I did something awesome, I will show you! (What did you cook last night?)

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The Something Awful Forums > Discussion > Goons With Chickencheese > I did something awesome, I will show you! (What did you cook last night?)

InEscape: Nov 10, 2006; stuck.

I've been cooking!

My cousin and I pickled some beets, here they are in the brine:

I got some wonderful eggs from backyard chickens and decided to make egg salad. I ate it too fast for a finished shot, but here are the eggs, and some yolks that I made my own mayonnaise with. I'd never done an emulsion before, and my arm was very sore by the end.

I did my first Roast Beef on Sunday, with yorkshire pudding, mashed potatoes and gravy:

My mother made yorkies all throughout my childhood but I'd never done them on my own - I think they worked out okay!

I tried to make Lemon Meringue Pie for dessert with my new immersion blender:

The meringue was awesome but unfortunately I was trying to do it while making everything else and I had some trouble with temperature control. So when I cut open the pie, it was soup.

# ? Oct 18, 2011 23:55

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# ? May 18, 2013 14:24

Crazak P: Apr 11, 2003; PUNISHER > SPIDERMAN

You can use your immersion blender to make mayo.

http://www.seriouseats.com/2011/10/...utes-or-le.html

# ? Oct 19, 2011 02:51

Exi7wound: Aug 22, 2004; LOGANO
Remember my name... you'll be screaming it later.

InEscape posted:

I've been cooking!

I did my first Roast Beef on Sunday, with yorkshire pudding, mashed potatoes and gravy:

I swear every year I'm going to make yorkies for the holidays. This year, IT'S ON!

# ? Oct 19, 2011 03:16

InEscape: Nov 10, 2006; stuck.

Exi7wound posted:

I swear every year I'm going to make yorkies for the holidays. This year, IT'S ON!

My mom's secret is that she makes it with suet (I think that's the right spelling, though I've never seen it written, soo-it), which you have to buy at the butcher. I think most people make them with butter or drippings. She puts a tiny bit of suet in each muffin thing and puts it in the oven for 5-8 minutes before she puts in the batter so that it spits/bubbles when you pour the stuff in. She says it helps make them the "right" shape! Though I know a bunch of people make yorkies in a normal loaf pan so I don't know if there really is a "right" shape, but it gives a nice vaguely meaty flavor to the yorkies that I think compliments the gravy/roast really well. You only need the tiniest bit of suet but it is something you have to go to a butcher's to get - my grocery store has a pretty good butcher counter but they didn't have any, even behind the counter.

I think suet is technically beef tallow? But I'm not sure.

quote:

You can use your immersion blender to make mayo.

I was hoping that was the case! I only got the blender a couple days ago so I didn't have it then. My immersion blender has some really cool attachments (even a slapchop type thing!), it's like a little kitchenaid! Which is The Best Thing because a kitchenaid is way too big and expensive for me to own while I'm this young/poor/mobile.

# ? Oct 19, 2011 05:29

John F. Kennedy: Apr 18, 2008; The energy, the faith, the devotion which we bring to this endeavor will destroy Israel and all who serve it, and the glow from that fire will rise up to the heavens

A ladyfriend of mine was over sunday night and I made thomas keller's fried chicken recipe from ad hoc at home:

(sorry for the bad photos, i was operating one handed)

# ? Oct 19, 2011 05:33

sweat poteto: Feb 16, 2006; Everybody's gotta learn sometime

mindphlux posted:

you guys should really make some threads about food. I am just now glancing through this thread, and there's some really awesome and spectacular stuff in here. It's probably not that much more work if you're already taking pictures and stuff.

I mean yeah some of it is just like 'ok, I cooked this plate of food last night' level, but some of this stuff is definitely threadworthy.

Totally. Small but perfectly formed threads are

WELCOME

in GWS (believe it or not).

Snap a few pics with your iphone during the cooking to show textures and process and brain dump the recipe. It'll get more discussion than just this little circle and it's easier to WIKIfy, search and link to later.

# ? Oct 19, 2011 11:43

daani: Jun 20, 2008

Not really anything I cooked last night, but something that I never thought about before, and perhaps posting this would open other peoples eyes as well.

I don't know why I haven't thought of using this old cast waffle iron

to turn this simple cheese sandwich

into a fantastic panini!

Never again shall I have boring cheese on toast.

# ? Oct 19, 2011 14:36

Toast: Dec 7, 2002; GoonsWithSpoons.com Generalissimo

sweat poteto posted:

Totally. Small but perfectly formed threads are WELCOME in GWS (believe it or not).

