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11-25-2014 , 11:56 AM

#2576

housenuts

1st Quartiled the 500

Join Date: Jul 2004 Posts: 49,734

Is this the best recipe thread on 2p2? Are there any good websites with a quick recipe of the day type thing? I need to be guided in the kitchen.

Quote

11-25-2014 , 01:54 PM

#2577

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

We've had some in the Lounge:

The Lounge's Food Blog
32 Nations, 1 Kitchen

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11-25-2014 , 02:36 PM

#2578

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,797

that would mean he would have to visit the lounge. don't do that to him.

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11-25-2014 , 06:39 PM

#2579

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Oh, right. How could I ever let some good threads get in the way of prejudice?

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11-26-2014 , 12:02 AM

#2580

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,717

Artichokes...

The hell do I do with these things? Do I just steam it and peel away until I get to the center?

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11-26-2014 , 01:05 AM

#2581

Bluegrassplayer

Carpal \'Tunnel

Join Date: Sep 2007 Posts: 38,759

Quote:

Originally Posted by Bode-ist

that would mean he would have to visit the lounge. don't do that to him.

I had a similar reaction when I was told I'd have to brave oot to find this thread.

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11-26-2014 , 01:13 AM

#2582

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by DC11GTR

Artichokes...

The hell do I do with these things? Do I just steam it and peel away until I get to the center?

Any of these links will help, I would probably look at the first three for sure.

Pepin is a master, and his technique is flawless:

https://www.google.com/search?q=pepi...q=t&gws_rd=ssl

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11-26-2014 , 01:23 AM

#2583

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,717

Wow. I really had no idea they were that much work. Thanks for the info.

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11-26-2014 , 01:27 AM

#2584

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by DC11GTR

Wow. I really had no idea they were that much work. Thanks for the info.

Some folks adore them. I had an Italian girlfriend back in my late teens who thought they were the best thing in the world. I would think her mom probably prepped them in a similar way, then used oil and garlic to roast them.

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11-26-2014 , 01:31 AM

#2585

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,717

I've had the hearts before, and they are delicious. I have 4 so I'll play around a bit.

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11-26-2014 , 02:55 AM

#2586

weevil

veteran

Join Date: Dec 2004 Posts: 2,162

My family always ate boiled artichokes by dipping the leaves in butter and eating the meat from the bottom of the leaves. The heart was just a little extra at the end. Apparently this is not common practice..

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11-26-2014 , 03:34 AM

#2587

Bluegrassplayer

Carpal \'Tunnel

Join Date: Sep 2007 Posts: 38,759

my family did the same.

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11-26-2014 , 08:06 AM

#2588

donjonnie

McSeafield Survivor

Join Date: Dec 2008 Posts: 3,902

ýeah thats not uncommon at all.

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11-26-2014 , 09:52 AM

#2589

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

DC...steam them for 35 mins until soft, slice in half...spoon out yucky stuff above heart (purple leaves and hairy stuff)....drizzle with olive oil salt pepper whatever seasoning you like and grill inside part down for 3-4 mins...serve with mayo and lemon juice mixed together = addictive

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11-26-2014 , 01:50 PM

#2590

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,717

Steam or boil? I've seen recipes for both and both are close to the same in cooking time, but would have quite different results it seems.

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11-27-2014 , 03:04 AM

#2591

Anais

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 6,663

Quote:

Originally Posted by weevil

Don't think I've ever eaten the heart this way. Always ate the leaf meat and pitched the rest.

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11-27-2014 , 11:15 AM

#2592

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

I always steam...then grill as described below.

I eat all the meat on the leaves by sliding my teeth down the leaves where it's tender and the heart/stem is the best part and 100% edible

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11-28-2014 , 04:04 PM

#2593

xxxxxkkkk

Guest

Posts: n/a

I love artichokes pretty much any way, but my favorite is with lemon aioli.

3/4 cup mayonnaise
2 garlic cloves, minced
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Just mix all ingredients together, it is usually best if you refrigerate for a few hours before serving.

Also stuffed artichokes are excellent. Stuff with a mixture of breadcrumbs, parm cheese, minced garlic, salt and pepper. Drizzle with olive oil and cover with foil oven bake, with about 1/2 inch of water on bottom of baking dish. 375 degrees for approximately 1/2 hour.

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11-28-2014 , 08:53 PM

#2594

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,717

I'm thinking I might go crazy and try something different with each one tomorrow. That aioli is happening regardless!!

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11-29-2014 , 09:46 AM

#2595

xxxxxkkkk

Guest

Posts: n/a

I hope you like it. Pretty sure the aioli will keep for 2 to 3 days in the fridge. If you have any extra it is excellent on sandwiches. Roasted red pepper and mozzarella sandwiches with the aioli is very good on a grilled hearty bread, like a ciabatta. So is eggplant. I bread and fry cutlets and let them cool and then serve with lettuce and aioli on Italian or French bread.

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11-29-2014 , 01:42 PM

#2596

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Anyone else have a tough time finding consistently good bacon???? Seems like I try all types, stores, butchers, etc and the quality varies drastically. I did pick up some dry slab bacon from whole foods last night that was pretty legit but does anyone have any recommendations?

Also I always pan fry bacon but more and more I hear people saying to just bake the bacon at 400 degrees for 15 mins and it's perfect with no mess...

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11-29-2014 , 01:44 PM

#2597

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,717

Doing bacon in the oven was damn near life changing. I haven't bought it for quite awhile, though.

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11-29-2014 , 01:46 PM

#2598

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,213

buy some pork belly and make your own, its easy and blows away store bought imo

got some smoking right now as a matter of fact, I'll post pics asap

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11-29-2014 , 02:06 PM

#2599

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Quote:

Originally Posted by durango155

Also I always pan fry bacon but more and more I hear people saying to just bake the bacon at 400 degrees for 15 mins and it's perfect with no mess...

I go the other way, right now i've got some in at 215 that'll probably be in there for 45 mins

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11-29-2014 , 02:09 PM

#2600

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by yimyammer

buy some pork belly and make your own, its easy and blows away store bought imo

got some smoking right now as a matter of fact, I'll post pics asap

I use a Michael Ruhlman recipe from his "Ruhlman's 20". It is a cure that you can then smoke, or in my case not. It is great. Not smokey of course, but darned good bacon. If I had a smoker, it would be even better.

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