My camera doesn't capture red... (what did you cook last night)

The Something Awful Forums > Discussion > Goons with Spoons > My camera doesn't capture red... (what did you cook last night)

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cigaw: Sep 13, 2012

I papilloted the hell out of some tilapia fillets. Carrots, fennel, red onions, lemon zest and juice and some white wine.

The fennel fronds on top ended up looking less than appetizing, but all in all, would papillote again.

# ? Jan 5, 2015 19:02

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# ? Apr 25, 2024 10:39

Chickpea Roar: Jan 11, 2006; Merdre!

I made a Yule-chili from leftover pork-belly and Yule beverages.

Bonus:

# ? Jan 5, 2015 19:39

Force de Fappe: Nov 7, 2008

...you put Julebrus in chili?

:psyberger:

# ? Jan 6, 2015 11:45

Chickpea Roar: Jan 11, 2006; Merdre!

Julebrus instead of Cola, that's what makes it julechili :downs:

I don't think it ruined the taste, and it made it more "julete", but I doubt I'll try it again next year.

# ? Jan 6, 2015 14:57

Olpainless: Jun 30, 2003; ... Insert something brilliantly witty here.

I got a new tagine for Christmas, and I kept seeing this particular dish posted up in the old thread and it looked delicious (I can't recall usernames, but anyone who's made this, thanks for the inspiration), so I decided to take a shot at tagine kefta mkawra, with lemon, coriander and black cumin couscous.

It was pretty drat delicious and it's going in the comfort food book for sure.

# ? Jan 6, 2015 22:22

baw: Nov 5, 2008; RESIDENT: LAISSEZ FAIR-SNEZHNEVSKY INSTITUTE FOR FORENSIC PSYCHIATRY

We really gotta use our tagine more often. That looks amazing.

# ? Jan 7, 2015 16:29

Cavenagh: Oct 9, 2007; Grrrrrrrrr.

Not posted for a while as my son shot out of my wife mid-December. There were some good plates from around then though.

Trout, Asparagus, Celery Root with Balsamic, Preserved Lemon

Calcio e Pepe

Oven Baked Gochujang Wings

Potato Pave being browned

Rocket Pesto, Cavatelli, Chicken.

Skate Wings (Served with Bell Pepper sauce, Green Beans with Anchovies, Fingerling Potatoes)

A mere Trifle

# ? Jan 8, 2015 00:22

Phanatic: Mar 13, 2007; Please don't forget that I am an extremely racist idiot who also has terrible opinions about the Culture series.

First time putting chicken in the sous-vide. Boneless skinless, 140F for a couple of hours. Finished off by wrapping with prosciutto and giving it a quick pan-fry. Mushrooms, garlic, white wine, capers. Looks unfortunately like lungs but so tender and good.

# ? Jan 8, 2015 02:43

Veritek83: Jul 7, 2008; The Irish can't drink. What you always have to remember with the Irish is they get mean. Virtually every Irish I've known gets mean when he drinks.

I decided to go meatless for January, simply to lower my sheer caloric intake post-holidays, and I really should have just resolved not to read this thread. Between chili, wings, and prosciutto-wrapped chicken, I'm being sorely tested right now.

# ? Jan 8, 2015 04:20

overdesigned: Apr 10, 2003; We are compassion...; Lipstick Apathy

Veritek83 posted:

I decided to go meatless for January, simply to lower my sheer caloric intake post-holidays, and I really should have just resolved not to read this thread. Between chili, wings, and prosciutto-wrapped chicken, I'm being sorely tested right now.

Probably not a good time for me to decide to do my first post-Christmas-presents (Anova and Searzall) steak dinner then, either. But I did!

Strip steak @ 135F for about 90 minutes, herb roasted taters, green beans with lemon butter and cayenne.

My phone takes surprisingly not-exceptionally-lovely pictures. Also of all the things to burn myself on, what with the blowtorching, I burned my finger on the oven while extracting the potatoes.

# ? Jan 8, 2015 05:05

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Phanatic posted:

First time putting chicken in the sous-vide. Boneless skinless, 140F for a couple of hours. Finished off by wrapping with prosciutto and giving it a quick pan-fry. Mushrooms, garlic, white wine, capers. Looks unfortunately like lungs but so tender and good.

