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Sorry to interrupt... but I made food! Here in Halifax, it's snowy and cold and not BBQ weather, so we did oven ribs!  Made the BBQ sauce last night with a bunch of ancho chilis and charred jalapeno's, marinated the ribs over night, wrapped in foil at about 225 for 3.5 hours. After that I opened it up, layered on more sauce, put it back under unwrapped at 400 and repeated to build up a bit of a bark. The we've got some garlic mashed potatoes, and for those I poached a few cloves of garlic in about 1/4 cup of butter until soft, then mashed em up and threw it all in the potatoes and a bit of cream. I also tried making cornbread for the first time, and it turned out great; nice and soft, I like a more cake-y style cornbread than crumbly. Got some nice crust all around as I cooked them in a muffin tray.
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Feb 8, 2015 00:14
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guppy posted:In my experience GWS is very interesting in making quality food, and is very helpful, to beginners or anyone else, if you have questions while trying to do that. They are less interested in helping you be Chef Boyardee. Personally I'm good with that. A lot of the people here are also industry or very serious hobbyists and the conversation tends to skew that way. Agreed. The "elitism" or pride in good food/technique is what makes GWS good. We (excuse me for speaking for the group) love people looking to learn and are willing to help and/or learn in return however that doesn't mean that you can post a pic of kraft mac and cheese and get applause. Also, quit it with the "sorry crappy phone pics" seriously, if it's so out of focus I can't tell what is the fork what is the point of posting the pic in the first place. 99% of phones today have decent enough cameras.
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Feb 8, 2015 00:18
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I just did a variant of my usual lazy linguine-with-clams-and-cream-sauce, and added in some broccoli florets than I browned in a really hot pan with some olive oil. It helped cut the richness of the cream sauce down a bit and also added some nice green flavor and I liked it a lot. That is today's cooking story.
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Feb 8, 2015 00:35
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brick cow posted:Also, quit it with the "sorry crappy phone pics" seriously, if it's so out of focus I can't tell what is the fork what is the point of posting the pic in the first place. 99% of phones today have decent enough cameras. When I say 'sorry crappy phone pics' I usually mean, sorry I'm too lazy to stage and break out a light box, which means my DSLR is going to stay in my closet.
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Feb 8, 2015 02:26
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sweat poteto posted:se: is a wrap a sandwich? Yes! All foods (other than one distinct thing by itself, eg. an apple or a steak) fall into the following five categories:
Soup, stew and cake are basically differentiated by how liquidy they are and how much they hold together, so whether something like pasta bake or lasagne is a stew or cake might be a bit debatable, depending on how well they hold together, and a particularly liquidy stew might almost be a soup, but if you serve it on a plate instead of a bowl then it's definitely a stew. 
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Feb 8, 2015 03:53
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 Tonight's meal: Hot Burger! It's a honey glazed hamburger topped with a slice of genoa salami, two skilleted hot dogs, and a slice of white American cheese.
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Feb 8, 2015 05:25
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 Grilled cheese & San Marzano Tomato soup  Eggplant parmesan, zucchini cake w/ rosemary tomato sauce  Confit Byaldi...no picture of it on the plate because I was starving and just wanted to EAT but it did look very pretty on my plate. I think confit byaldi is my favorite weekend meal now, it's not too much effort for something really delicious but gosh does it take a lot of time to cook! And I'm gonna apologize for my awful pictures anyway because I only have a Kindle to take photos on because my phone is a piece of poo poo!! But I'm really proud of these meals anyway
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Feb 8, 2015 05:33
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I love the idea of confit byaldi, but it's always come out undercooked for me so I stopped trying... How did you cook yours? Red-braised chicken last night (and leftovers today)! Would've been better with pork, but I'm still watching my red meat intake. 
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Feb 8, 2015 05:36
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Tiggum posted:Yes! All foods (other than one distinct thing by itself, eg. an apple or a steak) fall into the following five categories: Where do chili cheese fries fall into this.
