The dinner thread - Post Nood(les) - The Something Awful Forums

The Something Awful Forums > Discussion > The Sub Forum > The dinner thread - Post Nood(les)

Happy Hat: Aug 11, 2008; He just wants someone to shake his corks, is that too much to ask??

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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# ? Jun 19, 2019 17:27

Happy Hat: Aug 11, 2008; He just wants someone to shake his corks, is that too much to ask??

Last nights dinner... Salmon

# ? Jan 15, 2017 10:48

Veritek83: Jul 7, 2008; The Irish can't drink. What you always have to remember with the Irish is they get mean. Virtually every Irish I've known gets mean when he drinks.

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

paraquat: Nov 25, 2006; Burp

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

Happy Hat: Aug 11, 2008; He just wants someone to shake his corks, is that too much to ask??

paraquat posted:

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, thank for not raising the bar too high [/sarcasm] :-P

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..

# ? Jan 15, 2017 15:40

paraquat: Nov 25, 2006; Burp

Happy Hat posted:

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..

*taking notes*

Thank you SO much! (glad I asked, hahaha)
Will definitely give this a try in the near future!

# ? Jan 15, 2017 15:44

Phil Moscowitz: Feb 19, 2007; Chief Justice of the United States of Anime

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...

Anyway, the dinner was lovely, with brussel sprouts, mushrooms, potato gratin and really nice an flavorful 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.

# ? Jan 15, 2017 19:34

therattle: Jul 24, 2007; I'm a family man - I run a family business. This is my son and my partner, H.W.; Soiled Meat

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.

# ? Jan 15, 2017 20:12

Jose: Jul 24, 2007

any idea what i ask a butcher for in the UK if i want tritip?

# ? Jan 15, 2017 20:24

Happy Hat: Aug 11, 2008; He just wants someone to shake his corks, is that too much to ask??

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?

# ? Jan 15, 2017 20:26

Happy Hat: Aug 11, 2008; He just wants someone to shake his corks, is that too much to ask??

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?

# ? Jan 15, 2017 20:31

Fenris13: Jun 6, 2003

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.

# ? Jan 15, 2017 20:33

Theophany: Jul 22, 2014; "This is only the beginning of the reckoning. This is only the first sip, the first foretaste of a bitter cup which will be proffered to us year by year unless, by a supreme recovery of moral health and martial vigour, we arise again and take our stand for freedom as in the olden time."

Happy Hat posted:

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!

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?

# ? Jan 15, 2017 21:33

theres a will theres moe: Jan 10, 2007; Hair Elf

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.

# ? Jan 15, 2017 21:38

DiomedesGodshill: Feb 21, 2009

Salmon and Potatoes.

Quick cured salmon
Potatoes roasted in duck fat
Pickled raw shallots
Watercress Puree
Horseradish whipped cream

# ? Jan 16, 2017 02:32

iajanus: Aug 17, 2004; #GOAT

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.

# ? Jan 16, 2017 11:52

Magic Hate Ball: May 6, 2007; ha ha ha!
you've already paid for this

DiomedesGodshill posted:

Salmon and Potatoes.

Quick cured salmon
Potatoes roasted in duck fat
Pickled raw shallots
Watercress Puree
Horseradish whipped cream

Did you send it through the Jaunt?

# ? Jan 17, 2017 01:48

emotive: Dec 26, 2006

Kenji's Shakshuka

# ? Jan 17, 2017 06:03

Chamook: Nov 16, 2006; wheeeeeeeeeeeeee

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

# ? Jan 17, 2017 13:39

Tiggum: Oct 23, 2007; Your life and your quest end here.

Carrot, capsicum, apple, cheese, lemon juice, mayonnaise.
Kidney beans, lima beans, butter beans, chick peas, red onion, balsamic vinegar, olive oil.
Chicken, spinach, sun-dried tomatoes, anchovies, parmesan, garlic, lemon juice, worcestershire sauce, salt, pepper, olive oil.

# ? Jan 23, 2017 15:34

Bummey: May 26, 2004; you are a filth wizard, friend only to the grumpig and the rattata

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.

# ? Jan 23, 2017 17:33

ShadowCatboy: Jan 22, 2006; Can't post for 3242 days!

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.

# ? Jan 23, 2017 22:54

IT BURNS: Nov 19, 2012

I like the idea of pouring fire on something...

# ? Jan 25, 2017 00:09

Magic Hate Ball: May 6, 2007; ha ha ha!
you've already paid for this

IT BURNS posted:

I like the idea of pouring fire on something...

My dinner is this delicious post/username combo.

# ? Jan 25, 2017 01:25

ShadowCatboy: Jan 22, 2006; Can't post for 3242 days!

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.

# ? Jan 25, 2017 02:44

The Midniter: Jul 9, 2001

IT BURNS posted:

I like the idea of pouring fire on something...

You gonna burn up old Mrs. Semple's pension check again, Trashy??

# ? Jan 25, 2017 13:40

Theophany: Jul 22, 2014; "This is only the beginning of the reckoning. This is only the first sip, the first foretaste of a bitter cup which will be proffered to us year by year unless, by a supreme recovery of moral health and martial vigour, we arise again and take our stand for freedom as in the olden time."

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.

# ? Jan 25, 2017 19:31

DiomedesGodshill: Feb 21, 2009

Magic Hate Ball posted:

Did you send it through the Jaunt?

I don't understand the question.

# ? Jan 26, 2017 05:20

The Midniter: Jul 9, 2001

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.

# ? Jan 26, 2017 15:28

Control Volume: Dec 31, 2008

I made a sandwich

# ? Jan 26, 2017 16:21

DiomedesGodshill: Feb 21, 2009

The Midniter posted:

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.

I'm guessing it's a reference to the white plate background.

# ? Jan 26, 2017 16:48

emotive: Dec 26, 2006

Meatless mapo tofu

# ? Jan 27, 2017 00:49

Hurt Whitey Maybe: Jun 26, 2008; I mean maybe not. Or maybe. Definitely don't kill anyone.

That's a very pretty picture. Also looks real good.

# ? Jan 27, 2017 01:55

sweat poteto: Feb 16, 2006; Everybody's gotta learn sometime

Mmm, never had mapo because pork. What's the recipe?

# ? Jan 27, 2017 02:10

emotive: Dec 26, 2006

sweat poteto posted:

Mmm, never had mapo because pork. What's the recipe?

https://www.theguardian.com/lifeand...n-s-tofu-recipe

# ? Jan 27, 2017 02:36

kittenmittons: Dec 10, 2009

emotive posted:

Meatless mapo tofu

It's times like this I wish the rest of my family didn't hate tofu.

# ? Jan 27, 2017 04:35

ShadowCatboy: Jan 22, 2006; Can't post for 3242 days!

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.

# ? Jan 27, 2017 08:56

therattle: Jul 24, 2007; I'm a family man - I run a family business. This is my son and my partner, H.W.; Soiled Meat

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.

# ? Jan 27, 2017 19:30

Cavenagh: Oct 9, 2007; Grrrrrrrrr.

MIso glazed salmon. Served with stir fried broccoli and rice noodles. My two year old demolished an adult sized portion.

# ? Jan 27, 2017 21:39

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# ? Jun 19, 2019 17:27

franco: Jan 3, 2003

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.

# ? Jan 28, 2017 14:48

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