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SweetWillyRollbar posted:Here is my thoroughly adequate tortilla soup. That looks good as hell ngl. I'm attempting ga xao xa it again, this time with even more peppers. |
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Mar 17, 2021 00:03
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| # ? Apr 18, 2024 17:11 |
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Teddy Thunders posted:That looks good as hell ngl. It turned out good. It sounds good! Let me know how it goes! |
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Mar 17, 2021 01:31
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It looks like poo poo but it tastes real good. Also my mouth hurts so I did it right. |
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Mar 17, 2021 01:33
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I'm making crock pot korean beef. Loaded with ginger and gochujang should be done here in like 3 hours  the smell is torturous
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Mar 17, 2021 02:01
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prepuce repurposed posted:I'm making crock pot korean beef. Loaded with ginger and gochujang Pics or else I'm withholding weed forever, I fuckin love gochujang |
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Mar 17, 2021 02:03
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there will be pics |
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Mar 17, 2021 02:12
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I'm making Kung pao chicken somewhere vaguely between takeout style and more traditional, still gloopy sauce and canned water chestnuts but with real black vinegar and shaoxing wine and sichuan peppercorn definitely have some changes for next time (and next time I won't forget to make rice until the sauce is already thickening  )
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Mar 17, 2021 02:22
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SweetWillyRollbar posted:I usually eat the same curry for like a week i usually dont eat curry the same day i make it. I love next day curry more than any other type of food. |
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Mar 17, 2021 02:29
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 wow there's so much Sichuan peppercorn in this it's kinda too much
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Mar 17, 2021 02:54
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more falafel please posted:
Gimme, it looks good |
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Mar 17, 2021 02:56
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Teddy Thunders posted:It looks like poo poo but it tastes real good. Also my mouth hurts so I did it right. All about the taste BAYBEEEE |
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Mar 17, 2021 03:13
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it would look better if I had any non-orange bell peppers. the only thing that isn't brown is the chilies and scallions and yeah it was just too much sichuan peppercorn. gonna have to cut it in half or more next time
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Mar 17, 2021 03:14
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 spicy as gently caress now I just need some green onion, rice and steamed brocc 
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Mar 17, 2021 05:02
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Crock Pot Korean Beef GREDIENTS ▢3/4 cup reduced-sodium beef broth (divided) ▢1/2 cup reduced-sodium soy sauce ▢1/3 cup brown sugar (packed) ▢5 cloves garlic (minced) ▢2 tablespoons sesame oil ▢2 tablespoons rice vinegar ▢2 tablespoons freshly grated ginger ▢1-2 tablespoons Gochujang ▢1/2 teaspoon onion powder ▢1/2 teaspoon pepper ▢3-4 pound boneless beef chuck roast (cut into 1-inch cubes) ▢1-2 tablespoons cornstarch (depending on desired sauce thickness) STRUCTIONS In a medium bowl, whisk together 1/2 cup beef broth and next 9 ingredients (up to roast). Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well. Pour sauce over cubed meat. Cover and cook on low heat for 6-8 hours. In a small bowl, whisk together cornstarch and remaining 1/4 cup broth. Stir cornstarch mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened
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Mar 17, 2021 05:07
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prepuce repurposed posted:
this looks delish and spicy. that little tinge of red oil means good things. |
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Mar 17, 2021 13:18
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I made arepas according to this recipe: https://www.theguardian.com/food/20...et-food-recipes  (I ate 2 already they were delicious) |
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Mar 18, 2021 00:29
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prepuce repurposed posted:
Gimme them meats |
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Mar 18, 2021 00:36
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Finger Prince posted:I made arepas according to this recipe: Those are PERFECT arepas!!!! |
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Mar 18, 2021 00:36
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Teddy Thunders posted:Those are PERFECT arepas!!!! Thank you! They tasted perfect! They were fun to make too. |
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Mar 18, 2021 01:00
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I ate a third one! 😳 |
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Mar 18, 2021 01:00
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I made some Sauerkraut with like, mock-teriyaki pork belly strips. No photo because it was pretty bachelor style (only I eat meat in my family) But with some more thought and effort I feel I am onto an amazing flavour combination and subsequent meal. |
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Mar 18, 2021 20:25
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 Chicken lettuce wraps topped with green onions, sesame seeds and peanuts |
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Mar 19, 2021 06:30
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Bo-Pepper posted:
P.F. dang |
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Mar 19, 2021 06:47
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i went to my favorite store in the world - kalustyan’s 
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Mar 21, 2021 00:10
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Bo-Pepper posted:i went to my favorite store in the world - kalustyan’s I miss them so much |
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Mar 21, 2021 00:15
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I love a good spice market. Also love the real cinnamon |
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Mar 21, 2021 01:37
