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This is to dump quick pictures, descriptions and discuss you dinners... You know what to do! Show the skills, the considerations and the failed experiments that you made - get feedback, get mad props. Now is your time to shine, you goddamn diamond in the rough - dazzle us with your camera abilities - photograph your food in odd settings, perfect lighting, being eaten by LEGO people, just show us what it is that you have done! People will then either ridicule you or they will compliment you, but one thing is sure - you will inspire many food-porn motivated foodgasms around the world. But.. rules! * You cannot, ever, claim that your camera cannot capture red - ever... * Salsa chicken is not a thing that exists, and shall be trolled into the ground if it should ever appear * You are not, ever, allowed to post pictures of chicken and cheese in the same frame (if it is in sandwich form) * A hamburger is not a sandwich * You cannot post pictures of food that are based off onion soup mix * You are not allowed to mention onion soup mix * You are allowed to give all the constructive criticism that you want to give, but be prepared to be challenged * You can ask any question you want (except about onion soup mix or salsa chicken or chicken cheese sandwiches) * Pictures are a plus, but not a must, however, do not expect people to think that you're awesome without the picture * The opposite of a cactus is two lines of coke and a glass of milk * Quick and dirty with crappy cell phone pictures are ok * Nicely lit pictures are ok too * Be ready to answer questions - because people will want to copy you * Remember that the people in this thread means well. But most are socially challenged and are not always able to use their inside voice before putting fingers to the keyboard, if you take offense to this, it is you who are in the wrong. The rules are there for your own protection. Now post! Edit: I should mention that by posting herein, you agree to the rules, including the cactus subclause.. Now dazzle me! Happy Hat fucked around with this message at Jan 15, 2017 around 10:54 |
| # ? Jan 15, 2017 10:48 |
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| # ? Oct 19, 2018 13:45 |
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Last nights dinner... Salmon
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| # ? Jan 15, 2017 10:48 |
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Recent batch of pizzas  These two were baking steel/broiler  This one was obviously baked in a cast iron pan Veritek83 fucked around with this message at Jan 15, 2017 around 15:23 |
| # ? Jan 15, 2017 15:20 |
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Happy Hat posted:Last nights dinner... Salmon wow, could you elaborate a bit on the sauce/seasoning and the way you made the sesame seeds stick? Excellent photography skills as well, btw, thanks for not raising the bar too high [/sarcasm] :-P for content: we bought a piece of cow that's not a common piece of meat over here...literally translated, it would be "donkey"...some research showed that in America it is called tri-tip, which is pretty common, lol. So far for exotic and strange pieces of meat... Anyway, the dinner was lovely, with brussel sprouts, mushrooms, potato gratin and really nice an flavorful meat. 
paraquat fucked around with this message at Jan 15, 2017 around 15:39 |
| # ? Jan 15, 2017 15:26 |
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paraquat posted:wow, could you elaborate a bit on the sauce/seasoning and the way you made the sesame seeds stick? Photo taken with a phone, but thanks  Basically - for the glacing of the salmon... Sweet chili sauce, a goodish knob of ginger, 3 cloves of garlic, soy sauce, oil. Mince the garlic - and let it simmer in the oil - mince ginger, add with soy and sweet chili sauce - marinade fish in sauce for a while. Quickly (on a hot pan with oil), sear the upper side of the fish, remove and turn in marinade again. Dip sides in sesame seeds - into oven for 5-10 minutes - add some of the marinade over the top when halfway through. Done..
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| # ? Jan 15, 2017 15:40 |
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Happy Hat posted:Photo taken with a phone, but thanks *taking notes* Thank you SO much! (glad I asked, hahaha) Will definitely give this a try in the near future!
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| # ? Jan 15, 2017 15:44 |
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paraquat posted:we bought a piece of cow that's not a common piece of meat over here...literally translated, it would be "donkey"...some research showed that in America it is called tri-tip, which is pretty common, lol. So far for exotic and strange pieces of meat... That looks great. Tri tip is a much more common cut on the West Coast of the US. Where are you located? How did you cook yours? I usually do it Santa Maria style, with a rub and over the grill, though the oven is fine too. Makes amazing sandwiches with some crusty, buttered grilled bread.
