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Some pork cutlets with an old timey recipe from Townsends. Made sauce from the drippings and had with french fries, best drat pork cutlets I've ever had.
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May 20, 2020 16:37
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xpost from the pizza thread: couple of pepperonis last night: 
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May 20, 2020 17:50
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large hands posted:xpost from the pizza thread: Motherfuck. What kind of oven you use?
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May 20, 2020 22:20
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Halal cart chicken strikes again.
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May 20, 2020 23:58
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large hands posted:xpost from the pizza thread: Absolutely gorgeous.
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May 21, 2020 00:16
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Hurt Whitey Maybe posted:Motherfuck. What kind of oven you use? Ooni Koda (12"). It's worth every penny. toplitzin posted:Halal cart chicken strikes again. I'm so addicted to that recipe, yours looks prettier than mine ever does
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May 21, 2020 01:00
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This all came together amazingly for being spaced out when I could get the pieces and freezing things along the way. I am ecstatic with how good it tasted. The process of baking baking soda to make sodium carbonate worked a charm. The noodles were lovely and chewy.  Post nood(les): 
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May 21, 2020 02:30
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large hands posted:xpost from the pizza thread: Oh my gawd.
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May 21, 2020 04:23
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large hands posted:xpost from the pizza thread: deets on the dough recipe plz
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May 21, 2020 04:42
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BraveUlysses posted:deets on the dough recipe plz if you're going to make pizza at high heat, read Jeff Varasanos crazy pizza geocities style website. Ive read it a bunch but now i'm tired of hunting through the wall of text so here are the relevant parts:  Autolyse Pour all the ingredients into the mixer, except just use 75% of the flour for now. So all of the water, salt, poolish (Video of Poolish), Instant dry Yeast (if used) and 75% of the flour are put into the mixer. Everything should be room temperature or a bit cooler. Mix on lowest speed for 1-2 minutes or until completely blended. At this stage you should have a mix that is drier than a batter, but wetter than a dough. Closer to batter probably. Cover and Let it rest for 20 minutes. Wet Kneading Start Mixing on Low speed for 8 minutes. 5 minutes into it start adding flour gradually. After the first 6-8 minutes increase the speed of the mixer slightly. Let it rest for 15-20 minutes. If you were to do a window pane test before the rest, you might be disappointed. Afterwards it will test well: Pour out onto a floured surface and portion into balls with a scraper. put the balls into very lightly oiled containers and rest in the fridge for 1-5 days e: i use 200g balls for my 12" pies, which is a bit on the thinner side than the NY style that Jeff's weights would give you large hands fucked around with this message at 16:44 on May 21, 2020 |
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May 21, 2020 16:39
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Goddamn I need a pizza oven. Very cheap flat iron steak, garlic broccoli, and bacon-wrapped jalapeno poppers.
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May 21, 2020 21:16
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TychoCelchuuu posted:I basically only eat dinner, and I eat late when the sun is down, and all I really have is my phone with a half busted camera, and I can't really be bothered to white balance anything (is there any photo app for an iPhone... 5 I think, or maybe 4 which works better than the default?) so I feel bad about all my lovely pictures. But at least my food is good: I too, have aloo methi'd  (come hang out with us in the Indian food thread, y'all!)
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May 22, 2020 02:29
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You and everyone else making potatoes should definitely also visit the potato thread!
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May 22, 2020 03:04
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I have a ramen problem. I keep making ramen. Tonight I made Sapporo Style, with a miso tare. Caveat that it’s all with what I had on hand, quarantine donchaknow. I also made gyoza.   Bonus shot of the noodles, because I am actually really proud of them. 
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May 22, 2020 03:42
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large hands posted:if you're going to make pizza at high heat, read Jeff Varasanos crazy pizza geocities style website. Ive read it a bunch but now i'm tired of hunting through the wall of text so here are the relevant parts:  drat now thats what i call an effort post! gonna try this out after i get my ooni koda for father's day
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May 22, 2020 04:53
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CaptainCrunch posted:I have a ramen problem. I keep making ramen. Tonight I made Sapporo Style, with a miso tare. Caveat that it’s all with what I had on hand, quarantine donchaknow. Problem? What's the problem?
