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AA is for Quitters posted:Talking about artistic shots of food, here's another try for me: This is just want food used to look like before we invented color. I'm sure our grandparents would find this nostalgic.
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Aug 19, 2017 04:06
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let's try this again, photography wise.  fajitaritos. (pretty much fajitas with rice added). Probably the best cheap meal i can think of since it feeds like 9, and costs about $10 to make. so $10 to have a week's worth of leftovers that go really good with other things,
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Aug 20, 2017 00:10
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Big Beef City posted:I do understand the criticism of my post. I get what you mean. It makes me think a lot of an article like this http://www.seriouseats.com/2015/10/food-styling-tips-for-home-cooks.html where its very easy for the picture to start getting really silly with all the add ons to the side.
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Aug 20, 2017 00:35
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dolicf posted:That's exactly correct according to the book. Pressure cookers get to 245-250F, so you can get much more caramelization without losing the water. I make tomato sauce a lot, own a pressure cooker and a first edition of modernist cuisine. The pressure cooked tomato sauce recipe I tried didn't have nearly the depth of flavor of the more traditional preparation I use. If you want it waterier you could always add water at the end.
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Aug 20, 2017 05:01
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Continuing with my  of cooking six meal a week... It did not plate the way it did in my head, which would have been a nice nest of onions and peppers on a bed of farfalle with the sausage slices lying on top and a trickle of sauce around the edges and over the top. ...yeah. Did get me a great imgur comment of gordon ramsey calling e a donkey though. tasted good. made a bacon and jalapeno tomato sauce that is really really good.
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Aug 21, 2017 03:04
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 Homemade pizza off a pizza stone at 525 degrees Home made dough, a local grocer makes fresh moz, criminis, a really nice cured salami, and some spinach. I used a canned sauce as a base but added a poo poo ton of minced garlic, dried red chilis and a splash of wine.  It's the heat from the dried chilis that really makes it.
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Aug 21, 2017 03:59
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That's a good looking pizza. I've been playing around with fluid gels recently and wanted to give one a try in a dish. Pork, arugula/red onion/thyme salad, bitter orange fluid gel: 
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Aug 21, 2017 04:14
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Eifert Posting posted:
Looks great! Home-drying chillis is easy and great and gets you awesome results. I have a Trinidad scorpion chocolate chilli bush and the dried chilli flakes I make from it are pure nightmare/heaven depending on how much you like 1.2-2 million Scoville heat units in your food...
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Aug 21, 2017 08:04
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My husband and I tried to eat way too many steamed crabs on Saturday night and didn't finish, so I made seafood stock and then this crab bisque yesterday.
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Aug 21, 2017 13:23
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 Blackened catfish, black cargo rice, asparagus in a browned butter soy sauce & black vinegar reduction, and grated horseradish in balsamic vinegar. (For the eclipse.)
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Aug 21, 2017 19:44
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MsJoelBoxer posted:My husband and I tried to eat way too many steamed crabs on Saturday night and didn't finish, so I made seafood stock and then this crab bisque yesterday. That is the only acceptable excuse for not eating every crab set down in front of you. Looks absolutely delicious!
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Aug 21, 2017 20:44
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I grilled a spatchcocked chicken after rubbing with oil, parsley, and garlic. Then I served it with oven roasted potatoes and a simple salad.  It was goddamn delicious. And I made chicken stock with the scraps.
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Aug 22, 2017 21:33
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Nice crust on the roasted potatoes, how did you get them browned like that? Chicken looks great too.
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Aug 22, 2017 21:40
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Phil Moscowitz posted:Nice crust on the roasted potatoes, how did you get them browned like that? Thanks! I used the technique, if not the whole actual recipe, from the Food Lab. Essentially, par-boil in water with baking soda and salt, drain and add oil that's been infused with garlic and rosemary, roast at a high temp (450) and flip once. This time I used a glass roasting pan instead of metal, which gave a slightly different surface, not quite as crisp. Still really good.
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Aug 23, 2017 01:02
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Suspect Bucket posted:That is the only acceptable excuse for not eating every crab set down in front of you. Looks absolutely delicious! Thank you very much! I was really happy with how it came out.
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Aug 23, 2017 02:39
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 Carnitas style mushroom tacos, baby zucchini
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Aug 23, 2017 15:25
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Good to see that we're moving away from plates at home too now.
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Aug 23, 2017 16:00
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I eat french fries out of a sock at home. 
