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Cavenagh posted:I made fancy dinner. Yeah this all sounds amazing. Bloodfart McCoy posted:My friend gave me a big pile of hot peppers. Figured I’d roast them and see how they turned out. And this. Last nights supper - So we've got ginger, garlic, soy sauce and spring onion marinated pork belly, with savoy cabbage, carrots and a bit of chilli. It's really tasty and packed with umami flavours and that unctuous pork belly fat, with just a little tingle on the tongue from the chilli. 
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Nov 6, 2019 08:22
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crosspost from the soup cook or die thread Eat This Glob posted:I've been under the weather the last couple of days. Thankfully, Portuguese Penicillin will cure what ails me. Tonight I made caldo verde/Portuguese kale soup made with kale (duh), beans, potatoes, onion, garlic, stock, and linguica sausage.
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Nov 8, 2019 02:13
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Made ramen. Need bigger bowls.
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Nov 8, 2019 12:26
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I'm going through a baking kick right now.  Chicken, red pepper and chorizo pasties.
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Nov 9, 2019 22:24
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Dinner in progress.
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Nov 10, 2019 00:14
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Olpainless posted:I'm going through a baking kick right now. Tell me more about that gorgeous crust. toplitzin posted:Dinner in progress.
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Nov 10, 2019 02:05
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Cavenagh posted:
You're blowing my loving mind right now. You're telling me people EAT chervil? The same horrible weed that takes over every square inch of open ground and I spend half my summer weed whacking?
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Nov 10, 2019 02:12
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Nov 10, 2019 02:33
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Kaiser Schnitzel posted:Tell me more about that gorgeous crust. Nothing special, just a 4:1:1 ratio of regular white flour, lard and salted butter, worked by hand (because its the most relaxing thing in the world.) Oh, and egg wash to finish of course. Olpainless fucked around with this message at 14:19 on Nov 10, 2019 |
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Nov 10, 2019 10:04
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Had a bunch of friends over yesterday for a bit of a writing workshop, which I spent in the kitchen all day doing experiments. For dinner I made a giant plate of ravioli. This was with granulated black garlic in the dough, then filled with a ricotta/duxelle mix, finished with brown butter/sage. 
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Nov 10, 2019 15:19
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Nephzinho posted:Had a bunch of friends over yesterday for a bit of a writing workshop, which I spent in the kitchen all day doing experiments. For dinner I made a giant plate of ravioli. This was with granulated black garlic in the dough, then filled with a ricotta/duxelle mix, finished with brown butter/sage. Give.
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Nov 10, 2019 15:25
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Nephzinho posted:Had a bunch of friends over yesterday for a bit of a writing workshop, which I spent in the kitchen all day doing experiments. For dinner I made a giant plate of ravioli. This was with granulated black garlic in the dough, then filled with a ricotta/duxelle mix, finished with brown butter/sage. I want to come over to your house for experiments now. And by experiments I mean sexual, like that food.
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Nov 10, 2019 15:48
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Nephzinho posted:Had a bunch of friends over yesterday for a bit of a writing workshop, which I spent in the kitchen all day doing experiments. For dinner I made a giant plate of ravioli. This was with granulated black garlic in the dough, then filled with a ricotta/duxelle mix, finished with brown butter/sage. drat. That looks amazing.
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Nov 10, 2019 15:50
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....pizza?
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Nov 10, 2019 21:00
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Peesha
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Nov 10, 2019 21:43
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Double posting with tonight's dinner. Pan seared salmon with old Bay, broccoli, found box of rice a Roni. 
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Nov 11, 2019 03:23
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In-laws came to town and they are somewhat...unadventurous eaters. Luckily everybody likes fried chicken!
