The Food and Drink Thread

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Fenris-77

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For clarity, cut from the skinny end and work the paring knife back and forth to open up the pocket into the larger portion of the breast.

Edit - getting shit into that pocket can be tricky, in a pinch cat a corner off a ziplock and use it as an impromptu piping bag.
 

3rik

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We've been having something new for breakfast during weekends. It's incredibly simple, but I really enjoy it: plain white rice, fried eggs and lots of green salsa with a cup of coffee.
 
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Nobby-W

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I am asking the Pub's foodies for new ways to prepare boneless chicken breast. I am happy with the method I am using now but always looking for more because variety is my biggest kink. Key things I am looking for are ease of preparation and minimal additional calories.

I found a method that is tasty and easy to prepare. I dry breast with paper towel, pound flat, season with powdered garlic, salt, and pepper, then cook in a lightly oiled* pan on medium high for 5 min on a side. Fast, easy, tasty, and few calories.

*I use a dash of coconut oil spray because olive oil tends to lose its health benefits at higher temps

Mostly when I do stuff with chicken breasts I don't often get clever beyond coming up with some glaze or marinade to grill, fry or kebab them.
  • Apricot sauce, garlic and pepper (Barker's is the best but next to impossible to get outside New Zealand)
  • Homebrew teriyaki (soy sauce, grated ginger, honey, chilli and other seasonings to taste)
  • Kecap Manis (Indonesian sweet soy sauce that tastes a bit like treacle) and chilli to taste. You can also make up a peanut satay sauce to go with this. It's also good on beef.
  • Lime juice and mango chutney.
  • Lime juice, mint sauce and black or white pepper. This is also good on lamb chops but can be a bit strong on chicken if you put too much in. A little bit of sugar or honey can nerf the sourness of the lime if needed.
  • Crumbed and baked, but add parmesan, salt, pepper and some herbs like oregano to the breadcrumbs. Works best with chicken schnitzel/escallops.
  • Cumin, brown sugar, soy sauce and finely chopped onion or shallots, chilli to taste. This is also good on beef (in fact one of my faves on beef).
  • Chilli and garlic, or you can cheat and get chilli chicken marinade such as Nando's
  • Coconut milk, chilli, ginger, finely chopped or blended shallots and garlic, a little coconut sugar and spices to taste such as turmeric, coriander, nutmeg etc. Chop chicken into cubes, marinade and reduce down with a bit of the marinade for a sort of quick-and-dirty rendang flavour.
 

Fenris-77

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Egg and rice is the food of the gods. I always make extra rice at dinner to ensure my morning fix the next day.
 

E-Rocker

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Huh. I love eggs and I like rice, but I never thought of putting them together, except in fried rice.
 

Fenris-77

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Huh. I love eggs and I like rice, but I never thought of putting them together, except in fried rice.
The ideal, for me, is actually fried eggs, either over easy or over medium, rather than the scrambled you'd normally add to fried rice. With fried eggs the yolks turn into a lovely sauce that coats the rice and is, in a word, delicious.
 

3rik

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My dad doesn't like liquid (or should I say runny? no idea what's the official culinary term in English) yolk on his fried eggs.... Weirdo.
 

CRKrueger

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Huh. I love eggs and I like rice, but I never thought of putting them together, except in fried rice.
Eggs and Rice are really good together, in lots of ways. I found that out doing a two week gig in Honolulu.
 

Fenris-77

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A very common Japanese breakfast item is a raw egg cracked over rice. I am NOT down. That's a big fat hairy nope.
 

CRKrueger

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If you like Tapatio (and who doesn’t), try Valentina Black Label (it has Extra Hot on the bottle). Very good.
If you like the flavor of Habanero, try El Yucateco, they have Red, Green and Black (smoked peppers) Habanero sauces.

They’re hot, but “Every Day Edible” hot.
 

3rik

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There's not much choice here, but the La Morena salsas they do have actually turned out pretty good. Both of us don't like red or green Tabasco sauce much.

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Valentina is good, but I wouldn't put it on rice. The best brand we've tried is Cholula, but alas that one's almost impossible to find here.
 

CRKrueger

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There's not much choice here, but the La Morena salsas they do have actually turned out pretty good. Both of us don't like red or green Tabasco sauce much.