How did you like it for chicken? I've had great results for red meat but my two chicken attempts haven't been much different than my regular prep methods.

# ? Jan 8, 2015 05:30

Phanatic: Mar 13, 2007; Please don't forget that I am an extremely racist idiot who also has terrible opinions about the Culture series.

That Works posted:

How did you like it for chicken? I've had great results for red meat but my two chicken attempts haven't been much different than my regular prep methods.

Loved it. Will do again. Repeatedly.

Even if your standard prep is good enough to yield such a tender texture, I just love the no-brainer method of dunking the bag in and not worrying about it for 120 minutes or so while I do other things.

# ? Jan 8, 2015 15:16

Echeveria: Aug 26, 2014

Veritek83 posted:

I decided to go meatless for January, simply to lower my sheer caloric intake post-holidays, and I really should have just resolved not to read this thread. Between chili, wings, and prosciutto-wrapped chicken, I'm being sorely tested right now.

This would result in me ending up anemic, again. I tried to cut my red meat intake to one serving or less a week, and my iron dropped so far I was short of breath. Supplements and veggies high in iron didn't help, either. So I'm back on the meat train. I'm pretty sure I could live on red meat, potatoes and the odd fruit.

# ? Jan 8, 2015 16:34

Suspect Bucket: Jan 15, 2012; SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR

Phanatic posted:

First time putting chicken in the sous-vide. Boneless skinless, 140F for a couple of hours. Finished off by wrapping with prosciutto and giving it a quick pan-fry. Mushrooms, garlic, white wine, capers. Looks unfortunately like lungs but so tender and good.

It looks like LOBSTER. Do it with butter and a bit of paprika. Bam, mock lobster.

# ? Jan 8, 2015 18:43

TastesLikeChicken: Dec 30, 2007; Doesn't everything?

Navy Bean Soup with the hambone and extra ham bits left over from New Years Day. At least, this is what's left of it after we attacked the pot like starving weasels.

I kept wanting to add more rosemary but I was afraid of it becoming overpowering. I added about a tablespoon minced (fresh) at the beginning and about another teaspoon at the end.

# ? Jan 9, 2015 00:28

CleverHans: Apr 25, 2011; Can't post for 8 years!

Suspect Bucket posted:

It looks like LOBSTER. Do it with butter and a bit of paprika. Bam, mock lobster.

You should do it at the beach, with matching towels...MOCK LOBSTAH!

# ? Jan 9, 2015 06:59

sharkattack: Mar 26, 2008; 8bit Shark Attack!

Cavenagh posted:

Calcio e Pepe

Congrats on the new kid

!
You inspired my dinner last night---only I added roasted sprouts on top because I am obsessed with them.

other stuff:

strawberry preserves that I can't stop putting over molly moon's early grey ice cream (I picked the strawberries myself!):

Also picked some tomatoes so I made salsa:

these ridiculous cookies that are inspired by momofuku milk bar---frosted flake crunch funfetti:

and these bloody marys with basil-serrano ice cubes and cucumber soda:

I also had a recent huge fail while attempting to make yeasted donuts for a donut strawberry shortcake thing. I thought I could make square donuts using the world's worst thermometer, and the insides were raw :cry:

this is a photo before the first rise...also they stuck like poo poo to that drat wax paper, and the tea towel I put over top...never again.

# ? Jan 9, 2015 21:48

Nelson Mandela: Jun 4, 2007; SO SHINY
SO CHROME

Baked carbonara-ish bites:

# ? Jan 10, 2015 00:07

Veritek83: Jul 7, 2008; The Irish can't drink. What you always have to remember with the Irish is they get mean. Virtually every Irish I've known gets mean when he drinks.

Nelson Mandela posted:

Baked carbonara-ish bites:

Those look like I could eat way too many of them. Got a recipe?

# ? Jan 10, 2015 00:36

Nelson Mandela: Jun 4, 2007; SO SHINY
SO CHROME

They're from THIS WONDERFUL BOOK, which I highly recommend.

