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"My Marine-veteran granddad wanted me to have his issue, blood-and-guts-stained M1 rifle that he carried across the Pacific and back, but I was kind of looking for a BB gun instead."
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| # ¿ Sep 18, 2011 22:43 |
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| # ¿ May 26, 2013 09:06 |
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Sick, sleep deprived, tired of being super daddy. Comfort food time. Miso soup with daikon radish and fried doufu. Warm and filling. Daikon gets a butter-like taste when it's cooked and served in miso soup. Very simple and delicious. 
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| # ¿ Sep 20, 2011 19:33 |
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You made aligot along with steak? Wow, no wonder it was filling. The only easy way to get a plate like that to look good, is to get the mushy stuff into little bowls of their own somehow - letting them just ooze out on the plate never works out. The easiest thing of all is probably just to let the steak rule in sovereignty on the plate, just garnished with some salt and pepper. Also, cutting the steak to let it show off its genital interior works well. Tonight I made má pó dňufu, chayote stir fried with a little ground pork and tomatoes, and another stab at miso soup with daikon and fried tofu.   I'll do a writeup on mápó dňufu in the Chinese cooking thread later on. Mother in law said it was very authentic   This is the first time I cook with chayote. It won't be the last. It's delicious.  A treat just for me. Avocado chunks tossed with a sauce of black bean-chili oil, a little soy, a little sugar, and a few drops of sesame oil. Topped with scallion greens. Chinese family don't know what the gently caress.  I let the daikon simmer a little further still this time, this seemed to remove all traces of bitterness leaving just the sweet, buttery goodystuff. I finally got my hands on a box of dashi powder, some fresh white miso, and wakame seaweed, very much better than the instant miso soup I used last time. The dashi turned out to be a quite smoky type, so I expected the worst, but it turned out very nicely with the sweet young miso to mellow it out. This is turning into one of my favourite foods. I could even eat breakfast regularly if I had a bowl of this and a little rice alongside.
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| # ¿ Sep 24, 2011 20:35 |
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I'm bored, so I'm baking. Wheat and rolled oats loaf. A big one.  Bánh chuối nướng - Vietnamese banana bread pudding/banana cake. I'm starting to get good at this. My latest development is to line the pan with oil, grated coconut and sugar, hoping it'll caramelize. Tomorrow will reveal how it worked out.  Looks like a beauty, though. Recipe in the Vietnamese cooking thread. If you haven't already salvaged all the recipes out of it, I suggest you get a-pastin' before it hits the archives.
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| # ¿ Sep 25, 2011 21:24 |
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Noricae posted:Wow, that sounds unique. I'm not surprised it raised eyebrows with a traditional Chinese family, but it sounds pretty tasty. Stealing this for the next time I break out the fermented black beans (all out). I use about 1 tbs Lao Gan Ma black bean-chili oil for each avocado, along with 1ts light soy, 1/2 ts sugar and maybe a few drops of sesame oil. Fresh coriander is good with it, as is scallion greens. The sauce is intensely aromatic and salty, crashing nicely with the buttery avocado. I think the avocado is what gets them more than anything. They can't comprehend it's edible. In other words, more for me  Noricae posted:
Fish sperm is an integral part of any Northern Norwegian Cod Supper, I'll have you know.  (No, seriously, it's called "cod milk" and it's poached along with the liver in a stock heavy on vinegar and onions).
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| # ¿ Sep 26, 2011 08:37 |
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blixa posted:Nice. Very, very nice salmon. It looks absolutely delicious.
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| # ¿ Sep 27, 2011 20:08 |
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Kohlrabi fritters - details plz.
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| # ¿ Sep 30, 2011 10:52 |
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Movie coming up. Here's a teaser.  Tekopp, your supper looks delish. I'm sorry I forgot all about that cake thing, we've been too busy changing nappies for me to even think about something like the First Moon. I think we're just gonna do the bridge-and-umbrella thing (I swear this is not Star Trek) and be done with it, maybe I'll ask you later? I'll make sure to be well ahead, of course.
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| # ¿ Sep 30, 2011 22:10 |
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Another round of Vietnamese chicken curry. And for dessert, the best apple cake in the world: Tarte Tatin. I might have to make a thread about this in the near future. 
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| # ¿ Oct 1, 2011 19:07 |
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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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Babby is one month today, so 满, or mán yůe, 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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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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Casu Marzu posted:Oddly shaped pizzas are the best pizzas This is true. No even-shaped pizza was ever really good, no really good pizza was ever even-shaped.
