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Tezcatlipoca posted:Can I ask what took so long? None of that seems too time consuming unless the tortillas gave you hell. I was curious, so I estimated. All the following are active times only: code:
e: ew what a bad snipe. Have an easier meal from last week: green Thai curry BrianBoitano fucked around with this message at 18:46 on May 7, 2018 |
# ? May 7, 2018 18:40 |
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# ? May 21, 2024 14:40 |
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Tezcatlipoca posted:
It is totally bizarre to me that people can eat cold corn tortillas. It's like eating an unpeeled orange or something.
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# ? May 8, 2018 04:42 |
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vonnegutt posted:They look tasty! Two things could make them more aesthetic: Thanks for the advice, it was my first ever attempt making them since I don't have a sweet tooth and although they were tasty af I'm happy to find ways to improve them. I definitely could have beat the butter and sugar longer - I had a beer waiting and was very lazy in how long I stood there doing it. Ditto for resting the dough - I'd promised my pregnant wife cookies 24 hours early so was in a bit of a rush to not get murdered . Can't wait to try them again!
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# ? May 8, 2018 05:03 |
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Human Tornada posted:It is totally bizarre to me that people can eat cold corn tortillas. It's like eating an unpeeled orange or something. it took me a while to discover how much better heated tortillas with a little char are than their unwarmed counterparts, but yeah once you go there you never go back also, i work with a woman who eats unpeeled oranges like apples. growing up in soviet russia incentivizes not wasting anything
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# ? May 8, 2018 13:35 |
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Human Tornada posted:It is totally bizarre to me that people can eat cold corn tortillas. It's like eating an unpeeled orange or something. LITERALLY EXACTLY THIS.
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# ? May 8, 2018 16:37 |
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kumba posted:it took me a while to discover how much better heated tortillas with a little char are than their unwarmed counterparts, but yeah once you go there you never go back I also know a woman, also Russian, who eats unpeeled oranges. I didn't realize that was a Russian thing, though.
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# ? May 8, 2018 17:45 |
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Sex Hobbit posted:
My grandma's baked chicken always turned out great. Flour and bread crumb dredge with seasoning. Not much of the breading sticks to the chicken. Just enough to take the surface moisture off. Then bake way longer than you think at about 375. I mean, when it looks done, go another 20 minutes. As long as there's enough fatty skin on it, it won't dry out. Flip it half way. Somehow, always crispy on the outside and tender on the inside. Chicken is an odd beast. Easy to over cook, but you have to over cook it to make it tender and crispy. Just don't over cook it to make it dry. Psychic powers help.
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# ? May 10, 2018 04:26 |
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My take on Hank Shaw's Eingemachtes Kaninchen. Rabbit meatballs, sauce of caper brine, chicken stock, beer, and sour cream. Finished with a huge squeeze of lemon and some charred broccoli.
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# ? May 10, 2018 05:16 |
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I made spaghetti alla carbonara today for the first time. I used a recipe from Orsara Recipes, which is from a really nice Italian grandpa-sorta fellow. Watching how passionate he was about pasta made me want to give it a try. That said, I didn't have guanciale or pancetta, and I didn't have pecorino cheese, but I did have bacon and a wedge of parmesan. So it's not perfect, but honestly, since it was my first try I didn't want to risk wasting really pricey ingredients if I messed it up. Honestly, I was so worried about overcooking things that it may have turned out a little undercooked. I had a big helping earlier though and I feel fine, so I think it's okay. I just didn't want the bacon to be burnt or the egg/parmesan sauce turn into scrambled eggs. I really liked it though. It's very rich and flavorful despite being a fairly simple dish (shocker-- noodles swimming in rendered bacon fat and cheese is tasty as gently caress). I would so make it again. Recipe link: http://orsararecipes.net/spaghetti-alla-carbonara-recipe Watch his video too, he's very entertaining. Framboise fucked around with this message at 05:53 on May 10, 2018 |
# ? May 10, 2018 05:50 |
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Arrgytehpirate posted:I have atrocious lighting in my apartment. Beautiful.
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# ? May 10, 2018 14:39 |
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Casu Marzu posted:
Those meatballs are loving erotic.
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# ? May 11, 2018 01:43 |
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Onions and Tomatoes stuffed with rosemary and lemon thyme lamb (served with some greek yoghurt, spinach and jersey royals). I had things in my fridge so I came up with the dish to use them up. Murgh Makhani (Butter Chicken), this was really really tasty, I wish I had taken a picture of the tandoori chicken skewers I made because they looked so good, so good that I couldn't wait to get them in the sauce and serve it up.
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# ? May 11, 2018 08:27 |
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The Doctor posted:Those meatballs are loving erotic. I'd be happy to put em in your mouth
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# ? May 11, 2018 18:32 |
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So this is what I cooked last night (and tonight, and probably tomorrow as well). Got 10lbs of beef bones, and am having a go a making demi glace.
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# ? May 12, 2018 04:53 |
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Grain finished USDA Choice Ribeye. Salted and air dried in the fridge, 3 minutes a side. Slightly warm rare.
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# ? May 12, 2018 05:05 |
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Baking scones because I need to prepare for my new life as a house husband. Whipped some cream too.
