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instagram or if you must, via the websites/restaurant. He won't refuse to donate if you contact him directly with it, that would mean he's only doing it for the press.
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Apr 12, 2019 08:10
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That's really neat. Last night was fun... We were 5 minutes from eating when a juice glass exploded in my hand. Apropos of nothing. Contaminating the salad, tomatoes, and grated parmesan, while making a dangerous mess of our kitchen.     We went out, got more tomatoes, and finished the drat thing. 
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Apr 12, 2019 12:02
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Oof, sudden glass shattering is always terrifying. Had a drinking glass shatter in my hand while doing pots before, and still got a couple of scars that are obvious from that one. My wife's been on training away for a couple of weeks, so made sure she had something lovely to come home to on Friday.  Oven-braised pork belly with onions and shiitake in the pan, on a bed of rich leek and cabbage cooked with stock and butter, served with parmesan and mascarpone mashed potato, and crackling brushed with chive oil and finished with a good pinch of sea salt, and a pork veloute made from the pork braising liquor. Good, solid food done right.
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Apr 13, 2019 16:23
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I meant to post this here originally... instead created a new thread like a dumbass Raw halibut, serrano, red onion, and lemon slices, cilantro, ponzu, lime juice, lemon juice, a bit of salt and pepper   We also had some vodka, dill, sugar, and salt cured garlax and mixed in with some avocado and feta (i know, but it was a very mild feta, more like cream cheese)  And of course we mixed and matched from both... loving delicious.
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Apr 13, 2019 17:36
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Chicken stuffed with Gorgonzola, breaded, fried, served with Balsamic vinegar and a side salad
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Apr 14, 2019 07:34
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got off on a technicality posted:Chicken stuffed with Gorgonzola, breaded, fried, served with Balsamic vinegar and a side salad whoa, never though to add balsamic vinegar to fried chicken, it sounds delicious
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Apr 14, 2019 08:15
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Sitting in bed at 3am, I smell my fingers after multiple washes and they still smell glorious of taco Assembling 'Donald Trompo'  It kind of worked..   Con original y copia  We also made gringas, with flour tortillas and used muenster cheese... looks sloppy but this is how they look in the streets.. so. w/e  It takes a couple of hours on the vertical spit, so we made some 1057 OG 14 IBU hefeweizen 
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Apr 14, 2019 08:27
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Nice looking pastor! I don’t have space for the real deal, but it’s always great however you cook it. Confession: I like the pineapple so much I just char a ton of it with onions, cilantro, lime and habaneros and call it salsa.
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Apr 14, 2019 12:02
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Jägerschnitzel with rösti/darphin potatoes and some sad broccoli.
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Apr 14, 2019 14:43
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Can we post things we didn't make but that were awesome and photographed well?  Duck confit, garlic mayo, sriracha, spring onion and kimchi on some lovely chips. I'm a fan of the South East Asian popup food that's around at the moment. Very pleasing flavour profile.
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Apr 14, 2019 14:46
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 April 14th is Black Day, gotta eat that jjajangmyeon
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Apr 15, 2019 03:37
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Game of Thrones watch party, so I did some "edgy" items (as well as chili and chicken fingers). Anticuchos de Corazon  I cut the heart pieces too large, so some were too big to eat in one bite ... next time I'll cut them a lot thinner and do double the number of skewers. Also, aji panca is traditional, however I didn't have any handy, and had some pasilla paste in the freezer, so substituted that. Sous Vide Chicken Liver Pate (https://www.chefsteps.com/activities/chicken-liver-pate)  This turned out amazing with the recommended grilled sourdough, topped with honey and finishing salt. Ginger Beer Belly fucked around with this message at 05:49 on Apr 15, 2019 |
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Apr 15, 2019 05:24
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Salmon, russian osetra, creme fraiche, etc... washed it down with some 96 dom perignon 
ogarza fucked around with this message at 06:14 on Apr 15, 2019 |
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Apr 15, 2019 06:12
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I also had a celebration feast for the return of Game of Thrones. Made some steak and Guinness sausages.  A full loin of venison, post-trimming. This thing was actually that dark. Looked like it had been soaked in red wine. I ended up salt/peppering it and smoking it at 180f with heavy oak smoke for about 2 hours until it hit 120 internal, then blasted it on a hotass grill for about 45 seconds per side. Served with a merlot, garlic and rosemary redyction./  All together! Sides were smashed fingerling potatoes with garlic and thyme butter, red cabbage braised with apple cider vinegar, brown sugar and caraway seeds.   Annnnd lemon cakes! The top is lemon curd infused with lavender from our garden.  GoT tie-ins.. Vaguely... Venison = House Baratheon Wine = Dorne/House Martell Lemon cakes = Stark Sausages = House Greyjoy Cabbage/potatoes = Like, The North, I guess...?
