• Moderators, please send me a PM if you are unable to access mod permissions. Thanks, Habsy.

OT: The M-Fing Food Thread

Leafyblue said:
View attachment 30784
Click to expand...

At this point, we all should just assume that anything more than lightly processed is pure frankenfood now. If the product is produced by one of the big food conglomerates it's been broken down into it's constituent parts and each one has been beaten within an inch of it's life for cost savings. Things you grew up on might taste the same as it did, but the way they arrive at the final product and what goes in to getting it there has been changed drastically.
 
Oh man — potatoes are basically a blank canvas for happiness. There’s no single “best” way, but here are a few elite, joyful, universally-approved ways:

🔥 1. Crispy Parmesan Roasted Potatoes​

This might be the GOAT.

How:​

  • Cut small potatoes in halves or quarters
  • Toss with olive oil, garlic powder, salt, pepper, paprika
  • Press grated parmesan onto the cut side
  • Bake face-down at 425°F for ~35 minutes
✨ They come out with a crispy, cheesy crust and fluffy inside. Unreal.

🧈 2. Brown Butter Mashed Potatoes​

These taste like silk.

How:​

  • Boil Yukon Golds until tender
  • Mash with cream + melted butter
  • Toast extra butter in a pan until nutty and brown and stir it in
  • Add salt + pepper
    ✔️ Optional but lethal: sour cream or cream cheese
They’re luxurious.

🧄 3. Garlic Confit Potatoes​

This is restaurant-level flavor.

How:​

  • Cook garlic cloves slowly in olive oil until soft
  • Toss boiled potatoes with that garlic + oil
  • Smash lightly and bake until crispy
  • Finish with parsley and flaky salt
Every bite is stupid good.

🥔 4. Crispy Smashies​

Addictive.

How:​

  • Boil baby potatoes
  • Smash flat on a tray
  • Drench in oil + salt
  • Roast at 450°F until crackly
Dip in sour cream/chives or aioli.
You’ll thank me later.

😈 5. Duck Fat Roast Potatoes (the decadent option)​

The rich auntie of potato dishes.

How:​

  • Parboil potatoes
  • Shake to roughen edges
  • Roast in duck fat
  • Salt aggressively
They’re crispy, salty, and luxurious.

🍳 6. Spanish Patatas Bravas​

If you want some spice.

  • Fried or roasted potato cubes
  • Served with spicy tomato sauce + aioli
Pairs well with anything and disappears instantly.
 
OYyS.gif
 
Have a new fav restaurant in the city.

STOUT IRISH PUB Cabbage Town, Toronto, Ontario

Welcome to Stout Irish Pub, the perfect place for an authentic pub experience in Cabbagetown. Our incredible staff, atmosphere and of course food will make you feel right at home. We're famous for our delicious food, but we also offer a great selection of Ontario Craft Beer and board games for...
www.stoutirishpub.ca www.stoutirishpub.ca
 
PEARS - GINGER PEAR CAKE
(Makes 12 servings)

5 ripe, fresh California Bartlett pears, divided (I will use canned halves sometimes.)
1 cup sugar
1 cup molasses (I might use blackstrap sometimes.)
1 cup butter, melted
2 eggs
3 cups sifted flour
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tbsp ginger
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/2 tsp salt
1/2 cup buttermilk

Pare, core and cut 3 pears in half. Cut halves into thirds, lengthwise.

Butter 12-cup bundt mold pan and dust with sugar. Arrange pear slices along side of mold, placing large end of pear at bottom of mold, alternating points up the inside tube, then up the outer side. (It is crucial pear slices snuggle into the pan together).

In a bowl, combine sugar and molasses; beat until smooth. Beat in butter, then eggs, one at a time, beating well after each addition.

Sift together dry ingredients. Add dry ingredients to batter in three additions, alternating with buttermilk. Mix until ingredients are combined.

Pour batter into mold.

Bake in 375 degree oven for 50 to 60 minutes or until tester comes out clean.

Cool in pan 60 minutes, then invert.

Core and slice remaining pears to serve on top of cake and Quick Pear Spice Ice Cream.
 
So been trying to make a perfect Butternut Squash, Apple, Potato Soup and think I've settled on the following:

- 1.5 to 2.0 lb butternut squash, diced
- 1 red potato, peeled, diced
- 1 cosmic crisp apple, diced
- 1 head of garlic, top cut off, drizzled with Olive Oil
- Add above to a sheet and drizzle with olive oil and salt/pepper and roast in oven for 40 mins at about 400 degrees
While roasting:
- Sautee one diced onion in oil and butter with 3 star anise and one stick cinnamon until slightly caramelized
- Add 2 minced garlic cloves and about 1 tbsp of fresh ginger for last 2-3 mins
- add 4 cups of vegetable broth, remove the star anise and cinnamon stick
- add 2 tablespoons BTB vegetable bouillon
- bring to simmer
- once roasted veggies are done, set aside garlic and dump the squash, apple, and potato into the broth
- add in some seasoning, salt, pepper, pinch of cayenne and 1 tsp or so of cinnamon.
- simmer 20-30 mins, adding in the roasted garlic cloves
- immersion blend the mixture (or similar) to desired consistency, adding in a half cup or so of coconut milk


I like to garnish this with some red chilis and toasted pumpkin seeds and a drizzle of coconut milk. Take a baguette and slice into long pieces of thin angled pieces and lightly toast in a bit of olive oil/butter.
 
You must log in or register to reply here.
Back
Top