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I didn't do anything fancy: made a rub (salt/pepper/garlic powder/oregano) and let them mellow in the fridge for an hour, then popped them on the grill. 300 degrees for about an hour. Next time I'll probably sous vide them before finishing on the grill. They are awfully fatty and a long, slow cook would give an even better texture.
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Aug 31, 2017 18:11
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 Chicken & waffles, thyme honey butter
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Aug 31, 2017 18:42
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 I made ramen with pork tenderloin marinated in soy sauce and red chili paste
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Aug 31, 2017 18:43
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Smoke the lamb ribs you heathens.
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Aug 31, 2017 23:35
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Fried green tomatoes with shrimp remoulade and summer corn puree. 
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Sep 1, 2017 06:02
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Tezcatlipoca posted:Smoke the lamb ribs you heathens. smoked lamb is amazing
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Sep 1, 2017 10:23
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DUCK BRATS topped with Fig Honey Jam with a side of smoked cheddar mashed potatoes.
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Sep 2, 2017 01:42
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Doc Walrus posted:DUCK BRATS Good beer
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Sep 2, 2017 02:54
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Doc Walrus posted:DUCK BRATS Did you eat the potatoes with your hands be honest you're with friends here
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Sep 2, 2017 05:02
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VelociBacon posted:Did you eat the potatoes with your hands be honest you're with friends here No, I just didn't feel like the fork belonged in the picture (it was store bought)
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Sep 2, 2017 05:22
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Doc Walrus posted:No, I just didn't feel like the fork belonged in the picture (it was store bought) Feel ya. I hate it when all my homemade forks are at the blacksmith for a touch up and I gotta slum it with store bought
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Sep 2, 2017 05:43
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Doc Walrus posted:No, I just didn't feel like the fork belonged in the picture (it was store bought) Should've included chopsticks.
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Sep 2, 2017 07:46
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Should've scooped the mashed potatoes with the sausage.
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Sep 2, 2017 16:39
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My whole life I've just been eating mashed potatoes with a fork like a little bitch. Now I know better, thanks to you guys.
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Sep 2, 2017 18:49
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Crumbly corn tortillas make delicious scrambled quesadillas  And, if your wife eats flour tortillas, you get some photogenic ones too:  Grilled poblano, smoked mozzarella & pepperjack, refried black beans. Extra cheese loose in the pan for cheese crust on the outside.
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Sep 3, 2017 04:03
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Chicken, andouille & shrimp gumbo.
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Sep 3, 2017 05:59
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Gatdamn. That gumbo looks phenomenal. I know what I'm making soon.
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Sep 4, 2017 04:45
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Phil Moscowitz posted:Chicken, andouille & shrimp gumbo. Looks awesome, and +1 for the adorable novelty bowl.
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Sep 5, 2017 12:24
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Phil Moscowitz posted:Chicken, andouille & shrimp gumbo. I don't know if it exists anymore but I know my parents had those same bowls growing up. Remember where they are from?
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Sep 5, 2017 13:14
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That Works posted:I don't know if it exists anymore but I know my parents had those same bowls growing up. Remember where they are from? They were a wedding gift but they're pretty common in kitchen stores. Here they are online, no idea whether that's a typical price for them or not. https://cajuncreations.com/new-orleans-restaurant-recipe-gumbo-bowls
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Sep 5, 2017 13:36
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Phil Moscowitz posted:They were a wedding gift but they're pretty common in kitchen stores. Here they are online, no idea whether that's a typical price for them or not. Thanks! We definitely had the Turtle Soup and the gumbo one. I think they all got left behind in Katrina though.
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Sep 5, 2017 13:38
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Soaked some pinto beans for refried beans yesterday and then realized I had no tortillas or cheese today. Made refried beans anyways and whipped up some bullshit 'buffalo tofu' and pico. Kinda random, but drat if it wasn't delicious!
