The Song Fight Bulletin Board

I sought, but did not find an existing thread dedicated to something we talk about so much. Let's talk food, be it Blue's fish tacos, some new resturaunt, or what weird concoction Sven puts together at 4am.

I don't know if Cheddar's is nation-wide, but if it is, you must go there. First, it's cheap. At least, it's cheaper than standard Friday's/Chili's fare. Next, the portions are feckin' HUGE. Order a $7 meal, and you get a towering plate that, if piled on with any more food, would achieve critical mass, implode, and create a black hole that would destroy the entire solar system.

Get the chips and queso to start out with. Great chips, with free chip refills (rare for a non-mexi resturaunt).

My stomach is in serious pain right now from eating so much food.

If you're ever in New York at 3 in the morning and want the best mozzarella sticks/eggs benedict you can find, go to the Waverly. I don't even have to order there any more I'm there so often. Also, fuck Cozy's Soup and Burger.

I like to eat a sandwich.

WeaselSlayer wrote:Fuck Cozy's Soup and Burger.

WeaselSlayer wrote:eggs benedict

This is the best food.

waffles

If you are ever on Kangaroo Island (I dunno, you might be. Its possible) you have to go get some Honey Ice-cream.



It is unbelievably delicious. Made from a pure strain of... some bee I can't remember. Liguarian bees, or something.

I ate Harveys for the first time in my whole life today. I was surprised and happy to find that it is pretty dang good. Has anybody here ever eaten at Tim Horton's?

I like Tim Horton's, being from Buffalo he is one of the famous Sabre hockey players and is therefore awesome.
Yes, and his donuts and suchlike are also tasty.

Tonight I ate in Alton's which is an excellent diner/Greek place in Buffalo. Recommended.
-bill

Honey ice cream sound delicious.

As far as ice cream goes, if it has peanut butter in it, it's probably better than anything else in the world.

best food ever: Buffalo Shrimp

1 big-ass bag of raw shrimp

however many bottles of hot sauce you have laying around or a bottle of emeril's or frank's buffalo sauce if you are scared of the possible flavor of food covered in your hot sauce. crystal hot sauce gets a pretty authentic buffalo flavor, too.

1/2 stick of butter per sauce
4 cups flour
salt
pepper
2 eggs

get your deep fryer going @ 365 or whatever. good and hot.

peel, defrost, devein, whatever the shrimp. you prolly want to pop the tails off too.

salt and pepper the the flour and mix it all up. it should taste pleasantly salty with as much pepper as you like. it won't matter much unless someone wants to eat the shrimp sans sauce.

dip the shrimp in the flour mix to coat gently

break and whisk the eggs up in a bowl

dump the shrimp in with the eggs

dump the shrimp in the flour. just dump them all in and stir it up. if there isn't enough flour to coat em, add a little more. you should end up with a giant slimy brown mess. it's OK if some shrimp skin peeks throu the batter - it'll expand.

drop 1 shrimp in the fryer. it should fry quick and float. when it floats, take it out, drain it, blow on it, and eat it. this is where you add a little more salt or pepper if the shrimp is bland, or wash off the entire batter, send it down the sink, and start over if it's too salty.

if it's good enough (it really won't matter much, as long as they're not too salty), start dropping in a few shrimp at a time and get them all fried up.

in one sauce pan or sautee pan per sauce, put half a stick of butter in with a bottle of hot sauce. we usually make 2 or 3 sauces up. you can use pickapeppa, BBQ, whatever. just put a crapload of butter in it.

get the sauces all bubbly hot and split up the shrimps and dump them in. only one sauce per shrimp, please. (freak)

cook em for maybe 2 minutes on fairly high heat. stir (or pan flip if you are a badass) the shrimp good - you want them to be thoroughly wet with sauce.

remove and please to enjoy the best damn meal ever. serve with beer.

if you've seen the "Popplers" Futurama episode, this is what i imagine they taste like.

dear blue: it sounds like you make really good food, but with the exception of the margarita recipe(*) everything i've heard you discuss is made with seafood, which i don't eat. do you have any recipes with real food in them?

(*) 1 bottle tequila + a very large glass

This was my first attempt at chili and it is one of the tastiest things I've ever made. Also, note the capsaicin warning. Topical!

Also, I doubled the ingredients because we were having people over. Five of us ate the first night (and most of us had seconds) and my wife still ended up eating it lunch and dinner for the next two or three days, so when they say 6 servings, they MEAN 6 servings.

