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I've never been able to make a good pizza roll copy whether pasta dough, flatbread, dumpling dough. I think you need to parfry then freeze then bake which is a pita.
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Aug 24, 2018 19:58
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Submarine Sandpaper posted:I've never been able to make a good pizza roll copy whether pasta dough, flatbread, dumpling dough. I think you need to parfry then freeze then bake which is a pita. Use pizza dough and fry em.
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Aug 24, 2018 20:44
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Puff pastry dough and deep fry. 
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Aug 25, 2018 01:04
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It was cold yesterday and felt kinda autumn-y, so... Butternut squash and chorizo pearl barley risotto, finished with chives and smoked chipotle chilli flakes. Nice and warming and comforting.
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Aug 28, 2018 10:07
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It's almost 90F here, in central Ohio. And I'd gently caress that up.
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Aug 28, 2018 16:52
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  Made butter chicken and garlic naans.
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Aug 28, 2018 17:21
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Raikiri posted:
Get that loving in me. ... What's your naan recipe? Those look beautifully light.
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Aug 28, 2018 17:26
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poo poo, what's your butter chicken recipe? I can never seem to get that right.
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Aug 28, 2018 18:01
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Olpainless posted:Get that loving in me. Haha thanks, I used tipo 00 flour with baking powder rather than any yeast. 1 3/4 cups flour 2 tsp sugar 1tsp salt 2 tsp olive oil 3/4 tsp baking powder 1/2 cup milk Mix the dry ingrediants, add the wet and knead for 7-8 mins, rest for 10, makes 8 portions. Cook for 30-40s in a super hot pan, turn and brush with ghee/garlic/coriander (cilantro) mix, turn again and brush the other side after 30s. The butter chicken recipe was this: https://thekitchenpaper.com/indian-butter-chicken/ But with 1/2tsp turmeric, more chilli powder and more garlic. Raikiri fucked around with this message at 18:41 on Aug 28, 2018 |
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Aug 28, 2018 18:39
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Aug 29, 2018 01:24
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Aug 29, 2018 01:46
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Palak paneer 
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Aug 29, 2018 10:37
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We smoked a pork shoulder. Technically it finished "today" but it qualifies as last night as far as I'm concerned. Took about 17 hours and change.  Next time I'm *starting* it at midnight so we can eat it at a normal human being time.
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Sep 3, 2018 16:00
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Jesus 17 hours, how big was that thing? Did you stall out for 8 hours or something?
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Sep 3, 2018 20:37
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Like thirteen pounds. 225F doesn't cook stuff fast.
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Sep 4, 2018 01:31
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overdesigned posted:Like thirteen pounds. 225F doesn't cook stuff fast. That's a big rear end shoulder. Whole shoulder I guess. Looks good though, and as they say---it's done when its done.
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Sep 4, 2018 01:58
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 Pork vs prawn sopes (pork wins).
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Sep 4, 2018 11:04
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Decided to try and copy a dish from this week's episode of Master Chef, garganelli with mushrooms. This might be one of the top five homemade dishes I've made. Homemade garganelli using all yolk dough Cremini Porcini Garlic Thyme Olive oil Butter Salt and pepper.  
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Sep 4, 2018 15:16
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lifts cats over head posted:Decided to try and copy a dish from this week's episode of Master Chef, garganelli with mushrooms. This might be one of the top five homemade dishes I've made. That's really pretty and tasty looking, awesome!
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Sep 4, 2018 17:31
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Torquemada posted:
Please elaborate a bit? especially on the winning ones! or should I say: recipe please ;-)
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Sep 4, 2018 17:33
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Torquemada posted:
Sopes wins. Those look fantastic and I would devour those.
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Sep 4, 2018 17:55
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paraquat posted:Please elaborate a bit? especially on the winning ones! Sopes are just blue flour tortilla masa, you don’t even need a press to make them. Just flatten a small ball of masa into a disc, about half an inch thick and 3-4 inches in diameter. Cook them in a hot cast iron pan about 30 - 60 seconds on one side; flip them over and crinkle the edges on the cooked side, then cook the other side about the same. Couple of seconds in a microwave or in a warm oven to reheat. The frijoles are made with canellini beans, butter and lard, cumin, salt, oregano, garlic, msg and toasted arbol chilies. The pork is a mashup of the best parts of pastor and pibil. I used loin, if you have a super sharp knife and knife skills you could use virtually any part of the pig. Cut your pork into the thinnest strips you can, really thin. Get some disposable gloves for the marinade. Use salt, msg, cumin, a variety of chiles (I used anaheim, guajillio, and mulatos), the juice of an orange, a lemon, and a lime, and some cinnamon. Lastly, achiote, or annatto paste, without which the dish is pointless. Make a dry-ish paste out of these ingredients, massage it into the pork, and leave for a while. Fry in lard in a very hot pan, don’t crowd the pan, and make sure the meat is at room temperature when you start cooking. The salsa is simple, a whole pineapple cut into chunks, and two onions in large dice, roughly equal in weight to the pineapple flesh. Roast in a hot oven for 30- 45 minutes, until tender and a little scorched. Put these ingredients into a blender with some lime juice, salt, fresh cilantro and habanero chilies. The prawn ones were kind of plain in comparison, fried in lard with ant powder and serrano chili and some wet garlic. Good, but the pork ones were insane:D
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Sep 4, 2018 19:28
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Are you in Mexico? A lot of those ingredients seem like they’d be hard to source in the US. Is that Oaxacan chicatana powder?
