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Those look incredible. I tried making sushi... came out alright for a first time and using a towel to roll. A bit too much rice. Left is roasted sweet potato with schichimi, right is cucumber/carrot/avocado. 
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Jan 11, 2017 15:28
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| # ? Apr 26, 2024 13:43 |
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Wow, that's a really nice first batch!! I do hope you used some plastic wrap with that towel when you made the inside out roll :-D edit to add that the easiest way to roll sushi and avoid cleanup afterwards is getting a bamboo mat and placing it in a ziploc bag when you want to make sushi paraquat fucked around with this message at 19:35 on Jan 11, 2017 |
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Jan 11, 2017 19:31
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paraquat posted:Made some of Fuchsia Dunlops Sichuanese wontons (from: Every Grain of Rice) Can you explain how you make these? I'm tired of the standard triangle/bindles I always end up with but I can't find round wrappers at my local store.
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Jan 11, 2017 19:34
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Phil Moscowitz posted:Can you explain how you make these? I'm tired of the standard triangle/bindles I always end up with but I can't find round wrappers at my local store. Yep, I used this to help me with the folding (scroll down and look at the pictures....it's not too difficult, took me two or three wontons to get the hang of the folding) http://www.seriouseats.com/2015/03/how-to-make-sichuan-wontons-in-chili-oil-dumpling.html Btw, I used wonton wrappers, those are square like is shown in the pictures round wrappers are gyoza wrappers, they're not really suitable to make this shape
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Jan 11, 2017 19:39
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paraquat posted:Yep, I used this to help me with the folding (scroll down and look at the pictures....it's not too difficult, took me two or three wontons to get the hang of the folding) Right, I need square shapes with some variety since I don't have round! Thanks.
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Jan 11, 2017 20:03
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I did knockoff Japanese fast-food curry, breaded and fried my own chicken cutlets to go with. It's not exactly hard (curry blocks are practically cheating) but it pushes a very specific nostalgia/comfort-food button for me.
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Jan 12, 2017 03:03
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I lost 60 pounds on a ketogenic diet, then gained 20 of it back by living a little the last 4 months. 2017 is here and I'm back on the wagon. Everything you see here was cooked on good old fashioned cast iron. Sirloin and asparagus, what an awful combination  
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Jan 12, 2017 04:06
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Farking Bastage posted:I lost 60 pounds on a ketogenic diet, then gained 20 of it back by living a little the last 4 months. 2017 is here and I'm back on the wagon. Everything you see here was cooked on good old fashioned cast iron. Sirloin and asparagus, what an awful combination Awful delicious. 
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Jan 12, 2017 13:00
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Seared Halibut, Turmeric Potatoes, Rasam Broth
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Jan 12, 2017 22:28
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I'd be all over that. Nothing like a good fish and chips  . Details on the rasam broth?
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Jan 13, 2017 01:13
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Thoht posted:I'd be all over that. Nothing like a good fish and chips Took it from the Nopi cookbook. http://www.irishtimes.com/life-and-style/food-and-drink/recipes/ottolenghi-sea-bass-and-turmeric-potatoes-in-rasam-broth-1.2644211
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Jan 13, 2017 02:24
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overdesigned posted:It's not exactly hard (curry blocks are practically cheating) but it pushes a very specific nostalgia/comfort-food button for me. Looks tasty! Love me some Japanese curry-from-a-box (Golden Curry) for the same reasons. Made some a few weeks after Thanksgiving using cubed turkey breast leftovers from the brined bird as an experiment. Worked quite well and filled my Japanese curry quota for a while. Now I need to find time to blow up the kitchen with some tonkatsu followed by katsudon with the leftovers!
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Jan 13, 2017 17:40
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It was nothing to look at, but tonight I shredded up some white cabbage and white onion and honeycrisp apple and cooked it in butter and white wine with some browned boars head kielbasa. Finished with parmesan and red pepper flakes and lots of black pepper. So easy and good. Next time I might try it with a more tart apple. The honeycrisp was fine but it would have been nice to have more apple flavor since it went so well with the sausage. I love cabbage.
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Jan 14, 2017 04:11
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This is my first time making potato & pea sabzi, mixed in with basmati rice. It may not look like much but it tastes incredible. Next time I'll make it with chicken. Here's the recipe if you want to make it too, with a better picture of what it looks like finished.
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Jan 14, 2017 05:50
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sweat poteto posted:Nice one. Skillet pizza is my method now. If the pan is well seasoned you can use little or no oil and get a traditional base. I still use olive oil anyway because pizza crust bottom fried in olive oil is awesome.
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Jan 14, 2017 06:06
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 Finally got around to using the grits I got on a recent visit to my hometown. Made gouda grits, and on top is pan-fried flounder and corn. Seasonings include black pepper, cayenne, paprika, and adobo; corn is fried additionally with some garlic and chives.
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Jan 15, 2017 03:04
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| # ? Apr 26, 2024 13:43 |
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Oh... hey - new thread https://forums.somethingawful.com/showthread.php?threadid=3805594
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Jan 15, 2017 11:49
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