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ulmont posted:Grey soup That doesn't look very good I don't think your wife needs to worry about people wanting to copy her super secret recipe. Also you didn't read the first post.
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| # ? Oct 3, 2011 20:56 |
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| # ? May 24, 2013 13:08 |
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Robo Olga posted:Also you didn't read the first post. I just read the first post again, and I'm not sure what I'm missing?
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| # ? Oct 3, 2011 21:04 |
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I've got enough problems trying to remember and save actual recipes (carrot pie  ) without worrying about secret ones. You're safe.
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| # ? Oct 3, 2011 21:42 |
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ulmont posted:I just read the first post again, and I'm not sure what I'm missing? Blind guess: quote:*Be ready to answer questions - because people will want to copy you Also, secret recipes in a cooking forum are like being a kid in the playground going 'nyah nyah nyah, I know a secret and I'm not going to tell you'.
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| # ? Oct 3, 2011 21:59 |
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Junior G-man posted:Also, secret recipes in a cooking forum are like being a kid in the playground going 'nyah nyah nyah, I know a secret and I'm not going to tell you'. Ah. Well, I was asking about the shrimp and catfish stock, which I posted completely. The rest of it was really irrelevant, and I apologize for the distraction.
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| # ? Oct 3, 2011 22:52 |
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Tried my hand at a pizza for basically the first time. Used dough from my "artisan bread in 5 minutes a day" batch, cooked on the underside of a cast iron skillet in a 500 degree oven. Going in:  Coming out:  Lots of room for improvement (will make the crust thinner next time, forgot to puncture it so it bubbled a lot, used store bought sauce, etc.), but it was still incredibly delicious.
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| # ? Oct 4, 2011 02:13 |
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I roasted a duck for the first time tonight, after making sure I could capture all the delicious duck fat..and used it to roast the potatoes and sauté the mushrooms. I also am not good at plating, or lighting though, apologies. There was also baklava, but it wasn't ready for separate plating just yet. 
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| # ? Oct 4, 2011 02:45 |
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ulmont posted:Thoughts about what all else I should have put in? Obviously, there was no salt, but I added salt later into the end product. Anything else that I'm an idiot for not thinking of? What sort of improvement did you think it needed after you tasted it? Was it too sweet, sour, salty, watery, not fishy enough, etc.? Help us out a little here.
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| # ? Oct 4, 2011 03:08 |
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ulmont posted:Thoughts about what all else I should have put in? Obviously, there was no salt, but I added salt later into the end product. Anything else that I'm an idiot for not thinking of? The only thing i can really say is to next time brown your shrimp shells/heads first, then add the other ingredients. Also it's hard to tell from your photo but your end product looks a little cloudy. As the stock simmers skim off all the gross looking stuff from the top. If you want to get extra fancy then put your catfish head in a separate pot, cover with cold water and bring to a boil and discard the water before adding the head to your stock, should lessen the impurities a bit more.
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| # ? Oct 4, 2011 04:03 |
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 Grilled Fontina and Chipotle Jack cheese sandwich on Nut Brown Ale beer bread, with roasted tomato red bell pepper soup. Love cooking from scratch. djnkro fucked around with this message at Oct 4, 2011 around 15:20 |
| # ? Oct 4, 2011 04:10 |
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Princess Neurotica posted:What sort of improvement did you think it needed after you tasted it? Was it too sweet, sour, salty, watery, not fishy enough, etc.? Help us out a little here. Well, it definitely wasn't salty enough, but that was easily fixed. I don't think it was fishy enough (although it was definitely shrimpy enough); is that something I could fix by cooking the head longer? I really don't know anything about stock, so was just curious about any common tips. blacquethoven posted:The only thing i can really say is to next time brown your shrimp shells/heads first, then add the other ingredients. That sounds interesting; I'll have to try that next time. blacquethoven posted:Also it's hard to tell from your photo but your end product looks a little cloudy. As the stock simmers skim off all the gross looking stuff from the top. The problem I had there was that the shrimp shells were constantly floating to the top, so it was difficult to get anything off the top. Is there some technique I was missing, or should I just remove everything else first and then simmer a little longer so I can skim? blacquethoven posted:If you want to get extra fancy then put your catfish head in a separate pot, cover with cold water and bring to a boil and discard the water before adding the head to your stock, should lessen the impurities a bit more. Sounds like a plan.
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| # ? Oct 4, 2011 13:04 |
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Zedlic posted:Tried my hand at a pizza for basically the first time. Used dough from my "artisan bread in 5 minutes a day" batch, cooked on the underside of a cast iron skillet in a 500 degree oven. Hey good job, there! We also use our no-knead fridge bread to make pizza crusts. Tends to work great, if not as feathery as the really good pizza doughs.
