|
King of Bees posted:Thanks friend! I cook a lot of non seafood too. Did anyone try my tacos yet? I tried, but apparently strip steak is something none of the bourgeois Finnish grocers with prices in the "regular working Joe" price range sell, so I'll have to go and check out some more high-class establishments to get that tender goodness. |
#
?
Jun 6, 2016 07:46
|
|
|
|
| # ? May 14, 2024 15:29 |
|
|
|
shinmai posted:I tried, but apparently strip steak is something none of the bourgeois Finnish grocers with prices in the "regular working Joe" price range sell, so I'll have to go and check out some more high-class establishments to get that tender goodness. Skirt steak! or maybe known locally as flap meat. Should be thin and a flap of meat and a good bit cheaper than strip steaks. |
|
#
?
Jun 6, 2016 16:41
|
|
|
King of Bees posted:Skirt steak! or maybe known locally as flap meat. Should be thin and a flap of meat and a good bit cheaper than strip steaks. Yeah, sorry, phoneposting, autocorrect got me  Apparently people don't really use cuts from the plate and flank here, but a friend referred me to a higher-end place that should have skirt steak; I'm optimistic because they have an article on their website from last summer regarding skirt steaks and flank steaks and grilling them. If I can find them I'll definitely try the recipe, if I don't, I'll figure out some substitute. |
|
#
?
Jun 6, 2016 17:01
|
|
|
|
Gonna try making a shepherd's pie with mashed cauliflower instead of potatoes. Wish me luck! |
|
#
?
Jun 7, 2016 21:41
|
|
|
|
tao of lmao posted:Gonna try making a shepherd's pie with mashed cauliflower instead of potatoes. Wish me luck! It's good but you know what's even better try making it with white sweet tates that's the best version of shep pie imo |
|
#
?
Jun 7, 2016 22:27
|
|
|
|
If I liked sweet potatoes, maybe. Not really my thing, though. edit: came out real good though! first shepherd's pie ever tao of lmao fucked around with this message at 00:54 on Jun 8, 2016 |
|
#
?
Jun 8, 2016 00:11
|
|
|
i am a huge shepherds pie fan but its spring so I've switched to chicken
|
|
#
?
Jun 8, 2016 03:17
|
|
|
|
Luvcow posted:i am a huge shepherds pie fan but its spring so I've switched to chicken OK.ok.ok. .. Shepard pie is lamb. Cottage pie is beef. A chicken is pot Is right?? |
|
#
?
Jun 8, 2016 03:25
|
|
|
King of Bees posted:OK.ok.ok. .. Shepard pie is lamb. Cottage pie is beef. A chicken is pot probably, i make my shepherds pie with either ground beef and pork or chopped up beef and shitloads of vegetables so i'm a heathen
|
|
#
?
Jun 8, 2016 03:27
|
|
|
|
I'd say the name refers more to the format / supporting ingredients than to what kind of meat goes in |
|
#
?
Jun 8, 2016 03:27
|
|
|
i always thought a pot pie had a crust on top and a shepherds pie had mashed potatoes on top and both had meat, veg and gravy/sauce inside
|
|
#
?
Jun 8, 2016 03:28
|
|
|
|
For examples i often make shepherd's pie with lentils and plenty of people make it with beef too, as long as the spices and format is there then it counts |
|
#
?
Jun 8, 2016 03:30
|
|
|
|
Yeah pot pie and shepherd's pie are totally different settings in which to place meat or w/e |
|
#
?
Jun 8, 2016 03:33
|
|
|
|
Bit what if I post in GWS about Sheppard's pie and I'm actually posting about cottage pie and get permabanned!!? I'll just refrain from posting there until I know the exact terminology I guess. |
|
#
?
Jun 8, 2016 12:44
|
|
|
|
is it a bad thing to put shredded parmesan on asian-style microwave noodles? |
|
#
?
Jun 8, 2016 13:42
|
|
|
if parm on noodles is bad then i'm an outlaw
|
|
#
?
Jun 8, 2016 14:48
|
|
|
|
to be clear, i mean that maruchan stuff that comes in plastic trays. |
|
#
?
Jun 8, 2016 15:42
|
|
|
|
y'know, like maruchan does. |
|
#
?
Jun 8, 2016 17:16
|
|
|
|
Lizard Wizard posted:is it a bad thing to put shredded parmesan on asian-style microwave noodles? That sounds great, gently caress the haters. |
|
#
?
Jun 9, 2016 00:51
|
|
|
|
The X-man cometh posted:That sounds great, gently caress the haters. As long as there's butter too, I agree!
|
|
#
?
Jun 9, 2016 00:51
|
|
|
|
Prepped ingredients for a coarse pâté last night and it will come together this evening. Pork and apple with fresh sage and other herbs. Will trip report later. |
|
#
?
Jun 9, 2016 12:10
|
|
|
|
OK. So I cooked 1.5 lbs pork belly with salt and pepper at 300 for a few hours in a glass dish covered with foil. Cooled until this evening Grind this up coarse in food processor. Sorry about bad pics  Picked some sage, flat parsley and oregano along with half an apple and quarter vidalia onion. Sweated in pork fat  Mixed together with meat and a quick fry then in a mold pan  Now in the fridge to cool (wrapped) and meld.  Give it a day or two. Cut slices off to spread on crackers or toast. A little goes a long way. Enjoy! |
|
#
?
Jun 10, 2016 01:56
|
|
|
|
My phone camera lens is greasy |
|
#
?
