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My addition to the chickencheese movement, good times:
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Jun 28, 2020 06:16
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Hey, oldpainless didn’t die or something, did he? I would really like to have some of those mushroom recipes before these forums reach the end times.
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Jun 28, 2020 07:09
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Buttery noods, roasted veg (turnip, tater, carrots), kraut, and toes
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Jun 28, 2020 12:22
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Double posting, and not granny posting like I should. This is what I made for dinner.  And this is what the result was that I had for dinner:   
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Jun 28, 2020 23:55
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 Made wings. Very easy. Small wings (not jumbo or medium size). Pat dry with paper towels. Flour + baking powder + pink Himalayan salt + Cracked pepper. Just toss in that mix, brush off. Veggie Oil at 400 degrees in a pot/steel pan. Cook for 10 minutes. Toss in whatever sauce you like or make right out of the fryer. Tremendous success.
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Jun 29, 2020 02:04
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Veni Vidi Ameche! posted:Hey, oldpainless didn’t die or something, did he? I would really like to have some of those mushroom recipes before these forums reach the end times. oh hey, sorry, i'm still alive, work has been an absolute dick. for the yu xiang king oyster mushroom, I just use the recipe in the Chinese cooking thread by Gravity84 - it's honestly solid as all hell. Edit: https://forums.somethingawful.com/showthread.php?threadid=3401971&userid=0&perpage=40&pagenumber=1#post390019343 If you have access to pickled/fermented chillis, they really help with the sauce. You'll just want to give the mushroom rounds a few minutes to cook, they're pretty quick to do. I loving love cloud ear so I put loads in. For the pasta dish: split king oyster in half, and rub the cut half in olive oil on a wooden board - don't try and pour oil directly on the mushroom, it'll soak it all in the one spot. For the pasta sauce: Finely dice shallots and mixed mushrooms, and sautee til softened and the mushrooms start to release their liquid. Add some vegetable stock and let it get to a simmer, then stir in mascarpone and slowly simmer until it's all incorporated and has a good, thick consistency. Season with a good hit of crushed black pepper, parmagiano, and salt to taste, and plenty of chopped parsley, just before you add the pasta and stir to combine - with macaroni or spirali it'll coat wonderfully. For the crumb - very finely dice shallot, and fry until starting to crisp in a small pan with plenty of butter - add dried herbs (I went with sage, thyme and rosemary, for a big savoury combo) and panko breadcrumbs and gently fry with the shallots and butter. Season. Olpainless fucked around with this message at 12:45 on Jun 29, 2020 |
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Jun 29, 2020 12:42
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It was the better-half's birthday yesterday, we decided to have an improptu at home degustation. Picked out a few of her favourite dishes and knocked them out over the course of a few hours.        
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Jun 30, 2020 02:13
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Well last night our dinner plans were crushed by my grill shooting flames into the control panel and catching it on fire. Today I fixed the grill and celebrated with some lobster.  
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Jul 1, 2020 01:01
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slothrop posted:It was the better-half's birthday yesterday, we decided to have an improptu at home degustation. Picked out a few of her favourite dishes and knocked them out over the course of a few hours. loving hell. Bloodfart McCoy posted:Well last night our dinner plans were crushed by my grill shooting flames into the control panel and catching it on fire. Today I fixed the grill and celebrated with some lobster. loving hell! ... We had burgs. Half pound all beef patties, cheese stuffed, shallots, mustard, ketchup.   
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Jul 3, 2020 20:00
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Picadillio and black beans here.
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Jul 4, 2020 12:35
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I made J. Kenji Lopez-Alt's black bean burgers and they were incredible. Best black bean burgers I've ever had, easily. I served them with caramelized onions and some chipotle mayo I made a little while ago. We also had some cucumber and snap pea salad with a nice miso dressing and some ginger miso coleslaw. We were going to have corn too but I hurt my jaw recently and I didn't want to deal with it. For dessert I have some blueberry rhubarb compote and a big thing of vanilla ice cream. 
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Jul 5, 2020 00:08
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Pork char siu, because what's more ostensibly American than celebrating a melting pot of BBQ  
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Jul 5, 2020 00:16
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kenji's take out style kung pao w/ cashews instead of peanuts
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Jul 5, 2020 01:55
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Kenji's putting out some awesome quarantine content and its cool to see people picking it up.
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Jul 5, 2020 02:53
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Really simple winter comfort food from last night (hello from the future) - pub-style bacon chicken parmigiana with sweet potato fries. Sauce I use is ridiculously simple - 2 tins of crushed tomatoes, a tablespoon of caster sugar, a 1/2 teaspoon of salt, an onion and 2 cloves of garlic, with a 1/4 cup of chopped basil stirred through at the end and black pepper to taste.
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Jul 5, 2020 03:12
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I also made black bean burgers this week. As above, certainly the best I’ve made or eaten, although the texture and moistness was the most impressive part for me, I found the flavour a little lacking. His chicken and chickpea burger was far superior, to my mind.
