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feedmegin
Jul 30, 2008




I was gonna make fried chicken biscuits with cheese but apparently that's against the rules

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MiddleOne
Feb 17, 2011



Cavenagh posted:

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



Is there any secret to a shiny salmon glaze? I know that it's not exactly the most complicated thing in the world but it's just something that I've never done before.

Suspect Bucket
Jan 14, 2012

SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR


feedmegin posted:

I was gonna make fried chicken biscuits with cheese but apparently that's against the rules

Rules are meant to be brokçhickencheese

Then again, a proper chicken biscuit is going overpower just about every cheese you'd put in there, short of maybe a heavily smoked cheese.

\/\/But then why bother with the chicken biscuit. just make old bay cheese biscuits instead\/\/

Suspect Bucket fucked around with this message at Jan 29, 2017 around 02:04

SqueePower
May 24, 2006
tube


Soiled Meat

Four hundred twenty pounds smoked cheese every day.

emotive
Dec 26, 2006





Spicy miso ramen. Added a bit too much soy milk to the broth but decent overall.

ShadowCatboy
Jan 22, 2006

E purr si muove.


First attempt at Peking Duck. I didn't bother to make it all that pretty since I was more concerned with troubleshooting, but I'm still proud of getting this done.

And yes I confess I am using tortillas for now. That I am not proud of.

theres a will theres moe
Jan 10, 2007




Soiled Meat

Here's a super-lovely pic of some 'west African sweet potato and peanut soup' from some cooks illustrated book. The soup is good.



ShadowCatboy posted:

First attempt at Peking Duck. I didn't bother to make it all that pretty since I was more concerned with troubleshooting, but I'm still proud of getting this done.

And yes I confess I am using tortillas for now. That I am not proud of.



How was it? Any notes?

angor
Nov 14, 2003
teen angst

Spaghetti Arrabiata

ShadowCatboy
Jan 22, 2006

E purr si muove.


theres a will theres moe posted:

Here's a super-lovely pic of some 'west African sweet potato and peanut soup' from some cooks illustrated book. The soup is good.


I know jack poo poo about cuisine from that entire continent. What distinguishes it as West African?


quote:

How was it? Any notes?

Skin was amazingly crispy. I'll want to make this long beforehand because the glaze can reabsorb water from the air, but I may just resolve this by re-drying it in the oven before service. I also have to take care that the glaze doesn't get too browned since it can get that bitter burnt sugar taste and I don't want that.

The duck meat was nice and tender but it needs to be seasoned more. I went much lighter on the salt since I knew the hoisin sauce would be salty enough on its own, but the duck meat itself didn't have a sufficient amount of flavor. Some garlic powder and ginger would improve it along with increasing the amount of five spice powder. I may even toss the meat with a glaze of reduced marsala wine to give an even deeper flavor.

Scallions were a bit too sharp. I may need to use milder leeks, or perhaps chives instead.

Extra-soft tortillas were surprisingly good for the wrap. It seems soooo crass to not use sweet steamed bao buns for a special luxury food like Peking Duck (the clamshell ones that you stuff meat into), but this was quite acceptable for a first pass attempt.

Rurutia
Jun 11, 2009


What recipe did you use? I've been making peking duck multiple times a year for 5 years now and I still can't figure out the right technique for perfect skin.

Gwyrgyn Blood
Dec 17, 2002



theres a will theres moe posted:

Here's a super-lovely pic of some 'west African sweet potato and peanut soup' from some cooks illustrated book. The soup is good.



I made some of this a couple of weeks ago myself and it was awesome. That's cornbread you've got with it? Now that's what I was missing, I went with sourdough and goat cheese grilled cheese sandwiches instead though so not a terrible trade off.

bartlebee
Nov 5, 2008


angor posted:

Spaghetti Arrabiata



That is beautifully sauced. I've just recently been trying to do the "reserve pasta water" and finish it in that properly. Changes the game after years of dumping overcooked pasta into cold, jarred sauce.

Random Hero
Jun 4, 2004
I could sure go for a Miller High Life...

Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend:


Sous vide @ 132 for 2 hours, pan-seared and served with chimichurri:

ShadowCatboy
Jan 22, 2006

E purr si muove.


Rurutia posted:

What recipe did you use? I've been making peking duck multiple times a year for 5 years now and I still can't figure out the right technique for perfect skin.

I winged it based on what I knew and my past experience working with duck. Came out pretty decently.

The trick for me was to actually do away with the traditional method and just peel off the entire duck skin Ramsay Bolton style. Season it, stretch it out on a wire rack, let it air-dry in the fridge for two days, then render the fat out low and slow in the oven, about 250 degrees F for an hour. The great majority of the fat should drain out. Once that's done brush on the glaze and roast again just to caramelize the sugars.

Cook the breasts and legs separately. I used sous vide.


EDIT:

Random Hero posted:

Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend:


Sous vide @ 132 for 2 hours, pan-seared and served with chimichurri:


Get this bitch inside me.

MrYenko
Jun 17, 2012

#2 isn't ALWAYS bad...


