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Grilled for the third time this week tonight. Some kebabs and eventually a polish sausage. Here is a picture I took to taunt those who left to "warmer climates" during Minnesota's brief 60 degree weather.
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Mar 13, 2015 04:11
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| # ? May 9, 2024 21:39 |
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poo poo, cast iron on the grill, why have I never even thought of that? I wish my apartment complex let me use my grill 
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Mar 13, 2015 04:21
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 Egg over easy with pesto on toasted sweet bread. Simple, fast, and delicious.  Yummy texture and a dog ear in the background.
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Mar 13, 2015 04:34
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Looks amazing, now I'm really hungry.  Good job!
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Mar 13, 2015 14:02
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overdesigned posted:poo poo, cast iron on the grill, why have I never even thought of that? It worked pretty well but got hot as loving poo poo and the grill gloves I had were not good enough. That said, I think I'm going to try the same sort of set up this weekend to cook a steak in a pan on a grill.  (that method owns but it produces too much smoke for an inside kitchen that shares a wall with a neighbor.)
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Mar 13, 2015 16:13
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Hello.  170 water bath for 30 hours   Peeled, cubed and sauteed in duck fat because what am I gonna do NOT use duck fat for things?!  Served with all the good stuff.
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Mar 13, 2015 18:11
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gently caress yeah,tongue owns.
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Mar 13, 2015 18:29
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how tough is it to peel after cooking? id love a rundown of what you did so I can try that out, cause it looks amazing
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Mar 13, 2015 18:42
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Cooked tongue is super easy to peel
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Mar 13, 2015 20:09
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Yeah the skin pretty much came right off. There wasn't all that much I had to do, really. I seasoned the tongue with some salt and pepper, vacuum packed it with an onion, tomato, and a little lard. Double-bagged it, let it sit in a water bath at 170 for 30 hours (anywhere from 1-2 days is good i think). Chilled it in an ice bath until cooled. Sliced the skin down the middle and peeled it. Trimmed anything that didn't look desirable, and cut it into cubes. Browned it in a pan for a few minutes until crispy. I've only ever done it sous-vide, but if you don't have all that stuff you can just simmer it with some water/broth, aromatics or whatever you want for like 6 hours.
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Mar 13, 2015 21:18
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kittenmittons posted:There wasn't all that much I had to do, really. I seasoned the tongue with some salt and pepper, vacuum packed it with an onion, tomato, and a little lard. Double-bagged it, let it sit in a water bath at 170 for 30 hours (anywhere from 1-2 days is good i think). Chilled it in an ice bath until cooled. Sliced the skin down the middle and peeled it. Trimmed anything that didn't look desirable, and cut it into cubes. Browned it in a pan for a few minutes until crispy. That noise you hear is me breaking into your kitchen and stealing your leftovers. No need to get up.
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Mar 14, 2015 04:29
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 Roast chicken, rubbed pre-roast with olive oil, coriander, cumin, thyme, s&p. Roasted root veg with pickled shallot/ginger/raisin, tossed with some syrupy balsamic and rose water, yogurt+creme fraiche below. Cornbread. Drizzle of fermented honey over everything. Tasty ish. Comforting food to meet the drizzly weather rolling in.
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Mar 15, 2015 06:30
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Went to a cookout, figured I'd make a pie for it.
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Mar 15, 2015 14:20
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Roasted portobello mushrooms stuffed with pearl barley, mint and goats cheese finished with some crispy breadcrumbs and pomegranate seeds.
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Mar 15, 2015 20:06
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I had Mexican ribs tonight. I'm not really sure what they're called (and you can chime in here as to what I made.) I've made these before but I'm not really sure how to make them... As if that makes sense. Anyway, I salted and peppered them and brought them to room temp like you would do with a steak or whatever else. There is another strip off screen. We're going to be making grilled asparagus, Mexican short ribs, with some freshly baked pita bread.  Here they are hanging out on my porch with the asparagus I'm also going to grill.  I'm also going to throw some Cherry wood on the coals, because smoke makes every thing taste a lot better. That pan is a 60 year old pan. I'm blanking on the brand but it owns so hard. I cooked veggies in it the last time I grilled.  Here are the ribs on the two zone grill.  And one with the asparagus more cooked.  Here is a picture of the cooked ribs.  To be honest, we got too hungry tasting the ribs and the sun was setting.  Here is a picture of the smoke ring. It seems pretty serious for a thin chunk of meat.  Here are the bones, for whatever reason.  We live on the second and third stories of a very old duplex, which is the reason for the plastic plates. Anyway, this with a quarter bag of Cherry wood chips really loving owned. Even the pita tasted better.
