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Squashy Nipples posted:Frying the beans right is the important part.
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Jun 21, 2019 15:39
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I like to lightly toss mine in oil then throw em on a hot gas grill on high and cover it back up. When it's not winter that is. Usually the grill runs around 550-600F and crisps them up nicely in a couple minutes.
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Jun 21, 2019 15:41
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I don’t know how it took me 25+ years to realize that “clean carrots, toss with oil, throw in skillet until blackened, add some crunchy salt” makes an amazing side dish with essentially zero effort.
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Jun 21, 2019 16:30
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Democratic Pirate posted:I don’t know how it took me 25+ years to realize that “clean carrots, toss with oil, throw in skillet until blackened, add some crunchy salt” makes an amazing side dish with essentially zero effort.
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Jun 21, 2019 16:40
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Whalley posted:Most of us in the western world, with white parents, experienced vegetables as children as "here's some Boiled Plants" and so we mostly have hangups where we expect you have to do a Lot to make them taste great. I'm not making assumptions on your background, it's just a very common thing to not really have this general childhood-level knowledge that vegetables are easy to make delicious. So many boiled veg. So, so many. On the up side, you feel like a superperson when you make something flavourful without the use of meat.
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Jun 21, 2019 17:06
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Whalley posted:Most of us in the western world, with white parents, experienced vegetables as children as "here's some Boiled Plants" and so we mostly have hangups where we expect you have to do a Lot to make them taste great. I'm not making assumptions on your background, it's just a very common thing to not really have this general childhood-level knowledge that vegetables are easy to make delicious. The question was always , "Canned Green beans or Canned Carrots or Canned Corn?"
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Jun 21, 2019 17:22
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tarbrush posted:So many boiled veg. So, so many. Basically either canned green beans/peas/corn or this 
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Jun 21, 2019 17:24
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Phil Moscowitz posted:Basically either canned green beans/peas/corn or this I like the bag of that I saw a couple weeks ago called Japanese Vegetables. Onions, broccoli, carrots, peas. I was very confused.
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Jun 21, 2019 19:11
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Grand Fromage posted:I like the bag of that I saw a couple weeks ago called Japanese Vegetables. Onions, broccoli, carrots, peas. I was very confused. I hate it when they try to put onions in frozen mixes. It's disgusting. Onions aren't meant to be made that way.
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Jun 21, 2019 19:13
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Brawnfire posted:I hate it when they try to put onions in frozen mixes. It's disgusting. Onions aren't meant to be made that way. I've never tried. I just find it weird how every mix I've seen includes vegetables that do not at all have the same cooking times, but I guess if you're expecting to boil the thing for half an hour it doesn't matter. And the labeling of course. "Chinese vegetable mix!" with nothing Chinese.
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Jun 21, 2019 19:41
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Been doing a lot of cooking, not a lot of posting, so here's some highlights. Sorry for the image dump! Had an absurd surplus of peaches, so my wife suggested I make some peach chutney.  Needed something to go with peach chutney, so.. Parathas! Mint chutney also made with mint from our garden.They were great. Peach chutney, even better than mango IMO.  Smoked some rainbow trout we caught on a family trip to Colorado. Hot smoked over maple served with a lemon, dill and caper creme fraiche. So, like... It was really good, but not sure it's the best showcase for really fresh, great trout. The smoke takes over. Will probably go back to simple fry next year.  Peposo with polenta (braised red wine and short ribs with an ABSURD amount of black pepper.). Wife's new favorite.  Finally opened up a 14 month old clothbound raw milk Cheschire that I made last year. Awesome. Tastes like a combination between a super sharp cheddar and parmigiano reggiano. Have something like 5lbs of it and will be giving away to friends.  By request of the wife to celebrate her finally getting her architect's license from the state. Dark chocolate tart(85%), dark chocolate crust with a salted bourbon pecan caramel sauce. Incredibly intense. I added zero sugar to the tart, so it was almost completely devoid of sweetness, just intense chocolate. The caramel was like 2 degrees shy of burning, so lost most of its sweetness, and what little it had was cancelled out by the salt. I sweetened the whipped cream more than I usually would to help compensate. Serious loving business. Heavenly, but really only need a few bites.  The curveball! Work approached me to do some kind of food presentation for this year's "Creatives showcase". It's the first time a food entry has been included instead of just artwork, short stories, etc... I wanted to do something more creative than just "I made a good pasta!" or something. So I present to you... Tacos al Pastor sausage!   It's 70/30 lean/fat pork, with everything you would expect from an al pastor taco and then some. Achiote, guajillos, an ancho, a chipotle, piloncillo, garlic, onion, pureed fresh pineapple, grilled pineapple chunks, cilantro, cumin, Mexican oregano all turned into a sausage, served on a bun with more grilled pineapple, cilantro and a roasted poblano tomatillo salsa. A little sweet for me, but I am not the biggest al pastor fan in the world to begin with. Could definitely have left out the piloncillo and left the sweetening to the pineapple alone. People I trust raved about it though, and it's cool as hell.
