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I tried making something american, a meatball hoagie. Starting with the meatballs, 50/50 beef pork meatballs, salt, pepper, eggs and loads of pecorino romano.  After browning I start on the sauce:   After cooking and reducing  Loading up the bread with mozzarellla and some other stuff I found in the fridge  Unfortunately they went pretty fast, barely got a photo of one:  I think these were some of the best meatballs I have ever made. I don't think the bread was the best, not soft enough, wanted to split in two. Ideally I should make my own. wish I had gotten more sauce into them, but it was pretty good and drat filling.
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Dec 23, 2018 19:09
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This time of year is the kids birthday so that means cakes and mostly pork based party food. BatCake.  Inside the BatCake. Lemon Sponge, Blackcurrant Buttercream.  Hummus with Pepitas, Zatar and Paprika.  Scotch Quail Eggs (Homemade Sausage Meat with Mace, Nutmeg, Bacon, Apple)  Sausage Rolls (Same Sausage Meat as above in Phyllo)  And then comes Christmas....... Yule Log (Chocolate Sponges, Chestnut Vanilla Cream, Pistachio Moss, Meringue Snow, Fondant Fox, Frog, Rabbit and Stingray) 
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Dec 23, 2018 20:27
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Christmas Dinner Oxtail au jus, made on Sunday, in gelatinous form   Prime rib, Serious Eats style  Served with potatoes parboiled then roasted, sauteed kale with lemon, garlic, and shallot, and a garlic cream sauce
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Dec 26, 2018 01:19
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 Kenji's reverse sear tenderloin. Served with onion/kale stuffing, miso/maple glazed carrots, green bean casserole, lots and lots of wine
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Dec 26, 2018 02:11
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Cavenagh you may be a drunk justice but you throw a mean birthday party. Kumba and Casu Marzu thanks for the meat porn, you're both driving up my next grocery bill. I'm about to post two dinners in the same post. gently caress da police. Gnocchi with pork butt ragu and bread crumbs  I hope you all have more butt in your 2019 Fried capers are yummy on salad. Watermelon radishes and chioggia beets are pretty.  Honeybaked ham, creamed Swiss chard w/ lemon breadcrumbs, twice-baked potato  Parker house roll, fancied up with thyme and chives   bonus: https://i.imgur.com/KhFEXJ4.mp4
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Dec 26, 2018 05:01
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Christmas Dinner 2018 Each year I try some new ideas and cooking - one of the blessings of not being bound to turkey. This year my dad requested something with less butter (and no foie gras, boooo!), so I looked for inspiration to my trip to the Greek Islands, Ikaria in particular. Wines: 1. Mumm classic brut champagne with the amuse 2. Afianes Begleri 2012, almost a Georgian orange wine. Very complex with orange, wild ferment, fennel and bittersweet. With courses 1,2 and 3 3. Gaia Assyrtiko Wild Ferment 2017. Dry, volcanic white from Santorini. 4. Afianes Icarus 2010, subtle red with the lamb and cheese courses 5. Dessert wine (can't remember, my dad brought it) with the cake. Amuse: Honey roasted brussel sprouts with chestnut dip  Tuna tartare, beets, citrus jellies and candied hazelnut bits  Filo pastries with sweet potato, feta, caramalised onions and with a spiced pine honey dressing  Persimmon, feta, and candied walnut arugula salad  Seabass with fava puree and wine-braised cherry tomato, fennel and red onion  Lamb fillet with Greek grandmother-style roast potatoes and garlic-roasted beefsteak tomato  (I forgot to photograph the cheese course) Tyropita Christmas cake with mastica, chocolate and orange flavouring  There were also Kouraibides cookies (almond and brandy shorts) with the espresso after. Junior G-man fucked around with this message at 12:37 on Dec 26, 2018 |
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Dec 26, 2018 10:48
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Oh god, that filo pastry sounds incredible.
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Dec 26, 2018 14:30
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Terrible page to be posting this on, compared to the last couple dinners, but my first crack at SV beef tenderloin came out alright. Wish I had gotten the pan hotter before I seared it but I already smoked out our guests from the first, overcooked-by-design half of the cut. 140*F for about 3.5 hours for this, it was extremely delicious. I also did a full half-sheet of Brussels sprouts and several pounds of mashed garlic potatoes. 
