|
Good job on the egg, love the colour in the sides too.
|
#
?
Apr 27, 2018 23:10
|
|
|
|
| # ? May 13, 2024 21:50 |
|
|
Raikiri posted:Made scotch eggs: Those colours, wow. That plate is a work of art!
|
|
#
?
Apr 28, 2018 09:08
|
|
|
No fancy plating, sorry: Masoor dal with spinach  Aloo gajar
|
|
#
?
Apr 28, 2018 14:52
|
|
|
Ranter posted:getting the right consistency of yolk in a scotch egg is not easy, and that looks loving brilliant. Stangg posted:Good job on the egg, love the colour in the sides too. paraquat posted:Those colours, wow. That plate is a work of art! Thanks guys, I'll definitely be making them again, the pickled red onion (super simple) was pretty nice as a side too. TychoCelchuuu posted:No fancy plating, sorry: Masoor Dal is delicious, did you follow a specific recipe? Edit: I also made pan seared salmon, samphire and a honey, butter and lemon dressing: 
Raikiri fucked around with this message at 22:48 on Apr 28, 2018 |
|
#
?
Apr 28, 2018 22:36
|
|
|
Raikiri posted:Masoor Dal is delicious, did you follow a specific recipe?
|
|
#
?
Apr 29, 2018 03:58
|
|
|
Huge portion of spicy lamb kofta, salad and pickled red onion, cabbage and chillis.
|
|
#
?
May 2, 2018 18:55
|
|
|
I used up some random dough I'd made for gozleme and a steak from the freezer to make a calzone because I'm drunk and it seemed like a good idea at the time. 
|
|
#
?
May 3, 2018 10:11
|
|
|
iajanus posted:I used up some random dough I'd made for gozleme and a steak from the freezer to make a calzone because I'm drunk and it seemed like a good idea at the time. You have chosen....wisely.
|
|
#
?
May 3, 2018 15:11
|
|
|
thai red curry shrimp & veg over brown rice
|
|
#
?
May 3, 2018 15:36
|
|
|
Salad.
|
|
#
?
May 3, 2018 16:55
|
|
|
Super good local beef, griddled onions, brown tomatoes, sauerkraut-flavored cucumber pickles, and smoked provolone on a homemade bun with French dressing and remoulade.
|
|
#
?
May 3, 2018 20:11
|
|
|
Some of the latest dinner things Homemade chicken, mushroom and romano tortellini in chicken broth.   Had some vegetarians over for dinner: tomato and goats cheese galette  Shiitake and halloumi fritters with Escalavida (which was a new thing for me to try and it was very very delicious), my first time trying to deep fry things, the mixture wasn't dry enough to quenelle so it was very hard to make the fritters and not overcook the edges   Back to meat, pork fillet stuffed with mushrooms, walnuts and cheese (Quark because id never used it before, going for a firmer cheese next time), jersey royals sauteed with lemon thyme, spinach and red onion with balsamic vinegar. This was my own recipe, I was attempting a roulade but clearly didn't get the pork thin enough, and yes its been pointed out that I inadvertently made it look like a teddy bear. 
|
|
#
?
May 3, 2018 22:14
|
|
|
Stangg posted:yes its been pointed out that I inadvertently made it look like a teddy bear. Thank gently caress it wasn't just me who saw that That all looks incredibly delicious!
|
|
#
?
May 3, 2018 22:26
|
|
|
iajanus posted:I used up some random dough I'd made for gozleme and a steak from the freezer to make a calzone because I'm drunk and it seemed like a good idea at the time. This looks like something unbelievably delicious I'd get from a food truck at 3am while trashed and then never be able to find that truck again
|
|
#
?
May 3, 2018 23:10
|
|
|
Catfishenfuego posted:This looks like something unbelievably delicious I'd get from a food truck at 3am while trashed and then never be able to find that truck again It was very tasty, with tomato pesto sauce and like four random cheeses I found in the fridge. Also the steak was a very nice eye fillet cooked in a butter baste to medium rare before being sliced and added to the drunken mess. Add in some chilli slices from the Trinidad Scorpion Chocolate tree in the garden and it was a wonderful experiment. I always love having some leftover dough balls in the freezer for random pizza/calzone nights.
|
|
#
?
