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Stringent posted:That's a great idea, did you come up with it yourself? Sorta. There's a restaurant near me that has a similar dish so I did my best to recreate it but I just winged the recipe and adjusted it to taste as I went. I was pretty happy with it in the end. I will probably up the spice on the sweet potatoes next time because the goat cheese can balance out a good amount of heat.
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Feb 3, 2019 15:57
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Raikiri posted:Man, I need to get a sous vide, the steak looks perfect. Tell me more about these triple cooked sweet potato fries. Whenever I make sweet potato fries they turn out more like roasted sweet potatoes if I'm lucky.
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Feb 3, 2019 16:21
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You cooked the potatoes three times and that burger an half.
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Feb 3, 2019 17:18
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Tezcatlipoca posted:You cooked the potatoes three times and that burger an half. It was a touch rare, not gonna lie. Still ate it though. TheCog posted:Tell me more about these triple cooked sweet potato fries. Whenever I make sweet potato fries they turn out more like roasted sweet potatoes if I'm lucky. Parboil, toss with salt, pepper, smoked paprika and corn flour, Bake for 25 mins then fry for a bit.
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Feb 3, 2019 18:17
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I was trying to hide the clutter behind my chopping board but this is 140f pork loin that was in for about 2 and a half hours before a sear
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Feb 3, 2019 21:02
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Alton Brown's portobello mushroom stroganoff Super rich and creamy and, thanks to the goat cheese, has a nice tanginess that really sets it apart from other stroganoff I've made
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Feb 3, 2019 23:40
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Not the best of photos, but this  turned into this  crumb shot  (made sloppy joes but didn't get a great photo of that so we'll have to go with just the buns, more or less this recipe https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe )
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Feb 4, 2019 00:49
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 Today I made Japanese-style Keema curry, using this recipe: https://www.justonecookbook.com/keema-curry/ It's absolutely NOT a diet food, but it is also very very tasty.
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Feb 4, 2019 01:30
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Jose posted:I was trying to hide the clutter behind my chopping board but this is 140f pork loin that was in for about 2 and a half hours before a sear so juicy
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Feb 4, 2019 03:00
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 Stir fried tomato and eggs. Top tier lazy food.
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Feb 4, 2019 17:45
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Crosspost from the baking thread, I made soft pretzels stuffed with spinach and artichoke dip and you bet that's what I had for dinner (and breakfast)
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Feb 4, 2019 23:22
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large hands posted:Crosspost from the baking thread, I made soft pretzels stuffed with spinach and artichoke dip and you bet that's what I had for dinner (and breakfast) drat. Now I’m going to make the dip and spread it on warm croissants.
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Feb 5, 2019 01:24
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Calypso posted:drat. Now I’m going to make the dip and spread it on warm croissants. Making grilled cheese with the leftover dip tonight 
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Feb 5, 2019 01:44
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Casu Marzu posted:
Oh man. Never made that with noodles before. I need to try that sometime.
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Feb 5, 2019 04:26
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large hands posted:Crosspost from the baking thread, I made soft pretzels stuffed with spinach and artichoke dip and you bet that's what I had for dinner (and breakfast) I would do things with my mouth to these pretzels.
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Feb 5, 2019 04:48
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Casu Marzu posted:
That looks pretty drat good.  Tea last night, and something comforting after a long day... Curry potato, finished with charred onion, peas, punchpooran and plenty of mustard seeds, topped off with some lovely soft boiled eggs. I always seem to go for the spice cabinet and the flavours of India when comfort is involved... I guess it's just one of those things that make me happy. And something like this - rich, and warm, and mild - just does the job nicely on a cold winter's day. Oh, and I had a productive weekend sorting out (most) of my collection of herbs, spices, and other ingredients:  Still room for another set of 12 hexagonal and 4 square jars, that should just about cover things nicely. The hex jars fairly comfortably fit the size of most small trade supply bags, so it's worked out pretty much ideal. Not pictured because it's in another cupboard - even more jars like this full of botanicals for infusing spirits. (Which are also useful ingredients). Olpainless fucked around with this message at 13:20 on Feb 5, 2019 |
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Feb 5, 2019 08:35
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 Based on a Blue Apron recipe, spicy peanut chicken thigh with berbere, sauteed kale with garlic, and jasmine rice  Pan seared scallops, cucumber salad, sticky coconut rice
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Feb 6, 2019 01:57
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Apropos of nothing there's a NICSA goin on. Secret ingredient beans! Join in the cooking. https://forums.somethingawful.com/showthread.php?threadid=3880552
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Feb 6, 2019 13:07
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It's been a long while since I've had anything genuinely meaty - and although I still plan to eat a lot more vegetarian meals and make my diet a lot more sustainable, sometimes it's nice to make something different. And wouldn't want my kitchen skills to get rusty... So today for tea, I've cooked up some slow roasted pork belly slices marinated in mustard, honey, garlic, herbs and oil... Served on braised leek and cavalo nero with a stock and mustard cooking liquid. Really simple, really tasty.  Was a bit late home, so didn't have time to make the intended side for this (I feel it would have gone wonderfully with some creamy mashed potatoes loaded with chives and grana padano.) Still delicious though.