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Dec 26, 2018 15:13
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 Mandarin Chicken with Veggie Fried Rice and Chipotle Burbon BBQ Chicken - Kimchi Spring Rolls. Gatts fucked around with this message at 00:18 on Dec 31, 2018 |
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Dec 31, 2018 00:11
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That looks awesome, got a recipe for the chicken?
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Dec 31, 2018 01:09
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I'm a loving idiot and I decided to make osechi-ryori from scratch: https://imgur.com/a/NNhDJrn
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Dec 31, 2018 04:10
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nyc style pizza 
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Dec 31, 2018 19:35
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 Spaghetti-o's Bloody Mary, would not recommend.
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Jan 1, 2019 02:23
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Jan 1, 2019 02:29
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MadFriarAvelyn posted:
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Jan 1, 2019 02:35
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What the hell is wrong with you, shiiiiiit
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Jan 1, 2019 02:53
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Mikey Purp posted:That looks awesome, got a recipe for the chicken? https://www.seriouseats.com/recipes..._campaign=mar17 I just bring in tenderloins fresh but use this recipe as my basis for the coating. Once you've fried them you can even use a bottle sauce, they're basically breaded nuggets and all you have to do is get the sauce piping hot and toss them in the wok. I've done their's and I've used a pre made bottle too from the store when I was lazy. My next time I'm gonna modify the coating to be spiced with like cayenne or something.
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Jan 1, 2019 04:38
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MadFriarAvelyn posted:
absolute madman
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Jan 1, 2019 04:53
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Had some leftover prawns from Xmas so marinated them and threw them on the bbq and knocked up some mango and chilli salsa. Good hangover food.  
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Jan 1, 2019 09:28
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MadFriarAvelyn posted:
Uh Oh
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Jan 4, 2019 17:55
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.......would?
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Jan 4, 2019 18:38
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Noslo posted:.......would? Not recommend.
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Jan 4, 2019 18:41
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atothesquiz posted:Not recommend. Idk man, I steer clear of canned foods because the salt/msg is too overpowering, gives me heartburn and the tastes linger all day...... But spaghettios are a guilty pleasure. If I'm camping I will eat those suckers right out the can. No idea why. That and spam. Every 6 months or so the craving will hit for fried spam breakfast sandwhiches.
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Jan 4, 2019 19:54
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Made Kenji's Detroit-style pizza. A friend was in the midwest last week and brought some brick cheese, got the pan for Christmas. It is friggin' delicious. Could have tried to get the pepperoni a little more crisp but I was worried about burning the crust.  In the pan  Out of the pan  A big-rear end slice  Crust shot
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Jan 5, 2019 05:59
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Pizza owns. Hell ya is everyone here a Kenji fan
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Jan 5, 2019 06:03
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barkbell posted:Pizza owns. Hell ya is everyone here a Kenji fan He’s pretty drat consistent.
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Jan 5, 2019 06:12
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Yay I made crepes for the first time and they were edible. They had a creamy chicken, mushroom and asparagus filing. I didn't really know how to flip them or cook them since I don't really eat crepes so it was a bit experimental. At least after the first failed one I was able to get them out of the pan. 
iajanus fucked around with this message at 07:45 on Jan 5, 2019 |
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Jan 5, 2019 07:41
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The first pancake is always a sacrifice to the gods that means the others are able to come out in the correct shape and with ease.
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Jan 5, 2019 11:29
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Bollock Monkey posted:The first pancake is always a sacrifice to the
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Jan 5, 2019 11:51
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My first attempt was a little blob of sad looking batter. It doesn't help that I don't really like pancakes so never make them. Savoury crepes on the other hand turned out to be delicious and will be being made again.
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Jan 5, 2019 12:03
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barkbell posted:Pizza owns. Hell ya is everyone here a Kenji fan It's hard to go wrong with Kenji as your first stop when trying out something new. He has some recipes I find a little under-flavored, and his Sichuan recipes can be questionable, but he has a high batting average overall.
