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 Boneless ribeye, with a tomato salad and jalapeño cheddar bread. Owned. VVVVVVVVVVV - thanks franco, I was phoneposting after a little too much merlot with the steak 
The Midniter fucked around with this message at 16:04 on Apr 27, 2015 |
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Apr 26, 2015 05:01
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The Midniter posted:
ftfy 
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Apr 26, 2015 07:35
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Kind of through some random stuff on the panini press and it came out pretty great. Avocado, Cabot hot habanero cheese, sliced honey roasted almonds, red pepper & artichoke tapenade all on rye bread. The outside had a nice crunch and the insides were all creamy. 
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Apr 27, 2015 11:35
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Almost same thing from earlier but with veggies instead of avocado and almonds. Cabbage and green beans, Cabot hot habanero cheese, chipotle pepper sauce, red pepper & artichoke tapenade all on rye bread. My sphincter is ready. This cheese owns
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Apr 27, 2015 14:40
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 4 pounds of pork adobo
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Apr 28, 2015 05:10
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I was so very wrong when I thought my sphincter was ready yesterday
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Apr 28, 2015 17:40
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Ayem posted:Made paneer for the first time tonight. Went with a simple butter paneer with spinach. Very tasty! I'd be all over that, especially with the colour you've got going there. If that's a first try then drat.  I was having a bit of desire for something vaguely Mediterranean, so... Seared tuna, jersey royal, roasted pepper puree, pan-roasted tomato, black olive, parsley, and caper to dress. Wish I took a bit more time for the plating, but hunger was getting the better of me.
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Apr 28, 2015 20:48
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Last night we made peanut butter cookies with bittersweet chocolate.
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Apr 29, 2015 10:35
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PiratePing posted:Puda: Thanks for linking Dino's puda recipe, i gave it a try! also with turmeric, scalions, ginger (and some chili powder, salt and LOTS of oil) made mine too thick, which made folding no longer an option, so I will thin it down a bit more next time. but it was delicious! ate it with truffel(oil)-hummus, and roasted eggplant/red onions/red pepper and sun dried tomatoes on top 
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Apr 29, 2015 19:36
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Apr 30, 2015 07:19
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^fuckin YEAH that's a'pizza
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Apr 30, 2015 17:30
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Sous-vide duck breast, mashed roasted acorn squash. Port pan sauce, dusted with szechuan peppercorns, lavender, and coriander. 
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Apr 30, 2015 17:55
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Went to Belgium (Antwerp), had some fries...with mayo
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Apr 30, 2015 20:04
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I like fries with mayo, I really do, but the proportion there just seems way off. Way too much mayo. And I love mayo!
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Apr 30, 2015 20:24
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yeah, I know...my partner asked me why I was eating "around the mayo" :-/ so I pointed out the fact that the fries I ate HAD (a lot of) mayo, I just wasn't willing to eat the ones that couldn't be recognized as fries anymore.
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Apr 30, 2015 20:36
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That photo is a two person serving right? Cause otherwise that's a great big sausage and a whole lot of potato with mayo.
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Apr 30, 2015 21:17
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Mr. Wiggles posted:That photo is a two person serving right? Cause otherwise that's a great big sausage and a whole lot of potato with mayo. It doesn't look that big? I'm tiny and could eat that for a meal. My husband is pretty skinny and would eat at least 2 of those.
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Apr 30, 2015 21:31
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I dunno, the sausage looks like the size of my forearm. Look at the fork stuck in it! And the fries look as big around as my thumbs. Then there's the pint of mayonnaise on top.
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Apr 30, 2015 21:36
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Mr. Wiggles posted:I dunno, the sausage looks like the size of my forearm. Look at the fork stuck in it! And the fries look as big around as my thumbs. Then there's the pint of mayonnaise on top. Yeah I'm going to clarify and say that my above statements are assuming we scrape off all the mayo.  I'm looking at the fork and I just don't see it. Those fries look smaller than my pinkie to me. Maybe you guys just have ginormous plastic forks? 
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Apr 30, 2015 21:44
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Mr wiggles has the tiniest forearms
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Apr 30, 2015 22:04
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Apr 30, 2015 22:07
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Phanatic posted:Sous-vide duck breast, mashed roasted acorn squash. Port pan sauce, dusted with szechuan peppercorns, lavender, and coriander. Without rendering the fat on the top of the duck breast, how did this go? Or did you render it then put the drippings and it in the sous vide?
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Apr 30, 2015 22:53
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The Midniter posted:I like fries with mayo, I really do, but the proportion there just seems way off. Way too much mayo. And I love mayo! Mr. Wiggles posted:I dunno, the sausage looks like the size of my forearm. Look at the fork stuck in it! And the fries look as big around as my thumbs. Then there's the pint of mayonnaise on top.