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| # ? Jan 15, 2017 19:34 |
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I made a version of Sicilian caponata and served it with polenta that I made in the oven (as it's much easier than doing it on the stovetop). I am too lazy to take pictures; it wasn't very photogenic as a dish anyway, but tasted good. I love the sweet-sharp agrodolce of caponata.
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| # ? Jan 15, 2017 20:12 |
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any idea what i ask a butcher for in the UK if i want tritip? 
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| # ? Jan 15, 2017 20:24 |
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therattle posted:I made a version of Sicilian caponata and served it with polenta that I made in the oven (as it's much easier than doing it on the stovetop). I am too lazy to take pictures; it wasn't very photogenic as a dish anyway, but tasted good. I love the sweet-sharp agrodolce of caponata. Can you make a non-vegetarian caponata?
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| # ? Jan 15, 2017 20:26 |
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Jose posted:any idea what i ask a butcher for in the UK if i want tritip? tri-tip's UPC number is 1429 and tri-tip's IMPS/NAMP code is 185C. Just ask for the tip of the rump?
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| # ? Jan 15, 2017 20:31 |
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Jose posted:any idea what i ask a butcher for in the UK if i want tritip? It is the small triangular muscle between the sirloin and the flank, sometimes called the bottom loin.
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| # ? Jan 15, 2017 20:33 |
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Happy Hat posted:This is to dump quick pictures, descriptions and discuss you dinners... You know what to do! Hey, this is cool and all but I don't give a hot gay gently caress about these rules. Where's the rule about sensitivity towards eating utensils in your pictures?
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| # ? Jan 15, 2017 21:33 |
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Theophany posted:Hey, this is cool and all but I don't give a hot gay gently caress about these rules. Where's the rule about sensitivity towards eating utensils in your pictures? Your DNA is on file and your location logged with your IP. Post accordingly. If you intend to stray from your biologically-determined utensil assignments, you'll need to register with the Something Ethnic sensitivity committee (incl fee) and submit a current ear print to the office of geographic culinary propriety, c/o lowtax.
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| # ? Jan 15, 2017 21:38 |
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Salmon and Potatoes. Quick cured salmon Potatoes roasted in duck fat Pickled raw shallots Watercress Puree Horseradish whipped cream 
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| # ? Jan 16, 2017 02:32 |
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Trying to be healthier slash more creative so made sticky pork meatballs with a rice noodle salad.  Was great, iajwife loved it even though she hates chilli. Was amazed that the dressing came together, although I omitted the oil in the last part since I thought I was overdoing it and it could probably have used the extra liquid.
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| # ? Jan 16, 2017 11:52 |
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DiomedesGodshill posted:Salmon and Potatoes. Did you send it through the Jaunt?
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| # ? Jan 17, 2017 01:48 |
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Kenji's Shakshuka
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| # ? Jan 17, 2017 06:03 |
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 Lamb steaks, carrot puree, roast potatoes and homemade mint sauce. I am bad at cooking so I'm unreasonably happy with how this turned out
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| # ? Jan 17, 2017 13:39 |
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| # ? Jan 23, 2017 15:34 |
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Two scrambled eggs and a piece of toast. I didn't take a picture, so you'll have to try and imagine two scrambled eggs and a piece of toast. I only had enough bread for one piece of toast, or I'd have eaten two pieces of toast for dinner. I have a new loaf of bread so tonight (hold onto your hats) I plan on two scrambled eggs on two pieces of toast.
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| # ? Jan 23, 2017 17:33 |
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Deconstructed Beouf Bourguinon. The ingredients were cooked separately to maximize their individual potential before plating them together. Buttery glazed carrots, pearl onions, beef chuck roast cooked for 60 hours at 135*F, white corn polenta, and a rich red wine sauce.  Dessert plate: Apple compote in a crepe, with a scoop each of cardamom+lemongrass ice cream and apple+earl grey tea sorbet. I also brought forth the power of the elements by setting the dish on FIRE with brandy. The ice cream/sorbet were made to be chemically heat resistant, so they didn't melt at all even when I poured flaming brandy on them. Also a yummy glance at my hella buff forearm.  
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| # ? Jan 23, 2017 22:54 |
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I like the idea of pouring fire on something...
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| # ? Jan 25, 2017 00:09 |
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IT BURNS posted:I like the idea of pouring fire on something... My dinner is this delicious post/username combo.
