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paraquat posted:Thanks for linking Dino's puda recipe, i gave it a try! Awesome! A bit more water does look like a good idea but don't worry about the foldability. You'll only have earned the privilege of making it half-way through before it all falls apart. They're pretty poo poo wraps basically, I'm just glad I live alone so no one was there to see me eating like a hot sauce covered toddler. I considered the experiment a success because it was delicious but uhh... V  V
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May 4, 2015 23:15
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Casu Marzu posted:
What cut of pork do you use for that?
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May 5, 2015 03:18
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cyberia posted:What cut of pork do you use for that? I used shoulder/butt. You can also do a really good adobo with pork belly that you braise, compress and chill, then slice and grill. 
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May 5, 2015 03:35
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PiratePing posted:Awesome! A bit more water does look like a good idea but don't worry about the foldability. You'll only have earned the privilege of making it half-way through before it all falls apart. They're pretty poo poo wraps basically, I'm just glad I live alone so no one was there to see me eating like a hot sauce covered toddler. That's good to know, thanks! In that case my future puda's will be cute small rounds/pancakes instead of trying to fold one over.
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May 5, 2015 05:31
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I burg'd. 1/2 pounder brisket and rump, with gouda, streaky bacon, sweet potato fries seasoned with sumac, and smoked garlic mayo. (And a dram of Talisker 10 year.)
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May 5, 2015 20:52
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Olpainless posted:I burg'd. Looks awesome!! What kind of bun is that? Is it ciabatta? I've tried to burg on ciabatta buns before but always found them too tough/chewy to really work well.
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May 5, 2015 21:55
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Olpainless posted:I burg'd. I am not a sweet potato lover, but that looks like the ultimate meal.
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May 6, 2015 02:55
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The Midniter posted:Looks awesome!! What kind of bun is that? Is it ciabatta? I've tried to burg on ciabatta buns before but always found them too tough/chewy to really work well. Rustic-style bread - bit of crust on the outside but soft in the middle. Good burger bread.
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May 6, 2015 11:49
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Moey posted:I am not a sweet potato lover, but that looks like the ultimate meal. I tried sweet potato wedges for the first time tonight. They were OK, bit of S&P plus cinnamon and paprika. It was a bit of an emergency meal, nothing left in the F/F but chicken (bought for pita salad wraps and I'm out of salad plus the weather turned cold), nothing in the pantry vegetable wise except sweet potato and onion. So I did a honey mustard chicken with sweet potato wedges for some oven action.
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May 6, 2015 14:10
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everyone needs to behold this amazing mint chocolate chip espresso cake my fiancee made for my birthday she even used some of my home-made creme de menthe in the frosting! she's the best 
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May 6, 2015 18:35
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Laminator posted:everyone needs to behold this amazing mint chocolate chip espresso cake my fiancee made for my birthday That's........as festive as it can be, and now I wish i could get a piece as well! happy Birthday, btw ;-) I had a salad of spinach, medjool dates, red onion, almonds, red pepper flakes, sumac, balsamic vinegar, evoo and salt with baked potatoes covered in sesame seeds it was great, but it wasn't a birthday cake. 
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May 6, 2015 18:49
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Laminator posted:everyone needs to behold this amazing mint chocolate chip espresso cake my fiancee made for my birthday I would probably sacrifice my guts for this and devour it.
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May 6, 2015 19:10
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Laminator posted:everyone needs to behold this amazing mint chocolate chip espresso cake my fiancee made for my birthday I am beholding the hell out of that with hunger and jealousy in my eyes.
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May 6, 2015 20:19
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Attempted some Tarka Dal. I think next time I'm going to let the lentils get softer.
Elderbean fucked around with this message at 02:29 on May 7, 2015 |
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May 7, 2015 02:27
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Elderbean posted:Attempted some Tarka Dal. I think next time I'm going to let the lentils get softer. Welp, I know what I'm having for lunch!
