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Yeah I agree that sounds awesome. I'm still mad it's such a project to find affordable oxtails here.
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Dec 7, 2014 17:01
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kittenmittons posted:stuff Virtually everything on this list has been on my mind lately to either cook or eat. Goddamn.
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Jan 22, 2015 06:23
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Casu Marzu posted:
Them some good pics. There's a similar Japanese dish like pajeon right? God a recipe for yours, as well as whatever sauce you might dip with it?
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Feb 18, 2015 05:13
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Casu Marzu posted:Yeah, okonomiyaki is kinda similar. Yeah I usually wing things too, but I've never actually had any these types of pancakes so I wanted a decent baseline, thanks. I'm pretty sure I've got a similar recipe from Cooking with Dog booked somewhere too. Any other sauce recommendations besides the hot sauce in there? That gumbo is awesome
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Feb 20, 2015 06:00
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Nelson Mandela posted:I'll shank you. gently caress yeah I want that in my face right now
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Feb 28, 2015 02:15
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paraquat posted:wanted some gyoza with a cheese filling, so I grated two hard cheeses and a mozzarella, added some fresh ginger, spring onions and black pepper This thread has tons of awesome posts over the last week, but I love this because I love getting every last bit out of a shopping trip, especially when it looks as good as all that... Typing that made me feel old. 21 year old me would laugh.
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Mar 16, 2015 06:08
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Elderbean posted:Tried making Pelmeni for the first time, with sour cream and vinegar. Pretty tasty, although the dough was a bit thick. My apartment smells wonderful though. Nice! I've never actually heard the name before. I just always assumed they were just thin pierogis. But unless you're at a Ukrianian place pierogi is used interchanbably for all three dumplings here usually.
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Mar 20, 2015 03:03
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goddamn that really put me in the mood for bok choy now. Never had that fried chicken but it looks wonderful as well
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Mar 25, 2015 05:21
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A good post. I'm actually making asparagus soup tomorrow. My girlfriend turned me onto to it, she's under the weather, and requested it. Would love another recipe to try it a different way since I just kind of winged it
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Mar 26, 2015 04:19
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Admiral Bosch posted:
Brown your chicken more!! It's the best part!
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Mar 31, 2015 02:32
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Admiral Bosch posted:I have a couple more chicken breasts so I'll be making it again later this week. Advice duly noted, thanks! GWS wiki can be hit or miss, but this is a rock solid recipe that I use in my regular food rotation. This is pretty much the perfect way to make a pan sauce http://www.goonswithspoons.com/Chicken_Marsala drat now I want some haha
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Mar 31, 2015 04:08
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Yeah I gotta try guanciale in carb. Those pics look great.
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Apr 9, 2015 02:19
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Them some good burgs
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May 11, 2015 02:53
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Casu Marzu posted:Yep, I did a chocolate oatmeal stout and a big scoop of vanilla Hah, my thought was that better be one of those sweeter stouts. I need to try this stat e: I kind of really want a 'dilla for dinner now. THE MACHO MAN fucked around with this message at 16:39 on May 14, 2015 |
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May 14, 2015 15:50
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That's some drat fine looking chicken
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Jun 24, 2015 15:49
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Nhilist posted:Grilled Baby back ribs this afternoon. Did something different today, no sauce, just a light splashing of homemade pepper sauce (tabasco peppers and distilled vinegar) and that was it. Combined with the dry rub, I may not do barbecue sauce again for awhile. I love dry rub over bbq most times but I had a totally opposite epiphany. A couple weeks ago we had a poker day and busted out a few smokers and did ribs. My friend make a loving killer bbq sauce that kind of converted me. Them look like good ribs though!
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Jul 6, 2015 21:49
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emotive posted:
yes
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Jul 9, 2015 20:24
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Nhilist posted:Fry some oysters yooooo
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Jul 23, 2015 05:40
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Cast iron is dope for that bootleg bar pie with a tortilla. I've also had good deep dish pies in it (and some bad ones too). I've seen people make their pies by flipping their cast iron for some reason. At that point it's better to just get a stone or steel. I had a stone for a while and my gf got me a steel last year. It's definitely way better. Keeps temp better, gets a better crust (I assume to getting hotter and keeping heat better). It's also way more durable. I some how exploded two of my stones. I'd have to try really hard to do that to the steel, and I'd die an honorable death if I did.
