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MrSlam posted:I've been transcribing my late grandma's index card recipe box. A lot of the recipes are barebones 50's-70's housewife recipes, specifically a housewife who lived in the boonies and didn't know/care much about gastronomy or the culinary arts. C'mon man you can't say you followed a recipe and then change everything about the recipe! AnonSpore fucked around with this message at 00:15 on May 20, 2016 |
# ? May 20, 2016 00:01 |
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# ? Jun 10, 2024 10:51 |
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MrSlam posted:I've been transcribing my late grandma's index card recipe box. A lot of the recipes are barebones 50's-70's housewife recipes, specifically a housewife who lived in the boonies and didn't know/care much about gastronomy or the culinary arts. Please burn the leftovers in a fire and hope they don't come back and haunt you.
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# ? May 20, 2016 16:14 |
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ColHannibal posted:Please burn the leftovers in a fire and hope they don't come back and haunt you. Ironically to exorcise my grandma's spirit I'd have to salt the leftovers.
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# ? May 20, 2016 16:21 |
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NY Strip (kosher salt, black pepper, rubbed with garlic), roasted leeks (olive oil, kosher salt), steamed asparagus (butter) Steak got done more than I wanted cause that fucker gained more than 20F resting. Been a while since I actually had a cut that thick. Was still super delicious though!
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# ? May 20, 2016 16:47 |
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Please let us all look at this as a measure of how far the standard of living has improved for middle class people in the last 50 years. E: steak looks good. How are roasted leeks I've never tried that?
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# ? May 20, 2016 17:17 |
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VelociBacon posted:Please let us all look at this as a measure of how far the standard of living has improved for middle class people in the last 50 years. I tried leeks for the very first time a few weeks ago and I'm hooked. I cut the dark green bits off then slice in half lengthwise (then wash them vigorously cause of all the grit), use about 1/2 T olive oil to coat them and liberally sprinkle with kosher salt. I put them under the broiler when the steak had ~3 minutes left to cook, with the cut side down. Super easy and really, really tasty.
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# ? May 20, 2016 17:37 |
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Kumbamontu posted:I tried leeks for the very first time a few weeks ago and I'm hooked. I cut the dark green bits off then slice in half lengthwise (then wash them vigorously cause of all the grit), use about 1/2 T olive oil to coat them and liberally sprinkle with kosher salt. I put them under the broiler when the steak had ~3 minutes left to cook, with the cut side down. Super easy and really, really tasty. I'm definitely cooking with them when I get home tonight. They look and sound fantastic.
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# ? May 20, 2016 17:53 |
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Kumbamontu posted:NY Strip (kosher salt, black pepper, rubbed with garlic), roasted leeks (olive oil, kosher salt), steamed asparagus (butter) For a change you can try roasting asparagus. It's delicious
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# ? May 20, 2016 18:01 |
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MrSlam posted:I've been transcribing my late grandma's index card recipe box. A lot of the recipes are barebones 50's-70's housewife recipes, specifically a housewife who lived in the boonies and didn't know/care much about gastronomy or the culinary arts. So it's basically a beef stroganoff with chicken? You could probably strip the chicken breast and brown up a bunch of mushrooms for the sauce for an easy improvement.
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# ? May 20, 2016 19:24 |
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SpaceGoatFarts posted:For a change you can try roasting asparagus. It's delicious Roasted asparagus with EVOO, chili flakes and lemon juice is ridiculously good.
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# ? May 20, 2016 20:38 |
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Cooked some of them there Nastyville Hot Chuckun Am now converted man. (this was my first batch, added a lot more cayenne and hot sauce in the second) Jamsta fucked around with this message at 23:28 on May 20, 2016 |
# ? May 20, 2016 23:25 |
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emotive posted:Roasted asparagus with EVOO, chili flakes and lemon juice is ridiculously good. This is very true. Jamsta posted:Cooked some of them there Nastyville Hot Chuckun This looks delicious and painful. You use a particular recipe?
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# ? May 20, 2016 23:56 |
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MrSlam posted:I've been transcribing my late grandma's index card recipe box. A lot of the recipes are barebones 50's-70's housewife recipes, specifically a housewife who lived in the boonies and didn't know/care much about gastronomy or the culinary arts. Ah, Cream of Mushroom Soup. Is there NOTHING "America's béchamel" can't do?
