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Finally, a chance to do organs as certain people were out of the house!  Roasted marrow bones, parsley dressing and seasalt  Note: I didn't make nearly enough, next time I must have at least 2 pieces each! Calf's liver and potatoes persíllade  Espresso and almond panna cotta with almond shavings 
Junior G-man fucked around with this message at Nov 22, 2011 around 19:55 |
| # ? Nov 22, 2011 19:47 |
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| # ? May 19, 2013 07:21 |
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Happy Hat posted:For christs sake... Call it "Black and bleu" then... That is clearly distinctable (is that a word?) from "Black and blue"! Walk Away posted:Distinctive, buddy. ..."distinguishable" This photo looks even worse than I remember... but it is an awesome recipe, I make it all the time. Sicilian aubergine stew or caponata, based on this recipe. 
theunderwaterbear fucked around with this message at Nov 22, 2011 around 20:22 |
| # ? Nov 22, 2011 20:16 |
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English is not as effortless as it may seem at a distance.
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| # ? Nov 22, 2011 20:36 |
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Humboldt squid posted:
Do it! My colleague in social anthropology has been posting cooking pictures from fieldwork in Argentina and I have a powerful craving for some empanadas! edit: holy crap there's some assburgers going on about burgers in this thread.
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| # ? Nov 22, 2011 20:55 |
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Happy Hat posted:English is not as effortless as it may seem at a distance. I don't know. I've talked to many people who make English look very difficult.
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| # ? Nov 22, 2011 21:15 |
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Hypnolobster posted:I cooked a steak. Super jealous of you, especially after your next post about cheeses and butter  Vlex posted:Do it! My colleague in social anthropology has been posting cooking pictures from fieldwork in Argentina and I have a powerful craving for some empanadas! If you or anyone else has a recipe for some good peruvian lomo saltado I would be Very interested. I don't think it should be hard at all but I haven't found one that reminded me of being there
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| # ? Nov 22, 2011 22:02 |
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I broiled shrimp and made a sesame sauce to top it with, put it on soba noodles. I have never made soba noodles before, those things sure get foamy.
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| # ? Nov 22, 2011 22:51 |
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Mikey Purp posted:Mussels in miso broth with silken tofu, bok choy and bean sprouts. Sorry about the dumb border and iPhone pic. Shamelessly plagiarized...down to the red cast iron dutch oven.   Was tasty as hell...didn't use ginger or sprouts, just miso, fish sauce, bok choy, tofu and miso broth.
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| # ? Nov 23, 2011 00:01 |
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Kathandrion posted:So I made the french macarons from the recipe I requested a couple pages back. I DID take pictures and will upload them but I can't cause I'm at work right now. Here is a link to my wife's blog post with the promised pictures http://www.terry-tech.com/ikneadbread/?p=544
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| # ? Nov 23, 2011 02:16 |
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Kathandrion posted:Here is a link to my wife's blog post with the promised pictures That's just if you want your shells to look like traditional macarons, though. As far as the baking, your shells definitely got a lot more lift than mine did, good job! Steve Yun fucked around with this message at Nov 23, 2011 around 02:41 |
| # ? Nov 23, 2011 02:37 |
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Steve Yun posted:It appears you squeezed them out in a swirly pattern. If you want a more "uniform" look, try this: imagine the cookie sheet is Los Angeles and your pastry bag is the spaceship from Independence Day. You shoot straight down, and allow the batter to flow out horizontally in every direction from ground zero like the explosions from the spaceship's laser. Not only will the shells look more smooth, but they'll also have a better chance of lifting straight up instead of crooked. This is the gooniest analogy and I love it
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| # ? Nov 23, 2011 02:48 |
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Humboldt squid posted:For arepas, you can just use the ratio on the back of the packaging, really. 2 1\2 cups water to 2 cups masarepa (I usually end up using more like 2 cups plus 2 tablespoons, though), adding the masa slowly to the water while stirring helps a lot, and make sure you knead the dough enough too - it shouldn't feel "grainy" between your fingers, and when you make the hockey puck of dough it shouldn't crack around the edges. You also don't need to dust them with cornmeal like it looks like you did - use a dry cast iron skillet to sear them on both sides, and then you can either cover them and cook them in the skillet (takes longer) or transfer to a 400 degree oven, directly on the rack (cook until the puff up a little, or sound hollow when you tap the bottom). Ah okay so you kinda treat it like semolina then to remove the graininess? Yeah I didn't knead much. I'll do that next time. Didn't roll in extra masa, it was just kinda dry. Kinda did a johnnycake treatment and oiled my skillet. I'll try it dry next time. As for the cheese, I used hecho a mano, thought that was the right one to use? Allahu Snackbar fucked around with this message at Nov 23, 2011 around 19:33 |
