|
I'm reheating some frozen pulled pork and I randomly threw in some leftover peas solely because I don't want to waste veggies right now. Serving it on toast and made some cole slaw with the last 1/4 of a cabbage.
|
#
?
Apr 4, 2020 21:54
|
|
|
|
| # ? May 15, 2024 04:07 |
|
|
I'm working through the freezer and what's soon to expire in our fridge. I ended up making a pork wellington because I had an extra tenderloin and puff pastry in the freezer. I needed 4 or 5 slices of prosciutto but only had 3 so I had to make that work. The good eats recipe also called for dried apples; I used pitted dates that I hand chopped. Turned out great!  
|
|
#
?
Apr 5, 2020 14:51
|
|
|
 Chashu pork in a ginger shoyu-ish broth.
|
|
#
?
Apr 5, 2020 15:00
|
|
|
I have no idea what to make for this week. My staples of meatballs, Japanese curry, and broccoli soup are getting me a little down. I get that we're hunkered down, but I wanna eat something new this week. Any suggestions? The hard part is choosing something, cause there's so much choice 
|
|
#
?
Apr 5, 2020 15:12
|
|
|
Pollyanna posted:I have no idea what to make for this week. My staples of meatballs, Japanese curry, and broccoli soup are getting me a little down. I get that we're hunkered down, but I wanna eat something new this week. Any suggestions? Fresh pasta? Braised Lamb?
|
|
#
?
Apr 5, 2020 15:14
|
|
|
VelociBacon posted:Fresh pasta? Braised Lamb? Low carb, so no pasta. Though that might be changing due to our situation... Braised lamb sounds dope though! Ooh, wait a minute, I've actually been meaning to make this: https://www.seriouseats.com/recipes/2016/04/jewish-braised-brisket-recipe.html and I'm not jewish, but passover food looks delicious and I want some. Pollyanna fucked around with this message at 15:26 on Apr 5, 2020 |
|
#
?
Apr 5, 2020 15:23
|
|
|
|
|
#
?
Apr 5, 2020 15:53
|
|
|
atothesquiz posted:I'm working through the freezer and what's soon to expire in our fridge. I ended up making a pork wellington because I had an extra tenderloin and puff pastry in the freezer. I needed 4 or 5 slices of prosciutto but only had 3 so I had to make that work. The good eats recipe also called for dried apples; I used pitted dates that I hand chopped. drat, that looks so good. You said it's a good eats recipe? Gonna have to make that.
|
|
#
?
Apr 5, 2020 17:01
|
|
|
Reverse seared NY Strip. 200 degree oven until steak hits 120 degrees.  Seared for 45 seconds each side.  Served with twice baked potato and the last of my fresh veggies. 
|
|
#
?
Apr 5, 2020 17:18
|
|
|
Thoht posted:drat, that looks so good. You said it's a good eats recipe? Gonna have to make that. https://www.foodnetwork.com/recipes/alton-brown/pork-wellington-recipe-1917666 I've made it before and it always turns out great. I'd say you can sub in pretty much everything but the puff and the pork. The picture above was dates instead of dried apples, and some spice brown mustard to fill in what I couldn't cover with the rest of my whole grain mustard. You could probably also sub in some other herbs instead of fresh thyme too.
|
|
#
?
Apr 5, 2020 17:38
|
|
|
Pollyanna posted:Low carb, so no pasta. Though that might be changing due to our situation... If you want my family's secrety brisket recipe, basically take that recipe and swap out the Ketchup for this: https://www.heinz.com/product/00013000001120 And remember to cook it with the fatty side up I feel like all of my family heirloom recipes came out of a magazine in the 50s 
|
|
#
?
Apr 5, 2020 18:57
|
|
|
The Glumslinger posted:I feel like all of my family heirloom recipes came out of a magazine in the 50s A lot of secret family recipes are like this. I remember reading that someone collected like 200+ 'secret' recipes and of those something like 90% were exactly or almost exactly the same as a recipe found on a can of evaporated milk printed in the 40's or something. Edit: I can't find it. I found the reddit thread where I think someone was talking about it but can't seem to find the comment where they linked the article. sterster fucked around with this message at 01:37 on Apr 6, 2020 |
|
#
?
Apr 6, 2020 01:32
|
|
|
Homemade Chick-Fil-A style sandwich with boneless skinless thighs and homemade CFA sauce. A+++ would recommend splattering oil all over your kitchen. DIY Chick-Fil-A by charliebravo77, on Flickr
|
|
#
?
