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GrAviTy84 posted:Dinner last night: That Pho looks amazing, god drat love every asian soup!
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| # ? Nov 2, 2011 07:55 |
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| # ? May 25, 2013 21:04 |
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GrAviTy84 posted:A few meals over the last few weeks: How do I torch an egg? What does it taste like? Benefits over poaching or frying? I would eat the poo poo out of that.
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| # ? Nov 2, 2011 08:29 |
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I don't cook much lately, but yesterday I spent my last $30 buying assorted groceries and used some of them to make delicious curried roasted butternut squash soup. This picture is actually of today's lunch -- and it's true, it really does taste even better the second day. The recipe made a nice big batch, so there's some waiting in my freezer for when the weather gets even cooler. Next time I think I'll try a recipe that makes a nicer colour, though. 
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| # ? Nov 2, 2011 18:28 |
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angor posted:How do I torch an egg? What does it taste like? Benefits over poaching or frying? I would eat the poo poo out of that. Presumably with a culinary blowtorch (as for creme brulee) and because  , that's why.
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| # ? Nov 2, 2011 18:48 |
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I did pad thai following the GWSW recipe here http://www.goonswithspoons.com/Pad_Thai_by_JpFan01  It was awesome. Definitely on the spicer side though. Apologies for this garbage quality pic from my crappy laptop cam. I left my camera at work 
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| # ? Nov 2, 2011 20:17 |
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THE MACHO MAN posted:I did pad thai following the GWSW recipe here That is because he keeps editing that to up the amount of sriracha and sugar to excessive amounts. His recipe sucks rear end. Use this one next time instead: http://chezpim.com/cook/pad_thai_for_beginners
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| # ? Nov 2, 2011 20:23 |
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I made a spinach and feta cheese pie, based more or less on this recipe. It was goooooood. (the photo is not)
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| # ? Nov 2, 2011 20:36 |
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Crusty Nutsack posted:That is because he keeps editing that to up the amount of sriracha and sugar to excessive amounts. His recipe sucks rear end. Use this one next time instead: http://chezpim.com/cook/pad_thai_for_beginners Yeah, I did a pretty audible 'holy poo poo' when I got to the sugar part. Thanks for the recipe! I will try that one next time
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| # ? Nov 2, 2011 21:01 |
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^ JpFan01 trap sprung Fried sunflower seeds with garlic & veg
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| # ? Nov 2, 2011 21:12 |
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sweat poteto posted:^ JpFan01 trap sprung This looks so fresh and yummy! I can almost taste everything. 
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| # ? Nov 2, 2011 21:18 |
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Crusty Nutsack posted:That is because he keeps editing that to up the amount of sriracha and sugar to excessive amounts. His recipe sucks rear end. Use this one next time instead: http://chezpim.com/cook/pad_thai_for_beginners Guys, it's a wiki. Use one of the more sensible incarnations of the article to make your Pad Thai, it's honestly delicious. 14 spoons of sugar = crazy, 3-4 = great.
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| # ? Nov 2, 2011 23:07 |
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Vlex posted:Guys, it's a wiki. Use one of the more sensible incarnations of the article to make your Pad Thai, it's honestly delicious. 14 spoons of sugar = crazy, 3-4 = great. Or, you know, use a recipe that's been good all along. I'm not going to trust a source that was maybe sensible, once.
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| # ? Nov 3, 2011 03:38 |
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 Oven-braised spare ribs. Recipe here
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| # ? Nov 3, 2011 03:54 |
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feedmegin posted:Presumably with a culinary blowtorch (as for creme brulee) and because Haha yeah I got that bit. I was mostly asking about technique, as I can't really find anything online. I would imagine that you start out frying as usual and just hit the top white with a torch until it's done to your liking?
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| # ? Nov 3, 2011 05:33 |
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angor posted:Haha yeah I got that bit. I was mostly asking about technique, as I can't really find anything online. I would imagine that you start out frying as usual and just hit the top white with a torch until it's done to your liking? If I had to guess, he basically sealed the top of the albumen with the torch. You know how if you fry a sunny-side up egg and then a good amount of the time it is grossly undercooked? This kinda solves that. edit: I have been informed by the political prisoner GrAviTy84 that what I assumed was correct. He managed to message me via carrier crepe from the hellhole the WP Stazi stuck him in. OCCUPY GWS Halalelujah fucked around with this message at Nov 3, 2011 around 07:03 |
| # ? Nov 3, 2011 05:52 |
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I made bread:  For my first time making ciabatta, I think it's pretty good. Bit too salty for my tastes though. Balsamic vinegar and evoo awaits!
