franco posted:

Oh hello new thread. Lots of lovely looking stuff in here already

I can help change that...

Susical posted:

Really bad picture (taken at 6am this morning, plate on my leg), but I did two things for the first time!

1) Roasted brussel sprouts (taken from sharkattack's blog http://www.spachethespatula.com/simply-roasted-brussels-sprouts/)

2) Poached eggs! I love poached eggs but have never made them.

Was salty and delicious and gooey and warm, I need a better spoon to get the eggs out, but will perfect my eggs soon! Good low carb breakfast since I can't eat toast with my eggs.

sweat poteto posted:

Had a spare potato and half a zucchini so.... latkes

Cavenagh posted:

Calcio e Pepe

franco posted:

I hate making lasagne. Hate hate hate it. No sane person can do it and not think "You know what? Next time I think I'll just buy one or go out and order one instead". You may have changed the game with this. Although it did feel like I spent 3 days putting it together it was oh so worth it.

I was worried that, despite my dish being the right dimensions, mine was shallower as it seemed like a lot of ragu/béchamel. Greased up an additional smaller dish for that eventuality, but it fit (just)!



Although the bottom of my oven didn't thank me after cooking - slightly overspilling. Oops.



Mine flumped a bit when plated but that's my fault rather than the recipe's - a combination of too small a dish, clumsiness and apparently buying the world's stringiest mozzarella (trigger warning for lactose intolerant gwspooners - this uses all the cheese).



Absolutely first class though. Great recipe despite mine being not as pretty!

kittenmittons posted:

Cavenagh posted:

Pork Loin, Butternut Squash Polenta, Marsala Mushrooms, Frizzled Leeks.

Four Banger posted:

Probably my favourite thing I've ever cooked.
Braised beef, shredded and reduced the braising liquid to a sauce, very sweet/smokey, served on top of some corn bread pancakes.

The Midniter posted:

All your poo poo always looks so good, but shame on you for letting the yolk leak onto the (what looks to me like an Ikea) table!

Casu Marzu posted:

General Tso congee with do chua, angry lady, scallion



Double smashburg with double fried fries



Sole meunière with braised greens and rice pilaf

Drink and Fight posted:

Pan pizza with leftover beef panang, jack, angry lady, scallion

blixa posted:

It was a pizza kinda night.

Axikal posted:

Awwh -pats you on the head- It's adorable you think your way of cooking is the best and only.

So cute!

You also mis-spelled "delicious", but I forgive you.

guppy posted:

I went ahead and made the "cheat" pizza with self-rising flour and no rise. Came out pretty well, though I'd like a crispier crust, and it doesn't quite have the full flavor of a traditional yeast-risen dough.



I'll have to play around with the cooking process -- the recipe calls for no cooking except 5 minutes under a broiler on high, which I assume is why the crust is still soft.

Tendales posted:

I was braced for this to be red velvet guacamole

Casu Marzu posted:

idk, I just cut some carrots and celery and mushrooms up, tossed everything in a pot, and boiled an egg. Everything else I had in the fridge ready to go. Took like 20 minutes start to finish.

Laminator posted:

Not technically food



better than food

Casu Marzu posted:

Yeah. sharkattack also shot with a 100mm lens which really compresses any objects in the background making em appear a lot closer/bigger than they should.

hey, what kind of a setup are you running anyway, sharkattack? Camera on tripod with a strobe?

Amergin posted:

I made some things. Mandatory apologies for the photo quality - first time taking pictures of food I've made.

Milk Tea & Honey Pound Cake from Lady and Pups - tasty and GREAT with coffee/tea.
I need to cook with tea more often!



After being devoured by coworkers:




Momofuku Milk Bar Corn Cookies - I bought their cookbook and have been drooling while reading for the past week. Figured I'd start with one of the easier recipes - two dozen of these were gone in an hour at work.




I used some leftover freeze-dried corn (after I pulverized them) for a Thai corn soup that was delicious but unfortunately eaten before I could think to snap a picture.

Amergin posted:

I had never even considered using freeze-dried anything in food up until I read that. Mind-blowing the flavor that came from it - one of my coworkers described them as "a sugar cookie that tastes like Cap'n Crunch, and doesn't scratch the roof of your mouth!" as he downed like three of them.

I'll definitely try the blueberries idea, thanks!

paraquat posted:

wanted some gyoza with a cheese filling, so I grated two hard cheeses and a mozzarella, added some fresh ginger, spring onions and black pepper



after the gyoza where made and dumped into the fridge for later use, lots of filling was left (as always),
so I opened a pack of tortilla wraps, coated them with lao gan ma chili crisp aka angry lady sauce and added the leftover cheesemixture





leftovers are great!

paraquat posted:

the first bite!

Tacier posted:

When I see maple extract in a list of ingredients I typically forget about it and move on to another recipe, but this has finally convinced me to just order some.

Suspect Bucket posted:

Best comment; "I do not trust this maple syrup smell."

Echeveria posted:

What is irish butter?

franco posted:

I can scratch one off my list. I wanted to try them anyway, but since I'm going away on a self-catering weekend with family next week I thought it'd be a nice thing to make and needed a test run. This could probably fit in the Cooking Cockups thread (entirely my own fault).

Batter looking good, although it was bright red before adding the cocoa. Maybe I just have super-intense mutant cocoa?


Baked one and it's perfect apart from being totally brown now. Hmm.


Aaaaand it didn't want to come out of the ramekin. Despite the total collapse, the texture of the outside and inside was perfect and the whole thing was bloody delicious.


Second baking attempt. ALMOST came out clean but lost the top. I guess it being a volcano is apt for the lava?


Third time I gave up and ate it from the ramekin.


You can sort of see my major mistake in that last pic - the recipe calls for non-stick spray to grease the ramekins. I didn't have any and used melted butter, thinking "what difference can it make?". I would have been better off with just a rub of oil - the butter crystallised while baking, bonded with the cake batter and stuck hard.

Am going with spray/oil and pudding basins rather than ramekins (the shape should help) for the real deal. Please cross all digits for me.

Sorry I hosed up your cakes, shark! (they were still delicious)

CrazySalamander posted:

I think SharkAttack was using non-dutch processed cocoa, and the rest of you were using dutch processed cocoa. Here's the difference between the two.

mich posted:

It's not just that natural cocoa powder is lighter than Dutch processed. The original red for red velvet cakes comes from the reaction of natural cocoa powder to the acidity of the batter (e.g. from buttermilk) which results in a reddish hue. It's the same compound found in red cabbage that makes it red in acidic conditions and blue in basic conditions.