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Eat This Glob posted:How sweet is it with a cup of brown sugar? 56 oz of tomatoes and a pound of bacon seems like it should be balanced, but I'm a weirdo in that regard. Obviously taste is subjective; I'm just curious about your take Yeah, I guess I should've mentioned that. I actually ended up doing the sugar by taste instead of measuring, but for me the full amount would be too sweet. I'd probably suggest a third of what's indicated and adjust according to taste.
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Sep 1, 2020 04:22
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Stringent posted:Yeah, I guess I should've mentioned that. I actually ended up doing the sugar by taste instead of measuring, but for me the full amount would be too sweet. I'd probably suggest a third of what's indicated and adjust according to taste. Thank you!
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Sep 1, 2020 07:12
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Was feeling falafel, but was not in the mood to make falafel. So I just tossed a can of chickpeas in with the tabouli I made. Then made tzatziki, cut up some veggies, and put it all on the closest thing I had to a pita   
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Sep 1, 2020 22:26
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Chicken soup tonight!   And some Frank's in the second bowl
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Sep 2, 2020 00:36
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I promised katsu curry and I'm a man of my word. Carrot, onion, sweet potato, acorn squash. A knob of dark chocolate with the curry mix.
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Sep 2, 2020 00:46
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toplitzin posted:I promised katsu curry and I'm a man of my word. I made lasagna and pumpkin frozen yogurt but no pictures because I'm lazy.
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Sep 2, 2020 01:10
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I read that wrong and had a major wtf moment.
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Sep 2, 2020 02:33
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Had some of my bacon tomato jam on a chive omelette. 
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Sep 2, 2020 02:52
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Stringent posted:Had some of my bacon tomato jam on a chive omelette. 
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Sep 2, 2020 04:22
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Stringent posted:Had some of my bacon tomato jam on a chive omelette. This looks very very good
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Sep 2, 2020 04:26
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kumba posted:Chicken soup tonight! How dif boiled chicken turn out? I heard boiling makes it rubbery, but Ive never tried.
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Sep 2, 2020 12:31
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excellent bird guy posted:How dif boiled chicken turn out? I heard boiling makes it rubbery, but Ive never tried. it can be rubbery if you overdo it, i don't typically let it cook for more than 2 hours or so, flipping the bird once at about the hour mark. this is also extremely easy and probably right up your alley for how you like to cook: just get a whole chicken and throw it in the pot along with whatever veggie you want: this one was a few stalks of celery, some carrots, an onion, 2 potatoes, like 6 cloves of garlic, about a half cup of chopped parsley, and a tablespoon of salt & pepper. cover with water, bring to boil, reduce to simmer and cover, take the chicken out at the 2 hour mark, let the soup continue to simmer as the chicken cools, tear the chicken apart and add it back, and that's about it it's loving delicious and you can adapt it to pretty much whatever you want in it. also freezes incredibly well.
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Sep 2, 2020 12:43
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excellent bird guy posted:How dif boiled chicken turn out? I heard boiling makes it rubbery, but Ive never tried. you can cook a whole chicken at a low simmer instead of boiling it and it will turn out very tender. dont boil it. https://thewoksoflife.com/hainanese-chicken-rice-%E6%B5%B7%E5%8D%97%E9%B8%A1/
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Sep 2, 2020 16:34
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Oh dang, I've legit never done the chicken right in. Usually I roast the chicken and add the shredded flesh into the soup.
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Sep 2, 2020 16:47
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Brawnfire posted:Oh dang, I've legit never done the chicken right in. Usually I roast the chicken and add the shredded flesh into the soup. Poached chicken looks very bland but it's usually very tender. https://tasty.co/recipe/hainanese-chicken-rice I've done something like this a few times and it's good.
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Sep 2, 2020 16:52
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I'm more a fan of breaking down the chicken, placing in the pot I'm going to make the soup in and searing them skin side down until it's a nice deep golden brown to build a bit of fond from the fats for extra flavor. Also gives the pieces a nice color and texture!
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Sep 2, 2020 18:09
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SomedoodIV posted:I'm more a fan of breaking down the chicken, placing in the pot I'm going to make the soup in and searing them skin side down until it's a nice deep golden brown to build a bit of fond from the fats for extra flavor. Also gives the pieces a nice color and texture! i generally trim all the skin & fat off the back & breast cause it mostly comes off in one piece and i can make fried chicken skin & schmaltz with it later  the remaining skin & fat from the wings/thighs/legs is more than enough for flavor in the soup, though i never thought to sear those first! might have to try that next time
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Sep 2, 2020 21:08
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Disappointment.
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Sep 3, 2020 00:00
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Brawnfire posted:Oh dang, I've legit never done the chicken right in. Usually I roast the chicken and add the shredded flesh into the soup. I've always thought of chicken / turkey soup as something you do with leftover bird rather than something I'd buy a whole bird specifically to make.
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Sep 3, 2020 00:04
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Speaking of chicken, I tried that weighted roast chicken technique from BA, works p good.
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Sep 3, 2020 09:44
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Stringent posted:Speaking of chicken, I tried that weighted roast chicken technique from BA, works p good. The BA chicken recipe I keep going back to is the slow-roast gochujang chicken. It's ridiculously easy (get a whole chicken. Slather it in a mix of gochujang, olive oil and garlic, and bake at 300 for 3 hours) and is delicious.
