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Inescape, your dishes look really nice! I am really liking that salmon tartare. Lots of good posts for the first page of the new thread
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Feb 15, 2013 15:43
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| # ¿ Apr 23, 2024 11:29 |
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That looks boss. I really should do some research on sushi grade fish in North Jersey. I'm sure best bet is probaby NYC, maybe Fort Lee. e: I'm gonna post my sushi questions in the general thread THE MACHO MAN fucked around with this message at 22:43 on Feb 15, 2013 |
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Feb 15, 2013 21:50
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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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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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Casu Marzu posted:
This burger makes me happy.
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Feb 26, 2013 23:43
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I am generally indifferent about crepes but I would loving kill for that salmon stuffed one jesus.
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Mar 12, 2013 21:29
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Palpatine MD posted:My first and very humble contribution to this thread, Guinness Beef stew which has been simmering for 2.5 hours. I cannot believe how great this tastes. It will go nicely with some fava beans and broccoli covered in a creamy roux. goddamn that looks really dark and incredibly rich
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Mar 15, 2013 21:05
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I made use of some salmon this weekend: chopped up salmon burgers made with panko, soy, little garlic, egg. Topped with lettuce, tomato, red onion, and homemade honey bourbon sauce also did homemade baked fries with salt pepper caynne, and a shrimp (salt, pepper, little paprika) and pancetta stuffed avacado covered in a smoked gouda cream sauce that I made  salmon hash it was way more delicious than these terrible photos let on. I need a camera.
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Mar 19, 2013 14:35
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I fully approve of whiskey with pastrami. I assume pastrami you definitely need a smoker for huh??
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Mar 21, 2013 14:28
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Allahu Snackbar posted:
Oh my. That looks good Reichstag posted:
Your posts always make me smile
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Apr 9, 2013 15:06
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feelz good man posted:
Gah I saw they had a sale on oxtails at the store just a minute ago but I didn't have a definite block of time over the weekend to finally try them looks nice though!
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Apr 11, 2013 23:51
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GrAviTy84 posted:Dinner last night: Borscht is great!! Though I prefer white myself. I can't believe I used to hate it as a kid. Little hunks of keilbasa and kidney beans are also great in it. Yours looks really nice! I really do gotta try making it some day Allahu Snackbar posted:
That looks amazing. I still really need to go try a banh mi 
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Apr 12, 2013 21:39
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Akito12345 posted:I made chocolate truffle blocks. Also a new video That looks great!  sauce mozz basil mushroom and proscuitto
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Apr 16, 2013 04:58
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Casu Marzu posted:
Nice looking hollandaise!
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Apr 24, 2013 15:14
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I want all of that bacon and all of those chips at once. Very nice!
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Apr 25, 2013 15:28
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I've never seen a hollandaise recipe like that, but goddamn does that look good
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Apr 28, 2013 18:05
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I really like that last photo casu I did my take on a chocolate stout chili from the thread here   turned out really good! I should have learned about chiptoles in adobo ages ago
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May 10, 2013 16:12
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Happy Abobo posted:Finally tried to confit some duck. I didn't have enough duck fat to cover it, so I had to top it off with olive oil, but it still came out pretty well. I don't think I've ever seen you post something other than a sandwich hahaha That looks very good though!!
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May 16, 2013 15:28
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Combo posted:To be honest if I wasn't married I'm not sure I would eat anything besides various sandwiches. My wife went out of town for 3 days last week and I made grilled chicken sandwiches all 3 days. I'd probably eat more if I would get more good bread on the regular. I usually only go if I am specifically in a sangwich mood. That's the key for it to me. I have no idea what red wine jam is but it sounds delicious.
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May 18, 2013 15:56
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Doom Rooster posted:Is that bread in the shape of a silhouette of Papa Smurf nailing Smurfette, or am I just drunk? Hhaahahha wow. Also, what is that?? Bleu on some kind of jam? That fiddlehead dish makes me really wanna try fiddle heads.
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May 20, 2013 20:09
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Went back to the marsala thread that is on here Such a good simple recipe
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May 21, 2013 01:57
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Slavvy posted:Well, scrolling up from this will make both my food and my phone camera look like garbage; oh well! And if I'm violating some sort of GWS protocol I'm sorry, I'm in AI normally. a good general rule of thumb is to stay away from canned crap and get fresh instead. There are exceptions where the quality isn't really diminished much or at all (canned tomatoes depending on time of year are a notable exception), but sausage is most certainly not one of them. like someone said about chili, use this instead. It's real easy. http://forums.somethingawful.com/showthread.php?threadid=3451852#post398069581 You could just omit the chuck and ground and just do sausages (adouille, chorizo, linguica, etc) and have the same effect.
