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Made the recipe off this page: http://www.nytimes.com/2011/09/18/m..._r=1&ref=dining Bulgogi Sliders.  Despite getting the pan stupid hot the meat released so much moisture I couldn't get a quick caramelization going, which was too bad. I should have used a flat grill.  Got the buns from a local bakery, they were really fantastic. Absorbed the absurd amount of liquid well.  Sesame Dressing was pretty drat awesome.  The mayo was quite good, though it got overwhelmed quickly. This was a good recipe, but way, way too salty. I could only eat one because it was that bad toward the end. I think I would have liked them more if I was really drunk. I also should have shaved the meat much more thinly, chewing through got a bit tiresome. Halalelujah fucked around with this message at Sep 21, 2011 around 17:07 |
| # ¿ Sep 21, 2011 16:59 |
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| # ¿ May 22, 2013 22:32 |
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Had Steak Night last night.  1.5 inch Prime Ribeye. It was awesome.  Cooked it to medium-rare, the flavour and consistency was incredible. I cut that big chunk of fat in the middle out and smeared it on a toasted piece of baguette. Was like beef-butter. Made it with shallot-parmesan creamed spinach, and gruyere-garlic aligot, pretty standard steakhouse meal though it was soooo filling (steak was 20 ounces, spent all night drinking wine and watching TV and eating) One problem, it's loving impossible to take a picture of this meal that doesn't look terrible. Just three lumps of food. And I think my DSLR is crapping out on me. Pah.
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| # ¿ Sep 24, 2011 16:29 |
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Just some stuff I've been making Hangover Food. Just hollowed out a baguette, melted some gruyere, and filled with sausages and fried eggs. It was awesome.    Some Walleye filets coated in a panko-parm-pepper seasoning and pan-fried. Turned out really well, though Walleye is sturdy as gently caress. Had it with roast potatoes and a Giardinera tartar sauce, which was incredible.   Fried chocolate-dough bread. Or whatever. I made too much and these things turn into dough-lumps if they get older than 15 minutes. But I must have had 6 as they came out of the fryer.
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| # ¿ Sep 26, 2011 23:41 |
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Few more things going on: Thai red chicken curry. It kinda sucked, didn't add near enough flavour or spice into it. I had to go wild with some sriracha and a jar of mango pickle. But at least I learned for next time!  Linguine and clam sauce. I used both Cherrystone and Littleneck, only the littleneck are pictured because they work in a pasta a lot better than the cherrystone. However, the cherrystone produced clam-steaks that were just awesome...this whole dish worked great and I really enjoyed using spinach pasta, one of the few the italian grocer near me can make fresh with any sort of consistency.   Chile Rellenos! Made them with Diane Kennedy's recipe (sorta) but stuffed them with chorizo, cheese, onion, serrano, and then topped with my tomatillo sauce. It was awesome.
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| # ¿ Sep 29, 2011 16:58 |
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 Made a Shooter's Sandwich for the tailgate yesterday. Bears won, the sandwich was delicious, and I passed out at 4 in the afternoon. A great day.
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| # ¿ Oct 3, 2011 15:00 |
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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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Dinner last Night For the main:    Heritage chicken spatchcocked, rubbed in butter and salt. I stuffed a duxelle under the skin as well. It turned out delicious. Getting a really good bird is so important, this was the most "chickeny" chicken I've had in quite some time. The duxelle was a good call as well, can never get enough mushrooms/shallots. For the appetizer, I cribbed from Keller:  Port-poached fig in a chocolate/port/coffee/fig sauce, butter-poached five-spice lobster, and pan-seared foie gras. There were some chives and shallots in there too. Took so goddamn long to make (the mis took forever) but was incredible. The depth of flavor was out of this world. It made me want his suppliers so badly, at a certain point you can only improve a dish through ridiculous sourcing.
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| # ¿ Oct 12, 2011 17:42 |
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Horse fat fries sound gamey enough for a chess to be played on them. Also: How the hell to you get enough fat off a horse to make fries? It's not like tallow or duckfat, horses are bred to be lean.
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| # ¿ Oct 15, 2011 00:32 |
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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: How did it turn out? And what makes his recipe different?
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| # ¿ Oct 19, 2011 20:16 |
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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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SYFY HYPHY posted:got my svs and got a little carried away with the torch gently caress you and the horse you rode in on. That is awesome Syfy. Really fantastic presentation. I can't imagine any over-zealousness on the torch hurt things.
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| # ¿ Nov 15, 2011 06:33 |
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Casu Marzu posted:What? Yeah, it looked like...dinner. Which is a step up. Kind of like the busy day soup of tacos.
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| # ¿ Nov 18, 2011 19:51 |
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It's a great looking burger, and language is incredibly elastic, especially when it comes to something like this, nerds.
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| # ¿ Nov 21, 2011 18:58 |
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Allahu Snackbar posted:Well, driving places and then walking, I should say. Most of the walking was through the Everglades though. Once you get into a rhythm you chug along pretty decently, but getting into that rhythm is a huge pain in the rear end. The portioning and rolling comes down to feel, and it is really easy to gently caress up.
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| # ¿ Nov 22, 2011 06:27 |
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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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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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indoflaven posted:I like how people are posting pictures, but including the recipe would be pretty useful. Recipes have always been secondary to this thread, if something catches your eye just make a request, most people would be happy to help. Some things just aren't friendly to spelling out on the internet; intensive keller dishes and long-standing family recipes come immediately to mind.
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| # ¿ Dec 28, 2011 02:17 |
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| # ¿ May 22, 2013 22:32 |
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 1.5 lbs Dry-Aged prime Ribeye...It was so awesome. Went classic with it and made twice baked potatoes made with manchego and buttermilk, and some creamed spinach I loaded up with shallots. Also made a bunch of fried chicken, cornbread, and mac and cheese the night before, so much soul food in my fridge, it is awesome.
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| # ¿ Mar 10, 2012 13:41 |
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