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CaptainCrunch posted:Those harissa carrots look magical. Yeah, roast carrots are one of my favourite things, will have to try that. His Divine Shadow posted:Shitloads of spring rolls, for our kids birthday party (also cakes and other stuff not pictured). I think next year we will make something else for the guests. Homemade springrolls own, I got some leftover in the freezer I should use. Photos when I do. What filling do you use, standard pork, spices and Chinese veg or?
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Sep 19, 2019 10:06
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Made them all vegetarian this year to make it simpler of rus. So it was a mix of rice noodles, mushrooms (cat's ear), cabbage and carrots that was fried beforehand, spices were soy and fish sauce mainly.
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Sep 19, 2019 10:59
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His Divine Shadow posted:Made them all vegetarian this year to make it simpler of rus. So it was a mix of rice noodles, mushrooms (cat's ear), cabbage and carrots that was fried beforehand, spices were soy and fish sauce mainly. Cool, I do most of that minus the rice noodles, and instead have bean shoots and pork. Also some allspice and sesame oil in the pork mince.
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Sep 19, 2019 12:27
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iajanus posted:The weird thing is that I wasn't trying to do anything low carb, I just had a half cauliflower and no idea what to do with it (I normally hate the stuff) My goto for random cauliflower is to shake it with a good shot of curry powder and some oil, then oven roast it until it starts to get crispy around the edges.
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Sep 20, 2019 03:32
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Liquid Communism posted:My goto for random cauliflower is to shake it with a good shot of curry powder and some oil, then oven roast it until it starts to get crispy around the edges. I bake it with bechamel and bacon myself.
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Sep 20, 2019 04:46
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I just make gobi matar or something idk cauliflower's really versatile
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Sep 20, 2019 06:42
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SymmetryrtemmyS posted:I just make gobi matar or something idk cauliflower's really versatile Oh yeah cauliflower curries are good too.
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Sep 20, 2019 07:15
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Liquid Communism posted:My goto for random cauliflower is to shake it with a good shot of curry powder and some oil, then oven roast it until it starts to get crispy around the edges. A good, pungent garam masala with a drizzle of lemon juice or lemon infused oil brings this to new heights. I could just eat the drat stuff off the tray like a monster. A Sometimes Food posted:Oh yeah cauliflower curries are good too. Yeah. Cauliflower (and all brassica, really) is Up There in vegetables. Also, I literally cannot help but make chicken wings forever:  Clockwise from top left- Chinese pepper and salt; Lemon and herb; Smokey chipotle pepper barbeque; and plain. And also apparently I also can't help but make arancini (forgive the kind of terrible photo, none of them came out great unfortunately and I didn't have everything in to do a proper plating  Sundried tomato, pepper, and chilli arancini.
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Sep 20, 2019 08:45
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Liquid Communism posted:My goto for random cauliflower is to shake it with a good shot of curry powder and some oil, then oven roast it until it starts to get crispy around the edges. Or toss with oil, herbs, and salt, and roast.
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Sep 20, 2019 19:47
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aloo gobi is my cauliflower go to now but i love cauliflower in just about any application
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Sep 20, 2019 19:50
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Or cook it until it's just tender and then blend it into a soup with some leeks or idk ramps obviously the best preparation is gobi 65 though. or gobi manchurian. but they're both a lot of work.
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Sep 20, 2019 19:55
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Here's your pro cauliflower move: https://thewoksoflife.com/dry-pot-cauliflower/ Cook the cauliflower more though, you want it browning/blackening a bit. Also idk what the hell bell pepper is doing in this recipe, don't do that. Otherwise it's a solid one.
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Sep 20, 2019 23:44
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A local restaurant has chorizo-spiced cauliflower as an appetizer and it is fantastic because it is goddamn tasty and not all that filling. Pairs well with their fried calamari with pickled fresnos. I think I'll have to go back there soon. Yum. As for something I cooked, I decided to make khachapuri for dinner last night, but I didn't have easy access to my tried-and-true recipe. I wound up using one from a website called "simply home cooked" and the dough turned out to be a bit slack. Even after adding an additional 0.5 cups of flour, it was still stretchy, so in moving the dough onto my pizza stone, they got the barnacle jim treatment and came out loooooooong - or wide, depending on your orientation in viewing them lol. For reference, they should kind of resemble a canoe from the top down, or a bisected American football. I picked them up and put them down on a pizza stone that had been sitting at 500 degrees Fahrenheit (260 c) so they clung right to it, and fixing them wasn't really an option. Mine came out...kind of abstract. Tasty, but misshapen.  I've got the same amount of dough out of the fridge for tonight's dinner. My wife wants another khachapuri, while I'm going to enjoy a margharita, I think. Hopefully they end up looking better than this.
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Sep 21, 2019 17:26
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They're great, I love you didn't attempt to find a bigger plate. I ran a couple of specials today at work so had to try them, naturally. Pan fried mackeral (caught this morning by my brother), on toasted ciabatta with beetroot and chilli salsa. Cod loin with lemon and mint pea puree and chorizo.  
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Sep 21, 2019 17:36
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drat, that's some good looking fish. Mackerel doesn't get the love it deserves, imo. How'd the mint play with the peas and cod? It's a combination I'd never considered and now I really want a bite of that. Re: plating, I decided to stick with my standard 12-inch-or-so diameter dinner plate to give the looooooong finished product the perspective it deserved lol.
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Sep 21, 2019 17:50
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It's quite a common pairing with white fish/scallops etc. Personally I think it works really well, especially with the saltiness from the chorizo.
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Sep 21, 2019 18:04
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Korean BBQ today. Pork and chicken thighs. 
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Sep 22, 2019 00:40
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I wish Korean BBQ was a thing here. Testing another special, serrano wrapped monkfish, butternut and habanero veloute with lemon pepper grilled courgettes. 
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Sep 22, 2019 13:26
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Raikiri posted:They're great, I love you didn't attempt to find a bigger plate. Two beautiful fish dishes right here. That mackerel, especially, I'd love to try; and the cod dish is just a pile of classic flavours. Raikiri posted:I wish Korean BBQ was a thing here. Aaaand a third. The veloute especially sounds great here, has it got a decent kick to it with the habanero?
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Sep 23, 2019 13:17
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Every time I visit this thread I remember I really need to clean and charge my Nikon and figure out how to take better photos than my busted S8's camera + Mayfair filter on my private instagram that is functionally a 0 follower/0 followed food journal in the one room of the apartment that has a table directly underneath a light instead of fighting shadows. Anyway, anniversary meal yesterday: Cinnamon rolls with maple frosting:  Deviled eggs: (no photo) Foccaccia with sundried tomatoes and olives:  Pistachio butter with truffle honey:  Meat and cheese plate (manchego, parm, sundried tomato, iberico ham, sopressata, prosciutto):  Baked Clams:  Fried eggplant with salt and honey;  Beef wellington:  Devil's Food layer cake with chocolate-coffee-ovaltine buttercream + mixed berry compote: 
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Sep 23, 2019 14:00
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Olpainless posted:
Thanks, I toned it down a bit as I was testing it (cooked for my Dad who isn't big on heat) but it's definitely noticeable. I put about 1/5 of a small/medium chili to around 500ml of veloute. Nephzinho posted:
Everything looks great but I want these two please.
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Sep 23, 2019 14:24
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Fish and chips with relish aioli and tomato puree. 
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Sep 24, 2019 02:16
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sterster posted:Fish and chips with relish aioli and tomato puree. Lol
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Sep 24, 2019 03:00
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Sourdough pizza with hatch chiles and bacon 
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Sep 24, 2019 03:12
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Seriously though the fish sticks is what I made for the kids. This is what me and the wife had. Pork chashu ramen. 
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Sep 24, 2019 04:38
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Why can’t the kids have ramen?! I’ll take the fish sticks though as a pre-ramen snack...
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Sep 24, 2019 14:21
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GenericGirlName posted:Why can’t the kids have ramen?! I’ll take the fish sticks though as a pre-ramen snack... It's not a can't issue. It's a want issue. They are still trying to figure out what they like. At the very least I got them to try the broth and I got some interesting face. Yet they will gladly eat pre packaged nissin ramen. As an example the youngest doesn't like jelly on his peanut butter sandwiches. The oldest eats baby carrots with ketchup. Anything I make is too spicy while they are knuckle deep in a bag of spicy Cheetos or takis. They both love broccoli though. Kids are weird. sterster fucked around with this message at 15:50 on Sep 24, 2019 |
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Sep 24, 2019 15:47
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I came on both our kids two days ago eating uncooked ramen noodles. Just crunching down on them. I personally can't stand most ramen noodles but everyone else in the family likes them.
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Sep 25, 2019 06:53
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Whalley posted:They're so loving easy. I made a double batch of this for a dinner party tonight and I cannot thank you enough. I used Thai basil instead of cilantro since I had that on hand. So delicious.
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Sep 25, 2019 07:25
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Old timey scandinavian food, cabbage casserole. Most recipes say to blanch the cabbage but I like to fry it instead.  Once it looks done I add some water though and let it go for a while yet. I pour of the liquid for use with the meat mixture. ground beef, bread crumbs, the liquid and two eggs. Spices are just salt, black pepper and white pepper.  Everything is mixed in the oven dish, also molasses are usually added   In the oven for about an hour at 175 C  Served with potatoes and lingon jam (raw).
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Sep 27, 2019 16:38
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That certainly is a thing.
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Sep 27, 2019 22:41
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His Divine Shadow posted:Old timey scandinavian food, cabbage casserole. A strange part of me actually hoped you'd stop here
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Sep 27, 2019 23:02
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His Divine Shadow posted:I came on both our kids two days ago eating uncooked ramen noodles. Just crunching down on them. That’s a weird loving fetish and probably illegal.
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Sep 27, 2019 23:07
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There it is! I thought about making a similar joke but then I got distracted. Thanks for doing the Lord's work :-)
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Sep 27, 2019 23:28
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Shrapnig posted:That’s a weird loving fetish and probably illegal. Nice
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Sep 28, 2019 00:28
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I made this recipe completely wrong, didn't follow 50% of the directions or include 1/3 of the ingredients, did the whole thing in one pot, and even used half a ramen packet because I forgot to buy stock at the store. And it was still amazing. You should definitely try it, if you keep the meat down it is very cheap and easy to make. https://www.youtube.com/watch?v=nKGsoQM5YJk&t=1s I would post a pic but every time I do people yell at me about posting cell camera pics.
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Sep 28, 2019 01:37
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Shrapnig posted:That’s a weird loving fetish and probably illegal. Super common snack for kids in Asia. I don't get it either.
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Sep 28, 2019 05:47
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Can we move on from that joke please
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Sep 28, 2019 07:31
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Yay pizza night 
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Sep 28, 2019 10:55
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VelociBacon posted:Can we move on from that joke please Yeah, have some class, come on guys.
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Sep 28, 2019 15:48
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