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Spicy Soba Noodles posted:Is that because of the necklace in the background, or is that sarcasm? Either way, necklace isn't mine. I kinda thought it was because the plates looked like they have waves around the edges, but it's probably the necklace. And no matter what, it's lovely, because peanut butter and french toast is like the greatest combo ever. I made that for dessert a few nights ago, threw some cocoa nibs on top and spent every bite just happy with myself.
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Feb 22, 2015 23:20
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Spicy Soba Noodles posted:Is that because of the necklace in the background, or is that sarcasm? Either way, necklace isn't mine. Yeah, I spotted the pooka-shells.
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Feb 22, 2015 23:42
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Saturday: Baked pasta with no-knead dutch oven bread  Sunday: Curried lamb shanks (3 hour braise) over couscous with an "open that bottle night" wine I've had in the rack for about 10 years (it was fantastic)   
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Feb 23, 2015 16:38
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had some pork in a char siu type marinade since last night, so I quickly baked some rice and made a satay sauce while the meat was in the oven. and there it is: a telephone pic with flash.....hmmm  anyway, it was really nice stuff for a monday
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Feb 23, 2015 20:02
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Baked rice?
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Feb 23, 2015 21:10
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Casu Marzu posted:Baked rice?
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Feb 23, 2015 21:18
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Aha that makes a lot more sense. Tried to class up some leftovers. Leftover 24hr sous vide chuck seared off again in a pan super quick, roasted brussels, and leftover cheesy mashed potato cakes with beer gravy
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Feb 24, 2015 04:08
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Hi GWS. I'm trying to be better at cooking more good stuff from scratch at home, just bought a real knife and all. Maybe putting pics on the internet will help with motivation? We'll find out. Going to dump some pictures of a few meals I've made. All cell phone or Instagram pictures, sorry about the quality. Made this tonight. Pesto chicken breast with sauteed mushrooms and onion and Parmesan couscous. Could use some green but we live in a food desert and fresh produce is super expensive right now.  Made from scratch tomato soup and grilled cheese.  A farmer's market trip last summer, all this stuff turned into the next picture...  Farmer's market beef stew.  Also from last summer, all the produce is from the farmer's market. Salmon with dill sauce on greens with beets.  Another salmon filet with mushroom and onion on rice and greens. We are big crock pot fans and make a lot of soups, stews, and chicken curry dishes.
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Feb 24, 2015 06:58
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Casu Marzu posted:Aha that makes a lot more sense. yep, fried rice (I knew something wasn't right) anyway, now you made me hungry, that looks great
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Feb 24, 2015 08:18
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Koivunen posted:Hi GWS. I'm trying to be better at cooking more good stuff from scratch at home, just bought a real knife and all. Maybe putting pics on the internet will help with motivation? We'll find out. Going to dump some pictures of a few meals I've made. All cell phone or Instagram pictures, sorry about the quality. Looks pretty good to me, that market haul especially looks like a taste of heaven - especially if you're in food desert territory. I had some pastry trimmings from the recent pie-making set aside, along with some pork belly;  Brined slow-roast pork belly, cauliflower, quick-pickle shallot, lemon and coriander oil, picallilli puree, and pastry - inspired from a Sat Bains recipe (and I know just how good of a chef he is) - don't have the sous-vide to do the belly quite as proscribed and wanted to eat it today so I went for a brine/slow roast instead, but turned out pretty nicely with my own twist on it - going to be trying out things with this one a few more times I think and work on a proper presentation for it, but wanted to try out the flavours first things first. (Bit annoyed by my misfocusing the camera on every shot I took of it, mind.)
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Feb 24, 2015 21:15
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White chicken chili with roasted red pepper/jalapeno cornbread    
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Feb 25, 2015 19:38
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I'll shank you.
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Feb 25, 2015 22:53
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Nelson Mandela posted:I'll shank you. You win Now gimme that!!!
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Feb 25, 2015 23:08
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Nelson Mandela posted:I'll shank you. Sweet
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Feb 26, 2015 00:14
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I cornbreaded. Cast iron on a black stove photographs poorly.
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Feb 26, 2015 01:05
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 Bucatini sauced with a touch of pasta water, ricotta, parmesan, 24hr chuck, quick pan roasted carrots
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Feb 26, 2015 05:50
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BF and I had a couple hours tonight to make Swedish Meatballs from scratch. Turned out absolutely divine, a scrumptious comfort dish. We had an assembly line going. Please excuse the 1970's propane stove, we're saving up for a kitchen remodel.  The picture really does not do this justice. My phone auto-corrected and messed up the color. I assure you it was heaven in a ball of meat.
