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SirSamVimes posted:
This is not my cow.
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Apr 21, 2020 11:32
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Ginger Beer Belly posted:What recipe is that? We plan on doing the Chef John foodwishes.com recipe this weekend. it's based on the foodnetwork.com one (here https://www.foodnetwork.com/recipes/food-network-kitchen/georgian-cheese-and-egg-bread-adjaruli-khachapuri-3626548) i didn't actually have any milk so i replaced it with 1oz heavy cream & 1oz almond milk, turned out just fine. i also like to add a bit of cheddar to the cheese but that's just me
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Apr 21, 2020 13:47
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Ginger Beer Belly posted:
Everything in this post looked delicious but love this idea especially, what'd you do for the cheese? Been working on fried chicken this week and was really happy with this Korean inspired sandwich: 
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Apr 21, 2020 20:53
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Mango curry tonight. I think I like to plate with the curry in a bowl and rice separately on a plate better, but then there’s twice as many dishes to do  
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Apr 22, 2020 00:27
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Made a pizza today  pepperoni, mushroom, onion  definitely far from perfect, but turned out pretty good and I devoured it
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Apr 22, 2020 01:14
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 Bought a basil plant so pizza party
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Apr 22, 2020 01:19
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I confit'd some quacker (along with some nice local greens tossed with a mustard-cider vinaigrette made with some of the leftover duck fat) edit: I did not realize until I started eating that the other side of the duck legs were much prettier and should have been facing up in this picture, but I am not an artist, merely a conveyor of fat, protein and carbohydrates into my mouth edit2: also I made a carrot cake. I am bad at frosting things but idgaf I'm super pumped to cut into it tomorrow 
DC Murderverse fucked around with this message at 05:30 on Apr 22, 2020 |
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Apr 22, 2020 01:37
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Roast lamb and trifle. 
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Apr 22, 2020 11:26
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    Numerous intermediate steps not pictured.
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Apr 22, 2020 12:20
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A few things over the past couple of weeks for myself and the better half: Sweet and sour chicken served on glass noodles;  Easter Sunday meal: 24hr brined with aromatic herbs and spices and compressed pork belly, served with 3 cheese mash potatoes, butter-braised leek and cabbage with a hint of caraway, yorkshire puddings, and pork veloute sauce;  Medley of peri-peri chicken thighs, ramson, parsley, paprika and onion wedges, minted coleslaw with celery seed;  'Using up bits in the fridge special' of chicken singapore fried rice with laoganma;  Hot and spicy chicken and halloumi skewers on chargrilled pepper and onion with salt, parsley and pink pepper shoestring fries.
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Apr 22, 2020 14:28
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Olpainless posted:A few things over the past couple of weeks for myself and the better half: Everything looked nice, but these in particular. Would. I made an enourmous cauliflower cheese w/ crispy bacon, spring onion and pork loin steaks. 
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Apr 22, 2020 17:41
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Dr. Krieger posted:Everything in this post looked delicious but love this idea especially, what'd you do for the cheese? I split the bread open, put thick slices of Gruyere on the top half, and cold lamb gravy on the bottom half, and stuck it under the broiler until melty and bubbly.
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Apr 22, 2020 17:51
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Raikiri posted:Everything looked nice, but these in particular. Would. Thanks! That cauliflower cheese alone looks a fine meal in itself, drat.
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Apr 22, 2020 18:26
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Taco Time! 
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Apr 23, 2020 00:00
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Ddddouble posting with Pollo a la plancha, black beans and rice. And 50% whole wheat pan cubano.  
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Apr 25, 2020 00:44
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toplitzin posted:Ddddouble posting with Pollo a la plancha, black beans and rice. I saw that on serious eats, looks great, i gotta try it. Did a 135° tenderloin tonight with a quick creamy mushroom sauce: 
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Apr 25, 2020 01:58
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 Huli huli chicken. Was pretty tasty.
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Apr 25, 2020 02:51
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large hands posted:I saw that on serious eats, looks great, i gotta try it. I say goddamn Pizza night 
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Apr 25, 2020 03:21
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You can eat biscuits and gravy for dinner.  Biscuits & Gravy by charliebravo77, on FlickrChorizo makes it dinner food.  Biscuits & Gravy by charliebravo77, on Flickr Biscuits & Gravy by charliebravo77, on Flickr Biscuits & Gravy by charliebravo77, on Flickr Biscuits & Gravy by charliebravo77, on Flickr
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Apr 26, 2020 01:36
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 Saffron risotto & dark chocolate mousse from 'Eating with the Chefs' Pretty good, have to work on my egg whites / chocolate ratios. edit: and to clean my loving forks before I take a photo
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Apr 26, 2020 01:47
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Lamb kofte grilled in the Ooni  Dulce de leche instant pot cheesecake with peanut butter cookie crumb crust 
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Apr 26, 2020 02:59
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The photography isn’t as good as some in the thread but this turned out so drat tasty I had to post. Detroit Style* Pizza. It’s been 3.5 weeks since my last grocery run, used up the last of my pepperoni and mozzarella and I need to get a mezzaluna. The crust was so drat fluffy with such a crispy edge and the sauce was amazingly bright (used the last of my frozen San marzano sauce.) it was a supreme act of will to not eat the whole goddamn thing. *i don’t own one of those steel pans so glass will have to do. 
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Apr 26, 2020 03:35
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Looks good Captain. Don't feel bad about lacking photography chops; my pics are poo poo too.
