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Carnitas week, in three acts.   It's not true Cuban bread, but I loving love that I now live across the street from a good Mexican market. Fresh bolillos made these. I followed Kenji's carnitas recipe this time and now I have like two quarts of tomatillo salsa. No reason I can't freeze it, right? First time I've made my own salsa. Reztes fucked around with this message at 04:01 on Sep 29, 2017 |
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Sep 29, 2017 03:57
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Absolutely you can freeze the salsa (though the texture may take a small hit when it's defrosted). Also, I would murder the poo poo out of those cubans. Wow.
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Sep 29, 2017 14:44
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The ice will destroy the texture if the salsa is chunky but the taste will remain. Make tortas next time.
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Sep 29, 2017 16:33
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BrianBoitano posted:I've made many meals since my last post itt, but the simple ones seem best to eat and thus share. I just got this book and can't wait to dig into the recipes. I'm still wrapping up the Heat chapter. I finally got Ratio a couple weeks ago and made the 4-ingredient bread recipe, and let me tell you-  it came out pretty goddamn good, given that I've had about a 75% fail rate with yeast breads in the past. I literally drove to my folks' house to make them eat a slice. edit- I didn't get a pic but I made the peanut satay from Ruby Tandoh's Flavour last night, and liked it even though I hate peanut sauce usually. It just needs more STUFF; made as is it came out more like peanut broccoli soup than stir fry with peanut sauce. Just needs another broccoli crown and a can of baby corns or mushrooms, I think. PERMACAV 50 fucked around with this message at 06:38 on Oct 1, 2017 |
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Oct 1, 2017 06:36
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Chicken Marsala with homemade spaghetti:  
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Oct 2, 2017 17:54
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that's beautiful, my mouth is watering
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Oct 2, 2017 17:56
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Oh drat that looks nice. Love chicken marsala and it looks like you nailed it.
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Oct 2, 2017 18:01
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First cook with my immersion circulator I got a couple of days ago. Had a 1kg frozen pork loin, thawed it, bagged it with a mix of molasses, garlic, lemon, ginger and mustard. Cooked at 140F for 4 hours, due to bad last minute planning I had to wake up at 1:30am to chill it and put in in the fridge. Warmed it up the next day, seared it and reduced the marinade with sauteed onions and garlic. Served with rice and peas. It was good. Even my 2 year old kept saying "yummy yum-yum".
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Oct 7, 2017 16:51
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What's the benefit of thawing first before cooking it sous vide?
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Oct 7, 2017 21:32
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Not sure. I think you just adjust time if it's from frozen, but being the first thing I cooked wanted to reduce variables to ensure proper cooking.
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Oct 7, 2017 22:02
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Made a caramelized onion, ham, brie, and tomato quiche! 
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Oct 9, 2017 04:36
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Nice.
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Oct 9, 2017 04:55
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 Vegan "alfredo" with cauliflower cream sauce. It was way better than I thought it was going to be.
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Oct 11, 2017 02:46
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emotive posted:
Looks good. I assume that's a "cream" sauce (since it's vegan)? I sometimes make pasta with a vegan sauce made from chickpeas pureed with their cooking liquid, plus olive oil and garlic. It's terrific. As for my dinner last night: this picture sucks because I was in such a hurry to eat, but I'm proud of this sandwich:  BLT made with home-cured bacon, home-baked bread, lettuce and tomato from my garden. (I didn't make the mayonnaise; I know how to make mayo, but for a sandwich, Duke's mayo is better than homemade.)
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Oct 11, 2017 20:35
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That and you would need to raise your own chickens for the eggs anyway.
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Oct 11, 2017 21:24
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Zombie Dachshund posted:Looks good. I assume that's a "cream" sauce (since it's vegan)? I sometimes make pasta with a vegan sauce made from chickpeas pureed with their cooking liquid, plus olive oil and garlic. It's terrific Yeah, so it's really just cauliflower simmered in cashew milk and then blended until completely smooth and creamy. Seasoned with garlic, lemon juice, nutritional yeast, white miso and tons of black pepper. Thinned with a bit of pasta water once I tossed it with the pasta. emotive fucked around with this message at 21:32 on Oct 11, 2017 |
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Oct 11, 2017 21:28
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Ranter posted:That and you would need to raise your own chickens for the eggs anyway. And it only counts if you fertilize them yourself.
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Oct 11, 2017 21:31
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Argyle posted:And it only counts if you fertilize them yourself. Hell, who doesn't enjoy loving a chiken?
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Oct 11, 2017 22:00
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Argyle posted:And it only counts if you fertilize them yourself. That's not how eggs we eat work, but you do you.
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Oct 12, 2017 02:41
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BrianBoitano posted:That's not how eggs we eat work, but you do you. It's how the eggs I eat work. 
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Oct 13, 2017 22:22
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One egg please, and don't skimp on the bones and veins and stuff.
