|
The existence of Chicken Scarpariello was brought to my attention over the weekend, so yesterday I made some up. It's mostly Bon Appetit's recipe but I deboned the thighs because I'm going to be bringing it as work lunches and it's easier to eat that way. Anyway it's great. 
|
#
?
Aug 6, 2019 02:34
|
|
|
|
| # ? May 14, 2024 02:13 |
|
|
Isn’t porn banned from the forums? Mods??
|
|
#
?
Aug 6, 2019 05:01
|
|
|
Democratic Pirate posted:Isn’t porn banned from the forums? Mods?? I'll allow it as long as toplitzin speaks up about what those are covered in.
|
|
#
?
Aug 6, 2019 08:35
|
|
|
Liquid Communism posted:I'll allow it as long as toplitzin speaks up about what those are covered in. That's a pretty weak-sauce mod challenge. 
|
|
#
?
Aug 6, 2019 13:06
|
|
|
Goat Brie, Puff Pastry, Homemade Mango Chutney, Pistachios that got all charred from being baked.  Sweet Potato Gnocchi, Tomatoes Confit with Scotch Bonnet, Garden Herb Pesto (Sorrel, Basil, Thyme, Mint, Cilantro), Fresh Cheese. I took the liquor remaining from the cheese making, reduced it which also caramalised it and made a Mornay from it.  Pork An' Beans. Pork Cheeks braised in Cider and Mustard, finished with mustard. White Beans with Leeks and Tomato Concasse. Sauted Kale. Braising Liquor. 
|
|
#
?
Aug 6, 2019 16:56
|
|
|
toplitzin posted:That's a pretty weak-sauce mod challenge. It was more of a request, really. 
|
|
#
?
Aug 7, 2019 03:31
|
|
|
overdesigned posted:The existence of Chicken Scarpariello was brought to my attention over the weekend, so yesterday I made some up. It's mostly Bon Appetit's recipe but I deboned the thighs because I'm going to be bringing it as work lunches and it's easier to eat that way. Oh my goodness that looks yummy!
|
|
#
?
Aug 7, 2019 13:47
|
|
|
Behold my O'Keefe-ian smorsbread (yes I know the rye should be a much darker one, I had cocktail bread to use up) edit: ohmyjesus that's huge, sorry phone post Guildenstern Mother fucked around with this message at 09:06 on Aug 8, 2019 |
|
#
?
Aug 8, 2019 02:59
|
|
|
Guildenstern Mother posted:Behold my O'Keefe-ian smorsbread (yes I know the rye should be a much darker one, I had cocktail bread to use up) Hot drat
|
|
#
?
Aug 8, 2019 15:08
|
|
|
I've slacked off posting in here for a while. I really need to rectify that. (Also, oh god so much porn in the last couple of pages. Unreal.) Smoked bacon seasoned crispy snack chickpeas.  Chicken wings, marinated in mustard, ransom, salt and mixed peppers (black, white, pink), seasoned spice flour dredge, and then a sweet sticky honey mustard sauce to finish.  Hot peri-peri marinated roast chicken (it was destined to fill lunchboxes, hence just the bird on it's own.)  Shiitake and chestnut mushroom risotto, with a hint of tarragon; Grilled king oyster mushroom and asparagus; smoked salt, smoked paprika, parmigiano and chives to garnish.  Arancini made with the previous risotto leftovers, with pancetta, roasted red pepper, and (terrible pre-packed, because apparently everything good was out of stock) mozzarella.
|
|
#
?
Aug 9, 2019 09:19
|
|
|
Omg
|
|
#
?
Aug 9, 2019 09:51
|
|
|
Olpainless posted:
How did you do these? When I tried making crispy snack chickpeas before I either got chickpeas that weren't crispy, or turned into gravel when they cooled down. I always did it from dry soaked and boiled chickpeas, not canned ones.
|
|
#
?
Aug 9, 2019 22:06
|
|
|
The color on that Peri Peri roast chicken is amazing
|
|
#
?
Aug 10, 2019 00:03
|
|
|
The fish market did not have what I wanted so I decided to break out the grill and do some mackerel shioyaki. Mackerel is the best. So is throwing an eggplant on fire and letting the skin blacken.
|
|
#
?
Aug 10, 2019 01:50
|
|
|
Grand Fromage posted:How did you do these? When I tried making crispy snack chickpeas before I either got chickpeas that weren't crispy, or turned into gravel when they cooled down. I always did it from dry soaked and boiled chickpeas, not canned ones. Pretty much canned seems to be the key for these. I normally end up trying them as they fry as well to see how close they are to done and not overcook. They are always going to be better fresh of course, but they shouldn't be gritty and unpleasant at that point. Grand Fromage posted:The fish market did not have what I wanted so I decided to break out the grill and do some mackerel shioyaki. Hnnnnnggghhhh
|
|
#
?