| # ? Nov 23, 2011 02:54 |
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Kathandrion posted:Here is a link to my wife's blog post with the promised pictures Looks like the batter was a tad thick as well. Most macaron recipies suggest a "magma-like" consistency, whatever that means. Basically the peaks should eventually settle down by themselves so you get that smooth shell, so I'd suggest giving the batter a few more folds next time. Alternatively you can give the bottom of the tray a few taps to help the peaks to settle down. Good stuff for a first try though, much better than mine! Also you've got cracking on the shells themselves, which indicates not enough resting time, and may be due to the piping technique as well. Typically you want to rest the shells so that when you lightly touch them, they don't stick to your finger. Depending on the humidity the 20 minutes resting time may not be enough. Reminds me that I need to make a bunch of macs again. I've got 8 egg whites aging in the fridge and it's been ages since I made any. I use the french method though, which I find is a lot less sweeter than the italian method. You don't get as high feet though. tl;dr  about cookies
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| # ? Nov 23, 2011 02:55 |
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Because I was sick as a dog, Portuguese bean soup. Lemon-honey grilled chicken with Parmesan and parsley biscuits. Next time, I'll add garlic to the marinade for the chicken because it was kinda meh.  Hypnolobster posted:All I've got is a lot of pictures of him coming out of his mother, a lot of pictures growing up and being large and tasty looking. No slaughter pictures, though. Might have a picture of him hanging/aging on somebody's phone.
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| # ? Nov 23, 2011 03:00 |
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Don't worry, she/I will be getting a lot more practice at making the macarons, we brought them to a family party and at least 3 people asked us to make them a couple dozen instead of getting them a christmas present. Despite their visual flaws, they tasted absolutely awesome. If I remember I'll post pictures of the next few batches I can prove to you that I'm listening to advice 
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| # ? Nov 23, 2011 03:19 |
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Crusty Nutsack posted:This is the gooniest analogy and I love it "Welcome to my mouf."
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| # ? Nov 23, 2011 03:58 |
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 Stack (bottom to top): code:
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| # ? Nov 23, 2011 05:44 |
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Breakfast: Chili & Cheese Omelette with sour cream and home made ghost chili hot sauce.  Lunch: Leftover chili & coffee rubbed strip steak on a salad. 
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| # ? Nov 23, 2011 20:27 |
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 Tonkatsu writeup here.  Possibly the best cookie I've made all year. Simple browned butter sugar cookies. Recipe here
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| # ? Nov 23, 2011 21:46 |
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I made a banana tarte tatin. I can't remember ever making caramel before, and I don't know what went wrong but it turned out a little watery. Still good though!
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| # ? Nov 23, 2011 22:41 |
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I wish I had pictures, but dinner was Chilean sea bass cooked in a pan in the oven with lots of white wine, butter, lemon juice, shallots, and red pepper flakes. Served over rice and some oven roasted broccoli. And now the salted caramel ice cream is in the ice cream maker. If the taste I had before it went in is any indication of the final outcome, this will be the best ice cream I've had all year. Maybe even all decade.
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| # ? Nov 24, 2011 05:05 |
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yoshesque posted:
Couple pages ago I know, but I was looking for something to try out, and this really jumped out at me. I would love if the poster, or anyone, knows the recipe? And on that note, if it is incredibly complex or not. I have experience but not years of experience.
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| # ? Nov 24, 2011 20:07 |
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I don't have any pictures yet, but I'm about to head over to my grandma and grandpa's to help out with Thanksgiving. Everyone else makes the American stuff: turkey, pie, mashed potatoes, gravy, stuffing, etc. Grandma and grandpa? God drat it, it's family meal time, so it's time for goddamn Cuban food. No pictures yet, but I will inundate the thread as soon as I get there.