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| # ? Nov 3, 2011 07:16 |
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Lots of pictures from the week! No Knead Bread by ravingsockmonkey, on Flickr  Sausage and Lentil Soup (More like Stew) by ravingsockmonkey, on Flickr  Mexican Inspired Chicken, Beans, and Rice by ravingsockmonkey, on Flickr  Roasted Chicken Pizza by ravingsockmonkey, on Flickr  Chicken and Sausage Gumbo (No Okra) by ravingsockmonkey, on Flickr  Inner Warmth Peanut Stew by ravingsockmonkey, on Flickr Ravingsockmonkey fucked around with this message at Nov 3, 2011 around 14:15 |
| # ? Nov 3, 2011 14:11 |
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Ravingsockmonkey posted:Lots of pictures from the week! Are you going to post these recipes on your blog? I make sausage and lentil soup fairly regularly, usually with some green thing bunged in, but am always looking for more perspectives and yours looks especially delicious! And peanut stew just sounds cool.
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| # ? Nov 3, 2011 15:23 |
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Ravingsockmonkey posted:
This is so pretty. 
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| # ? Nov 3, 2011 15:26 |
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 Cheese-out
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| # ? Nov 3, 2011 22:59 |
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It's been a slow week in the kitchen. Reuben with homemade sauerkraut - on marble rye, which is the best rye if you don't have time to bake the bread yourself  By far the laziest pizza I have ever made, but still pretty delicious. I had leftover flatbread so I threw on some fresh tomato sauce and sliced bell peppers, portobello mushrooms and sweet onion.  And my halloween breakfast baking project: mini-muffins. Chocolate chip (pink), fresh blueberry (blue), and banana-walnut (yellow).
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| # ? Nov 4, 2011 01:27 |
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Ravingsockmonkey posted:
wanna eat that gumbo, post recipe please
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| # ? Nov 4, 2011 04:10 |
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Getting some backs ready for stock 
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| # ? Nov 4, 2011 04:32 |
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I made roast chicken with lots of garlic and cipoollini onions tonight:  Also, wilted watercress with garlic and the real star- duck fat fried, smashed, mixed baby potatoes:   yes, they are just as good as they look.
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| # ? Nov 4, 2011 05:16 |
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red beans and rice
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| # ? Nov 4, 2011 05:37 |
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Last night was my dad's birthday! I don't see him very often since I am in school, so I bought a bunch of fancy food and cooked him the best drat birthday meal ever. Mom's Chopped Salad  Horseradish & Dill New Potato Salad  Ridiculously Good Roasted Vegetables  Seared Black Peppercorn Steak ("One of the best steaks I've ever had, and the cook is a vegetarian!" Dad ) Not pictured: Caprese salad, garlic olives, sauteed mushrooms, triple-cream Spanish cheese (forgot the name), Drunken Goat cheese (ohmygodsogood), and German chocolate cake. He was a very happy birthday boy. Thank you GWS for teaching me all about delicious food and introducing me to amazing cheeses! I love you guys!
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| # ? Nov 4, 2011 14:07 |
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Ravingsockmonkey posted:Lots of pictures from the week! Could we get the recipes for these? I'm especially interested in the Lentils and the Peanuts.
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| # ? Nov 4, 2011 14:34 |
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The recipe for the Sausage and Lentil Soup is now up here. EVG posted the Inner Warmth Peanut Stew recipe in this thread. The chicken and sausage gumbo recipe is here. I didn't use okra, and I mixed the gumbo filé powder in while it was simmering instead of right before serving. sharkattack: I love how golden your chicken is! It's gorgeous; how did you get it to that perfect color? Edit: The bread recipe is here, and I'm going to have to go back and rack my brain on what I did for the Mexican style dish.
