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i posted a good eating thread but i didn't know that there was this one already. many thanks to the kind yobber who directed me here  heres some stuff i made this week- i made this thai steak salad. it was from a recipe on the food lab which is a good site to get recipes from, especially if u like reading about the scienc behind ur food and what the tastiest science to use is. for this one ill just post the link  i bought to much of everything tho, so i embarked on a mental quest for recipes to use up the ingredients first i made a panzanella. its pretty simple to do, and is a great thing to eat if ur really high b ut trying to stay healthy, it hits all the key "im high" flavor points chop up some good ripe tomatoes, sprinkle some salt on them and put in a bowl. cut some crusty bread up into cubes and toss them with olive oil, then put them in the toaster oven til gold and nice and crispy. while those are toasting, chop up some garlic and shallots (or just onions if thats what you have) and mix them up with some olive oil and red wine vinegar, and salt and pepper. chop up some basil too. u want to have about an equal volume of bread and tomatoes, and enough liquid to coat the bread real good. i made 1/2 cup of dressing for about a pound of tomatoes and 3 thick slices of toast. now u mix everything together, and here is the important part, leave it alone for a whole half hour! yes for that long, u can smoke another lil bowl while u wait. i know what ur thinking, its "dqoa the bread will get soggy" but no thats why u toasted it bicch :8): if u do this perfectly as i have said u get a soft outer layer of flavored bread with a warm and toasty core, its great.  even this didnt use up all the leftover steak i made so later ill post a fritatta i made maybe |
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Mar 19, 2019 18:14
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| # ? Jun 11, 2024 12:27 |
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 healthy thai steak-ums yes pls
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Mar 19, 2019 18:19
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I'm really jealous about this right now, you created some amazing art there!
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Mar 19, 2019 18:30
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shakshuka!   with a somewhat nontraditional addition of mushrooms (suggested by the food wishes guy) . . . hey, whatever, it's good. I referenced some other recipes as well but his was the base. I have no idea what the hardcore cooking folks think of food wishes, but to me it's nearly always interesting to watch and usually makes me hungry for whatever he's cooking. I appreciate the format that you're looking at the food and what he's doing to it, rather than his face. he also has a good feel for when to jump to the next important step. https://www.youtube.com/watch?v=ifWWRZSWS18&t=332s |
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Mar 20, 2019 00:47
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I enjoy food wishes and want to make his canelés with my own beeswax I made two batches of preserved lemons, one with shiokoji. hopefully it don’t assplode
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Mar 20, 2019 01:00
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POOL IS CLOSED posted:I enjoy food wishes and want to make his canelés with my own beeswax I only made preserved lemons once a long time ago, perhaps it's time to do it again what do you plan to make with yours??
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Mar 20, 2019 01:14
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I also once made a pizza topped with lemon slices. I dunno, it sounded exotic. it tasted like total crap, seriously this was a tragic waste of pizza dough. maybe (probably) I hosed it up somehow but yikes. |
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Mar 20, 2019 01:16
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Manifisto posted:I only made preserved lemons once a long time ago, perhaps it's time to do it again mostly I use them in soups, stews, tagines, and fish en papillote. they’re good blitzed into salad dressing too though. I have a goofy post in this thread about making em, I use a slow method that doesn’t involve brining though. Manifisto posted:I also once made a pizza topped with lemon slices. I dunno, it sounded exotic. it tasted like total crap, seriously this was a tragic waste of pizza dough. maybe (probably) I hosed it up somehow but yikes. i imagine you can put preserved lemon slices or even meyer lemon slices on zaa but maybe I’d do that for like a flatbread with lox, shallots, and capers and not for a peperony and chease.
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Mar 20, 2019 01:20
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Manifisto posted:shakshuka! Chef John is a national treasure
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Mar 20, 2019 01:21
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Preserved lemons are best in everything, for real. I'm a big fan of preserved lemon in avgolemono.