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May 22, 2013 15:49
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GrAviTy84 posted:slow cooking fresh sausage will just end up rendering all the fat from it and result in a grainy texture. definitely defer to gravity overmyself just curious, but how would you go about cooking a chili with sausages in it?? Or we just strictly talking aobut using a slow cooker here
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May 22, 2013 19:28
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YEAH DOG posted:If you don't want all the flavor to leech out of the sausage, just add them towards the end. Slow cooking is best for slabs of meat, not so much ground, so adding sausage and such is best in the last 15 minutes. gotcha guys. Thanks! And yeah, really liking the keilbasa kraut
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May 23, 2013 14:43
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Bollock Monkey posted:This is a bit off-topic, but is there any chance your friend has a recipe for melanzane parmigiana? My nonna does it loving beautifully but unfortunately, due to being an insane, elderly Italian lady, asking her for recipes doesn't tend to get you anywhere. The last time I asked her what was in the pasta she'd made she replied with "poo poo from the cupboard, why you wanna know? It tastes good, don't it?" so to capture someone else's melanzane recipe would be much appreciated! My Italian grandmother won't share her sauce and meatball recipe because she thinks she'll die! The closest I get are some ingredients and that i should steam the meatballs in a little broth first. but anyway, that tiramisu looks great. Can I get a recipe for that please?
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Jun 1, 2013 17:30
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That's a good looking stroganoff. Also, the crackcake makes me think of Alive haha
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Jun 4, 2013 20:09
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Man now I really want lox. Like that bread too
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Jun 10, 2013 16:30
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Grand Fromage posted:It can also be frozen if it's hard to find and you run across a bunch. Chop it up and put it in ice cube trays, cover in water. Not as good as fresh but it's good enough if you don't have any fresh available. I've heard this general herb trick, both with water and oil. Any reason for one over the other?
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Jun 30, 2013 18:57
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I really really want that BLT man. I should get spam one day and just try it on a loco moco That shooter's sandwich looks wonderful too
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Jul 10, 2013 03:26
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sweat poteto posted:Well it's just caramelized onions and vege stock really so.. get a big wide heavy pot (or cast iron skillet), dice half a dozen onions and fry with some crushed garlic and a bunch of oregano in a few glugs of oil on low-medium heat, stiring often until golden. If I may, marsala is pretty friggin awesome in onion soup. I used to use red wines until my chef buddy told me to try that. That and some thyme. Your further right pic with that reduction... man that looks goooooood I gotta try garlic mustard bread next time though... mmmm.
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Jul 17, 2013 00:32
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PiratePing posted:Mango curry, my favourite way of using up gooey mangoes. Now if only I could actually find a GOOD mango here sometimes Got a recipe for the mango curry? I have been on a goddman tear with eating mangos on everything. Dog, that sandwich looks delicious and insanely filling
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Jul 24, 2013 04:38
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 Flank and London broil has been on sale a lot this summer and I loving love it This was like 15 minutes of resting before I cut it too, and there's still juice spillage... should I be waiting longer??
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Jul 31, 2013 18:27
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Clavietika posted:How big was that steak? Oh man I gotta give that a real sit down and read it. Serious eats rules. Thanks! They were all around the same thickness, but some were longer or more wide than others. They were about average size for flank steak or london broil (around here they seem to label them as the same thing). I had them resting on some kinda metal serving tray for probably between 10-15 minutes. I mean, there was an appreciable difference in waiting. My mother and brother took a little corner piece right away and blood came spilling out on one. But I remember reading here and else where about the difference in waiting, but on that cutting board it just seems like there's a decent amount of liquid still! I have no idea the quality of the meats really. It was from shoprite, and they've usually been good in my opinion, but my opinion is not educated. Also related: how should you be dealing with left over flank/LB? Slice it all or only slice what you need?? Feelz good, that looks awesome! Mind sharing a recipe??
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Jul 31, 2013 23:42
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sweat poteto posted:Party at casu's place! Pony rides and pie. Is that shakshouka??
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Aug 8, 2013 20:44
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Look's great! I would never think to do sweet potato with it though. I actually just made some a couple days ago sans eggs, and just saved it in individual ones to heat and poach the egg. Such a great meal. What do you put in yours?
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Aug 9, 2013 01:36
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pasta fazoooooool
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Aug 15, 2013 00:11
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Veritek83 posted:Like, that's not even some sort of fancy artistic picture and it still revs my engine. I'm so excited for summer to end here, so that I can start making soups. Thanks! Yeah, we had really unseasonally cool temps here in Jersey, and based on what little I had in the fridge, I figured it was time for a good soup  I do need a real camera soon though hahahaGood looking pizzas, guys!
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Aug 15, 2013 20:25
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Hob_Gadling posted:Best slice of vegetarian pizza I've ever had. Red beet, crushed hazelnuts, parmesan and Emmental cheese. Sauce was crushed tomatoes, basil, salt, pepper and lots of olive oil simmered until all water had cooked away. Crushed tomato mass on bottom, flavored oil on top. That sounds pretty goddamn badass. Did you do anything to the beets??
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Sep 7, 2013 03:41
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That looks wonderful!! I made a batch of pulled pork, and turned them into tacos.  I really need to make my own salsa verde one day soon.
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Sep 11, 2013 19:32
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You eat the skin and all I assume?? I went all latin the last couple days. Feijoada with chorizo (smoked and fresh) linguica (fresh), leftover pulled pork, and some bacon lardons. Threw the pork shoulder bone in too and all the congealed fat at the bottom of the tupperwear. It was swell  I also made a whole boatload of empanadas. This is after there was a run on them already. Shredded chicken and pulled pork 
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Sep 15, 2013 20:16
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