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Seaniqua posted:What kind of gravy are we talking about here? I know I’m going to open up a can of worms here... In my family a gravy has always been a big pot of homemade tomato sauce full of meatballs, pork, and sausage. Takes my mom like two days to make. Picture of said gravy: 
Bloodfart McCoy fucked around with this message at 20:22 on Apr 13, 2020 |
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Apr 13, 2020 20:15
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It doesn't matter what you call that it's going to be gooood
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Apr 13, 2020 20:46
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bird postin'   
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Apr 13, 2020 21:36
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Bloodfart McCoy posted:I know I’m going to open up a can of worms here... I had never heard this until I married into an Italian family - my wife's grandmother calls her all of her sauces gravy
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Apr 13, 2020 22:17
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That's what they call Ragu back in the old country https://www.youtube.com/watch?v=bNSR5k9Fb5I
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Apr 13, 2020 22:55
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Bloodfart McCoy posted:I know I’m going to open up a can of worms here... gently caress yeah
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Apr 14, 2020 00:51
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Had a cauliflower so made some 干锅花菜.
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Apr 14, 2020 01:06
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Bloodfart McCoy posted:I know I’m going to open up a can of worms here... That's a ragu to me, looks really good! I start my bolognese with pork sausage and veal browned in the pot first before deglazing with red wine and doing the normal carrot/celery/onion thing and it ends up looking like that, maybe less brilliant in color.
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Apr 14, 2020 01:54
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I tried Chef John's honey-mustard spatchcocked chicken and it came out pretty good! https://www.youtube.com/watch?v=37UB_7q9c7M  The sprouts were marinated in harissa and honey, then lemon-shallot-Evo relish on top. Please ignore my filthy cutting board.
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Apr 14, 2020 22:29
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 Cheater beef noodle soup ingredients. I know it's not real beef broth and it's not pretty but I don't care. Served hot with copious chopped cilantro and scallions it tastes enough like the real thing you won't care either. And it takes two minutes instead of four hours. I should have taken a picture of the finished product because it does look a lot like the real thing with red and green floaties but I slurped it too fast. do not add coffee Arglebargle III fucked around with this message at 22:52 on Apr 14, 2020 |
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Apr 14, 2020 22:49
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From ragu to ragout. Chickpea and eggplant ragout over grilled polenta tonight. 
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Apr 14, 2020 22:55
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Arglebargle III posted:
Is that soy sauce or shanxi vinegar? how much of that and oyster sauce are you putting in?
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Apr 14, 2020 22:56
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Dumps and fried rice.
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Apr 15, 2020 00:17
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droll posted:Is that soy sauce or shanxi vinegar? how much of that and oyster sauce are you putting in? About 1 tsp vinegar and 2 tsp oyster sauce to 1 bouillon/water portion. When I'm just making punched-up noodles I don't measure carefully. Arglebargle III fucked around with this message at 01:09 on Apr 15, 2020 |
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Apr 15, 2020 01:06
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Is it quick replicating anything in particular? Since the virus closed my Lanzhou place I have a real hankering for lamian. I can still buy noodles but I'd have to make the soup myself.
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Apr 15, 2020 01:41
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kumba posted:I had never heard this until I married into an Italian family - my wife's grandmother calls her all of her sauces gravy https://www.youtube.com/watch?v=X-eHk4RiIso&t=13s
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Apr 15, 2020 02:10
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Grand Fromage posted:Is it quick replicating anything in particular? Since the virus closed my Lanzhou place I have a real hankering for lamian. I can still buy noodles but I'd have to make the soup myself. Nah just tastes like generic beef nood soup you could get at any hole in the wall in China. It takes five minutes to boil the noodles and stir in the ingredients so of course it's not authentic beef broth. But the beef bouillon, oyster sauce and vinegar give it a depth of flavor that instant noodles don't replicate and fresh garnishes push it well within decent food territory.
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Apr 15, 2020 02:35
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Arglebargle III posted:Nah just tastes like generic beef nood soup you could get at any hole in the wall in China. It takes five minutes to boil the noodles and stir in the ingredients so of course it's not authentic beef broth. But the beef bouillon, oyster sauce and vinegar give it a depth of flavor that instant noodles don't replicate and fresh garnishes push it well within decent food territory. If I can locate some bones and a day of my life I have a project. https://thewoksoflife.com/lanzhou-beef-noodle-soup/ Though I will skip the oil and just use some laoganma.
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Apr 15, 2020 02:38
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Grand Fromage posted:If I can locate some bones and a day of my life I have a project. https://thewoksoflife.com/lanzhou-beef-noodle-soup/ Wow, that sounds delicious
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Apr 15, 2020 03:20
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Eat This Glob posted:Wow, that sounds delicious It is great. Also if you're in China a bowl of it is like $1.50, tops, which includes the dude making your noodles to order right in front of you.