2 tablespoons olive oil
1 medium red onion, cut into 1/4-inch dice
4 cloves garlic, finely chopped
1 pound fresh ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried sage
2 (15-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, drained
1 (14.5-ounce) can tomato sauce
1 green bell pepper, seeded and cut into 1/4-inch dice
1 red bell pepper, seeded and cut into 1/4-inch dice
1 yellow bell pepper, seeded and cut into 1/4-inch dice
1 1/4 cups loose-pack frozen corn
1/2 cup quartered black olives
1 jalapeño chile, seeded and finely chopped (see note)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Heat olive oil in a large, deep-sided skillet over medium-high heat. Add onion and sauté until tender. Add garlic and sauté for 1 more minute. Stir in chicken, using the edge of a spatula to break up any lumps. Cook until chicken is browned, about 5 minutes.
Sprinkle chicken with chili powder, cumin and sage. Add beans, tomatoes, tomato sauce, bell peppers, corn, olives and jalapeño. Season with salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes. Adjust seasonings if necessary and serve. Garnish with chopped fresh cilantro, sour cream and/or grated cheddar cheese, if desired.
Makes 6 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

I like to add a bit of cinnamon & other spices to chili a la Cincinnati, but I don't eat it over sphaghetti like they do.
-bill

tviyh wrote:dear blue: it sounds like you make really good food, but with the exception of the margarita recipe(*) everything i've heard you discuss is made with seafood, which i don't eat. do you have any recipes with real food in them?

(*) 1 bottle tequila + a very large glass

no. unless by "real food" you mean tofu or vegetables, and the only good vegetable dish is onion rings. i don't eat the chickens, pigs, or cows.

i do have a killer recipe for the blue philly steak sammich, tho:

wee steak slices - 1" long by about 1/4" thick, enough for 1 badass sammich
good chunk of bleu cheese
worst-o-shire sauce
1/8th cup of water - just enough to surround the meat
a small metal pot cover, like from a sauce pan, that is smaller than your cooking pan but large enough to cover your meat
salt/pepper

salt and pepper the beef
get a sautee pan up to medium high
drop in the beef, pour on the water
put a good solid 2-3 shakes of worstie sauce on (any steak sauce will do, just don't put it in before the water or it'll burn instantly)
toss on the cheese
cover the entire mess with the pan lid and shake the pan for about 2 minutes. you can pull the lid up to stir the meat a little if you get bored of shaking the pan.

the idea is to make a small, super-hot steamer in the middle of the pan. so the lid should just cover the meat, not the whole pan.

out comes a slimy, delicious, melt-in-your-mouth mess. put it on a toasty sub roll and yum yum yum.

if you're a cooked onion and pepper freak, cook them first in a diff pan.

tviyh wrote:dear blue: it sounds like you make really good food, but with the exception of the margarita recipe(*) everything i've heard you discuss is made with seafood, which i don't eat. do you have any recipes with real food in them?
(*) 1 bottle tequila + a very large glass

Blue's Fish Tacos are also really good (and fishy) and hot. this brings me to his other 'thing' - hot sauce. He likes things hot, hot, HOT!

So Blue, as tviyh says "do you have any recipes with real food in them?" And possibly slightly milder?

- The Tequila recipe is excellent btw

I have nothing to offer here (poor college students are not great chefs, typically; or, if they are, I am not), but I will at least address this.

The Sober Irishman wrote:I don't know if Cheddar's is nation-wide

It is.

(And it sucks! At least ours does. Horrible food.)

stueym's Chilli

Marinade for at least an hour at room temperature the following:

1 lb sirloin Steak cut in chunky strips (1 in wide)
1 lb ground beef 90%

in

Garlic 5-6 cloves crushed into the meat
lots (2 tablespoon) McCormick's Hot Mexican Chilli powder
reasonable (3 teaspoons) Mc Cormick's Chipotle Chilli powder
Enough vinegar to be able to soak the steak stips and get a good drubbing on the ground beef.

I do all this in a stainless steel bowl as it cleans easily.

2 large yellow onions finely chopped
1-2 large red peppers diced
brown/soften the onions in vinegar
add the steak first and brown then the ground beef

Then add the red pepper.

After it has all cooked at a boiling temp then eas it off.

Add half tin of Tomato Paste
Add Large Tin of Bush's homestyle Baked Beans
Add Larg tin of drained and rinsed Dark red Kidney beans

Let this simmer (bubbles pretty regular) for over an hour.

You cna then turn this off and let it just sit in its heat for another couple of hours then re-heat to serve. As with any chilli the second and third days seem to taste much much better. We serve this over Basmati rice cos we like it better and depending on how heavy my hand has been it can have quite a nice afterburn so have Sour cream on hand for the woosy eaters.

Enjoy

Lemme tell you, stueym's chilli, is damn good chilli.

Well there's always Frito pie.

1 bag of fritos + chili (meatless if I'm making it) + cheese + onions + some lettuce + spoon = delicious food right out of the bag. You can put it in a bowl too, but it's not as cool.

Also, anybody have a good recipe for chiles rellenos? I need to learn how to make it.

Easiest. Pie. Recipe. Ever:

Take a 14 oz. can of sweetened condensed milk, an 8 oz. cream cheese brick, and 1/3 cup of lemon juice. Mix until smooth. Pour into one of those premade graham cracker crusts. Chill overnight. Top with pie topping/filling of choice, be it apple, cherry, blueberry or whatever. Chill again. Ta-da!

Bjam wrote:Lemme tell you, stueym's chilli, is damn good chilli.

Gotta agree it looks good... But how hot is it?