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Olpainless posted:Wild mushroom stroganoff for a late tea tonight. whoaaaaaaa. God I feel like I'd gain ten pounds from this dish. I must have a recipe. That marg pizza looks really swell too. Lots of good stuff on this page!!
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Oct 13, 2013 00:19
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| # ? May 6, 2024 05:49 |
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THE MACHO MAN posted:whoaaaaaaa. God I feel like I'd gain ten pounds from this dish. I must have a recipe. This is the best stroganoff ever
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Oct 13, 2013 00:23
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 Broke in my new rice cooker with some peas and rice served with sauteed greens and jerk chicken.
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Oct 13, 2013 00:57
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Niiiice. Bookmarked, thanks!
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Oct 13, 2013 00:59
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Cooked up some Palak Paneer tonight.
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Oct 13, 2013 02:00
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 Sunday red sauce with crispy fried Parmesan polenta and a side salad.
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Oct 14, 2013 00:03
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Made some apple pies with my mom. We used store crusts, since she was tired from grading tests and didn't want to spend the extra time to do crust from scratch. They were still great, though. I picked the apples myself less than a week ago, and they were soooo juicy. A win for family togetherness. Apparently, my grandmother used to taste the apples she was using, judge them on sweetness, acidity, and water content, and then slightly adjust this recipe to compensate (if needed) for all three things. One of those "I've made this every Sunday for fifty years, and I'm better at it than you are at anything" kinds of deals. My parents kept one and I kept one, although I'll be passing slices of mine around, in the hopes of lending some stressed out friends a little fall cheer.
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Oct 14, 2013 01:08
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Is that... single-crust with some sort of crumb topper? That's interesting, my family always did apple pie as a double-crust.
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Oct 14, 2013 01:36
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Looks like some sort of amalgamation of apple pie and apple crumble. I'd eat the hell out of that pie.
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Oct 14, 2013 10:03
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OMGVBFLOL posted:Is that... single-crust with some sort of crumb topper? That's interesting, my family always did apple pie as a double-crust. The crumb topping was borrowed from a different baked-apple-thing recipe, since I had wanted to do double crust, but we decided at the last minute not to make crust from scratch and that makes double-crust difficult. Also, we only had the two frozen crusts to use.
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Oct 14, 2013 16:58
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  Swedish cabbage rolls and fresh bread. I actually forgot this bread while it was proofing and managed to overproof it by about... 14 hours. Had to reproof and it didn't poof up as much as usual but still a really nice texture on the inside.
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Oct 14, 2013 17:13
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I have a really hard time believing that that many people have never had nor heard of a Dutch apple pie before.  Also, rurutia, you're awesome 
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Oct 14, 2013 17:52
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Rurutia posted:
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Oct 14, 2013 19:25
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GrAviTy84 posted:I have a really hard time believing that that many people have never had nor heard of a Dutch apple pie before. Yeah, they're pretty popular from what I've seen. I prefer it over double crust anyways so I'm biased. Lonely Virgil posted:Those are the most appetizing cabbage I've ever seen, they aren't usually very photogenic. Taken with Samsung Galaxy Note 3 (TM).
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Oct 14, 2013 19:36
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I souped and pied(apple). First time making my own pie crust and I think it turned out pretty well, but I think I should have rolled it a bit thinner.
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Oct 15, 2013 02:51
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 Lazy dinner of a roasted chicken maryland with some spicy, creamy pasta.
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Oct 15, 2013 03:21
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I made a dessert for a potluck thing my friends and I do monthly: Multi-Layered Gelee, with masala chai coconut milk on top, and mango juice beneath. Sweetened shredded coconut between layers, served on a Nilla Wafer as it was deemed finger foods.
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Oct 15, 2013 04:39
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Veritek83 posted:I souped and pied(apple). What's the soup??
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Oct 15, 2013 04:57
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Rurutia posted:
Whhhhhhhoah blast from the past, my mum used to make this for me when I was sick. Can I crib a recipe? I want to make it for my other half and keep the tradition alive.