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May 7, 2015 08:17
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Laminator posted:everyone needs to behold this amazing mint chocolate chip espresso cake my fiancee made for my birthday I wanna motor boat that cake so bad
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May 7, 2015 11:18
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 Pork shoulder adobo with coconut milk and whole roasted garlic cloves. Copying casu_marzu
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May 9, 2015 03:21
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feelz good man posted:
 I don't have a underscore in my name and where the gently caress are your usual plates
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May 9, 2015 03:23
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feelz good man posted:
Recipe or I might cry
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May 9, 2015 04:25
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Echeveria posted:Recipe or I might cry
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May 9, 2015 04:33
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I like a lot of vinegar in mine, so lately I've been doing 2:1:1 rice vinegar:soy sauce:water Also I don't bother roasting my garlic cloves. I jsut kinda smash em a bit and toss em in raw and pretty much whole. Also also, make sure you make a lot of sauce. That's the best part of adobo and I could eat just that over rice or steamed veg.
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May 9, 2015 05:02
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Casu Marzu posted:
21:08 casu_marzu ARRRR
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May 9, 2015 05:10
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feelz good man posted:21:08 casu_marzu ARRRR 
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May 9, 2015 05:11
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Jumping on the pork adobo train: I cooked the sauce down until it was thick and sticky and it was so good. Now, if you'll excuse me, I have to go into a food coma for a few hours.
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May 9, 2015 11:17
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Adobo is the best, so simple and so delicious. Any favorites for vinegar or do they not make too much of a difference? I've used rice and apple cider, and I might like acv better for reasons I don't really know.
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May 9, 2015 12:36
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Are you people making your adobo from scratch or buying it? I can't find it without chipotle peppers inside it, and can't find chipotle peppers by their lonesome. I guess I should hit up a proper market and not a grocery store.
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May 9, 2015 15:45
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Ra-amun posted:Adobo is the best, so simple and so delicious. Cane vinegar is traditional I believe, but I've used pretty much all of em. VelociBacon posted:Are you people making your adobo from scratch or buying it? I can't find it without chipotle peppers inside it, and can't find chipotle peppers by their lonesome. I guess I should hit up a proper market and not a grocery store. Wrong adobo. That's Spanish/American style adobo you're talking about. We're eatin Filipino adobo, which at its base is just soy sauce and vinegar.
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May 9, 2015 15:54
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VelociBacon posted:Are you people making your adobo from scratch or buying it? I can't find it without chipotle peppers inside it, and can't find chipotle peppers by their lonesome. I guess I should hit up a proper market and not a grocery store. If you're ever looking for chipotles in the future, look for them canned. They're just smoked jalapeņos, so you won't find them fresh. Sorry if you already knew this - I didn't until I was shopping for them one day myself.
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May 9, 2015 16:06
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Number 1 Sexy Dad posted:If you're ever looking for chipotles in the future, look for them canned. They're just smoked jalapeņos, so you won't find them fresh. Sorry if you already knew this - I didn't until I was shopping for them one day myself. I didn't know this (or that there were different adobo's - thanks casu). I could ONLY find them canned, I suppose that makes sense if they're smoked jalapenos. I would like to blame my not being exposed as much to that stuff here in Canada for my ignorance on the matter.
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May 9, 2015 16:10
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 Made some French toast using brioche croissants instead of bread. Covered that all maple syrup and bacon. It was good.
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May 9, 2015 16:14
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 Tachin, muhammara, garlic/sumac flatbread, quick pickles. Never made tachin before, def will again. Everybody loves crunchy rice, man.  Also made choc and vanilla macarons.
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May 9, 2015 17:21
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Is tachin like tahdig? Looks awesome. I loooooove crispy rice!
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May 9, 2015 18:20
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angor posted:Is tachin like tahdig? Looks awesome. I loooooove crispy rice! Yeah. You want a good tahdig on your tachin.  It's pretty much the same idea, but specifically always with saffron and then layered with chicken and onions in the middle.
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May 9, 2015 18:34
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VelociBacon posted:I didn't know this (or that there were different adobo's - thanks casu). I could ONLY find them canned, I suppose that makes sense if they're smoked jalapenos. I would like to blame my not being exposed as much to that stuff here in Canada for my ignorance on the matter. I love this confusion because two of the first dishes my girlfriend ever taught me to cook were chicken adobo (Filipino version) and chicken tinga (mexican style with chipotles in Adobo and chorizo). I had the same learning moment, except I respond to confusion with anger and was pissed she expected me to make a whole dish of adobo just to use a table spoon of and one or two peppers. Oh also only using a tablespoon of the sauce and one or two peppers is for wimps, throw the whole drat can in there imo
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May 9, 2015 22:35
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KettleWL posted:Oh also only using a tablespoon of the sauce and one or two peppers is for wimps, throw the whole drat can in there imo I find it gets too smokey, and kills other flavors, but that could have been the brand I've been buying. Safeway started carrying a different brand and I picked one up last week, so I'll give it a whirl soon.
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May 10, 2015 02:52
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Not finished yet, but here's a couple nice thick cut beef shanks I rescued from the markdown bin. Spicy porter and honeyed dijon sauce with caramelized onions
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May 10, 2015 03:52
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With Mother's Day around the corner, I was thinking of baking a pecan pie for my mother when she comes home tomorrow evening. She loves pecan pies, but the contemporary one is "thin layer of pecans on top and diabetic horror of corn syrup glop below" and she hates that, preferring way more nuts and way less (read: no) corn syrup. My good-sized food processor is broken and I wasn't feeling up to burning five hours to slap in a crust, let alone without a processor, so I bought pie crusts. I used Keebler's graham cracker crusts for this. Bought two; one was to identify any serious, pie-destroying fuckups I'd be making because boy howdy, I can still hear  in my head even now and undoubtedly some of you will be doing that too by the time you finish reading this. My draft frankenpie, prior to baking. I used walnuts as well as pecans, because well, why the hell not. In fact, "why the hell not" was pretty much the MO of the making, because since I have two crusts I may as well go upside bonkers with the experimentation. I think the only thing I definitively measured was the half cup of granulated sugar and one large egg. The rest went something like this:  : poo poo, no brown sugar? Well, gently caress it, have some molasses. I wonder how much...? Well, I'll just squeeze this much in and hope that's enough.... : Butter and margarine in those tiny fast food plastic packets? I should still have some but--aw, nuts, it's garlic butter; can't have a good pie with that. Well, I'll just get a packet of butter and margarine, melt those...and toss in a spoonful of "natural" peanut butter in the main bowl. PB is still butter, right? It's even in the name! ... : Hmm, I'm trying to cut back on my cholesterol. Might sub in liquid egg whites instead of using another egg. How did it go, again? Three tablespoons and two teaspoons per egg replaced? And where are my measuring spoons? Bah, glug some in and hope for the best.... : I should use a different flour instead of all-purpose. Ooh, there's some pancake flour mix here! Let's use some! Measurements? I can eyeball it!... : Well, poo poo, this stuff's not mixing. It's cold...oh, heat! Let me turn on my stovetop and set up a platform here...You get the gist. The picture doesn't look quite as benign with that knowledge in mind, doesn't it?   During the fifty-minute bake, it puffed up most alarmingly; probably the pancake flour mix. I find it appropriate that the oven lights reminded me of glowing eyes from hell.  Recently out of the oven, give or take some minutes. It eventually depuffed to a more reasonable level, but sweet crispy cricket bats was I surprised at how crackly the top was. Probably the egg whites. And the taste? HOLY FLYING gently caress IT TASTES SO DELICIOUS!  ...Though I should dial down on the molasses. It was at the forefront alongside the peanut butter and pecans, especially in the softer, chewier parts. But goddamn I am so pleasantly surprised. I now know what to do for the final copy. 
Pooncha fucked around with this message at 04:07 on May 10, 2015 |
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May 10, 2015 04:03
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 It is asparagus season, stuff as many in your mouth as possible  Grilled spergs and sweet potato, lemon-yoghurt mayo and eggs  Crunchy sperg salad with spinach, strawberries, parmesan cheese, roasted sunflower seeds and balsamic reduction.  Also a lazy dinner: tempeh, white cabbage and onions with ketjap manis and sesame oil 
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May 10, 2015 12:35
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I know it's May, but gently caress it, we wanted latkes. I made those, girlfriend whipped up some homemade applesauce:
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May 10, 2015 15:22
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guppy posted:I know it's May, but gently caress it, we wanted latkes. I made those, girlfriend whipped up some homemade applesauce: Those look delicious.
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May 10, 2015 15:24
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