|
DiomedesGodshill posted:Tonight was an experiment. Chilean sea bass cooked sous vide in duck fat on top of quinoa with parmigiano reggiano topped with a spicy chimichurri. The "scales" are thinly sliced zucchini blanced in salt water with a few drops of fish oil. It was pretty drat good for a first attempt. That looks amazing. Also I have to stop looking at this thread when I'm hungry.
|
#
?
Jun 13, 2016 05:58
|
|
|
|
| # ? May 27, 2024 01:19 |
|
|
Bob_McBob posted:Burged goddamn right
|
|
#
?
Jun 13, 2016 13:27
|
|
|
Bob_McBob posted:Burged It's like seeing the face of God.
|
|
#
?
Jun 13, 2016 15:25
|
|
|
Bob_McBob posted:Burged Yes DiomedesGodshill posted:Tonight was an experiment. Chilean sea bass cooked sous vide in duck fat on top of quinoa with parmigiano reggiano topped with a spicy chimichurri. The "scales" are thinly sliced zucchini blanced in salt water with a few drops of fish oil. It was pretty drat good for a first attempt. oh yes indeed
|
|
#
?
Jun 13, 2016 18:10
|
|
|
Made some stew, came out nice. 
|
|
#
?
Jun 14, 2016 02:43
|
|
|
PatMarshall posted:Made some stew, came out nice. SeriousEats?
|
|
#
?
Jun 14, 2016 02:55
|
|
|
Rurutia posted:That doesn't make them any less 'proper chopsticks' just cause they're cheap hahaha. Most of the time when I see the indented ones, they're used for cooking tbh. I've never seen a family use the indented ones mostly because everyone just buys the huge packs of cheap ones that have pretty nice slick comfortable wood. Yeah I've lived in China and Korea and have never seen chopsticks with indents or the sandpapery ones. The ridged ones I've only seen at souvenir shops. Anyway there are multiple styles, try them all and find the ones you're most comfortable with. I like the pointy Japanese type best.
|
|
#
?
Jun 14, 2016 02:59
|
|
|
Cumslut1895 posted:SeriousEats? Yep, great recipe.
|
|
#
?
Jun 14, 2016 03:32
|
|
|
Mmm pie Rhubarb strawberry  Garbage  Lasagne 
|
|
#
?
Jun 16, 2016 05:04
|
|
|
Smitten Kitchen Rhubarb and Almond Picnic Bars
|
|
#
?
Jun 16, 2016 08:43
|
|
|
I might just be drunk but could you post a pic of an individual bar? Curious how those get divided.
|
|
#
?
Jun 16, 2016 10:59
|
|
|
VelociBacon posted:I might just be drunk but could you post a pic of an individual bar? Curious how those get divided. I cut mine into three columns then across, which would have worked better if I had put the whole thing in the freezer for a couple of hours before but still turned out ok. Basically as she says in the recipe notes, the colder the better before you cut it. http://smittenkitchen.com/blog/2016/05/almond-rhubarb-picnic-bars/
|
|
#
?
Jun 16, 2016 11:07
|
|
|
Falafel, habanero onion jam, tzatziki
|
|
#
?
Jun 18, 2016 01:52
|
|
|
sweat poteto posted:Falafel, habanero onion jam, tzatziki drat that looks good. Now I know what I'm doing when my habanero plant produces.
|
|
#
?
Jun 18, 2016 17:56
|
|
|
 Not a great photo, but I made sweet potato salad with a guajillo vinaigrette on verdolagas for a cookout. It was awesome.
|
|
#
?
Jun 21, 2016 00:26
|
|
|
Smashburg life  
|
|
#
?
Jun 21, 2016 08:10
|
|
|
Sourdough baking adventures continue. This is my 3rd attempt at biscuits and the first with some rise to them. The flavor is quite good, but the fluffiness still isn't there yet. 
|
|
#
?
Jun 21, 2016 08:34
|
|
|
Stringent posted:Sourdough baking adventures continue. This is my 3rd attempt at biscuits and the first with some rise to them. The flavor is quite good, but the fluffiness still isn't there yet. Keep at it, you'll get there. I'd happily eat one of those biscuits, fluffy or not.
|
|
#
?
