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Hello good GWS'ers, We know that people are waiting in line to fellate you due to the quality of your Cincinatti chili with beans... This is where you tell us about that! We also know that you photograph your food creations just about as much as you do your pets - this is a thread for that! (Food - pets are purely optional, and not at all encouraged, unless they're an ingredient - then knock yourself out). This thread is where you tell people, what you made for dinner last night, what you cooked for breakfast or how beautifully you packed a brown bag for school lunch, and by all means solicit advice, or hand over recipes to your admirers. What kind of post are we looking for here? *Pictures are a plus, but not a must, however, do not expect people to think that you're awesome without the picture *Quick and dirty with crappy cell phone pictures are ok *Nicely lit pictures is ok too *Do not declare that your camera cannot 'capture red' when posting steak pictures *Be ready to answer questions - because people will want to copy you *Newbies are most welcome, however you should be prepared to get friendly advice, sometimes not in a friendly tone of voice, but just remember that the people means well, and are not always able to use their inside voice before putting fingers to the keyboard, if you take offense to this, it is you who are in the wrong. The old thread is here: http://forums.somethingawful.com/showthread.php?threadid=3437879 If your pictures suck, and you actually made an effort... http://goonswithspoons.com/Photography Edit: Also - the title of this thread is sponsored by Mrs. Hat Happy Hat fucked around with this message at 22:33 on Feb 14, 2013 |
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Feb 14, 2013 17:54
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| # ? Apr 20, 2024 03:35 |
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 A simple cheeseburger with red onions and pickles. I eat a lot of burgers, sometimes the simpler, the better.
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Feb 15, 2013 03:39
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 Valentine dinner for the wife. Brown sugar cured duck breast with Cointreau infused cranberry wild rice and butternut squash sauteed in butter and honey. The sauce is a blackberry gastrique. e: she did not appreciate my plating, she just wanted the goddamn food. 
Chef De Cuisinart fucked around with this message at 05:01 on Feb 15, 2013 |
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Feb 15, 2013 04:58
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For Valentine's Day I made Chicken Marsala: And my valentine made Strawberry Rhubarb pie:  The chicken marsala was a goon recipe and came out incredibly. My only innovation was to add a dash of corn starch to thicken the sauce.
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Feb 15, 2013 05:17
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Valentine's Day Dinner (Please excuse the interspersed smudgy camera-phone photos. I was busy cooking.  )AMUSE  Pacific Oysters House-made horseradish sauce STARTER  Prosciutto-wrapped Grilled Endive Mâche rosettes, bleu cheese, 18 year balsamic SECOND COURSE  Smoked Salmon Tartare Crème fraîche, capers, parmesan tuile THIRD COURSE  Prosciutto Skewers La Quercia Prosciutto Americano 12 month aged manchego, toasted walnuts FOURTH COURSE  Diver Scallops Prosciutto Americano chip, cremini mushroom sauce white cheddar + truffle cauliflower mash DESSERT  Pot de Crème au Chocolat
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Feb 15, 2013 06:09
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Oh hey, new photos for the new thread. I didn't make it, but the neighbor girl dropped off some homemade pączki with plum filling.  So yummy.  However I did make cracklin cornbread with a drizzle of rye honey.
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Feb 15, 2013 07:22
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Okay going after Casu Marzu is pretty intimidating, but this was Valentine's Lunch. Just a pretty simple two courses. We made the pasta together. Boyfriend almost never cooks but he really likes making homemade pasta with me so it was a fun thing to do for Valentines. The appetizer course was a play on breakfast. Instead of bacon, eggs and pancakes it was pork belly topped with some sea salt with a maple-dijon mustard type dipping sauce, served over a masa cake and a sunnyside up egg. I'd never worked with belly before really! There's things I would change for next time but in general it was delicious.  Then lunch was a simple homemade pasta with some olive oil, pancetta, curly parsley and parmesan/romano cheeses. I got to shred my own peccorino romano off a block but the block of parmesan was too expensive at the store.   
