|
IT BURNS posted:I like the idea of pouring fire on something... You gonna burn up old Mrs. Semple's pension check again, Trashy??
|
#
¿
Jan 25, 2017 14:40
|
|
|
|
| # ¿ Apr 27, 2024 15:55 |
|
|
DiomedesGodshill posted:I don't understand the question. https://en.wikipedia.org/wiki/The_Jaunt Although having read the story, I don't really understand the question in relation to the quoted photo either.
|
|
#
¿
Jan 26, 2017 16:28
|
|
|
Ooh, vegan sloppy joe made from lentils?? Recipe please?
|
|
#
¿
Feb 8, 2017 17:40
|
|
|
kittenmittons posted:
 That is some seriously top-tier shakshuka.
|
|
#
¿
Feb 23, 2017 15:38
|
|
|
I put tons of fresh cilantro in my shakshuka when I eat it. Parsley is good too but cilantro's where it's at. I also like to mix up my veggies. I always use peppers, but I've tried squash and zucchini, which were excellent, as well as mushrooms. The mushrooms were different, but still good. It's basically just a tomato-based vegetable stew, so feel free to go crazy with your modifications.
|
|
#
¿
Mar 3, 2017 17:08
|
|
|
dakana posted:My wife got home today after being away for a week and a half, which is the longest we'd been apart since we started dating. Sounds delicious, but quote:marscapone 
|
|
#
¿
Mar 29, 2017 14:44
|
|
|
dakana posted:Just a little. Quarter cup for a pound of short rib. Makes it super creamy.  
|
|
#
¿
Mar 29, 2017 15:45
|
|
|
Flash Gordon Ramsay posted:A spelling mistake? On my internet? Sorry, it's just a pet peeve of mine. For how many episodes of Chopped and other cooking competitions I've watched, and these ostensibly experienced cooks/chefs and food lovers of all sorts (including some celebrity types) and they pronounce it "MARSE-kuh-pone", it just drives me up the fuckin' wall. It's the culinary equivalent of why Brett Favre's name is pronounced the way it is.
|
|
#
¿
Mar 29, 2017 17:09
|
|
|
overdesigned posted:Then we made a dacquoise with bourbon caramel buttercream (well, really, we spent all day making it) for dessert.  Wow.
|
|
#
¿
Apr 19, 2017 14:30
|
|
|
Pollyanna posted:I tried to make salmon meuniere again and completely hosed it up Salmon tip: fold the thin part back against itself until you have a relatively even thickness throughout, then tie it there with some butcher's twice. This will contribute to more even cooking and none of that chalky dry trash. Or, do what the previous poster said and get yourself a sous vide cooker and never have to worry about it again. As far as the butter sauce, sounds like it wasn't emulsified. Get thee a stick blender and go to town with it.
|
|
#
¿
Aug 10, 2017 14:03
|
|
The salmon was thick in some places and thin in others, so by the time the thick part was fully cooked the rest was chalky and dry. The butter sauce ended up being thin and watery, and I still haven't figured out how much I should make at a time, so I basically poured it all onto a plate and it was like a soup.
|
large hands posted:this was the first time i made Japanese style chashu so i just followed the recipe on serious eats, braised at 275 for 4 hours in a pot with the lid ajar. how do you make it in the pressure cooker? Literally exactly the same way you made it, but instead of braising it for 4 hours, you combine the ingredients in the pressure cooker, bring to a boil, add the pork belly, put the lid on, and cook for, I dunno, 35-40 minutes? Here's a very similar recipe specifically for the pressure cooker and she cooks it for a half hour.
|
|
#
¿
Aug 14, 2017 20:02
|
|
|
angor posted:Parmesan crisps were WAY too thick img-nosuchthing.png That all looks great!!
