The Food Thread

[bucephalus]

Mmmmm.... cheese. I think there was an actual Cheese Thread on here at one time.

Can never have enough cheese threads

 

[la szum]

 

[jaxadam]

I'm very similar to this. Give me a cheese plate for dessert please. And sweets and chocolate I just don't really eat.

What about a ricotta cheesecake with honey and fig?

 

[PLX]

Alexander Graham Bell: "I just invented the telephone."

His brother, Taco: "I'm working on some pretty big stuff too, Alex."

 

[bucephalus]

What about a ricotta cheesecake with honey and fig?

I mean, I'd try it, but I wouldn't pay for it

 

[SillyOctpuss]

Some Chipotle pulled chicken about to go into some burritos. If I'm not back in an hour don't send help.

 

[Blix]

Finally got to try black pudding, and it’s delicious!

 

[bucephalus]

Finally got to try black pudding, and it’s delicious!

View attachment 44365

Yes!! Good work my friend. Welcome to the club

PS that looks a great breakfast throughout. Nice to see the beans segregated.

 

[la szum]

Beer For Breakfast!

 

[Holden Afart]

Beer For Breakfast!

 

[Holden Afart]

Drunk supper at camp last night. Well, this morning at 4.

The bottom is BLT, minus the tomato because I'm not big on those. Added yellow American cheese. The top is a bacon and egg sandwich with white American cheese. Kerry Gold butter on the top and bottom. I couldn't decide between a BLT or a bacon and egg sandwich so I did a mashup. Pretty good for peasant food.

 

[Deleted member 472]

A little experiment this evening…

I took a picture of everything in my fridge, freezer, pantry, along with a rotisserie chicken that I grabbed at the grocery store.

I then uploaded them to Grok and asked it to recommend some recipes using the ingredients. It suggested Chicken Pot Pie, so I asked it to create a recipe. This was the result:

Chicken Pot Pie Recipe (9x9 Dish with Grands! Biscuits and Frozen Mixed Vegetables)

Ingredients

• 1 rotisserie chicken (about 2 cups shredded chicken, roughly 1 lb)
• 1 can Pillsbury Grands! Biscuits (8-count, any variety like Homestyle or Southern Style)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 small onion, diced (about 1/2 cup)
• 1 1/2 cups frozen mixed vegetables (e.g., carrots, peas, corn, green beans; thaw slightly)
• 1 1/2 cups chicken broth (low-sodium preferred)
• 1/2 cup whole milk or heavy cream (for creaminess)
• 3/4 tsp garlic powder
• 3/4 tsp dried thyme (or 2 tsp fresh thyme)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp melted butter (optional, for brushing biscuits)

Instructions

1. Preheat Oven: Set oven to 375°F (190°C). (Note: Grands! Biscuits bake best at 375°F, slightly lower than the 425°F for pie crusts.)

2. Prepare Chicken: Shred the rotisserie chicken into bite-sized pieces (about 2 cups). Set aside.

3. Cook Base:
• In a medium skillet, melt 1/4 cup butter over medium heat.
• Add diced onion and cook for 4–5 minutes until softened.
• Stir in garlic powder, thyme, salt, and pepper

4. Make the Filling:
• Sprinkle flour over the onion and stir for 1–2 minutes to cook out the raw flour taste.
• Gradually add chicken broth, stirring constantly to prevent lumps.
• Add milk or cream and simmer for 3–4 minutes until thickened.
• Stir in shredded chicken and frozen mixed vegetables (thawed slightly). Remove from heat. The filling should be about 4–5 cups.

5. Assemble the Pie:
• Pour the chicken and vegetable filling into a 9x9 casserole dish, spreading evenly (fill to about 1–1.5 inches deep to leave room for biscuits).
• Open the can of Pillsbury Grands! Biscuits. Arrange the biscuits (8 should fit snugly) on top of the filling, covering as much surface as possible. (No bottom crust is needed, as biscuits are typically used as a top layer.)

