Cooking and Dining

Postby **skullman80** » Sun Mar 17, 2024 8:56 am

We are doing shepherds pie today which is Irish I think.

Postby **count2infinity** » Sun Mar 17, 2024 5:05 pm

Did a pantry and freezer clean out. Had some dried white beans and some andouille to use. Made the same sauce I would for jambalaya without the chicken and shrimp and sub the white beans in for rice.

I don’t know if it’s an actual thing, but it’s freaking yummy.

Postby **shafnutz05** » Sun Mar 17, 2024 5:08 pm

I'm making corned beef hash with poached eggs

Postby **tifosi77** » Sun Mar 17, 2024 5:09 pm

We are doing shepherds pie today which is Irish I think.

It's certainly more Irish than corned beef and cabbage.

Postby **NTP66** » Sun Mar 17, 2024 5:31 pm

Our corned beef turned out fantastic. My Rueben was delicious, and my kid loved hers, as well. Have enough for 2-3 more meals.

Postby **mac5155** » Sun Mar 17, 2024 5:55 pm

I can't bring myself to eat corned beef. Idk why. The taste just puts me off.

Postby **Shyster** » Tue Mar 19, 2024 1:42 pm

Also made corned beef this week, because Giant Eagle had it on sale. I did what the ignorant h8ters on here would call the "boil in bag" method at 175° for 10 hours. I'm making Reubens on home-made caraway rye bread with Cleveland Kraut. The beef is perfectly tender and the rye came out great (I love my Zojirushi bread machine). Sweet potato fries on the side.

Postby **Shyster** » Thu Mar 28, 2024 6:43 pm

Every TikTok cooking video:

Postby **tifosi77** » Thu Mar 28, 2024 7:21 pm

That is outstanding.

It's like an Olivia Tiedemann reel with fewer middle fingers.

Postby **mac5155** » Thu Mar 28, 2024 8:23 pm

Comments:
RECIPE PLEASE?

Postby **NTP66** » Tue Apr 02, 2024 8:50 pm

Anyone ever have Dave’s Hot Chicken before? There’s one opening up near me soon.

Postby **MWB** » Tue Apr 02, 2024 11:41 pm

I flew into Syracuse and just had it Saturday. It was good, but go at least one step hotter than you think. I went medium and it was fairly tame. The chicken is crispy and juicy. They have crinkle fries, which I usually don’t like, but these were on the thin side and crispy, so I liked them.

Postby **JC2** » Wed Apr 03, 2024 12:03 am

Dave's is fine, but honestly, for the price, I would think there are much better options depending on where you are.

Postby **NTP66** » Wed Apr 03, 2024 6:26 am

I know of no other hot chicken places nearby, honestly. Thanks for the tip on the heat scale - I'll do that.

Postby **mac5155** » Fri Apr 05, 2024 2:13 pm

A very random trip found myself in Springdale PA and holy Santa Claus poop everyone has to go try Tastefully Blessed BBQ. This place was top 3 meals I've ever eaten in my entire life. I had the sharpsburg smasher mainly because I wanted to try all the meats they had. It was insane good.

Postby **RonnieFranchise** » Mon May 06, 2024 8:17 am

I made Patatas Bravas last night, which I had never actually heard of until I went looking for potato recipes yesterday. TBH I thought it was appropriate for Cinco de mayo, but it's technically tapas and therefore Spanish, not Mexican. Anyway...

The Delish recipe had you basically deep fry potato cubes in 3 cups of olive oil which.... olive oil's expensive so next time I'll probably just air fry. The paprika sauce though... very easy and I'll make that thing a staple in my culinary arsenal.

Postby **RonnieFranchise** » Mon May 06, 2024 8:20 am

A very random trip found myself in Springdale PA and holy Santa Claus poop everyone has to go try Tastefully Blessed BBQ. This place was top 3 meals I've ever eaten in my entire life. I had the sharpsburg smasher mainly because I wanted to try all the meats they had. It was insane good.

Used to work at the power plant they are demolishing over there. Will have to check it out.

