The Midniter posted:chicken thighs and rice cooked in cream of mushroom soup Holy wave of nostalgia
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Feb 13, 2019 20:36
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| # ? May 14, 2024 11:25 |
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Mushroom and tomato ragout over polenta. I may have over-garnished with the parsley and Parmesan, but there’s definitely a ragout under there. 
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Feb 14, 2019 00:37
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Bloodfart McCoy posted:I may have over-garnished with the parsley and Parmesan I don't get it also your ragout looks fantastic!
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Feb 14, 2019 00:54
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The Midniter posted: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. I went a little overboard on the cream, so the gravy is a little more pale than I like, but it tasted like 1993 so I don't care.
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Feb 14, 2019 03:01
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Liquid Communism posted:I went a little overboard on the cream no such thing
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Feb 14, 2019 04:40
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edited
Mr. Meagles fucked around with this message at 02:28 on Feb 15, 2019 |
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Feb 15, 2019 02:07
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Happy Valentine's Day! Mediterranean ground turkey tostada pita, shredded carrot salad, Gordon's Cup with caraway
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Feb 15, 2019 02:43
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BrianBoitano posted:Happy Valentine's Day! Thank you for letting me know that Gordon's cup exists, that sounds amazing. Might pass on the caraway though.
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Feb 15, 2019 02:50
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Toast caraway seeds, build simple syrup on top, cool, strain. Taste side-by-side Gordon's Cup with it vs normal SS. I really like it, doesn't taste like drinking a rye loaf or anything.
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Feb 15, 2019 03:18
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For Valentine's Day, we decided to treat each other by making the most low effort meal possible in order to do things other than cook, so we had Vigo black beans and rice with tomatoes red onion and cilantro It was delicious and simple Served with the finest $15 champagne kumba fucked around with this message at 04:02 on Feb 15, 2019 |
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Feb 15, 2019 03:52
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BrianBoitano posted:Happy Valentine's Day! This is sexy food.
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Feb 15, 2019 04:43
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 Got to plating before realizing I should have done broccoli rabe or something too. Osso bucco, saffron risotto with some portobello on top. Not pictured: chocolate mousse and a few bottles of wine.
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Feb 15, 2019 15:37
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Homemade agnolotti with a braised pork, spinach, onion, red wine and parmesan filling in a butter, broth and sage sauce: 72 hour short ribs over mushroom risotto: 
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Feb 15, 2019 19:50
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Random Hero posted:72 hour short ribs over mushroom risotto: 
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Feb 15, 2019 19:59
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Random Hero posted:Homemade agnolotti with a braised pork, spinach, onion, red wine and parmesan filling in a butter, broth and sage sauce:  BrianBoitano posted:Toast caraway seeds, build simple syrup on top, cool, strain. Taste side-by-side Gordon's Cup with it vs normal SS. I really like it, doesn't taste like drinking a rye loaf or anything. I'll have to try it for sure. I have caraway seeds so I certainly can.
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Feb 15, 2019 20:00
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Random Hero posted:72 hour short ribs over mushroom risotto: What temp did you use to get it to cut like a steak like that? I've done a few variations but always done them as falling off the bone, never tried to do a boneless at lower temp.
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Feb 15, 2019 20:19
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Nephzinho posted:What temp did you use to get it to cut like a steak like that? I've done a few variations but always done them as falling off the bone, never tried to do a boneless at lower temp. 138F, my new favorite. I have done 140F and 144F at 48 and 72hrs and this is definitely the best I have had them turn out. They sliced pretty easily without completely falling apart but you could still cut them with a fork and still melt you in your mouth.
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Feb 15, 2019 20:43
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Wife wants to see if she can eat eggplant without getting sick. Most squashes, zucchini, and cucumber don’t bother her, so let’s see if we can add eggplant to the mix. Very excited because I used to cook it pretty often, but haven’t cooked it since her stomach problems started.    Bringing it over my mother-in-laws in a few minutes for dinner.
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Feb 15, 2019 23:39
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That is gorgeous would you mind posting a few more instructional details ( flour mix etc.)
