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Egg curry. Tasted even better the second day as leftovers.
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Jun 4, 2013 00:07
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 Marinated pork chop with some sundried tomato and bacon pasta.
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Jun 4, 2013 00:26
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I too had a pork chop today! Mine was simply breaded with a mixture of flour, seasoned salt, and pepper, then cooked in a cast iron with about 1/4" oil. After they were pretty thoroughly cooked, I wasn't too thrilled with the looks (I've done better in the past) so I drained the oil and fried them for a bit to crisp up a little. Chops turned out fine, juicy without being too oily. I'm most proud of the veg; I used 4 green onions, a big handful of plain white mushrooms, and a large-ish baby bok choy. Stir fried them (onions, then mushrooms, then bok choy) and at the end added the sauce. The sauce was totally improvised but came out well; about 1 tbsp granulated sugar, 1 tbsp oyster sauce, 2 tbsp light soy sauce, a bit of chinese 5 spices, a splash of shaoxing wine, and a bit of cornstarch to thicken. I'm happy with how it turned out, although I think next time I'd rather just dry-fry the chops (like my mom always did). The sweet vegetable sauce was great with the pork. 
Pham Nuwen fucked around with this message at 05:33 on Jun 4, 2013 |
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Jun 4, 2013 05:22
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That looks pretty tasty; I was just lazy as hell and oven baked them after marinating them for a while in a lemon pepper sauce. They were very juicy, which was a nice surprise. I was expecting my laziness to be punished with dry pork  .
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Jun 4, 2013 05:39
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Fillipino style adobo IMG_6295 by stoevpan, on Flickr  IMG_5967 by stoevpan, on Flickr "Rhymes with Fanda Express" Orange Chicken Wings  DSC02326 by stoevpan, on Flickr Cake for one of my crackhead friends  IMG_5944 by stoevpan, on Flickr Beef Stroganoff with buttered spätzle  IMG_5908 by stoevpan, on Flickr Beef flavored ramen with two poached eggs
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Jun 4, 2013 06:28
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That's a good looking stroganoff. Also, the crackcake makes me think of Alive haha
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Jun 4, 2013 20:09
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I made food like a damned grown-up for what seems like the first time in forever and wanted to share. It's nothing special and I'm no chef, but I think it was alright: taken with my Nexus 4, not the highest image quality Pacific salmon filet with carrot chips, broccoli, cauliflower, white mushrooms, sugar snap and snow peas. I think I need to get some lemon juice next time, but in all it was not something awful.
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Jun 5, 2013 06:49
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Peven Stan posted:Fillipino style adobo Looks rad, can I get a rundown?
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Jun 5, 2013 20:40
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zxqv8 posted:I made food like a damned grown-up for what seems like the first time in forever and wanted to share. It's nothing special and I'm no chef, but I think it was alright: Are the colors off in the image or is that salmon not pink?
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Jun 5, 2013 22:11
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InEscape posted:Are the colors off in the image or is that salmon not pink? I figured it was just some sort of breading. I'm more wondering about the liquid covering *everything* including a thick layer on the bottom of the plate. That's... that's not olive oil, right?
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Jun 5, 2013 23:01
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The color balance is poo poo because I don't know how to fix it. And yes, there's olive oil...did I do bad?  It tasted fine. e: disclaimer: I really don't know what the gently caress I'm doing
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Jun 6, 2013 10:50
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zxqv8 posted:The color balance is poo poo because I don't know how to fix it. Well! For me that would be a lot of oil. Like, a lot a lot. How did you cook them? If it was like a sautee type situation you'd probably be better off with a little more heat and a little less oil and also scooping out the vegetables rather than pouring them (and the subsequent oil) onto the plate. I made forums chao ga, because I always see it on the menu at vietnamese places but never get it because if I'm at a vietnamese place I have specific needs  I threw some leftover lemongrass into the stock. Next time I won't use sriracha, I'll get (or make) some different chili sauce. All in all it was super good and I will make it again, but better.
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Jun 6, 2013 13:02
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It's probably just residual liquid leftover from however he cooked the veggies (steamed, sauteed etc).
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Jun 6, 2013 13:05
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I cooked it all in a foil packet for about 30 minutes. Probably explains the color of the salmon. Found a recipe online and didn't measure because  After cooking it I realized that the veggies are nowhere near tender enough and I think I need to precook them in some fashion.It looks like a lot more than it was, though I should have drained it off rather than dump it on the plate. It really did taste fine, but you'd probably be appalled if someone dropped that in front of you at a restaurant.
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Jun 6, 2013 13:07
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zxqv8 posted:The color balance is poo poo because I don't know how to fix it. 
