iajanus posted:

Doom Rooster posted:

When you're craving Frito pie, but your girlfriend wants a fancy dinner.



Made another batch of venison chili, and still had Fritos lying around, so deconstructed Frito pie it is! I had a normal bowl after this.

Korgan posted:

Bon appetite mates.

Cavenagh posted:

Pork Shoulder Braised in Cider.

Theophany posted:

Combination of having drunk cravings and being on keto means improvising with pizzaburgs.

His Divine Shadow posted:

Wiener Schnitzel and fries with mushroom gravy, I was trying to replicate this dish I got once at a german truck stop / motel in the early 2000s

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.

I made beef short rib ravioli!
Egg, flour, olive oil dough
Braised the short rib for 5 hours with mushroom, onion, beef broth, and white wine, then after it cooled I drained it and added marscapone and asiago - that was my filling.
Then I made a mushroom and marsala cream sauce to serve it in.

Turned out pretty goddamn delicious. Welcome home

The Midniter posted:

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.

teh winnar! posted:

Tonight's noms are bacon-wrapped pork tenderloin with steamed asparagus and hominy sauteed in bacon grease. I adore this hominy recipe. It's like candy to me.

Ingredients from that I did tonight:

1 lb bacon, cut into pieces
2 30oz cans of hominy, drained
1 bulb (not clove, BULB. gently caress you "one clove of garlic" motherfuckers) of garlic, minced
4 stalks of green onions, sliced up
Pepper and salt to taste

1. Fry up the bacon on medium-high until most of the fat has become liquid and the bacon is mostly cooked, whichever comes last.
2. Add the garlic and green onions, and stir until fragrant, about 2 minutes.
3. Add the hominy and coat it with the bacon grease. Sautee at medium for 10-15 minutes, stirring regularly, adding salt and pepper as necessary.

Obviously, you're supposed to do about half of that but gently caress it, this stuff is awesome.

La Brea Carpet posted:

It's pork gelatin.

dolicf posted:

Skirt steak carne asada.

I typically use flank steak, but went for skirt this time. Problem was, it was crazy tough. Almost inedible. Cooked SV @131F for 8 hours, finished on the grill. I used Kenji's marinade in the SV bag. I'm kind of baffled. Anyone have any ideas?

AA is for Quitters posted:

I need to work on my plating but:

bummer dude posted:

pineapple

rgocs posted:

Sorry for the messy photo

rgocs posted:

I don't know, I remember having pate from a casing since I was a kid, I guess we were poor! I wanted that kind of smooth pate that comes in a casing, this one was the rustic kind that's a bit overpriced because of what you point out.

Olive! posted:

Maybe the reason you always set off the smoke alarm is that you're using olive oil and also you never clean your pan jesus christ clean your goddamn pan

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.

quote:

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).

Reztes posted:

WombatCyborg posted:

ogopogo posted: