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how'd you do those sides
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Jul 3, 2018 14:51
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That has to be a kitchen torch post sous-vide judging by the even gradient and thin crusting. Looks really good!
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Jul 3, 2018 15:48
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No sous vide or torch, I'm just a wizard with a nonstick pan I guess? This was the thickest cut I think I've ever cooked, it was a 1.5lb ribeye that was probably 1.5" thick My method: about 2 hours before cook time, take the steak out, pat it dry, liberally apply kosher salt, set on a wire rack in the fridge. When the time comes, I pat the steak dry again, apply more kosher salt and pepper. Half a stick of salted butter into my pan on very high, steak goes in when it's melted. Sear that side for about 2 minutes, then sear all the edges. While the edges are searing, I throw in a sprig of rosemary and a few smashed garlic cloves. Afterwards, with steak now on the last remaining unseared side, spoon the butter over it constantly until that side is done, then form a makeshift bed out of the rosemary and garlic cloves and put the steak on top of it. Thermometer goes in with the alarm set to 123F, then into the oven at 275F until it's done. Take it out, spoon the butter over it one last time, rest for 10 minutes, consume. The asparagus is done in the oven @ 400 for about 15 minutes with just salt/pepper/crushed red pepper/olive oil, then I add some grated parm and throw it under the broiler for a minute Mushrooms & onions just in a pan with oil/salt/pepper/crushed red pepper, then add some balsamic to the pan after 7-8 minutes of cooking, and just cook until the liquid disappears and they get nice and brown
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Jul 3, 2018 17:56
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kumba posted:No sous vide or torch, I'm just a wizard with a nonstick pan I guess? This was the thickest cut I think I've ever cooked, it was a 1.5lb ribeye that was probably 1.5" thick That's an incredible lack of gradient for a pan steak, good work! I am a dumb and bad cook for presuming.
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Jul 3, 2018 18:07
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VelociBacon posted:That's an incredible lack of gradient for a pan steak, good work! I am a dumb and bad cook for presuming. Thank you  I was really worried by the end of cooking time that the gradient would be terrible but I was pleasantly surprised!
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Jul 3, 2018 18:21
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Pasta puttanesca.   
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Jul 4, 2018 06:57
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crab boil for the fourth e: vv it was real good kumba fucked around with this message at 15:47 on Jul 5, 2018 |
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Jul 4, 2018 23:53
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That crab looks stellar.
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Jul 5, 2018 15:35
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Buns stuffed with ham, cheddar, spring onions and pickle. I used a baked char siu bao dough recipe.
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Jul 6, 2018 19:16
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Lazy winter slow cooking today. Veal osso bucco in a red wine and vegetable sauce. Had it with some delicious sourdough as it was very juicy and fell apart trivially.    
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Jul 7, 2018 11:22
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xpost from SV thread. I had steaksterster posted:Guys, I don't know why I didn't think about this sooner. Took my cast iron out to the gas grill and got her ripping hot. One of the best sears I've done. Anywho, these were some massive 2" thick Ribeye that I picked up for 5.70/lb and the picture is half of 1 Ribeye. I didn't even finish my portion.
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Jul 7, 2018 22:15
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I'd like to submit an entry for the 'ugly but crazy delicious food' club. Had some leftover injera, toasted it with a bit of butter. Made a sauce with onion, garlic, tomato, guajillo, berbere, splash of acv, teaspoon of honey. Then did a bastardized Ethiopian chilaquiles thing: 
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Jul 8, 2018 09:37
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D-d-d-d-double post! Roasted cauliflower (tomato paste, olive oil, onion powder, garlic granules, oregano, pepper, salt, parmesan) over polenta. 
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Jul 8, 2018 21:57
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 First time attempting crispy shredded beef. Didn't get the pan hot enough to properly crisp the beef but the flavour was gorgeous.
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Jul 9, 2018 19:33
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 Angel hair w/ scallops, fried basil, and butter topped with parsley and capers
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Jul 9, 2018 20:06
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I want to eat all your food e: directed at everyone in particular
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Jul 9, 2018 20:29
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kumba posted:
Ugh. I had scallops with lemon and capers last night too. The wife and I are on a diet though, so roasted broccoli instead of pasta. It was delicious, but there is something about pasta and scallops together... I was already missing the pasta, then you had to go and post this...
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Jul 9, 2018 20:35
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I've always wanted to make injera, is it worth doing?
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Jul 9, 2018 23:00
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One day I made Jambalaya for a friend's BBQ Then later I made Cheesy Jalapeno Chicken (found on pintrest), Cilantro Lime Rice, and Cinnamon Sugar Nutella Donuts (also pintrest).   My uncle and mom went nuts the next day for the donuts, they cooked like 10 with the dough I made, morning to night. My aunt thought they went mad. Light and airy and the sugar crunch was great. https://bakerbynature.com/nutella-cinnamon-sugar-doughnuts/
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Jul 10, 2018 01:52
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Gatts posted:One day I made Jambalaya for a friend's BBQ Looks amazing, I need to get a candy/grease thermometer.
