Swamp Cooking Thread

[The Sybian]

This recipe from this book is simple as hell and great. Use half as marinade, half as sauce and you're set.

Spiedies! Are you baiting me with this recipe? I almost responded with something similar when Sancarlos mentioned Greek dressing. Spiedies are the best thing to come out of Binghamton other than me. I've followed a couple recipes for homemade, but nothing comes close. I'll try this recipe out some day, I still have several bottles of marinade my parents brought down. Hell, even marinades from my favorite restaurant aren't quite the same.

[Giff]

Thanks guys! I have a store-bought schwarma marinade I'm going to use this weekend. But will try the suggestions soon.

[MaxWebster]

This stuff works pretty well - there's definitely a sweet spot in length of marinating, somewhere between 24-48 hrs.

https://shop.spiedie.com/statefairchickensauce-2.aspx

This recipe from this book is simple as hell and great. Use half as marinade, half as sauce and you're set.

Spiedies! Are you baiting me with this recipe? I almost responded with something similar when Sancarlos mentioned Greek dressing. Spiedies are the best thing to come out of Binghamton other than me. I've followed a couple recipes for homemade, but nothing comes close. I'll try this recipe out some day, I still have several bottles of marinade my parents brought down. Hell, even marinades from my favorite restaurant aren't quite the same.

[mister d]

Yeah, I can't vouch for any authenticity because I've never had a real one, but that's a great marinade esp if you're going to use charcoal.



(Its weird cooking things you haven't had before and wondering how close it is to the real versions.)

[MaxWebster]

funny, i grew up in WNY and had never even heard of them before I moved back 3 yrs ago. My HS best friend does (did) a lot of business traveling downstate and when we were looking at colleges he said we had to eat lunch at the Spiedie & Rib Pit in Binghamton.

man i'm hungry.

[The Sybian]

That is one of two big brands. I think they only make marinade. The other, my personal favorite is Lupo's. They have (had?) a couple locations and then started bottling their marinade. My parents will bring packaged bags from Lupo's with marinating meat. Now I'm hungry, and my grill is buried. Mr. D is correct, much better over charcoal, but I'm lazy and use propane. It truly amazes me how small a radius spiedies stayed in. Like within a 30 minute radius, yet I've met people from all over the country who ask about spiedies if I tell them where I'm from. I've heard a Binghamton ex-pat opened a spiedie place in Raleigh, and my sister said there is another ex-Bingo selling spiedies in the Atlanta 'burbs. A quick Google search only turns up a food truck based in Suwanee.


ETA: Complete forgot, Spiedie and Rib Pit opened a second location in my hometown long after I left. I think they are even better than Lupo's. Completely forgot I went there when I visited my parents 10 or so years ago. The new location is really close to the SUNY Binghamton campus.

This stuff works pretty well - there's definitely a sweet spot in length of marinating, somewhere between 24-48 hrs.

https://shop.spiedie.com/statefairchickensauce-2.aspx

This recipe from this book is simple as hell and great. Use half as marinade, half as sauce and you're set.

Spiedies! Are you baiting me with this recipe? I almost responded with something similar when Sancarlos mentioned Greek dressing. Spiedies are the best thing to come out of Binghamton other than me. I've followed a couple recipes for homemade, but nothing comes close. I'll try this recipe out some day, I still have several bottles of marinade my parents brought down. Hell, even marinades from my favorite restaurant aren't quite the same.

[BSF21]

That is one of two big brands. I think they only make marinade. The other, my personal favorite is Lupo's. They have (had?) a couple locations and then started bottling their marinade. My parents will bring packaged bags from Lupo's with marinating meat. Now I'm hungry, and my grill is buried. Mr. D is correct, much better over charcoal, but I'm lazy and use propane. It truly amazes me how small a radius spiedies stayed in. Like within a 30 minute radius, yet I've met people from all over the country who ask about spiedies if I tell them where I'm from. I've heard a Binghamton ex-pat opened a spiedie place in Raleigh, and my sister said there is another ex-Bingo selling spiedies in the Atlanta 'burbs. A quick Google search only turns up a food truck based in Suwanee.


ETA: Complete forgot, Spiedie and Rib Pit opened a second location in my hometown long after I left. I think they are even better than Lupo's. Completely forgot I went there when I visited my parents 10 or so years ago. The new location is really close to the SUNY Binghamton campus.