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| # ¿ Oct 11, 2011 20:08 |
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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 börek 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.
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| # ¿ Oct 21, 2011 05:37 |
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Some friends came over and I made food from Burgundy, because it's my week off and I felt like doing something pretentious. So I made Boeuf á la bourguignonne from Mastering the art of French Cooking. And it was Good. I decided to follow the recipe as closely as possible, just to try it out for myself and see if it was worth the effort. Which I think it was, Julia Child and her two companions seem to have made a very thorough recipe that seems very well thought-out in terms of seasoning and amounts of herbs, and I especially liked the twist of sautéeing the onions in herbs and beef stock since they took up a lot of flavour and became very tasty in their own right. Making boeuf á la bourguignonne is kind of a big thing for me, since it's one of the dishes I've always wanted to make ever since I saw a tasty-looking photo of it in a cook book when I was still a kid. It was worth the wait.  To go with it, I first made a simple salad of cherry tomatoes, cucumber and steamed cauliflower florets which I tossed in a herb vinaigrette and served separately. I also made plain mashed potatoes with only light seasoning, since there were to be small kids at the table - just potatoes steamed and puréed, to which I added warm milk, a grating of nutmeg, a good lump of butter and a little salt. Light, fluffy, buttery. The way it should be.   For dessert, I made a flamusse, a kind of Burgundy apple flan, basically a clafoutis with apples. After it came out of the oven I dusted it heavily with icing sugar, then threw it back in under a red-hot grill element to make for a little caramelization. It was rather delicious, since the flour in the batter seemed to set at the bottom turning into a kind of crust while the top turned into a thick, creamy egg custard-like layer. I used Golden Delicious apples, which I think was a good fit. Tart apples don't really belong in this kind of recipe, and they are surprisingly firm considering their light texture.  I had thought about making some gougčres to snack on with radishes and cheese, just to nail the Burgundy theme fully into the wall, but seeing as how there were two little girls aged 1.5 and 3 at the table, I decided against it to keep the meal from stretching out too long. A wise decision, as we barely made it out of dessert before there was whining. Also there was not really time for it. Some other day, perhaps. All in all, a good day of cooking nonetheless
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| # ¿ Oct 27, 2011 20:42 |
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I didn't make this, ma ma did. But it was fantastic. Egg and garlic chives, bok choy, and a pork chop pounded flat, seasoned, breaded and shallow-fried. 
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| # ¿ Nov 5, 2011 20:25 |
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...you roasted your chickens for a few hours?!
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| # ¿ Nov 6, 2011 11:02 |
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Butternut? I think I just got an excellent idea for showing off to ma ma.
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| # ¿ Nov 6, 2011 23:16 |
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Once again I didn't do poo poo. I just want to make you all envious. GF celebrated her birthday today (and babby is two months woo!!) so ma ma had spent three hours whipping up a regal birthday dinner.  Clockwise from the top: red-braised eel (hopefully it wasn't non-sustainable, but I try to pick my fights), baked stuffed clams which GF made (more below), sugar-braised prawns, place steamed with ginger, scallion and light soy, red-braised pork belly and stir-fried qing cai (english?). Centre one of my favourite soups, mussle and doufo soup. The stuffed clams were delicious. Basically fresh clams (I'd forgotten how much better they are than frozen) which she'd placed some bean noodles and...other stuff in, then put the top shell back on and baked for a few minutes. The noodles picked up all the flavours from the juices in the shell. Delicious and a spectacular starter.  gently caress do I love this soup. It's very simple - mussles in their own broth with silken doufu, white pepper, scallion. That's. loving. It. Delicate, light but satisfyingly filling, extremely healthy and delicious.  I made some chocolate fondants for dessert but who cares. This was amazing.
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| # ¿ Nov 7, 2011 22:41 |
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Yeah yeah, plaice, scallops, I can't write English for poo poo with screaming kids all around. Fish heads have the best meat. Also I finally manned up yesterday and started eating the fish skin even if it wasn't fried crisp. Yum. http://www.youtube.com/watch?v=cn73Wtem0No
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| # ¿ Nov 8, 2011 15:27 |
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And by the way I'm as Norwegian as winter depression, my GF (technically wife, since we're wed) is Chinese though so I call her mother ma ma as well.
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| # ¿ Nov 8, 2011 17:11 |
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Odin's ballsack, did you have a depressive episode?
