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A Sometimes Food posted:Yeah, have some class, come on guys. Nice
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Sep 29, 2019 22:30
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Made some orange pork tonight, mostly just winged it and it turned out really good! Orange glaze just oj and brown sugar reduced and thickened with a little cornstarch Onions in  Rest of the veg in, little bit of water and cover  Add the pork back in and served over Jasmine rice with more glaze 
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Sep 30, 2019 00:08
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Iajwife is away so I'm pretending to be classy n poo poo with my steak and risoni salad
iajanus fucked around with this message at 11:47 on Oct 1, 2019 |
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Oct 1, 2019 11:26
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Lunch at our work cafeteria today.  I'm pretty loving happy with this.
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Oct 2, 2019 17:17
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drat...
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Oct 2, 2019 17:28
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toplitzin posted:Lunch at our work cafeteria today. Hell yeah
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Oct 2, 2019 17:33
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Just got back from a trip to the UK where I was able to indulge in cooking stuff I miss. Barnsley Chop, Apple, Chilli, Broccoli Rabe and Mange Tout  Haddock, Bean Ragout, Pea Pods, Shrimps  Mac & Cheese with Foraged Mushrooms and Chilli Jam.  Partridge with a Rosemary Spike up the Butt, Bacon, Celeriac, Red Currants, Maple Glazed Chantenay Carrots, Broad Beans  Pork Belly, Corriander Seed, Beetroot, Baby Leeks  Sea Bass, Yellow Courgette Ribbons, Tomato, Corriander Leaf Vinaigrette  Bacon Wrapped Haunch of Venison cooked in a pokey room with two induction burners and a little convection oven.  Served with Bubble and Squeak, Mange Toute and a Cider Sauce 
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Oct 4, 2019 01:02
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toplitzin posted:Roast carrots with harrissa This was a while back but, recipe?
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Oct 4, 2019 01:51
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Drink and Fight posted:This was a while back but, recipe? https://www.seriouseats.com/recipes/2013/12/roasted-carrots-harissa-creme-fraiche-food-lab-recipe.html
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Oct 4, 2019 02:08
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Cavenagh posted:Just got back from a trip to the UK where I was able to indulge in cooking stuff I miss. And who says British food is awful? I think I've seen the Two Fat Ladies do something very similar to a bacon wrapped haunch of venison (or maybe it was a bacon wrapped partridge? they do alot of 'bacon wrapped') What is a barnsley chop? It looks delicious.
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Oct 4, 2019 03:06
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Made a pizza with leftover shakshuka, nduja, feta, olives.  toplitzin posted:https://www.seriouseats.com/recipes/2013/12/roasted-carrots-harissa-creme-fraiche-food-lab-recipe.html Also, thanks. Drink and Fight fucked around with this message at 19:56 on Oct 4, 2019 |
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Oct 4, 2019 03:37
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Kaiser Schnitzel posted:And who says British food is awful? I think I've seen the Two Fat Ladies do something very similar to a bacon wrapped haunch of venison (or maybe it was a bacon wrapped partridge? they do alot of 'bacon wrapped') It’s a lamb chop, cut across the whole animal: so basically a double lamb chop.
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Oct 4, 2019 06:09
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Kaiser Schnitzel posted:And who says British food is awful? I think I've seen the Two Fat Ladies do something very similar to a bacon wrapped haunch of venison (or maybe it was a bacon wrapped partridge? they do alot of 'bacon wrapped') It's exactly what Torquemada says it is, a double cut across the saddle of the beast.
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Oct 4, 2019 19:12
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Kippers for breakfast aunt helga
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Oct 4, 2019 22:30
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Been a bit of a long time, so figured it was family lasagne time  
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Oct 5, 2019 10:27
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Hello yes can I be family?
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Oct 5, 2019 11:58
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BrianBoitano posted:Hello yes can I be family? Sure, have a plate 
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Oct 5, 2019 12:01
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It'd be kind of neat to have a goon potluck meetup or something. But I'd also be super self conscious because some of y'all's cooking skills are astonishing, haha.
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Oct 5, 2019 22:27
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 Lamb shank korma from 50 Great Curries of India, which I've been meaning to try and figured the founding of a new Indian megathread was a good enough occasion. I think next time I'll try the alternate version where you debone the shanks and make a separate stock for the gravy, as this was kind of annoying both to cook and eat.
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Oct 6, 2019 03:14
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Another great night for a quick Pad Thai!
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Oct 8, 2019 01:31
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Bloodfart McCoy posted:Another great night for a quick Pad Thai! drat this looks great
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Oct 8, 2019 04:21
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My jiao ma ji looms threateningly like an approaching Darius boss
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Oct 8, 2019 06:15
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Bloodfart McCoy posted:Another great night for a quick Pad Thai! This looks too good to have been quick. Make it look worse.
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Oct 8, 2019 13:58
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Quiet Feet posted:This looks too good to have been quick. Make it look worse. To be fair, I make Pad Thai probably once or twice a month so the whole thing is pretty much muscle memory at this point.
