Made it tonight and assumed I’ve said this before. Salmon skin is the greatest of protein skins.
Culinary Hot Takes
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- govmentchedda
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Re: Culinary Hot Takes
I must be doing it wrong because chicken thigh skin is my #1
Until everything is less insane, I'm mixing weed with wine.
- Nonlinear FC
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Re: Culinary Hot Takes
Chicken skin is probably my #1, and maybe it's only because it's a rare occurrence, but turkey skin is the bomb.
You can lead a horse to fish, but you can't fish out a horse.
Re: Culinary Hot Takes
Don’t mean to threadjack, but a really nice way to start your day is to core out a fresh pineapple and eat a few rings while drinking your coffee.
"What a bunch of pedantic pricks." - sybian
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Re: Culinary Hot Takes
I love fresh pineapple.
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- govmentchedda
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Re: Culinary Hot Takes
I think you're still in Florida. Some local Publixes have pineapple cutting stations where you pick a pineapple, put it in the contraption and it cores and removes the rind.
Until everything is less insane, I'm mixing weed with wine.
- The Sybian
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Re: Culinary Hot Takes
Wow, maybe Florida isn't such a bad place after all?govmentchedda wrote: ↑Thu Sep 07, 2023 11:52 amI think you're still in Florida. Some local Publixes have pineapple cutting stations where you pick a pineapple, put it in the contraption and it cores and removes the rind.
An honest to God cult of personality - formed around a failed steak salesman.
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Re: Culinary Hot Takes
my tongue and lips are already burning
- The Sybian
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Re: Culinary Hot Takes
Does this happen to everyone? I love pineapple, but when I eat it fresh, I always have what feels like an allergic reaction. Like a tingling sensation, but more like actually getting pin pricks than just tingling. My daughter gets it, my wife and son don't seem to.
An honest to God cult of personality - formed around a failed steak salesman.
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Re: Culinary Hot Takes
I've definitely had this reaction to pineapple, but I don't always have this reaction to pineapple.The Sybian wrote: ↑Thu Sep 07, 2023 1:29 pmDoes this happen to everyone? I love pineapple, but when I eat it fresh, I always have what feels like an allergic reaction. Like a tingling sensation, but more like actually getting pin pricks than just tingling. My daughter gets it, my wife and son don't seem to.
Until everything is less insane, I'm mixing weed with wine.
Re: Culinary Hot Takes
Sounds like oral allergy syndrome: https://my.clevelandclinic.org/health/d ... y-syndromeThe Sybian wrote: ↑Thu Sep 07, 2023 1:29 pmDoes this happen to everyone? I love pineapple, but when I eat it fresh, I always have what feels like an allergic reaction. Like a tingling sensation, but more like actually getting pin pricks than just tingling. My daughter gets it, my wife and son don't seem to.
I started having issues with kiwi and raw peas (that one in particular was rough, ate a ton fresh from the garden and had some breathing difficulty shortly after) in my late 30s and early 40s.
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Re: Culinary Hot Takes
Could be. I get it every time from fresh pineapple, but never from canned. OTOH, I haven't had canned in many years and I don't think I had this reaction when I was younger. Whatever it is, it isn't bad enough to stop me from eating pineapple. My wife has a definite allergy to apples that started 5-10 years ago. Her throat gets itchy, goes away pretty quickly. And her mother has a more severe reaction to plums and peaches.phxgators wrote: ↑Thu Sep 07, 2023 2:38 pmSounds like oral allergy syndrome: https://my.clevelandclinic.org/health/d ... y-syndromeThe Sybian wrote: ↑Thu Sep 07, 2023 1:29 pmDoes this happen to everyone? I love pineapple, but when I eat it fresh, I always have what feels like an allergic reaction. Like a tingling sensation, but more like actually getting pin pricks than just tingling. My daughter gets it, my wife and son don't seem to.
I started having issues with kiwi and raw peas (that one in particular was rough, ate a ton fresh from the garden and had some breathing difficulty shortly after) in my late 30s and early 40s.
An honest to God cult of personality - formed around a failed steak salesman.
-Pruitt
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Re: Culinary Hot Takes
If you ever get a sudden craving Sonny’s sells them by the bag for $2 (assuming they’re for human consumption and not canine).
(But like most other places in the state Sonny’s doesn’t provide plastic bags anymore and when I got caught in multiple rain storms on the way home my backpack and the paper bag containing 2 nice fresh everything bagels got wet and the bagels got ruined and I’m an idiot for not grabbing an extra bag before I left home.)
I felt aswirl with warm secretions.
