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pogothemonkey0 posted:Posting photos like this without recipes should be made a crime. I have no go-to tuna salad recipe and I could drink liquid garlic every day. Also, your photos are amazing! The Garlic soup recipe was based off of this: http://www.101cookbooks.com/archive...oup-recipe.html Here's the tuna sandwich recipe: http://www.spachethespatula.com/tus...ean-sandwiches/ I like it because it has no mayo :]
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| # ? Apr 13, 2012 19:30 |
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| # ? May 25, 2013 08:45 |
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GrAviTy84 posted:I marinated and grilled a chicken inspired by piri piri chicken. I've never had piri piri and the interwebs recipes are so varied, I decided to wing it (no pun intended). Blenderized 3 habaneros, 5 thai bird chilies, 1/2 cup of red wine vinegar, juice of 2 lemons, thyme, oregano, a little bit of cilantro, 2 scallions, olive oil, paprika, salt, pepper, and one heads worth of garlic. Slathered on a spatchcocked chicken and let marinate for a few hours, then grilled. Did you make this because of the new episode of No Reservations? The new season just started, he went to Mozambique and ate piri piri chicken.
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| # ? Apr 14, 2012 07:33 |
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Druggachusettes posted:Did you make this because of the new episode of No Reservations? The new season just started, he went to Mozambique and ate piri piri chicken. Loosely. I made it before I saw the episode, but I saw NR post on facebook about going to Mozambique and it made me want to make it.
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| # ? Apr 14, 2012 10:31 |
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 Double coconut muffins, made in an attempt to counteract the nastyass weather (hail?! you've got to be kidding me). So delicate and buttery. My first time with coconut butter, and I might end up swearing by it.
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| # ? Apr 14, 2012 14:53 |
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Yeah, the weather's been quite uncertain lately - I had to stop to put the top of the car up today because the lovely sunshine turned into a big hailstorm  .Which made me crave sausage rolls somehow, so I made some cheaty ones - store bought puff pastry and some (good) beef sausages, which were decased and mixed with some finely chopped garlic, rosemary and sage (because that was what was lying around in the kitchen). Nice and lazy!
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| # ? Apr 14, 2012 19:45 |
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Tried my hand at making Tom Yung Goong. I managed to find a place in town (St. John's, Newfoundland) that sells galangal, lemongrass and kaffir lime leaves, which was really cool because I didn't know if I would be able to find them. The broth turned out great, it was a really good mix of hot and sour. The only mistake I made was that I used shiitake mushrooms (recipe called for oyster mushrooms but I couldn't find any) and I didn't know that shiitake stems taste so gross so I left them in  Oh well, live and learn.
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| # ? Apr 15, 2012 21:23 |
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 Parmesan-topped toasted rosemary olive oil bread with buttery cannellini beans, garlicy rainbow chard, and a white-wine-poached egg. That brown business is where I torched the egg to touch it up a bit and the wine caramelized. Punctured the yolk for the photo. May I recommend poaching all your eggs in wine.
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| # ? Apr 16, 2012 04:42 |
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psychokitty posted:May I recommend poaching all your eggs in wine. Like, dump a bottle into a pot? Or some sort of wine/water ratio?
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| # ? Apr 16, 2012 15:40 |
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 Javanese lentil curry.  Ciambotta (Italian vegetable stew)  Improvised apple-raisin breakfast flatbreads with cinnamon honey butter.
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| # ? Apr 16, 2012 15:58 |
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 Pulled pork sandwich & butternut squash soup, home baked crusty rolls  fatty food porn money shot As a Brit trying pulled pork for the first time, I can easily say its the richest/fattiest tasting thing I can remember eating. And that's why it's so drat good Doh004 posted:Like, dump a bottle into a pot? Or some sort of wine/water ratio? http://www.youtube.com/watch?v=-4pASP1MCI8 Given that earlier today I saw the film "4 Months, 3 Weeks and 2 Days" it isn't the most appetizing thing I've encountered DaveP fucked around with this message at Apr 16, 2012 around 16:22 |
| # ? Apr 16, 2012 16:17 |
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DaveP posted:Pulled pork sandwich & butternut squash soup, home baked crusty rolls Can you post a recipe for those rolls?
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| # ? Apr 16, 2012 17:22 |
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Doh004 posted:Like, dump a bottle into a pot? Or some sort of wine/water ratio? Use a small saucepan and cheap wine! I keep a thing of Franzia around for cooking with, it's drinkable but I don't feel bad for tossing cups of it in stuff, plus it keeps in the fridge forevs. I mean if I'm making coq au vin or something where the wine is really standout I try to step it up a notch but if I'm just making a quick pan sauce for a steak on a weeknight it's nice to have wine on hand.
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| # ? Apr 16, 2012 18:37 |
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vonnegutt posted:Use a small saucepan and cheap wine! I keep a thing of Franzia around for cooking with, it's drinkable but I don't feel bad for tossing cups of it in stuff, plus it keeps in the fridge forevs. What s/he said. I had an old bottle of decent wine that tasted a little weird, so I didn't feel bad about dumping it and it still imparted good flavor. And yea, you just use a small pot/pan and do one at a time. You can always dilute the wine with water, but the flavor won't be as amazing!
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| # ? Apr 16, 2012 18:47 |
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Fair enough. I can't say I'd ever thought of buying Franzia outside of college (hell, I'd rather drink Carlo over Franzia).
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| # ? Apr 16, 2012 21:13 |
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Chinston Wurchill posted:
Recipe, please.
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| # ? Apr 16, 2012 21:17 |
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bolo yeung posted:Can you post a recipe for those rolls? If I could remember I'd tell you but it's a batch of frozen dough from a while back If it's anything like most the bread I bake nowadays though it was just a regular yeast bread recipe (don't have the time nor bother for sourdough nowadays) -the key is in good shaping & max heat in the oven This video taught me 5% of everything I know about shaping (maybe another 5% from Tartine Bread, great book), the rest was about 7 or 8 months of painful torturous practice week after week making sourdough bread and trying to get it just right: http://www.youtube.com/watch?v=W580u--9poM Always try and get as much tension in to the 'skin' of the dough as possible, and always make a good deep slash in the top When it comes to the oven, just put it on max, put in a pizza stone/thermal bricks/whatever if you have it, and leave it to get super hot. If you're not using a covered means to bake your bread (ie. pre-heated dutch oven) then put a tray of water in the bottom of the ovens 5 mins before baking for better oven spring DaveP fucked around with this message at Apr 16, 2012 around 21:45 |
| # ? Apr 16, 2012 21:38 |
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DaveP posted:If I could remember I'd tell you but it's a batch of frozen dough from a while back Thanks. I've been getting into bread-making for the past couple of months and need all the help I can get. I try to experiment at least a little bit with each loaf/batch.
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| # ? Apr 16, 2012 21:53 |
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I don't have a picture but I just tried cooking kidneys for the first time. I lightly braised them in beer with portabello mushrooms and served them over rice. Really tasty and remarkably cheap. Considering how little they cost I may need to find some other good kidney recipes.
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| # ? Apr 16, 2012 23:19 |
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 image hosting Beer can chicken. Awesome fresh. And makes the best sandwiches later. Rinse Whole small (under 3 lbs) chicken. Cut excess fate from legs/body cavity. Bathe in cider vinegar. Apply favorite Rub. I use plain old Lawry's Season Salt, ground black pepper, and garlic powder premixed before hand to taste. BEER! Drink half or save for later to make gravy from chicken drippings. Cut a few extra wholes in the top to encourage better steaming and put a tablespoon of you seasoning in it while your at it. Place chicken over beer can, using the can the the chicken legs as a tripod to stand it up and prevent tipping over. I use a plain old Webber charcoal grill with all the coals stack to one side. After the coals are good and hot and right before I put the chicken on the other side ill place one VERY large onion right on top of the coals. Put the lid onto the grill carefully. That fat chick is gonna be standing tall with the can in its rear end and you dont wanna knock it over. Make sure the vent is above the chicken so the heat is drawn from the coals past the chicken to cook it indirectly. Drink your other beers over the next hour and a half. Check the chicken by stabbing it in the thick part of the thigh. If the juices run clear then your ready to go! Take the chicken off carefully and enjoy.
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| # ? Apr 16, 2012 23:26 |
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mick ohio posted:Recipe, please. Here's the original recipe from Madhur Jaffray's World Vegetarian: 1 cup toovar dal (yellow lentils), picked over, washed, drained pinch of ground asafetida 1 tsp mustard seeds (brown or yellow) 15 fresh curry leaves (I used dried) 1 medium shallot (I used like 5) 1-2 fresh hot green chiles, sliced 2 tsp curry powder 1.5 lbs ripe tomatoes, chopped 4 tbsp chopped fresh cilantro 1.25 tsp salt 1 tbsp tamarind paste Put dal and 3 cups water in pot, boil, cover, simmer for about an hour until soft, then mash them. Oil up a pan, add asafetida, then mustard seeds, then curry leaves/shallot/chile, cook until shallot browned. Add curry powder, stir, add tomatoes, stir, add cilantro, salt, and 3/4 c water, boil. Cover, turn heat to low, cook 7-8 minutes until tomatoes soft. Add dal to tomatoes (or vice versa), mix in tamarind paste. Add more water to get the texture you want (recipe says 1.5 c, I used less). Simmer 15 minutes and adjust spices as desired. I tossed in some greens (chard I think) near the end of cooking and served over a blend of brown and wild rice with boiled eggs. The original recipe suggests serving over noodles but I tend to like rice better. Also, feel free to garnish with whatever (fried shallots, bean sprouts, and fresh chiles are also recommended).
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| # ? Apr 16, 2012 23:44 |
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Doh004 posted:Fair enough. I can't say I'd ever thought of buying Franzia outside of college (hell, I'd rather drink Carlo over Franzia). I keep Franzia around for the same reason I keep store-bought chicken stock - sure, it's not as good as a bottle of Chianti from the local wine shop or homemade stock. But it's a lot better than nothing, and can turn a dinner of defrosted chicken pieces and some root vegetables into a tasty meal when it's late and drizzly out. Being able to throw together something you can be proud of in a pinch is a great feeling. Carlo would work just as well, I'm sure - I'm mainly attracted to the vacuum bag for dispensing a cup at a time.
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| # ? Apr 17, 2012 01:03 |
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Took advantage of the freakishly warm weather and grilled some burgers (with homemade buns). The buns were so much less squishy than store-bought so it was totally worth the effort.
Cuddlebottom fucked around with this message at Apr 17, 2012 around 03:14 |
| # ? Apr 17, 2012 03:11 |
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Made some butter chicken based on the GWS wiki, and some naan (also wiki). I threw in some tomato chunks with the final product. And I put it over lentils, which was...interesting. I'll do rice next time, but I had lentils I needed to use and it wasn't a disaster or anything. The local Indian place makes their so much brighter and more vibrant, I just can't figure out their secret.  The naan was goddamn amazing, though.
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| # ? Apr 17, 2012 03:35 |
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Last minute "aww gently caress I can't eat anything for twelve hours for a blood test" pull everything out of the sv Hopefully no one minds me eating a fuckin steak for breakfast at my desk
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| # ? Apr 17, 2012 04:07 |
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InEscape posted:Made some butter chicken based on the GWS wiki, and some naan (also wiki). I threw in some tomato chunks with the final product. And I put it over lentils, which was...interesting. I'll do rice next time, but I had lentils I needed to use and it wasn't a disaster or anything. Over lentils? Weird. Anyway the secret of your local Indian joint is probably appropriate amounts of turmeric and/or saffron.
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| # ? Apr 17, 2012 09:05 |
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Okay it wasn't last night but this is simmering right now and I can't wait til everyone's home so we can cut some bread and enjoy. Smells sooo good. Chili with extra lean ground turkey  Edit for table breakage. Sorry!
