Ceramic Tile Advice Forums - John Bridge Ceramic Tile

Welcome to John Bridge / Tile Your World, the friendliest DIY Forum on the Internet


Advertiser Directory
JohnBridge.com Home
Buy John Bridge's Books

Go Back   Ceramic Tile Advice Forums - John Bridge Ceramic Tile > Tile & Stone Forums > The Mud Box

Sponsors


Reply
Thread Tools Search this Thread
Unread 07-01-2008, 06:59 PM   #1
tilerite
Registered User
 
tilerite's Avatar
 
Join Date: Dec 2004
Location: Winston-Salem, NC
Posts: 4,662
Food and Drink

Alas, a thread dedicated to those great American pastimes; eating and drinking. As one who prepares most of the meals for me and my family, I am constantly amazed at the eating habits of Americans. The fast food joints continue to flourish while cooking has become a bit of a lost art. I started cooking for my wife (girlfriend at the time) over 25 years ago when she was working many more hours than I was. Seemed like making dinner for her when she got home was the right thing to do, not to mention, it enhanced my chances of getting, well never mind! Anyway, there is not much I enjoy more than coming home after work and preparing something yummy.

I know there’s gotta be some closet chefs here. Who are you and what are your specialties? Wanna swap recipes? I’ll turn you on to my homemade tomato gravy. I’ve been making it for close to 30 years. How bout your favorite foods and restaurants? What do you like and where do you get it? What are your favorite national chains? What are the best regional restaurants where you live? Lets talk eats!!!
tilerite is offline   Reply With Quote
Sponsored Links
Unread 07-01-2008, 07:20 PM   #2
Splinter
Kitchen & Bath Remodeler Long Island
 
Splinter's Avatar
 
Join Date: Sep 2003
Location: Long Island, NY
Posts: 2,145
Quote:
I’ll turn you on to my homemade tomato gravy.
My Italian wife makes that... It's called Sauce.

It seems the only cooking I do these days is either homebrew beer or anything grill-worthy.
__________________
Alex
Splinter is offline   Reply With Quote
Unread 07-01-2008, 07:36 PM   #3
ddmoit
Veteran DIYer -- Schluterville Graduate
 
ddmoit's Avatar
 
Join Date: Dec 2006
Location: SE Tennessee
Posts: 8,884
My favorite pizzas in Chicago (so far)...

Deep dish: Bacino's Pizza

Thin crust: Pat's Pizza

I'll share some recipes later.
__________________
Dan - a DIYer in SE Tennessee
ddmoit is offline   Reply With Quote
Unread 07-01-2008, 07:39 PM   #4
tilerite
Registered User
 
tilerite's Avatar
 
Join Date: Dec 2004
Location: Winston-Salem, NC
Posts: 4,662
Quote:
My Italian wife makes that... It's called Sauce
If your wife is really Italian, she calls it gravy.
tilerite is offline   Reply With Quote
Unread 07-01-2008, 08:04 PM   #5
Splinter
Kitchen & Bath Remodeler Long Island
 
Splinter's Avatar
 
Join Date: Sep 2003
Location: Long Island, NY
Posts: 2,145
Heh... .oh, she's Italian, alright... I couldnt understand my in-laws for the first year I knew them... My wife didnt learn the English language until she was 5... Anyway, back to the Sauce... She made a face when I asked if she ever called it Gravy, and mumbled something about Tony Soprano.


Something I've learned at an Italian family's dinner table: When you think you're finished eating, there's still 2 more courses to go...
__________________
Alex
Splinter is offline   Reply With Quote
Unread 07-01-2008, 08:08 PM   #6
tilerite
Registered User
 
tilerite's Avatar
 
Join Date: Dec 2004
Location: Winston-Salem, NC
Posts: 4,662
Right off the boat, eh?
tilerite is offline   Reply With Quote
Unread 07-02-2008, 06:24 AM   #7
tilerite
Registered User
 
tilerite's Avatar
 
Join Date: Dec 2004
Location: Winston-Salem, NC
Posts: 4,662
Hey Alex

Can I get your wife's recipe for grav, er sauce? I've been making the same thing for all these years. I need something new and exciting.
tilerite is offline   Reply With Quote
Unread 07-02-2008, 06:31 AM   #8
ddmoit
Veteran DIYer -- Schluterville Graduate
 
ddmoit's Avatar
 
Join Date: Dec 2006
Location: SE Tennessee
Posts: 8,884
Pork Souvlaki

from a good friend of mine...

2 Pounds center-cut boneless pork loin
1/2 cup chopped onion
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Metal skewers (or wooden skewers that have been soaked in water for 30 minutes, then drained)

Trim the fat from the pork and cut it into 1 1/2 inch cubes.