Re: Culinary Hot Takes
Nj sucks
Re: Culinary Hot Takes
It rains everywhere, and not everywhere has bagels you’d regret not eating. Or if they do, have someplace else where they can be easily replaced.
I felt aswirl with warm secretions.
Re: Culinary Hot Takes
Anybody ever make smoked fish dip from scratch? I want to make a batch tomorrow for this weekend.
If so, what fish did you use? I'd prefer to use mahi but I'm not going to be able to get it here in MD. What's a decent backup? Trout?
Did you smoke it, or did you use liquid smoke? If so, which one?
If so, what fish did you use? I'd prefer to use mahi but I'm not going to be able to get it here in MD. What's a decent backup? Trout?
Did you smoke it, or did you use liquid smoke? If so, which one?
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- A_B
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- A_B
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Re: Culinary Hot Takes
Fish takes well to real smoke I think. I’ve never been a liquid smoke fan though.EnochRoot wrote: ↑Thu Oct 05, 2023 7:41 pm Anybody ever make smoked fish dip from scratch? I want to make a batch tomorrow for this weekend.
If so, what fish did you use? I'd prefer to use mahi but I'm not going to be able to get it here in MD. What's a decent backup? Trout?
Did you smoke it, or did you use liquid smoke? If so, which one?
You know what you need? A lyrical sucker punch to the face.
Re: Culinary Hot Takes
Sorry - I used to have a smoker back when I lived in Tampa. I used to make a smoked fish dip (I would smoke mahi mahi) for tailgates at the Big Sombrero in the early to mid 90s.A_B wrote: ↑Thu Oct 05, 2023 8:55 pmFish takes well to real smoke I think. I’ve never been a liquid smoke fan though.EnochRoot wrote: ↑Thu Oct 05, 2023 7:41 pm Anybody ever make smoked fish dip from scratch? I want to make a batch tomorrow for this weekend.
If so, what fish did you use? I'd prefer to use mahi but I'm not going to be able to get it here in MD. What's a decent backup? Trout?
Did you smoke it, or did you use liquid smoke? If so, which one?
What don't you like about liquid smoke?
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- A_B
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Re: Culinary Hot Takes
It's possible i've never used it right, but it seems overly smoky to me no matter how much I use.
You know what you need? A lyrical sucker punch to the face.
Re: Culinary Hot Takes
Interesting. I will say that what I’ve read about it they’re pretty upfront when they say to use it sparingly.
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- cerranoredux
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Re: Culinary Hot Takes
Utz’s Mike’s Hot Hobey Chips with a Hacker-Pschorr is a surprisingly pleasing combination.
Re: Culinary Hot Takes
Rambutan
Re: Culinary Hot Takes
For a long time I entertained the idea that it was "Biddy" and it was a song about a chicken.
Re: Culinary Hot Takes
Black Betty was reworked by a band formed out of the core of the Lemon Pipers (of Green tambourine fame) and then reworked under the Ram Jam featuring only one member.
Did you see that ludicrous display last night?
Re: Culinary Hot Takes
And as you no doubt remember, she comes from Birmingham.
Canadian International
Re: Culinary Hot Takes
Despite the excellent black Betty discussion...Rambutans are creamier and sweeter than lychee, and are often likened to a sweet and slightly tart grape. Lychee is less sweet, crisper, more tart, and has more of a floral note. Texture: The flesh of rambutan is creamier while lychee flesh is crisper.
Re: Culinary Hot Takes
Speaking of lychee. I got an email from WhistlePig that they're releasing a limited edition whiskey to celebrate the Alfa Romeo F1 team.
*PRE-ORDER* Shipping Early November
We're waving the checkered flag on a legendary whiskey taking PiggyBack Rye to race worthy G-Force levels. The Limited Edition PiggyBack Legends Series: Alfa Romeo F1® Team Stake Barrel is a high Rye Whiskey selected by the Alfa Romeo F1® Team Stake drivers, with barrels trialed in their wind tunnel to ensure a thrilling taste in every sip.
This Single Barrel is bottled at 96.77 proof, a nod to Valtteri Bottas’ racing number, 77, and the precision of racing. Inspired by Zhou Guanyu, the first Chinese F1 driver, this Rye Whiskey is finished with lychee and oolong tea. Herbal and floral notes of the oolong tea complement the herbaceous notes of our signature PiggyBack 100% Rye, rounded out with a juicy tropical fruit finish and a touch of spice.
Like Alfa Romeo F1® Team Stake’s signature C43 racing vehicles, trial barrels were tested in the team’s wind tunnel in Switzerland before hitting the track. Select barrels then endured varying levels of G-Forces at the WhistlePig farm and distillery for the finishing touch, accelerating the interaction between the whiskey and the wood, staying true to the physical nature of Formula 1.
