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prayer group posted:The breakfast burrito is one of my favorite foods and never in my life have I considered smothering one in sausage gravy. You're a brilliant man. What's inside the 'rito? Crispy potatoes, onion, jalapeno, pulled pork, eggs, and sharp cheddar. 
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Mar 24, 2020 17:32
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TychoCelchuuu posted:Good stuff. A good amchur replacement is lemon juice. Squeeze it over at the end, right before serving. The recipe writer appears to have confused aloo matar with dum aloo but whatever. Good tip thank you! I’ll try that with the leftovers.
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Mar 24, 2020 22:29
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prayer group posted:The breakfast burrito is one of my favorite foods and never in my life have I considered smothering one in sausage gravy. You're a brilliant man. What's inside the 'rito? I like eating burritos with my hands so I put sausage gravy on the inside. Works great.
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Mar 25, 2020 00:09
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What's this? Baked ziti you say?  Edit: Fresh out the oven. Whole wheat oatmeal cardamom blueberry  toplitzin fucked around with this message at 01:22 on Mar 25, 2020 |
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Mar 25, 2020 00:17
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tried out kenji's risotto recipe tonight: added fried shiitakes and raw enoki + a parm crisp
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Mar 25, 2020 05:24
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JawKnee posted:tried out kenji's risotto recipe tonight: Parm crisp is a good addition to hot wet rice
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Mar 25, 2020 06:41
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I'm going to have to start using up my pasta and other dried goods, but before then 7Oz Sirloin, sweetcorn, asparagus, and pickled chillis.
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Mar 25, 2020 18:55
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Pisto con huevos tonight!
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Mar 25, 2020 22:34
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Bloodfart McCoy posted:Pisto con huevos tonight! Want that in my body.
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Mar 25, 2020 22:57
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THE MACHO MAN posted:more shakshuka with kufta I think I am going to make this for the first time this weekend. Any hints? Favorite recipe?
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Mar 26, 2020 03:48
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Snowmankilla posted:I think I am going to make this for the first time this weekend. Any hints? Favorite recipe? Favourite savoury tomato-based sauce. Cook eggs in it. Sprinkle za'atar and sesame and herbs on top if you're feeling frisky. It's very much a what's-in-the-house sort of meal I find
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Mar 26, 2020 11:51
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mediaphage posted:Favourite savoury tomato-based sauce. Cook eggs in it. Sprinkle za'atar and sesame and herbs on top if you're feeling frisky. It's very much a what's-in-the-house sort of meal I find yeah I do this too. It's great for clean out meals and you can thicken it with meatballs, beans, other random veg, etc Smitten kitchen has a fine one for a base and so does serious eats https://www.seriouseats.com/recipes/2016/09/shakshuka-north-african-shirred-eggs-tomato-pepper-recipe.html Here's a kufta recipe, I usually make something like these and poach them in there. https://www.themediterraneandish.com/kofta-kebab-recipe/ I made some pork lomo saltado  
THE MACHO MAN fucked around with this message at 00:28 on Mar 27, 2020 |
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Mar 27, 2020 00:24
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I used to work as a private chef. Going through old photos to put a portfolio together to drum up some income, as I'm currently out of work due to covid-19. I've got 1000's if there's any interest, if not feel free to tell me to gently caress off 'ol geezer  Healthy snacks were a priority, and the family shared my affinity for a constantly changing varietal of deviled eggs. Plain, some greek yogurt, avocado, sometimes after some posh party with some leftover caviar or they used to like rendered out iberico lardons with a vin with the fat for oysters, and I'd make bacon bits out of those and garnish hangover deviled eggs with them for everyone.  Soup crostinis for the soup below  Corn soup  Asparagus with limp sandbagged asparagus because sometimes that's the way you gotta roll  Cioppino with fregola  My micro kale varietal I'd pick up Sunday to garnish poo poo with all week, then make into "oh my god purple pesto!!!!" for the kids at the end of the week for pasta night  Purple micro kale pesto from above  Miso braised pork tenderloins. Would reduce this to a glaze and adjust with house made kimchi liquid, all of it got parted out for different stuff everything from sandos to ramen broth base to caveman style slices of the loins lol. I'd kinda braise poo poo out you normally wouldn't like that to sandbag myself some proteins for a few days if I was super busy.  Cauliflower bisque with black garlic and some squid ink and some micro'd purple cauliflower to make it look snazzy  The husband and I had a running collabo on breakfast sando ideas for awhile  My sandwich rolls and "sweet potato ranch" in an attempt to get the kids to eat some potatoes  Sous chef  That trader joes beef all hoisin'ed out with some shrooms and stuff. Cast ironed on one side dry in the marinade, layered on a sheet tray with the mis so I could flash and plate everyone's by myself  Individual white cheddar cheesy grits with a poached egg  Home made chicken broth in a shallow donabe (Old Bay 4 lyfe lmao)  What's that? Old Bay in your pasta dough?  Fresh Old Bay pasta!  Some uni/tuna/sesame cracker action  Leftover truffles from the night before? Truffle breakfast burritos, duh 
tokyo reject fucked around with this message at 07:18 on Mar 27, 2020 |
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Mar 27, 2020 06:58
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That cat is very close to the food!
