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MrSlam posted:How could anyone go wrong with cock-flavored anything? How did it taste? Also, what's your go-to fried chicken recipe? Indeed  It was bought as a gimmick present for me by the wife, but it's a nice seasoned salt with a Carribean twist (chili, ginger and herbs).Not got a fried chicken go-to. Loved the Nashville style, but this time it was just beer-batter, paprika, chili, salt and pepper. Plus the cock seasoning on top
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Jul 7, 2016 18:31
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This was the thickest cut of Pork Chop I've ever attempted and I am happy to say I nailed it.  Over 2" thick. I did a little marinade of oil, chili, paprika, rosemary, garlic, Coriander, Thyme and star anise. Gave it a good hard sear in in cast iron with Kerrygold butter then finished in the oven at 425F. Turned out a perfect barely pink. I'm happy
Farking Bastage fucked around with this message at 02:09 on Jul 9, 2016 |
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Jul 9, 2016 01:59
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This weekend I made Switchel! An old timey 18th Century ""energy"" drink. It's water, molasses, ginger, and apple cider vinegar. It's not bad! Dad wanted me to make him some for his graveyard shift hence why it's in the water bottle. I also made beef jerky, dried in the oven! It's pretty good, but I realize now I like the taste of the marinade more than the beefiness of the jerky  Farking Bastage posted:This was the thickest cut of Pork Chop I've ever attempted and I am happy to say I nailed it. Just gorgeous MrSlam fucked around with this message at 02:00 on Jul 10, 2016 |
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Jul 10, 2016 01:12
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Also, I made Persian Style Rice with real $12.99 Saffron! It's a really delicious technique I'm definitely making again sometime soon! Also in the shot, a delicious Corn Chowder my dad made. Didn't think to take a picture til I was on my second bowl. 1. Soak the rice for a half hour 2. Parboil it for 7 minutes 3. Heat some olive oil on medium 4. Place 1 layer of sliced potatoes on oil 5. Season with salt and cumin 6. Lightly shovel rice on top of potatoes with slices of butter on top 7. Cover with paper towel and lid 8. Set heat to low, steam 45 minutes 9. Mash saffron strands and bloom with hot water 10. Pour saffron water on top Best part is the crispy rice that got in between the potatoes. If you time it right the potatoes get crispy too. 
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Jul 10, 2016 06:09
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Did a casserole with sausage/chorizo/red wine/butterbeans/spinach/tomatoes and all the rest because I was feeling sorry for myself after a particularly punishing work shift (boo hoo woe is me). Hearty things are healing (and so is a paprika overload), if not particularly pretty.
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Jul 10, 2016 09:32
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Another round of biscuits. I did two batches this weekend one regular and one sourdough. Here's the regular:    And the sourdough:    Regular was much lighter and fluffier, but man the sourdough tastes really good. The sourdough recipe I'm using, all the moisture comes from the sourdough. I think I need to up the plain flour, half the sourdough and use some milk to top off the moisture to get them a bit fluffier and then I'll have something.
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Jul 10, 2016 13:20
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Those both look really nice to me.