This stuff works pretty well - there's definitely a sweet spot in length of marinating, somewhere between 24-48 hrs.

https://shop.spiedie.com/statefairchickensauce-2.aspx

This recipe from this book is simple as hell and great. Use half as marinade, half as sauce and you're set.

Spiedies! Are you baiting me with this recipe? I almost responded with something similar when Sancarlos mentioned Greek dressing. Spiedies are the best thing to come out of Binghamton other than me. I've followed a couple recipes for homemade, but nothing comes close. I'll try this recipe out some day, I still have several bottles of marinade my parents brought down. Hell, even marinades from my favorite restaurant aren't quite the same.

Syb, we have rules around here. Max is grandfathered in but we can't have everyone doing abovequotes. That's his thing.

[MaxWebster]

y i think i've used charcoal like 3x in my life, not that i don't think it's tasty just don't make the time for it.

i will make a note of Lupo's - i'll look for it. Wegmans has to have it, right?? :)

That is one of two big brands. I think they only make marinade. The other, my personal favorite is Lupo's. They have (had?) a couple locations and then started bottling their marinade. My parents will bring packaged bags from Lupo's with marinating meat. Now I'm hungry, and my grill is buried. Mr. D is correct, much better over charcoal, but I'm lazy and use propane. It truly amazes me how small a radius spiedies stayed in. Like within a 30 minute radius, yet I've met people from all over the country who ask about spiedies if I tell them where I'm from. I've heard a Binghamton ex-pat opened a spiedie place in Raleigh, and my sister said there is another ex-Bingo selling spiedies in the Atlanta 'burbs. A quick Google search only turns up a food truck based in Suwanee.


ETA: Complete forgot, Spiedie and Rib Pit opened a second location in my hometown long after I left. I think they are even better than Lupo's. Completely forgot I went there when I visited my parents 10 or so years ago. The new location is really close to the SUNY Binghamton campus.

[The Sybian]

I think so. Haven't been to a Wegmans in over a year, but I'm pretty sure they used to have it. And if they carried it in NJ, they definitely carry it in Buffalo.

y i think i've used charcoal like 3x in my life, not that i don't think it's tasty just don't make the time for it.

i will make a note of Lupo's - i'll look for it. Wegmans has to have it, right?? :)

That is one of two big brands. I think they only make marinade. The other, my personal favorite is Lupo's. They have (had?) a couple locations and then started bottling their marinade. My parents will bring packaged bags from Lupo's with marinating meat. Now I'm hungry, and my grill is buried. Mr. D is correct, much better over charcoal, but I'm lazy and use propane. It truly amazes me how small a radius spiedies stayed in. Like within a 30 minute radius, yet I've met people from all over the country who ask about spiedies if I tell them where I'm from. I've heard a Binghamton ex-pat opened a spiedie place in Raleigh, and my sister said there is another ex-Bingo selling spiedies in the Atlanta 'burbs. A quick Google search only turns up a food truck based in Suwanee.


ETA: Complete forgot, Spiedie and Rib Pit opened a second location in my hometown long after I left. I think they are even better than Lupo's. Completely forgot I went there when I visited my parents 10 or so years ago. The new location is really close to the SUNY Binghamton campus.

[DaveInSeattle]

I was in a Zoom 'all hands' meeting this morning, so I made this NY Times recipe for the 'Best Scrambled Eggs': Extra-Creamy Scrambled Eggs from J. Kenji López-Alt.

The result: well, yeah, they were really good, and super smooth and creamy, but my good...4 tablespoons of butter? I don't think I'll be making them very often.

[The Sybian]

4 tablespoons of butter?

Was the recipe for 12 servings?

That's a good reminder, I used to go on the treadmill to watch all hands meetings. Not sure why that hasn't occurred to me since moving.

[sancarlos]

I suppose I could post this in the Television thread but I’ll note it here.

The wife and I have been watching Stanley Tucci: Searching for Italy on PBS. He travels around Italy, sampling local and regional specialty cuisines, and discussing the history behind them. My wife is super into it, as Stanley Tucci is among her favorite actors, and she’s also a great cook. Last night she tried to replicate a pasta dish from the show that included fried zucchini, butter and lots of pecorino. It was great alongside the fire-roasted pepper-marinated pork tenderloin I grilled and a nice bottle of zinfandel.

[DaveInSeattle]

4 tablespoons of butter?

