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Eggs in Purgatory - Essentially made a very spicy arrabiata and cracked a few eggs into it. It was a pretty good time  .
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Oct 24, 2017 09:39
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 Five spice tofu fried rice with celery, peanuts and chili oil
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Oct 24, 2017 19:49
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Not the best picture, but I made chicken katsu with homemade katsu sauce, rice, shredded cabbage. Devoured it, so good.
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Oct 28, 2017 05:08
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angor posted:Eggs in Purgatory - Essentially made a very spicy arrabiata and cracked a few eggs into it. It was a pretty good time That looks amazing! I should go ahead and make one of these simmer eggs in awesome sauce recipes already, between this and shakshuka
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Oct 28, 2017 21:12
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I officially hate this thread. No matter how much I eat, I am hungry every time I look at it, and I can't stop doing so.
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Oct 29, 2017 04:56
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 Not dinner, but who cares.
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Oct 29, 2017 15:51
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A++ looking bagels!
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Oct 30, 2017 14:12
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Leek fritters with fattoush salad.
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Oct 31, 2017 04:54
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 Mushroom chicken risotto; used homemade stock from my ~`*Intant Pot*`~ (def. recommend), chicken was made using the Serious Eats spatchcock method (yesterday). This is probably the most tasty risotto I've ever made, and I'm willing to say that the homemade stock is the difference, god drat.
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Oct 31, 2017 05:12
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Nice! I just made a mushroom risotto last night. Came out pretty good for my first risotto in like 8 years:  E: Soon. 
Reztes fucked around with this message at 22:35 on Oct 31, 2017 |
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Oct 31, 2017 22:22
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The Aardvark posted:Leek fritters with fattoush salad. Looks great! What starch binds/bulks the fritters? I'd imagine leeks wouldn't hold together, be dry enough, or be tasty alone. Do you have sumac? Sprinkled on fattoush is my favorite thing
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Nov 1, 2017 03:55
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Reztes posted:E: I made cassoulet! Possibly my favorite dish ever, and it took like all day babysitting the oven but oh boy is this poo poo delicious. Also just in time for the first somewhat chilly week of the fall. 
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Nov 2, 2017 19:29
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BrianBoitano posted:Looks great! What starch binds/bulks the fritters? I'd imagine leeks wouldn't hold together, be dry enough, or be tasty alone. I used breadcrumbs and eggs to bind the leeks together after boiling and squeezing as much water out of them as possible by hand, then dipped the patties in breadcrumbs again right before frying them. I got a big rear end bag of sumac from a Middle Eastern grocery store near me for $3.50 so that poo poo is going on a lot of stuff in the future. edit: I also added some allspice and Aleppo pepper to the fritters to give some flavor. The Aardvark fucked around with this message at 17:01 on Nov 3, 2017 |
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Nov 2, 2017 21:58
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Reztes posted:I made cassoulet! Possibly my favorite dish ever, and it took like all day babysitting the oven but oh boy is this poo poo delicious. Also just in time for the first somewhat chilly week of the fall. Nice! What meats you got going on in there? Looks like duck leg confit and sausage; anything else?
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Nov 3, 2017 04:08
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Veal cooked with lemon and pepper over peas.
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Nov 3, 2017 23:09
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Zombie Dachshund posted:Nice! What meats you got going on in there? Looks like duck leg confit and sausage; anything else? I actually followed Kenji's advice and used chicken and salt pork and yeah, sausage. I went to probably 4-5 different markets over the last week as I was putting it together and couldn't find a mild garlic sausage at any of them, so I went with a Salvadoran chorizo. Bell peppers in that definitely stood out, but it was kind of a nice contrast from the rest of the mix.
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Nov 4, 2017 21:18
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JawKnee posted:dough recipe is my favorite, from component ingredients, to coming out of the oven in about an hour. There's no such thing as a best in class pizza dough recipe that gets made in an hour. Cold fermenting is essential for a delicious pizza dough.
