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That's what seasoning should look like.
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Mar 2, 2016 06:15
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ShadowCatboy posted:As tasty as it looks, it seems a little too dry to be a risotto. It seems to be halfway down the line to a pilaf. Her camera doesnt capture moisture.
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Mar 2, 2016 07:09
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roasted an eggplant
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Mar 2, 2016 14:01
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good electric posted:roasted an eggplant Wow that looks wonderfully steaky. I wonder if I can use those Chinese flavors I did and make this in a vegetarian form.
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Mar 2, 2016 16:45
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good electric posted:roasted an eggplant That looks unbelievably tasty. And I don't typically care for eggplant. 
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Mar 2, 2016 17:27
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^^^ Eggplant is amazing. Maangchi has a really tasty simple recipe if you like Korean flavors: http://www.maangchi.com/recipe/gaji-namul My dinner picture was terrible but delicious:  Original recipe: http://www.seriouseats.com/recipes/2012/05/asparagus-and-ramp-soup-with-yogurt-recipe.html I read through the comments and saw several complaints about the resulting soup being fibrous, so I went pretty aggressive on my trimming and ended up trimming off about 55% of the stalk length. I didn't want that to go to waste, so I chopped that up into 3 or 4 pieces per stalk and put it in a pressure cooker with the chicken stock for about half an hour to infuse some asparagus flavor. I also just sauteed the tender stems and heads instead of blanching them, and deglazed the pan with some white wine which I poured into the food processor, which worked about as well as a blender would have. It wasn't a totally smooth soup, and I didn't strain it, however all the solid bits were very tender and non-fibrous. The next time I make it, I may add a bit of acid ... either white vinegar or lemon juice. (edit) - No ramps here, so I subbed green onions. Ginger Beer Belly fucked around with this message at 05:32 on Mar 3, 2016 |
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Mar 3, 2016 05:30
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The tricky thing with acid and green soups is that it turns them brown.
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Mar 3, 2016 06:22
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Good god I want that eggplant, but I think I'm allergic to it because my mouth gets all prickly and I produce excess mucosa. But hey, yummy looking!
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Mar 3, 2016 18:35
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Are you allergic to tomatoes too?
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Mar 3, 2016 20:29
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Drink and Fight posted:Risotto night. Unf. Nice sear on those scallops.
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Mar 4, 2016 17:25
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sweat poteto posted:Are you allergic to tomatoes too? Not a fan of raw ones, usually, but I can eat them without prickles. So it's either a really subtle nightshade thing, or eggplants just... Do something weird with my throat?
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Mar 4, 2016 17:31
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I get the same thing actually if they're not fully cooked. Some varieties seem to do it more than others.
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Mar 5, 2016 01:58
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ShadowCatboy posted:Crossposted from the Chinese Cooking thread: An astonishing feast, and some excellent taste in music! Seeing the Xiao Long Bao reminded me of my trip to Taiwan last year where I tried those for the first time. Life-changing.
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Mar 5, 2016 16:42
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Ayem posted:An astonishing feast, and some excellent taste in music! Seeing the Xiao Long Bao reminded me of my trip to Taiwan last year where I tried those for the first time. Life-changing. I might just do a xiao long bao tutorial thread sometime. 
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Mar 5, 2016 18:10
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ShadowCatboy posted:Crossposted from the Chinese Cooking thread: As a fan of Parov Stelar this is right up my alley and my new favorite song. Thank you!
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Mar 6, 2016 03:52
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Sean Brock of Husk has a cookbook out, Heritage. He has a recipe for his loving amazing cheeseburg in it. Here's my attempt. Did a rough grind of chuck with a bit of flank and a tiny bit of bacon mixed in, 3 oz patties cooked on a flat top in rendered beef fat smashed style, shaved onion under the cheese, Brock's burg sauce on top and bottom of a potato roll. Wedges were parboiled in vinegared and salted water, dried off, dusted with seasoned cornstarch and wok fried. So drat good. I think I got it like 95% as good as the restaurant's. Edit: In comparison, here's the burg from Husk. 
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Mar 6, 2016 04:56
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That's a fine looking burg man
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Mar 7, 2016 01:09
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Casu Marzu posted:Sean Brock of Husk has a cookbook out, Heritage. He has a recipe for his loving amazing cheeseburg in it. I never liked mixing bacon into the grind on my beef, you miss out on the texture and have to cook the hell out of your beef.
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Mar 7, 2016 08:34
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ColHannibal posted:I never liked mixing bacon into the grind on my beef, you miss out on the texture and have to cook the hell out of your beef. I wouldn't know, but I think if you crisp up the bacon beforehand it should solve that problem.
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Mar 7, 2016 16:35
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ColHannibal posted:I never liked mixing bacon into the grind on my beef, you miss out on the texture and have to cook the hell out of your beef. It's probably because you're doing it wrong.  This was like 2 ounces bacon for 3 pounds of beef. It's to get a bit of that smokiness like from charcoal grilling while getting the even crust from cooking on the flat top. Also, by nature the smashed technique kinda cooks "the hell" out of beef anyway and is still super delicious. It's not like the dumb burgers you see online that use large enough amounts you'd call it a bacon patty or something. I didn't even know there was bacon in the patty until I looked up his recipe later on in Heritage. I just assumed he was cooking it next to a wood fire or something subtle. The little but of bacon in the grind really does male that difference though. Casu Marzu fucked around with this message at 17:15 on Mar 7, 2016 |
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Mar 7, 2016 17:07
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ShadowCatboy posted:I might just do a xiao long bao tutorial thread sometime. Do it! I imagine it involves using gelatinised broth or something? I love those things!