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Jun 21, 2019 21:04
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Doom Rooster posted:Finally opened up a 14 month old clothbound raw milk Cheschire that I made last year. Awesome. Tastes like a combination between a super sharp cheddar and parmigiano reggiano. Have something like 5lbs of it and will be giving away to friends. hello am i your friend
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Jun 21, 2019 21:06
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Even frying can be too much for trout, en papillote is my preference.
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Jun 21, 2019 21:59
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That cheese looks amazing, as does the rest of your food. If you hear loud rustling noises in your kitchen later, think nothing of it, for it is only the wind.
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Jun 21, 2019 23:28
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angerbeet posted:That cheese looks amazing, as does the rest of your food. Thanks! I have two nocturnal cats, so rustling sounds downstairs at night don't even get noticed anymore. Grand Fromage posted:hello am i your friend If you're in central Texas, sure! Torquemada posted:Even frying can be too much for trout, en papillote is my preference. I meant more simple pan fry in butter with lemon and parsley, but drat, en papillote is an amazing idea. Gonna have to remember that. Thank you!
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Jun 22, 2019 01:34
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Nice pics nice peels nice cat
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Jun 22, 2019 01:38
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Sous vide (4hrs @ 131F) akaushi under blade steak with sauteed asparagus and roasted buffalo cauliflower: Under blade is becoming one of my favorite cuts for sure. The flavor and texture for the price is incredible.
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Jun 22, 2019 16:13
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Grand Fromage posted:And the labeling of course. "Chinese vegetable mix!" with nothing Chinese. The parent company is Chinese of course. Random Hero posted:Sous vide (4hrs @ 131F) akaushi under blade steak with sauteed asparagus and roasted buffalo cauliflower: That presentation 
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Jun 22, 2019 20:58
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tonight: a pork loin experiment salt & pepper, only put rosemary and thyme on one cause i wasn't sure if it would be too much with everything else going on (it wasn't) turned my oven as low as it goes (170F), set thermometer to 145 (took about 2.5 hours). let rest while making the rest!  blackberry balsamic reduction  chopped up the almonds and mixed em in the goat cheese with some honey  i could just eat this straight. it's so good.  3-4 minutes under the broiler while i fry up some fresh sage in butter   and there we have it: a slow-cooked pork loin with a honey & almond goat cheese crust, blackberry balsamic reduction, and fried sage, with a side of roasted brussel sprouts and onions it was loving delicious and i will definitely be making this again. as a bonus that i didn't think about until i started cooking: after straining the reduction, i was left with a mass of macerated blackberry & balsamic goodness, so i had to run out to the store for the some vanilla ice cream  couple scoops of ice cream, some of that compote, and a pinch of kosher salt 
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Jun 23, 2019 03:58
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Doom Rooster posted:Finally opened up a 14 month old clothbound raw milk Cheschire that I made last year. Awesome. Tastes like a combination between a super sharp cheddar and parmigiano reggiano. Have something like 5lbs of it and will be giving away to friends. Hi, I'm sorry we haven't met yet, I am happy to offer my friendship services! kumba posted:and there we have it: a slow-cooked pork loin with a honey & almond goat cheese crust, blackberry balsamic reduction, and fried sage, with a side of roasted brussel sprouts and onions That crust especially sounds astounding, good work.
