Spork Boards

Eat, Drink and Be Merry

Madaracs's Avatar Picture Madaracs – January 09, 2008 10:39AM Reply Quote
Great food, good food, sad food...

Soft Drinks, hard drinks or maybe beer or port...

Got Milk?

Cooking class, Cooking advice and what not to eat.

A place for discussing all food and drink... show your keen culinary prowess here, folks.

Edited 1 time(s). Last edit at 01/09/2008 10:40AM by Madaracs.

El Jeffe – March 20, 2008 10:10AM Reply Quote
What a journey.
someone's in the kitchen with Imus
someone's in the kichen I know o o o...
someone's in the kitchen with Imus
must be a napa-headed BokCHO!

What a journey.

Cloudscout – April 14, 2008 08:34PM Reply Quote
Det finnes ikke dårlig vær, bare dårlige klær!
It's smoking season again.

I smoked a pork loin last night and tonight I smoked another one as well as some chicken breasts. Mmm. Mmm. Mmm.

Now I'm out of Apple Wood Chips, though. I started thinking about the Crabapple tree in my backyard and wondered if it would be good for smoking meat since I need to prune it anyway. Sure enough, some research has revealed that not only is it suitable, the results will be pretty much the same as regular Apple Wood. Unfortunately, I need to let it dry for at least 6 months so I guess I won't be using it for smoking this year but next year I'll have plenty.

Madaracs – April 15, 2008 07:45AM Reply Quote
Ooh! Scary! Scary! Don't we look mean? You can't see me! But I can see you!
I'm gonna buy one of those grills this year.

Webbie – April 15, 2008 12:05PM Reply Quote
I tried to smoke a pork loin once, but I couldn't keep the damn thing lit.

Cloudscout – April 15, 2008 02:40PM Reply Quote
Det finnes ikke dårlig vær, bare dårlige klær!
It's my fallback vice after I quit smoking cold turkey.

Cloudscout – April 16, 2008 12:47AM Reply Quote
Det finnes ikke dårlig vær, bare dårlige klær!
I love milk. I especially love chocolate milk. I treat myself to a big glass of chocolate milk a couple of times a week. I liked Hershey's Syrup when I was a kid. Now I prefer Ovaltine. Tonight I was reading the nutrition label and noticed that the serving size was 4 tbsp of Ovaltine plus one cup of milk. I never mix it that rich but decided to try it to see what it was like. I could only drink about half of it before I had to stop and add another cup of milk to make it drinkable.

John Willoughby – April 16, 2008 12:52AM Reply Quote
Cyberdyne Systems Customer Support
Or fher gb qevax lbhe Binygvar.

Dr. Strangelove – April 16, 2008 11:49AM Reply Quote
Lbh'yy fubbg lbhe rlr bhg!

El Jeffe – April 16, 2008 11:58AM Reply Quote
What a journey.
be sure to drink

What a journey.

SoupIsGood Food – July 04, 2008 01:07AM Reply Quote
Best Beloved and I went to the reception hall... A completely gorgeous space, modern and elegant yet classic, with leather seats and couches and a full-length wine humidor... a glassed-in wall that contained a humidity and temperature controlled environment for the best wines in the house... by an old-fashioned brick-and-oak bar. The dining room was up a level, and equally gorgeous. The kicker? Hidden in the top floors of a Chinese restaurant, and a fraction of the price of the better known venues. So, after settling on the menu and wine list, we went downstairs to dinner. She had Chinese Salmon, and liked it so much, she bought three fucking pounds of salmon and told me to go cook it Asian style...


Tamari Soy Sauce
Rice Wine vinegar
Brown Sugar
Sesame Oil (A little goes a long, long, way.)
Ginger, a finger from a hand, fresh and minced fine
Garlic, lots of, smashed and minced.
Scallions, sliced thin.
Lemon juice, fresh squeezed from one lemon, by hand.
Some Kosher salt
A few grinds of fresh pepper.