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Nov 11, 2019 16:21
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wife & i cooked up some chili & cornbread to enter into the annual workplace cookoff roasted onions, garlic, & jalapenos then diced up and thrown in the crock pot. browned the beef chunks & ground pork in oil & chili seasoning in batches and set aside. deglazed pan with some red wine then a few tablespoons of tomato paste with a dab of oil go in to turn dark brown. meat thrown back in to get fully covered in tomatoey goodness and the rest of the seasoning. added to crock pot with 4 kinds of beans, small amount of stock, tomato sauce, & beer for some liquid, along with 1 tbsp fish sauce & about 2 tbsp apple cider vinegar. set on low overnight  the beef melts in your mouth. for the chili powder portion of the seasoning we use 1 part standard grocery store chili powder & 3 parts bright red chili powder from the local indian market which brings the heat up a notch that builds and lingers for a bit. it's super, super tasty  jalapeno, cheddar, and honey cornbread. the picture doesn't do it justice, it's so drat good. was my dessert last night and my breakfast this morning
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Nov 11, 2019 17:06
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I always underestimate the time it’s going to take me to make ramen. Still it was worth it.
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Nov 12, 2019 01:54
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Olpainless posted:I'm going through a baking kick right now. I'd kick my mom in the shin to get at those. Nice!
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Nov 12, 2019 01:55
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Bloodfart McCoy posted:I always underestimate the time it’s going to take me to make ramen. Still it was worth it. I'd do more than kick my mom in the shin to get at that bowl. drat, that looks nice!
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Nov 12, 2019 01:55
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 Sticky tamarind chicken from Dinner: Changing the Game over rice with raita, bitter melon pickles and matar paneer that was totally not made with jar sauce. I did make the paneer myself though! The chicken recipe itself is 5/5 and probably would be even better if I had actually remembered to turn the chicken to get the sauce to stick to it. The recipe doesn't call for you to finish it off under the broiler but that would probably be a further improvement.
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Nov 12, 2019 03:15
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Sex Hobbit posted:
I need to get some nice metal serving platters and ramekins to up my Indian plating.
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Nov 12, 2019 03:54
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 I made dinner for my partner and I. Yukon golds, mushrooms, carrots, kabocha, leek, and ginger roasted with chicken leg quarters. Drippings extracted and turned into a pan sauce with mustard, lemon juice, and butter.
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Nov 13, 2019 07:29
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Butter saag paneer with naan
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Nov 14, 2019 01:46
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 Not terribly photogenic, but I took a run at Maine baked beans. Larger - in this case, soldier beans - dried beans compared to their Boston baked bean cousins, and less molasses. Like all good New Englanders, Mainers relish in being the most austere and greatest hater of anything that could seem enjoyable or decadent, so you make it beanier and less sweet. They're the poached chicken breast of people. Coincidentally, my nearly 90 year old Maine-born grandma eats the gently caress out of poached chicken and plain veggies. The rest is salt pork, onion, black pepper, and dried mustard powder. It cooked quicker than I planned. I assume that's a side effect of less molasses. They are pretty tasty. Now to get a nice crust on top and cook up some natural casing hot dogs on grilled new england style rolls later in the day.
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Nov 17, 2019 20:22
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Had some leftover ribeye that I grilled on Friday, chopped it up real good with some other secret stuff and made tacos
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Nov 18, 2019 02:18
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I discovered what might be the easiest from-scratch apple pie recipe in the world in Jacques Pepin's autobiography and gave it a whirl for Sunday dinner. The results were amazing and I'd like to share it with you all: 100g AP flour 50g cake flour 15g sugar 3g salt 4g baking powder 1 egg, beaten 85g butter, softened Mix in bowl then combine with 30ml hot milk; do not overwork. Smear the wet dough into pie dish. Refrigerate once done Preheat oven to 425f Slice apples. Retrieve pie dish and place apples on. Liberally sprinkle with sugar. Top with plenty of chilled butter slices. Bake 55m Here's a pic (I used a spring form cake tin because I didn't have a proper pie dish): 
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Nov 18, 2019 06:15
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Pasta and Peas tonight! This is one of those dishes I never appreciated growing up. Whenever my mom would cook it, I couldn’t haves cared less. Now it’s one of my staple weeknight dishes all over again.
