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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"
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Apr 6, 2017 17:42
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Last night: we got all froo-froo springtime. Garlic scape fettuccine with saffron cream and peas. Chive flowers because they were in the garden and pretty :bigtran:  Pasta machines rule, btw
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Apr 9, 2017 13:52
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They're pleasantly pungent and spicy, like veeery thinly sliced raw red onion but with a more playful texture. Same with the flowers of the garlic scapes. Both can be eaten raw but the garlic scape flowers can also be seared.
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Apr 10, 2017 22:28
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kumba posted:
One of those "better the second day" recipes that I love. Looks good!
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Apr 11, 2017 18:28
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That's fuckin genius
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Apr 15, 2017 15:15
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Apr 16, 2017 13:16
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Easter brunch for dinner! Sautéed greens toast with garlic, feta, pumpkin seeds, and a poached egg. Side of roasted tomatoes and a slice of bacon.  Dessert was summer berries with mint julep syrup and whipped cream. 
BrianBoitano fucked around with this message at 00:59 on Apr 17, 2017 |
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Apr 17, 2017 00:55
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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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Fenris13 posted:Bananas are actually not the best fruit to snack on to stay awake, they can increase your levels of tryptophan, making you drowsy. Berries, nuts or seeds, maybe a little beef jerky would be better. Does the science check out for this? livestrong.com posted:Bananas contain high amounts of a number of important nutrients. One medium banana contains 105 calories, 0.39 grams of fat and 0.011 gram of tryptophan, according to the USDA National Nutrient Database for Standard Reference. OK, so 10 bananas... http://www.webmd.com/food-recipes/features/the-truth-about-tryptophan posted:Somer says that proteins like turkey, chicken, and fish, which are high in tryptophan, require assistance from foods high in carbohydrates to affect serotonin levels. http://www.snopes.com/food/ingredient/turkey.asp posted:
So bananas have 1/30 the tryptophan as turkey and turkey as sleep aid has generally been debunked. Still, turkey's other protein might be why it doesn't make you sleepy, so perhaps bananas with a lower dose but with carbs instead of protein might actually make you sleepy. Not a lot of hard evidence to avoid bananas, imo. Especially because your brain runs on blood sugar and bananas are a low glycemic snack, meaning you will get a nice steady flow of sugar and not a sugar high followed by a crash. If you're really worried about tryptophan, add some peanut butter so the proteins slow the tryptophan from entering the brain. Are there nutritionists on SA? I'm just a curious dude googling stuff.
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May 7, 2017 14:07
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emotive posted:Had a go at Kenji's method of vegan chorizo... threw it on tacos with salsa verde some leftover potatoes and some elotes. I made some for his vegan loaded queso a long time ago. The chorizo was by far the best part, and it freezes well!
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Jun 22, 2017 00:29
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  vegetable paella from ATK. Had to double the suggested length of time so the socarrat got crunchy enough!
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Jul 18, 2017 02:48
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Both of those look delicious. angor posted:Butternut squash risotto Recipe?
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Jul 23, 2017 10:15
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Have you eaten it? It's delicious. It's basically a fried chicken sandwich (good) but the bread is fried (good) and you have an excuse to eat fried foods for brunch (good good good) You don't even need syrup or honey for it to be a winning combination, that's just icing on the steak Also try savory waffle BLTs: 
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Jul 23, 2017 14:07
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Oh man my 1.5 Tbsp ice cream scoop works well enough but those are gorgeous! and some drawer space might be worth a falafel dropper thingy.
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Jul 24, 2017 13:19
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Yeah he probably meant toaster oven tray Pizza! 550° on a steel 
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Aug 25, 2017 01:46
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Ranter posted:Lasange my lasaga!
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Aug 26, 2017 03:54
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Crumbly corn tortillas make delicious scrambled quesadillas  And, if your wife eats flour tortillas, you get some photogenic ones too:  Grilled poblano, smoked mozzarella & pepperjack, refried black beans. Extra cheese loose in the pan for cheese crust on the outside.
