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Food Thread: Carbs May Be A Dirty Word, But They Sure Taste Good!

I hope Ace doesn't revoke my coblogger credentials and make me clean the barrel, but sometimes a big plate of pasta is the absolute best thing in the whole world. Yeah, yeah, carbs are bad. But pasta should have an exemption.

[this is going to be an abbreviated Food Thread, because your host feels like death warmed over.]

And bread. A great loaf of crusty bread with butter? Come on....even you "Paleo Or Die" people would gobble up a piece or five of that!

By the way, part of the learning curve in bread baking is the placement and depth and number of cuts made to the surface of the dough just before baking. The cuts relieve the pressure of the expanding interior against the developing crust, but it seems to be a complicated thing to do correctly, or maybe I'm just not cutting deeply enough. It's not the end of the world if done poorly, and it is sort of entertaining when the loaf comes out of the oven with unexpected fault lines and odd patterns.

Oh...a burger? How can you eat a burger without a good roll? I prefer potato rolls with smaller burgers like the ones above. The bacon is of course axiomatic, but underneath is a dollop of "Spicy Chili Crisp", which was a curious but spectacular condiment for those burgers.

I am thinking about doing a Food Thread dedicated to good paleo/low-carb dishes. Not the freakish ones with weird replacements, but the stuff that normal human beings would enjoy...like a burger with a bacon bun. So cogitate a bit and think of the best ones you have tried...

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This guy has become a fixture in the high-end beef market, and while I dislike having to pay an extra couple of bucks for a burger just because it came from his company, the dude knows what he is talking about. And his cookbook is fantastic, so...

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Bell & Evans Just Made All Our Spatchcocking Dreams Come True

If I had a dollar for every time someone at Bon Appétit raved about a spatchcocked chicken, I’d be a wealthy woman. Add to that our enthusiasm for deploying the technique on a Thanksgiving turkey, and I might just quit my day job. But even after years of hearing all that’s good and glorious about the flattened, backbone-less version of the bird, I never thought to try it at home. That’s because I shop at a regular grocery store and not a specialty butcher shop, where a butcher with knife skills that I do not possess can remove said backbone for me.

I'm sorry, all this says is that you are a lame. lazy, pompous fool with more money than brains. Spatchcocking is pretty much the easiest technique there is, and anyone who can't learn it or won't do it is an ass.

And if I catch any one of The Horde buying one of these I'll....no...I won't say.

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The man is a fine talent in the kitchen, but he is a pompous ass, a hypocrite, and a preachy prick as well.
Crazy simple fish pie

400 g undyed smoked haddock, skin off, from sustainable sources

Nope. Screw your sustainable sources; I'll make my own decisions thank you very much. And I am going to make a version of this with Black Rhino meat in place of the haddock. Or maybe baby harp seal? Or panda? How would California Condor taste?
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This may look stupid, but in reality it is an incredibly useful technique to learn. And it can be extended to bowls and pots and such, so if you don't know how to do it, watch the video, by some cheese balls and beer, and start practicing. There will be a test next week.

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Food and cooking tips, triple-cream cheeses, young wild pigs, Venison Steak and Eggs (Swiped from Garrett), thick and fluffy pita and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit.