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Sous vide Akaushi filet with a twice baked sweet potato and broccoli:  Good stuff ...
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Oct 5, 2016 04:42
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Goddamn
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Oct 5, 2016 14:36
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Today I made au gratin potatoes, with pepper ham, and baked carrots and sugar snap peas. Served with brown ale   The cheese sauce is made with butter, garlic, salt, black pepper, red chili powder, corn starch, water, heavy cream, and sharp cheddar. Veggies are seasoned with EVOO, salt, black pepper, cumin seeds, habenaro salsa, and white cooking wine. The ham is simply a deli pepper ham, rubbed with some vegetable oil, seasoned salt, and black pepper.  Here's the potatoes before and after baking. The tray is coated with EVOO and they're sprinkled with more sharp cheddar and spanish paprika.  
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Oct 6, 2016 00:57
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Random Hero posted:Sous vide Akaushi filet with a twice baked sweet potato and broccoli: Could I ask for details on sweet potato prep? It looks beautiful. Edit: of course I miss the words twice baked somehow. Sorry.
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Oct 6, 2016 01:00
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Shakshuka..........tacos? Why the hell not! 
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Oct 6, 2016 12:29
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Soo....huevos rancheros? Why not indeed!
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Oct 6, 2016 13:15
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Followed That Works' advice and did a proper Jambalaya and left that crock pot way out of the equation. Chicken, chorizo (we don't get andouille in the UK) and king prawns. My girlfriend cleaned out the pot she loved it so much.
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Oct 6, 2016 19:25
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Theophany posted:Followed That Works' advice and did a proper Jambalaya and left that crock pot way out of the equation. Chicken, chorizo (we don't get andouille in the UK) and king prawns. My girlfriend cleaned out the pot she loved it so much.
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Oct 6, 2016 19:39
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LogicalFallacy posted:I've got a gumbo recipe that my grandmother would give to folks fleeing Vietnam that list over a dozen ingredients to use "based on preference and availability." Share it bro, mo gumbo
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Oct 6, 2016 20:08
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Phil Moscowitz posted:Share it bro, mo gumbo The one I was talking about is the second one, the "Diaspora Gumbo." Also, I remembered it wrong, it's actually "based on personal preference and evacuation site." Gotta love the 70's.
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Oct 6, 2016 20:44
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Tonight I made ginger + cilantro chicken, along with sugar snap peas, carrots, and chapatis, served with some marzen  The chicken is also flavored with salt, pepper, and freshly ground cloves. It gives the chicken a really strong flavor compared to the more mild veggies, bread, and beer.  I only wanted to dirty one pan, so i cooked it something like this. Once the chicken was nearly done I deglazed the pan with white cooking wine.  
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Oct 7, 2016 02:40
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some stuff I made the past week or two sous vide pork tenderloin, with spicy pickles, bibb lettuce, mayo and hoisin on a homemade roll  baked ziti with sausage, kale and a handful of fresh basil  a double batch of the Food Lab's minestrone, with zucchini, yellow squash, kale. Ditalini was added later for serving. There's a lot of this in my freezer rn  a chicken thigh curry with a lot of serrano peppers  72 hour dough, topped with pulled pork, banana peppers, mozz, tomato sauce and a little bit of bbq spice blend sprinkled on Veritek83 fucked around with this message at 04:12 on Oct 7, 2016 |
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Oct 7, 2016 03:33
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Veritek83 posted:
 They should have sent a poet...
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Oct 7, 2016 04:03
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BBQ Dave posted:
imgur being dumb has made this rather funny, but thanks.
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Oct 7, 2016 04:13
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LogicalFallacy posted:That looks drat good. And don't worry about not having andouille; creole cooking is the bastard child of so many cultures that it doesn't much matter the specifics of what goes into it. I've got a gumbo recipe that my grandmother would give to folks fleeing Vietnam that list over a dozen ingredients to use "based on preference and availability." Ahaha yeah you definitely understand how it works there. If you like, it would be cool to share those recipes in the Cajun/Creole thread: http://forums.somethingawful.com/showthread.php?threadid=3570811 Theophany posted:Followed That Works' advice and did a proper Jambalaya and left that crock pot way out of the equation. Chicken, chorizo (we don't get andouille in the UK) and king prawns. My girlfriend cleaned out the pot she loved it so much.  That looks great! I've used chorizo a few times in mine as well and it's completely good. The only things I know that don't really work great are sweet / fennel heavy italian sausages. The sweetness just comes out kind of strange. Otherwise I haven't found a sausage that wasn't a good substitute in that dish.
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Oct 7, 2016 12:44
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I felt the need to make 40 Cloves of Garlic Chicken again.  
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Oct 8, 2016 01:46
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dijon du jour posted:I felt the need to make 40 Cloves of Garlic Chicken again. Awww yiss. 
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Oct 8, 2016 09:47
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today i learned how to make Ma Po Tofu, and it's easily the best tofu i've ever tasted I used fresh tofu (stored in water, not vacuum sealed) from a local Chinese grocery, and the texture and flavor was amazing  it took some time to carefully prepare and cook everything right without any slip-ups my first time making it, but it was totally worth it.  
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Oct 9, 2016 02:52
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greats posted:today i learned how to make Ma Po Tofu, and it's easily the best tofu i've ever tasted That looks great. gently caress I need a wok.
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Oct 9, 2016 16:11
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VelociBacon posted:That looks great. gently caress I need a wok. thanks i can recommend the wok i've bought https://www.amazon.com/gp/product/B00012F3B8/it's a carbon steel wok so it must be seasoned, but it also means it will add great flavor and last a long time. it comes with directions on how to season it, and you can look up care directions for a wok online easily greats fucked around with this message at 17:47 on Oct 9, 2016 |
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Oct 9, 2016 17:45
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greats posted:thanks I've got a different one, but you're drat right. Carbon steel is the way to go for wokking.
