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iajanus posted:
That looks good.. we have a small avocado tree in our back yard that I planted a few years ago. The seed was from an avocado tree from my backyard where I grew up in Miami and those fuckers were football size. If these get to be half the size as what we grow in Miami I would be ecstatic. Avocados for all!!
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Mar 15, 2013 13:49
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I feel like I need to go somewhere and eat more (and better avocados). The Mid-Atlantic coast isn't exactly known for it's locally sourced avocados. Here's content- not last night's pizza, as I ate that one too quickly, but last weeks. Using homemade dough and a 3-1 mozzarella to feta cheese mix. 
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Mar 15, 2013 15:29
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My first and very humble contribution to this thread, Guinness Beef stew which has been simmering for 2.5 hours. I cannot believe how great this tastes. It will go nicely with some fava beans and broccoli covered in a creamy roux. 
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Mar 15, 2013 16:53
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Palpatine MD posted:My first and very humble contribution to this thread, Guinness Beef stew which has been simmering for 2.5 hours. I cannot believe how great this tastes. It will go nicely with some fava beans and broccoli covered in a creamy roux. Are you stealing Chef John's recipes too? 
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Mar 15, 2013 17:32
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Stealing?? How about improving.. that looks tasty.
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Mar 15, 2013 18:09
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demonR6 posted:Stealing?? How about improving.. that looks tasty. I dunno, Chef John's looks pretty good... http://foodwishes.blogspot.ca/ The first post there. Yes I am shamelessly plugging a fantastic man.
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Mar 15, 2013 18:21
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Palpatine MD posted:My first and very humble contribution to this thread, Guinness Beef stew which has been simmering for 2.5 hours. I cannot believe how great this tastes. It will go nicely with some fava beans and broccoli covered in a creamy roux. goddamn that looks really dark and incredibly rich
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Mar 15, 2013 21:05
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Tried my hand at making masoor dal and chana masala from scratch...turned out pretty good.
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Mar 16, 2013 00:58
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 Sweet and sour peanut tofu with spinach, black beans, and water chestnuts.  Moroccan stew with roasted cauliflower, roasted sweet potato, kale, and chickpeas.  Roasted parsnip, green apple, potato, and leek soup.  Lemon/blueberry chess pie.
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Mar 16, 2013 03:12
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Chinston Wurchill posted:
What went into the sweet and sour peanut sauce?
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Mar 16, 2013 12:25
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Vlex posted:What went into the sweet and sour peanut sauce? Honey, rice wine vinegar, and PB. More or less followed this recipe. It's a slightly strange combination of ingredients, overall, but we enjoy it.
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Mar 16, 2013 12:36
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Niavmai posted:I dunno, Chef John's looks pretty good... It's roughly the same, but I added 3 tablespoons of Ketjap Manis (sweet soy sauce) for an extra depth of sweet flavor. Also my beef chuck was browned in real butter instead of bacon fat, and didn't bother with celery, but did add a bay leaf. This is one of those dishes that tastes exactly how it looks. Ultimate comfort food. Palpatine MD fucked around with this message at 13:09 on Mar 16, 2013 |
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Mar 16, 2013 13:06
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Woo made pot pies yay!  
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Mar 16, 2013 13:15
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iajanus posted:Woo made pot pies yay! unf those look good.
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Mar 16, 2013 19:18
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Niavmai posted:I dunno, Chef John's looks pretty good... This is sort of my standard beef stew recipe but instead of the tomato paste using some stilton really adds to it. Gives it a nice gloss and really complements the flavour.
