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The lady who taught me to make it would have me make the broth the day before I wanted to serve it and then leave it with the beef bones and onion (but not spices) in overnight, then reheat, remove bones and onion, add spices back while rewarming, then serve.
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Sep 26, 2018 00:58
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large hands posted: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. Pro tip: try it like this but with rau ram aka vietnamese coriander.  I don't see it as much in the bay area vietnamese places but I do see it in the asian markets and places that let you make your own spring rolls.
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Sep 26, 2018 07:06
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Tezcatlipoca posted:Y'all aren't mixing the cheese into your bechamel?! Ew no. You need to have stringy mozzarella chunks hidden throughout the lasagna, it look way cooler when you slice it and there's cheese stretch. Mornay sauce is for making God's Own Mac & Cheese though ...
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Sep 26, 2018 10:22
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Junior G-man posted:Ew no. You need to have stringy mozzarella chunks hidden throughout the lasagna, it look way cooler when you slice it and there's cheese stretch. Why are you assuming the cheeses are only in the sauce? Kinda hosed up of you.
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Sep 26, 2018 11:20
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Camera decided to die with dignity, so stuck with terrible phone pictures from my terrible phone. A Strawberry Frangipane Tart  Potato Salad (roast garlic mayon, borage, chives)  Cider Braised Pork Belly, Maple / Anise / Corriander Seed Glazed Cracklings, Apple Sauce with Fennel Seed, Cider Braised Fennel, Pea Puree (was much much greener), Beetroots, a Charred Shallot and Braising Liquor. 
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Sep 26, 2018 18:38
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Cavenagh posted:A Strawberry Frangipane Tart  Are those... googly eyes?
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Sep 26, 2018 18:51
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Magnus Praeda posted:
i am really glad i'm not the only one with that immediate reaction would eat it, googly eyes included
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Sep 26, 2018 18:56
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But googly eyes nontheless!!! I vote kill and eat, because that's one lovely Strawberry Frangipane Tart
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Sep 26, 2018 19:19
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I like the idea of making a tart so good that the individual fruits gradually gain sentience.
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Sep 26, 2018 19:23
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The eyes are the sweetest part of the strawberry. Being made of sugar and all.
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Sep 26, 2018 19:38
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Made some Khao Soi last weekend using Andy Ricker's Pok Pok recipe and it turned out great. This is the food I craved the most after visiting Chiang Mai. Recipe: https://luckypeacharchive.wordpress.com/2017/03/17/khao-soi-kai/ I used premade red curry from a can but otherwise the rest of the recipe was followed exactly. I mixed the oil, curry paste, powder and turmeric powder together in a 5.5qt dutch oven and heated it up. Stir until it was quite fragrant but not burned (similar to how I start a red curry soup but with yellow powder and turmeric).  Then I added in the fish sauce, soy sauce, palm sugar (which is a ton but I'm not usually making enough food for 4-6 people), and salt. Continued to stir until the sugar was well incorporated.   The chicken was added and coated and left to simmer for a minute before the coconut milk was added.      I let this cook until the chicken was nice and tender, occasionally stiring while allowing it to maintain a very slow simmer. Once it was done, I fried some wheat egg noddles a handful at a time. These are to be placed on top of the soup (containing the same noodles but boiled).  The Curry and chicken have been plated with some boiled noodles  Finished dish with the fried noodles on top with additional toppings like raw shallots, cilantro and lime wedges. Extra coconut cream has been added after each bowl was initially dished before the noodles were placed on top.  For added heat for those that desired it, we had previously made a batch of naam phrik(? roasted chili paste), which is not to be hosed with. 
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Sep 26, 2018 19:46
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Fried harissa eggplant, scratch hummus, and laffa! If I hadn't been so desperately hungry I'd have thought twice about that filter in that lighting, but that's what I got now.
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Sep 26, 2018 20:51
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atothesquiz posted:Made some Khao Soi last weekend using Andy Ricker's Pok Pok recipe and it turned out great. This is the food I craved the most after visiting Chiang Mai. Looks delicious, but I would also highly recommend frying up some of those shallots as another topping because they are unbelievably good with these flavors.
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Sep 26, 2018 21:03
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I eat baby skin posted:Looks delicious, but I would also highly recommend frying up some of those shallots as another topping because they are unbelievably good with these flavors. And/or fry the skin like the person above did with their pork.
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Sep 26, 2018 22:41
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Is there a breakfast thread? Couldn't find one so have some eggs benedict, no English muffin though.
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Sep 27, 2018 08:16
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Raikiri posted:Is there a breakfast thread? Couldn't find one so have some eggs benedict, no English muffin though. Is that a ciabatta roll or a torta roll? I'd demolish that. Nice yolk runnage.
