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DiomedesGodshill posted:My take on a summer salad. Compressed watermelon, raw golden beats, strawberries, figs, toasted hazel nuts, feta cheese, and baby greens with a raspberry vinaigrette. Where do you live that you're getting figs this time of year?
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Jul 12, 2019 07:39
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sterster posted:Flank steak fajita night. Aww yess that looks just right
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Jul 12, 2019 12:41
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Jorge Von Bacon posted:Thank you for this - I’ve made this 8 or more times in the last couple of weeks including grilling them with soy instead of miso for the fourth and it’s been great every time  I keep wanting to add things to the recipe out of a deep-seated need to Fiddle, but I can't bring myself to change anything.
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Jul 12, 2019 19:36
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prayer group posted:Where do you live that you're getting figs this time of year? In the southern US.
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Jul 13, 2019 14:11
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So I made some traditional Al Pastor taco meat. It was 100% spot on. Soo good. We ate more than what we needed for our meal prep. 
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Jul 15, 2019 03:33
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Breaking in my new ramekins with some lopsided souffles.
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Jul 15, 2019 03:35
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Some people aren’t into the big steamed quahogs. Generally the bigger a clam is, the tougher it is. Most people around here will chop up the big ones and use them for clam cakes or chowder. I personally love the big chewy ones just as much as the smaller tender ones. Typically smaller clams like littlenecks or cherry stones you’d throw over some linguine or just eat them raw like an oyster. The big ones are a meal all their own and you just need some bread to dip in the broth. A neighbor hauled three huge buckets of these guys out of the beach himself. Asked me if I wanted some because he couldn’t possible eat them all. I ate half raw and steamed the other half. 
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Jul 16, 2019 14:22
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SKINNER: Superintendent, I hope you're ready for mouthwatering hamburgers! CHALMERS: I thought we were having steamed clams. SKINNER: D'oh, no. I said steamed hams! That's what I call hamburgers!
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Jul 17, 2019 05:17
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Dinner dump. Salmon and lentils.  Chicken kebabs, tzatziki, black rice.  BLT 
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Jul 18, 2019 00:54
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 Strawberry whipped cream cake, definitely the most complicated thing I've baked. Should be even better with a night in the fridge...
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Jul 18, 2019 03:55
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I found this wagyu tri-tip for a good price that I couldn't pass up. Dry-brined in the fridge overnight.  Covered with a santa maria rub.  Sous vide 5hrs @ 132F   Seared in a stainless steel pan with butter, garlic, rosemary and thyme. Served with a chimichurri and a baked potato: 
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Jul 18, 2019 16:09
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Motherfucker
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Jul 18, 2019 16:21
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Flash Gordon Ramsay posted:Motherfucker Right!? Speaking of brining I fell like I should be doing it more instead of just on Turkey Day. I honestly don't know the 1st thing about wet vs dry for which meats and how long. I should do some reading.
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Jul 18, 2019 16:26
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Random Hero posted:I found this wagyu tri-tip for a good price that I couldn't pass up. I’m doing this poo poo for real
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Jul 18, 2019 16:33
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sterster posted:Right!? Speaking of brining I fell like I should be doing it more instead of just on Turkey Day. I honestly don't know the 1st thing about wet vs dry for which meats and how long. I should do some reading. "Salt Fat Acid Heat" my droog
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Jul 18, 2019 17:21
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sterster posted:Right!? Speaking of brining I fell like I should be doing it more instead of just on Turkey Day. I honestly don't know the 1st thing about wet vs dry for which meats and how long. I should do some reading. I really like the effects of dry brining steak, and it takes so little effort aside from planning. Even if you can only do it for a few hours before you cook it, it's worth it. Overnight is the best though.
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Jul 18, 2019 19:16
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Random Hero posted:I really like the effects of dry brining steak, and it takes so little effort aside from planning. Even if you can only do it for a few hours before you cook it, it's worth it. Overnight is the best though. Indeed. Salt & laying on a wire rack for 24 hours in the fridge before cooking makes a massive difference. Also works great for chicken wings.
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Jul 18, 2019 19:26
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Finally got an eggplant in the garden so decided to make tendon. Also other garden vegetables: green beans, snow peas, mini Japanese turnips, assorted green leaves, and a couple pieces of flounder (not from the garden).
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Jul 18, 2019 23:38
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Something I cook in various configurations. Yet to get a decent photo. For some reason it's elusive. Cod, pan fried in Chorizo fats, Spanish Chorizo garnish, bed of Herbed Potatoes, Slow Olive Oil Poached Garden Tomatoes, Fennel and Shallots.  Grand Fromage posted:Finally got an eggplant in the garden so decided to make tendon. Also other garden vegetables: green beans, snow peas, mini Japanese turnips, assorted green leaves, and a couple pieces of flounder (not from the garden). Can you clarify what Tendon is? It's obviously not connecting tissue, but a quick google doesn't teach me anything of any use. Good looking thing though.
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Jul 19, 2019 01:20
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Tempura donburi The Japanese love portmanteaus
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Jul 19, 2019 01:53
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Cavenagh posted:Can you clarify what Tendon is? It's obviously not connecting tissue, but a quick google doesn't teach me anything of any use. Good looking thing though. Tempura donburi. Tempura on rice with a sauce drizzled over it all.
