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 Roasted veggies (sweet onion, red onion, zucchini - basically all the poo poo I had on hand), sauteed shrimp, rice
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Jun 28, 2017 19:55
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Hob, you're manning the grill at this year's forum cookout because that looks terrific.
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Jun 29, 2017 07:29
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I had a bag of rice flour and a piece of char siew, so I made: Banh xeo with char siu (without shrimps), onion, bean sprouts and spring onions, some mint leaves, a handful of lettuce leaves and a simple nuoc cham  Didn't expect it would work out, but dayum, that stuff was good! So the next day I made it again (had a load of leftovers), but with bigger lettuce leaves and two instead of one banh xeo  I never ate banh xeo before, but I love the stuff I made, so next week I'm going to order it from a proper vietnamese restaurant and see what can be enhanced. It's definitely a dish that will stick in my routine, for sure! :-D
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Jun 29, 2017 19:18
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 My second time trying my hand at sushi! I am starting to get some of this down pretty good. I really need a sharper knife, and I realize I need to actually measure the rice/vinegar ratio til I get the hang. This batch was a little too sticky. I also need to get a little better at even filling distribution.
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Jul 1, 2017 02:19
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THE MACHO MAN posted:
Too many words for so much things that should be in my mouth omnomnom
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Jul 1, 2017 14:57
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Thank you!!
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Jul 1, 2017 17:41
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paraquat posted:I had a bag of rice flour and a piece of char siew, so I made: Killing it. I'd love to say nice work, but I'd have to be there and eat all this poo poo to say for sure.
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Jul 1, 2017 18:16
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Thanks paraquat, just made banh xeo for the first time inspired by your post. What a great way to make leftovers fancy, I had some sous vide chicken breast and grilled lemongrass pork and nuoc cham in the fridge that probably would have gone to the dog but instead got turned into something delicious. Used this recipe and they turned out great.
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Jul 1, 2017 18:54
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healthy weekend continues on with eggs florentine with smoked salmon
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Jul 1, 2017 19:55
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 Pork tacos, with guacamole, salsa
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Jul 1, 2017 21:20
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I saw one of those dumb recipe videos on Facebook for zucchini ravioli. Then I got two zucchini in a produce box. Sooooo  I had to make some substitutions but it ended up absolutely fantastic 
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Jul 5, 2017 01:02
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burgs - both with cheddar, tomato, green onion, and vidalia onion relish; one with a pickle, the other with sauteed mushrooms/garlic/green onions watermelon salad - diced melon, feta, pecans, black pepper, olive oil 
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Jul 5, 2017 01:13
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Misir wat and atakilt wat (for a visiting vegetarian) and Budget Byte's sausage and greens pasta (for the rest of us). Gotta use up those CSA veggies however I can...
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Jul 8, 2017 05:37
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 Vegetable pad thai
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Jul 8, 2017 06:07
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 Yotam Ottolenghi's Legume and Noodle (well, Linguine) Soup
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Jul 8, 2017 22:20
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Arrgytehpirate posted:I made spaghetti sauce from scratch for the first time. With shameful store-bought garlic bread. Not all cooking is easy but a lot of good, lovely healthy cooking is  This is great and certainly how I started myself. Next step: shakshuka. That poo poo owns. Google Guardian Perfect Shakshuka and basically do that recipe at the end but roast the peppers first. (I love the Guardian Perfect 'whatever' recipe series because they go through a lot of other recipes and their reasons as to how they got to their final one)
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Jul 10, 2017 01:52
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I made Khinkali. They actually turned out pretty close to the real thing I had in Kutaisi and Tbilisi. Next time more effort on consistent dumpling skins and more water in the meat filling. Filling is 1/4 lamb chop, 3/4 fatty ground beef sirloin, 1tblsp coriander, 1tblspn salt, 1 tblspn pepper, ~100ml minced cilantro, a minced chili pepper, 1/2 a minced onion. You add about 1/6th again the volume in water to make the meat artificially juicy.  Ideally you should have to bite a small hole in the dumpling and drink about a shot glass worth of juice to eat the rest of the dumpling. If you just bite into a Khinkali without that first step it should douse the front of your shirt and make you look like an idiot. 
Eifert Posting fucked around with this message at 04:26 on Jul 10, 2017 |
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Jul 10, 2017 02:03
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I think with shanghai soup dumplings they don't add water but rather some kind of other liquid that at cold/room temp is more solid but when steamed/heated up becomes liquid.
