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THE MACHO MAN posted:That looks boss. By "sushi grade" do you mean "frozen" ? Because sushi grade had no real meaning and the only way to kill parasites properly is to cook or freeze.
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Feb 15, 2013 22:21
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Severed posted: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). Raw runa is fine. 50 seconds isn't going to do much more than 32 seconds. If I was going to do that again, I'd sear it with nothing on it and then top it with sesame or whatever afterwards, you want to get everything all crispyish.
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Mar 18, 2013 00:26
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demonR6 posted:I am sure you can make a variety of cheeses but realistically can you make all the standard fare without it being super complicated and requiring a trip to some supply to buy fancy implements that will clog up my kitchen cupboards more than they already are? I love the hell out of cheese and this is a good idea I think to start a thread even if I can only live vicariously through your cheese exploits. It's not complicated, but you're going to need rennet and cultures if you're going to make most cheeses. Just pick them up online somewhere for cheap. kinmik posted:Yes, I know the plate is fugly as hell That looks great and that plate is absolutely hideous.
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Mar 20, 2013 17:28
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greth posted:What do you use for the 'meat' in your veg Skyline? Beans. 
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Mar 21, 2013 01:41
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Akito12345 posted:I made some green curry and a friend brought over their super nice camera so of course we made a video. This video was great but the end where you basically say "okay welp also boil a shirmp or something I guess" is somehow accidentally hilarious.
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Apr 9, 2013 02:59
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Your steak isn't thick enough to Ducasse. Doh: that looks awesome.
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May 26, 2013 03:59
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Reichstag posted:
Did you torch that plant tentacle for aromatic effect?
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Jun 7, 2013 00:27
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Ahaha that steak looked big when you posted it in IRC, but you ate a (very nice looking) 26oz steak for dinner?
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Jun 8, 2013 01:20
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CrushedWill posted:His food does look amazing but there is something going on with how the pics are saturated that I can't duplicate with photoshop. It's probably just that he uses a really expensive camera.
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Jun 10, 2013 02:43
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You could maybe get a fish sauce that isn't terrible and then stop being a big baby that eats bland food I guess.
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Aug 23, 2013 16:21
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psychokitty posted:I've seen Rome twice through; can I post about how creepy Octavian is? Mix every part of the sauce except for the fresh veggies ahead of time, it'll store, combined, forever.
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Aug 23, 2013 18:26
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THE MACHO MAN posted:whoaaaaaaa. God I feel like I'd gain ten pounds from this dish. I must have a recipe. This is the best stroganoff ever
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Oct 13, 2013 00:23
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7 Bowls of Wrath posted:Ive wanted to try this for some time now, but want to make the effort of sourcing ingredients go far. Does the cheese sauce freeze/keep well? You need the iota carrageenan if you want to freeze it. If you're not going to freeze it, the sodium citrate is all you need.
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Oct 16, 2013 00:10
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Just use a cheap stainless pan.
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Oct 21, 2013 00:36
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Shrapnac posted:72 hour? Was there any chewing involved at that point? Sous-vide. I hope.
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Nov 14, 2013 03:03
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iajanus posted:Ribeye. My wife refuses to eat anything below medium-well, so when she's away it's time to have as much delicious rare steak as possible! I really like super rare steaks, but I find rare ribeye awful. Medium-rare or even medium for that cut, for me.
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Nov 14, 2013 18:02
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copen posted:Magic I made a consommé raft with two quarts of my chicken stock. Then simmered with charred ginger, cinnamon, cloves, peppercorn, coriander seed, star anise, lots of fish sauce, and cilantro stems for like an hour to make a pho broth Agar clarification is way easier!
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Jan 30, 2014 21:31
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did you cook that in butter?
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Feb 15, 2014 18:31
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Dry your steak more and use more oil when you sear it.
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Mar 17, 2014 04:32
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Appl posted:OK, hand pies redeemed by hilarious sign. Yep, those ridiculous hand pies totally own.
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May 14, 2014 02:16
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