Snap a few pics with your iphone during the cooking to show textures and process and brain dump the recipe. It'll get more discussion than just this little circle and it's easier to WIKIfy, search and link to later.

this this a thousand times this

Almost everything I post in here is also on the wiki because if a couple people ask about it here, chances are it'll get a 1000 views on the wiki.

# ? Oct 19, 2011 16:03

Allahu Snackbar: Apr 15, 2003; I came all the way from Taipei today, now Bangkok's pissin' rain and I'm goin' blind again.

Wasn't last night or anything, but I got invited to go tailgating a few weekends ago and brought carnitas for folks.

# ? Oct 19, 2011 16:17

Junior G-man: Sep 15, 2004; Bawk Bawk THERAPY CRANES Baaawk!

Leftover chili is the best chili.

# ? Oct 19, 2011 16:22

soap.: Jul 15, 2007; Her?

InEscape posted:

I think suet is technically beef tallow? But I'm not sure.

You render suet into beef tallow, so close! Suet is just the raw form.

# ? Oct 19, 2011 19:02

Halalelujah: Mar 23, 2007; And then there was Streep.

John F. Kennedy posted:

A ladyfriend of mine was over sunday night and I made thomas keller's fried chicken recipe from ad hoc at home:

(sorry for the bad photos, i was operating one handed)

How did it turn out? And what makes his recipe different?

# ? Oct 19, 2011 20:16

Gerblyn: Apr 4, 2007; I've had better days, but I don't care!

I've been stuck at home for a few weeks recovering from an operation, so last week I decided to learn how to cook as a way of killing time (and to try and wean myself off of an endless diet of frozen pizza). I've made a bunch of things with varying degrees of success so far, and today I decided to pester my grandmother for her recipe for Welsh Cakes:

They're sort of like a cross between scones and pancakes. They're lighter, and sweeter than scones, and you cook them in a pan instead of baking them. I also seem to have about 20 of them, and will probably have to spend the next few days finding unsuspecting Dutch people to foist them off onto

Anyways, I'm really impressed by some of the stuff posted in this thread. I'd like to try and follow some of the recipes, but I have to admit that I don't understand a lot of the terms you guys are using (e.g. what is "reserving" ribs?

), and I'm not sure if my local supermarkets would have a lot of the ingredients. Still I think I'm gonna go through the GWS wiki tomorrow and see if I can get some inspiration to try out something new.

# ? Oct 19, 2011 21:00

Chinston Wurchill: Jun 27, 2010; It's not that kind of test.

Let's make some soup 'cause the weather is turning cold.

In this case, sweet potato with spinach, harissa, peanut butter, and compatible spices. I later added an egg and some peanuts but it was less photogenic at that point.

# ? Oct 19, 2011 22:16

Powdered Toast Man: Jan 25, 2005; TOAST-A-RIFIC!!!

mindphlux posted:

you guys should really make some threads about food. I am just now glancing through this thread, and there's some really awesome and spectacular stuff in here. It's probably not that much more work if you're already taking pictures and stuff.

I mean yeah some of it is just like 'ok, I cooked this plate of food last night' level, but some of this stuff is definitely threadworthy.

They're probably worried about getting put on probation because they didn't "post in a manner consistent with whirled peas."

# ? Oct 19, 2011 22:32

Casu Marzu: Oct 20, 2008; me larvae long time

Leftover brioche? French toast with lemon curd and currant jelly and a monte cristo with applewood smoked ham and gruyere.

OCCUPY GWS

BREAK THE MOD HEGEMONY

# ? Oct 19, 2011 23:53

Kenning: Jan 10, 2009; I really want to post goatse. I wish I had 10bux

~ungh that looks so good.

# ? Oct 20, 2011 00:02

The Macaroni: Dec 20, 2002; ...it does nothing.

Low carb doesn't have to be horrifying. Creole beef stew with garlic mushrooms and a nice tossed salad with homemade vinaigrette on the side:

# ? Oct 20, 2011 01:01

Cizzo: Jul 5, 2007; Haters gonna hate.

The Macaroni posted:

Low carb doesn't have to be horrifying. Creole beef stew with garlic mushrooms and a nice tossed salad with homemade vinaigrette on the side:

That looks awesomely clean to eat.

Also, I found great humor in reading your post and then your name.