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Feb 8, 2019 10:23
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Made a masala in the pc.
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Feb 10, 2019 01:39
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That masala looks delicious. I made meatball subs--didn't think to take a picture after plating but here they are on the baking tray in all their saucy, cheesy glory 
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Feb 10, 2019 03:48
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toplitzin posted:Made a masala in the pc. Hell yeah.
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Feb 10, 2019 04:24
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toplitzin posted:Made a masala in the pc. You got a recipe for that?
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Feb 10, 2019 07:10
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Made some pad thai. Peanuts, cilantro, and lime will be added at lunchtime tomorrow.
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Feb 10, 2019 16:17
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Bloodfart McCoy posted:Made some pad thai. Peanuts, cilantro, and lime will be added at lunchtime tomorrow. Looks delicious. Did you follow a particular recipe?
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Feb 10, 2019 17:37
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Random Hero posted:Looks delicious. Did you follow a particular recipe? Honestly most of the things I cook are based on a jumble of different recipes. My wife has lots of food allergies so when I make something from recipe it’s usually highly modified and switched around. This is the recipe I have written down. The sauce comes from one or two other recipes. The rest of the process is just what has worked for me. “Sauce: 2 tablespoons fish sauce 1.5 tablespoons rice wine vinegar 1 tablespoon soy sauce 2 tablespoons water 1 tablespoon honey 1 tablespoon minced garlic A few good shakes of chili powder. Pre warm rice noodles in warm/hot water for a few minutes until they’re mostly cooked. Strain. In wok sauté shrimp (or tofu, or chicken) with a little oil until par cooked. Add pre-warmed rice noodles and mix together. Push to side and drop in two eggs to briefly scramble and then stir up and mix into noodles and shrimp. Pour in the sauce. Turn temp to high and add shaved carrot, mung bean sprouts, chopped scallions. Stir all together. Serve and garnish with crushed peanuts (preferably toasted), chopped cilantro and lime wedges “ I pretty much follow that recipe for pad thai. In the above picture, I marinated the tofu in soy sauce and some spices first. Then tossed them in some cornflour before they hit the stove. Bloodfart McCoy fucked around with this message at 20:47 on Feb 10, 2019 |
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Feb 10, 2019 20:43
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Sex Hobbit posted:You got a recipe for that? close enough https://www.seriouseats.com/recipes/2014/01/quick-easy-pressure-cooker-chicken-and-chickpea-masala.html
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Feb 10, 2019 20:53
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Bloodfart McCoy posted:“Sauce: Thanks. This looks like a good one and I typically have all of these ingredients ready to go.
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Feb 10, 2019 23:11
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Dinner again
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Feb 11, 2019 01:39
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toplitzin posted:close enough Fabulous, thanks.
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Feb 11, 2019 02:08
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Made some delicious shawarma bowls last night using the rub and marinade from here and the white sauce from the Serious Eat's halal cart recipe.   In the bowl, there's meat (flank and chicken thigh), tomatoes, cucumbers, roasted chickpeas, iceberg lettuce, white sauce and sriracha. I'll definitely be making this again.
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Feb 11, 2019 16:13
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Dang that looks good. You may have motivated me to finally make that recipe - I’ve had it saved for forever, but always end up skipping it because the recipe list looks long and I’m lazy.
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Feb 11, 2019 19:46
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Democratic Pirate posted:Dang that looks good. You may have motivated me to finally make that recipe - I’ve had it saved for forever, but always end up skipping it because the recipe list looks long and I’m lazy. I really had most of it already, and if you follow the recipe for the shawarma seasoning, it makes A LOT. I cut everything in half and I have enough for at least 4-5 more times. Also, the white sauce is delicious and could go on a lot of things other than this.
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Feb 11, 2019 20:37
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Fresh rolls are *so fuckin good*. 
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Feb 13, 2019 02:43
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silvergoose posted:Fresh rolls are *so fuckin good*. While the images were loading, I was saying to myself "I hope these aren't bread rolls". I'm pleased but also now hungry again, dammit.
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Feb 13, 2019 03:17
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silvergoose posted:Fresh rolls are *so fuckin good*. Always keep bánh tráng on hand in the pantry
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Feb 13, 2019 03:23
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I did a Full Midwest. Creamed chicken and noodles on mashed potatoes.
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Feb 13, 2019 03:36
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silvergoose posted:Fresh rolls are *so fuckin good*. These look great! We do a housemate dinner with these, people bring different ingredients and make stuff, then we all make the rolls at the table together as we eat. It's a nice change up from hotpot.
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Feb 13, 2019 04:01
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Yeah we're gonna keep wrappers on hand forever now. The peanut sauce is the cheatiest though. Peanut butter, hoisin, sweet chili sauce, and something to thin it.
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Feb 13, 2019 07:04
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Liquid Communism posted:I did a Full Midwest. Looks great. I've been having a hankering for the comfort food of my youth, chicken thighs and rice cooked in cream of mushroom soup. You may have inspired me to whip up a batch sooner rather than later.
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Feb 13, 2019 20:12
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