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Re: Culinary Hot Takes
That sounds fantastic! Citgo has me out looking to find some rambutans now.EnochRoot wrote: ↑Fri Oct 20, 2023 6:03 pm Speaking of lychee. I got an email from WhistlePig that they're releasing a limited edition whiskey to celebrate the Alfa Romeo F1 team.
*PRE-ORDER* Shipping Early November
We're waving the checkered flag on a legendary whiskey taking PiggyBack Rye to race worthy G-Force levels. The Limited Edition PiggyBack Legends Series: Alfa Romeo F1® Team Stake Barrel is a high Rye Whiskey selected by the Alfa Romeo F1® Team Stake drivers, with barrels trialed in their wind tunnel to ensure a thrilling taste in every sip.
This Single Barrel is bottled at 96.77 proof, a nod to Valtteri Bottas’ racing number, 77, and the precision of racing. Inspired by Zhou Guanyu, the first Chinese F1 driver, this Rye Whiskey is finished with lychee and oolong tea. Herbal and floral notes of the oolong tea complement the herbaceous notes of our signature PiggyBack 100% Rye, rounded out with a juicy tropical fruit finish and a touch of spice.
Like Alfa Romeo F1® Team Stake’s signature C43 racing vehicles, trial barrels were tested in the team’s wind tunnel in Switzerland before hitting the track. Select barrels then endured varying levels of G-Forces at the WhistlePig farm and distillery for the finishing touch, accelerating the interaction between the whiskey and the wood, staying true to the physical nature of Formula 1.
An honest to God cult of personality - formed around a failed steak salesman.
-Pruitt
-Pruitt
Re: Culinary Hot Takes
Some of their rare / limited editions are like $400. This one is fitty bucks. I'll buy one at that price point.The Sybian wrote: ↑Fri Oct 20, 2023 6:07 pmThat sounds fantastic! Citgo has me out looking to find some rambutans now.EnochRoot wrote: ↑Fri Oct 20, 2023 6:03 pm Speaking of lychee. I got an email from WhistlePig that they're releasing a limited edition whiskey to celebrate the Alfa Romeo F1 team.
*PRE-ORDER* Shipping Early November
We're waving the checkered flag on a legendary whiskey taking PiggyBack Rye to race worthy G-Force levels. The Limited Edition PiggyBack Legends Series: Alfa Romeo F1® Team Stake Barrel is a high Rye Whiskey selected by the Alfa Romeo F1® Team Stake drivers, with barrels trialed in their wind tunnel to ensure a thrilling taste in every sip.
This Single Barrel is bottled at 96.77 proof, a nod to Valtteri Bottas’ racing number, 77, and the precision of racing. Inspired by Zhou Guanyu, the first Chinese F1 driver, this Rye Whiskey is finished with lychee and oolong tea. Herbal and floral notes of the oolong tea complement the herbaceous notes of our signature PiggyBack 100% Rye, rounded out with a juicy tropical fruit finish and a touch of spice.
Like Alfa Romeo F1® Team Stake’s signature C43 racing vehicles, trial barrels were tested in the team’s wind tunnel in Switzerland before hitting the track. Select barrels then endured varying levels of G-Forces at the WhistlePig farm and distillery for the finishing touch, accelerating the interaction between the whiskey and the wood, staying true to the physical nature of Formula 1.
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- The Sybian
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Re: Culinary Hot Takes
I've been tempted by several of their limited editions (those well under $400), especially the Traeger smoked one. Whistle Pig is expensive, but I always go with another option because the labels on the lower end all say great for mixing, and I usually drink neat. I take the label as a sign not to drink neat, and at $65 a bottle for their low end, I'm not using it as a mixer.EnochRoot wrote: ↑Fri Oct 20, 2023 6:11 pmSome of their rare / limited editions are like $400. This one is fitty bucks. I'll buy one at that price point.The Sybian wrote: ↑Fri Oct 20, 2023 6:07 pmThat sounds fantastic! Citgo has me out looking to find some rambutans now.EnochRoot wrote: ↑Fri Oct 20, 2023 6:03 pm Speaking of lychee. I got an email from WhistlePig that they're releasing a limited edition whiskey to celebrate the Alfa Romeo F1 team.
