Where my fellow cooks at???

[Point Breeze Penguins]

[mac5155]

I was at a Halloween party this weekend and someone there made a "hoagie dip." It consisted of....

Ham
Salami
Pepperoni
Shredded Lettuce
Grape Tomatoes
Lots of Mayo
American Cheese
Provolone Cheese
Oregano
Basil

You cut up italian bread and use that for dipping, and my oh my, it was unreal. You could bag this stuff up and sell it on the corners as crack, and no one would know the difference.

What do you do grind it up or something to dip it in?

[ExPatriatePen]

I was at a Halloween party this weekend and someone there made a "hoagie dip." It consisted of....

Ham
Salami
Pepperoni
Shredded Lettuce
Grape Tomatoes
Lots of Mayo
American Cheese
Provolone Cheese
Oregano
Basil

You cut up italian bread and use that for dipping, and my oh my, it was unreal. You could bag this stuff up and sell it on the corners as crack, and no one would know the difference.

What do you do grind it up or something to dip it in?

I never heard of it before, but it sounded interesting... so I looked up recipes and saw one that had a 5-star rating with almost 100 votes.

I'm going to try it for my next poker game... I'll let you know

http://www.foodnetwork.com/recipes/mary ... index.html" onclick="window.open(this.href);return false;

[Troy Loney]

I was at a Halloween party this weekend and someone there made a "hoagie dip." It consisted of....

Ham
Salami
Pepperoni
Shredded Lettuce
Grape Tomatoes
Lots of Mayo
American Cheese
Provolone Cheese
Oregano
Basil

You cut up italian bread and use that for dipping, and my oh my, it was unreal. You could bag this stuff up and sell it on the corners as crack, and no one would know the difference.

What do you do grind it up or something to dip it in?

I've read this question about ten times....please reword.

[mac5155]

Do you combine all ingredients and blend? I dont see how those ingredients make a "dippable" concoction.

[Godric]

I'm going to try it for my next poker game... I'll let you know

http://www.foodnetwork.com/recipes/mary ... index.html" onclick="window.open(this.href);return false;

Texas Hold'em?
Whats the Buy' in

[ExPatriatePen]

I'm going to try it for my next poker game... I'll let you know

http://www.foodnetwork.com/recipes/mary ... index.html" onclick="window.open(this.href);return false;

Texas Hold'em?
Whats the Buy' in

Yes.. and it's only twenty bucks... but we have three tables to start so there's a $480 pot... not bad really, for a friendly game.

You play?

[Godric]

Yes.. and it's only twenty bucks... but we have three tables to start so there's a $480 pot... not bad really, for a friendly game.

You play?

Does KGB Teddy eat Oreos?

Yeah, I play

[count2infinity]

holy freaking huge picture.

Spoiler:

so the menu changed a little... spicy creamed kale instead of creamed spinach. lots of red wine though

[canaan]

Mmmm. Candles out, bro

[Ben Klingston]

That's a porterhouse? It's covering like maybe 1/3- 1/4 of the plate.

You mus be tryin to be de soffest steak in dey dinner.

Also, Hoagie Dip is amazing.

[Ben Klingston]

Mmmm. Candles out, bro

Toronto games bring out all the romantics.

[count2infinity]

That's a porterhouse? It's covering like maybe 1/3- 1/4 of the plate.

that's one porterhouse between the two plates.

[Pavel Bure]

Ate insanely good stew with bacon, ham, browned ground beef, potatoes, green beans, corn, and spinach in it. Yum.

[columbia]

The interwbz ads are really after me to buy this:

[BadHands71]

I'm about to start a beef stew (rump roast), that should be perfect by the time the puck drops in TOR.

I made beef stew on Friday, it was delicious.

[BadHands71]

OutofFoil needs to post his chili recipe here. It's awesome, best chili I've ever had.

[canaan]

do want

http://www.foodiggity.com/shop/ocd-chef/" onclick="window.open(this.href);return false;

[tifosi77]

Partaking in a 'Chopped' challenge at work, where I and the other cheffy dude are given random ingredients from which we much construct a single plate of food. We are given a week to turn in our recipes, or (if we're feeling bold) finished dishes.

My latest box: Prepared (i.e. Gerber's) mango baby food, tobacco, shark.

The ingredient that's giving me the most fits is the baby food. It's going to be hard to control as it's full of so many other components that can't really be taken away, only managed. So far the idea is to flambe some shōchū up to heat and flame it to cook out as much alcohol as possible, then whisk that into the baby food to thin it way out. Then I plan on re-thickening the sauce with an uni (sea urchin) emulsion and flavor that with some ginger and sriracha. If the uni doesn't work I'll try something simpler, like mustard and eliminate the ginger and sriracha . If the shōchū is a little anemic, I'll try whiskey (which might be a better foil for the tobacco, but I'm not sure I want to highlight that flavor as much as I want to allude to it). That will be the sauce for the fish..... perhaps also a poaching liquid for an additional component on the final plate (like a single rock shrimp or diver scallop).

Cooking the tobacco in any way is not an option. That means it is going to be used in some sort of infusion, like a marinade or perhaps an ice cream..... maybe a tobacco-scented fresh ricotta to serve as a filling for a couple small ravioli or agnolotti? At any rate, I'm only considering pure pipe tobacco.

The shark is interesting. I'm generally opposed to eating shark (nearly all species are massively overfished, and for no good reason), but threshers are still relatively plentiful in these waters and there isn't a real sharking industry in SoCal. So if I'm going to cook up some shark, Los Angeles thresher shark is about as ecologically safe as it gets. So... how to cook it? Smoking it with the tobacco is right out; too many toxins are released from tobacco when it's burned. So I need some kind of complementary preparation that will impart a smoky character without actually being smoked with the tobacco. I can smoke with wood chips or perhaps something a little more funky like spice seeds (fenugreek? star anise? cinnamon?). Otherwise, I'll grill it; thresher has a similar texture as swordfish, and lends itself to high direct heat cooking.

There will be a fresh mango salsa* topping the plate, along with a couple long chives.







* ib4 Geico jokes

[the wicked child]

the thought of cooking with tobacco makes me dry heave.

[columbia]

the thought of cooking with tobacco makes me dry heave.

I'd probably fall off the wagon and buy a pack; and I do not want to ever do that again.

[Chefpatrick871]

Newport chicken in a light skoal cream sauce ftw.


Vomit.

[jimjom]

Anyone watch Top Chef? Should I start a thread?

[the wicked child]

Anyone watch Top Chef? Should I start a thread?

Always. columbia and I talked about it a bit in the TV Show thread, but I know at least one other frequent poster in this thread watches TC as well.

[count2infinity]

i watch top chef when i can... texas is coming on soon is it not?