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I don’t eat a lot of seafood but when I was visiting in Seattle my uncle brought me to his place on the sound, we went out at low tide in the morning and grabbed fresh oysters and ate them right then and there for lunch. They were so loving delicious that I can never order oysters anywhere because I know they can not be anything but a disappointment in comparison.
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Apr 22, 2018 03:51
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Toe Rag posted:I've only had oysters once but it basically tasted how the ocean smells, which is not good in my book. And you pay good money for it. No thanks. I had an oyster based dish at Benu and I could barely get it down. Don't think Benu serves bad oysters, it's just not for me. Bald Stalin fucked around with this message at 03:58 on Apr 22, 2018 |
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Apr 22, 2018 03:54
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Definitely not just you but for people over the age of 15 it's got to be uncommon not to like them. I love oysters and it's surprising to me how many people posting in a food subforum don't!
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Apr 22, 2018 05:01
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Oysters should be raw and cheap and served on ice with horseradish and that thin brown sauce with chives floating in it. If they smell like anything or taste like a dumpster, they're off. If you're ordering them cooked, your waiter will bring you what you deserve.
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Apr 22, 2018 05:35
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and get off my lawn!
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Apr 22, 2018 05:41
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I live in Seattle and have had very fresh high quality oysters. They just don't make any fireworks go off in my brain. 
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Apr 22, 2018 07:05
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I've had good quality oysters served in a variety of ways since my wife's family loves seafood and whilst they're ok I'd order anything on the menu before them.
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Apr 22, 2018 12:33
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Stangg posted:Some simple indulgence, chilli con carne with home made mini tortillas Very nice! If you can find the ingredients you should try the recipe I use when I make it from scratch. One of the ingredients is shrimp paste and it adds a nice savory flavor to it. atothesquiz posted:Here ya go! It makes enough for two servings of green curry soup.. about two table spoons worth.
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Apr 22, 2018 13:49
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atothesquiz posted:Very nice! If you can find the ingredients you should try the recipe I use when I make it from scratch. One of the ingredients is shrimp paste and it adds a nice savory flavor to it. Yeah I used an almost identical recipe with some minor substitutions due to no availability, kaffir limes (I can only get the leaves) and galangal (I just used ginger). I used a tad too much shrimp paste and ended up having to balance it out with palm sugar during the final cook, which ended up working really nicely. Edit: read it again and noticed the inclusion of turmeric which is interesting, did it add a lot to the dish? Stangg fucked around with this message at 18:24 on Apr 22, 2018 |
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Apr 22, 2018 14:19
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Shepherd's pie:  Berry crumble, courtesy of my wife:  Next time I do a shepherd's pie, I think I'll do three pounds of lamb and cut back on the potato a little bit. It was absolutely delicious but could have been a little meatier.
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Apr 23, 2018 15:41
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The best oysters I ever had were roasted on a charcoal grill with some sort of amazing thai green curry kinda sauce and it blew my mind.
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Apr 23, 2018 22:39
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I had my first attempt at making sausage, British bangers-ish-style because I forgot to buy fennel seed. They won't win any beauty contests but they were surprisingly tasty. Will sausage again. 
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Apr 23, 2018 23:17
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Looks good! Sausage making is a real art, lots of ways to screw it up.
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Apr 23, 2018 23:22
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  Got it right this time, Fish and Chips.
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Apr 23, 2018 23:34
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Where's the vinegar? 
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Apr 23, 2018 23:36
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Switzerland posted:Where's the vinegar? ARRGGHHH....in the pantry. 
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Apr 23, 2018 23:38
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 sous vide strip steak with a shallot sauce and a simple salad and some lemon/garlic green beans and a terrrrible picture Seven Hundred Bee fucked around with this message at 00:43 on Apr 24, 2018 |
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Apr 24, 2018 00:34
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kumba posted:soup Unf What is this deliciousness: want to make
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Apr 24, 2018 03:14
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Looks like tom kha?
