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Bao? BAO 
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Apr 26, 2020 22:30
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| # ? May 14, 2024 21:32 |
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Some nonsense going on here, French Onion soup is fine. You make dark stock: roast beef or chicken bones in a pan with some onion, carrot, celery, thyme and a bay leaf, use a little vegetable oil in the pan and get some on everything. Don’t burn it, brown it. Stick everything in a big pot and add water to cover, simmer for about three hours, occasionally skimming the fat off. Strain the stock into a smaller pan, throw away the bones and veg. Chop onions into rings, sweat in unsalted butter until transparent with some thyme. Add the stock and a bit of sherry or madeira and cook until ready. Just before it’s done, check the seasoning: there is zero salt in it at this point, so you can carefully grind pepper and add salt until it tastes right. Get some good quality bread and make croutons that fit in your bowl. Fry them in hot shallow oil that has a garlic clove in it until brown. Put soup in bowl, put crouton on top. Cover the crouton with good cheese, (comte or gruyere are great) and melt and brown the cheese under a hot grill. If you’re eating something that isn’t approximately this, you’ve gone wrong somewhere.
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Apr 26, 2020 23:55
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Reaching way in the back of the pantry I found some falafel mix that was still within its expiration date! Made some tzatziki and tabouli to go with it!  
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Apr 26, 2020 23:59
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Breakfast for dinner with 50/50 rye/whole wheat pancakes, topped with a maple apple compote finished with Templeton Rye. And one must always pay the sous. 
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Apr 27, 2020 01:04
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   Suanla chaoshou / Sichuan-Style Wontons
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Apr 27, 2020 05:24
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Shrimp and Grits with bacon, kale, mushrooms, onion and chorizo.
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Apr 27, 2020 06:10
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CaptainCrunch posted:The photography isn’t as good as some in the thread but this turned out so drat tasty I had to post. I came here to post the pizza I just cooked (in Detroit, by the way), and the app opened to this post. Looks good! I think your picture came out fine, and the red looks great. Minced garlic and olive oil white sauce, grated Parmesan-Romano cheese, chicken, baby ‘bella mushrooms, chopped tomato, minced thai chilis, topped with shredded mozzarella and provolone.  I cooked it at 550 (I love gas ovens), and slid it onto my pizza stone for finishing. I gambled on an extra two minutes, and the edges got a tiny bit black, but it tastes fantastic.  Here is another one from a few nights ago. 
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Apr 27, 2020 08:15
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Asparagus Urine posted:
They're so pretty
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Apr 27, 2020 09:05
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I feel bad about my lovely pictures but I don't feel bad about my food! Straight from the potato thread it's aloo bhindi aka potatoes plus okra. Can't recommend it enough if you've got some okra.
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Apr 27, 2020 11:12
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I'd eat the hell out of some Detroit pizza, never had the chance to try it trashy bacon sandwiches(iceberg lettuce, Kirkland bacon, hellmans mayo, no tomato) with some homemade sourdough: 
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Apr 27, 2020 21:27
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large hands posted:I'd eat the hell out of some Detroit pizza, never had the chance to try it holy poo poo that bread
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Apr 27, 2020 23:03
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Grilled a cheese (havarti and some 5 year aged cheddar) with some homemade tomato soup:
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Apr 28, 2020 00:03
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Hurt Whitey Maybe posted:holy poo poo that bread Is it meant to look semi-opaque and "gooey"?
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Apr 28, 2020 00:26
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droll posted:Is it meant to look semi-opaque and "gooey"? I think thats just the inside of one of the bubbles. They tend to look kind of shiny like that in all the high hydration no-knead breads I've made 
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Apr 28, 2020 01:18
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Veni Vidi Ameche! posted:I came here to post the pizza I just cooked (in Detroit, by the way), and the app opened to this post. Looks good! I think your picture came out fine, and the red looks great. Thank you! Taking notes on the toppings on your pies because I am out of all veg and cheese now and need to resupply. I made chili, which I have no false modesty about. It’s the dish I love the most. I realized I needed a bread bowl about halfway through the day so I baked a couple. They didn’t puff up very much, and didn’t have a ton of character, but absorbed the chili flavor like a champ. (I was too lazy to grate that last chunk of cheddar) 
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Apr 28, 2020 01:46
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Onion marinated lamb chops and berbere roasted sweet potatoes: 
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Apr 28, 2020 03:02
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Trying out brown sugar coated salmon on the barbecue 
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Apr 28, 2020 10:34
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iajanus posted:Trying out brown sugar coated salmon on the barbecue Looks good. Is that a cedar plank? Is there *any* nuance of the cedar in the fish after cooking (scent wise)?
