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angor posted:I think they actually could've done with a touch more liquid in the mix. Will soak for a full 24 hours next time (this was 15) and maybe up the onion slightly. They were incredibly crispy/crunch on the outside which was really nice. Overall I was pretty drat pleased with them! Recipe?
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Jul 25, 2017 01:40
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Made some pretty noice fried chicken. - Got about 6 wings and 4 legs - Marinated for 10 minutes in 3/4 of a lemon worth of juice and a handful of kosher salt. - Added to the marinade half a cup of olive oil, a cup of greek yogurt, a tablespoon each of garam masala, paprika, chilli powder, minced ginger, garlic, about 3 broken up star anise and about 5 torn dried sichuan chillies. Marinaded it for another 30 minutes. - Fried it on medium high until cooked through - Let it cool down to room temp - Egg wash and flour with basil, oregano and cilantro - Deep fried each piece for a few seconds It was just salty enough and the spice blend gave it a nice warmth. Probably next time I make it though, I'll throw in a lot more chillies. The yogurt really cuts into the heat. Maybe fresh chillies are better for marinades. Stuparoni fucked around with this message at 02:03 on Jul 27, 2017 |
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Jul 27, 2017 01:52
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Toast the spices and chilis before you put them in the marinade.
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Jul 27, 2017 02:49
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 chana masala and spice stuffed okra from earlier in the week I love chana but I should really explore Indian cuisine some more.
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Jul 28, 2017 02:50
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ramen  
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Jul 28, 2017 04:15
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large hands posted:ramen Very cool. Will you share your pasta recipe?
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Jul 28, 2017 07:11
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Phil Moscowitz posted:Very cool. Will you share your pasta recipe? thanks, it's the recipe thoht posted on the last page of the Japanese cooking thread: 300g flour, 1/2 cup water, 1 1/4 tsp kansui.
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Jul 28, 2017 14:54
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I've been cooking stuff while I'm away working. Ingredients aren't always what i want, but I'm trying... Breakfast tacos are costing me a fortune. Potato vision sucks though. https://imgur.com/gallery/HITUS
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Jul 30, 2017 11:43
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breakfast tacos/sandwiches rule. But why Doritos??
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Jul 30, 2017 16:10
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Made Iron-Bru pulled pork in the slow cooker Ready to cook  And afterwards with home made wedges. The sauce was made from the juices and was very nice
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Jul 30, 2017 17:46
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THE MACHO MAN posted:breakfast tacos/sandwiches rule. But why Doritos?? Imagine i'm 1000k's away from the nearest city, and even that is a cultural blackhole.
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Jul 30, 2017 21:15
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 Beef shank braised in diced onions, beef stock, and red wine with blanched broccoli. Brown on a plate, but at least the broccoli added some color. I failed to remove the grease from the gravy/sauce so there's a noticeable ring of grease around the gravy  is it even considered a gravy, or just a sauce? Tasted really good, though. I'm not sure what else I could add to the plate to give it more variety/more color, cause it needs some.
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Jul 30, 2017 21:38
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Pollyanna posted:
Tbh I think you can sometimes focus on adding colour to a plate for it's own sake when it isn't really additive to the dish. Anything like that where you're getting big, beefy flavours - especially from humble cuts like shanks, shins or oxtail - the flavour speaks for itself.
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Jul 30, 2017 21:42
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Pollyanna posted:
I agree with Theophany above but if you really wanted to, sprinkle in some chopped parsley and / or green onion on it. Good bit of color and also will mesh well with the flavors you already have in there.
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Jul 30, 2017 21:59
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Corn bread is yellow. That counts right?
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Jul 30, 2017 22:36
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I'm avoiding carbs, so no cornbread or pasta or anything. I was thinking of adding a salad with some sliced carrots or sth. The flavors are great, I guess I just wanted a bit more texture or crunch to the dish - hence the broccoli. The feedback makes a lot of sense, thanks!
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Jul 30, 2017 22:41
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Pollyanna posted:I'm avoiding carbs, so no cornbread or pasta or anything. I was thinking of adding a salad with some sliced carrots or sth. Lightly pickled or some braised red cabbage.
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Jul 30, 2017 22:50
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That Works posted:Lightly pickled or some braised red cabbage. Pickled would work, I think I still have my old salt pickler. I've braised/stewed red cabbage before, is it normal for it to take on a sweet/sugary taste? I kind of avoided cooking it often as a result, cause it tasted weird to me. I couldn't figure out whether it was the red cabbage or something else, but red cabbage dishes out there tend to incorporate a lot of sugar. EDIT: Day two resulted in the addition of some potato salad to round the plate out. Technically not lo-carb, but I wanted to use up some leftover potatoes. Made it with minced onion, scallions, and cilantro, mayonnaise, dijon mustard, rice vinegar, and paprika. Came out alright! 