Was the recipe for 12 servings?

4 eggs. 4 tbsp of butter.

[sancarlos]

Sometime ya gotta live a bit and go for the butter. Not so healthy but it sure tastes good.
(Referring to both DiS’s and my posts.)

[BSF21]

4 tablespoons of butter?

Was the recipe for 12 servings?

4 eggs. 4 tbsp of butter.

Jesus I love my some J Kenji but that's a lot of butter.

[govmentchedda]

2 tbsp of butter for 4 eggs is decadent.

[Sabo]

Sometime ya gotta live a bit and go for the butter. Not so healthy but it sure tastes good.
(Referring to both DiS’s and my posts.)

Yep. Life's too short to worry about eating butter.

[govmentchedda]

Sometime ya gotta live a bit and go for the butter. Not so healthy but it sure tastes good.
(Referring to both DiS’s and my posts.)

Yep. Life's too short to worry about eating butter.

Don't get me wrong I only use full fat, grass fed butter or olive oil as cooking fats, but 4 tbsp is a fuckton for 4 eggs.

[DaveInSeattle]

Sometime ya gotta live a bit and go for the butter. Not so healthy but it sure tastes good.
(Referring to both DiS’s and my posts.)

Yep. Life's too short to worry about eating butter.

A while back, my GF was making chocolate chip cookies using the classic recipe on the back of the chocolate chip package. Somehow she forgot to put in the second stick of butter.

And they taste just fine. So that's how we make those cookies now...half the butter.

[L-Jam3]

I suppose I could post this in the Television thread but I’ll note it here.

The wife and I have been watching Stanley Tucci: Searching for Italy on PBS. He travels around Italy, sampling local and regional specialty cuisines, and discussing the history behind them. My wife is super into it, as Stanley Tucci is among her favorite actors, and she’s also a great cook. Last night she tried to replicate a pasta dish from the show that included fried zucchini, butter and lots of pecorino. It was great alongside the fire-roasted pepper-marinated pork tenderloin I grilled and a nice bottle of zinfandel.

We started watching that too. We're scheduled to go to the Amalfi coast in September (was supposed to be April of last year). You're talking about the one from the first episode near Naples, right?

[Sabo]

Sometime ya gotta live a bit and go for the butter. Not so healthy but it sure tastes good.
(Referring to both DiS’s and my posts.)

Yep. Life's too short to worry about eating butter.

A while back, my GF was making chocolate chip cookies using the classic recipe on the back of the chocolate chip package. Somehow she forgot to put in the second stick of butter.

And they taste just fine. So that's how we make those cookies now...half the butter.

The texture is probably drier, but I'd think they would taste the same.

[Sabo]

Sometime ya gotta live a bit and go for the butter. Not so healthy but it sure tastes good.
(Referring to both DiS’s and my posts.)

Yep. Life's too short to worry about eating butter.

Don't get me wrong I only use full fat, grass fed butter or olive oil as cooking fats, but 4 tbsp is a fuckton for 4 eggs.

It is.

Coconut oil is a good one to use, too.

[sancarlos]

I suppose I could post this in the Television thread but I’ll note it here.

The wife and I have been watching Stanley Tucci: Searching for Italy on PBS. He travels around Italy, sampling local and regional specialty cuisines, and discussing the history behind them. My wife is super into it, as Stanley Tucci is among her favorite actors, and she’s also a great cook. Last night she tried to replicate a pasta dish from the show that included fried zucchini, butter and lots of pecorino. It was great alongside the fire-roasted pepper-marinated pork tenderloin I grilled and a nice bottle of zinfandel.

We started watching that too. We're scheduled to go to the Amalfi coast in September (was supposed to be April of last year). You're talking about the one from the first episode near Naples, right?

We’ve watched three episodes I think. Not sure which one had the dish she made.

The Amalfi coast looks gorgeous. Looks like a great place to visit.

[mister d]

Sometime ya gotta live a bit and go for the butter. Not so healthy but it sure tastes good.
(Referring to both DiS’s and my posts.)

Yep. Life's too short to worry about eating butter.

Don't get me wrong I only use full fat, grass fed butter or olive oil as cooking fats, but 4 tbsp is a fuckton for 4 eggs.

Sounds like one of those "this is why they're better in restaurants" recipes.

[blundercrush]

Boiling brusselsprouts/brocolli/asparagus has gotten a bad rap from people who don't salt the water and then over cook them. That's my hot take for the day.

