View original postIt's been a while since we had one of these: What are you eating/cooking/drooling over?-threads, so I figured it is time.
View original postWhat food does strike your fancy these days?
Avocado. I don't know why, but I could probably eat a grilled avocado every day. I cut it in half, douse in lemon or lime juice and chipotle sauce and top with cheese, then stick under the grill in the oven. Who doesn't love burned-y cheese? Also, a sort of cauliflower/cheese casserole thing. Again with the burned-y cheese.
View original postRibeye: Better to just fry it... it's decent as a sous vide food, but you need the browning to get the best taste, and it can get too hot if you brown afterwards.
Sous vide steak sounds nasty.
View original postSalmon: Salmon mi-cuit seemed popular on the internets, but when I tried it, it was a sashimi taste on a horrible texture... better to just have it raw.
I would have expected this to work better.
View original postNow, I mentioned earlier the whole pulled pork thing. I have been experimenting with different types of BBQ-sauces for that purpose, and have found a couple I really like (one mustard, one ketchup-based), but I figured I'd ask around here, since I just assume americans know bbq best... What are the best types of bbq sauces for pulled pork?
We make our own pulled pork, w/o a special bbq sauce. We do a dry rub, cook the pork until it is falling apart, then let the sauce reduce down and soak in. Bbq sauces are often way to sugary, because I love the ones with hickory (or mesquite) and brown sugar. And onions.
View original postHmm. I think that's it for the moment. We can do another on mixing drinks later on, I suppose?
View original postAlso: Yes, I could probably survive losing half my body weight, but that doesn't mean you are allowed to avoid telling me about good, unhealthy food. 
Well, food, actually, but... as long as it involves experimenting, it is science, right?
- 30/07/2013 02:32:56 PM
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