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Made the Binging With Babish lasagna this weekend - never tried adding ground veal and milk to my bolognese before but it's good, even if very heavy on the stomach. Also left out the ricotta because that has no place in lasagna and replaced it with bechamel.
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# ? Sep 11, 2018 11:43 |
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# ? May 15, 2024 04:21 |
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Junior G-man posted:Made the Binging With Babish lasagna this weekend - never tried adding ground veal and milk to my bolognese before but it's good, even if very heavy on the stomach. Goddamn that looks amazing.
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# ? Sep 11, 2018 11:53 |
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Shrimp & veg curry.
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# ? Sep 12, 2018 01:18 |
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Junior G-man posted:Made the Binging With Babish lasagna this weekend - never tried adding ground veal and milk to my bolognese before but it's good, even if very heavy on the stomach. Now that's a loving lasagna, aka a lasagna I'd like to gently caress (with my mouth). But seriously there's a lot to be said for chicken stock / white wine / pork&veal spaghetti sauce. Too many people think it has to be beef and red wine.
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# ? Sep 12, 2018 23:07 |
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Just more of the same as last time, wasn't sure it was worth posting but we did come to some conclusions and these spring rolls turned out better, we probably made 60-70 of them. We added corn starch to the filling and also woked the filling before that to drive out excess moisture, this resulted in a much nicer spring roll. But the real kicker came today when after the party we reheated leftovers for dinner. They were so much better now, heating them in the oven on a rack drove a lot of excess fat from the frying out of them and they were much nicer, crisp and less greasy. And my SO made a whole bucket of some kind of pickled salad with carrots, cabbage and onions, really hits the spot with noodles, spring rolls and some nuoc cham sauce on top.
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# ? Sep 16, 2018 13:46 |
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His Divine Shadow posted:Just more of the same as last time, wasn't sure it was worth posting but we did come to some conclusions and these spring rolls turned out better, we probably made 60-70 of them. We added corn starch to the filling and also woked the filling before that to drive out excess moisture, this resulted in a much nicer spring roll. But the real kicker came today when after the party we reheated leftovers for dinner. They were so much better now, heating them in the oven on a rack drove a lot of excess fat from the frying out of them and they were much nicer, crisp and less greasy. These look amazing.
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# ? Sep 16, 2018 20:02 |
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I saw the local Asian store selling little scallops for cheap and got it in my head to try to replicate one of my favorite restaurant dishes ever- the seafood kimchi chow udon from Joy Yee Noodle in Chicago. I skipped the mussels and the breaded cod, but otherwise it's pretty close. Definitely learned that those calamari spiral guys need to be picked out of the mix after marinating and tossed in at the end. At least I didn't overcook the shrimp!
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# ? Sep 17, 2018 01:47 |
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Sex Hobbit posted:Definitely learned that those calamari spiral guys need to be picked out of the mix after marinating and tossed in at the end. Oh yeah. Only three ways to do squid: raw, high heat for an absolute maximum of two minutes, or low heat stewing for at least an hour. Anything else is like eating a tire.
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# ? Sep 18, 2018 00:06 |
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Pho tofu! Fuckin yum.
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# ? Sep 21, 2018 01:20 |
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Yeah but what is that drink
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# ? Sep 21, 2018 03:01 |
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Toe Rag posted:Yeah but what is that drink Looks like a mojito to me, maybe with dark rum or brown sugar.
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# ? Sep 21, 2018 03:11 |
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Perhaps it's a mojito with bourbon, a bourito
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# ? Sep 21, 2018 04:21 |
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Toe Rag posted:Perhaps it's a mojito with bourbon, a bourito Also known as a mint julep with some lime.
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# ? Sep 21, 2018 07:06 |
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Close! Lemonnana from Zahav. 6ish mint leaves 1 sugar cube (or 1/2 tsp sugar) 1 oz lemon juice 1/2 oz lemon verbena syrup 1 1/2 oz bourbon 3/4 oz water Muddle first two. Shake with ice and skip the straining. Tbh I no longer muddle since I figure all the shaking does the trick. Rubbing a leaf around the rim has a bigger effect on your perception I think.
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# ? Sep 21, 2018 11:45 |
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Junior G-man posted:Also left out the ricotta because that has no place in lasagna and replaced it with bechamel. My mother used to use cottage cheese to make lasagna; I thought ricotta was a much smoother thing and swapped it in. Now you mention using bechamel instead and I'm all Cooking is magic
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# ? Sep 21, 2018 17:14 |
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Y'all aren't mixing the cheese into your bechamel?!
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# ? Sep 21, 2018 21:25 |
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Tezcatlipoca posted:Y'all aren't mixing the cheese into your bechamel?! If you add cheese it's no longer a bechamel
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# ? Sep 21, 2018 21:36 |
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Casu Marzu posted:If you add cheese it's no longer a bechamel Correct. It's betterchamel.