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Apr 15, 2019 17:09
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Ginger Beer Belly posted:Game of Thrones watch party, so I did some "edgy" items (as well as chili and chicken fingers). Never had heart. I need to fix that, those look delicious. So does the pate but that I have often. A Sometimes Food fucked around with this message at 17:16 on Apr 15, 2019 |
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Apr 15, 2019 17:14
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 Spatchcocked and roasted chicken, roasted root veg, chopped salad
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Apr 16, 2019 01:13
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Broccoli rabe sausage with spinach and sundried tomato over homemade fettuccine. Homemade gluten free pasta is a pain in the rear end. But when you finally get it to where you want it, it’s really good. I just need to keep practicing. Bloodfart McCoy fucked around with this message at 15:35 on Apr 16, 2019 |
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Apr 16, 2019 15:30
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Nice! Recipe?
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Apr 16, 2019 22:12
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BrianBoitano posted:Nice! Recipe? Really nothing special. Got the sausage from the store. Par cooked it in a little olive oil. Removed and sliced. Added some sundried tomatoes to the pan. Returned sliced sausage and any juice to the pan to finish cooking. Turned off burner and added some spinach to wilt. Little salt and pepper. Toss it over a bowl of pasta. Drizzle with a little more olive oil if needed. Add some shaved parm. Sausage had plenty of garlic in it, so I didn’t add any more. Been trying to use restraint with garlic lately. Was originally going to use mushrooms, but then I remembered the jar of sundried tomatoes I had. Ultimately this was just a heat-up-whatever meal. I was just totaled after spending all day making the macaroni. Managed to come out pretty good though.
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Apr 16, 2019 23:53
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Sorry, I meant for the noodles! I have a coworker with an allergy.
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Apr 17, 2019 04:57
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BrianBoitano posted:Sorry, I meant for the noodles! I have a coworker with an allergy. https://youtu.be/Cwl8rnGsiU0 Been following this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour. It’s a lot of trial and error but eventually it ends up working for me.
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Apr 17, 2019 13:08
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Already clean Nixtamal which I prepared the night before and left soaking. Ground that bitch up real good.  Rumor has it that when the tortilla puffs up when cooking, you are ready to get married, I'd settle for a BJ.   Salsa time. Garlic, chipotle, morita, arbol.    Brined a pork shoulder overnight with some bay leaves and apple cider vinegar, etc. Then cooked with 3 garlic cloves, 1 bay leaf, celery salt, pepper, 2 guajillo peppers, a bunch of chile de arbol peppers, thyme, oregano, a splash of apple cider vinegar, very little cinnamon, very little cumin, and greek seasoning. You look at it and it crumbles, that is how tender it is.  Tortillas came out way better than expected: https://i.imgur.com/lZ0YNAC.gifv ogarza fucked around with this message at 23:06 on Apr 17, 2019 |
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Apr 17, 2019 22:57
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drat
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Apr 18, 2019 00:26
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Spicy beef bulgogi with kimchi, scallion & cilantro salad, pickled veggies (radishes, cucumbers, jicama and carrots) and coconut rice. Turned the leftover bulgogi and rice into fried rice the next night. 
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Apr 18, 2019 00:52
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ogarza posted:tortillas now that's good posting
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Apr 18, 2019 00:53
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ogarza posted:Literal porn Boing
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Apr 18, 2019 03:21
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ogarza posted:Already clean Nixtamal which I prepared the night before and left soaking.
