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That Dragon Noodles recipe has been a godsend for quick meal prep. I also really liked the addition of some gochujang as suggested in the meal prep thread.
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Jan 16, 2019 07:49
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I've made Budget Bytes' dragon noodles so much I have the recipe memorized. Such a quick and easy fix. Never made it with pork and peanut though. Sounds great!
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Jan 16, 2019 07:52
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I also tossed in a bit of ginger because I was mincing it for another recipe anyway, and a splash of fish sauce because gently caress yeah fish sauce.
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Jan 16, 2019 10:24
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It's one of my favourite go-to recipes as well. I pretty much always end up tossing extra crispy chilli oil in though because I'm a heat fiend. The peanut addition certainly seems good though.
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Jan 16, 2019 11:15
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Used the last of a roasted duck and some foie gras to do tortellini en brodo. The broth got gelatin-consomme'd and was also duck, because why not?
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Jan 16, 2019 15:45
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Roasted chicken, honey balsamic glazed carrots, saffron risotto, roasted garlic. Pretty good!
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Jan 16, 2019 19:21
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i used my instant pot to make coq au vin and then baked some shop bought sourdough bread rolls to go with. not pictured the extremely crispy roast broccoli in olive oil + sea salt because it looks ugly af
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Jan 16, 2019 20:53
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overdesigned posted:Used the last of a roasted duck and some foie gras to do tortellini en brodo. The broth got gelatin-consomme'd and was also duck, because why not? Literal pornography. drat.
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Jan 16, 2019 21:10
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quote:Yes please.
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Jan 17, 2019 00:31
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Has anyone here made easy pressure cooker Chile Verde in a dutch oven - https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html? I'm thinking of adapting it in the following way: - Sear the meat and set aside - Add the chillies/peppers and cook until they start softening - Add back the meat along with some chicken stock (eye ball it for now). - Simmer slightly uncovered for 1- 1.5 hours - Remove meat and part blend the stew - Reassemble with cilantro and serve Should I consider doing it a different way? I might also sub in chicken if I can't find the pork or it's too pricey.
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Jan 17, 2019 01:02
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paberu posted:Has anyone here made easy pressure cooker Chile Verde in a dutch oven - https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html? I've made that recipe before and it was really good. I think your modifications would work fine. I think chicken might overcook in it too easily.
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Jan 17, 2019 01:12
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paberu posted:Has anyone here made easy pressure cooker Chile Verde in a dutch oven - https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html? https://foodwishes.blogspot.com/2018/02/green-chicken-chili-sorry-red-and-white.html is a very similar recipe that is done in a Dutch oven, with chicken.
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Jan 17, 2019 01:15
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12hr sous vide ribs dry rubbed & finished in the oven
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Jan 17, 2019 02:26
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 Crispy tofu... In a garlic/sesame/ginger sauce, with broccoli. 
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Jan 17, 2019 03:58
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Liquid Communism posted:
Nice!! I love crispy tofu. Did you roast it, or pan fry it? Looks awesome.
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Jan 17, 2019 14:46
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Pan fried. That was tedious, but worth it.
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Jan 17, 2019 15:52
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 Green beans and mixed mushrooms (field, oyster and shiitake) stir fried in a szechuan pepper and shaoxing wine sauce and tossed with black sesame. Simple but delicious.
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Jan 17, 2019 21:34
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Homemade miso with 16hr SV pork belly. Bean sprouts, green onion, nori, soft egg, red pepper.      
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Jan 18, 2019 02:39
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That looks incredible, but newbie question: does the amount of time you SV something matter? I got one for Christmas this year and it made even a cheap steak taste like heaven, but that was only for 2 hours. I have some strip steaks ready to cook that way, but I need some more plastic bags before I can do so.
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Jan 18, 2019 04:21
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sterster posted:Homemade miso with 16hr SV pork belly. Bean sprouts, green onion, nori, soft egg, red pepper. whats in your marinade for the belly, is it like chashu or cha siu or whatever?
