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AnonSpore posted:Is sous vide scrambled eggs actually a thing? How do you scramble eggs when they're not really moving? You shake the bag halfway through. They come out quite custardy like the French make scrambled eggs.
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Apr 19, 2016 02:41
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Moey posted:I need to try to make bagels at some point. You should, they're not difficult although they take a little planning and taste way better than any supermarket or store bagels (unless you live near a proper Jewish bakery of course).
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Apr 19, 2016 03:34
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Hah I lifehacked chicken you guys:
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Apr 19, 2016 06:58
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You didn't even ruin your own hob for that, shameful.
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Apr 19, 2016 11:42
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Just a chicken caesar salad. Chicken cooked sous vide at 143 then grillmarked, homemade caesar dressing, finished with parm reggiano.
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Apr 19, 2016 17:45
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 Sweet potato "nachos" with black beans, corn, sharp cheddar and salsa verde topped with a fried egg and guac.
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Apr 20, 2016 02:37
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fyodor posted:Hah I lifehacked chicken you guys: Hey! Me too! I set out to make chicken and waffles at the lady's request, but our waffle maker is a piece of poo poo and died so I subbed it out for grilled cornbread! Lifehack: its better than loving waffles.  Puddled the chicken at 148* for a few hours in a bag of vinegar, soy sauce, chilies, and garlic, then chilled it, soaked it in buttermilk until dinnertime, and dredged it in a mix of seasoned flour and some ching yeh pork sung "pork floss". I made a sauce with sorghum, lemon juice, fish sauce and serranos to dip the fried chicken in, drizzled honey on the cornbread and some sriracha over the whole drat thing. Garnished with yard onions. It was pretty good. Merkin Muffley fucked around with this message at 04:26 on Apr 20, 2016 |
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Apr 20, 2016 03:36
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Merkin Muffley posted:Hey! Me too! Teach me the song of your people holy moly. That sounds amazing.
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Apr 20, 2016 07:11
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that whole thing looks dope, but especially that corn bread.
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Apr 20, 2016 15:35
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Merkin Muffley posted:Hey! Me too! Are you loving kidding me gently caress you!!!! AAAAAAAAAAAURRRGH GIMME
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Apr 20, 2016 16:06
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Merkin Muffley posted:Hey! Me too! Hello, you are receiving a message from "Get In." Contents of the message, "my belly."
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Apr 20, 2016 16:39
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quote:Garnished with yard onions. Holy poo poo. I keep thinking about doing that with all the crazy onions the previous owners let go crazy in our yard. Thank you. It looks amazeballs.
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Apr 20, 2016 17:00
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Today was some Couscous with chickpeas, cilantro and mint, and some pan roasted chicken breast with cumin, garlic and Turkish roasted chili flakes.
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Apr 20, 2016 22:02
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Trying to work on my Asian inspired soups more, but, I'm having a tough time getting super flavorful broth. Being vegetarian seem to doesn't help much since so many of the recipes I see rely on seafood or pork bases. I think next time I'll try red miso instead of yellow, and actually try making a kombu stock first. Miso soy broth with soba noodles, kale, baby spinach, soft boiled egg and raw carrots. emotive fucked around with this message at 00:46 on Apr 21, 2016 |
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Apr 21, 2016 00:40
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emotive posted:Trying to work on my Asian inspired soups more, but, I'm having a tough time getting super flavorful broth. Being vegetarian seem to doesn't help much since so many of the recipes I see rely on seafood or pork bases. I think next time I'll try red miso instead of yellow, and actually try making a kombu stock first. Maybe try a little marmite?
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Apr 21, 2016 00:54
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I just binged 20 pages of this thread...there is some seriously amazing poo poo in here. Like ambrosia, shakshouka, tabbouleh and steak. And plating, JFC. Some lasagna in the traditional style. First came the ragu. Sweated onion, garlic, celery and carrots with a bouquet garni, then added meat, sealed to the pan so it would brown and not steam.  Nice and dry and it's ready for a bottle of wine, the roman legionary ration. 750ml    Cook it off, add the tomato paste and passata di pomodoro.  This is handmade passata, pressed from tomatoes from my garden last summer. Beautiful tomatoes so ripe and italian, mwah   Let this poo poo stew for a couple hours and make the lasagna! This is a picture of me making the pasta. I am very traditional.  I only use Flintstone style mixer! I am a bambino at heart.           Blanch my babies and get the bechamel working.     Time to layer the goodness...ragu, besciamella, ricotta/moozadel, pasta, ragu, besciamella, ricotta/moozadel, repeat another 8 times or so...   Top with shredded parmesan, bake, and grub down.   
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Apr 21, 2016 04:01
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That's some beautiful lasagna. Inspiring. Well done.
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Apr 21, 2016 04:07
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Phil Moscowitz posted:Some lasagna in the traditional style. This looks amazing. I like your style, take a relatively simple dish and build it from the ground up. There's no better way to get -really good- at cooking than to understand how to make your dishes from the scratchiest scratch possible.
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Apr 21, 2016 04:21
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Had some friends over, made some food: Miso glazed eggplant and tofu. 
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Apr 21, 2016 14:19
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angor posted:Had some friends over, made some food: That's fuckin' beautiful. Vegan I would imagine?