Score the skin of the salmon with a very, very sharp knife, and put the whole deal in a gallon-size ziplock bag, fish and sauce. Marinade for two hours, flipping twice an hour. Then dump it all out into a glass baking dish, and bake at 350 for a half-hour in the marinade. Peel off the skin, and serve.

Lots of work, but worth it. Better than at the restaurant! Tender, flaky, and brimming with asian flavors that don't even come close to drowning out the fish's natural taste.

~ Soop

Edited 1 time(s). Last edit at 07/04/2008 01:08AM by SoupIsGood Food.

El Jeffe – July 04, 2008 06:11AM Reply Quote
What a journey.
There just is not a food item that I can stand ginger in/on.

Dave Loudin – July 04, 2008 10:59AM Reply Quote
Ginger goes with lots of things!

ghidorah – July 04, 2008 12:03PM Reply Quote
Raise taxes on cavemen. --jw
like Maryann!

John Willoughby – July 04, 2008 12:53PM Reply Quote
Cyberdyne Systems Customer Support
That's an episode I'd TiVo.

ARL (Moderator) – July 04, 2008 10:14PM Reply Quote
>Ginger goes with lots of things!

Indeed, I was more thinking of the Mr Bungle song.

El Jeffe – August 13, 2008 06:33AM Reply Quote
What a journey.
Revive this thread with some gross-sounding cuisine.

stan adams – August 15, 2008 11:44AM Reply Quote
Well I am thisclose to being an embarrassment -- I left my first grade daughter in the car while I ran into several local liquor stores in search of stellar beer.

Two finds: http://www.twobrosbrew.com/Domaine%20Dupage.htm Outstanding stuff for those who like the sweetness of a french ale...

For something even yummier: http://www.gooseisland.com/beers/pop-ups/10_pere.html

The Goose Island stuff is about $60 a case, and despite being unemployed I thought about buying a few, fortunately I did not, or else I fear I would be posting from a van down by the river...

SoupIsGood Food – September 27, 2008 12:35AM Reply Quote
Just about my favorite beer ever is Magic Hat #9. Fantastic in the bottle, even better on tap. Harpoon's U.F.O. is better on tap, but not anywhere near as much in the bottle. Newport Storm is fantastic in the bottle, but too bitter on tap. So, #9 it is.

I never really liked anything else they did. Circus Boy was a definite let down, and with the advent of Sam Adams Octoberfest, ol' #9 looked like it was in for a run for its money. Then Magic Hat released their own autumnal seasonal, Jinx.

Oh. My. God. You know that smell and that feeling when you open a long forgotten trunk or box in the attic, and discover wonderful things within? Imagine it in beer form. Musty, involved, complex. It dissolves into a fizzing malt-and-hops-and-nostalgia that slides down either side of the tongue palpably, perceptibly, evolving into wonderful new flavors as it finds its way back to the throat, never giving up... and then the aftertaste is pleasant, and invites you to drink more. It's halfway between an autumn brew and a Christmas beer, with the latter's substantiality and potency. You can't taste it, but drink two bottles in a row and stand up too swiftly, and you'll know you've had something. Awesome.

Sam's Octoberfest is fantastic this year, just about as good a beer as Sam has ever brewed, but Jinx is a step beyond, a weird fusion of styles and flavors that works way better together than they should.

rino – September 27, 2008 08:14AM Reply Quote
In America, the only respectable form of socialism is socialism for the rich.
I had Gritty's Pub Style last night
Straight up drinkable.

Magic Hat is a good brew too. I'll have to try that Jinx.

Edited 1 time(s). Last edit at 09/27/2008 08:14AM by rino.

ddt – September 27, 2008 10:07AM Reply Quote
don't say this to many people but: soup, you are a poet. in the strict sense of the word. you take experiences and senses and tie them all up in unexpected but meaningful ways to create a larger picture of what could be seen as mundane, sadly.


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