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QuickbreathFinisher
Sep 28, 2008

by reading this post you have agreed to form a gay socialist micronation.


Got drunk last night and did the prep for kabocha and apple soup to throw in the slow cooker this morning. Then today my roommate made some sesame challah to soak it up.

Quick and dirty cell pic. Please ignore the piece of bread her boyfriend crushed in the background before i took over bread slicing duties:


PS I'm loving the shakshuka love ITT, we make that all the time (usually with more challah because carbs).

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sweat poteto
Feb 16, 2006

Everybody's gotta learn sometime

lock stock and Cheryl posted:



Cast iron quiche with leftover crust, bacon, cheddar, gruyere and cream. Would have added shallots and green onions if I had them, but this was a spur of the moment thing

That looks amazing. What do you use for the crust?

Snowmankilla
Dec 6, 2000

True, true



QuickbreathFinisher posted:


PS I'm loving the shakshuka love ITT, we make that all the time (usually with more challah because carbs).

Fine, I'll try shakshuka. What's the best/not balls hard recipe we suggest?

lock stock and Cheryl
Dec 18, 2009

by zen death robot


sweat poteto posted:

That looks amazing. What do you use for the crust?

I used a leftover galette crust. 1 stick butter, 1.25 cups flour, 1/4 cup water is my usual galette dough.

emotive
Dec 26, 2006



Snowmankilla posted:

Fine, I'll try shakshuka. What's the best/not balls hard recipe we suggest?

I'm really enjoying Kenji's recipe here:
http://www.seriouseats.com/recipes/...per-recipe.html

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.



speaking of, here's what I had for breakfast this morning:

and the bread I baked last night to dip in it

Snowmankilla
Dec 6, 2000

True, true




Thanks!

theres a will theres moe
Jan 10, 2007




Hair Elf

This was my starter shakshuka. It's simpler than Kenji's but still got me hooked.

http://toriavey.com/toris-kitchen/2...blog-shakshuka/

E: I guess the olives and feta are optional in Kenji's, so they're pretty similar. Don't skip that fresh herb though.

theres a will theres moe fucked around with this message at Mar 3, 2017 around 04:07

The Midniter
Jul 9, 2001



I put tons of fresh cilantro in my shakshuka when I eat it. Parsley is good too but cilantro's where it's at.

I also like to mix up my veggies. I always use peppers, but I've tried squash and zucchini, which were excellent, as well as mushrooms. The mushrooms were different, but still good.

It's basically just a tomato-based vegetable stew, so feel free to go crazy with your modifications.

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.


Lack of effort on the photo front but it came out good. Old fashioned finnish soup with dumplings (unfilled, just flour, salt and milk, love 'em in soup) and some crisp bread.

snyprmag
Oct 9, 2005



Decided to try and fancy up salmon teriyaki by crisping the skin on it own. It was tasty.

Grizzled Patriarch
Mar 27, 2014

These dentures won't stop me from tearing out jugulars in Thunderdome.




Made some gumbo. Couldn't find okra anywhere so I didn't let the roux get as dark as I usually like.

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.


Breakfast, rye and ham, I love this ham, locally made, smoked with juniper and it's not like most hams (wet and soppy) but tender and almost falling apart. Definitely my #1 ranked favorite and I don't know any other place that makes it like this.



Then the SO decided we needed more breakfast, so waffles with ice cream and bilberries (picked in the forests around us)

iajanus
Aug 17, 2004

#GOAT


I made an omelette / frittata thing (with herbs and chilli) and managed to not have it stick to the pan and come out as scrambled egg so I'm happy.

MrYenko
Jun 17, 2012

#2 isn't ALWAYS bad...


His Divine Shadow posted:

Breakfast, rye and ham, I love this ham, locally made, smoked with juniper and it's not like most hams (wet and soppy) but tender and almost falling apart. Definitely my #1 ranked favorite and I don't know any other place that makes it like this.