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| # ? Oct 4, 2011 16:15 |
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Last week I noticed drumsticks being sold for 49 cents a pound - since I'm on a low carb diet and consuming fucktons of meat, I decided to buy 20 pounds of them. Got home, and realized "Oh poo poo, what am I going to do with all this chicken?" I decided to try my hand at making sausage. I had an old cast iron hand crank meat grinder in my basement that I restored and used for this experiment - I made 4 kinds of sausage: -Buffalo Chicken: Crystal hot sauce, blue cheese dressing, mozzarella, cayenne pepper, and butter. Would have added some celery seed, too, but I lent mine out. -Italian Style: Not Italian sausage, but based on the Italian roast pork sandwich. Best one out of all. ~4lb chicken meat, 3/4lb sharp provolone, 1/2 a medium red onion, one head of garlic, maybe 8 or so sprigs of fresh rosemary, 8 or so leaves of blanched broccoli rabe, plus salt, pepper, and extra virgin olive oil -Mexican style: Based on something a food-enthusiast friend described to me after having it at a restaurant. Sofrito, adobo, cumin, turmeric, oregano, olive oil, and jack cheese -Chicken Reuben: Swiss cheese, sauerkraut, thousand island dressing, caraway seed, pickling spice mix, salt, pepper and fennel seed. Basic process was to remove the meat from the bones, grind it, mix in other ingredients, grind again - then cook a small patty of it to test the flavor and texture, make necessary adjustments. I was planning on casing it, but I couldn't find any casing in the store, and realized that doing so by hand with a jury-rigged setup made of PVC pipe like I was planning on would probably be a tremendous pain in the rear end. Mephysteaux fucked around with this message at Oct 4, 2011 around 22:26 |
| # ? Oct 4, 2011 22:23 |
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Shepherds Pie (yes, yes, beef means cottage, whatever) 
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| # ? Oct 5, 2011 03:07 |
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I spent the better part of the night cooking, and made my mom's recipe for sour cream chicken enchiladas. Super awesome semi-Mexican comfort food. I wish I'd thought to take photos because they come out looking really appetizing; not in a food-porn way, but in a homey cozy way. For an encore, I baked something loosely based on the cake from Portal, which is usually a chocolate cake with coconut-pecan frosting in the center and chocolate chips on the outside. Mine is a strawberry cake with white frosting in the center, chocolate frosting and mini chocolate chips on the outside, with globs of white frosting and maraschino cherries on top.
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| # ? Oct 5, 2011 03:29 |
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Mephysteaux posted:chicken sausage Those all sound amazing. You've inspired a few ideas for me.
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| # ? Oct 5, 2011 03:29 |
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Today is my roommate's birthday. That guy loves food with holes. Most of my baking experience has been limited to making pizzas, so this was a fun learning experience for me. I used Peter Reinhart's bagel recipe, and ended up with 12 of these bastards. 
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| # ? Oct 5, 2011 19:27 |
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Lentils with vegetable curry - It was very good.   Bonus picture of the pooch 
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| # ? Oct 6, 2011 04:58 |
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Sorry about the filters, but I stole this from my Instagram. I often make pizzas out of random poo poo in my fridge, so that's where this combo came from. Yukon gold potatoes, leeks, avocado, heirloom tomato sauce on a sourdough crust. Finished with sel gris. Here's one from the other night. Basil and goat yogurt sauce over homemade falafel, naturally leavened pita and mustard greens. 
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| # ? Oct 6, 2011 05:50 |
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mattdev posted:Here's one from the other night. Basil and goat yogurt sauce over homemade falafel, naturally leavened pita and mustard greens. Woah! That looks amazing.
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| # ? Oct 6, 2011 08:36 |
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mattdev posted:
I would eat this and probably ask for seconds.
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| # ? Oct 6, 2011 08:39 |
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Thịt kho - Vietnamese braise of pork and hard-boiled eggs simmered in caramel and fish sauce. I had a piece of leftover deep-fried tofu from the night before that I also added, it was a good addition. I like mine with lots of holy basil and lemongrass. I also like to reduce the liquid very much and spoon the concentrated stock and pork fat onto my bowl of rice and stir :d  I tried to introduce my mother-in-law to another typical Scandinavian vegetable, celeriac. I stir-fried it lightly and tossed with fresh coriander. I liked it, the others thought it had a weird texture. Oh well.  Some red-cooked meat-stuffed tofu skin parcels that FiL made the other day that we finally killed off last night. They're AWESOME. Shitloads of wood ears and ginger.  Thịt kho moneyshot. Pickled some carrots and kohlrabi (!) to go with it. 
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| # ? Oct 6, 2011 20:49 |
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Burger with fries. Muenster and Cheddar on that thing, and spicy pickles. I made the pickles.
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| # ? Oct 7, 2011 01:03 |
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Weather so gorgeous here and the farmer's markety places shutting down for the year inspired a last round of canning. Made these candied Jalapenos as well as some spiced peach jam.
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| # ? Oct 7, 2011 04:31 |
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Generalissimo
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SLOSifl posted:It's bacon wrapped homefries on vaguely-asian jello with bloomin' onion segments and uselessfoam. I'm sure it tastes pretty good, but really the presentation could use some work. Toast posted:Weather so gorgeous here and the farmer's markety places shutting down for the year inspired a last round of canning. Made these candied Jalapenos as well as some spiced peach jam. That looks nothing less than amazing. Got a recipe / basic technique handy?
