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Adult Sword Owner posted: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. Pictures! I live right by an H-Mart, I'm sure I could find it in their massive ramen aisle.
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Mar 8, 2015 07:37
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wheez the roux posted:i loving love chicken fried steak Chicken fried steak is the best thing on earth, especially that gravy. Good god.
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Mar 8, 2015 17:30
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PSA: there's a pretty nice food photography guide on Serious Eats: http://www.seriouseats.com/2015/03/beginners-guide-to-food-photography.html None of it was new to me, but I never have the time/energy to set up a proper shot after I finish cooking 
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Mar 8, 2015 18:25
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Gyoza'd. Filling is carrot, onion, cabbage, garlic, ginger, seasame oil, chili paste and chorizo (didn't have any other protein around and needed to use it). Seasoned with soy and rice wine vinegar. Any tips to improve my gyoza game? The dough is stupid easy, especially with my pasta roller, plus I actually kinda like making it.
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Mar 9, 2015 06:35
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 No-knead dough, colby jack cheese, pepperoni, in cast iron at 550 for around 20 minutes. It was delicious.
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Mar 9, 2015 17:22
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Hells yeah that's a nice looking greasewheel.
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Mar 9, 2015 17:34
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wheez the roux posted:i loving love chicken fried steak Care to share you gravy recipe? I have yet to find a country gravy recipe that is as good as I remember from childhood.
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Mar 9, 2015 17:37
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Invisible Ted posted:Gyoza'd. They look great - nice crimp! Maybe your dough looks a little thick - it should go pretty translucent when cooked (assuming you fry-steam-fry). Never had them with chorizo but they sound delicious. When you shred the cabbage, you made sure to heavily salt, leave, then wring all the water out yeah?
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Mar 9, 2015 17:40
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Nelson Mandela posted:They look great - nice crimp! Maybe your dough looks a little thick - it should go pretty translucent when cooked (assuming you fry-steam-fry). Never had them with chorizo but they sound delicious. I rolled them kinda thick because my pasta roller goes way too thin, going to the lowest setting with pasta feels kinda like you're eating nothing. I didn't actually know about the salting of the cabbage, I'll have to do that next time. I did saute all the filling, is that normal, or does it traditionally go in raw?
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Mar 9, 2015 17:47
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Invisible Ted posted:I rolled them kinda thick because my pasta roller goes way too thin, going to the lowest setting with pasta feels kinda like you're eating nothing. I didn't actually know about the salting of the cabbage, I'll have to do that next time. I did saute all the filling, is that normal, or does it traditionally go in raw? The filling can go in raw. There shouldn't be much in each so it'll easily cook with the dumplings. Yeah I was taught to shred the cabbage pretty finely, heavily salt it and mix together, leave for 15 mins then wrap it up in a clean dishcloth and wring as much water out as you can. Then mix that in with the pork, ginger, etc. I'm not sure how correct or authentic this actually is, but I was taught by a Japanese person while living in Japan (I know it's ostensibly Chinese, but they loving love their gyōza there) so I'm guessing it's not bad, and it's always worked for me. I'm sure there are lots of personal variations though. 
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Mar 9, 2015 17:51
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Sex Hobbit posted:Pictures! I live right by an H-Mart, I'm sure I could find it in their massive ramen aisle. It was in fact from H-Mart   I have no idea what the hell is going on, Google Translate helped me at least figure out how to cook it properly, and it's a nice spice level.
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Mar 9, 2015 17:53
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It seems sound, I'm betting it helps a lot to keep it from making the seared dumpling soggy. Having the filling raw probably helps the texture a lot as well, mine weren't necessarily mush or anything, but it didn't have the same satisfying crunch as gyoza I've had in restaurants.
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Mar 9, 2015 17:54
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Adult Sword Owner posted:It was in fact from H-Mart Korean says "Nagasaki Jjamppong". Here you go: http://www.amazon.com/NEW-Nagasaki-jjamppong-10pcs-noodles/dp/B006H1BEV0
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Mar 9, 2015 18:22
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I made some things. Mandatory apologies for the photo quality - first time taking pictures of food I've made. Milk Tea & Honey Pound Cake from Lady and Pups - tasty and GREAT with coffee/tea. I need to cook with tea more often!  After being devoured by coworkers:  Momofuku Milk Bar Corn Cookies - I bought their cookbook and have been drooling while reading for the past week. Figured I'd start with one of the easier recipes - two dozen of these were gone in an hour at work.  I used some leftover freeze-dried corn (after I pulverized them) for a Thai corn soup that was delicious but unfortunately eaten before I could think to snap a picture.
