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SpaceGoatFarts posted:why would you keep poo poo in your fridge? Must have bought that joke Cards Against Humanity poo poo expansion.
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Mar 21, 2016 09:52
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Casu Marzu posted:
This looks amazing
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Mar 22, 2016 03:58
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I need better lighting. And plates that aren't red. Buffalo and BBQ cauliflower wings with garlic dill yogurt dip, lemon roasted asparagus and maple mashed sweet potato.
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Mar 22, 2016 15:56
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emotive posted:I need better lighting. And plates that aren't red. Those are cauliflower? Are they breaded? That's awesome and I want to do it.
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Mar 22, 2016 16:02
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Brawnfire posted:Those are cauliflower? Are they breaded? That's awesome and I want to do it. Yep! I use this recipe with good results: http://www.hotforfoodblog.com/recipes/2014/2/11/cauliflower-buffalo-wings Obviously spices, sauces, etc. can be adjusted for preference. I only did paprika and cumin in the batter since the sauces will overpower all the other flavors anyways.
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Mar 22, 2016 16:27
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Beet Risotto
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Mar 22, 2016 19:34
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WaterIsPoison posted:Beet Risotto Oh yeessssssssssssssssssss-uh
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Mar 22, 2016 19:49
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emotive posted:I need better lighting. And plates that aren't red. That photo has actually got some appeal in that sorta 1980s era cookbook kinda way. Pretty artsy. WaterIsPoison posted:Beet Risotto Did you juice the beets to get this color?
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Mar 22, 2016 20:11
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emotive posted:Yep! I use this recipe with good results: http://www.hotforfoodblog.com/recipes/2014/2/11/cauliflower-buffalo-wings Cool recipe, I had to try! Made a batter with gram flour, used a sauce made out of BBQ sauce, chilisauce, ginger sriracha and served with raw vegetables and some Turkish yoghurt with za'atar and salt. Indeed a recipe that can be adjusted without a problem, so I used whatever I had around (and needed to find a use for) The taste is exactly that of the sauce, that didn't surprise me. but the structure of the cauliflower was unlike anything I expected. Really good, will make again. 
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Mar 23, 2016 20:11
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Those look like they came out awesome!
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Mar 23, 2016 21:53
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ShadowCatboy posted:Did you juice the beets to get this color? Yup, even did it by hand because I didn't have a juicer. I grated the beets and then squeezed them wrapped with cheesecloth.
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Mar 24, 2016 01:25
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It's been a while since I've posted in this thread - I've been way too busy to do much serious cooking, until last night. Made a pre-wedding meal yesterday for the better half before the day on Thursday, and decided to pull out all the stops. Scallop, jamon iberico de bellota, parsnip puree and apple, served with champagne;  Turkey with chicken mousse, watercress soup, and black truffle, served with chablis;  Beef fillet (blue), morel and wild garlic sauce, fine beans, crushed potato, served with a syrah;  Chocolate-soy mousse, chocolate sauce, varieties of cherries, shattered toffee, served with Innis & Gunn;  Amaretto-stewed apple, crumble, popping candy, amaretto infused whipped cream and rose, served with amaretto.  Couple of things didn't go quite as planned - the mousse was a little less firm than I hoped (should have been a neat ring) - but it certainly went down well, and the Mrs certainly enjoyed it all. Stand out ingredient has to be the iberico bellota though - godDAMN, that stuff is... wow, hard to describe. Like the most ham that has ever hammed.
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Mar 30, 2016 20:07
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Olpainless posted:It's been a while since I've posted in this thread - I've been way too busy to do much serious cooking, until last night. For some reason I started reading this as "image, then description under" and was so incredibly confused for like half the post. That said it looks amazing.
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Mar 30, 2016 20:11
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'What did I make for breakfast at noon' I find a healthy start to one's day really sets the stage. I'll happily look back on this breakfast when I'm laying on a flouro table having a catheter snaked up to my heart to open the vessels.
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Mar 30, 2016 21:53
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 Diced portabella caps tossed in balsamic vinegar, salt, and pepper, sauteed with minced garlic/chives/shallots and topped with shredded carrots, Parmesan, and almonds. The perfect meal after a long, boring shift.
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Mar 31, 2016 08:41
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I want to marry your plates but Congress won't let me.
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Mar 31, 2016 12:44
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VelociBacon posted:'What did I make for breakfast at noon' Great googly moogly.
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Apr 1, 2016 16:49
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I cooked a steak, chopped it up, and put what I'm calling Mexican slaw (beans, corn, cucumber, red onion, cabbage in a cilantro chipotle lime dressing) on top of it with tortillas. It tasted good.
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Apr 4, 2016 01:54
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Chinese birthday cake. Delicious! Basically a chiffon, light airy eggy cake, with homemade whipped cream and fruit topping. Next time maybe I'll get a second springform and make it properly, with two smaller layers and whipped cream and fruit in the middle. Regardless, turned out great. My wife decorated, gently caress piping and arranging strawberries just so.  
