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Those are Aussie tacos.
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Feb 25, 2017 16:59
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| # ¿ Apr 19, 2024 11:59 |
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rgocs posted:My wife ran to the store to get some pate, which seemed a bit fancy for the sandwich, but it all went together very well. T  Pate was poor people food long before haute cuisine made it hip.
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Nov 8, 2017 06:12
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VelociBacon posted:I generally don’t cook animal protein until it’s fully tempered at room temperature, like 1-2 hours sitting out of the fridge minimum, then you can do the whole thing in the pan and it’s fine. You can try putting the butter in the pan with some thyme and spooning the butter over the steak as it sears. This gives you a better flavor. The fat strip on the outside is the first thing the pan should touch because the rendered fat from it is what the steak cooks in (plus butter right before the steaks go in). You don’t need to add fat to fat (no olive oil). Doesn't really matter. A starting temp of 40F vs 70F isn't gonna make any appreciable difference when you're tossing the steak into a 500F pan. You're talking about like 15 seconds difference in the pan in the long run.
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Nov 9, 2017 05:24
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Yeah, I mean technically flipping multiple times is gonna end up with a thinner grey strip around the steak, but if I'm dealing with multiple pans or just lazy, flipping once isn't thaaaat much worse of a product in the end.
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Nov 9, 2017 16:09
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Doh004 posted:Sure, it's only marginally better but it's really not "that much extra work", unless you think flipping a single steak is a lot of work. Well yeah no poo poo. I don't do steak anymore unless I'm svizzling. I'm just saying, for the new person that is having issues with everything, flipping constantly may be an additional extra step that isn't really needed until he or she gets the basics of cleaning a cast iron pan down first.
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Nov 9, 2017 18:24
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Phil Moscowitz posted:On the subject of steak, here is another strip grilled and flipped repeatedly. Total cooking time 20 minutes. It was goddamn delicious. If I'm fukkin flipping a steak repeatedly for 20 minutes, I'd expect the sear to be a lot more even than that.
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Nov 18, 2017 18:05
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Phil Moscowitz posted:The flipping was only about 10-12 minutes of it but ok If I'm flipping a loving steak constantly for 10-12 minutes, I'd expect a more even sear.
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Nov 19, 2017 17:35
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Kenning posted:I've been watching videos from Maangchi's Youtube channel for a while now and made a couple things that didn't call for specialty ingredients. Today I finally went down to the Korean grocery store to get pepper flakes and dried anchovies and fermented shrimps and all that good stuff. And I celebrated by making Bo-ssam, pork belly cabbage wraps. Needs some fresh garlic slices, but looks good. Bossam is one of my fav meals.
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Dec 10, 2017 22:30
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BrianBoitano posted:How do you keep the burger from sticking to the smash spatula? Oil the spatula first? It helps if you toss the ball of meat in the pan for like 15 seconds, then roll it over so that seared spot is on top and smash at that point. That little seared spot helps the patty release easier from the spatula.
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Feb 9, 2018 17:46
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Human Tornada posted:Looks great. Where'd you get those plates? They look like ones I've seen at either world market or target
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Feb 22, 2018 01:49
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I find splashing a bit of water on the tortilla before toasting helps a lot.
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Mar 9, 2018 05:13
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That looks like a tart to me Would, though.
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Mar 15, 2018 15:02
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Miso salmon and gai lan ohitashi cuz I'm lazy as gently caress.
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Mar 15, 2018 19:21
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Panko breaded juustoleipä cheese sandwich with lettuce, onion and tomato.
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Mar 16, 2018 14:36
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Thanks guys. It was delicious as hell but also sat like a brick cuz I ate a 6oz slab of fried cheese. Pretty sure I was in a food coma the rest of the day. kumba posted:i have never heard of that cheese but holy gently caress i don't think i've ever wanted a sandwich more than i want that right now It's great, pretty much a less salty halloumi
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Mar 16, 2018 19:35
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chia posted:It’s both, to be fair. In Itä-Suomi (Kainuu at least) it’s called juustoleipä and in Länsi-Suomi (other parts of Finland as well, I guess)it’s leipäjuusto. I've been meaning to make it, it sounds pretty easy. Wisconsin has a surprisingly not-insignificant Finnish population. I think there's 5 or 6 dairies in the state make their own.
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Mar 19, 2018 17:01
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   Mushroom and cauliflower tacos with chipotle cream and pickled things Kenji's cast iron pizza. One with caramelized onion and mushrooms and goat cheese and figs, other with caramelized onion and mushrooms and salami.
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Mar 21, 2018 15:11
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Seared em hard, then braised in a mix of veg broth, garlic and mashed up chipotle in adobo. Simmered until the sauce is super thick. Finished with a squeeze of lime.