Random Hero posted:

Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend:


Sous vide @ 132 for 2 hours, pan-seared and served with chimichurri:


Holy. loving. poo poo.

This is literally the reason I come to this thread.

theres a will theres moe
Jan 10, 2007




Soiled Meat

ShadowCatboy posted:

I know jack poo poo about cuisine from that entire continent. What distinguishes it as West African?

According to the book, they called it west african because sweet potatoes are a popular main ingredient there

Gwyrgyn Blood posted:

I made some of this a couple of weeks ago myself and it was awesome. That's cornbread you've got with it? Now that's what I was missing, I went with sourdough and goat cheese grilled cheese sandwiches instead though so not a terrible trade off.

Yeah, cornbread because . I'm sure the lady of the house would have preferred grilled cheese. Sourdough goat toasty sounds like a better pairing than cornbread.

Rurutia
Jun 11, 2009


ShadowCatboy posted:

I winged it based on what I knew and my past experience working with duck. Came out pretty decently.

The trick for me was to actually do away with the traditional method and just peel off the entire duck skin Ramsay Bolton style. Season it, stretch it out on a wire rack, let it air-dry in the fridge for two days, then render the fat out low and slow in the oven, about 250 degrees F for an hour. The great majority of the fat should drain out. Once that's done brush on the glaze and roast again just to caramelize the sugars.

Cook the breasts and legs separately. I used sous vide.


Oh.

I'm trying to find a way to do it on the duck. There's a place local to me that does it that way and it's BEAUTIFUL. You have to do it on the duck to get the proper slices of crispy skin because the carving method is meant to take bits of meat with the skin.

I've done it deconstructed as well and it works alright, albeit a makes me feel like I'm betraying my heritage.

kittenmittons
Dec 10, 2009


Random Hero posted:

Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend:


Sous vide @ 132 for 2 hours, pan-seared and served with chimichurri:


Holy poo poo.

Suspect Bucket
Jan 14, 2012

SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR


theres a will theres moe posted:

According to the book, they called it west african because sweet potatoes are a popular main ingredient there


Yeah, cornbread because . I'm sure the lady of the house would have preferred grilled cheese. Sourdough goat toasty sounds like a better pairing than cornbread.

Wait, what if... Sourdough goat stew cheese melt. Like, a really nice thick curry goat over an openface toast cheese, but the cheese is a nice... Hm. What'd pair well with a curry goat and sourdough. Maybe a bold aged swiss? Or would that get overpowered. Some nice lyeish basey nutty cheese.

Suspect Bucket fucked around with this message at Jan 31, 2017 around 02:40

theres a will theres moe
Jan 10, 2007




Soiled Meat

Suspect Bucket posted:

Wait, what if... Sourdough goat stew cheese melt. Like, a really nice thick curry goat over an openface toast cheese, but the cheese is a nice... Hm. What'd pair well with a curry goat and sourdough. Maybe a bold aged swiss? Or would that get overpowered. Some nice lyeish basey nutty cheese.

Wonder if you could do it like a pulled pork sandwich, goat curry instead of pulled pork. Pickles and mayo? A Kraft single. 🤡

Maybe manchego or Gouda?

That Works
Jul 21, 2006



Fun Shoe

Random Hero posted:

Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend:


Sous vide @ 132 for 2 hours, pan-seared and served with chimichurri:


Suspect Bucket
Jan 14, 2012

SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR


theres a will theres moe posted:

Wonder if you could do it like a pulled pork sandwich, goat curry instead of pulled pork. Pickles and mayo? A Kraft single. 🤡

Maybe manchego or Gouda?

Hey now, don't diss an american cheese single. I ate like four of them today in an hour of weakness/wanted heavily processed american cheese. Gouda maybe, but it'd have to be a strong smoked one.

Pickles and mayo maybe, but a sour pickle and sourdough never really worked for me. I'm thinking a good nutty contrast that'll go well with a good toasty sourdough but not get lost against a strong goat curry.

I wonder this because I have a 4lb goat shoulder in the freezer I need to use. Or if anyone near Jax wants to do a swapsies.

Suspect Bucket fucked around with this message at Jan 31, 2017 around 03:14

Totally Reasonable
Jan 8, 2008

aaag mirrors


I did the sodium citrate + beer trick with some feta and sun dried tomatoes on wheat sourdough. No pics because too good. It's basically a vanishing grilled cheese sandwich.

Feta needs about 10% more citrate than something more naturally melty, but the funk covers the added acidity well, and the sourdough + tomato hides the remainder.

Someone please make this with a respirator on so you can take pics before it magically disappears.

Stringent
Dec 22, 2004

The internet is the universal sewer.


Totally Reasonable posted:

I did the sodium citrate + beer trick with some feta and sun dried tomatoes on wheat sourdough. No pics because too good. It's basically a vanishing grilled cheese sandwich.

Feta needs about 10% more citrate than something more naturally melty, but the funk covers the added acidity well, and the sourdough + tomato hides the remainder.