Pollyanna fucked around with this message at 00:27 on Jul 31, 2017 |
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Jul 30, 2017 23:18
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when a megacorp wants to emulsify the poo poo out of something they buy some lecithin and put it in egg yolk is a source for that, but you can buy it in powder form and that doesn't add a drat egg yolk to your gravy this is why you will never see a mass produced food product that's not perfectly emulsified https://www.amazon.com/Lecithin-Powder-Molecular-Gastronomy-Certified/dp/B00BTI8446
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Jul 31, 2017 04:25
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Sous vide wagyu petite filet with pasta aglio e olio: First time making the pasta and it won't be my last. So good and so easy.
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Jul 31, 2017 19:05
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look at that fuckin beef, goddamn
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Jul 31, 2017 19:25
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for real. this guy knows how to hot a beef.
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Aug 1, 2017 02:28
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Random Hero posted:Sous vide wagyu petite filet with pasta aglio e olio: Fuuuuuuuuuck that looks so good.
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Aug 1, 2017 03:36
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Random Hero posted:Sous vide wagyu petite filet with pasta aglio e olio: How'd you sear it?
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Aug 1, 2017 14:12
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atothesquiz posted:How'd you sear it? I always sear in a pan, all clad or cast iron, with grapeseed oil. I put the steak in the oil and immediately add a few cloves of garlic and a few sprigs of thyme and rosemary. Sear for ~45s then flip, drop in two tablespoons of butter and begin basting the steak for the 45s on that side. I usually do the sous vide at 133F for ~1.5-2hrs for most standard cuts– ribeye, strip, filet. For cuts like hanger, flank and flat iron, I usually go a little longer.
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Aug 1, 2017 20:35
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Went to the Chicago In White pop up picnic a couple of weeks back. Made Salmon Rillettes and Cucumber Gazpacho.  A large Pork Pie with some Piccalilli (The yellow stuff) to perk it up some.  It attracted passing Brits, Australians and a gaggle of Southern ladies who thought it was a head cheese pie.  Not pictured is a Cardamom Parfait (Frozen cream custard) served with spheres of pears poached in mulled wine, mulled wine syrup, almond and oat crumble and fresh garden raspberries.
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Aug 1, 2017 21:39
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man I want that right now.
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Aug 1, 2017 21:45
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Random Hero posted:Sous vide wagyu petite filet with pasta aglio e olio: Why didn't this make it into the sous vide thread. Looks amazing.
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Aug 1, 2017 22:17
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made some fresh papardelle with a quick sauce full of capers, bacon and onion e: the steak and pork pie above look killer. i never thought to sous vide tenderloin but I'll have to try it soon. large hands fucked around with this message at 16:26 on Aug 2, 2017 |
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Aug 2, 2017 11:27
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That Works posted:Phil did you ever hear about Chicken and Waffles when we were younger? The whole time in NOLA growing up I'm not sure that I ever did. Really only recently heard about it being touted as a 'Southern' thing but never saw it much personally. Could just be I never went to the right places but I kinda had the suspicion of it being more of a marketing thing than actually a southern thing. I grew up in the South and lived in New Orleans 10+ years before and after Katrina and I didn't have Chicken and Waffles til I visited Chicago one time.
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Aug 2, 2017 23:28
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Fried Oysters with remoulade and coctail sauce, because my Dr. said my bad cholestrol was low.
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Aug 3, 2017 00:43
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cold ramen
large hands fucked around with this message at 05:28 on Aug 3, 2017 |
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Aug 3, 2017 04:33
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timg tags are your friend, but I'll forgive you because that pork is loving amazing looking
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Aug 3, 2017 05:21
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ah thanks, awful app automatically resizes everything to fit so i didnt notice
large hands fucked around with this message at 05:29 on Aug 3, 2017 |
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Aug 3, 2017 05:24
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BLT Lettuce wrap with home grown tomatoes ... Cherokee purple I think.
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Aug 3, 2017 05:58
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Ah man, good Cherokee Purples are the best tomatoes.
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Aug 3, 2017 06:16
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drat that's like the perfect blt minus some nice thick cut toasted sourdough
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Aug 3, 2017 06:24
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Here's my BLT except with spinach and lovely, lovely tomatoes. Homemade bacon and sourdough though. 
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Aug 3, 2017 06:50
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Stringent posted:Here's my BLT except with spinach and lovely, lovely tomatoes. Homemade bacon and sourdough though. That's gorgeous. Great crust and crumb on the sourdough. I'll agree that my tomatoes would improve the situation 
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Aug 3, 2017 06:56
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large hands posted:cold ramen Really good shot man.
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Aug 3, 2017 07:02
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