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Sep 4, 2020 01:14
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Stringent posted:Speaking of chicken, I tried that weighted roast chicken technique from BA, works p good. that is one spatched cock if you know what im sayin
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Sep 4, 2020 01:16
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Just messing around with this one. Not really what I wanted to make during a humid summer day, but I had a SHITLOAD of mushrooms in the fridge and we’re going away for the long weekend so I needed to use them. Sliced mushrooms, garlic, leeks, peas. Sautéd all in a little olive oil and crushed red pepper. Added some tomato paste. Added chicken stock, jar of tomato sauce, bring to a simmer and add the uncooked penne to the pot. Let the penne cook, kill the heat and add a bunch of spinach.  
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Sep 4, 2020 01:20
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Entropic posted:The BA chicken recipe I keep going back to is the slow-roast gochujang chicken. It's ridiculously easy (get a whole chicken. Slather it in a mix of gochujang, olive oil and garlic, and bake at 300 for 3 hours) and is delicious. Bookmarked. I very, very rarely cook chicken but this has convinced me I should soon!
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Sep 4, 2020 19:10
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I can vouch for the gochujang chicken recipe, made it twice already since April, stupid simple and has come out moist and delicious each time. Built in potatoes for a side so you don’t even have to plan one
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Sep 4, 2020 23:42
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It also just looks great. One of those recipes with a great effort:fancy-looking ratio. The gochujang has enough sugar content that you get lovely crispy skin even though you're baking it low and slow. You could probably get a similar effect using some other spice + oil + sugar mix, like you could may be substitute sambal oelek + honey if you can't find gochujang.   the potatoes always come out great because they've been cooking the shmaltz from the chicken. I usually serve it with some other random veggie like broccoli or green beans or corn-on-the-cob or coleslaw.
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Sep 5, 2020 00:17
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Salmon burgers and waffle fries.  
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Sep 5, 2020 00:38
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Speaking of soup earlier.... Got some chicken legs on the cheap!!!  Added some radiatore pasta since I had some left in a bag too for some extra goodness.  (Pusheen bowl just happened to be clean at the time)
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Sep 7, 2020 02:33
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I'm not a big red meat guy, but I've been working on my reverse sear during quarantine. And I feel like this is the first one that ended up really good.
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Sep 7, 2020 06:47
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I made scones. I put jam and cream on the still whole one after the shot, I just wanted a picture of how tall I got them. They were so soft and buttery.
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Sep 7, 2020 06:58
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Stringent posted:Had some of my bacon tomato jam on a chive omelette. Oh gently caress yeah.
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Sep 7, 2020 18:20
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 chile ancho, chile pasilla, some arbol chiles.. lots of garlic... paprika, black pepper, clove, ceylon cinnamon, coriander seed, cumin, salt, apple cider vinegar, and a tiny bit of ginger.   making chorizo, later added some lard because just shoulder by itself needed a bit of oil in the pan to get going, next time I will use 1/3 pork belly. then the next day we made sopes  added some sour cream to the dough, it keeps them super moist  after cooking and cooling a little, you pinch them and get them ready to deep fry  toppings were refried black beans with avocado leaf, the chorizo, lettuce, queso fresco, salsa, sour cream, and guacamole the salsa was serrano, tomatillo, onion, and cilantro... only boiled a few minutes to keep it as green as possible... and chicken bouillon for seasoning the guacamole we ground up a raw garlic clove with salt in the mortar and pestle into a paste, then mashed in some avocado (this is the only correct way of making guac, BTW) et viola! 
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Sep 7, 2020 19:26
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A Sometimes Food posted:I made scones. Is that whipped cream or clotted cream? The latter being one of the few things I've made and after eating it was like "This is far too delicious and unhealthy for me to ever consider making again" and thus have not.
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Sep 7, 2020 20:00
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Stringent posted:Sister in law sent me this recipe for tomato bacon jam and it's fully sick, highly recommend: https://thecompletesavorist.com/tomato-bacon-jam Saw this post, read the recipe, had everything needed to make it and immediately set to it. Didn't read the posts about reducing the sugar until it was too late, but I think it came out pretty well. It's sweet like bottled ketchup or BBQ potato chips, but way more flavorful. So far I've had it on triscuit crackers, as a dressing on sweet potatoes, and it was especially nice on hot dogs with dill relish and yellow mustard.  
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Sep 7, 2020 20:46
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cocoavalley posted:Saw this post, read the recipe, had everything needed to make it and immediately set to it. Didn't read the posts about reducing the sugar until it was too late, but I think it came out pretty well. It's sweet like bottled ketchup or BBQ potato chips, but way more flavorful. So far I've had it on triscuit crackers, as a dressing on sweet potatoes, and it was especially nice on hot dogs with dill relish and yellow mustard. Nice!
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Sep 7, 2020 22:50
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Steak, salad, and corn.
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Sep 8, 2020 00:02
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We had some labor day grilling dreams that failed to come together, so something simple and nice for dinner: peanut stew and fonio with currants! I wanted a little extra heat so I also put on a few dribbles of Frakture's Haunted Harvest which is local and perfect for getting ready for autumn.
How Wonderful! fucked around with this message at 00:12 on Sep 8, 2020 |
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Sep 8, 2020 00:09
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drat, this is a good page! Please enjoy my humble fritatta. It's arugala, chevre, and green onion. Right out of the oven  Dressed 
Waterbed Wendy fucked around with this message at 01:30 on Sep 8, 2020 |
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Sep 8, 2020 00:16
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Probably the best bavette cut I've had. Courtesy of Snake River Farms. Sinple pan sear with s&p. Finished in the oven. 
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Sep 8, 2020 01:26
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Love a nice bavette.
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Sep 8, 2020 02:47
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