Caprese before the home grown tomatoes were ready. Anticuchos de Corazon ready for the grill Kenji's Peruvian Grilled Chicken Sandwich and Elotes (again with the store-bought tomatoes). http://www.seriouseats.com/recipes/2017/07/peruvian-style-grilled-chicken-sandwiches-recipe.html Strawberries and cream Pavlova http://www.seriouseats.com/recipes/2013/04/pavlova-meringue-cake-with-strawberries-and-whipped-cream-recipe.html
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# ? Aug 3, 2017 07:38 |
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# ? May 21, 2024 18:21 |
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large hands posted:cold ramen I get the concept of plating but like, half the food isn't in the bowl dude
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# ? Aug 3, 2017 09:43 |
Also the racist use of chopsticks in a photo.
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# ? Aug 3, 2017 10:09 |
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yoober posted:I get the concept of plating but like, half the food isn't in the bowl dude If only food that isn't in a bowl could be put in a bowl.
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# ? Aug 3, 2017 12:07 |
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ginger beer belly, how were the chicken sandwiches? I've been wanting to try that recipeyoober posted:I get the concept of plating but like, half the food isn't in the bowl dude that was my wife's bowl, most of the rest went into mine when i made it.
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# ? Aug 3, 2017 13:56 |
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large hands posted:ginger beer belly, how were the chicken sandwiches? I've been wanting to try that recipe I made these last week. loving amazing. My wife got small slider style ciabatta rolls so only one piece of chicken on each one, but they were great. I've made his whole Peruvian chicken before on the grill and love that too. Unlike many of his other recipes, the amount of salt seems to be on point for me. I haven't used that special paste for the sauce he says, so it's normally just cilantro, jalapeņo, and everything else-but it's pretty good.
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# ? Aug 3, 2017 14:29 |
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Ginger Beer Belly posted:Kenji's Peruvian Grilled Chicken Sandwich and Elotes (again with the store-bought tomatoes). It looks great but how is that an elote? Cuz that's just grilled corn, man.
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# ? Aug 3, 2017 15:13 |
Croatoan posted:It looks great but how is that an elote? Cuz that's just grilled corn, man. Good call. That particular plate didn't get the Peruvian sauce or cotija on the corn.
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# ? Aug 3, 2017 18:15 |
nwiniwn posted:I made these last week. loving amazing. My wife got small slider style ciabatta rolls so only one piece of chicken on each one, but they were great. It's a great recipe. The sauce is very versatile (I had it on eggs for breakfast for days after) and the chicken is very flavorful. I also did not have access to aji amarillo but will want to get that for the next time I make it.
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# ? Aug 3, 2017 18:18 |
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POLLYANNA'S rear end poo poo gently caress YOU CHICKEN KORMA Ingredients:
Steps:
No measurements cause I have no loving idea how much of anything I used. SOURCE Youtube videos and also I read on Wikipedia that korma is basically cashews + yogurt or coconut milk. LESSONS I am not good enough to bullshit my way through without using a real recipe. Use a recipe next time, fucko. VERDICT Pollyanna fucked around with this message at 01:39 on Aug 4, 2017 |
# ? Aug 3, 2017 23:32 |
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...a good post
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# ? Aug 4, 2017 00:13 |
Phil Moscowitz posted:...a good post From Pollyanna of all people.
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# ? Aug 4, 2017 00:38 |
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Portobella and goat cheese sheet pizza with roasted red pepper and caramelized onions. Whole wheat crust.
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# ? Aug 4, 2017 04:45 |
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I also make the pizza Parmesan, mozzarella, ricotta, prosciutto. It turned out really good and I ate it way too fast.
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# ? Aug 4, 2017 05:02 |
Experiences like this are good. You can rapidly troubleshoot everything here and make a really good batch next time. I'd suggest using ghee instead of butter at least for the spices since butter will burn pretty easily. I also like to temper my spices in a small skillet so heat control is easier and I can cool them down quick in case I burn. Also, if you're going to sear chicken thighs, add about 1/3 or 1/2 as much as you did to your pan and don't crowd them. Do them in batches if you need to. Having so many of them in there means they just all stay close and as they release liquid turn that to steam. You end up with more of a poach than a sear if you overcrowd the pan.