May 4, 2018 09:10
|
|
|
I did a thing.    Sous vide is meat magic. I do wish I could get my griddle hotter, though. The flame on a gas grill isn't close enough to the griddle to get it into the offensively-hot region it needs to be to really sear the gently caress out of a steak.
|
|
#
?
May 4, 2018 15:03
|
|
|
Excellent crust my friend. That there is a proper sear.
|
|
#
?
May 4, 2018 15:12
|
|
|
drat son. I really need to get a sous vide thing that looks great. I'd go a little more rare but drat.
|
|
#
?
May 4, 2018 15:18
|
|
|
Croatoan posted:drat son. I really need to get a sous vide thing that looks great. I'd go a little more rare but drat. Here's some more motivation to get with the sous vide program. I made this a few days ago in the magic water bath, I wish the pics were better, but you get the point. Also, making a good crust is a smoky business folks  
|
|
#
?
May 4, 2018 17:08
|
|
|
Croatoan posted:drat son. I really need to get a sous vide thing that looks great. I'd go a little more rare but drat. My dinner guests were a bit skittish about that, so I bumped two degrees up from where I like my steak. It was about halfway between where we like our steaks, so a good compromise. They agreed to try it at my temperature next time, because they liked it so much. Also, I asked the butcher for “slightly” thicker than their standard display cut, and he made me 28oz monster-steaks. They were ridiculous.
|
|
#
?
May 4, 2018 19:21
|
|
|
  BBQ over coals Chicken Shawarma...came out great.
|
|
#
?
May 6, 2018 15:42
|
|
|
Oh man, that looks awesome.
|
|
#
?
May 6, 2018 15:55
|
|
|
Gatts posted:
That looks gorgeous
|
|
#
?
May 6, 2018 16:05
|
|
|
It's really simple to make too, it's all in the yogurt marinade which I did for 6+ hours. The cook time went a little longer than I thought, 15+ minutes, and I used tenderloins instead of full breast or thighs. There's a tzatziki sauce from Costco that I'd recommend, I think it's Hannah's and its very good and fresh tasting.
|
|
#
?
May 6, 2018 16:47
|
|
|
Gatts posted:It's really simple to make too, it's all in the yogurt marinade which I did for 6+ hours. The cook time went a little longer than I thought, 15+ minutes, and I used tenderloins instead of full breast or thighs. If you're making a yogurt marinade for the chicken why not just make the tzatziki? It's really simple and much better than that poo poo in a tub.
|
|
#
?
May 6, 2018 17:30
|
|
|
Tezcatlipoca posted:If you're making a yogurt marinade for the chicken why not just make the tzatziki? It's really simple and much better than that poo poo in a tub. Agreed I should have.
|
|
#
?
May 6, 2018 20:18
|
|
|
I made a scramble for dinner. It had: Large onion 1lb ground beef Green pepper 5 potatoes Half a bag of frozen corn I ran under water for five minutes Like 8 cloves of garlic, half minced half rough chopped Salt & pepper Cayenne Rosemary Thyme Sage I boiled the potatoes and let them cool in the fridge I sautéed the onions, stirring constantly, for like five minutes then I added the herbs and garlic for about 2 minutes of stirring. Then I added the ground beef I let it get on its way to brown and started picking the large bits of herbs out as I stirred them to the top. Next I added everything else and cooked for a few more minute until everything was nice and hot and crisp. It was good, but I’d go harder with the spices, it needs more heat. I’d also dial down the size of the green pepper I use and try roasting the potatoes next time, and possibly adding them sooner. They were mushy instead of crispy like I wanted. Maybe pre sear them in the pan and then just warm them up? 
|
|
#
?
May 6, 2018 21:19
|
|
|
Arrgytehpirate posted:Then I added the ground beef I let it get on its way to brown
|
|
#
?
