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Stuff in bowls from the weekend. Vegan Japanese curry:  Teriyaki eggplant, sticky rice and 6 minute egg: 
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Dec 3, 2018 17:44
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emotive posted:Teriyaki eggplant, sticky rice and 6 minute egg: That looks amazing.
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Dec 3, 2018 17:58
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Arrgytehpirate posted:That looks amazing. Seconded: details if you would please.
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Dec 3, 2018 18:01
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I keep a base teriyaki sauce on hand (Adam Liaw's recipe) that's just 1 cup soy sauce, 3/4 cup each sake and mirin and 75g sugar. Threw an onion, 2 cloves of garlic and 3 Japanese eggplant in the wok until softened and threw in about half cup of teriyaki and simmered it until it was thick. Threw over sushi rice, topped with sesame seeds, scallion and a little togarashi. The egg was just boiled for 6 minutes.
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Dec 3, 2018 18:27
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Great, I’ll give it a go shortly.
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Dec 3, 2018 21:55
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emotive posted:Stuff in bowls from the weekend. Both of these look beautiful, and seeing as it's not been asked about yet, what's the rough recipe for the curry?
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Dec 4, 2018 17:25
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Olpainless posted:Both of these look beautiful, and seeing as it's not been asked about yet, what's the rough recipe for the curry? I used this recipe as a base as it was the closest vegan option I could find to the real thing since I didn't have premade roux: https://www.cilantroandcitronella.com/vegan-japanese-curry/ I changed up the veggies to use what I had on hand... Murasaki sweet potatoes, cauliflower (which I'd skip next time), etc...
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Dec 4, 2018 19:21
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Really wanted buffalo wings yesterday but I only had drumsticks. Proud of how this little guy turned out looking. 
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Dec 10, 2018 17:23
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I made this soup thing.  It's my "lazy laab" (ground pork, lemongrass, onion, garlic, thai chili, fish sauce, lime juice, sugar, Taro the dog supervision), thai pickled chilies (fish sauce, lime juice, vinegar, sugar), home made chicken broth, wide rice noodles, cilantro and napa to make it "healthy".     Note: not my george foreman. Housemate uses it for dino nuggets...
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Dec 10, 2018 18:38
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Made a turchetta over the weekend for the first time. Had to sear on the baking steel cause it was too big for my cast iron skillet.  
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Dec 10, 2018 21:13
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 Tea tonight! Pan fried crispy skin salmon, baby courgette and mushrooms, drizzled with a cumin, dill, coriander and chive herb sauce, and finished with chilli fried panko breadcrumb. One-pan meal as well to make life easy. Really, really nice simple meal,with a tingle from the crumb and an intense herby hit from the sauce. (as an aside, I'm tempted to try the sauce with fried chicken or seafood... Think it'll work well. Edit:and onion bhaji). Washed down with Opengate pilsner. snyprmag posted:Made a turchetta over the weekend for the first time. Had to sear on the baking steel cause it was too big for my cast iron skillet. Serious eats recipe? And that looks incredible. I'm really tempted to try and make one for Christmas dinner this year. Olpainless fucked around with this message at 22:48 on Dec 10, 2018 |
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Dec 10, 2018 21:15
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Olpainless posted:Serious eats recipe? And that looks incredible. I'm really tempted to try and make one for Christmas dinner this year. edit: we thought the whole pepper corns were a little intense and next time I make will probably grind those coarsely instead. I thought the food processor would break them up more but most were still whole. snyprmag fucked around with this message at 22:07 on Dec 10, 2018 |
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Dec 10, 2018 21:54
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Olpainless posted:Serious eats recipe? And that looks incredible. I'm really tempted to try and make one for Christmas dinner this year. I made this a year ago for Thanksgiving, and I'm doing it again for the 2nd time for Christmas. It is indeed amazing. I definitely recommend using some bones and scraps to make a turkey broth you can use for a homemade gravy. The turkey is super juicy and flavorful without but gravy always helps. Also, I agree on maybe crushing the whole peppercorns... People didn't mind them but I think it would be better to crush some fresh peppercorns in a mortar and pestle versus using whole.
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Dec 11, 2018 01:13
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Butternut squash risotto, chicken thigh, pomegranate, feta, fried sage. Not photographed super well but I just spent all day making the chicken stock that went into this and it’s probably one of the most delicious things I’ve ever made.
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Dec 11, 2018 07:31
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Everyone should make winter squash risotto this season  Mine was Seminole squash, in the oven. Candied walnuts on top. Hella easy! 
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Dec 11, 2018 13:06
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poop dood posted:one of the most delicious things I’ve ever made. It looks delicious. Making the stock always makes everything taste so much better. Now I'm going to have to make risotto in the next couple weeks.
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Dec 11, 2018 17:25
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Winter squash risotto sounds like a great thing to pair with leftover turkey, so yeah, i guess i gotta go make a gallon of stock now
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Dec 11, 2018 17:47
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Oh, and I did say I thought that sauce from yesterday's salmon dish could go well with a bhaji, so... Tea tonight and some kitchen experimenting going on, with a onion and halloumi bhaji! Finely sliced onion, shredded halloumi and finely diced chilli in a spiced gram flour batter, deep fried. Served with the cumin and herb sauce and some simple leafy salad to garnish.   They taste absolutely amazing, are really quick to prepare and cook, and are definitely going to be a standard feature in my indian inspired food nights from now on.