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Mar 9, 2015 19:10
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Amergin posted:I made some things. Mandatory apologies for the photo quality - first time taking pictures of food I've made. Also, those corn cookies are totally life-changing. Well, for me they were anyway. I also highly recommend them studded with dried (not freeze-dried) blueberries.
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Mar 9, 2015 19:25
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sharkattack posted:Lady & Pups is one of the best food blogs, ever! I had never even considered using freeze-dried anything in food up until I read that. Mind-blowing the flavor that came from it - one of my coworkers described them as "a sugar cookie that tastes like Cap'n Crunch, and doesn't scratch the roof of your mouth!" as he downed like three of them. I'll definitely try the blueberries idea, thanks!
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Mar 9, 2015 19:38
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Amergin posted:I had never even considered using freeze-dried anything in food up until I read that. Mind-blowing the flavor that came from it - one of my coworkers described them as "a sugar cookie that tastes like Cap'n Crunch, and doesn't scratch the roof of your mouth!" as he downed like three of them.  You can get so much flavor out of freeze-dried stuff, it's awesome! Oh and I've put freeze-dried strawberries in rice krispie treats---really yummy. I've also made the sweet corn cereal milk ice cream pie from the cookbook that uses those cookies, and while it's delicious, it's hard to beat the cookies just on their own. Now you've made me want to go bake up a batch, haha
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Mar 9, 2015 21:10
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canoshiz posted:Korean says "Nagasaki Jjamppong". Here you go: http://www.amazon.com/NEW-Nagasaki-jjamppong-10pcs-noodles/dp/B006H1BEV0 Rad, I still have a few left but good to know I can get more~
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Mar 10, 2015 04:21
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Made African peanut stew: Quite good! Recipe here: http://www.budgetbytes.com/2014/08/african-peanut-stew-vegan/
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Mar 11, 2015 00:55
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Trying to get me and my dad eating healthier. A tuna fillet and salad for dinner, salad was dressed with homemade vinagerette 
Ball Tazeman fucked around with this message at 02:52 on Mar 11, 2015 |
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Mar 11, 2015 01:39
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cocoavalley posted:Speaking of rarely cooking seafood ... I'm such a sucker for a groan-worthy pun - you got me (looks fab ).Olpainless posted:Man, that looks absolutely beautiful, I want a plate of that right now. guppy posted:This looks cool as hell Thank you both!  Casu Marzu posted:Nong shim black is so loving good for an instant pack I hope you lot are happy - now I'm planning on scooting about various local Asian supermarkets to see if this mythical instant ramen lives up to your props. My Little Puni posted:Trying to get me and my dad eating healthier. It'd be healthier for the two of you if you ate smaller portions  IT IS A PHOTO SIZE JOKE PLEASE DON'T HIT ME YOU ARE NOT GLUTTONS
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Mar 11, 2015 02:34
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I posted from my phone so I had no idea it was so huge
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Mar 11, 2015 02:52
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brick cow posted:Care to share you gravy recipe? I have yet to find a country gravy recipe that is as good as I remember from childhood. You just use the pan you fried the steaks in. Drain some oil, or add grease to make about 2-3 tbls left in the pan Stir in 2-3 tbls of flour and scrape the bits off the pan Slowly stir in a cup of milk a little at a time Add lots of salt and fresh pepper.
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Mar 11, 2015 04:15
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I recently found out about making tortilla pizza in a cast iron pan, and holy poo poo, this is the best thing. I thought it would be not so great as I did it mainly to save money at first, but it is almost criminal how well it works.
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Mar 11, 2015 23:50
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Hobo-sous vide salmon with lemon couscous and steamed cauliflower/broccoli/carrots. Was my first time making hobo-sous vide so it was a bit messy and I think I used too much oil but man it tasted amazing
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Mar 12, 2015 00:51
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Fat Lou posted:I recently found out about making tortilla pizza in a cast iron pan, and holy poo poo, this is the best thing. I thought it would be not so great as I did it mainly to save money at first, but it is almost criminal how well it works. That looks amazing! Just a regular tortilla pizza sauce and toppings?
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Mar 12, 2015 01:55
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Dr. Pangloss posted:That looks amazing! Just a regular tortilla pizza sauce and toppings? Yeah. A regular flour tortilla, pizza sauce, mozzarella, and pepperoni. Halfway cooked on the stove until the tortilla is just starting to crisp up and blacken on the bottom and then thrown in the broiler for a few minutes to finish it off. I would never suspect that it was a flour tortilla if someone just handed me a slice. The best part of it is that it blackens up to have a really nice crispy crust. I know I am going to make this the next time I am drunk and I am going to forget it is cast iron, because I am not used to cast iron yet, and burn myself horrifically.
