The dinner thread - Post Nood(les) - The Something Awful Forums

The Something Awful Forums > Discussion > Goons with Spoons > The dinner thread - Post Nood(les)

BrianBoitano: Nov 15, 2006; this is fine

Gorgonzola polenta is now on my list of things to cook while my stinky-cheese-averse wife is out of town, thanks!

Kenji's carne asada marinade is :discourse:

Poblano and black bean quesadilla, guac with a couple tomatillos, fruit salad with chile & lime

Forgot the salsa for the photo.

Made everything from scratch, down to the bacon fat tortillas. Took a couple hours Saturday and several hours Sunday but drat worth it.

# ¿ May 7, 2018 14:07

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# ¿ Apr 29, 2024 18:07

BrianBoitano: Nov 15, 2006; this is fine

Tezcatlipoca posted:

Can I ask what took so long? None of that seems too time consuming unless the tortillas gave you hell.

I was curious, so I estimated. All the following are active times only:

code:

Tortillas: 
	15 min mix (ish... my wife did it)
	30 min roll & cook
Fruit salad:
	5 min stem & seed peppers, toast in oven
	5 min grind peppers into chile powder
	4 min stem & seed peppers, toast in oven
	3 min blend with vinegar for "Bufalo" salsa
	10 min cut watermelon and pineapple
	2 min juice orange
	10 min queso fresco
Steak:
	3 min toast and grind spices
	3 min juice orange and mix marinade
	10 min remove silver skin (I'm not practiced & fast at this)
	3 min remove excess marinade
	6 min grilling
	2 min carving
Quesadillas:
	2 min rinse beans
	6 min char poblanos, steam, peel and cut into strips
	3 min cook onions and spices
	3 min combine beans & veggies, mash half
	3 min grate 1 lb cheese in food processor
	5 min run outside to pick cilantro
	10 min assembly
	3 min babysitting under broiler (total time 10 min, I watched near the end)
Quesadilla salsa:
	4 min roast veggies
	2 min juice lime and blend with veggies
Guac:
	15 min
Coffee popsicles (not pictured)
	10 min

That's 3 hours I can easily account for, not counting a ton of dishes and the inefficiency of not being active 100% of the time.

e: ew what a bad snipe. Have an easier meal from last week:

green Thai curry

BrianBoitano fucked around with this message at 18:46 on May 7, 2018

# ¿ May 7, 2018 18:40

BrianBoitano: Nov 15, 2006; this is fine

Tezcatlipoca posted:

Oh by the way I should say that your food looks really good. I think I've made a similar thing so many times that I take for granted how much work actually goes into it. Also, you should try a Mexican coke, soy sauce, chilis of your choice, annatto, citrus juice and zest of your choice, garlic marinade. You could also just do chili, salt and lime juice. I swear by I this, feel free to add turmeric, cinnamon, ginger, whatever the hell you want and it will be amazing fajitas.

Edit: Do any of y'all have a kolache dough recipe you recommend?

Thanks! I'll branch out marinade-wise next time, and pick up some annatto.

# ¿ May 13, 2018 15:46

BrianBoitano: Nov 15, 2006; this is fine

iajanus posted:

Made a lasagne from scratch for the first time

:starefap: needs to be an emoji

pro-tip: if you want to mix it up on leftovers, skillet frying lasagna is marvelous

# ¿ May 17, 2018 14:54

BrianBoitano: Nov 15, 2006; this is fine

It's tomato season :allears:

Gazpacho with red bell pepper and zucchini and "Kinda, Sorta Patatas Bravas" (author's name, not mine)

e: vvvv lucky! We had to pull out the collards yesterday. Still have lbs and lbs blanched in the freezer though. Yer food looks good :cheers:

BrianBoitano fucked around with this message at 21:36 on May 23, 2018

# ¿ May 23, 2018 20:25

BrianBoitano: Nov 15, 2006; this is fine

gimme

# ¿ May 26, 2018 18:18

BrianBoitano: Nov 15, 2006; this is fine

Hummus Masabacha, "Fried Tomatoes", and Pita Laffa with Za'atar

One of my favorite dinners of all time. Zahav & Jerusalem are amazing cookbooks, but y'all probably already know that.

The laffa wasn't really as pale as it looks. They turned out great.

# ¿ May 29, 2018 01:34

BrianBoitano: Nov 15, 2006; this is fine

DRR is one of our all-time favorite books. We're on our 3rd copy - the binding keeps falling apart. If that happens to you, and you can't return it, try what we did and complain to the publisher on Twitter. That's how we got #3

A week ago we had that book's crab cakes on Grandma Hill's Hoecakes. Except we used Avocado and black beans instead of crab. The spices were excellent and the blueberries were a surprising hit.

