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BrianBoitano posted:New year new seasoning! Seriously I need to get on that this week. I’ve got a griddle, grill pan, and a rusty restoration project that are all going to need it.
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Jan 1, 2020 16:56
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BrianBoitano posted:New year new seasoning! Tezcatlipoca posted:First thought with one of those is always gonna be tortillas. ogarza posted:obviously re-heating tamales, they taste better when you burn the husk on the cast iron to reheat Phil Moscowitz posted:Latkes! kittenmittons posted:rooting for smashburgs FIND THE ANSWER HERE
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Jan 1, 2020 18:04
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Blast from the past
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Jan 1, 2020 19:20
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Oh man... I can't decide to whether to recreate the fancy truffle/duxelle chickencheese, or chickenmug...
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Jan 1, 2020 20:02
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Doom Rooster posted:Oh man... I can't decide to whether to recreate the fancy truffle/duxelle chickencheese, or chickenmug... 
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Jan 2, 2020 02:16
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charcuterie my wife put together for new years
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Jan 2, 2020 03:11
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Growing up my dad always tossed black eyed peas and the ham bone from Christmas into the Crock Pot on New Years Day. I figured I'd step it up a little this year and toss black eyed peas and a smoked pork jowl into the Instant Pot. Publix had BOGO collard greens, so I made some of those too. The girlfriend made jalapeno cheddar cornbread.
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Jan 2, 2020 04:56
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Made some New Wave Tokyo Style Shoyu Ramen Noodles and broth were from scratch. I need to roll the noodles thinner next time and maybe try using a different pasta maker for cutting them to get them thinner. I was pretty happy with how the soup turned out given how incredibly simple it is to put together. I need to stop being lazy and start marinating my eggs too.
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Jan 3, 2020 00:36
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Made my first ever vegetarian dish Caramelized onion, garlic, roasted poblanos, zucchini, yellow squash, corn, spinach, serrano, and mexican cream.  Fresh made corn tortillas, veggie stew, crumbled feta, toasted sunflower seeds, cilantro and sprinkled some lime juice. I guess vegetarian food is ok. ogarza fucked around with this message at 06:42 on Jan 3, 2020 |
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Jan 3, 2020 06:38
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I made a plate of hot delicious garbage. Beanie weanies treated like a chili 5 way.  It has no right to be this good.
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Jan 4, 2020 01:05
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Mykroft posted:Made some New Wave Tokyo Style Shoyu Ramen Got a recipe for the broth?
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Jan 4, 2020 01:57
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I also made a cake.
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Jan 4, 2020 02:06
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horchata posted:Got a recipe for the broth? It was this one from the ramen subreddit: https://www.reddit.com/r/ramen/comments/blrqdd/homemade_next_on_my_tour_of_ramen_styles_newwave/ For the base, simmer chicken backs in equal parts water skimming off any scum. When scum stops forming or you’re sick of doing it, I pressure cooked for 20 minutes followed by natural release, the thread calls out cooking times without a pressure cooker. When this is done discard chicken bits and let cool in the fridge so you can skim off the schmaltz and save it. The tare is 9:1 soy sauce:mirin (I made half the recipe in the link and still have a lot), and to assemble a bowl it’s 1 tbsp schmaltz, 3 tbsp tare, then 350ml broth. Top with another 1tbps of the schmaltz. I had about 1.5kg of chicken backs to start with and got about 4 bowls worth of broth and schmaltz.
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Jan 4, 2020 18:14
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toplitzin posted:I also made a cake. So you did. But what kind?
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Jan 4, 2020 21:10
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Biscuits. 
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Jan 4, 2020 21:46
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Made split pea soup with my new pressure cooker last night and it's easily the best split pea soup I have ever had in my entire life. Pressure cooker is life. All hail the pressure cooker It took like 30 minutes total and I have like 14 meals worth of soup for 12 bucks
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Jan 4, 2020 21:47
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Background: Acquired an entire calf worth of meat in early 2019. It was entirely grass fed, so the meat is pretty lean. Tomorrow night I'm cooking some of the T-Bones for a family dinner. Plan to marinate them with olive oil, garlic, rosemary tomorrow during the day. Throw them on the green mountain hoping they don't come out like rubber. Question: I'd like to get some kind of an jus with them. balsamic or red wine reduction. Curious if any of you have a go to for something like this. Picture for content: baked penne stuffed acorn squash with brusel sprouts. Super good, but squash was a tad under-cooked. Needed about another 10 minutes in the oven. Next time I'll go longer in the oven and probably bake the pasta with the squash. 