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Apr 26, 2020 05:51
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Been busy today. Started with making a key lime pie this morning. This is my second attempt at this recipe and I made the crust too thick last time. This time it came out a little crumbly, but it'll be fine. The first slice had some issues, but that's just kind of a pie thing and it won't be a problem going forward. The whipped cream has greek yogurt folded into it for some tartness.   For dinner (and future lunches) I made some Texas-style kolaches. This was a combination of feeling a little homesick and trying to figure out what to bring into work for lunch this week. This was my first attempt at kolaches and they turned out really well. This dough recipe is not quite as sweet as I'm used to from Shipley's, but they're still exactly what I wanted. Pork sausage, pickled jalapeños, and white cheddar.  
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Apr 26, 2020 15:15
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Safety Factor posted:Been busy today. Started with making a key lime pie this morning. This is my second attempt at this recipe and I made the crust too thick last time. This time it came out a little crumbly, but it'll be fine. The first slice had some issues, but that's just kind of a pie thing and it won't be a problem going forward. The whipped cream has greek yogurt folded into it for some tartness. I really miss Texas kolaches, do you have a recipe for the dough / baking times and temps? Those came out well and I want to do some with egg and chorizo.
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Apr 26, 2020 15:42
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Safety Factor posted:For dinner (and future lunches) I made some Texas-style kolaches. This was a combination of feeling a little homesick and trying to figure out what to bring into work for lunch this week. This was my first attempt at kolaches and they turned out really well. This dough recipe is not quite as sweet as I'm used to from Shipley's, but they're still exactly what I wanted. Pork sausage, pickled jalapeños, and white cheddar. Uhh, yeah. I hadn't seen those before and they look like something that would be devoured in my house. I've seen turnovers, dumplings, empanadas, and hand pies of every other persuasion, but this looks like another good addition to that stack of recipes. So any sort of recipe would be really appreciated.
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Apr 26, 2020 15:48
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French onion (and mushroom!) soup with a nice fresh bread   The mushrooms were a really nice addition, can't believe I hadn't done that before Not exactly pretty, but possibly the best egg sandwich I ever made on some that leftover bread Fried up some bacon, crushed two strips and added to eggs to whip then cooked folded style in the grease, with toast also fried in grease and melted Swiss  
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Apr 26, 2020 16:17
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All you guys posting french onion soup, how do you stop it being insanely salty? Every time I've had it, either home cooked or at a restaurant, I can't finish it because of the salt content.
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Apr 26, 2020 16:23
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Arglebargle III posted:All you guys posting french onion soup, how do you stop it being insanely salty? Every time I've had it, either home cooked or at a restaurant, I can't finish it because of the salt content. use less salt
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Apr 26, 2020 16:27
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Arglebargle III posted:All you guys posting french onion soup, how do you stop it being insanely salty? Every time I've had it, either home cooked or at a restaurant, I can't finish it because of the salt content. I've heard adding onion can help 
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Apr 26, 2020 16:27
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Arglebargle III posted:All you guys posting french onion soup, how do you stop it being insanely salty? Every time I've had it, either home cooked or at a restaurant, I can't finish it because of the salt content. If you use homemade beef stock, you can control the salt better. Most boxed stock has a low/no sodium variety now which should give you more control. Even the low sodium stuff can get salty if you reduce it down too much.
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Apr 26, 2020 16:31
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That Works posted:I really miss Texas kolaches, do you have a recipe for the dough / baking times and temps? Those came out well and I want to do some with egg and chorizo. Jhet posted:Uhh, yeah. I hadn't seen those before and they look like something that would be devoured in my house. I've seen turnovers, dumplings, empanadas, and hand pies of every other persuasion, but this looks like another good addition to that stack of recipes. So any sort of recipe would be really appreciated. https://www.homesicktexan.com/2020/03/boudin-kolaches.html She's using boudin here, but that's an easy swap. She also has a recipe for the traditional sweet kolaches and the dough is basically the same. I got given her book a long time ago when I was living in Canada for a year and it was really solid.
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Apr 26, 2020 16:34
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Kaiser Schnitzel posted:If you use homemade beef stock, you can control the salt better. Most boxed stock has a low/no sodium variety now which should give you more control. Even the low sodium stuff can get salty if you reduce it down too much. this is a better non-snarky reply. always look to how salty your base stocks are and consider how much saltier they'll be if you cook out a bunch of the water
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Apr 26, 2020 16:44
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I use half boxed no sodium beef stock and half homemade very low sodium chicken stock, season the vegetables well as they cook, and only add any more salt at the very end to taste to avoid it being inedible after it reduces
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Apr 26, 2020 17:00
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Resting Lich Face posted:Looks good Captain. Don't feel bad about lacking photography chops; my pics are poo poo too. Thanks. I’ll post more and worry less. The leftovers were just as good cold as it was hot, btw.
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Apr 26, 2020 17:54
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Safety Factor posted:I did a bit of research at work the other day and after reading a few recipes I settled on the Homesick Texan's dough recipe: Thanks very much for this. That’s a good looking enriched dough, and while maybe not sweet enough for you, probably plenty sweet for me. And that looks like a great place to use boudin too, but I think I’ll have to make it myself. I don’t know the last time I saw it anywhere by me.
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Apr 26, 2020 17:56
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large hands posted:use less salt I've never attempted making it because every time I've had it it's bad.
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Apr 26, 2020 18:52
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Arglebargle III posted:I've never attempted making it because every time I've had it it's bad. That's weird, I mean I've had a lot of salty soups over the years but there's nothing about French Onion soup that makes it more likely to be salty than any other. Unless people are making it from packets or something. But that's like saying chicken noodle soup is gross and salty because you've only had liptons.
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Apr 26, 2020 20:53
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large hands posted:But that's like saying chicken noodle soup is gross and salty because you've only had liptons. I like Lipton chicken noodle soup 
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Apr 26, 2020 21:09
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Resting Lich Face posted:I like Lipton chicken noodle soup so do i, with sliced up hotdogs in it
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Apr 26, 2020 21:48
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