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Ranter
Jul 11, 2004



dakana posted:

My wife got home today after being away for a week and a half, which is the longest we'd been apart since we started dating.

I made beef short rib ravioli!
Egg, flour, olive oil dough
Braised the short rib for 5 hours with mushroom, onion, beef broth, and white wine, then after it cooled I drained it and added marscapone and asiago - that was my filling.
Then I made a mushroom and marsala cream sauce to serve it in.

Turned out pretty goddamn delicious. Welcome home

Don't believe you.

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dakana
Aug 28, 2006
So I packed up my Salvador Dali print of two blindfolded dental hygienists trying to make a circle on an Etch-a-Sketch and headed for California.

I don't blame you. I will make it again and take photos. I'm so goddamn full.

The Midniter
Jul 9, 2001



dakana posted:

My wife got home today after being away for a week and a half, which is the longest we'd been apart since we started dating.

I made beef short rib ravioli!
Egg, flour, olive oil dough
Braised the short rib for 5 hours with mushroom, onion, beef broth, and white wine, then after it cooled I drained it and added marscapone and asiago - that was my filling.
Then I made a mushroom and marsala cream sauce to serve it in.

Turned out pretty goddamn delicious. Welcome home

Sounds delicious, but


quote:

marscapone

dakana
Aug 28, 2006
So I packed up my Salvador Dali print of two blindfolded dental hygienists trying to make a circle on an Etch-a-Sketch and headed for California.

The Midniter posted:

Sounds delicious, but




Just a little. Quarter cup for a pound of short rib. Makes it super creamy.

The Midniter
Jul 9, 2001



dakana posted:

Just a little. Quarter cup for a pound of short rib. Makes it super creamy.



Flash Gordon Ramsay
Sep 28, 2004



Grimey Drawer

A spelling mistake? On my internet?

The Midniter
Jul 9, 2001



Flash Gordon Ramsay posted:

A spelling mistake? On my internet?

Sorry, it's just a pet peeve of mine. For how many episodes of Chopped and other cooking competitions I've watched, and these ostensibly experienced cooks/chefs and food lovers of all sorts (including some celebrity types) and they pronounce it "MARSE-kuh-pone", it just drives me up the fuckin' wall.

It's the culinary equivalent of why Brett Favre's name is pronounced the way it is.

Flash Gordon Ramsay
Sep 28, 2004



Grimey Drawer

The Midniter posted:

Sorry, it's just a pet peeve of mine. For how many episodes of Chopped and other cooking competitions I've watched, and these ostensibly experienced cooks/chefs and food lovers of all sorts (including some celebrity types) and they pronounce it "MARSE-kuh-pone", it just drives me up the fuckin' wall.

It's the culinary equivalent of why Brett Favre's name is pronounced the way it is.

yo man just chill out and have some Chipoltay

Ranter
Jul 11, 2004



The Midniter posted:

Sorry, it's just a pet peeve of mine. For how many episodes of Chopped and other cooking competitions I've watched, and these ostensibly experienced cooks/chefs and food lovers of all sorts (including some celebrity types) and they pronounce it "MARSE-kuh-pone", it just drives me up the fuckin' wall.

It's the culinary equivalent of why Brett Favre's name is pronounced the way it is.

Dude language evolves. We don't all talk like Shakespeare. I'm sure he would order an expresso coffee too.

Theophany
Jul 22, 2014

Let's marvel on how my country can't fix a man's spine for 30 years or practice basic dental hygiene but instead pisses away billions of dollars on useless race car aerodynamics



Ranter posted:

Dude language evolves. We don't all talk like Shakespeare. I'm sure he would order an expresso coffee too.

Trigger warning please.

theres a will theres moe
Jan 10, 2007




Hair Elf

It's three whole syllables guys, practically imposibble to get right. Rediculously difacult.

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...

Mah scarrr PO nay


/

Ranter
Jul 11, 2004



I moved into a new house with new people.



A Chinese guy, Taiwanese girl and a Canadian Korean dude. And then me the fat Aussie white dude. I am now a minority and loving it.

My contribution is the broth on the left; made a chicken and pork broth from scratch (chicken wings, pork neck bones, onion, celery, carrot, peppercorns).

paraquat
Nov 25, 2006

Burp


Ranter posted:

I moved into a new house with new people.



A Chinese guy, Taiwanese girl and a Canadian Korean dude. And then me the fat Aussie white dude. I am now a minority and loving it.

