Spatz bread, Michigan tomato, butcher shop bacon, in August when tomato is fresh.

If you get over to Falmouth, Ebel's bacon is great.

 

[Petronius]

Mine is bbq ribeye with caramelized sweet onions and mushrooms. The onions have to be slow cooked with beef bullion and butter for an hour before adding the mushrooms. They cook down so you need one large onion per person. Serve with baked potatoes and garlic bread. It's the perfect dish for camp.

You can do all of that on the camp fire.

 

[alex-v]

We don't have to get all Andrew Zimmern about it. I don't care for food that belongs in the garbage, like feet, tails, brains, intestines, but that's just my opinion.

Everyone of the cultures you mentioned make use of one or more of the items you mention. How many cultures use chicken feet for soups, how many consider roasted till crispy turkey or chicken tails to be special treats, and intestines show up in more prepared soups than most of us realize. I have had brains but it so so hard to find them now.

Yesterday I made Korean short ribs (Kalbi) under the broiler. Side dishes were Japanese pickles, seasoned rice and kimchi chigae (kimchee soup) with pork.

I have heard some people argue that kimchee belongs up there with the other Andrew Zimmern food items you mention.

I will try any ingredient at least once as long as it is not one of those unique foods that is allowed to rot first. Also, I might draw the line at sheep's eyes, even fresh.

Long ago when really young I made a pasta dish whipping together some stuff I found in the fridge. It was delicious. Then I found out it was a long time popular dish called "Spaghetti alla puttanesca".

We will have to be careful that the mods do not end up blocking this thread because we started showing food porn photos.
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[Petronius]

Mine is venison backstraps wrapped with bacon on the charcoal grill, cooked medium rare . A baked potato with asparagus cooked in garlic butter or Brussels sprouts cooked in bacon.

I parboil asparagus, then lay it flat on a large pan. Don't let the asparagus get too soft. I pour a mixture of melted butter, minced garlic and just a touch of lemon juice over it, and put it under the broiler for a few minutes until it starts to get barely brown. Then cover it with a healthy dose of parmesan cheese and let it melt. Delicious.

 

[alex-v]

I chop up olives or dill pickles for potato salad.

I do that too. You might want to try some drained capers the next time you are prepping potato salads.
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[alex-v]

I parboil asparagus, then lay it flat on a large pan. Don't let the asparagus get too soft. I pour a mixture of melted butter, minced garlic and just a touch of lemon juice over it, and put it under the broiler for a few minutes until it starts to get barely brown. Then cover it with a healthy dose of parmesan cheese and let it melt. Delicious.

Anything with garlic. Last day for asparagus on sale at Meijer. At Kroger it will be on sale till Tuesday.
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[stickbow shooter]

I have had it that way, you are right. Delicious.

 

[imjon]

I really like food. I really, really like the way it tastes.

I'm going out on a limb here and say most everyone really likes food, LOL. Have to say I got a chuckle out of the way you wrote it.
But how can anyone have a favorite food? Some day's it beef, others it fish, or it could be chicken. Because I'd get home late during bow season I started eating just a salad as I didn't want anything heavy before going to bed. It's gotten to be a year round thing, I'll just have a simple salad 4 to 6 times a week for dinner with some crackers.
One of my quick and easy favorites is chicken using the Bourbon and Brown Sugar McCormick's seasoning packet. Really good.
I have perch thawing right now, I'll coat the filets in Frying Magic and breadcrumbs then toss them in the frying pan. Love fried perch.
I have elk in the freezer, nothing can beat a really good elk burger......unless it's a moose burger or buffalo burger. Or a steak from one of those animals.
I was looking at the recipe section on the site yesterday and drooling, now you start this up and make me drool again. Dang I need more towels.

 

[growninmi]

Asparagus on the grill with some parm on it is great too. The little bit of char on it...I managed to grab asparagus from Meijer yesterday, very small, which should make it good.. won't be long and the stuff will be up along the roads here.
As soon as asparagus goes to seed and becomes highly visible is when I start making notes on where to check the following year. Much easier to see when its tall and seeding than it is when it's fresh and short.

Most anything over a flame is good. I'm pretty partial to most all seafood. Not a fan of oysters, but steam some clams or mussels and I'm happy guy.
Little neck or cherry stone clams, the smaller ones that come from north east Atlantic...oh good stuff.