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Dec 12, 2018 07:45
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Olpainless posted:
This is genius.
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Dec 12, 2018 11:01
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Lettuce wraps with spicy Thai beef with homemade kimchi and pickled red onions!
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Dec 13, 2018 00:45
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Last page or so has been really good work by everyone, with much better than average photos too. 
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Dec 13, 2018 14:45
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Meatball sub. Half beef half pork, arugula pesto, provolone on a homemade baguette https://i.imgur.com/AW4MRT5.mp4
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Dec 17, 2018 03:27
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Holy gently caress boys I feel like I'm right there
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Dec 17, 2018 03:56
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BrianBoitano posted:Meatball sub. Half beef half pork, arugula pesto, provolone on a homemade baguette Finally a good unwrapping video.
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Dec 17, 2018 04:00
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I can smell it
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Dec 17, 2018 21:16
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I legit went “oooooh drat” when the melty cheese was revealed
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Dec 19, 2018 14:33
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Upload that bad boy to pornhub.
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Dec 20, 2018 09:36
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Occasionally my wife's mid-western side pops out and I have to make hot potato salad with sauerkraut and bratwurst Sous vide pheasant stuffed with pork and nectarines, red wine reduction  Sous vide pork loin with garlic, fat and skin removed prior to cooking and dried with a hairdryer, salted and roasted, sauce oloroso sherry, pommery mustard and tarragon  Tonight, salmon cooked in a cast iron pan, sticky rice, sesame teriyaki and my first attempt at a Japanese omelette  Tomorrow's ribs, rubbed. 
Torquemada fucked around with this message at 22:17 on Dec 20, 2018 |
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Dec 20, 2018 22:13
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that stuffed sous vide pheasant is giving me glorious pangs of food jealousy
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Dec 21, 2018 04:41
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That hairdryer trick, would it work for a full fat-on joint to ensure the cracklingest of crackling, do you think? I'm tempted to try that.
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Dec 21, 2018 10:28
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Followed Brian Boitano’s lead and made meatball subs with arugula pesto. No joke, this was top 5 best sandwiches I’ve ever had, and easily the best sandwich I’ve ever made.
prayer group fucked around with this message at 19:02 on Dec 21, 2018 |
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Dec 21, 2018 10:29
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BrianBoitano posted:Meatball sub. Half beef half pork, arugula pesto, provolone on a homemade baguette I know it was days ago but goddamn that sub looks amazing.
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Dec 21, 2018 11:23
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Olpainless posted:That hairdryer trick, would it work for a full fat-on joint to ensure the cracklingest of crackling, do you think? I'm tempted to try that. The idea came from that recipe aggregator column they do in The Guardian. They pick a food and try like ten different recipes simultaneously and incorporate the best tips and tricks to get one über method. The hairdryer trick came from one of the columnists’ sources (can’t remember who). I came up with the idea of cooking the fat and meat apart independently, though I’m sure people have been doing it for ages. I just acquired a sous vide: the first thing I cooked in it was a pork chop, and while the meat was perfect, the fat and skin while edible, wasn’t as enjoyable. Confronted with a loin roast, I had to up my game. I removed the string, and laid the joint out. Trimmed the skin and all but the barest layer of fat off. Season, bag and s.v the meat. Dry the meat in paper towel in a fridge for an hour, then score the skin, lightly salt, fresh towel and fridge for two more hours. Dry the skin as much as you can then use a hairdryer on it for 5-10 minutes on medium heat. Salt a second time, and cook in a max temp oven for about an hour (250c). Finish off any unrendered bits with a blow torch. Ah, and in answer to your original question, providing you dry out the skin as far as possible, with the meat at room temperature, I’m sure it’d make a big difference. Dryness of the skin seems to be the make or break factor in crackling.
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Dec 21, 2018 12:55
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Yep, they turned out ok:
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Dec 21, 2018 20:04
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I'm not as amazing as you guys but my girlfriend got me a big, red, glossy cast iron dutch oven for Christmas this year, and I decided to take it on its maiden voyage with a pot of zuppa toscana.  It's delicious.
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Dec 22, 2018 01:06
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Framboise posted:I'm not as amazing as you guys but my girlfriend got me a big, red, glossy cast iron dutch oven for Christmas this year, and I decided to take it on its maiden voyage with a pot of zuppa toscana. Recipe please Also that looks delicious
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Dec 22, 2018 06:38
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iajanus posted:Recipe please Sure. https://www.thekitchn.com/recipe-zuppa-toscana-234423 I ended up using less potato than it says to use. I think the potatoes I got were much larger than the recipe asks for and even 2 of them crowded the pot so I used probably 1.5 extra large potatoes.
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Dec 22, 2018 07:33
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Framboise posted:Sure. https://www.thekitchn.com/recipe-zuppa-toscana-234423 Thanks!
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Dec 22, 2018 08:08
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Recently got a Dutch oven big enough to make serious eats bolognese Meat browned, veggies softened and added  Wine added, ready to reduce  An hour or so into the oven  Finished product after 3 hours in the oven and added parmesan, cream, fish sauce, more fresh parsley  Dinner, served over bucatini with more fresh parmesan  And now I have a shitload of leftovers to feed family over the next few days!
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Dec 22, 2018 23:30
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Fantastic results. A+ would eat face first like a puppy
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Dec 23, 2018 14:15
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