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Apr 21, 2016 15:06
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The Midniter posted:That's fuckin' beautiful. Vegan I would imagine? Thanks! And yeah, I suppose it is. Bonus! From what I've read, this isn't traditional miso glazed eggplant. I've only got dark miso (don't remember the name) on hand so I used that, sugar, and a bit of water to make the glaze. Eggplants get cut in half, oiled, and put face down on this lovely non-stick grill pan thing I was given. After a few minutes, they get turned over, add water or stock, cover and turn the heat down. In about 20 minutes they're perfect. Then just spoon the glaze over and throw them under a broiler for a minute or so. Super easy, and WAY tastier than the amount of effort put in.
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Apr 21, 2016 15:17
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angor posted:Had some friends over, made some food: Looks great. What is that technique for slicing the scallions? I've attempted to do really angled cuts and it never turns out that well.
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Apr 21, 2016 16:14
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High five green apple Kitchen Aid buddy!!! Looks so good. I keep thinking it's lasagna time. I should make it so.
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Apr 21, 2016 16:28
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VelociBacon posted:Looks great. What is that technique for slicing the scallions? I've attempted to do really angled cuts and it never turns out that well. Split them in half, then slice lengthwise.
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Apr 21, 2016 17:13
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Oh I loving hate you now. I've only tried making lasagna like twice in my life and it's never even been close to that beautiful.  First thing I'm getting to when I get access to an oven again. MiddleOne fucked around with this message at 19:17 on Apr 21, 2016 |
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Apr 21, 2016 18:50
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drat cuz. Nice work.
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Apr 21, 2016 18:53
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Eggplant.....dunno why I didn't like it for the first part of my life, but now I do!
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Apr 21, 2016 19:33
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paraquat posted:Eggplant.....dunno why I didn't like it for the first part of my life, but now I do! i like that you define segments of your life by whether you ate eggplant. Part 1: no eggplant. Part 2: eggplant. Part 3: ?
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Apr 21, 2016 20:22
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 Thai green curry with straw mushrooms, bamboo shoots, green beans, chicken thighs, jalapenos, red chili, and thai basil. Random chili slice in the corner because the entire kitchen is a mess after preparing this.
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Apr 22, 2016 03:30
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Tackled a crawdad/crawfish boil last night. Still not sure what to make of it. Since we're hicks from the southwest crawdads aren't our typical fare (though I guess our state is lousy with them). The biggest challenge was figuring out how to eat the drat things. I eventually learned my own method: 1). Break the back 2). Twist the tail 3). Suck the meat 4). Open it sidewise like a treasure chest 5). Shovel out the carcass Still though, I don't think it's for me. It's one of those meals that always looks more appetizing to me than it is. It tasted good and we all ate a lot but there was a lot more left sitting around and we're not too keen on the leftovers. Eating it is more a chore than a luxury at this point. Plus throwing away all that boil liquid felt like such a waste. Still, had a fun time. It was good food and a great experiment.  
MrSlam fucked around with this message at 15:54 on Apr 22, 2016 |
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Apr 22, 2016 15:51
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MrSlam posted:Tackled a crawdad/crawfish boil last night. Still not sure what to make of it. Since we're hicks from the southwest crawdads aren't our typical fare (though I guess our state is lousy with them). The biggest challenge was figuring out how to eat the drat things. I eventually learned my own method: beer, butter, and barbecue sauces are what make crawfish boils amazing.
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Apr 22, 2016 16:14
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MrSlam posted:Tackled a crawdad/crawfish boil last night. Still not sure what to make of it. Since we're hicks from the southwest crawdads aren't our typical fare (though I guess our state is lousy with them). The biggest challenge was figuring out how to eat the drat things. I eventually learned my own method: How much did you cook? That plate sure looks empty, haha. You need to dump that stuff on a table outside and go to town.  You're basically there on how to eat them. Pull the tail off, squeeze the head and suck out the juice (only works if you let them soak long enough). Peel off the first couple of tail segments, pull out the meat with your teeth or hands. Move to the next one. The whole process should take about three seconds.
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Apr 22, 2016 16:37
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Phil Moscowitz posted:How much did you cook? That plate sure looks empty, haha. You need to dump that stuff on a table outside and go to town. FaradayCage posted:beer, butter, and barbecue sauces are what make crawfish boils amazing.
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Apr 22, 2016 17:08
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 Homemade sourdough pita bread with homemade falafel (the recipe is in my handwritten cook book, I got it from a SA thread maybe 8 or so years ago! Thanks mystery goon of old!) and homemade tzatziki, with sliced tomato and red onions. I was pretty pleased with myself!
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Apr 22, 2016 17:57
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gently caress that looks tasty
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Apr 22, 2016 18:16
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Nice lookin' pita, mang.
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Apr 22, 2016 20:50
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artificial posted:
Hot drat. Good golden falaf! I think my first SA post was a falafel recipe, but many years ago.
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Apr 23, 2016 04:05
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Thanks guys  it tasted pretty amazing. My partner loved it too! The recipe was in a "let's cook" thread (was that a thing? I feel like I imagined that but that was a good thread series!)
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Apr 23, 2016 04:14
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Oh man, please share the falafel recipe!
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Apr 23, 2016 04:14
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Burged and beered. Local grocer's fresh-rear end, glutenous, buttery kaiser roll stole the show.  BTW I wish that was pubes all over the plate, but it's only crazing
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Apr 23, 2016 04:16
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