THE MACHO MAN posted:so I saw this on instagram and it looked fantastic, so I tried it out at home
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# ? May 28, 2020 03:55 |
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# ? May 28, 2024 14:41 |
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It's summer y'all. Snap beans, squash and onions sauteed in bacon grease, hoecake, fried green tomato. Details here in The Southern Food Thread
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# ? May 28, 2020 04:29 |
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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: I’ve been using this same recipe for a couple of years in a standard oven at 500F, I usually do 150g balls for a personal pizza size. Resting the portioned dough in the refrigerator is key, don’t skip it! Makes it much easier to form and deal with I’m surprised someone else took the time to read through the crazy guys webpage and transcribe a usable recipe, I give my copy to everyone I know so they too can make great pizza
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# ? May 28, 2020 14:16 |
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Safety Factor posted:I burg'd
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# ? May 28, 2020 19:02 |
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Decided to get rid of some leftovers: kala chana, masala potatoes, black kale, peanut chutney, and pita.
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# ? May 28, 2020 23:31 |
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Khatti meethi tinda masala, aka apple gourd cooked with some spices and other stuff.
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# ? May 29, 2020 15:00 |
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Cross-posting from the vegan thread because on further consideration I actually do want to toot my own horn, this was great:How Wonderful! posted:I don't want to toot my own horn but I think I'm getting good at making pretty-looking tofu:
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# ? May 30, 2020 02:03 |
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Looks fantastic to me and I never make veggie meals.
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# ? May 30, 2020 02:31 |
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I made a veggie sando for dinner.
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# ? May 30, 2020 02:37 |
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BELT with Cherokee purple ‘mater from my yard
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# ? May 30, 2020 03:51 |
Kaiser Schnitzel posted:BELT with Cherokee purple ‘mater from my yard Egg is an interesting addition. Looks great. I made bulgogi! Tasty!
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# ? May 30, 2020 04:02 |
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How Wonderful! posted:Cross-posting from the vegan thread because on further consideration I actually do want to toot my own horn, this was great: Oof. That look awesome and we have tofu in the house for the first time ever but I think I want to start on something simple. I'm using quarantine as an excuse to cut back on meat a little more but I'm not sure exactly what to do with the tofu. Thought about pad Thai but peanuts are right out because our little one has an allergy.
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# ? May 30, 2020 19:25 |
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Quiet Feet posted:Oof. That look awesome and we have tofu in the house for the first time ever but I think I want to start on something simple. I like Chris Morocco's tofu shawarma as a really easy but satisfying and photogenic recipe for people interested in playing around with tofu's texture. I also love his soy maple glazed tofu which I riff on a lot with different sauces and stuff when I just want a quick dinner. You can also make that one slightly healthier by baking the tofu first before basting it. Another pretty easy and tasty thing to do is set up a quick flour/cornstarch->milk/vegan milk->seasoned panko production line, dredge some tofu chunks or strips in that, bake 'em, and then just toss them with buffalo sauce or bbq or whatever else for pretty satisfying wings, pictured here with some regular-rear end tub of dip in the background:
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# ? May 30, 2020 19:55 |
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How Wonderful! posted:I like Chris Morocco's tofu shawarma as a really easy but satisfying and photogenic recipe for people interested in playing around with tofu's texture. I also love his soy maple glazed tofu which I riff on a lot with different sauces and stuff when I just want a quick dinner. You can also make that one slightly healthier by baking the tofu first before basting it. Maple one sounds right up my alley, thanks!
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# ? May 30, 2020 21:49 |
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Yaki tori in the Ooni:
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# ? May 31, 2020 02:35 |
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Quiet Feet posted:Oof. That look awesome and we have tofu in the house for the first time ever but I think I want to start on something simple.
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# ? May 31, 2020 03:01 |
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toplitzin posted:Use the thrillist recipe for the white sauce.
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# ? May 31, 2020 03:11 |
mystes posted:So I actually made this today, and it sort of seems like the recipe forgot to say to add sugar, but once I added some it did taste very close to the Halal Guys sauce. Sugar is very often the "something missing" in sauces.
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# ? May 31, 2020 07:42 |
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Resting Lich Face posted:Sugar is very often the "something missing" in sauces. yeah it turns up in tiny bits in a lot of savory things
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# ? May 31, 2020 15:14 |
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Yup. A little bit of it is a flavor enhancer like salt or MSG. Valuable lesson I learned during my time of going "why is there SUGAR in this??? no way gently caress off" and making all kinds of food that fell flat.
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# ? May 31, 2020 21:33 |
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Dumped tonight
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# ? May 31, 2020 23:26 |
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Steak and potatoes
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# ? Jun 1, 2020 00:29 |
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ignore. Photo did not attach.