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Mar 27, 2020 07:46
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Outstanding stuff
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Mar 27, 2020 12:26
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Great photos of some really inventive food! Can I get some details in that breakfast sandwich? Looks really unique compared to your classic BEC
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Mar 27, 2020 13:27
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I'm kinda amazed you had to try to get kids to eat potatoes of all things also I'd like amazing varied deviled eggs to show up in my fridge overnight somehow ty in advance.
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Mar 27, 2020 15:02
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Awww cool, I’m glad there’s interest! With the reality that cooking for a living is about to be really weird for the next year or so, I’m actually finding it really therapeutic and fun to go through all these old pics  Shoulda kept cooking for 1%’ers instead of going back to run kitchens  It’s poke time!  When Bourdain passed I was pretty upset. I figured if he can’t make it, how in the hell are the rest of us in this industry who haven’t made it that far? The kids loved Bourdain (parents were obviously very into food) so we watched the episode where he’s in Italy and makes the raviolis with the yolk in the middle, and I made some for the kids. Was bored so I split the dough and added some spinach juice and sundried tomato purée respectively, then cut pasta dough stripes and ran it all together on the final setting through the machine to make stripes on the ravi’s.   Some chicken over orzo and squash with a simple little asparagus/parm purée  Some borscht with crab meat tossed in some meyer, creme fraiche, roasted pine nuts and beet chip garnish. This actually came out pretty good  What do you do when you want to have “Asian takeout night” but adhere to nazi-esque nutritional guidelines? How about “orange    
tokyo reject fucked around with this message at 17:05 on Mar 27, 2020 |
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Mar 27, 2020 16:47
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tokyo reject posted:Awww cool, I’m glad there’s interest! With the reality that cooking for a living is about to be really weird for the next year or so, I’m actually finding it really therapeutic and fun to go through all these old pics The cooking is fantastic but I can't get over the color on the uncooked chicken, it looks amazing. Is that from a butcher? All the chicken I see here is pale as poo poo.
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Mar 27, 2020 17:04
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It's not chicken, it's squab! Which I didn't know existed until now.
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Mar 27, 2020 17:48
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Seaniqua posted:It's not chicken, it's squab! Which I didn't know existed until now. Oh poo poo I'm dumb OP even says it, I wonder how it tastes compared to chicken. More gamey?
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Mar 27, 2020 18:04
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TychoCelchuuu posted:That cat is very close to the food! Dr. Krieger posted:Great photos of some really inventive food! Can I get some details in that breakfast sandwich? Looks really unique compared to your classic BEC I started sorting out the breakfast pics into a separate folder, I'll do an all breakfast post. I spent a ~year working at Tartine part time doing lamination, and was doing laminated dough for house made breakfast "hot pockets" for awhile that got pretty ridiculous. Laminating dough by hand sucks though and takes the reason I liked it at Tartine (precision, even tension, etc) out of it, so I stopped making those. Feisty-Cadaver posted:I'm kinda amazed you had to try to get kids to eat potatoes of all things VelociBacon posted:The cooking is fantastic but I can't get over the color on the uncooked chicken, it looks amazing. Is that from a butcher? All the chicken I see here is pale as poo poo. Their stuff is top notch, their stand at the Ferry Building farmer's market is very uh, 420 friendly, lmao. But seriously they're an amazing group of people, they care to the point they could be made fun of in a Portlandia episode
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Mar 27, 2020 22:29
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 Sausage, kale, and orrichette.