Puree the onion with lemon juice, oil, garlic, oregano, salt and pepper in a food processor or blender. Pour into a zip-tight plastic bag and add pork cubes. Refrigerate to marinate while you prepare the fire, or for up to 30 minutes.

Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. (Or preheat a gas grill on high) Meat can be cooked on an oiled broiler rack in a preheated broiler. Cook, turning the skewers occasionally, until the pork is cooked through, about 12 minutes.

Thread the meat onto the skewers, leaving a little space between cubes. Lightly oil the grill. Grill the skewers, turning occasionally, until the meat is well-browned and looks barely pink in the center when prodded with a sharp knife, 10-12 minutes.

Remove the pork from the skewers and serve hot.
__________________
Dan - a DIYer in SE Tennessee
ddmoit is offline   Reply With Quote
Unread 07-02-2008, 06:41 AM   #9
ceramictec
Tampa Florida Tile Contractor
 
ceramictec's Avatar
 
Join Date: Oct 2007
Location: Tampa, Florida
Posts: 26,456
mmmm, that sounds good Dan.

here's a link to my favorite Cheese Steak place in Philly.
http://www.genosteaks.com/
you cant beat a good Philly Steak !!

best Pizza would be, Lorenzo's at 3rd and South st. Philly
http://www.phillyitalianmarket.com/m...zza/index.html
__________________
Brian
........
..........Tampa Florida Tile Installation
..............^^--Check out our Blog--^^
Tampa, Florida installer of Schluter Kerdi/Kerdiboard waterproofed showers
Tampa, Florida installer of Laticrete HydroBan/HydroBan board waterproofed showers
ceramictec is offline   Reply With Quote
Unread 07-02-2008, 06:50 AM   #10
ddmoit
Veteran DIYer -- Schluterville Graduate
 
ddmoit's Avatar
 
Join Date: Dec 2006
Location: SE Tennessee
Posts: 8,884
Spring Vegetable Soup

Here's a recipe from Food & Wine magazine that I've made dozens of times...

http://www.foodandwine.com/recipes/s...ble-soup-kalen


ingredients

* 1/4 pound pasta, such as farfalloni or orecchiette
* 1 tablespoon unsalted butter
* 1 tablespoon extra-virgin olive oil
* 1 large leek, white and tender green part only, thinly sliced
* 6 cups chicken stock or canned low-sodium broth
* 1/2 pound sugar snap peas, halve diagonally
* 10 ounces baby spinach
* 1 tablespoon fresh lemon juice
* 2 teaspoons lemon zest
* Salt and freshly ground pepper

directions

1. In a large pot of boiling salted water, cook the pasta until almost al dente; drain. Transfer to a bowl and cover.
2. In a large saucepan, melt the butter in the olive oil. Add the leek; cook over moderately high heat until tender, about 1 minute. Add the stock, cover and bring to a simmer. Add the sugar snaps and cook over moderate heat until just tender, about 2 minutes. Stir in the pasta, spinach, lemon juice and lemon zest; season with salt and pepper. Cook just until the spinach is wilted, about 2 minutes. Ladle into bowls and serve.
__________________
Dan - a DIYer in SE Tennessee
ddmoit is offline   Reply With Quote
Unread 07-02-2008, 07:26 AM   #11
ddmoit
Veteran DIYer -- Schluterville Graduate
 
ddmoit's Avatar
 
Join Date: Dec 2006
Location: SE Tennessee
Posts: 8,884
Black Bean and Couscous Santa Fe Style

This is one of my all-time favorites, and it's fairly good for you...

I clipped the recipe out of an Evansville newspaper, but this online recipe is nearly identical...

http://whatscookingamerica.net/Salad...sBlackBean.htm


Quote:
2 1/4 cups water
1 (10-counce) box (1 1/2 cups) uncooked couscous
3 tablespoons extra-virgin olive oil
2 tablespoons fresh-squeezed lime juice or lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1 cup chopped onions, including some of the green tops (about 8 onions)
1 medium red, green, yellow, or orange bell pepper, seeded and chopped (about 1 14 cups)*
1/4 cup chopped fresh cilantro or parsley (USE CILANTRO!!!)
1 cup frozen corn kernels
2 (15-ounce) cans black beans, rinsed and drained
Salt and pepper to taste

* Mixing different colors of pepper make for a prettier presentation

In a large saucepan, bring water to a boil; stir in couscous. Remove from heat and let stand, covered, for 5 minutes. Using a colander, rinse the couscous well with cold water, fluffing thoroughly with a fork to break up any chunks; set aside.

In a large bowl, combine the olive oil, lime or lemon juice, vinegar, and cumin. Add green onions and bell pepper and cilantro or parsley; stir to combine.

Pour the frozen corn into a colander and rise in cold water to soften slightly. Drain well and add to the bowl. Stir to mix the vegetables and the dressing mixture. Add drained black beans to the bowl. Add the prepared couscous, stirring to mix the couscous and vegetables and to coat with the dressing. Season with salt and pepper to taste.