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Feb 26, 2015 06:03
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Suspect Bucket posted:I cornbreaded. Cast iron on a black stove photographs poorly. Now that I have a cast iron, how do I do this 
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Feb 26, 2015 08:03
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goodness posted:Now that I have a cast iron, how do I do this http://www.lacocinadeleslie.com/2014/02/maseca-cornbread.html?m=1 Moist but croombly. Fantastic recepie. I reserved the sugar for the very end and sprinkled it on top before baking to give it a nice sugar crunch on top of a savory lovely bread. Pre heat your cast iton in the oven. I used bacon drippings instead of butter. Masa cornbread is amazing.
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Feb 26, 2015 14:00
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Pork sliders with bacon and shallot bits in the meat. BBQ spread made from scratch. Honest question: where the hell am I supposed to get buns for sliders? I resorted to using King's Hawaiian rolls because they're small and not terribly thick yet. I live in California and the few stores I checked didn't have anything like it. Maybe I have to go to a Trader Joe's, which is like two towns over.
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Feb 27, 2015 10:03
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Willsun posted:Pork sliders with bacon and shallot bits in the meat. BBQ spread made from scratch. Make em yourself! http://allrecipes.com/recipe/homemade-hamburger-buns/
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Feb 27, 2015 10:11
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paraquat posted:I made mapo tofu for the first time (first time I ate it as well) That looks so drat good! paraquat posted:We started with artichoke (not pictured) and a dipping sauce (with mayo, capers, lemon juice, honey, salt, peper, wine), Dear god that is right up my alley  sharkattack posted:red velvet molten cakes Agreeing with the pure porn comments on the cake. I don't usually have much of a sweet tooth but that is calling to me. And that is a fine-looking risotto (both going on my "to do" list!). Klenath posted:Saturday: Baked pasta with no-knead dutch oven bread Sometimes all you want is some simple, hearty pasta bake - that looks absolutely delicious  Speaking of, a friend recommended a twist on the humble mac'n'cheese. Arteries already hardening (so much bloody cheese - sharp cheddar, Gorgonzola, mozzarella, parmesan...egg yolks, double cream, paprika *clutching chest*):  Golden brown, texture like sun:  Lay me down, through my veins cheese runs (getting from dish to plate was quite a challenge - it appears I got cheese on my knob  ): Total comfort food. Friend is redeemed after making me spend a king's ransom on cheese...
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Feb 27, 2015 13:55
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Bought this packet of spices on whim Turns out it was more of a paste, but the flavour was amazing! It was like a cross between a curry and a really hearty beef stew. I threw in a bunch of jalapenos and a bunch of lo mein. Apparently the primary ingredient is this fruit called keluak, which is poisonous but consumable when fermented.  From Wikipedia, the dish from scratch "is made of ground mixture of garlic, shallot, keluak, ginger, candlenut, turmeric, red chili and salt sauteed with oil until it gets aromatic. The sauteed mixture is then poured into boiled beef stock with diced beef. Lemongrass, galangal, bay leaves, kaffir lime leaves and sugar are then added as seasonings." Trying new foods is fun! A Jupiter fucked around with this message at 21:58 on Feb 27, 2015 |
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Feb 27, 2015 21:56
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Nelson Mandela posted:I'll shank you. gently caress yeah I want that in my face right now
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Feb 28, 2015 02:15
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Willsun posted:Pork sliders with bacon and shallot bits in the meat. BBQ spread made from scratch. What you're looking for might not be in the aisle where the sliced bread and buns are at the supermarket. Go to the bakery section and pick up dinner rolls. They tend to be the perfect size for sliders.
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Feb 28, 2015 06:04
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Tofu pad thai a la Martha Stewart: Also cross-posting this from the bread thread, we made our first challah. It's good but should have come out sooner. 
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Mar 2, 2015 00:57
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guppy posted:Also cross-posting this from the bread thread, we made our first challah. It's good but should have come out sooner. Looks good - do you still have to put some butter on that mat or do you just put your dough right on it and put it in the oven?
