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Casu Marzu posted:
Yes please. Baked apples stuffed with cranberries, pecans, cinnamon, brown sugar, butter, and oats. Pictured here while I was browning the tops and bottoms before tossing the whole thing in the oven for half an hour. 
Tacier fucked around with this message at 10:58 on Jan 25, 2015 |
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Jan 25, 2015 10:53
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Casu Marzu posted:
By lard braised carnitas do you mean "carnitas"?
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Jan 25, 2015 18:22
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Tacier posted:Baked apples stuffed with cranberries, pecans, cinnamon, brown sugar, butter, and oats. Pictured here while I was browning the tops and bottoms before tossing the whole thing in the oven for half an hour. Looks like you've found the best use for apples! I decided that it was time to make my own stock for the first time, so I put a gigantic tupperware box in my fridge and collected all vegetable cut-offs for a while, and luckily got to add two duck bones in the mix as well. When the box was full, it was time to do some stock making, I added another onion, a tablespoon of black peppercorns, two bayleafs and a bit of dried thyme to the pot and let the stuff simmer for about three hours. Used that time to wonder about the enormous amount of veggies I would normally have thrown out. Anyway, the pot:  It tasted great, even though I found out that I use A LOT of spanish peppers...the stock almost burned a hole in my tongue. I think that there will be a lot of Thai soup in my future. The tupperware box is in my fridge again, to collect new stuff for the next batch. Then there were two days this weekend on which we had snails as an appetizer. We found out that my new grocery store sells little cans of snails, so that will be had often from now on.  And some chicken, baked sprouts in a red wine sauce/glaze and homemade fries....new stock bones, yay. 
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Jan 25, 2015 20:39
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Woof! Woof! posted:By lard braised carnitas do you mean "carnitas"? I had to differentiate because a lot of people are braising pork in stock or something else and calling then carnitas, and that's bullshit.
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Jan 26, 2015 02:24
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Finally got to cook a meal this weekend. Pan seared chipotle red snapper with a lemon butter sauce on top of pureed spiced sweet potato and crispy roasted brussel sprouts. I really liked it 
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Jan 26, 2015 03:08
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 Brown butter seared beef tenderloin medallions over goat cheese polenta, with sweet tomato chutney. Sandwich Anarchist fucked around with this message at 03:19 on Jan 26, 2015 |
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Jan 26, 2015 03:16
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Doh004 posted:Finally got to cook a meal this weekend.
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Jan 26, 2015 04:07
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Smoked a few racks of back ribs, and a few mergeuz sausages tonight.  Woof! Woof! fucked around with this message at 05:58 on Jan 26, 2015 |
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Jan 26, 2015 05:48
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Doh004 posted:Finally got to cook a meal this weekend. Hell yeah, that looks delicious. Nice presentation.
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Jan 26, 2015 06:50
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Echeveria posted:drat that looks delicious LOOK AT HOW CRISPY THE FISH IS. It was crucial to get the crispy skin. I'd never cooked red snapper before but figured I could cook it like I do when I want crispy skin on salmon. Tacier posted:Hell yeah, that looks delicious. Nice presentation. Thanks. I really wanted to get good color on the foods. A shame I don't have a better camera, just my dumb phone.
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Jan 26, 2015 17:17
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Doh004 posted:It was crucial to get the crispy skin. I'd never cooked red snapper before but figured I could cook it like I do when I want crispy skin on salmon. What's your method for crispy skin? I continually fail to get good skin crisp on fish...
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Jan 26, 2015 19:05
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Ayem posted:What's your method for crispy skin? I continually fail to get good skin crisp on fish... put it down and don't move it.
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Jan 26, 2015 19:25
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Ayem posted:What's your method for crispy skin? I continually fail to get good skin crisp on fish... In addition to Not loving With It you could try a higher heat if you're pan frying, or a broil for the last tiny bit if you're using the oven. VelociBacon fucked around with this message at 22:31 on Jan 26, 2015 |
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Jan 26, 2015 19:27
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That's Dou Ban Yu (Lowtax's catchphrase), right you never tell us what things are! ? Ingredients and result look like it is, as far as I can tell, and it looks great! paraquat posted:Then there were two days this weekend on which we had snails as an appetizer. We found out that my new grocery store sells little cans of snails, so that will be had often from now on. Ugh, so very jealous. I can't get them anywhere around here; canned or not. That's a pro-app right there  Doh004 posted:
Echoing all the  going on here. That's completely mouth-watering.
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Jan 26, 2015 21:49
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Woof! Woof! posted:put it down and don't move it. VelociBacon posted:Not loving With It Therein lies my mistake. To the fish store!
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Jan 26, 2015 22:29
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franco posted:Ugh, so very jealous. I can't get them anywhere around here; canned or not. That's a pro-app right there They're in every super walmart I've been in. Some of the cans even come with shells to serve in.
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Jan 27, 2015 02:45
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franco posted:That's Dou Ban Yu (Lowtax's catchphrase), right you never tell us what things are! ? Ingredients and result look like it is, as far as I can tell, and it looks great! Yep, dou ban xian yu/豆瓣鲜鱼 from Fuchsia Dunlop's "Land of Plenty". It turned out okay except for grabbing it from the wok by the tail. I added warm tofu to the leftover sauce which was also awesome.
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Jan 27, 2015 03:45
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CrazySalamander posted:They're in every super walmart I've been in. Some of the cans even come with shells to serve in. Sadly I'm in the UK  I did just have a search around for online suppliers though, and there are quite a few, although they be hella pricey.Bob_McBob posted:Yep, dou ban xian yu/豆瓣鲜鱼 from Fuchsia Dunlop's "Land of Plenty". It turned out okay except for grabbing it from the wok by the tail. I added warm tofu to the leftover sauce which was also awesome. Ha! I was going to prod you about it being weird to be squeamish about the tail and not the head - that makes a lot more sense! I did Dunlop's last year (posted it in a previous thread, I think) and it really is super. 