Either serve at once or refrigerate until ready to serve.

Makes 6 to 8 servings.

I add a jalapeño pepper to kick it up a bit. I also like to eat this as a dip, using tortilla chips made with black corn and sesame seeds.
__________________
Dan - a DIYer in SE Tennessee
ddmoit is offline   Reply With Quote
Unread 07-02-2008, 07:28 AM   #12
ddmoit
Veteran DIYer -- Schluterville Graduate
 
ddmoit's Avatar
 
Join Date: Dec 2006
Location: SE Tennessee
Posts: 8,884
Penzey's Spices

This is where I get all my spices and other seasonings...

http://www.penzeys.com/cgi-bin/penzeys/shophome.html
__________________
Dan - a DIYer in SE Tennessee
ddmoit is offline   Reply With Quote
Unread 07-02-2008, 08:55 AM   #13
tilerite
Registered User
 
tilerite's Avatar
 
Join Date: Dec 2004
Location: Winston-Salem, NC
Posts: 4,662
Thats some good stuff, Dan. There are literally tens of thousands of recipes available online. I like your Souvlaki recipe. Hey Brian, Geno's is good but they are also an overrated tourist trap. Chinks, on Torrsdale Ave. will blow you away! You'll never eat a Geno's steak again!
tilerite is offline   Reply With Quote
Unread 07-02-2008, 09:02 AM   #14
Tiletim
Lost in the details
 
Tiletim's Avatar
 
Join Date: Oct 2007
Location: Middle 'sota
Posts: 1,607
Chicken on a throne

This is the only way I will cook chicken on the grill. Same as beer can chicken.

My hoity toity friends gave me crap for making the "trailer trash chicken" but changed their tune after tasting it.

The best of both worlds in eats and drinks. Everyone makes it a little different.

Made this for a superbowl party way back.

Try it with the import beers (dark's) Great flavor and super moist !!!!

4th of July party at the cabin - making 12 of these - 12 pack of beer - coincidence I think not

Got the recipe from USA Weekend magazine: here is a link for a bunch of recipes http://www.usaweekend.com/00_issues/...cooksmart.html





Chicken on a Throne
This is simply the best way I know to cook chicken, because the beer flavors and bastes the bird from the inside. Jaws will drop and eyes will pop when you serve this outlandish bird.

Prep and cook time: 2 1/2hours

1 large roaster chicken (4 to 5 pounds), washed, lumps of fat removed, and blotted dry
8 Tbs. Sweet & Hot Rub
1 12-ounce can of beer
If roasting in oven: Smoke baste of 3 Tbs. butter melted, mixed with 1/2 tsp. liquid smoke
If grilling: 2 cups hickory wood chips soaked in water 1 hour, then drained

Sprinkle 2 Tbs. rub in the cavity of the chicken. (If roasting the bird, brush the outside with smoke baste.) Sprinkle 4 Tbs. rub on the outside. Open the beer can and make a few additional holes in the top. Pour out (or drink) half the beer and add the remaining 2 Tbs. spice rub to the can. Holding the chicken upright, insert the can into the cavity. Spread out the legs to form a sort of tripod, so the chicken stands upright.

Grill method: Set up your grill for indirect grilling (see page 10). Place the bird in the center, away from the heat, and cook until golden brown and fall-off-the-bone tender, 2-21/2 hours.

Oven method: Preheat the oven to 350 degrees. Place the bird upright in a roasting pan and roast until golden brown and fall-off-the-bone tender, 2-21/2 hours. Present the bird upright on the beer can on a platter. Remove and discard the beer can, then carve the chicken.
Serves: 8.
Nutrition: 351 calories, 32g protein, 22g fat (7.6g saturated), 0g fiber, 5g carbohydrates, 970mg sodium.
__________________
Tim
Tiletim is offline   Reply With Quote
Unread 07-02-2008, 11:00 AM   #15
ceramictec
Tampa Florida Tile Contractor
 
ceramictec's Avatar
 
Join Date: Oct 2007
Location: Tampa, Florida
Posts: 26,456
Rick,

Ever had Chickie & Pete's Crab fries ?

http://www.chickiesandpetes.com/page/page/795382.htm
__________________
Brian
........
..........Tampa Florida Tile Installation
..............^^--Check out our Blog--^^
Tampa, Florida installer of Schluter Kerdi/Kerdiboard waterproofed showers
Tampa, Florida installer of Laticrete HydroBan/HydroBan board waterproofed showers
ceramictec is offline   Reply With Quote
Reply

Stonetooling.com   Tile-Assn.com   National Gypsum Permabase


Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -6. The time now is 09:35 PM.


Sponsors

Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
Copyright 2018 John Bridge & Associates, LLC