6. Optional Prep:
• Brush the tops of the biscuits with 1 tbsp melted butter for a golden, richer finish.

7. Bake:
• Place the dish on a baking sheet (to catch drips) and bake at 375°F for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbly.
• Check that the biscuits are cooked through (not doughy underneath). If needed, cover with foil and bake 5 minutes longer.

8. Serve:
• Let cool for 5 minutes before serving to set the filling.

Key Considerations

• Why Grands! Biscuits Work: Grands! provide a fluffy, golden topping that pairs well with the creamy filling, creating a cobbler-like pot pie. An 8-count can (e.g., 16.3 oz) fits a 9x9 dish perfectly, covering the surface without gaps.
• No Bottom Crust: Unlike pie crusts, Grands! Biscuits are typically used only as a top layer due to their doughy texture, which doesn’t hold up well as a base. This simplifies assembly and keeps the dish light.
• Filling Fit: The filling (4–5 cups) is scaled for a 9x9 dish to avoid overflow, especially since biscuits rise during baking. If the filling seems too full, reserve a small amount for another use (e.g., soup).
• Baking Temperature: Grands! Biscuits bake at 375°F per package instructions to ensure they cook through evenly. This is lower than the 425°F for pie crusts, so the filling will still heat through but may be slightly less crispy on the edges.
• Storage: Refrigerate leftovers for up to 3 days or freeze for 2 months. Reheat at 350°F, covering biscuits with foil to prevent over-browning.

Notes

• Frozen Mixed Vegetables: Thaw slightly to avoid excess water. A standard mix (carrots, peas, corn, green beans) works well, but you can use 1.5 cups of any preferred frozen veggies.
• Chicken: 2 cups from one rotisserie chicken is sufficient for a 9x9 dish. For a meatier pie, add up to 1/2 cup more if available.
• Biscuit Variations: Any Grands! variety (e.g., Homestyle, Flaky Layers) works. Avoid flavored biscuits (like honey butter) if you want a neutral taste.

Final Thoughts:

It tasted fantastic. The only changes I had to make were to reduce the baking time to 20-25 minutes. A.I. has its uses and coming up with a recipe using the ingredients that already exist in your home by simply taking a photo of them is pretty damn impressive and is definitely something I’ll use in the future.

 

[la szum]

Gonna be eating Tacos and Nachos and Rice Bowls for the rest of the week!

So much leftover food! Shopped last Wednesday. Prepped/cooked from 4PM
until Midnight Friday. Got to the Venue 2 hours early Saturday morning and
did all the Veggies (Onions, Tomatoes, Bell Pepper, Jalapeno, Cilantro, Corn,
Black Olives) in house. It was a grind, but so worth it. The price of love is
effort and showing the F up!

 

[SillyOctpuss]

Gonna be eating Tacos and Nachos and Rice Bowls for the rest of the week!

It doesn't get much better than that.

 

[bucephalus]

Did a really good lamb curry over the weekend...

 

[Deleted member 472]

Did a really good lamb curry over the weekend...

Curry > *

 

[bucephalus]

This is my own recipe for those that want to try it...

Lamb
• 1-1.6kg shoulder lamb (bone in)
Marinade
• 150g yoghurt
• 1tsp garam masala
• 1tsp ground coriander
• 1tsp ground cumin
• 1tsp kashmir chilli
• 1tsp turmeric
• 2tsp paprika
• 3tsp grated fresh ginger finely chopped (one ginger block if frozen)
• 1tsp salt
Gravy
• 12 dried kashmir chillies
• 8 onions chopped
• 8 cloves garlic sliced
• 1 block ginger or 3 tsp fresh ginger finely chopped
• 1tsp hot chilli powder
• 1tsp cumin seed
• 2tsp mix powder (or madras curry powder)
• 1tbsp tomato puree
• 800ml beef stock
• 1tsp salt
Method
1. Combine all marinade ingredients in a bowl and use to cover lamb
2. Set lamb aside to marinade for at least 1 hour (longer the better - overnight if possible)
3. Place dried chillies (if using) in a small pan with some boiling water and boil for the duration of cooking the gravy - keep an eye on the water and top up as necessary
4. Fry onions in a little oil until softened and starting to colour
5. Add garlic, ginger and cumin seeds and cook for another minute or so
6. Add chilli powder, mix powder and tomato puree and cook for a couple of minutes - add a splash of the stock if it starts to catch
7. Add enough stock to cover onion mix and the chillies and any water remaining from the boiled chillies and cook covered on simmer for about 20 minutes then blend with stick blender in the pan - add more of the stock to achieve desired consistency for the gravy
8. Add 1tsp salt or more to taste
9. Add sliced mushrooms to the gravy and keep on a low simmer
10. Heat a frying pan with a little oil on a high heat and fry the lamb on all sides to colour then transfer to slow cooker along with any pan juices
11. Add gravy to lamb in slow cooker and ensure it is covered
12. Put lid on slow cooker and set to cook on low for 8-9 hours
13. Once desired cooking time is up remove lamb from slow cooker onto a clean plate and pull the lamb off the bone - this should come out very easily now
14. Shred lamb meat and return to gravy in slow cooker and stir
15. The curry is now ready to serve with your chosen accompaniments - just watch for any smaller pieces of bone that may remain in the curry