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SweetWillyRollbar posted:I love a good spice market. Also love the real cinnamon I learned the truth about real cinnamon and its use in hearty meaty stews or chili right on this here forum, many moons ago! |
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Mar 21, 2021 01:53
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Going to be making a fresh batch of chili oil tomorrow. Will be the first time I use black cardamom and sand ginger which are traditional ingredients in a Sichuan chili oil. I'm curious to see how much of a difference it makes. I suspect quite a bit. |
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Mar 21, 2021 02:06
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Also those facing heaven peppers |
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Mar 21, 2021 02:07
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Ok. It’s done. Best to let it steep another day before I really give it a go. I have other pics for it during the making of it if folks are interested. I haven’t really tried it yet. The inclusion of the traditional ingredients is really throwing me for a loop. The smell let’s me know it’s very different from the oils I’ve made before and I’m interested to find out how I like it. |
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Mar 22, 2021 02:38
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Does anyone want to share any rapid, easy kitchen protrips? Techniques, ingredients, anything. Whatever elevated your dining. I'm thinking of "Let something sit an extra 2 minutes" here and an "Add a spoonful of peanut butter to your stir fry" there. |
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Mar 23, 2021 07:30
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this is very specifically for pasta, but: make your sauce in one pan, boil your pasta (in very well salted water! the water should taste like seawater! salt is cheap) in another pan for a minute less than the package instructions, transfer it into your sauce with whatever pasta water comes along for the ride, and then use a heat-proof measuring cup or something to get a half-cup or so (250 ml) of pasta water out of the pot. add a little bit of that salty starchy pasta water and finish cooking the pasta in the sauce while stirring a lot. your sauce has to have enough fat at this stage so if it doesn't add some butter or olive oil or cream or grated parm or any combination. you should end up with a beautifully emulsified sauce that is glossy and clings to every noodle like its life depends on it
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Mar 23, 2021 08:03
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on a way more basic note: browning/crispiness only happens in the absence of water, so if you're trying to brown something that's releasing water, make sure the pan isn't crowded, cook it with enough fat, and you can hear the change from when it's releasing water and making steam noises to when it's browning and making frying noises
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Mar 23, 2021 08:06
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Bright Bart posted:Does anyone want to share any rapid, easy kitchen protrips? The main things that have elevated my cooking are kosher salt, fresh cracked pepper, and a cast iron skillet. Also, it depends on the dish but I like to season in layers almost like I'm painting. I find that you get better depth of flavor that way. For example my chicken soup-I season the chicken thighs, cook them, then Sautee the vegetables in the rendered chicken fat and season a bit more, then once I add the broth I'll give it a taste and lightly season, and then again at the end I'll taste and add any additional seasoning it needs. |
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Mar 23, 2021 13:03
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Bright Bart posted:Does anyone want to share any rapid, easy kitchen protrips? White truffle oil to finish basically anything, but especially pasta. You don't need tons, which is good because it ain't cheap. Secret sauce ingredient: vermouth, especially red or white (Martini Bianco, not regular dry, though that has its place too). Use in place of a splash of wine. Adds a sweet note to savoury sauces and more depth of flavour than just wine. Chunk of cinammon stick in meaty stews, sauces and chilis. Cooking fish en papillote. There are various ways to fold the parchment, maybe I'll make a quick video to show you mine. Speaking of which, parchment paper. Way better than foil for most stuff you might have used foil for. Foil is really only good for covering things or like, protecting things from direct heat, or bbq stuff/live flame since it isn't flammable. If I think of any others, I'll post more. |
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Mar 23, 2021 14:50
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Bright Bart posted:Does anyone want to share any rapid, easy kitchen protrips?
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Mar 23, 2021 15:53
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Figuring out parboiling was a big one for me that I only picked up on embarrassingly recently. |
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Mar 23, 2021 16:03
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i got a really nice stainless steel fry pan for my birthday, and it's very nice. I've always wanted to like cast iron but I've never actually gotten the seasoning to the point where it's nonstick (which I'm sure is a technique problem). but most of the time I don't need a pan to be nonstick, and with this pan I can use any utensil I want and not worry about ruining it or scraping some junk in my food. it's nice and heavy too so it holds heat well
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Mar 23, 2021 16:24
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Gramps posted:fresh cracked pepper YES! Take some unsalted cashews. Toss in a pan with some oil over low heat. Then finish with cracked black pepper. DELICIOUS snack. |
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Mar 23, 2021 17:03
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| # ? Apr 18, 2024 17:11 |
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Learning a basic Indian curry base has helped me with a lot of that kind of stuff. Basically you need to fry cumin seeds and mustard seed, then diced onions, throw in crushed garlic and ginger, then add your dried red chilis and fresh or frozen green chilis, then your dry spices like chili powder, powdered cumin, and powdered turmeric, and garam masala, then diced tomato, simmer that, add protein, then add some fenugreek and stuff near the end. You can mix and match! It's a curry adventure! Also making basmati rice with grapeseed oil and salt makes it awesome.
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Mar 23, 2021 17:10
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