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# ? Aug 4, 2017 14:24 |
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That Works posted:Experiences like this are good. You can rapidly troubleshoot everything here and make a really good batch next time. I'd suggest using ghee instead of butter at least for the spices since butter will burn pretty easily. I also like to temper my spices in a small skillet so heat control is easier and I can cool them down quick in case I burn. Also, if you're going to sear chicken thighs, add about 1/3 or 1/2 as much as you did to your pan and don't crowd them. Do them in batches if you need to. Having so many of them in there means they just all stay close and as they release liquid turn that to steam. You end up with more of a poach than a sear if you overcrowd the pan. Yeah, I can identify a good few things that made things harder on me:
I have this strange issue where I look at a recipe that has 20~25 lines of ingredients and I just sort of shut down. It's intimidating as hell and it always means the recipe is a pain in the rear end to put together. There's maybe 10 ingredients in this one but I've seen recipes get up to the 30s and 40s and that's ridiculous.
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# ? Aug 4, 2017 16:51 |
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Pollyanna posted:Yeah, I can identify a good few things that made things harder on me: Salt. Add more salt. Practice adding salt to food in increments and taste it and notice as the flavors change. You want things to be on the "cusp" of too salty, because otherwise it's probably underseasoned.
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# ? Aug 4, 2017 16:55 |
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Pollyanna posted:Frying the poo poo out of stuff on high heat doesn't work for waking spices up. It just burns it.
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# ? Aug 4, 2017 18:36 |
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36 hour sous-vide ribs. Used the recipe in the Anova app, and goddamn were these some fantastic ribs.
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# ? Aug 4, 2017 23:01 |
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Cherry pie from scratch. Bad pictures cause I'm not a photographer and the light in my kitchen is bad.
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# ? Aug 4, 2017 23:33 |
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Ah, the Dale Cooper special.
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# ? Aug 5, 2017 02:18 |
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Wahad posted:36 hour sous-vide ribs. Used the recipe in the Anova app, and goddamn were these some fantastic ribs. My fav thing to sous vide is salt+pepper st louis style ribs for about 18 hours then finish them over a bit of charcoal in the grill, basted in all the liquid from the bag. All the connective tissue is melted and the bones slide right out, and its just so rich and tender.
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# ? Aug 5, 2017 02:23 |
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Horseshoe theory posted:Ah, the Dale Cooper special. As a major Twin Peaks fan, I approve of this message. And the originally posted cherry pie, of course.
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# ? Aug 5, 2017 06:21 |
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So I decided to knock up some dinners for the week ahead. Back home there is an Indian restaurant whose signature dish is an 'Anwar Farkwah Yoder,' essentially a moderately spicy curry that's key components are chicken, spinach and tomatoes. Once the onions were sweated down, I added the sliced chicken thighs, spices, chopped peppers and onions and cooked for 4 hours at 100'c in the oven, before the final hour at 200'c to reduce it down a bit. Tastes great! But seeing as today I was on kind of an 80s protein binge I reverse seared a pork tenderloin to have with a couple of fried eggs. It turned out great with the just the right 'pink in the middle' done-ness you want with pork. One hour at 100'c before getting a nice crust all round in a ripping hot skillet. Sliced up and then left to rest for 5 mins. I may also be getting to grips with this new f/1.8 camera lens, hence the loving insane amounts of bokeh in the pictures.
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# ? Aug 5, 2017 19:18 |
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Totally Reasonable posted:I did the sodium citrate + beer trick with some feta and sun dried tomatoes on wheat sourdough. No pics because too good. It's basically a vanishing grilled cheese sandwich. Finally got around to doing this last night, although I used white wine instead of beer. Dunno if it's because of the extra acidity from the wine or what, but I didn't need much citrate at all to get it to emulsify. I'm making a loaf of sourdough now and am gonna go grab some tomatoes, will post pics. Pic of the sauce, the dark bits are oregano: Stringent fucked around with this message at 01:55 on Aug 6, 2017 |
# ? Aug 6, 2017 01:49 |
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Lamb loin, beans, potato dauphinois
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# ? Aug 6, 2017 18:29 |
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pork belly on top with brown sugar, chipotle, ancho, coriander, cumin brisket flat below with salt, pepper, and incidental pork fat (that's my stage name)
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# ? Aug 7, 2017 00:39 |
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bucatini with pressure cooker bolognese. first time using the pasta extruder so I used the egg pasta recipe from the manual. Might try a durum semolina mix next time
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# ? Aug 7, 2017 16:21 |
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large hands posted:
I've tried two different recipes for pasta, both traditional italian recipes from italian cookbooks, and both were utter failures, so I'm curious how that turns out.