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Sep 4, 2018 23:33
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Any town with a large enough Mexican population should have all of those ingredients or equivalents.
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Sep 5, 2018 03:59
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Raikiri posted:
I cook a lot of Indian food and I always think I should post it but I can never make it look that photogenic. My rogan josh is delicious but it looks like the red sarcophagus liquid.
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Sep 5, 2018 04:06
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Hurt Whitey Maybe posted:Are you in Mexico? A lot of those ingredients seem like they’d be hard to source in the US. Is that Oaxacan chicatana powder? Tezcatlipoca posted:Any town with a large enough Mexican population should have all of those ingredients or equivalents. Yeah, I'm pretty sure I could get all that in two stops here in Madison just fine.
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Sep 5, 2018 05:12
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Hurt Whitey Maybe posted:Are you in Mexico? A lot of those ingredients seem like they’d be hard to source in the US. Is that Oaxacan chicatana powder? I’m in London, actually. I do have to go to specialists for the ingredients, but you could get everything shipped to you. You have a hell of a lot more Mexicans in the USA than we have over here, I’m sure there’s a million places that will deliver Mexican groceries. I don’t know if the FDA give a crap about ant powder, but that’s probably the only thing you might have difficulty sourcing.
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Sep 5, 2018 05:17
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Entropic posted:I cook a lot of Indian food and I always think I should post it but I can never make it look that photogenic. My rogan josh is delicious but it looks like the red sarcophagus liquid. It's mostly just lighting, I used the inbuilt flash on my camera but bounced it off the ceiling to get even lighting.
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Sep 5, 2018 10:15
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Torquemada posted:Sopes are just blue flour tortilla masa, you don’t even need a press to make them. Just flatten a small ball of masa into a disc, about half an inch thick and 3-4 inches in diameter. Cook them in a hot cast iron pan about 30 - 60 seconds on one side; flip them over and crinkle the edges on the cooked side, then cook the other side about the same. Couple of seconds in a microwave or in a warm oven to reheat. Thank you!!
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Sep 5, 2018 18:54
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Entropic posted:I cook a lot of Indian food and I always think I should post it but I can never make it look that photogenic. My rogan josh is delicious but it looks like the red sarcophagus liquid. That sounds exactly how a rogan josh should look to me. (Something like a small casserole dish would be a really good presentation for that, I think, or take the 'plated' photo with dish and sundries in separate kadai's rather than on a plate.)
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Sep 7, 2018 13:26
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Spring rolls tonight With my favorite dipping sauce (vietnamese nuoc cham, I can't spell or pronounce it correctly though  )   And some noodles to go with.
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Sep 7, 2018 17:37
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His Divine Shadow posted:
Not with that attitude
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Sep 7, 2018 20:17
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His Divine Shadow posted:Spring rolls tonight God I love this stuff
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Sep 7, 2018 20:28
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Remarkably bad photo time. Seasoned rice (Morimoto's Sushi recipe) Swiss chard with my own random sake, scallion, and a little bit of hot sauce tossed in And Tuna steak, done sous-vide to 111f for 39 minutes in a very small amount of teriyaki, soy, and sesame oil (in the bag for about an hour prior) then flash pan fried at high heat. Again, sorry for bad photo and plating 
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Sep 8, 2018 22:12
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Big Beef City posted:Remarkably bad photo time. Stop apologizing
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Sep 8, 2018 22:24
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I don’t like the photo quality (just add more light!), but the plating is just fine. Better than anything I ever post in here.
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Sep 9, 2018 00:14
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Hurt Whitey Maybe posted:(just add more
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Sep 9, 2018 15:54
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His Divine Shadow posted:Spring rolls tonight If those also have glass noodles as filling, I'm coming over.
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Sep 9, 2018 16:44
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some sort of rosh hashana celebration: beef short rib braised in red wine, candies sweet potatoes, challah, garlic green beans dessert was individual apple crumbles
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Sep 9, 2018 23:46
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anakha posted:If those also have glass noodles as filling, I'm coming over. They did have that, and those dried mushrooms plus carrots, cabbage and pork. This was our first time making spring rolls, it's a trial run for this weekend when we're hosting a party. What I learned is to keep the moisture down in the filling, mix in some cornstarch with the filling perhaps, and put less in each spring roll. We're frying them in shortening, I like shortening since it seems to keep better than oils. Had an experiment with beef tallow too but it smelled too bad, lard is a future project, though not this time, some of the inlaws are vegetarians.
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Sep 10, 2018 09:18
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