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Happy Hat posted:This is to dump quick pictures, descriptions and discuss you dinners... You know what to do! Hey, this is cool and all but I don't give a hot gay gently caress about these rules. Where's the rule about sensitivity towards eating utensils in your pictures?
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Jan 15, 2017 22:33
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| # ¿ Apr 28, 2024 17:51 |
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Happy Burns Night ya wee baw heids. Would've had neeps and tatties, but diet forbids it. Making up for it with Isle of Arran malt.
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Jan 25, 2017 20:31
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Trigger warning - there are eating utensils in the photo below. Bacon-wrapped pork faggots with sautéed mushrooms and spring onions.
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Feb 4, 2017 19:43
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Pollyanna posted:Gonna need the recipe for those mushrooms. I'd been sauteeing my veggies in a frying pan but last night after a few vodkas convinced myself that a wok was the correct tool for the job. 25g of butter, 250g of mushrooms (I went with chestnut for the colour, but any fresh shrooms will do) and 100g of sliced spring onions. Keep the heat moderately high and keep the vegetables moving around the pan at all times. After 10-15 mins the mushrooms should have given up their moisture, gotten a nice colour and be ready to serve.
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Feb 5, 2017 14:30
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kittenmittons posted:Post-superbowl detox. Steamed halibut, baby bok choy, mushroom-miso broth That's my kind of dinner right there.
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Feb 8, 2017 08:03
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Combination of having drunk cravings and being on keto means improvising with pizzaburgs.
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Mar 9, 2017 21:18
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Ranter posted:Speaking from experience keto is more effective and better for you if you eat some vegetables too. Helps with the pooping too. Do you get your dense greens in when not drunkenly craving? Yeah, I'd normally put up a side of sprouts, broccoli, spinach or what have you but as you say, drunken cravings don't cover green things. I've gotten to a stage where roasted brussel sprouts taste better to me than fries!
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Mar 10, 2017 08:29
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Fallendragoness posted:Have you tried http://keviniscooking.com/roasted-brussels-sprouts-balsamic-vinegar-honey/ ? That looks pretty sweet - I'll have to give it a try! Normally I just coat with olive oil and salt and roast. The other veggie I've started to prefer roasted is mushrooms plus there's the added benefit of it producing what is basically mushroom stock, which you can refrigerate and use some other time for a soup or whatnot. kumba posted:Turkey sandwiches with leftover Kenji's 3-ingredient mac That is the type of doorstop sandwiching that is highly commendable.
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Mar 10, 2017 15:40
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Doorstop sandwiches, like the slices of bread are so thick you could use them as doorstops. I guess a more widely used term would be 'manwiches' 
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Mar 10, 2017 16:36
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Girlfriend was feeling a bit under the weather today so I cooked us up some 13oz ribeyes. Quick one minute sear in a ripping hot pan followed by 90 mins at 100'c and basting with butter. The fuckers were so tender.
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Mar 25, 2017 21:42
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Suspect Bucket posted:The steaks look good! Was she able to enjoy it? Yeah she was, thankfully her being under the weather was basically she'd screamed her guts out the night before at a friend's birthday and wasn't able to talk. It was a blessed relief for my ears, but her throat was so sore a buttery steak was probably the best medicine!
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Mar 26, 2017 20:18
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Ranter posted:Dude language evolves. We don't all talk like Shakespeare. I'm sure he would order an expresso coffee too. Trigger warning please.
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Mar 29, 2017 19:16
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Pooper Trooper posted:Do you guys like offal? Traditional Greek easter dish, made out of lamb liver, lungs, heart etc with rice, parsley, dill and other herbs, wrapped in... is it called suet? The membrane inside the lamb holding everything together. Greek haggis sounds awesome.
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Apr 16, 2017 11:22
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Suspect Bucket posted:Actually sounds a lot more like a greek human being. https://youtu.be/bj-f_Uq7bcA Homophobe! Actually, you're right. I tend to make my faggots with much more socially acceptable cuts of meat but that's because for some reason Brits now end up paying through the nose for offal. It's batshit when I'm paying more for guanciale than pork chops :/
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Apr 16, 2017 18:43
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theres a will theres moe posted:So you'd be saying your dinner isn't sick My dinner is sick as gently caress.
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Apr 20, 2017 13:14
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Cavenagh posted:A deep pan pizza. Oh god they all look delicious
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Apr 22, 2017 22:47
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That is art.
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Apr 24, 2017 21:08
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Benn struggling with a batch of Barnsley and Loin chops I got from the butcher recently but managed to nail it tonight. I was being an idiot and expecting it to be as tender as pork with my method, but turns out it needs at least 100 mins at 100'c to start to fall off the bone. Did it for 120 mins, quick reverse sear and it was great. I also did a side of stir fried sliced sprouts with anchovy fillets - holy poo poo the umami  
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Apr 27, 2017 19:41
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Had some pork shoulder ragu in the oven for about 4 hours now - starting to look right!
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May 6, 2017 17:36
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I need a brand new Malaysian wife
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May 14, 2017 20:37
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Nur_Neerg posted:I did pork loin this week too! Sous vide & sear, roasted sprouts, potato+parsnip mash, pan sauce. Sorry for the photo quality, girlfriend's phone. This is my kinda dinner 
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May 19, 2017 07:18
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 I'm a pork fiend so when my butcher got some Iberico chops in I was all over it. They're £29/kg against £7/kg for regular chops and taste a lot 'steakier' than regular chops. 1 min a side in a ripping hot pan then 140 mins at 70'c. Greens are broccoli, spinach and spiralised courgette.
