1. BladeForums has ZERO TOLERANCE for extremism or calls of violence. We request your assistance dealing with this as we do not want to see the site shut down due to violent threats. Please see this thread here in Tech Support: https://www.bladeforums.com/threads/bladeforums-has-a-zero-tolerance-policy-towards-threats-of-violence-extremism-be-warned.1769537/

Food and Blades

Discussion in 'General Knife Discussion' started by BellaBlades, Oct 25, 2018.

  1. cchu518

    cchu518 Gold Member Gold Member

    Mar 6, 2013
    That's funny cuz my hot pot was spinach and beef shoulder but for my wife I made hers with chicken and spinach for lunch I threw in a carb though.
     
    Barman1 likes this.
  2. Barman1

    Barman1 Gold Member Gold Member

    Jun 21, 2013
    I'm going to throw some noodles into the mix tomorrow after a carb free day today.
    And bacon...need some bacon.
     
    cchu518 likes this.
  3. bigsurbob

    bigsurbob Gold Member Gold Member

    Jun 10, 2016
    20201103_205740.jpg
    Overkill, but isn't that what this is all about?
     
    Crazy Canuck, Zulus, ErocSD and 12 others like this.
  4. Dcdavis

    Dcdavis Gold Member Gold Member

    Oct 13, 2018
    5FACC3F6-D021-46A6-8D6B-89E25B30E680.jpeg Leftovers for lunch
     
    Crazy Canuck, jideta, ErocSD and 6 others like this.
  5. Barman1

    Barman1 Gold Member Gold Member

    Jun 21, 2013
    Anyone wanna take a stab at what I'm prepping for the weekend?;)
    [​IMG]
     
  6. SW-EDC

    SW-EDC Platinum Member Platinum Member

    Dec 4, 2015
    Having brisket with these. Garlic butter rosemary parmesian potatos.
    [​IMG]
     
    Crazy Canuck, Zulus, ErocSD and 6 others like this.
  7. Dcdavis

    Dcdavis Gold Member Gold Member

    Oct 13, 2018
    I’m sure it’s something good as usual with anything from you
     
    Retired UPS Driver likes this.
  8. Barman1

    Barman1 Gold Member Gold Member

    Jun 21, 2013
    Thanks!
    It's (pre) roast pernil.
    I'll have some finished pictures in 24 hours or so.:)
     
  9. Corto_Malt

    Corto_Malt

    625
    Aug 6, 2020
    [​IMG]
     
    Crazy Canuck, Zulus, ErocSD and 8 others like this.
  10. SW-EDC

    SW-EDC Platinum Member Platinum Member

    Dec 4, 2015
    Brisket, slaw, M & C.
    [​IMG]
     
  11. Zulus

    Zulus Gold Member Gold Member

    515
    May 29, 2020
    Green peanuts - last 2020 call
    [​IMG]
     
  12. Barman1

    Barman1 Gold Member Gold Member

    Jun 21, 2013
    Pernil falling off the bone.
    Mmmmm, cracklin's...
    Fried corn tortillas with pulled pork and a citrus cabbage slaw with a splash of Cheeba Gold.
    I'm in my happy place.:)
    [​IMG]

    [​IMG]
     
  13. cchu518

    cchu518 Gold Member Gold Member

    Mar 6, 2013
    Sopa de Azteca which I don't make very often as it's ridiculously involved. The wife likes it though.

    [​IMG]
     
  14. cchu518

    cchu518 Gold Member Gold Member

    Mar 6, 2013
    Sooo tasty looking!
     
  15. Barman1

    Barman1 Gold Member Gold Member

    Jun 21, 2013
    Thanks!
    Same with your soup!
    Got me looking up recipes now...
    I hear you with involved recipes.
    I make my own Thai red curries from scratch and it takes like a week to collect all of the ingredients (like 20!), mostly online orders being nowhere near a decent Asian market.
    But it's so worth the effort, I've never found a commercial paste that's nearly as tasty.
     
  16. miltmaldo

    miltmaldo Gold Member Gold Member

    Feb 5, 2012
    I was going to say Pernil but wasn’t sure if that’s the word in English word . My father makes a really good Pernil usually have with arroz con gandulees. Puertorican food . Good food .
     
    Barman1 likes this.
  17. cchu518

    cchu518 Gold Member Gold Member

    Mar 6, 2013
    @barman that sounds like a really awesome endeavor though! There's nothing worse than getting served a pandered not good version of something amazing.

    I mean I'm all for pandering of its tasty. One of my favorite Chinese take out foods is General Tsao's from Panda Express. The closest thing to General Tsao's growing up was sweet and sour spare ribs for me so it's a treat finding a Panda Express around.

    @miltmaldo That's what I make on the side when I make it. I was in Springfield, MA and to my surprise there was more Puerto Rican spots in that little town than there were in all of Brooklyn by the time I moved out to NJ in 2005. I make pernil sometimes but halfway into cooking I get confused in what I'm doing and it ends up looking like a Chinese roast pig with puffy crispy skin instead of crackling pernil skin. I still miss my favorite luncheonettes that always seemed to be right next to a dollar gypsy can car service.

    My favorite meals were always pernil or a giant bowl of Mondongo and a side of steamy rice.
     
    miltmaldo, barleywino and Barman1 like this.
  18. barleywino

    barleywino Gold Member Gold Member Basic Member

    159
    Jul 11, 2020
    Nothing's wrong with sweet & sour if done well. Proper roast baby pig is not always easy to find.
     
  19. ErocSD

    ErocSD Gold Member Gold Member

    Jan 21, 2019
    Everything bagel with Veggie cream cheese..........

    [​IMG]
     
    Crazy Canuck, Dcdavis, Zulus and 5 others like this.
  20. miltmaldo

    miltmaldo Gold Member Gold Member

    Feb 5, 2012

    Mondongo you surprised me with that . Parents haven’t made that in a while . I won’t even attempt to make it . Last time I had mondogo with white Rice I was in San Juan PR .
     
    Barman1 likes this.

Share This Page