Then the SO decided we needed more breakfast, so waffles with ice cream and bilberries (picked in the forests around us)


Given the political situation in the US, and the breakfast situation in what appears to be some part of scandinavia (?,) is your national air traffic organization taking foreign skilled applicants?

lock stock and Cheryl
Dec 18, 2009

by zen death robot


His Divine Shadow posted:

Breakfast, rye and ham, I love this ham, locally made, smoked with juniper and it's not like most hams (wet and soppy) but tender and almost falling apart. Definitely my #1 ranked favorite and I don't know any other place that makes it like this.



Then the SO decided we needed more breakfast, so waffles with ice cream and bilberries (picked in the forests around us)


I have the same waffle maker!!!!

looks tasty, will probably make something similar

Bollock Monkey
Jan 21, 2007
The Almighty

I don't know why, but I am surprised that those job description mugs are something in other countries than my own. I have one exactly like that, but for the job of waitress.

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.


Yeah that one's about dads, I got it for fathers day from my boys, though in reality it was their mom who bought it, they're only 3.

Also MrYenko I am in Finland I know nothing about air travel aside from spending 13 hours with food poisoning in a plane.

Croatoan
Jun 24, 2005

Hold the line, I have shitposting to do.


I just want your waffle maker.

kumba
Nov 8, 2003


enjoy the ride


Lipstick Apathy

A few highlights from the past week:



Made coconut curry soup again, this time with shrimp. Bonus movie theatre candy and dog toy in the background



Definitely not the prettiest thing in the world: spicy peanut soup with kale and red onion, with a ton of berbere, garlic, and ginger



Salmon w/ crispy skin over soba noodles with cucumber, eggplant, and gochujiang

Also made a huge pot of chicken soup yesterday. Just a whole chicken, veggies, water, salt & pepper. Forgot to take a picture. We love soup in this house.

Gwyrgyn Blood
Dec 17, 2002



kumba posted:

A few highlights from the past week:



Made coconut curry soup again, this time with shrimp. Bonus movie theatre candy and dog toy in the background

This is some real good stuff by the way, made it a few times now for me and the wife. Definitely a good call to pour the soup over the noodles, for us the recipe makes about 4 servings so we get 2+ meals out of it.

I tried a couple of other adjustments for my own taste as well:
- Whatever brand of Vermicelli noodles it was I managed to find here was awful, tasted like chalk, so I ended up trying it with Yakisoba noodles instead. Worked perfectly fine, with I could find some fresh Ramen noodles to try though.

- After bringing the soup to a boil, I like to poach a few eggs in there along with it. Much less work than trying to peel hard/soft boiled eggs

kumba
Nov 8, 2003


enjoy the ride


Lipstick Apathy

Gwyrgyn Blood posted:

- After bringing the soup to a boil, I like to poach a few eggs in there along with it. Much less work than trying to peel hard/soft boiled eggs

Glad you enjoy it! Poached eggs is an excellent idea that I am definitely trying next time we make this.

lock stock and Cheryl
Dec 18, 2009

by zen death robot


Who doesn't love black beans on a quesadilla? Cheese is a cheddar/gruyere mix with smoked gouda, both from TJ's, topped with sour cream, salsa verde and a few splashes of chipotle tabasco.

Cavenagh
Oct 9, 2007

Grrrrrrrrr.

Pork Shoulder Braised in Cider.


Pan Fried Skate Wing with Thai Green Curry.


Huge Strawberry Shortcake for Cousin-in-Law's birthday. With bonus layer of Cap'n Crunch mixed with White Chocolate.

That Works
Jul 21, 2006


Fun Shoe

Cavenagh posted:


Pan Fried Skate Wing with Thai Green Curry.



Those all look great but 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...

What does skate wing taste like? I learned a long time ago that bad restaurants would try to pass off circular cutouts of skate as scallops, so I assume white, oily, and meaty?

Tiggum
Oct 23, 2007


lock stock and Cheryl posted:

Who doesn't love black beans on a quesadilla? Cheese is a cheddar/gruyere mix with smoked gouda, both from TJ's, topped with sour cream, salsa verde and a few splashes of chipotle tabasco.



How do you go about eating that?

Ranter
Jul 11, 2004



Cavenagh posted:

Pork Shoulder Braised in Cider.


