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Holy poo poo lmao
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Mar 29, 2020 18:07
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Hurt Whitey Maybe posted:Holy poo poo lmao
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Mar 29, 2020 18:31
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That is awesome lol
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Mar 29, 2020 18:48
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Making chicken soup, took the skin off a chicken in the process. That can only mean one thing It's schmaltzin' time   Something later this week will be extra delicious! Also: chicken cracklin' 
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Mar 29, 2020 22:08
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This thread got loving wild, excellent work everyone. Gonna go eat ramen now
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Mar 29, 2020 22:24
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Chicken Soup Made some ditalini to go with it, added some parm and Frank's
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Mar 29, 2020 22:53
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My wife and I don’t really use milk/cream, but I got a coupon for a free gallon of milk at the store. After a couple of nostalgic bowls of Captain Crunch, I decided to make some mac and cheese.  
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Mar 30, 2020 00:14
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Clearance Clarence Strip Steaks. Martha Stewart grilled salt and vinegar potatoes. Kenji level of salt  grilled kale with bacon vinaigrette.
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Mar 30, 2020 01:27
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Made some chicken katsu for dinner and it turned out great. Think I’m going to take some of this time stuck inside to start exploring more Japanese food. Picked up some staples(mirin, kombu, katsuobushi, miso, etc) at a local asian grocer yesterday and planning to try making a couple new recipes a week.
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Mar 30, 2020 14:28
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Birthday weekend dump incoming. I've tried to include recipes where relevant. Made myself a cake. Plum & Amaretto Cake, served with some Amaretto Sours. I would definitely do this again.  A bit of a grazing platter, with some cheese scones  I also made a wholegrain loaf, which didn't turn out as well as I'd hoped.  This Cavolo Nero, Salami & Borlotti Bean dish was great. I overcooked the beans so it looks a bit poo poo and they tasted a bit flour-y.  Banana Pancakes. I still need to master the flipping of these,  This is actually leftovers, when I did my big dumpling cook I was too busy cooking to get a photo! Nasu Dengaku, Bok Choy with crispy garlic & Mushroom XO, Broccolini with Kewpie mayo, assorted dumplings and spring onion pancakes.  Oh, and my girlfriend made these Sticky Tofu Bao which I didn't take nice picture of. These were absolute bullshit, one of the best things I've ever eaten. 
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Mar 31, 2020 01:56
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slothrop posted:Oh, and my girlfriend made these Sticky Tofu Bao which I didn't take nice picture of. These were absolute bullshit, one of the best things I've ever eaten. Ooh, any chance you can get the sticky tofu recipe from her?
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Mar 31, 2020 02:30
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Spinach artichoke & havarti stuffed pork chops. Have tons of extra time to cook so figured I'd make this for a monday night dinner. Asparagus is a bit overcooked but meh.    Meat Pocket. To only be used for cooking!  Wilt spinach, squeez out excess moisture. Dice artichoke harts Grate your Havarti     Garlic salt, pepper, Parm & olive oil.   Same dish from ages ago before I knew how to cook, take better photos, plate etc. It's cool to see the changes. I question how it was even edible, I was proud of it back then too. 
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Mar 31, 2020 05:05
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sterster posted:Wilt spinach, squeez out excess moisture.  truly inspirational. I'm gonna try your recipe and not change a drat thing! Did you pipe the filling in? Do you sear the bacon edges on screaming hot or just high heat?
