Call Me Tim
EDF Hero
Post what you made, how you made it and how many suffered from food poisoning when you served it.
Food thread.
- Thread starter Call Me Tim
- Start date
apparently, calf liver makes a damn good red curry.
Raddy
Healer's Fist
Liver is really good actually.
Soak it in milk tho, takes away the irony bloody taste
i like liver, but im the only one around here. went looking for a recipe before cooking it and found hundreds of "liver n onions variation #352837438"
Call Me Tim
EDF Hero
Deep fried chicken livers is good. 
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shit, i havent had chicken liver or gizzard since i was a kid.
Call Me Tim
EDF Hero
Not big on gizzards. Consistency is like a pencil eraser.
used to help parents butcher and clean em back then. dont much remember the taste or texture now though
Call Me Tim
EDF Hero
Don't remember too much on taste just endless chewing.
once tried some kind of squid soup at a korean restaurant in indiana, might as well been chewing on a rubber ball at that point.
Raddy
Healer's Fist
Idk I like squid soup
ive eaten squid since then and enjoy it, im guessing it was something about that dish
Call Me Tim
EDF Hero
Seizure Salad
4 whole anchovy fillets
2 tbl Dijon mustard
1 tbl balsamic or red wine vinegar (Balsamic is richer)
1 tea Worcestershire sauce
2 cloves of garlic
1/2 lemon juiced
1/2 olive oil
1/4 cup Parmesan NO DO NOT USE THAT POWDERED KRAFT SHIT
dash of salt (up to 1/8 teaspoon)
Freshly ground black pepper (faggy pepper grinder optional)
Mash anchovies or blend them
Add mustard, vinegar, Worcestershire, garlic and lemon juice. Food process them or whisk them smooth. (or blend/process)
Add olive oil, slowly while mixing, parmesan, salt (dash is 1/8 of a teaspoon) and black pepper. (I add 30 grinds to it and it equates to about a teaspoon and a little more)
If time, refrigerate, it congeals the oil and makes it thicker and moar bettar. If not it's perfectly good. If you want more tang add a bit more lemon, want more bite, add more pepper, want more smokey subtones add more Worcestershire, but be sparingly with it, or you'll upset the balance. I like extra tang to it so I always add a bit more lemon juice, it gives it that citric finish and doesn't taste so fishy.
Croutons:
Most of the time I don't have time to make croutons but here's a simple recipe
Croutons
1/2 loaf of French bread
1/4 Cup olive oil
2 cloves of garlic
Salt
Cut the bread into 1in cubes
Heat oil in pan over low heat
crush garlic don't chop and add to oil move garlic around the pan for 3-5 minutes then remove pan from heat and remove garlic
drizzle oil over bread cubes.
Mix, add salt place back in pan and toast until golden brown Butter could be added here jus' sayin'
( I have a better crouton recipe if you want it. It's almost like snack food.)
Take hearts of romaine lettuce, add more parm, drizzle dressing over lettuce and parm, add crutons and season to taste.
Then finish with a reverse sear steak, mashed potatoes &red wine gravy. And booze.
Eat muy niggas
4 whole anchovy fillets
2 tbl Dijon mustard
1 tbl balsamic or red wine vinegar (Balsamic is richer)
1 tea Worcestershire sauce
2 cloves of garlic
1/2 lemon juiced
1/2 olive oil
1/4 cup Parmesan NO DO NOT USE THAT POWDERED KRAFT SHIT
dash of salt (up to 1/8 teaspoon)
Freshly ground black pepper (faggy pepper grinder optional)
Mash anchovies or blend them
Add mustard, vinegar, Worcestershire, garlic and lemon juice. Food process them or whisk them smooth. (or blend/process)
Add olive oil, slowly while mixing, parmesan, salt (dash is 1/8 of a teaspoon) and black pepper. (I add 30 grinds to it and it equates to about a teaspoon and a little more)
If time, refrigerate, it congeals the oil and makes it thicker and moar bettar. If not it's perfectly good. If you want more tang add a bit more lemon, want more bite, add more pepper, want more smokey subtones add more Worcestershire, but be sparingly with it, or you'll upset the balance. I like extra tang to it so I always add a bit more lemon juice, it gives it that citric finish and doesn't taste so fishy.
Croutons:
Most of the time I don't have time to make croutons but here's a simple recipe
Croutons
1/2 loaf of French bread
1/4 Cup olive oil
2 cloves of garlic
Salt
Cut the bread into 1in cubes
Heat oil in pan over low heat
crush garlic don't chop and add to oil move garlic around the pan for 3-5 minutes then remove pan from heat and remove garlic
drizzle oil over bread cubes.
Mix, add salt place back in pan and toast until golden brown Butter could be added here jus' sayin'
( I have a better crouton recipe if you want it. It's almost like snack food.)
Take hearts of romaine lettuce, add more parm, drizzle dressing over lettuce and parm, add crutons and season to taste.
Then finish with a reverse sear steak, mashed potatoes &red wine gravy. And booze.
Eat muy niggas
Awww, look at him being a good boy...????
Call Me Tim
EDF Hero
Yeah. They know if I'm cooking there's a good chance they'll get something really good to eat. Tonight they are getting steak and eggs. I cooked a steak for them sans seasonings so they don't get overloaded with salt and get sick.
Call Me Tim
EDF Hero
I know Caesar salad dressing is supposed to have eggs, I have a recipe that's the "original" but, who knows. This dressing keeps in the fridge longer. Not that it lasts too long but the lemon juice does something weird to the eggs over time. And if you are allergic to eggs, this is a pretty good one.
Raddy
Healer's Fist
I gotta get some steak yo.
Raddy
Healer's Fist
Fuck you
Pay me
Also the azn footspas have been closed down for 2 months, realize what horrors you're asking for.
Call Me Tim
EDF Hero
And you *sexually shuddering* smoking.