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paraquat posted: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... That looks great. Tri tip is a much more common cut on the West Coast of the US. Where are you located? How did you cook yours? I usually do it Santa Maria style, with a rub and over the grill, though the oven is fine too. Makes amazing sandwiches with some crusty, buttered grilled bread.
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Jan 15, 2017 20:34
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Doom Rooster posted:When you're craving Frito pie, but your girlfriend wants a fancy dinner. Lol
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Feb 4, 2017 01:39
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Saw some monster shrimp so had to use them for something. Shrimp and cheese grits. Used some leftover tomatillos in the sauce which gave some nice acidity to the sauce without adding lemon juice. 
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Feb 13, 2017 16:22
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Korgan posted:bung your snags on top of that mess Ahahahahahah Agreed
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Feb 26, 2017 00:05
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iajanus posted:The whole experience is the sausage sizzle; the food item itself alternates between that name and sausage sandwich depending on the vagaries of the universe at that moment. Does the dinner thread have its own version of Poe's Law?
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Feb 28, 2017 00:59
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What does skate wing taste like? I learned a long time ago that bad restaurants would try to pass off circular cutouts of skate as scallops, so I assume white, oily, and meaty?
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Mar 8, 2017 01:48
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You poached the eggs in salsa verde? Did you make the salsa from scratch?
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Mar 11, 2017 20:25
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Hob_Gadling posted:Toast. Looks pretty good to me
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Mar 16, 2017 16:32
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His Divine Shadow posted:Double post from the charcuterie thread uh you're missing some meat in that sammich I think. Put about twenty more slices in there.
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Mar 24, 2017 22:41
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Mah scarrr PO nay / 
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Mar 30, 2017 00:56
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I always prune the flowers before they blossom, are they good/worth allowing? This chive plant has been around for like 5 years, frozen and come back several times, so I don't think I can do anything to kill it (and wouldn't really care if I did). That looks great, by the way, and I think it's inspired me to make some pasta primavera this week.
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Apr 10, 2017 22:19
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My mind says gross but my eyes say hell yeah
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May 8, 2017 17:23
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Catberry posted:I had no idea that raw tuna was a desirable texture It is in a poke bowl!
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May 8, 2017 18:46
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Random Hero posted:I made something on Monday: Literally triggered a pavlovian response. What are you doing with the rosemary brush there?
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May 31, 2017 23:34
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large hands posted:that's funny i just made kenji's xlb recipe for dinner tonight Goddamn I would eat all of that so hard and fast
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Jul 13, 2017 01:24
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No lemoncakes? No sweetcorn and pease? Cod cakes and roast mutton and pigeon pie and mounds of neeps and I see a cheese wheel there I guess
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Jul 17, 2017 20:54
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Just because I wanted to know what a "neep" is I googled it and found a scots wikipedia page on the subject. I love that scots looks like a bunch of orks wrote it. https://sco.wikipedia.org/wiki/Neep "Wild forms o the neep an its kin, the mustarts an the reefort can be fund aw ower wast Asie an Europe, makkin fowk think that their domestication teuk place somewey in that airt."
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Jul 17, 2017 21:09
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teh winnar! posted:Tonight's noms are American goulash with French-cut green beans and homemade sourdough garlic bread. I'm particularly proud of the bread; its soft and cake-like. My grandma used to make "goulash" just like this and I absolutely loved it.
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Jul 19, 2017 15:45
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I mean it's a pretty old thing, soul food wise, and yes it got trendy with Tarantino putting it in a movie or whatever. But as to the "why?" of it I guess the answer, like many foods, is just "why not?" Why eat grits with chitlins? Why put eggs in a burrito? Why eat boiled sea insects?
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Jul 23, 2017 13:39
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Weird thing to sperg out about. What's that, people like a little sweetness with their fried chicken? Haha how stupid, that's like eating glazed ham! Or putting brown sugar on a pork shoulder. Oh wait...I mean, it's like cooking onions until they caramelize! Uh...putting...taco meat on a birthday cake!