*PRE-ORDER* Shipping Early November
We're waving the checkered flag on a legendary whiskey taking PiggyBack Rye to race worthy G-Force levels. The Limited Edition PiggyBack Legends Series: Alfa Romeo F1® Team Stake Barrel is a high Rye Whiskey selected by the Alfa Romeo F1® Team Stake drivers, with barrels trialed in their wind tunnel to ensure a thrilling taste in every sip.
This Single Barrel is bottled at 96.77 proof, a nod to Valtteri Bottas’ racing number, 77, and the precision of racing. Inspired by Zhou Guanyu, the first Chinese F1 driver, this Rye Whiskey is finished with lychee and oolong tea. Herbal and floral notes of the oolong tea complement the herbaceous notes of our signature PiggyBack 100% Rye, rounded out with a juicy tropical fruit finish and a touch of spice.
Like Alfa Romeo F1® Team Stake’s signature C43 racing vehicles, trial barrels were tested in the team’s wind tunnel in Switzerland before hitting the track. Select barrels then endured varying levels of G-Forces at the WhistlePig farm and distillery for the finishing touch, accelerating the interaction between the whiskey and the wood, staying true to the physical nature of Formula 1.
An honest to God cult of personality - formed around a failed steak salesman.
-Pruitt
-Pruitt
Re: Culinary Hot Takes
Their 12 year old world rye is probably my favorite of theirs (I've bought it once, but have been known to order one or two when my local has it behind the bar).The Sybian wrote: ↑Fri Oct 20, 2023 6:16 pmI've been tempted by several of their limited editions (those well under $400), especially the Traeger smoked one. Whistle Pig is expensive, but I always go with another option because the labels on the lower end all say great for mixing, and I usually drink neat. I take the label as a sign not to drink neat, and at $65 a bottle for their low end, I'm not using it as a mixer.EnochRoot wrote: ↑Fri Oct 20, 2023 6:11 pmSome of their rare / limited editions are like $400. This one is fitty bucks. I'll buy one at that price point.The Sybian wrote: ↑Fri Oct 20, 2023 6:07 pmThat sounds fantastic! Citgo has me out looking to find some rambutans now.EnochRoot wrote: ↑Fri Oct 20, 2023 6:03 pm Speaking of lychee. I got an email from WhistlePig that they're releasing a limited edition whiskey to celebrate the Alfa Romeo F1 team.
*PRE-ORDER* Shipping Early November
We're waving the checkered flag on a legendary whiskey taking PiggyBack Rye to race worthy G-Force levels. The Limited Edition PiggyBack Legends Series: Alfa Romeo F1® Team Stake Barrel is a high Rye Whiskey selected by the Alfa Romeo F1® Team Stake drivers, with barrels trialed in their wind tunnel to ensure a thrilling taste in every sip.
This Single Barrel is bottled at 96.77 proof, a nod to Valtteri Bottas’ racing number, 77, and the precision of racing. Inspired by Zhou Guanyu, the first Chinese F1 driver, this Rye Whiskey is finished with lychee and oolong tea. Herbal and floral notes of the oolong tea complement the herbaceous notes of our signature PiggyBack 100% Rye, rounded out with a juicy tropical fruit finish and a touch of spice.
Like Alfa Romeo F1® Team Stake’s signature C43 racing vehicles, trial barrels were tested in the team’s wind tunnel in Switzerland before hitting the track. Select barrels then endured varying levels of G-Forces at the WhistlePig farm and distillery for the finishing touch, accelerating the interaction between the whiskey and the wood, staying true to the physical nature of Formula 1.
I prefer whiskey over a big cube, but if it's really smooth, like say, a High West's Midwinter Night's Dram, then yeah, neat all the way.
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- blundercrush
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Re: Culinary Hot Takes
If people cooked steak and chicken as badly as they cook broccoli and brusselsprouts, we'd be vegetarian. Had this thought this morning, felt like the only right place to put it.
(learning how search and posting works, I'm new here.)
(learning how search and posting works, I'm new here.)
Re: Culinary Hot Takes
I hated cauliflower (and romanesco) my whole life, until my wife served it roasted, with small amounts of garlic, salt, red pepper flakes, thyme, olive oil and shallots or onions. Now I like it, that way!
Still on the fence for broccoli, even if roasted.
Still on the fence for broccoli, even if roasted.
"What a bunch of pedantic pricks." - sybian
Re: Culinary Hot Takes
My dad cooked steak worse than he cooked vegetables so neither my brother or I cared for it until we were adults.blundercrush wrote: ↑Tue Nov 07, 2023 11:50 am If people cooked steak and chicken as badly as they cook broccoli and brusselsprouts, we'd be vegetarian. Had this thought this morning, felt like the only right place to put it.
(learning how search and posting works, I'm new here.)