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Mar 28, 2020 00:04
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TychoCelchuuu posted:That cat is very close to the food! I have concerns the cat is not close enough to the food. Signed Not the Cat
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Mar 28, 2020 00:31
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tokyo reject posted:Awww cool, I’m glad there’s interest! With the reality that cooking for a living is about to be really weird for the next year or so, I’m actually finding it really therapeutic and fun to go through all these old pics Your cooking is really beautiful and this isn't the thread for this question, but you having been in the belly of the beast I feel like I have to ask. Feel free to PM me your answer or just ignore the question of course. But, having worked directly for the 1%, what are your thoughts on them? Are they in some ways decent people or are they the inhuman monsters I just kind of assume they are?
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Mar 28, 2020 13:14
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Slow cooker 'pot roast' joint (I think it's brisket?) - put it over a bed of onions and added some stock, super simple. With skin-on mash and blanched spring greens that were then briefly fried with some garlic. Au jus from the slow cooker pot.
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Mar 28, 2020 14:54
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tokyo reject posted:Miso braised pork tenderloins. Would reduce this to a glaze and adjust with house made kimchi liquid, all of it got parted out for different stuff everything from sandos to ramen broth base to caveman style slices of the loins lol. I'd kinda braise poo poo out you normally wouldn't like that to sandbag myself some proteins for a few days if I was super busy. mama mia can you give some more info about this one? all of these pics are good but this is one that i gotta try
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Mar 28, 2020 15:57
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Shakshukaaaa!! It's an apocalypse, gimme a break on the paper bowls. 
Ecstatic Elastic fucked around with this message at 23:10 on Mar 28, 2020 |
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Mar 28, 2020 22:43
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veggie tikka masala mushrooms  roasted potatoes, zucchini, carrots, and finished mushrooms  onions celery garlic and ginger, cracked coconut milk, tikka masala paste   finished product  served with buttered potato bread since we ran out of naan, real good!
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Mar 28, 2020 23:29
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 I made some popcorn korean fried chicken
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Mar 28, 2020 23:37
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Lots of good lookin food on this page! Let me fix the average... Homemade naan (with unartistic butter splooge), kobi nu shaak (cabbage), phool kobi kaju anna mattar nu shaak (cauliflower cashew curry)  Ham eggy cheese crepe, asparagus and fennel with nuts and parm  Mediterranean "nachos" with spiced chickpeas, hummus and zhoug  The pita used above 
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Mar 28, 2020 23:46
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those nachos sound good. i have all of the above plus tzatziki. time to make a weird Mediterranean garbage plate!
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Mar 29, 2020 00:20
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kumba posted:veggie tikka masala I’m doing Indian tonight too! Lamb curry with mint chutney served over rice with leek and golden raisins. 
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Mar 29, 2020 00:43
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 Rice and Dal, Chicken Biryani, Aloo Gobi  napa cabbage and carrot slaw, homemade ravioli stuffed with asparagus, shallots and gorgonzola, homemade pastrami slices.  Asparagus parmesan and tomato quiche.
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Mar 29, 2020 00:47
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no complaints about the other dishes, but that quiche looks really, really good
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Mar 29, 2020 00:56
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Picked up chimis and baked some bread.  
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Mar 29, 2020 01:31
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It was my wife's birthday yesterday and since our dinner reservation with friends were obviously canceled, I made a wonderful dinner for her at home. Hors d'oeuvres included some red pepper jelly, salty bread and some spicey tomato oil (from Cheeky Monkey, check them out!)  Dinner was steak and asparagus.   Steak was sous vide' at 127.5F for about 2 hours and then seared with bacon fat and cultured butter on top.  One of our favorite restaurants and cocktail bars started doing large batch cocktails to go. This was called "No Zoo Dude" which consisted of Four Roses Whiskey, Sandeman Port, Turbinado Simple Syrup, Mint Oil, Lemon Juice. it was great.  We also made a birthday cake. A pistachio cardamon cake we saw awhile ago on Milk Street (https://www.177milkstreet.com/recipes/pistachio-cardamom-cake). It was great. We made it in a round instead of a loaf pan because it's a loving birthday cake!   
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Mar 29, 2020 14:41
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That's neat and all but what's with the donut which looks to be cut like a hamburger bun?
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Mar 29, 2020 16:41
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atothesquiz posted:Dinner was steak and asparagus. I’m sorry is that a hamburger bun with your wife’s face on it? E: or some man?
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Mar 29, 2020 16:42
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Since we couldn't have our normal dinner guests with us, my wife requested to have Dr Fauci and Joe Exotic for dinner. She got a donut with Dr. Fauci's face on it and a monitor setup in portrait mode with Joe Exotic on it. 
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Mar 29, 2020 17:34
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