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 Laziji and Lotus Root Stir Fry
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Oct 20, 2019 19:00
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| # ? May 14, 2024 01:14 |
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 Made sopes. Fried in avocado oil. Refried beans. Pork loin with guajillo, pasilla, cascabel, arbol, garlic, thyme, oregano, cinnamon, apple cider vinegar, and bay leaf. ogarza fucked around with this message at 05:39 on Oct 21, 2019 |
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Oct 21, 2019 01:54
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Professor Wayne posted:
Holy moly, how hot are those chilies? I looooove heat and that looks like it'd kick (and later, quite affect) my rear end. Looks tasty! Painful, but tasty!
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Oct 22, 2019 17:57
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Eat This Glob posted:Holy moly, how hot are those chilies? I looooove heat and that looks like it'd kick (and later, quite affect) my rear end. Looks tasty! Painful, but tasty! That's like, a fifth the normal amount of chilis for laziji too. Most people don't eat the peppers, I always got weird looks for eating some. They're not super hot. E: A laziji in Chengdu. 
Grand Fromage fucked around with this message at 18:13 on Oct 22, 2019 |
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Oct 22, 2019 18:11
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Grand Fromage posted:That's like, a fifth the normal amount of chilis for laziji too. Most people don't eat the peppers, I always got weird looks for eating some. They're not super hot. Ah, ok, that makes sense. Thanks!
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Oct 22, 2019 18:13
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Grand Fromage posted:That's like, a fifth the normal amount of chilis for laziji too. Most people don't eat the peppers, I always got weird looks for eating some. They're not super hot. I see nothing BUT peppers though!
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Oct 22, 2019 19:57
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Framboise posted:I see nothing BUT peppers though! Now we're talkin
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Oct 22, 2019 19:58
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Grand Fromage posted:
lol I suppose I should have googled the dish before commenting. A Sichuan dish is literally "spicy chicken" there'd be a shitload of dried Sichuan chilis would be involved. I dont live in a part of the us where proper sichuan food is easily available (at least to my knowledge, but if someone has a recommendation in boston, lemme know! I can get to Boston easy enough and should go there more, especially for dinner!) Looks delicious!
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Oct 23, 2019 00:08
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Eat This Glob posted:lol I suppose I should have googled the dish before commenting. A Sichuan dish is literally "spicy chicken" there'd be a shitload of dried Sichuan chilis would be involved. I dont live in a part of the us where proper sichuan food is easily available (at least to my knowledge, but if someone has a recommendation in boston, lemme know! I can get to Boston easy enough and should go there more, especially for dinner!) Looks delicious! Sichuan Gourmet on route 9 in Framingham is our usual go-to, if you really are in the greater boston area (well, metro west).
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Oct 23, 2019 00:12
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silvergoose posted:Sichuan Gourmet on route 9 in Framingham is our usual go-to, if you really are in the greater boston area (well, metro west). Yeah, I'm 60ish miles from Logan based on my last flight from there. I havent been out in the city since I moved back to the region last fall (I'm a native of the northern 'burbs, so I'm familiar with the region). After my parents divorced, my dad lived in Harvard (town, not school) so I know Framingham and the metro west pretty well! I stop by Hudson/Marlborough fairly often, so I'll give Sichuan Gormet a try for sure!
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Oct 23, 2019 00:21
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Seared scallops with chili oil and charred & sauteed chard, leek and spinach. Not bad, definitely went overboard on the chili oil. 
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Oct 23, 2019 02:48
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Framboise posted:I see nothing BUT peppers though! A proper laziji is a heaping platter of dried peppers with a few bits of chicken in it somewhere.
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Oct 23, 2019 05:12
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I mean, I'm not complaining. Looks delicious.
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Oct 23, 2019 14:14
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Laziji is beer food. Picking out morsels of chicken, peanuts and the occasional garlic sliver. The chiles perfume the rest of the dish.
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Oct 23, 2019 18:36
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In all fairness, I did wimp out and only eat 2-3 chilis per meal. But I made sure I ate all the sichuan peppercorns, the real stars of the show.
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Oct 24, 2019 04:52
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Professor Wayne posted:In all fairness, I did wimp out and only eat 2-3 chilis per meal. But I made sure I ate all the sichuan peppercorns, the real stars of the show. If you like those, you might like a pepper mix I do for daily use where it's a mix of 1:4 toasted sichuan peppercorn to 3:4 black peppercorn. I throw it all in a pestle after I toast the sichuan peppercorn and get it down quite fine before putting it in a jar. I use it on a ton of stuff and it works well, not too overpowering.
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Oct 24, 2019 05:11
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I made a thing.