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| # ? Nov 24, 2011 21:53 |
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RyanManRules posted:Couple pages ago I know, but I was looking for something to try out, and this really jumped out at me. I would love if the poster, or anyone, knows the recipe? And on that note, if it is incredibly complex or not. I have experience but not years of experience. It's not really a recipe, you can substitute anything for what you want, really (like the sponge cake for brownies, for example). You don't have to cover the entire thing in sponge either, you can just put it on the bottom. It's not technically difficult, just very time-consuming. I think it took me about 3 days total, mostly because of the icecream/sorbet. Here's the recipe I used for reference though.
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| # ? Nov 25, 2011 01:40 |
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Junior G-man posted:Finally, a chance to do organs as certain people were out of the house! Wanna eat dat marrow.
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| # ? Nov 25, 2011 03:03 |
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Cross post from Thanksgiving thread. Happy Thanksgiving: Yay Thanksgiving!  honey walnut shrimp by gtrwndr87, on Flickr  cranberry sauce, charred jalapeno, kaffir lime zest, calamansi, star anise by gtrwndr87, on Flickr  scalloped potatoes with roasted garlic, bacon, and crème fraîche by gtrwndr87, on Flickr  sourdough, merguez, sauteed leek, chestnut, and apple dressing by gtrwndr87, on Flickr  haricot vert, shiitake, pancetta by gtrwndr87, on Flickr  herb and lemon brined deep fried turkey by gtrwndr87, on Flickr  no knead bread 1 by gtrwndr87, on Flickr  no knead bread 2 by gtrwndr87, on Flickr  pumpkin bread pudding, vanilla whipped cream, spiced apple caramel by gtrwndr87, on Flickr  chocolate cobbler, vanilla ice cream by gtrwndr87, on Flickr And while we had the oil in the fryer, for dinner the day after Thanksgiving: Crispy Pata!  crispy pata by gtrwndr87, on Flickr  crispy pata 2 by gtrwndr87, on Flickr
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| # ? Nov 26, 2011 05:51 |
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Suddenly Thanksgiving looks a whole lot more appealing. Mama made supper with spinach soup with tofu and some leftovers, and I made... uhm, carne tagliata. That is, a seared steak of meat that is left to rest, then sliced thinly across the grain (that's where the tagliata comes in - tagliare means "carve, cut, slice", as in "tagliatelle"). Serve the meat on top of a bed of a robust salad. In this case, red sweet onions, vine tomatoes, mache and ruccola salad tossed in mustard vinaigrette and grated parmigiano cheese. You might need as little meat as 80 grams per person for a serving like this, works very well on a hot summers day for a main course or as a substantial starter otherwise.  The meat, I let it marinate for a while in light soy and lots of crushed black pepper before drying off and searing.  It's minke whale meat, mama wanted to try some before she left and it's about as authentically Norwegian as it gets. Hey, get over it, it's good wholesome food.
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| # ? Nov 26, 2011 18:07 |
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I would eat the gently caress out of that suryjyyjyjyjjgg
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| # ? Nov 26, 2011 21:17 |
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Sjurygg posted:It's minke whale meat, mama wanted to try some before she left and it's about as authentically Norwegian as it gets. Hey, get over it, it's good wholesome food. I want that in me now, it looks amazing. Another saturday means a day in the kitchen for me (favourite day of the week!). I'm still on a French Laundry Cookbook bender. I cannot get enough of it and wish Keller would adopt me. The first two dishes are respectively a recipe and an adaptation from it. Poached quails' eggs with bacon amuse  Takes a hell of a long time to make for 3 bites, but it's soooooooo good. Cucumber jelly with dill, crawfish with mustard and radish quenelle  Celeriac and chestnut soup with bacon bits  Missing bacon bits because this was the leftover second portion. Velvety smooth and delicious due to straining four times. Also it's my own invention, so Monkfish with finely mashed potatoes and lobster mushroom  This mushroom has the same colour as a boiled lobster shell when you buy it, looks and tastes fantastic. Also pressing mashed potatoes through a sieve and then loading it to the max with butter is the way of the future. Vanilla panna cotta with rhubarb syrup  All in all, about 4-5 hours in the kitchen, but what the hell else am I going to do on saturday? Junior G-man fucked around with this message at Nov 26, 2011 around 21:38 |
| # ? Nov 26, 2011 21:22 |
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Sjurygg posted:
It's okay man minke whales aren't endangered at all.
