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Spent my Sunday morning turning an unexpected present:  into  Whole roast wild duck with herbs, duck fat potatoes with red wine sauce with blackberries and apple. Remember to do the cleaning of the duck outside as the tiny feathers underneath go EVERYWHERE. Junior G-man fucked around with this message at 09:14 on Sep 11, 2017 |
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Sep 11, 2017 09:07
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Pollyanna posted:Wait, maybe I'm confused. What's the difference between a separated butter sauce and brown butter? Basically, if you're using the butter in an emulsion, you don't want it to separate. Like a buerre monté, for example, you don't want to separate. But if the point is to get the delicious flavor of browned milk solids, it's totally cool that it separates, which is what brown butter is all about. The point isn't a smooth, emulsified sauce, but rather to get the nutty flavor of browned milk solids. If you were trying to make a beurre monté or béchamel or something else that you want to be a smooth emulsion, the butter separating is a failure. But if you're making brown butter (or beurre noisette, if you want to be all pretentious and French about it), separation is just part of the process.
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Sep 11, 2017 15:47
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I made Kenji's carnitas and salsa verde, plus refried beans from scratch for the first time. It was ridiculously good, highly recommended. The carnitas might have been better than my favorite San Diego taco shop's. The salsa verde was pretty good after following the recipe, but after adding chopped cilantro and onion at the end, it tasted like a proper salsa. I also made the beans with lard which was a great decision.
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Sep 12, 2017 21:07
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Tamarind shrimp with coconut milk. I should have used larger shrimp for it as the amount of marinade I used wasn't enough to get all of the shrimp to taste the same.
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Sep 13, 2017 00:57
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Shakshouka! I've never even had shakshouka before, but I think I'm going to be making this all the time now. Tasted pretty delicious just using store brand crushed tomatoes, though I saw San Marzanos recommended in a couple of recipes. Really this is just further convincing me to grow my own tomatoes. 
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Sep 13, 2017 21:11
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Reztes posted:Shakshouka! I've never even had shakshouka before, but I think I'm going to be making this all the time now. Tasted pretty delicious just using store brand crushed tomatoes, though I saw San Marzanos recommended in a couple of recipes. Really this is just further convincing me to grow my own tomatoes. stop you're making me too hungry.
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Sep 13, 2017 21:11
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I'm not a big fan of slow cookers but my wife wants to start using one to make meals that can cook throughout the day so we don't have to spend a lot of time doing so when we both get home in the evening. I took this as a challenge and decided to try my hand at red beans and rice. 24 oz. dried kidney beans 2 large yellow onions 1 green bell pepper 1 red bell pepper Half a head of garlic 6 stalks celery 2 smoked ham hocks 1 tbsp cayenne 1 tbsp chili powder 1 tbsp cumin 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp kosher salt Handful of bay leaves (in cheesecloth for easy removal post-cook) 12 cups reduced sodium chicken stock Most recipes have you combine the ingredients and cook the beans from dry. I prepped everything the night before and dumped it all in the crock, so this gave the beans a chance to soak in the chicken stock. Also, you can use a smoked sausage or andouille, but my wife leans toward the vegetarian side so I only used the ham hocks for flavoring, after which I pulled them out and picked the meat off that went into my first bowl. Cooked it on high for 4 hours, then turned to low and cooked another 3. When it was done I removed the hocks and bay, added a cornstarch slurry to thicken things up a bit, and went hog wild. It is amazingly delicious, super low effort, and enough to last for half a week of dinners for both of us. Also, this is a CHEAP dish to make. Highly recommended. Also, using an entire tablespoon of cayenne put it right at the threshold of spiciness for my wife, who has a medium tolerance for heat. If you're making this for others, you may want to use less.
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Sep 14, 2017 12:59
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Reztes posted:Shakshouka! I've never even had shakshouka before, but I think I'm going to be making this all the time now. Tasted pretty delicious just using store brand crushed tomatoes, though I saw San Marzanos recommended in a couple of recipes. Really this is just further convincing me to grow my own tomatoes. Shakshouka just hits the sweet spot of easy/cheap/delicious and yours looks great. You can do all kinds of variations, too (Italian-style? Call it uova in purgatorio!) IMO canned tomatoes work fine for it. I wouldn't use homegrown tomatoes unless you're an awesome gardener who can get a ton of tomatoes. (In which case I'm completely jealous because I think I managed to grow like three tomatoes this entire year.)
