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Smoked Mackerel Salad Mince and Herb Ravioli, Roasted Tomato Sauce, Sweet Balsamic Glaze  Pork Belly Ramen  Tuna Ceviche rolled in Avocado  Pan Roasted Lamb, Fondant Potato, Carrot and Cumin Puree, Port and Blackberry Jus 
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Apr 16, 2018 22:16
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Stangg posted:Mince and Herb Ravioli, Roasted Tomato Sauce, Sweet Balsamic Glaze Mmmm smeared poop! loving fantastic food, dude/dudette!
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Apr 16, 2018 22:38
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Ranter posted:Mmmm smeared poop! Yeah I'm really trying to work on my plating, I had the right concept for the ravioli but the glaze really didn't come out well. Thanks 
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Apr 16, 2018 22:47
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Fondant potatoes are the bees knees btw. My favorite way to consume potatoes.
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Apr 16, 2018 23:00
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Stangg posted:
Road rash dot jaypeg   Made a big batch of oi sobagi cuz this extended winter sucks and I want crunchy refreshing summer foods already.
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Apr 16, 2018 23:10
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Buttermilk wings! I can't believe I was out of paprika but oh well they still taste great.
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Apr 17, 2018 00:40
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Made enchiladas over the weekend. Mushroom, Oaxaca, and queso enchilado. Sauce is guajillo and pasilla negro. Pre-bake  Post-bake 
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Apr 17, 2018 11:05
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angor posted:Made enchiladas over the weekend. Mushroom, Oaxaca, and queso enchilado. Sauce is guajillo and pasilla negro. Doing enchiladas for dinner tonight, can pretty much assure you will not be as gorgeous as those are.
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Apr 17, 2018 19:24
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Make sure to post them right under that goons so there's a really sharp contrast.
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Apr 17, 2018 20:06
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I made an attempt at modern plating tonight, it's a bit rough around the edges but at least everything was cooked perfectly and the flavours really worked well together (thought the radish was way too strong when I tasted it but it fit really well with the dish). I wanted to make a chive emulsion instead of the dijon mayo but I forgot to buy cheesecloth  Seared King Scallops, Pea Puree, Pickled Radish, Pan fried beetroot and almonds, Dijon Mayo and Micro Greens. 
Stangg fucked around with this message at 21:50 on Apr 17, 2018 |
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Apr 17, 2018 21:07
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Your green spoon splooges are too big but otherwise it looks fine. Edit: the white splorts inside the green spoon splooges are kinda silly too. That being said, I'd eat it. If your radishes are too fiery, rinse em under hot water for a second after you slice. Also works if you wanna make super quick pickled onions.
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Apr 17, 2018 22:02
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Stangg posted:I made an attempt at modern plating tonight, it's a bit rough around the edges but at least everything was cooked perfectly and the flavours really worked well together (thought the radish was way too strong when I tasted it but it fit really well with the dish). I wanted to make a chive emulsion instead of the dijon mayo but I forgot to buy cheesecloth I'm the Georgia O'Keeffe inspired plating. Looks good, wish I could make something like that
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Apr 17, 2018 22:08
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Republicans posted:Buttermilk wings! My sweet gently caress that's some mighty fine looking fried chicken. Method?
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Apr 17, 2018 22:29
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Tonight I decided to give my wallet a break and pulled some chicken breasts out of the freezer and used up the veg in my fridge from the week so far. Chicken supremes sauteed in clarified butter, braised carrots, baked cucumber and a charred pepper puree (with a little kick). The plating sucks but the food tasted good and the chicken breasts were perfectly cooked. 
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Apr 18, 2018 22:08
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Tried making chicken calvados tonight, and...I don't think I liked it. I don't know if it was the stringy, tendony boneless chicken drumsticks, the two cups of calvados, or the bland-rear end cream sauce, but it really didn't taste very good.