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Feb 16, 2019 01:54
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Hollismason posted:That is gorgeous would you mind posting a few more instructional details ( flour mix etc.) It’s a recipe my grandma has been making for at least 80 years. People tell me my eggplant stands out more than any other they’ve ever had. Probably because I don’t use breadcrumbs. Every other time I’ve ever had eggplant parmesan it’s always had this unifying taste and texture of breadcrumbs on the outside. I’m still undecided whether I like it with or without breadcrumbs, but people say mine is definitely memorable. Anyway... 2 big eggplants, get male ones if you hate lots of seeds. I personally don’t care. Peel the skin off with a vegetable peeler and slice eggplant into medallions of preferred thickness. Lay out eggplant slices on a wire baking rake above some plates or whatever to catch dripping moisture. Lightly salt both sides of each eggplant slice. Slices will begin to weep fluid. Let sit for one hour. After 1 hour, rinse the slices of eggplant under water and pat dry. Set up bowl with about a cup of flour. Season flour liberally with garlic powder, dried oregano, and black pepper. Mix together. In another bowl, beat 4 eggs (about two per eggplant). Heat a healthy amount of canola oil (seems to fry things better than olive oil) over medium heat in a frying pan. With hands or tongs, take a slice of eggplant and toss it in the flour bowl. Coat the slice with flour and then briefly dip both sides of the eggplant in the egg bowl. Immediately transfer to the frying pan. Repeat until pan is full. When eggplant bottoms start to lightly brown, flip them over to fry the other side. When slices are done, transfer to a plate with a paper towel to soak up excess oil. Repeat until all eggplant is cooked. You’ll probably have to add more oil after ever 2nd or 3rd pan full. When eggplant is all fried, preheat oven to 350 degrees. Drizzle some olive oil on the bottom of a Pyrex baking dish. Oil the sides too to prevent sticking. Add about two tablespoons of your favorite red tomato sauce to bottom of baking dish and spread evenly. Start adding eggplant in a layer on top of the sauce. Try and “tile” them as efficiently as possible to make as little space between the slices as possible. When first layer is done, add a few more tablespoons of tomatoes sauce and make sure each slice has a decent amount on it. Shake on a liberal amount of pecorino Romano cheese. The first layer is complete Keep making layers until out of eggplant. Every so often, add some more sauce in holes and gaps in the middle and sides of the layers. Basically try to fill in any empty space. It keeps the layers leveled, and the sauce evenly dispersed. In mine I make sure I add a little layer of mozzarella somewhere in the middle. A little bit of crushed red pepper in one layer probably couldn’t hurt either. Top and final layer I add a decent amount of shredded parmigiano reggiano. Toss in the oven until cheese starts to melt and sauce begins to boil. Usually about 15 minutes. Turn on the broiler for a couple minutes to get a nice crust on the cheese. Garnish with chopped parsley. Done. Perfect to serve over spaghetti or in a sandwich roll.  Holy poo poo I thought that was going to be a lot shorter! Total prep and cook time is about 1.5-2.5 hours. And looks can be deceiving. Dish is very filling. 8 inch baking dish fed four people so far and there’s still about half left. I’ve never actually written out the recipe and didn’t realize how many little steps there are. Probably why my mother says it’s too much of a pain in the rear end for her to cook anymore. Whatever. My 93 year old grandma and me will keep holding down the family eggplant. Bloodfart McCoy fucked around with this message at 04:29 on Feb 16, 2019 |
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Feb 16, 2019 04:22
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Sounds good! I am definitely going to try this.
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Feb 16, 2019 04:25
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Hollismason posted:I am definitely going to try this. 
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Feb 16, 2019 15:05
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Feb 17, 2019 11:37
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I made dragon noodles. Then threw an egg on it cause a friends gave me some fresh eggs he got from his farmer inlaws. It was real good, thanks thread for bringing this recipe up.
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Feb 17, 2019 13:51
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GWS sometimes intimidates me by how much effort gets put into making complex dishes that look (and probably taste) really good. But then stuff like the board's discovery and enjoyment of simple stuff like Dragon Noodles happens and I'm reminded that tasty doesn't always have to mean complex or high-effort.