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Sep 14, 2017 15:43
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^^^ befriend a local farmer at a market, then ask if they ever sell scratch & dent tomatoes at a discount. We make canned whole, crushed, and rotel-style every year. Definitely more expensive than even San Marzano but worth it for tomato-forward dishes. Reztes posted:Shakshouka! I've never even had shakshouka before, but I think I'm going to be making this all the time now. Tasted pretty delicious just using store brand crushed tomatoes, though I saw San Marzanos recommended in a couple of recipes. Really this is just further convincing me to grow my own tomatoes. That looks amazing. Which recipe did you use, or did you riff off of some?
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Sep 14, 2017 15:52
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BrianBoitano posted:^^^ befriend a local farmer at a market, then ask if they ever sell scratch & dent tomatoes at a discount. We make canned whole, crushed, and rotel-style every year. Definitely more expensive than even San Marzano but worth it for tomato-forward dishes. Yeah, that's smart (though not all kinds of tomatoes are so great for processing.) I just saw that a local farm has a tomato glut; they're selling PYO Romas for $1/pound. If I can make it over there, I can pick enough to make and freeze sauce to last me for months. Canning would be even better but I'm too lazy to bother.
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Sep 14, 2017 18:51
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BrianBoitano posted:
Thanks! I basically wound up following this one. I skipped the mushrooms and used some cotija cheese I had on hand instead of feta, and parsley since I'm between cilantro crops. https://www.youtube.com/watch?v=ifWWRZSWS18
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Sep 14, 2017 20:48
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Reztes posted:Shakshouka! I've never even had shakshouka before, but I think I'm going to be making this all the time now. Tasted pretty delicious just using store brand crushed tomatoes, though I saw San Marzanos recommended in a couple of recipes. Really this is just further convincing me to grow my own tomatoes. If you're planning on growing San Marzano tomatoes, having grown them I'd say, waste of time. First off, they're prone to blossom rot. Chalk in the soil can help there but... Second, they're not that special. San Marzano are superb canned tomatoes. Heston Blumenthal reckons it's because they're grown on the slopes of Vesuvius. The volcanic ash in the soil means they have a low acid and a low pectin content. This produces a soft moist canned tomato that breaks down easily in a sauce and has a great (almost roast tomato) flavour. As a tomato on the vine, they're kind of flaccid. So unless you live on the slopes of a volcano where the soil is full of desiccated Romans, pick a good heirloom.
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Sep 15, 2017 00:59
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Or see about hosting some Italian exchange students to your place. The best time to plant a tree or bury a roman in hellfire is 10 years ago.
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Sep 15, 2017 01:01
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Cavenagh posted:San Marzano are superb canned tomatoes. Heston Blumenthal reckons it's because they're grown on the slopes of Vesuvius. The volcanic ash in the soil means they have a low acid and a low pectin content. This produces a soft moist canned tomato that breaks down easily in a sauce and has a great (almost roast tomato) flavour. As a tomato on the vine, they're kind of flaccid. Fresh San Marzanos in the Naples region taste amazing and really are distinctly different than regular tomato varieties. I couldn't eat tomatoes raw until I went to Amalfi and tried them. The canned stuff isn't worth the markup on any of the imported brands I've tried, especially when you start getting into the dipshittery of spending £20 on a dozen cans, as I did when I tried to recreate the dishes I'd had on the coast. They taste just like regular tomatoes. I don't think Heston Blumethal is talking about canned San Marzanos of questionable origin when he's talking about why San Marzanos are a great tomato. Plus, it's always my red flag for bullshit when food bloggers tell me why 'X is the only acceptable ingredient' or 'Y is the only acceptable way to do Z.'