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Mar 20, 2019 01:23
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Preserved lemon Presemon Persemon Persimmon 
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Mar 20, 2019 01:27
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POOL IS CLOSED posted:tagines ah yes tagines are v good I will not succumb to acquisitiveness and buy an actual tagine but maybe I will make a tagine soon google gives me a recipe for "shrimp and vegetable tagine with preserved lemon" this sounds good to me |
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Mar 20, 2019 01:36
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I’m a big fan of perfect pantry’s chicken and olives with preserved lemon tagine by big fan I mean I’ve totally changed large parts of the recipe over the years and no longer refer directly to it, having integrated the concept of the dish directly into my flesh e: i missed my chance to make hoshigaki this winter but I will not be fooled again
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Mar 20, 2019 01:47
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POOL IS CLOSED posted:I’m a big fan of perfect pantry’s chicken and olives with preserved lemon tagine I am curious, have you (or anyone else reading) ever made couscous the "real" way, as opposed to the instant stuff? like steaming it three times or whatever? I have never gone to the effort but people who write these recipes keep going "omg proper couscous is amazing" I have a recipe for a sicilian fish couscous that looks like a ton of work but I have always wondered
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Mar 20, 2019 01:54
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Manifisto posted:I also once made a pizza topped with lemon slices. I dunno, it sounded exotic. it tasted like total crap, seriously this was a tragic waste of pizza dough. maybe (probably) I hosed it up somehow but yikes. if u slice em razor thin and just use salt, olive oil, and a couple white cheeses (i like a hard cheese and a sort for the different melts) and some fresh herbs it can be p good. preserved lemon can help since it’s drier (kinda) but then u gotta lose any added salt |
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Mar 20, 2019 02:28
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DragQueenofAngmar posted:i posted a good eating thread but i didn't know that there was this one already. many thanks to the kind yobber who directed me here These are beautiful foods.
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Mar 20, 2019 02:47
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DragQueenofAngmar posted:if u slice em razor thin and just use salt, olive oil, and a couple white cheeses (i like a hard cheese and a sort for the different melts) and some fresh herbs it can be p good. preserved lemon can help since it’s drier (kinda) but then u gotta lose any added salt yeah I think the recipe I was working with (and this was a long time ago) failed to specify the cheese part and that seems like it could improve things a ton. I sliced 'em p thin but I suspect as you say the thinner the better. but another factor is, I think, high quality lemons is important, and I think the ones I used long ago weren't really top shelf. |
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Mar 20, 2019 02:49
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heres the frittata I made a couple days ago. originally it was to use up the steak but the. i realized that I had some frozen stuff in my freezer that needed to be used soon so it became a steak and crawfish and random veggies frittata due to the other stuff i defrosted, i decided its time to make red beans and rice! I can do a post with my recipe if anyones interested- im from New Orleans so im pretty into RBR but i also lived away from the city for many years so i have devised the substitutions when u gotta make it without the real deal sausages and stuff. I don’t wanna post too much for the thread tho so if u want me to post that please tell me
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Mar 20, 2019 20:16
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DragQueenofAngmar posted:heres the frittata I made a couple days ago. originally it was to use up the steak but the. i realized that I had some frozen stuff in my freezer that needed to be used soon so it became a steak and crawfish and random veggies frittata nice! DragQueenofAngmar posted:I don’t wanna post too much for the thread tho so if u want me to post that please tell me I'm not sure there's such a thing as posting too much, people who aren't interested will just not read the thread and sure, I would be interested in your recipe!
