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Some great stuff on slothrop posted:now, what do I do with all this? Hard to tell how much meat is left but I feel like they are probably close to country style ribs? Lots of different directions to go but I would be temped to go with a korean BBQ style and marinade then quick sear over high heat if they have a good amount of meat on the bone still, usually the stuff near the bone is super tender. Olpainless posted:And we've got some 3 cheese and bacon turnovers, and something a bit different too, with some mushroom, potato and cheese savoury rolls... Made sausage, ajvar, polenta & pesto for lunch today and it was delicious: 
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Apr 8, 2020 21:07
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| # ? May 16, 2024 00:53 |
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Set off my smoke alarm making cast iron fried rice:
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Apr 8, 2020 22:45
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Are you really cooking Chinese food if you don't set off the smoke alarm?
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Apr 8, 2020 23:08
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I made green curry beef and onions.
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Apr 9, 2020 00:07
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made a nice salad with chicken, broccoli, apple, shallot, feta, and a lemon basil dressing
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Apr 9, 2020 04:01
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   Chicken with ginger, paprika and chilli flakes.
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Apr 9, 2020 10:00
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Dr. Krieger posted:These looked fantastic and so English, got a recipe? First of all, that looks delicious as well! As for the recipe: The bacon and cheese turnovers are pretty simple. Pre-cook your bacon to make sure it's not going to release any water or anything and make the whole thing soggy; grate up a mixture of sharp mature cheddar, red leicester, and double gloucester cheeses. Cut your pastry into squares, fill them with cheese from diagonals, stick a couple of slices of bacon on top, then folder over your pastry, join with a spot of water and wash, then bake. Easy. For the rolls; To make the filling, very finely dice mushrooms and potato (think mushroom duxelle fine-ness; it wants to be really tiny pieces). Start sautee'ing this in a saucepan in a little oil or butter, making sure youstart to drive the moisture out of the mushrooms and that the potato is cooked through - it's probably better to try it as you go along. Once the moisture is released, throw in breadcrumbs to help bind this all and soak up the moisture from the mushrooms. Add about a teaspoon of onion powder, oregano, chives, a generous pinch of smoked salt, and a teaspoon of liquid smoke, and keep on cooking it for a little longer until it's noticeably sticky, binding together. Season as needed then let cool. Mix this in with some of the cheese mix you made for the bacon turnovers to form the stuffing for the rolls; then fill long strips of pastry with the mixture, roll over and bind, press with a fork for a pattern if you want, then brush with egg yolk and sprinkle mixed herbs to taste over it. Again, bake until golden-brown and risen.
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Apr 9, 2020 10:28
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I’m fresh out of coconut milk, but still didn’t stop me from making a chickpea curry. 
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Apr 9, 2020 14:49
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 tortilla pizza  tortilla pizza w/ chorizo and hot honey  smoked chicken thighs, a basic salad and some rice  a pizza!  smoked wings  serious eats brown butter chocolate chip cookies
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Apr 9, 2020 20:09
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Not a very compelling picture, but here's a piece of sourdough pizza with mushrooms, kale, jalapeno peppers, and some szechuan peppercorn tofu jerky. We're kind of at the point where we're just trying to get the most out of the last bits of fresh produce we have on hand. A really rudimentary sauce because we're running a little low on things, but it was a really nice, filling pizza overall. 
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Apr 10, 2020 01:00
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 pasta alla quarantine featuring some old peppers, onions, tomatoes, zucchini and generic smoked sausages from the fridge which all absolutely had to be used tonight, accompanied by oil and garlic, wine, pecc/parm and whatnot. it turned out delicious, and I cleaned out the fridge. looking forward to fresh tomato season.
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Apr 10, 2020 01:11
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Aglio a Oglio tonight! Added a little spinach and yellow pepper this time, and topped it off with some breadcrumbs that I browned in a little butter, garlic, and parm. 
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Apr 10, 2020 01:16
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I braised about a 5LB pork shoulder a few nights ago. The first night we ate it as BBQ sliders. The second night I fried it in its reserved juices and fat to make carnitas burrito bowls. Tonight I took what was left and made Japanese curry.  I'm glad I watched that Munchies video with Ivan Orkin making boxed curry, because that's a pantry staple now.
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Apr 10, 2020 03:43
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Trying pizzas on the new bbq  
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Apr 10, 2020 10:36
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fuckin WOULD especially the pineapple
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Apr 10, 2020 16:19
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droll posted:fuckin WOULD especially the pineapple same but the jalapeños
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Apr 10, 2020 18:05
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I picked up red lentils and a bunch of cilantro at the mid-apocalyptic Kroger and then realized I didn't have curry powder for dahl. But I did have a lot of leftover rice still:  The secret Chinese ingredient for a bright tomato flavor is... ketchup!
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Apr 10, 2020 23:11
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If I take off my glasses this looks like a map of a fantasy world.
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Apr 10, 2020 23:27
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Made pizza dough for the first time. Didn’t quite rise right, but still very nice! One was ricotta olive ham, one was ricotta olive garlic
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Apr 10, 2020 23:46
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Jorge Von Bacon posted:Made pizza dough for the first time. Didn’t quite rise right, but still very nice! One was ricotta olive ham, one was ricotta olive garlic Never used ricotta on a pizza, definitely curious to try it
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Apr 11, 2020 01:16
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iajanus posted:Never used ricotta on a pizza, definitely curious to try it Ricotta is immensely delicious in pizza. I don’t spread it around evenly though. I usually scoop out little balls of it and plop them around the pizza and they melt a bit in the oven. Try it sometime it’s great.