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Mar 16, 2013 19:52
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Vege cottage pie   
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Mar 16, 2013 21:56
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GrAviTy84 posted:unf those look good. The better part was that I slow cooked the filling so for 8 hours I got to enjoy the smell. Also the gravy was guinness based 
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Mar 16, 2013 22:36
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Had a little Italian dinner party. Mozzarella wrapped in prosciutto, with a dusting of dried basil since my basil plants all appear to be dead for good.  Garlic bread. Blitzed a shitload of garlic with some shallots, a little olive oil, salt, pepper, basil, and butter, cooked that about five minutes and cooled to spread on and melt in the oven. I'd never put in shallots before, it worked well. And here garlic bread is always covered with honey and sugar so it was the first time my Korean friends had had it properly done.  Blurry-rear end linguine alla amatriciana, unfortunately with mere bacon since I can't get pancetta or guanciale.  Tortellini and ravioli with a pork shoulder bolognese. It came out sort of like pulled pork: the pasta sauce, was nice.  And a vanilla/lemon panna cotta with blueberry and strawberry coulises. There were also chicken cutlets my friend made that were quite good but I take no credit for. And some roasted eggplant with the world's worst picture so no need to see that. Was snapping quick shots while serving.
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Mar 17, 2013 03:14
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Been feeling under the weather. Made some red lentils cooked in coconut milk with curry powder, red pepper flakes and garlic. Added peas and chicken. Should have added spinach but didn't. Consumed the good bits of a couple fried eggs over top. It was comforting.
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Mar 17, 2013 03:41
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Grand Fromage posted:And here garlic bread is always covered with honey and sugar  What?
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Mar 17, 2013 04:50
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angerbot posted:
All food must be sweet in Korea. Doubly so for Koreanized versions of western food. At Costco's food court they have the usual condiment table with onions/relish/ketchup/mustard, as well as a bottle of corn syrup for Koreans to put on their hot dogs and pizzas. There are good restaurants that make authentic food too, but if you go to a Koreanized Italian place or buy garlic bread at a Korean bakery, it's going to be shiny glazed with sugar/honey/syrup/whatever. My Korean friends didn't even know that garlic bread isn't supposed to be sweet.
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Mar 17, 2013 04:54
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kinmik posted:
Would eat the poo poo out of this. With meatballs.
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Mar 17, 2013 05:03
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Palpatine MD posted:My first and very humble contribution to this thread, Guinness Beef stew which has been simmering for 2.5 hours. I cannot believe how great this tastes. It will go nicely with some fava beans and broccoli covered in a creamy roux. This actually sounds quite amazing. I might have to give it a shot here sometime soon.
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Mar 17, 2013 06:16
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Grand Fromage posted:a bottle of corn syrup for Koreans to put on their hot dogs and pizzas. I might be coming across as ignorant of Korean food culture, but this concept plus how Korea approaches kimchi with a reverence coming close to religion is making me all 
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Mar 17, 2013 09:42
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iajanus posted:The better part was that I slow cooked the filling so for 8 hours I got to enjoy the smell. Also the gravy was guinness based zomgitsoreo posted:This actually sounds quite amazing. I might have to give it a shot here sometime soon.
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Mar 17, 2013 12:11
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lovely blurry camera photo because my digital camera died literally the moment I turned it on. I technically didn't make it, my father did. Not the most appetizing looking thing, right? I bet you might be wondering what it is (because of the blur)! Well, it's an egg muffin with a bacon wrap and a little sausage inside for good measure. Totals about 180ish calories per, give or take a little. I did low carb/keto last year and recently started it again, and a co-worker of my dad's is doing a cyclical keto diet. He's started on it too because, well, he's a hefty man and we got results. His co-worker recommended this recipe to him. Started off by lining each muffin cup with 2 strips of pre-cooked bacon (I prefer cooking it fresh but he's lazy) and adding a bit of sausage to the center in the bottom. He then took 18 eggs, beat them, distributed them over 12 muffin cups (1.5 eggs per) and baked them for 20 minutes at 350 degrees. I expected them to turn into ugly little disks of egg like you'd see on a McMuffin, but nope, they puffed up like a real muffin does. Apparently before I saw them they even had proper muffin tops, but they settled down a bit. After I got over the initial 'that looks kinda gross' feeling and tried it, wow, they taste fuckin' great. Apparently goes good with mushrooms or cheese too.