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Jan 27, 2015 11:33
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Made some tuna kimchi jjigae. Was good but a bit too much kimchi. So delicious though.
cryptoclastic fucked around with this message at 15:15 on Jan 27, 2015 |
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Jan 27, 2015 15:09
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franco posted:Sadly I'm in the UK I'd find snails in Waitrose, Morrisons, Sainsbury's and even bloody Asda when I lived in the UK. Check the canned fish or fancy food sections.
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Jan 27, 2015 17:25
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cryptoclastic posted:Was good but a bit too much kimchi. Is that a thing? I didn't think that was a thing. (would eat)
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Jan 27, 2015 17:25
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 Sage and smoked paprika porkchop stuffed with ricotta, spinach, prosciutto, and cranberries,white rice, portabella and onion wine reduction. Came out pretty good but the pork was a little drier than I would have liked.
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Jan 27, 2015 21:48
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The Midniter posted:Is that a thing? I didn't think that was a thing. Taste wise it doesn't matter. May cause intestinal issues though!
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Jan 27, 2015 22:41
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FrancoFish posted:
That's beautiful... I had a quick computer dinner last night, fried rice, quick pickled cucumber and a chicken thigh from the oven. (made enough fried rice to last me six dinners apparently, so that means more computer/netflix time in my future) 
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Jan 28, 2015 08:57
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blixa posted:I could have spent more time taking a better picture but my nice camera's batteries were dead so cell phone photo it is. With terrible lighting. Oh well I'm sure it was great, and from looking at pictures of risotto on Google it seems like it just isn't an easy food to take pictures of. Gnocchi with butternut squash:    Sandwich on baguette, 10 month grana, emmental, breseola, greens and Maille mustard  
baw fucked around with this message at 11:14 on Jan 28, 2015 |
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Jan 28, 2015 11:08
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paraquat posted:That's beautiful... That skin on the chicken looks amazing. How do I do this!
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Jan 28, 2015 15:15
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Susical posted:How do I do this! put it down and don't move it.
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Jan 28, 2015 19:16
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Seriously though, pretty much anything you're cooking that has skin will have crispier skin if it isn't hosed with. Duck, chicken, fish, human etc.
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Jan 28, 2015 19:28
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yep, I marinated it, then shoved it in the oven, skin side up, for 40 minutes on 180 Celcius, no movement, no effort. today was another day at the computer: quick summer rolls (because it's winter) with salad leaves, chicken filet, carrot, spring onions, pickled jalapenos, and enormous amount of ginger to clear the nostrils and soothe the throat, and because it tastes awesome. All was had with a storebought thingy of satey sauce, because I felt particularly lazy today 
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Jan 28, 2015 19:41
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Rice paper outsides I assume? Those look delicious and I want to steal this idea But I'm going to put a few shavings of Carolina Reapers on each piece 
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Jan 28, 2015 19:44
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Doh004 posted:Seriously though, pretty much anything you're cooking that has skin will have crispier skin if it isn't hosed with. Duck, chicken, fish, human etc. I find my cooking has improved as I've gotten older mostly because I've stopped doing the things I used to think were "helpful secrets."
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Jan 28, 2015 20:06
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Made another winter time slow oven recipe a few weekends ago: Candied Pork with savory mashed sweet potatoes     The roast's recipe is here: http://www.tastingtable.com/entry_detail/chefs_recipes/7213/Candied_Pork_Recipe_ft_Pork_Shoulder.htm I had a larger pork shoulder than the recipe called for, so it cooked for ~7 hours and pulled apart easily with a fork. Not fall apart levels, but very tender. Need to do some seasoning tweaks for my tastes, but it was pretty drat good and I'll be doing it again. The glaze was sassy because I didn't keep it warm between applications, so it wanted to seize up and turn into sugar again. A touch of water and low heat to keep it warm and fluid fixed that, though.
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Jan 28, 2015 20:52
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I Soup'd! Carrot and coriander. Finished it with yogurt and tahini and garnished with cilantro and sesame seeds.
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Jan 28, 2015 20:53
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Pasta con le sarde.
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Jan 28, 2015 21:41
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Nelson Mandela posted:Pasta con le sarde. Hell. Yes.
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Jan 29, 2015 02:42
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paraquat posted:computer dinner/netflix Nelson Mandela posted:Pasta con le sarde. Oh hey there fellow computer dinner/netflix/piles of pasta lovers. I was feeling especially lazy on a rare day off so quickly blitzed some radish leaf/parmesan/pistachio/chilli/garlic/oil/etc. pesto, threw it in some spaghetti and added some grilled chicken (because why not?) and then covered it in more parmesan than is healthy for anyone. Eaten in front of a newly renewed Netflix account movie. Movie was awful, food was not. That makes me even, I think? 
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Jan 29, 2015 07:07
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Oooh, you just gave me an idea. I have some carrots with their tops sitting in the fridge. Wonder if I could make a pesto from the carrot tops?
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Jan 29, 2015 10:11
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Nelson Mandela posted:Pasta con le sarde. Looks great! That reminds me to eat more sardines.  Made spicy roasted ratatouille pasta tonight (recipe) and it was delicious! Sorry for lack of plating but we were hungry and this is what's left.
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Jan 29, 2015 11:18
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Nelson Mandela posted:Pasta con le sarde. Colle sarde 
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Jan 29, 2015 19:13
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angor posted:Oooh, you just gave me an idea. I have some carrots with their tops sitting in the fridge. Wonder if I could make a pesto from the carrot tops? Absolutely. They make a very good pesto indeed,
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Jan 29, 2015 19:51
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