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Sep 15, 2017 08:46
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Blumenthal is specifically talking about DOP canned San Marzanos but he ends up going with local tomatoes and pressure cooking to get the canned effect. http://www.insearchofheston.com/2013/05/how-to-make-hestons-perfect-in-search-of-perfection-pizza-recipe/
Veritek83 fucked around with this message at 14:27 on Sep 15, 2017 |
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Sep 15, 2017 14:21
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Zombie Dachshund posted:Yeah, that's smart (though not all kinds of tomatoes are so great for processing.) I just saw that a local farm has a tomato glut; they're selling PYO Romas for $1/pound. If I can make it over there, I can pick enough to make and freeze sauce to last me for months. Canning would be even better but I'm too lazy to bother. Romas are the best for canning, and $1/lb is amazing, way less than we pay for scratch & dent in our small-rear end town. Worth the extra labor of PYO, and if you lived within an hour of me it'd even be worth the drive. Reztes posted:Thanks! I basically wound up following this one. I skipped the mushrooms and used some cotija cheese I had on hand instead of feta, and parsley since I'm between cilantro crops. Over Easy's recipe also uses parsley, which is nice for potlucks. I really like it for potlucks during tomato season, since it's not a carb or a meat, and it's approachable enough for timid eaters. Comparing the recipes, Chef John uses a jalapeno and less spice, and my recipe has garlic, both sweet and smoked paprika, and dried oregano. I'll have to try my recipe with jalapeno! e: oh dang the author of Over Easy has a tomatillo and charred corn "shakshuka"  http://joythebaker.com/2017/02/tomatillo-shakshuka-and-over-easy-pre-order/
BrianBoitano fucked around with this message at 15:50 on Sep 15, 2017 |
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Sep 15, 2017 15:43
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poo poo, I'd try that. The Latino grocer down the street from me always has a ton of tomatillos I've been looking for an excuse to pick up. Also I pressure cooked some black beans last night. About 1 hour start to finish including letting the pressure cooker release naturally, so great weeknight dinner and can scale up easily. The last pot of beans I made using a ham bone, but this was way more flavorful. The original recipe I was following called for dry Spanish chorizo, but I really liked the result with this Mexican one. It also just looked really pretty all prepped.  
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Sep 15, 2017 22:08
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I have pics but for some reason the color balance makes them look like a 1970's good housekeeping spread so I'm not gonna post them. BUT, for dinner tonight was grilled steak Oscar with hand whisked Bearnaise sauce with clarified butter, the entirety of which was done from scratch (incl the whole shallot/tarragon stem vinnegar wine reduction etc), served with sauteed asparagus. For dessert was pistachio gelato, store bought so obv that doesn't count. It was very nice tho. Big Beef City fucked around with this message at 01:46 on Sep 16, 2017 |
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Sep 16, 2017 01:44
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I just made an apple-kızılcık crumble - I'd never heard of this fruit until last weekend, when I found it at a market in Turkey. Pretty drat tasty... now to make a vanilla custard sauce to go with it!
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Sep 17, 2017 15:42
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Cajun sausage, broccoli, and dirty rice!
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Sep 18, 2017 02:52
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Grilled sichuan crusted beef and chicken with homemade teriyaki and quick pickled carrots, shallots and cucumbers. Buns were store-bought frozen cooked in a bamboo steamer.
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Sep 18, 2017 17:53
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^^^looks so good I made pizzas  Left: pepperoni. Right: pancetta, pineapple, jalapeno and cilantro
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Sep 18, 2017 22:36
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bummer dude posted:pineapple Reported
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Sep 19, 2017 05:36
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Pigmeats, carrot/parsnip mash, pickled apple
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Sep 20, 2017 02:25
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 Carnitas style king oyster mushrooms for tacos. Braised with onion, garlic, orange, cumin, cinnamon and bay leaf then tossed under the broiler to brown up. Tasted delicious, but some of the pieces were incredibly tough. First time cooking with these mushrooms so I'm not sure if I needed to cut more of the stems off or what. Surprised since I cooked them for a full hour. I'll have to mess around with it again and definitely shred/chop them up a bit more. emotive fucked around with this message at 05:51 on Sep 20, 2017 |
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Sep 20, 2017 05:47
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emotive posted:
Carnitas style mushrooms: now that's a great idea for some vegany goodness! Awesome. As to the stems, I always feel sad throwing out stems, especially when the shrooms are expensive. I bet you could cook them separately, maybe sous vide, for longer, then reduce the sauce and brown them all together. Worth a try, anyhow.
