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Some new "inventions" [moved from General Topics]

OK, fine, odds are someone, somewhere, at some time, has already explored most every food combination, but I'm looking for those that you came up with that were at least new to you when the idea sprung. Hopefully, they were tasty and I can try them.

This summer, I did Lobster Nachos with habanero salsa; fresh chile slices and melon for breakfast; a vanilla ice cream/IPA float; yellow chili; and plan to unveil the pork roll burrito soon.

So please, let's cut down on some of the chatter on extraneous food-related topics and talk chow. I need some more fried chicken skin or egg yolk omelette-style inspiration.

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  1. I learned of this one last night from a friend so I can't vouch for it's tastiness, but it did intrigue me. Sautee garlic in olive oil, toss in jalapeno slices, and splash on some soy sauce.

    2 Replies
    1. re: viperlush

      And, just eat it with a spoon?

      1. re: MGZ

        I didn't ask, too busy eating my venison taco. But it sounded like she ate it as a side, not as a topping.

    2. I spent part of the summer dipping cherries into bacon fat.

      7 Replies
      1. re: wattacetti

        Nice. I've thought about pouring bacon fat on corn on the cob, but never a cherry.

        1. re: MGZ

          I've thought about pouring bacon fat on corn on the cob...

          I never thought of that, but bet it would bet great. I bet it would gross DW out, so I'll have to try it when she is at work.

          1. re: MGZ

            I could see grilling corn and constantly basting with bacon fat.

            1. re: wattacetti

              I usually "dress" my corn by pouring a bit of good olive oil over it. I was just thinking about doing the exact same thing, but with hot bacon fat.

            2. re: MGZ

              Rub some bacon fat on the corn before grilling it. It's amazing.

              1. re: MGZ

                "I've thought about pouring bacon fat on corn on the cob, ...."


                Ask and ye shall receive .... http://chowhound.chow.com/topics/7954...

                1. re: ipsedixit

                  I've rubbed corn (after cooking, before eating) with a piece of country ham...made to go together.

            3. Pulled pork with pineapple (made chunky style) sauce and crushed sweet potatoe chips, rocked this summer. As did, chile corn ice cream, grilled cob corn with duck fat, mushroom pate, peach bbq sauce over whole snapper, brandy bananas over aloe, tofu sheets with wild mushrooms and crab tacos. I've been on the treadmill since 9/1. :)

              16 Replies
              1. re: HillJ

                That's certainly some mighty inspired thinking, Hill. (Doesn't it feel better to discuss such things than site moderation or the nuances of tipping etiquette?)

                1. re: MGZ

                  More people feeling comfortable sharing their opinions means more people with bad, or simply ignorant, taste will share their opinions. A downside to the democratization permitted by the web. A brief review of the political opinions of many posters on sites that promote such discussions will illustrate the same phenomenon. -MGZ
                  Funny, are you speaking for me or for yourself there, MGZ. Fair to say this community offers discussions that cover the gamit.

                  1. re: HillJ

                    It does indeed. I'm afraid that it just started to seem to me that the focus of much of the discussion, including my own thoughts, had moved from the fundamental - help me find something good to eat.

                    I spent some time this summer trying to challenge my own tastes and familiar combinations. Clearly, at least a few others have as well. Hopefully, more will follow . . . and share!

                    1. re: MGZ

                      Such is community! Now I'm off to dig into a half of a "rocket" from Gem's of Hazlet before I head to the beach for some much needed runs! Enjoy!

                2. re: HillJ

                  Speaking of pork with pineapple, last night at a restaurant (sorry, not my own creation) I had pork tenderloin with peaches. It was wonderful.

                  1. re: dmjordan

                    Oh, I bet that combo was delicious, dmjordan! Can you describe how the peaches were prepared?

                    The pork/pineapple sandwich included braised and pulled pork butt stewed in a pineapple brine until tender served on a soft bun then topped with a chunky pineapple sauce and crushed sweet potato chips. The sandwich was warm but not hot. Loved it!

                    1. re: HillJ

                      I think that they may have been raw. They were very thinly sliced and when I put my fork through the soft flesh I was surprised because I thought it was an apple and expected some crunch. But I don't think that it was cooked at all. It was really good!

                      1. re: dmjordan

                        Was the pork/peach served as an entree or sandwich?