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Mar 17, 2013 15:45
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That seems like an unnecessarily complicated way of making an omelet.
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Mar 17, 2013 16:42
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TychoCelchuuu posted:That seems like an unnecessarily complicated way of making an omelet. You're right, it pretty much is. But it's also much more portable and easier to make in batches. He's making these to take to work in the morning for breakfast, though.
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Mar 17, 2013 17:32
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anakha posted:I might be coming across as ignorant of Korean food culture, but this concept plus how Korea approaches kimchi with a reverence coming close to religion is making me all That and putting corn and pickles on pizza...
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Mar 17, 2013 18:43
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sweet_jones posted:That and putting corn and pickles on pizza... Reminds me of Dominos' "Gangster Special" I saw in Thailand: corn, sliced maki roll, and "salad cream" (mayo). I laughed my rear end off. The Thai are also fond of putting very sweet ketchup all over their American foods, like pizza and KFC. I feel I should add content so as not to derail.  Tangerine-soy applewood grilled pork cutlets with mashed sweet potatoes. Spinach salad with white balsamic & olive oil, roasted orange bell pepper, and fresh mozzarella. Pardon my bottle of fish oil and plastic Steak & Shake water cup (so fancy!).
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Mar 17, 2013 19:09
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Beef Stroganoff Bean Stroganoff 
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Mar 17, 2013 20:07
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Went to a party over the weekend for lots of people with potentially not enough to eat so I brought lots of food: vegan cookies and tabbouleh. It turned out we did have enough to eat so I have 1/3rd of that tabbouleh left and a shitton of cookies which I'm eating right now and which I will probably keep eating until I get a stomach ache.
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Mar 17, 2013 20:07
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Hob_Gadling posted:Beef Stroganoff Tell me about the things that look like pickles in there. I've never heard of that and am intrigued.
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Mar 17, 2013 21:20
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Had my first attempt at making a pizza from scratch in my oven at home today, realised too late that what I thought was tomato sauce defrosting was actually chilli, but rolled with it anyway. Needed to heat the oven hotter still and heat the pan I was using as a pizza stone more as the base wasn't quite crisp enough, but it tasted good. 
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Mar 17, 2013 21:25
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Made Lentil Taco's, based on this recipe: http://budgetbytes.blogspot.nl/2012/04/lentil-tacos-743-recipe-093-serving.html In short, it's spicey lentils with onions and garlic, topped with some pico de gallo and sour creme, and a couple of slices of avocado (so, sans the cilantro, and with slightly different lentils) Posting it, as this was surprisingly tasty. 
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Mar 17, 2013 21:27
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sweet_jones posted:That and putting corn and pickles on pizza... Banana is a typical Scandinavian topping I've learned
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Mar 17, 2013 21:36
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psychokitty posted:Tell me about the things that look like pickles in there. I've never heard of that and am intrigued. They're pickles, added with a drop of wine and sour cream 5 minutes before the meat was done. Seems to be a Scandinavian thing.
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Mar 17, 2013 22:17
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Scott Bakula posted:Banana is a typical Scandinavian topping I've learned
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Mar 17, 2013 22:31
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I thought I'd try my hand at searing tuna using my cast iron pan. I think it turned out OK for the most part. The middle section of the meat wasn't even at room temperature, but it tasted so good that I just kept chomping. I'm not sure if you can get sick from raw tuna, but I feel like I dodged a bullet. If I had to do it all over again, I'd probably sear for about 50 seconds each side assuming the same thickness (did 32 seconds each side). Severed fucked around with this message at 23:03 on Mar 17, 2013 |
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Mar 17, 2013 23:00
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Decided to get on the beef & Guinness stew  what with it being St. Patty's day and all. It ended up being a little soupy which might be because I did it in the slow cooker instead of on the stovetop like the recipe suggested. Served with colcannon (mashed potatoes with rutabaga and kale) and more Guinness, naturally.
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Mar 17, 2013 23:14
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