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Mar 2, 2015 01:05
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Sorry for the iPhone photos. It's Sunday, so I followed Bon Appetit's advice and roasted a chicken on low for 3 hours. I rubbed it with a usual Italian blend, mixed with olive oil to form a paste. In the mean time, I made tortilla de patatas for the first time. Definitely one of my new favourite ways to eat potatoes!  Both turned out pretty delicious 
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Mar 2, 2015 02:11
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VelociBacon posted:Looks good - do you still have to put some butter on that mat or do you just put your dough right on it and put it in the oven? Thanks. Nope, Silpat is like non-disposable parchment, no greasing required. Great for most baking. My best cookies are made on it. Unfortunately I wasn't thinking and started to slice the bread on the mat, which is a no-no. There is a fiberglass weave inside, so it would be potentially harmful to continue to use it. I cut a slit in it and had to throw it away. I've already ordered a replacement, I don't ever want to be without again.
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Mar 2, 2015 04:19
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We fondue'd, wait, is that even a word? White wine, swiss, gruyere and smeared the inside of the pot with garlic, and chibatta cubes.     I can't seem to keep up, is fondue, cliche or cool these days?
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Mar 3, 2015 03:32
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fondue will always be cool
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Mar 3, 2015 04:04
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Made my first no-knead bread, holy poo poo it was so easy. And it came out way better than the more time-consuming bread recipes I usually use. No-knead is my new bread! Crunchy crust and chewy inside, great flavor. All around thumbs up. I made the dough last night (super simple, just flour, water, salt and yeast), and let it rise in the fridge for about 24 hours, then took it out and let it rise for another hour, then baked it for a half hour. A lot of waiting time, but since I was at work all day today it seemed like nothing.  Anyhow I am a no-knead convert now and my house smells like heaven.
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Mar 3, 2015 04:32
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guppy posted:Tofu pad thai a la Martha Stewart: Oh hey! I made Pad thai also, but I made the food and wine version. My grocery store apparently had a run on bean sprouts so I did not have any, but some fresh red Jalapenos really kicked it up as I also was without thai chilis.  Does Tamarind really dye the noodles red? I never get my Pad Thai as red as any Thai place I have been to and I assume it has to do with using vinegar as opposed to Tamarind paste.
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Mar 3, 2015 04:55
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Nhilist posted:We fondue'd, wait, is that even a word? Fonduuude!!
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Mar 3, 2015 06:13
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ColHannibal posted:Oh hey! I made Pad thai also, but I made the food and wine version. My grocery store apparently had a run on bean sprouts so I did not have any, but some fresh red Jalapenos really kicked it up as I also was without thai chilis. Nah, tamarind is brown. Use paprika or similar in the sauce if you want it to be red.
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Mar 3, 2015 07:14
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I read somewhere that vinegar/sugar is the traditional way to make pad thai. Tamarind started getting used when the french colonized or something.
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Mar 3, 2015 09:45
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Nhilist posted:We fondue'd, wait, is that even a word? Hey, looks nice, what is it you guys call Swiss cheese? Because I'm Swiss and I don't know what Swiss cheese is. Gruyere is obviously the best cheese in the world tho  Also I like to add a little Kirsch in the fondue as well (it's a cherry based alcohol which gives it a nice kick).
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Mar 3, 2015 14:55
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Le0, generally something like Emmental. ColHannibal , a lot of restaurant pad thai is an Americanized overly sweet version and uses ketchup and/or sweet chili sauce. It's never red when I make it at home with tamarind/fish sauce/palm sugar/dried shrimp/etc.
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Mar 3, 2015 15:26
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Mister Blueberry posted:I read somewhere that vinegar/sugar is the traditional way to make pad thai. Tamarind started getting used when the french colonized or something. Pad Thai is not traditional, it was invented during WW2 by the Thai government to get people to stop buying Chinese wheat noodles and start using Thai rice noodles.
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Mar 3, 2015 15:59
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Le0 posted:Hey, looks nice, what is it you guys call Swiss cheese? Because I'm Swiss and I don't know what Swiss cheese is. Gruyere is obviously the best cheese in the world tho Aha, nice catch, it is actually emmental, you guys really really know how to do cheese. We usually do add kirsch, but, when we started the process last night and went for the kirsch, I did a quick sample of it, it had lost pretty much all of the zip. I think it had to do with me storing the bottle on the top part of our range (it's a pretty bottle) and it got warm to many times. Time to get more and store it properly.
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Mar 3, 2015 16:01
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