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Mar 21, 2018 17:17
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Arglebargle III posted:But who narrates now? Francis' ghost
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Apr 1, 2018 02:33
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 Spinash/mushroom stuffed pork loin
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Apr 1, 2018 22:47
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Where's the fukkin pickles
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Apr 11, 2018 20:22
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Anne Whateley posted:This didn't get enough love -- how did you get it to stay so gorgeously neat? I've done it with spinach-mushroom filling, and it looked tidy, but the stuffing all fell into pieces after cutting. I hate bready or eggy roast stuffing, so the filling was spinach, couple kinds of diced mushrooms, shallot, a huge amount of butter, and prob 3oz of parm grated in. My method is slashing the inside of the roast with shallow cuts, salting heavily inside and out, stuffing and rolling it, then let it rest overnight in the fridge. This has always gotten me a super tight roll and stuffing that stays put, along with dry brining the meat as well.
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Apr 11, 2018 22:43
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Stangg posted:
Road rash dot jaypeg   Made a big batch of oi sobagi cuz this extended winter sucks and I want crunchy refreshing summer foods already.
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Apr 16, 2018 23:10
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Your green spoon splooges are too big but otherwise it looks fine. Edit: the white splorts inside the green spoon splooges are kinda silly too. That being said, I'd eat it. If your radishes are too fiery, rinse em under hot water for a second after you slice. Also works if you wanna make super quick pickled onions.
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Apr 17, 2018 22:02
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Pollyanna posted:Tried making chicken calvados tonight, and...I don't think I liked it. I don't know if it was the stringy, tendony boneless chicken drumsticks, the two cups of calvados, or the bland-rear end cream sauce, but it really didn't taste very good. All of the above? If you're deboning a chicken leg, you really gotta make sure to get all the tendons out. I'm not sure I would want to deal with deboning a leg in most cases, that seems like way too much work for what you get. That recipe seems terrible in general. Edit: I'm kinda curious what made you choose that recipe over all the other poulet a la normandy/chicken calvados recipes on Google? All recipes pretty much routinely sucks in my opinion. Casu Marzu fucked around with this message at 03:50 on Apr 19, 2018 |
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Apr 19, 2018 03:31
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West coast oysters for life. All the east coast and gulf ones taste like a cross between taint and the smell at low tide when all the rotting seaweed is exposed to the sun.
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Apr 21, 2018 19:02
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Sex Hobbit posted:
Sear them in a pan first. Preferably an oven safe pan so you can just toss the whole thing in after searing. Then you can make a pan sauce after roasting cuz all the drippings are in a convenient stove safe pan.
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Apr 25, 2018 12:44
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 My take on Hank Shaw's Eingemachtes Kaninchen. Rabbit meatballs, sauce of caper brine, chicken stock, beer, and sour cream. Finished with a huge squeeze of lemon and some charred broccoli.
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May 10, 2018 05:16
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The Doctor posted:Those meatballs are loving erotic. I'd be happy to put em in your mouth 
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May 11, 2018 18:32
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Where's the crumb shot?
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May 16, 2018 02:36
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Jinh posted:Sorry I didn't wanna post too many pics like last time This is the only photo that matters
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May 17, 2018 13:13
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ogopogo posted:Chicken curry and rice, hummus and cucumbers! gently caress yeah put that in me
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May 26, 2018 19:10
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 It's wayyyy too loving hot to cook a real meal so I made bibim naengmyeon. Cold buckwheat noodles with chili sauce, shredded chicken, cucumber, and a soft egg. So good and satisfying on a hot day. If the heat keeps up like this, might have to break out the beef broth for mul naengmyeon too.
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May 28, 2018 00:35
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Serendipitaet posted:Sounds tasty and doesn't look terribly raw, I'd probably eat it. But did you let it come to room temp before cooking? I usually get a nicer gradient of well done to pink when doing that. That doesn't really do anything meaningful. Also, if wormil is in the US, trichinosis is almost non existent in pigs unless you're hunting down a wild hog yourself or buying from Bubba the hillbilly down the road who butchers out of his rusty, leaky, dirty shed. Even then, the risk is fairly low. Unless you're serving super young, old, or immunocompromised people, pork is fine cooked to 135ish at a "will this make me spew lava from my rear end" level. On a taste level, I prefer 140 or a touch higher. Too rare of pork loin has a mushy texture that is kinda gross imo. Casu Marzu fucked around with this message at 15:36 on Jun 2, 2018 |
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Jun 2, 2018 15:34
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Human Tornada posted:Edit: Removed for being mean. You didn't remove enough of your post bruh. 
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Jun 16, 2018 18:02
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 Pan-fried Rushing Waters rainbow trout with maple/chili brown butter, wild rice, broccoli sprouts, black vinegar.
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Jun 19, 2018 04:27
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The balsamic looks like you tried to plate after cutting yourself
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Jun 22, 2018 18:57
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 First try at hong shao rou. Not bad, think I like the chairman's version better with all the aromatics.
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Jun 30, 2018 23:47
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gently caress yeah green papaya is delicious unlike actual ripe papaya
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Jul 1, 2018 03:10
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emotive posted:
I disagree. I've had some insanely bad caprese salads served to me over the years.
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Jul 1, 2018 22:01
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