The Foodie Thread

Best "Food Court" at any "mall" in North America:

http://www.theshopsatcolumbuscircle.com/restaurants-and-bars

 

Not sure Columbus Circle qualifies. It only has 44 stores. And it's hardly a traditional suburban mall

But maybe that's your point

Yorkdale is a mall on the edge of Toronto with 250 stores and acres of parking. Like other suburban malls, the food courts have always been depressing places and the only choices have been fast food shit.

 

Just ate a superb sandwich. Sourdough bread browned with cinnamon butter. Inside was ham, cheddar, brie and thinly sliced apples. Wow. So delicious. This little shop is a coffee/sandwich joint with amazing desserts and pastries as well. A great combo for a guy like me.

 

So, what's the best way to store your steaks, vac pac or traditional butcher's paper?

http://life.nationalpost.com/2010/12/08/the-meat-lessons-paper-or-plastic-at-the-butcher-shop/

Worst thing you can do to a steak: freeze it in vac pac.

 

Had Copper River salmon for the first time this weekend. Truly great.

 

Zatarain's. Tastes pretty good for a mix. Of course you need to add meat or fish. And then I began adding peppers, onion, celery, garlic. And then some salt, some cayenne, some gumbo file. Realized the rice and spices snd roux aren't worth it. Fuck it, gonna be hunting large reptiles next.

 

I have been charged with doing shrimp & grits tomorrow night for four ... but one's a vegetarian (who eats fish). Little rock and hard place there. Best shrimp & grits has some kind of bacon or ham involved.

 

Tasso ham. I guess you could use a tiny bit of liquid smoke or maybe a bit more garlic. Vegetarians are a fucking pain in the ass. I would hand the person a "Gone With the Wind" size radish so the person can vow he or she will "Never Be Hungry Again!" Or go to one of those vegan/veggie groceries and buy a fake shrimp & grits made out of tofu. A colleague told me recently had tofu duck and it was a bit fatty. I love duck --the kind that poop on the beach and have crispy skin if you cook 'em right -- and I nearly ralphed on my desk.

 

Liquid smoke is a great idea. Got some within view right now.

The vegetarian knows I will not go the tofu route. Ever-ever-ever.

 

OK, one other bit of help here, if anyone has an opinion.

I'm going with shrimp in a bourbon cream sauce over grits. Should I plate the grits plain, or flavor them with cheddar cheese? Would there be any potential taste clash with bourbon and cheese?

 

Pretty cool, if way too expensive:

 

I would love to taste both! I love eating and tasting just about any type of food mix I encounter and tasting them myself before a decision is my favorite part. Though if you'd ask me, I prefer flavoring them with cheddar cheese since shrimp tastes great with butter, it would taste better with cheddar.