Aug 10, 2019 12:51
|
|
|
Salmon with mango glaze, savory coconut rice, and mixed greens and grape tomatoes drizzled with manuka honey and blueberry balsamic vinegar
|
|
#
?
Aug 11, 2019 00:12
|
|
|
someone posted this video in the gbs taco bell thread and i had to make one  also made a side salad with a cilantro-lime vinaigrette to go with it. everything was insanely good
|
|
#
?
Aug 12, 2019 00:47
|
|
|
Got a special request from my brother-in-law for a spinach, bacon, mushroom pizza for his birthday. First pizza in my new kitchen. Came out great! 
|
|
#
?
Aug 12, 2019 02:11
|
|
|
 Galette Complète made for brunch yesterday, which was absolutely mouth-wateringly delicious and also such an enormous pain in in the rear end to make that I'll never do it again.
|
|
#
?
Aug 12, 2019 14:25
|
|
|
I never knew that name for it before! I'd only heard it called a crêpe miroir -- I wonder if that's a Québécois vs. Parisian thing or what. There do seem like a lot more results for galette complète. What about it was a pain in the rear end?
|
|
#
?
Aug 12, 2019 16:02
|
|
i like nice words
|
I'm sous cheffing a crepe class tomorrow and you have me hyped, thank you 
|
|
#
?
Aug 12, 2019 16:54
|
|
|
Anne Whateley posted:I never knew that name for it before! I'd only heard it called a crêpe miroir -- I wonder if that's a Québécois vs. Parisian thing or what. There do seem like a lot more results for galette complète. What about it was a pain in the rear end? Just making the crepes, really. I didn't have much experience with them before and there's definitely a learning curve, so it took 6-8 before they started coming out well. The crepes even by themselves were delicious, but the entire process really tried my patience.
|
|
#
?
Aug 12, 2019 17:33
|
|
|
If it took 6-8, I feel like something was wrong with the recipe. Crepes are one of the things people get weird about, but it's not that complicated, you don't really have to make it in advance or anything. I make this buckwheat crêpe batter, but I do it in a blender because why the hell not. I use a nonstick pan but I still use butter for flavor. If the batter is poured thinly enough and it doesn't burn, it's hard to gently caress up imo.
|
|
#
?
Aug 12, 2019 17:55
|
|
|
Anne Whateley posted:If it took 6-8, I feel like something was wrong with the recipe. Crepes are one of the things people get weird about, but it's not that complicated, you don't really have to make it in advance or anything. For me the problem is always spreading the batter into a nice circle before it begins to solidify, I wind up with weird edges, which is fine, but slightly annoying
|
|
#
?
Aug 12, 2019 18:24
|
|
|
TheCog posted:For me the problem is always spreading the batter into a nice circle before it begins to solidify, I wind up with weird edges, which is fine, but slightly annoying Bingo. It took 6-8 attempts before I got the hang of spreading the batter around the pan after pouring it in so they didn't look like dogshit. They still tasted fine from Crepe Prime.
|
|
#
?
Aug 12, 2019 19:31
|
|
|
Oh, I've been doing them the idiot way. I don't try to spread them with the back of the ladle or anything. I just pour in the batter and tilt the pan to distribute it evenly. The downside is they are all just the same size as the pan.
|
|
#
?
Aug 12, 2019 19:39
|
|
|
What about those electric crepe makers that you dip in the batter? That always looked cool to me but it's probably All Wrong™ for some reason.
|
|
#
?
Aug 12, 2019 19:41
|
|
|
Flash Gordon Ramsay posted:What about those electric crepe makers that you dip in the batter? That always looked cool to me but it's probably All Wrong™ for some reason. They make a huge mess, you need a bowl significantly wider than the device to use it at all, and you run into this weird thing where you end up with weird warm goopy batter. I don't know what the use case for them is. I've been cooking much healthier crap lately and it has mostly just been CSA veggies on chicken or in rice/pasta. Makes for very boring photos and no cookbook updates. I need to workout more just so I can justify working through my recipe backlog.
|
|
#
?
Aug 12, 2019 20:02
|
|
|
Anne Whateley posted:Oh, I've been doing them the idiot way. I don't try to spread them with the back of the ladle or anything. I just pour in the batter and tilt the pan to distribute it evenly. The downside is they are all just the same size as the pan. This is the technique I use, and it still gives me trouble some days, I think its usually a matter of not adding enough batter, or not tilting hard enough. Now I want crepes.
|
|
#
?