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Mar 16, 2015 03:43
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paraquat posted:wanted some gyoza with a cheese filling, so I grated two hard cheeses and a mozzarella, added some fresh ginger, spring onions and black pepper This thread has tons of awesome posts over the last week, but I love this because I love getting every last bit out of a shopping trip, especially when it looks as good as all that... Typing that made me feel old. 21 year old me would laugh.
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Mar 16, 2015 06:08
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THE MACHO MAN posted:This thread has tons of awesome posts over the last week, but I love this because I love getting every last bit out of a shopping trip, especially when it looks as good as all that... Thanks! With a one person household the largest part of the week, I found out too much is thrown away generally, so I try to make a point out of using as much as I can. It's not even that hard, really....the gyoza were nice, but not better than the leftover wraps above ;-) anyway, today I ate some of the gyoza: again, the cheesemixture for the filling: two grated hard cheeses and a grated mozzarella, added some fresh ginger, spring onions and black pepper  a one meal batch  baked and steamed and baked....with a dipping sauce of black rice vinegar, soy sauce and lao gan ma crispy chili  the first bite! 
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Mar 16, 2015 20:01
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So tonight's dinner was Imam Baylidi, a Turkish stewed aubergine dish. It's he first time I've made it and it could have been a bit better. Despite having three cloves of garlic in it, it is a little bit bland. It's also a bit watery, but that's easil overcome. Might shove some chilies in it next time round. Anyway, here are the pics.  
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Mar 16, 2015 22:33
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coffee-maple poundcake (coffee + maple is the most obvious flavor combo that I only just discovered, and it works SO well) chocolate guinness sheet cake---there are no words...   beef and guinness hand pies that I wish I didn't already eat all of...    paraquat posted:the first bite!
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Mar 16, 2015 22:42
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Well now I'm hamgry. Thanks sharkattack
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Mar 16, 2015 23:04
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Drifter posted:If you don't mind, could you take up a picture or two and an impression of your results? I can't recall ever seeing a Jackfruit where I live, although I'm sure it'd be relatively easy to find nearby. It seems very interesting. I followed the recipe to the letter, aside from using another tsp. of white sugar (no brown). I am not a professional. Recipe: http://www.moreveganblog.com/2014/06/28/bbq-pulled-jackfruit/ The brand was Aroy-D Green Jackfruit in brine. - There is a lot of waste; maybe 40-50% by volume is core you're supposed to remove. Still enough for four kaisers, easy - Has the look of pulled chicken/pork - Definitely does not not have the texture of pork (at least as I've cooked it); it's closer to soft artichoke heart - While the recipe says to cover and simmer, the texture might be better served by not lowering the temp and letting it boil off faster (pretty sure this step is only for infusing the spices/broth). It separates easily before you even cook it - Do not pre-heat the baking pan too (normally I never do this  I don't know why I did tonight)- Better in a bun than by itself; pickles/coleslaw would help even more - Any seeds you miss have the texture of roast garlic, more or less - Mine didn't really crisp up, even where the sugars browned - Might be interesting on top of fries/hashbrowns - The BBQ sauce I used was just ~140mL of store-bought, Memphis-style tomato base, with strong molasses and sugar (I thinned with an ounce of tequila). Might be better with a Carolina style sauce. - I have no idea how to use my phone's camera - I prefer Chimay Priemiere with my "BBQ"  , but go with what you like  
Mister Facetious fucked around with this message at 05:29 on Mar 17, 2015 |
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Mar 17, 2015 04:43
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Food Wishes bro. Chef John for life. 
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Decided to try cast-iron tortilla pizza because I can't go a day without hearing about it (and someone made it in this thread I think last page and it looked amazing).
 Toppings by TCZPhotography, on Flickr Savory by TCZPhotography, on FlickrTurned out pretty well although I think I'd go with fewer toppings just as it was difficult to get it cooked properly without overcooking the egg and cheese.  SavoryPizza by TCZPhotography, on FlickrNext pizza was more western.