|
|
#
¿
Aug 17, 2017 14:34
|
|
|
I'm not a big fan of slow cookers but my wife wants to start using one to make meals that can cook throughout the day so we don't have to spend a lot of time doing so when we both get home in the evening. I took this as a challenge and decided to try my hand at red beans and rice. 24 oz. dried kidney beans 2 large yellow onions 1 green bell pepper 1 red bell pepper Half a head of garlic 6 stalks celery 2 smoked ham hocks 1 tbsp cayenne 1 tbsp chili powder 1 tbsp cumin 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp kosher salt Handful of bay leaves (in cheesecloth for easy removal post-cook) 12 cups reduced sodium chicken stock Most recipes have you combine the ingredients and cook the beans from dry. I prepped everything the night before and dumped it all in the crock, so this gave the beans a chance to soak in the chicken stock. Also, you can use a smoked sausage or andouille, but my wife leans toward the vegetarian side so I only used the ham hocks for flavoring, after which I pulled them out and picked the meat off that went into my first bowl. Cooked it on high for 4 hours, then turned to low and cooked another 3. When it was done I removed the hocks and bay, added a cornstarch slurry to thicken things up a bit, and went hog wild. It is amazingly delicious, super low effort, and enough to last for half a week of dinners for both of us. Also, this is a CHEAP dish to make. Highly recommended. Also, using an entire tablespoon of cayenne put it right at the threshold of spiciness for my wife, who has a medium tolerance for heat. If you're making this for others, you may want to use less.
|
|
#
¿
Sep 14, 2017 12:59
|
|
|
Absolutely you can freeze the salsa (though the texture may take a small hit when it's defrosted). Also, I would murder the poo poo out of those cubans. Wow.
|
|
#
¿
Sep 29, 2017 14:44
|
|
|
A++ looking bagels!
|
|
#
¿
Oct 30, 2017 14:12
|
|
|
Get one of these, scrub out your pan running under hot water until you've removed as much gross particulate matter as possible (please clean your pan), dry thoroughly, wipe with a super thin layer of neutral oil. Done.
|
|
#
¿
Nov 9, 2017 14:17
|
|
|
Tindahbawx posted:All this steak talk, what do you guys do if you have to do about 6 at once for your family? 1) grill them 2) reverse sear them and get as many pans as possible screaming hot on the stovetop, then sear them all at the same time. It will be hectic, noisy, and smoky, but doable
|
|
#
¿
Nov 28, 2017 15:30
|
|
|
I love your Star Wars cookies and would gladly gobble them up. I think they look great. But god drat, that wellington!! Awesome work. Sadly, I can't help you on your puff pastry woes.
|
|
#
¿
Jan 5, 2018 18:14
|
|
|
 Chicken breast stuffed with garlic and rosemary diced mushrooms, spinach, and Muenster cheese, roasted broccoli, and twice-baked potatoes.
|
|
#
¿
Jan 21, 2018 03:40
|
|
|
blixa posted:I made me some Shepherd's Pie! May not look like much but drat it was tasty. Looks good, but broil that poo poo yo! The crispy brown top part is the best.
|
|
#
¿
Jan 26, 2018 15:37
|
|
|
camoseven posted:I made a quiche! Onions, kale, cherry tomatoes, and rosemary with a little bit of whatever cheese I had in my fridge and a homemade crust. It never quite set (I think the tomatoes added too much liquid), but it was delicious! For future quiches, I recommend halving the tomatoes, salting them liberally, and putting them in a strainer above a bowl. The salt will draw out a shitload of the moisture in them, and season them to boot. Not only will this prevent your quiche from having a soggy bottom and not setting, but you're also left with some delicious tomato liquid that you can use for a vinaigrette, a cocktail, or whatever. It was chilly this weekend so I decided to use the turkey carcass I had sitting in my freezer from Thanksgiving. Pressure cooked it with onion, celery, carrot, parsley, and some peppercorns for an hour, then made some chicken soup with egg noodles:  It was by far the best chicken soup I've ever made.
|
|
#
¿
Feb 5, 2018 14:45
|
|
|
Whoops, yeah, duh...all I used the roast turkey carcass for was making the stock. The chicken soup was more of the same veggies (celery, onion, carrot, parsley) and egg noodles, with a bunch of chicken breast I seared then chopped up and tossed into the stock to cook through.
|
|
#
¿
Feb 5, 2018 18:07
|
|
|
With a near-empty fridge, I freestyled dinner and tossed a mostly-full bag of chopped kale into my slow cooker with a couple quarts of bean broth leftover from pressure cooking chickpeas, with some chopped onion and a couple cloves of garlic. I also had a frozen smoked ham hock I've been meaning to use so I tossed that in there. To serve I cooked a couple cups of millet and grated a bunch of asiago into it, then put some in the bowls before ladeling the stew over it. It was the heartiest, most comforting soup/stew I could have made. The ham hock perfectly seasoned it and was definitely the magic ingredient. I use my slow cooker about once a year but this was a great application for it. Cooked for about six hours on low.
