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MiddleOne posted:I honestly can't tell if this is you being coy or if you seriously did this unintentionally.  
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Nov 29, 2016 05:03
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Applewood smoked cheddar and leek risotto. Tried my hand and stovetop-smoking some cashews and they turned out really nice.
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Nov 29, 2016 12:42
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I don't even know what's going on anymore. 'Poe's law came to the table. The pictures of your food thread.'
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Nov 29, 2016 13:26
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 Best part of making a bunch of stuff for tacos is the things you can make with the leftovers
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Nov 29, 2016 20:46
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I made tortilla pizza yesterday and it was v. tasty 
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Nov 29, 2016 21:57
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Phil Moscowitz posted:Uhh... LOL no appreciation for a pot of rice goop in a poorly lit kitchen..  Balsamic roast veg & fresh hummus
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Nov 30, 2016 04:51
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I roughly followed Alton Brown's braised (and then 'stewed') short ribs recipe in this episode, though I added carrots and peas, and I think I'm using a slightly different cut of short ribs (no bone, sort of the end bits). It is the greatest stew I have ever made.  paired with a locally brewed Belgian ale (The Dageraad Burnabarian) Braised the short ribs for 4 hours, drained off liquid and chilled in a jar to separate, chilled meat over night. Onions partially caramelized in some of the separated fat, potatoes cubed and added along with carrots and black pepper, simmered for 20 minutes, topped with meat and simmered for a further 10, added frozen sweet peas, covered and let sit for 5.
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Nov 30, 2016 05:06
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JawKnee posted:I roughly followed Alton Brown's braised (and then 'stewed') short ribs recipe in this episode, though I added carrots and peas, and I think I'm using a slightly different cut of short ribs (no bone, sort of the end bits). You shouldn't use a Belgian beer glass to make your Canadian beer look more "exotic", that's racist. That really triggers me as a Belgian when people use the wrong glass for a beer.
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Nov 30, 2016 09:34
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i dont care
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Nov 30, 2016 09:38
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Nice looking stew BTW. Makes me want to prepare some carbonnade this week
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Nov 30, 2016 09:45
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Wait, is making spaghetti alla carbonara with cream and peas racist now?
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Nov 30, 2016 17:56
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It's racist in that doing it is a crime against god
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Nov 30, 2016 18:07
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Ranter posted:Wait, is making spaghetti alla carbonara with cream and peas racist now? Racism is a system where the dominant culinary tradition benefits off the oppression of the other, whether they want to or not. So no, you could never be racist by being prejudiced against Italian, French or Japanese culinary tradition, as they are the hegemonic holders of power and meaning within socio-culinary discourse. I think I just vomited a little
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Dec 1, 2016 00:32
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Prejudiced against Italians, you fuckin believe that? In this day and age? What the gently caress is this world coming to. Prejudiced against Italians!
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Dec 1, 2016 00:39
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JawKnee posted:I roughly followed Alton Brown's braised (and then 'stewed') short ribs recipe in this episode, though I added carrots and peas, and I think I'm using a slightly different cut of short ribs (no bone, sort of the end bits). Man this looks good as heck
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Dec 1, 2016 01:47
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 Udon soup with roasted brussels sprouts, shiitakes, scallions and egg I cooked a liiittle too far.
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Dec 1, 2016 06:21
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x-post chili thread... So here's my big post. Work chili cook off is Friday but I figured letting it rest 2 days in the fridge will only help the flavor. I'll post final results but I'm expecting not to win given the history I'm hearing around curries and not-chilis winning because they're not-chilies. Sounds like some BS but hey I learned a lot doing this. One big thing I learned was the dried chilies I got had dirt on them. Washing them properly resulting in water. Water resulting in toasting being annoying so I switched to paste. I also learned the BEST chipotle in adobe brand is La Morena, even better than San Marcos. Pics incoming in various qualities and sizes because I am NOT a food photographer and suck. Everything taken with my phone. Preparing the stock the weekend before last:  Getting my chilies together:  Couldn't get a smoked beer from my nearest BevMo so picked this for the bourbon/oak instead:  Mollie Stones is a ripoff but Alex was cool. I cut these up myself:  I spent too much time trying to get an efficient photo of everything so deal with it. Stock is on the far right:  I did a bunch of stuff that isn't pictured. Here's the end result, at the start of the simmering step:  4 hours later:  I opted for the more 'pulled' style of meat than leaving the soft chunks in tact. Hopefully this pays off:  Thanks for watching.
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Dec 1, 2016 07:05
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Ranter posted:made some loving chili Attaboy.