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Jul 10, 2017 19:16
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Ranter posted:I think with shanghai soup dumplings they don't add water but rather some kind of other liquid that at cold/room temp is more solid but when steamed/heated up becomes liquid. It's pork gelatin.
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Jul 10, 2017 19:22
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La Brea Carpet posted:It's pork gelatin. Cool thanks. So maybe instead of adding water which may f-up the dumpling skins, one could add gelatin.
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Jul 10, 2017 19:29
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For xiaolongbao, the 'shanghai soup dumplings', you use either gelatin like someone said or just freeze some stock or liquid to put in there. Any kind of stuff that sets up at room temperature or in the fridge works, and usually anything for which that is true is also rich and delicious.
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Jul 11, 2017 03:16
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that's funny i just made kenji's xlb recipe for dinner tonight
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Jul 11, 2017 04:03
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It's definitely water for khinkali. The skins I made were inconsistent but that's just my inexperience with homemade dough. I added too much water to dough and so it was sticking and stretching. The places where they make hundreds a day are always perfect little meat water balloons.
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Jul 11, 2017 08:16
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large hands posted:that's funny i just made kenji's xlb recipe for dinner tonight Goddamn I would eat all of that so hard and fast
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Jul 13, 2017 01:24
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made Jamaican patties from the serious eats recipe last night. didn't have a scotch bonnet so i used a couple of dried habs. spicy as hell but delicious. 
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Jul 15, 2017 15:26
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gently caress yes. I made risotto using a chanterelle mushroom broth and grilled some prawns with garlic and parsley. I think we finished this in two minutes flat, so tasty. 
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Jul 16, 2017 19:13
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blixa posted:gently caress yes. Oh my
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Jul 16, 2017 19:14
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this thread always has great stuff, but those last three 
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Jul 16, 2017 19:57
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Semi charcuterie board and fondue for a little pre-game Game of Thrones party last night.
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Jul 17, 2017 18:55
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No lemoncakes? No sweetcorn and pease? Cod cakes and roast mutton and pigeon pie and mounds of neeps and I see a cheese wheel there I guess
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Jul 17, 2017 20:54
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Phil Moscowitz posted:No lemoncakes? No sweetcorn and pease? Cod cakes and roast mutton and pigeon pie and mounds of neeps and I see a cheese wheel there I guess I see what you did there, and in hindsight, dammit I really could have perused back through the books and found a couple of goodies that would have fit...ok, next week.
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Jul 17, 2017 21:02
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Just because I wanted to know what a "neep" is I googled it and found a scots wikipedia page on the subject. I love that scots looks like a bunch of orks wrote it. https://sco.wikipedia.org/wiki/Neep "Wild forms o the neep an its kin, the mustarts an the reefort can be fund aw ower wast Asie an Europe, makkin fowk think that their domestication teuk place somewey in that airt."
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Jul 17, 2017 21:09
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Phil you just started something, after (like you) I started snooping around, I found a couple of recipes for Haggis, neeps & tatties. I am going to find out who my true friends are when the Haggis happens next Sunday.
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Jul 17, 2017 22:30
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  vegetable paella from ATK. Had to double the suggested length of time so the socarrat got crunchy enough!
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Jul 18, 2017 02:48
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Nhilist posted:Phil you just started something, after (like you) I started snooping around, I found a couple of recipes for Haggis, neeps & tatties. I am going to find out who my true friends are when the Haggis happens next Sunday. Haggis owns bones 
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Jul 18, 2017 07:15
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I know a scot and they've made neeps like, 3 of the 5 times they've cooked dinner.
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Jul 18, 2017 14:08
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This is amazing. No pics because we inhaled it but I just made an elote pizza. Premade crust from Trader Joe's, thin layer of mayo, crumbled queso fresco, fresh corn, mozz, fresh sliced tomato, hot link, home-pickled red onions, lots of red pepper. Fridge clean-out pizza. It was amazing.
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Jul 19, 2017 03:11
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Tonight's noms are American goulash with French-cut green beans and homemade sourdough garlic bread. I'm particularly proud of the bread; its soft and cake-like.
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Jul 19, 2017 04:34
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 Turkey meatballs with jalapeņo, cucumber, edamame, peanuts, peanut sauce & cilantro over brown rice
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Jul 19, 2017 14:15
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teh winnar! posted:Tonight's noms are American goulash with French-cut green beans and homemade sourdough garlic bread. I'm particularly proud of the bread; its soft and cake-like. My grandma used to make "goulash" just like this and I absolutely loved it.
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Jul 19, 2017 15:45
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