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| # ? Nov 4, 2011 14:55 |
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I made a garbage sandwich! I was really happy with the bread, I subbed in about 1/2 cup of cornmeal for some of the flour and it made such a nice crunchy sandwich bread.
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| # ? Nov 4, 2011 15:37 |
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sharkattack posted:I made roast chicken with lots of garlic and cipoollini onions tonight:
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| # ? Nov 4, 2011 18:55 |
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Ravingsockmonkey posted:sharkattack: I love how golden your chicken is! It's gorgeous; how did you get it to that perfect color? Basically, just rub the whole bird down in oodles of butter- inside and out. Then, baste it a bunch while it's cooking. I also added a cup of Sauvignon Blanc to the bottom of the roasting dish, so that added to the basting juices. psychokitty posted:Good lord. That chicken skin looks flawless. What was your tater-frying method? Microwave (or boil) the little potatoes until they are smash-able, then smash them with the side of a knife. Heat up a bunch of duck fat in a pan (I also added a bit of parsley and garlic and removed it after it had somewhat infused the fat) and then fry them for like 2 min per side. Season with salt when they're done.
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| # ? Nov 4, 2011 19:08 |
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sharkattack posted:Basically, just rub the whole bird down in oodles of butter- inside and out. Then, baste it a bunch while it's cooking. I also added a cup of Sauvignon Blanc to the bottom of the roasting dish, so that added to the basting juices. Did you brine the bird too, or just use the butter/wine combo?
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| # ? Nov 4, 2011 20:23 |
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Right now confit'ing chanterelles and local garlic in duck fat; quail legs in the chanterelle scented fat, and boil-in-bag'ing quail breasts on the bone. Later we will have crouton with a smear of confit garlic, a few slice of chanterelle, and a quail breast. With a lightly dressed salad of spicy greens.
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| # ? Nov 4, 2011 21:50 |
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Ravingsockmonkey posted:Did you brine the bird too, or just use the butter/wine combo? Nope, no brining. In a perfect world where I'm not a procrastinator who decides to do everything at the last second-in this case deciding to roast a chicken- I would have. Buuuut, it's hard to argue for its necessity after how cripsy and juicy this came out for only a couple minutes of prep and a little over an hour of roasting. magnetic posted:Right now confit'ing chanterelles and local garlic in duck fat; quail legs in the chanterelle scented fat, and boil-in-bag'ing quail breasts on the bone. This sounds amazing! Duck fat is the best. I had duck fat-fried eggs this morning over leftovers of my duck fat-fried potatoes. It was more than worth the heart attack I'm undoubtedly slowly guaranteeing myself.
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| # ? Nov 4, 2011 22:46 |
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magnetic posted:Right now confit'ing chanterelles and local garlic in duck fat; quail legs in the chanterelle scented fat, and boil-in-bag'ing quail breasts on the bone. Stop being a tease, pictures S'il Vous Plaît. e: it sounds like what you are doing is french.
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| # ? Nov 4, 2011 23:04 |
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Made dinner tonight in honor of our wrongly imprisoned W&W hero sizzlechest. His only crime was loving (a carb) too much.  Bread is a homemade ciabatta with garlic, butter, and basil from the incredible desert surviving plant I have. Lasagna is mashed potatoes and browned onions. Like a pierogi kind of in lasagna form!
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| # ? Nov 4, 2011 23:49 |
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Robo Olga posted:Lasagna is mashed potatoes and browned onions. Like a pierogi kind of in lasagna form! This interests me alot. I love carbs and starches. May try this sometime except minus onions and add some cheese/bacon.
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| # ? Nov 5, 2011 00:46 |
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Moey posted:This interests me alot. I love carbs and starches. May try this sometime except minus onions and add some cheese/bacon. Genius. Pure Genius.
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| # ? Nov 5, 2011 00:58 |
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I chickened. A simple roasted chicken with root vegetables and a side of sauteed peas with pearl onions and bacon.  Chicken pot pie with the leftover vegetables and meat. OCCUPY GWS
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| # ? Nov 5, 2011 01:52 |
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| # ? May 25, 2013 21:04 |
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Almost stock day, shooting for a nice, dark chicken stock 
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| # ? Nov 5, 2011 03:08 |
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