Apr 6, 2020 02:26
|
|
|
charliebravo77 posted:Homemade Chick-Fil-A style sandwich with boneless skinless thighs and homemade CFA sauce. A+++ would recommend splattering oil all over your kitchen. Holy poo poo 
|
|
#
?
Apr 6, 2020 03:09
|
|
|
charliebravo77 posted:Homemade Chick-Fil-A style sandwich with boneless skinless thighs and homemade CFA sauce. A+++ would recommend splattering oil all over your kitchen. gently caress dude
|
|
#
?
Apr 6, 2020 03:14
|
|
|
silvergoose posted:
 ramen buddy
|
|
#
?
Apr 6, 2020 05:53
|
|
|
charliebravo77 posted:Homemade Chick-Fil-A style sandwich with boneless skinless thighs and homemade CFA sauce. A+++ would recommend splattering oil all over your kitchen.  welp, i know what i'm planning for dinner tomorrow. hope i've got enough peanut oil.
|
|
#
?
Apr 6, 2020 06:13
|
|
|
Oneiros posted:
I used regular vegetable oil since I don't regularly have peanut around. Tasted great anyway.
|
|
#
?
Apr 6, 2020 16:38
|
|
|
Yeah I used sunflower oil a few weeks ago when I had a similar hankering and while it wasn't perfect, still turns out fine Now that I know how easy it is to recreate chick-fil-a sauce though.. that poo poo is dangerous
|
|
#
?
Apr 6, 2020 16:41
|
|
|
kumba posted:Yeah I used sunflower oil a few weeks ago when I had a similar hankering and while it wasn't perfect, still turns out fine Yeah, it's just mayo, mustard, bbq sauce and honey. Super simple.
|
|
#
?
Apr 6, 2020 16:56
|
|
|
charliebravo77 posted:Homemade Chick-Fil-A style sandwich with boneless skinless thighs and homemade CFA sauce. A+++ would recommend splattering oil all over your kitchen. 
|
|
#
?
Apr 6, 2020 17:49
|
|
|
made some pesto and feta lasagna, pureed up some canned cannellini beans with some garlic salt (lol) and a shitton of meyer lemon zest and bit of champagne vin for the sauce instead of marinara. minced up some canned artichoke hearts and sautéed off with some minced fresh garlic before shingling them in there too edit: forgot also topped with the bottom shake left of a shredded pizza mozzerella bag  
|
|
#
?
Apr 6, 2020 19:33
|
|
|
Pesto and feta lasagna sounds amazing. I'll have to pesto and feta some pasta or make some lasagna (never made homemade lasagna before, but homemade pasta is just homemade pasta)
|
|
#
?
Apr 6, 2020 20:22
|
|
tokyo reject posted:made some pesto and feta lasagna, pureed up some canned cannellini beans with some garlic salt (lol) and a shitton of meyer lemon zest and bit of champagne vin for the sauce instead of marinara. minced up some canned artichoke hearts and sautéed off with some minced fresh garlic before shingling them in there too Yo this looks badass. Did a shrimp and grits. I like doing mine casserole style. Half cheddar half muenster in the grits, trinity, bell peppers, diced ham, bacon, parsley, paprika, cumin, thyme, black pepper, top with parm, bake just until the shrimp are cooked, brown the parm on the broiler. 
|
|
|
#
?
Apr 7, 2020 00:51
|
|
|
gonna go on a tart bender this week i think, stumbled on my old tart molds today. some banana cream tarts (kinda, not really, that's just whip cream from a canister) with just a little flour/water/butter/salt for the dough and some dulce de leche from a can of sweetened condensed milk in the cabinet that time forgot (also made super ghetto style in the microwave in a pyrex bowl)   
|
|
#
?
Apr 7, 2020 04:55
|
|
|
Lunch today. Cubano sammies 
|
|
#
?
Apr 7, 2020 18:21
|
|
|
toplitzin posted:Lunch today. I see your delicious looking Cubano and raise you... a hummus sandwich with bean sprouts  
|
|
#
?
Apr 7, 2020 18:52
|
|
|
oh poo poo we can post lunch sammies in the dinner thread, somebody let sandwich anarchist know roast beast, caramelized onions, pickled peppers, arugula, horseradish
|
|
#
?
Apr 7, 2020 21:01
|
|
|
Ohh, cuban sandwiches! I just made this one yesterday. I baked the bread (not a traditional cuban roll), made the pickles, cooked the pulled pork and the pork roast that I sliced. I did not make the swiss cheese or the mustard. It was a good day.  And the pre-grill shot 
|
|
#
?