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Mar 7, 2016 19:08
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Last night: Tofu, egg, peanut stir fry with brown rice noodles ------ Tonight:  Mixed vegetable lasagna with whole wheat noodles, ricotta and red wine tomato sauce.
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Mar 10, 2016 04:41
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  Made some pancakes and filled them with some whipped quark, roasted nuts, and some frozen berry and cherry mix. Drizzled some honey on top, it was pretty good! eine dose socken fucked around with this message at 06:51 on Mar 10, 2016 |
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Mar 10, 2016 06:48
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 Trying to be a bit healthier so had some panfried/ovenbaked chicken with beetroot quinoa with roasted sunflower seeds and rocket. For someone who doesn't normally eat quinoa or beetroot (except when burgin') it was really good  .
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Mar 10, 2016 07:29
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First heard of mapo tofu on this forum, so one day I made some. It was alright. Took me at least half a year before I made it again, really nice. Anyway, it seems like the more you eat it, the better it gets. Addicting stuff..
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Mar 10, 2016 08:20
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Nice looking beans
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Mar 10, 2016 17:06
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Thanks, that's also something I first heard of on this forum! ....it's ridiculous how sweet beans can get when you prepare them this way.
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Mar 10, 2016 19:36
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eine dose socken posted:
Looks drat good. I've never even heard of quark before.
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Mar 11, 2016 21:01
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ShadowCatboy posted:I might just do a xiao long bao tutorial thread sometime. Oh man, you'd have me reading that for sure!
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Mar 12, 2016 05:13
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 http://zserbo.com/soups/the-great-tale-tellers-favorite-soup/ this came out really good. I made a lot more than what the recipe called for, so I will probably add some beans tomorrow. Otherwise it was really good. I kept it pretty close to the recipe, but I made a full on stock with the smoked pork knuckle, and added a little white pepper and caraway seed, and some green pepper
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Mar 14, 2016 03:47
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Apologies in advance for crap pictures. I made 80% hydration baguette from The Weekend Bakery again. I love this poo poo. I burned the bottom a little because the rack was too low, and my shaping blows, but the bread itself came out pretty great. Could have used a little more salt.  Also delicious and super simple Greek salad that I've been making for years, I love the poo poo out of this too. I usually use just cucumber, tomato and red onion but I've been adding spinach lately by roommate request. This is also really delicious with clementine segments. Vinaigrette is just red wine vinegar and olive oil, feta cheese, salt and pepper. Kalamata olives, of course.  Finally I made a massive batch of mac and cheese (penne, whatever) with a roux base for the first time in years, was extremely simple and delicious. Sauteed lots of butter and onions, added garlic powder, salt and pepper, some crushed chillis, three tbsps white flour, sauteed a little more until the flour was browned a bit, slowly added about a litre of whole milk, a quantity of two year aged Canadian cheddar (maybe 150g? 200g?), half a small tin of tomato paste, about 200g of bruschetta, and finished with oregano. Super easy to throw together with random ingredients from around the house and roommates strongly approved.  Doom Rooster posted:Well, I finally did it. I have made the best pizza that I have ever tasted. I'm a little emotional lately but this literally brought tears to my eyes. That good electric posted:roasted an eggplant Also oh my loving god this looks good. I love eggplant. I love this. The Doctor fucked around with this message at 01:19 on Mar 15, 2016 |
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Mar 14, 2016 23:07
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that all looks awesome. I actually just did a similar salad - cucumber, tomato, red onion, mint, feta, pear vinegar, and a few olives with some nicely done chicken. Just a really nice, light flavor for warmer weather. That bread looks fan-loving-tastic
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Mar 15, 2016 02:00
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pizza feature from work - garlic and olive oil base, goat cheese, chicken, house made "pastrami" bacon, roasted veg, and arugula dressed with a lemon vinaigrette
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Mar 15, 2016 04:52
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 Ad Hoc stroganoff with red wine braised short rib and homemade tagliatelle
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Mar 16, 2016 05:05
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Halibut and roasted sprouts+carrots
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Mar 16, 2016 08:13
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I did some corned beef sous vide last weekend, for leftovers I made a corned beef grilled cheese. It was amazing.
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Mar 16, 2016 08:24
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Skirt steak dropped to £7/kg. i let it rest for a really long time but it still leaked a lot of juice. is that down to the quality of the steak? 
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Mar 17, 2016 23:06
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 Chinese style sponge cakes; heavy on the egg, feels and tastes like air, yum. Didn't fold quite well enough but I'll do better next time.
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Mar 20, 2016 22:10
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"poo poo I had in the fridge" breakfast taco. 
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Mar 21, 2016 05:47
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why would you keep poo poo in your fridge?
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Mar 21, 2016 09:50
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