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Phil Moscowitz posted:Nice, I've been looking for more soup recipes. Is this available somewhere online? Google fails me. I'm unable to find it as well so probably not, I'll try to remember to post it tonight when I get home
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Jan 28, 2019 20:39
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Appreciate it. I assume it's similar to one of the ones that's popping up.
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Jan 28, 2019 20:41
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There's a lot of variations on 'lion's head' soup too (Chinese meatballs). I make big pork meatballs with scallion, white pepper, ginger, tiny bit of sesame oil then pan fry them hard on one side, flip, add broth and other soup ingredients, cover and bring to a simmer. Couple I've made in the past: 
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Jan 28, 2019 20:44
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Last night my wife and I did beef wellington using the Kenji/Serious Eats recipe. It turned out great.  And then Kenji retweeted us as an example of "what right looks like" which was a nice thing to wake up to. If I were to criticize it's that it went just the tiniest bit over my doneness target, but it's a tenderloin so it wasn't tough at all. Tasted ridiculous.
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Jan 28, 2019 21:53
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overdesigned posted:Last night my wife and I did beef wellington using the Kenji/Serious Eats recipe. It turned out great. I was kicking my own rear end last night about the doneness of the venison burgers I made. They were slightly over cooked but everyone seemed to enjoy them. But they were over cooked 
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Jan 28, 2019 22:26
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Bloodfart McCoy posted:I was kicking my own rear end last night about the doneness of the venison burgers I made. They were slightly over cooked but everyone seemed to enjoy them. I'm making white castle sliders tonight pics to come. EDIT: I forgot to take pictures. We ate them all  I find that cooks are generally their own worst critics. Brisket: Me "Man this is too dry and the bark isn't they way I wanted etc.." Everyone else *nom nom nom nom* "Holy poo poo this is so good. Like best Brisket I've" nom nom "eaten." sterster fucked around with this message at 02:50 on Jan 29, 2019 |
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Jan 29, 2019 00:28
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sterster posted:I'm making white castle sliders tonight pics to come. Absolutely
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Jan 29, 2019 01:02
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Also dinner guests unless they're also in the industry aren't going to give real critique.
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Jan 29, 2019 01:23
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Bloodfart McCoy posted:Spinach and prosciutto stuffed pork loin. Stuffed pork loin is great because it looks fancy and tastes great but is easy to do, and there's lots of different options for the filling. This Jacques Pepin recipe or variations thereon has been my go-to for a while: https://www.youtube.com/watch?v=Gc2kghrzX7E&t=774s
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Jan 29, 2019 01:34
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Entropic posted:Stuffed pork loin is great because it looks fancy and tastes great but is easy to do, and there's lots of different options for the filling. This Jacques Pepin recipe or variations thereon has been my go-to for a while: Seriously! I couldn't believe how easy it was. Even cutting and unrolling the drat thing was a snap. This is my new go-to for impressing guests with zero effort.
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Jan 29, 2019 04:34
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I can make some tasty-rear end food, from prepared ingredients or from scratch, but y'all's plating game is beyond me. Lotta' gorgeous-lookin' food and photos. Anyway, I found an old beat-up set of cast-iron pans under my oven that used to belong to my dad, so I spent last night restoring and re-seasoning them and I wanted to break them in with somethin' special, so I made catfish filets with fried sweet plantains and homemade slow-cooked cuban-style black beans and rice.  I've never made maduros before, so there were some complications peeling them and in the cooking time, but with a few more tries, I think I can nail it. Everything else was perfect.
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Jan 30, 2019 03:19
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Phil Moscowitz posted:Appreciate it. I assume it's similar to one of the ones that's popping up. Sorry for the delay!  
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Jan 30, 2019 03:23
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kumba posted:Sorry for the delay! Awesome, thanks! I’ll give it a run.
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Jan 30, 2019 19:17
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Jose posted:Watching brad leone videos on youtube got me wanting to make some giardiniera. I had to drain it a few times because I put too much in How long did you ferment and how did it end up tasting? His videos are hilarious and this is one I've been meaning to try.
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Jan 30, 2019 20:16
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Keeping my mushroom kick going. Portobello Parmesan. Very satisfying. Almost like a very quick and easy Eggplant Parm.
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Jan 31, 2019 01:28
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*smashes face into screen*
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Jan 31, 2019 06:29
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That needs a NSFW tag.
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Jan 31, 2019 07:46
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Should have used non-dairy cheese and saved it for the vegan thread...
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Jan 31, 2019 14:27
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Not exactly dinner but I made Raspberry + Lime Macarons, they were far from perfect but still tasty. Also this is why I don't bake.
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Jan 31, 2019 14:38
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Raikiri posted:Not exactly dinner but I made Raspberry + Lime Macarons, they were far from perfect but still tasty. Also this is why I don't bake. This being "because they all end up in my stomach"?