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# ? Sep 21, 2018 22:14 |
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iajanus posted:Correct. It's betterchamel. It's Mornay
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# ? Sep 21, 2018 22:17 |
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Casu Marzu posted:It's queso
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# ? Sep 21, 2018 23:05 |
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His Divine Shadow posted:Just more of the same as last time, wasn't sure it was worth posting but we did come to some conclusions and these spring rolls turned out better, we probably made 60-70 of them. We added corn starch to the filling and also woked the filling before that to drive out excess moisture, this resulted in a much nicer spring roll. But the real kicker came today when after the party we reheated leftovers for dinner. They were so much better now, heating them in the oven on a rack drove a lot of excess fat from the frying out of them and they were much nicer, crisp and less greasy. When we make cha gio we wrap them in a lettuce leaf with mint/thai basil/cilantro etc. before dipping in the nuoc Cham. It was a game changer for me, adds a great fresh flavor and keeps the oil off your fingers.
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# ? Sep 21, 2018 23:27 |
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Getting a head start on the holiday recipes- knocked out some pumpkin dinner rolls today. A touch underproved and I need to get better at shaping these, but otherwise they came out pretty good.
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# ? Sep 22, 2018 06:08 |
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Would eat the hell out of those. I think you can leave off the sesame seeds, I don't think they add much. If you wanted to be cute you could do toasted chopped pepitas.
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# ? Sep 22, 2018 07:19 |
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Sex Hobbit posted:Getting a head start on the holiday recipes- knocked out some pumpkin dinner rolls today. Look fantastic. e: Showed these to a hobbyist baker I work with and her first question was regarding Sex Hobbits goddamn it SA
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# ? Sep 22, 2018 07:20 |
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Casu Marzu posted:It's Mornay I am so disappointed you whiffed a golden "that's a-mornay" joke.
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# ? Sep 22, 2018 18:51 |
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Ginger and Garlic chicken thigh with noodles/pak choi.
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# ? Sep 22, 2018 19:24 |
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La Brea Carpet posted:I am so disappointed you whiffed a golden "that's a-mornay" joke.
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# ? Sep 22, 2018 21:02 |
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Crap the store nearest me has brisket on sale for $.99/lb and selling it by 5 and 10's. Never seen that before e: to be more reasonable Big Beef City fucked around with this message at 22:21 on Sep 22, 2018 |
# ? Sep 22, 2018 22:19 |
Big Beef City posted:Crap the store nearest me has brisket on sale for $.99/lb and selling it by 5 and 10's. Never seen that before buy it all
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# ? Sep 23, 2018 01:21 |
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Fill your fuckin' freezer with briskets.
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# ? Sep 23, 2018 01:28 |
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mail me a brisket three for you or me or thee
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# ? Sep 23, 2018 02:00 |
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Made some beef pho yesterday. It turned out okay...just missing something. The flavor profile was there, just missing depth. Has anyone made it before? Tips? I used 3 lbs of marrow bones, 1 lb of shank/shin bones and meat, and 1.5 lbs of oxtail for the broth (5 quarts water), 1 star anise, 1 cinnamon, which was close to but not exactly in line with the recipe I was following (Charles Phan, from the Slanted Door). Kenji’s recipe is similar, but a bit heavier on the spices and aromatics. Broth looked good though, nice and clear with a good fattiness. I took some pictures but it wasn’t much to look at (bowls were too small and crowded). Pho seems like something not worth the time and effort when you can just order it from an viet restaurant and it’s amazing. Took about 5 hours and I think it probably should have taken longer.
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# ? Sep 23, 2018 22:56 |
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Beef broth by itself has to simmer for at least 5 hours so it should take you longer. That may be why it was lacking.
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# ? Sep 23, 2018 23:20 |
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Tezcatlipoca posted:Beef broth by itself has to simmer for at least 5 hours so it should take you longer. That may be why it was lacking. Yeah, it was poorly planned on my part. I think more time, and more spice/different bones. I will also try roasting the ginger and onions on the grill instead of in the oven.
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# ? Sep 24, 2018 00:15 |
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MSG and fish sauce would be my additions
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# ? Sep 24, 2018 01:58 |
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Lime juice when served too. Acid + salt are your first two things to check when something is off and you aren't sure what.
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# ? Sep 24, 2018 02:06 |
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BrianBoitano posted:MSG and fish sauce would be my additions Did add some fish sauce to taste but could’ve maybe used more. I’ll also try msg. Grand Fromage posted:Lime juice when served too. Acid + salt are your first two things to check when something is off and you aren't sure what. Served with lime, Thai basil, hoisin, sriracha, and mung beans. I think it needed more time and seasoning, and maybe less narrow bones, more leg bones. Thanks for all the advice everyone!
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# ? Sep 24, 2018 02:11 |
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http://goonswithspoons.com/Beef_Noodle_Soup_-_Pho_(Ph%E1%BB%9F_b%C3%B2) Simmer longer and add a fresh batch of spices for the last hour. Use fish sauce and more salt than you think you need.
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# ? Sep 24, 2018 04:59 |
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And absolutely do not add hoisin sauce, there's no point in putting any care into the broth if you're just going to overwhelm it with hoisin. That's okay to have on the side to dip meatballs in.
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# ? Sep 24, 2018 05:04 |
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# ? May 15, 2024 04:21 |
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mich posted:And absolutely do not add hoisin sauce, there's no point in putting any care into the broth if you're just going to overwhelm it with hoisin. That's okay to have on the side to dip meatballs in. That’s how it was served. Not added to the broth.
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# ? Sep 24, 2018 07:16 |