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I would kick a man's rear end in the street right now for the opportunity to eat that. Good lord.
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Apr 19, 2017 16:55
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It's fine if I catch some poo poo for this, but I have to say, because I see it so often and I guess I'm just this guy: your food probably didn't come out particularly well, it came out particularly good. An analog: to taste well is to be able to taste things. To taste good is to have a good flavor. To come out good is to come out and have some attribute of good quality. To come out well is to... have been easily removed from a container, I guess. Constantly substituting the word "well" for "good" is kind of like substituting "whom" for "who." It's often wrong, despite sounding fancier. I'm an rear end in a top hat.
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Apr 20, 2017 04:09
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Good worded.
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Apr 20, 2017 04:24
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theres a will theres moe posted:It's fine if I catch some poo poo for this, but I have to say, because I see it so often and I guess I'm just this guy: your food probably didn't come out particularly well, it came out particularly good. This is not a well post.
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Apr 20, 2017 05:40
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theres a will theres moe posted:It's fine if I catch some poo poo for this, but I have to say, because I see it so often and I guess I'm just this guy: your food probably didn't come out particularly well, it came out particularly good. You're not going to come out well after I throw you down one. 
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Apr 20, 2017 06:27
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theres a will theres moe posted:I'm an rear end in a top hat. dictionary.com posted:well To say something "came out well" means it ended up being good. It's a perfectly ordinary phrase and the word "well" is appropriate to use in that context.
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Apr 20, 2017 07:57
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Well good, here's my food: made some sort of banh mí with satay tempeh yesterday (you could call it a sandwich for lack of effort), that was very tasty  made some tempeh pedis with the remaining tempeh, so I had something to snack on during the evening, but that was gone before dinner (and so was the beer) 
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Apr 20, 2017 07:57
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theres a will theres moe posted:It's fine if I catch some poo poo for this, but I have to say, because I see it so often and I guess I'm just this guy: your food probably didn't come out particularly well, it came out particularly good. If someone tells me their steak came out well I'm going to assume the cook hosed up. I fully agree with your post.
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Apr 20, 2017 08:21
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Started off 4/20 the only way i know how. with Culinary Fuckery. Corn, mayo, spicy shin ramyun powder, cool ranch doritos, furikake on a chopstick with a honey sriacha buffalo drenched chicken cutlet History will absolve me. 
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Apr 20, 2017 10:05
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Slices of kebab with rice. The tomato sauce came out pretty well, gonna do it again someday. 
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Apr 20, 2017 10:46
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Tiggum posted:And you're not even right. An adverb modifies a verb. The verb in "it came out well" is "came." Note that the definition says "in a good way or manner," not "existing in a good state." Note also the synonyms on the entry: "fittingly, appropriately," etc, but "good" does not appear. An adjective modifies the noun. The noun in the same sentence is "dinner." Used as an adjective, "well" means in good health, or prudent. So you'd be saying your dinner isn't sick, or your dinner made the sensible decision of buying a Honda Civic instead of a Dodge Demon. But using well as an adjective in that sentence doesn't make sense, because the verb is "came." If you were describing your dinner, and not it's action, you'd say something like "my dinner was well." It doesn't necessarily destroy the sentence to say "my dinner came out well," it just makes the sentence mean something you almost definitely aren't actually trying to say.
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Apr 20, 2017 12:13
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Goons.txt Good well job finding another way to gently caress up something else.
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Apr 20, 2017 12:35
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theres a will theres moe posted:So you'd be saying your dinner isn't sick My dinner is sick as gently caress.
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Apr 20, 2017 13:14
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paraquat posted:made some sort of banh mí with satay tempeh yesterday (you could call it a sandwich for lack of effort), that was very tasty Recipe for that satay tempeh? Looks amazing! Always trying to find new ways to use it.
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Apr 20, 2017 13:19
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emotive posted:Recipe for that satay tempeh? Looks amazing! Always trying to find new ways to use it. cut the tempeh in thin slices (about 150- 200 gram), marinate the slices for a couple of hours (at least one) in a mixture of: - 2 tablespoons of ketjap manis (thick sweet soysauce) - 1 tablespoon of soysauce - 2 tablespoons of peanut butter - 1 tablespoon of ketchup - half a tablespoon of sambal badjak - half a tablespoon of vinegar Turn over the slices a couple of times during marinating Preheat the oven to 200 degrees Celcius (I think that's 400F) in a single layer on a baking sheet, bake the tempeh for 8-10 minutes. imo they're best when slightly cooled down It was a first time trial, but I'll definitely make them again!
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Apr 20, 2017 16:47
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Crossposting from the meat smoking thread. Made a big loaf of rye bread, and a full packer brisket of Ruhlman pastrami. Man knows his stuff, it was loving heaven. I smoked it all the way up to 203 though, didn't steam it. Based on advice I may have gotten here, I broke the packer down into the point, then cut the flat in half to end up with 3 4-5lb chunks that were much more easily manageable. The point was too tender to slice at all while still hot, so had some big chunks of one of the pieces of flat. Super good, if almost too tender actually.  Side shot of the point the next day.  Sliced cold on the slicer. A sandwich's worth. I then vac bagged it and put it in the sous vide at 150 to warm back up.  Toasted rye, mustard on both sides. So good. Juuusssst fatty enough, super tender. Heavy pepper and coriander, with just enough pickling spice.  Will be making some pastrami hash with edge pieces and trimmings.
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Apr 21, 2017 03:14
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Doom Rooster posted:Crossposting from the meat smoking thread. That looks insanely good. The perfectly toasted, thin slices of rye put it over the top. I need to learn to bake.