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Feb 8, 2015 05:48
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Axikal posted:
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Feb 8, 2015 06:02
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goodness posted:Where do chili cheese fries fall into this. I'd put them in the "stew" category.
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Feb 8, 2015 06:08
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plasmoduck posted:I love the idea of confit byaldi, but it's always come out undercooked for me so I stopped trying... How did you cook yours? 275 for two hours covered, 30min uncovered is what I usually do. I had a total brain fart today while I was cooking it and did it for two hours uncovered, then left it in the oven at 400 for 15min while I cooked some bread. Turned out ok. The recipe I follow says to put it under the broiler for a couple minutes, too, but I have no broiler-safe pans so I don't do that.
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Feb 8, 2015 06:51
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overdesigned posted:I'd put them in the "stew" category. Seems like it needs 1 more category.
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Feb 8, 2015 06:56
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Magikarpal Tunnel posted:275 for two hours covered, 30min uncovered is what I usually do. I had a total brain fart today while I was cooking it and did it for two hours uncovered, then left it in the oven at 400 for 15min while I cooked some bread. Turned out ok. Thanks for this! From what I remember I was probably too impatient, and I'll need to to cook it much longer, covered, with a lower temperature. I'll give it another try. 
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Feb 8, 2015 06:56
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beerinator posted:Then I thought about this awesome "bread cheese" and things were good (yes, this is all cheese).
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Feb 8, 2015 08:26
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beerinator posted:Then I thought about this awesome "bread cheese" and things were good (yes, this is all cheese). Oh man, I love carr valley so much
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Feb 8, 2015 09:07
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goodness posted:Where do chili cheese fries fall into this. I've never encountered them, but from Google image search it looks like maybe stew? Then again, some of those pictures look like it's more like fries with a sauce. So I guess if you pick up the fries with your fingers to eat them then it's uncategorised (individual object with sauce, like chips and gravy) but if you need a fork to eat it then it's a stew, just like it would be if the potato was just cooked in with the rest instead of being made into fries.
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Feb 8, 2015 13:58
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kinmik posted:Guess what I just bought because of you. Did you just throw a slab onto the waffle iron, or did you grease it first? What did you have with it? I sliced off quarter inch slices and set them side by side on the waffle iron. So basically I just made sure everything was consistently a quarter inch thick or so and the heat turns the slices into a patty. No need to grease it. When it's done, take the cheese waffle off and cut it into strips/pieces. Dip into marinara or pesto or just eat it by itself. Next party I throw, I'm going to put the waffle iron in the corner and just let people go nuts waffling cheese with different dips.
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Feb 8, 2015 16:04
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I won a lil' award in my field, so we splurged and treated ourselves to some awesome steaks. Filet mignon (rare), toasted baguette, garlic spinach, and buttermilk mashed potatoes.  Giant fuckoff grass fed sirloin (medium rare), toasted baguette, garlic spinach, and buttermilk mashed potatoes (naturally, he's at the keyboard). Not pictured: homemade chocolate chip cookie dough-vanilla ice cream.
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Feb 9, 2015 02:41
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Tig Ol Bitties posted:I won a lil' award in my field, so we splurged and treated ourselves to some awesome steaks. gently caress yes. Nothing beats a good filet. Au poivre preferred but drat doesn't this look good.
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Feb 9, 2015 04:40
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Axikal posted:gently caress yes. Nothing beats a good filet. A nice aged Prime Rib cooked rare-medium rare 
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Feb 9, 2015 07:51
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goodness posted:A nice aged Prime Rib cooked rare-medium rare You're getting all subjective on us now... 
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Feb 9, 2015 13:11
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goodness posted:A nice aged Prime Rib cooked rare-medium rare  I hope you don't mind me taking this moment to belatedly-post my dad's Christmas Eve dinner: medium-rare aged prime rib, garlic mashed potatoes, steamed green beans from our garden, homemade French onion soup, and amazing homemade horseradish sauce one of my dad's patients grew and made. I never liked prime rib until this night, as it was never anything but leather before. It's a beautiful thing.