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Sep 27, 2018 14:12
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The Midniter posted:Is that a ciabatta roll or a torta roll? Yeah ciabatta roll, all I had to hand at 7.30 this morning.
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Sep 27, 2018 14:30
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 Homemade everything but the pasta (the bows were a whim but all the crinkles really grabbed maximum sauce so that was great). Was particularly happy with the sauce, forgot to get anchovies so I subbed in fish sauce and dark soy. Came out just like I like tomato sauces, rich, thick, spicy with lots of oregano and between it and meat balls a good whack of chili and fennel.
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Sep 29, 2018 10:57
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Been bbqing a heap recently so had to try cooking a 700g steak with bbq corn in herb butter on a random Saturday. Cooked in a crust of chilli and seasoning, with some home baked bread and horseradish cream.  
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Sep 29, 2018 11:16
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Slightly more done than I like it but goddamn if that steak doesn't look amazing dude. What a crust.
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Sep 29, 2018 15:09
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Recreated one of my old bakery's recipes from memory. Came out pretty close to right:
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Oct 5, 2018 03:34
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Serving size: one tray
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Oct 5, 2018 11:24
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Friday night is homemade pizza night! Tried out making dough with the food processor, and made a ham, egg and pineapple one and a Mexican-ish one       
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Oct 5, 2018 11:34
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Liquid Cannibalism posted:Recreated one of my old bakery's recipes from memory. Came out pretty close to right: Pecan sticky buns are the best. When you get the butter / salt amount just right with the sugar...
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Oct 5, 2018 12:20
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 Homemade corned beef using the ATK recipe. First time curing/corning brisket, and it was absolutely mouth-wateringly delicious.
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Oct 8, 2018 15:31
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Tourtiere
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Oct 9, 2018 02:55
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Yesterday was our wedding anniversary, so we celebrated by cooking extravagant stuff. Lobster bisque, a rotisserie'd and smoked prime rib, and lemon tarts.  I guess there were also potatoes. overdesigned fucked around with this message at 04:42 on Oct 9, 2018 |
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Oct 9, 2018 04:39
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loving hell mate.
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Oct 9, 2018 06:10
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overdesigned posted:Yesterday was our wedding anniversary, so we celebrated by cooking extravagant stuff. Lobster bisque, a rotisserie'd and smoked prime rib, and lemon tarts. So uh. Is this an open marriage? 
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Oct 10, 2018 03:27
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I'm gonna need one of those tarts on my desk by five.
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Oct 10, 2018 05:35
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Hurricane is over, had leftover pepper tofu lettuce bites!  Small portion because I binged hurricane snacks all day Holy poo poo y'all raw diced shallot and ginger sounds too assertive but it fukkin worked
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Oct 11, 2018 01:54
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Burg thread crosspost: I quickly burged yesterday.   Burg, burgsauce, mustard, mushrooms, onions. Greasy burger van style.
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Oct 15, 2018 10:23
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 Bloody mary steak with avocado (recipe)
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Oct 15, 2018 14:44
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Both the steak and burgs look incredible.
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Oct 15, 2018 16:24
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iajanus posted:Been bbqing a heap recently so had to try cooking a 700g steak with bbq corn in herb butter on a random Saturday. Cooked in a crust of chilli and seasoning, with some home baked bread and horseradish cream. Looks great! I'd recommend more char on the corn though. Love me some char on grilled corn (then cover in mix of mayonnaise, feta, garlic, lime juice and chili powder)
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Oct 15, 2018 16:47
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I went to the store yesterday planning to just get some basics and spotted this thing that I couldn't resist:  ~2lb boneless wagyu chuck roast. I'm trying to decide how to cook it and I can't make up my mind. Smoke? Sous vide? Pot roast? What do you think?
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Oct 15, 2018 17:12
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Random Hero posted:~2lb boneless wagyu chuck roast. I'm trying to decide how to cook it and I can't make up my mind. Smoke? Sous vide? Pot roast? What do you think? Take some inspiration from Drew: https://thetakeout.com/drew-magary-ruins-wagyu-steak-1827996474
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Oct 15, 2018 18:23
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Random Hero posted:I went to the store yesterday planning to just get some basics and spotted this thing that I couldn't resist: Cut it into steaks, Sousvide it to 129 and sear in its own fat on a cast iron.
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Oct 15, 2018 21:53
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ColHannibal posted:Cut it into steaks, Sousvide it to 129 and sear in its own fat on a cast iron. I come here so ya’ll will talk dirty to me.
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Oct 15, 2018 22:26
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ColHannibal posted:Cut it into steaks, Sousvide it to 129 and sear in its own fat on a cast iron. Don't ruin that meat by boiling it.
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Oct 16, 2018 02:23
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