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Nov 5, 2017 07:40
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I don't have time to type it up before work, but I'll do so this afternoon - you can try it and tell me what you think. I like it at least as much as my favorite pizza place's dough.
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Nov 5, 2017 17:29
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 Playing around with getting the most of sous vide pork loin. Came out pretty good. The "sauce" is actually a very thick pumpkin & carrot soup my wife made, it went pretty well with the pork and roasted balsamic-glazed brussel sprouts. Soup was also an excuse to use up some of our garden harvest, mainly: pumpkin, carrots, onion, garlic, and rosemary.
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Nov 6, 2017 18:35
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emotive posted:I used this recipe: I'd call it zhoug, you get it in Yemeni food a lot.
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Nov 7, 2017 09:10
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Had a portion of pork loin in the fridge I had cooked sous vide Sunday night, as well as home-made sandwich rolls. I decided to try to make a banh mi. I heated the loin in the water bath, took it out, patted dry, and powdered with 5 spice mix before searing on a cast iron skillet. My wife ran to the store to get some pate, which seemed a bit fancy for the sandwich, but it all went together very well. They were so good! Sorry for the messy photo, we were hungry and just wanted to eat! Pork loin looks thick cut, but it was quite tender so no problems eating. 
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Nov 8, 2017 05:51
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rgocs posted:Sorry for the messy photo Dude why did you post this ugly poo poo? Please consider deleting it, you know it's a terrible photo. ...
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Nov 8, 2017 05:54
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rgocs posted:My wife ran to the store to get some pate, which seemed a bit fancy for the sandwich, but it all went together very well. T  Pate was poor people food long before haute cuisine made it hip.
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Nov 8, 2017 06:12
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Casu Marzu posted:
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Nov 8, 2017 06:24
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drat that's a fine looking banh mi.
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Nov 8, 2017 15:27
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rgocs posted:I don't know, I remember having pate from a casing since I was a kid, I guess we were poor! I wanted that kind of smooth pate that comes in a casing, this one was the rustic kind that's a bit overpriced because of what you point out. liverwurst is cheap and good pate. It comes in plastic casing and is very spreadable. Bald Stalin fucked around with this message at 19:34 on Nov 8, 2017 |
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Nov 8, 2017 19:31
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POLLYANNA'S MAGICAL STEAK ADVENTURE I suck at making steak. I don't know why that is, I think it's got something to do with the fact that it's really sensitive to timing and heat, and that I'm liable to set off the smoke alarm if I do anything other than stick it directly under a broiler.  But I had the good fortune to find a nice large strip steak for $10 off! I'm going to cook it and I absolutely refuse to gently caress it up this time. MATERIALS
INGREDIENTS 
 I'm not going to marinate it or anything, it'll be straight up beef. STEPS
SOURCE mindphlux, Casu Marzu, poop dood et al LESSONS
VERDICT 
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Nov 9, 2017 01:38
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TODO: I DON'T HAVE AN OVEN-PROOF PROBE THERMOMETER!!! PLEASE FILL THIS IN WITH AN ALTERNATIVE SOLUTION BEFORE POSTING!!! 
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Maybe the reason you always set off the smoke alarm is that you're using olive oil and also you never clean your pan jesus christ clean your goddamn pan
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Nov 9, 2017 01:57
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Take the battery out if your smoke alarm when you're searing steak. I'd assume you'd have already thought of that, but then again you don't even clean your pan so
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Nov 9, 2017 02:01
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Olive! posted:Maybe the reason you always set off the smoke alarm is that you're using olive oil and also you never clean your pan jesus christ clean your goddamn pan Also don't put pepper on until its out of the pan and resting.
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Nov 9, 2017 02:11
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I generally don’t cook animal protein until it’s fully tempered at room temperature, like 1-2 hours sitting out of the fridge minimum, then you can do the whole thing in the pan and it’s fine. You can try putting the butter in the pan with some thyme and spooning the butter over the steak as it sears. This gives you a better flavor. The fat strip on the outside is the first thing the pan should touch because the rendered fat from it is what the steak cooks in (plus butter right before the steaks go in). You don’t need to add fat to fat (no olive oil). Having said all that your steak looks good and I’d eat it.