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Jan 18, 2019 04:28
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Framboise posted:That looks incredible, but newbie question: does the amount of time you SV something matter? I got one for Christmas this year and it made even a cheap steak taste like heaven, but that was only for 2 hours. I have some strip steaks ready to cook that way, but I need some more plastic bags before I can do so. Yes time matters especially when cooking at lower temps as it provides more time for collagen to break down. It does vary for different meats. Like I don't think cooking a ribeye or beef tenderloin is going to get you anything after a couple of hours. Things like brisket, pork belly, flank/hanger steaks, ribs do benefit from longer cooks but there is a cut off. Take a look at this chart for brisket. where they keep temps same but show over time the changes. Also read some of the description of the recipe and how it changes the meats. https://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html Ranter posted:whats in your marinade for the belly, is it like chashu or cha siu or whatever? Edit: quick google makes me lean towards chashu sterster fucked around with this message at 04:32 on Jan 18, 2019 |
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Jan 18, 2019 04:29
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sterster posted:Yes time matters especially when cooking at lower temps as it provides more time for collagen to break down. It does vary for different meats. Like I don't think cooking a ribeye or beef tenderloin is going to get you anything after a couple of hours. Things like brisket, pork belly, flank/hanger steaks, ribs do benefit from longer cooks but there is a cut off. Take a look at this chart for brisket. where they keep temps same but show over time the changes. Also read some of the description of the recipe and how it changes the meats. Hot drat. I may need to get some brisket sometime. (chashu is delicious too)
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Jan 18, 2019 04:40
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 Tea tonight - sourdough toast, rocket, pink, yellow and regular oyster mushrooms cooked in garlic, sour cream and mustard, topped off with a poached egg. Fancied some comfort food. Maybe about 15 seconds too long on the egg, could have been runnier, but still really drat good.
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Jan 19, 2019 21:35
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gently caress (yes)
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Jan 19, 2019 23:12
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So I'm on a diet. Simple calorie in, calorie out business. I have a spreadsheet that a friend of mine has put together that helps me keep track of everything. I've come to realize that outside of the junk food that is actually fairly easy to cut out of my life, I don't really do too badly with what I eat-- it's always more of a portion control matter. But I'm still trying to make more health-conscious choices with what I cook and eat. 2 weeks ago or so, I made a Korean-style jjigae following a youtube video. It was pretty delicious. (https://www.youtube.com/watch?v=9H-BSggzoCA) However, it also had some really unhealthy ingredients in it. So I set to making a more healthy version that tries to make it less heavy without sacrificing too much flavor. And here's what I ended up with:   I pretty much followed the recipe to the letter once again but made a few substitutions based on what I had in my freezer (ground beef and chicken thigh). I did not want to sacrifice the cheese as it melted into the broth and gives it a nice creaminess. After crunching the numbers, that whole pot there is only around 1300 calories. 8oz 80/20 ground beef = roughly 600 cal 2 chicken thigh, sliced = roughly 400 cal 4oz firm tofu, cubed = roughly 100 cal 3 slices American cheese = 210 cal Ingredients with negligible calories: kimchi, onion and green onion, gochugaru, soy sauce, chopped garlic Broken up into around 4 servings, that's 325 cals a serving, and 3/4 cup cooked rice brings it up to a total of 475 calories for a very filling meal. Since I'm shooting for around 1200 calories or less a day, this fits fairly well. The broth is nowhere close to as rich and that's to be expected but still kind of disappointing. I didn't think about it while I ate it, but I may add some gochujang to my next serving, which should give a little more depth of flavor. Framboise fucked around with this message at 04:31 on Jan 20, 2019 |
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Jan 20, 2019 04:28
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Nice! Maybe add in some extra gelatin into the broth as well?
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Jan 20, 2019 16:45
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Framboise posted:So I'm on a diet. Simple calorie in, calorie out business. I have a spreadsheet that a friend of mine has put together that helps me keep track of everything. drat, this looks fantastic. Tea tonight - paneer satay skewers with satay sauce and rice! Lovely stuff, and quite happy with it - a few bits to tinker with but it's a solid start. 
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Jan 20, 2019 20:04
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Pork stew with cider, carrots, and parsnips, and a simple white boule. 
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Jan 20, 2019 21:46
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That Works posted:Nice! Maybe add in some extra gelatin into the broth as well? An interesting idea! I've heard that traditional jjigae sometimes uses the starchy water you get from rincing rice to help thicken the broth. Maybe a touch of cornstarch slurry would work too. The bigger problem is depth of flavor, however. I ate some leftovers today and added some gochujang to it, and that surely filled that void.
