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Things that are making you happy*******food and drink edition****** - Page 5

post #61 of 3113
Quote:
Originally Posted by SField View Post
made sort of a paella/bibimbap fusion.... used calasparra rice (tomato and chili paste sort of improvised gochujang/saffron/fish stock) with some kimchi/pork sausage I bought at a korean market, shrimp... namul (radish/vinegar/chili, spinach/sesame/garlic/scallion, soybean sprout), poached duck egg, olive oil.

Was your palate/imagination the genesis of this dish? Regardless, it sounds pretty impressive. How did the saffron jive with all the other ingredients?
post #62 of 3113
Quote:
Originally Posted by HORNS View Post
Was your palate/imagination the genesis of this dish? Regardless, it sounds pretty impressive. How did the saffron jive with all the other ingredients?
When I was a sous at a restaurant on the other side of the pond I actually brought this to chef and it was on the menu for a couple months. I forgot about it until I had a my spanish friend and his korean gf come over for dinner a couple weeks ago. Saffron worked well. The sausage was a bit different than what I used before in the restaurant. It was fairly sweet despite the kimchi. Saffron works fairly well.
post #63 of 3113
Was starting mise en place for my meal tonight and I decided to throw out my microwave. The damned thing takes up too much counter space and the only thing I ever use it for is defrosting bagels. I have way more room now (it was a big one).
post #64 of 3113
post #65 of 3113
I've spent the last three days in the sun, grilling, getting sunburnt, getting drunk (because I convinced my boss to pay me $1 less per hour but to buy me one beer per hour), and checking out all the Chicagoland hotties. Damn good weekend.
post #66 of 3113
Quote:
Originally Posted by kwilkinson View Post
I've spent the last three days in the sun, grilling, getting sunburnt, getting drunk (because I convinced my boss to pay me $1 less per hour but to buy me one beer per hour), and checking out all the Chicagoland hotties. Damn good weekend.

There's a big bbq area at my building. I need to start using it.
post #67 of 3113
Happy my first crack at duck confit turned out really well.

Thinking I need to do some braised oxtails next weekend.
post #68 of 3113
Going to cook for the first time in at least a month (maybe two) today. Making the smoked scotch eggs from grilling fools. Unfortunately it will be on a gas grill used as a smoker.
post #69 of 3113
Quote:
Originally Posted by Piobaire View Post
Happy my first crack at duck confit turned out really well. Thinking I need to do some braised oxtails next weekend.
Will you invite for dinner when I'm in your neck of the woods? My food happiness today: strong ice coffee (93 degrees here today!) and Jersey blueberries.
post #70 of 3113
Quote:
Originally Posted by philosophe View Post
The Chicagoland mothership.

My local WF had phenomenal white peaches. And absolutely fabulous, perfectly fresh and pristine bluefish.

I am also enjoying some bison grass vodka on the rocks right now.

I have a friend from Poland who used to bring back the bison grass vodka whenever she would go home for a visit. She said it was very common to mix it with a little apple juice in Poland--a great taste combination to be sure.
post #71 of 3113
Quote:
Originally Posted by philosophe View Post
Will you invite for dinner when I'm in your neck of the woods?

My food happiness today: strong ice coffee (93 degrees here today!) and Jersey blueberries.

post #72 of 3113
Flat of strawberries from the farmers' market successfully turned into about 20 jars of various jams and preserves, plus a couple quarts of ice cream, sorbet and a couple pounds for snacking. Bring on the summer fruit!
post #73 of 3113
Quote:
Originally Posted by jchosko View Post
I have a friend from Poland who used to bring back the bison grass vodka whenever she would go home for a visit. She said it was very common to mix it with a little apple juice in Poland--a great taste combination to be sure.

Sometimes I make a "martini" with the bison grass vodka and a little Lillet. Apple juice also sounds good.

I also like Ciroc with a few drops of very good pomegranate juice.

Quote:
Originally Posted by adambparker View Post
Flat of strawberries from the farmers' market successfully turned into about 20 jars of various jams and preserves, plus a couple quarts of ice cream, sorbet and a couple pounds for snacking. Bring on the summer fruit!

Yes!!!!!!!!!!!!!!!!!!!! I cannot wait for local peaches.
post #74 of 3113
Quote:
Originally Posted by jchosko View Post
I have a friend from Poland who used to bring back the bison grass vodka whenever she would go home for a visit. She said it was very common to mix it with a little apple juice in Poland--a great taste combination to be sure.

Definitely. It's called a tatanka. Delicious.
post #75 of 3113
Over-21 friend out of town so I bullshitted my way into buying Blue Moon w/o ID. Am mixing with lemonade for girly awesomeness.
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