|
wth is a target |
#
?
May 25, 2016 06:24
|
|
|
|
| # ? May 14, 2024 05:43 |
|
|
shinmai posted:wth is a target American retail store chain
|
|
#
?
May 25, 2016 06:33
|
|
|
|
heroin
|
|
#
?
May 25, 2016 08:00
|
|
|
made this v good meal tonight: here's the recipe, if anyone's interested: 
|
|
#
?
May 26, 2016 03:58
|
|
|
|
Thank you. That looks right. That's how chicken should look. Nice plating too!!! A lovely meal. Chicken legs and thighs should always get up to around 165 to fix that tough connective tissue in them. Delicious when done right. |
|
#
?
May 26, 2016 04:11
|
|
|
joke_explainer posted:Thank you. That looks right. That's how chicken should look. Nice plating too!!! A lovely meal. Thanks! I got this recipe from my dad, and he usually puts bakes it at 375 for about 35-40 minutes, and 400 for the last 5-10. The skin usually comes out nice and crispy that way.
|
|
#
?
May 26, 2016 04:30
|
|
|
|
joke_explainer posted:Thank you. That looks right. That's how chicken should look. Nice plating too!!! A lovely meal. That chix looks great. I usually start my thighs skin down in a buttery pan till the skin crisps up and flip and finish in the oven to break down that collagen. Prep however, lemon, soy, whatever. The best part is the chicken skin potato chip IMO. |
|
#
?
May 26, 2016 13:02
|
|
|
|
HighwireAct posted:made this v good meal tonight: The recipe looks like it says "very food" |
|
#
?
May 26, 2016 13:54
|
|
|
|
wow, much recipe, very food |
|
#
?
May 26, 2016 13:54
|
|
|
i can confirm that it is, indeed, very food
|
|
#
?
May 26, 2016 19:26
|
|
|
|
HighwireAct posted:made this v good meal tonight: thats some nice plating |
|
#
?
May 27, 2016 01:38
|
|
|
|
if only the plate was centered on the mat........................... |
|
#
?
May 27, 2016 20:15
|
|
|
i was totally shooting for that wabi-sabi aesthetic
|
|
#
?
May 27, 2016 20:23
|
|
|
|
Anyone gonna try them tacos inflated this weekend. I'd like to hear what you think so pm me if you want (I just got plat back). No goatse please |
|
#
?
May 27, 2016 21:51
|
|
|
|
King of Bees posted:Anyone gonna try them tacos inflated this weekend. I'd like to hear what you think so pm me if you want (I just got plat back). No goatse please Hahahaha. Inflated. "I posted" is what it was supposed to read. |
|
#
?
May 27, 2016 21:52
|
|
|
I'm going to try, but it all depends on how well my tats heal, as delicious as those tacos sound, I don't want to gently caress up my hands for them  If not this weekend, I'm definitely trying them the weekend after. |
|
#
?
May 27, 2016 21:54
|
|
|
King of Bees posted:5. Roll your meat hey, was gonna make this pretty soon, but I wanted to clarify what you meant by this. is it basically just tenderizing the meat, or is there some other process here?
|
|
#
?
May 28, 2016 02:11
|
|
|
|
joke_explainer posted:at this place: hmmm... i'm surprised the food didn't get wet |
|
#
?
May 28, 2016 03:17
|
|
|
This threads really coming back to life! I just got a promotion (executive sous chef) and life is really really busy, but I've got pics and will try to make an effort post about my fancy schmancy new kitchen soon. |
|
#
?
May 28, 2016 05:38
|
|
|
|
HighwireAct posted:hey, was gonna make this pretty soon, but I wanted to clarify what you meant by this. is it basically just tenderizing the meat, or is there some other process here? Basically just roll the skirt steak so all the stuff is inside it and then it's pretty compact and getting good contact. No need to tenderize it since its getting chopped into taco sized pieces. Then just put in the bag and add juice for juice flavor. The juice being acidic will make the meat mushy if you leave it in too long imo. So I just do one hour. |
|
#
?
May 28, 2016 14:11
|
|
|
King of Bees posted:Basically just roll the skirt steak so all the stuff is inside it and then it's pretty compact and getting good contact. No need to tenderize it since its getting chopped into taco sized pieces. Then just put in the bag and add juice for juice flavor. The juice being acidic will make the meat mushy if you leave it in too long imo. So I just do one hour. great, thanks!
|
|
#
?
May 28, 2016 18:25
|
|
|
|
Hey guys I want to grill fresh sardines for the first time tomorrow. Any recs? |
|
#
?
May 29, 2016 19:07
|
|
|
|
get big ones, rinse them, dry them, cut them open and get out their gills and guts, rinse their insides, then make a brine out of salt and water, then rinse them in that. pat it dry and then take some salt in your fingers, press it into the fins tail and gills, then rub it in lightly, then lightly salt the whole thing. get the grill hot, oil the grate, then grill them for about 3 or 4 minutes, then flip them using chopsticks or a spatula, grill them for the same amount of time, then serve with soy sauce and lemons. |
|
#
?
May 29, 2016 19:49
|
|
|
|
i flunked out posted:get big ones, rinse them, dry them, cut them open and get out their gills and guts, rinse their insides, then make a brine out of salt and water, then rinse them in that. pat it dry and then take some salt in your fingers, press it into the fins tail and gills, then rub it in lightly, then lightly salt the whole thing. get the grill hot, oil the grate, then grill them for about 3 or 4 minutes, then flip them using chopsticks or a spatula, grill them for the same amount of time, then serve with soy sauce and lemons. Thank k you for responding but I have questions. Please clarify the salt in your fingers sentence. And the soy/lemon would a ponzu lime sauce work? Thanks! |
|
#
?