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Mar 12, 2015 02:11
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Fat Lou posted:Yeah. A regular flour tortilla, pizza sauce, mozzarella, and pepperoni. Halfway cooked on the stove until the tortilla is just starting to crisp up and blacken on the bottom and then thrown in the broiler for a few minutes to finish it off. I would never suspect that it was a flour tortilla if someone just handed me a slice. The best part of it is that it blackens up to have a really nice crispy crust. I know I am going to make this the next time I am drunk and I am going to forget it is cast iron, because I am not used to cast iron yet, and burn myself horrifically. The horrible burns you get from drunken pizza'ing are a treasure you'll keep with you forever.
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Mar 12, 2015 02:53
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 Good ol' poached eggs on some thick-rear end toast, bread cheese, and broiled asparagus. A new easy cheap favorite around my house.
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Mar 12, 2015 03:34
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I did an attempt at blackened tilapia (tasty, kinda ugly) and panzanella (tasty, less ugly, made way too much) over the last couple days. 
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Mar 12, 2015 04:02
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I've been playing around with nothing special until tonight. Oven fried panko shrimp on a bed of seaweed salad with a pomegranate wasabi reduction dipping sauce garnished with a lemon twirl.  That homemade pomegranate wasabi sauce is an eye opener! Reduce your favorite pomegranate juice from 1 cup to 1/4 cup (or thicker if you like) then add wasabi to taste. I used 1/4 teaspoon. Awesome.
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Mar 12, 2015 04:46
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Looks nice! Oven baking panko works better than expected
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Mar 12, 2015 05:24
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Veritek83 posted:The horrible burns you get from drunken pizza'ing are a treasure you'll keep with you forever. fact. i have all kinds of marks on my arms from running an oven with a baking steel at 600º+ while drunk and high as poo poo and fumbling with my peel. i miss that kitchen here is my substantially safer drunk late night dinner for tonight  penne all'arabbiata with incanestrato, complete with drunken attempt at plating
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Mar 12, 2015 07:53
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DiomedesGodshill posted:That homemade pomegranate wasabi sauce is an eye opener! Reduce your favorite pomegranate juice from 1 cup to 1/4 cup (or thicker if you like) then add wasabi to taste. I used 1/4 teaspoon. Awesome. You can buy ready-made pomegranate syrup in Middle-eastern shops. It's magical stuff.
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Mar 12, 2015 12:11
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wheez the roux posted:fact. i have all kinds of marks on my arms from running an oven with a baking steel at 600º+ while drunk and high as poo poo and fumbling with my peel. i miss that kitchen The best burns are from a professional pizza oven. They make these big, nasty vagina-shaped welts on your arm and, because it's so shocking, you inevitably jerk away from the heat striking the OTHER side of your arm on the oven. Often, there's a hilarious three-or-four-time bounce where your arm just gets hosed
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Mar 12, 2015 15:35
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wanted some gyoza with a cheese filling, so I grated two hard cheeses and a mozzarella, added some fresh ginger, spring onions and black pepper after the gyoza where made and dumped into the fridge for later use, lots of filling was left (as always), so I opened a pack of tortilla wraps, coated them with lao gan ma chili crisp aka angry lady sauce and added the leftover cheesemixture   leftovers are great!
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Mar 12, 2015 21:54
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Veritek83 posted:The horrible burns you get from drunken pizza'ing are a treasure you'll keep with you forever. It's always my left wrist and they're always parallel and evenly spaced (this is not just pizza). I'm starting to feel like a WWII pilot with their kills/shot-downs painted on the plane. It wouldn't be so bad, but they're all while stone-cold sober. DiomedesGodshill posted:I've been playing around with nothing special until tonight. This looks so gorgeous!
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Mar 12, 2015 22:22
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paraquat posted:wanted some gyoza with a cheese filling, so I grated two hard cheeses and a mozzarella, added some fresh ginger, spring onions and black pepper  Quesadillas are in top 5 foods of my dreams.
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Mar 12, 2015 23:14
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 Started with these triple-cut, bone-in monsters  Brined em overnight  Roasted the chops over low charcoal for 50 minutes, stoked the fire up blazing hot and seared em off on all sides, pulled at 133F, coasted up to 142F, served with saffron rice and grilled zucchini, squash, onions and mushrooms  The money shot  Ugh so full
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Mar 13, 2015 03:59
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drat dogg, those are roasts, not chops. Beautiful char on that one in the plated pic. Making me smell summertime dinners.
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Mar 13, 2015 04:04
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