 

[Deleted member 472]

This is my own recipe for those that want to try it...

Lamb
• 1-1.6kg shoulder lamb (bone in)
Marinade
• 150g yoghurt
• 1tsp garam masala
• 1tsp ground coriander
• 1tsp ground cumin
• 1tsp kashmir chilli
• 1tsp turmeric
• 2tsp paprika
• 3tsp grated fresh ginger finely chopped (one ginger block if frozen)
• 1tsp salt
Gravy
• 12 dried kashmir chillies
• 8 onions chopped
• 8 cloves garlic sliced
• 1 block ginger or 3 tsp fresh ginger finely chopped
• 1tsp hot chilli powder
• 1tsp cumin seed
• 2tsp mix powder (or madras curry powder)
• 1tbsp tomato puree
• 800ml beef stock
• 1tsp salt
Method
1. Combine all marinade ingredients in a bowl and use to cover lamb
2. Set lamb aside to marinade for at least 1 hour (longer the better - overnight if possible)
3. Place dried chillies (if using) in a small pan with some boiling water and boil for the duration of cooking the gravy - keep an eye on the water and top up as necessary
4. Fry onions in a little oil until softened and starting to colour
5. Add garlic, ginger and cumin seeds and cook for another minute or so
6. Add chilli powder, mix powder and tomato puree and cook for a couple of minutes - add a splash of the stock if it starts to catch
7. Add enough stock to cover onion mix and the chillies and any water remaining from the boiled chillies and cook covered on simmer for about 20 minutes then blend with stick blender in the pan - add more of the stock to achieve desired consistency for the gravy
8. Add 1tsp salt or more to taste
9. Add sliced mushrooms to the gravy and keep on a low simmer
10. Heat a frying pan with a little oil on a high heat and fry the lamb on all sides to colour then transfer to slow cooker along with any pan juices
11. Add gravy to lamb in slow cooker and ensure it is covered
12. Put lid on slow cooker and set to cook on low for 8-9 hours
13. Once desired cooking time is up remove lamb from slow cooker onto a clean plate and pull the lamb off the bone - this should come out very easily now
14. Shred lamb meat and return to gravy in slow cooker and stir
15. The curry is now ready to serve with your chosen accompaniments - just watch for any smaller pieces of bone that may remain in the curry

Wow! Thank you! I need to re-up on my spices. But I may just have to check this out.

 

[bucephalus]

Wow! Thank you! I need to re-up on my spices. But I may just have to check this out.

It's worth it, I promise! Will make a lot of curry, about 6 to 8 hearty portions.

The mix powder I make is as follows:

• 1tbsp cumin powder
• 1tbsp ground coriander
• 1.5tbsp turmeric
• 0.5tbsp sweet paprika
• 1.5tbsp mild madras curry powder
• 0.25tsp garam masala

 

[SillyOctpuss]

I've got a steak and Guinness pie in the oven and I'm about to try making air fryer Carrots mixed with melted butter, honey, garlic, cinnamon and ginger.

So far they smell ridiculous