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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." Dont feed him for a few days. Hunger is the best sauce.
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Jan 15, 2015 05:17
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Tig Ol Bitties posted:My husband doesn't really like...food...so when he tried them his reaction was "meh, I don't really like carnitas." The sex must be indescribably good because those carnitas are incredible and I am googling the recipe
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Jan 15, 2015 05:33
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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. Tell him the internet says he's needs to stop being a bitch and learn to eat food like an adult.
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Jan 15, 2015 06:08
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There was reason behind the odd pairing; given the components of the dish were quite heavily spiced, i thought I'd try something to work as a palate cleanser which still had some punch to attempt to stand up to the lamb but could let the spices come to the front again after a drink. Wasn't a bad combination at all and doesn't hurt to try something new, though in hindsight a lighter red may well have done the job better - but i had the bottle sat there already. (I sure as hell wouldn't attempt this with a less spiced dish though.) Olpainless fucked around with this message at 08:28 on Jan 15, 2015 |
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Jan 15, 2015 08:26
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iajanus posted:Love that bread, could I get the recipe, please? I didn't make the bread myself, just used a small storebought Italian bun and did this to it: http://www.simplyrecipes.com/recipes/cheesy_jalapeno_pull_bread/
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Jan 15, 2015 08:30
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 Roasted sweet potato, red onion and poblano pepper topped with over easy fried eggs and a bunch of Tapatio. Also, Jameson.
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Jan 15, 2015 17:26
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Mexican chicken en papillote: Spicy as hell, but delicious.
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Jan 16, 2015 01:24
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Olpainless posted:There was reason behind the odd pairing; given the components of the dish were quite heavily spiced, i thought I'd try something to work as a palate cleanser which still had some punch to attempt to stand up to the lamb but could let the spices come to the front again after a drink. Wasn't a bad combination at all and doesn't hurt to try something new, though in hindsight a lighter red may well have done the job better - but i had the bottle sat there already. (I sure as hell wouldn't attempt this with a less spiced dish though.) I was just busting your chops, as red bordeaux and lamb is such a classic pairing. Not a bad idea - I just think that white bordeaux is a pretty lightweight white to press into service here, though. A white with a good deal of body and a little residual sugar: Alsatian Pinot Gris, California Viognier (Condrieu if you're got the $ to blow) would be the move for a white. Light reds are often suggested for spicy foods, but I think this refers to capsaicin spicy-hot . This is because tannins and alcohol will amplify this. If it is "spicy" as in "it has a lot of different flavorful spices" and is based on a pretty hearty red meat, I would go big red instead: big new world Syrah/Shiraz, California Cab, Southern France, maybe Italian Amarone/Ripasso.
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Jan 16, 2015 04:17
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i pizza'd again. couldn't wait to eat some before taking a picture though
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Jan 17, 2015 04:02
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Doh004 posted:Tell him the internet says he's needs to stop being a bitch and learn to eat food like an adult. Yeah the guy basically said he doesn't like crispy, spicy meat. That's not awesome.
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Jan 17, 2015 04:21
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you know how john waters says if you go home with someone and they don't have books, don't gently caress them? don't gently caress picky eaters. e: made banh mi on fresh pain a l'ancienne   money shot   sploosh wheez the roux fucked around with this message at 07:55 on Jan 17, 2015 |
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Jan 17, 2015 04:49
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Jan 17, 2015 11:59
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wheez the roux posted:
gently caress you gimme that
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Jan 17, 2015 16:14
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wheez the roux posted:e: made banh mi on fresh pain a l'ancienne You have to tell me how you make your bread, I implore you.
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Jan 17, 2015 18:00
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sweat poteto posted:http://cooking.nytimes.com/recipes/1016815-pasta-with-fried-lemons-and-chile-flakes I tried this and the lemon was very bitter. Hmmm.
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Jan 17, 2015 21:07
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Rick Deckard posted:I tried this and the lemon was very bitter. Hmmm. I had the same issue. I ended up just pulling the lemon pieces out on the side. I may try it again sometime, but blanch the lemon longer.