My contribution is the broth on the left; made a chicken and pork broth from scratch (chicken wings, pork neck bones, onion, celery, carrot, peppercorns).

Wow, that looks great.
When I grow up, I want to be a minority too!

paraquat
Nov 25, 2006

Burp


made a sub with (from bottom to top) spicy hoisin mayo, cucumber, iceburg salad, char siu and a quick pickle of carrot and red onion (with some extra hoisin mayo drizzled all over it, lol)
lovely food

poop dood
May 31, 2011

$#$%^&@@*!!!


Ranter posted:

I moved into a new house with new people.



A Chinese guy, Taiwanese girl and a Canadian Korean dude. And then me the fat Aussie white dude. I am now a minority and loving it.

My contribution is the broth on the left; made a chicken and pork broth from scratch (chicken wings, pork neck bones, onion, celery, carrot, peppercorns).

Sounds like a great situation you've found yourself in. I can get down with any table setting that includes shot glasses.

Ranter
Jul 11, 2004



Korean dude brought Soju and shot glasses

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


Ranter posted:

Korean dude brought Soju and shot glasses

From what I've heard of soju, i'm surprised you remember this happening.

Ranter
Jul 11, 2004



It's 14% rice wine. Ain't nothing crazy.

dakana
Aug 28, 2006
So I packed up my Salvador Dali print of two blindfolded dental hygienists trying to make a circle on an Etch-a-Sketch and headed for California.

paraquat posted:

made a sub with (from bottom to top) spicy hoisin mayo, cucumber, iceburg salad, char siu and a quick pickle of carrot and red onion (with some extra hoisin mayo drizzled all over it, lol)
lovely food



This is extremely my poo poo. Been trying quick pickling out a lot lately, too. Had an amazing bahn mi at Del Seoul in Chicago and I've been trying to replicate it.

Last night's dinner actually happened. Did a 24 hour @ 131 sous vide on a bottom round roast at that was on sale for basically free, seared it, then made another mushroom / marsala based sauce with the fond and bag juices.

Desperately needed something green on the plate because it doesn't look great, but it sure tasted good.

kittenmittons
Dec 10, 2009





Pork chop rubbed with herbs and lavender, glazed carrots with ginger, pea and mint puree.

paraquat
Nov 25, 2006

Burp


^^nice, would definitely eat!


I made spicy Korean chicken (and left the sesame seeds out) pretty much per this recipe: http://rasamalaysia.com/spicy-korean-chicken-wings/
and had some stir fried vegetables with that.

sterster
Jun 18, 2006
nothing

kittenmittons posted:




Pork chop rubbed with herbs and lavender, glazed carrots with ginger, pea and mint puree.

Is this a kids plate? Seems like there isn't enough food for that plate. Or I'm a big fat heathen. Probably the latter :/

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.


I didnt have macaroni for mac and cheese so I made a smoked gouda alfredo with fettuccine and brisket.

http://i.imgur.com/EnjOIIo.jpg

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

Sous vide "Slayer" pork chop with apple puree and brussel sprout slaw:




Stringent
Dec 22, 2004

The internet is the universal sewer.


Random Hero posted:

Sous vide "Slayer" pork chop with apple puree and brussel sprout slaw:
Dang that looks great.


I got a tortilla press a couple weeks ago, but I'm getting sick of half assing mexican recipes with the ingredients available in Tokyo so I decided to do Korean tacos. Beef bulkogi and kimchi, works great.

CRISPYBABY
Dec 15, 2007

*~ayoo comin thru~*




Rigatoni ala genovese. I can't plate worth poo poo but the umami in this is off the charts. Also I should learn how to rotate phone photos.

Turns out if you simmer meat and onions for five hours it tastes real good.

Croatoan
Jun 24, 2005

Hold the line, I have shitposting to do.


How do you keep it from falling out of the bowl though. Like it's about to pour onto my reply dude.

CRISPYBABY
Dec 15, 2007

*~ayoo comin thru~*


Vertical plating is the next thing imo.