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Jan 4, 2020 23:54
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This would have been some serious thread necromancy but I found the related ones are archived. NICSA: Quadruple Ginger Pie franco posted:Going to make that for my dad sometime as he is a total pear and ginger fiend. Well it only took me four bloody years!    THINGS I HAVE LEARNED! * I am still poo poo at pastry (not helped by folding it over the sides of the dish rather than in on itself - read the loving recipe!). * Crystallised ginger is stupidly expensive. Cheers, EVG, for the inspiration - made it at home then carefully transported it to my parents' for the festive season and my dad absolutely loved it 
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Jan 5, 2020 00:25
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jvick posted:
Saute a finely minced shallot or two and clove or two of garlic just to soften (preferably in the pan you cooked the steaks in) deglaze with red wine-a bordeux is obviously traditional but anything is fine-add beef stock (maybe 1/2c of each?), reduce till it coats a spoon, season to taste, stir in a few tbsp butter off the heat and toss in some finely chopped parsley and then spoon over beeves. Kaiser Schnitzel fucked around with this message at 16:09 on Jan 5, 2020 |
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Jan 5, 2020 00:48
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He wants to grill them. I don't think you can get jus from a grill
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Jan 5, 2020 00:50
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i like nice words
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Shroomie posted:Growing up my dad always tossed black eyed peas and the ham bone from Christmas into the Crock Pot on New Years Day. I figured I'd step it up a little this year and toss black eyed peas and a smoked pork jowl into the Instant Pot. Publix had BOGO collard greens, so I made some of those too. The girlfriend made jalapeno cheddar cornbread. Any chance I can get the recipe for this? Can I use smoked pork hocks?
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Jan 5, 2020 01:40
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franco posted:This would have been some serious thread necromancy but I found the related ones are archived. Amazing!! It looks great too.
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Jan 5, 2020 02:22
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Made Sesame Mochi Cake from Bon Appetit with the wife tonight. Came out a bit darker than their photos and the caramel was too loose to stay on top but otherwise I like it quite a bit. It's got that mochi-like chewiness in the cake itself and a super rich and nutty flavor from all the sesame.     
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Jan 5, 2020 06:09
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Kaiser Schnitzel posted:Bordelaise sauce is A++ The missing step here is to soak a few marrow bones in water for an hour or so, pop the marrow out, poach it in water for 6-8 minutes, cool it in an ice bath, dice it, and add it to the sauce during the last 4-5 minutes of its cooking time. It’s not bordelaise if it doesn’t have marrow.
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Jan 5, 2020 10:17
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Torquemada posted:The missing step here is to soak a few marrow bones in water for an hour or so, pop the marrow out, poach it in water for 6-8 minutes, cool it in an ice bath, dice it, and add it to the sauce during the last 4-5 minutes of its cooking time. It’s not bordelaise if it doesn’t have marrow. You're quite right! I've never made it with marrow-mine is actually apparently sauce marchand de vin!
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Jan 5, 2020 16:08
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Kaiser Schnitzel posted:
Thanks man! I found a similar recipe where they used a bit of high fat ground beef in place of the steaks. I have a ton of ground beef and may do something similar. In my research I came across this Babish youtube channel where he makes a Bordelaise (below). Watched some of his other videos, he looks pretty good. Babish Bordelaise T-Bones are marinating in this marinade for the next few hours.   lol, this was flagged by imgur as possibly pornographic.
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Jan 5, 2020 19:45
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Baking and deep-frying to get over the Bills loss. KAF's Hawaiian roll recipe and spicy pickle juice-brined chicken thighs:  
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Jan 5, 2020 20:31
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Those are beautiful buns.
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Jan 5, 2020 21:48
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Sale on London Broil? Why not!? $12 fed six people. Never cooked it before. Marinated it overnight and sliced it nice and thin, so it was super tender.  
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Jan 6, 2020 01:58
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Bloodfart McCoy posted:Sale on London Broil? Why not!? $12 fed six people. That a beautiful piece of meat. I made Asian style pork belly tacos tonight.  Park belly marinade Soy sauce Grated ginger Minced garlic Honey Goujang Sesame oil Toasted sesame seeds Mix ingredients together. Marinate for however long you want. I did an hour. Throw the meat into a pan, cook for four minutes, flip it, four minutes again. Give it a good toss and cook for another minute or two. Slaw Half a head red cabbage Quarter of a head green cabbages 1 carrot grated Big pinch of pickled garlic Half cup Soy sauce Some brown sugar Cayenne Chop the cabbage up, put it in a strainer, salt it and let it sit for an hour. Wash the cabbage and pat it dry with paper towels. Grate the carrot into a bowl with the dry cabbage. Mix the other poo poo together in a different bowl and dump it in the other bowl. Mix it up.