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Apr 4, 2016 03:16
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5 lbs of onions 2 lbs of pasta No regrets Rigatoni alla Genovese! It's from Food Wishes. I always compare every pasta dish I make against the spaghetti sauce my dad made for us when we were growing up, and since he never made it the same way twice, it never quite lives up to it. But this meat sauce is pretty amazing nonetheless. Got some good use out of the mandolin too, despite what Chef John says. It kind of tastes like beef stew. My dad suggested adding garlic to it, but since it cooks for 8-10 hours I think whatever I add will be diminished long after its been added. Unless it's garlic powder maybe? Maybe I should roast it and add it near the end? Also my dad suggested mushrooms which I'm definitely not averse to.    
MrSlam fucked around with this message at 06:33 on Apr 4, 2016 |
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Apr 4, 2016 05:36
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MrSlam posted:5 lbs of onions If you liked it you should try pissaladière. It's basically an onion tart and it's both easy and delicious 
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Apr 4, 2016 08:28
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Can I have the recipe for the rigatoni? I'm intrigued by it because I think it would either be super gross or super tasty.
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Apr 4, 2016 12:51
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redweird posted:Can I have the recipe for the rigatoni? I'm intrigued by it because I think it would either be super gross or super tasty. SpaceGoatFarts posted:If you liked it you should try pissaladière. It's basically an onion tart and it's both easy and delicious
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Apr 4, 2016 15:30
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MrSlam posted:Interesting. I never would've thought onions could be in anything dessert-like, but it makes sense when you think about it. I'm really tempted to try it. To quote Redweird again in the same post, pissaladière looks like it's could be either astoundingly yummy or a learning experience to look back on. It's not really a dessert, it's a savoury tart and it's very good. You can serve it as an entrée or a side dish. In a similar vein I tried an endive tatin tart last month and it goes very well with scallops and foie gras (picture not from me) 
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Apr 4, 2016 15:42
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MrSlam posted:Yeah, here you go Food Wishes Rigatoni Alla Genovese. And here's the video if you just want to watch that. Alright I'm completely on board after watching that vid. I wonder if it would work better with beef shin??? All that marrow you know
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Apr 4, 2016 15:49
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Habanero lime marinated skirt steak tacos. 
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Apr 5, 2016 18:54
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 Baked falafel pita sandwiches and a Greek-ish salad. It was good.
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Apr 5, 2016 20:18
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The Midniter posted:
Did you make the pitas yourself? If yes do you have a recipe? Mine never inflate that well.
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Apr 7, 2016 19:13
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gipskrampf posted:Did you make the pitas yourself? If yes do you have a recipe? Mine never inflate that well. Ha, nope! That is 100% pure grade-A Publix brand pitas.
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Apr 7, 2016 20:58
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Thai style grilled chicken with homemade sweet chili sauce (Nam Jim Gai). Served with rice, herbs and cucumber slices. 
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Apr 10, 2016 07:59
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Sunday morning shakshuka.
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Apr 11, 2016 09:06
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This is my second attempt at this couscous stuffed chicken ballotine recipe. Went a lot better than the first time, but still some kinks to work out. Tasted good though!   
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Apr 11, 2016 09:31
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Stringent posted:This is my second attempt at this couscous stuffed chicken ballotine recipe. Went a lot better than the first time, but still some kinks to work out. Tasted good though! making a chicken naked on both the out- and the inside, is something I still need to try. Your filling looks pretty cool and the whole filled chicken looks tasty! I'm going to present something I ate last night, not really cooked by myself this time because after watching the night watch:  we felt lazy and went out for dinner instead of the common quick pizza, we went to an Ethiopian restaurant for the first time. We had a serious series of bites before I thought of making a photo, sorry about that... it was a really fun dinner and it reminded me of how much I like lentils and peas and stuff like that. will eat again and will make myself  all suggestions for sites/recipes to make a meal (or parts of it) like this on my own would be very welcome
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Apr 11, 2016 19:13
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How to cook great Ethiopian is a nice site with a ton of recipes. They also have a youtube channel with tons of recipe videos, which I always find to be a big help compared to strictly text recipes.
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Apr 11, 2016 19:45
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angor posted:Sunday morning shakshuka. I really want to make this sometime. It looks difficult, if only because all eggs hate me.
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Apr 11, 2016 20:33
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Don't be scared! I totally overcooked the eggs and it was still delicious. Shakshuka is really, really easy to make, and quite forgiving. I totally cheated and used a nonstick to cook this in then transferred to a (warmed) stainless so it was that much more fool proof.
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Apr 11, 2016 23:09
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MrSlam posted:I really want to make this sometime. It looks difficult, if only because all eggs hate me. it's stupidly easy and changes your life - do it!
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Apr 12, 2016 03:18
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 Baked falafel with dill yogurt, and quinoa tabbouleh.
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Apr 12, 2016 03:33
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THE MACHO MAN posted:it's stupidly easy and changes your life - do it! angor posted:Don't be scared! I totally overcooked the eggs and it was still delicious. Shakshuka is really, really easy to make, and quite forgiving. I totally cheated and used a nonstick to cook this in then transferred to a (warmed) stainless so it was that much more fool proof. Alright, I'll do it! I'm going to Toxx myself to do it by the end of this upcoming Saturday. I know that's not how Toxxes work, but I'll know and I'll punish myself if I don't do it.
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Apr 12, 2016 05:02
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emotive posted:
Do yourself a favor and reverse the ratio of greens/grains of your tabbouleh like it should be. Once you tried proper tabbouleh you realize why the supermarket version heavy on bulgur is poo poo 
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Apr 12, 2016 08:53
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