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Cavenagh posted:Cottage Pie IslamoNazi posted:Some Capy soup Crusty Nutsack posted:Look, you made it on Thrillist, you're like famous now or something, congrats  It's delicious, despite what many people on their FB seem to think  (gently caress, I need to be a whole lot better about handling internet hate, haha. I think I'm probably 100% too defensive, and take things 100% too seriously. First step is admitting it?)I also made this:  It's my take on the Belgian carbonade flamande (with pumpkin porter and butternut squash). I fried the fries in a mixture of duck fat and veg oil, though I would have used all of the former if I had it. And I made these last-minute zombie cookie for Halloween. I found the knives and eyes at the grocery store. The base is green velvet, then I made some quick royal icing. 
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Nov 7, 2014 22:51
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sharkattack posted:I also made this: Ugh, I'm on the cusp of buying a deep fryer that I have no room for in my tiny kitchen and you people are going to push me over the edge.
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Nov 7, 2014 22:59
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Tacier posted:Ugh, I'm on the cusp of buying a deep fryer that I have no room for in my tiny kitchen and you people are going to push me over the edge. Do like the big kids do and get a large pot (preferably cast iron) and a frying thermometer
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Nov 7, 2014 23:16
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Tacier posted:Ugh, I'm on the cusp of buying a deep fryer that I have no room for in my tiny kitchen and you people are going to push me over the edge. Steve Yun posted:Do like the big kids do and get a large pot (preferably cast iron) and a frying thermometer Point is, I have no room for it either, but it's awesome and I would recommend, so doooo it. Peer pressure!
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Nov 7, 2014 23:27
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Dutch oven, dutch oven, dutch oven. That is all.
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Nov 8, 2014 03:24
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Steve Yun posted:
Right between the nozzin and the cuddlepooch obviously.
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Nov 8, 2014 08:06
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 Albacore tuna sauteed on leek with a creme fraiche / pinot grigio sauce Greyhawk fucked around with this message at 21:17 on Nov 8, 2014 |
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Nov 8, 2014 20:46
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bosko posted:All I wanted was green beans. Roasted for 40 minutes with garlic, thyme, rosemary, olive oil, salt/pepper At what temperature did you roast these at to get them like that after 40 minutes? I had them at 150C and came back after half an hour to find they were probably over done with a couple that were burnt
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Nov 8, 2014 20:58
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My attempt at Ramen. Broth a little thick for sure, but drat it was quite tasty. Blurry, but pork belly, a piggy leg, leeks, and green onions from the local asian market. Boiled all that poo poo, plus some ginger, garlic, onions (god I hate onion, but there are few things I'll use them in) etc. for some time.  Ready to go. Mine is the one without the green onions (oh yeah, I hate them)  And here it is. Homemade noodles as well. Like I said, too thick of a broth, but it really was quite good. Astringent is the word that comes to mind? Probably just too sodiemy. (ignore my filthy floor, we're filthy.)  Pretty sure I'll buy noodles next time. They were good, but not what I was looking for. OlyMike fucked around with this message at 05:06 on Nov 9, 2014 |
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Nov 9, 2014 04:59
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RIP my diet. Edit: oh god I used too much cookie dough and now I have enormous cinnamon roll sized cookies. 
Tacier fucked around with this message at 07:21 on Nov 9, 2014 |
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Nov 9, 2014 06:44
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Tacier posted:RIP my diet. No those look about right---I used a 3 and 1/2 ounce ball of dough to make 'em. They are unreasonably large, and fully ridiculous 
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Nov 10, 2014 03:18
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Tacier posted:RIP my diet. Did they envelope the candy from the bottom?
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Nov 10, 2014 09:43
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DontAskKant posted:Did they envelope the candy from the bottom? The cookies are missing their tops in the before photo. You put a second disc of dough on top of the candy and pinch the edges shut.
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Nov 10, 2014 10:09
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I made Michael Rhulman's version of quiche lorraine (sp?) + spinach starting at 1:30 AM on a friday night for saturday brunch. Was good. Really good.