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| # ¿ Nov 18, 2011 13:43 |
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Finally, FINA-loving-LY, I get to make some goddam Indian food. You know how hard it is to get two Chinese people to eat Indian? This hard, that's how.     Chapli kebab, do piaza mutton, pilau rice, raita, tahini dressing for the kebab in case mama hates yoghurt (Chinese people and fermented milk products is...an unconventional combination). I cheated, though, using ready made Laziza spice mixtures for the do piaza, kebabs and raita. Still a lot of work, but fortunately stuff that can mostly be made ahead of time so no stress. Mmm. Tender mutton in fatty gravy...spicy kebabs...mmm. I'm going out tonight for my first shore leave since I became a dad, and I'm not taking any chances, so I've stuffed my stomach with tahini, yoghurt, pita bread, mutton fat, beef kebabs and buttery pilau rice. Even mama liked it, and she's been Chinese all her life 
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| # ¿ Nov 19, 2011 16:44 |
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Yawgmoth posted:Everything looks positively amazing, but this especially I want the recipe for. Buy Laziza Do Piaza spice blend, 2 lbs of mutton, 2 lbs of onions. Finely slice onions. Brown meat, reserve. Fry onions further until soggy, add tin of tomatoes and spice bag, fry another ten minutes or so. Add meat, water to cover, simmer three hours. Reserve meat when tender, add 1 cup yoghurt, stir, reduce until gravy is thick, return meat, simmer further 15 minutes. Garnish with julienned fresh ginger and coriander, set aside and serve while warm.  Vlex posted:I've often wondered what attitudes Chinese people hold towards other world cuisines. "What the Hell is this? I've hardly ever been outside of my hometown." Sjurygg fucked around with this message at Nov 20, 2011 around 02:51 |
| # ¿ Nov 20, 2011 02:48 |
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yoshesque posted:mango icecream Unh poo poo I need to get an ice cream maker. Or maybe not. My rear end will never be the same.
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| # ¿ Nov 20, 2011 12:21 |
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I made about 5 kgs /10lbs of burnt almonds. Most of it for the department Christmas party, some for father-in-law who can't get enough of them. I reckon another batch like this before Christmas to hand out to friends and family. Best way to wrap is paper cones. Leave until cold, then pack cones in plastic bags with silica gel bags to keep sugar from going sticky. 
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| # ¿ Nov 21, 2011 20:49 |
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Thanks! As someone who grew up in a house where these were a Christmas staple, it never ceases to fascinate me when people don't know how to make them. Those people who sell them along Strćdet, by the way...how much do they charge? Come to think of it, I should probably just post a thread with a video on how to make them. I did a write-up at tekopp's request, but I'm not entirely satisfied with it. Something's lacking in it, I think. Stay tuned.
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| # ¿ Nov 21, 2011 21:37 |
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Hmm..I make on average about 500 grams in fifteen minutes...hmmdidum...almonds 40NOK and sugar 12NOK per kg....*faint sound of whizzes and gears turning* 
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| # ¿ Nov 21, 2011 22:20 |
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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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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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Bramley. Failing that, a fifty-fifty mix of firm apples in large chunks and a couple of mealy apples in smaller pieces. Should be a sour, tasty variety like Norwegian Aroma, Gravenstein or similar. Pink Lady work okay but I think they're a little too sweet - better as an eating apple. The main exception to this is tarte tatin, for which Golden Delicious is perfect. Does anyone make their apple pie filling with a little dab of butter? I think it's great stuff in there, especially if you go light on the cinnamon to let the apples speak for themselves.
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| # ¿ Nov 28, 2011 22:12 |
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   Channa masala, ginger chicken, jeera rice. Nom.  About the rice: this is about as easy as it gets, and frankly it's as good or better as any elaborate pilau with lots more of spices in it. Just toss a good pinch of cumin seeds in with the rice and boil it with a few drops of oil in the water. Give it a good boil-up, stir with a couple of chopsticks when the water is level with the rice, put on the lid and let steam over slow heat. Fluff up again before eating. If you're gonna make a variation on your rice, try this.