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Nov 9, 2017 02:12
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VelociBacon posted:I generally don’t cook animal protein until it’s fully tempered at room temperature, like 1-2 hours sitting out of the fridge minimum, then you can do the whole thing in the pan and it’s fine. Depends how thick the steak is. Too thin, then don't bring it all the way up to room temp. Very thick? Might still require some oven time. Or just reverse sear or sous vide it. quote:You can try putting the butter in the pan with some thyme and spooning the butter over the steak as it sears. This gives you a better flavor. The fat strip on the outside is the first thing the pan should touch because the rendered fat from it is what the steak cooks in (plus butter right before the steaks go in). You don’t need to add fat to fat (no olive oil). Just don't do this with a ripping hot cast iron, lest you want burned butter.
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Nov 9, 2017 02:15
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Okay, so yes clean cast iron pans. I thought you weren't supposed to, and it'd strip the seasoning off/make it rust. How do I clean it? I assume not with water?
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Nov 9, 2017 02:32
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Warm water, bit of soap, soft sponge, hand dry immediately and put it back on the heat, let it heat up then oil it. Don't listen to anyone that says this ruins the seasoning. You can skip the soap I guess. There's no lye in modern soap though.
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Nov 9, 2017 02:35
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You use hot water + wiping. You can use a mild scouring pad or a salt scrub to get stuck on things off. Season with canola oil once it's dry before you put it back in the pantry.
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Nov 9, 2017 02:36
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Cook meat properly.
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Nov 9, 2017 03:27
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Pollyanna posted:Okay, so yes clean cast iron pans. I thought you weren't supposed to, and it'd strip the seasoning off/make it rust. How do I clean it? I assume not with water? I clean mine by making rice in it  (But then after I give it a good scrub with warm water and nylon brush and basic dish soap, and dry it with a towel. The bottom has kind of a rusty patina going because I don't care about drying it, but the top/inside has stayed perfectly smooth and black.)
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Nov 9, 2017 04:11
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VelociBacon posted:I generally don’t cook animal protein until it’s fully tempered at room temperature, like 1-2 hours sitting out of the fridge minimum, then you can do the whole thing in the pan and it’s fine. You can try putting the butter in the pan with some thyme and spooning the butter over the steak as it sears. This gives you a better flavor. The fat strip on the outside is the first thing the pan should touch because the rendered fat from it is what the steak cooks in (plus butter right before the steaks go in). You don’t need to add fat to fat (no olive oil). Doesn't really matter. A starting temp of 40F vs 70F isn't gonna make any appreciable difference when you're tossing the steak into a 500F pan. You're talking about like 15 seconds difference in the pan in the long run.
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Nov 9, 2017 05:24
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Pollyanna posted:STEAK PICS Looks good, couple tips: - Clean your pan, like folks have already said. I have the same lodge cast iron, and I clean it with hot water, a little bit of soap and a regular sponge every time and nothing sticks to it. Just make sure you don't leave any water in it (dry it immediately). If it ever loses some of its stick, just go cook a lot of bacon in it and you're good. - Use a higher smoking point oil - Sunflower, grapeseed work great for this - Use a coarser salt on your steak and leave the pepper off until later - Honestly, you don't need to put that steak in the oven. Throw in a couple knobs of butter after searing the other side for a couple minutes and start spooning over the browned butter. I disagree with Ranter, it's fine if the pan is really hot. You're really only doing this for like, a minute at most and by that point it's delicious and brown and nutty. - Flip your steak often, the old rule of only turning it once is bullshit Phil Moscowitz posted:Cook meat properly. Us city slickers don't have this luxury 
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Nov 9, 2017 13:29
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Get one of these, scrub out your pan running under hot water until you've removed as much gross particulate matter as possible (please clean your pan), dry thoroughly, wipe with a super thin layer of neutral oil. Done.
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Nov 9, 2017 14:17
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