With the events of the past 24 hours, it seems that things have been a bit tense. So, I figured that since we have quite the foodie contingent on this site, as well as it being lunchtime, I'd post a couple pics of a rabbit that my girlfriend and I roasted, wrapped in bacon, and basted with garlic-and-thyme-infused pork fat. We paired it with a roasted tomato and garlic soup, a French baguette, and a Spanish Rioja wine...
Anyone else got photos? Let's see 'em!
I don't cook in anything BUT cast iron.....nothing like it.
I would post tons of food photos if I knew how to post photos from iphoto. I've never been able to figure it out, what can I say.....I'm a foodie not a techie.
Are you a hunter Hodge?
"I'm One Bad Buckeye, and I approve this message."
1.) I just figured out photo stream from my iPhone to my PC. You need to install the iCloud control panel, and make sure that photo stream is turned on your iPhone's settings. From there, you can determine the destination folder of your photo stream, and they should import instantly. To get them uploaded, you just use the "Upload Image" button, and click "Browse Server", when there, you can upload photos, and then select them with a mere click of your mouse. I understand there's a good chance you're using a mac, but I'd imagine that the process is somewhat similar.
2.) Sadly no, I'm not a hunter. But I'd like to one day. The idea of making myself more self-sufficient upon meat that I'm personally responsible for taking (and therefore knowing that it lived a quality life) is a real goal of mine.
SHIT, YOUR WIFE COOKS?edit: SHIT, YOUR GIRLFRIEND COOKS?
(can go either way)
Not only was her title important, but also the comma. And I'm still baffled why your sig still isn't "ain't that right Fuzzynuts" or even end every post you with that statement.
-The Aristocrats!
That looks absolutely delicious.
Lunch today is the leftover bacon and rabbit, baked into a savory pie, and crowned with a fried duck egg.
One rabbit and you had leftovers? I would have eaten the whole thing. On a related note: you are making me hungry.
I was't hungry . . . until now! It even smells good!
*best Homer Simpson voice*
Mmmm......pork fat. And other stuff.....
Seriously, that looks goooood.
"Success - it's what you do with what you got" - Woody Hayes
my boss just ordered everyone pizza...and i was really happy about that. then you go and post this...pizza sucks now.
Update: the pizza was still delicious!
Hodge, you're a man after my own heart. From one lover of bourbon and bacon to another, cheers.
Tell me more about this Spanish Rioja wine
It's a high acidity, well-balanced table wine, made from the Temperanillo grape in the Rioja region of Spain. The one I bought was Montebuena 2010, I like it because it's not very fruity, with a good spicy oak balance. I pretty much stick to four main wine types, Spanish Riojas (or anything Spanish and from the Temperanillo grape), Argentinian Malbecs, French Bordeauxs, and Portugese Vinho Verdes (Spanish Albarinos, as well).
+1 for the Argentinian Malbecs...usually my choice (along with nearly any combination of a Cab and Sangiovese). My wife, on the other hand, seems to be permanently glued to New Zealand Sauvignon Blancs.
I'm a big fan of Temperanillos and all Spanish wines (and Spanish foods too). I don't think I've had that one, so I will keep an eye out. Barcelona is possibly my favorite place on Earth.
Don't forget about Ribera Del Duero. Great region and largely undiscovered wines that you can get fairly inexpensively. Also Tempranillo, but generally a bit bigger and with more forward fruit. I don't know why, but I always think Cote Du Rhone with rabbit, but all the listed above are delicious.
I'll be in Mendoza in about ten days. Will have to bleach my lips un-red by the end.
YUMMMMMMMMMMMMMMMM
Btw, Hodge, the amount of class you bring to this site is pretty awe-inspiring. Huzzah to you, sir!
We got a bunch of cast iron at Christmas time and I've been making pizzas in my 12" skillet and they're pretty great.
Taquitos.
That looks fantastic! I'm really hoping to make a wood-fired brick oven one day, the end goal being sexy ass bread and pizzas.
I've got a 12 that I use for just about anything and found a 14' that I use for fried chicken and I'm not sure I'll ever eat it another way again. Cast Iron is the goods.
You get your stuff pre seasoned?
4-6 seconds from point A to point B and when you get to point B, be pissed off
I am in the market for a good cast iron skillet. I was listening to Science Friday several weeks ago and they had a chef/scientist who said that of all the materials that cooking pots and pans are made out of. The universally best material is cast iron. I have been in the market ever since. I was standing at my Kroger debating for about 15 min trying to decide. I figured I would go someplace with a bigger selection before I buy.
Any particular brand you guys recommend?
"Because the rules won't let you go for three." - Woody Hayes
THE Ohio State University
Lodge, from Amazon. It's dirt cheap, if you have Prime it'll be at your house in two days, and it's made in the USA. Cast iron is cast iron.