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Apr 11, 2020 01:51
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Bloodfart McCoy posted:Ricotta is immensely delicious in pizza. Yea we would usually just do dollops but no mozzarella at the moment
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Apr 11, 2020 03:11
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       Fresh pasta mushroom stroganoff with wilted kale & parm for dinner.
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Apr 11, 2020 03:33
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dinner looks good but  at the pics. goddamn
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Apr 11, 2020 04:05
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Eat This Glob posted:dinner looks good but Photography is one of many hobbies and I can't shoot much outside of the house right now  edit - Not to be outdone my wife made Oreo Biscuits & Gravy 
charliebravo77 fucked around with this message at 05:30 on Apr 11, 2020 |
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Apr 11, 2020 04:32
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I've had to take pictures for work as a journalist a bunch, but nice photography always reminds me I peaked at "picture taker" lol. Gorgeous!
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Apr 11, 2020 05:39
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Yesterday I walked to the little farm by my house for their first weekly farmstand of the season and got a big bag of swiss chard, garlic scapes, radishes, carrots and arugula. Last night I made pan-roasted chicken breasts over polenta with creamed swiss chard and garlic scape and carrot top pesto, which I do not have photos of. But tonight I made a stir-fry with some chashu-style pork loin I had sitting around, plus the carrots, radishes and arugula, along with some of an old red onion, ginger, and some garlic that was honestly sprouting pretty aggressively. Wouldn’t have thought to include arugula in a stir-fry, it was my fiance’s idea and it came out pretty excellent.
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Apr 11, 2020 06:02
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Last night we grilled chicken kabobs. Sorry got destroyed before I could snag a pic. Dessert was apple berry crisp.  
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Apr 11, 2020 11:54
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Arglebargle III posted:I didn't have curry powder for dahl. There’s not many dhals better than Dishoom’s signature Black Dhal. This recipe is the closest I’ve found to the real thing, it will destroy most other dhals you’ve eaten, and it doesn’t use curry powder. Sure, it takes twenty four hours, but we all have a lot of time on our hands at the moment. https://iamafoodblog.com/dishooms-black-dal-and-garlic-naan/
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Apr 11, 2020 12:36
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Torquemada posted:There’s not many dhals better than Dishoom’s signature Black Dhal. This recipe is the closest I’ve found to the real thing, it will destroy most other dhals you’ve eaten, and it doesn’t use curry powder. Sure, it takes twenty four hours, but we all have a lot of time on our hands at the moment. I wonder how much the cook time actually improves the dish vs say a 6h ish simmer for example.
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Apr 11, 2020 13:12
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It seems fiddly, but I can’t argue with the result, it’s magic.
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Apr 11, 2020 13:17
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jeera aloo khachapuri    
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Apr 12, 2020 00:01
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Holy poo poo ^^^ Easter brunch! 
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Apr 12, 2020 17:35
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 Sous vide lamb leg serious eats style with black mustard and cumin. Browned up the lamb trimmings, pressure cooked them in homemade chicken stock, and used the rendered fat to roast the root vegetables. Browned the lamb roast in cast iron and then turned the fat and fond into mushroom gravy with the lamb infused stock, oyster sauce, soy sauce and msg. e: and a little lemon juice. plus classic no-marshmallow sweet potato casserole poverty goat fucked around with this message at 21:30 on Apr 12, 2020 |
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Apr 12, 2020 21:27
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BrianBoitano posted:Holy poo poo ^^^ gently caress now I want kringle 
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Apr 12, 2020 22:32
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Under lockdown so didn’t get to enjoy Easter traditions like my grandma’s antipasto or my mom’s macaroni and gravy. My wife was feeling chicken parm though, so that’s what we made. 
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Apr 13, 2020 00:01
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Easter without family this year thanks to the world falling apart, so I pulled out a pork loin that’s been languishing in the freezer. Marinaded it overnight in a Cuban style mojo (Orange, lemon, lime, a gently caress ton of garlic, cumin, bay, oregano, salt, pepper) and roasted it with onions. Reduced the baked onions with some more onions and all the pan drippings and leftover marinade til they turned into delicious citrus onion mush. Crispy smashed taters, roasted Brussels sprouts. 
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Apr 13, 2020 00:09
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Tempura! Maitake, morels, oyster mushrooms, asparagus, sweet potato, green onion, sablefish (skin-on), kakiage (scallops instead of oysters). Peanut oil at 350F. Batter is 1.33:1 sparkling water to flour (flour is 50/50 cake flour and potato starch). Started prepping at 4pm; alternated between stove and eating. Didn't finish till 8.30pm. So worth it
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Apr 13, 2020 00:24
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Bloodfart McCoy posted:macaroni and gravy What kind of gravy are we talking about here?
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Apr 13, 2020 17:15
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| # ? May 16, 2024 00:53 |
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Roast chicken, garlic spuds and salad:    
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Apr 13, 2020 19:03
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