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| # ? Apr 17, 2012 19:41 |
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^ I want to make an all corn chili I made a mighty burger Local mustard | Fried egg | Lamb's lettuce | Tomatoes | Fried haloumi cheese | Black bean & garlic patty | Caramelized onions on a toasted ciabatta bap x2 ~foodcoma sweat poteto fucked around with this message at Apr 17, 2012 around 20:05 |
| # ? Apr 17, 2012 20:01 |
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Toriori posted:Okay it wasn't last night but this is simmering right now and I can't wait til everyone's home so we can cut some bread and enjoy. Smells sooo good. What happened here? It looks like a can of tomatoes and frozen corn dumped in a pot.
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| # ? Apr 17, 2012 20:05 |
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dukeku posted:What happened here? It looks like a can of tomatoes and frozen corn dumped in a pot. How about posting even once before snarking on someone else's effort.
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| # ? Apr 17, 2012 20:10 |
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sweat poteto posted:How about posting even once before snarking on someone else's effort. Sorry I didn't consult your posting guidelines before responding. I'll make sure to defer to you in the future.
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| # ? Apr 17, 2012 20:32 |
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sweat poteto posted:^ I want to make an all corn chili What's your recipe for making the black bean patties? I've tried making bean patties before and they haven't turned out great.
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| # ? Apr 17, 2012 20:47 |
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dukeku posted:What happened here? It looks like a can of tomatoes and frozen corn dumped in a pot. Yes, have you ever even had chili? E: Hope this helps. It was delicious in case you were curious. 
Toriori fucked around with this message at Apr 17, 2012 around 20:51 |
| # ? Apr 17, 2012 20:48 |
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Toriori posted:Yes, have you ever even had chili? it just looks so saucy and ground turkey really is the worst of meats and are you saying that corn is a thing that belongs in chili? I'm all for your chilifreedom, but that looks like some really weird chili. and yes I've had chili. but hey, as long as you enjoy it.
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| # ? Apr 17, 2012 20:56 |
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Nothing gets food goons riled up like chili.
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| # ? Apr 17, 2012 20:57 |
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Flash Gordon Ramsay posted:Nothing gets food goons riled up like chili. just wait till someone says he should've made it in cast iron.  
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| # ? Apr 17, 2012 20:58 |
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Toriori posted:Yes, have you ever even had chili? All I see is a white bucket of red poo poo, with corn. (USER WAS PUT ON PROBATION FOR THIS POST)
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| # ? Apr 17, 2012 20:58 |
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Toriori posted:Yes, have you ever even had chili? Sorry, I have. I edited your photo to give you an idea of what I was seeing in your chili  (USER WAS PUT ON PROBATION FOR THIS POST) (USER WAS PUT ON PROBATION FOR THIS POST)
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| # ? Apr 17, 2012 20:58 |
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 EDIT: drat, beaten to it Oh well, here's some prawn curry in instagrashitovision, first time using coconut milk powder to thicken it out at the end.. the result? More like a shop bought ready meal curry than ever before. Not sure if that's a good thing. 
DaveP fucked around with this message at Apr 17, 2012 around 21:29 |
| # ? Apr 17, 2012 21:26 |
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Ayem posted:What's your recipe for making the black bean patties? I've tried making bean patties before and they haven't turned out great. I was hungry so I just winged it - beans, bulgar wheat, fried onion & garlic, some cumin, a dash of soy sauce, tabasco, salt & pepper. Dusted with flour and sesame seeds and fried in a skillet.
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| # ? Apr 17, 2012 21:39 |
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| # ? May 25, 2013 08:45 |
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GrAviTy84 posted:just wait till someone says he should've made it in cast iron. I use a Le Creuset. Anything else seems weird now. Edit: I can't wait to be able to buy fresh chili peppers again this summer. I'm being gouged badly on the price but its worth it Scott Bakula fucked around with this message at Apr 17, 2012 around 21:47 |
| # ? Apr 17, 2012 21:41 |
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