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Made some creamy chicken enchiladas. Sorry for remembering to take the pic after starting to eat.
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Jan 10, 2018 06:14
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Phil Moscowitz posted:Anyone have a killer frittata recipe? Looking to add it to the NYD party menu. Thanks in advance and god bless Here's what I do for 3-4 people: Large Cast Iron skillet Slice 2-3 large onions. Sweat them in butter with a splash of olive oil until very soft. Salt if you like but go easy. Add a minced clove of garlic and push the onions to the side. Turn down to a simmer, add a drained can of tomatoes and cook down a bit. Keep the tomatoes and onions separate in the pan. While the tomatoes are cooking down, crack 6-7 eggs (cold!!!) into a nice mixing bowl and add a little salt and a lot of black pepper. Go easy on the salt as the tomatoes are pretty salty. Add about 3/4c of shredded Parmesan (not bagged). Take your sweated vegetables and whisk them into the egg mixture in the bowl. Do it quick and you won't pre-cook the eggs. Turn on your broiler to high. Take your now empty pan, wipe it clean. Throw a whole stick of butter in it and heat slowly until the butter is just starting to foam. Yes, this is an irresponsible amount of butter. Turn the heat to medium and pour in your egg mixture. Smooth it out a bit and let it cook until the bottom just starts to set. Place fresh basil lovingly on top. The more the better but don't go nuts with it. Throw a good handful of Parmesan on top and chuck it under the boiler for a minute or two. Be careful here, the cast iron retains a lot of heat and the broiler cooks fast. Let rest about 10 minutes. Cut and serve. When available, use Vegeta instead of salt.
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Jan 11, 2018 04:44
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Pork, chickpea salad and mexican-style potato salad. 
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Jan 12, 2018 20:01
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Aw man its been a long time since I've had chickpea salad. That all looks good as heck.
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Jan 13, 2018 01:01
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Started a jar of purple kraut tonight. 3 weeks or so and it'll be edible.
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Jan 14, 2018 03:14
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What's the diff between purple kraut and red cabbage?
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Jan 14, 2018 03:20
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Ranter posted:What's the diff between purple kraut and red cabbage? It's just sauerkraut made with red cabbage, 2.5% by weight kosher salt, and some caraway seed. Edit: Phone posting is terrible. Liquid Communism fucked around with this message at 04:32 on Jan 14, 2018 |
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Jan 14, 2018 04:01
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if its napa cabbage then where did the color come from? Napa aka chinese cabbage isn't red/purple.
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Jan 14, 2018 04:03
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It's red cabbage. I'm not sure why my phone autocorrect threw in Napa there, probably because that's the last kind I typed.
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Jan 14, 2018 04:32
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Jan 16, 2018 03:49
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Not really sure what this is, it's one of those meals when you don't really have a lot of ingredients and just cobble something together from what you dfind. I fried rice in oil and spices before adding water. Meanwhile in the pan I sauteed onions, garlic, bell pepper, carrots, then everything got mixed together in the pan and sprinkled with some roasted/fried onions. Kids liked it, turned out pretty good in my own estimate as well.
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Jan 17, 2018 17:21
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It's a pilaf! Top it with an egg or some leftover meat and you have dinner. Looks great.
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Jan 17, 2018 19:00
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I'm loving all these sushi posts. Do you have to use fish marked as "Sushi Grade" or just any frozen fish?
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Jan 18, 2018 05:25
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I stick to wild caught fish for sushi since those are iced immediately I go to our local fishmonger and generally ask what was in their most recent delivery and go from there, definitely would not trust supermarket fish or anything farmed
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Jan 18, 2018 14:14
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Doc Walrus posted:I'm loving all these sushi posts. Do you have to use fish marked as "Sushi Grade" or just any frozen fish? Sushi grade has no legal meaning. And pretty much anything you buy in a store was flash frozen on the boat. It needs to be flash frozen to kill parasites. Make sure it smells fresh, like the ocean but not fishy.
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Jan 18, 2018 15:35
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Doc Walrus posted:I'm loving all these sushi posts. Do you have to use fish marked as "Sushi Grade" or just any frozen fish? Don't use fresh water fish, either.
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Jan 18, 2018 23:27
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Schnitzel and assorted salads, including German-style potato salad with capers.
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Jan 20, 2018 15:28
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Hob_Gadling posted:Schnitzel and assorted salads, including German-style potato salad with capers. Want
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Jan 20, 2018 16:57
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Hob_Gadling posted:Schnitzel and assorted salads, including German-style potato salad with capers. oh... that looks amazing! I do love a good schnitzel!!