                        1. re: HillJ

                          It was an entree served on a bed of farro with mushrooms. There were also a few slices of pork belly in addition to the loin. This chef is very creative; check out his menu. http://www.saltpgh.com/menu/

                          1. re: dmjordan

                            oh you had me at ..a bed of farro with mushrooms. I just made farro risotto with porcini the other day for dinner. Thanks for the menu, dmj.

                            1. re: HillJ

                              How did you make your farro? It sounds wonderful and perfect for the upcoming fall months. Thanks.

                              1. re: dmjordan

                                I bought a lb. of farro from Whole Foods (only local source with reliable farro near me) Then I adapted the base recipe below. First, I soaked one cup of dried porcini mushrooms in dry white wine for 10 mins; then sliced them into small pieces and set aside. Made the risotto and during the last 5 mins of the cooking process stirred in the mushrooms.

                                Here's the base recipe:


                                when I have more time and more mushroom variety, I'd head over to a recipe like this one.

                                1. re: HillJ

                                  HillJ, those recipes look great. I'm definitely going to try them out. Thanks.

                                  1. re: dmjordan

                                    My pleasure, dmj. I took a good look at the menu/restaurant web and my dh said to add it to our PA trip for November-so thanks for the heads up.

                                    1. re: HillJ

                                      Great! I hope you enjoy it as much as we did.

                    2. re: dmjordan

                      Peach fusion salsa.

                      1 (15 oz) can peaches, drained and chopped
                      1 green onion with tops, thinly sliced
                      1 teaspoon chopped fresh cilantro
                      1 tablespoon lime juice
                      1/8 teaspoon Asian five-spice powder
                      1 teaspoon Asian garlic chile paste
                      1/16 teaspoon ground white pepper

                      In a medium bowl, combine peaches, green onion, cilantro, and lime juice. Mix in five-spice powder, garlic chile paste, and white pepper. Cover, and refrigerate until ready to serve.

                      Serve with pork BBQ.

                  2. Recently had at a restaurant = popcorn with bacon butter.
                    I am not sure if it was bacon drippings mixed with butter, but i think so. There was one stray piece of bacon in there.
                    It was delicious, but after the 5th handful, it got way too heavy and sickly, most of it went uneaten, but damn I wish I had some right now!

                    4 Replies
                    1. re: NellyNel

                      NellyN, I've been tempted to try popcorn with duck fat but for the same reasons you encountered with bacon didn't. Have you ever tried duck fat on popcorn?

                      1. re: HillJ

                        No, but it does sound delicious - (in small quantities, I guess!)

                      2. re: NellyNel

                        I actually love bacon fat popcorn - I use bacon grease in place of oil while popping, then toss with browned butter (to avoid the heaviness of excess bacon grease). Somehow the popcorn absorbs just the right amount of bacon when you use it as the popping medium rather than the dressing.

                        1. re: biondanonima

                          That sounds exactly like the what what I had was..very tasty...but, again relly too much.
                          Having said that, I LOVE movie theatre popcorn with that odd buttery stuff they use, and I can only eat of few handfuls of that as well.

                      3. Well, the soy-sauce-on-mac and cheese thing didn't work out too well.

                        2 Replies
                        1. re: al b. darned

                          Think I'll cross that one off my list.

                          1. re: al b. darned

                            really? i like soy sauce on mac and cheese! add a little thai sweet chili sauce for more win.

                          2. Since you can tolerate the incendiary pungency of the habanero, make your egg yolk omelet inspiration. Make pico de gallo with the habanero as the chile of choice. Put a layer of pico de gallo salsa down the middle before rolling the omelet and serving it.

                            1 Reply
                            1. re: ChiliDude

                              So, in addition to two egg yolks as the filling, you're saying, "add the pico?" Nice thinking. I do like hab's with egg (usually just some slices with a cold, hard boiled one).

                            2. Does making gravy with pureed liver count?

                              Goes especially well over Tonkatsu and a bed of rice.

                              Aw, shucks, who am I kidding. I would happily pour it over day-old, generic white bread and slurp it down with nary a pause in my spoon-to-mouth action.

                              4 Replies
                              1. re: ipsedixit

                                Does making gravy with pureed liver count?

                                Of course (unless you took the recipe from a book or someone else, in which case it would be a bit contrary to the spirit of the thread). But, could you elaborate? Was it made with calf's liver? What's the lipid?