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# ? May 12, 2018 08:06 |
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BrianBoitano posted:I was curious, so I estimated. All the following are active times only: Oh by the way I should say that your food looks really good. I think I've made a similar thing so many times that I take for granted how much work actually goes into it. Also, you should try a Mexican coke, soy sauce, chilis of your choice, annatto, citrus juice and zest of your choice, garlic marinade. You could also just do chili, salt and lime juice. I swear by I this, feel free to add turmeric, cinnamon, ginger, whatever the hell you want and it will be amazing fajitas. Edit: Do any of y'all have a kolache dough recipe you recommend? Tezcatlipoca fucked around with this message at 08:51 on May 12, 2018 |
# ? May 12, 2018 08:39 |
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Simple breakfast of rice, shishitos, shiitakis, scallions, egg, and miso.
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# ? May 12, 2018 19:06 |
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Kalista posted:
God drat
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# ? May 12, 2018 19:49 |
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Pizza night. First one was dry salami, basil. In the oven: Out of the oven: Money shot disappeared from my phone or didn't snap right so that's all I got.
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# ? May 12, 2018 19:57 |
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Sous vided a thicker than normal grocery store ribeye, plus some local asparagus and Vidalia onion from my produce box this week.
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# ? May 12, 2018 21:32 |
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blixa posted:Pizza night. First one was dry salami, basil. That looks so good. Do you like crispy salami? Next time you could leave it on top of the cheese and hope it curls up and browns on the edges... now I'm hungry
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# ? May 12, 2018 22:49 |
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Ranter posted:That looks so good. Do you like crispy salami? Next time you could leave it on top of the cheese and hope it curls up and browns on the edges... now I'm hungry I usually do when making a pan pizza or similar, but I should probably do the same when I make this kind too!
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# ? May 12, 2018 23:41 |
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The very first Alton Brown recipe I ever made was from the first episode of Good Eats I ever watched way back in high school, Who Loves Ya Baby-Back?. Still make them to this day though here I used St. Louis style since they were cheap and for the braising liquid and subsequent glaze I use Reed's Stronger Ginger Brew, extra apple cider vinegar, soy sauce and garlic while omitting the honey. A nice blend of sweet, sour and spicy. Gonna be working through these for a few days.
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# ? May 13, 2018 10:04 |
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Had a big chunk of lamb to use up so made some slow cooker chili Was pretty delicious with some leftover bread from my previous baking adventure
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# ? May 13, 2018 10:58 |
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Tezcatlipoca posted:Oh by the way I should say that your food looks really good. I think I've made a similar thing so many times that I take for granted how much work actually goes into it. Also, you should try a Mexican coke, soy sauce, chilis of your choice, annatto, citrus juice and zest of your choice, garlic marinade. You could also just do chili, salt and lime juice. I swear by I this, feel free to add turmeric, cinnamon, ginger, whatever the hell you want and it will be amazing fajitas. Thanks! I'll branch out marinade-wise next time, and pick up some annatto.
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# ? May 13, 2018 15:46 |
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Siu Yuk. Girlfriend and I are eating low carb, so we had it 'wrap' style with various bits and pieces we had laying around. Made some dipping sauces, but sans hoi sin This is the next day after the skin had been left to dry in the fridge overnight. I used skewers to prevent it from curling in the oven. Pretty crunchy but still a tiny bit of chew. Need to perfect this over many attempts. The spread
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# ? May 14, 2018 18:01 |
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Chicken skewers, 'mexican' roasted sweetcorn salad and a bit of toasted bread.
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# ? May 14, 2018 18:56 |
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i also roasted some broccoli at 240c for 25 minutes or so until it was really crispy and made some chimichurri to go with this
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# ? May 14, 2018 20:11 |
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drat, that looks perfect.
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# ? May 14, 2018 20:27 |
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beef stroganoff
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# ? May 15, 2018 01:02 |
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So much good home made food ITT
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# ? May 15, 2018 02:13 |
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I mentioned wanting to replicate this deconstructed Croque Madam from a video game, in my last post about being new to cooking: Here it is, sans lettuce since there's an e coli panic. bechamel, dijon, ham, swiss cheese, sunny side up egg. which involved me learning how to make sourdough bread: the one on the right has a terrible sun pattern cut in it, and as as it is, it's also the most beautiful thing I've ever made with my two hands somehow. Jinh fucked around with this message at 01:38 on May 16, 2018 |
# ? May 16, 2018 01:31 |
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Where's the crumb shot?
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# ? May 16, 2018 02:36 |
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That's awesome. You're going to have devastatingly scathing posts until your next camp.
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# ? May 16, 2018 03:27 |
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Holy poo poo that bread
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# ? May 16, 2018 12:03 |
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Made my first brisket
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# ? May 16, 2018 21:15 |
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RisqueBarber posted:Made my first brisket This should be xpost to smoking thread. Looks great from what I can see on mobile.
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# ? May 16, 2018 22:13 |
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RisqueBarber posted:Made my first brisket
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# ? May 16, 2018 22:19 |
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# ? May 21, 2024 14:40 |
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Crossposting from the smoking thread: I have too many tomatoes and chilis to know what to do with so I made bbq tortilla soup. I rubbed the chicken in annatto, lime juice, garlic, salt and peanut oil. Basically conchinita pibil rub. I smoked that stuff, added it to several pasilla chilis and an ancho in the pot then poached it. When the chicken was right I took that out, blended it up and served. It was absurd.
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# ? May 17, 2018 00:26 |