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Apr 28, 2020 22:25
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VelociBacon posted:Looks good. Is that a cedar plank? Is there *any* nuance of the cedar in the fish after cooking (scent wise)? I've done this with planks and the fish can pick it up pretty easily and can almost be overpowering at times. Costco was selling the planks and it had a recipe for one of my favorite salmon seasonings. Coastal Cuisine Dry Rub 2 Tbls kosher salt 2 Tbls brown suger 1 Tbls black pepper 1 Tbls garlic powder 1 Tbls dried basil 1 Tbls dried tarragon ( optional ) Edit: This was one of the other seasonings they listed. Never tried it. Rockin’ Dry Rub Ribs, chicken, steak ⅓ cup paprika 2 Tbls chili powder 1 Tbls dried oregano 1 Tbls garlic poweder 2 Tbls celery salt 2 Tbls black pepper 2 teaspoons mustard seeds This was the recipe Rockn’ dry rub ribs Presoak planks for 2 hours. May need 2. 1 cup apple cider vinegar 1 cup water 2 rack baby back pork ribs 6 tablespoons of rockn’ dry rub Mix vinigar, water and two tablespoons dry rub in glass bowl. Baste the ribs with vinegar micture and place on plank, bone side down. Set on preheated gril and close lid. Baste and flip ribs every 20 min. Grill for 1 ½ hours or until ribs are brown and meat pulls off. Remove plank from grill. Baste ribs with remaining sauce & sprinkle Rockin’ dry rub. Cut racks and server. sterster fucked around with this message at 02:54 on Apr 29, 2020 |
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Apr 29, 2020 02:47
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made kenji's teriyaki flank steak stuffed with scallion oil  
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Apr 29, 2020 03:22
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sterster posted:I've done this with planks and the fish can pick it up pretty easily and can almost be overpowering at times. Costco was selling the planks and it had a recipe for one of my favorite salmon seasonings. I've used cedar planks in a very similar recipe for Carp
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Apr 29, 2020 06:02
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VelociBacon posted:Looks good. Is that a cedar plank? Is there *any* nuance of the cedar in the fish after cooking (scent wise)? Yeah, it was a cedar plank and it was definitely noticeable, and very nice both in scent and taste. I've never used brown sugar on fish before and it was really delicious as a glaze. Was quite impressed - we've been cooking nearly every night (and many other meals) on the Weber since we got it a few weeks ago and it keeps impressing in new ways (unlike our old bbq, which barely got hot enough to brown meat, let alone sear it).
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Apr 29, 2020 07:38
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large hands posted:made kenji's teriyaki flank steak stuffed with scallion oil Now there’s an idea. Going to be giving this a try.
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Apr 29, 2020 13:31
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Spinach paneer korma, brown rice, onion naan. 
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Apr 29, 2020 16:08
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Nice looking naan, what's your go-to recipe?
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Apr 29, 2020 19:15
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anyone have a go to preparation for cabbage as a side? I'm doing a whole chicken tonight and have about half a head of leftover cabbage. I'm thinking of either shaving it thin and dressing it with lime juice and adding a couple other things or cutting it a bit thicker and sauteeing it
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Apr 29, 2020 21:40
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vinager, mayo, sugar, baby you got a coleslaw.
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Apr 29, 2020 21:52
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thetan_guy42 posted:anyone have a go to preparation for cabbage as a side? I'm doing a whole chicken tonight and have about half a head of leftover cabbage. I'm thinking of either shaving it thin and dressing it with lime juice and adding a couple other things or cutting it a bit thicker and sauteeing it make some pikliz https://www.youtube.com/watch?v=MyNZyjhO9m0
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Apr 29, 2020 21:54
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thetan_guy42 posted:anyone have a go to preparation for cabbage as a side? I'm doing a whole chicken tonight and have about half a head of leftover cabbage. I'm thinking of either shaving it thin and dressing it with lime juice and adding a couple other things or cutting it a bit thicker and sauteeing it I tend to make either a coleslaw or Asian slaw. If I’ve got a little more time I sauté it with garlic, onions, and chopped apples and add some apple cider vinegar at the end.
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Apr 29, 2020 21:56
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Coleslaw, Miso/Sesame slaw, curtido, quick stir fry with some other veggies and a little soy/white pepper/garlic
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Apr 29, 2020 22:03
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kumba posted:make some pikliz gently caress yeah this is exactly the kind of thing I was looking for and I already have most of the stuff 
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Apr 29, 2020 22:06
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large hands posted:Nice looking naan, what's your go-to recipe? BA's onion naan
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Apr 29, 2020 22:13
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Slice thin, salt for 5 min and squeeze, combine with sliced yellow onion in 1:1 ratio, render pork belly, then remove pork from pan and heat to smoking. Char veg on hot pan and deglaze with white wine, then reduce heat and satire with garlic and pork belly until tasty. I like to up the acidity with some balsamic vinegar. Sage and pepper are good seasonings. Mushrooms are a good add but have to be cooked separate or there's too much water in the pan.
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Apr 29, 2020 22:26
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thetan_guy42 posted:anyone have a go to preparation for cabbage as a side? I'm doing a whole chicken tonight and have about half a head of leftover cabbage. I'm thinking of either shaving it thin and dressing it with lime juice and adding a couple other things or cutting it a bit thicker and sauteeing it
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Apr 30, 2020 00:06
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i like nice words
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Tortellini with succotash.
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Apr 30, 2020 02:37
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Anne Whateley posted:Late to the party, but the next time I get a whole chicken and a cabbage, I really want to try this https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/ when i'm feeling exceptionally lazy I like doing something along the lines of this: http://www.dinnerwithjulie.com/2019/03/12/charred-cabbage-and-crispy-potatoes-with-jalapeno-garlic-cilantro-sauce/ Just cut off a slab, toss it in a pan and fry, add whatever the hell sauce/ingredients ya feel like. (also imma make that chicken this weekend now \m/\m/)
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Apr 30, 2020 03:41
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Anne Whateley posted:Late to the party, but the next time I get a whole chicken and a cabbage, I really want to try this https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/ Sounds awesome, I put garlic and lemon under mine per a bonapetit recipe but cabbage would have made it even better
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Apr 30, 2020 07:23
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Did Ribs  
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Apr 30, 2020 14:31
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I got the pizza bug, again. Red sauce, shredded mozzarella and provolone (egg-slicered, this time), baby ‘bellas, andouille sausage, and a sprinkling of grated Parmesan-Romano cheese.  There was an incident during a crucial maneuver, resulting in a shifting of toppings toward one end of the pizza. 
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Apr 30, 2020 15:18
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| # ? May 14, 2024 21:32 |
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Ratatouille! Only thing stopping it from being gluten free/vegan was the baguette, but my horrible rear end wanted bread. Gluten free wife had rice  
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Apr 30, 2020 23:25
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