May 6, 2018 21:23
|
|
|
Elizabethan Error posted:either your lighting is awful or the ground meat is way undercooked and gray I have atrocious lighting in my apartment. Also, I made strawberry cobbler.  
|
|
#
?
May 7, 2018 00:06
|
|
|
I would heartily gobble yer cobble, me hearties
|
|
#
?
May 7, 2018 00:57
|
|
|
Arrgytehpirate posted:I have atrocious lighting in my apartment. Oooh, that looks good. Got a recipe?
|
|
#
?
May 7, 2018 01:01
|
|
|
Matsuri posted:Oooh, that looks good. Got a recipe? http://divascancook.com/fresh-strawberry-cobbler-recipe-easy-dessert/ I used 4 cups of strawberries; I have a shitload. I did everything else the same. I took it out of the over at about 40, but probably should have gone the full 45.
|
|
#
?
May 7, 2018 01:28
|
|
|
Beautiful. I should give that a try, thanks. Though I hope I can get some strawberries from a local farmers market this summer. Those are always better than store bought.
|
|
#
?
May 7, 2018 04:58
|
|
|
Iajwife is almost ready to pop and started having cookie cravings so I tried making them for the first time in my life. They taste better than they look 
|
|
#
?
May 7, 2018 09:21
|
|
|
 Slow-cooked chuck roast over sauteed mushrooms and chard with garlic, shallots, and white wine vinegar, with gorgonzola polenta and jus. It was amazing.
|
|
#
?
May 7, 2018 13:58
|
|
|
Gorgonzola polenta is now on my list of things to cook while my stinky-cheese-averse wife is out of town, thanks! Kenji's carne asada marinade is   Poblano and black bean quesadilla, guac with a couple tomatillos, fruit salad with chile & lime  Forgot the salsa for the photo. Made everything from scratch, down to the bacon fat tortillas. Took a couple hours Saturday and several hours Sunday but drat worth it.
|
|
#
?
May 7, 2018 14:07
|
|
|
iajanus posted:Iajwife is almost ready to pop and started having cookie cravings so I tried making them for the first time in my life. They look tasty! Two things could make them more aesthetic: - Beat the sugar and the butter for wayyy longer than you think you need to. If you have a stand mixer do it for five full minutes. You want the butter to lighten in color by two shades. By really beating air into the butter, your cookies get a finer, more tender crumb. - Try resting the dough in the fridge for as long as you can stand - overnight is the absolute best but even an hour will have an impact. The uneven browning should go away and they should spread more evenly.
|
|
#
?
May 7, 2018 14:30
|
|
|
Last night the wife and I did sabich (Israeli egg and eggplant pita sandwich). There were enough leftovers today for one more that I made for lunch. We used sriracha since we didn't have amba, and it was a very nice contribution. I also had some tortillas and decided to try a sabich taco.  Ultimately, the mushiness of the egg and eggplant didn't play that well with the firmness of the tortillas, but it was a worthy try. drainpipe fucked around with this message at 17:14 on May 7, 2018 |
|
#
?
May 7, 2018 17:03
|
|
|
BrianBoitano posted:Made everything from scratch, down to the bacon fat tortillas. Took a couple hours Saturday and several hours Sunday but drat worth it. Can I ask what took so long? None of that seems too time consuming unless the tortillas gave you hell. I have a bunch of herbs and tomato plants so I compulsively make pesto and sauce out of them. My lighting also sucks as much as my photography but the pizzas are drat good.   https://gfycat.com/AnotherBetterArcticseal Edit: I'd like to point out the contrast between tortillas of the posts adjacent to this one. Warm your tortillas people. Tezcatlipoca fucked around with this message at 17:16 on May 7, 2018 |
|
#
?
May 7, 2018 17:07
|
|
|
|
| # ? May 13, 2024 21:50 |
|
|
tacos last night breaded & baked fish, quick pickled red onion, cilantro lime yogurt, tomato, avocado, shaved carrot, more cilantro
|
|
#
?
May 7, 2018 17:14
|
|