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Thread: Foodie Thread

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    Foodie Thread

    I thought we could use a thread for posting pics of yummy food, restaurant reviews and recipes.

    Let me start

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    I'm a 'prime' member of Urbanspoon, have been reviewing on the platform for a little over two years now, and have one of the highest number of reviews of any members based out of Ontario. Would definitely consider myself a foodie to some degree, and have tried the large majority of good restaurants in my city at this point. A few things I've learned:

    - There are two ways for a restaurant to be 'good': the first is to have high quality food for a reasonable price given the quality, the second is to have lesser quality food but for low prices. The type of restaurant you get into trouble with are the ones that market themselves as high quality, but are actually shit and over-charge. It's worth it paying high prices only if the food is actually interesting. One thing that I've noticed is a sure-fire way of identifying an over-priced restaurant is to look at their dessert menu, if the items are generic but over-priced given the average in your city, you've got yourself a shitty restaurant

    - Lots of restaurants that open are more profit than customer oriented. I can't begin to count the number of restaurants in my city with flashy names, modern exteriors, and business models that give you the notion you're getting quality, when in reality you're getting generic crap for scientific pricing

    - Most 'high scale' restaurants are just as generic as cheaper restaurants. They attract high flying, rich clientelle who would freak out ordering anything other than a steak or chicken breast, but it makes them feel good about themselves that they're paying a 150 dollar bill at the end of the night. If you get the urge to go to a place like this, just go to the grocery store and cook the meal yourself and save yourself 100 dollars. I have had good high scale food, but there are many of these places in my city that I just can't justify biting the bullet on for how uninteresting the dishes are

    - Great restaurants will be those who are making an honest effort to provide quality and original food to their customers at reasonable prices. Their customers will know it and be loyal as hell.

    If you want to take a look at what I consider the best restaurant in my city, check this out:

    http://www.thechurchkey.ca/

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    I love meat pies, but I want them warm and without the added gelatin. They add gelatin to harden the gravy and juices, so the pies can be eaten in hand as a cold pie. But cold pies are so inferior to the same pie warmed up to release the aromatics and lighten the crust. I was at the world's largest Real Ale (beer served from casks without CO2) festival in London, and they had a stand with about 30 kinds of meat pies including wild game. It was both awesome and sad though because they just served them cold, and thus the meat and the crust were far inferior in texture and flavor than they would have been if they served them warm.

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    Why gelatin? Flour or corn starch would tackle that problem.

    I have independently invented Lasagna cupcakes (actual lasagna, just in a cupcake form) and chocolate lasagna (an actual desert using chocolate noodles, still in perfection phase). The later doesn't photograph well at all, probably needs berries to color it up well.

    Not as much recipe ideas, I discovered bananas belong in green leafy salads and that apples go well with Mexican grilled vegetable tortillas. Cinnamon or nutmeg are the perfect spice for pan cooked veggies.

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    Veteran Member TV and credit cards's Avatar
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    Not for Chips Salsa

    I call this salsa because it looks like restaurant salsa. It's for a main dish over rice.

    2 pint containers of grape tomatoes (at least quartered)
    1 bell pepper (I like orange or yellow for appearance)
    1 medium red onion
    2 jalapenos
    1/3 bunch cilantro (chop the tops, toss the stems)
    sea salt
    1/4 cup white wine vinegar

    Remove some of the seeds or flesh of the jalapenos if you don't care for the heat. It's pretty straight forward beyond that. Chop it up, mix it well with the vinegar and a bit of salt if you like and store it in some canning jars in the frig. It keeps for a couple weeks. Uncooked fresh veggies with your meal. Just what the doctor ordered. Great with plain salmon and rice or bake some chicken drumettes uncovered in about 4oz of low sodium soy sauce and about 2oz of water at 375F for 40 min for scrawny drumettes, 45 min for fatties. Do not over bake or the meat texture starts to breakdown. Turn them once after about 25 min and I highly recommend the skin.

    *Rinse your fingertips in very hot water for about a minute after chopping the jalapenos.
    Dwight

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    Mrs Frizzle gmbteach's Avatar
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    Quote Originally Posted by Jimmy Higgins View Post
    Why gelatin? Flour or corn starch would tackle that problem.

    I have independently invented Lasagna cupcakes (actual lasagna, just in a cupcake form) and chocolate lasagna (an actual desert using chocolate noodles, still in perfection phase). The later doesn't photograph well at all, probably needs berries to color it up well.
    The chocolate lasagna could become a black forest lasagna which chocolate and cherries.

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    Quote Originally Posted by gmbteach View Post
    Quote Originally Posted by Jimmy Higgins View Post
    Why gelatin? Flour or corn starch would tackle that problem.

    I have independently invented Lasagna cupcakes (actual lasagna, just in a cupcake form) and chocolate lasagna (an actual desert using chocolate noodles, still in perfection phase). The later doesn't photograph well at all, probably needs berries to color it up well.
    The chocolate lasagna could become a black forest lasagna which chocolate and cherries.
    Very good point! A berry sauce would probably almost be a prerequisite to this recipe. The problem the recipe has right now is the tempering of flavors. The sweetened ricotta, the white chocolate are all pinging sweet. The noodles are more chocolate in essence than sweet, to counterbalance the sweetness of the other two main players. A sweet/tart berry sauce may be what pulls the whole thing together.

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    Mrs Frizzle gmbteach's Avatar
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    Quote Originally Posted by Jimmy Higgins View Post
    Quote Originally Posted by gmbteach View Post

    The chocolate lasagna could become a black forest lasagna which chocolate and cherries.
    Very good point! A berry sauce would probably almost be a prerequisite to this recipe. The problem the recipe has right now is the tempering of flavors. The sweetened ricotta, the white chocolate are all pinging sweet. The noodles are more chocolate in essence than sweet, to counterbalance the sweetness of the other two main players. A sweet/tart berry sauce may be what pulls the whole thing together.
    Once you have perfected the recipe, can you please post it here? I would love to try it (once I have my kitchen finished).

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    Veteran Member Under the Rose's Avatar
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    I harvested the first tomatoes from my indoor garden today. The outdoor garden has been running late but greens are finally ready. Fresh garden salad pending to go with the meat loaves that I made to keep hubby supplied for a time. Meat loaf is his favorite food. Pictured below are the fruits of my labor.




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