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Aug 23, 2017 17:18
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Not gonna lie, I ate nachos out of a toaster tray for breakfast this morning.
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Aug 24, 2017 00:10
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Why dirty dishes if you don't have to?
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Aug 24, 2017 04:07
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Suspect Bucket posted:Not gonna lie, I ate nachos out of a toaster tray for breakfast this morning. Do you mean the tray that you pull out the bottom of your toaster with all the old crumbs in it because you're a sick loving guy u know that
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Aug 24, 2017 04:48
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VelociBacon posted:Do you mean the tray that you pull out the bottom of your toaster with all the old crumbs in it because you're a sick loving guy u know that
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Aug 24, 2017 18:42
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Yeah he probably meant toaster oven tray Pizza! 550° on a steel 
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Aug 25, 2017 01:46
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Even though we're still unpacking from our move, it's always a good time for some Korean fried chicken:
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Aug 25, 2017 03:13
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BrianBoitano posted:Yeah he probably meant toaster oven tray sweet jesus
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Aug 25, 2017 05:43
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BrianBoitano posted:Yeah he probably meant toaster oven tray Looks incredible!
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Aug 25, 2017 12:34
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I am not a great cook nor photographer, but hey  Spaghetti Carbonara  Lamb chop pan fried in rosemary and garlic butter, with fondant potatoes and blistered beans  Spinach-stuffed meatloaf  Poached egg with thick cut bacon  Lasange  A quick Pav 
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Aug 25, 2017 18:23
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Them's some fine rear end dinners man.
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Aug 25, 2017 18:35
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oooooooooo meatloaf  I should get one of those meatloaf pans myself. vv Yes, but I don't bake bread, so they're meatloaf pans to me
Pollyanna fucked around with this message at 18:46 on Aug 25, 2017 |
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Aug 25, 2017 18:37
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Pollyanna posted:oooooooooo meatloaf They're...they're just loaf pans. You know, for baking loaves of bread?
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Aug 25, 2017 18:41
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Ranter posted:Lasange my lasaga!
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Aug 26, 2017 03:54
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I made this Korean honey butter fried chicken today and it was super crispy and delicious.
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Aug 27, 2017 00:36
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BrianBoitano posted:Yeah he probably meant toaster oven tray Yes, that one. But now I feel as if I have been presented a culinary challenge.
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Aug 27, 2017 01:13
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Today I learned that pink potatoes exist. Steak, smashed potatoes, red wine sauce: 
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Aug 28, 2017 04:32
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Late summer calls for gazpacho: And something new to me: lamb ribs! I had them recently at an Uzbek restaurant and came home totally jazzed to grill some myself. They are without a doubt the best thing ever.  Served with tzatziki, pita, and tomato salad: 
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Aug 31, 2017 13:31
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Zombie Dachshund posted:Late summer calls for gazpacho: gently caress I"ve never even seen those. Where did you find lamb ribs?
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Aug 31, 2017 14:32
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Lamb ribs sound like a really good idea.
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Aug 31, 2017 14:44
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Flash Gordon Ramsay posted:gently caress I"ve never even seen those. Where did you find lamb ribs? For lamb ribs, you've got two options that I can think of. Either shop somewhere that serves a lamb-eating population: I bought mine at a Russian supermarket, but I bet that a halal butcher would be able to hook you up as well. Costco sells whole, cut-up lambs. I've never bought one (just stared longingly), but I think that includes lamb breast, which is basically a rib cut. The other idea would be to go straight to the supplier. A year ago, I bought a lamb from a farmer; I gave her instructions for how I wanted it to be butchered. Either way, lamb ribs are awesome. I can't wait to go home tonight and finish the leftovers as I drink beer.
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Aug 31, 2017 16:51
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Zombie Dachshund posted:For lamb ribs, you've got two options that I can think of. Either shop somewhere that serves a lamb-eating population: I bought mine at a Russian supermarket, but I bet that a halal butcher would be able to hook you up as well. Costco sells whole, cut-up lambs. I've never bought one (just stared longingly), but I think that includes lamb breast, which is basically a rib cut. How did you prepare them? That picture of them makes gives me feelings that food probably shouldn't.
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Aug 31, 2017 17:01
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I just got some lamb ribs myself and am trying to decide how to prepare them. Chef John has a root beer/sesame recipe that seems interesting.
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Aug 31, 2017 17:34
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