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Feb 9, 2015 15:58
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goodness posted:A nice aged Prime Rib cooked rare-medium rare Agreed. Here's a 45 day ribeye steak cooked to 135f 
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Feb 9, 2015 18:55
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Praise be to GWS, for lo, pork roast was on manager's special and I did purchase it, and lo, I was afraid I might overcook the drat thing because it was very lean pork, and lo, my partner spoke his fears of bone-dry pork, but the wisdom of the ages came to me in the form of a burning subforum, and I did use my probe thermometer to cook the pork unto 135F internal temp, rested it for 15 minutes, and it was super tasty and juicy and delicious and I am totally making pork roast again. (pictured topped with a chili verde type sauce and crispy kale, on a cutting board both to slice it up and to make it pretty for the instagrams)
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Feb 9, 2015 20:16
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Made my family's from scratch spaghetti sauce recipe this past Saturday which is a large 6 quart recipe that takes all day and gets better as it sits. Didn't get pictures of that and the giant mess it makes, but the next day we made focaccia bread pizza! Pre-cheese  Post-cheese  Ready to eat!  The pepperoni comes from Claudio's in the Philadelphia Italian Market as my absolute favorite, the sausage is home made hot Italian, and of course the home made spaghetti sauce. The focaccia recipe is another given to me by my mom like the spaghetti sauce, though I don't think it's unique in any way like every family has its own from scratch spaghetti sauce recipe. Like the spaghetti sauce, the focaccia takes a lot of time because there's at least 3 rise cycles involved. The pizza reheats well and is really good cold, too - good for breakfast, lunch, and dinner!
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Feb 9, 2015 20:22
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Woof! Woof! posted:Agreed. The searzall instructions say repeatedly not to use MAPP/propylene under any circumstances since it'll burn out the screen. Have you noticed any problems? I'd like to run it at the higher temp
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Feb 9, 2015 20:55
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wheez the roux posted:The searzall instructions say repeatedly not to use MAPP/propylene under any circumstances since it'll burn out the screen. Have you noticed any problems? I'd like to run it at the higher temp No problems yet, but I do intend to switch it out - this was just the cylinder i had on hand at home (i use it to start my pit for smoking)
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Feb 9, 2015 21:43
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Woof! Woof! posted:Agreed. Gorgeous knife. Who's the maker? I picked up a Shigeharu when I was living in Kyoto and it cuts like nothing else.
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Feb 9, 2015 21:47
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wheez the roux posted:The searzall instructions say repeatedly not to use MAPP/propylene under any circumstances since it'll burn out the screen. Have you noticed any problems? I'd like to run it at the higher temp I'm using MAPP with mine, and there has been notable droopage of the center of the screen. It doesn't seem to affect performance, and the droopage doesn't seem to be getting worse anymore, so...
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Feb 9, 2015 23:13
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Doom Rooster posted:I'm using MAPP with mine, and there has been notable droopage of the center of the screen. It doesn't seem to affect performance, and the droopage doesn't seem to be getting worse anymore, so... Did you use other fuel as a comparison? I feel that this is likely heat warp that would happen with most screens.
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Feb 9, 2015 23:24
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Woof! Woof! posted:Did you use other fuel as a comparison? I feel that this is likely heat warp that would happen with most screens. Nope. I have not used it with anything other than MAPP.
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Feb 9, 2015 23:59
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I made fish for the first time ever today. Wanted trout, made the mistake of not going to Wegmans where I know they had excellent-looking trout, ended up with thicker cod fillets instead. Asked around for suggestions, referred to Bittman, made panko-crusted baked cod. It was good; a little less flavorful than I'd like, maybe I should have used a more strongly-flavored herb than parsley in the coating. Squeezed the lemons over it and it helped a lot.