Jun 10, 2016 01:58
|
|
|
|
Wait make sure you pull the meat from the fat. The meat will be fatty enough. I had a huge effort post on this recipe but it vanished |
|
#
?
Jun 10, 2016 01:59
|
|
|
King of Bees posted:OK. So I cooked 1.5 lbs pork belly with salt and pepper at 300 for a few hours in a glass dish covered with foil. Cooled until this evening i would eat that, maybe mix it into mac and cheese
|
|
#
?
Jun 10, 2016 02:24
|
|
|
|
Luvcow posted:i would eat that, maybe mix it into mac and cheese It's gonna be good no matter how you slice it |
|
#
?
Jun 10, 2016 02:26
|
|
|
|
I'll post a slice when it's ready |
|
#
?
Jun 10, 2016 02:26
|
|
|
|
Hello I'm a bad cook, broke, and also lazy. I meant to make macaroni box but then I realized I don't have any macaroni or milk so I fried up some minced meat and onions and cooked some barley. Turned out so good I almost ate the whole bunch   I'm thinking of switching from rice to barley exclusively because while it takes more time to cook even with my FOOD HACK of using an electric kettle to bring the water to a boil, it has (a nicer) texture.
|
|
#
?
Jun 10, 2016 13:10
|
|
|
Jerry Cotton posted:macaroni box |
|
#
?
Jun 10, 2016 13:20
|
|
|
Double Whammy Here are two foods I made with my hands: Garlic Tofu and Green Beans   Incredients: 2 parts Green Beans (I'm using 500g) 1 part Tofu (250g here) 1 glove of Garlic per 100g of beans (I used six, because one was tiny) 2 tsp of salt per 1kg of beans (½ tsp of salt here) crushed dried garlic to taste (I added a good four or five twists of the mill pictured) What to do: Rinse and chop Green Beans into roughly halves or thirds, chop Garlic gloves fine, cube tofu. Saute Green Beans and Garlic for five minutes on medium heat. Add in Tofu, season with salt and dried garlic, and continue to saute for another 5 minutes on medium high heat. Enjoy.  Mojito Mousse Incredients: equal parts by volume of curd and whipping cream half a lemon per 6dl/600g of curd and cream combined a whole lime per half a lemon :P mint leaves by taste (  optional) tequila. if you add tequila, remove half the amount of tequila you mean to add from the volume of whipping cream and reduce juice used from lemons and limes.What to do: Chop mint leaves v fine. Squeeze juice from fruits, grate zest from lime. Mix juice and zest to curd and leave to gather taste while you finish the rest of the prep. Whip cream until hard. Continue until cream is also hard  If adding tequila, whip half of it into the creamMix in curd slowly using a large spoon add in chopped mint leaves in small batches, add the rest of the tequila at this point. Refrigerate for 20-30 minutes, dispense into nice looking glasses and garnish with mint leaves. 
|
|
#
?
Jun 10, 2016 13:50
|
|
|
|
 it's not bread yet but it will be, either late tonight or tomorrow morning! This time I upped the cheese and jalapenos a bit, and cubed some of the cheese and added it later after some folds with the jalapenos instead of grating it and mixing it all in in the beginning. The grated cheese gives the crust just the right level of cheesiness but i want some cheesier bites inside as well |
|
#
?
Jun 10, 2016 18:58
|
|
|
|
https://twitter.com/AOLSystemMsg/status/721568256339886080 i feel this question belongs here |
|
#
?
Jun 11, 2016 04:36
|
|
|
|
 i did it |
|
#
?
Jun 11, 2016 05:05
|
|
|
|
Looks perfect. Let's see the interior! I'm so happy this thread has been so busy. Haven't cooked anything in months but it's always nice to see the creations in here. |
|
#
?
Jun 11, 2016 06:30
|
|
|
|
joke_explainer posted:Looks perfect. Let's see the interior! 
|
|
#
?
Jun 11, 2016 14:33
|
|
|
|
Can i have a piece |
|
#
?
Jun 11, 2016 14:38
|
|
|
My girlfriend made some English muffins with her sourdough starter earlier this week. I'll see if I can find her recipe, but I think it was pretty easy. We griddled some in butter and some in bacon fat. Had them with some eggs from the farmers market and bacon. Then I think I ate 4 more with butter and jam. |
|
#
?
Jun 11, 2016 14:51
|
|
|
|
alnilam posted:Can i have a piece yes come on over I've been slacking on my bread duties and I have family coming into town next week so im making 2 more different breads today, the usual raisinbread and also some sweet milkbread 
|
|
#
?
Jun 11, 2016 15:17
|
|
|
Lizard Wizard posted:https://twitter.com/AOLSystemMsg/status/721568256339886080 they go in sandwiches
|
|
#
?
Jun 11, 2016 15:18
|
|
|
|
| # ? May 14, 2024 15:29 |
|
|
|
I just made my favorite summer breakfast right now, it goes like this Pick fresh baby greens from garden, i grow a mesclun mix + arug Warsh them Dress with olive oil, balsamic, salt pep garlic maybe some oregano Poach 2 eggs, put on top of the salad, add a lil more salt and pepper atop the eggs Make toast, spread with whatever you like to put on toast  This time i garnished each egg with an arugula flower bc my arugulæ are bolting and their flowers are really tasty it's like eating 5 spicy arug leaves at once Yum |
|
#
?
Jun 11, 2016 15:22
|
|