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 Shakshuka with homemade baguette.
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Feb 23, 2017 02:36
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| # ? Apr 20, 2024 01:14 |
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kittenmittons posted:
 That is some seriously top-tier shakshuka.
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Feb 23, 2017 15:38
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paraquat posted:^Nice^  I don't know why I did this
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Feb 23, 2017 16:33
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Friend posted:
You probably tried to prove my point, but it camouflaged the soup so well that you forgot what you ... you...eeeehhm
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Feb 23, 2017 17:59
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Friend posted:
I don't either, but I'm glad you did
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Feb 23, 2017 18:15
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Someone needs to clean their table.
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Feb 23, 2017 18:27
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That Works posted:Someone needs to clean their table. Actually, my table now perfectly matches my house.
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Feb 24, 2017 09:40
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http://imgur.com/a/ceJ9X I was inspired by all the shakshuka. I completely overcooked the eggs under the broiler, but I really don't like super runny yokes. How do you all recommend over medium?
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Feb 25, 2017 06:40
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I took these pictures to prove to an American that yes, we Australians eat sausages, or hot dogs as you apparently call them. Then I found this thread so you guys can see this culinary artistry. This was my dinner from a few hours ago. Recipe not too hard, basically you just grab some fine ingredients.   Look at that, that's quality.  While that's frying up you go and grab the rest of your gear.  Then it's just a matter of getting the bloody snags to the correct brown.  Once cooked through, chuck some bread on your plate, some cheese on your bread, then bung your snags on top of that mess and apply the sauce of your choice (tomato). If you're fancy you can add onions. Also the traditional alternative to frying them is chucking them on the barbie but the gasline on mine is buggered so frying it was. If you really can't be bothered cooking it yourself just head over to Bunnings or a polling booth and buy one of theirs.  Bon appetite mates.
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Feb 25, 2017 15:26
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Korgan posted:
That... uh, that's something.
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Feb 25, 2017 16:53
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Those are Aussie tacos.
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Feb 25, 2017 16:59
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Those are not hotdogs.
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Feb 25, 2017 17:34
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Korgan posted:
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Feb 25, 2017 17:35
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Suspect Bucket posted:Ah. Struggledogs, a fine culinary tradition in the vein of not having hot dog buns. Kampfwurst lol
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Feb 25, 2017 18:08
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Korgan posted:I took these pictures to prove to an American that yes, we Australians eat sausages, or hot dogs as you apparently call them. Then I found this thread so you guys can see this culinary artistry. This was my dinner from a few hours ago. I was going to re-post this in the anti-foodporn thread for you but then I saw that you beat me to the punch.
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Feb 25, 2017 18:19
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Hurt Whitey Maybe posted:Those are not hotdogs. But are they sandwiches?
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Feb 25, 2017 18:26
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They are. Don't make me cite New York tax code at you. 
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Feb 25, 2017 18:40
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Korgan posted:
Would. Love me a snag with dead horse.
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Feb 25, 2017 21:44
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Coon cheese?
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Feb 25, 2017 23:00
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Korgan posted:bung your snags on top of that mess Ahahahahahah Agreed
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Feb 26, 2017 00:05
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Doom Rooster posted:But are they sandwiches? Only in New South Wales.
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Feb 26, 2017 03:49
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Korgan posted:I took these pictures to prove to an American that yes, we Australians eat sausages, or hot dogs as you apparently call them. Then I found this thread so you guys can see this culinary artistry. This was my dinner from a few hours ago. Where's the caramelised onion oval office? 
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Feb 26, 2017 11:29
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A loving awesome sausage sizzle And if you don't call it that you're either a Queensland or Victoria douche and don't deserve an opinion about food
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Feb 26, 2017 11:36
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Lol
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Feb 26, 2017 13:03
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theres a will theres moe posted:Kampfwurst lol Hahaha
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Feb 26, 2017 13:40
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 lovely cellphone pic that's semi out of focus, but the pizza I made last night was loving delicious.
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Feb 26, 2017 21:08
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iajanus posted:A loving awesome sausage sizzle We have sausage sizzles in Victoria. Or do you call the actual food item itself a "sausage sizzle"?
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Feb 27, 2017 02:57
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yeh due to my reputation I didn't wanna call it but they're sausage sizzles in Victoria too. Although even in NSW 'sausage sizzle' is usually reserved for an 'event' usually a charity or fundraising event by an organization (including Bunnings). Not normally applied to a private cooking venture.
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Feb 27, 2017 03:06
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 Soba with shiitake broth, miso roasted carrots and soft boiled egg.
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Feb 27, 2017 04:03
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emotive posted:
What's your technique on the egg? Looks perfect
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Feb 27, 2017 23:42
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Tiggum posted:We have sausage sizzles in Victoria. Or do you call the actual food item itself a "sausage sizzle"? The whole experience is the sausage sizzle; the food item itself alternates between that name and sausage sandwich depending on the vagaries of the universe at that moment. e: it is also correctly called a democracy sausage if the sizzle is taking place at a voting centre on election day. iajanus fucked around with this message at 00:24 on Feb 28, 2017 |
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Feb 28, 2017 00:20
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angor posted:What's your technique on the egg? Looks perfect I'm gonna guess sous vide
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Feb 28, 2017 00:23
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iajanus posted:The whole experience is the sausage sizzle; the food item itself alternates between that name and sausage sandwich depending on the vagaries of the universe at that moment. Does the dinner thread have its own version of Poe's Law?
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Feb 28, 2017 00:59
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angor posted:What's your technique on the egg? Looks perfect Add egg to a pot of boiling water. Reduce to simmer and cook for 6 minutes.
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Feb 28, 2017 01:42
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I don't know why but 6 minutes is always too short when I do it; ends up with some loose watery white around the center. I usually do 6:20 these days.
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Feb 28, 2017 20:43
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6 is my base time for small eggs straight out of the fridge. Add 20 seconds for medium eggs, another 20 for really big ones, and then subtract 30 seconds if eggs are room temp. Immediately run cold water into the pan after timer goes off. This formula has worked perfectly for me.
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Feb 28, 2017 20:49
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Your proximity to sea level probably has something to do with the slight variation as well. Adjust accordingly, it's not hard. A single egg costs what, 50 cents if you're buying super expensive pastured happy chicken eggs?
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Mar 1, 2017 07:36
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 I shakshuka'd again.
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Mar 1, 2017 16:40
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 Cast iron quiche with leftover crust, bacon, cheddar, gruyere and cream. Would have added shallots and green onions if I had them, but this was a spur of the moment thing
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Mar 3, 2017 00:02
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| # ? Apr 20, 2024 01:14 |
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emotive posted:
i haven't had soba in years and now i'm feeling super nostalgic. maybe that'll be my food therapy friday project tomorrow.
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Mar 3, 2017 00:35
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