Apr 7, 2020 21:24
|
|
|
beerinator posted:Ohh, cuban sandwiches! I just made this one yesterday. I have never had a Cuban sandwich, I have no idea where in London I would procure one (particularly now!) but goddamn I want one.
|
|
#
?
Apr 7, 2020 22:33
|
|
|
I too made my own cuban bread and pulled pork.  
|
|
#
?
Apr 7, 2020 23:12
|
|
|
Still enjoying the new bbq so tried making ribs. Came out super juicy. 
|
|
#
?
Apr 8, 2020 11:19
|
|
|
toplitzin posted:I too made my own cuban bread and pulled pork. I don't have access to yeast or flour right now
|
|
#
?
Apr 8, 2020 11:31
|
|
|
sterster posted:Make sure you have some pretty meaty 1.5-2in porkchops. OK then chief, lets see how I go! Sent the better third down to the market with instructions to come back with 2 x 2" thick pork chops.  well. gently caress. I'm definitely no butcher, but I decided I was up to the challenge. Or you know, just give it a go.  this is what I ended up with. Not pretty, and probably not right. made some meat pockets and squeezed SO much liquid out of my spinach & artichokes  another setback!  good thing we have this glorifed blender sitting in the corner of the kitchen taking up space  this piped much easier  had some stuffing left over, so I did some piquillo peppers too  voila!  now, what do I do with all this?  I'm sure it's useful for something Chicarrones for the skin maybe? the bones into a stew maybe? I'm happy to hear your ideas.
|
|
#
?
Apr 8, 2020 12:05
|
|
|
Baking megapost over the past couple of days... The wife has been working a tremendous 48 hours in community care, so wanted to make sure she had something lovely and hearty to come back to...   Dinner yesterday afternoon... I made a nice, rich chicken and mushroom pie with a creamy, herby sauce (tarragon, wild garlic and parsley, with just a hint of fennel, caraway and anise to make it that little bit more special), with a puff crust, and some nice chunky chips.   And we've got some 3 cheese and bacon turnovers, and something a bit different too, with some mushroom, potato and cheese savoury rolls... The missus has been an absolute trooper with all the work she's being doing in plagueworld, so I'm going to do everything I can to make sure she's looked after and well fed at the moment.
|
|
#
?
Apr 8, 2020 12:45
|
|
|
Olpainless posted:
Well done, that all looks super delicious. Chicken & mushroom pie with chips rings a huge comfort food bell for me, it was a regular staff meal at the first pub I worked at. Nice work taking care of the wife. My partner works in a hospital and I'm dreading what's to come. Thankfully our area is fairly well controlled at present, but it can't stay that way forever.
|
|
#
?
Apr 8, 2020 13:04
|
|
|
slothrop posted:I'm sure it's useful for something You can make crackling, and crackling dust even if you really render it out. If that’s too much, put a big old bit of it in a pot when you make minestrone or some other tomato based soup. The bones make great stock for udon noodle dishes or pho.
|
|
#
?
Apr 8, 2020 14:36
|
|
|
  two shoulders on a fine spring morning I've had an iGrill for 2 or 3 years at this point. If I stretch it out as far as the cables reach, and I sit inside at my desk to work from home, I am seriously an arm's length outside of the bluetooth range on my phone. as in, if I lean across my desk and extend my arm, it picks up the temps. it's infuriating. instead of "moving my desk" or "getting off my rear end", naturally I figured the best thing to do would be to buy a fireboard. it'll be here in two days. edit; whoops thought this was the horse butthole thread ixo fucked around with this message at 21:05 on Apr 8, 2020 |
|
#
?
Apr 8, 2020 20:28
|
|
|
slothrop posted:OK then chief, lets see how I go! NICE! That's cool to see someone else take a stab at something that I've worked on over the years. The peppers are a nice touch too. Yeah there is so much liquid that comes out of the spinach. I've never blended my stuffing just because  dicing has always worked. How'd you like them? Hope it was a nice change from standard porkchop. As for the leftovers Chicaroones is always delicious and like you said make pork stock for uh...chashu ramen, idk.
|
|
#
?
Apr 8, 2020 20:32
|
|
|
|
| # ? May 15, 2024 04:07 |
|
|
ixo posted:
You will not regret the fireboard. I love mine. One suggestion. Take it apart, plug the holes and give the board itself a quick shot of conformal coating. Just in case you leave it outside/ it rains during a cook. Cheaper than paying for their bespoke case.
|
|
#
?
Apr 8, 2020 20:33
|
|