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Apr 19, 2018 01:02
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Pollyanna posted:Tried making chicken calvados tonight, and...I don't think I liked it. I don't know if it was the stringy, tendony boneless chicken drumsticks, the two cups of calvados, or the bland-rear end cream sauce, but it really didn't taste very good. All of the above? If you're deboning a chicken leg, you really gotta make sure to get all the tendons out. I'm not sure I would want to deal with deboning a leg in most cases, that seems like way too much work for what you get. That recipe seems terrible in general. Edit: I'm kinda curious what made you choose that recipe over all the other poulet a la normandy/chicken calvados recipes on Google? All recipes pretty much routinely sucks in my opinion. Casu Marzu fucked around with this message at 03:50 on Apr 19, 2018 |
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Apr 19, 2018 03:31
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i made this tonight https://www.tasteofhome.com/recipes/greek-spaghetti-squash its really good!! (:
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Apr 19, 2018 04:55
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The Doctor posted:My sweet gently caress that's some mighty fine looking fried chicken. Method? Whisk some of the buttermilk into the dredging flour so it's full of little bits. Otherwise it's a standard two-step breading method, or I guess one step since I soak the chicken in the buttermilk instead of just dipping it.
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Apr 19, 2018 10:13
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Casu Marzu posted:All of the above? If you're deboning a chicken leg, you really gotta make sure to get all the tendons out. I'm not sure I would want to deal with deboning a leg in most cases, that seems like way too much work for what you get. Agreed, Allrecipes really sucks. I go out of my way to avoid anything from there - WAY more misses than hits.
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Apr 19, 2018 13:46
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No pics but my first homecooked meal in a while (yay college!) was chorizo and scrambled egg...burritos? Wraps? With quick grilled corn tortillas. I'm still not great at cooking but I'm pretty happy with how they turned out.
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Apr 20, 2018 20:22
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Hi, I learned how to cook about a month ago, I didn't even know how to cook a burger until like the middle of March. I'm almost 30 and the last time I really cooked was back in 7th grade, discounting easy breakfast stuff like scrambled eggs and bacon, or those packages of PF Changs. I've been using Binging with Babish, Food Wishes, and whatever I can find to replicate food I love from restaurants, movies, and games, with more successes than failures so far. I've saved hundreds of dollars already, too. I'm new to taking photos, and that will probably be really obvious. Cacio e pepe, I learned how to make basic pasta from scratch, and the trick of using leftover pasta water as a sauce/thickener.  Meatball subs with provolone. I learned meatballs because they seem like a cheap easy food for weekdays. I also learned how to use a broiler. The bread was martin's hoagie rolls, i think they had some sugar baked in because they browned really nicely. One day I'll work up the courage to do the food wishes rolls from scratch.  Cheddar and broccoli soup. I've never made soup, I wanted to start using more veggies in my diet, and I wanted to learn to bake basic bread. I followed the soup recipe to the letter and made ENTIRELY too much, I ate soup for a week and still threw half of the initial batch out. Could have taken a bath in the stuff.  This was kind of an important dish for me because I really wanted to learn to tolerate onions. I've always been a big loving baby about them. so I halved the amount used in the recipe and sauteed them down to basically mush. But I liked them so much I could have snacked on them by themselves! The bread was really tasty but also super dense and chewy. I think that was on purpose due to it's intended use, but it made me want to learn how to do a nice crusty sandwich loaf. So my plan is to do a deconstructed croque madame after i get breadmaking stuff. I want to replicate the one from the game FFXV:  sorry for longpost, just found this thread and ive been saving these up for a while to share somewhere.
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Apr 20, 2018 23:36
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That cacio e pepe looks good. Binging with Babish is good poo poo. If you like pasta try his pasta aglio e olio. It too is good poo poo.
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Apr 20, 2018 23:40
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Matsuri posted:That cacio e pepe looks good. Binging with Babish is good poo poo. If you like pasta try his pasta aglio e olio. It too is good poo poo. i actually picked up parsley and lemons just an hour ago, I'll have another picture up later
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Apr 20, 2018 23:53
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Nhilist posted:Sorry for no post shucking shots, they were gone in moments. Best Blue points I have ever had. omg those look so amazing.....now I want oysters. I'll probably get some this week and have a lovely evening with just me and some delicious mollusks. My husband hates raw seafood like this so they will be mine...mine...ALL MINE!!!!
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Apr 21, 2018 01:31
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Apr 21, 2018 02:00
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Jinh posted:Hi, I learned how to cook about a month ago, I didn't even know how to cook a burger until like the middle of March. I'm almost 30 and the last time I really cooked was back in 7th grade, discounting easy breakfast stuff like scrambled eggs and bacon, or those packages of PF Changs. People learning to cook and getting over being picky eaters are two of my favorite things to hear about, so thanks for the post.