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Dec 1, 2016 13:16
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emotive posted:
Good Ranter posted:x-post chili thread... Good
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Dec 1, 2016 14:11
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emotive posted:
Ranter posted:I opted for the more 'pulled' style of meat than leaving the soft chunks in tact. Hopefully this pays off: Please send me some of this.
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Dec 2, 2016 07:34
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 Ribeye with mustard braised brussel sprouts and roast potatoes
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Dec 4, 2016 04:00
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Nabokoffin posted:
Aww yiss, sprouts are back in season!
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Dec 4, 2016 10:54
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Kenji's taters?
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Dec 5, 2016 00:33
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 Stupid, but I made a s'more and it's pretty
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Dec 5, 2016 06:56
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Haven't posted here in a while! There's been some awesome stuff. This weekend just passed was a wedding anniversary of a couple of our friends, so agreed to cook up a meal for them. We didn't tell them it was going to be quite so involved, though, as to keep a bit of surprise... Amuse-bouche - Vindaloo pork belly, quick-pickled red cabbage in red wine vinegar, mint sauce, pickled mustard seed, crackling, cucumber, smoked salt, on flatbread;  Cumin poppadoms, with lime pickle and kachumber;  1st course of goats cheese rolled in wild mushroom powder and black onion seed, with butternut-curry-turmeric puree, raw parsnip baton, roast beetroot;  2nd course of coriander onion bhaji with a roast red pepper and garlic sauce;  Main course of spiced marinated supreme of chicken, served on stock-braised cabbage, with pistachio, and a almond, sesame, coconut and cinnamon spiced sauce; served with an onion pilau, and peshwari naan;  Desert of grilled pineapple, a spiced rum caramel sauce, and coconut snow.  All went down really well; although my plating was a bit sloppy on the main, was a little rushed on that and forgot to pour sauce on the plate before stacking ingredients; and likewise the dessert, the pineapple slices broke apart so the sauce which was supposed to be a reservoir... didn't.
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Dec 5, 2016 12:23
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^^ Awesome, everything looks great!Thoht posted:Kenji's taters? Yeah they were pretty good, next time I am going to leave them in a little longer and let them get darker.
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Dec 5, 2016 14:40
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  Soup weather for sure
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Dec 6, 2016 03:29
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 Pretty much standing at the stove eating dosa as fast as I can cook em
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Dec 7, 2016 03:48
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I need the recipe for that dhal like immediately.
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Dec 7, 2016 03:56
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I made this one from memory but I've used the Guardian's recipe a few times and it's spot on. Find fresh curry leaves if you possibly can. I like some diced tomatoes sauted with the onion mix too. I found an indian grocery nearby so I'm making up for lost time 
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Dec 7, 2016 04:09
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Curry leaves, so weird but so good.
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Dec 7, 2016 09:35
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I was drunk and hungry so I made pizza It was tasty 
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Dec 7, 2016 10:31
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Disgracefully delicious pork shoulder ragu with rigatoni.  Disgracefully blurry photography at full res because wide aperture and alcohol don't mix.
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Dec 7, 2016 21:16
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Theophany posted:Disgracefully delicious pork shoulder ragu with rigatoni. Man, rigatoni is the best. That looks so good. I've never made my own meat sauce but this makes me want to give it a shot.
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Dec 8, 2016 02:31
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Staring to get cold, soup time. 
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Dec 8, 2016 03:18
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I'll contribute to the lovely picture streak. Last night: "Huevos rancheros" (heavy quotes) with homemade tortillas, refried pinto beans, runny eggs and one red salsa, one green.  Tonight: Kenji's vegan lettuce wraps and sauteed baby bok choy with black bean sauce. 
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Dec 8, 2016 05:02
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theres a will theres moe posted:Man, rigatoni is the best. That looks so good. I've never made my own meat sauce but this makes me want to give it a shot. I took the recipe from Gino D'Acampo and then used Kenji's ragu bolognese method of oven reducing for a couple of hours. Using roughly 1cm cubes of pork shoulder meant it ended up falling apart like pulled pork - already excited to make another batch!
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Dec 8, 2016 10:29
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emotive posted:I'll contribute to the lovely picture streak. ONE PART HUEVOS ONE PART RANCHEROS
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Dec 8, 2016 17:14
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emotive posted:I'll contribute to the lovely picture streak. Looks like huevos divorciados
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Dec 8, 2016 22:36
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| # ? Jun 10, 2024 12:13 |
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silvergoose posted:ONE PART HUEVOS 2 huevos 1 rancheros
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Dec 9, 2016 18:59
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