# ¿ Jun 15, 2018 12:54

BrianBoitano: Nov 15, 2006; this is fine

Broiler might do it, even if that's also electric

# ¿ Jun 18, 2018 16:32

BrianBoitano: Nov 15, 2006; this is fine

I wanted to show a friend how you can plate any random food nicely regardless of how good it tastes. I'd say I failed on two counts - this tasted better than I intended and didn't look as good as I thought it might.

Zucchini, radish, leftover green goddess, balsamic, and homemade chili powder I guess makes a salad

I probably could have reduced the balsamic so its color wouldn't be so washed out on the zucchini and thickened the green goddess some more so it wouldn't have run.

# ¿ Jun 22, 2018 14:26

BrianBoitano: Nov 15, 2006; this is fine

I want to eat all your food

e: directed at everyone in particular

# ¿ Jul 9, 2018 20:29

BrianBoitano: Nov 15, 2006; this is fine

^^^ 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.

# ¿ Jul 12, 2018 23:27

BrianBoitano: Nov 15, 2006; this is fine

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

# ¿ Jul 13, 2018 13:45

BrianBoitano: Nov 15, 2006; this is fine

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

# ¿ Jul 13, 2018 22:46

BrianBoitano: Nov 15, 2006; this is fine

That's not hyperbole. It felt like my throat was closing up...

Somebody start a new youth social media challenge

# ¿ Jul 13, 2018 22:53

BrianBoitano: Nov 15, 2006; this is fine

blixa posted:

I had a little Italian dinner party last night and made stuff.

Everything was crazy delicious.

I think you pulled it off, great work

French summer sammy with zucchini* and olive tapenade, with okra fries and a mojito.

*actually used green trombone squash. That sure is a vegetable!

# ¿ Jul 24, 2018 12:00

BrianBoitano: Nov 15, 2006; this is fine

Coconut rice with sambal, okra, sweet peppers and crispy shallots

Somebody teach me to garnish with cilantro. It looked so much better before adding it :saddowns:

Monday: chicken pozole

# ¿ Aug 16, 2018 12:07

BrianBoitano: Nov 15, 2006; this is fine

I generally eat small portions, so the latter.

# ¿ Aug 16, 2018 15:58

BrianBoitano: Nov 15, 2006; this is fine

Thanks. I usually follow recipes verbatim, and that one called for 1/4 cup of "coarsely chopped" cilantro for 4 servings, so I'm pretty sure that's what the doctor ordered.

I need to learn to pause and actually think more while cooking a recipe. It saved me yesterday when a chili paste took 40 minutes to darken vs. the recipes 20-25 minutes, and today when I realized I should start salting the eggplant before making the tomato sauce, since the eggplant needed to drain for an hour. Following verbatim linearly would have me not even start that before 40 minutes of tomato sauce making. Yeah yeah caveat emptor always read all the way through before starting but drat I can't figure out that sequencing.

# ¿ Aug 17, 2018 03:26

BrianBoitano: Nov 15, 2006; this is fine

Thanks all. I wanted advice on making it not look like lawn clippings on my dinner, and I think it'll look better following y'all's advice.

I will treat "coarsely chop" as "chop it more than once, dingus" from now on.

# ¿ Aug 17, 2018 13:23

BrianBoitano: Nov 15, 2006; this is fine

Pho tofu!

Fuckin yum.

# ¿ Sep 21, 2018 01:20

BrianBoitano: Nov 15, 2006; this is fine

Close! Lemonnana from Zahav.

6ish mint leaves
1 sugar cube (or 1/2 tsp sugar)
1 oz lemon juice
1/2 oz lemon verbena syrup
1 1/2 oz bourbon
3/4 oz water

Muddle first two. Shake with ice and skip the straining.

Tbh I no longer muddle since I figure all the shaking does the trick. Rubbing a leaf around the rim has a bigger effect on your perception I think.

# ¿ Sep 21, 2018 11:45

BrianBoitano: Nov 15, 2006; this is fine

MSG and fish sauce would be my additions

# ¿ Sep 24, 2018 01:58

BrianBoitano: Nov 15, 2006; this is fine

Fried harissa eggplant, scratch hummus, and laffa!

If I hadn't been so desperately hungry I'd have thought twice about that filter in that lighting, but that's what I got now.

# ¿ Sep 26, 2018 20:51

BrianBoitano: Nov 15, 2006; this is fine

Serving size: one tray

# ¿ Oct 5, 2018 11:24

BrianBoitano: Nov 15, 2006; this is fine

Hurricane is over, had leftover pepper tofu lettuce bites!