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Feb 10, 2015 01:25
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drat, I'm liking all the pizza in this thread. Breakfast pizza with spring onions, mushrooms, & potatoes:  Pork dumplings:  Sesame bagels:  Buns:  Smitten's key lime pie:  Herb focaccia before baking:  Cinnamon rolls with pearl sugar:  I swear I make and eat things that aren't bread most of the time....
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Feb 10, 2015 04:11
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guppy posted:I made fish for the first time ever today. Wanted trout, made the mistake of not going to Wegmans where I know they had excellent-looking trout, ended up with thicker cod fillets instead. Asked around for suggestions, referred to Bittman, made panko-crusted baked cod. That looks pretty nice. A bit of lemon thyme and some of the lemon zest would probably add a bit more umph to the coating if that's what you're after, but I have to admit I have a soft spot for just some well-crumbed cod and that would hit the spot. Anything special done with the cucumber?
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Feb 10, 2015 08:59
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Olpainless posted:That looks pretty nice. A bit of lemon thyme and some of the lemon zest would probably add a bit more umph to the coating if that's what you're after, but I have to admit I have a soft spot for just some well-crumbed cod and that would hit the spot. Ooh, that sounds good, I'll keep that in mind. And thanks. That is actually zucchini, and no. I meant to add tarragon -- I've done that before and liked it -- but it's been a long couple weeks and I'm exhausted and forgot it, so it's just salt and pepper.
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Feb 10, 2015 12:52
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Forgot to post my nonsense I have a friend who is really, really into spice. Well, all pain really, but I choose to not provide him with the "other" kinds. So after looking for the hottest peppers I discovered Carolina Reapers. He's a new bachelor and has nothing much to do so I decided I was going to start creating devastatingly spicy dishes that I can't even make in the same room as my girlfriend for him. The first dish is clearly simple: just some pickles. I made a batch using my recipe with a ton of red pepper flakes a while ago and he really liked them so I decided to experiment a bit Left: Sichuan peppercorns, Thai bird chilis, ground Carolina Reaper pepper, coriander, sugar Right: Sichuan peppercorns, Thai bird chilis, Vietnamese chili garlic sauce (Tương Ớt Tỏi), ground Carolina Reaper pepper I took a quarter teaspoon sample of the brine on the left one and it felt like I was licking a 9v. The numbness from the peppercorns worked so drat well with the spice that had already permeated in 5 minutes of cooldown and it was just a tiny bit sweet and flowery. (And of course they all have apple cider vinegar, salt, Kirby cucumbers) Adult Sword Owner fucked around with this message at 17:23 on Feb 10, 2015 |
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Feb 10, 2015 17:21
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Had a stir fry with pork loin, egg noodles, ginger, onion, paprika, peanuts, spring onions and lao gan ma chili crisp, soy sauce, sugar, sesame oil and shoaxing wine it was really nice, but a lot less hot than expected (I have a brand new jar of the lao gan ma, so I was experimenting: next up is lao gan ma black bean chili sauce, which I have to fetch tomorrow) 
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Feb 10, 2015 19:28
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brick cow posted:Agreed. The "elitism" or pride in good food/technique is what makes GWS good. We (excuse me for speaking for the group) love people looking to learn and are willing to help and/or learn in return however that doesn't mean that you can post a pic of kraft mac and cheese and get applause. haha I remember why I just scroll through the pictures of this thread. Leave someone alone who is proud of what they accomplished, even if it is hamburger helper. Or for that matter threw something together unorthodox that to them tasted good. Unless you tried their recipe who cares if its noodles in a burrito. "Elitism" turns people away from looking for help not encourages.
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Feb 11, 2015 04:02
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Axikal posted:
I made something that reminded me of you and thought you would want to try it out.  http://forums.somethingawful.com/showthread.php?threadid=3676982&pagenumber=24#post441413785
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Feb 11, 2015 05:01
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