Jun 21, 2016 13:18
|
|
|
Stringent posted:Sourdough baking adventures continue. This is my 3rd attempt at biscuits and the first with some rise to them. The flavor is quite good, but the fluffiness still isn't there yet. I once heard a story from Alton Brown about him trying to recreate his grandmothers biscuits and no matter how exact he could make it , he could never get the fluffiness. Until one day he just asked her to make them for him so he could watch, and he discovered that due to her arthritis she could not use her fingers to knead the dough, just the general palm of her hands.
|
|
#
?
Jun 21, 2016 16:37
|
|
|
Well, I'll get it eventually.
|
|
#
?
Jun 22, 2016 02:27
|
|
|
Bob_McBob posted:Smashburg life Nice work!
|
|
#
?
Jun 22, 2016 02:51
|
|
|
sweat poteto posted:Garbage If that's garbage then just call me the garbage collector  Cheating a bit as it wasn't last night by a long shot. A few months ago some nice GWS people helped me with butchering/preparing a rabbit for the first time. Thanks to them, I turned this:  into this:  I wished I'd had a bone saw, it was a bit of a bloodbath (for a wimp such as myself), wasn't too keen on ripping out heart and lungs etc., but not too bad for babby's first butchery! Tried a slow-cooked confit-ish recipe with rosemary (as I have a mountain of it growing), olive oil, garlic (shitloads) and white wine and I have to say that, despite the recipe's claims of "I know 500ml of olive oil for one small rabbit seems excessive but just trust us!", that was too much drat oil. Look at this slick:  But! The meat was really fall-off-the-bone™ tender and tasty. I wouldn't go out of my way to make/have rabbit again but am glad I finally tried it. Strangely far less gamey than I had expected. With sautéed spuds, obvs. Far better was the rabbit liver pâté (the culprit peeking on bottom left on the butchery picture):  Yes, I did cheat on the toast but I was eager to try it dammit!  Was super-rich and delicious (the cognac definitely didn't hurt either). In recent futzing around, I've not much of a sweet tooth, but was given a load of cooking apples and clementines from friends of family with orchards (lucky bastards  ) and I hate to waste things so...Clementine possets:    Old Skool but surprisingly easy to make (I was convinced a posset surely had gelatine in, but no - it sets that way through witchcraft). And you have to love that natural colour  Would and will make again and again.And for the apples, apple & cornflake pots (which are so much kiddie-food it may as well be a kids' recipe...apart from that whole burning hot syrup/sugar/butter element). We adults ate them with no shame   Apologies for ramble-post. Haven't contributed in a while but love seeing all the great stuff you lot do  and being jealous
|
|
#
?
Jun 22, 2016 08:21
|
|
|
Bonus double-post of pretension. You know those youtube videos and the like where everybody is so keen to put smartypants books that they probably have never read in the very obvious background? My attempt: My mum picked that up in a charity shop and threw it my way and it seemed like the perfect contrast to peasant food in the foreground. Either way, leftover roast turkey (yes, I am cooking turkey in the middle of summer on a non-holiday) combined with pancetta/garlic/onion/peas/heavy cream/parmesan and pasta is great and I should remember that for next Thanksgiving/Christmas. Not just for sandwiches! e: I may have been a bit tipsy when I thought the book shot was a good plan.
|
|
#
?
Jun 22, 2016 08:45
|
|
|
drat, I really need to make a good pasta like that sometime. I haven't had that in a while. You got a recipe? In other news, I tried broiling a steak today! It came out pretty nice, nice pink center and a hell of a lot of juice. Enough to do something with, actually - shame that I don't have any gelatin or anything, or I could attempt a pan sauce again. 
|
|
#
?
Jun 22, 2016 23:45
|
|
|
 Peruvian roast chicken with potatoes, green beans, and jalapeño sauce. I'm only just starting to actually cook fancier poo poo and this was the first meal I did where I was really happy with how I plated it  in celebration of that, I took a really lovely photo that didn't really show the plating
|
|
#
?
Jun 23, 2016 02:36
|
|
|
Spaced God posted:
Looks like someone has Blue Apron 
|
|
#
?
Jun 23, 2016 02:43
|
|
|
Lol Something about the "chicken cordon bleu hobby kit" in Fight Club. Gotta start somewhere though! I'd eat it.
|
|
#
?
Jun 23, 2016 02:56
|
|
|
Phil Moscowitz posted:Looks like someone has Blue Apron It gives me poo poo to cook I never would have otherwise, but yeah I totally deserve to get bashed. Tastes good, that's all that matters to me.
|
|
#
?
