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Junior G-man posted:coleslaw and bourbon cocktails. Holy hell did I ever read this wrong at first.
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Aug 3, 2015 18:24
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Nhilist posted:Looks great, and what a great idea, I know what I am giving a shot for dinner. Just out of curiosity, does it not dry the kraut out to much, or do you add it late in the bake? I drain the kraut extensively and cook it for the entire time, i clump it up a bit, so its not a thin layer, and it stays moist just fine.
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Aug 3, 2015 18:26
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angor posted:We pizza'd last night. Recently bought an IR thermometer and learned that my stone hits 600f on the middle rack. Didn't get as much blistering as I wanted on the bottom, will move the stone a bit lower next round. Hnnnnnggggggg 
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Aug 3, 2015 20:37
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Had cerebral shunt surgery last Wednesday and am still recovering. I myself can't have anything too heavy but the wife wanted something hearty for brunch and she had gotten a great deal on some cheap steaks yesterday. 
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Aug 3, 2015 20:49
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PatMarshall posted:I made some Kung Pao chicken. It was really good. Sex Hobbit posted:
Good lord  Also all the pizzas over the last couple of pages have been outstanding 
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Aug 3, 2015 21:19
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Flash Gordon Ramsay posted:A pizza steel is the best thing I've purchased for pizza. I put it on the top rack, the oven on convection 525. Pies cook in 3 minutes. Thanks! I used a 70% no-knead for the crust. Simplest thing ever and it was outstanding. So I've been trying to get a pizza steel and it's been drat near impossible. I was talking to my friends at a local pizza place here about how awesome steels are and the owner of the shop was listening into the conversation. He pipes up and says that stone is the best thing to cook on, and I said I couldn't find either one here. So he hands me this and says "Go home and make good food."  It's 1" thick and it's a beast. Best. Pizza guy. Ever. Veritek83 posted:Seconding the baking steel. Also that crumb is gorgeous. How long did you preheat? I think that might help with the char. 2 hour preheat. Maybe 15-20 min between pies. Next time I'm going to place the stone one rack lower and see how that goes.
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Aug 3, 2015 21:41
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check out whati had for lunch today!!
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Aug 3, 2015 21:44
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angor posted:Thanks! I used a 70% no-knead for the crust. Simplest thing ever and it was outstanding. Science don't lie, and steel has way more heat capacity (I think nerds call it specific heat?) than stone does. Not that you can't make good pies on other surfaces, but the one crust I posted was the 4th pie I had baked in 20-25 minutes time. I got my steel on Amazon. A little pricey but I'm sold on it.
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Aug 3, 2015 22:02
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Oh I absolutely agree that steel>stone. But this stone was free. And I believe shipping a pizza steel to me from Amazon costs roughly $450 last time I checked 
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Aug 3, 2015 23:35
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angor posted:Oh I absolutely agree that steel>stone. But this stone was free. And I believe shipping a pizza steel to me from Amazon costs roughly $450 last time I checked Your results make me hungry. Well done.
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Aug 4, 2015 06:04
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WTF BEES posted:Had cerebral shunt surgery last Wednesday and am still recovering. I myself can't have anything too heavy but the wife wanted something hearty for brunch and she had gotten a great deal on some cheap steaks yesterday. Looks hearty, and fantastic. Hope all is well with the noggin.
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Aug 4, 2015 10:43
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How does cast iron compare to steel/stone? I can only see iron things on Amazon uk.
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Aug 4, 2015 10:54
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You can make good pies in a cast iron skillet. They're small but can't beat the price.
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Aug 4, 2015 11:58
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Cast iron is dope for that bootleg bar pie with a tortilla. I've also had good deep dish pies in it (and some bad ones too). I've seen people make their pies by flipping their cast iron for some reason. At that point it's better to just get a stone or steel. I had a stone for a while and my gf got me a steel last year. It's definitely way better. Keeps temp better, gets a better crust (I assume to getting hotter and keeping heat better). It's also way more durable. I some how exploded two of my stones. I'd have to try really hard to do that to the steel, and I'd die an honorable death if I did.
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Aug 4, 2015 14:38
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Nooner posted:check out whati had for lunch today!! Nooner, it is not cool to lie about what you had for lunch when it was actually someone else. Please edit your post and apologize.
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Aug 4, 2015 15:17
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The Midniter posted:Nooner, it is not cool to lie about what you had for lunch when it was actually someone else. Please edit your post and apologize. 
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Aug 4, 2015 15:21
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Oh snap.
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Aug 4, 2015 19:41
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poo poo just got real
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Aug 4, 2015 22:54
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Nhilist posted:Looks hearty, and fantastic. Hope all is well with the noggin. Everything is cool with my brain. I was so jealous watching her eat that but it was a lot of fun to cook, and I tried a lot of new stuff cooking it. I'm more of a steak purist myself. Just some salt and pepper and you're good to go.
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Aug 4, 2015 23:02
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Flash Gordon Ramsay posted:Bacon inside is probably a bad idea. If you're cooking the pork to high enough heat where the bacon isn't rubbery, then you're gonna have dried out pork. If anything, put the bacon on the outside, and pull the roast when the internal temp is 138 or so then let it rest for 10 or 15 minutes before slicing. Cheers. Did a larger roast (2.5 lbs this time) for a few people tonight, didn't use the bacon and pulled it at 145*F, came out great.
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Aug 5, 2015 06:39
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First time working with rhubarb, but this rhubarb hamentaschen came out great!
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Aug 9, 2015 00:07
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The perks of having a chef roommate: he brought home some meat. Dry-aged prime rib steaks. My Anova died the other day so I tried the Modernist Cuisine steak in a slow oven. Sear, then bring up to 130 in a 160F oven. Took two hours. Was well worth it. Served with smashed potatoes and sauteed sugar snap peas. Dessert was stick chocolate cake with vanilla whipped cream and raspberries. Them steaks though. 2.2lb each and there was three of us. Lots of cooked steak left for tonight.    
