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I made the Serious Eats Ragú Napoletano last week and after eating about half of it just with pasta, I decided to do a baked pasta. I also made mozzarella for the second time on Friday and had about a pound of it to use.   and I made some garlic knots from leftover pizza dough.
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Mar 3, 2015 16:18
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Le0 posted:Hey, looks nice, what is it you guys call Swiss cheese? Because I'm Swiss and I don't know what Swiss cheese is. Gruyere is obviously the best cheese in the world tho This man knows what's up. A shot of kirsch taken midway through the fondue is also great (coup du milieu). Also the best fondue is 1/2 Gruyere and 1/2 Vacherin Fribourgeois but good luck finding the latter though it's so good, though it varies far more widely in taste and texture than gruyere. Man I haven't had one in a while  So expensive unless I find myself in switzerland to pick up that stuff though.
NLJP fucked around with this message at 16:36 on Mar 3, 2015 |
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Mar 3, 2015 16:32
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Le0 posted:Hey, looks nice, what is it you guys call Swiss cheese? Because I'm Swiss and I don't know what Swiss cheese is. Gruyere is obviously the best cheese in the world tho For foods (or other words) in foreign languages a good quick trick is to go to that language's google images and type in the word. It's really forgiving of spelling which is great.
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Mar 3, 2015 20:21
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Le0 posted:Hey, looks nice, what is it you guys call Swiss cheese? Because I'm Swiss and I don't know what Swiss cheese is. Gruyere is obviously the best cheese in the world tho It's an American variety of Emmental Also I always was taught to use Kirshwasser in with the fondu, but hell the last time I made it, it came out super watery, so what do I know
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Mar 3, 2015 21:06
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It's my mum's birthday so I made her favourite: lemon meringue pie.  It was loving delicious. Yeah she likes cats ok.
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Mar 3, 2015 21:10
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I made myself a grilled PB and Nutella.
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Mar 4, 2015 02:44
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toplitzin posted:I made myself a grilled PB and Nutella. I just finished eating, dammit. Now I want to go make one of these!
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Mar 4, 2015 22:28
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 Lazy ramen Packet of Nong Shim Black, can of tuna, celery and carrot matchsticks, softboiled egg, radish kimchi, enoki and oyster mushrooms, toasted sesame seeds, sesame oil, scallion, roasted nori sheets  BELT and kale chips Homemade sourdough toasted in bacon fat, Nueskes applewood bacon, red zebra tomato, green leaf lettuce, crispy egg, garlic mayo, kale chips dusted with neutral oil, salt, and korean chili powder
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Mar 5, 2015 04:37
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 Awful photography, tasty tri-tip salad.
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Mar 5, 2015 05:01
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Casu Marzu posted:
You and I have very different definitions of lazy
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Mar 5, 2015 07:09
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-40 windchill today, made some crock pot chili. Just spicy enough to warm you up. Raw chili - in natural light.  After stewing for six hours - in artificial light. Yes, there's corn in there. And a lot of other delicious stuff.
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Mar 5, 2015 07:31
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Adult Sword Owner posted:You and I have very different definitions of lazy Took the words right out of my mouth. That's hardly nuking a HUNGRY-MAN™, Casu! In my further adventures of "I love seafood but have rarely cooked with it" I thought it was time to give clams a go. Spaghetti alle Vongole using cuttlefish ink spaghetti (black is such an appealing food colour *ahem*). Did it in bianco style:   Half of my clams fell out of their shells, but the shells make it look prettier anyway 
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Mar 5, 2015 18:43
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ColHannibal posted:Oh hey! I made Pad thai also, but I made the food and wine version. My grocery store apparently had a run on bean sprouts so I did not have any, but some fresh red Jalapenos really kicked it up as I also was without thai chilis. Paprika for the red!
