The Food Thread! Nom, nom, nom.

I giggle at the pronunciation of pho. Because I'm immature.

I love to cook, especially with my crock pot.

I love to cook, especially with my crock pot. Originally Posted by JdeHog

Yaaas!! So many easy crock pot recipes out in the interwebs! I love making pot roast, cheese dip, and meat loaf using my crock pot.

My dinner for tonight:

Lemon pepper chicken
Spinach salad with Italian dressing
Shredded hash browns with Italian seasoning and herbs
2013 Kendall Jackson Cabernet Sauvignon

And yes, I'm right handed if you couldn't tell by how my silverware is arranged.

Yaaas!! So many easy crock pot recipes out in the interwebs! I love making pot roast, cheese dip, and meat loaf using my crock pot. Originally Posted by Parttimehobbyist

I'm currently sitting on recipes for Creole chicken and sausage, monkey bread, and chicken Caesar wrap filling that I'm planning on making soon.

I also make some badass chili, as Ginger can attest.

I giggle at the pronunciation of pho. Because I'm immature. Originally Posted by SpankyJ

It doesn't help that they name the restaurants using wordplay lol

I giggle at the pronunciation of pho. Because I'm immature. Originally Posted by SpankyJ

Back when I lived in California, there was a restaurant called the Pho Quen noodle house. Not kidding. I had to giggle every time I drove by.

I'm currently sitting on recipes for Creole chicken and sausage, monkey bread, and chicken Caesar wrap filling that I'm planning on making soon.

I also make some badass chili, as Ginger can attest. Originally Posted by JdeHog

Literally the best chili I have ever had!

In fact, I’m coming home tomorrow and I think you should make me some.

I love to cook, especially with my crock pot. Originally Posted by JdeHog

Yaaas!! So many easy crock pot recipes out in the interwebs! I love making pot roast, cheese dip, and meat loaf using my crock pot. Originally Posted by Parttimehobbyist

Haven't touched my Crock Pot® since My Great And Good Friend introduced me to the Instant Pot two Black Fridays ago (she'd had her eyes on one, and basically saw that Amazon had it at a good discount on Black Friday 2015). She told me about the deal, I took a look at it, and decided to get myself one on impulse. One of the two best kitchen purchases I have ever made.



This is the 6 quart 7-in-1 DUO model, which is what I own. Basically, it's a pressure cooker, rice cooker, slow cooker, steamer, yogurt maker, saute appliance, and food warmer, with 14 pre-programmed selections that cover just about anything you'd like to make. And as attested to by Serious Eats Chief Culinary Officer J. Kenji Lopez-Alt, the pressure cooker can do anything a slow cooker can do, and do it better:

Why Anything Slow Cookers Can Do, Others Can Do Better

("Others" in this context being either a pressure cooker or a Dutch oven.)

The second of the two best kitchen appliances I've ever bought: I also have two Anova Precision Cookers, which I combine with a 3 gallon polycarbonate food storage container (with lid) or some other container (like a stock pot) to make a very servicable sous vide rig:



The basic concept here is that by immersing your food, sealed in a vacuum bag, in a water bath kept at a very precise temperature, you basically cook it to the exact degree of doneness you want, with absolutely no risk of overcooking. After a quick searing step to finish (because sous vide techniques cook at temperatures too low to facilitate the Maillard reaction), you're left with some of the most perfectly cooked meats you've ever tasted.

Why two? So I can cook my main course (steak, ribs, pork chops, chicken breasts, fish, other seafood, etc.) and a side sous vide at the same time. (Generally vegetables will cook at a different temperature than your main protein; for example I'll cook a steak medium rare at about 131° F, while a typical vegetable (corn on the cob, say) will cook at about 180° or so.)

On a typical weekend I'll cook something sous vide one day (a steak, chicken breast, or pork chop, usually), and on the other day I'll use the Instant Pot to cook up something bigger (pot roast, pork roast, chili, stew, soup, pasta with meatballs) which will provide plenty of leftovers for the work week.

Cheers,

bcg

Man, you've sold me on the Annova Cooker!

I saw an episode of Food Paradise and they mentioned a little place in Portland, Oregon called The Original Pancake House. They showed how they make their famous apple pancake and now I'm set on a trip to Portland just to get one. Total food porn.

I saw an episode of Food Paradise and they mentioned a little place in Portland, Oregon called The Original Pancake House. They showed how they make their famous apple pancake and now I'm set on a trip to Portland just to get one. Total food porn.

Originally Posted by Vannah

You probably don't need to go all the way to Portland (unless you really want to); the Orignal Pancake House is a franchise operation, and there are a number of them all across the country.

http://www.originalpancakehouse.com/

Offhand, I'd say you only need to go as far as the Dallas area. And there are two Original Pancake Houses in the St. Louis area (I know that from personal experience), if that's any closer than Dallas or if you find reason to visit the 'Lou before you can get to DFW.

Cheers,

bcg

I saw an episode of Food Paradise and they mentioned a little place in Portland, Oregon called The Original Pancake House. They showed how they make their famous apple pancake and now I'm set on a trip to Portland just to get one. Total food porn.

Originally Posted by Vannah

This looks orgasmic!

This looks orgasmic! Originally Posted by Parttimehobbyist

My blood sugar spikes about 300 points whenever I'm at the OPH in St. Louis and they wheel one of those babies out of the kitchen. Hell, it spiked 240 points or so just looking at that picture.

I originally became acquainted with the Original Pancake House when I was in school in Chicago... I always ordered their mushroom omelet topped with a mushroom/sherry compote, with a side of potato pancakes with either applesauce or sour cream (your choice, but substitutions allowed on the side if you don't care for potato pancakes). It was wonderful. That was back in the early 1980s; sadly they don't do that dish anymore (at least not at the St. Louis location). I miss it greatly...

Cheers,

bcg

My blood sugar spikes about 300 points whenever I'm at the OPH in St. Louis and they wheel one of those babies out of the kitchen. Hell, it spiked 240 points or so just looking at that picture.

I originally became acquainted with the Original Pancake House when I was in school in Chicago... I always ordered their mushroom omelet topped with a mushroom/sherry compote, with a side of potato pancakes with either applesauce or sour cream (your choice, but substitutions allowed on the side if you don't care for potato pancakes). It was wonderful. That was back in the early 1980s; sadly they don't do that dish anymore (at least not at the St. Louis location). I miss it greatly...

Cheers,

bcg Originally Posted by bluffcityguy

yep the old german and polish influences fading away.
potato pancakes and applesauce, now that's a way back memory

Here's a handy list of crock pot recipes.