# ? Oct 20, 2011 01:15

Toast: Dec 7, 2002; GoonsWithSpoons.com Generalissimo

Powdered Toast Man posted:

They're probably worried about getting put on probation because they didn't "post in a manner consistent with whirled peas."

Part of the end goal of whirled peas is to get people to use the wiki more if I read my tarot cards right

# ? Oct 20, 2011 03:06

Casu Marzu: Oct 20, 2008; me larvae long time

Toast posted:

Part of the end goal of whirled peas is to get people to use the wiki more if I read my tarot cards right

Less chat and discussion. More wiki use. Sounds productive.

Edit: Right. No discussion. I need to be on topic.

I ate this today:

Pho is delicious.

OCCUPY GWS

BREAK THE MOD HEGEMONY

Casu Marzu fucked around with this message at Oct 20, 2011 around 03:47

# ? Oct 20, 2011 03:39

John F. Kennedy: Apr 18, 2008; The energy, the faith, the devotion which we bring to this endeavor will destroy Israel and all who serve it, and the glow from that fire will rise up to the heavens

Generalisimo Halal posted:

How did it turn out? And what makes his recipe different?

this particular recipe is actually excerpted in whole on the amazon page for the book:

http://www.amazon.com/Ad-Hoc-Home-T...19091343&sr=8-1

quote:

If there's a better fried chicken, I haven't tasted it. First, and critically, the chicken is brined for 12 hours in a herb-lemon brine, which seasons the meat and helps it stay juicy. The flour is seasoned with garlic and onion powders, paprika, cayenne, salt, and pepper. The chicken is dredged in the seasoned flour, dipped in buttermilk, and then dredged again in the flour. The crust becomes almost feathered and is very crisp. Fried chicken is a great American tradition that�s fallen out of favor. A taste of this, and you will want it back in your weekly routine. --Thomas Keller

Buttermilk Fried Chicken
Ingredients
(Serves 4-6)

Two 2 1/2- to 3-pound chickens (see Note on Chicken Size)
Chicken Brine (recipe follows), cold

For Dredging and Frying
Peanut or canola oil for deep-frying
1 quart buttermilk
Kosher salt and freshly ground black pepper

Coating
6 cups all-purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Ground fleur de sel or fine sea salt
Rosemary and thyme sprigs for garnish

Directions

Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).

Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for 1-1/2 hours, or until it comes to room temperature.

If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320�F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.

Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.

Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.

Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.

Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.

Turn up the heat and heat the oil to 340�F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat. Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

Note on Chicken Size: You may need to go to a farmers' market to get these small chickens. Grocery store chickens often run 3 to 4 pounds. They can, of course, be used in this recipe but if chickens in the 2-1/2- to 3-pound range are available to you, they're worth seeking out. They�re a little easier to cook properly at the temperatures we recommend here and, most important, pieces this size result in the optimal meat-to-crust proportion, which is such an important part of the pleasure of fried chicken.

Note: We let the chicken rest for 7 to 10 minutes after it comes out of the fryer so that it has a chance to cool down. If the chicken has rested for longer than 10 minutes, put the tray of chicken in a 400�F oven for a minute or two to ensure that the crust is crisp and the chicken is hot.

Chicken Brine
Makes 2 gallons
5 lemons, halved
24 bay leaves
1 bunch (4 ounces) flat-leaf parsley
1 bunch (1 ounce) thyme
1/2 cup clover honey
1 head garlic, halved through the equator
3/4 cup black peppercorns
2 cups (10 ounces) kosher salt, preferably Diamond Crystal
2 gallons water
The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley, and thyme. This amount of brine will be enough for 10 pounds.

Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.

i'd made this recipe before so i had a good idea of how the brine and dredging mix affected the flavor of the final chicken. personally i double the cayenne and use hungarian paprika, and put herbs de provence in the brine

John F. Kennedy fucked around with this message at Oct 20, 2011 around 06:39

# ? Oct 20, 2011 06:16

Ravingsockmonkey: Jan 24, 2007; Kharma police, arrest this girl
She stares at me as if she owns the world
And we have crashed her party

daani posted:

...happy things...

I've done this with my waffle maker before.

It's great for peanut butter sandwiches, and if you're careful (or don't mind the mess) you can even make fluffernutters on it too.

A few things I've made this week:

Golden Rum Cake by ravingsockmonkey, on Flickr

Chicken and Spinach Curry by ravingsockmonkey, on Flickr

Guiness Beef Stew by ravingsockmonkey, on Flickr

Smoked Sausage & Corn Chowder by ravingsockmonkey, on Flickr

# ? Oct 20, 2011 13:00

Gerblyn: Apr 4, 2007; I've had better days, but I don't care!