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# ? Aug 7, 2017 17:38 |
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Phil Moscowitz posted:I've tried two different recipes for pasta, both traditional italian recipes from italian cookbooks, and both were utter failures, so I'm curious how that turns out. I'm curious what the recipes were. What type of pasta were you trying to make and what were the ingredients? I've only ever made it with all purpose flour and eggs and haven't had any issues but I know durum flour and durum semolina are different to work with.
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# ? Aug 7, 2017 18:30 |
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One is the recipe that I usually use--seems to be faithfully reproduced here--which calls for 00 flour (though I typically use AP). It's 4-5 cups flour, three whole eggs, and two more egg yolks. edit: actually I am pretty sure that I don't make it with that much AP flour, as I find it comes out being way too much. I feel like I only do 2-3 cups. It looks like this through the machine and is usually great for pappardelle, linguine, or anything flat really. It jammed up the pasta extruder though. The next time I tried it I used something similar but perhaps with more egg yolks or more eggs, I can't really remember. Again, it was too heavy for the extruder, though it did better than the first try. So next time I plan on following the recipe in the machine. Phil Moscowitz fucked around with this message at 20:15 on Aug 7, 2017 |
# ? Aug 7, 2017 20:08 |
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Brand New Malaysian Wife posted:
So are you cooking for your ailing grandparents or are you allergic to sauces and seasonings?
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# ? Aug 7, 2017 23:43 |
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I'm on a low-sugar, low-carb diet right now which means no pasta - but I dearly wanted pasta with meat-sauce; the sauce I usually make also has a lot of brown sugar in it. So, what to do? Baked and shredded spaghetti squash, topped with a sugar-free beef/carrot/tomato sauce, with grated swiss, and a garnish of baked cabbage. I already know how to do the squash from earlier experiments, but I basically winged the sauce and... it's better than my regular one. code:
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# ? Aug 8, 2017 04:23 |
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You've learned a valuable lesson today, which is 'Don't put sugar in ragu you weirdo'.
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# ? Aug 8, 2017 19:40 |
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that's fair, though the sugar-in recipe doesn't have carrot in it - and was largely a nostalgic thing from my childhood. continuing with spaghetti squash, this time for breakfast: Squash is baked and shredded, guts removed, then re-layered into the shell with cooked and cut up bacon and breakfast sausage, swiss cheese, and seasoning; an egg is cracked into a hollow in the middle, and all of it is topped with sauteed onions. Returned to the oven and baked until the egg is done.
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# ? Aug 8, 2017 20:30 |
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poop dood posted:So are you cooking for your ailing grandparents or are you allergic to sauces and seasonings? The dauphinoise was creamy (though it doesn't look like it) but I am indeed trying to lay off extra sauces/butter. Thankfully the meat was beautifully juicy.
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# ? Aug 9, 2017 13:32 |
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That's, er, quite the red text you got there.
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# ? Aug 9, 2017 13:40 |
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It's a good reminder that some autists on these forums can't detect sarcasm.
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# ? Aug 9, 2017 13:55 |
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I tried to make salmon meuniere again and completely hosed it up The salmon was thick in some places and thin in others, so by the time the thick part was fully cooked the rest was chalky and dry. The butter sauce ended up being thin and watery, and I still haven't figured out how much I should make at a time, so I basically poured it all onto a plate and it was like a soup.
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# ? Aug 10, 2017 02:55 |
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# ? May 21, 2024 18:21 |
Pollyanna posted:I tried to make salmon meuniere again and completely hosed it up The salmon was thick in some places and thin in others, so by the time the thick part was fully cooked the rest was chalky and dry. The butter sauce ended up being thin and watery, and I still haven't figured out how much I should make at a time, so I basically poured it all onto a plate and it was like a soup. The sous vide thread can show you how to make your nerd-rear end fish recipe without ever overcooking it again
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# ? Aug 10, 2017 04:27 |