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10 herbs and spices... 
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Feb 26, 2020 02:52
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Crossposting from the cook or die thread. Málà Spicy Scotchuan Egg, served with Korean Chili Lime Aioli, Cured Numbing Quail Egg and Roasted Sesame Broccolini with Fried Shallots. 
Doom Rooster fucked around with this message at 04:02 on Feb 26, 2020 |
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Feb 26, 2020 04:00
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That looks incredible
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Feb 26, 2020 09:49
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Doom Rooster posted:Crossposting from the cook or die thread. loving ART right there, drat i want this in my face (I bought a bunch of szechuan peppercorns recently and now I'm gonna have to scotch some eggs)
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Feb 26, 2020 10:25
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Doom Rooster posted:Crossposting from the cook or die thread. Looks amazing, can I get a recipe on that aioli? I'm trying to go Vegan for the week, just to try different things. But I did staff food yesterday for everyone else which consisted of a burger using: Rosemary Focaccia roll 7Oz Veal Burger Vegan garlic aioli Crispy fried onion strings Spinach Plum Tomato  The rolls were too big but people seemed to enjoy them. Dessert was a dark chocolate and hazelnut mousse: 
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Feb 26, 2020 11:05
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I tried a savory spin on some oatmeal and made a mango curry out of it. I regret nothing. 
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Feb 26, 2020 19:34
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Doom Rooster posted:Crossposting from the cook or die thread. Good loving lord.  I love shakshuka.
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Feb 28, 2020 01:52
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THE MACHO MAN posted:Good loving lord. That looks like a top tier shakshuka. Is that cauliflower or some sort of kofta?
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Feb 28, 2020 03:25
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Whatever I had in the fridge not spicy chicken pad krapow. First time I've made this and hooooooly smokes is it good. The effort:delicious ratio is off the charts. I didn't have Thai basil so I used Italian and sprinkled a few fennel seeds in with the garlic and it tasted pretty good.
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Feb 28, 2020 04:32
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 Pan seared ribeye steak with a quick pan peppercorn sauce. Junior G-man fucked around with this message at 20:13 on Feb 28, 2020 |
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Feb 28, 2020 20:10
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slothrop posted:That looks like a top tier shakshuka. Is that cauliflower or some sort of kofta? yeah kofta, been doing it with some type of meatballs for a while now. Makes it a ton more filling  quiche today, spinach broccoli feta breakfast sausage onions garlic 
THE MACHO MAN fucked around with this message at 18:15 on Feb 29, 2020 |
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Feb 29, 2020 17:55
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Running low on chicken stock so time to roast a chicken and put those leftover bones to some use! 
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Feb 29, 2020 19:46
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Seared tuna with "Asian Cesar" salad mix.
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Mar 2, 2020 01:16
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Oh that's a really good idea for an easy dinner! Definitely going to do that soon
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Mar 2, 2020 02:27
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Inspector 34 posted:Oh that's a really good idea for an easy dinner! Definitely going to do that soon My favorite simple dinner is a steak salad. When I have left over steak from the night before, I slice it about a quarter inch thin (thick?) and throw it on a hot frying pan real fast and then take it off (no more than 30 seconds total). Throw that on a normal baby spinach salad with whatever other random greens / veggies you have in the fridge. Best way to have left over steak.
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Mar 2, 2020 20:09
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atothesquiz posted:left over steak. I don't understand this concept...
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Mar 2, 2020 20:17
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tarbrush posted:I don't understand this concept... When you buy a full tomahawk ribeye and never intended to share with anyone or enter a food eating competition.
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Mar 2, 2020 20:55
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Cheesesteak sandwich is superior tho
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Mar 2, 2020 20:56
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ZombieCrew posted:When you buy a full tomahawk ribeye and never intended to share with anyone or enter a food eating competition. Ah. Fair
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Mar 2, 2020 21:03
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Pizzadilla
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Mar 3, 2020 01:53
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Phil Moscowitz posted:Cheesesteak sandwich is superior tho This, tacos and stroganoff
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Mar 3, 2020 02:41
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It's been a while since red curry soup 
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Mar 3, 2020 03:59
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toplitzin posted:Pizzadilla I'm...I'm not the only one? Do you butter it to crisp up the bottom? Did you discover this when you were drunk like I did? We even call it the same thing. My mind is seriously blown.
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Mar 3, 2020 04:18
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sterster posted:I'm...I'm not the only one? Do you butter it to crisp up the bottom? Hell no, good lazy meal. Fits right in the case iron and you can get good char on it and the cheese that way
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Mar 3, 2020 11:02
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https://www.seriouseats.com/2014/10/this-is-what-happens-when-a-quesadilla-pizza-make-love-pizzadilla-quesadizza.html
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Mar 3, 2020 11:46
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tarbrush posted:I don't understand this concept... ZombieCrew posted:When you buy a full tomahawk ribeye and never intended to share with anyone or enter a food eating competition. Pretty much this. I buy whole strip loins, cut them, and then vacuum seal them instead of buying precut steaks. So our steaks are usually 2" thick, about 20-22oz a steak, one split between my wife and I. This leaves us with a little bit left over but not a terrible amount. Could I house the whole thing? Sure but I like not going to sleep at 7:30 at night. Mmmm, steak. 