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Oct 15, 2013 11:18
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Freeze a cabbage overnight, then let it thaw out right before you make these: Meatballs: 2 lb 80-90% ground beef 3 thick slices of hickory smoked bacon (get good bacon, it makes a huge difference in flavor) - grind by hand chopping 2/3 cup of milk 1/4 cup of mascarpone cheese 1/4 cup of grated romano cheese 3 oz of rice 2 eggs 2 tsp of salt 2 tbsp of black pepper 1 tbsp of fresh parsley 1 tbsp of fresh dill 1 tbsp of thyme Combine, shape into balls, 450F oven for 15min, drain on paper towels and reserve. Tomato Sauce (basically a marinara): 2 tbsp of the rendered fat from the meatballs 1/4 cup red wine 3 garlic cloves 1/4 onion grated 1/2 carrot grated 28oz canned san marzano tomatoes 1 tbsp tomato paste 1 bunch of fresh basil Sautee the garlic, onion and carrots with 1 tbsp of fat that rendered from your meatballs until translucent. Drop in the tomato paste, and let everything combine. Deglaze with a quarter cup of red wine, I used a Cabernet. Once most of the alcohol has reduced, drop in the canned tomatoes. Simmered until the canned tomatoes break down. Add in your basil, immerse blend until desired smoothness. While your sauce is simmering, peel the leaves off your cabbage and wrap your meatballs. They should be nice and soft/pliable. Drop them into your sauce after you've blended it, simmer until the cabbage is cooked through. Garnish with some more grated romano. edit so many typos Rurutia fucked around with this message at 14:30 on Oct 15, 2013 |
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Oct 15, 2013 14:22
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THE MACHO MAN posted:What's the soup?? Pretty much this pasta e fagioli, minus the pancetta, but with a couple of handfuls of spinach tossed in at the very end.
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Oct 15, 2013 15:26
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I made modernist mac & cheese. 20/80 cheddar/jarlsberg. Very good, and much easier than stirring a béchamel. Fried some Swedish falukorv sausage (it seems to fit in spirit, if not in authenticity) and steamed broccoli to go along with it.  Even the picky two-year old kid loved it     
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Oct 15, 2013 21:46
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Sjurygg posted:I made modernist mac & cheese. 20/80 cheddar/jarlsberg. Very good, and much easier than stirring a béchamel. Ive wanted to try this for some time now, but want to make the effort of sourcing ingredients go far. Does the cheese sauce freeze/keep well?
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Oct 15, 2013 21:57
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7 Bowls of Wrath posted:Ive wanted to try this for some time now, but want to make the effort of sourcing ingredients go far. Does the cheese sauce freeze/keep well? I've just ordered some sodium citrate for the same reason. According to the Modernist Cuisine page on this recipe, the cheese sauce keeps for a week in the fridge and up to 2 months in the freezer... http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/
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Oct 15, 2013 22:04
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I'd be interested in trying it. Right now my cheese sauce of choice is just "1/4c half-and-half per 1oz cheese, plus a two-finger pinch of flour, heat it all together while stirring w/spatula constantly, serve immediately" but that's because I'm an enourmous fatass who loves half-and-half.
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Oct 15, 2013 22:14
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It's incredibly easy. I didn't have to use the immersion blender, and the cheese melted in easily in four batches. Seasoned with a little bit of nutmeg, it didn't need salt. I think it'll be even better with all cheddar. I also have a huge slab of Swedish goat cheese that might come in handy... 
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Oct 15, 2013 22:27
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Cassoulet, oh la la! Recipe from here: http://www.amateurgourmet.com/2008/03/cassoulet_in_10.html It's not terribly authentic (and boy oh boy am I starting to hate that word when it comes to food) but it was still freaking delicious...
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Oct 15, 2013 23:08
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7 Bowls of Wrath posted:Ive wanted to try this for some time now, but want to make the effort of sourcing ingredients go far. Does the cheese sauce freeze/keep well? You need the iota carrageenan if you want to freeze it. If you're not going to freeze it, the sodium citrate is all you need.
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Oct 16, 2013 00:10
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Made this burger just now. roasted (burnt)potato slices with sour cream/chives on top on bottom bun, miracle whip,mustard,ketchup underneath  Burger with hickory smoke bbq sauce/steak seasoning put on top. Egg on top of that with hot sauce cooked in.  Awesome yolky goodness. Also cooked some onion with the burger. Edit: And applesauce Idol No More fucked around with this message at 01:31 on Oct 16, 2013 |
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Oct 16, 2013 01:28
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 Tomato basil soup made with holy trinity instead of mirepoix, grilled cheese points and a white bordeaux 
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Oct 16, 2013 04:35
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Rurutia posted:good eatin' Awesome, thank you!
