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Impressive looking Pavlova that I'm sure tastes great, but Christ I hate the texture of meringue. Just can't past it  .
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Dec 27, 2019 12:56
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horchata posted:I got an immersion blender for Christmas so I decided to make pozole I got an immersion blender probably three or four christmases ago and rarely use it. I should change that.
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Dec 28, 2019 01:43
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Brawnfire posted:I got an immersion blender probably three or four christmases ago and rarely use it. I should change that. It's great for tomato sauce and soup and stuff
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Dec 28, 2019 02:25
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That Works posted:It's great for tomato sauce and soup and stuff Any sauce really. Butter chicken, pulled pork drippings to bbq sauce - my immersion blender gets used twice a week and stays out.
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Dec 28, 2019 19:11
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Cassoulet is coming.
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Dec 28, 2019 19:44
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toplitzin posted:Cassoulet is coming. 
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Dec 28, 2019 20:06
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Oh hell yeah
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Dec 28, 2019 20:35
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Phil Moscowitz posted:Oh hell yeah Does this meet the legal definition of cassoulet? 
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Dec 28, 2019 21:21
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Yep, looks like all the bits are there. I’d prefer chunks of chicken and sausage, and a nice crispy breadcrumb topping, but I’d eat yours for sure.
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Dec 28, 2019 21:45
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 Made tamales like we do in the north, thinner with guajillo and ancho adobo in the masa. 64 with refried beans and home made pork chorizo. 46 with poblano and jalapeño strips with panela cheese. Any mexican knows they are 200% better reheated in cast iron or directly over coals.
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Dec 28, 2019 23:30
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toplitzin posted:Does this meet the legal definition of cassoulet? Adjudication: positive
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Dec 28, 2019 23:42
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toplitzin posted:Does this meet the legal definition of cassoulet? These were posted hours, not days apart, so no. As long as all the bits are there it is going to be delicious. My inlaws won't touch it unless you get the full on crust development that extends the process somewhere between 8 hours and a few days. Hence why I make it once every year or two. I think this just made me realize there might be a portion of this in my freezer somewhere.
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Dec 29, 2019 00:43
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Tell me about it. That was when it went into the oven. I'm still waiting on my crust to get started. 
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Dec 29, 2019 01:28
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Sweet sweet carbonization
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Dec 29, 2019 01:51
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No leftovers.
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Dec 29, 2019 03:07
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toplitzin posted:No leftovers. you beautiful son of a bitch been wanting to try for ages, got a recipe?
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Dec 29, 2019 03:37
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THE MACHO MAN posted:you beautiful son of a bitch i'd like to see toplitzin's recipe, too. in the meantime, here's chef john's cassoulet video: https://www.youtube.com/watch?v=uOL-IgFC61c
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Dec 29, 2019 03:57
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Hi everyone its chef john from FOOD wishes dot com wiiiiIIIIIth
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Dec 29, 2019 03:58
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This was just the ground floor. My cassoulet can only go up from here. I didn't get any crust development, probably needed at least another two or three hours, but it was 830 already. It wasn't really a recipe, in true-to-peasant style I used what I mostly had around. Bone in skin on chicken thoughts, some brats, great northern beans, onions, garlic, carrot, celery, parsnip, pancetta, andoullie, stock, gelatin, bay leaf, cloves, but no parsley, confit, duck fat/scmaltz, or breadcrumbs.
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Dec 29, 2019 04:21
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Kinda looked at Bourdain's recipe and said that's too much work, then looked at Kenji's recipe and said there's room for more flavor, and kinda took inspiration and process from both.
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Dec 29, 2019 15:05
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Just keep posting. Apricot walnut cinnamon rolls with gran gala and orange zest icing.
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Dec 29, 2019 18:57
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toplitzin posted:No leftovers. 
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Dec 29, 2019 19:10
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toplitzin posted:Kinda looked at Bourdain's recipe and said that's too much work, then looked at Kenji's recipe and said there's room for more flavor, and kinda took inspiration and process from both. I've never had it before but it looks loving incredible. Staff meal I did today was chicken and veg pot pie, not bad for using up scraps. 
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Dec 30, 2019 00:08
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Raikiri posted:I've never had it before but it looks loving incredible. I'd eat the crap out of that cassoulet too, but it really does make a difference to go a very long time. That crusty part on the top is really something that takes too much time for it to be realistic for most people, though with some crusty bread it's really dreamy. I wish the staff dinners when I was working food service was anything nearly as good as any of those. That looks awesome, and bonus points for using up random ingredients always.
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Dec 30, 2019 00:29
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THE MACHO MAN posted:you beautiful son of a bitch I might have posted a recipe for an ICSA last year if you go back a few pages on the forum, or I can post mine when I get home in a few days.
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Dec 30, 2019 01:11
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One of my Christmas gifts this year was a stick blender. I made tomato soup and it was incredible. I’m going to make so many soups this winter.  
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Dec 30, 2019 02:27
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toplitzin posted:Just keep posting. Holy poo poo E: amazing Arrgytehpirate posted:One of my Christmas gifts this year was a stick blender. I made tomato soup and it was incredible. I’m going to make so many soups this winter.
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Dec 30, 2019 02:31
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No pictures, but tonight was pork chops with an apple cider pan sauce w/ thyme and sage.
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Dec 30, 2019 03:39
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toplitzin posted:No pictures, but tonight was pork chops with an apple cider pan sauce w/ thyme and sage. wadup pork chop crew (mines just old bay tho) 
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Dec 30, 2019 10:10
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made pork belly tacos
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Dec 31, 2019 06:58
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Haven't cooked in like two years (aside from simple sous vide stuff) since moving back here to the Philippines, but now that I've finally got a kitchen that wasn't badly maintained by my family, I have the opportunity to do so again. Just got an Instant Pot the other day, so I broke it in for New Year's dinner (happy new year everyone) with my first risotto, which is also the first thing I've cooked in my new pad outside of bacon and eggs: 4 second video for texture
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Dec 31, 2019 17:51
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Coming soon... find out more tomorrow. noon ish EDT.
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Jan 1, 2020 00:52
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New year new seasoning!
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Jan 1, 2020 01:02
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Latkes!
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Jan 1, 2020 01:04
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Phil Moscowitz posted:Latkes!
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Jan 1, 2020 01:28
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First thought with one of those is always gonna be tortillas.
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Jan 1, 2020 02:57
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obviously re-heating tamales, they taste better when you burn the husk on the cast iron to reheat
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Jan 1, 2020 05:49
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rooting for smashburgs
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Jan 1, 2020 10:35
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TychoCelchuuu posted:lol no, latkes need to be shallow or deep fried, not cooked on a flat skillet! Only sadness comes from griddle fried latkes.
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Jan 1, 2020 15:13
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| # ? May 14, 2024 23:58 |
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Yeah I guess it was more what I wanted to eat than what would be made
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Jan 1, 2020 16:37
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