|
Happy Hat posted:Last nights dinner... Salmon wow, could you elaborate a bit on the sauce/seasoning and the way you made the sesame seeds stick? Excellent photography skills as well, btw, thanks for not raising the bar too high [/sarcasm] :-P for content: we bought a piece of cow that's not a common piece of meat over here...literally translated, it would be "donkey"...some research showed that in America it is called tri-tip, which is pretty common, lol. So far for exotic and strange pieces of meat... Anyway, the dinner was lovely, with brussel sprouts, mushrooms, potato gratin and really nice an flavorful meat. 
paraquat fucked around with this message at 16:39 on Jan 15, 2017 |
#
¿
Jan 15, 2017 16:26
|
|
|
|
| # ¿ Apr 27, 2024 16:11 |
|
|
Happy Hat posted:Photo taken with a phone, but thanks *taking notes* Thank you SO much! (glad I asked, hahaha) Will definitely give this a try in the near future!
|
|
#
¿
Jan 15, 2017 16:44
|
|
|
^Nice^ I made some black bean soup that perfectly matched the color of my table 
|
|
#
¿
Feb 21, 2017 17:07
|
|
|
Friend posted:
You probably tried to prove my point, but it camouflaged the soup so well that you forgot what you ... you...eeeehhm
|
|
#
¿
Feb 23, 2017 17:59
|
|
|
That Works posted:Someone needs to clean their table. Actually, my table now perfectly matches my house.
|
|
#
¿
Feb 24, 2017 09:40
|
|
|
Ranter posted:I moved into a new house with new people. Wow, that looks great. When I grow up, I want to be a minority too!
|
|
#
¿
Mar 30, 2017 07:45
|
|
|
made a sub with (from bottom to top) spicy hoisin mayo, cucumber, iceburg salad, char siu and a quick pickle of carrot and red onion (with some extra hoisin mayo drizzled all over it, lol) lovely food 
|
|
#
¿
Mar 30, 2017 19:56
|
|
|
^^nice, would definitely eat! I made spicy Korean chicken (and left the sesame seeds out) pretty much per this recipe: http://rasamalaysia.com/spicy-korean-chicken-wings/ and had some stir fried vegetables with that. 
|
|
#
¿
Apr 3, 2017 06:38
|
|
|
THE MACHO MAN posted:
Wow, that looks really tasty!! It's been a while since I mapo tofuud, must try the shroom version now!
|
|
#
¿
Apr 6, 2017 04:55
|
|
|
poop dood posted:Please lay on me your mapo tofu recipes. I make pretty much exclusively American/French food at home and would love to start incorporating Chinese and Indian stuff. Similarly if anyone could recommend me an Indian recipe that is delicious and doesn't require a pressure cooker I would be very grateful. mapo tofu: https://forums.somethingawful.com/showthread.php?threadid=3401971&userid=0&perpage=40&pagenumber=5#post394267113 this recipe is awesome! and an Indian thread: https://forums.somethingawful.com/showthread.php?threadid=3774083 other people and/or things in that thread will probably help you with the second question, I don't really have a go-to Indian recipe, I'm afraid paraquat fucked around with this message at 13:17 on Apr 6, 2017 |
|
#
¿
Apr 6, 2017 13:10
|
|
|
I think Thoht is right. Just to give you an idea Gwyrgyn Blood, I think my pan was on low heat and I hardly stirred any longer than to mix the ingredients and dissolve the sugar, bout 2 to 3 minutes or something, as the consistency of the mixed ingredients is saucy to begin with.
|
|
#
¿
Apr 7, 2017 11:20
|
|
|
emotive posted:
wow, that looks great! I used to buy tempeh pedis, but never prepared something with tempeh myself...until now! Pleasantly surprised by the fact that it wasn't a stinking sticky mess to begin with, but smellled and felt very pleasant on it's own. I made an extremely easy version of something that i wanted to resemble the tempeh pedis I buy from the store, without deepfrying and after browning the pieces in oil and letting them sit on some kitchen towl, I just tossed it in ketjap manis, brown sugar, sambal badjak and a bit of water. It was WAY better than what i usually have, because it was fresh (after a day in the fridge it did resemble the store-bought version, lol, still tasty though)   Will definitely use tempeh for other snacks and dishes as well in the future, great stuff. All ideas and/or recipes with tempeh are welcome!
|
|
#
¿
Apr 14, 2017 16:37
|
|
|
emotive posted:I like to crumble up tempeh and cook it in a skillet with chorizo spice blend... makes for good tacos. Thanks, I was going to try the crumbling up thing, but this sounds like the perfect way to use those crumbles. Will definitely try!