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Oct 24, 2019 11:14
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toplitzin posted:I made a thing. It looks a bit surprised (Also delicious)
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Oct 24, 2019 11:21
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toplitzin posted:I made a thing. Nomnomnomnom me broccoli monster and me looooove broccoli Broccoli start with B
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Oct 24, 2019 14:27
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Professor Wayne posted:Do you have a go-to recipe for this? I would really like to be able to make good Pad Thai. The Thai place down the road from me just closed, and I need my fix. “Sauce: 2 tablespoons fish sauce 1.5 tablespoons rice wine vinegar 1 tablespoon soy sauce 2 tablespoons water 1 tablespoon honey 1 tablespoon minced garlic A few good shakes of chili powder. Pre warm rice noodles in warm/hot water for a few minutes until they’re mostly cooked. Strain. In wok sauté shrimp (or tofu, or chicken) with a little oil until par cooked. Add pre-warmed rice noodles and mix together. Push to side and drop in two eggs to briefly scramble and then stir up and mix into noodles and shrimp. Pour in the sauce. Add shaved carrot, mung bean sprouts, chopped scallions. Stir all together. Serve and garnish with crushed peanuts (preferably toasted), chopped cilantro and lime wedges “ This is my standard recipe. It’s a good jumping off point. After making it over and over I’ve kind of switched around the order that I add things to the wok. But that really depends on the way you like to stir fry things... the kind of wok you have, how much oil you like to use, temp, etc. Like now I usually cook the eggs first and take them out and add them back towards the end. They were getting too mashed up with all the stirring and tossing. Sauce recipe is still the same because I think it’s pretty excellent. Bloodfart McCoy fucked around with this message at 01:16 on Oct 26, 2019 |
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Oct 26, 2019 01:13
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First try at pizza going by SE's recipe, the crust was a little hard on the edges (still delicious).  
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Oct 26, 2019 03:29
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Made a sandwich, I got the recipe from the good eats sandwich episode, I really like this sandwich.  
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Oct 26, 2019 13:12
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His Divine Shadow posted:Made a sandwich, I got the recipe from the good eats sandwich episode, I really like this sandwich. This looks very nice, is that the pan bagnat here: https://www.foodnetwork.com/recipes/alton-brown/pan-bagnat-recipe-1943313
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Oct 26, 2019 14:14
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The incredibly annoying food network site redirects me to somewhere else but yeah I am 99.9% sure that's the one.
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Oct 26, 2019 14:41
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I made breakfast. 
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Oct 26, 2019 14:45
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Breakfast? How waffle.
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Oct 26, 2019 15:42
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salmon en papillote 
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Oct 27, 2019 00:03
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toplitzin posted:salmon en papillote Oh, y'all eat yours without the shell, huh?
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Oct 27, 2019 00:22
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Whole Foods had lobster tails on sale. Made sous-vide lobster-roll-style wraps. https://www.seriouseats.com/2017/05/how-to-make-sous-vide-lobster-rolls.html   
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Oct 27, 2019 03:00
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 Braised short ribs
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Oct 28, 2019 13:52
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I had a busy weekend.   
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Oct 29, 2019 11:03
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charliebravo77 posted:Seared scallops with chili oil and charred & sauteed chard, leek and spinach. Not bad, definitely went overboard on the chili oil. No one said anything about this. Looks incredible!
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Oct 31, 2019 01:11
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I intended to make shepherds pie but had too much stuff to fit in the roasting dish so cooked the mash separately so i roasted a whole load of potatoes with 2 heads of garlic. melted a ton of butter with 300ml single cream and used a potato ricer on the potato innards + garlic before mixing with the cream + butter mixture added more butter + a bunch of milk beacuse there wasn't enough cream to get to the desired consistency added tons of chopped chives then transferred to this bowl before topping with mozzarella, cheddar and parmigiano reggiano and roasting until like this i roasted the leftover potato skins until crispy to go with 
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Oct 31, 2019 02:40
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angor posted:No one said anything about this. Looks incredible! Thanks! The leftovers were even better.
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Nov 1, 2019 20:47
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Leftover scallops? That's a goddamn travesty!
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Nov 1, 2019 21:21
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I made fancy dinner. Had leftover Blood Cake. So I braised some Trotters and Pig Tails with masses of vegetables. Picked the meat and added it to the Blood Cake with some Apple and made a Bon Bon. It's resting on Rutabaga Puree which was sweetened with Maple and made great with Butter. I took the Trotter Stock and used it to braise Pork Cheeks and Shallots. The Pork Cheek is sitting on a Bubble and Squeak (Baked Potato and crisped Kale with Roast Celeriac). Between the two are Fava Beans, Pea Shoots and Pork Crackling. All scattered with Chervil and a some of the well reduced Trotter Stock with more waiting to be poured over. 
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Nov 4, 2019 21:20
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Publix has some delicious Argentinian red shrimp on sale so I had to make some alfredo 
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Nov 5, 2019 13:51
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No pictures, but I've been making fresh pasta for regular nights the past couple of weeks. Usually I reserve it for company or lasagna or something that warrants the effort, but have been just enjoying it normally. Playing with some different flour combinations and other flavor additions. Last night I took some granulated black garlic to the dough and it had this wonderful smell to it that my entire apartment still reeks of this morning, along with some nice black specks/streaks throughout. Definitely going to try that again, though with a much higher garlic content. Not sure what sauce would best compliment though? I basically did it with caci e pepe last night and it was fine.
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Nov 5, 2019 14:16
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My friend gave me a big pile of hot peppers. Figured I’d roast them and see how they turned out.    I’ve been putting them on EVERYTHING. Was wondering how long they’d stay preserved with just a little olive oil and salt. But at the rate I’m eating them they won’t last a week. Bloodfart McCoy fucked around with this message at 01:36 on Nov 6, 2019 |
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Nov 6, 2019 01:32
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| # ? May 14, 2024 01:14 |
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I made paprikash.
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Nov 6, 2019 03:01
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