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Oct 9, 2016 18:46
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Made strawberry shortcake for the first time, just went with the version Chef John posted. It was super easy.
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Oct 9, 2016 20:45
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Elderbean posted:Made strawberry shortcake for the first time, just went with the version Chef John posted. It was super easy. Oof that looks fantastic. This one, I presume? Because I must have it...
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Oct 9, 2016 21:14
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franco posted:Oof that looks fantastic. This one, I presume? Because I must have it... Thanks! Yeah, it's that one! I have zero experience with desserts and had no problems with it.
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Oct 9, 2016 21:54
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today i learned how to make authentic kung pao chicken the contrast of flavors and textures in this dish is amazing, the chicken thighs, peanuts, and dried red chilies are all freaking awesome  compared to other sichuan dishes i've prepared, this one is relatively easy. this dish is a lot of flavor for not-too-much work   decoding some of the typo's and mistakes in this recipe took some patience though lol, definitely worth it over most of the localized kung pao recipes you'll find on the internet http://www.chinasichuanfood.com/kung-pao-chicken/
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Oct 10, 2016 00:53
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Looks delicious
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Oct 10, 2016 02:48
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Phil Moscowitz posted:Looks delicious thanks :> Today I made some simple and spicy chicken jalfrezi I made it as simple as i can while still meeting my expectations, because i'm going to post step-by-step pictures in the curry thread to help newbies
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Oct 11, 2016 01:55
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I made lobster rolls 
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Oct 11, 2016 23:29
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Nur_Neerg posted:I made lobster rolls  Nice job!
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Oct 12, 2016 01:46
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Made omurice from this Serious Eats recipe. Turned out very tasty, would eat again!
vonnegutt fucked around with this message at 22:26 on Oct 13, 2016 |
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Oct 13, 2016 22:22
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I've been wanting to grind my own meat literally for years but I've been putting it off and putting it off. Finally bought an oldschool grinder from a friend. It belonged to her boyfriend's mother and it's probably about 100 years old. When I set it up I was a little apprehensive because the blades seemed very worn down. Sure enough, I chopped up some prime rib and started grinding and...nothing happened. I just got a pile of half mushed meat that wasn't going anywhere. I took it apart to make sure all the pieces were there - check. Looked online to see if the blades needed to be sharpened - nope. Tried putting some of the pieces on the other way - impossible. I had basically written it off when my a friend dropped by for a drink. I told her I was super bummed that it didn't work. She's also into food and insisted on checking it out. I was still feeling frustrated so I told her I didn't feel like messing around with it again - especially since I'd just washed some of the parts. She's pretty stubborn so she insisted on taking a look at it. She turned the crank one way, then the other, and looked at me. "...Which way were you turning it?" So I made some prime rib burgers to go with this lovely wine. They were loving amazing. I was going to do just salt and pepper but I'm a garlic fiend so they're prime rib, s&p and a few cloves of crushed garlic. BF said they were some of the best burgers he's ever had and he's American so 
The Doctor fucked around with this message at 00:07 on Oct 20, 2016 |
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Oct 20, 2016 00:05
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Thanks to the omurice posts, I've been practicing my french omelet. One of my new favorite things to cook. Easy to learn, hard to master, and every attempt is rewarding. Haven't made any picture-worthy FOs. Maybe after I get some chives I can really Pepin it up.
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Oct 21, 2016 04:27
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The Doctor posted:I've been wanting to grind my own meat literally for years but I've been putting it off and putting it off. Saving yourself for marriage?
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Oct 21, 2016 07:00
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If I'm going to grind meats, it's going to be with the One.
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Oct 22, 2016 01:49
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I made a giant vat of borscht, half red and half golden beets. And some coconut curry carrot and pumpkin soup. I still have a head of cauliflower in the fridge so I'll probably make a pot of potato and cauliflower soup tonight. And maybe some pea soup. I really like soup.
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Oct 23, 2016 17:24
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The Doctor posted:I made a giant vat of borscht, half red and half golden beets. And some coconut curry carrot and pumpkin soup. I still have a head of cauliflower in the fridge so I'll probably make a pot of potato and cauliflower soup tonight. And maybe some pea soup. I really like soup. oh man, i wanted to try making borscht, but it seemed like it was a lot of work for a mild soup which isn't really my style. In all fairness though, i only looked at the russian version, i know there's many different types Here's a few neat things i made this last week... Carnitas:   Dan Dan Noodles:  [ Lamb Curry (made in a pressure cooker using coconut milk, but no oil):   
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Oct 24, 2016 01:45
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The Doctor posted:I made a giant vat of borscht, half red and half golden beets. And some coconut curry carrot and pumpkin soup. I still have a head of cauliflower in the fridge so I'll probably make a pot of potato and cauliflower soup tonight. And maybe some pea soup. I really like soup. You need to serve both kinds in the same bowl. Just put a divider in when you pour it in then slowly remove it. Bet it would look pretty cool.
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Oct 24, 2016 13:09
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D-d-d-d-double post I made some cinnamon raisin bread. 
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Oct 24, 2016 21:14
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I smoked a chuck roast, nothing special except for the resulting jus, who would have thought smoked beef stock would taste so good. I added wostershire and a little lousiana hotsauce to the pan on top of the onion halves and two cups of stock, it was an amazing dipper.     
Nhilist fucked around with this message at 20:30 on Oct 25, 2016 |
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Oct 25, 2016 12:46
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Flash Gordon Ramsay posted:D-d-d-d-double post drat. That is some amazing bread.
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Oct 25, 2016 18:04
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