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Doh004 posted:Made ravioli for the first time ever! Looks nice! A cheap machine is on my list of things to by. Hand rolling is such a bitch and it's really noticable for ravs if it is too thick. But making your own ravs is so cool.
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Feb 19, 2013 16:13
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Last night I had the idea to suspend some parsley between two layers of spring roll skins and fry it to make some pretentious garnish thing. So I put it on top of some seared steelhead with a savory black pepper garlic crème anglaise sauce. I ate it in two minutes with my fingers because I am a man child. 
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Feb 19, 2013 22:08
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THE MACHO MAN posted:Looks nice! Agreed. It's definitely very managable and it's fun to crimp the edges 
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Feb 19, 2013 22:11
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PASTA cacio e pepe with mushrooms and asparagus
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Feb 19, 2013 22:28
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Butternut squash risotto
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Feb 19, 2013 23:27
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My second time making ribs. First time doing them in the oven, though. House of Cards did this to me. ribs after 2 hours of cooking. 1.5 hours covered, then glazed, then half an hour uncovered, then glazed.  finished ribs after 2.5 hours cooking, 3 coats of glaze and 4 minutes per side under the broiler. They weren't perfect, but good enough for an amateur, I think.
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Feb 21, 2013 02:11
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Akito12345 posted:Last night I had the idea to suspend some parsley between two layers of spring roll skins and fry it to make some pretentious garnish thing. What the eff, that is beautiful!
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Feb 21, 2013 02:53
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 The Mega Dawg
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Feb 21, 2013 04:19
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Is that a corn dog wrapped in sausage?
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Feb 21, 2013 06:37
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On a bed of greens? The Juxtaposition is fantastic.
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Feb 21, 2013 06:41
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Totally Reasonable posted:Is that a corn dog wrapped in sausage? Looks like dukeku's "Mega Dawg" is a hot dog, breaded and deep fried, wrapped in ground beef grilled.
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Feb 21, 2013 07:13
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Dubster posted:Looks like dukeku's "Mega Dawg" is a hot dog, breaded and deep fried, wrapped in ground beef grilled. That's definitely pork.
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Feb 21, 2013 07:35
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Sup nerds made Pla Goong 
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Feb 21, 2013 08:21
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Chef De Cuisinart posted:That's definitely pork. THE MEGA DAWG HOT DOG BREADED N DEEP FRIED WRAPPED IN GROUND BEEF GRILLED http://imgur.com/a/EM8uA#vAvMT6X Arrest that ass! fucked around with this message at 15:43 on Feb 21, 2013 |
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Feb 21, 2013 15:04
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thehandtruck posted:Sup nerds made Pla Goong Looks nice. Got a recipe?? Arrest that rear end! posted:THE MEGA DAWG HOT DOG BREADED N DEEP FRIED WRAPPED IN GROUND BEEF GRILLED 
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Feb 21, 2013 16:01
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THE MACHO MAN posted:Looks nice. Got a recipe?? Yeah dude! Cut shallots mint basil cilantro, half a red onion(superfuckingthin) 2 shallots(superfuckingthin), 2 limes, a little sugar and salt, then nam prik pow sauce which is like fermented chilli in oil or something dunno can't read the label. the smell will be absolutely intoxicatingly amazing. dunk or pan your shrimps and drop those suckers in the bowl. serve with rice if you value your hard poops
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Feb 21, 2013 17:36
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Spaghetti Bolognese
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Feb 21, 2013 17:41
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Made some tempura ebi (although it was more of a beer batter than a simple tempura batter, but whatever ;-)) And made that into a tempura ebi roll  Then covered it with avocado slices, et voila! (yes, it was goooood!...and no, this will not make you lose weight!) 
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Feb 21, 2013 19:30
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 Marry me? Also to be a little less creepy, maybe a write-up of how to make it?
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Feb 21, 2013 19:56
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Niavmai posted:
I will most definitely not marry you, but the write-up...yeah, I must've sensed you'd ask for it!!! wrote it all down along the way, and here it is: Tempura shrimp roll with avocado Tempura shrimp: peel some raw shrimps, take the head off (leave the tail on if you want it to stick out of your roll in the end…I don’t, so I took them off as well). Devein them, and make three sideway slits on the belly side to keep them from curling too much when cooked. I marinated the shrimps in fish sauce, soy sauce and a bit of sesame oil for about an hour. For the tempura batter, I used 1 egg-yolk, 1 cup of all purpose flour and 1 cup of ice cold water. After stirring the egg and the water well, I dumped in the flour and gave it a quick stir (lumps are okay, do not over-stir). The shrimps are dragged through the batter, and then fried (I used an old small wok for that). When golden, get them out of the oil and onto some paper, to lose the excess oil and cool down a bit The roll: While the shrimps are marinating, wash the sushi rice, and prepare the rice according to the package (fry the shrimps when the rice is almost done, so they can cool down a bit, together with the rice) When the rice is seasoned and cooled down enough, use half a nori sheet, and cover it with rice. Flip it over, fill it with the shrimps, and make an inside out roll. Clean an avocado and make thin slices. Push the slices slightly apart between your hands, and cover the roll with it. Finally, slice the roll and (optionally) serve it with a little horseradish mayo, and serve with soy sauce. it might be a nice addition to tell that I never tempurad anything before this, and I only sushi rolled anything twice before this. was it all a lot of work? Yes...but not difficult work!
