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Mexican Deathgasm posted:Lookin good! You managed to make nachos that don't look like food vomit which is very impressive.
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Aug 21, 2016 20:22
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Hurt Whitey Maybe posted:
There is nothing wrong with corndogs.
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Aug 23, 2016 17:30
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Moey posted:There is nothing wrong with corndogs. absolutely not...that looks amazing, Hurt Whitey Maybe. but well, I'm not from a corndog country (although I did guess what it was) (but yeah, still no idea what it should taste like) (whatever) Anyway, low calorie (sigh) dinner here, a ricenoodle salad with honey pork, carrot, cucumber, spanish pepper and fried onions.  (pretty nice for a low calorie quick dinner, actually)
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Aug 23, 2016 18:02
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I mean, we make vermicelli-esque things all the time, shrimp or glazed pork or w/e, some veggies, sweet chili sauce + some other stuff my wife puts in for a sauce. Basically what I'm saying is those types of meals are fabulous.
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Aug 23, 2016 18:59
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Didn't get a pic but made my first carbonara last night!  The pan was a little hot so some egg was scrambled throughout, otherwise was good. Used bacon in place of pancetta in a recipe.
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Aug 27, 2016 16:59
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Mexican Deathgasm posted:Lookin good!
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Aug 27, 2016 22:34
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Dr. Klas posted:Hope I don't seem totally ignorant now, but what are the black and pink chips I see there? Could be corn chips made with blue corn and red corn, or just colored with additives. 
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Aug 28, 2016 05:33
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Any excuse to spactchcock a bird, so I did a sheet tray spatchcocked chicken, with some fancy mushrooms and kale. Got a 6 -pound chicken, spatchcock'd it. Covered the bird in olive oil, generously in kosher salt then ground up un-hydrated porcini mushrooms into a powder and equal cayenne.  Cut up 2 lemons, cut into ½-inch slices for a platform then some sage sprigs and rosemary sprigs then sat the bird down.  hydrated 1 cup porcini mushrooms.  (reserving the shroom juice for something, not sure yet)  3 cups shiitake mushrooms, 2 cups royal trumpet mushrooms, quartered 2½ cups maitake mushrooms, torn, some lemon zest, 4 garlic cloves smashed, 1 jalapeno, thinly sliced into rings and more olive oil and kosher salt.  Surround the bird with the mushroom mixture.  475F until the thigh reads 165 with the probe. 2 cups kale, roughly chopped, kosher salt and olive oil, place on the mushroom mixture then stick it back in the oven for about 5 more minutes.  Voila. Broke the chicken down and served it all on wild grain rice. You can't see it but the bird drippings and mushrooms and olive oil made for a wonderful little sauce. 
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Aug 28, 2016 20:07
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Nhilist posted:(reserving the shroom juice for something, not sure yet) Next time, try reducing that mushroom stock and using it for your pan sauce!
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Aug 28, 2016 20:54
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Phone cameras, yaaay. Oven roasted some beef with potatos and onions for around 4 hours, roasted some beets, and sautéed the beet greens. The beet and beef juice have blended into some strange pink liquid in the plate, which the potatos have begun to soak up. I've never had beets before, and peeling them was scary. I kept checking my fingers to make sure I hadn't cut myself.
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Aug 28, 2016 23:05
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Schubalts posted:Phone cameras, yaaay. just wait a few hours! https://www.youtube.com/watch?v=Kw2WsXIgO6A
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Aug 28, 2016 23:39
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Dr. Klas posted:Hope I don't seem totally ignorant now, but what are the black and pink chips I see there? Looks really good I must say! Thanks! I'm not sure whether the chips are just colored or actually different corn, they sell them in different colors at my local Safeway.
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Aug 29, 2016 00:36
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Nhilist posted:Any excuse to spactchcock a bird, so I did a sheet tray spatchcocked chicken, with some fancy mushrooms and kale. Ah man, the kale is brilliant, gonna steal that.
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Aug 29, 2016 01:28
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A woman I work with brought in sweet corn so I grabbed a few ears and made some corn fritters. Served them with a sauce of butter and maple syrup. Credit to the plating has to go to my wife. 
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Aug 29, 2016 01:31
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Fish was cheap so I Japaned. Saury shioyaki, catfish kabayaki, some cucumber salad thing I don't know if it has a particular name, basic miso soup. My toaster oven broiler didn't really brown the saury enough before it was cooked through, sadly underpowered.
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Aug 29, 2016 13:18
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Grand Fromage posted:Fish was cheap so I Japaned. Saury shioyaki, catfish kabayaki, some cucumber salad thing I don't know if it has a particular name, basic miso soup. My toaster oven broiler didn't really brown the saury enough before it was cooked through, sadly underpowered. That's daikon oroshi next to the fish? Do they have daikon outside of Japan? I never really see it except for Korean pickles outside of Japanese food. Did you gut the fish or does it come that way? I've never been able to get into sanma guts, but I know a lot of people who eat them like they're going out of style.
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Aug 29, 2016 13:25
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Stringent posted:That's daikon oroshi next to the fish? Do they have daikon outside of Japan? I never really see it except for Korean pickles outside of Japanese food. Yeah it's daikon oroshi and some homemade gari which I can't be bothered to try to cut thin enough for the real thing. I've never thought of daikon as unusual. It's sold everywhere in Korea and China and was around pretty normally where I'm from in the US. I gutted them. Not into the bitter bile thing.