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Nov 10, 2014 21:59
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 Gumbo and cornbread on a cold day.
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Nov 11, 2014 00:49
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Casu Marzu posted:
That is beautiful food.
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Nov 11, 2014 02:01
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Casu Marzu posted:
Nice job
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Nov 11, 2014 03:29
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Casu Marzu posted:
Amazing... Do you have a recipe?
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Nov 11, 2014 03:38
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Tacier posted:That is beautiful food. That Works posted:Nice job Thanks.7 Bowls of Wrath posted:Amazing... Do you have a recipe? 4 ounces vegetable oil 4 ounces all-purpose flour 2 lb chicken bits 2 quarts water or stock 1 cup diced onion 1 cup diced celery 1 cup diced green peppers 4 minced garlic cloves 1 cup peeled, seeded and chopped tomato 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon fresh thyme, chopped 1/4 teaspoon cayenne pepper 2 bay leaves 1 pound andouille sausage, cut into 1/4-inch pieces and browned 1 tablespoon file powder or 1/2 lb okra, sliced Preheat the oven to 350 degrees F. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process. (Or cook on the stove, whichever way you prefer) Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the stock while whisking continually and bring to a simmer. Add the chicken and decrease the heat to low, cover and cook for 35 minutes. Pull the chicken, cool and shred. Add the okra if using when the broth comes to a simmer or later in the cooking process depending how you like your okra. When thickened to the consistency you like, turn off the heat, add the chicken and sausage and stir to combine. Add the file powder if using while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
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Nov 11, 2014 06:01
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Casu Marzu posted:Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process. (Or cook on the stove, whichever way you prefer) I had never heard of baking a roux until just now. Apparently I don't cook Southern food enough. I should change that, because your gumbo looks delicious!
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Nov 11, 2014 06:35
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Ayem posted:I had never heard of baking a roux until just now. Apparently I don't cook Southern food enough. I should change that, because your gumbo looks delicious! It works great if you have extra time. There's also a microwave method out there that works pretty well, I hear.
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Nov 11, 2014 06:36
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Casu Marzu posted:
Absolutely stunning  paraquat posted:made pierogi, mostly following this recipe paraquat posted:a plate of pierogi, still had a batch in the freezer, they heat remarkably well..will definitely make them again franco posted:(and your pierogi look just as great a second time around - I really need to try them sometime soon) Quite a while ago, but I finally got around to these. A bit of a fiddle on but they are so drat good - thanks so much for the recipe (it made a hell of a lot more than the 15 the recipe states but that's what freezers are for...)!    I also made rather unpretty Grilled Shrimp Tacos with Avocado Salsa   Ultra-quick and easy and the salsa is heavenly (used all the leftovers the next day with chicken instead of the shrimp)  Jose posted:At what temperature did you roast these at to get them like that after 40 minutes? I had them at 150C and came back after half an hour to find they were probably over done with a couple that were burnt When I tried it I went at...about 170C I think? And 40 minutes was just perfect - crisping but no burning - they looked pretty much like OP's. You got a crazy over-hot oven? 
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Nov 11, 2014 07:24
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franco posted:
they look GREAT! and trust me, they are even better from the freezer (because it takes so little time that way, haha, must make a new batch now!) also love your tacos...your posts make me hungry
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Nov 11, 2014 09:22
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sharkattack posted:And I made these last-minute zombie cookie for Halloween. I found the knives and eyes at the grocery store. The base is green velvet, then I made some quick royal icing. Those are awesome, love it.
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Nov 11, 2014 17:04
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 lovely pic this morning. Griddled cornbread, baked beans, crispy eggs, smoked pork shoulder.
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Nov 11, 2014 19:27
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wanted breakfast, had NY strip, please critique
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Nov 11, 2014 21:20
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Steak not smothered in runny egg yolks, 1/10 would not eat (looks terrific)
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Nov 11, 2014 21:35
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Ayem posted:I had never heard of baking a roux until just now. Apparently I don't cook Southern food enough. I should change that, because your gumbo looks delicious! My mom does the oven and sometimes microwave method, I like the stovetop method. I don't find that either really affects the flavor in the end though other than the flour / oil used.