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Jul 10, 2016 14:33
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Long time since I dumped a bunch of pizza pics here. Been going pretty crazy making pizza twice a week since I got my pizza oven. I've gone pretty much full sperg on the Neapolitan pizza making. Doing plenty of traditional Margheritas and Marinaras but a bunch of out there stuff too. Some standouts: Sauce: Crushed Strianese San Marzano tomatoes Toppings: Fresh mozz, romano, pesto Notes: Lazy Margherita. Fresh basil in the garden and at the store were all lovely, so pesto it was. Was good, but too soupy.   Sauce: Doro Wot sauce Toppings: Sous vide berbere chicken, eggs Notes: loving awesome. Did a batch of doro wot on Thursday and had a bunch of sauce left. Will 100% do this again.   Sauce: Marinara Toppings: Meatballs, Mozz, Parm Notes: Leftover meatballs and sauce. Really good, but so thick and hearty that the crust was really lost. Will probably not do this one again. It basically just felt like "why did I bother making this pizza instead of just eating the meatballs?"   Sauce: Savory chili sweet potato puree Toppings: Oak grilled ancho marinated chicken thighs, cotija cheese, cilantro, chipotle/lime crema salvadorena Notes: REALLY loving good. Not much else to say on this one.  Sauce: Saag Toppings: Paneer cheese Notes: Leftover saag paneer that I cooked down a little more. Made into a calzone. Pretty awesome. I want a place to sell these on the street downtown when it's cold. So hearty, so warm, and actually really clean to eat, no drips.  Sauce: Caramelized onion balsamic jam Toppings: Buttermilk blue cheese, arugula, balsamic, prosciutto Notes: Very good. Needed something to sweeten a little more against all the salt. Have more stuff, so will try some shaved pears on it today.   Sauce: Chimichurri (3/4 cilantro, 1/4 mint) Toppings: Shaved sous vide lamb, provologne, more chimichurri Notes: Definitely the favorite that I have made so far. Spicy, garlicky, sweet, savory, salty, buttery lamb. Just loving awesome. Very proud of this one.    Sauce: Brine Toppings: Mozzarella Notes: Boobs 
Doom Rooster fucked around with this message at 16:19 on Jul 10, 2016 |
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Jul 10, 2016 15:59
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I'm pretty sure you've perfected pizza, friend.
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Jul 10, 2016 16:41
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I want all of that in my mouth.
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Jul 10, 2016 16:43
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 since i don't have a pizza oven but can sous vide how did you do the lamb?
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Jul 10, 2016 16:51
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Morepics Made Red Beans and Rice Here it is in the proto Holy Trinity stage. This is as pretty as this is going to get  Now it's boiling, the only difference I made was using Ham Shanks instead of a Ham Hock  Here it is near the end, you can see how much it's reduced in 3-4 hours of cooking, and that I've been mashin' beans  And here's the final product all plated up, absolutely delicious 
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Jul 11, 2016 04:17
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Doom Rooster, I mean this in the nicest possible way: go gently caress yourself. So. Hungry.
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Jul 11, 2016 05:21
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Lovely pizzas, would love to eat any one of them. Today I porked out. Since it's grilling season, what better way than to make a chipotle and bacon double cheeseburger with a side of Jack Daniels. 
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Jul 11, 2016 16:29
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Thanks for the kind words! Not perfect yet... Ordering some new floor tiles with lower thermal conductivity so that I can cook hotter without burning the bottoms. Also probably going to pull the trigger on a Bosch Universal mixer since the Kitchenaid with dough hook is actually really lovely at kneading this hydration of dough. Jose: The lamb was really simple. Sous vide the lamb loin at 132 for 2 hours with a few tablespoons of your favorite chimichurri recipe (Don't put any fresh garlic in the chimichurri until after you have taken some sauce out for the lamb cook. Fresh garlic sous vide tastes bad, just add some to the sauce that you're going to serve over the top) The chimichurri that I used was roughly the following: 2 large bunches cilantro 1 medium bunch mint 1 handful fresh oregano 1 large fresno chile (seeded) 3 cloves garlic (see note above) 1/2 cup olive oil 1/4 cup red wine vinegar 1 teaspoon salt Tastes way better after a solid 24 hours.
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Jul 11, 2016 16:53
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Roasted a Leg of Pork (Or as it's known in my corner of the States, a Fresh Ham). Not a great picture, but the crackling was wonderful. Served with purple potato mash, brussel sprouts roasted crisp in the rendered pork fat, apple and quince sauce and a gravy. Dear My Corner Of America. Stop sending all the Fresh Hams to be Hams. You're missing out. It's Chicharrón with the pig still attached. Glorious stuff. 
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Jul 12, 2016 18:25
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I need emergency pork right now, fresh from the pig
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Jul 12, 2016 18:31
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had a taco night all by myself
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Jul 13, 2016 08:37
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paraquat posted:had a taco night all by myself I'm triggered
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Jul 13, 2016 19:02
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Chipotle pork tenderloin and chili roast potatoes. Currywurst. 