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May 1, 2015 05:34
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Mr. Wiggles posted:I dunno, the sausage looks like the size of my forearm. Look at the fork stuck in it! And the fries look as big around as my thumbs. Then there's the pint of mayonnaise on top. The sausage was a "sitostick": cubes of turkeymeat and onion, in a batter, fried. It wasn't that big, and the fries were a normal size (the portion was a "small" one, but I'd say it was regular size for one person) Didn't finish the fries, not because the amount was too much, but because my stomach can only handle so much fried food and sauce. anyway, the saddest thing was that I went to Belgium but somehow didn't eat shrimp croquettes I did have a great horse steak, though! and beer, lots of beer...
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May 1, 2015 07:36
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Breakfast and dinner: 
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May 1, 2015 14:07
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What's the white stuff on the bottom-left
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May 2, 2015 01:02
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Probably cottage cheese.
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May 2, 2015 04:52
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Potato salad, actually. Takes a bit of bite away from the habanero sausages.
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May 2, 2015 06:49
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Hob_Gadling posted:Potato salad, actually. Takes a bit of bite away from the habanero sausages. Why would you want to do that? That's the best part! (Also that looks like an awesome breakfast)
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May 2, 2015 07:39
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Picadillo and rice with tostones.  No sazón, so I used Kashmiri chili power, cumin, cloves, cinnamon, black pepper, ground ginger and a little sugar and salt.
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May 2, 2015 18:13
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Google Auto Awesome made me some hypnotic ham sammiches. 
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May 3, 2015 13:04
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Made this croquembouche for a wedding, was a fun project! I want to make more of these now.
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May 3, 2015 13:33
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Oyster Po' Boys But really I came here to share the best remoulade sauce I have ever had...I think its the capers that does the trick. I feel terrible that I treated a wonderful sandwich, as nothing more than a delivery device for remoulade . 1 1/4 cups mayonnaise (use Duke's) 1/4 cup stone-ground mustard 1 clove garlic clove, smashed 1 tablespoon pickle juice 1 tablespoon capers 1 teaspoon prepared horseradish 1/4 teaspoon cayenne pepper 1/4 teaspoon hot paprika 1/2 teaspoon hot sauce (recommended: Frank's Red Hot) Toss in a food processor and wow.
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May 3, 2015 13:40
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mich posted:Made this croquembouche for a wedding, was a fun project! I want to make more of these now. You are so cool.
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May 3, 2015 13:58
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mich posted:Made this croquembouche for a wedding, was a fun project! I want to make more of these now. 
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May 3, 2015 14:42
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mich posted:Made this croquembouche for a wedding, was a fun project! I want to make more of these now. Yikes, that is almost perfect.
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May 3, 2015 19:12
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 Sometimes simple is best
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May 3, 2015 21:20
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Hob_Gadling posted:Breakfast [snip]: Would. Hob_Gadling posted:Potato salad, actually. It tried to turn summery here for half a day and I got the craving. Baby spuds/shallots/capers/cornichons/mayo/EVOOOOOO/white wine vinegar/parsley. Picture taken overlooking the downstairs flat of the ex-neighbour chef who would never give me the recipe for his one that is the best I've ever tasted. I got most of the way there. I'd pretend I ate it as a side to other things, but, in reality, I just shoved it in my mouth by itself   Hey, extra vegetables from other things, what are we gonna do with you? the answer is always soup Not the most photogenic thing in the world: (mostly) turnip, carrot, celery, parsnip, onion, garlic, seasoning:  Stock it:  Blend and double/heavy cream it:  Sit back and marvel at how it's almost impossible to gently caress up soup - even with the much-hated turnip. mich posted:Made this croquembouche for a wedding, was a fun project! I want to make more of these now. Jesus  Am tempted to try one, if only to see how hilariously awful it would turn out. You gots the skills, my friend 
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May 4, 2015 08:41
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Been working my way through Fuchsia Dunlop's book Braised fish in chili and fermented bean sauce  Ma La Chicken 
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May 4, 2015 17:11
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VelociBacon posted:Without rendering the fat on the top of the duck breast, how did this go? Or did you render it then put the drippings and it in the sous vide? Sous-vide first, then put it fat side down in a medium pan and let it render out as much as you want. Usually with stuff you sous-vide you want to hit it with as much heat as possible to sear/crisp the surface quickly without overcooking the meat underneath, but the fat on duck is so thick it insulates the breast meat. So you can get away with a lower heat until the fat's rendered out. It was great.
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May 4, 2015 19:35
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