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Nov 19, 2019 01:44
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Toasted up some walnuts in honey with garlic and aleppo, then put them on some pesto covered flatbread with mozz, tomatoes, and finished with arugula and some peach balsamic. How the gently caress am I supposed to eat regular food tomorrow
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Nov 19, 2019 02:59
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Bloodfart McCoy posted:“Sauce: Help me make this-I tried it tonight but it didn’t taste like much and I couldn’t get the noodles to mix well with the chicken, egg, or sprouts. I used half a pack of rice noodles-is that what you usually use? I also don’t have a wok so I did it in a nonstick pan. I cooked the eggs first, set them aside, then I cooked the chicken, added in the drained noodles, added sauce, green onions and sprouts (I didn’t have carrots), then I tried to mix it all together but the chicken and egg just would not incorporate into the noodles, so I basically plated the noodles first and then topped it with the chicken and the egg. For the flavor, it just didn’t taste much like anything. It smelled fishy because the fish sauce bit that was it. I added sriracha, more cilantro, more peanuts, more like juice, and some extra soy and that helped a little bit. I think I should maybe add some more honey next time?
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Nov 19, 2019 23:46
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nwin posted:Help me make this-I tried it tonight but it didn’t taste like much and I couldn’t get the noodles to mix well with the chicken, egg, or sprouts. Definitely try more honey. Or sugar if that’s more your thing. Half pack of noodles sounds right, and a decent nonstick pan should work fine as long as it’s big enough. You can also try fully cooking and removing both the eggs and chicken, and adding them back after the sauce has had a couple of minutes to set into the noodles and veggies. Usually there’s still plenty of sauce to soak into the chicken and eggs afterwards. For me this recipe has been a lot of trial and error. I forget where I found the original recipe. Over time it’s changed so much. I think Pad Thai is a perfect platform to really make a recipe your own. After you make it a few times the tweaks you make will really tailor it to your own tastes. You make it two or three more times you’ll probably have something totally different than the way I do it.
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Nov 20, 2019 02:46
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Stuffed pork chops, roasted veggies, undercooked potate, fresh rolls.
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Nov 21, 2019 02:00
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toplitzin posted:Stuffed pork chops, roasted veggies, undercooked potate, fresh rolls. Do you have a recipe for the stuffed porkchops?
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Nov 21, 2019 02:26
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TheCog posted:Do you have a recipe for the stuffed porkchops? 
toplitzin fucked around with this message at 18:30 on Nov 21, 2019 |
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Nov 21, 2019 02:50
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Rosemary dijon pork tenderloin with pesto cauliflower.  Feels like it needs a sauce on the bottom, but with the marinade being so flavorful, and the pork being so juicy, it certainly didn't taste like it needed a sauce.
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Nov 22, 2019 18:10
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Yeah, that's a very handsome loin. Well done on the non-"well done" pork, too. Oddly enough, the stuffed chop recipe reminds me that I really dont eat pork because of all the years I lived in rural iowa. I cook it for my wife, but I cant stomach it.
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Nov 22, 2019 20:37
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I usually love pork, but recently I've been getting this inexplicable and unpleasant pissy smell from it and an undeniably similar taste. I don't know if Wegmans changed suppliers to PissPork Incorporated or if I just lost my taste for it somehow, but it's turned me off pork very hard.
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Nov 22, 2019 20:55
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Brawnfire posted:I usually love pork, but recently I've been getting this inexplicable and unpleasant pissy smell from it and an undeniably similar taste. I don't know if Wegmans changed suppliers to PissPork Incorporated or if I just lost my taste for it somehow, but it's turned me off pork very hard. Try getting a good chop from a butcher shop to test out that theory?
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Nov 22, 2019 21:28
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that sounds like boar/male pork meat that got a little too old before slaughter. You may also have the gene that makes pork smell pissy, though I would have thought you'd have developed that taste a lot earlier in life.
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Nov 22, 2019 23:05
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