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Jan 31, 2019 16:19
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silvergoose posted:This being "because they all end up in my stomach"? I actually only ate one, gave the rest to my niece + nephew. Thankfully I don't have a sweet tooth, otherwise I'd be 80lbs overweight instead of 30.
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Jan 31, 2019 17:11
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sweet_jones posted:How long did you ferment and how did it end up tasting? His videos are hilarious and this is one I've been meaning to try. That was just after making it. In his video he made it on a Wednesday and finished it on a Monday so im going to check it on saturday
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Jan 31, 2019 23:32
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Friend posted:
Cheers for the inspiration - looked it up and it sounded right up my street. So... Why are my herbs/spices wearing a bra?:  A good start:  Let's get this show on the road:  Creamy but needs something:  There we go, some badly chopped green onions!:  The end result:  A lot of pics of something that's not much to look at but you're drat right that it's drat good. Am amazed you even had leftovers as I couldn't stop picking at what wasn't eaten right there and then. This fella, for reference... All y'alls are making some beautiful stuff (those macarons!) so apologies for my humble poo poo.
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Feb 1, 2019 12:07
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franco posted:Cheers for the inspiration - looked it up and it sounded right up my street. So... Never apologise for a delicious and wonderful looking plate of food.
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Feb 1, 2019 15:13
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franco posted:There we go, some badly chopped green onions!: Looks great! Speaking of badly chopped green onions, what is the secret to properly chopping and separating green onions, goons? I usually try to kinda squeeze them between my fingers or roll them in my palm but they just slide out of my hand or split apart until I get annoyed and give up.
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Feb 1, 2019 20:26
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Friend posted:Looks great! Speaking of badly chopped green onions, what is the secret to properly chopping and separating green onions, goons? I usually try to kinda squeeze them between my fingers or roll them in my palm but they just slide out of my hand or split apart until I get annoyed and give up. I generally do slivered green onions where you're cutting them just slightly off axis from their long axis.  This works well when preparing green onions as a garnish, in a salad, etc where the delicate texture and high surface area is desired. If you're putting them in a stew or stock you'd want to cut them more coarsely or they'll just break down entirely. This is sorta just Knife Skills 101 but green onions are excellent for practicing this.
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Feb 1, 2019 20:38
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Sounds like bias to me
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Feb 1, 2019 20:42
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https://www.seriouseats.com/2014/05/knife-skills-how-to-slice-scallions.html Kenji has a whole subsection on basic knife cuts on serious eats
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Feb 1, 2019 20:43
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I can slice 'em just fine, it's separating the inside from the out that gives me trouble, though looking at Kenji's pics I think my problem is I'm not slicing them nearly thin enough. Thank you all!
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Feb 1, 2019 23:02
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Current mood:
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Feb 2, 2019 01:06
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Olpainless posted:Never apologise for a delicious and wonderful looking plate of food. Fair point. And thanks!
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Feb 2, 2019 10:11
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Pizza night! Made some dough and then baked it up. Lots of salami and diced bacon with three different types of chillies for flavour.   
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Feb 2, 2019 11:32
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Did a roasted branzino with tomatoes and fennel. Fish was stuffed with some lemon slices and a nice sprig of rosemary.  
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Feb 3, 2019 00:37
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Bloodfart McCoy posted:Did a roasted branzino with tomatoes and fennel. This is beautiful. Well done.
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Feb 3, 2019 00:41
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fish goes from "OH poo poo LIFE IS PAIN" to lookin real fuckin happy in the last shot looks delicious
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Feb 3, 2019 01:02
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Ribeye filet (sous vide @ 135 for 2hrs) with roasted sweet potatoes on whipped goat cheese. 
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Feb 3, 2019 03:57
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Random Hero posted:Ribeye filet (sous vide @ 135 for 2hrs) with roasted sweet potatoes on whipped goat cheese. Is there any more to the whipped goat cheese besides just whipping goat cheese? That sounds like an amazing veggie sauce,
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Feb 3, 2019 04:06
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Brawnfire posted:Is there any more to the whipped goat cheese besides just whipping goat cheese? That sounds like an amazing veggie sauce, Goat cheese, a little garlic powder, fresh thyme, lemon zest + juice and a little greek yogurt. It was really good and went well with the sweet potatoes that I seasoned with olive oil, salt, pepper, turmeric and paprika.
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Feb 3, 2019 04:12
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Random Hero posted:Goat cheese, a little garlic powder, fresh thyme, lemon zest + juice and a little greek yogurt. It was really good and went well with the sweet potatoes that I seasoned with olive oil, salt, pepper, turmeric and paprika. That's a great idea, did you come up with it yourself?
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Feb 3, 2019 09:23
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Random Hero posted:Ribeye filet (sous vide @ 135 for 2hrs) with roasted sweet potatoes on whipped goat cheese. Man, I need to get a sous vide, the steak looks perfect. I made burgers, brioche and triple cooked sweet potato chips:  
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Feb 3, 2019 11:00
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