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# ? May 21, 2016 07:55 |
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Todays dinner
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# ? May 21, 2016 18:52 |
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Veritek83 posted:This looks delicious and painful. You use a particular recipe? Went with this one, but with diced chicken breast. http://www.bonappetit.com/recipe/nashville-style-hot-chicken His Divine Shadow posted:Todays dinner Nice, what meat, and how'd ya prep it?
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# ? May 21, 2016 19:43 |
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Jamsta posted:Went with this one, but with diced chicken breast. Looks like a pork tenderloin.
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# ? May 21, 2016 20:11 |
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beef tenderloin, date labneh, blackberry sauce, peanut crumble (peanuts + cacao nibs + crystallized ginger), basil from nopi cookbook (beef filet instead of venison filet and crystallized ginger instead of stem ginger in syrup) whos that broooown fucked around with this message at 04:31 on May 22, 2016 |
# ? May 22, 2016 04:15 |
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funtax posted:Ah, Cream of Mushroom Soup. Is there NOTHING "America's béchamel" can't do? I just saw a Peapod "pre-packaged dinner" of one-pot chicken curry that uses cream of mushroom soup as the cream base.
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# ? May 22, 2016 05:35 |
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kittenmittons posted:
Your plating is out of this world.
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# ? May 22, 2016 08:14 |
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In actual content, last night I assisted (lets not overplay my part) my chef friend in arranging and preparing a burger gathering of sorts. It was amazing.
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# ? May 22, 2016 08:24 |
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Our CSA box gave us collard greens, so we went Full Southern last night. Cornbread was a little light maybe, but still tasted good.
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# ? May 22, 2016 15:22 |
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Jamsta posted:Went with this one, but with diced chicken breast. This recipe is too much brown sugar and too much oil in the spice paste, the spice paste shouldn't drip and pool off the chicken that much, though that may also be because using diced chicken breast made the breading a little too thin to cling onto the spice paste. It also needs black pepper. I also like a lot more seasoning in the chicken and dredge itself. Brine for fried chicken (at least 4 hour brine): 1 egg beaten 1 cup buttermilk 20 g - 40g salt (~1.5-2.5 Tablespoon coarse salt / 1-2 Tb fine salt - use less for overnight brine, more for shorter brine) 1 tsp sugar 2 tsp black pepper 2 tsp sharp paprika (or half sweet half sharp) 1 tsp garlic powder (some mashed up garlic cloves works too) 1 tsp dried oregano 1/4 tsp dried sage 1 bay leaf 1/2 tsp cayenne pepper or more depending on spice level desired Adding some hot sauce that you like here would be good too Dredge: 260 grams / 2 cups flour 10 g salt (~2 tsp coarse salt / 1.5 tsp fine salt) 1 tsp baking powder 1.5 Tb black pepper 1.5 Tb sharp paprika (or half sweet half sharp) 1 tsp garlic powder 1 tsp dried oregano 1/4 tsp dried sage 1/2 - 1 tsp cayenne Spice mix for Nashville hot (this amount is about medium level or so for a whole chicken, can potentially double this or more): 1/4 cup cayenne pepper 1 Tb black pepper 1/2 tsp fine salt 2 tsp Sharp paprika 1 tsp smoked or sweet paprika (or both!) 1-2 tsp of whatever other pepper powder you like: more cayenne if you don’t have anything, I love Aleppo pepper 1 tsp garlic powder 1/4 - 1/2 tsp brown sugar 1/4 tsp cinnamon Ladle in and whisk just enough of the hot frying oil to form a paste. It should be just thin enough to coat the chicken without the spices clumping on it but not so thin that the spices are too dilute. Also gotta serve it on soft white bread to absorb any extra hot grease that does drip off. Here's some I've made though I deviated by serving with biscuit instead of said white bread.
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# ? May 22, 2016 19:57 |
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mich posted:This recipe is too much brown sugar and too much oil in the spice paste, the spice paste shouldn't drip and pool off the chicken that much, though that may also be because using diced chicken breast made the breading a little too thin to cling onto the spice paste. It also needs black pepper. I also like a lot more seasoning in the chicken and dredge itself. Holy poo poo the colour on that chicken
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# ? May 22, 2016 21:18 |
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Can confirm Mich chicken is amazing.