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Apr 21, 2017 03:23
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SigmusAmadeus posted:Started off 4/20 the only way i know how. with Culinary Fuckery. I feel like if you introduced a South Korean to elotes they would freak the gently caress out. Kind of a weird accidental confluence of Mexican and Korean tastes (corn+mayo, namely).
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Apr 21, 2017 05:24
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theres a will theres moe posted:An adverb modifies a verb. The verb in "it came out well" is "came."
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Apr 21, 2017 05:38
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Mexican and Korean fusion is amazing, I know Mexico has it I can only hope Korea does too.
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Apr 21, 2017 06:00
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Chorizo spiced tempeh & sweet potato tacos with salsa verde.
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Apr 21, 2017 18:42
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what's the deal with four spears of asparagus per plate
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Apr 21, 2017 20:35
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Tiggum posted:The verb is "came out". https://www.youtube.com/watch?v=7FYTc55nGEI
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Apr 21, 2017 21:37
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emotive posted:Chorizo spiced tempeh & sweet potato tacos with salsa verde. You're hurting me.
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Apr 22, 2017 03:16
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Hmm, I think lasagna bolognese sounds good tonight. 7 hours later....  https://www.youtube.com/watch?v=P3ALwKeSEYs  wine french, so what
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Apr 22, 2017 05:55
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Hurt Whitey Maybe posted:Mexican and Korean fusion is amazing, I know Mexico has it I can only hope Korea does too. The Korean taco place by me closed after a feud with their landlord and they said they'll reopen once they find a space but now there's a medium kimchi rice and beans sized hole in my heart.
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Apr 22, 2017 14:28
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A deep pan pizza. A chilli of Beef Heart and Chuck.  A Cod in curry spices with Saag Aloo and a Tomato Onion Cucumber Cachumber.  Sticky Vietnamese style Chicken with Noodle salad. 
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Apr 22, 2017 22:44
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Cavenagh posted:A deep pan pizza. Oh god they all look delicious
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Apr 22, 2017 22:47
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Heaps of Sheeps posted:Hmm, I think lasagna bolognese sounds good tonight. Unf, that was exactly me about 6 weeks ago, including a bordeaux... Your lasagna looks loving perfect. I will not make lasagna tomorrow... I will not make lasagna tomorrow... I will
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Apr 23, 2017 03:11
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Hello thread, I've missed you! Been in the middle of a move, so I haven't had as much time in the kitchen as I'd like (mostly due to most of my cooking equipment being in transit or boxes), and camera stuff has been in transit as well, but I've been able to get a nice meal together for myself, the better half and the inlaws last night. Starter of cod fillet, scallop, black pudding, samphire, and guinness batter bits;  Main of fillet steak, picked slow-braised oxtail, textures of allium (shallot puree, charred leek, blanched spring onion, braised shallot), hasselback potato, grilled mushroom, and oxtail braising liquid turned into a sauce;  Cherry coke cake, rum infused cream, mixed fruits, coke and fruit coulis;  The cake was interesting - didn't really get the flavour through I hoped, but did end up with a nice light crumb. I'm tempted to try this with something like lemonade, then go heavy on actual lemon. Been nice to get into the swing of things again. Did forget to do a couple of things that I had planned - the beef dish was going to have crispy roasted chive to garnish, and the cake was going to have popping candy. I've also decided I'm going to make a massive gently caress-off oxtail chilli soon. Olpainless fucked around with this message at 09:10 on Apr 24, 2017 |
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Apr 24, 2017 08:56
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So there's like 3 good places to buy boerewors in my city, and most of the time you have to buy frozen. gently caress that, I decided to make my own for the first time. Loosely followed this recipe and used this video for some grinder guidance. Have some pictures:     
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Apr 24, 2017 21:01
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That is art.
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Apr 24, 2017 21:08
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Some sort of salad thing with sauteed mushroom, roasted baby gem lettuce, beets, warm chickpeas with tahini dressing, and soft boiled eggs.
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Apr 25, 2017 12:22
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The eggs look especially good.
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Apr 25, 2017 16:15
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Theophany posted:That is art. Thank you! It turned out a bit dry - perhaps I cooked it a bit too long, although readings pegged it at exactly 160*F when I pulled it, or maybe I need to use more liquid in the recipe next time. I've never really found any sausage that compares to good boerewors, so I'm keen to get it right.
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Apr 26, 2017 01:18
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They keep cooking after you've pulled them unless you immediately ice-bath them. When par-cooking sausages I usually pull them at more of a medium doneness and then when I brown them and heat them back up it finishes them off.
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Apr 26, 2017 02:23
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Cross-posting from the sous vide thread:BrianBoitano posted:
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Apr 26, 2017 23:38
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Benn struggling with a batch of Barnsley and Loin chops I got from the butcher recently but managed to nail it tonight. I was being an idiot and expecting it to be as tender as pork with my method, but turns out it needs at least 100 mins at 100'c to start to fall off the bone. Did it for 120 mins, quick reverse sear and it was great. I also did a side of stir fried sliced sprouts with anchovy fillets - holy poo poo the umami  
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Apr 27, 2017 19:41
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Kale salad with green beans, pine nuts, raisins, Syrian cheese, eggs, and homegrown cherry tomatoes. I had my doubts going into this, but it was WAY better than I thought it would be!
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May 1, 2017 14:30
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Olpainless posted:Hello thread, I've missed you! Been in the middle of a move, so I haven't had as much time in the kitchen as I'd like (mostly due to most of my cooking equipment being in transit or boxes), and camera stuff has been in transit as well, but I've been able to get a nice meal together for myself, the better half and the inlaws last night. This post isn't getting the love it deserves.
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May 2, 2017 00:02
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