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Sep 21, 2017 17:07
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Zombie Dachshund posted:As to the stems, I always feel sad throwing out stems, especially when the shrooms are expensive. Freeze and save for a mushroom stock or veg. stock?
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Sep 22, 2017 21:30
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 fried up some fresh local chanterelles with sage, garlic and butter and tossed them with some homemade gnocchi. mushrooms were excellent, gnocchi a bit gummy, i think because i left them in the fridge for a couple of hours before boiling. next time I'll make them right at dinner time. also i broke my lovely stamped-metal potato ricer in the process 😑
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Sep 25, 2017 14:50
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They might have been less gummy if you had cooked them. Those are uncooked.
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Sep 25, 2017 15:42
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TychoCelchuuu posted:They might have been less gummy if you had cooked them. Those are uncooked.  e: it was dark by the time the baby was asleep and i could cook them so i didn't take a picture because our kitchen lighting sucks for that
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Sep 25, 2017 16:20
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I love the gnocchi from Trader Joe's, it's so goddamn cheap compared to anywhere else! Yesterday I fried up a whole package in sardine oil and tossed in tomatoes, fresh mint and basil from the garden, and spinach. Very delicious and also quite appealing to look at.
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Sep 25, 2017 16:22
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exquisite tea posted:I love the gnocchi from Trader Joe's, it's so goddamn cheap compared to anywhere else! Yesterday I fried up a whole package in sardine oil and tossed in tomatoes, fresh mint and basil from the garden, and spinach. Very delicious and also quite appealing to look at. You and me both, we almost always have a bag of each kind in our freezer when we're in the mood for a really easy dinner. Super tasty foundation for whatever else you want to add to it
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Sep 25, 2017 16:31
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kumba posted:You and me both, we almost always have a bag of each kind in our freezer when we're in the mood for a really easy dinner. Super tasty foundation for whatever else you want to add to it Fried gnocchi is the best. As is this video. https://www.youtube.com/watch?v=UkXy12xVnRs edit: This remains one of the best videos on the internet. Makes me laugh every drat time. Flash Gordon Ramsay fucked around with this message at 16:54 on Sep 25, 2017 |
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Sep 25, 2017 16:50
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Holy poo poo that laugh. Thanks for the video that 3 minutes uplifted my day
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Sep 25, 2017 17:08
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Still a classic, still just as funny.
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Sep 25, 2017 18:26
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I was convinced he was going to get hurt and/or lose his temper. I'm glad neither happened
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Sep 25, 2017 19:09
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Flash Gordon Ramsay posted:Fried gnocchi is the best. As is this video. Just the words 'fried gnocci' are enough to bring a grin to my face. This is such an underrated internet classic.
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Sep 25, 2017 21:10
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Holy poo poo lol I'd never seen that before.BrianBoitano posted:e: oh dang the author of Over Easy has a tomatillo and charred corn "shakshuka" I wound up trying this one too, it was really good! The egg yolk and grilled corn ground the tangy sweetness of the tomatillos really nicely. Only took a few minutes longer to use fresh tomatillos, which I now love. I want to use this and a normal tomato version together and make shakshouka divorciados as a fun weekend brunch thing next time I think.  
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Sep 25, 2017 22:16
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Reztes posted:Holy poo poo lol I'd never seen that before. Thanks for the test of the recipe! I'm adding it to our "cook frigging now" list.
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Sep 26, 2017 12:36
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I've made many meals since my last post itt, but the simple ones seem best to eat and thus share.  Glazed five-spice chicken, Salt Fat Acid Heat pg. 338. 30 minute brine, 5 minute cook. Coworker gave me some ginger preserves and challenged me to make savory dishes with it. I saw ginger and brown sugar in this recipe and gave it a shot. Replaced all the brown sugar with roughly the same amount of preserves, by weight. I didn't reduce the normal ginger amount, since the preserves are definitely mellowed, basically like candied ginger. Chicken breasts, pounded 3/4" flat, cooked in a hot pan for 2 1/2 minutes per side. Served with simply roasted broccoli with chili/soy/sesame dipping sauce. Made a pan sauce by deglazing, but it wasn't really needed. I inhaled most of the chicken before I remembered it was there.
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Sep 28, 2017 02:45
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