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# ? May 22, 2016 21:37 |
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This isn't fair. Now I have to eat fried chicken and I don't have any ingredients for it.
MrSlam fucked around with this message at 23:35 on May 22, 2016 |
# ? May 22, 2016 23:24 |
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ColHannibal posted:Looks like a pork tenderloin. Yeah that's the word. I couldn't remember the english name for it. Just a marinade and then on the grill in indirect heat.
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# ? May 23, 2016 06:50 |
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MrSlam posted:I've been transcribing my late grandma's index card recipe box. A lot of the recipes are barebones 50's-70's housewife recipes, specifically a housewife who lived in the boonies and didn't know/care much about gastronomy or the culinary arts. should have posted this in the anti-food porn thread
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# ? May 23, 2016 18:29 |
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kittenmittons posted:
Holy poo poo this is sexual.
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# ? May 24, 2016 14:03 |
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I made a bread. Ate with curry.
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# ? May 25, 2016 03:02 |
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Soy chorizo and sweet potato tacos with salsa verde on homemade corn tortillas with a black bean, corn and avocado salad on the side.
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# ? May 25, 2016 04:00 |
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I've not posted for a bit and I had a craving for seafood. Tiger prawn, a smoky jerk sauce, and garlic butter flatbread, served with a dram of Amrut Fusion.
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# ? May 25, 2016 21:22 |
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Fired up the grill for the for the first time this year now that grill weather is starting to roll around. Made some garlic paprika seasoned chicken breast and grilled peppers. Simplest meal I've cooked in a while, but one of the tastiest.
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# ? May 26, 2016 02:19 |
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I made some Spanakopita and it came out great. Chicken, dill, scallion, spinach, feta, and garlic simmered with chicken stock and cream, topped with filo dough. Comfort food 1000.
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# ? May 26, 2016 08:37 |
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I caught and cooked some flathead catfish last night for the first time. I must say it turned out better than expected. all i added was cajun seasoning and salt, and some oil to fry it. I apologize for the picture quality
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# ? May 27, 2016 14:28 |
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nachos: leftover brisket, housemade hatch chile queso, rosarita, charred tomato salsa, guac is extra.
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# ? May 30, 2016 02:11 |
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Weird sort of deconstructed deviled eggs: Wife wanted to try them prepared this way, the egg white was much rubberier than normal. Prefer the look and taste of the normal way for sure. Brunch today: Tuna steak seared in sesame oil and sesame seeds, cucumbers with rice wine vinaigrette, sesame oil and sesame seeds, and tomatoes with microgreens.
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# ? May 30, 2016 18:13 |
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Made Injeera: Took me only about five tries to get a decent result.
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# ? May 31, 2016 18:08 |
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Slowcooked pork butt, Parmesan cornbread, and green beans. I've got like 7lb of pork left, too, so I'll be eating this for a while.
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# ? Jun 1, 2016 01:48 |
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I've made ribs a lot of ways. I've tried slow cooker, oven, boiled and grilled, but I'd never tried smoking them on a propane grill. Now I know that it isn't the best way to do it, but I only have a propane grill, and I don't really like charcoal. I used apple wood chips and tried smoking for the first time. I won't say it's true BBQ or really smoking but it made a world of difference. The smell was amazing, it actually smelled like being at a restaurant! I used a quickly made paste to season the ribs and the flavor was amazing. I could taste the smoke and all the seasonings better than I had with any other method of cooking. The meat did turn out pretty dry and a bit tough. I attribute this to temperature control. I don't have a thermometer so I'm thinking the grill just stayed too hot. It's my first attempt so I just wanted to try this out before I started buying some more tools and gadgets. Overall I'm very pleased with how they turned out and I'm excited to keep trying and perfecting technique. An actual smoke ring! Dale Meets Wall fucked around with this message at 16:58 on Jun 2, 2016 |
# ? Jun 1, 2016 16:49 |
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# ? Jun 10, 2024 10:51 |
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# ? Jun 2, 2016 12:45 |