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Brawnfire posted:That white sauce (I'm assuming it's just mayo and sour cream?) is what really makes it sing for me. Same with shrimp tacos. Crema. Ideally chipotle crema. You're welcome.
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Aug 11, 2018 04:35
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Add a bit of the adobo sauce from canned chipotles.
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Aug 11, 2018 04:37
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uPen posted:Add a bit of the adobo sauce from canned chipotles. ...And inject directly into my bloodstream, yes.
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Aug 11, 2018 04:43
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I've always preferred grilled fish and shrimp tacos to fried. There's a place around here that make salmon tacos with a big hunk of grilled salmon in each taco, along with cabbage, radish, cilantro and chipotle aioli. So good
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Aug 11, 2018 04:48
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Corn tortillas, cabbage, crema with whatever chili and herb and blackened shark is the best fish taco.
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Aug 11, 2018 05:43
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I once was in Nebraska and their idea of a fish taco at the taco johns was... Flour tortilla Fish stick Lettuce Chese Tartar sauce
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Aug 11, 2018 07:03
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ColHannibal posted:I once was in Nebraska and their idea of a fish taco at the taco johns was... I mean, it's Taco Johns. That's like complaining about the quality of a hamburger at white castle. The only reason you go to Taco Johns is for the potato oles.
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Aug 11, 2018 07:31
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Decided to make some old school food now that I had baked rye bread a few days ago. Almond potatoes, fried onions and fried pork belly, with a separate saucer for dipping the bread in (drippings is also the sauce for the potatoes). drat it's soo good with the crispy salty bits, beats butter every day of the week. Pretty sure I've posted this food before, I make it so seldom and it feels like such a big event everytime I make it that I photo it. 
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Aug 11, 2018 16:07
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I'm thinking of buying one of those air fryer devices, and seeing if it works anywhere near as good as a deep fat fryer. Has anyone tried one of these things? Can you stick a spiced and breaded piece of chicken in one of them and get something decent in return? They seem to be fairly cheap these days, but I'm not sure if it's worth it. I think my oven has a feature that works similarly to how air fryers work. Honestly, I'd rather have a device that could simultaneously cook my food, and inject additional water and grease into it to enhance the flavor profile. Kinda like that thing in Back to the Future 2 that allowed them to hydrate/inflate a Pizza Hut pizza and make it delicious. That sort of thing wouldn't work very well without a grease injection, though, even if it had all the requisite spices.
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Aug 11, 2018 17:16
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They're just a convection oven in a dumb shape. I would suggest looking into a convection toaster oven as they are a lot less dumb.
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Aug 11, 2018 18:20
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SteelReserve posted:I'm thinking of buying one of those air fryer devices, and seeing if it works anywhere near as good as a deep fat fryer. I trust wirecutter a lot, and they hate them.
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Aug 12, 2018 00:40
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shrimp and bacon with zucchini noodles and garlic parmesan cream sauce
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Aug 12, 2018 02:05
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lunch from today: khachapuri dough:  cheese topping: milk/flour/butter + feta & mozzarella  pre-bake  into the oven at 450 for about 15 minutes, then take out, crack and egg on top, and throw on some butter. 3 minutes later:  stir that up  tear off some bread and dip in the egg and cheese  
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Aug 12, 2018 19:20
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kumba posted:lunch from today: khachapuri Holy poo poo that looks good. Meanwhile I made caprese pastries last night to eat for breakfast and snacks and such:  It was my first time messing with puff pastry so I'm happy how they turned out. I think I may add a layer of pesto or something inside next time though; as good as they are they are a little on the bland side.
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Aug 12, 2018 19:23
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 Roasted beets, orange, goat cheese, sour cream, mint, ground cacao nibs and pistachios  Buckwheat blini, sour cream, smoked salmon, salmon roe, dill, cucumber whos that broooown fucked around with this message at 02:59 on Aug 13, 2018 |
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Aug 13, 2018 02:55
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kumba posted:lunch from today: khachapuri gently caress I want to make those, do I have to buy an electric mixer to make the dough or is there a cheap way?
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Aug 14, 2018 04:33
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Naw no mixer required, just a few minutes of stirring and kneading by hand does the trick
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Aug 14, 2018 13:05
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kumba posted:Naw no mixer required, just a few minutes of stirring and kneading by hand does the trick Grooooovy. I'll give this a shot sometime.
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Aug 16, 2018 05:13
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Now I'm a stay at home dad I'm trying to cook something different each night. This week Chicken breast stuffed with prosciutto, mozzarella and basil and wrapped in prosciutto  Lamb steaks marinated in herbs from our new herb garden  Chicken piccata  Coq au Vin with home baked bread (two attempts below)    
iajanus fucked around with this message at 12:07 on Aug 16, 2018 |
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Aug 16, 2018 12:01
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Coconut rice with sambal, okra, sweet peppers and crispy shallots Somebody teach me to garnish with cilantro. It looked so much better before adding it  Monday: chicken pozole 
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Aug 16, 2018 12:07
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BrianBoitano posted:
This looks good but is that a giant avocado or a tiny portion of pozole?
