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Veritek83 posted:
Nice plating! Got a recipe for the chorizo/cornbread stuffing? That sounds excellent. Cavenagh posted:Turkey Ballotine, Dirty Black and Wild Rice, Tarragon Gravy, Balsamic Beetroot. Yeahhhh gonna need a recipe here too 
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Nov 23, 2018 18:24
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Good dinners goons
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Nov 23, 2018 20:21
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BrianBoitano posted:impressive thanksgiving food
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Nov 23, 2018 20:27
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To be fair, my wife is a grad student so had a flexible schedule to cook for 3 days straight. Besides that, 
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Nov 23, 2018 20:29
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Finally cutting Blue Apron out of my life, and it feels good. Made some Chongqing Chicken and garlic bok choy. Couldn't get a good plating shot, because I turned every surface of my kitchen into a mess. 
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Nov 25, 2018 03:18
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BrianBoitano posted:Nice plating! Got a recipe for the chorizo/cornbread stuffing? That sounds excellent. Thanks! Here's the stuffing- https://www.epicurious.com/recipes/food/views/spicy-cornbread-stuffing-with-chorizo-and-sweet-potatoes It's pretty much a complete meal on it's own. Veritek83 fucked around with this message at 06:30 on Nov 25, 2018 |
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Nov 25, 2018 03:43
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Double post
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Nov 25, 2018 04:11
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Veritek83 posted:Thanks! Here's the stuffing- https://www.epicurious.com/recipes/food/views/spicy-cornbread-stuffing-with-chorizo-and-sweet-potatoes. It's pretty much a complete meal on it's own. You have a trailing period that makes the link not work, just fyi. I'm gonna try to make this if i can find fresh chorizo anywhere. Its reasonably hard to come by for some reason.
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Nov 25, 2018 04:51
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TheCog posted:You have a trailing period that makes the link not work, just fyi. Fixed, thanks. I seem to remember reading (at Serious Eats maybe?) a very basic guide to subbing fresh chorizo with heavily seasoned ground pork. Honestly there's enough going on with this stuffing that you could sub a pretty basic bulk sausage and just compensate with additional seasoning.
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Nov 25, 2018 06:35
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Sweet potatoes and chorizo is such a good combination, I swear. It's one of my favorites. That stuffing sounds fantastic.
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Nov 25, 2018 06:43
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Veritek83 posted:Fixed, thanks. I seem to remember reading (at Serious Eats maybe?) a very basic guide to subbing fresh chorizo with heavily seasoned ground pork. Honestly there's enough going on with this stuffing that you could sub a pretty basic bulk sausage and just compensate with additional seasoning. Ground pork and a chili paste with garlic, cumin, vinegar or lime juice, salt and pepper marinated for at least a couple of hours will do fine.
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Nov 25, 2018 22:33
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Tonight I made one-pan Tom Kha Gai Biryani! I have a bad camera and a badly lit apartment so this is the best picture I have! There was so much liquid from the onions, mushrooms, coconut cream and lime juice that I didn't have to add any water or broth to cook the rice. End result: 
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Nov 26, 2018 07:25
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 Seared venison loin, charred cabbage, gochujang-sauerkraut puree. A Wisconsin riff on KBBQ I suppose.
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Nov 26, 2018 17:04
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Casu Marzu posted:
Awesome char on that cabbage.
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Nov 26, 2018 17:26
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Casu Marzu posted:
Hot drat that looks good! Also reminds me that we're headed out hunting next weekend, and I still have a backstrap from last year to eat first...
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Nov 26, 2018 17:29
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Casu Marzu posted:
such a lovely phrase  So I guess instead of relaxing with easy post-thanksgiving leftovers we're going to cook a notoriously difficult food, including home nixtamalization? Yeah cooking addiction is real     
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Nov 26, 2018 17:53
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BrianBoitano posted:such a lovely phrase Ran out of kimchi and wasn't able to get to the Korean market cuz the holiday. Wanted something similar and had a jar of sauerkraut. Worked out pretty well. Those tamales look dope.
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Nov 26, 2018 18:07
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BrianBoitano posted:such a lovely phrase Bless you
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Nov 26, 2018 18:09
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BrianBoitano posted:such a lovely phrase These look amazing. I went to an el Salvadoran place in DC that had banging tameles recently and these look identical. They added chickpeas which were really good, nice little texture change.