Aug 12, 2019 20:36
|
|
|
kumba posted:someone posted this video in the gbs taco bell thread and i had to make one I was hoping you'd re-post this here. Good god that looks amazing.
|
|
#
?
Aug 12, 2019 20:54
|
|
|
TheCog posted:This is the technique I use, and it still gives me trouble some days, I think its usually a matter of not adding enough batter, or not tilting hard enough. Thin out your batter some more, and tilt and swirl the second you add the batter. The thinner the batter, the thinner the crepe. I like them a little eggy, so I add an extra yolk or two to the batter, but that does result in a thicker crepe (which is fine with me).
|
|
#
?
Aug 12, 2019 21:26
|
|
|
Schwarma bowls again.
|
|
#
?
Aug 14, 2019 00:06
|
|
|
  Lazy, clean the fridge kimchi jjim. Usually with just napa kimchi and pork, but I had a hunk of beef chuck to use up and some radish kimchi to supplement the napa I had.
|
|
#
?
Aug 15, 2019 01:35
|
|
|
toplitzin posted:Schwarma bowls again. That just looks delightful! The Midniter posted:
drat, that looks good. I also love that plate. And now, an adventure in curry and pain. I picked up some of these newly(ish) advertised Armageddon chillis - apparently ~1.3m scoville units. So I fancied making a hot, vindaloo style curry.  Blitz the peppers and garlic with some oil and water to make a liquid;  Mix with spices (cloves, black cardamom, cumin, coriander, mustard seed, paprika, black pepper, nutmeg, onion and garlic powder), vinegar, lemon juice, water and oil to form an incredibly pungent and rich smelling paste. The flavours of this are inspired by traditional vindaloo, but changed to fit this dish to get those layers of aromatic spice and heat (that garlic and vinegar kick of a vindaloo is one of my favourites and does really bring the other flavours out).  Fry up diced red onion with a little asafoetida, and some nice chunks of pork belly; add the paste and fry gently to release all those flavours; then keep simmering, adding water, and sliced garlic, until everything breaks down with the onions, the pork is tender;  Once the sauce is reduced, dark, thick and clingy, then serve with saffron and spiced rice, and spring onion to garnish.  Incredible rich, heavy spice flavours, that open the senses just in time for a huge kick of heat that'll leave you sweating and knock you off your feet. It's definitely something for those with a love of seriously hot, but there's so much flavour there as well it's an enjoyable experience. There's no compromise here. Huge flavours, huge heat. I'm proud of this. Wouldn't mind serving it with some flatbread as well sometime. Even my wife, who generally isn't a fan of hot stuff, said it smelt absolutely delicious when she eventually got back from work (but wasn't quite daring enough to try some...) Olpainless fucked around with this message at 09:32 on Aug 15, 2019 |
|
#
?
Aug 15, 2019 09:29
|
|
|
Idk where the Korean thread went but I made tteokbokki and really bad gimmari, they tasted amazing but they sure did explode. Next time, roll tighter
|
|
#
?
Aug 16, 2019 00:46
|
|
|
I'm glad I googled those, since I thought for sure those were carrots! Both of those sound amazing. Tuesday I helped teach a crepe class! Fig vinaigrette salad, rolled brie, apple, and prosciutto crepe, and a tri-fold caramelized onion and gruyere crepe.   Nutella!  I'm doing the same class again tomorrow, which means slicing another 18 cups of onions to caramelize again And for something I cooked in my own home:  Roasted eggplant with yogurt tahini and cumin crisped chickpeas, and tahchin with barberries
|
|
#
?
Aug 16, 2019 03:33
|
|
|
eating only apples posted:Idk where the Korean thread went but I made tteokbokki and really bad gimmari, they tasted amazing but they sure did explode. Next time, roll tighter https://forums.somethingawful.com/showthread.php?threadid=3886429
|
|
#
?
Aug 17, 2019 02:45
|
|
|
Woooooo!!! Honey chili kabobs dammit!!!
|
|
#
?
Aug 18, 2019 00:34
|
|
|
Bloodfart McCoy posted:Woooooo!!! Honey chili kabobs dammit!!! It was a great day for kebobs 
|
|
#
?
Aug 18, 2019 01:58
|
|
|
|
| # ? May 14, 2024 02:13 |
|
|
Dr. Krieger posted:It was a great day for kebobs I need to get some flat skewers like those. Hate those wooden ones. Food just spins on them whenever you flip it.
|
|
#
?
Aug 18, 2019 03:50
|
|