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Jan 21, 2018 01:36
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Hob_Gadling posted:Schnitzel and assorted salads, including German-style potato salad with capers. YES YES. Did you squeeze some fresh lemon juice on that bad boy? And what kind of meat was it? Veal, pork, or chicken?
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Jan 21, 2018 02:45
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 Chicken breast stuffed with garlic and rosemary diced mushrooms, spinach, and Muenster cheese, roasted broccoli, and twice-baked potatoes.
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Jan 21, 2018 03:40
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[homer_drool.gif]
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Jan 21, 2018 04:55
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 Japanese-inspired roast beef. No oven necessary, just a pot filled with dashi stock, soy sauce, and dry vermouth (my substitute for sake and cooking wine). First time I made it, it came out rare, but this was the perfect texture. I got the recipe from here, it's ridiculously easy to make: https://www.youtube.com/watch?v=9wLrpOhqbJc
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Jan 21, 2018 06:14
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Made baked beans according to this recipe. Been binge watching this guys cooking stuff, quite interesting with the old timey cooking https://www.youtube.com/watch?v=ckELeAo-Lzo Despite doing all the fart-avoidance tips I'm still tooting today. Also made a blueberry(bilberrry) pie earlier, using berries picked from the forest, super simple traditional recipe:   
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Jan 22, 2018 09:33
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Burged. 
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Jan 23, 2018 05:03
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Last night I made a frozen pizza where the instructions said to pre-heat the oven to 415° and I get mad every time I think about it. Like, where the gently caress do you get off not baking at a temp divisible by 25? Ooooooo, look at me, I'm special! Goddamn fancy-rear end bitch pizza.
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Jan 23, 2018 09:04
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Republicans posted:Last night I made a frozen pizza where the instructions said to pre-heat the oven to 415° and I get mad every time I think about it. Like, where the gently caress do you get off not baking at a temp divisible by 25? Ooooooo, look at me, I'm special! That's odd, never seen that. Although I bake wings in the oven at 420 not because of  but because that seems to be just at the line where the fat smokes.
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Jan 23, 2018 15:14
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Republicans posted:Last night I made a frozen pizza where the instructions said to pre-heat the oven to 415° and I get mad every time I think about it. Like, where the gently caress do you get off not baking at a temp divisible by 25? Ooooooo, look at me, I'm special! username post combo
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Jan 23, 2018 15:20
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kumba posted:username post combo I was going to make a crack about how the temperature rounds out in Celsius but it turns out that 415F is about 213C. 
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Jan 23, 2018 16:17
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Ranter posted:Did you squeeze some fresh lemon juice on that bad boy? And what kind of meat was it? Veal, pork, or chicken? Lemon is mandatory, makes it so much better. And I prefer my schnitzels pork.
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Jan 23, 2018 21:22
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I made me some Shepherd's Pie! May not look like much but drat it was tasty. Before oven:  After oven:  Served: 
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Jan 26, 2018 07:34
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blixa posted:I made me some Shepherd's Pie! May not look like much but drat it was tasty. Ooh that looks delicious! Got a recipe?
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Jan 26, 2018 08:11
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blixa posted:I made me some Shepherd's Pie! May not look like much but drat it was tasty. Looks good, but broil that poo poo yo! The crispy brown top part is the best.
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Jan 26, 2018 15:37
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Awww yis. I think it's been like...five years since I've eaten shepherd's pie. I really need to make some.
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Jan 27, 2018 00:02
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iajanus posted:Ooh that looks delicious! Got a recipe? In before "That's not Shepherd's pie!" after recipe posted
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Jan 27, 2018 00:04
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iajanus posted:Ooh that looks delicious! Got a recipe? I use Alton's recipe with a slight variation (I like to add a little white wine with the chicken stock). I also messed up and forgot to put the egg yolk in the mash, so I just brushed the top with it instead. The Midniter posted:Looks good, but broil that poo poo yo! The crispy brown top part is the best. Didn't even occur to me to do that. Next time!
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Jan 27, 2018 01:39
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Where do you source your shepherd from and how much does it cost?
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Jan 27, 2018 01:49
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 pizza!
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Jan 27, 2018 01:52
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Ranter posted:Where do you source your shepherd from and how much does it cost? Wales or New Zealand. Generally caught wild, hunting license fee is pretty low. Edit: Tonight I made some beef tenderloin (sous vide, finished on grill) with Kenji's roast potatoes, cognac cream sauce, and broccoli. I missed out on the last two weekends due to illness so gently caress it, went posh. Goddamn licked my plate clean. 
blixa fucked around with this message at 06:57 on Jan 27, 2018 |
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Jan 27, 2018 03:24
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soup 
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Jan 28, 2018 04:30
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