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Aug 29, 2016 13:33
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Stringent posted:Do they have daikon outside of Japan? It's probably sold near you as well, but you might need to check out ethnic stores....and daikon is sold under numerous different names! for example, in my neck of the woods (the Netherlands), it is called rettich or sometimes (white) rammenas, seldom daikon. I mainly buy them from Turkish grocery stores, but pretty much all ethnic stores sell them. big supermarkets over here do not sell them (probably because they figure that their customers are not willing to buy these gigantic things when they have no idea what they are or what they should do with them)
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Aug 29, 2016 20:18
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brisket, root beer bbq, crispy pickled onions (pickled in the brine from pickled jalapenos), house made bun
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Aug 29, 2016 22:05
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I want to shove my face into that.paraquat posted:It's probably sold near you as well, but you might need to check out ethnic stores....and daikon is sold under numerous different names! My first time seeing daikon for sale was at a farmer's market this weekend, in Texas. They already had the top and the root tip cut off, though.
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Aug 29, 2016 22:29
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blacquethoven posted:brisket, root beer bbq, crispy pickled onions (pickled in the brine from pickled jalapenos), house made bun Fffffffffffff
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Aug 30, 2016 02:37
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Tried making pasta for the first time. Came out surprisingly well. Aglio e Olio, with spinach to bulk it up a little. emotive fucked around with this message at 03:33 on Aug 30, 2016 |
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Aug 30, 2016 02:48
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blacquethoven posted:brisket, root beer bbq, crispy pickled onions (pickled in the brine from pickled jalapenos), house made bun I can smell this through my screen and it is making my mouth leak. I made a slow roasted rack of horse ribs tonight. Excuse the lazy picture.
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Aug 30, 2016 04:09
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Where can one find horse in the USA?
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Aug 30, 2016 04:18
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Ranter posted:Where can one find horse in the USA? Depending on the state it may be illegal.
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Aug 30, 2016 04:23
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Ranter posted:Where can one find horse in the USA? Gunna be really hard to find. I don't think there are any US slaughter houses for horse meat.
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Aug 30, 2016 04:55
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what does horse taste like?
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Aug 30, 2016 08:44
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Real tasty and soft beef, basically.
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Aug 30, 2016 09:21
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I had it in Berlin, was good. Better than the raw ground pork. It's a little silly that horse racing is all fine and dandy here but eating is verboten.
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Aug 30, 2016 17:10
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I'm in Calgary, you actually can't buy it retail here even though Alberta has a horse slaughterhouse or two, we export all our horse-meat to Quebec and Europe. A Czech lady I know managed to source some through a guy she knows for $10/kg. This particular piece is about 3kg (7lb). It has the texture of beef, but it has a pretty unique flavor. I've found it to be a bit tougher than beef, so I usually brine it for 24 hours before roasting. I really like it.
Mexican Deathgasm fucked around with this message at 17:17 on Aug 30, 2016 |
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Aug 30, 2016 17:15
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If you want horse in the US, you must buy a living animal and slaughter it yourself, for yourself. Horse is legal overseas where Horses have medical passports, where every change of ownership, medical procedure, and drug given to them is recorded. There is accountability in regards to what is in the animal and what is entering the food system. In the US, there is no such documentation.
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Aug 30, 2016 20:27
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wont be dinner until friday, but heres some sweetcorn gnudi
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Aug 30, 2016 21:22
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Suspect Bucket posted:Horse is legal overseas where Horses have medical passports, where every change of ownership, medical procedure, and drug given to them is recorded. There is accountability in regards to what is in the animal and what is entering the food system. In the US, there is no such documentation. Yet a lot of the horses that end up in EU certified slaughterhouses in Canada and Mexico are raised in the USA.
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Aug 30, 2016 21:27
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Screw plating! Screw presentation! Here's a big ol dutch oven (half) full of Curry Stand Tikka Masala I don't feel right using store-bought curry powder so I made my own with Chow Hound's "Traditional" British Curry Powder  Turned out pretty good. Could've used a bit more salt. Plus I used actual ginger instead of ground ginger which I think would've given it more kick.
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Aug 31, 2016 05:18
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cross posting from the sous vide thread. top side/round of beef.
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Aug 31, 2016 08:30
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4am chicken fried rice
blacquethoven fucked around with this message at 14:19 on Aug 31, 2016 |
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Aug 31, 2016 14:16
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The best part about my wife's risotto is making risotto cakes the next day! This time, she made it with ginger, peas, curry powder and apple. I use flour, egg, panko with a little smoked paprika and lemon.
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Aug 31, 2016 23:04
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I made Cornish pasties! Well not exactly, I didn't add beef this time around. These were onion, potato, turnip, and cheddar. Salt, pepper, thyme, and parsley. Next time I'll add a bit of mustard I think, but these were REALLY tasty, even though I added way too much water to the dough. I have 260g of dough left over. What should I do with it?
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Sep 1, 2016 00:03
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angor posted:I have 260g of dough left over. What should I do with it? Pigs in a blanket/sausage rolls! Wrap it around an appropriately sized sausage or sausages then bake on a rack and serve sliced with mustard! Sprinkle the dough with cheese if you're feeling fancy!
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Sep 1, 2016 01:17
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angor posted:I made Cornish pasties! Well not exactly, I didn't add beef this time around. These were onion, potato, turnip, and cheddar. Salt, pepper, thyme, and parsley. Next time I'll add a bit of mustard I think, but these were REALLY tasty, even though I added way too much water to the dough. Is it just me or are these indistinguishable from baked empanadas except for the filling?
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Sep 1, 2016 02:28
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