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| # ? Jan 25, 2017 01:25 |
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Yeah that's the way to do it if you aren't gonna do tableside flambe on a hot plate. Warm up a pan on the stove just enough so that the brandy will evaporate a bit when you pour it in, pour in the brandy, and light that fucker up since the alcohol is fuming. Some of the alcohol will still remain, but the presentation is loving awesome.
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| # ? Jan 25, 2017 02:44 |
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IT BURNS posted:I like the idea of pouring fire on something... You gonna burn up old Mrs. Semple's pension check again, Trashy??
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| # ? Jan 25, 2017 13:40 |
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Happy Burns Night ya wee baw heids. Would've had neeps and tatties, but diet forbids it. Making up for it with Isle of Arran malt.
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| # ? Jan 25, 2017 19:31 |
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Magic Hate Ball posted:Did you send it through the Jaunt? I don't understand the question.
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| # ? Jan 26, 2017 05:20 |
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DiomedesGodshill posted:I don't understand the question. https://en.wikipedia.org/wiki/The_Jaunt Although having read the story, I don't really understand the question in relation to the quoted photo either.
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| # ? Jan 26, 2017 15:28 |
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I made a sandwich
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| # ? Jan 26, 2017 16:21 |
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The Midniter posted:https://en.wikipedia.org/wiki/The_Jaunt I'm guessing it's a reference to the white plate background.
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| # ? Jan 26, 2017 16:48 |
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 Meatless mapo tofu
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| # ? Jan 27, 2017 00:49 |
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That's a very pretty picture. Also looks real good.
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| # ? Jan 27, 2017 01:55 |
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Mmm, never had mapo because pork. What's the recipe?
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| # ? Jan 27, 2017 02:10 |
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sweat poteto posted:Mmm, never had mapo because pork. What's the recipe? https://www.theguardian.com/lifeand...n-s-tofu-recipe
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| # ? Jan 27, 2017 02:36 |
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emotive posted:
It's times like this I wish the rest of my family didn't hate tofu.
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| # ? Jan 27, 2017 04:35 |
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sweat poteto posted:Mmm, never had mapo because pork. What's the recipe? If you're not a vegetarian ground chicken will work just fine. If you're vegetarian, maybe substitute with a small quantity of minced mushrooms instead.
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| # ? Jan 27, 2017 08:56 |
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Happy Hat posted:Can you make a non-vegetarian caponata? I'm not sure what you're getting at but yes, you can: I've seen versions with anchovies. SO THERE! Last night I made crispy tofu with sweet and sour sauce, and stir-fried some spring greens from our vegetable box (CSA) with garlic, sesame oil and soy sauce. loving delicious.
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| # ? Jan 27, 2017 19:30 |
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MIso glazed salmon. Served with stir fried broccoli and rice noodles. My two year old demolished an adult sized portion.
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| # ? Jan 27, 2017 21:39 |
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| # ? Oct 19, 2018 13:45 |
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There are too many fantastic things in this thread so it is my duty to lower the tone.  trigger warnings ahead I had some venison salami that was rapidly approaching end of life and thought a pizza may be a good idea rather than having a sandwich. I confess that I have only ever made a pizza base once before and it was from a pre-mixed box. Shameful. Also had an overload of tinned plum tomatoes for reasons that are unimportant. What could go wrong? Well, with all stores closed, I realised that my remaining dried yeast was a year and a half old. gently caress it - I'm commited now! Also I had no 00 flour so went with strong bread instead (the internet can't seem to agree if that's a better sub than pasta flour, which I also had). Oh, also no pizza stone, or, apparently, the ability to make dough into anything resembling a circle. But the tomato sauce I made (with lots of chili since we're going spicy) was good so I wasn't going to be stopped.  Black olives, I know  Where's the cheese? Ah, I didn't have any mozzarella either. Sharp cheddar do? Internet says "hell no!" with one caveat that you can add it halfway through cooking. So that's what I did. And...it was actually rather good! Probably didn't rise as much as it should but the crust was a good combo of crunchy/chewy. Triumph over adversity!  To atone for my pizza sins (no pizza rules!), I also made some tasty (but messy) gooseberry fools from some homegrown dessert ones. 
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| # ? Jan 28, 2017 14:48 |
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