|
|
#
¿
Feb 9, 2018 15:02
|
|
|
Phil Moscowitz posted:I felt you used too many onions does not compute
|
|
#
¿
Feb 13, 2018 14:38
|
|
|
Gotcha. Goddamn that scene always makes me hungry.
|
|
#
¿
Feb 13, 2018 15:23
|
|
|
 Saturday was my wife's birthday and it was the fourth record-setting high temperature in a row at about 80 degrees for February, so why not uncover the grill and make kebabs? Not pictured: shrimp and sausage, and saffron rice.
|
|
#
¿
Feb 26, 2018 14:46
|
|
|
Casu Marzu posted: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. Agreed, Allrecipes really sucks. I go out of my way to avoid anything from there - WAY more misses than hits.
|
|
#
¿
Apr 19, 2018 13:46
|
|
|
Shepherd's pie:  Berry crumble, courtesy of my wife:  Next time I do a shepherd's pie, I think I'll do three pounds of lamb and cut back on the potato a little bit. It was absolutely delicious but could have been a little meatier.
|
|
#
¿
Apr 23, 2018 15:41
|
|
|
Sex Hobbit posted:
When they're close to being done (~5 minutes from target temp), put them under the broiler on high until they brown nicely.
|
|
#
¿
Apr 25, 2018 12:38
|
|
|
iajanus posted:I used up some random dough I'd made for gozleme and a steak from the freezer to make a calzone because I'm drunk and it seemed like a good idea at the time. You have chosen....wisely.
|
|
#
¿
May 3, 2018 15:11
|
|
|
 Slow-cooked chuck roast over sauteed mushrooms and chard with garlic, shallots, and white wine vinegar, with gorgonzola polenta and jus. It was amazing.
|
|
#
¿
May 7, 2018 13:58
|
|
|
twoday posted:Georgian food is excellent The Parts Unknown episode where Tony B visits Tbilisi is quite rad.
|
|
#
¿
Aug 20, 2018 14:24
|
|
|
Raikiri posted:Is there a breakfast thread? Couldn't find one so have some eggs benedict, no English muffin though. Is that a ciabatta roll or a torta roll? I'd demolish that. Nice yolk runnage.
|
|
#
¿
Sep 27, 2018 14:12
|
|
|
 Homemade corned beef using the ATK recipe. First time curing/corning brisket, and it was absolutely mouth-wateringly delicious.
|
|
#
¿
Oct 8, 2018 15:31
|
|
|
Casu Marzu posted:
Awesome char on that cabbage.
|
|
#
¿
Nov 26, 2018 17:26
|
|
|
Liquid Communism posted:
Nice!! I love crispy tofu. Did you roast it, or pan fry it? Looks awesome.
|
|
#
¿
Jan 17, 2019 14:46
|
|
|
Liquid Communism posted:I did a Full Midwest. Looks great. I've been having a hankering for the comfort food of my youth, chicken thighs and rice cooked in cream of mushroom soup. You may have inspired me to whip up a batch sooner rather than later.
|
|
#
¿
Feb 13, 2019 20:12
|
|
|
 Chicken rollatini with a not-super-appetizing-looking-but-absolutely-delicious potato/broccoli/cauliflower puree.
|
|
#
¿
Mar 18, 2019 14:33
|
|
|
 Bacon, lettuce, onion, avocado, tomato (BLOAT) with mayo and pickled hot pepper spread on toasted hearty white bread.
|
|
#
¿
Jun 16, 2019 03:23
|
|
|
|
| # ¿ Apr 27, 2024 15:55 |
|
|
 Kenji's NY-style pizza dough with a 3 day cold ferment, pesto base, pickled sliced hot cherry peppers and shallots (hidden), mozz/jack cheese, pepperoni, sliced olives, topped with arugula after slicing. Was awesome.
|
|
#
¿
Jul 1, 2019 14:03
|
|