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wheez the roux posted:you wrote your question inside my quote; it took me a minute to figure out you weren't just empty quoting me Ha. Phone posting and missed that. Yeah, the sauce separated out and got weird. I don't know what I may have done, I followed the SE recipe as close as I could. It was a year ago and i thought that maybe thats just The Way It Is Supposed To Be. I am willing to try it again though because it should be delicious. I used parmesiano reggiano cheese, heavy cream, all the good stuff. I wonder if doing it in the thin aluminum service pans could have ruined it 
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Dec 9, 2014 20:33
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That Works posted:
What about beef on toast with melted muenster screams "overpowering flavors"? I'm certainly not trying to poo poo on your post (since I'd happily eat the hell out of all of that), I'm simply curious.
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Dec 9, 2014 21:14
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Things with kale.. salty chips on red lentil, roast squash and garlic soup  sweet carrots & garlic with spaghetti, sourdough bread crumbs, chilli, capers 
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Dec 9, 2014 22:02
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Just realized I compose all of my food pictures exactly the same, in the same harsh yellow light... so everything looks the same. Oh well. It's Taco Tuesday, so...spice marinated shredded chicken tacos simmered down with onion, grape tomatoes, tomatillos, jalapeno and garlic... topped with raw jalepeno slices, avocado, scallion and lime. Double corn tortillas. Yum.
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Dec 10, 2014 03:03
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sweat poteto posted:Things with kale.. soup recipe? my friend just moved to DC and she's working at williams-sonoma while she's getting her interpreter's licensing done; they had a 40% sale off on some kitchen appliances on top of the employee discount so she got a vitamix 750 for just over $300  i'm super jealous and trying to give her as many good soup recipes as I can find. i'm also saving up to give her the money so she can buy the entire all-clad copper core line for me and save me over a thousand bucks on my dream purchase 
wheez the roux fucked around with this message at 09:20 on Dec 10, 2014 |
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Dec 10, 2014 09:16
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Peel, dice and roast squash with some oil under foil for 30 mins then uncovered for 15 til soft and caramelizing. Roast a head of garlic at the same time. While that's going on boil a cup of red lentils in plenty of water with a sprig of thyme and some chilli flakes. When squash is done, combine everything and blend. If you want the greatest soup though, you gotta make gypsy soup from moosewood.
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Dec 10, 2014 10:48
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The Midniter posted:What about beef on toast with melted muenster screams "overpowering flavors"? I'm certainly not trying to poo poo on your post (since I'd happily eat the hell out of all of that), I'm simply curious. Ah, more the whole thing, beef and melted cheese was pretty oily and the munster had more sharpness to it than expected for some reason. Also the tomato soup was very very garlic heavy and had a strong tang from the tomatoes as well. It wasn't like a spicy thing but the flavors across the board weren't subtle at all.
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Dec 10, 2014 13:43
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gently caress yeah meatloaf  
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Dec 11, 2014 04:02
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I made kangaroo lasagne. Contains 1kg of meat, 1600g of tomatoes, about 600g of cheese (cheddar inside and Parmesan on top), some garlic, mustard, herbs, pepper and Tabasco. No Béchamel sauce because I can never be bothered.  Serves up to eight.
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Dec 11, 2014 07:29
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Had our work's version of secret Santa this week. My Santee is really into caramel, so I made some with Italian lime juice and mediterranean sea salt. It didn't quite have enough tooth to it to be happy giving it away by itself, so I made a batch of brown-butter dough and made lime caramel stuffed brown-butter cookies. She loved them.     Sorry about the poo poo photography, but the one cookie I had before giving the rest away was delicious, so I wanted to post.
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Dec 11, 2014 20:00
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I made a pie. I only have a crappy celphone picture, but here it is: I am letting it rest until tomorrow, but I think it came out pretty good for a first effort. Mmmm, pie. 
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Dec 12, 2014 00:31
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 Beef stew, fresh bread, Tyranena Rocky's Revenge  BLEAT
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Dec 12, 2014 02:26
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Casu Marzu posted:
Hell yeah, Midwest is the best.
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Dec 12, 2014 05:20
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sourdough/brie/cripps pink apple/bacon/cheddar/bacon grease 
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Dec 13, 2014 04:11
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ogopogo posted:sourdough/brie/cripps pink apple/bacon/cheddar/bacon grease My heart just seized up, not sure if it's love or an impending heart attack.
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Dec 13, 2014 04:36
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I can't tell if brownies are meant to be this gooey, did I do it wrong?  
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Dec 13, 2014 15:55
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Want those brownies in my mouth right now. My last chocolate banana bread came out gooier than usual, too - thanks, new oven! - but it somehow made it even better.
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Dec 13, 2014 17:39
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I baked a goddamn loaf of bread!! (My first time making bread) 
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Dec 13, 2014 21:44
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Okay, it might not look that great, but I was pretty happy with my bo ssam spread last night, and so were the stoners who rapidly closed in and gobbled it up as I was trying to snap a better picture. Lessons learned: I am incapable of cooking tofu without gluing it to the pan, and I can't turn the oven on above 450 without setting off the fire alarms (should probably clean the oven).