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Sep 3, 2017 04:03
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dolicf posted:
One of the best meals to be had. Yours looks good!
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Sep 8, 2017 02:32
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^^^ befriend a local farmer at a market, then ask if they ever sell scratch & dent tomatoes at a discount. We make canned whole, crushed, and rotel-style every year. Definitely more expensive than even San Marzano but worth it for tomato-forward dishes. Reztes posted:Shakshouka! I've never even had shakshouka before, but I think I'm going to be making this all the time now. Tasted pretty delicious just using store brand crushed tomatoes, though I saw San Marzanos recommended in a couple of recipes. Really this is just further convincing me to grow my own tomatoes. That looks amazing. Which recipe did you use, or did you riff off of some?
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Sep 14, 2017 15:52
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Zombie Dachshund posted:Yeah, that's smart (though not all kinds of tomatoes are so great for processing.) I just saw that a local farm has a tomato glut; they're selling PYO Romas for $1/pound. If I can make it over there, I can pick enough to make and freeze sauce to last me for months. Canning would be even better but I'm too lazy to bother. Romas are the best for canning, and $1/lb is amazing, way less than we pay for scratch & dent in our small-rear end town. Worth the extra labor of PYO, and if you lived within an hour of me it'd even be worth the drive. Reztes posted:Thanks! I basically wound up following this one. I skipped the mushrooms and used some cotija cheese I had on hand instead of feta, and parsley since I'm between cilantro crops. Over Easy's recipe also uses parsley, which is nice for potlucks. I really like it for potlucks during tomato season, since it's not a carb or a meat, and it's approachable enough for timid eaters. Comparing the recipes, Chef John uses a jalapeno and less spice, and my recipe has garlic, both sweet and smoked paprika, and dried oregano. I'll have to try my recipe with jalapeno! e: oh dang the author of Over Easy has a tomatillo and charred corn "shakshuka"  http://joythebaker.com/2017/02/tomatillo-shakshuka-and-over-easy-pre-order/
BrianBoitano fucked around with this message at 15:50 on Sep 15, 2017 |
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Sep 15, 2017 15:43
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Reztes posted:Holy poo poo lol I'd never seen that before. Thanks for the test of the recipe! I'm adding it to our "cook frigging now" list.
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Sep 26, 2017 12:36
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I've made many meals since my last post itt, but the simple ones seem best to eat and thus share.  Glazed five-spice chicken, Salt Fat Acid Heat pg. 338. 30 minute brine, 5 minute cook. Coworker gave me some ginger preserves and challenged me to make savory dishes with it. I saw ginger and brown sugar in this recipe and gave it a shot. Replaced all the brown sugar with roughly the same amount of preserves, by weight. I didn't reduce the normal ginger amount, since the preserves are definitely mellowed, basically like candied ginger. Chicken breasts, pounded 3/4" flat, cooked in a hot pan for 2 1/2 minutes per side. Served with simply roasted broccoli with chili/soy/sesame dipping sauce. Made a pan sauce by deglazing, but it wasn't really needed. I inhaled most of the chicken before I remembered it was there.
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Sep 28, 2017 02:45
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Argyle posted:And it only counts if you fertilize them yourself. That's not how eggs we eat work, but you do you.
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Oct 12, 2017 02:41
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 Samosas are easy if you use eggroll wrappers! (They're still not that easy) Sweet potato and black eyed peas with the spice suggestions from Made In India. Cilantro chutney, and chili paneer (starting with homemade paneer) The paneer was phenomenal. We rarely repeat recipes but that one's definitely in the mix. The spicing on the samosas was also delicious, and the recipe is easily adaptable for whatever veggies & meats you want. Bonus shot of cling wrap while microwaving the sweet potato, and again after letting the steam condense:   
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Oct 14, 2017 02:47
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Describe the rest of the ingredients. If the sausage is spicy that's good, but if it isn't I'd add something spicy you like - whether that be fresh diced peppers, dried spice, or hot sauce. Of course all food can be bland for lack of salt, and unfortunately it's tough to "season to taste" an egg dish since it's dangerous/gross raw to taste when it matters. My method for salting is to take my usual amount of salt I add to breakfast eggs (for me, a generous 1/4 tsp for two eggs) and scale that up, adding more for the volume of other ingredients. Our Christmas morning strata is attached. Check your ratios against mine, especially the really tasty cheddar component. Under no circumstances are you allowed to use bland cheese. 