AHI_43545239353733303539_2_LowRes_JPG.JPG
AHI_43545239353733303630_2_LowRes_JPG.JPG


Valentina is good, but I wouldn't put it on rice. The best brand we've tried is Cholula, but alas that one's almost impossible to find here.
I don't suppose you have a Wal-Mart, they sell every flavor of most major US/Mexican brands of hot sauce.
 

Brock Savage

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With all this talk of breakfast I realized I eat the same breakfast 5 or 6 days a weeks. Cold brew coffee with nonfat milk and oatmeal with 1/4 cup of Costco Omega 3 mix. The other day or two Bunny will whip up some eggs with spinach, mushroom and ham along with a dash or two of Everything but the Bagel Seasoning. It tastes great on its own but sometimes I will add a little green salsa or Mexican hot sauce because I'm nuts for that stuff.
 

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For breakfast I will make up mini frittatas in a muffin tin, with a spoon of salsa, shredded cheese, sausage or bacon, or green onion, or tomatoes, or...whatever works. Or I make a batch of red chile sauce and prep a weeks of breakfast burritos.
 

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No pictures because phone is borked, but lunch was glorious with oven-roasted cod, Portuguese style, with onions, bell peppers, tomatoes, potatoes and generous drizzle of olive oil all over, and a little white rice on the side, paired with the most amazing white Bourgogne (vibrant with honeysuckle, nectarines and lychee on both nose and palate. God, how I missed drinking a good white wine). For dinner, homemade pizza with Spanish chorizo, fresh basil (kitchen still smells amazing) and some honest-to-God mozzarella. All in all, not a bad day. Happy Easter!
 

Tulpa Girl

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I got a Col Newsom’s Country Ham last year and did not soak it enough. Wow, was that salty.
I like mine a little salty for flavor, but a little goes a long way. The ham I got was fairly small, so a day-and-a-half soak was sufficient.
 

Brock Savage

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There's a small mom & pop meat store in the area I occasionally treat myself to visit. I picked up the ham Friday after work, and had it soak from late Friday night to midday on Sunday.
I had to Google "country ham" to learn what you guys were talking about. So like, can I get this stuff online? After soaking to get rid of the salt can I keep it in the fridge for a while? We do like good ham but consume it in 3 oz portions.
 

Tulpa Girl

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After soaking to get rid of the salt can I keep it in the fridge for a while? We do like good ham but consume it in 3 oz portions.
I've never not cooked one after finishing a soak, so I don't know what to tell you. I usually just portion off what I don't eat the first night into freezer bags, pop them into the freezer, and then bring one down to the fridge to thaw the night before having another portion.

Although this one I fixed up for dinner, it's something I normally have as part of breakfast. Not often, because I have to watch my cholesterol, but I do allow myself some as an occasional treat. With some eggs, cathead biscuits, and sawmill gravy it's pretty much heaven on a plate.
 

Nobby-W

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[ . . . ]
Although this one I fixed up for dinner, it's something I normally have as part of breakfast. Not often, because I have to watch my cholesterol, but I do allow myself some as an occasional treat. With some eggs, cathead biscuits, and sawmill gravy it's pretty much heaven on a plate.
I had to look two out of three of those things up on google to see what they were.
 

Tulpa Girl

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What are cathead biscuits?
Old school southern fare, taking a dollop from the bowl after you've mixed up the ingredients, rolling it into a ball and then dropping it onto a hot, greased pan. Goes great with any sort of gravy, or if there are any leftover juices you want to sop up, due to its texture. Also handles butter, jelly/jam or syrup well. So named because of it's size, about as round as the head of an adult cat.
 
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CRKrueger

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I've never not cooked one after finishing a soak, so I don't know what to tell you. I usually just portion off what I don't eat the first night into freezer bags, pop them into the freezer, and then bring one down to the fridge to thaw the night before having another portion.

Although this one I fixed up for dinner, it's something I normally have as part of breakfast. Not often, because I have to watch my cholesterol, but I do allow myself some as an occasional treat. With some eggs, cathead biscuits, and sawmill gravy it's pretty much heaven on a plate.
Sawmill Gravy...Cornmeal or not?
 
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