That chowder looks really nice. Could you post the recipe?

# ? Oct 20, 2011 13:06

Junior G-man: Sep 15, 2004; Bawk Bawk THERAPY CRANES Baaawk!

Polpette:

Beet Carpaccio:

And I even made a thead about it.

Shameless promotion itt.

# ? Oct 20, 2011 13:10

Ravingsockmonkey: Jan 24, 2007; Kharma police, arrest this girl
She stares at me as if she owns the world
And we have crashed her party

Gerblyn posted:

That chowder looks really nice. Could you post the recipe?

Link is here, but I'll copy and paste the recipe for all.

Smoked Sausage & Corn Chowder

Ingredients:

1/4 lb bacon - chopped
1 lb smoked sausage - sliced or chopped
2 stalks celery - chopped
2 to 3 green onions - chopped finely
2 cups potatoes - peeled and diced
1 cup water
1 can unsalted corn - drained
1 can cream-style corn
1 12-oz can evaporated milk
Salt and Pepper to taste
Cajun seasoning or Cayenne pepper optional (You may want to replace the salt with Cajun seasoning as most have salt in them)

Directions:

In a large pot, cook the bacon and sausage until bacon is crisp and sausage is nicely browned.
Move the sausage and bacon from the pot onto a plate leaving the fat in the pot.
Add the chopped celery and onions to the bacon fat and cook until both are slightly tender.
Add potatoes, water, and seasonings. Cover and cook on medium heat for 10 minutes.
Stir in both cans of corn, evaporated milk, sausage, and bacon.
Lower heat to medium low and cook until potatoes are tender, about 30 minutes.
I recommend stirring the soup about every 5 to 10 minutes because it can scorch on the bottom if you don't.
Taste and adjust seasoning as needed.

Serves 4 to 6

# ? Oct 20, 2011 13:20

Gerblyn: Apr 4, 2007; I've had better days, but I don't care!

Thanks! Not sure if I can get cream style corn here, though the internet says it's easy enough to make yourself.

# ? Oct 20, 2011 13:38

Bunk Rogers: Mar 14, 2002

Generalisimo Halal posted:

How did it turn out? And what makes his recipe different?

I've made this before as well. The breading is a bit salty especially after the brine but its good. Keller's recipes on a whole, aside from his roast chicken, are the biggest pain in the rear end to cook but holy poo poo they're good.

Here is a bit Slate did on a "Fried Chicken Off" between Keller and Ree Drummond

# ? Oct 20, 2011 20:42

Kudosx: Jun 6, 2006; it's raining zerglings!

I made some carnitas tonight for dinner. I don't have any pictures of it plated when it was inside tortillas... but here's some action shots.

The second shot is after I put it in the oven at 400 degrees for 10 minutes to 'crisp' it up.

I really need to get better at using a camera!

# ? Oct 20, 2011 21:15

The Macaroni: Dec 20, 2002; ...it does nothing.

Gerblyn posted:

That chowder looks really nice. Could you post the recipe?

Post the chicken and spinach curry recipe too!

# ? Oct 20, 2011 22:50

flyboi: Oct 13, 2005; agg stop posting

I made an attempt at "burek"... Crust was amazing but as I anticipated I hated the meat mixture. I'm just not a big fan of lots of parsley or paprika. Should've went with my gut and winged something else for a filling. Oh well I have another roll of phyllo to play with now! I think over the weekend I'm going to play with cheese and try some triangles or something.

# ? Oct 21, 2011 00:11

PainBreak: Jun 9, 2001

We won't be eating this until the 29th, but here she is, in all her cellphone cam glory...

I present you, the Thanksgivachristmaween Turkey:

Wet cured, and smoked over a blend of hickory, cherry, and apple.

Oh, and in case anyone was planning on ordering elastic netting for smoking turkeys, don't trust Butcher Packer's recommendation of #18. They're completely full of poo poo. A 12lb turkey is about 25" in diameter. #18 stretches to 16" in diameter at full, ridiculous stretch. Buy the 30" ham bags.

# ? Oct 21, 2011 00:20

Sjurygg: Nov 7, 2008

Is that turkey deboned? Or is wrapping it in netting just to keep the surface as small as possible so it won't dry out?

flyboi posted:

I made an attempt at "burek"... Crust was amazing but as I anticipated I hated the meat mixture. I'm just not a big fan of lots of parsley or paprika. Should've went with my gut and winged something else for a filling. Oh well I have another roll of phyllo to play with now! I think over the weekend I'm going to play with cheese and try some triangles or something.