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Sep 5, 2017 16:39
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My fiancee came down to visit and we braised some oxtails (and made a potato salad).
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Sep 6, 2017 00:53
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I love oxtail and that looks delicious.
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Sep 6, 2017 02:13
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 Ricotta gnocchi w/ brown butter & sage
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Sep 6, 2017 03:11
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 Picadillo with Fried Plantains following the recipe from the GWS wiki.
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Sep 7, 2017 05:10
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disregard
emotive fucked around with this message at 01:13 on Sep 8, 2017 |
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Sep 8, 2017 00:48
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dolicf posted:
One of the best meals to be had. Yours looks good!
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Sep 8, 2017 02:32
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dolicf posted:
What's your process for the gnocchi? I make it routinely but I've never had success aside from boiling them. Did you fry yours or boil+fry?
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Sep 8, 2017 05:36
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Boiled, then fried in the brown butter for a bit. I was hoping to get a bit of a sear on them, but it didn't work out for a number of reasons. As for the gnocchi itself, I've always had good luck with Kenji's recipe: http://www.seriouseats.com/recipes/2015/03/ricotta-gnocchi-homemade-food-lab-recipe.html
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Sep 9, 2017 03:54
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Brown butter as in butter that's melted, browned, and translucent? I usually just call that a separated butter sauce and a failure on my part 
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Sep 9, 2017 17:53
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Yeah, basically. As it melts, the solids separate and start to brown. The gnocchi picture I posted is a good example; all the brown specks on the gnocchi are the milk solids.
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Sep 10, 2017 02:44
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Wait, maybe I'm confused. What's the difference between a separated butter sauce and brown butter?
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Sep 10, 2017 03:28
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Ghee has those brown spots removed so it is more pure, doesn't smoke at medium heat like butter. Browned butter is just that-butter that has been cooked until it's brown.
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Sep 10, 2017 03:40
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I made Serious Eats' Spanakopita and it came out great as usual. 
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Sep 10, 2017 06:18
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Vegetable tart using stuff I picked up at my neighborhood market in Turkey. The lira has crashed against the dollar, so I walked away with about 10 kg of fresh produce for $20 or so.
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Sep 10, 2017 07:58
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Pollyanna posted:Wait, maybe I'm confused. What's the difference between a separated butter sauce and brown butter? A butter sauce is just a sauce with butter as a main component. They can be emulsified sauces, such as beurre blanc, hollandaise, or béarnaise, in which case if the emulsion breaks (the sauce separates) it's a flaw. But not all butter sauces are emulsified, for instance meuniere sauce or brown butter.
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Sep 10, 2017 08:23
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 Today I discovered food dye paints and markers.
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Sep 10, 2017 08:28
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More brownbutterchat: butter is basically made up of 3 main things: water emulsified in fat with suspended particles of milk solids. To make brown butter, you cook it over low-ish heat. As the temp of the butter nears boiling, the butter separates, and the emulsified water begins to boil. You've seen this when you drop butter in to a hot pan and it starts to foam. Because water has a very high thermal capacity, you basically can't bring the butter (or any of its components) above boiling temp until the water is gone. If you keep cooking it, eventually the foaming stops because all of the water has evaporated, now leaving you with just milk solids and fat. At this point, with no water, the temp is free to rise again. The milk solids in the butter will begin to brown before anything appreciable happens to the fat. In fact, black butter is a thing too, and you can even burn the ever loving poo poo out of the milk solids before anything real happens to the fat. It's important to note that unlike straight butter, brown butter isn't an emulsion. It's a suspension with your milk solids suspended in fat. If you make brown butter and let it sit for a while, all the milk solids will drop out of suspension and accumulate at the bottom. As someone else noted, ghee or clarified butter is taking butter to the stage where you boil all the water out, then straining out the milk solids leaving only the fat.
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Sep 10, 2017 16:43
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Steve Yun posted:
Are those macarons? Fun as heck
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Sep 10, 2017 22:53
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