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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

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Happy Hat
Aug 11, 2008

He just wants someone to shake his corks, is that too much to ask??


Last nights dinner... Salmon

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

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

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..

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!

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

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.

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.

Jose
Jul 24, 2007



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

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?

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?

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.

Theophany
Jul 22, 2014



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?

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.

DiomedesGodshill
Feb 21, 2009


Salmon and Potatoes.

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

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.

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?

emotive
Dec 26, 2006



Kenji's Shakshuka

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

Tiggum
Oct 23, 2007




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

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.

ShadowCatboy
Jan 22, 2006
Probation
Can't post for 3455 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.



IT BURNS
Nov 19, 2012


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

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.

ShadowCatboy
Jan 22, 2006
Probation
Can't post for 3455 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.

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??

Theophany
Jul 22, 2014



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.

DiomedesGodshill
Feb 21, 2009


Magic Hate Ball posted:

Did you send it through the Jaunt?

I don't understand the question.

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.

Control Volume
Dec 31, 2008



I made a sandwich

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.

emotive
Dec 26, 2006





Meatless mapo tofu

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.

sweat poteto
Feb 16, 2006

Everybody's gotta learn sometime

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

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

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.

ShadowCatboy
Jan 22, 2006
Probation
Can't post for 3455 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.

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.

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.

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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.

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