Alternatively, go to a farmer's market. I bet you'll find one there for cheap and can sand/re-season on your own. But that requires work. Go with Lodge.
Taquitos.
I have a pre-seasoned Lodge pan that was something like 15 bucks at Target that's been serving me well. I just hand wash it with hot water and a brush and rub some lard into it to maintain its seasoning.
I have Wagners that are over 70 years old. I got them from my grandfather when he passed back in the 80's. 6 in all. 2 14" with cast iron lids, 2 10" and a couple of smaller that are great for grilled sandwiches. Rinse them out and put them away after each use. My wife is not allowed to touch them. We had an 'incident' when we first got married and I caught her washing them, with SOAP. I screamed, grabbed my pans and went to the garage for the rest of the day. We don't discuss that 'incident' anymore, but she has known the rules ever since.
Yeah, the Lodge Logic stuff. I've been sanding and re-seasoning though; their pre-seasoning comes in pretty sticky. Grapeseed oil seems to work pretty well if I thinly coat and bake at like 500 degrees for a while.
I have a 10 1/2" skillet (that's great for re-heating pizza) that I baked bacon on and the bacon grease seemed to season that up nicely.
Taquitos.
Thank you gentlemen. Upvotes on me.
"Because the rules won't let you go for three." - Woody Hayes
THE Ohio State University
And the lodge pans have spouts on either side, so you can pour off the rendered lard and use it as a cooking oil later on.
Breakfast Burrito- Eggs, sauteed onions and peppers, black beans, and cheese on the inside. All smothered in my Beat Wisconsin Chili which I made during that game.
"Because the rules won't let you go for three." - Woody Hayes
THE Ohio State University
Hodge, you should be the chef for Eat Too Brutus IV. You also must not have kids. No time for that sort a grub when you got chillins.
I don't have access right now to any photos of "special occasion" grub that I cooked. My specialties tend to gravitate toward slow-cooked barbeque, breakfast, Italian, or Mexican.
To tide us over, here's a pic of a meat platter from Smoke, an upscale bbq restaurant in Dallas, which is supposed to be really good:
Good god.
This, for me, is food porn.. It is not gourmet, but it is salvation after running 20-30 miles in the San Gabriel Mountains. Post-run, grilled and fried in front of you, cheeseburger, fries and an ice cold Sierra Nevada available in the Angeles National Forest at Adams' Pack Station.
I call it "Spasagna". It's lasagna except I used spaghetti as my noodles.
Class of 2010.
I'm going to Hawaii in June for my honeymoon so I'm sure I will have plenty of "food porn" to share then.
But until that time....
Cupcakes that we are having at our wedding... Be jealous.
I'm not a big cupcake fan, but those look amazing. I keep licking this picture on my monitor, but unfortunately I don't taste any cupcake goodness.
www.sweetpersuasions.net
The lady that did these cupcakes. She's based out of Pickerington if you are anywhere close.
Yes. She does have a Jager Bomb cupcake..............
Ups for the Jager Bomb cupcake, that I gotta try.
"Success - it's what you do with what you got" - Woody Hayes
I really don't get the cupcake obsession, but those look fantastic.
There's a joint in Powell called Pink Moon Cupcake Bakery, they crown their cakes with a slap of Italian buttercream icing, and it's decadent as all Hell.
Nice.
This lady has a ton of off the wall cupcake flavors... the link to her site is up above.
http://www.youtube.com/watch?v=tezjznL9NzM
Tom Jones
Well that didn't work worth a damn...
http://www.youtube.com/watch?v=tezjznL9NzM
You know, after having a pet Rabbit for almost a decade, I find that pic a little disturbing.
"YOLO" = I'm about to do something extremely ignorant/stupid & I need an excuse to do it.
okay, I'll play too. You're looking at jalapeno cheese sausage and brisket and ribs from Kreuz Market, which is a legendarily great Texas bbq joint in the hill country. Kreuz is pronounced "CHR-OYTZ" and is about an hour and a half south of Austin. Worth every minute of the drive. You walk past the open pit smoker, they pull off a big piece of butcher paper, you tell'em what you want (in pounds) and they load you up (into the paper - there are no plates). You proceed inside and get "fixins" and white bread. Unbelievable.
That looks mouth-watering. The Salt Lick is tasty, too.
Behold the almost perfect Mickey Mouse pancake I made for my son Dane (kinda named him after Sanzenbacher):
D. Anthony
That's a great hat he is wearing! And a great pancake!
I grilled a bunch of chicken before one of the early football games last season and I refused to serve this piece as it looked like the state up north...yes this was actual Meatchicken.
D. Anthony
should've served it to Carlos Hyde... oh wait. maybe you did!
Smoked pig that my uncle made last summer. I didn't take any pictures of it cut.