Little known fact, a Friend of Ronnie was until recently Mayor of Springdale. Will have to ask him about this place.

Postby **tifosi77** » Thu May 09, 2024 5:39 pm

*ahem*

That's actually a good use for an edge vacuum sealer, too. If one were so motivated you could portion and package the rice with whatever veg and aromatics you wanted and make your own Bird's Eye situation.

Postby **dodint** » Thu May 09, 2024 11:01 pm

Can you cook anything without a plastic bag?

Postby **tifosi77** » Fri May 10, 2024 1:47 am

Yeah. But I'm not talking about any of that right now.

Postby **Shyster** » Wed May 15, 2024 1:51 pm

Käsespätzle > > > any form of macaroni and cheese. Fight me.

Postby **JC2** » Wed May 15, 2024 2:59 pm

I'll fight you

Postby **count2infinity** » Fri May 17, 2024 4:27 pm

Taking my wife to a restaurant that is well regarded in the area. It's pretty difficult to get reservations, but I managed to get a table. It's BYOB. Here's the menu:

Chef’s Welcome Bites

Wild leek Billi Bi Soup
Prince Edward Island Mussels, Saffron Potato, Oyster Cracker, Lovage

Merium's Spring Greens Salad
Cashew Green Goddess, Shaved Raw Vegetables

Foraged Stinging Nettle Cavettelli
Carrot Butter, Smoked Stracciatella, Lemon, Pine Nuts

Intermezzo
Spruce Tip Sorbet

Pretzel Crusted Pork Scallopini
Crispy Pork Belly, Cornichon, Pickled Ramp,
Rhubarb Mostarda, Watercress, Buerre Blanc, Pork Jus

Rhubarb and Rose
Compote, Cardamom, Pistachio, Filo, Yogurt, and Honey

What would you bring as your beverage? I'm thinking either a dry white wine or a crisp light lager or session IPA?

Postby **JC2** » Fri May 17, 2024 4:56 pm

Can you bring multiple things? Because that might work better overall. Beers are good here because your aren't stuck with a full bottle to work with several items.

From a beer perspective:
Light lagers will work well with most food items, but they will very rarely enhance the food - its a safe bet to not clash with anything, though.

It seems like most of the dishes are towards the lighter side, so I'd think a session IPA, depending on the brewery, would likely overpower most of the items, imo.

I don't know what beers you have access to, but personally, I'd likely lean towards:

- Pilsner (Should work well throughout. If you can snag a dry hop NZ-hop or Italian Pils, I could see it working with the dessert, too)

- Helles Lager (Pairs decently well with most items here, would likely shine with the main course)

- Saison (strong esters and herbal notes work well until the main and dessert where it probably wouldn't hold up)

- Belgian Blonde (Similar to the saison, but has a good chance working with dessert, too. Might be a bit strong for some of the very light dishes, though)

Ideally, I'd probably bring a mix of 2-4 beers and target what dishes to use with those beers, imo.

Postby **tifosi77** » Fri May 17, 2024 6:50 pm

A dry bubbly is a fantastically diverse pairing option. The closest to real O-negative wines (universal pairing) I could suggest would be a Riesling in an Old World style (e.g. not sugary sweet) or a Pinot Noir. It's hard to make suggestions at the level of a grape variety, but that's a usually solid starting point. The latter is fantastically hard to make at an affordable price (sub-$30 Pinots were my white whale), so if that's not budget-friendly I'd suggest something like a young Tempranillo from Rioja or a Malbec from Mendoza. They tend to be much softer and thus less assertive, and they're improbably inexpensive. Or central Italian varietals like Chianti or Barbera. We can give all the suggestions, but it really depends on your selection. I don't know what wine stores are like near you.

I drank IPAs almost exclusively before quitting, and there's no way I'd bother embarking on a food pairing exercise with one. It's not that you can't enjoy a good IPA with a meal, it's just......... beside the point imo. So others will undoubtedly have better suggestions there if that's your inclination. If I were doing a pairing I'd look for spice and/or smoke in the food, something with a high ka-pow factor, otherwise the beer will just win out. And it doesn't look like that menu is heavy on that.