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Oct 8, 2019 14:50
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Drink and Fight posted:Made a pizza with leftover shakshuka, nduja, feta, olives.
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Oct 8, 2019 21:52
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 Dinner was Jacques pepin potato lee soup, added some carrot. Side of bread with parmesan. Also there is some in the fridge for lunch tomorrow.
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Oct 8, 2019 23:26
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Twice cooked pork here.
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Oct 8, 2019 23:37
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vuk83 posted:
That’s a killer potato leek soup recipe he does.
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Oct 9, 2019 00:20
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Nhilist posted:Ahhh shakshuka,the gateway cuisine to loving mediterranean and or middle eastern food, that is such a wonderful idea, what kind of dough did you use for the underpinnings? Kenji's pan pizza dough recipe.
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Oct 9, 2019 01:05
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vuk83 posted:
Bloodfart McCoy posted:That’s a killer potato leek soup recipe he does.
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Oct 9, 2019 01:15
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toplitzin posted:Twice cooked pork here. Jesus that looks delicious.
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Oct 9, 2019 04:46
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toplitzin posted:Twice cooked pork here. Recipe? This is probably one of my favorite foods in the world and I've never considered just making it......
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Oct 9, 2019 04:48
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GenericGirlName posted:Recipe? This is probably one of my favorite foods in the world and I've never considered just making it...... I vouch for this as very typical of your generic Chengdu twice cooked pork: https://blog.themalamarket.com/chengdu-challenge-8-twice-cooked-pork-hui-guo-rou/ I like to add some black peppercorns, star anise, and a stick of cassia to the simmering water. DO NOT add salt or soy sauce though or you will regret it, the final product is plenty salty. Use plenty of oil, it just won't taste right if you try to cut back on the oil. Some green chili peppers (not super hot) blistered in a nice hot pan then cut into halves are an excellent and common vegetable addition. Also you can simmer a nice big hunk of belly and freeze single portion slices just fine. That means you're never more than like 20 minutes away from some fresh hui guo rou in your mouth.
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Oct 9, 2019 07:10
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Grand Fromage posted:I vouch for this as very typical of your generic Chengdu twice cooked pork: https://blog.themalamarket.com/chengdu-challenge-8-twice-cooked-pork-hui-guo-rou/ Oh this is just... I'm mad I am going to have people over soon who cant do spicy bc I'm loving ready for this(and often ask for it extra spicy and if it turns out too spicy I just... Eat it with a glass of milk lol oh well). I might have to go to the Asian market today (Wednesday) and do it immediately. This is well within my cooking skill. gently caress. gently caress!!! I love this dish!! I will listen to your advice on the additional salt. I probably would have done that so the heads up is appreciated. Thanks!!!
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Oct 9, 2019 07:19
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If you don't add chili peppers a legit twice cooked pork isn't a spicy dish. I guess people who literally cannot be in the same room as a pepper might still freak out, but doubanjiang is the only thing in it that has any chili and it's way more like miso than it is like a hot sauce or something. Most Sichuanese food shouldn't actually be that hot. Straight up lighting your rear end on fire food is more a Hunan or Guizhou thing. Sichuan uses chilies but not particularly hot ones, and not in great numbers (with a few exceptions like laziji).
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Oct 9, 2019 07:25
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Hi goons, I'm new to the thread. Please be gentle. I picked up a simple charcoal grill last weekend. Made kabobs on it first, and today did tacos. Grilled some chicken breasts and pineapples (was a friend's birthday and he likes pineapple so we figured why not), shredded the chicken, seasoned half with taco seasoning and the other half got teriyaki sauce. Had a side of fajita vegetables, cheese, the aforementioned grilled pineapple, lime wedges, pico, and guac (the latter were store-bought because it's a weeknight and we were lazy).
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Oct 10, 2019 03:40
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Chunderstorm posted:Hi goons, I'm new to the thread. Please be gentle. That looks really good, well done! I love the seasoning combination.
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Oct 10, 2019 04:04
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Mexican chorizo, white rice, red beans, salsa verde. First time cooking dry beans! Simmered them with the white parts of the scallions, half an onion, a quartered carrot, and a bunch of thyme and oregano. Came out hella flavorful. For the salsa I charred six tomatillos, half an onion, a serrano pepper and six cloves of garlic, then threw it all in the blender with salt, a little oil and the juice of half a lime. Perfect the first time, which honestly shocked me. Didn’t even need a pinch of salt. I feel like I’m getting better at this.
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Oct 10, 2019 06:27
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 I made salsa verde* for the first time! The asterisk is because I used used green tomatoes instead of tomatillos. We still have a ton of the drat things left and I've already made a ton of pasta sauce and theres still leftover green tomatoes in the fridge. Also included jalapenos and oregano from our garden.
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Oct 10, 2019 14:33
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Hell yeah. We do that substitution all the time! Looks good. What'd you eat it on?
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Oct 10, 2019 14:47
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