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Casu Marzu posted:Where's the crumb shot? Sorry I didn't wanna post too many pics like last time  Tezcatlipoca posted:Crossposting from the smoking thread: holy shiiiit this looks good and the chicken rub sounds amazing
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May 17, 2018 00:35
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Jinh posted:Sorry I didn't wanna post too many pics like last time For future reference, this is the most important pic of the bunch. 
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May 17, 2018 02:32
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Jinh posted:Sorry I didn't wanna post too many pics like last time Goddamn, dude. That looks righteous.
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May 17, 2018 07:21
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Made a lasagne from scratch for the first time   
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May 17, 2018 11:27
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Jinh posted:Sorry I didn't wanna post too many pics like last time  This is the only photo that matters
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May 17, 2018 13:13
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Jinh posted:Sorry I didn't wanna post too many pics like last time  That is a fine looking loaf. I only wish my sourdough came out half as well as that did.
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May 17, 2018 14:19
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iajanus posted:Made a lasagne from scratch for the first time :starefap: needs to be an emoji pro-tip: if you want to mix it up on leftovers, skillet frying lasagna is marvelous
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May 17, 2018 14:54
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BrianBoitano posted:leftovers Not sure that would be possible
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May 17, 2018 15:44
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 Cherry tomato, broccoli and goat cheese frittata with basil Roasted fingerlings with garlic, parsley and EVOO Asparagus with parmesan and lemon
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May 17, 2018 16:35
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iajanus posted:Made a lasagne from scratch for the first time Looks great. I cook up a double sized quantity of ragu that is initially eaten with pappardelle, then the leftovers can be fridge or frozen and used in lasagna in the near future. This way I give it more time to cook and make it a more elaborate recipe.
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May 17, 2018 16:39
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iajanus posted:Made a lasagne from scratch for the first time unghhh
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May 17, 2018 17:24
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iajanus posted:Made a lasagne from scratch for the first time Would.
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May 17, 2018 17:52
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Amazing looking.
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May 17, 2018 20:41
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iajanus posted:Made a lasagne from scratch for the first time gently caress dude, you crushed it.
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May 17, 2018 23:23
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Bouncing back from my "frozen pizza and despair" mode into "good food from scratch" mode. Tonight is jerk chicken with roasted broccoli. marinade ingredients [messy middle section censored]  final product Turned out nice, very flavorful with a strong-but-not-overpowering afterburn. Goon Danton fucked around with this message at 01:24 on May 18, 2018 |
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May 18, 2018 01:20
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Recovering from what I think is the flu, and making my first real meal days. Dry brining bone-in pork chops, and after salting them, did what any polski Wisconsinite would do and slathered them in some really gnarly mustard. Gonna let those chill in the fridge for a few, and get the grill on later and maybe listen to a few innings of Brewer baseball.
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May 18, 2018 17:32
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Pan seared seabass, ginger, chilli and some rice.
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May 18, 2018 18:12
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Chicken katsu that was kind of dry but the homemade sauce was amazing Korean fried chicken on the left, honey garlic on the right  Picadillo with fuckoff sizes of onion and potato because I got lazy 
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May 18, 2018 21:29
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I made the Binging with Babish pollo a la plancha but didn't take any pictures because I just have my cell phone. It turned out really well. I got compliments on the smells like three hours later. It was really cheap, just onion and lime and a package of chicken breast with rice and beans.
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May 18, 2018 22:40
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Made some Amish-style pretzels. They're really soft like a donut but bready, stretched thin and drenched in melted butter and salt. I haven't mastered twisting yet. Right now, I'm 8 years old at the farmers market I grew up near and now live 1000 miles away from, walking through rows of produce and knick-knacks with my grandpop who died 2 years back, holding one of these and dreaming about the next treat at the old 50's themed Do-Wop Ice Cream Shop that's long since closed down but sounded exactly like this: https://www.youtube.com/watch?v=2AkLE4X-bbU These are exact replicas of a flavor and a sound from a place and time I absolutely cherish and can't replicate any other way, and I really can't handle it emotionally right now. Bonus stealthy dog and yes of course he got a piece of pretzel why would you even ask that. My brother, ten years younger than me, just came home, grabbed one, and said "hey these remind me of the pretzels at this farmers market I went to once" without me mentioning anything and it's really loving me up you guys Jinh fucked around with this message at 03:02 on May 19, 2018 |
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May 19, 2018 03:00
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Jinh posted:Made some Amish-style pretzels. They're really soft like a donut but bready, stretched thin and drenched in melted butter and salt. I haven't mastered twisting yet.