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Feb 15, 2013 09:31
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That looks great! Dunno if it is me, but I usually buy 5 pounds of parmigiano and about the same of pecorino at the same time, and recently the pecorino seems to disappear quicker... The pecorino is great on pizzas, where I find the parmigiano kinda lacking..
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Feb 15, 2013 11:24
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Chef De Cuisinart posted:
I approve of your Valentine's Day menu choices.  Sous vide duck breast with blackberry wine sauce, potatoes Anna, and roasted asparagus.
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Feb 15, 2013 15:33
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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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Lunch Pepper crusted tuna (not mine - but it was really good)
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Feb 15, 2013 17:33
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I attempted salmon nigiri
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Feb 15, 2013 20:19
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Very well done. I've made vegetable rolls before but never any fish. Place by me has "sushi grade fish" I should try one day.
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Feb 15, 2013 20:20
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Akito12345 posted:I attempted salmon nigiri Woah those are gorgeous  What kind of knife skill does that require?
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Feb 15, 2013 20:32
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Not as much knife skill as you'd think. You just need a very sharp knife and to only slice it in one direction. If you saw the fish it kind of falls apart...No Bueno. Also wiping your knife clean after each cut helps.
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Feb 15, 2013 21:03
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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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THE MACHO MAN posted:That looks boss. By "sushi grade" do you mean "frozen" ? Because sushi grade had no real meaning and the only way to kill parasites properly is to cook or freeze.
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Feb 15, 2013 22:21
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THE MACHO MAN posted:That looks boss. "sushi grade fish" is a term that doesn't really mean anything. there's no grading system that uses this term. any caught-frozen fish would be sufficient. e: ^^ copycat Elizabethan Error fucked around with this message at 22:37 on Feb 15, 2013 |
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Feb 15, 2013 22:24
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I find that two things define the quality of the salmon when picking it for sushi.. Freshness (smell, and look at eyes) and the look of the tail to see if it was caught wild or farmed (if in doubt, buy Alaskan).
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Feb 15, 2013 22:37
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 Apple/cranberry sour cream muffins.  Fried egg, black beans and rice, and cheese on pumpernickel.  Tempeh and mushroom stew with cornmeal dumplings, ready for the road.  A non-photogenic apple pancake with apple/cranberry jam.  Spinach/potato/tomato/black eyed pea curry.
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Feb 16, 2013 00:57
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 Valentine's Day Dinner: sous vide lobster tail with buerre blanc, roasted fennel, and chanterelles beef heart tartare (hard to see in the top-right corner) (great, easy recipe - although we skipped the fresh tomatoes in favor of sun-dried - http://www.thedailymeal.com/chris-cosentinos-beef-heart-tartare-puttanesca-style) 72 hour short ribs with a sunchoke/horseradish puree, port reduction, and some roasted potatoes Pot de creme for desert Photo-montage courtesy of the girlfriend.
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Feb 16, 2013 01:02
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Chinston Wurchill posted:
Recipe? This looks wonderful.
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Feb 16, 2013 01:52
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rj54x posted:Recipe? This looks wonderful. Figures that someone would be interested in the one I cheated on a bit and also made up as I went along. We've had some "Sri Lankan curry powder" (bought at a heritage festival) for ages and I want to get rid of it, so I tossed potatoes in that and olive oil and roasted them until crispy. Sauteed an onion with more potatoes, added ginger, lemongrass, and a chile, cooked awhile, added tomatoes (5 or so medium ones), cooked awhile longer, then stirred in spinach and previously cooked BEPs, cooked until spinach was wilted, added in roasted potatoes, a bit of lemon juice, and more spices. So basically "cook a bunch of things with the spices you want."
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Feb 16, 2013 02:06
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Took a grilled cheese sandwich, pried it open, put stuff in. Please ignore my grotty keyb. 