[govmentchedda]

Boiling brusselsprouts/brocolli/asparagus has gotten a bad rap from people who don't salt the water and then over cook them. That's my hot take for the day.

It's just so much easier to toss them lightly in olive oil and throw them in a baking dish or on the grill to get a little char. BUT...you're right in that if you don't over cook them boiling is OK. It's just bringing back bad memories of how mom used to overdo it.

[P.D.X.]

Big fan of parboiling brussies prior to grilling/sauteeing/roasting

[blundercrush]

Boiling brusselsprouts/brocolli/asparagus has gotten a bad rap from people who don't salt the water and then over cook them. That's my hot take for the day.

It's just so much easier to toss them lightly in olive oil and throw them in a baking dish or on the grill to get a little char. BUT...you're right in that if you don't over cook them boiling is OK. It's just bringing back bad memories of how mom used to overdo it.

Over doing it does absolutely ruin them, but I think the same thing about steak too.

[mister d]

Doing a 24 hour corned beef sous vide after a four day dry brine. Its something that, if it comes out good, will sound like a lot more effort than it really was.

[sancarlos]

Made a nice bread full of different kinds of seeds yesterday. But right after I kneaded the dough, I realized I’d forgotten to add the salt.

[A_B]

Doing a 24 hour corned beef sous vide after a four day dry brine. Its something that, if it comes out good, will sound like a lot more effort than it really was.

Oooooh. Let me know that goes. Corned beef gonna be cheap Thursday.

[A_B]

Some steaks in the sous vide. Let’s see if the perfect record holds up.

[A_B]

Some steaks in the sous vide. Let’s see if the perfect record holds up.

Still perfect.

[elflaco2]

Made a fresh batch this past sunday-- bit different ingredients (added pineapple to balance out the ghost pepppers.. not so many habaneros in this one), but sill plenty hot. Have plenty to ship out -- Jam too --

once these are gone, won't be making any new batches until after we move -- and i laid down some new plants. good chance i'll be making it in a commercial kitchen next time.

so place your orders!

will be putting down new pepper plants this weekend (in between soccer games and shot#2) -- anyone interested in jam or sauce? have some left in the fridge. PM me your orders!

[A_B]

Ground my own burger tonight. Chick roast and a sirloin combination. Turned out amazing.

[DaveInSeattle]

I made just about the worst dinner I can remember making tonight. We've been trying to do the Meatless Monday thing since the New Year, and I did a NYTimes cooking recipe for roasted tofu in a peanut/lime glaze, with coconut lime rice.

And it didn't work at all. The sauce/glaze was too thick, and didn't 'run' and coat the tofu at all.

The rice was good though.

[P.D.X.]

I'm convinced the meat industry backs tofu to keep people from becoming vegetarian.

[DaveInSeattle]

I'm convinced the meat industry backs tofu to keep people from becoming vegetarian.

I am generally not a tofu guy, but I've had pretty good luck doing really veg-forward stir-fries with some tofu in them for the protein. I always get the extra-firm, and then press it all afternoon.

Didn't work this time. I offered to pay for a pizza, but we choked it down.

Here's the recipe in question: Baked Tofu With Peanut Sauce and Coconut-Lime Rice

[BSF21]

I'm convinced the meat industry backs tofu to keep people from becoming vegetarian.

I am generally not a tofu guy, but I've had pretty good luck doing really veg-forward stir-fries with some tofu in them for the protein. I always get the extra-firm, and then press it all afternoon.

Didn't work this time. I offered to pay for a pizza, but we choked it down.

Here's the recipe in question: Baked Tofu With Peanut Sauce and Coconut-Lime Rice

Tofu can be great but I've never seen it baked. I'm an extra firm, press it all day and then pan sear/stir fry it with a little marinade before.

[Rush2112]

Boiling brusselsprouts/brocolli/asparagus has gotten a bad rap from people who don't salt the water and then over cook them. That's my hot take for the day.

It's just so much easier to toss them lightly in olive oil and throw them in a baking dish or on the grill to get a little char. BUT...you're right in that if you don't over cook them boiling is OK. It's just bringing back bad memories of how mom used to overdo it.

My mom HATED vegetables when she was growing up. Then she went to college and tried them again. Not surprisingly, even a university cafateria beg tastes better thanthe overboiled and sugared veg that my grandmother made.