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That's a beautiful looking salsa! I'll have to check our market for nice, non-bland tomatoes... I brought a Donauwelle to work! Usually not a baker, so I was very happy how this turned out - I'd tried it before and it was too dry/dense/stiff so I messed with the recipe a bit which worked!  Today we had pizza again. My bf was missing Papa Murphy's "Chicken bacon artichoke" (we don't have that here), so I tried to make our own version. It was decent!  
plasmoduck fucked around with this message at 12:58 on Jan 10, 2015 |
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Jan 10, 2015 12:08
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| # ¿ Apr 24, 2024 09:52 |
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How does this pale compared to anything!? What cut is this? It makes me want to break my mini-abstinence from red meat...
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Jan 19, 2015 22:49
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Nelson Mandela posted:Pasta con le sarde. Looks great! That reminds me to eat more sardines.  Made spicy roasted ratatouille pasta tonight (recipe) and it was delicious! Sorry for lack of plating but we were hungry and this is what's left.
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Jan 29, 2015 11:18
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blixa posted:It was a pizza kinda night. I love my overnight dough pizza but that tortilla method looks tempting. beerinator posted:I've been using my waffle iron for things. A while ago we made banh mi with lemongrass chicken again and it was nice. Everything's kinda drenched in sriracha in the photo, but there was a lot of other stuff in there (see 2nd photo)  
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Feb 7, 2015 07:03
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I love the idea of confit byaldi, but it's always come out undercooked for me so I stopped trying... How did you cook yours? Red-braised chicken last night (and leftovers today)! Would've been better with pork, but I'm still watching my red meat intake. 
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Feb 8, 2015 05:36
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Magikarpal Tunnel posted:275 for two hours covered, 30min uncovered is what I usually do. I had a total brain fart today while I was cooking it and did it for two hours uncovered, then left it in the oven at 400 for 15min while I cooked some bread. Turned out ok. Thanks for this! From what I remember I was probably too impatient, and I'll need to to cook it much longer, covered, with a lower temperature. I'll give it another try. 
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Feb 8, 2015 06:56
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Cavenagh posted:Ma Po Tofu made with Red Cabbage and Green Beans and garnished with Deep Fried Shredded Red Cabbage. I love Mapo tofu and red cabbage but really can't imagine them together...how was it?  Sichuan "Mouthwatering Chicken" (or Saliva Chicken). Not as good as when my mum makes it, but they were alright to satisfy my cravings. Not pictured: huge mess in our kitchen.
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Feb 22, 2015 07:12
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These looks amazing! It's summer and hot, but drat now I want red cabbage in all kinds of forms.Olpainless posted:Have you got a recipe for this one? Looks goddamn delicious and I'm a sucker for chinese food heavy on the spring onion. Thanks! I loosely followed this recipe, but I might tweak the sauce a bit next time (my mum's concortion is heavier on vinegar and has wayyyy more garlic)
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Feb 22, 2015 22:46
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sharkattack posted:and then I made a roasted carrot cream sauce that was outrageously delicious I'm sold. Have been kinda lazy with food lately but this looks fantastic!
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Apr 1, 2015 13:18
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sweat poteto posted:On a bit of a lentil kick These look great! I've been wanting to try cooking lentils, how would I go about that? Do I get a bag of dried ones and soak+cook them like black beans? How do you season yours?
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Apr 18, 2015 02:34
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This looks amazing, did you cook the eggs in the same pot with the meat? 1 is almost too pretty to eat! 2 looks great! Personally I'd like those with chewy belt noodles, but I'm biased - my family is from Xi'an and I've been having all sorts of noodle cravings...  I've been quite uninspired lately - grad school and winter grogginess. But mutton soup makes everything better (even better if I had the right noodles and pickled garlic)  Attempted a thai-ish fried rice and garlic chili prawn. Was alright, but could've been more flavourful.
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Jun 14, 2015 13:00
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I'd love to try these! How did you make them?
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Jun 16, 2015 15:02
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I made raspberry kladdkaka! It's not as gooey as I would've liked (first time using this oven), but it's warm, soft and chocolatey so I'm happy enough.
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Jun 21, 2015 02:46
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That looks fantastic. What's the cheese?
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Jun 27, 2015 01:51
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| # ¿ Apr 24, 2024 09:52 |
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That's a glorious meatball.
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Jul 19, 2015 08:50
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