                                1. re: MGZ

                                  MGZ and cowboyardee,

                                  This is what I did.

                                  Start by making your basic gravy. Not going to get into how to make gravy, everybody already knows and knows how they like to do it. So just make gravy.

                                  Then take about 1 pound of duck liver and clean it of gall and sinew. Marinate it in port and brandy, with some garlic cloves, ginger, thyme and bay leaf overnight. After a night in the fridge, strain the liver of the marinade but reserve the marinade for later use.

                                  Heat a bit of EVOO in a saucepan, add some diced garlic and shallots, and let it brown a bit before adding the duck liver. Saute the liver until brown on all sides. Now add the reserved marinade and simmer until the liquid is reduced to a thick consistency.

                                  Remove from the heat and let it cool, then whiz it in a food processor until velvety smooth.

                                  Now simply add it to your gravy and reheat the combination, adding a bit of stock if the "gravy" is a bit too chunky for your liking.

                                  Serve over your choice of carbs, meat, etc.

                                  1. re: ipsedixit

                                    Sounds fascinating. Thanks for elaborating. I'll give this a try soon.

                                2. re: ipsedixit

                                  How'd you make it and what's the texture like?

                                3. Well, months ago I saw this show on Food Network about a place in LA that sells hotdogs with unusual toppings on it, and the one that stuck with me was the Thai-style slaw dog, so I made that last week, and it was pretty darned tasty.

                                  Great idea for a thread. :)

                                  14 Replies
                                  1. re: inaplasticcup

                                    go for it, inap. dogs and slaw is a fav around here too.

                                    1. re: HillJ

                                      Coolio. How do you do the slaw, HillJ?

                                      1. re: inaplasticcup

                                        Hot dog slaw

                                        Prepare hot dog (I grill) then toast bun


                                        2 cups sliced green cabbage

                                        2 cups sliced red cabbage

                                        1 can water chestnuts, chopped

                                        2 carrots peeled & grated

                                        1 scallion, chopped

                                        1/4 cup extra virgin olive oil

                                        1 tablespoon raw sugar

                                        2 tablespoons lime juice

                                        1 tablespoon rice vinegar

                                        1 teaspoon grated fresh ginger

                                        Occasionally, we'll add a sprinkle of black or white sesame seeds and a handful of finely chopped peanuts.

                                        Prepare veggies. Whisk together dressing ingredients until well-blended. Add to vegetables and stir well. Cover and refrigerate for at least two hours.

                                        Think I'll have one today. There are so many riffs, this no mayo slaw, is one of our favorite versions.

                                        1. re: HillJ

                                          Thanks for sharing your recipe! I'll bet those water chestnuts give it a really nice crunch.

                                          1. re: inaplasticcup

                                            Care to share a slaw recipe, inap? I love crunchy food. You?
                                            Or, start a new OP...

                                            1. re: HillJ


                                              Cut and paste from my post on the WFD thread:

                                              I salted the cabbage (about 6 cups - half a medium head) and onions (about 1/4 of a large white onion) with maybe 2 teaspoons of salt and let it sit for about 25 minutes to extract water and gave them a good squeeze before seasoning.

                                              Then I added about 2 Tablespoons of my nuoc cham dressing (because that's all I had left from last week) plus maybe 2 teaspoons more sugar, another Tablespoon of lime juice, and a Tablespoon of distilled white vinegar, and about a Tablespoon of oil. (So essentially 3 or 4 Tablespoons of the nuoc cham dressing made on the sweet side with an added splash of oil and white vinegar to give it extra tang.) Then fresh mint and cilantro, and 1 finely chopped habanero.

                                              The nuoc cham dressing recipe:

                                              - ¼ cup fish sauce
                                              - ¼ cup + 2 Tablespoons water
                                              - 3 Tablespoons fresh lime or lemon juice
                                              - 3 to 3.5 Tablespoons sugar (depending on how sweet you like your food)
                                              - 1 clove garlic, crushed
                                              - 1 Tablespoon minced shallot or red onion
                                              - 1 Tablespoon neutral oil

                                              And I'm a crunch-fiend too. :)

                                              1. re: inaplasticcup

                                                oh my, all my favorites in that line up. Love the inclusion of mint and cilantro, and 1 finely chopped habanero. Funny thing is by the time I'm done adding in all the slaw ingredients that hot dog has really lost its place. I could probably just eat a slaw sandwich and be happy.