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Mar 5, 2015 18:49
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franco posted:"I love seafood but have rarely cooked with it" Speaking of rarely cooking seafood ... Catfish ceviche   (Alton Brown's recipe) I was craving ahi poke and it would have been faster to make, but this sounded good. This is actually my second batch. Going to try it with shrimp next time. E:img link cocoavalley fucked around with this message at 20:44 on Mar 5, 2015 |
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Mar 5, 2015 20:39
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We have a bunch of leftover stuff in my fridge right now, and I'm trying to use it up before it goes bad, so lately I've been making these: (Google, thank you for being so creepy and automatically turning my pictures into semi-stabilized .gifs)  They're really tasty, only take about 5 minutes total (preheat oven, assemble 'pizza', and bake for 4 minutes) and I've learned that tortillas are basically super crispy pizza crusts.
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Mar 5, 2015 22:26
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Not technically food better than food
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Mar 5, 2015 23:04
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Adult Sword Owner posted:You and I have very different definitions of lazy franco posted:Took the words right out of my mouth. That's hardly nuking a HUNGRY-MAN™, Casu! idk, I just cut some carrots and celery and mushrooms up, tossed everything in a pot, and boiled an egg. Everything else I had in the fridge ready to go. Took like 20 minutes start to finish.
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Mar 5, 2015 23:25
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Casu Marzu posted:idk, I just cut some carrots and celery and mushrooms up, tossed everything in a pot, and boiled an egg. Everything else I had in the fridge ready to go. Took like 20 minutes start to finish. Your BELT sandwich looks loving fantastic, by the way---specifically, the toasty crunchiness of that bread. Rockfish (aka pacific snapper) burritos with homemade guac:  peppadew pepper mac n' cheese  Laminator posted:Not technically food
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Mar 6, 2015 02:49
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sharkattack posted:Nah, that's my half-effort kind of meal. Lazy for me would be what I did yesterday for lunch... I spread leftover pizza sauce (as in the sauce I asked the pizza place for on the side when I ordered a pizza) on a toasted everything bagel thin, then sprinkled it with pre-shredded mozzarella cheese, and broiled it. Sometimes I make really embarrassing, trashy, bachelor-y "meals." I love BELTs, just wish I had some avo so I could BLEAT. Either that's mutant huge cilantro or an itty bitty burrito  Speaking of : Green beans stir fried with oyster mushrooms, garlic, ginger, oyster sauce, black vinegar, sesame Perilla, radish, and green onion kimchis Bulgogi topped with lots of sesame oil and some enokis fried quickly in the leftover bulgogi liquid LETTUCE WRAP, MOTHERFUCKERS  Edit: Sorry, not sorry for the lovely instagram collage
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Mar 6, 2015 03:46
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Casu Marzu posted:
I have everything here except the mushrooms. I know what's for breakfast tomorrow!
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Mar 6, 2015 05:24
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Casu Marzu posted:Either that's mutant huge cilantro or an itty bitty burrito It actually should just be perspective, you can see the burrito is nearly twice as tall as the ramekin of guac, and with the leaf being flat, you can get a sense that the leaf and burrito are both normal size.
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Mar 6, 2015 05:34
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Fenris13 posted:It actually should just be perspective, you can see the burrito is nearly twice as tall as the ramekin of guac, and with the leaf being flat, you can get a sense that the leaf and burrito are both normal size. Yeah. sharkattack also shot with a 100mm lens which really compresses any objects in the background making em appear a lot closer/bigger than they should. hey, what kind of a setup are you running anyway, sharkattack? Camera on tripod with a strobe?
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Mar 6, 2015 05:40
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Prosciutto-wrapped chicken breast with caprese salad.
