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 I'm actually pretty proud at my grilling chicken breast abilities. I bought two whole chickens and broke them down and grilled all four breasts using the offset method and dry brining, and came out with extremely juicy tasty breast meat. I combined homemade vinaigrette with mayonnaise to make a sandwich spread, and used that on the toasted Texas Toast, with tomato, lettuce, cheese, a slice of bacon, and the roasted chicken for a really satisfying chicken club sandwich.
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Mar 3, 2021 07:10
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Looks excellent. Sometimes you just want a club sandwich and that is a good one.
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Mar 3, 2021 23:59
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Phoned it in tonight for pollo saltado.
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Mar 4, 2021 00:51
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Using things up for dinner, sirloin steak and onion pizza cooked on our barbecue
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Mar 6, 2021 09:18
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 Wish I'd had panko for the croquettes, was good though.
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Mar 6, 2021 16:18
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Raikiri posted:
Wow, that looks super spring-timey with those bright colors. Nice.
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Mar 6, 2021 17:34
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This was a pretty simple pasta dish. Just add arugula, olive oil, garlic, lemon juice, pepper, cayenne, and kalamata olives to some hot drained pasta. Mix until arugula is wilted. Top with ricotta salata.
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Mar 7, 2021 22:47
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What's in the fridge fried rice: Things in the fridge may include: Kale, bbq chuck, mushrooms, celery, kimchi, green onions, shallots, and a couple eggs.
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Mar 8, 2021 00:16
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Detroit style~  Drippy https://i.imgur.com/XGW2wwq.mp4 Next time, more olive oil around the outside to get more crisp since I don't have real brick cheese.
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Mar 10, 2021 15:44
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drat that looks good standard dough or do you do something special for detroit style? i have a pan somewhere that i think would work great but no idea what i'm doing
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Mar 10, 2021 15:46
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I used Kenji's recipe https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html which is 73% hydration, requires 10 minutes of stand mixer kneading and 2 hours of bulk proofing. My normal recipe is from A Baker's Year which is 68% hydration, a "few glugs" of olive oil in the dough, and uses a small sourdough leaven. Requires leaven a day & a half in advance, and the "turn & fold" method of 5-6 reps of "30-second knead, 30 minute rest" before shaping and retarding in the fridge overnight. Sounds complicated but the active work time is low, just spread out over a weekend.
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Mar 10, 2021 16:29
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BrianBoitano posted:Detroit style~ I’m making pan pizza and wings this weekend and hope they come out looking just as good 
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Mar 10, 2021 18:15
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BrianBoitano posted:Next time, more olive oil around the outside to get more crisp since I don't have real brick cheese. It looks like you'll want significantly more cheese positioned directly touching the edge of the pan, whichever kind you're using.
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Mar 11, 2021 00:49
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You were exactly right and had perfect timing. I just reheated in a skillet with a lid and steam to melt the top cheese. I did shredded mozzarella and oil in the pan and it was much better than yesterday!
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Mar 11, 2021 02:53
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Nice
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Mar 11, 2021 05:27
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Let me shoyu my ramen.
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Mar 11, 2021 22:19
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burg
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Mar 13, 2021 23:09
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Appertif
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Mar 13, 2021 23:33
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I mean it also went well with dinner.
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Mar 14, 2021 01:06
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kumba posted:burg is that cheese inside the burger?
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Mar 14, 2021 01:28
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Gouchujang-lime-mayo salmon, Korean sweet soy-glazed potatoes, and asparagus. I don't think it came out half bad considering the amount of alcohol I drank before cooking it.
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Mar 14, 2021 01:39
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Glazed salmon is always a good idea.
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Mar 14, 2021 02:30
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Dessert
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Mar 14, 2021 02:37
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toplitzin posted:Dessert wow, would any day of the week
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Mar 14, 2021 03:04
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 burged
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Mar 14, 2021 03:49
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Professor Wayne posted:Gouchujang-lime-mayo salmon, Korean sweet soy-glazed potatoes, and asparagus. I don't think it came out half bad considering the amount of alcohol I drank before cooking it. What's the recipe for that salmon? Sounds insanely good
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Mar 14, 2021 05:09
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TontoCorazon posted:What's the recipe for that salmon? Sounds insanely good I had seen this recipe, but I didn't have harissa chili paste, so I just put gochujang, mayo, lime juice, and coriander in a bowl: https://www.seriouseats.com/recipes/2017/05/baked-broiled-salmon-harissa-mayonnaise.html
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Mar 14, 2021 06:54
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Stringent posted:is that cheese inside the burger? yup, swiss inside and provolone on top
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Mar 14, 2021 10:49
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kumba posted:yup, swiss inside and provolone on top sick, i want it
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Mar 14, 2021 11:18
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 I have been craving sopa a la minuta but realized last second i didn't have potatoes, so tofu went in instead. Done it before, tofu is a sponge for all the flavor
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Mar 14, 2021 14:15
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THE MACHO MAN posted:
Gorgeous color! And it looks tasty too.
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Mar 14, 2021 14:17
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Professor Wayne posted:I had seen this recipe, but I didn't have harissa chili paste, so I just put gochujang, mayo, lime juice, and coriander in a bowl: https://www.seriouseats.com/recipes/2017/05/baked-broiled-salmon-harissa-mayonnaise.html Thanks
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Mar 14, 2021 17:18
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Made some buffalo wings and a pizza. Haven’t made a non-gluten free pizza with regular dough in about a year, so I’m really happy with how it came out. Half capicola, pepperoni, and roasted red peppers. And half veggie.    
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Mar 14, 2021 22:59
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Looks fantastic. To contribute some discussion made Kung Pao chicken with Sichuan pepper. I am not a fan of the taste or sensation it causes. Taste like a pinecone imo.
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Mar 15, 2021 17:28
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i made duck breast à l'orange with blood orange marmalade, which turned out to be a great idea. the swiss chard colcannon, not so much
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Mar 16, 2021 02:25
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That looks really good. I set out to make colcannon on Sunday but forgot to add the cabbage so we just had mashed potatoes. And had extra cole slaw with our pulled pork tonight. 
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Mar 16, 2021 02:48
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Mar 17, 2021 23:21
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I require a recipe. I have not once managed to make a pad-thai that tasted anything like pad-thai.
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Mar 17, 2021 23:47
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TheCog posted:I require a recipe. I have not once managed to make a pad-thai that tasted anything like pad-thai. I'll admit I don't think I've ever even ordered pad thai at a restaurant so I don't really have any basis of comparison but all I know is this is delicious Based on this: https://tastesbetterfromscratch.com/pad-thai/ Except I don't really measure the poo poo for the sauce and I sprinkle some msg on the chicken and in the sauce
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Mar 18, 2021 00:26
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Gotta love pad Thai. So drat easy to make after the ingredients are prepped. I try and switch back and forth between making pad Thai and drunken noodles.
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Mar 18, 2021 02:04
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