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Jun 23, 2019 17:48
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and now, after last night's fanciness, baked buffalo wings using the baking powder method. never tried that before, turned out great  
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Jun 23, 2019 23:33
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That Works posted:Awesome thanks. I have a few roast green bean variations I have tried but not one with miso yet. We are about to start getting a lot of long pole beans from the garden which will work great for this as well. Just made these and can confirm, delicious and crazy easy. Thanks for the recipe!
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Jun 23, 2019 23:49
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 Baby’s first thali! Palak paneer, masoor dal, mango and blackberries, raita, mint chutney, cumin rice and some somewhat underdone naan.
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Jun 24, 2019 07:19
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Sex Hobbit posted:
Ooh nice! Properly plated as well 
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Jun 25, 2019 08:49
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Yay it's dinner pizza time 
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Jun 25, 2019 11:17
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Didn't know there's other people who discovered eggs as pizza topping. Goes very well with spicy things.
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Jun 25, 2019 11:41
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Tahirovic posted:Didn't know there's other people who discovered eggs as pizza topping. Goes very well with spicy things. Will have to try this on the next pizza I make.
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Jun 25, 2019 16:45
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Tahirovic posted:Didn't know there's other people who discovered eggs as pizza topping. Goes very well with spicy things. went to spain and never found a pizza without the egg... been a supporter ever since
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Jun 25, 2019 22:44
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Tonight I made a really tasty sauce. Super easy too. Olive oil, can on anchovy fillets (and oil), sliced garlic, capers, lemon zest, red pepper flakes, and some chopped parsley. Sauce took as long to make as the pasta. Just toss in the spaghetti and serve. 
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Jun 26, 2019 01:18
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Tahirovic posted:Didn't know there's other people who discovered eggs as pizza topping. Goes very well with spicy things. My favourite pizza place back home in Sydney has the Galaxy pizza (every ingredient they have with an egg in the centre) Delicious
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Jun 26, 2019 02:05
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I was having a lovely night last night, so I threw myself into pie. Sweet cherries with blackstrap rum, brandy, cinnamon, clove, and ginger. Scratch crust.  
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Jun 26, 2019 09:24
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Liquid Communism posted:I was having a lovely night last night, so I threw myself into pie. drat fine.
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Jun 26, 2019 18:26
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Summer salad. Compressed marinated watermelon, greens, figs, strawberries, raw golden beats, toasted hazelnuts, feta cheese, and raspberry vinaigrette. 
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Jun 27, 2019 04:37
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Liquid Communism posted:I was having a lovely night last night, so I threw myself into pie. Great looking pies.
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Jun 27, 2019 04:44
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  Pork chops with penzy’s adobe seasoning and a spinach, bell pepper, onion, garlic and Serrano pepper veggie mix.
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Jun 27, 2019 04:46
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DiomedesGodshill posted:Compressed marinated watermelon Explain.
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Jun 27, 2019 14:18
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Nephzinho posted:Explain. There’s some good youtube of the melon thing. You need a vacuum chamber, and sucking all the air out radically changes the texture of the melon. I assume this is what he did, although I couldn’t tell you if he marinated it before or after.
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Jun 27, 2019 14:23
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Torquemada posted:There’s some good youtube of the melon thing. You need a vacuum chamber, and sucking all the air out radically changes the texture of the melon. I assume this is what he did, although I couldn’t tell you if he marinated it before or after. Sign me the gently caress up. Going to try that next week for the 4th.
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Jun 27, 2019 15:47
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Nephzinho posted:Sign me the gently caress up. Going to try that next week for the 4th. Beware you need a chamber vac, not a standard home vacuum sealer. They don’t provide enough compression to really do it right although I’ve seen techniques that involve freezing and doing the vac repeatedly and whatnot.
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Jun 27, 2019 16:22
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We did chicken tagine last night. Good way to use some of the massive quantity of preserved lemon that's been hanging out in our fridge. Also fried up the chicken skin and sprinkled it on top for crunch, I strongly recommend this. 
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Jun 30, 2019 15:12
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