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Mar 6, 2015 06:08
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Casu Marzu posted:Yeah. sharkattack also shot with a 100mm lens which really compresses any objects in the background making em appear a lot closer/bigger than they should. My pictures could be so much better and crisper if I would use a tripod, but I really like to be able to move around easily to get different shots, so I just hold the camera. Also, I'm impatient. I usually just shoot outside on my little balcony, in natural light, even if it's dusk or rainy. This is usually incredibly odd to my neighbors (I live across from a park), and I get asked what the hell I'm doing all the time. It's really awkward to explain you're having a photo shoot with a large piece of raw pork or a dozen cupcakes... If it's full on nighttime and I absolutely *have* to shoot inside, then I have a basic light kit that I pull out with two big lights. One has a reflector umbrella and the other has a white diffuser umbrella. Orrrrr if I'm too lazy to do that, I'll flip the WB on my camera to tungsten and shoot in the horrible lights in my house, then do a crazy amount of WB in post. Both of those photos are natural light. The burrito photos were taken on a day where it was pouring rain, so I was right inside my sliding glass door with very little light, hence all the grain in the photos. And I just realized I took way too long to explain that I shoot outside in natural light 
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Mar 6, 2015 07:34
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franco posted:Took the words right out of my mouth. That's hardly nuking a HUNGRY-MAN™, Casu! Man, that looks absolutely beautiful, I want a plate of that right now. And, not going to be ready yet, but it turns out the butcher 5 minutes down the road does ox cheek at £5.50 a kilo...
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Mar 6, 2015 12:36
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franco posted:Spaghetti alle Vongole using cuttlefish ink spaghetti (black is such an appealing food colour *ahem*). Did it in bianco style: This looks cool as hell
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Mar 6, 2015 13:47
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NLJP posted:This man knows what's up. A shot of kirsch taken midway through the fondue is also great (coup du milieu). Also the best fondue is 1/2 Gruyere and 1/2 Vacherin Fribourgeois but good luck finding the latter though it's so good, though it varies far more widely in taste and texture than gruyere. You know what's up with fondue  Moit/moit is definitely my favourite type of fondue. I hope you are coming back soon, all the cheese will not eat itself.
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Mar 6, 2015 14:11
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Spur of the moment, office-closed-snow-day project complete. Not the most photogenic, and I've carefully avoided photographing some of the ones that look worse, but they're pretty good! I made chocolate, raspberry, blueberry, and chocolate raspberry, but the raspberry preserves seem to have kept the chocolate from melting for some chemistry-related reasons I don't fully understand, so those look a little funny.
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Mar 6, 2015 16:33
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 Not as pretty as Casu Marzu's and I overshot the egg a bit, but it's still tasty as hell. (Yes, I like carrots. A lot.)
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Mar 6, 2015 22:57
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Sex Hobbit posted:
Would eat that. Looks great.
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Mar 7, 2015 00:31
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Jerk chicken with a shaved provolone, granny smith apple and kale salad First time making jerk chicken. I need to jerk it more often.
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Mar 7, 2015 06:10
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You can come over to my place and jerk it whenever you want, that looks fantastic.
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Mar 7, 2015 07:24
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i loving love chicken fried steak 
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Mar 8, 2015 00:52
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Would
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Mar 8, 2015 01:43
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Sex Hobbit posted:
Is there a thread for this kind of stuff? I have always wanted recipes for this.
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Mar 8, 2015 02:14
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Flaggy posted:Is there a thread for this kind of stuff? I have always wanted recipes for this. If you mean ramen, I'm pretty sure he used instant ramen, like I did.
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Mar 8, 2015 02:51
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wheez the roux posted:i loving love chicken fried steak Yea brother, that's a good looking chicken fried steak!
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Mar 8, 2015 04:24
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Flaggy posted:Is there a thread for this kind of stuff? I have always wanted recipes for this. That's literally just Nong Shim Black instant ramen with some stuff on top (hard-boiled egg, scallions, narutomaki, roasted nori, enoki mushrooms, shiitake mushrooms, celery and carrots) and a blop of sesame oil added to the broth. If you want to get fancy on Asian food though, wander on over to the Chinese thread, Korean thread, or the Japanese thread! (Almost all of it is way easier than it looks!  )
PERMACAV 50 fucked around with this message at 06:24 on Mar 8, 2015 |
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Mar 8, 2015 06:10
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Nong shim black is so loving good for an instant pack
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Mar 8, 2015 06:15
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Casu Marzu posted:Nong shim black is so loving good for an instant pack It is, but I have some Korean stuff that is in 0% English so damned if I could ever give any info about it that's a bit better.
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Mar 8, 2015 07:36
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