atothesquiz fucked around with this message at 23:11 on Mar 3, 2020 |
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Mar 3, 2020 23:09
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 made a quick hashweh. I didn't boil the rice with everything in it. I need to work on this dish a bit, it's good but not like the places I grab it at
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Mar 5, 2020 00:20
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I missed the chicken cheese challenge!  I'd have loved to have that gang tag. Oh well, this wouldn't count cuz no bread. Fontina & Prosciutto Stuffed Chicken Breasts with Radicchio Fennel Orange Slaw makes six plates  EVOO 3 big chicken breasts -> hammered and pocketed (NOT THE OTHER WAY AROUND) 3 oz fontina cheese -> cubes 3 slices Proscuitto -> squares 2 Fennel bulbs -> cored and thin sliced 2 Chronicles of Rachiccio -> cored and thin sliced 0.5 cup OJ Most of a big onion -> fine dice 2 Garlic cloves - minced Wee bit o thyme -> destemmed and minced house spice blend (only 1 bulb and 1 Chronicles of Radicchio pictured, the family came over and wanted to stay after I took the picture so I sent them out for more veggies to stretch it)  The filling is little cubes of fontina and squares of prosciutto with thyme. Fennel and Onion go in one bowl, Chronicles of Radicchio and Garlic go in another.  Cut your veggies ahead of time and get them well away from the Frankenchicken murder porn show about to happen over by the cutting board. Get out a bunch of toothpicks, more than you need so your chickeny fingers won't taint the house toothpick population. Toss the leftovers, they're biodegradable. Frankenchicken murder porn show edited out. Pound em thin, make pockets, stuff, weave with toothpicks. Count the toothpicks to make sure you can get em out later. Pat dry and season.  High heat! EVOO in the pan, add stuffed chicken breasts start as soon as it begins to smoke! Sear well on all sides (if they're rounder than they are flat, sear three ways, you want to seal in the filling above all else). Set aside or put in preheated oven if they're huge. Get the onions and fennel going in the fond, add more oil if needed  Add the thinly sliced Chronicles of Raddichio and garlic. Cook for less time than the onions and fennel. A minute or two then hit it with the OJ. When it's boiling, mix and put the stuffed breasts on top.  I like to mound the veggies so I can see around the edges if it's getting to dry. reduce to low and cover for 3 min or until done. Remember you have a molten core of cheese in the middle so adjust your thermometer placement accordingly. I overcooked it here due to paranoia, but it was still moist.  Horay! No samonela poisening!  Garnish with fennel fronds, it's a very brown dish.
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Mar 6, 2020 05:02
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The chicken looks great, radicchio can suck a dick though. I wanted some onion bhajis, so I made some with cucumber raita.
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Mar 7, 2020 20:49
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Wife is out of town, hates all things sheep/goat. In honor of the peace and quiet, I braised a lamb shank that I scored from a farm down the road. Good timing. And roasted some butternut squash. Excuse the lovely plating. Kind of winged it on the recipe but it came out nice. Turmeric, cumin, rosemary and sage, cinnamon, garlic, tomato paste, left-over turkey stock, onion. Browned the shank then sauteed onions and garlic in butter, added spices, de-glazed with a splash of red wine, added the stock. Instant Pot on manual for 30 minutes plus 15 for pressure release. Squash was tossed with olive oil, rosemary, crushed garlic, red pepper flakes then into the oven at 400F for 25 minutes. Same guy that hooked me up with the lamb gave me both an elk and a venison medallion and was the source of the wild turkey that I used to make the stock. Looking forward to grilling those tomorrow if the weather is nice. FreelanceSocialist fucked around with this message at 00:28 on Mar 8, 2020 |
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Mar 8, 2020 00:24
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Chicken shawarma bowls tonight, And lunch for tomorrow. 
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Mar 9, 2020 00:16
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A different, heavier on the coconut red curry soup, this time with bell pepper, cauliflower, and pulled chicken 
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Mar 9, 2020 00:36
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Sweet and Sour Tofu just in time for Meatless Monday.
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Mar 10, 2020 03:12
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Pork chops with spicy mustard greens, sauce, and egg noodles.
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Mar 11, 2020 01:41
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toplitzin posted:Chicken shawarma bowls tonight, These look really good! Do you have a recipe I can steal?
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Mar 14, 2020 02:17
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 made a halal guys knockoff tonight
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Mar 16, 2020 01:17
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Clam chowder and pretzel rolls.
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Mar 16, 2020 02:06
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 Kangaroo steaks, salad and avocado.
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Mar 16, 2020 10:36
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looks nice I have a freezer filled with odds and ends to make stock for ages in my instapot. Had some thai basil so made a big thing of bo kho with beef necks  mind the coffee table pic, we have 2 people in a small apt and the kitchen and bar area is currently overrun with work from home items
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Mar 16, 2020 21:36
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| # ? May 14, 2024 17:23 |
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Sous-vide hanger steak (130F for 5 hours) with a Korean-style gochujang marinade/sauce, coconut scallion rice, pickled cucumbers + fresno chiles and fried shallots. So good. 
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Mar 17, 2020 00:45
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