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May 19, 2018 04:41
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Aunt Beth posted:They look great! I can never manage a perfect twist either. Do you have a recipe? I’ve been on a pretzel kick. sure! https://thisweekfordinner.com/2014/03/19/homemade-amish-pretzels/
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May 19, 2018 15:16
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Aunt and her friend were in town, so my sister swung by and I made scallops over fresh linguine in cream sauce, asparagus with vinaigrette, and homemade toasted anadama bread. Quite the hit, but now I have a bunch of pots to avoid cleaning.
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May 19, 2018 20:13
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May 20, 2018 02:39
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Hello there Is that salt and pepper on the avocado or some other dark salt?
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May 20, 2018 02:47
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The former Salmon rolls, tuna hand rolls, panko grouper, and fried salmon skin
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May 20, 2018 02:52
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In tonight's episode of Tastes A Lot Better Than It Looks, the Red Lentil Cottage Pie with Cheesy Mash from Ruby Tandoh's Flavour:
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May 20, 2018 06:19
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Inlaws brought us some katsuo.
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May 20, 2018 10:11
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Made some more tandoori chicken skewers, this time to go on their own with some pilau rice (which tastes so good fresh) and chapati (which were much easier to make than white tortillas).
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May 20, 2018 11:03
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You guys all plate so much better than me. Lovely food, two above me.
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May 20, 2018 17:21
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A local independent radio station has a six hour block of Afro-Caribbean programming on Sundays so I was in the mood to make some Trini doubles, greens with coconut and habanero, and West Indies beans and rice for lunch. Not pictured: Matouk's Calypso Sauce and a cold one.
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May 20, 2018 23:44
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Human Tornada posted:Trini doubles
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May 21, 2018 04:54
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TychoCelchuuu posted:Oh boy, I had never heard of these and they look great. I'll definitely be making them at some point! Doubles are the best. The first and best time I had them were at a flea market in Brampton and I have never been able to reproduce their flavor which haunts me.
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May 21, 2018 08:36
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They just can't get the spices right?
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May 21, 2018 21:29
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Unintentionally marinated boneless pork ribs in adobo sauce and lemon for too long Grilling them over charcoal, in the rain, in a heavily knife ventilated foil packet. Going to shred and serve as Mexican style tacos (onion, cilantro, lime, slices of avocado) May not be perfect, but, how hard could I gently caress that up? Let's see...
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May 21, 2018 22:12
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Prawn and mushroom tagliatelle, pan seared seabass and grilled asparagus.
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May 23, 2018 18:02
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It's tomato season   Gazpacho with red bell pepper and zucchini and "Kinda, Sorta Patatas Bravas" (author's name, not mine) e: vvvv lucky! We had to pull out the collards yesterday. Still have lbs and lbs blanched in the freezer though. Yer food looks good 
BrianBoitano fucked around with this message at 21:36 on May 23, 2018 |
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May 23, 2018 20:25
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First collards out of the backyard got braised with some chicken thighs and other tasty bits. Rendered the skins first (and ate them) then used the fat to fry up some taters because why not?
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May 23, 2018 20:54
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Pizza night. Pan pizza, to be exact. 14 inches, to be more exact. Pre-oven (with a banana for scale not because Imgur but because it was right there):  Post-oven:  Crappy shot of underside and crumb: 
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May 25, 2018 04:49
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Edit, sorry wrong thread. No idea how this got here.
wormil fucked around with this message at 16:24 on May 25, 2018 |
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May 25, 2018 05:01
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