There is no other b�rek than spinach and salty cheese. Well, sometimes potato if they're fresh out. But it's kinda boring unless you eat it with some chili sauce.

# ? Oct 21, 2011 05:37

Gristley Bear: May 16, 2007; METAL

Sjurygg posted:

There is no other b�rek than spinach and salty cheese. Well, sometimes potato if they're fresh out. But it's kinda boring unless you eat it with some chili sauce.

This is what my Bulgarian friend says. My Bosnian friends are used to meat filled burek. I think both are awesome, and I'm usually a purist. Regardless of filling they both seem to use plain yogurt as a dip which is delicious.

# ? Oct 21, 2011 06:13

mindphlux: Jan 8, 2004; Verweile doch, du bist so sch�n...

chickencheese

Junior G-man posted:

Polpette:

Beet Carpaccio:

And I even made a thead about it.

Shameless promotion itt.

perfect example. note, I saw your thread like a day sooner than I saw this post, and I wouldn't have even seen this post if I didn't follow this thread (because I posted in it)

post more actual threads with awesome good food, gws! save us from the 'superultramegathread' scourge!

# ? Oct 21, 2011 06:34

Junior G-man: Sep 15, 2004; Bawk Bawk THERAPY CRANES Baaawk!

mindphlux posted:

perfect example. note, I saw your thread like a day sooner than I saw this post, and I wouldn't have even seen this post if I didn't follow this thread (because I posted in it)

post more actual threads with awesome good food, gws! save us from the 'superultramegathread' scourge!

Thanks! In the spirit of it, I added Mushrooms on toast with poached egg to that thread.

# ? Oct 21, 2011 10:29

Pantsmaster Bill: May 7, 2007

Gerblyn posted:

I've been stuck at home for a few weeks recovering from an operation, so last week I decided to learn how to cook as a way of killing time (and to try and wean myself off of an endless diet of frozen pizza). I've made a bunch of things with varying degrees of success so far, and today I decided to pester my grandmother for her recipe for Welsh Cakes:

They're sort of like a cross between scones and pancakes. They're lighter, and sweeter than scones, and you cook them in a pan instead of baking them. I also seem to have about 20 of them, and will probably have to spend the next few days finding unsuspecting Dutch people to foist them off onto

Anyways, I'm really impressed by some of the stuff posted in this thread. I'd like to try and follow some of the recipes, but I have to admit that I don't understand a lot of the terms you guys are using (e.g. what is "reserving" ribs? ), and I'm not sure if my local supermarkets would have a lot of the ingredients. Still I think I'm gonna go through the GWS wiki tomorrow and see if I can get some inspiration to try out something new.

Care to share the welshcake recipe? I love them and I've never tried cooking them.

# ? Oct 21, 2011 14:24

flyboi: Oct 13, 2005; agg stop posting

Sjurygg posted:

There is no other b�rek than spinach and salty cheese. Well, sometimes potato if they're fresh out. But it's kinda boring unless you eat it with some chili sauce.

When I lived in Chicago I used to get slavic b�rek that was meat filled and served with spiced yogurt. loving loved it. The cheese one was awesome too... I tried to remake it but I just am not sure what they used for spice.

I decided with the other roll of fillo I'm going to shred some chicken and do two different forms of triangles: a cream cheese based sauce and a buffalo sauce based... I know these will rule and if they rule as much as they do in my mind I will have something new for the holiday party this year

# ? Oct 21, 2011 15:20

wafflesnsegways: Jan 12, 2008; And that's why I was forced to surgically attach your hands to your face.

A while back, Flash Gordon Ramsay told me about the combo of Tahitian vanilla beans and savory food, so last night I made vanilla coconut shrimp. The vanilla beans bring a lot of complexity to a simple seafood dish. I need to keep tweaking, but thanks for the tip.

# ? Oct 21, 2011 15:24

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# ? May 18, 2013 14:24

Happy Abobo: Jun 21, 2007; Looks tastier, anyway.

I just had a really simple, but amazing lunch. Homemade hummus, sweet red peppers and tomato on challah just out of the oven. I love having a random day off to bake bread.

# ? Oct 21, 2011 16:46

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The Something Awful Forums > Discussion > Goons With Chickencheese > I did something awesome, I will show you! (What did you cook last night?)