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Mar 31, 2020 19:04
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BBQ Dave posted:
Make sure you have some pretty meaty 1.5-2in porkchops. When making your meat pocket try to keep the entry hole small. I don't know how to explain how to cut the pocket but here it goes. You want to face the blade left. Push the tip all the way to the right wall of the pork chop. Wait till you feel the poke of the tip of knife though the wall. You're probably going to poke your fingers Then you move the pork chop back and forth on the blade all the while moving the point up the right hand side, to the back and down the left side of the pork chop. This should make the inside pocket as big as possible. I do pipe the filling it. It takes some technique. Here are some suggestions on the filling. for 2 pork chops I use 10-12oz if spinach Wilt that down. let cool a bit. Then squeeze out the excess moisture, there is more than you think. Grate 4oz of Havarti Dice on the small side your artichoke hearts Chop the spinach then combine all 3 add to piping bag Try not to over fill the pork chops as they will turn rounded and not get a good crust/sit flat in the pan. As for heat it's med high/high. Just something that's going to get me a good sear. I intentionally don't sear the bottom as they are going to sit in the pan while it finishes in the oven. Cook time for ~150f @ 400 is about 15-ish min
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Mar 31, 2020 21:00
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 Vegan quaran-thali made almost entirely of canned or dried ingredients! the naan is not vegan 'cause my regular yogurt only has a couple days left
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Apr 1, 2020 02:48
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Sex Hobbit posted:
My wife decided to try making some gluten free naan for the lamb curry leftovers. Holy poo poo it came out good! From now on whenever I’m making Indian, she’s on naan duty.
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Apr 1, 2020 04:10
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Bloodfart McCoy posted:My wife decided to try making some gluten free naan for the lamb curry leftovers. Holy poo poo it came out good! From now on whenever I’m making Indian, she’s on naan duty. What type of flour did she use? I have a ton of gluten-intolerant friends so I'm always up to hear about substitutions.
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Apr 1, 2020 05:06
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Sex Hobbit posted:
Begging for recipes here. Canned/frozen veg is what I have available but would love to make some more Indian dishes.
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Apr 1, 2020 06:08
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anakha posted:Begging for recipes here. Canned/frozen veg is what I have available but would love to make some more Indian dishes. Tamarind Chutney Naan (I just make this in my stand mixer with the dough hook; that bs with the "make a flour pile with a well in the middle" makes a gigantic mess. In my experience this recipe works perfectly fine with vegan yogurt.) Boondi Raita (I was honestly not a fan of this. I think next time I'll just use regular salt as the egginess of the black salt was... not great here) My chana masala recipe is halved and adapted from the one in The Easy Indian Slow Cooker Cookbook and is as follows: quote:1 cup dried chickpeas
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Apr 1, 2020 06:37
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Apr 1, 2020 08:44
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fukken' would. Mykroft posted:Ooh, any chance you can get the sticky tofu recipe from her? pretty sure it was this one, although she tends not to stick to the script too closely. https://www.irishtimes.com/life-and-style/food-and-drink/recipes/spicy-tofu-bao-1.3824374 She just used frozen bao, and served with hoisin & quick pickled baby cuke ribbons.
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Apr 1, 2020 11:07
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Sex Hobbit posted:What type of flour did she use? I have a ton of gluten-intolerant friends so I'm always up to hear about substitutions. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Works amazing.
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Apr 1, 2020 12:57
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Spicy beef and broccoli lo mein.
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Apr 2, 2020 00:22
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Tonkatsu:
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Apr 2, 2020 18:55
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kumba posted:Also: chicken cracklin'  ITS PIKACHU
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Apr 2, 2020 23:43
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Raikiri posted:Tonkatsu: What's that sauce? Looks miso-y but not the Nagoya style.
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Apr 3, 2020 02:14
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Grand Fromage posted:What's that sauce? Looks miso-y but not the Nagoya style. https://www.bbcgoodfood.com/recipes/you-it-katsu-curry Basically this but I passed it through a sieve to smooth it out a bit more, I doubt it's very authentic.