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May 28, 2017 19:30
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Nhilist posted:Phil you just started something, after (like you) I started snooping around, I found a couple of recipes for Haggis, neeps & tatties. I am going to find out who my true friends are when the Haggis happens next Sunday. Haggis owns bones 
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Jul 18, 2017 07:15
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I'm not really sure why fried chicken and waffles needs any explanation in the context of the diabetes rate in the south. 
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Jul 23, 2017 13:57
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large hands posted:other savory things that are good on waffles include sausages, bacon, eggs, ham, cheese and probably some other stuff. i like all those things with hot sauce but hell maple syrup is good too. Maple and hot sauce is pro.
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Jul 23, 2017 15:06
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Pollyanna posted:
Tbh I think you can sometimes focus on adding colour to a plate for it's own sake when it isn't really additive to the dish. Anything like that where you're getting big, beefy flavours - especially from humble cuts like shanks, shins or oxtail - the flavour speaks for itself.
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Jul 30, 2017 21:42
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is it even considered a gravy, or just a sauce? Tasted really good, though. I'm not sure what else I could add to the plate to give it more variety/more color, cause it needs some.
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So I decided to knock up some dinners for the week ahead. Back home there is an Indian restaurant whose signature dish is an 'Anwar Farkwah Yoder,' essentially a moderately spicy curry that's key components are chicken, spinach and tomatoes. Once the onions were sweated down, I added the sliced chicken thighs, spices, chopped peppers and onions and cooked for 4 hours at 100'c in the oven, before the final hour at 200'c to reduce it down a bit. Tastes great! But seeing as today I was on kind of an 80s protein binge I reverse seared a pork tenderloin to have with a couple of fried eggs. It turned out great with the just the right 'pink in the middle' done-ness you want with pork. One hour at 100'c before getting a nice crust all round in a ripping hot skillet. Sliced up and then left to rest for 5 mins.  I may also be getting to grips with this new f/1.8 camera lens, hence the loving insane amounts of bokeh in the pictures.
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Aug 5, 2017 19:18
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That's, er, quite the red text you got there. 
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Aug 9, 2017 13:40
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poop dood posted:So the only reason people are trying to make salmon meuniere is Breath of the Wild, right? Salmon seems like a really bad choice of fish to pan-fry. Sole and skate are the classic fish to use for a reason -- uniform thickness and texture, less-dense meat. Hell, use tilapia or catfish. Depends on how you like your salmon I guess. I always pan fry quickly in a ripping hot pan and let it cook through on the plate, but you need to use smaller fillets for it to work effectively.
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Aug 10, 2017 19:41
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Flash Gordon Ramsay posted:I absolutely suck at mounting a sauce with butter. Works for me like 20% of the time. Try changing the file system.
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Aug 10, 2017 20:15
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gently caress  pasties
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Aug 18, 2017 12:58
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Them's some fine rear end dinners man.
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Aug 25, 2017 18:35
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Cavenagh posted:San Marzano are superb canned tomatoes. Heston Blumenthal reckons it's because they're grown on the slopes of Vesuvius. The volcanic ash in the soil means they have a low acid and a low pectin content. This produces a soft moist canned tomato that breaks down easily in a sauce and has a great (almost roast tomato) flavour. As a tomato on the vine, they're kind of flaccid. Fresh San Marzanos in the Naples region taste amazing and really are distinctly different than regular tomato varieties. I couldn't eat tomatoes raw until I went to Amalfi and tried them. The canned stuff isn't worth the markup on any of the imported brands I've tried, especially when you start getting into the dipshittery of spending £20 on a dozen cans, as I did when I tried to recreate the dishes I'd had on the coast. They taste just like regular tomatoes. I don't think Heston Blumethal is talking about canned San Marzanos of questionable origin when he's talking about why San Marzanos are a great tomato. Plus, it's always my red flag for bullshit when food bloggers tell me why 'X is the only acceptable ingredient' or 'Y is the only acceptable way to do Z.'
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Sep 15, 2017 08:46
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Argyle posted:And it only counts if you fertilize them yourself. Hell, who doesn't enjoy loving a chiken?
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Oct 11, 2017 22:00
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Doh004 posted:- Flip your steak often, the old rule of only turning it once is bullshit 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.
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Nov 9, 2017 14:36
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That's the thing, just seems like a load of extra loving around for no real benefit. It's much easier to just put a splatter guard on top of the skillet to keep the upside at temperature and have less clean up from oil splatter.
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Nov 9, 2017 15:43
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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. Eh, I just figure that if I'm only pan frying, it's usually not a big/effort steak. In those instances where it's a fair sized cut, a reverse sear seems like a better end product.
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Nov 9, 2017 18:49
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mostlygray posted:I always have the best luck with: Man, I want me some monitor lizard rn
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Nov 19, 2017 16:04
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Did a Jambalaya tonight, as always using my boy That Works' recipe from the Cajun/Creole thread. Was good.   Chicken thighs, chorizo (andouille is non existent here) and jumbo prawns.
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Nov 25, 2017 22:14
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| # ¿ Apr 28, 2024 17:51 |
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kumba posted:given how good this turned out I think I want to start cooking vegetarian at least once a week. I love indian food too so some curry w/ mushrooms instead of beef or lamb is gonna be good I made something very similar to this a few weeks back and it was very good. Admittedly, I used lamb in it, but it would've stood up just as well with only the mushrooms.
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Mar 26, 2018 09:28
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