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Apr 15, 2020 03:24
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Nood(le) postin' Ordered a box of mushrooms from this local place that usually supplies restaurants and is trying to sell all their excess shrooms. Made some delicious carbonara with a handful of them last night. Thinking I may do a chicken/mushroom/leek pot pie next.  
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Apr 15, 2020 08:29
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Grand Fromage posted:It is great. Also if you're in China a bowl of it is like $1.50, tops, which includes the dude making your noodles to order right in front of you. There's a non-insignificant chance I'll be back there at some point for work or pleasure, though I'd probably have to learn enough mandarin to be able to order my own food lol. The one and only time I went I had about 6 weeks notice so all I could learn was the very basics and the "sister city" folks did all the driving and food ordering. It was an incredible experience, but the furthest I got away to explore a bit was to go buy cigarettes on my own.
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Apr 15, 2020 14:47
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 Hunan-style hot chili pork, peasant potatoes, egg fried rice. Normally I wouldn't make fried rice with entrees but I made too much rice earlier in the week... again. I would use hotter chilis next time, the big chunks of anaheim just weren't hot enough. And a fattier cut of pork. In fact I would replace the two main ingredients. Also more giant chunks of garlic, they were definitely a highlight of the dish. When I ate this in Hunan they pretty much just halved large cloves of garlic or smashed a clove with the side of a cleaver and called it good enough.  The biggest highlight was surprisingly the fried rice, which I made as an afterthought because the rice cooker was still in the fridge full of old rice. Somehow it only works out right when you're furiously scraping the bottom of the pan cursing as burnt rice sticks to the bottom. No rice was actually stuck to the bottom at the end of cooking. 
Arglebargle III fucked around with this message at 03:51 on Apr 16, 2020 |
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Apr 15, 2020 23:32
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Tonight was tapas Wednesday.
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Apr 15, 2020 23:37
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 Peach raita, butter chicken, palak paneer, dal makhani, rice n' pickles. I perhaps do not have the finest hand when it comes to drizzling cream.
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Apr 16, 2020 03:13
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Sex Hobbit posted:
Too much cream. Disgusting. This looks terrible. Send it to me for disposal.
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Apr 16, 2020 03:27
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Sex Hobbit posted:
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Apr 16, 2020 03:50
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belated EATster weekend food dump obligatory hot cross buns. These were really good. Served with a "hot cross bun Old Fashioned"   used my leftover pork from last week's pork chops to make some very not authentic chili, and some cornbread that I think was too dense   I also made chicarrones but forgot to take a pic. Then I got excited and made burger buns, to have with vege burgers. This is Joshua Weissman's"best burger bun" recipe from youtube. It's pretty drat good.   Finally, steak. Probably the nicest bit of meat I've had my hands on    
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Apr 16, 2020 07:01
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Sex Hobbit posted:
Wishing my parents didn't hate Indian food right now.
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Apr 16, 2020 07:08
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Making my from-scratch lasagne and it smells so good but there's still so much to do Here's a progress photo 
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Apr 16, 2020 08:10
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Final product 
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Apr 16, 2020 10:07
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yum! I'd eat the heck outta that. Gingery Poached Egg Soup & sourdough Spring Onion pancake.  I made bone broth with my pork bones a few days ago and this was a really tasty way to use up the broth.
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Apr 16, 2020 10:16
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 Threw this together this morning, just rice, beans, onions, some chicken thighs and various spices, mostly cumin and paprika. Gonna let it sit in the fridge for a while and reheat it for dinner.
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Apr 16, 2020 12:20
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  Mango salsa, rice and beans and mango/chilli glazed chicken breast. Raikiri fucked around with this message at 18:02 on Apr 16, 2020 |
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Apr 16, 2020 17:42
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iajanus posted:Final product WOULD Raikiri posted:
WOULD
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Apr 16, 2020 17:51
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slothrop posted:
What's your veggie burger recipe, this looks like heaven to me?
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Apr 17, 2020 23:33
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I made Cassoulet, turned out pretty good. 8 Chicken Thighs 1lb Great Northern Beans 1/2 lb of Pork Belly 1 lb of Andouille sausage 1 cup Carrots 1 Cup Onion Pepper Thyme Bay Leaf
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Apr 17, 2020 23:54
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 Haddock with a tomato-basil-white wine sauce  Asparagus salad (with blueberries)
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Apr 18, 2020 00:51
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How Wonderful! posted:What's your veggie burger recipe, this looks like heaven to me? https://www.thekitchn.com/recipe-best-ever-veggie-burger-96967 enjoy! TheCog posted:
yum!
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Apr 18, 2020 01:38
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Hollismason posted:I made Cassoulet, turned out pretty good. Oh my god...
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Apr 18, 2020 03:11
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