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Jul 5, 2020 09:16
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Torquemada posted:I also made black bean burgers this week. As above, certainly the best I’ve made or eaten, although the texture and moistness was the most impressive part for me, I found the flavour a little lacking. His chicken and chickpea burger was far superior, to my mind. I cheated a little and put more spices (a bunch of paprika and cayenne and some cumin) into the mush as well as a little bit of hot sauce. I'm not sure how of a difference that made but I thought it was plenty flavorful.
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Jul 5, 2020 16:56
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Because of all this black bean burger talk, I'm going to try making them later this week. I've had good luck with Kenji recipes so far and I like black bean burgers in general.
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Jul 5, 2020 17:02
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I made his "vegan burgers that don't suck" for a vegan friend years ago and she was blown away. Much better texture than store bought garden burgers.
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Jul 5, 2020 17:32
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Jul 6, 2020 01:17
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 Butter chicken, masoor dal, raita, rice with turmeric and curry leaves, and pickles!
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Jul 6, 2020 01:20
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 Pardon the awful picture. Open-faced pork belly sandwhiches on rye with garlic aioli and a bit of radish and sweet pickle garnish. Was trying to ape some things I had at Lost Nation Brewing in VT a couple of times. I botched the kale because I was harvesting from our garden and didn't have a good idea of how much I needed. It was over seasoned as a result. The pork belly was crispy and very rich but the aioli was strong and I should have used less. Basically a lot of strong flavors that were good but were just way too much taken together. I'll probably take the leftover pork belly and do something with soba later in the week. Also have a bunch of leftover white wine from the kale recipe and will probably make some risotto another day.
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Jul 6, 2020 01:28
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Did some same-day crust pies in the Ooni Koda tonight:  
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Jul 6, 2020 04:53
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Jul 6, 2020 11:28
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My jerk face friend made us a pile of BBQ Thai chili wings on the grill, the rear end in a top hat. 
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Jul 6, 2020 18:51
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You should punch him in his big stupid face with your saucy fingers and see how he likes it!
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Jul 6, 2020 19:17
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Ok but what is it?
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Jul 6, 2020 22:26
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  Made some ribs for the 4th. Left is gochujang bbq sauce, right is regular bbq sauce. Gochujang was surprisingly popular. Just mixed some gochujang and bbq sauce and it was spicy as poo poo but really good.
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Jul 6, 2020 23:47
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Drink and Fight posted:Ok but what is it? Pasta bake with tuna, peas, corn, olives, etc.
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Jul 7, 2020 01:26
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 Beets, citrus, cheese.
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Jul 7, 2020 03:14
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Professor Wayne posted:
Interesting what are the little crunchy looking brown bits, and what herb? vvv thanks m8 fart store fucked around with this message at 03:43 on Jul 7, 2020 |
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Jul 7, 2020 03:35
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Pistachios and parsley. Recipe here: https://www.seriouseats.com/recipes/2017/02/roasted-beet-pistachio-ricotta-grapefruit-citrus-salad-recipe.html
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Jul 7, 2020 03:41
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Kenji’s Dan Dan noodle prep A little further on 
Torquemada fucked around with this message at 15:27 on Jul 7, 2020 |
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Jul 7, 2020 14:34
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After a long weekend of cookouts, I’m dying for something a bit less heavy. Did a southwest grilled tofu salad, with avocado, roasted corn and peppers, over spinach and mustard greens.  Was playing around with ideas for the dressing and found a couple of Chick-Fil-A sauce packets in my pantry. Added some lime, apple cider vinegar, and olive oil and it made a drat good complimentary dressing. I regret nothing.
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Jul 9, 2020 00:12
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Hurt Whitey Maybe posted:
Nice! What kinda smoker do you have? Would you recommend it?
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Jul 9, 2020 01:21
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I can't compete with you pros but I was legitimately proud of my work tonight so fuckit   Basil + garlic scape pesto tossed with bowties and broccoli. Side of scarlet queen turnip salad with lemon and apple cider vinaigrette. Majority of ingredients from this week's haul from our CSA.
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Jul 9, 2020 03:14
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Went nuts on some pasta for my girlfriend's birthday. I've been working on my plating, so if you've got any critiques I'd love to hear it. Beet bucatini with goat cheese and chives  Farfalle with mushroom puree, parsley oil, asparagus, and king oyster mushroom  Goat cheese tortellini in tomato consumme  Braised short rib ravioli, with charred apple puree, pickled mustard seeds, confit onions, and fennel 
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Jul 9, 2020 14:55
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skeet decorator posted:Went nuts on some pasta for my girlfriend's birthday. I've been working on my plating, so if you've got any critiques I'd love to hear it. WTF Your making us all look bad.
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Jul 9, 2020 19:18
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TontoCorazon posted:WTF It’s not fair of him to go to a restaurant and take pics Seriously that’s incredible looking.
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Jul 10, 2020 00:00
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| # ? Apr 24, 2024 03:43 |
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No picture, but I made Kenji's black bean burgers and they were really good.
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Jul 10, 2020 01:52
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