Someone please make this with a respirator on so you can take pics before it magically disappears.

Oh wow neat, never thought of doing citrate and feta. Will give it a go!

Tev
Aug 13, 2008


Random Hero posted:

Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend:


Sous vide @ 132 for 2 hours, pan-seared and served with chimichurri:



Goddamn that is beautiful. Need that in my mouth pronto.

Magic Hate Ball
May 6, 2007

ha ha ha!
you've already paid for this


DiomedesGodshill posted:

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

yes

Random Hero posted:

Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend:


Sous vide @ 132 for 2 hours, pan-seared and served with chimichurri:


oh my god

iajanus
Aug 17, 2004

That's a nice team.
It'll be a shame if something happened to it.

Team Anasta


Was missing winter food so cooked up a lamb roast. Hurry up cold weather, this summer is killing me....!







Cavenagh
Oct 9, 2007

Grrrrrrrrr.

MiddleOne posted:

Is there any secret to a shiny salmon glaze? I know that it's not exactly the most complicated thing in the world but it's just something that I've never done before.

Really couldn't say. The glaze was miso, mirrin, soy and ginger. Fish was cooked skin side down and finished under the grill / broiler. The finishing probably helped with the shine but I wouldn't say for sure.


There's some good looking food getting posted.


Red Snapper, Sweet Potato Mash, Creole Sauce


Handmade Tagliatelle, Kabocha Squash & Roast Garlic Cream, Poblano Jalapeno Pesto Splatter, Toasted Pepitas and Bacon

Shrapnig
Jan 21, 2005



Random Hero posted:

Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend:


Sous vide @ 132 for 2 hours, pan-seared and served with chimichurri:


Oh my.

Ranter
Jul 11, 2004




Now that's some properly cooked lamb right there.

ShadowCatboy
Jan 22, 2006

E purr si muove.


Rurutia posted:

Oh.

I'm trying to find a way to do it on the duck. There's a place local to me that does it that way and it's BEAUTIFUL. You have to do it on the duck to get the proper slices of crispy skin because the carving method is meant to take bits of meat with the skin.

I've done it deconstructed as well and it works alright, albeit a makes me feel like I'm betraying my heritage.

My view is that the quality of the end product is more important than sticking to traditional techniques. Plenty of French techniques have been called into question recently and modernized cooking methods make better food.

China has both been defined by and hamstrung by its adherence to tradition. I'd rather see things move forward than stay stagnant. Besides, my family is from Hubei province so we're not all that hung up on Beijing traditionalism.

Rurutia
Jun 11, 2009


I was joking about the heritage thing. I agree with you in general about traditional techniques. I just know I can do it on the duck and I want the proper slices, and I just really don't want to do it deconstructed. It actually drives me nuts whenever people tell me to cut apart a duck. No, gently caress you.

Doom Rooster
Sep 3, 2008


Pillbug

When you're craving Frito pie, but your girlfriend wants a fancy dinner.



Made another batch of venison chili, and still had Fritos lying around, so deconstructed Frito pie it is! I had a normal bowl after this.

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...

Doom Rooster posted:

When you're craving Frito pie, but your girlfriend wants a fancy dinner.



Made another batch of venison chili, and still had Fritos lying around, so deconstructed Frito pie it is! I had a normal bowl after this.

Lol

silvergoose
Mar 18, 2006

IT IS SAID THE TEARS OF THE BWEENIX CAN HEAL ALL WOUNDS


Doom Rooster posted:

When you're craving Frito pie, but your girlfriend wants a fancy dinner.



Made another batch of venison chili, and still had Fritos lying around, so deconstructed Frito pie it is! I had a normal bowl after this.

Love it.

Ranter
Jul 11, 2004



Doom Rooster posted:

When you're craving Frito pie, but your girlfriend wants a fancy dinner.



Made another batch of venison chili, and still had Fritos lying around, so deconstructed Frito pie it is! I had a normal bowl after this.

If you're 'into' reddit there's a sub called shittyfoodporn that has 2 kinds of posts:

1. just lovely ugly food like hot dog weiners without buns slathered in sauce, or salsa chicken in a crock pot.
2. people that do what you did with a deliberately 'lovely' but funny effort post.

This is good stuff.

Tiggum
Oct 23, 2007

Mary Worth had an illicit affair with Refurb and kidnapped Sophie when she learned the truth. Little did Sophie know, but she was held in Apartment 3G under the watchful eye of The Phantom until Dick Tracy rescued her. Meanwhile, in spite of everything, Working Daze still sucked.


Ranter posted:

If you're 'into' reddit there's a sub called shittyfoodporn

Ther's also the Anti Food Porn / Food Fads thread in PYF.

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.




Made some French onion soup.

Thoht
Aug 3, 2006



ShadowCatboy posted:

modernized cooking methods make better food.

Young people just don't get it

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Theophany
Jul 22, 2014
Probation
Can't post for 24 days!


Trigger warning - there are eating utensils in the photo below.



Bacon-wrapped pork faggots with sautéed mushrooms and spring onions.

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