Foods That Should Be - Page 4

10-12-2006, 03:22 PM

My meatloaf is soft, moist and very flavorful.

WTF is Germolene? There would still be the regular sodas, fresh iced tea (with the tea containers cleaned well twice a day) and homemade lemonade one with splenda and one with honey.

Seasonally we would serve Cold Turkey, stuffing and homemade (not that canned crap) cranberry sauce sandwiches. 24/7

Our fries would be huge fried in olive oil and have the skins on.

Taking a note from Wendie's and Sonny's you would have a choice of fries, baked potato, sweet potato, or sweet potato fries or tossed salad (still no iceberg crap) for a side order. Regionally there would be a special side like greens &/or grits in the South, etc.

There would also be a fried hamsteak sandwich on rye or sourdough. I wish I was not sick... I have been thinking of this for a long time.

Fish (white cod only) and chips served in wax paper and newsprint with malt vinegar.

Flint · 10-12-2006, 03:39 PM

@rkzenrage: Can you do me some migas, with nopales?

10-12-2006, 03:48 PM

Sure, takes some work, but well worth it. I have some great Central and South American cookbooks, some of my favorite to cook. My carnitas are to die for.

Flint · 10-12-2006, 03:52 PM

I like your style, man. My wife was telling me about a fish n' chips place that offers cod or catfish and I was a little put off by that. It's mixing genres. Fish n' chips is fish n' chips, catfish is catfish. Don't "muddy the waters" (pun intended). And btw I'm expecting sweet tea at your joint!

10-12-2006, 04:02 PM

Both kinds. You offer both, each comes with a side of fresh mint.

mrnoodle · 10-12-2006, 04:03 PM

Quote:

Originally Posted by rkzenrage

My meatloaf is soft, moist and very flavorful.

Behold your new sig.

I wish there was a way to infuse buffalo wings with cheese.

Flint · 10-12-2006, 04:04 PM

Quote:

Originally Posted by rkzenrage

Both kinds. You offer both, each comes with a side of fresh mint.

Right, right, right. I wasn't clear about that. I meant: when you say sweet tea, you aren't fucking around.

10-12-2006, 04:05 PM

There is... I have a large syringe that I use to inject spices and soft cheeses into meats. Could use it for that no sweat.
I use it to put red wine, garlic, rosemary, goat cheese and sage into game hens' breasts and thighs before they go on the grill. Then I stuff them with yellow and wild rice with toasted almonds.

10-12-2006, 04:06 PM

BTW, yes, red wine. Game hens stand up to it just fine.

Undertoad · 10-12-2006, 04:08 PM

Quote:

Originally Posted by rkzenrage

Our fries would be huge fried in olive oil and have the skins on.

Can't deep fry in olive oil because its smoke point temperature is too low. Use peanut oil.

10-12-2006, 04:13 PM

I do it all the time... just takes finesse.
It seals and crisps at a lower temperature so you can fry in it at a lower temperature, get a seal on the outside of the food at a lower temp and still cook it thoroughly with no greasiness and added flavor and extra crispiness.
Try it, trust me.
(it may smoke a little, even at the lower temp, just make sure it is clear smoke, it is steam. Olive oil has water in it)

Griff · 10-13-2006, 06:52 AM

Quote:

Originally Posted by rkzenrage

No one likes my restaurant

Sorry lad can't eat that unless you eliminate the wheat. The other stuff sounds good...just change the name so you don't chase away the anti-wheaters.

10-12-2006, 03:39 PM	#47
Flint Snowflake Join Date: Mar 2006 Location: Dystopia Posts: 13,136	@rkzenrage: Can you do me some migas, with nopales? __________________ **************** There's a level of facility that everyone needs to accomplish, and from there it's a matter of deciding for yourself how important ultra-facility is to your expression. ... I found, like Joseph Campbell said, if you just follow whatever gives you a little joy or excitement or awe, then you're on the right track. . . . . . . . . . . . . . . . . . . . . . . . . . . Terry Bozzio**

10-12-2006, 03:52 PM	#49
Flint Snowflake Join Date: Mar 2006 Location: Dystopia Posts: 13,136	I like your style, man. My wife was telling me about a fish n' chips place that offers cod or catfish and I was a little put off by that. It's mixing genres. Fish n' chips is fish n' chips, catfish is catfish. Don't "muddy the waters" (pun intended). And btw I'm expecting sweet tea at your joint! __________________ **************** There's a level of facility that everyone needs to accomplish, and from there it's a matter of deciding for yourself how important ultra-facility is to your expression. ... I found, like Joseph Campbell said, if you just follow whatever gives you a little joy or excitement or awe, then you're on the right track. . . . . . . . . . . . . . . . . . . . . . . . . . . Terry Bozzio**

10-12-2006, 03:22 PM	#46
rkzenrage Guest Posts: n/a	My meatloaf is soft, moist and very flavorful. WTF is Germolene? There would still be the regular sodas, fresh iced tea (with the tea containers cleaned well twice a day) and homemade lemonade one with splenda and one with honey. Seasonally we would serve Cold Turkey, stuffing and homemade (not that canned crap) cranberry sauce sandwiches. 24/7 Our fries would be huge fried in olive oil and have the skins on. Taking a note from Wendie's and Sonny's you would have a choice of fries, baked potato, sweet potato, or sweet potato fries or tossed salad (still no iceberg crap) for a side order. Regionally there would be a special side like greens &/or grits in the South, etc. There would also be a fried hamsteak sandwich on rye or sourdough. I wish I was not sick... I have been thinking of this for a long time. Fish (white cod only) and chips served in wax paper and newsprint with malt vinegar.

10-12-2006, 03:48 PM	#48
rkzenrage Guest Posts: n/a	Sure, takes some work, but well worth it. I have some great Central and South American cookbooks, some of my favorite to cook. My carnitas are to die for.

10-12-2006, 04:02 PM	#50
rkzenrage Guest Posts: n/a	Both kinds. You offer both, each comes with a side of fresh mint.

10-12-2006, 04:05 PM	#53
rkzenrage Guest Posts: n/a	There is... I have a large syringe that I use to inject spices and soft cheeses into meats. Could use it for that no sweat. I use it to put red wine, garlic, rosemary, goat cheese and sage into game hens' breasts and thighs before they go on the grill. Then I stuff them with yellow and wild rice with toasted almonds.

10-12-2006, 04:06 PM	#54
rkzenrage Guest Posts: n/a	BTW, yes, red wine. Game hens stand up to it just fine.

10-12-2006, 04:13 PM	#56
rkzenrage Guest Posts: n/a	I do it all the time... just takes finesse. It seals and crisps at a lower temperature so you can fry in it at a lower temperature, get a seal on the outside of the food at a lower temp and still cook it thoroughly with no greasiness and added flavor and extra crispiness. Try it, trust me. (it may smoke a little, even at the lower temp, just make sure it is clear smoke, it is steam. Olive oil has water in it)

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