May 29, 2016 20:10
|
|
|
|
King of Bees posted:Thank k you for responding but I have questions. Please clarify the salt in your fingers sentence. And the soy/lemon would a ponzu lime sauce work? Thanks! take a little pinch of salt inbetween your fingers, then sprinkle it on the tail. rub it in a little bit so its not just resting from the sprinkling but actually sticks on a little bit. don't do the rubbing too hard or the salt will start grind the tail, fins, and gills up. do the same on the fins and gill slits after doing it both sides of the tail, it should give them a little bit of a salty crust. I think that a lime/ponzu sauce would be nice, but just to clarify, I didnt mean a lemon/soysauce, I meant a slice of lemon to squeeze onto the sardines and soy sauce to dip them in. |
|
#
?
May 30, 2016 00:10
|
|
|
|
i flunked out posted:take a little pinch of salt inbetween your fingers, then sprinkle it on the tail. rub it in a little bit so its not just resting from the sprinkling but actually sticks on a little bit. don't do the rubbing too hard or the salt will start grind the tail, fins, and gills up. do the same on the fins and gill slits after doing it both sides of the tail, it should give them a little bit of a salty crust. I think that a lime/ponzu sauce would be nice, but just to clarify, I didnt mean a lemon/soysauce, I meant a slice of lemon to squeeze onto the sardines and soy sauce to dip them in. 😃 Thank you! Will trip report in gbs sardine thread Oh I will be doing a mix of your method and others just to clarify. |
|
#
?
May 30, 2016 06:24
|
|
|
loud noise warning https://www.youtube.com/watch?v=H79PPoSfqBM El Generico fucked around with this message at 08:24 on May 30, 2016 |
|
#
?
May 30, 2016 08:17
|
|
|
|
Ok ibposted my dunes in the gbs dine thread. Thank you byob for the help! |
|
#
?
May 30, 2016 22:45
|
|
|
|
King of Bees posted:Ok ibposted my dunes in the gbs dine thread. Thank you byob for the help! Holy crap auto correct! |
|
#
?
May 30, 2016 22:45
|
|
|
Looks like they turned out pretty nice, kudos! |
|
#
?
May 30, 2016 22:51
|
|
|
Some peachy chicken I made just now. Not a great photo, it's so hot a phone snap was all I could manage It was pretty good, but as a frugal student, I'd recommend just buying marinated slices instead of marinading breast fillets yourself and cutting them up.
|
|
#
?
Jun 1, 2016 13:35
|
|
|
|
i made biscuits and gravy! everything is made from scratch, even the sausage (2:1 pork shoulder and cherry smoked slab bacon w/ some sage and a lil maple) i didnt take any pics of it plated because i was starving and high and i forgot, but it was excellent also i made this for dinner (bacon, garlic, garlic, garlic, anchovies, lemon zest/juice, etc):  i didnt take any pics of it plated because i was starving and high and i forgot, but it was excellent |
|
#
?
Jun 1, 2016 14:49
|
|
|
|
The Goatfather posted:i made biscuits and gravy! everything is made from scratch, even the sausage (2:1 pork shoulder and cherry smoked slab bacon w/ some sage and a lil maple) that sausage sounds good The Goatfather posted:i didnt take any pics of it plated because i was starving and high and i forgot, but it was excellent please show us your food on plates
|
|
#
?
Jun 1, 2016 18:39
|
|
|
|
Chorizo tapas! Finely chop some garlic and onion, glug or two of olive oil, saute. Add the chopped chorizo and brown.  Add a teaspoonish of honey.  Add a couple of glugs of red wine.  Eat with bread. Token parsley for colour. 
|
|
#
?
Jun 1, 2016 18:46
|
|
|
|
Doing a crawfish boil in the dine thread: http://forums.somethingawful.com/showthread.php?threadid=3756260&pagenumber=68#lastpost |
|
#
?
Jun 3, 2016 21:24
|
|
|
|
 first stab at cheddar+jalapeno |
|
#
?
Jun 4, 2016 15:43
|
|
|
Your loaves always look very nice. Beautiful bread is a pleasure to cut into King of Bees posted:Doing a crawfish boil in the dine thread: http://forums.somethingawful.com/showthread.php?threadid=3756260&pagenumber=68#lastpost You cook a lot of nice, not-fancy-schmancy, yummy looking fish and seafood. Those Sea Roaches looked really nice! |
|
#
?
Jun 4, 2016 17:58
|
|
|
I ordered beef cheeks and will cook them next weekend while i am away i'm looking forward to it |
|
#
?
Jun 5, 2016 02:48
|
|
|
|
today i made some flavored butter to go along with some homemade bread rolls. the bread was eh but the butter was pretty good. 1/2 cup softened butter. 1/2 tsp of garlic powder. couple tsp of fresh minced basil and thyme each.
|
|
#
?
Jun 5, 2016 04:31
|
|
|
|
| # ? May 14, 2024 05:43 |
|
|
|
shinmai posted:Your loaves always look very nice. Beautiful bread is a pleasure to cut into Thanks friend! I cook a lot of non seafood too. Did anyone try my tacos yet? |
|
#
?
Jun 6, 2016 00:56
|
|