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Jul 10, 2018 02:03
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tarbrush posted:I've always wanted to make injera, is it worth doing?
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Jul 10, 2018 15:38
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 I made ribs. They were pretty good.
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Jul 12, 2018 04:49
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I had leftover meatballs and wanted to make pizzas tomorrow, so I mead bread too.   
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Jul 12, 2018 23:15
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^^^ yaaaaas Mine: first time making or eating anything with Sichuan peppercorns. Oh my God I've been missing out.  Kung Pao tofu with eggplant. Celery for texture. Peanuts because peanuts. No dried hot peppers because I misremembered what was in our pantry, but sriracha did the job OK. Y'all. I'm a changed person.
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Jul 12, 2018 23:27
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BrianBoitano posted:^^^ yaaaaas Just to make sure, you're toasting and grinding the prickly ash (Szechuan peppers) before adding it to the dish and not just throwing in the whole pepper. I love it as well.
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Jul 13, 2018 00:20
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 Very good buns, KA sourdough buns recipe. Chicken needed more jerk tho
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Jul 13, 2018 04:10
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VelociBacon posted:Just to make sure, you're toasting and grinding the prickly ash (Szechuan peppers) before adding it to the dish and not just throwing in the whole pepper. I love it as well. It's a Kenji recipe that calls for 1 Tbsp whole infused into hot oil then filtered out. Veggies are stir fried in said oil. At the end, just before adding sauce you take another 1 Tbsp, grind, then stir in. Comments on his recipe said that Sichuan peppercorns can vary wildly in strength so I tried scant tablespoons and it worked well for a good, interesting, not novocain-level numbing. I'll probably go full amounts in the future. e: I'll try toasting them before grinding next time! BrianBoitano fucked around with this message at 15:40 on Jul 13, 2018 |
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Jul 13, 2018 13:45
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tarbrush posted:I've always wanted to make injera, is it worth doing? Yes but don’t try to make if with pure teff first, it’s tricky and you have to get used to it, and it’s easier if you mix it with flour.
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Jul 13, 2018 15:27
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VelociBacon posted:Just to make sure, you're toasting and grinding the prickly ash (Szechuan peppers) before adding it to the dish and not just throwing in the whole pepper. I love it as well. Toasting and grinding is an American thing. It's fine, but if you want to make it the way they do here in Sichuan, you toss in a handful of them whole. Or two handfuls. Or a pile of branches of the fresh ones, depending on what you're making. You don't grind Sichuan pepper unless it's being added to a mix like five spice, and they don't toast spices here (which may have something to do with how hot a wok is to begin with). The strength does vary, and there are at least three different types of Sichuan pepper. I haven't done a side by side comparison, though I got bags of each. The numbing effect is something you build a tolerance to if you eat it often enough. After four years living in Sichuan I have to chew on a small handful of them straight to get even a little tingle. Grand Fromage fucked around with this message at 18:27 on Jul 13, 2018 |
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Jul 13, 2018 18:25
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Grand Fromage posted:Toasting and grinding is an American thing. Toasting spices is not an American thing.
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Jul 13, 2018 18:29
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Tezcatlipoca posted:Toasting spices is not an American thing. context isn't either i guess
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Jul 13, 2018 18:32
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VelociBacon posted:Just to make sure, you're toasting and grinding the prickly ash (Szechuan peppers) before adding it to the dish and not just throwing in the whole pepper. I love it as well.
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Jul 13, 2018 18:42
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Submarine Sandpaper posted:context isn't either i guess My statement was in context with his you're just a dumb-rear end.
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Jul 13, 2018 19:06
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Tezcatlipoca posted:My statement was in context with his you're just a dumb-rear end. quote:they don't toast spices here (which may have something to do with how hot a wok is to begin with
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Jul 13, 2018 19:10
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lol what the poo poo is going on in here
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Jul 13, 2018 19:59
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Casu Marzu posted:lol what the poo poo is going on in here things are getting... heated
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Jul 13, 2018 21:19
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Grand Fromage posted:After four years living in Sichuan I have to chew on a small handful of them straight to get even a little tingle. What the gently caress dude I decided to chew on one single one as an experiment after hearing you I thought I was going to die
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Jul 13, 2018 22:46
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That's not hyperbole. It felt like my throat was closing up... Somebody start a new youth social media challenge
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Jul 13, 2018 22:53
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Haha wow things are pretty spicy in here. Anyways I routinely put whole Sichuan peppercorns into all sorts of poo poo. I made kung pao oyster mushrooms the other day and put a bunch of whole peppercorns in there. Great stuff.
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Jul 14, 2018 00:52
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I've been experimenting with these 'Chinese' pork meatballs that are pan fried then finished in chicken stock with whatever stuff you have around. This time the meatballs contained the whites of green onions, ginger, white pepper, sesame oil and soy sauce. Then I tossed in some mushrooms before finishing with stock, bok choy and cilantro. I think the original recipe I saw called these Lion's head soup.
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Jul 14, 2018 01:44
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