For 6 (and a bit) portions:

225g dried spaghetti
3 eggs (the recipe says 4 but my eggs were huge)
A little olive oil
50g pancetta
A handful of fresh basil
A little fresh Parmesan

Boil the pasta until al dente. Meanwhile chop and fry pancetta until crispy, then drain off the oil. Beat the eggs, chop and add the basil and pancetta. Throw in the cooked spaghetti and mix until coated (I cooled the spaghetti under cold water first to stop the eggs from scrambling, but the recipe doesn't mention this, so...). Divide up into greased muffin tins, top with a little grating of Parmesan and stick in the oven at 180C/350F for 10-12 minutes (until the egg is just set). Loosen with a knife, let cool then turn out.

I found that it was super eggy and I was left with a bowl full of egg and pancetta so I just topped each portion with it before adding the cheese. The bottom half of each portion is much more omelettey than the top, consequently. You could possibly make do with just 2 eggs, though, as long as everything was coated enough to hold it together.

They're also not very strongly seasoned because they're designed for consumption during exercise, so you might want to play around with that.

Nelson Mandela fucked around with this message at 01:37 on Jan 10, 2015

# ? Jan 10, 2015 01:34

Crusty Nutsack: Apr 21, 2005; SUCK LASER, COPPERS

I banhed all the mis....again. Made a pork sausage this time, but prefer it with ground chicken actually. Oh, and the grocery store was out of daikon, those jerks.

Only registered members can see post attachments!

# ? Jan 10, 2015 05:22

plasmoduck: Sep 20, 2009

sharkattack posted:

That's a beautiful looking salsa! I'll have to check our market for nice, non-bland tomatoes...

I brought a Donauwelle to work! Usually not a baker, so I was very happy how this turned out - I'd tried it before and it was too dry/dense/stiff so I messed with the recipe a bit which worked!

Today we had pizza again. My bf was missing Papa Murphy's "Chicken bacon artichoke" (we don't have that here), so I tried to make our own version. It was decent!

plasmoduck fucked around with this message at 12:58 on Jan 10, 2015

# ? Jan 10, 2015 12:08

Cavenagh: Oct 9, 2007; Grrrrrrrrr.

sharkattack posted:

Congrats on the new kid !
You inspired my dinner last night---only I added roasted sprouts on top because I am obsessed with them.

Thanks. He's sprawled out across my arm as I type.

The sprouts are an interesting addition. The dish can be so lip burning peppery that I could see dairy coming in, or bacon, because everyone reaches for the bacon, but roast sprouts are a tad surprising,

# ? Jan 10, 2015 18:38

guppy: Sep 21, 2004; sting like a byob

We made lemon-poppyseed muffins. They don't look like much but they are delicious. We had too much leftover lemon juice so we made a lemon glaze.

edit: whoops we don't need a 3200px image, not even in timg tags

guppy fucked around with this message at 15:30 on Jan 11, 2015

# ? Jan 11, 2015 15:28

baw: Nov 5, 2008; RESIDENT: LAISSEZ FAIR-SNEZHNEVSKY INSTITUTE FOR FORENSIC PSYCHIATRY

sharkattack posted:

and these bloody marys with basil-serrano ice cubes and cucumber soda:

I love this picture.

# ? Jan 11, 2015 15:32

mobby_6kl: Aug 9, 2009; by Fluffdaddy

guppy posted:

We made lemon-poppyseed muffins. They don't look like much but they are delicious. We had too much leftover lemon juice so we made a lemon glaze.

edit: whoops we don't need a 3200px image, not even in timg tags

Those don't really look like muffins, more like cumcakes.

# ? Jan 11, 2015 21:40

Nelson Mandela: Jun 4, 2007; SO SHINY
SO CHROME

mobby_6kl posted:

Those don't really look like muffins, more like cumcakes.

Is your cum full of black specks? See a doctor, sir!

# ? Jan 12, 2015 00:56

Olpainless: Jun 30, 2003; ... Insert something brilliantly witty here.

