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Junior G-man
Sep 15, 2004

Bawk Bawk THERAPY CRANES Baaawk!




Made the Binging With Babish lasagna this weekend - never tried adding ground veal and milk to my bolognese before but it's good, even if very heavy on the stomach.

Also left out the ricotta because that has no place in lasagna and replaced it with bechamel.



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Theophany
Jul 22, 2014



Junior G-man posted:

Made the Binging With Babish lasagna this weekend - never tried adding ground veal and milk to my bolognese before but it's good, even if very heavy on the stomach.

Also left out the ricotta because that has no place in lasagna and replaced it with bechamel.





Goddamn that looks amazing.

Switzerland
Feb 18, 2005
Do what thou must do.


Shrimp & veg curry.

Ranter
Jul 11, 2004



Junior G-man posted:

Made the Binging With Babish lasagna this weekend - never tried adding ground veal and milk to my bolognese before but it's good, even if very heavy on the stomach.

Also left out the ricotta because that has no place in lasagna and replaced it with bechamel.





Now that's a loving lasagna, aka a lasagna I'd like to gently caress (with my mouth).

But seriously there's a lot to be said for chicken stock / white wine / pork&veal spaghetti sauce. Too many people think it has to be beef and red wine.

His Divine Shadow
Aug 7, 2000

I'm not a fascist. I'm a priest. Fascists dress up in black and tell people what to do.


Just more of the same as last time, wasn't sure it was worth posting but we did come to some conclusions and these spring rolls turned out better, we probably made 60-70 of them. We added corn starch to the filling and also woked the filling before that to drive out excess moisture, this resulted in a much nicer spring roll. But the real kicker came today when after the party we reheated leftovers for dinner. They were so much better now, heating them in the oven on a rack drove a lot of excess fat from the frying out of them and they were much nicer, crisp and less greasy.





And my SO made a whole bucket of some kind of pickled salad with carrots, cabbage and onions, really hits the spot with noodles, spring rolls and some nuoc cham sauce on top.

The Doctor
Jul 8, 2007

The angels have my snatch

Fallen Rib

His Divine Shadow posted:

Just more of the same as last time, wasn't sure it was worth posting but we did come to some conclusions and these spring rolls turned out better, we probably made 60-70 of them. We added corn starch to the filling and also woked the filling before that to drive out excess moisture, this resulted in a much nicer spring roll. But the real kicker came today when after the party we reheated leftovers for dinner. They were so much better now, heating them in the oven on a rack drove a lot of excess fat from the frying out of them and they were much nicer, crisp and less greasy.





And my SO made a whole bucket of some kind of pickled salad with carrots, cabbage and onions, really hits the spot with noodles, spring rolls and some nuoc cham sauce on top.

These look amazing.

Sex Hobbit
Jul 24, 2007

because we are cat


I saw the local Asian store selling little scallops for cheap and got it in my head to try to replicate one of my favorite restaurant dishes ever- the seafood kimchi chow udon from Joy Yee Noodle in Chicago.



I skipped the mussels and the breaded cod, but otherwise it's pretty close. Definitely learned that those calamari spiral guys need to be picked out of the mix after marinating and tossed in at the end. At least I didn't overcook the shrimp!

Grand Fromage
Jan 30, 2006

L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?


Sex Hobbit posted:

Definitely learned that those calamari spiral guys need to be picked out of the mix after marinating and tossed in at the end.

Oh yeah. Only three ways to do squid: raw, high heat for an absolute maximum of two minutes, or low heat stewing for at least an hour. Anything else is like eating a tire.

BrianBoitano
Nov 15, 2006

This is fine.


Pho tofu!



Fuckin yum.

Toe Rag
Aug 29, 2005



Yeah but what is that drink

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...

Toe Rag posted:

Yeah but what is that drink

Looks like a mojito to me, maybe with dark rum or brown sugar.

Toe Rag
Aug 29, 2005



Perhaps it's a mojito with bourbon, a bourito

ColHannibal
Sep 17, 2007


Toe Rag posted:

Perhaps it's a mojito with bourbon, a bourito

Also known as a mint julep with some lime.

BrianBoitano
Nov 15, 2006

This is fine.


Close! Lemonnana from Zahav.

6ish mint leaves
1 sugar cube (or 1/2 tsp sugar)
1 oz lemon juice
1/2 oz lemon verbena syrup
1 1/2 oz bourbon
3/4 oz water

Muddle first two. Shake with ice and skip the straining.