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Aug 9, 2015 20:33
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blixa posted:The perks of having a chef roommate: he brought home some meat. Dry-aged prime rib steaks. My Anova died the other day so I tried the Modernist Cuisine steak in a slow oven. Sear, then bring up to 130 in a 160F oven. Took two hours. Was well worth it. Served with smashed potatoes and sauteed sugar snap peas. Dessert was stick chocolate cake with vanilla whipped cream and raspberries. Sweet, sweet jesus....those steaks.
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Aug 9, 2015 22:45
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Tev posted:Sweet, sweet jesus....those steaks. I don't think I've ever seen a kilogram steak that looked that good.
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Aug 10, 2015 04:56
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blixa posted:The perks of having a chef roommate: he brought home some meat. Dry-aged prime rib steaks. My Anova died the other day so I tried the Modernist Cuisine steak in a slow oven. Sear, then bring up to 130 in a 160F oven. Took two hours. Was well worth it. Served with smashed potatoes and sauteed sugar snap peas. Dessert was stick chocolate cake with vanilla whipped cream and raspberries. Hot drat
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Aug 10, 2015 17:46
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Parsnip & Pea Vichyssoise Soup with Shoestring Potatoes  Pan Fried Chicken, Grilled Netarine, Watercress Salad with Lime & Ginger dressing.  Milk Braised Chicken  Pile of Scotch Eggs for a picnic  And inside. Took the yolks past runny to be sure no-one died.  A Steak.  Chorizo, Potato, Cherry Tomato hash  Lemon Tart 
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Aug 11, 2015 02:06
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Cavenagh posted:Pile of Scotch Eggs for a picnic How did you keep the yolks from cooking all the way? Do a soft boil on them before wrapping/cooking again? Not finish in the oven? Going to have to make some of these soon.
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Aug 11, 2015 02:35
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Sweet thai salmon on farfalle tossed with fresh basil, olive oil, lemon rind/juice and garlic. Was pretty good although I wish I had noticed that onion in the front for the photo. Salmon by Trevor Zuliani, on Flickr
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Aug 11, 2015 04:58
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unnnghhh, that just looks so goddamn good; Cavenagh posted:Pan Fried Chicken, Grilled Netarine, Watercress Salad with Lime & Ginger dressing. and this one looks a good summer dish. Is it as fresh as I'm expecting? Tea last night, a re-run of a dish idea in progress, much better results this time:   Pan-fried king oyster mushroom, ajitsuke tamago (with dark soy), shiitake sesame toast, crispy-fried buna-shimeji with chilli and chives, roasted chives, finished with chilli oil, cayenne pepper and smoked salt.
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Aug 11, 2015 10:31
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Olpainless posted:
It's also got some pickled banana pepper and a little shredded mozzarella floating around it too. It's fast become one of my favourite salads, serving it with trout and fried chicken. It's really bright and each element seems to awaken parts of the other elements. Olpainless posted:Tea last night, a re-run of a dish idea in progress, much better results this time: And that's a beautiful thing. Moey posted:
Essentially yeah, start with as soft a boil as you dare (I steam for 5 minutes), and chill down quickly before peeling. The whites need to be firm enough for you to wrap the sausage (blitz the sausage meat in a mixer with a little water, makes it smoother and easier to work with) around. Cook enough eggs that you can cut one open at every stage. Once wrapped, dredge in flour then egg then panko and deep fry for around four minutes. Finish in a medium oven for 10 minutes to ensure the pork is cooked. If you serve immediately, the yolks should be runny. If not then carry over will firm them up.
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Aug 11, 2015 15:04
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Could not get a good photo since it was after sundown, but this was my camping meal Saturday night. Porkchop grilled over the campfire with herb butter, same herb butter on the bread, and carrots/green onion/stripy green heirloom tomato roasted in a foil packet in the coals. We did caramelized figs on tinfoil for desert but I couldn't get a photo in the dark.
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Aug 11, 2015 17:18
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^^I could eat that!! had an appetizer with figs over here: red onion, figs and apricot jam with salt and pepper, on puff pastry, with soft goats cheese and some pine nuts.  was by myself, testing a new appetizer for future guests, so I invited the Duchess and ate two "onion-fig tarts" for dinner.
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Aug 12, 2015 19:19
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Looks tasty as hell, totally going to make that.
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Aug 13, 2015 10:10
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blixa posted:The perks of having a chef roommate: he brought home some meat. Dry-aged prime rib steaks. My Anova died the other day so I tried the Modernist Cuisine steak in a slow oven. Sear, then bring up to 130 in a 160F oven. Took two hours. Was well worth it. Served with smashed potatoes and sauteed sugar snap peas. Dessert was stick chocolate cake with vanilla whipped cream and raspberries. I'm going to be dreaming about those steaks! 
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Aug 13, 2015 13:40
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 I cooked pan seared squid hoods stuffed with chopped garlic prawns, breadcrumbs and parsley!
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Aug 13, 2015 13:53
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CatMotherMilfLover posted:
Hot drat.
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Aug 14, 2015 09:02
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CatMotherMilfLover posted:
Man, that looks so pretty and tasty.
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Aug 14, 2015 10:13
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Olpainless posted:Man, that looks so pretty and tasty. Thank you! It was really tasty, and really easy to cook! 
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Aug 14, 2015 15:09
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Wheat berry risotto with farm fresh peas and chard.
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Aug 17, 2015 23:05
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Where do you live that you get peas in August? I'm pretty jealous of that.
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Aug 17, 2015 23:19
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