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Nov 11, 2014 21:43
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 bread  mussels  beef stew over mashed potatoes, with some overly creamed spinach- though too much cream isn't a bad problem to have
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Nov 12, 2014 03:54
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paraquat posted:they look GREAT! Thanks!  I'm not part of the "OMG BACON IS LIFE!!!111" crew, but you are absolutely right about the bacon fat being the key - it was all I could do to not keep picking at the filling as I was assembling. I have a friend with whom I back and forth recipes and she liked the look of this one - I got a slew of messages the next day including "15 PIEROGIS MY rear end! I'M GOING TO BE HERE UNTIL THURSDAY MAKING THESE!" and "jesus this is torture"  . I DID warn her (haven't heard her count yet - I ended up with about 40)!Veritek83 posted:
That is a beautiful loaf 
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Nov 12, 2014 18:53
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 Apple sharlotka for breakfast.
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Nov 12, 2014 19:18
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Casu Marzu posted:
I need the recipe for this. It is just glorious.
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Nov 12, 2014 23:02
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Casu Marzu posted:
You and I aren't flatware-buddies anymore but I still see your pictures on my old china pattern and in my head I'm like, "drat, InEscape, you did good, I don't even remember you making that." aka nice sharlotka
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Nov 12, 2014 23:37
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Kitiara posted:I need the recipe for this. It is just glorious. InEscape posted:You and I aren't flatware-buddies anymore but I still see your pictures on my old china pattern and in my head I'm like, "drat, InEscape, you did good, I don't even remember you making that." thanks guys.I always thought the same: "I don't remember making this?"  Smitten Kitchen posted:
I ended up using like 8 apples, cooking it for like 75 minutes, and mixing the batter through a bit more thoroughly.
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Nov 13, 2014 01:23
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Casu Marzu posted:I ended up using like 8 apples, cooking it for like 75 minutes, and mixing the batter through a bit more thoroughly. Oh. My. I think I will make this for Saturday breakfast.
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Nov 13, 2014 02:52
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I made California maki rolls! These are actually my second batch of sushi rolls ever, my first were earlier today (spam musubi rolls, also awesome). Why did nobody tell me making maki rolls is hideously easy? It's probably more annoying to make hamburgers for dinner. Now to hone my technique (lesson #1: wait for the rice to cool or you burn your hands and get ugly misshapen lumpy rolls). Magic Hate Ball fucked around with this message at 08:14 on Nov 13, 2014 |
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Nov 13, 2014 08:11
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If you get the rice right every single time, it's easy. I have a problem that there's no short grain, low gluten rice where i live, so it's kinda hard to get it right (or at all even). Those rolls look gorgeous.
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Nov 13, 2014 09:59
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Thanks! I think I put too much sugar in the vinegar mix but the effort -> outcome was so low I didn't even care. Looking forward to having homemade sushi rolls for lunch at work (never paying six bucks for grocery store sushi again).
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Nov 13, 2014 10:06
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I didn't get a chance to take pictures (my husband was so hungry, he practically leaped into the roasting pan), but I made a gorgeous roast chicken last night, with roasted yams and baby yellow potatoes, and a salad. It was delicious.
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Nov 13, 2014 17:33
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Magic Hate Ball posted:Thanks! I think I put too much sugar in the vinegar mix but the effort -> outcome was so low I didn't even care. Looking forward to having homemade sushi rolls for lunch at work (never paying six bucks for grocery store sushi again). Yup, grocery store sushi is INedible (except for the one big chain grocery store around here that has a bunch of japanese folders on display making the stuff and that tosses everything that doesn't get sold before the day is over...I'm not kidding...but they are waaaay overpriced) And yes, the maki thing is easier than expected, Your sushi look great, btw, lovely filling to rice ratio...maybe sharpen your knife before cutting next time? (although the tearing might be caused by your rice being too warm...oh well, that's not a taste thing anyway, sushi on young grasshopper! :-P
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Nov 13, 2014 17:51
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