Things that are making you happy*food and drink edition

HORNS · Jun 19, 2010

Originally Posted by SField

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?

SField · Jun 19, 2010

Originally Posted by HORNS

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.

GQgeek · Jun 20, 2010

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).

Johnny_5 · Jun 20, 2010

kwilkinson · Jun 20, 2010

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.

GQgeek · Jun 20, 2010

Originally Posted by kwilkinson

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.

Piobaire · Jun 20, 2010

Happy my first crack at duck confit turned out really well.

Thinking I need to do some braised oxtails next weekend.

edinatlanta · Jun 21, 2010

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.

philosophe · Jun 22, 2010

Originally Posted by Piobaire

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.

jchosko · Jun 23, 2010

Originally Posted by philosophe

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.

Piobaire · Jun 23, 2010

Originally Posted by philosophe

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.

adambparker · Jun 23, 2010

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!

philosophe · Jun 23, 2010

Originally Posted by jchosko

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.

Originally Posted by adambparker

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.

samus · Jun 23, 2010

Originally Posted by jchosko

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.

Jekyll · Jun 24, 2010

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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Things that are making you happy*food and drink edition