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Dec 14, 2014 00:28
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one day I had babi kecap on rice  and the next day I had some (rather large) oysters with a grapefruit dressing as an appetizer  I forgot to photograph the fishes that came next..
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Dec 14, 2014 10:46
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Hamburger with bacon ground in, caramelized slice of onion between the cheddar slices. 
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Dec 15, 2014 02:18
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yoshesque posted:I can't tell if brownies are meant to be this gooey, did I do it wrong? franco posted:Something trivial for me. A friend was raving about trying some method for making oven fries/chips. I've never owned a deep fat fryer and years of childhood PSAs have made me a total chicken about pan and basket (apparently you so much as look at them and the kitchen burns down). kinmik fucked around with this message at 20:31 on Dec 16, 2014 |
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Dec 16, 2014 20:29
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)
*bolts*
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yoshesque posted:I can't tell if brownies are meant to be this gooey, did I do it wrong? Gooey brownies best brownies.
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Dec 16, 2014 20:48
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Had a spare potato and half a zucchini so.... latkes 
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Dec 16, 2014 21:53
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 Tried my hand at Modernist mac & cheese for the first time last night. It was so loving stupidly dead simple, I wonder why I ever settled for the boxed crap before. Absolutely amazing.
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Dec 17, 2014 14:32
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The Midniter posted:
Linku recipe
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Dec 17, 2014 15:41
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Adult Sword Owner posted:Linku recipe Here you go, http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/ easier to follow version: http://cookingmadly.com/modernist-macaroni-cheese/
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Dec 17, 2014 15:55
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The Midniter posted:
It's just fantastic. The only thing preventing me from doing it more is I want to use tasty expensive cheeses and it's also quite unhealthy 
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Dec 17, 2014 17:33
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Noob question but my modernist cheese sauce always comes out so thin that it just sits at the bottom of the serving dish rather than being this luxurious cheesy sauce that coats the pasta. What am I doing wrong? Logic tells me that I should probably use less water but how come everybody else seems to get great results with the standard recipe? I'm still a novice in the kitchen so tend to stick religiously to the measurements in the recipes as I don't have the confidence yet to gently caress about with things through fear of ruining the dish.
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Dec 17, 2014 22:24
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vampire posted:Noob question but my modernist cheese sauce always comes out so thin that it just sits at the bottom of the serving dish rather than being this luxurious cheesy sauce that coats the pasta. What am I doing wrong? Have you tried it with milk instead? You also might not be simmering long enough.
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Dec 17, 2014 22:50
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vampire posted:Noob question but my modernist cheese sauce always comes out so thin that it just sits at the bottom of the serving dish rather than being this luxurious cheesy sauce that coats the pasta. What am I doing wrong? Just add more cheese. It gets thicker the more cheese you add. I make the queso sauce (same stuff), and I like it thicker than what the recipe calls for, so I just add more until I like the consistency.
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Dec 18, 2014 01:41
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 Veggie chili with butternut squash, black beans, onion, red bell pepper, celery and corn. Topped with queso fresco. emotive fucked around with this message at 03:04 on Dec 18, 2014 |
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Dec 18, 2014 02:50
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goodness posted:http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html I made this the other day and didn't capture any pictures because it was so goddamned DELICIOUS that I couldn't help but devour it immediately. Coupled it with caramelized onions, mushrooms, jalapenos, mayo/Sriracha, a slice of Swiss cheese under a grill-panned bun, and homemade fries (Gordan Ramsay's recipe, etc.). I literally have no desire to eat another restaurant-made burger (fast food or otherwise) for the rest of my life.
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Dec 18, 2014 04:27
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paraquat posted:
This intrigues me. I need to try grilling some oysters sometime.
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Dec 18, 2014 21:09
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skirt steak tacos  drat you imgur/firefox, you fuckin' my colors up.
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Dec 19, 2014 05:36
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  Kenji's mushroom risotto. Paid friggin Whole Foods $15 for half an ounce of dried porcinis, it's like 1/8 that price online.
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Dec 19, 2014 08:53
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ogopogo posted:skirt steak tacos Nice food, and nice aperture size/focal distance :P
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Dec 19, 2014 10:26
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I attempted to make some noodles.
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Dec 19, 2014 16:48
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I cookied. I think these are the prettiest cookies I have ever produced. I've been steadily perfecting my recipe -- I started with Keller's recipe as a base and modified slightly -- and I think I've finally nailed it all, including the baking time. I made these as little end-of-year gifts for the staff at one of my best hangouts, but I made a ton so I'm going to have lots of leftovers.
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Dec 20, 2014 18:46
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guppy posted:I cookied. Mmmmm, those look nice and crispy.
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Dec 21, 2014 17:25
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