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Jan 6, 2020 02:57
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EVG posted:Amazing!! It looks great too. Thanks! This pastry lark won't defeat me - had a load of apples gifted to me from a friend of my parents with a small orchard so...    I'm getting there (slowly)!
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Jan 6, 2020 13:31
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Also made a saag paneer/kedgeree thing (without fish) that was stupid simple but absolutely delicious: And used the last of my chives that were starting to look a bit sad for a creamed herb butter that whenever I poke around in the freezer I'll wonder "who left a couple of turds in here?!".  A little late on this, but Happy New Year all y'all. You all make such great stuff and this thread is inspiring 
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Jan 6, 2020 14:04
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Bloodfart McCoy posted:Sale on London Broil? Why not!? $12 fed six people. Family of 7, this was the only cut of steak I ate until I was a teenager. We used to grab them clearance on our way too the beach, marinate them all day, and give em a quick trip to the grill. So good, so cheap. I'll still grab one to go with any "better" cuts any time my siblings come to a bbq.
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Jan 6, 2020 14:05
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franco posted:Also made a saag paneer/kedgeree thing (without fish) that was stupid simple but absolutely delicious: If you wrap the butter like a hard candy and twist the ends tight, it'll form into a sausage-like cylinder instead of this turd thing you got goin' here.
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Jan 6, 2020 14:29
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 Take it from fart store
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Jan 6, 2020 15:35
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Nephzinho posted:Family of 7, this was the only cut of steak I ate until I was a teenager. We used to grab them clearance on our way too the beach, marinate them all day, and give em a quick trip to the grill. So good, so cheap. I'll still grab one to go with any "better" cuts any time my siblings come to a bbq. I really underestimated how good it was going to be. This summer I’ll definitely be tossing one of these on the grill for a cookout. It was just too easy.
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Jan 6, 2020 15:52
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fart store posted:If you wrap the butter like a hard candy and twist the ends tight, it'll form into a sausage-like cylinder instead of this turd thing you got goin' here. It all goes down (and comes out) the same way, man 
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Jan 6, 2020 16:09
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Pollyanna posted:Any chance I can get the recipe for this? Can I use smoked pork hocks? For the black eyed peas, I diced about a pound of jowl bacon and a yellow onion and sauteed it in the Instant Pot with some EVOO until the onion was soft and the bacon had rendered some fat. Then I added some minced garlic and sauteed that for a minute. Then in went 2lbs dry black eyed peas, a quart of chicken stock, and a quart of water. Cooked on high pressure for 15 minutes, waited about another 15-20 before getting impatient and hitting the quick release. I'll cut the recipe in half next time, I had beans for days. Thick cut bacon would be a better sub for the smoked jowl bacon, but a ham hock would probably give you some pork flavor. The collards were pretty standard. Simmer ham hocks, onion, and garlic for a few hours. Add greens and apple cider vinegar and cook until the desired doneness. I had some random smoked sausages in my fridge I tossed in for the hell of it because I didn't really get any meat off the ham hocks.
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Jan 6, 2020 19:55
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One of the best things about a big pile of steak is the leftover potentials. Steak salad tonight. 
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Jan 7, 2020 01:45
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Hey thread. Yesterday I indulged. Smoked duck breast, with a rich, smokey oriental spiced sauce flavored with orange, cloves, lapsang tea, szechuan pepper, cubeb, shaoxing wine and chilli... Served on a bed of tasty, chewy fried rice and served with brocolli, green beans and baby sweetcorn cooked through with some XO sauce to kick it all up a notch. (Ugh I need to get a proper computer back so I can get back to using the SLR for photography) franco posted:Also made a saag paneer/kedgeree thing (without fish) that was stupid simple but absolutely delicious: That kedgeree looks absolutely delicious. I love the stuff and for some reason doing it with paneer just hasn't come into my head. Gonna do that now! charliebravo77 posted:Made Sesame Mochi Cake from Bon Appetit with the wife tonight. Came out a bit darker than their photos and the caramel was too loose to stay on top but otherwise I like it quite a bit. It's got that mochi-like chewiness in the cake itself and a super rich and nutty flavor from all the sesame. Your cake looks absolutely amazing and I think the colour of yours is truly appealing (especially with the background and plates).
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Jan 8, 2020 11:54
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