THE MACHO MAN
Nov 15, 2007

...Carey...

draw me like one of your French Canadian girls




Mapo tofu and shakshuka are probably my 2 favorite dishes that I didn't know existed until browsing here.

tried my hand at a veggie one (mushrooms). I almost like this one better than with pork

paraquat
Nov 25, 2006

Burp


THE MACHO MAN posted:



Mapo tofu and shakshuka are probably my 2 favorite dishes that I didn't know existed until browsing here.

tried my hand at a veggie one (mushrooms). I almost like this one better than with pork

Wow, that looks really tasty!! It's been a while since I mapo tofuud, must try the shroom version now!

poop dood
May 31, 2011

$#$%^&@@*!!!


Please lay on me your mapo tofu recipes. I make pretty much exclusively American/French food at home and would love to start incorporating Chinese and Indian stuff. Similarly if anyone could recommend me an Indian recipe that is delicious and doesn't require a pressure cooker I would be very grateful.

paraquat
Nov 25, 2006

Burp


poop dood posted:

Please lay on me your mapo tofu recipes. I make pretty much exclusively American/French food at home and would love to start incorporating Chinese and Indian stuff. Similarly if anyone could recommend me an Indian recipe that is delicious and doesn't require a pressure cooker I would be very grateful.

mapo tofu:
https://forums.somethingawful.com/s...5#post394267113
this recipe is awesome!


and an Indian thread:
https://forums.somethingawful.com/s...hreadid=3774083
other people and/or things in that thread will probably help you with the second question, I don't really have a go-to Indian recipe, I'm afraid

paraquat fucked around with this message at Apr 6, 2017 around 12:17

THE MACHO MAN
Nov 15, 2007

...Carey...

draw me like one of your French Canadian girls


paraquat posted:

Wow, that looks really tasty!! It's been a while since I mapo tofuud, must try the shroom version now!

thank you!!

yeah, I use Gravity's as well or the serious eats recipe:

http://www.seriouseats.com/recipes/...uan-recipe.html

BrianBoitano
Nov 15, 2006

This is fine.


Parmesan grits with kale and a hot sauce + brown butter "vinaigrette"

http://i.imgur.com/EaCSXXH.mp4



loving delicious, filling, and very quick aside from the grits. We made the grits on Sunday, so yesterday was easy peasy.

From "Deep Run Roots"

Gwyrgyn Blood
Dec 17, 2002



paraquat posted:

^^nice, would definitely eat!


I made spicy Korean chicken (and left the sesame seeds out) pretty much per this recipe: http://rasamalaysia.com/spicy-korean-chicken-wings/
and had some stir fried vegetables with that.



I ended up giving this a try, and while it was fairly good, the sauce came out really thick on the wings. I don't think I did anything wrong based on the recipe, but it definitely looked a hell of a lot darker in color, and thicker, than any of the pictures suggested.

Any idea what I might have done? Or if I need to adjust the ingredients or something? It doesn't really specify how long to heat the sauce other than 'until it becomes saucy' but I'm not clear on how long that is (first time making anything like this).

Thoht
Aug 3, 2006



Sounds like you just cooked it down too far.

paraquat
Nov 25, 2006

Burp


I think Thoht is right.

Just to give you an idea Gwyrgyn Blood, I think my pan was on low heat and I hardly stirred any longer than to mix the ingredients and dissolve the sugar, bout 2 to 3 minutes or something, as the consistency of the mixed ingredients is saucy to begin with.

McSpergin
Sep 10, 2013

Films rated M are recommended for mature audiences. Fifteen years... and older

iajanus posted:

A loving awesome sausage sizzle

And if you don't call it that you're either a Queensland or Victoria douche and don't deserve an opinion about food

Mate what crack pipe have you been on to think we don't call it a sausage sizzle in Queensland!? That's the entire reason I wait to do my hardware shopping on weekends - Bunnings sausage sizzle

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Gwyrgyn Blood
Dec 17, 2002



paraquat posted:

I think Thoht is right.

Just to give you an idea Gwyrgyn Blood, I think my pan was on low heat and I hardly stirred any longer than to mix the ingredients and dissolve the sugar, bout 2 to 3 minutes or something, as the consistency of the mixed ingredients is saucy to begin with.

Yeah I think this was the main problem, I left it sitting on low for a while, while the wings cooked. So I tried again and just gave it a tiny bit of heat and it came out a lot better. Also tweaked it a tiny bit based on another suggestion (little bit more chili powder and vinegar, little bit less Soy Sauce) so that got it about perfect. Still a bit on the thick side for me though so I'll just be a little more dainty when applying it next time.

Then my 12 month old started stealing my wings, so confirmed good for toddlers as well.

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