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| # ¿ Dec 2, 2011 18:44 |
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Uhm. I use spice mix (That's authentic!) Grate an onion, chop a little chili, garlic and ginger, toss in hot oil, sautée until soft, add spice mix and fry. Toss in a tin of tomatoes, one tomato-tin's worth of water, and two tins of drained chickpeas of choice. Simmer a good while to reduce, mix with some chopped coriander and a pat of butter. I used a big pinch of kasoori methi, too. I'm a good househusband today and made anpan while cleaning the floors and toasting coffee. I made the red bean paste myself, since I wanted to try it and had a bag of azuki beans I wanted to get rid of. The first time I tried something with red bean paste, I made them as steamed baozi. But these are much better. Especially because of the red-bean paste, it's so, so much better when I make it myself with a little honey and salt than the tinned version. I winged the dough to appear as something similar to the cardamom bun dough I usually make, but without cardamom and I used oil instead of butter/margarine. It turned out very nice and light, the oil seems to give an almost brittle texture that I quite liked.  Delicious. With a cup of freshly-ground coffee, and the sunshine through my window, I'm about as happy as can get :-)
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| # ¿ Dec 3, 2011 13:05 |
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Saturday is pizzaday    Plain, wet dough of water, yeast, salt and flour. Flatten, dust baking tray, flatten some more. Prebake at 275C. Pizzaiola of garlic and one birdseye chili flashed in hot olive oil, one small tin tomato concentrate added with a little water, then left to fry. Added a tin of whole plum tomatoes, blitzed, and some rosemary, salt and sugar. Boiled until quite dry and nicely "fried". Topped with a little grated parmigiano, slices of Port Salut cheese, charred squash, aubergine and button mushrooms, lardons, a few drops olive oil and cracked black pepper. Some "sushi slaw" to go along. This is a really easy, fresh salad that goes well with heavy dishes. Just finely sliced cabbage - red cabbage here, since it's coming on Midwinter's Blót - and minced sushi ginger, tossed in a light dressing of apple cider vinegar, salt, white pepper and sugar. A few drops of cold-pressed rapeseed oil on this one, but it's not really necessary. This slaw is perfect if you have a lot of sushi ginger leftover in your refrigerator you're not quite sure how to deal with. We drank a bottle of home-made traditional Norwegian Christmas beer which I'm quite certain wasn't one decimal point beneath 9% alcohol by volume. Cheerio, miss Sophie!  Pizza porn. It wants you. Soooo bad.
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| # ¿ Dec 3, 2011 19:24 |
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Holy poo poo there's some good stuff coming in lately. Tonight, tonkatsu. I've never had it before.  It was worth the wait. Also, dubu kimchi. If you haven't had this before, and you like kimchi, try some. Pile kimchi on plate, eat with good, soft yakko tofu in thick slices and light soy to dip. It's so simple, and it's so loving good. Perfect match. Now all I need is a glass of lukewarm soju and some lovely karaoke...  e: spellcheck Sjurygg fucked around with this message at Dec 6, 2011 around 18:58 |
| # ¿ Dec 6, 2011 18:00 |
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linguine Looks horribly delicious. I only regret I couldn't get hold of some for my MiL while she was here. Next time for sure.
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| # ¿ Dec 7, 2011 20:18 |
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Sometimes I wonder if the point is the stock they bleed out. Mix in some butter, some wine or lemon juice, some parsley, soak into pasta...  Hungarian tonight, mum brought some high-grade paprika back from Hungary and I need to use it while it's good.    Spätzle, sweet-sour cucumber salad, pork pörkölt. (Porkölt? (I'm sorry (no, I really am))).Was it ever rich. I couldn't finish my plate. That doesn't happen often.  It was also loving delicious. I've never made spätzle before, it was surprisingly easy, and tasty to boot. Very light, and very good with the incredibly rich and savoury pörkölt, much better than the butter-soaked tarhonya I ate it with last time in Prague.
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| # ¿ Dec 8, 2011 18:25 |
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Sautée a good amount of finely minced onions in lard or oil with a good deal, several tablespoons that is, of sweet paprika and rose paprika to taste. Add cubed meat - liver, beef, pork, tripe, whatever, then continue frying with a little water in the pan to cover. Simmer, add water as required. This is referred to as "párolás" in Hungarian, referring to a slow, shallow sautéeing process. Season with salt. When sufficiently reduced, skim a little fat if you like. I like to add a little variety by adding caraway seeds at the start and a little garlic. It's non-authentic, but the caraway is very good. Fresh, juicy salad on the side, and of course spätzle.
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| # ¿ Dec 8, 2011 20:51 |
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| # ¿ May 26, 2013 09:06 |
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Casu Marzu posted:
gently caress, I'm making a batch of these for to hand away to people as Christmas gifts
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| # ¿ Dec 15, 2011 08:34 |
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