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Jul 19, 2019 02:05
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quote:Something I cook in various configurations. Yet to get a decent photo. For some reason it's elusive. If you’re going to photograph food on a dark blue plate, the ambient lighting in the room needs to be equivalent to standing approximately three feet from a forty thousand watt stadium light.
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Jul 19, 2019 05:29
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Food photography is something that lags way behind with me. Also I tend to cook small portions for regular weeknight meals, so sometimes it’s hard to make my plates look “bountiful”.
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Jul 19, 2019 16:16
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^^^^^^ Let me lower the standards for you. Being lazy today so I just grilled some sausages, kids are away at grandparents so no need to cook for a bunch of people.  Goes well with sauerkraut and mustard. His Divine Shadow fucked around with this message at 16:43 on Jul 19, 2019 |
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Jul 19, 2019 16:41
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What, no bun? What do you think you are, some kind of yer-oh-peein or somethin?
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Jul 20, 2019 02:05
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 Butter-basted porkchop with whole grain mustard pan sauce and roasted green beans with roasted mushrooms.
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Jul 20, 2019 02:55
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kumba posted:Indeed. Salt & laying on a wire rack for 24 hours in the fridge before cooking makes a massive difference. Also works great for chicken wings. hell yeah I did Kenji's oven wings after resting in the fridge for 24 hours and they were so so so good 
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Jul 20, 2019 13:46
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Casu Marzu posted:
Pan fried pork chop with mustard pan sauce is my go to weeknight meal and this one looks fantastic, gonna have try with whole grain because I usually just grab Dijon and I love how this looks.
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Jul 20, 2019 16:33
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Random Hero posted:I found this wagyu tri-tip for a good price that I couldn't pass up. That is the single best looking thing i think I’ve ever seen in GWS.
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Jul 21, 2019 21:32
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Turn on your monitor 
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Jul 22, 2019 01:51
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 Thali #2! Butter chicken, masoor dal, cucumber/craisin raita, bitter melon and mango pickle, mint chutney, and naan!
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Jul 22, 2019 08:20
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His Divine Shadow posted:^^^^^^ Cervelat?
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Jul 22, 2019 09:38
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Just your typical cheapo finnish sausages with high flour to meat ratio. I prefer those over the high meat ratio varieties anyway, the classic taste. And hey nowadays I can point out it's more eco-friendly to boot.
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Jul 22, 2019 11:03
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Sex Hobbit posted:
Holy gently caress that looks absolutely perfect.
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Jul 23, 2019 13:30
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Whalley posted:They're so loving easy. I finally made these, and I agree that they're incredibly good for how easy it is.
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Jul 25, 2019 02:00
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Just got back from a long work trip, so time to make some stuff. Weird thing.... Pan-fried dumplings, folded like agnolotti, stuffed with thai pork filling (garlic, oyster sauce, dark soy, palm sugar). Served with crispy garlic spinach in what is basically a really strong Tom Kha broth with extra hot fermented chili oil. It's a total bastardization, but goddamn was it good.  Caprese with a tomato from the garden.  S'mores pie for the first time, but every recipe was lacking a key ingredient to s'mores. Campfire smoke! So, gave the graham crackers 5 minutes of heavy oak smoke. drat good.  
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Jul 25, 2019 19:24
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Doom Rooster posted:S'mores pie for the first time, but every recipe was lacking a key ingredient to s'mores. Campfire smoke! So, gave the graham crackers 5 minutes of heavy oak smoke. drat good. Hot drat what a great idea. Going to have to steal that one.
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Jul 25, 2019 19:52
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Omg that looks amazing. How do I make this thing?
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Jul 25, 2019 23:11
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beef and broccoli
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Jul 26, 2019 01:47
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novamute posted:Hot drat what a great idea. Going to have to steal that one. sterster posted:Omg that looks amazing. How do I make this thing? Thanks! Pretty easy. Crust: 1 stick melted unsalted butter 14ish whole graham crackers Smoke the graham crackers with oak for like 5 minutes, food processor/crush them into crumbs. Stir together with the melted butter then press into a pie plate, compressing it with the bottom of a heavy glass. Put in the fridge for at least 30 minutes to set the butter, or it will crumb out when you poor the filling in. 12oz good milk chocolate 1.5cups heavy cream 1 egg 1 egg yolk 1/4tsp salt Bring the cream up to just boiling, turn off heat and add chopped chocolate. Let it sit for 1 minute then whisk until smooth, add in eggs and salt, whisk smooth. pour through a sieve into the prepped pie crust and bake at 350 for about 30minutes. The center should still be wobbly, but not liquid. Cool COMPLETELY before topping with a thick layer of marshmallow cream, gently torch to desired marshmallow doneness, including the side of the marshmallow layer after serving if the toasty marshmallow is your favorite part.. For a clean cut, run a knife under hot water and wipe dry before each slice. Keep in the fridge, but it's actually best served at room temp.
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Jul 26, 2019 02:54
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