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Jan 17, 2015 21:51
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 Last night, made seafood in a fish coconut sauce with lemongrass over fried vermicelli. Clams, shrimp and tilapia. The sauce made some of the noddles soft, so the textures were great.  Today for lunch, BLTs with arugula tossed with shallots and chives in sherry vinaigrette made with the bacon fat, tomato feta mayo and marinated herb feta cheese.
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Jan 17, 2015 22:52
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Rick Deckard posted:I tried this and the lemon was very bitter. Hmmm. I like it better with no sliced lemon, but instead some lemon peel (made with a regular peeler) thrown in the pan oil before adding pasta. Garlic, lemon, squash and parsley is a good combo.
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Jan 17, 2015 22:57
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FrancoFish posted:
Impressive first post. Nice technique, esp if you you made the bread yourself.
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Jan 17, 2015 23:09
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This week's bike-portable treat will be French toast 'muffins'. If only I could find a non-messy way of including maple syrup, I'd be in heaven.
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Jan 18, 2015 00:44
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Nelson Mandela posted:If only I could find a non-messy way of including maple syrup, I'd be in heaven. You can buy maple sugar or make your own maple crystals using maple syrup (google "Maple Crystals"), then place them into the batter in layers (batter->crystals->batter, repeat depending on desired maple density). Think McGriddle (you can google Copycat McGriddle and just use the part about the maple crystals for this too). I mean I've never tried it but it seems do-able. And those muffins look like they would be worth the trouble to experiment on.
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Jan 18, 2015 01:23
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 Corned beef brisket, turned out better than I thought it would
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Jan 18, 2015 02:52
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xpost from the Jook thread: Saffron broth congee Lemongrass Pork Shoulder 65c Egg Cilantro/Green Onion/Shallot/Ginger/Thai Chili slaw Caramelized Fennel Forest Mushrooms Chili Oil (I forgot to find lao gan ma this morning) I liked the congee, and I liked the toppings, I dont know if I actually like them together. Tomorrow I'll make a seafood set of toppings, probably will go better with the saffron broth.
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Jan 18, 2015 05:15
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PatMarshall posted:You have to tell me how you make your bread, I implore you. i used this recipe as a base: http://www.crumblycookie.net/2008/07/17/pain-a-lancienne/ personally i let the dough sit in my fridge 3-4 days minimum and have yet to encounter an upper limit on how long you can leave it there. my fridge is especially cold though so it ferments incredibly slowly, results may vary with a warmer fridge. also i follow the note he leaves about baking it at the higher temp for a shorter amount of time. no one's (home" oven is going to drop 150+ degrees in a minute to make a difference there anyway. i cook it at full 550ºF blast, on a baking stone on the top rack for ~12ish minutes or until it looks good. I put my cast iron pan on the bottom rack when i preheat and when i put the bread in (with my peel) I dump a cup or so of hot water into it and close the door asap. about 6 minutes in i dump another cup (or whenever i stop seeing steam rise out o f the oven vent) shape the boules however you want, i do banh mi size rolls for this but you can also make baguettes. it also makes an incredible pizza crust if you use slightly more flour and/or are more willing to work with rolling/tossing extremely wet dough. parbake the crust a little bit before topping imo to make it easier to work with
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Jan 18, 2015 05:35
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FrancoFish posted:
Hey kinda sorta username buddy - would you make my sammiches for work tomorrow, please? TIA (that is one hell of a sandwich!). sharkattack posted:moroccan lamb lasagna with feta béchamel 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!  spachethespatula.com posted:so expect to see another weird-o flavor combo lasagna If that is weird-o then count me as weird. sharkattack posted:You inspired my dinner last night---only I added roasted sprouts on top because I am obsessed with them. Me too (it helps that you can buy a truckload for pennies right now since silly gooses seem to think they're only for Christmas). Eat all the sprouts. With chilli/garlic/ginger/soy: 
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Jan 18, 2015 09:06
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franco posted:(trigger warning for lactose intolerant gwspooners - this uses all the cheese). Unff. I'd sacrifice my guts for that. A friend asked me last night, what my dying meal would be if I knew I was going to die. I said, all the cheeeeese. And a fatburger milkshake.
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Jan 18, 2015 18:04
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franco posted:
Ugh, brussels sprouts are unnecessarily expensive here (Edmonton) right now. Stores are trying to get $2.50/lb for them, when they used to be 99 cents.