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Jul 13, 2016 19:40
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Spaetzle, my take on goulash, cucumber dill and sour cream salad, semmelknodel, regular salad. I German'd the gently caress out.
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Jul 15, 2016 06:22
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Ranter posted:Spaetzle, my take on goulash, cucumber dill and sour cream salad, semmelknodel, regular salad. I German'd the gently caress out. Your spaetzle looks like uncoated Cheetos and I'd eat the poo poo out of them.
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Jul 15, 2016 14:46
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I like to put big slices of salted butter in-between spoonfuls of the spaetzle as I take them out of the water. So they're coated in delicious buttery salty goodness.
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Jul 15, 2016 16:07
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I like to fry them in butter lighty for a little while. Crisp them up a bit.
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Jul 15, 2016 21:00
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If you're going down that path instead of just delicious buttery noodles for your sauce, then throw in some parsley and grilled onions too.
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Jul 15, 2016 22:21
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Ranter posted:Spaetzle, my take on goulash, cucumber dill and sour cream salad, semmelknodel, regular salad. I German'd the gently caress out. Whoah...looks amazing
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Jul 16, 2016 02:14
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Spaetzle fried and then slathered in cheese sauce and then blitzed under the grill is best heart attack.
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Jul 16, 2016 11:17
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420 deutsche hausmannkost every day. had some 54°C/90min dangerous pork shoulder and a nice riesling  welcome to the -=°danger zone°=- 
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Jul 16, 2016 19:39
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 Buffalo cauliflower pizza with cheddar and feta. Pre-made dough from a local bakery because I'm lazy. Came out surprisingly well considering I don't have a pizza stone/steel.
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Jul 16, 2016 21:36
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Serendipitaet posted:had some 54°C/90min dangerous pork shoulder and a nice riesling Eberbach or I will fight you. 
MiddleOne fucked around with this message at 22:31 on Jul 16, 2016 |
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Jul 16, 2016 22:27
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 I started training in the pastry station at my new job. Learned how to make pāte ą choux, specifically creampuffs. This was my fourth time, and my first time doing it at home.
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Jul 17, 2016 02:25
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Spicy Soba Noodles posted:
Wow - How did you get the cream inside the shrimps?
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Jul 17, 2016 02:59
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Number 1 Sexy Dad posted:Wow - How did you get the cream inside the shrimps? Wha? I just cut them in half and spooned the cream in. It was not very pretty. Also they aren't shrimps.
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Jul 17, 2016 03:10
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It's not the best fried chicken I've ever tasted, but it's the best I've ever made
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Jul 17, 2016 03:16
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I knew there had to be a thread like this somewhere! Late night cravings, so I made myself a midnight snack:  I deliberately made way the hell too much rice, so I can make some fried rice tomorrow.
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Jul 17, 2016 07:53
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Not last night, but Friday: Chorizo hash, with corn, jalapeno, and black beans. I meant to add in some red onion but forgot. Hopefully the bar lighting isn't too detrimental.
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Jul 17, 2016 17:20
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Free range local chicken deboned and stuffed with red onion roasted over sliced apples. Apples and dripping used to make sweet gravy. https://imgur.com/iWa7BgB
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Jul 19, 2016 16:31
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Roast Leg of Lamb crusted with Rosemary, Anchovies and Roast Garlic (served with Fennel Soubise, Broad Beans, Balsamic Tossed Golden Beetroot) Skate Wing, Caper Brown Butter, Potatoes and Fennel Fronds, Green Beans (that were purple in the garden but sodding turn green when cooked) 
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Jul 20, 2016 18:26
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Thai Beef Salad from last night ..... Tonight its porterhouse steak with au poivre sauce
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Jul 21, 2016 07:31
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| # ? Jun 3, 2024 11:23 |
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 Kadai paneer with homemade paneer cheese and naan bread. It was my first time making each item, and while there were a few things I'd change it was delicious and had that just-right level of heat where you start to sweat near the end but don't feel like your mouth is on fire. Also making the cheese was fun and amazingly easy.
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Jul 24, 2016 17:35
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