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Feb 16, 2013 04:06
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Chinston Wurchill posted:So basically "cook a bunch of things with the spices you want." The foundation of all realistic cooks.
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Feb 16, 2013 07:02
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Ginger Beer Belly posted:I approve of your Valentine's Day menu choices. I'm so jealous, roasted asparagus was part of my planned menu, but after blowing so much money on steaks and scallops I couldn't justify $8 a bundle.
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Feb 16, 2013 13:15
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Don't fret, its sort of a classic but I tend to shy away from asparagus on date night anyways
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Feb 16, 2013 22:59
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pile of brown posted:Don't fret, its sort of a classic but I tend to shy away from asparagus on date night anyways How considerate... It negatively affects taste I am told.
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Feb 17, 2013 01:05
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Shredded beef tacos, jalapeno pepperjack cheese, homemade pico de gallo and hand made whole wheat tortillas! Also a side of spicy black beans. I had never made tortillas before, but these are so much better than store bought.
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Feb 17, 2013 04:04
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Against all odds, I managed to cook up some blackened snapper with red beans and rice for my family. The fish turned out really well, but I think everyone would have been happy to just chow down on the beans.
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Feb 17, 2013 09:22
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'Murica!       Not photographed: Greens, pulled pork sandwiches, other stuff..
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Feb 17, 2013 10:53
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picadillo
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Feb 17, 2013 20:33
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 In lieu of having a real bbq, I made broiler teriyaki
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Feb 17, 2013 23:24
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I love your platter. I need to find a second one.
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Feb 18, 2013 06:09
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Terrible cell phone picture, but heavenly burger. My wife was craving potato chips tonight, I was craving burgers. Nice 80/20 ground with bacon, shredded melted cheddar, purple onions and topped with baked potato chips.  EDIT: I cringe in shame of the Italian Dressing in the background. It's, um, ok and it gets my 10 year old to eat salad rather than pick at it. squirrelzipper fucked around with this message at 06:14 on Feb 18, 2013 |
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Feb 18, 2013 06:09
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squirrelzipper posted:EDIT: I cringe in shame of the Italian Dressing in the background. It's, um, ok and it gets my 10 year old to eat salad rather than pick at it. Lately, my theory with salads is that, if you have to add a greasy gooey dressing to make it edible, you need to add MORE STUFF instead. Thin sliced carrots or radishes? Onions? Croutons? Avocado? (<3) Whatever it takes, you should be pleased by a relatively random forkful that has anything other than lettuce in it.
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Feb 18, 2013 08:13
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squirrelzipper posted:EDIT: I cringe in shame of the Italian Dressing in the background. It's, um, ok and it gets my 10 year old to eat salad rather than pick at it. A recommendation could be getting some of the good balsamico and good olive oil, and blow your mind on the clarity and crispness of the veges after just a few drops.
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Feb 18, 2013 08:34
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I roasted a chicken some beets, potatoes, parsnips and carrots  finally I made a parsnip cake and some star anise ice cream (I was too impatient to let it set completely..)  Good lunch for a monday. Aumuller fucked around with this message at 18:19 on Feb 18, 2013 |
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Feb 18, 2013 18:16
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Made ravioli for the first time ever! Whole wheat ravioli with a spinach and garlic filling. Very good! Now I see why people have pasta rollers. I rolled it as thing as I possibly could and it was still thicker than I'm used to. They probably would have been more tender if they weren't 100% whole wheat, but hey I like them and will eat them The sauce was my standard red meat sauce.
Doh004 fucked around with this message at 04:02 on Feb 19, 2013 |
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Feb 19, 2013 01:44
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| # ? Apr 20, 2024 03:35 |
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 Empty the fridge stir fried noodles with a chili/coconut/peanut butter sauce.  Coconut sticky rice with a super ripe mango.
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Feb 19, 2013 03:44
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