|
|
#
¿
Apr 14, 2017 18:36
|
|
|
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) 
|
|
#
¿
Apr 20, 2017 07:57
|
|
|
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!
|
|
#
¿
Apr 20, 2017 16:47
|
|
|
I had a bag of rice flour and a piece of char siew, so I made: Banh xeo with char siu (without shrimps), onion, bean sprouts and spring onions, some mint leaves, a handful of lettuce leaves and a simple nuoc cham  Didn't expect it would work out, but dayum, that stuff was good! So the next day I made it again (had a load of leftovers), but with bigger lettuce leaves and two instead of one banh xeo  I never ate banh xeo before, but I love the stuff I made, so next week I'm going to order it from a proper vietnamese restaurant and see what can be enhanced. It's definitely a dish that will stick in my routine, for sure! :-D
|
|
#
¿
Jun 29, 2017 19:18
|
|
|
 I used a piece of lovely fish, but this is definitely a nice way to prepare it.... https://www.theguardian.com/lifeandstyle/2013/feb/07/ken-hom-fish-hot-sour-sauce-recipe
|
|
#
¿
Dec 17, 2017 18:35
|
|
|
Raikiri posted:Made scotch eggs: Those colours, wow. That plate is a work of art!
|
|
#
¿
Apr 28, 2018 09:08
|
|
|
lifts cats over head posted:Decided to try and copy a dish from this week's episode of Master Chef, garganelli with mushrooms. This might be one of the top five homemade dishes I've made. That's really pretty and tasty looking, awesome!
|
|
#
¿
Sep 4, 2018 17:31
|
|
|
Torquemada posted:
Please elaborate a bit? especially on the winning ones! or should I say: recipe please ;-)
|
|
#
¿
Sep 4, 2018 17:33
|
|
|
Torquemada posted:Sopes are just blue flour tortilla masa, you don’t even need a press to make them. Just flatten a small ball of masa into a disc, about half an inch thick and 3-4 inches in diameter. Cook them in a hot cast iron pan about 30 - 60 seconds on one side; flip them over and crinkle the edges on the cooked side, then cook the other side about the same. Couple of seconds in a microwave or in a warm oven to reheat. Thank you!!
|
|
#
¿
Sep 5, 2018 18:54
|
|
|
But googly eyes nontheless!!! I vote kill and eat, because that's one lovely Strawberry Frangipane Tart
|
|
#
¿
Sep 26, 2018 19:19
|
|
|
emotive posted:
What an excellent plate!
|
|
#
¿
Nov 5, 2018 21:05
|
|
|
Random Hero posted:I made some fried rice with shiitake mushrooms, peas and broccoli topped with Korean marinated (gochujang, mirin, sake, ginger, garlic) hanger steak (sous vide 4hrs @ 132) and peach tea pickled red onions. I will definitely be making all of this again, especially that marinade and the onions. That looks SO great! You are my random hero!
|
|
#
¿
May 23, 2019 19:24
|
|
|
kittenmittons posted:
That looks and sounds amazing! I made fancy things on bread before as an appetizer...but you definitely won.
|
|
#
¿
Aug 5, 2019 17:35
|
|
|
Vietnamese mango salad with homemade beef jerky...didn't have any peanuts in the house, so I used hazelnuts instead
|
|
#
¿
May 5, 2020 10:57
|
|
|
a dozen swans posted:Ottolenghi's mango-tomato salad with herb oil and black sesame seeds. Insanely good salad, will dream about this. That does look insanely good! The only recipe clowe to this that I can find is one with ngella seeds instead of black sesame seeds. Is it the same recipe that you used, with a white misodressing? https://www.theguardian.com/food/20...otam-ottolenghi Will be giving it a go anyway, it looks and sounds very tasty
|
|
#
¿
Jul 3, 2023 10:59
|
|
|
hobbez posted:Since I have the Chaat Masala spice and tamarind paste sitting around now, do you recommend any other recipes to try using these ingredients? I'm googling recipes but I'd be interested in any suggestions from the thread I love chana chaat, this is a nice recipe: https://www.flourandspiceblog.com/chana-chaat-easy-recipe/
|
|
#
¿
Nov 19, 2023 14:22
|
|
|
|
| # ¿ Apr 27, 2024 16:11 |
|
|
mystes posted:This isn't the general chaat thread In that case, here's my lamb-eggplant kebab 
|
|
#
¿
Nov 19, 2023 15:23
|
|