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Aug 4, 2015 14:38
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Butterflying the chicken or lowering the heat will let you get good color without having it taste like hay. I saw you're in Japan. Is fresh parsley/cilantro that expensive? Because it also appears in a lot of stuff so if you're cooking fairly regularly it will rarely go to waste. Even on a rice and beans budget diet, it's a huge part of those dishes, and you will really notice the difference vs dried. If it's a money thing, if you've got a tiny bit of space with ample light you can definitely just get seeds. also yeah, while the GWS wiki has a lot of cool stuff, there's definitely odd or straight up bad recipes occasionally. Back when I didn't know better, I made a pad thai recipe with like 12 tablespoons of brown sugar or something totally insane. Some are just non traditional, which is basically what yours was, some Americanized alfredo/carbonara mash up, but unless you cook enough to realize that, you wouldn't know that. I like that and other different takes on traditional stuff a lot actually, but most people think carbonara as something more traditional like this http://www.goonswithspoons.com/Spaghetti_alla_carbonara which is why the wiki can sometimes be unreliable ColHannibal posted:Steak au Poivre 
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Oct 12, 2015 18:52
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Nhilist posted:Oyster Po' Boys with stone ground mustard caper remoulade, it's wierd, I lose weight all week yet come Monday I weigh the same, frlipping scales are broke again. niceeee po boys.
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Oct 21, 2015 21:55
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gently caress yeah I do something similar and I love that dish.
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Jan 20, 2016 05:36
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 red beans and rice forever yo. franco posted:Hah aye you went a lot chunkier than I did. Mainly because I had just gone from this old hunk'o'junk VVV ogopogo posted:Egg and pancetta on sourdough. holy fuckin moley I need those now THE MACHO MAN fucked around with this message at 01:59 on Feb 10, 2016 |
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Feb 10, 2016 01:57
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I am so jealous of you. Fantastic looking pizzas.
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Feb 24, 2016 04:57
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That's a fine looking burg man
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Mar 7, 2016 01:09
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 http://zserbo.com/soups/the-great-tale-tellers-favorite-soup/ this came out really good. I made a lot more than what the recipe called for, so I will probably add some beans tomorrow. Otherwise it was really good. I kept it pretty close to the recipe, but I made a full on stock with the smoked pork knuckle, and added a little white pepper and caraway seed, and some green pepper
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Mar 14, 2016 03:47
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that all looks awesome. I actually just did a similar salad - cucumber, tomato, red onion, mint, feta, pear vinegar, and a few olives with some nicely done chicken. Just a really nice, light flavor for warmer weather. That bread looks fan-loving-tastic
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Mar 15, 2016 02:00
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MrSlam posted:I really want to make this sometime. It looks difficult, if only because all eggs hate me. it's stupidly easy and changes your life - do it!
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Apr 12, 2016 03:18
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Xoidanor posted:Old but I'm lazy as hell, did some cooking for Easter this year. this looks rad. What the hell is in a salmon pudding?? also that Shakshukah looks good, nice job! I just add the eggs for no more than like 2-3 minutes at the very end, only as many as you'll be eating in that sitting.
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Apr 16, 2016 19:05
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that whole thing looks dope, but especially that corn bread.
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Apr 20, 2016 15:35
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blixa posted:I tried shakshuka for the first time. Girlfriend is anti-red or orange pepper due to a recent bad experience, so I went with the budget bytes recipe that omits peppers and adds cannelini beans. Served with freshly baked ciabatta. nice!! I was itching for some chicken marsala. Such a good, simple dish. Should have charred my cauliflower about 10 minutes more though. 
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Apr 26, 2016 02:51
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that is creepy, hahaha. You found non-wimpy asparagus though!
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Apr 26, 2016 03:03
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yeah them green beans look crazy good
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May 8, 2016 16:33
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yeah I make it with everything but egg. Light on cheese too, since I like to throw that at the end.
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Jun 27, 2016 17:14
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dijon du jour posted:I made stuffed cabbage! This isn't my first time making the dish, but it IS the first time 90% of the leaves didn't get ripped to hell! Looks good re: sauce, chop up some leftover cabbage and throw it on the bottom of your pot
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Nov 22, 2016 00:42
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Doom Rooster posted:Made a big bowl of red beans and rice with andouille on top. hot drat.
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Nov 24, 2016 02:08
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