Tbh I no longer muddle since I figure all the shaking does the trick. Rubbing a leaf around the rim has a bigger effect on your perception I think.

teh winnar!
Apr 16, 2003
tHE OFFICEAL WILNNER OF TH E INTRENET!@!!!!~

Junior G-man posted:

Also left out the ricotta because that has no place in lasagna and replaced it with bechamel.

My mother used to use cottage cheese to make lasagna; I thought ricotta was a much smoother thing and swapped it in. Now you mention using bechamel instead and I'm all

Cooking is magic

Tezcatlipoca
Sep 18, 2009
https://i.imgur.com/xhkDqVS.jpg

Goons are trash and a putrid forum culture is the reason why nobody new registers. At best you're 30+ year old failed twitter "comedians" and tolerate this pig because he has the same normie sports hobby as you do.


Y'all aren't mixing the cheese into your bechamel?!

Casu Marzu
Oct 20, 2008



Tezcatlipoca posted:

Y'all aren't mixing the cheese into your bechamel?!

If you add cheese it's no longer a bechamel

iajanus
Aug 17, 2004

#GOAT


Casu Marzu posted:

If you add cheese it's no longer a bechamel

Correct. It's betterchamel.

Casu Marzu
Oct 20, 2008



iajanus posted:

Correct. It's betterchamel.

It's Mornay

Tezcatlipoca
Sep 18, 2009
https://i.imgur.com/xhkDqVS.jpg

Goons are trash and a putrid forum culture is the reason why nobody new registers. At best you're 30+ year old failed twitter "comedians" and tolerate this pig because he has the same normie sports hobby as you do.


Casu Marzu posted:

It's queso

large hands
Jan 24, 2006



His Divine Shadow posted:

Just more of the same as last time, wasn't sure it was worth posting but we did come to some conclusions and these spring rolls turned out better, we probably made 60-70 of them. We added corn starch to the filling and also woked the filling before that to drive out excess moisture, this resulted in a much nicer spring roll. But the real kicker came today when after the party we reheated leftovers for dinner. They were so much better now, heating them in the oven on a rack drove a lot of excess fat from the frying out of them and they were much nicer, crisp and less greasy.





And my SO made a whole bucket of some kind of pickled salad with carrots, cabbage and onions, really hits the spot with noodles, spring rolls and some nuoc cham sauce on top.

When we make cha gio we wrap them in a lettuce leaf with mint/thai basil/cilantro etc. before dipping in the nuoc Cham. It was a game changer for me, adds a great fresh flavor and keeps the oil off your fingers.

Sex Hobbit
Jul 24, 2007

because we are cat


Getting a head start on the holiday recipes- knocked out some pumpkin dinner rolls today.



A touch underproved and I need to get better at shaping these, but otherwise they came out pretty good.

Anne Whateley
Feb 11, 2007
i like nice words


Would eat the hell out of those. I think you can leave off the sesame seeds, I don't think they add much. If you wanted to be cute you could do toasted chopped pepitas.

VelociBacon
Dec 8, 2009



Sex Hobbit posted:

Getting a head start on the holiday recipes- knocked out some pumpkin dinner rolls today.



A touch underproved and I need to get better at shaping these, but otherwise they came out pretty good.

Look fantastic.

e: Showed these to a hobbyist baker I work with and her first question was regarding Sex Hobbits goddamn it SA

La Brea Carpet
Nov 22, 2007

I have no mouth and I must post


Casu Marzu posted:

It's Mornay

I am so disappointed you whiffed a golden "that's a-mornay" joke.

Raikiri
Nov 3, 2008


Ginger and Garlic chicken thigh with noodles/pak choi.

Casu Marzu
Oct 20, 2008



La Brea Carpet posted:

I am so disappointed you whiffed a golden "that's a-mornay" joke.

Big Beef City
Aug 15, 2013

If you have a tiny dog you should be arrested and the dog placed on a tiny dog rocket and fired into the sun!!!

Ramrod XTreme

Crap the store nearest me has brisket on sale for $.99/lb and selling it by 5 and 10's. Never seen that before
e: to be more reasonable

Big Beef City fucked around with this message at Sep 22, 2018 around 21:21

That Works
Jul 21, 2006


Fun Shoe

Big Beef City posted:

Crap the store nearest me has brisket on sale for $.99/lb and selling it by 5 and 10's. Never seen that before
e: to be more reasonable



buy it all

Grand Fromage
Jan 30, 2006

L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?


Fill your fuckin' freezer with briskets.

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VelociBacon
Dec 8, 2009



mail me a brisket three for you or me or thee

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