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Jun 6, 2013 16:48
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 Pork chop, collards, mac+cheese
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Jun 6, 2013 18:49
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zxqv8 posted:The color balance is poo poo because I don't know how to fix it. Ain't no worry as long as it tasted good. I'd try reducing the oil next time, or maybe toss then in a wok, or steam them.
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Jun 6, 2013 18:56
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Pham Nuwen posted:Ain't no worry as long as it tasted good. I'd try reducing the oil next time, or maybe toss then in a wok, or steam them. Roasting is the superior veggie preparation
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Jun 6, 2013 18:59
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That's true. I had roasted potato, pumpkin and broccoli stems tonight and they were awesome. My partner doesn't like broccoli heads roasted, they only like it lightly cooked and no browning (edit: eg they prefer them steamed.) But that's OK, I'll save the heads for later and try get them into a curry or stir fry later in the week. Before I started roasting veg, the broccoli stems usually ended up in the bin. 
Fo3 fucked around with this message at 19:45 on Jun 6, 2013 |
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Jun 6, 2013 19:40
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Reichstag posted:
Did you torch that plant tentacle for aromatic effect?
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Jun 7, 2013 00:27
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Fo3 posted:That's true. I had roasted potato, pumpkin and broccoli stems tonight and they were awesome. Oh man. I can see why you'd broccoli stems are the best part!
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Jun 7, 2013 06:53
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Some dinners over the last week or so. stir fried pork with mushrooms and zucchini in oyster sauce by gtrwndr87, on Flickr  dubliner and whiskey fondue by gtrwndr87, on Flickr served with bread, blanched broc, boiled potatoes, some grilled kielbasa, and granny smith apples. Ribs. 6 hrs in cherrywood smoke. Wrapped and finished in the oven. rub: guajillo and morita chiles, onion, garlic, pepper, oregano, cacao nibs, salt, piloncillo. braise: apple cider vinegar, rittenhouse rye  cherrywood smoked spareribs by gtrwndr87, on Flickr  dubliner mac and cheese with mushroom and chorizo by gtrwndr87, on Flickr  fried chicken strips by gtrwndr87, on Flickr  grilled chicken wrap by gtrwndr87, on Flickr Chicken thighs marinated in whole grain mustard, herbes de provence, sherry vinegar, honey, and garlic. Grilled, chopped, and served wrapped in a fresh flour tortilla with garden fresh early girl tomatoes, spinach, and tzatziki made with garden mici cucumber. Fresh beignets:  beignets by gtrwndr87, on Flickr Dinner a few days ago:  chicken and shrimp paella by gtrwndr87, on Flickr Dinner last night:  26 oz sirloin steak by gtrwndr87, on Flickr  Sirloin steak, gray salt by gtrwndr87, on Flickr Served with a baked potato and some stir fried vegetables from the garden:  mixed veg stirfry by gtrwndr87, on Flickr gailan tops, snowpeas, zucchini, white scallop squash, and mushrooms
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Jun 7, 2013 19:01
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Can I come live with you gravity? I mean I eat well but holy crap
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Jun 7, 2013 19:11
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That mac and cheese is beautiful.
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Jun 8, 2013 01:05
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Ahaha that steak looked big when you posted it in IRC, but you ate a (very nice looking) 26oz steak for dinner?
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Jun 8, 2013 01:20
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So what'd you do to the breading on those chicken fingers to make it look more "papery" (I can't think of another word) than say, preformed awful crap you get at the Huddle House down the hill? I like the way it looks, but I'm curious. I don't bread and deepfry stuff very often. I agree that steak is beautiful.
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Jun 8, 2013 02:09
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EAT THE EGGS RICOLA posted:Ahaha that steak looked big when you posted it in IRC, but you ate a (very nice looking) 26oz steak for dinner? Split with the wife. So 13 oz-ish each. There were leftovers. Mmmm steak sandwich. Fluffy Bunnies posted:So what'd you do to the breading on those chicken fingers to make it look more "papery" (I can't think of another word) than say, preformed awful crap you get at the Huddle House down the hill? I like the way it looks, but I'm curious. I don't bread and deepfry stuff very often. It's not really particularly unique I don't think. Season, Dredge, dip in buttermilk, dredge again and fry. Dead Inside Darwin posted:Can I come live with you gravity? I mean I eat well but holy crap quote:I agree that steak is beautiful. Ambellina posted:That mac and cheese is beautiful. Thanks! 