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| # ? Nov 26, 2011 21:25 |
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Kenning posted:It's okay man minke whales aren't endangered at all. Hey, we have to get our lamp oil from somewhere.
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| # ? Nov 26, 2011 22:24 |
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Generalisimo Halal posted:Hey, we have to get our lamp oil from somewhere. He's being sincere, Minke Whales are in the same category for risk of extinction as humans are.
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| # ? Nov 26, 2011 22:32 |
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Iron Chef Ricola posted:He's being sincere, Minke Whales are in the same category for risk of extinction as humans are. I know, I was just having a bit of fun.
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| # ? Nov 26, 2011 23:06 |
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Iron Chef Ricola posted:He's being sincere, Minke Whales are in the same category for risk of extinction as humans are. That's not saying much  Junior G-man posted:I want that in me now, it looks amazing. Crikey. Between this post and all the other stuff up now I'd wager to say that this is the apex page of the thread so far. And I also realized that somebody made something pretty similar way further up: MODY posted:Lunch: Must've been a subconscious thing. Tagliata on salad is, for lack of a better word, awesome, and especially suited to sirloin and top sirloin which I otherwise don't really care for as steaks by themselves - somehow they turn out much better sliced thinly with a juicy, tart salad to go along. And the beautiful thing is that, like I said, it really makes the meat go longer without anyone feeling like they've been shortchanged. One of my little hangups. And I also seem to suddenly remember that Glenn Close was the first movie star I fantasized about during self-pollution.
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| # ? Nov 26, 2011 23:15 |
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Thanksgiving leftovers on pizza  
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| # ? Nov 26, 2011 23:39 |
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Casu Marzu posted:Possibly the best cookie I've made all year. Simple browned butter sugar cookies. I made a batch of these today and holy poo poo are they good.
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| # ? Nov 27, 2011 00:10 |
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theunderwaterbear posted:I made a banana tarte tatin. I can't remember ever making caramel before, and I don't know what went wrong but it turned out a little watery. Still good though! It's usually not the caramel that makes a watery Tarte Tatin, it's the fruit. I watched Jacques Pepin make an apple one and he actually added water to the fruit/caramel and boiled it off, which I thought was odd, but he claimed it solved the watery caramel problem. http://www.kqed.org/w/jacquespepin/summerrecipe3.html I make pear Tarte Tatin all the time and they come out runny often, but I don't really care. I think next time, I'll try the Pepin trick. I've never thought to do banana and now I'm really excited to try it! My one question, though, is how ripe were your nanas? Since I'm totally persimmon-crazy, I made a persimmon upside-down cake, adapted from an Emiril Lagasse pineapple upside-down cake recipe, because I thought it would be really cool to bake it in a cast-iron skillet like a Tarte Tatin.  I took it to my very first ever D&D game.  It was good; though sweeter than I usually like. Also, the persimmon slices shrunk and pushed apart, leaving me wishing for more fruit on the finished cake.The previous night, I made pizza...  Guinness crust with whole milk mozzarella, caramelized red onions, roasted (HOT) mystery peppers (below), and fresh chèvre.  Husband came home from work one day with a bag of random peppers his mother gave him from her neighbors' garden. It turned into a roast-first-taste-later situation. I'm thinking mostly Hungarian Wax (especially since the yellow-orangey ones were really hot, a couple of Fresno (short red), and a pimento (fat red). I can't figure out the long red ones, though, since they're not particularly skinny like a cayenne or jalapeno-shaped.
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| # ? Nov 27, 2011 19:04 |
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Had a little bit of turkey left in the fridge so I made a turkey hash kinda thing with some orange peppers and caramelized onions.
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| # ? Nov 27, 2011 19:53 |
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Thanksgiving crosspost:quote:
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| # ? Nov 28, 2011 00:57 |
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| # ? May 19, 2013 07:21 |
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THANKSGIVING = PIE chicken potpie  apple pie. also made vanilla gelato to go with, but no pictures unfortunately.  classic pumpkin. Got a new tart pan this week! Old world chic meets new world squash~ This is the first time I've mixed apple types when making pie (2 fuji, 1 gala, 3 honeycrisp), and I think it was very successful. Each bite had varying amounts of tartness and crispness what's GWS's favorite pie apple cultivar?
snailshell fucked around with this message at Nov 28, 2011 around 07:27 |
| # ? Nov 28, 2011 07:24 |
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