June 2018 Cooking Challenge: Location!

Discussion in 'Food & Cooking' started by planethoff, Jun 1, 2018.

  1. planethoff

    planethoff

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    Location
    0CFFC0BC-A2CA-4BF2-81EC-4CC670DB9998.jpeg

    The entry can be something named after an area, region, city, etc. (ie Philly Cheesesteak, Buffalo Wings, Bolognese, Maryland Crab Cake, etc)

    Or: It can be a dish that brings you somewhere every time you have it. One that you had somewhere for the first time and whenever you have it again you think of that place.

    I am very open for interpretation on that part, but I would like a little story along with the entry.

    Happy Cooking!

     
    Last edited: Jun 1, 2018
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  2. morning glory

    morning glory

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    A very interesting topic. Thinking cap on...
     
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  3. sgsvirgil

    sgsvirgil

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    Excellent idea! I think I might have to get in on this one. :)
     
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  4. maryb

    maryb

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    Hmmm, my main beer would fit this and I am making another batch Sunday or Monday...
     
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  5. planethoff

    planethoff

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    @maryb Beer is definitely welcome in this challenge
     
  6. chrislehrer

    chrislehrer

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    Thinking cap firmly in place....
     
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  7. teamfat

    teamfat

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    Chicago Dog with a bowl of Texas Red. Syracuse salt potatoes with Maine lobster. Boston baked beans with a New York strip. Hope I get a chance to participate in this one!

    mjb.
     
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  8. butzy

    butzy

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    Think I am going to have to claim a whole continent for this one o_O
    Maybe even more than one ;)
     
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  9. eastshores

    eastshores

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    Great topic.. really blows the doors open on what could be made. My mind is racing with ideas already.
     
  10. butzy

    butzy

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    Location: Indonesia, land of my father's birth.
    Growing up in the Netherlands we ate nasi goreng about once a week.
    This was in the time that almost everyone still though that pasta and rice were extremely exotic. To most, a proper meal consisted of meat, potatoes and veges.

    Pictures are not that good, but anyway:
    Frying onion and when they are done add the left over chicken (nasi goreng is a real left over dish)
    01 frying onion.jpg 02 added left over chicken.jpg

    Add garlic, sambal and left over (cold) rice
    03 added garlic-sambal and rice.jpg

    And done (added a little soy)
    04 done.jpg
    It isn't complete without...
    05 fried egg.jpg

    And I struggled getting the eggs out of the pan properly, hence the not so nicely plated final result
    Taste was very good though. I had been given some yellow tomatoes, so put those on the side (too lazy to make a salad)
    08 served.jpg
     
  11. millionsknives

    millionsknives

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    I'll play. It is insect hatch season so I did a fishing weekend. Just me and my best friend fishing and feasting all weekend.

    Location- campfires everywhere!

    specifically I was at cold and deerfield rivers, western massachusetts

    20180602_194404.jpg

    the what - rainbow trout

    IMG_20180603_200103_672.jpg
    EVOO, lemon pepper, salt, fire
    20180602_191848.jpg

    Finished with garlic scape butter
    20180602_192508.jpg
    It's not the same cooked inside or if the fish is old.
     
    Last edited: Jun 4, 2018
  12. chefross

    chefross

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    This is where my supply of fiddlehead ferns comes from... my back yard
     

    Attached Files:

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  13. planethoff

    planethoff

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    @butzy Looks good! I was counting on you to provide some locales that are off my radar.

    @millionsknives Very Nice! I love fresh rainbow trout over an open campfire. Brings back some great memories.
     
  14. koukouvagia

    koukouvagia

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    very cool topic!
     
  15. satyendra.singh

    satyendra.singh

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    Wow. Nice.
     
  16. morning glory

    morning glory

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    I love Nasi Goreng!
     
  17. jimyra

    jimyra

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    How about Southern Fried Chicken? Cut up a 2.5 to 3 lb. fryer, marinade in buttermilk and hot sauce for one to two hours. Pat dry season with salt and pepper. Flour in a bag shake it up and put it in a cast iron skillet with 1/2 inch of lard or crisco and cook until browned and 165 F.
    I did this Sunday afternoon and served it with potato salad, fried green tomatoes w/remulade, summer squash and onions caramelized in bacon fat and chocolate ice cream for desert.
    friedchicken1.jpg friedpicknic.jpg
    Nothing like summer in the South!
     
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  18. jimyra

    jimyra

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    I use to carry an Iron skillet, Coleman stove , can of Crisco, and a sack of cornmeal. As soon as I caught a trout or two it was breakfast on the bank. Those fish look wonderful.
     
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  19. planethoff

    planethoff

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    @jimyra Wow! That is some good looking chicken. I’m salivating. And a beautiful list of Southern sides. Well done
     
  20. Royal Royal

    Royal Royal

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    Great opportunity. I will stick to this one!