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Jul 23, 2017 13:52
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Garum with my candied figs, huh? How trendy and dumb
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Jul 23, 2017 13:59
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I never heard of it until the early 2000s, but I didn't really eat or know about soul food growing up---of my family only my maternal grandmother is southern, everyone else is french and italian so that is the kind of food I grew up eating. Just reading a bit about C&W it does seem to be something that maybe migrated down here from the northeast in the first half of the 20th century. e. I mean everyone eats fried chicken, corn bread, grits, macaroni and cheese and other things that could be called "soul food" but I didn't have an understanding of it as such.
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Jul 23, 2017 16:19
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large hands posted:ramen Very cool. Will you share your pasta recipe?
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Jul 28, 2017 07:11
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Random Hero posted:Sous vide wagyu petite filet with pasta aglio e olio: Fuuuuuuuuuck that looks so good.
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Aug 1, 2017 03:36
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large hands posted:cold ramen Really good shot man.
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Aug 3, 2017 07:02
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...a good post
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Aug 4, 2017 00:13
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large hands posted:
I've tried two different recipes for pasta, both traditional italian recipes from italian cookbooks, and both were utter failures, so I'm curious how that turns out.
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Aug 7, 2017 17:38
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One is the recipe that I usually use--seems to be faithfully reproduced here--which calls for 00 flour (though I typically use AP). It's 4-5 cups flour, three whole eggs, and two more egg yolks. edit: actually I am pretty sure that I don't make it with that much AP flour, as I find it comes out being way too much. I feel like I only do 2-3 cups. It looks like this through the machine and is usually great for pappardelle, linguine, or anything flat really.  It jammed up the pasta extruder though. The next time I tried it I used something similar but perhaps with more egg yolks or more eggs, I can't really remember. Again, it was too heavy for the extruder, though it did better than the first try. So next time I plan on following the recipe in the machine. Phil Moscowitz fucked around with this message at 20:15 on Aug 7, 2017 |
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Aug 7, 2017 20:08
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large hands posted:miso ramen with pork belly drat. Looks great.
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Aug 14, 2017 14:03
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dolicf posted:
I just marinate it for a couple hours, then grill it fast on a hot fire. SV seems unnecessary. Slice it very thin on a bias against the grain and it's great.
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Aug 17, 2017 02:54
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dolicf posted:Thickness may have been my issue. The slices were approx. 1/3" or so. Maybe. You sure you cut against the grain of the meat? Also I was curious and if you look on Serious Eats Kenji actually recommends against cooking skirt steak sous vide.
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Aug 17, 2017 03:00
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Nice crust on the roasted potatoes, how did you get them browned like that? Chicken looks great too.
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Aug 22, 2017 21:40
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I eat french fries out of a sock at home. 
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Aug 23, 2017 17:18
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Doc Walrus posted:DUCK BRATS Good beer
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Sep 2, 2017 02:54
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Chicken, andouille & shrimp gumbo.
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Sep 3, 2017 05:59
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That Works posted:I don't know if it exists anymore but I know my parents had those same bowls growing up. Remember where they are from? They were a wedding gift but they're pretty common in kitchen stores. Here they are online, no idea whether that's a typical price for them or not. https://cajuncreations.com/new-orleans-restaurant-recipe-gumbo-bowls
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Sep 5, 2017 13:36
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I love oxtail and that looks delicious.
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Sep 6, 2017 02:13
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Looks frozen or something.
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Oct 15, 2017 12:37
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Cook meat properly.
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Nov 9, 2017 03:27
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Theophany posted:The main reason I single-flip is it's just easier for approximating your cooking time. If you know that for a given cut thickness that 2 mins per side gets you a good medium rare, flipping it every 30 seconds and loving around with a thermometer just becomes a hassle for no real benefit other than a marginally quicker cooking time. If two minutes a side gets you what you want (what are you cooking, a pork chop?) then cook 30 seconds and flip eight times. Though it’s probably easier to do this on a grill admittedly.
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Nov 9, 2017 15:18
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