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Mar 20, 2019 20:21
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Manifisto posted:shakshuka! man ive always wanted to try shakshuka but for some reason i keep putting it off. if you dont add the egg at the end, does the sauce save well at all? im mostly cooking for 1 rn and i lost my little novelty 1 serving cast iron in a move which would have been the perf shakshuka pan. yours looks really good and might inspire me to make some next week tho! |
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Mar 20, 2019 20:54
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| Yeah it's a tomato sauce dude, it'll be better reheated tbh. | |
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Mar 20, 2019 20:57
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Resting Lich Face posted:Yeah it's a tomato sauce dude, it'll be better reheated tbh. yeah youre right, im sure it would be fine. the shakshuka ive had before usually has eggplant which i like a lot but have had back luck reheating, but obvs there are recipes without the ol purple ones so i should try those! |
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Mar 20, 2019 21:01
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| Eggplant reheats great provided you cooked it enough in the first place. If it's got texture to it it's gonna be rubbery when reheated (especially if you nuke it) but if you cook it down, like in an eggplant parm, it'll reheat beautifully. | |
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Mar 20, 2019 21:04
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what tastes good with an almost overwhelmingly large bitter almond flavor because I have a project I need help with
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Mar 20, 2019 21:29
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| Acidic ingredients in a dish help counter bitterness. | |
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Mar 20, 2019 22:08
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ok ill mix it with lemonade
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Mar 20, 2019 22:23
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Uhmm... I mean maybe? What is this almond thing you have? If it's a liqueur or something look at cocktail recipes or maybe baking ideas. |
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Mar 20, 2019 22:39
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WindmillSlayer posted:ok ill mix it with lemonade not totally sure but this seems like some dark humor in which case, mix it with the trash which is where you should put it |
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Mar 20, 2019 22:41
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Manifisto posted:not totally sure but this seems like some dark humor in which case, mix it with the trash which is where you should put it Oh jeez. |
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Mar 20, 2019 22:46
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POOL IS CLOSED posted:I have a goofy post in this thread about making em, I use a slow method that doesn’t involve brining though. I found your post and also some online recipes, and started a batch since I had some extra lemons handy. not enough to fill the jar I had for the purpose though, so I did end up making a brine, maybe that will adversely affect the final product, I dunno I guess we'll see in a few weeks 
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Mar 21, 2019 00:15
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WindmillSlayer posted:what tastes good with an almost overwhelmingly large bitter almond flavor because I have a project I need help with I uhhhh hear cake goes well with bitter almond. Like wedding cake.
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Mar 21, 2019 00:42
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Manifisto posted:not totally sure but this seems like some dark humor in which case, mix it with the trash which is where you should put it thank goodness my body is a trashcan
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Mar 21, 2019 18:35
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| Oh it's you. So it wasn't cyanide. Good. | |
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Mar 21, 2019 18:58
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WindmillSlayer posted:thank goodness my body is a trashcan We prefer the term "dumpster-humans" around here and also you're cool as gently caress so you're a good egg
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Mar 21, 2019 19:20
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I made this last night https://www.bonappetit.com/recipe/brothy-pasta-with-chickpeas and it was pretty good for a last minute pantry meal |
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Mar 21, 2019 20:38
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 Hella good red beans and rice. Dad said it's better than he makes, that's some high praise and no he would not just say that if it wasn't true. 
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Mar 22, 2019 01:13
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Manifisto posted:I am curious, have you (or anyone else reading) ever made couscous the "real" way, as opposed to the instant stuff? like steaming it three times or whatever? I haven’t tried doing it and as far as I know I’ve never eaten freshly made couscous. in theory it should be simple, but in practice I’m willing to bet it’s a challenge. I’ve never seen anyone do it either. sometimes I think about trying it but then I forget! Manifisto posted:I found your post and also some online recipes, and started a batch since I had some extra lemons handy. not enough to fill the jar I had for the purpose though, so I did end up making a brine, maybe that will adversely affect the final product, I dunno I don’t imagine it’ll hurt. if you think the brine is getting too cloudy at any point, add some more salt.  I made a lot of stuff last week but this week has been slow... not feeling too well. I wanted to try doing cochinita pibil with shiokoji but idk. maybe tomorrow.
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Mar 22, 2019 03:16
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I made a fish stew today. used some little pearl onions  it was almost a gumbo but I didn't feel like making roux  black eyed peas, okra and tomatoes... it really hit the spot. I went for 3 bowls back to back
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Mar 22, 2019 04:18
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FlaxAxis posted:I made a fish stew today. that looks nice! what kind ffish?
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Mar 22, 2019 05:47
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| # ? Jun 11, 2024 12:27 |
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Manifisto posted:that looks nice! what kind ffish? tilapia, and a little bit of shrimp re: foodwishes: I like foodwishes, I watch a lot of foodtube. But if my girlfriend is in the room when I watch his videos she gets mad because she hates the way he talks. she literally can't listen to the intro jingle without grumbling about it. I have to use headphones if I want to watch one of his lmao FlaxAxis fucked around with this message at 06:59 on Mar 22, 2019
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Mar 22, 2019 06:20
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