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Nov 26, 2018 20:14
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Doc Walrus posted:Tonight I made one-pan Tom Kha Gai Biryani! I have a bad camera and a badly lit apartment so this is the best picture I have! this might be the greyest picture ever posted in one of these threads
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Nov 26, 2018 21:18
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Jose posted:this might be the greyest picture ever posted in one of these threads Well it looked great IRL 
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Nov 26, 2018 22:23
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Doc Walrus posted:Well it looked great IRL 
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Nov 26, 2018 22:29
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 pork roulade, parsnip puree, orange-caraway glazed carrots
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Nov 27, 2018 02:11
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kittenmittons posted:
Delicious art.
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Nov 27, 2018 03:02
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kittenmittons posted:
yepyepyep
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Nov 27, 2018 07:13
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 Fenugreek, black sesame and mustard curry chicken, garnished with spring onions, birds eye chilli, paprika and black sesame seed, served with fried onion and garlic rice. Really happy with this, the sauce was an experiment in combining more unusual flavours, and came out faultless - rich with the cream, nutty, and with subtle but tasty spicing, brought to life with the raw spring onions and chilli. Also the sesame gave it an amazing colour which makes me happy. The photo doesn't quite do justice to just how vibrantly green it was. (phone camera so no actually good colour correction... Le sigh) kittenmittons posted:
Yuuuup, I want this in me. Sexually. Casu Marzu posted:
Also this. Stuff me with your delicious meat. Olpainless fucked around with this message at 09:56 on Nov 27, 2018 |
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Nov 27, 2018 08:11
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Jose posted:this might be the greyest picture ever posted in one of these threads It's like the start of an infomercial: "Oh no! Grey food again!" *cut to shot of disappointed family*
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Nov 27, 2018 18:51
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sunday roast 
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Nov 27, 2018 19:06
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Ranter posted:sunday roast Wow... That crackling is art. You done good.
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Nov 27, 2018 19:11
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Olpainless posted:Wow... That crackling is art. You done good. You could serve those strips of skin like chips on the side. Impressive.
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Nov 27, 2018 19:23
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Cheers. I used a slightly different method for this 'half picnic roast' cut. Tented it in foil and cooked it for 2 hours @ 325 then removed the foil for the rest of the cook, before cranking it up to 550 to crisp the crackling. I think the tenting/steaming helped break down the skin and fat for better crackling.
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Nov 27, 2018 20:07
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Bored baking day. Today's experiment was a rye sourdough. Quite tasty with a poached egg and bacon.   
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Nov 29, 2018 20:48
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I like this poached egg. Is that the stir and drop method? It looks so dynamic.
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Nov 30, 2018 01:49
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Totally Reasonable posted:I like this poached egg. Is that the stir and drop method? It looks so dynamic. Yep. It's the only method I've been able to get consistently good yolks with.
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Nov 30, 2018 03:36
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kittenmittons posted:
Can you post the parsnip purée recipe, please? Hell, throw in the roulade, too. Always have pork tenderloin on hand.
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Dec 1, 2018 06:48
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Caramelized belgian endive and blue cheese tart:    following this David Lebovitz recipe: https://www.davidlebovitz.com/caramelized-endive-blue-cheese-tart-recipe/ Didn't come out nearly as photogenic as his, but was delicious. I think doing it again, I would sear the endive spears more on the stovetop at the beginning (I don't think I got them properly browned enough on the cut side), and probably drain some of the liquid before adding the cheese and putting on the puff pastry.
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Dec 2, 2018 00:28
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I'm in love with every word of that recipe name Tonight for us was parmesan Dutch baby:  Basically Yorkshire pudding and thus delicious. Looked better once garnished with chives and put in more natural light, but by that point it had slumped even more. Still yummy!
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Dec 2, 2018 00:53
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Lawnie posted:Can you post the parsnip purée recipe, please? Simmer sliced parsnips, a few garlic cloves, and some salt in a heavy cream/whole milk mixture (about 2.5/1 ratio) until soft. Strain the parsnips/garlic and blend with just enough of the cream mixture to get it spinning. Roulade was just some pork chops pounded thin, stuffed with dijon/granny smith apple/spinach, wrapped in bacon and tied with butcher's twine.
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Dec 2, 2018 22:31
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It's cold out Lazy empty the fridge doenjang jjigae
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Dec 2, 2018 22:31
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Doc Walrus posted:Tonight I made one-pan Tom Kha Gai Biryani! I have a bad camera and a badly lit apartment so this is the best picture I have! Casu Marzu posted:
These two posts back to back, yikes.
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