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Oct 13, 2017 23:19
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 Samosas are easy if you use eggroll wrappers! (They're still not that easy) Sweet potato and black eyed peas with the spice suggestions from Made In India. Cilantro chutney, and chili paneer (starting with homemade paneer) The paneer was phenomenal. We rarely repeat recipes but that one's definitely in the mix. The spicing on the samosas was also delicious, and the recipe is easily adaptable for whatever veggies & meats you want. Bonus shot of cling wrap while microwaving the sweet potato, and again after letting the steam condense:   
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Oct 14, 2017 02:47
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theres a will theres moe posted:One egg please, and don't skimp on the bones and veins and stuff. Your balut is ready sir. My dad's birthday was earlier this week so I decided to made him fried brussels sprouts, Thomas Keller's potato pavé and reverse seared ribeye steaks. I did most of the prep the day before, took my cast iron pan down and was able to work all the dishes through it- fried the sprouts, dumped the oil, seared off the potatoes and then the steaks. Everything came out great! My dad loved it, and my mom even ate the sprouts, and she never eats sprouts. This was basically the first serious adult meal I've made for my parents, so I was super glad it came off. I was too busy plating to get any good pics though. Anyhow, thanks to whichever goon linked that potato pavé recipe here or in some other thread, it was excellent.
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Oct 15, 2017 05:45
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 Did I do my eggs right
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Oct 15, 2017 09:56
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Lol nice. Sous vide?
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Oct 15, 2017 11:44
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Looks frozen or something.
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Oct 15, 2017 12:37
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Last night I made a sausage/cheese/egg strata, with one pan to eat then and one to freeze for later when I am too lazy to make dinner. It was solidly okay - I like making bready casseroles like that, but it was just profoundly meh otherwise. Any suggestions for improving it next time aroudn?
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Oct 15, 2017 12:56
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Stringent posted:Lol nice. Sous vide? (They're hardboiled penguin eggs, not my picture)
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Oct 15, 2017 16:25
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Describe the rest of the ingredients. If the sausage is spicy that's good, but if it isn't I'd add something spicy you like - whether that be fresh diced peppers, dried spice, or hot sauce. Of course all food can be bland for lack of salt, and unfortunately it's tough to "season to taste" an egg dish since it's dangerous/gross raw to taste when it matters. My method for salting is to take my usual amount of salt I add to breakfast eggs (for me, a generous 1/4 tsp for two eggs) and scale that up, adding more for the volume of other ingredients. Our Christmas morning strata is attached. Check your ratios against mine, especially the really tasty cheddar component. Under no circumstances are you allowed to use bland cheese. 
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Oct 15, 2017 16:30
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Had a good month of cooking. Elderflower and Poppy Seed Cake with Candied Rose Petals. Turned out it was my sisters wedding cake, something that no-one bothered to tell me. Else it'd be bigger.  Duck Breast with Mushrooms and Venison Sausage, Plum Sauce. Plating's a mess and the broccoli's present because my toddler insisted on it, but it was tasty and created in a Cornish holiday cottage where the only sharp knife was my pocket knife and the plates were plastic. Plus I was overly filled with Scrumpy.  Venison Meatballs, Handmade Tagliatelle, Tomato Chilli Sauce.  Potato Ricotta Pizza  Swordfish with Udon and a Ginger Broth.  Braised Lamb Shank, Butternut Anise Puree, Roast Carrot, Minted Peas and Parsnip Chips.  Cod with Toasted Corn Broth. Bloody lovely. 
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Oct 18, 2017 22:35
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Chicken mole Kenji's San Choi Bao with some random fridge veggies lo mein. 
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Oct 19, 2017 04:50
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 Skillet roasted purple cauliflower steak with green harissa and olives Spiced pearl couscous with golden raisins and chopped almonds
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Oct 20, 2017 21:30
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emotive posted:
 Homemade? Got a recipe?
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Oct 20, 2017 23:49
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Aunt Beth posted:Green harissa? I used this recipe: https://www.bonappetit.com/recipe/green-harissa-2 Not sure you can really even call it harissa, but it was delicious either way.
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Oct 21, 2017 00:13
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 It's almost pointless to take a picture of this, but I made some delicious cottage pie and I'm so happy I did that I have to share God drat I love
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Oct 21, 2017 02:28
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emotive posted:
Stop, penis, erect, etc
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Oct 21, 2017 02:52
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emotive posted:I used this recipe: Yeah, I'd hesitate to call it a Harissa as there's no mint which for me is what makes Harrissa distinct from other chilli pastes. But tasting good is always more important than what a thing is called.
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Oct 21, 2017 03:26
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Sorry, spamming. Cast iron pizza with caramelized onion, mixed mushrooms, thyme and mozz. Started on the stovetop then baked at 550 for 10 minutes. Finished under the broiler.
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Oct 21, 2017 04:45
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meant to post a pizza myself: dough recipe is my favorite, from component ingredients, to coming out of the oven in about an hour. Sauce is tomato paste with a homemade bbq sauce I made for some pulled pork a few days prior + olive oil, salt/pepper, and water mozza, some kind of spicy pepperoni type thing from costco, mushrooms, onion, and some fresh parsley
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Oct 21, 2017 05:31
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Cavenagh posted:Had a good month of cooking. Lots of great stuff!
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Oct 23, 2017 03:46
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