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Oct 16, 2013 06:24
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Sjurygg posted:It's incredibly easy. I didn't have to use the immersion blender, and the cheese melted in easily in four batches. Seasoned with a little bit of nutmeg, it didn't need salt. I think it'll be even better with all cheddar. I also have a huge slab of Swedish goat cheese that might come in handy... I will say, there's a pretty big stability difference between hand-whisked and stick-blendered sodium citrate emulsified cheese. I've had a few cases where hand-whisking just couldn't quite pull it all together. With a stick blender, it gets "thicker" earlier, and seems to be able to take on more liquid.
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Oct 16, 2013 15:16
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I did a puddle thing. Chicken thigh on squash and zucchini Looks like I'm going to have to use my real camera since I'll be making things that excite me again.
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Oct 16, 2013 15:57
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EAT THE EGGS RICOLA posted:You need the iota carrageenan if you want to freeze it. If you're not going to freeze it, the sodium citrate is all you need. I really only wanted to freeze it in order to preserve it, are you saying without the iota carrageenan it will not keep frozen? or break?
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Oct 16, 2013 20:26
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Real simple, but since I already wrote this for some other folks I thought I'd share:quote:Cuban Pork Sandwich
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Oct 16, 2013 21:18
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That Cuban looks mighty tasty; however, I can't help but wonder, why use pork chops instead of like pork shoulder? Was it just what you had, or is it the time it takes to do pork shoulder?
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Oct 17, 2013 18:08
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Omgamage posted:That Cuban looks mighty tasty; however, I can't help but wonder, why use pork chops instead of like pork shoulder? Was it just what you had, or is it the time it takes to do pork shoulder? It was what I had, yeah; I decided to make a menu to supplement existing meat/ingredients I had on hand, and this looked like it would work (turned out pretty great, too).
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Oct 17, 2013 18:31
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1. Leftover chili, or ground beef with beans stew... covered with grated cheddar cheese 2. then topped with a pretty wet mixture of corn meal/all purpose meal/egg/oil/alt/etc, 3. and baked in the oven so the wet dough turns into cornbread over hot chili/ground beef stew 4. yum...: 
paraquat fucked around with this message at 19:06 on Oct 17, 2013 |
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Oct 17, 2013 18:58
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I've done a fairly similar recipe using pork loin because it was on a massive sale and I had to make a lot of sandwiches on a budget. Saved money by buying a whole ham and slicing it myself also and ended up making 6 full loaf sandwiches. They came out pretty killer. Edit: For the cuban sandwiches, not the above post.
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Oct 17, 2013 19:00
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High-temp steakery filled the house with smoke the last time I tried, since the vent over the stove isn't connected to a duct to outside. Whoops! So, I thought this time I'd try the Alain Ducasse method (2+ in thick steak, lower temperature, 10min per side plus a little extra up front for the edges, baste with garlic/butter) instead of the Alton Brown method (3/4 to 1 in thick steak, canola oil/salt/pepper, high temperature for 30 sec per side on the range, then in the oven for 120 sec per side). Letting a steak rest is the hardest thing in the loving world I swear to god. Ducasse calls for 4T butter, but I figure if I need fat in a pan I might as well use my favorite: bacon grease! I added 2T of butter to the bacon grease after removing and draining the bacon, just for flavor/browning. Bacon:  Here is my strip starting out:  Here's what it looks like flipped for side two. I was kind of bored, so I started shuffling the garlic around in different patterns as I basted:  Here it is on a plate, with bacon, fried eggs, fried potatoes, fried Brussels sprouts (just a few, because I've never had them before and wasn't sure if I'd like them), and some of the bacon from earlier:  Edit for trip report: The Brussels sprouts are just as good as everyone says, and I'm adding them to my diet from here on out. ejstheman fucked around with this message at 00:00 on Oct 18, 2013 |
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Oct 17, 2013 23:40
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