Small portion because I binged hurricane snacks all day

Holy poo poo y'all raw diced shallot and ginger sounds too assertive but it fukkin worked

# ¿ Oct 11, 2018 01:54

BrianBoitano: Nov 15, 2006; this is fine

Don't rinse your cooked pasta tia

# ¿ Oct 19, 2018 18:26

BrianBoitano: Nov 15, 2006; this is fine

Not a fan of fish prawns or bonito but I'd eat that poo poo up

# ¿ Oct 30, 2018 19:41

BrianBoitano: Nov 15, 2006; this is fine

Now use that fat: buy some masa harena and go fuckin nuts.

# ¿ Nov 3, 2018 12:29

BrianBoitano: Nov 15, 2006; this is fine

Wanna gently caress that steak

# ¿ Nov 8, 2018 03:39

BrianBoitano: Nov 15, 2006; this is fine

THE MACHO MAN posted:

# ¿ Nov 20, 2018 03:20

BrianBoitano: Nov 15, 2006; this is fine

Didn't see a t'giving thread, hereyago

Hard cider sangria with ginger and apples - Let's Stay In

Kale and brussels sprout salad

King Arthur Parker House rolls

local turkey, never frozen, dry rubbed

Gravy (no pic :saddowns:

)
Roasted cranberry sauce

Herb and fennel stuffing, add sausage because duh

Burnished potato nuggets, use schmaltz instead of olive oil

Sweet potato ice cream sundae with buttered pecans, toasted meringue, and orange caramel - Deep Run Roots

# ¿ Nov 23, 2018 16:51

BrianBoitano: Nov 15, 2006; this is fine

Veritek83 posted:

I think the only thing I didn't get on this first plate was mashed potatoes. First year my family's done macaroni & cheese, which might have been the MVP- the chorizo/cornbread stuffing was also up there.

Nice plating! Got a recipe for the chorizo/cornbread stuffing? That sounds excellent.

Cavenagh posted:

Turkey Ballotine, Dirty Black and Wild Rice, Tarragon Gravy, Balsamic Beetroot.

Yeahhhh gonna need a recipe here too :cop:

# ¿ Nov 23, 2018 18:24

BrianBoitano: Nov 15, 2006; this is fine

To be fair, my wife is a grad student so had a flexible schedule to cook for 3 days straight. Besides that, :justpost:

# ¿ Nov 23, 2018 20:29

BrianBoitano: Nov 15, 2006; this is fine

Casu Marzu posted:

gochujang-sauerkraut puree

such a lovely phrase :allears:

So I guess instead of relaxing with easy post-thanksgiving leftovers we're going to cook a notoriously difficult food, including home nixtamalization? Yeah cooking addiction is real :suicide:

# ¿ Nov 26, 2018 17:53

BrianBoitano: Nov 15, 2006; this is fine

I'm in love with every word of that recipe name

Tonight for us was parmesan Dutch baby:

Basically Yorkshire pudding and thus delicious.

Looked better once garnished with chives and put in more natural light, but by that point it had slumped even more. Still yummy!

# ¿ Dec 2, 2018 00:53

BrianBoitano: Nov 15, 2006; this is fine

Everyone should make winter squash risotto this season :hf:

Mine was Seminole squash, in the oven. Candied walnuts on top. Hella easy!

# ¿ Dec 11, 2018 13:06

BrianBoitano: Nov 15, 2006; this is fine

Meatball sub. Half beef half pork, arugula pesto, provolone on a homemade baguette

https://i.imgur.com/AW4MRT5.mp4

# ¿ Dec 17, 2018 03:27

BrianBoitano: Nov 15, 2006; this is fine

Fantastic results. A+ would eat face first like a puppy

# ¿ Dec 23, 2018 14:15

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# ¿ Apr 29, 2024 18:07

BrianBoitano: Nov 15, 2006; this is fine

Cavenagh you may be a drunk justice but you throw a mean birthday party. Kumba and Casu Marzu thanks for the meat porn, you're both driving up my next grocery bill.

I'm about to post two dinners in the same post. gently caress da police.

Gnocchi with pork butt ragu and bread crumbs

I hope you all have more butt in your 2019
Fried capers are yummy on salad. Watermelon radishes and chioggia beets are pretty.

Honeybaked ham, creamed Swiss chard w/ lemon breadcrumbs, twice-baked potato

Parker house roll, fancied up with thyme and chives

bonus:
https://i.imgur.com/KhFEXJ4.mp4

# ¿ Dec 26, 2018 05:01

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