 HP by TCZPhotography, on FlickrOverall it went pretty good and it was very filling. I'd probably go with less toppings as it wasn't as firm as others I've seen but I'm too accustomed to western style pizza to really fully appreciate something like Pizza Margherita.
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Mar 17, 2015 08:02
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sharkattack posted:beef and guinness hand pies that I wish I didn't already eat all of... wow...a perfect reason to celebrate St Patrick's day! Thanks for the recipe (and the great pics, as always)
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Mar 17, 2015 08:25
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sharkattack posted:coffee-maple poundcake (coffee + maple is the most obvious flavor combo that I only just discovered, and it works SO well) When I see maple extract in a list of ingredients I typically forget about it and move on to another recipe, but this has finally convinced me to just order some.
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Mar 17, 2015 08:50
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Made baked mac and cheese for the first time, with added hamburger and stewed tomato on top. I may be Canadian but I dunno if I can ever go back to KD
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Mar 17, 2015 15:22
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You can also use fenugreek to get maple flavor, interestingly. They use it frequently in the production of artificial maple syrup.
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Mar 17, 2015 18:51
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Thoht posted:You can also use fenugreek to get maple flavor, interestingly. They use it frequently in the production of artificial maple syrup. It also promotes breast milk production! ...this has hilarious consequences.
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Mar 17, 2015 20:59
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Thoht posted:You can also use fenugreek to get maple flavor, interestingly. They use it frequently in the production of artificial maple syrup. It's also why the West Side of Manhattan sometimes smells weirdly of maple syrup. Depends on how the wind is blowing in from Jersey, there's a factory that roasts fenugreek just across the river. http://www.nytimes.com/2009/02/06/nyregion/06smell.html?_r=0 Best comment; "I do not trust this maple syrup smell." Suspect Bucket fucked around with this message at 22:57 on Mar 17, 2015 |
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Mar 17, 2015 22:54
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Corned a beef, as per Ruhlman: And, less festively, made a fruit and ricotta cake to test on my boyfriend before I take it to Easter dinner. From Bon Appetit's March issue, but I used cherries instead. 
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Mar 18, 2015 05:07
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Mar 18, 2015 23:20
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I let out an audible groan as I scrolled down
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Mar 19, 2015 00:12
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 Quick pizza Super thin sourdough crust, brushed with garlic oil, topped with spicy fennel sausage, sun dried tomatoes, mushrooms, spinach, mozz/gruyere/parm
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Mar 19, 2015 01:24
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Vlex posted:I let out an audible groan as I scrolled down Yeah it probably looks like crap compared to everything else on here. I honestly just do corned beef for the leftovers. Corned beef hash and reubens mostly. They're better than the actual meal.
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Mar 19, 2015 01:43
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Dick Fagballzson posted:Yeah it probably looks like crap compared to everything else on here. I honestly just do corned beef for the leftovers. Corned beef hash and reubens mostly. They're better than the actual meal. No way, that looks right. I'm moving next week otherwise I would have done corned beef & cabbage as well- the leftovers are always great. Instead I just got hammered and forgot to eat. To make up for it, tonight- a nice ribeye, some brussels sprouts and a baked potato. Simple, no leftovers. 
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Mar 19, 2015 02:30
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Those brussels look awesome. How'd you do them? My dinner: Burger, grilled pinapple, grilled asparagus, roasted potatoes. (Sorry that the burger part isn't very visible. It was grand.) Subtitle is that a little smoke goes a long ways. 
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Mar 19, 2015 03:58
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Tacier posted:When I see maple extract in a list of ingredients I typically forget about it and move on to another recipe, but this has finally convinced me to just order some. Suspect Bucket posted:Best comment; "I do not trust this maple syrup smell." I made Irish soda bread for St. Paddy's and it was actually delicious---slightly sweet and nutty, and pretty drat fantastic slathered in Irish butter. 
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Mar 19, 2015 04:11
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What is irish butter?
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Mar 19, 2015 04:59
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Echeveria posted:What is irish butter? It has a higher butterfat content, and a rich yellow color.
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Mar 19, 2015 05:51
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Tried making Pelmeni for the first time, with sour cream and vinegar. Pretty tasty, although the dough was a bit thick. My apartment smells wonderful though.
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Mar 19, 2015 06:18
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| # ? May 9, 2024 21:39 |
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vannevar posted:Corned a beef, as per Ruhlman: This is an amazing picture. Also looks delicious. Bravo.
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Mar 19, 2015 06:49
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