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Oct 15, 2017 16:30
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emotive posted:
Stop, penis, erect, etc
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Oct 21, 2017 02:52
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The Aardvark posted:Leek fritters with fattoush salad. Looks great! What starch binds/bulks the fritters? I'd imagine leeks wouldn't hold together, be dry enough, or be tasty alone. Do you have sumac? Sprinkled on fattoush is my favorite thing 
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Nov 1, 2017 03:55
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Pollyanna, strip your cast-iron down to bare metal and season. This guide helps with both: http://www.thekitchn.com/i-seasoned-my-cast-iron-pan-with-flaxseed-oil-and-heres-what-happened-224612 Congrats! Now you can scrub it with soap with impunity. Flaxseed oil for base seasoning a couple of years ago, cook with sunflower oil has worked absolute wonders for me.
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Nov 9, 2017 17:01
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rest your goddamn meat
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Nov 25, 2017 22:07
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  This is the ideal turkey stock color. You may not like it, but this is what peak performance looks like. 3rd quart is in the freezer, couldn't be bothered to go grab it for the photo
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Nov 27, 2017 02:27
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A++ would attempt to lick my monitor again
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Dec 11, 2017 20:52
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Christmas tradition in our house: pork shoulder ragú on gnocchi My wife's invention: roasted tomato, mozzarella and fried caper salad  My MIL's tiramisu. I'd never seen how to do chocolate shavings at home before! 
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Dec 25, 2017 14:41
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My favorite breakfast egg thing: Bacon and Leek Tart from Date Night In. My second favorite is any strata ever. If that's within your parameters I'll dig up some recipes, including the one we just had for Christmas morning which was amazing.
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Dec 31, 2017 03:28
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Ranter posted:I got an upgrade and in turn upped my smashed burger game How do you keep the burger from sticking to the smash spatula? Oil the spatula first? I previously used a silicone spatula so that might be it too. I now have a big beautiful metal one (not quite as nice as yours) so I can't wait to try again.
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Feb 9, 2018 15:28
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Pasta bolognese! The Food Lab, page 729: The wide noodles were supposed to be tagliatelle but the widest noodle Publix had was fettuccine that was barely wider than spaghetti  I did lasagna noodles cut in half, which worked quite well, though next time I'd cut into 3rds. Actually, if I'm going to spend 90 minutes active and 3 hours simmering, next time I'll probably roll out fresh pasta. Kale Caesar, TFL page 828:  We liked it! The oil massage did help tame the kale's fibrousness, though next time I may add lemon as well for more tenderizing.
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Feb 12, 2018 03:57
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emotive posted:I find that trying to get char spots on my electric stove is impossible on corn tortillas... they get stiff/crispy before any real spots develop. Do I just need higher heat? Using a dry cast iron skillet. How long are you preheating? You could also try broiling in your oven, directly on the rack if you're worried about sticking to sheet trays.
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Mar 9, 2018 12:50
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Croatoan posted:Why are you using a pan at all? It's super easy on a gas stove but you can still char on an electric burner directly. If you do this on electric, you're asking for it to stick. A very dry tortilla and a preheated burner is your best bet, but I wouldn't do it.
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Mar 9, 2018 15:53
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Amazing how the same dish can look vastly different based on lighting, framing, and filters Tomato and lima bean bake AKA "pizza beans", and garlic bread:   
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Mar 21, 2018 00:28
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Cloks posted:Smitten kitchen? Looks good! Yup! Thank you!
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Mar 21, 2018 02:17
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Last 3 posters: "would"
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Apr 4, 2018 13:35
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