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Jan 5, 2019 16:08
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I got a precision cooker for Christmas to go with the dutch over my girlfriend got me. So of course I tried some sous vide cooking. Cheap-rear end $4 sirloin @ 130 degrees for 2.5 hours, seared on both sides afterward.  I didn't really expect it to taste as great as it did, so I didn't decorate it up much. But look at that lovely medium rare. I'll try rare next time.
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Jan 5, 2019 17:37
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iajanus posted:My first attempt was a little blob of sad looking batter. It doesn't help that I don't really like pancakes so never make them. Slice some mushrooms really thin and put them in the batter. Whack on some ham and cheese after you flip, add spinach if you want it. Great combo.
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Jan 5, 2019 19:08
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Framboise posted:I got a precision cooker for Christmas to go with the dutch over my girlfriend got me. So of course I tried some sous vide cooking. That's a rare to me! But looks good, by precision cooker do you mean some kinda pot with built-in sous vide?
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Jan 5, 2019 20:41
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Anyone got a good vegetarian lasagna recipe? I’ll be making the pasta by hand and usually I do a bolognese ragu/bechamel combo but open to non-tomato lasagna too.
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Jan 6, 2019 00:00
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VelociBacon posted:That's a rare to me! But looks good, by precision cooker do you mean some kinda pot with built-in sous vide? No, the sous vide device was labeled as a precision cooker. If you know Binging with Babish, it's the same model he uses. I attached it to my dutch oven as the pot.
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Jan 6, 2019 01:29
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I never post pictures of anything because (1) my phone camera is lousy and (2) I'm a terrible photographer and my house has zero good lighting. But I wanted to share this recipe because of just how good it was. I went to the farmers market today and there was a stand selling fowl and other meats from raised animals that are really hard to come by unless you're a hunter yourself. So I bought 2 partridges and made a partridge pie. I really enjoy the Townsends youtube channel and historic recipes from the 17th-19th century. I tried to follow this as closely as I could. Honestly, just reading the recipe was the hardest part of the whole thing. These old-timey recipes have no measurements and most instructions are a sentence long at best. Filling: Pluck and butcher 2 partridges 2 carrots 1 sweet onion 1/2 a large turnip 2 celery stalks Simmer in a pot. Add a few tbs of flour and butter to make your roux. How much exactly? I dunno, doesn't say. I went with 3. Then 1/2c water and let it simmer while you make the crust. it should be a very thick stew. Add thyme and ground nutmeg to taste. Be very generous with the nutmeg. Crust: "Add flour and butter to water until a dough is formed." That's the recipe. I did 3tbs cold butter in 1 1/4c flour, cut the butter in with my hands, and just added water until the dough came together. "Bake until finished." Ok. I did 425F for about 35mins. I didn't have the confidence to do this in the cast iron over the fire for the first time. I used a glass dish and a conventional oven. And yeah, a pie shield. I shouldn't have used it but eh whatever. edit:  I told you I'm bad at taking pictures. But I couldn't even get a cross section or photo of it plated because it was gone that quickly. The recipe had no salt or pepper, no garlic, no other spices and it somehow didn't need them. There are tons of ways to build on what is essentially a pot pie. But it was so simple and good just the way it is. Mr. Meagles fucked around with this message at 08:37 on Jan 6, 2019 |
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Jan 6, 2019 03:34
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Tom Gorman posted:>I really enjoy the Townsends youtube channel... Yup, definitely Townsends. Interesting fellow from my neck of the woods. Also that pie looks fantastic. And fairly healthy, too?
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Jan 6, 2019 05:05
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Framboise posted:Also that pie looks fantastic. And fairly healthy, too? Thanks!  And yeah, I guess it is. If I made that like I would usually, that filling would have cream and hunks of butter, the crust would have all the lard. When we ate it it wasn't like a flavor explosion, but a feeling of wholesome contentment. Mr. Meagles fucked around with this message at 06:12 on Jan 6, 2019 |
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Jan 6, 2019 06:09
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So much good food on this page
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Jan 6, 2019 07:44
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