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Feb 17, 2019 18:30
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anakha posted:GWS sometimes intimidates me by how much effort gets put into making complex dishes that look (and probably taste) really good. I think a lot of it is also "I put a lot of effort into this meal so of course I want to share it" too. I know whenever I make something that took a lot of time or effort and it turned out good I like taking pictures of it and stuff. But sometimes you're just really happy when something relatively quick and easy tastes great too. It is a little intimidating to see some of the stuff posted here by people way better at cooking than I am though haha
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Feb 17, 2019 18:34
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anakha posted:GWS sometimes intimidates me by how much effort gets put into making complex dishes that look (and probably taste) really good. Like 5 out of 7 days a week my dinner is random stir fried pile of veg and maybe some meat or tofu on rice or noodles just all heaped into a bowl and shoveled into my face. I just don't take photos of that because it would be a better fit in the anti-food porn thread.
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Feb 17, 2019 20:51
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I'm in a huge food rut right now and I guess I'll stay there until the kid tires of pasta with butter and extra parmesan and Swedish meatballs from the freezer.
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Feb 17, 2019 20:54
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Casu Marzu posted:Like 5 out of 7 days a week my dinner is random stir fried pile of veg and maybe some meat or tofu on rice or noodles just all heaped into a bowl and shoveled into my face. I just don't take photos of that because it would be a better fit in the anti-food porn thread. Same. Mostly its some cooked lean meat, any mix of roasted whatever veggies were on sale and some rice.
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Feb 17, 2019 21:22
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In a real post I highly recommend combining this https://www.seriouseats.com/recipes/2015/01/italian-american-beef-pork-meatballs-red-tomato-sauce-recipe.html with this https://www.seriouseats.com/recipes/2016/10/pressure-cooker-tomato-sauce.html for a variation on a standard weekday meal that requires very little extra effort but tastes incredible. I just did it but made the meatballs too moist so they mostly fell apart when cooking through in the sauce
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Feb 17, 2019 21:33
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Casu Marzu posted:Like 5 out of 7 days a week my dinner is random stir fried pile of veg and maybe some meat or tofu on rice or noodles just all heaped into a bowl and shoveled into my face. I just don't take photos of that because it would be a better fit in the anti-food porn thread. Can't be bothered to make photo-worthy food on a workday. Something that tastes good and has a sub 30 minute prep and cleanup time is what I'm looking for. A lot of the time I do most of my cooking on Sunday and just have microwaved bowls of leftovers the entire week to avoid even that 30 mins of effort.
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Feb 18, 2019 00:25
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Chocolate chip muffins are a complete meal, right? Made them with my 4yo. Good use of a presidents day morning imo. 
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Feb 18, 2019 17:53
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It's been congee weather in socal lately (aka below 70 degrees) so I made a thing brown rice congee with chicken, shiitakes, green onions, chili crisps, fried garlic, and a few drops of the sesame oil I fried the garlic in topped wth a 8 minute egg 
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Feb 18, 2019 22:33
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horchata posted:It's been congee weather in socal lately (aka below 70 degrees) so I made a thing  I do appreciate that your congee is fairly thin. I've had too many where my spoon will stand up in it and no gracias.
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Feb 18, 2019 23:23
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Casu Marzu posted:
I usually make it a bit thin so any consequent bowls I have aren't super dry
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Feb 18, 2019 23:27
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I made sous-vide rack of lamb with honey roasted sweet potatoes and yogurt mint sauce    
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Feb 19, 2019 02:01
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I don't even like lamb but Would.
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Feb 19, 2019 11:52
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Casu Marzu posted:Like 5 out of 7 days a week my dinner is random stir fried pile of veg and maybe some meat or tofu on rice or noodles just all heaped into a bowl and shoveled into my face. I just don't take photos of that because it would be a better fit in the anti-food porn thread. Meatless weekdays for me. I do a lot of stuff with mushrooms, tofu, tempeh, and other veggies during the week. A few things I don’t mind busting out quickly when I get home from work on a weekday: -pad thai -stir fry -tacos (so simple but so much cutting) -chicken and rice -swordfish steak -any kind of pasta with veggies -tuna salad -pizza -Shepard’s pie -hamburgers -sashimi I can make a frittata pretty quick too, so I’m making one tonight.
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Feb 19, 2019 20:29
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Jose posted:In a real post I highly recommend combining this https://www.seriouseats.com/recipes/2015/01/italian-american-beef-pork-meatballs-red-tomato-sauce-recipe.html Both of those are excellent. I made those meatballs for my wife's work Christmas party and people still rave about them
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Feb 19, 2019 21:28
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| # ? May 14, 2024 11:25 |
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Veggie Frittata  
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Feb 20, 2019 00:38
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