GrAviTy84 fucked around with this message at 02:20 on Jun 8, 2013 |
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Jun 8, 2013 02:12
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Tonight I made a RZA Burger, just to see how it works in practice, and now I want to do so many variations. The use of waffles as bun is genius as far as sauce and vegetables are concerned, and the fried egg is nice and rich. This time: Frozen waffles, morningstar mushroom patty, over-medium egg, grilled slab of onion, tomato, diced pickle/serranos in aioli. If I made fresh waffles (no iron), and used bison this would be over the top great. For now I'm going to try different toppings and marinating portobello caps. e: I think the ideal form would be: Sourdough homemade waffle, bison patty, aioli, mustard, onion and tomato and pickle. 365 Nog Hogger fucked around with this message at 03:48 on Jun 8, 2013 |
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Jun 8, 2013 03:01
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GrAviTy84 posted:great god You motherfucker that all looks incredible.
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Jun 8, 2013 03:43
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Peven Stan posted:
Sup ramen egg buddy  
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Jun 8, 2013 06:17
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Two friends had a combined bridal shower and had me do the lunch. So did a spread. Whole thing. Hummus is the dip, didn't take a detail shot because it's hummus, all kind of looks the same.  Smoked salmon, cucumbers, capers, thin shaved onions and some lemon juice and pepper on top on toasted baguette slice.  Shrimp spring rolls, which don't look terribly exciting on the outside I suppose. Dipping sauce is a standard fish sauce/vinegar mix with some soy and chili paste, the rolls have shrimp, basil, pickled carrot and daikon, a bit of lettuce and bean sprouts.  A roasted asparagus salad with onion, a balsamic/lemon vinaigrette with fresh tarragon, feta cheese, the rest of the shrimp, and roasted chickpeas for crunchies.  And a two layer panna cotta I couldn't cut without loving up the presentation, but the bottom layer is citrus and the top is cherry, with some chopped cherries inside. Served with more chopped cherries and raspberries, both of which are super rare over here in Korea. I have not heard reviews yet because I'm sure they're all shitfaced on sangria but it all tasted good to me while I was making it. Grand Fromage fucked around with this message at 16:07 on Jun 8, 2013 |
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Jun 8, 2013 15:45
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How did you manage to get a bunch of Koreans to eat that? (also you should get PMs)
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Jun 8, 2013 16:00
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Only half Koreans, and a Chinese girl.  My friends are not nutjobs and appreciate a wide range of food.I suppose it's about time I get PMs and kick another ten bucks into this place. E: Got it now. Grand Fromage fucked around with this message at 16:08 on Jun 8, 2013 |
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Jun 8, 2013 16:03
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Just a simple roasted chicken with herb butter under the skin.  Oh, and some not so simple sushi. 
Akito12345 fucked around with this message at 22:00 on Jun 8, 2013 |
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Jun 8, 2013 21:31
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I had a ribeye with spring greens, peas and sweet potato.
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Jun 9, 2013 21:16
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Homemade burgers with homemade buns, mozzarella, caramelised onion. Mayo spread over the buns after they were toasted on the grill. Only semi-complete picture I could get before the family devoured them all.
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Jun 9, 2013 21:22
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The weekend was a weird one. Bad: - f*ckd up my little bro's cabrio - didn't buy food for this evening, so had an "empty fridge" when I got home Good: - bro turned out to have an all risk insurance on his car - had the ingredients to somewhat replicate the mexican rice from the mexican food thread Dinner was had: 
paraquat fucked around with this message at 22:43 on Jun 9, 2013 |
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Jun 9, 2013 22:23
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 Chorizo, potato, onion, mushroom  with an egg
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Jun 10, 2013 00:03
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Imagine cabbage, carrots, ginger, garlic, and chinese 5-spice blend run through the chopping blade of a food processor. Then imagine that got run through a red-hot wok with some oil. Then burden your mind with the thought of these things being combined with brined, roasted, and cubed pork being scooped into egg-roll wrappers and deep fried in batches in my Cool-Daddy deep frier out in my garage just for the gently caress of it. I know. I know it's beyond belief, but it's home-made deep-fried egg-rolls you mother-fuckers. God drat. edit: vvv Yah, Lo siento, we just moved and I've managed to not only lose the usb cable for my camera but also the all-in-one card reader as well because I'm a loving champ like that. vvv I see that there. fucked around with this message at 00:51 on Jun 10, 2013 |
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Jun 10, 2013 00:07
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I see that there. posted:Imagine cabbage, carrots, ginger, garlic, and chinese 5-spice blend run through the chopping blade of a food processor. Did you not bring a camera to the "bring a camera to the loving table" thread? If so  In all actuality that sounds awesome and not terribly difficult to make. I'm definitely interested.
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Jun 10, 2013 00:19
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