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Apr 18, 2019 17:48
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Random Hero posted:Spicy beef bulgogi with kimchi, scallion & cilantro salad, pickled veggies (radishes, cucumbers, jicama and carrots) and coconut rice. This looks amazing
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Apr 18, 2019 17:54
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tangy yet delightful posted:Do you have a specific recipe you followed to make these at home? The only things I really measure are the dry weights of corn, lime, and salt (not used traditionally, but I will use the hundreds of years of advancement science has given us). So basically you want 1-2% calcium hydroxide by weight compared to the dry kernels, and I like to add 0.5% salt. e.g. 1kg dent corn 15g calcium hydroxide 5g of salt Boil corn and lime for about 30 or so minutes, until the skin from the kernels sticks to your fingers, remove from heat, cover and let sit overnight. Never really measure the amount of water but ~3 times the corn, so 3 liters should work for this example. But really you want to cover the corn and leave enough of a headroom for the corns to absorb liquid overnight. The next day, add some water and rub the kernels with your hands to remove all of the skin, then dump the dirty water and repeat about 4 or 5 times with clean water until it comes out clear. you might want to look at how to nixtamalize videos to look at the texture you are looking for in the corn, also you are not making hominy, so the corn should will not be fully cooked. Strain out the water and grind very finely, as fine as you can.. if it is like cornmeal it will make tasty tamales, but not tortillas. Then I add the salt and water and knead, adding water as necessary, until I get the correct consistency for corn tortillas, some people add a handful of maseca or even wheat flour and mix it in with the nixtamal. Roll them into little balls and press them with tortilla press, rolling pin, beer bottle between ziploc bags, or even your hands... the latter is going to be way harder to get them thin. You want to put them into a hot griddle and turn them over before they dry out, or cracks will prevent steam from building up while cooking them. If your dough is too dry or not ground finely enough, it will also make it very hard for them to puff up. If the corn you have is not starchy enough, you might want to add a tsp or two of cornstarch dissolved in water when making the dough. I bought some dent corn on amazon and I could feel the stickiness of the dough, so I didn't add anything. Make sure you get as much of the alkaline water from the corn as you can when rinsing, if you've never tried fresh tortillas, the pungent smell of the lime may be weird at first, when it is subtle it is amazing and I hate tortillas that don't have it, if you use too much lime, or don't clean them well enough, they will taste awful. So just use less next time you make them. Edit - If you are using hands to try to make tortillas, instead make a gordita, it will be way easier... make like a half centimeter patty about the size of coffee cup, and after cooking in the griddle, open them down the middle with a knife to make a little pocket and put the filling in there.. I recommend refried beans, pork cracklings, crumbled queso fresco and a slightly acid green salsa, like tomatillos but without any cream or onion. ogarza fucked around with this message at 18:20 on Apr 18, 2019 |
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Apr 18, 2019 18:04
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ogarza posted:Ground that bitch up real good. Can we see more of this wonderful machine? What exactly is it?
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Apr 18, 2019 19:57
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Flash Gordon Ramsay posted:Can we see more of this wonderful machine? What exactly is it? It's a corn grinder, bought it on Amazon for $40, can't really put wet grains through the kitchen aid or whatever grinder, it will just gum up. https://www.amazon.com/Manual-Crank-Grain-Grinder-Hopper/dp/B00A8SFHI4
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Apr 18, 2019 20:26
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Taking things down a few notches. I made a salad.  
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Apr 19, 2019 01:34
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Been on a bit of a ramen kick the last few days.   Just been taking whatever I had in the fridge and throwing it over some noodles. Good weeknight meals.
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Apr 19, 2019 03:11
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Apr 19, 2019 15:38
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Thanks for the very detailed write up ogarza. Definitely going on my list to try this summer when corn is cheap as hell.
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Apr 20, 2019 18:15
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snip
Resting Lich Face fucked around with this message at 06:18 on Dec 10, 2019 |
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Apr 21, 2019 01:31
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Made some mini quiches last night for a kid's 1st birthday party and was drunk af so made mini pot cottage pies for dinner 
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Apr 21, 2019 05:56
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Stop & Shop is on strike, so all other groceries stores sold out of decent hams a week ago. I’m going to make four stuffed pork loin instead. Grandma is making the antipasto. Mom is making the macaroni and gravy.
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Apr 21, 2019 15:03
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gently caress the rules, I'm posting brunch 
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Apr 21, 2019 19:08
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I'm the single slice of cheese on a half slice of salami
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Apr 21, 2019 23:51
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