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# ? Jun 1, 2020 01:00 |
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I'm kind of pissed off today but I've done my ranting elsewhere and I'm just going to drop falafel here. This is my first ever attempt at making it. Shaping it was awkward. They're bigger than they strictly need to be, but eh. It felt very crumbly and I was afraid it was going to break apart, but thankfully the patties held long enough to fry. Falafel frying! Falafel plates! With some garlic naan and a little salad of spinach, arugula, tomato, cucumber, carrot and tahini sauce. The sauce was also homemade and I wasn't sure how I felt about it at first. It's been a very long time since I've had falafel and wasn't entirely sure how accurate I'd gotten either that or the tahini. All in all it was very tasty. Something about it left me craving fried chicken. I think it's the spices. The recipe I used had a lot more black pepper than I would have expected so it has a little more bite to it than I remember from falafels past. Had to improvise a touch on the spices as well since I ran out of cilantro, making up the difference with our very abundant supply of fresh oregano. I'd love to make this again but that'll have to wait until we get more chickpeas and sesame seeds. Edit: daughter didnt like the tahini so she had hers with an apple cider vinaigrette. I didnt try any but I'm curious how that holds up. Feels like it would work though I wouldn't automatically trust it because she's an adventerous eater with weird tastes. Quiet Feet fucked around with this message at 17:30 on Jun 2, 2020 |
# ? Jun 2, 2020 17:27 |
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toplitzin posted:Dumped tonight Goondolances. Looks wonderful.
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# ? Jun 3, 2020 04:02 |
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Cabbage parathas (flatbreads stuffed with cabbage) Turmeric rice:
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# ? Jun 3, 2020 09:11 |
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It's dinner, but breakfast. Or is it breakfast, but dinner?
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# ? Jun 4, 2020 00:55 |
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Obviously it's brinner. Some great plates on this page and I am regretting my choice to read this whilst waiting for dinner to cook because now I want all of it.
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# ? Jun 4, 2020 18:29 |
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toplitzin posted:It's dinner, but breakfast. Since this is halfway between dinner and breakfast, it's clearly lunch.
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# ? Jun 4, 2020 19:33 |
BA's one skillet steak and spring vegetables and spicy mustard. Delicious and so easy. Will certainly do this again.. maybe I'll add shredded brussels sprouts too it'd be tasty. https://www.bonappetit.com/recipe/one-skillet-steak-and-spring-veg-with-spicy-mustard Resting Lich Face fucked around with this message at 01:19 on Jun 5, 2020 |
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# ? Jun 5, 2020 01:03 |
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Carbonara I was a bit unhappy with this - there was a kind of sour? coppery/metallic taste on the front of the tongue. Not sure what would cause that. Burg, Onion Rings, Fries Many many attempts and I still am not getting my fries exactly right. Once, a million moons ago I did. These tasted great but were a little soggy/oily. Oh well, keep trying. At least my buns are A++ slothrop fucked around with this message at 09:27 on Jun 5, 2020 |
# ? Jun 5, 2020 01:37 |
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Aloo Phulkopir Chorchori
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# ? Jun 5, 2020 02:43 |
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slothrop posted:
Bun looks on point. Fries aren’t all that difficult, if you’ve committed to having a pan of boiling oil in your kitchen, you’ve done the hard part. Large potatoes, cut evenly into fries. Idahos, or something similar are fine. Key word, evenly. Cut them into a bowl of cold water so they don’t brown. Bring a large pan of water to the boil, add a few teaspoons of salt and half a teaspoon of baking soda, and parboil the fries in small batches for a minute or so. Drain and let cool on some towel. Small batches, make sure the water is hot when the spuds go in. (acidity is an enemy to the chemical reaction that causes browning, soda mitigates this somewhat) Get a large pan of neutral oil, peanut for preference and blanch the fries in it. You’re aiming to maintain a temperature of about 260F for about 7 minutes. Small batches. You don’t want them to colour at this point, but cook through gently. Drain them on a wire rack. Bring the oil temperature up to 360-370 when you’re ready to eat the fries, and cook them again in small batches until they look right. Don’t let the temperature get over 375. A lot of people are unaware of the thermal lag effect, so although it seems fiddly, cooking small batches and making sure the oil comes back up to temperature for every batch is key.
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# ? Jun 5, 2020 08:22 |
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Torquemada posted:Bun looks on point. Fries aren’t all that difficult, if you’ve committed to having a pan of boiling oil in your kitchen, you’ve done the hard part. Thanks for the tips, I'll try to apply them next time and report back!
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# ? Jun 5, 2020 09:38 |
Do not skimp on the low temp first fry. It is the key despite looking like something you could omit without issue.
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# ? Jun 5, 2020 17:57 |
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Some things I've made the past few weeks. Bison mapo Three pepper chicken Mongolian chicken with miso-glazed veggies Pad see ew with kale Sichuan peppercorn tuna
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# ? Jun 5, 2020 18:57 |
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I should have chopped the veg and the chicken into finer bits, but I made Nasi Goreng
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# ? Jun 6, 2020 06:43 |
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It was a cacio e pepe sort of night.
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# ? Jun 6, 2020 08:24 |
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Onion parathas and cabbage parathas. Some more info in the Indian food thread.
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# ? Jun 6, 2020 11:03 |
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# ? May 28, 2024 14:41 |
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kung pao chicken
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# ? Jun 6, 2020 23:21 |