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Apr 3, 2020 02:20
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Raikiri posted:https://www.bbcgoodfood.com/recipes/you-it-katsu-curry I was saying okay to that sauce until it went loving wild at the end there, lol. There are a lot of different secret ingredients people put in their Japanese curry though. I've never seen coconut milk or maple syrup, but I bet people do it. This is super good, recommend for your next katsu adventure: https://www.justonecookbook.com/nagoya-miso-katsu/
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Apr 3, 2020 02:23
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Grand Fromage posted:I was saying okay to that sauce until it went loving wild at the end there, lol. There are a lot of different secret ingredients people put in their Japanese curry though. I've never seen coconut milk or maple syrup, but I bet people do it. That looks better, I'll have to order some Miso as it's not really a common item here outside of Asian markets. Saying that neither is Mirin, Sake or Dashi... Edit: I used honey, maple syrup would be very odd imo.
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Apr 3, 2020 02:27
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Raikiri posted:That looks better, I'll have to order some Miso as it's not really a common item here outside of Asian markets. Saying that neither is Mirin, Sake or Dashi... Where are you? It might be hard to get hatcho miso, but I've been able to find it online in the US. Dashi you'll make at home, but for something like this you can just buy the granulated form: https://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-4-23/dp/B0002YB40O It's worth making dashi from scratch for something where it's a star flavor, in this case or in a curry I wouldn't bother. Powdered dashi is pretty good for an instant food.
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Apr 3, 2020 02:37
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Grand Fromage posted:Where are you? It might be hard to get hatcho miso, but I've been able to find it online in the US. Dashi you'll make at home, but for something like this you can just buy the granulated form: https://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-4-23/dp/B0002YB40O It's worth making dashi from scratch for something where it's a star flavor, in this case or in a curry I wouldn't bother. Powdered dashi is pretty good for an instant food. UK There are online suppliers but stock is all over the place right now, understandably.
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Apr 3, 2020 02:42
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Raikiri posted:UK Makes sense. Good thing is if you're wanting to get into Japanese cooking, the staples you need are all dried/fermented/alcohol and will keep for a while, and you'll use things like dashi, mirin, and sake in most recipes so it's not a specialized investment. And if you want to make Korean food your Japanese pantry will supply like 90% of what you need there too!
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Apr 3, 2020 02:45
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Crispy Pork, Fried Tofu & Mushroom Congee Congee by charliebravo77, on Flickr
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Apr 3, 2020 18:48
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Pork piccata, spaghetti, vegetable normandy.
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Apr 3, 2020 23:36
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A Good Page
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Apr 3, 2020 23:45
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charliebravo77 posted:Crispy Pork, Fried Tofu & Mushroom Congee Man, I wish I was eating this right now.
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Apr 4, 2020 00:49
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Mmmm noods Made my own noodle bowl and sauced it with oyster sauce, sambal oelek, homemade broth, and some nuts All vegan all good
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Apr 4, 2020 00:57
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Best part about cooking rice is making fried rice with the leftovers. 
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Apr 4, 2020 14:45
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Like a true goon I am quarantined alone with nothing but food and alcohol to keep me company. My stove is currently filthy so no pictures but I made an amazing quarantine* pan sauce for pork chops that I must share with someone before the 'rona or the 'rhosis carries me off this earth: *no fresh ingredients 2 tbsp yellow mustard 1 tbsp onion powder 1 tbsp ground sage 1 tbsp lemon pepper 1 tbsp white wine vinegar 2 tsp olive oil 2 tsp garlic powder 2 tsp soy sauce (I had low sodium in my hovel so feel free to adjust) 1 tsp salt 1 tsp black pepper Whisk and set aside. For best results season pan generously with salt and pepper before cooking pork. After cooking and removing your pork to rest, combine with pan drippings and a splash of wine and reduce on medium heat to desired thickness. Serve with instant mashed potatoes and a heaping side of Netflix. I'm cooking for one so of course adjust amounts for your own bright and cheerful homes.
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Apr 4, 2020 20:01
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Made bruschetta, which I didn't photograph because it's the first time I've had bread or fresh veg in two weeks. 2020 is loving weird
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Apr 4, 2020 21:19
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