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May 22, 2020 08:41
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 Dirt simple toor dal.
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May 22, 2020 13:19
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Resting Lich Face posted:Problem? What's the problem? I will run out very quickly if I make this every day.
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May 22, 2020 23:29
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 Same potato dal as ever just experimenting with different lighting. I know the bowl being cut off isn't ideal but this is the only shot that was in focus.
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May 23, 2020 00:49
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Made chicken enchiladas for dinner. We never can agree on a favorite sauce, so this happened...
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May 23, 2020 05:26
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Sup chickelada buddy  
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May 23, 2020 06:23
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drat those enchiladas look gooood.
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May 23, 2020 06:24
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Late night meatballs and farfalle.
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May 23, 2020 11:48
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Kala chana
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May 23, 2020 14:11
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My main problem with lentil-based indian food is that one batch is 1.5 weeks of meals.
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May 23, 2020 16:44
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TychoCelchuuu posted:Kala chana Hey, if you're interested in improving your food photography, try plating in something other than a dog food bowl.
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May 23, 2020 17:49
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 made some sopa de ajo. So loving good
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May 23, 2020 20:28
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Ramp and short rib frittata for brunch
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May 23, 2020 20:43
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Grilled up some corn, squash, and swordfish tonight. I think the swordfish hit the grill with a little too much herbs in the marinade, and they stopped it from getting decent grill marks. Good taste though.
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May 23, 2020 23:22
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prayer group posted:Hey, if you're interested in improving your food photography, try plating in something other than a dog food bowl.
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May 24, 2020 02:06
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Huh, didn't know those were an Indian thing! Good on you for still cooking, and feeling proud enough of what you make to share it. Sorry I was a butthole.
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May 24, 2020 02:12
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prayer group posted:Huh, didn't know those were an Indian thing! Good on you for still cooking, and feeling proud enough of what you make to share it. Sorry I was a butthole. They're actually used in Chinese cooking too! Very useful for steaming eggs and such.
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May 24, 2020 03:12
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wouldn't the butthole get damaged by the steam?
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May 24, 2020 05:08
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BrianBoitano posted:wouldn't the butthole get damaged by the steam? Nah you then fry it and cover in peppercorns.
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May 24, 2020 05:17
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loving butthole purists
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May 24, 2020 05:17
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I made lamb. Excuse the blurry money shot, I was a bottle of wine in, and very hungry.   It was amazing. Wood-roasted lamb with a red wine pan sauce, with rosemary baby potatoes, asparagus, and roasted Brussel sprouts.
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May 24, 2020 14:11
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    Saw someone making this bannock bread on YouTube and thought "I have those ingredients in my house right now" so I made some. Unfortunately my stove is too hot so it burned a bit and set off the smoke alarm. Also, the proportions given for the recipe seemed to be way off because I had to add way more flour after ending up with something more akin to soup than dough. End result was ok though.
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May 24, 2020 16:47
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Tiggum posted:
It works a lot better with more oil and a cast iron pan if you have one. I think your dough actually looks too dry - the recipe may have been correct. It should be almost like pancake mix. I'd still eat that!
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May 24, 2020 17:06
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VelociBacon posted:It works a lot better with more oil and a cast iron pan if you have one. I think your dough actually looks too dry - the recipe may have been correct. It should be almost like pancake mix. I'd still eat that! I may have over-corrected but it was definitely way too liquid to begin with. The recipe said to knead and then pat into a circle about an inch thick, and what I had in my mixing bowl was way too liquidy to do either of those things. If I'd tried it would have just run off the edge of the bench. I'll possibly try it again at some point though and hopefully remember to add less flour.
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May 24, 2020 17:16
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You can get away with less flour if you let it sit to hydrate too. Not enough to go from soup to knead-able, but it can cover some of the distance.
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May 24, 2020 17:31
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