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Apr 21, 2018 02:07
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Stringent posted:People learning to cook and getting over being picky eaters are two of my favorite things to hear about, so thanks for the post. Seconded! I love how much easier it’s gotten too. At first I would decide to make something, say chicken teriyaki or a curry. I’d have to go buy rice, the spices, the meat, the vegetables, and of course the pot to cook it in. Now I have a nice selections of base ingredients and just need to buy veggies normally. I buy meat on sale and freeze it and for dinner I just decide on a protein and then figure out what to do with it. Thanks for sharing your story and 
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Apr 21, 2018 02:13
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Apr 21, 2018 02:19
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 thanks all Arrgytehpirate posted:At first I would decide to make something, say chicken teriyaki or a curry. I’d have to go buy rice, the spices, the meat, the vegetables, and of course the pot to cook it in. I love my Victorinox chef knife, handles like a dream and the garlic I sliced for the aglio e olio was paper-thin. Absolutely worth the $30. On the other hand, I've been through 3 different thermometers trying to get deep frying down. First three were flip-out style digital pen things. One couldn't go high enough, the second was really slow, the third one was nice until I dropped it in the goddamn oil and it partially melted lol. This new fourth one is just an instant-read metal clip-on probe, so fingers crossed it doesn't somehow blow up when i try making copycat Panda Express beijing beef on Sunday. Jinh fucked around with this message at 02:54 on Apr 21, 2018 |
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Apr 21, 2018 02:51
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If you regularly deep fry, a candy thermometer like https://www.amazon.com/gp/product/B...&pf_rd_i=289808 will be invaluable. Cheaper ones seem to only go up to 400 degrees, but for the price they really are a great tool.
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Apr 21, 2018 03:02
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Fenris13 posted:If you regularly deep fry, a candy thermometer like https://www.amazon.com/gp/product/B...&pf_rd_i=289808 will be invaluable. Cheaper ones seem to only go up to 400 degrees, but for the price they really are a great tool. also a good idea because i want to try making candy sometime, thanks!
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Apr 21, 2018 03:11
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Some simple indulgence, chilli con carne with home made mini tortillas Thai green curry from scratch, making the paste in my small mortar and pestle was such a ball ache that it prompted me to order a new bigger one, curry came out great though 
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Apr 21, 2018 09:47
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Disco Salmon posted:omg those look so amazing.....now I want oysters. I'll probably get some this week and have a lovely evening with just me and some delicious mollusks. My husband hates raw seafood like this so they will be mine...mine...ALL MINE!!!! Your husband is Missing. The. gently caress. Out. All the oysters, all the time.
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Apr 21, 2018 16:10
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MrYenko posted:Your husband is Missing. The. gently caress. Out. Oysters are disgusting salty slimy gross things that taste very bad. So no he's snot missing out.
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Apr 21, 2018 16:24
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Ranter posted:Oysters are disgusting salty slimy gross things that taste very bad. So no he's snot missing out.  They're neither salty nor slimy. Maybe you got served some rotten ones or something.
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Apr 21, 2018 18:07
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Some of them are definitely pretty briney, so I'll disagree with you on them not being salty. Personally, I can take them or leave them. They're fine and I'll eat one if offered but it's nothing I'd seek out the majority of the time.
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Apr 21, 2018 18:29
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West coast oysters for life. All the east coast and gulf ones taste like a cross between taint and the smell at low tide when all the rotting seaweed is exposed to the sun.
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Apr 21, 2018 19:02
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Well now I feel pretty lucky I've only ever had like one rank-rear end oyster
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Apr 21, 2018 19:37
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Casu Marzu posted:West coast oysters for life. All the east coast and gulf ones taste like a cross between taint and the smell at low tide when all the rotting seaweed is exposed to the sun. Surprised we got into this derail and not a chili one BTW you are wrong as hell and probably eating three day old gulf oysters in June or something
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Apr 21, 2018 20:03
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I've only had oysters once but it basically tasted how the ocean smells, which is not good in my book.
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Apr 22, 2018 01:24
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