OT: The M-Fing Food Thread

[zeke]

I mean, I followed the instructions on a recipe. But those instructions were to grind in a food processor, season with salt, pepper, and garlic powder as you do so, and then fry for a few minutes.

If you have an alternative technique that increases deliciousness I am all ears. I'm legit open-minded here.

No I have no idea i just always wondered if ricing cauli mean something other than just blowing it up in a processor.

 

[Preston]

and neither are all that wonderful

Yeah I typically only like yuca fried. It's very bland on its own. I do respect the hell out of the many recipes that make that shit edible and at times delicious. As I said, it's all about what you pair it with. Gotta make that sandwich in your mouth.

 

[CH1]

Hey Nicaragua doesn't have many great dishes, but I have to pump chancho con yuca. Simple, but effective. Yuca, pork shoulder and cabbage salad. Beautiful combination. A symphony in your mouth.

Holy LOF-like take. I like yuca but it makes cauliflower taste bold in comparison.

 

[Preston]

Holy LOF-like take. I like yuca but it makes cauliflower taste bold in comparison.

It's a pork dish, not a yuca dish. I'd never have a dish where yuca or cauliflower are the star but I'll happily have them as sides. My take is entirely consistent!

 

[CH1]

It's a pork dish, not a yuca dish. I'd never have a dish where yuca or cauliflower are the star. My take is entirely consistent!

yucca is still the bland carb part of the dish only there to fill you up because you can't afford more pork

 

[Preston]

yucca is still the bland carb part of the dish only there to fill you up because you can't afford more pork

Completely agree. In this case a bland product is required as one of several elements of the dish. Simply replacing it with more pork would create complete imbalance.

 

[CH1]

Completely agree. In this case a bland product is required as one of several elements of the dish. Simply replacing it with more pork would create complete imbalance.

TRY ADDING BACON ON THE PORK FOR BALANCE

 

[Preston]

But seriously, it's the same concept as having potato in a meal. Has nothing to do with not having enough meat at all.

I don't want the reputation of being a yuca fan though.. I think it's terribly unnecessary in many dishes. I like it fried with a good dip, but everything is good fried. But in this dish it just works. The textures, the flavors between all of the components. It works. I promise. Food is almost ready!

 

[CH1]

I actually like pork and yucca -- when I had it, it came with a lot of lime and cumin.

 

[MindzEye]

I am surprised. Everyone I know who has tried yuca frita fucking loves it. But then again, everyone I know that has tried yuca frita also grew up with it. That makes a difference. Personally I fell in love the first time I tried it but I can't say I've had great experience having them at restaurants. Guess it depends on how it's prepared.

I like yuca frites, but they're the bronze medalist on the hierarchy of deep fried starches. Potato, sweet potato, yuca

 

[CH1]

a food tasting good deep fried is a pretty low bar

 

[Wayward DP]

changing gears here - for NYE, typically we will rent a cabin with a group of friends from school for two-three nights. it seems to have become tradition that I bring and prepare a large delicious piece of meat.

I think last year was chinese style crispy fried pork belly. year before was carnitas. there's also a pork loin roast in there.

well I am crowd-sourcing suggestions. cut of meat preferably a 'value' cut. ethnic favourites encouraged...

 

[Deckie007]

Value pack of foot longs battered and fried

 

[CH1]

changing gears here - for NYE, typically we will rent a cabin with a group of friends from school for two-three nights. it seems to have become tradition that I bring and prepare a large delicious piece of meat.

I think last year was chinese style crispy fried pork belly. year before was carnitas. there's also a pork loin roast in there.

well I am crowd-sourcing suggestions. cut of meat preferably a 'value' cut. ethnic favourites encouraged...

You have carnitas there, otherwise I'd suggest braised beef cheeks for tacos

other potential moves:

osso bucco
braised short ribs (asian style with star anise and a whack of other spices)
butter chicken (pretty cheap if you use boneless/skinless thighs)

 

[MindzEye]

changing gears here - for NYE, typically we will rent a cabin with a group of friends from school for two-three nights. it seems to have become tradition that I bring and prepare a large delicious piece of meat.

I think last year was chinese style crispy fried pork belly. year before was carnitas. there's also a pork loin roast in there.

well I am crowd-sourcing suggestions. cut of meat preferably a 'value' cut. ethnic favourites encouraged...

There is only one answer

Al Pastor

2 pork shoulders sliced thin and marinated for 24 hours. If you don't have a way to sort out a vertical rotisserie, there is an oven/barbeque method where you get the outside nice and crispy, slice it off and finish the rest on a cast iron skillet or plancha.

Serve with chunks of grilled pineapple, on corn tortillas from your nearest latin market, a decent hot sauce (valentinas or guacamaya ftw), some diced onion, cilantro, salt, lime, some cotija or queso oaxaca (optional...tons of flavour even without the cheese), and a chipotle aoili (also optional)

It's basically mexican shawarma (the recipe was invented by lebanese migrants in the 50's) served on a tortilla.

 

[Habsy]

Gyro style

 

[Wayward DP]

There is only one answer

Al Pastor

2 pork shoulders sliced thin and marinated for 24 hours. If you don't have a way to sort out a vertical rotisserie, there is an oven/barbeque method where you get the outside nice and crispy, slice it off and finish the rest on a cast iron skillet or plancha.

Serve with chunks of grilled pineapple, on corn tortillas from your nearest latin market, a decent hot sauce (valentinas or guacamaya ftw), some diced onion, cilantro, salt, lime, some cotija or queso oaxaca (optional...tons of flavour even without the cheese), and a chipotle aoili (also optional)

It's basically mexican shawarma (the recipe was invented by lebanese migrants in the 50's) served on a tortilla.

we actually have a pretty decent little latin market here too. where I went for my pinto posole supplies.

 

[BeLeafer]

Here's my ethnic value cut ...

 

[MindzEye]

Let them eat prime rib, eh Mr Antoinette?

 

[MindzEye]

we actually have a pretty decent little latin market here too. where I went for my pinto posole supplies.

Feel free to give me a shout for more detailed instructions. It's almost impossible to fuck up as long as the marinade (achiote, pineapple juice, neutral oil, dried whole guajillo & ancho chiles, onion garlic, etc) is done reasonably well and the pork should is sliced right and it's offside delicious. Mexico's best street food, hands down.