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Aug 16, 2018 12:17
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I generally eat small portions, so the latter.
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Aug 16, 2018 15:58
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BrianBoitano posted:Somebody teach me to garnish with cilantro. It looked so much better before adding it Chop it more finely.
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Aug 16, 2018 22:25
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Chiffonade it with some italian parsley or chives etc, probably like 3:1 cilantro to parsley. e: that's a ton of cilantro in the pic too I'd probably use half of that. Maybe you like it more which is of course fine.
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Aug 16, 2018 22:33
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Thanks. I usually follow recipes verbatim, and that one called for 1/4 cup of "coarsely chopped" cilantro for 4 servings, so I'm pretty sure that's what the doctor ordered. I need to learn to pause and actually think more while cooking a recipe. It saved me yesterday when a chili paste took 40 minutes to darken vs. the recipes 20-25 minutes, and today when I realized I should start salting the eggplant before making the tomato sauce, since the eggplant needed to drain for an hour. Following verbatim linearly would have me not even start that before 40 minutes of tomato sauce making. Yeah yeah caveat emptor always read all the way through before starting but drat I can't figure out that sequencing.
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Aug 17, 2018 03:26
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BrianBoitano posted:Thanks. I usually follow recipes verbatim, and that one called for 1/4 cup of "coarsely chopped" cilantro for 4 servings, so I'm pretty sure that's what the doctor ordered. It looks like you dumped whole leaves on top.
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Aug 17, 2018 03:29
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It looks like you took an entire stalk of cilantro and "coarsely chopped" that. You're supposed to start with the leaves and chop those. I mean you can certainly use the stems too, but if you have entire leaves or leaves chopped only into two pieces, that isn't the intention.
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Aug 17, 2018 04:17
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i like nice words
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I garnish with shitloads of cilantro too, most of the time I just roughly rip it up with my hands.
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Aug 17, 2018 05:06
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Thanks all. I wanted advice on making it not look like lawn clippings on my dinner, and I think it'll look better following y'all's advice. I will treat "coarsely chop" as "chop it more than once, dingus" from now on.
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Aug 17, 2018 13:23
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“Coarsely chopped” to me means bunch it up on the cutting board and give it 5-7 cris-crossing chops of the knife.
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Aug 17, 2018 14:19
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Tezcatlipoca posted:shark is the best fish Shark (the right species) are loving DELICIOUS. I don't see it for sale in bay area fish mongers though. Is local shark not good eating? It's popular in Australia. Tasmanian Gummy shark beef battered and deep fried mmmmmmm.
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Aug 17, 2018 17:29
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BrianBoitano posted:I need to learn to pause and actually think more while cooking a recipe. It saved me yesterday when a chili paste took 40 minutes to darken vs. the recipes 20-25 minutes, and today when I realized I should start salting the eggplant before making the tomato sauce, since the eggplant needed to drain for an hour. Following verbatim linearly would have me not even start that before 40 minutes of tomato sauce making. Yeah yeah caveat emptor always read all the way through before starting but drat I can't figure out that sequencing. My cooking got a whole lot better once I'd done enough "follow verbatum" where some stuff came out great and others came out crappy to be able to break down why I was adding certain ingredients, or why certain steps (like salting eggplant) matter to the final product. Reading about technique from this forum and other blogs/books was super helpful too. From there, it became a lot easier to tweak recipes that didn't seem right in either ingredients or technique, and eventually to cook great meals without using a recipe at all. But yeah, reading the whole recipe first and then plotting out your steps and timing and have everything in place and ready before you need it is crucial.
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Aug 17, 2018 17:40
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Ranter posted:Shark (the right species) are loving DELICIOUS. I don't see it for sale in bay area fish mongers though. Is local shark not good eating? It's popular in Australia. Tasmanian Gummy shark beef battered and deep fried mmmmmmm. It's mostly blacktip and silky in restaurants around here but people catch (poach) all kinds of sharks.
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Aug 17, 2018 17:54
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kumba posted:lunch from today: khachapuri Georgian food is excellent
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Aug 18, 2018 16:25
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  Attempted balsamic glazed chicken stuffed with proscuitto, basil, goat cheese, sundried tomato.
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Aug 20, 2018 00:28
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kittenmittons posted:
Beautiful.
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Aug 20, 2018 05:55
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twoday posted:Georgian food is excellent The Parts Unknown episode where Tony B visits Tbilisi is quite rad.
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Aug 20, 2018 14:24
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Matsuri posted:Holy poo poo that looks good. Bro you made totinos pizza rolls.
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Aug 24, 2018 15:56
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ColHannibal posted:Bro you made totinos pizza rolls. Nah. The flavor and texture were completely different, they're much more dense. Almost like a small sandwich. These used slices of whole tomato as well (I used a more meaty tomato because I figured it'd hold up better) rather than any sauce.
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Aug 24, 2018 16:00
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ColHannibal posted:Bro you made totinos pizza rolls. Actually, Bro made stromboli. Which is still awesome.
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Aug 24, 2018 18:02
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