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Feb 21, 2013 20:06
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Welp guess I'll be doing that and covering it with delicious salmon instead of disgusting avocado. It still looks awesome.
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Feb 21, 2013 20:07
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Saint Darwin posted:instead of disgusting avocado. You take that back.
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Feb 21, 2013 20:11
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Continuing my adventures into Louisiana cuisine, I made jambalaya! Another success. It was a bit soupier than I wanted it to be, but it was warm and spicy and delicious all the same.
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Feb 22, 2013 01:10
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thehandtruck posted:picadillo Potatoes in your picadillo?
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Feb 22, 2013 03:00
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demonR6 posted:Potatoes in your picadillo? yeah dude! maximum carbage!!!
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Feb 22, 2013 07:15
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thehandtruck posted:yeah dude! maximum carbage!!! That is funny, that is how my mom makes it to this day and I learned to make it as well using potatoes. Are you making it along with the picadillo or adding later? Our method we cut the potatoes to about the size of small cubes, fry them like French fries then add them to the picadillo after it is is cooked. And yes, it is a festival of carbs when you factor in the rice or if you are like my family.. black beans and rice then add picadillo! Ooh and fired plantains because Cubans like to really eat when they sit down at the table.
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Feb 22, 2013 14:19
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I made my first quiche! Broccoli! Came out looking bloody nice, I think  Less so after cutting. Used a bit too much custard, so the base was a bit soggy and it didn't keep its shape too well. That said though, it was still delicious, and I will make it again with less custard 
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Feb 23, 2013 14:31
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Gosh there's some amazing creations in this thread! I submit my humble 'spanish' chicken. Ingredients pretty much speak for themselves. I ran out of fresh chillies so I had to use jarred jalapenos but all was well. Not shown are some chopped tomatoes and I also neglected to take an 'after' shot as it didn't look quite so pretty after a long sit in the oven. 
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Feb 23, 2013 20:25
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Experto Crede posted:I made my first quiche! Broccoli! My guess is that the broccoli is the culprit. Did you boil or steam it beforehand? Next time try leeks or onions softened in bacon fat with lardons, it might turn out less soggy-bottomy. Heeh.
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Feb 23, 2013 22:56
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Experto Crede posted:I made my first quiche! Broccoli! Looks delicious! If you like experimenting with quiche and have access to plantains..try frying some of those up and using that.
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Feb 24, 2013 00:20
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Palak Paneer with homemade Naan. 
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Feb 24, 2013 04:58
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Today's soup of the day: Roasted Poblano soup. Technically a work picture, but I liked my presentation and wanted to share it.
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Feb 24, 2013 05:28
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WaterIsPoison posted:Palak Paneer with homemade Naan. Looks tasty... Also, is that an IKEA paper lamp? If so, might I recommend a dab of blue loctite on the pull?
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Feb 24, 2013 06:28
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Chef De Cuisinart posted:Today's soup of the day: Lemme guess – some roasted, peeled, de-seeded poblanos, a bit of garlic, oil, salt, blend it all up? I love roasted chili peppers, so I wanna try this.
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Feb 24, 2013 21:50
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WaterIsPoison posted:Palak Paneer with homemade Naan. I have no idea why my brain processed these as one photo but when I first saw that it looked like a gigantic vat of palak paneer looming over your plate. Looks really good!
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Feb 24, 2013 22:22
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God I fucking love Diablo 3 gold, it even paid for this shitty title
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Kenning posted:Lemme guess – some roasted, peeled, de-seeded poblanos, a bit of garlic, oil, salt, blend it all up? I love roasted chili peppers, so I wanna try this. Yeah, add some onion and a tomatillo. Cream it if you like, I prefer mine without. E: no need to peel them since you're going to purée it.
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Feb 24, 2013 22:46
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Got a pressure cooker recently (and it is basically magic/witchcraft) so I made chana masala:
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Feb 25, 2013 01:51
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Beef bourguignon with braised onions!
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Feb 25, 2013 02:12
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Longtime lurker, finally decided to start taking pictures of foods I make and share them with the world. I got a KitchenAid mixer a couple months back and have been playing with bread making for months. Decided it was time to step it up and try something different. Bagels (based on Emeril's recipe):  Plain Bagel  Everything Bagel My husband has been brewing beer lately and has been bugging me to make bread with the spent steeping grains. Finally made some after yesterdays brew batch. Made with Boundary Waters Wheat grains:  Probably the best drat bread I've ever made.
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Feb 25, 2013 04:25
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 Zucchini "noodles" with spinach pesto and roasted red pepper. Garnished with cashews and parmesan.
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Feb 26, 2013 00:56
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