|
The Midniter posted:Recipe for the kofte please!!! Just got a grill, need to work it out! I used this recipe but upped the amount of spices by about 1.5x, and also used fresh ginger rather than pre-ground. The tzatziki recipe on there also turned out really good, though I recommend using the small end of the grater rather than the large. Made pickled red onions to go with it as well based off this recipe, with some added coriander, paprika & cayenne.  Served it with some grilled tofu and a couscous salad. Was the poo poo. Correnth fucked around with this message at 00:28 on May 16, 2015 |
#
?
May 16, 2015 00:26
|
|
|
|
| # ? Jun 3, 2024 16:38 |
|
|
 Nachooooooooooooooooooooooos Chorizo, refried bean, queso fresco, cheddar, avo, pico, jalapeno, green onion, lime
|
|
#
?
May 16, 2015 02:23
|
|
|
Had a go at that Red Wine Chocolate Cake that gets raved about around these parts. Initially worried that it was proportionately a LOT of wine and would just taste of booze, but it really does all come together - nicely fudgy and delicious. Cheers to anyone who gave it props in the past   Never been much of a pork-lover (ho ho), but decided to try something that looked interesting from a Xmas cookbook - pork escalopes (well, pork loin steaks really) with a creamy mash and wild mushrooms/shallots in a sherry/cream/juniper berry/garlic sauce. The mushrooms were definitely the star of the show, but the pork seemed to come out okay (just seasoned and pan-fried in butter) but what do I know?!   Despite getting the rind kinda nice and crispy, I cut it off and didn't eat it because I'm still a big picky baby about pork fat - I have failed you, GWS. One day...one day.
|
|
#
?
May 16, 2015 08:54
|
|
|
I've never been a big pork eater in the past either, never had it growing up (except for the unidentifiable meat in cold cuts and sausages), never had pork chops, mince, roast or fillets as a kid, only got interested in it after I was 30 and was learning to cook properly for myself. I've only cooked it a lot in the last 5 or so years. It's great in a milk marinated chop, or milk braise, or stir fry. Goes well with potatoes, cream, mash, garlic etc, and also goes well with Asian flavours obviously. Fo3 fucked around with this message at 18:34 on May 16, 2015 |
|
#
?
May 16, 2015 18:30
|
|
|
Casu Marzu posted:
Would.
|
|
#
?
May 16, 2015 21:47
|
|
|
iajanus posted:I didn't get a photo during cooking or plating but at least one of my cats looks interested in my homemade pork sausages and roasted sweet potatoes. All I can think of is that scene from Game of Thrones where the dude is waving a sausage at someone and laughing, but now it's a cat sitting to the side giggling.
|
|
#
?
May 17, 2015 11:03
|
|
|
 Steak, asaparagus, and some grilled cilantro-lime sweet potatoes.  Cardamom and date ice cream. We were so eager to eat this in the soft-serve stage I didn't dress it with as many dates as I should have.
|
|
#
?
May 17, 2015 17:07
|
|
|
Kale & cauli gratin Skillet onion soup  Crushed peas, mint, parmesan.  Roast corn salad & falafs 
|
|
#
?
May 17, 2015 18:30
|
|
|
Wiener schnitzel, herbed roast potatoes, and asparagus. It was pretty loving tasty.
|
|
#
?
May 18, 2015 07:14
|
|
|
finally made my own tortilla wraps again and filled them up 
|
|
#
?
May 19, 2015 19:43
|
|
|
Hard work lasagne
|
|
#
?
May 19, 2015 21:19
|
|
|
Is that lasagna topped with pepitas?
|
|
#
?
May 19, 2015 22:23
|
|
|
blixa posted:Wiener schnitzel, herbed roast potatoes, and asparagus. It was pretty loving tasty. Yes please. I miss wiener schnitzel something bad. Does anyone know a good gluten-free breading?
|
|
#
?
May 20, 2015 01:12
|
|
|
Corn starch +/- whatever gluten free flour you have
|
|
#
?
May 20, 2015 01:26
|
|
|
Cavenagh posted:Is that lasagna topped with pepitas? Yep, I like seeds on top. Sunflower works well too.
|
|
#
?
May 20, 2015 09:06
|
|
|
My kid didn't like the cottage pie I made for him, so I guess I have to eat a pretty bland (intentional) dinner. I found some long forgotten sumac in my pantry due to a previous mention (sweet potato chips with sumac someone did), discovered a spice blend called za'atar, so made some with sumac, cumin, thyme, sesame seeds, opt oregano. Roasting the carrots right now with garlic. Previous mention of sunflower seeds led me on to find some long forgotten pack of them too. It's pretty good I must say. roast carrots, garlic, some frozen green beans thawed out, sunflower seeds for crunch with za'atar type spices as a side should liven up a mild cottage pie pretty good. E: tl:dr I'm boring, but mentions of sumac and sunflower seeds in different posts in this thread led me to make something with old pantry stuff and left overs/rejected meals from my kid. Fo3 fucked around with this message at 13:31 on May 21, 2015 |
|
#
?
May 21, 2015 13:05
|
|
|
Been mostly ded for a while,but I'm out of hibernation and it's grilling season! Yay Chile rubbed ribeyes, bacon wrapped/cheese stuffed jalapenos(poppers), stuffed mush, and chemical warfare E: please forgeev the alcopop
|
|
#
?
May 21, 2015 19:37
|
|
|
G1M posted:Been mostly ded for a while,but I'm out of hibernation and it's grilling season! Yay Theres no need for forgiveness. Nothing like an ice cold watery beer while grilling! Looks like you picked some of that up from HEB, if I had to take a guess, because that spread looks a lot like the one me and my buddy did last week.
|
|
#
?