Phanatic posted:

First time putting chicken in the sous-vide. Boneless skinless, 140F for a couple of hours. Finished off by wrapping with prosciutto and giving it a quick pan-fry. Mushrooms, garlic, white wine, capers. Looks unfortunately like lungs but so tender and good.

drat, that looks like a showstopper of a dish there.

Nelson Mandela posted:

Baked carbonara-ish bites:

And these look quite interesting, going to have to give them a try!

I tagine'd again today:

Chicken, apricot and spinach tagine with seasoned rice and a (unfortunately shop bought due to a slight lack of time) grilled flatbread.

# ? Jan 12, 2015 22:15

baw: Nov 5, 2008; RESIDENT: LAISSEZ FAIR-SNEZHNEVSKY INSTITUTE FOR FORENSIC PSYCHIATRY

Olpainless posted:

(unfortunately shop bought due to a slight lack of time) grilled flatbread.

Try these next time. Google translate the page and go for it. It's really fast and you don't even have to get your hands dirty if you mix it all in a bowl.

# ? Jan 12, 2015 23:55

Olpainless: Jun 30, 2003; ... Insert something brilliantly witty here.

baw posted:

Try these next time. Google translate the page and go for it. It's really fast and you don't even have to get your hands dirty if you mix it all in a bowl.

Cheers, I'll give these a try and keep the recipe handy for next time.

# ? Jan 13, 2015 00:03

Nelson Mandela: Jun 4, 2007; SO SHINY
SO CHROME

More Feed Zone goodness...

Ham and pineapple baked rice cakes.

# ? Jan 13, 2015 00:09

7 Bowls of Wrath: Mar 30, 2007; Thats so metal.

Made some catfish en papillote for the first time on the suggestions of the quick recipe request thread and it was amazing.

Onions, mushrooms, green peppers, lemon slices, topped with garlic and shallots and white wine. Will do this again for sure. I think id love it with some fennel instead of onion.

# ? Jan 13, 2015 05:52

Birb Katter: Sep 18, 2010; BOATS STOPPED
CARBON TAX AXED
TURNBULL AS PM
LIBERALS WILL BE RE-ELECTED IN A LANDSLIDE

Olpainless posted:

drat, that looks like a showstopper of a dish there.

And these look quite interesting, going to have to give them a try!

I tagine'd again today:

Chicken, apricot and spinach tagine with seasoned rice and a (unfortunately shop bought due to a slight lack of time) grilled flatbread.

NWS that poo poo.

# ? Jan 13, 2015 08:11

paraquat: Nov 25, 2006; Burp

Didn't feel like meat today, so I made a bowl of lentil "chili" and a small pull apart bread with cheese, spring onions and jalapenos.

no regrets

# ? Jan 13, 2015 19:52

Olpainless: Jun 30, 2003; ... Insert something brilliantly witty here.

I seem to be having a North African thing going on at the moment.

Ras-el-hanout seasoned lamb, roasted mushroom, garlic and smoked paprika couscous with a little baby leek tossed in, spinach, crispy parsnip brunoise, reduced pomegranate balsamic drizzle:

Bonus 'juicy and rare as all hell' action shot:

# ? Jan 13, 2015 20:57

Tig Ol Bitties: Jan 22, 2010; pew pew pew

I made carnitas for the first time! I vaguely followed the Serious Eats recipe, but they turned out really delicious. My husband doesn't really like...food...so when he tried them his reaction was "meh, I don't really like carnitas." So I'm sharing them here because your food makes me happy.

We were out of flour for tortillas so I turned them into nachos using up some leftover roasted veggies. Not very photogenic, but still delicious. Yay, guac!

# ? Jan 15, 2015 01:47

Stringent: Dec 22, 2004; image text goes here

That looks awesome.

Sever.

# ? Jan 15, 2015 01:57

Troll Bridgington: Dec 22, 2011; Keeping up foreign relations.

Tig Ol Bitties posted:

I made carnitas for the first time! I vaguely followed the Serious Eats recipe, but they turned out really delicious. My husband doesn't really like...food...so when he tried them his reaction was "meh, I don't really like carnitas." So I'm sharing them here because your food makes me happy.

I know what I'm making tomorrow. Those look so good!

Also