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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:

                                http://www.foodandwine.com/recipes/fa...

                                http://asweetspoonful.com/2009/11/a-s...
                                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.