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Apr 24, 2018 03:31
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Looks nice and spicy whatever it is 
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Apr 24, 2018 04:09
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McStephenson posted:Unf basically this with red onion added at the end too. also works with shrimp, just cook them less than you would the chicken kumba posted:In a big pot on medium heat, add
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Apr 24, 2018 14:20
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gatts I know you're ohio. Where are you getting the hot sauce
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Apr 24, 2018 21:43
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Some more things I made this week, not all good. Sole poached in white wine with Sauce Bercy, Steamed Mussels, Parsley Green beans and Mushrooms. I left the fish in the poaching dish while i made the sauce and unfortunately it overcooked it a little, the flavour of the sauce was fantastic though.  Pasta Aglio e Olio  and my great failure of the week, a Chocolate Soufflé with Vanilla Crème Anglaise. I'm pretty sure my problem was I didnt beat the egg whites enough (I'd never done it before and was going by a book, should have youtubed it first) as my mixture thinking back was too gloopy at the end. Lots more practice for this one I think, it did taste ok though. 
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Apr 24, 2018 22:52
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Those all look great, especially the mussels and pasta. The plating is also great, really appreciate the nice photography.
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Apr 24, 2018 22:59
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Submarine Sandpaper posted:gatts I know you're ohio. Where are you getting the hot sauce I think either Earth Fare or Heinen's. You can order it on Amazon but probably more expensive. Heinen's is my go to grocery store in Ohio. In Texas it's Central Market. Tropical Ghost Pepper sauce, it's got heat but it has good flavor too. There are better, I actually recall 95% Pain fondly as something that had heat and flavor. There are some specialty shops around that have good fancy stuff tho. Gatts fucked around with this message at 00:28 on Apr 25, 2018 |
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Apr 25, 2018 00:26
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Buffalo honey pork chops, fried corn and rice.
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Apr 25, 2018 00:28
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 Made some tasty but kind of sad-looking cajun-spiced drumsticks a couple days ago. Anyone got any tips on how to get them to brown better? They taste good, they're super juicy and all, but under the spice they're a little anemic-looking.
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Apr 25, 2018 06:57
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Got some giant lamb shanks from the markets so got the slow cooker out of the cupboard for the first time this year. Cooked in a red wine sauce with onions and potatoes with some crunchy French bread    
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Apr 25, 2018 11:05
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Sex Hobbit posted:
When they're close to being done (~5 minutes from target temp), put them under the broiler on high until they brown nicely.
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Apr 25, 2018 12:38
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Sex Hobbit posted:
Sear them in a pan first. Preferably an oven safe pan so you can just toss the whole thing in after searing. Then you can make a pan sauce after roasting cuz all the drippings are in a convenient stove safe pan.
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Apr 25, 2018 12:44
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Sex Hobbit posted:
Preheat the pan in the oven, then place your chicken skin side down for the cooking time. Make sure you’ve oiled your sheet pan decently, although like most things, the skin should release when it’s done.
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Apr 25, 2018 14:38
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Put them on a rack and do them at a higher temp for a shorter time. The broiler thing would also work, but really, a rack to get them out of swimming in fat and water.
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Apr 25, 2018 15:58
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i like nice words
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If you really want SUPER crispy chicken (like for wings), do the j. kenji lopez alt method: 50/50 mix of corn starch and salt, let them sit out in a fridge uncovered for a day, and then bake at a high temperature. Works great. I have not tried this for legs yet, but kind of want to.
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Apr 25, 2018 19:40
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 Chili potatoes and Finnish national vegetable.
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Apr 25, 2018 20:11
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Looks more like a sandwich to me
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Apr 25, 2018 21:59
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Seven Hundred Bee posted:If you really want SUPER crispy chicken (like for wings), do the j. kenji lopez alt method: 50/50 mix of corn starch and salt, let them sit out in a fridge uncovered for a day, and then bake at a high temperature. Works great. I have not tried this for legs yet, but kind of want to. I have and it comes out really good, though I used baking powder per his wings recipe. Not sure if it makes a difference as they both work at getting as much moister out as possible. It works ok for thighs as well, but the non skin side isn't the prettiest.
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Apr 25, 2018 22:18
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Tonight I made pesto, and then some spaghetti, some La Ratte potatoes and green beans, I steamed some mussels for good luck because I needed to use them up so the dish is almost traditional Genoese cuisine but with some extra protein. 
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Apr 25, 2018 23:30
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snyprmag posted:I have and it comes out really good, though I used baking powder per his wings recipe. Not sure if it makes a difference as they both work at getting as much moister out as possible. It works ok for thighs as well, but the non skin side isn't the prettiest. Definitely meant to type baking powder.
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Apr 26, 2018 20:30
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Made scotch eggs: 
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Apr 27, 2018 16:21
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getting the right consistency of yolk in a scotch egg is not easy, and that looks loving brilliant.
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Apr 27, 2018 22:37
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