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Jan 20, 2019 23:06
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Budae jjigae is the most unhealthy trash food in Korea, man. Kimchi jjigae or doenjang jjigae will be much healthier to begin with. As for thickening, in all the time I lived in Korea I never saw jjigae that was thickened in any way. The liquid is supposed to be thin. But you can pack it with so many ingredients you don't have much broth to deal with anyway, that's how my kimchi jjigae usually ends up. You dump/dip in rice to soak up broth if you don't just chug it. Grand Fromage fucked around with this message at 23:20 on Jan 20, 2019 |
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Jan 20, 2019 23:18
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Grand Fromage posted:Budae jjigae is the most unhealthy trash food in Korea, man. Kimchi jjigae or doenjang jjigae will be much healthier to begin with. After my substitutions it seems like it's closer to a kimchi jjigae anyway. There's a reason why I removed the spam and hot dogs, and used leaner meats in their place. The only unhealthy bit I left in was the cheese because I liked that-- and 210 calories split among a few servings doesn't add up to much really. Noted on the broth though. I just kinda served the jjigae with rice as it was because I feel they go well together.
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Jan 20, 2019 23:54
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Yep. Your rice is always in a separate bowl so it doesn't get too brothlogged but if you like soaking the rice in the broth anyway then there's not much point.
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Jan 21, 2019 00:13
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Snow day, holiday weekend, bolognese. After cooking for 2 hours  After reducing  After adding a glug or three of cream. To read more about the Mary Berry add-cream-to-spag-bol controversy, see this article in the telegraph: https://www.telegraph.co.uk/food-and-drink/news/mary-berry-right-putting-white-wine-cream-in-bolognese/  Final bowl. Rigatoni and 3-color rotini were chosen by the most argumentative of almost-4-year-olds. Wine was some random 8-10 dollar cab I got for cooking bolognese and other recipes calling for a red. 
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Jan 21, 2019 01:03
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Human Tornada posted:Pork stew with cider, carrots, and parsnips, and a simple white boule. May I have the pork cider stew recipe please? I am a sucker for stew and bread. silvergoose posted:Snow day, holiday weekend, bolognese. That sauce really stuck to the pasta god drat
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Jan 21, 2019 08:22
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quote:After adding a glug or three of cream. To read more about the Mary Berry add-cream-to-spag-bol controversy, see this article in the telegraph: I didn’t realise this was controversial. I cook this dish with milk for around four hours, and prefer some frivolous red wine instead of white. It’s one of those dishes that really looks ugly during the initial stages: big bits of meat in a kind of purple-y lilac coloured liquid. As the liquid reduces, the milk breaks up and curdles; after a few hours of gentle cooking it all comes together in a pot of glory.
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Jan 21, 2019 12:40
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Ranter posted:May I have the pork cider stew recipe please? I am a sucker for stew and bread. Rigatoni was also chosen because meaty bits stick inside the tube, so lovely.
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Jan 21, 2019 12:54
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Tried my hand at French food last night. Chicken chasseur! And a picture of my kitchen assistant. Never mind the lovely floor, we're remodeling. 
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Jan 21, 2019 12:56
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Ranter posted:May I have the pork cider stew recipe please? I am a sucker for stew and bread. Sure thing bud, I used this recipe as a guideline for ingredients but used some tips and tricks from Kenji's recipe. The changes I made: *seared the pork in a whole chunk and chopped it up and tossed it with flour before simmering, eliminating the need to make the roux *added gelatin, fish sauce, and Worcestershire ^definitely do these^ *subbed fresh sage for the rosemary *subbed regular bacon for the pancetta *simmered whole carrots and parsnips and then fished them out at the end and added sauteed diced veg. so they didn't get mushy
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Jan 21, 2019 23:12
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Alright, did the welly today. I'm not sure what I expected. It was good but not sure it was worth the effort. Also I'm not a huge mushroom fan so maybe that has something to do with it. I'd be interested to have it out at a restaurant to see how it compares.   With wine sauce & garlic mashed red potatoes       
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Jan 22, 2019 02:14
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Yummy.
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Jan 22, 2019 02:31
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