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Tezcatlipoca posted:Don't ruin that meat by boiling it. At the end of the day it’s still chuck, and I don’t see an amazing meat/fat ratio like you see with A5.
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Oct 16, 2018 02:28
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[quote="ColHannibal" post="488919578"] At the end of the day it’s still chuck, and I don’t see an amazing meat/fat ratio... so to extract the real tenderness out of it...it will need the help.
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Oct 16, 2018 02:30
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I used Kenji’s reverse sear on some thick ribeye and roasted some veg (sweet potatoes, parsnips, turnips, shallots, pearl onions, carrots). Best steak I’ve ever made at home. I know it’s not superb photography but I’m proud of it and it was a special dinner for my partner who ran a half marathon that morning. 
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Oct 16, 2018 03:21
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went apple picking on Sunday and decided to make an apple upside-down cake for work. Soaked some currants in black rum, then used the rum to make caramel and flambee my apples. Made a silky batter and ground some fresh cardamom, cloves, nutmeg, and cinnamon. People at work are going nuts for it. Start to finish it took about 2 hours.
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Oct 16, 2018 13:54
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Since we can't afford to just slap a prime rib roast on the rotisserie any time we want I started investigating other beef options. Here's a shoulder roast that turned into tasty roast beef with lots left over for sandwiches in the upcoming days.
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Oct 16, 2018 19:30
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i made some meatballs
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Oct 18, 2018 09:36
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This year I tried making tonkotsu for the first time                  Combined dashi, soy tare, broth, tahini, green onion, bok choi, enoki, woodear shrooms, nori, fried shallots, sprouts, soft boiled egg, braised pork belly, and burnt garlic oil... yum ogarza fucked around with this message at 18:58 on Oct 18, 2018 |
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Oct 18, 2018 18:56
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 Grilled a monster ribeye, glazed with soy butter, served with grilled veg and rice  Kenji's cast iron pizza with pepperoni, pickled jalapeno, pineapple
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Oct 19, 2018 01:53
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ogarza posted:This year I tried making tonkotsu for the first time This is incredible. Did you have lots of stock left over to use later? Casu Marzu posted:
Soy butter sounds like a good idea I'll have to try that on the next one.
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Oct 19, 2018 01:56
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VelociBacon posted:This is incredible. Did you have lots of stock left over to use later? yes, cut like a cake and stored in single serving bags in the freezer  This is what was left over after 6 or 7 bowls
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Oct 19, 2018 05:01
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Starting a few weeks away from home so cooked up another lasagne from scratch. Perfect comfort food.        
iajanus fucked around with this message at 12:25 on Oct 19, 2018 |
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Oct 19, 2018 12:22
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i made a sandwich for lucnh
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Oct 19, 2018 14:31
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I made a meat sauce. Featuring cook-in-the-bag garlic bread from Kroger.
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Oct 19, 2018 14:47
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Don't rinse your cooked pasta tia
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Oct 19, 2018 18:26
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Next you'll be telling us not to add some olive oil to the water :P
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Oct 19, 2018 18:40
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first time making gyoza with my sister. bought the wraps though
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Oct 23, 2018 22:06
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Joseance posted:first time making gyoza with my sister. bought the wraps though These look amazing. What was the filling?
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Oct 23, 2018 22:24
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pork, cabbage, spring onion, ginger and garlic. I made a dipping sauce out of lao gan ma, light soy and black rice vinegar
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Oct 23, 2018 23:07
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Joseance posted:first time making gyoza with my sister. bought the wraps though Look legit dude. Nice
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Oct 24, 2018 00:00
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Love me some gyoza, nice job.
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Oct 24, 2018 00:19
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Hello dinner thread. Long time reader, first time poster. My girlfriend is a recently diagnosed coeliac so dinner time can sometimes be pretty hard for us as there are a lot of things we (she) can't eat- doubly so as she is now pregnant which decreases options further. She used to love going out for dumplings but that is pretty much a complete no go now. We decided to make an attempt at gluten free ones and they turned out to be loving great. Still trying to get the hang of making them look pretty though. 
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Oct 25, 2018 05:24
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holy christ this looks incredible
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Oct 25, 2018 17:44
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 I make this or something close to it every fall. cider-brined pork chop, maple-bacon chutney, butternut squash and pear puree, swiss chard, frizzled sage
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Oct 26, 2018 19:57
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Ewar Woowar posted:Hello dinner thread. Long time reader, first time poster. These look good, what did you use for the wrapper... rice paper?
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Oct 26, 2018 21:57
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kittenmittons posted:
I don't eat pork anymore but goddamn do I want that.
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Oct 27, 2018 08:44
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 hazelnut macarons like what
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Oct 28, 2018 19:27
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Casu Marzu posted:
Wow Not a healthy dinner, but beautiful
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Oct 28, 2018 19:35
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Casu Marzu posted:
Nice feet on those. Would eat all of them and feel no shame (ok, some shame but I'd get over it real quick).
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Oct 28, 2018 19:48
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Joseance posted:first time making gyoza with my sister. bought the wraps though My mouth. In. Now.
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Oct 28, 2018 21:32
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Garbage work WiFi causes doubleposts.
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Oct 28, 2018 21:32
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Casu Marzu posted:
Good poo poo op
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Oct 29, 2018 01:28
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 Had some friends over and made casssoulet
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Oct 29, 2018 02:07
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Can I be your friend? That looks phenomenal.
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Oct 29, 2018 02:23
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Looks righteous, though I’m a fan of breadcrumbs on top.
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Oct 29, 2018 08:31
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kittenmittons posted:
Can I get a recipe for the pork and chutney?
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Oct 29, 2018 22:32
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 Sourdough loaf with a bit of whole wheat and flax seed
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Oct 30, 2018 05:10
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Nice open crumb on that.
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Oct 30, 2018 05:26
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Finally harvested my one cabbage in the garden, so I made okonomiyaki. Filling was prawns and fish cakes, plus kale because I have too much of it.
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Oct 30, 2018 12:23
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Not a fan of fish prawns or bonito but I'd eat that poo poo up
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Oct 30, 2018 19:41
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camoseven posted:Can I get a recipe for the pork and chutney? http://www.foodrepublic.com/recipes/cider-brined-pork-chops-with-maple-bacon-chutney-recipe/
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Oct 30, 2018 20:06
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