                                                1. re: eclecticsynergy

                                                  hey, eclec-I appreciate the links. I'd leave out raisins (just wouldn't work for me) but otherwise very interesting. Thanks.

                                                  1. re: HillJ

                                                    I've always made the first, simpler version. Has been a favorite for decades, one of my favorite go-to sides for barbeques and summertime potlucks.

                                                    Only included the second one for the sake of thoroughness & variety.

                                      2. re: inaplasticcup

                                        OK, I'm off topic here I know, but ina pc, if you are ever in Vancouver you might like to check out Japadog. Their menu (unfinished) is here:

                                        1. re: L.Nightshade

                                          Oooohhh... I could totally go for the Ume and the Oroshi. Have you tried them, Nightshade?

                                          1. re: inaplasticcup

                                            Oh yes, make it a habit whenever we go to Van. Pretty much the only hot dog I will eat. Oroshi and Ume are my favorites!

                                      3. Surimi Soup – My Way

                                        This recipe is a variation on a theme. The surimi costs about $2.67 per pound. Compare that price with those prices for fresh fish at any fishmonger's counter.


                                        Canola oil
                                        ½ tsp. curry powder
                                        ½ tsp. ground mace
                                        2 small onion (golf ball sized), diced
                                        1 or 2 garlic cloves, sliced
                                        1 celery rib, diced
                                        1 14.5-oz. can of diced tomatoes, liquid drained and reserved
                                        2 Tbs. flour
                                        Drained tomato liquid and water to make 2 cups
                                        Heaping teaspoon ground chile powder
                                        1 cup of frozen corn
                                        1 lb. surimi, torn by hand
                                        Heaping ½ teaspoon Italian seasonings
                                        Kosher salt, pinch or to taste
                                        1 12 fl. oz. can evaporated milk
                                        Water from rinsing evaporated milk can (maybe a 1/4 cup or less)


                                        Heat the canola oil in a tall sauce pan, and add curry powder, mace and chile powder when oil shimmers. Add onion and celery, and then garlic when onion is translucent.

                                        Add flour briskly whisking it to make a roux. Add the tomato liquid and water mixture a little at a time allowing the roux to thicken and adding water as needed.

                                        Add the corn, drained diced tomatoes, surimi, salt, and evaporated milk plus water swirled in the milk can. Bring heat to a simmer for several minutes. Serve.

                                        1. Alright, in the thought that, perhaps, my original opinion was biased by an unusually good mood borne out of the return of decent surf (or maybe the first two beers), I decided to try the IPA float again. I've gotta say, it still tasted mighty fine, maybe even better. I stuck with the same ice cream - rich, high butterfat vanilla made by a place in town. This time, I changed the beer, opting instead for the Stoudt's Double IPA. Being an even more bitter and aromatic brew, the complexity of the combination enhanced my overall enjoyment a great deal.

                                          1. An experiment with a Panettone recipe and Hawaiian bread recipe for the bread machine brought

                                            together the regular panettone ingredents with pineapple juice and crushed pineapple. OMG, Hawaiian-Panettone Bread! It also makes great French toast.

                                            5 Replies
                                            1. re: Antilope

                                              You got my attention. I know this isn't the Home Cooking board but is there any way to post the recipe or link?

                                            2. Not really all that earth shattering but adding finely chopped and seeded jalapenos to creamed corn is tasty and it surprised me.

                                              Adding a little cayenne to split pea soup at the end was good. Just enough to taste in the back of your throat.

                                              A mixture of chili powder and cayenne on Pineapple chunks is very good.

                                              Sorry for all the spicy suggestions. Trust me.. I'm not one of those guys that puts hot sauce on everything.

                                              Oh.. I once made a malt ball flavored chocolate truffle by infusing a lot of malted Milk powder into the hot milk before pouring it over white chocolate for a ganache. After I rolled and dipped them in milk chocolate, they were pretty good.

                                              1. I made French Toast last night and I had quite a bit of the dipping mixture left over. I was just about to dump it when I said to myself, "It's just eggs and milk and some other stuff." So I heated up the pan again, added a dollop of bacon fat, and made scrambled eggs. The color was a bit off from the vanilla and nutmeg (kind of grey), but otherwise it was ok. I'm not sure I'd make it that way on purpose but it was definitely edible.