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| # ? Oct 7, 2011 06:17 |
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Lazer Vampire Jr. posted:I roasted a duck for the first time tonight, after making sure I could capture all the delicious duck fat..and used it to roast the potatoes and sauté the mushrooms. Awesome. I've never tried duck, but this tempts me to acquire some. Edit: I don't have any pictures, but I made some lentil dumplings with yogurt sauce and tandoori chicken tonight. I'm on a bit of an Indian kick at the moment.
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| # ? Oct 7, 2011 06:31 |
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pantstime posted:That looks nothing less than amazing. Got a recipe / basic technique handy? Actually just finished uploading it. GWS wiki link for Candied Jalapenos
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| # ? Oct 7, 2011 06:41 |
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Sjurygg posted:Thịt kho - Vietnamese braise of pork and hard-boiled eggs simmered in caramel and fish sauce. I had a piece of leftover deep-fried tofu from the night before that I also added, it was a good addition. I like mine with lots of holy basil and lemongrass. I also like to reduce the liquid very much and spoon the concentrated stock and pork fat onto my bowl of rice and stir :d Sjurygg, that's the best looking thit kho I've seen. Do you mind sharing a rough recipe? Take it that's not pork belly though?
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| # ? Oct 7, 2011 18:35 |
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Snails in garlic butter  Steak au poivre  Tarte au limon 
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| # ? Oct 7, 2011 19:21 |
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Junior G-man posted:Snails in garlic butter God that tart looks fantastic... I'm drooling. I'm debating between Char Siu Pork Noodles tonight or a trip to my favorite local indian place. Decisions!
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| # ? Oct 7, 2011 19:48 |
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Toast posted:God that tart looks fantastic... I'm drooling. http://www.bbc.co.uk/food/recipes/tarte_au_citron_94480 It really is loving fantastic. Enjoy! You have to pay a bit of attention with the dough, but it's really not too bad. Way too much filling for a 23cm tart pan though.
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| # ? Oct 7, 2011 19:54 |
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Käsewähe which is quiche with real Cheese, I used 1 part Gruyere and 1 part Sbrinz. Also added some ham, onions and 2 sliced tomatos. Sadly I went to light on the pepper. Mostly posting this to show how confusing the word cheesecake can be to us euros. terrible iPhone pics  
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| # ? Oct 7, 2011 21:08 |
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Babby is one month today, so 满, or mán yùe, celebrating the newborn's first Full Moon. We weren't going to do much for this day, then suddenly my in-laws invited us to a nice restaurant and we ate dim sum and sipped tea for hours. Deep-fried pig intestines were a highlight. Later on my parents came to see the baby for the first time, so I cooked them Vietnamese stuff (again - I'm broken): lemongrass-grilled porkchops, cha trung (frittata with pork and glass noodles), water spinach soup and all the fixin's   And apple pie for dessert, with Gravenstein apples :d It was very good. I made it with very little sugar, and just a light dusting of cinnamon, so the apples could do the talking. I think I'll do that from now on. Maybe I used too little pastry? I'm not that hot for thick-walled pies. This one's almost all apples. 
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| # ? Oct 7, 2011 21:40 |
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 Herbed scallops on a bed or lettuce and avocado. The scallops were based on a Julia Child recipe, added to a simple salad mix to make a fairly light dinner. So good!
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| # ? Oct 7, 2011 21:53 |
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My first foray into GWS is tonight's dinner: lamb sausages, spicy cous cous, a simple spicy vegetable stew, yoghurt with mint and home made rosemary and sea salt focaccia. Quick and dirty pic:  I promise to work on my food photography.
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| # ? Oct 8, 2011 18:56 |
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You made merguez? ! miss having an African butcher nearby  Your food photography is halfway there if you lose those huge white paddling oar thingies
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| # ? Oct 8, 2011 19:06 |
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No, I couldn't find merguez although I tried. Those are just plain lamb sausages. Sorry about the fugly serving spoons, I was holding back starving children so that I could take the photo.
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| # ? Oct 8, 2011 19:10 |
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It's been over a week of waiting, but I finally made this, and I gotta say... worth. every. second. Self-corned beef tongue Reuben with sauerkraut, gruyere, and homemade Thousand Island, grilled with a poo poo-ton of butter. It was the greasiest, awesomest poo poo ever.
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| # ? Oct 8, 2011 23:26 |
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Holy loving poo poo. I was going to post some stuff but that owns so hard.
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| # ? Oct 8, 2011 23:28 |
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| # ? May 24, 2013 13:08 |
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Oh god reubens are my favorite sandwich EVER; I writhe with envy. This isn't exactly a meal, but I have been baking grown-up bread for the first time this week and am really proud of myself. I feel like some kind of wizard. Also, tonight I'm going to cook those new york strips rare in a hot-as-poo poo pan and make some kind of tasty accompaniment with the straggler October tomatoes, potatoes, and mushrooms. Happy Saturday everybody! 
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| # ? Oct 9, 2011 00:09 |
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