Jun 23, 2016 03:06
|
|
|
It's probably not a bad place to start from.
|
|
|
#
?
Jun 23, 2016 03:07
|
|
|
Dude I only know cause I made the same thing. I'm not knocking it. I like their stuff.
|
|
#
?
Jun 23, 2016 03:09
|
|
|
franco posted:In recent futzing around, I've not much of a sweet tooth, but was given a load of cooking apples and clementines from friends of family with orchards (lucky bastards What is this sorcery! Just cream, sugar and citrus juice? mind blown, how have I not heard of this before
|
|
#
?
Jun 23, 2016 03:13
|
|
|
Spaced God posted:It gives me poo poo to cook I never would have otherwise, but yeah I totally deserve to get bashed. It looks fine. Well executed. It was funny to me, googling it and finding pictures that look exactly like it - something dystopian about it. I'm imagining sitting at a gray plastic table where everyone is wearing the same clothes and has the same haircut and the exact same plate of food, right down to the number of beans. I ask what the sauce is for and the others look at each other like the "he doesn't know what the three shells are for?" scene in demolition man. Good job expanding your repertoire and don't get discouraged by us weirdos.
|
|
#
?
Jun 23, 2016 03:15
|
|
|
Peruvian style chicken is awesome, Blue Apron or not. I'm a huge fan of Kenji's recipe- http://www.seriouseats.com/recipes/2012/08/peruvian-style-grilled-chicken-with-green-sauce-recipe.html. It's pretty drat easy and really impressive when you have folks over to grill.
|
|
#
?
Jun 23, 2016 03:31
|
|
|
Pollyanna posted:drat, I really need to make a good pasta like that sometime. I haven't had that in a while. You got a recipe? Sure! http://www.bbc.co.uk/food/recipes/turkeywithbaconpeasa_14227
|
|
#
?
Jun 23, 2016 08:07
|
|
|
First try at shakshuka! Came out reasonably, just onion, garlic, cumin, salt, pure red chili powder. The egg yolk broke a little but was a hair runny at the end and I suck at cracking eggs so that's fine. I think some more spices of some sorts would be good, any other tips? Cooking for one is a *little* sad, but my wife hates stewed tomato dishes of pretty much all sorts. 
|
|
#
?
Jun 23, 2016 14:10
|
|
|
silvergoose posted:First try at shakshuka! Came out reasonably, just onion, garlic, cumin, salt, pure red chili powder. The egg yolk broke a little but was a hair runny at the end and I suck at cracking eggs so that's fine. Cumin. Paprika. Lots of both. I also put in a red bell pepper, and either serranos or jalapenos. Also, divorce.
|
|
#
?
Jun 23, 2016 17:21
|
|
|
Got some incredible fresh red shrimp from the local farmer's market yesterday along with some good veggies and just drat Top: roasted leeks with kosher salt, black pepper, and herbed (garlic, sage, rosemary) clarified butter Bottom: Shrimp, peppered bacon, heirloom tomatoes, garlic chives, small amount of garlic-infused olive oil  Quick plating because it was too good to let sit!
|
|
#
?
Jun 23, 2016 17:47
|
|
|
The Midniter posted:Cumin. Paprika. Lots of both. I also put in a red bell pepper, and either serranos or jalapenos. lol I'm fine making it just for myself and any children who happen to like it. Yeah I'm seeing adding cumin seeds and toasting them, then adding the onions and such. Paprika vs smoked paprika vs pure red chili? And yeah I'll probably try to grab a bell pepper next I go food shopping, this was "what do I even have that works in this". Thanks!
|
|
#
?
Jun 23, 2016 19:18
|
|
|
silvergoose posted:lol I'm fine making it just for myself and any children who happen to like it. I use smoked paprika almost exclusively instead of paprika because it's awesome. But depends if you want a smoky flavor or not. I also use fire-roasted tomatoes in my shakshuka.
|
|
#
?
Jun 23, 2016 19:26
|
|
|
|
| # ? May 27, 2024 01:19 |
|
|
I use smoked paprika, toasted cumin seeds and cayenne pepper. Also substituted the onion for fennel as I have reflux and it worked surprisingly well.
|
|
#
?
Jun 23, 2016 22:43
|
|