Tell me more about this, please.

lock stock and Cheryl
Dec 18, 2009

by zen death robot


Tiggum posted:

How do you go about eating that?

With your bare hands, if they happen to be holding a fork

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


Phil Moscowitz posted:

What does skate wing taste like? I learned a long time ago that bad restaurants would try to pass off circular cutouts of skate as scallops, so I assume white, oily, and meaty?

Isn't skate one of those things you need to soak to get the urea out of?

ulmont
Sep 15, 2010
I LOVE DISENFRANCHISING POOR PEOPLE AND MINORITIES

Suspect Bucket posted:

Isn't skate one of those things you need to soak to get the urea out of?

No.

quote:

The fish store their nontoxic waste (urea) in their tissues, as do sharks. Whether the skate is a “targeted” catch or an accidental bycatch, the skin-on wings are quickly cut off, rinsed and stored onboard, on ice, at 40 degrees or less, he says. They may be held that way for three days or so: “We unload skin-on wings from the vessels, and they are fine.” Any ammonia smell is the result of inferior, improper handling, he suspects, such as when the skate has not been bled properly, because that draining blood will carry with it most of the urea. Some folks say soaking skate in buttermilk will get rid of an ammonia aroma and any off-taste, but experts do not recommend it.
https://www.washingtonpost.com/news...m=.30166059f43b

And then this serious eats article doesn't mention anything about soaking etc.
http://www.seriouseats.com/2011/06/...skate-wing.html

Cavenagh
Oct 9, 2007

Grrrrrrrrr.

It's been a while since I was masturbated at.

Skate does taste similar to scallop, but it has a very distinct flesh, kind of noodle like, utterly different to a scallop. Monk fish was used in the UK as fake Scampi as it had a similar flavour so I'd not be surprised if it was used to fake scallops.

Never had to soak it, just remove membrane and trim it up. Never found it to have a urea taste.


Ranter posted:

Tell me more about this, please.

I use a skin on pork shoulder, makes the sauce nice and gelatinous. Sear it off, use the resulting fat to colour up carrots, shallots, fennel, leek and celery. I also added some trotter bits because I had them. De-glaze with dry cider (alcoholic, of course). Add fennel fronds, parsley, thyme, bay leaves and a generous amount of pepper. Use enough cider to cover the pork to begin with and gently simmer for about three hours until it temps at about 140f/60c. Pull out the meat and let it rest. Remove the herbs. Slice and serve with mashed potato, champ, rutabega, something to soak up juices and the braising liquid along with the braising veg. Green cabbage goes well too.


Tiggum posted:

How do you go about eating that?

There's a fork in the picture. Could be a clue.

Ranter
Jul 11, 2004



I might try this but with removing the fat cap at some point to try and crisp it up separately. Seems like such a waste not to try and make crackling out of it.

Do you think mixing in some corn starch to the braising liquid when serving could work?

Jose
Jul 24, 2007



Whether using corn starch or plain flour make a slurry with cold water first and then add that otherwise you'll get lumps

Ranter
Jul 11, 2004



Yeh no poo poo? Or make a roux...

Cavenagh
Oct 9, 2007

Grrrrrrrrr.

I've chucked a spoonful or so of flour in when the veg is browned before. Hey presto, pork roux.

Theophany
Jul 22, 2014



Combination of having drunk cravings and being on keto means improvising with pizzaburgs.

BBQ Dave
Jun 17, 2012

Well, that's easy for you to say. You have a bad imagination. It's stupid. I live in a fantasy world.




Got gifted some slider buns left over from a caterer I worked for. BBQ sliders cooked on charcoal topped with fried shallot rings (breaded of course) served with house salad (apple matchsticks, toasted pine nuts, goat cheese) and sweet potato fries.

Ranter
Jul 11, 2004



Theophany posted:

Combination of having drunk cravings and being on keto means improvising with pizzaburgs.



Speaking from experience keto is more effective and better for you if you eat some vegetables too. Helps with the pooping too. Do you get your dense greens in when not drunkenly craving?

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DiomedesGodshill
Feb 21, 2009


Deleted.

DiomedesGodshill fucked around with this message at Mar 10, 2017 around 05:16

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