May 21, 2015 20:56
|
|
|
Secret Spoon posted:Theres no need for forgiveness. Nothing like an ice cold watery beer while grilling! Looks like you picked some of that up from HEB, if I had to take a guess, because that spread looks a lot like the one me and my buddy did last week. No I live in the desert lands, no hebs around. Is that a grocery? Or was it more convenient store?
|
|
#
?
May 21, 2015 21:32
|
|
|
franco posted:Had a go at that Red Wine Chocolate Cake that gets raved about around these parts. Initially worried that it was proportionately a LOT of wine and would just taste of booze, but it really does all come together - nicely fudgy and delicious. Cheers to anyone who gave it props in the past Hell loving yes, seconding the winecake. I hosed up surprisingly little for being an idiot at baking; the final product was nowhere near as photogenic as franco's (I way overwhipped the cream topping, thinking it wouldn't come together as quickly as it did) but, anyway,   
|
|
#
?
May 21, 2015 21:36
|
|
|
It's super hard to gently caress up the red wine cake. It's be far my most baked cake ever.
|
|
#
?
May 21, 2015 22:11
|
|
|
G1M posted:No I live in the desert lands, no hebs around. Is that a grocery? Or was it more convenient store? 100% grocery and the godsend if you have the need to buy actual prime steak. If you live in Texas you know and understand the joy.
|
|
#
?
May 22, 2015 03:03
|
|
|
Secret Spoon posted:100% grocery and the godsend if you have the need to buy actual prime steak. If you live in Texas you know and understand the joy. Not in Dallas  Central Market is fantastic and owned by HEB, but it's way expensive.
|
|
#
?
May 22, 2015 03:41
|
|
|
Back to photos of lasagne now, and I'm working from hone today so I rustled up this little number. My secret? Add seasoning AFTER cooking, and use sliced cheese for that rubbery anti-bedwetting layer on top.
|
|
#
?
May 22, 2015 12:44
|
|
|
Democratic Pirate posted:Not in Dallas We have a place called Central Market here in Washington, and the seafood/meat/produce dept is absolutely amazing. Best I have found outside the farmer market for freshness. I actually prefer them to Whole Foods quality wise. I'll get my regular everyday stuff from Safeway...but meats/seafood/produce? I will drive that extra 3 miles to Central Market and happily give them the moneys.
|
|
#
?
May 22, 2015 14:01
|
|
|
I did a special meat thing for a change: baby's first (ever) roasted pork belly! Could have let the crackle crackle more I think but I also never had crackling before. Is it supposed to be puffed up all the way? Can I pull off the rind and crackle it some more or has that ship sailed? It wasn't very good but something is telling me it should have been the best part. I still have a good 3-4 portions left, think I'll put some in ramen soup and turn what's left into bao filling for lunches next week   Marinated in five spice plus ketjap, ginger, sesame oil and other assorted good stuff. The sauce made out of the leftover marinade+drippings is killer.  Quick 'n dirty sushi bowl with sweet omelette and stuff
|
|
#
?
May 22, 2015 19:05
|
|
|
Banh mi!
|
|
#
?
May 22, 2015 20:15
|
|
|
Lunch today:
|
|
#
?
May 22, 2015 20:16
|
|
|
Mozzarella and feta on fried leek and diced
|
|
#
?
May 22, 2015 20:29
|
|
|
Garlic spinach feta pizza, cooked in an iron skillet.
|
|
#
?
May 22, 2015 21:53
|
|
|
sweat poteto posted:Mozzarella and feta on fried leek and diced Parm and ricotta. I wish it was mozz, but I was just using up stuff I had.
|
|
#
?
May 22, 2015 22:00
|
|
chicken pot pie
|
|
|
#
?
May 23, 2015 07:22
|
|
|
I'm the bottle cap
|
|
#
?
May 23, 2015 09:05
|
|
|
 Pork bao 
|
|
#
?
May 23, 2015 17:59
|
|
|
PiratePing posted:
That looks real good. I found this recipe, will that produce the right result? If not, can you offer a recipe?
|
|
#
?
May 24, 2015 01:00
|
|
|
 Not what I ate, but what I drank cuz I wanted a negroni but was out of gin an had wine to use up. Syrah, lemon/lime/orange/apple slices, campari, sweet vermouth, simple syrup, seltzer.  Gonna suck this whole pitcher down tonight.
|
|
#
?
May 24, 2015 01:24
|
|
|
Quesadilla pizza, crust stuffed with aged cheddar, topped with buffalo mozzarella, oyster mushrooms, garlic buffalo sausage and parm.
|
|
#
?
May 24, 2015 06:28
|
|
|
guppy posted:That looks real good. I found this recipe, will that produce the right result? If not, can you offer a recipe? Some recipes say to add a little rice or potato starch but any basic yeasty dough would be fine. Mine were made from leftover pita dough. V  VOnly advice I have is not to make the dough rounds too thin. On mine the bottoms stretched around the filling and I ended up with a very thick, bready top half and all the filling on the bottom.
|
|
#
?
May 24, 2015 07:59
|
|
|
PiratePing posted:
Yes you can pull off the crackling. Personally I'm afraid of getting shards in between my teeth. Is the sushi bowl the crockery or is there actual fish in there?
|
|
#
?
May 24, 2015 10:06
|
|
|
|
| # ? Jun 3, 2024 16:38 |
|
|
To get good crackling i normally pour boiling water over the skin then pat it dry and salt it. Then blast it at a higher heat initially. I rarely cook pork belly however as I am poor; this method works on pork leg and pork shoulder.
|
|
#
?
May 24, 2015 12:53
|
|