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Jan 18, 2015 18:26
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Ayem posted:Ugh, brussels sprouts are unnecessarily expensive here (Edmonton) right now. Stores are trying to get $2.50/lb for them, when they used to be 99 cents. And they're lovely. Or maybe that's just Calgary, but they're always pretty crummy.
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Jan 18, 2015 18:49
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Echeveria posted:Unff. I'd sacrifice my guts for that. A friend asked me last night, what my dying meal would be if I knew I was going to die. I said, all the cheeeeese. And a fatburger milkshake. Aww drat - I was actually thinking of you specifically when I wrote that, just couldn't quite remember your username! That does sound like a good dying meal plan  Ayem posted:Ugh, brussels sprouts are unnecessarily expensive here (Edmonton) right now. Stores are trying to get $2.50/lb for them, when they used to be 99 cents. Payback! Visiting Canadian friends tend to just about faint when they see us Brits pay about CAN$1.50 for ONE corn on the cob. I hear the government pays YOU to take huge baskets full of them over there 
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Jan 18, 2015 18:57
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franco posted:Aww drat - I was actually thinking of you specifically when I wrote that, just couldn't quite remember your username! That does sound like a good dying meal plan <3
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Jan 19, 2015 03:16
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Tried a shepherd's pie recipe from a cast iron cooking book that I got for Christmas. Pretty standard recipe I think except that it uses feta in the topping rather than cheddar or whatever. Would make again. 
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Jan 19, 2015 03:57
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I got invited out to a real, working farm to cook a farm-to-table meal. Other than pancetta, carrots, leaks and some seasonings, everything was grown on the farm. Mandolined potatoes with a tarragon leaf, sauteed rainbow chard with pancetta and braised short ribs from Dexter cattle. We served it with Bordeaux.
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Jan 19, 2015 05:08
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Pales in comparison to everyone else's amazing food but made a beef roast tonight with veg and kale salad - lemon/garlic/olive oil dressing. Rub for the beef is fresh rosemary, thyme, brown sugar, cayenne, Hungarian paprika, sel gris, ground black pepper, made into a rubbable mixture with olive oil to promote a crusty exterior. Should have shot at f/8 but oh well.  
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Jan 19, 2015 07:19
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I'd eat the gently caress out of that. Beef + potatoes is my favorite.
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Jan 19, 2015 17:36
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Agreed, that is a ridic cut you got there
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Jan 19, 2015 17:38
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For Christmas dinner, I made Kenji's stuffing (replacing sausage with mushrooms+sage), and made a TON, so I froze some. Used the last of it up for Sunday breakfast – Stuffing Frittata with cheddar and Romano: Then for dinner, we used up some of our bounty from the farmer's market – Tagliatelle with garlic, beet greens (got these for almost free), cherry tomatoes, and goat cheese:  The pasta was good, the frittata was INSANE.
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Jan 19, 2015 18:21
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How does this pale compared to anything!? What cut is this? It makes me want to break my mini-abstinence from red meat...
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Jan 19, 2015 22:49
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plasmoduck posted:How does this pale compared to anything!? What cut is this? It makes me want to break my mini-abstinence from red meat... It's a fairly long example of a blade cut (blade roast cut, not an under blade). It's a cut basically only used for roasting or stewing because you have to cut out a run of gristle that runs along the short axis near the center (that's why mine is cut down like it is). I did the groceries super early in the morning and basically looked at everything they had there until I found the one that was most marbled, was this. Thanks for the kind words guys.
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Jan 20, 2015 00:15
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almost looks like a slightly leaner chuck roast. i did a big one sous vide then sliced it up for BBQ sandwiches, like slightly classier sloppy joes. it owned
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Jan 20, 2015 08:29
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Third annual Hobbit party Afternoon tea - scones with jam and seedcake, mostly already devoured. Dinner - Roast duck, cheeses and breads, pork and mushroom pie, eggs in baked celeriac, salad, apple tart.  For the road.  Bo kho - Vietnamese beef and carrot stew with Vietnamese style baguette  Also made a basic sourdough boule while the oven was on 
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Jan 20, 2015 20:49
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