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Taco night! 
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Jun 12, 2020 01:34
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| # ? May 15, 2024 15:58 |
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I also did tacos last night as a spin on this Kenji recipe that calls for marinating chicken in goddamn mayonnaise alongside other stuff. I went off to look for a chimichurri recipe and this sounded so weird I wanted to try it. I wound up using a cilantro-based sofrito alongside the 1/3rd of a cup of mayo. I marinated it for six-ish hours then cooked it, chopped it, and served it atop flour tortillas with beans and rice on the side and an heirloom tomato salsa fresca. A+, will mayo marinade chicken again. the recipe below shouldnt be paywalled https://cooking.nytimes.com./recipes/1020543-mayo-marinated-chicken-with-chimichurri
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Jun 12, 2020 20:41
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Got hungry for some Night Steak.   Cast iron on the grill is my new favorite way to do steak. Pan heats up super fast. Don’t give a poo poo about all the smoke and butter splatter because I’m outside. Can still baste the steak with the butter and rosemary.
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Jun 13, 2020 03:47
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My first few ideas fell through due to produce being funky or forgetting that one of our skillets just broke the other day so I finally just got out some soy chorizo we had in the back of the fridge and made some little pastries out of that, a little sofrito that used up a bunch of stray peppers that were chilling out, and some very quick pseudo-refried beans.  I'm happy with them, it was definitely one of those "it's hot out, I don't want to go to the store, and we have a bunch of things that aren't going to be usable forever," and they made a ton so lunches and midnight snacks are accounted for through the middle of the week.
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Jun 14, 2020 02:44
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 Pickled red onion with habanero  Chile manzano salsa  6lb of lard and 3 hours of beer drinking time...  Carnitas  Refried black beans with epazote and avocado leaves, carnitas, onion, cilantro, pickled onion, salsa and lime juice. Green stuff is some fried jalapeño emulsion with chicken bouillon, vegetable oil, garlic, and lime juice. These tacos are from leftovers, yesterday added guacamole instead of beans. Mash raw garlic clove with salt in molcajete and add avocado. They were ok. ogarza fucked around with this message at 00:14 on Jun 15, 2020 |
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Jun 14, 2020 21:41
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Colonel Tso's Chicken.  Overall: not bad, not great. Not really going to enter the rotation like Trader Joe's Orange Chicken.
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Jun 15, 2020 01:01
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One of many last night:
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Jun 15, 2020 01:26
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Tonight I made some Chinese barbecue pork belly and it was divine. (NOTE: if you make this recipe know that after you take the foil off and start to let the cooking liquid reduce, it will take basically forever if you do it at 350, you can do it for a while but you will inevitably need to pour it into a saucepan and boil it until it's the thickness you want, the oven will never get you there) It made some wonderful sandwiches (if not the most pretty), with a mayo/glaze mixture, plus some hoisin, gochujang chili sauce, cilantro and scallions.  Also this weekend I made some glazed doughnut bread pudding with a homemade jam my mom got from a coworker. (BA recipe, obvi a little poorly timed)  Topped it with a little bit of cold cream: 
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Jun 15, 2020 02:39
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Ooh I've got a bunch of pork belly in the deep freeze and we ask love char Siu. Going to make that soon.
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Jun 15, 2020 02:49
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Made a first of my weekly GBS chosen meals today. It was the test kitchen baked ziti was not half bad. Added a spinach salad on the side to make it "healthy". I really need to step up my pretty garnish game though 
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Jun 15, 2020 03:15
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Sous vide flap/bavette steak with chimichurri and bocconconi on salad, local warba new potatoes and mayo
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Jun 15, 2020 03:45
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Derpies posted:Made a first of my weekly GBS chosen meals today. It was the test kitchen baked ziti was not half bad. Added a spinach salad on the side to make it "healthy". nice greens lol
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Jun 15, 2020 06:25
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I have leftovers for a year... Ground some garlic and salt into a paste on the molcajete before adding avocado. So far three days eating the same thing and it doesn't look like I will get bored of it soon. 
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Jun 15, 2020 18:45
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Crusty Nutsack posted:nice greens lol The teaspoon of parsley really adds that needed ruffage!
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Jun 15, 2020 18:54
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ogarza posted:I have leftovers for a year... I know someone you can send your leftovers to 
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Jun 16, 2020 01:57
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Rouladen and spaetzle
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Jun 16, 2020 10:51
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Taco game is incredible. Couple of things today made between me and my wife... She ended up on a night shift on care Sunday, so we decided to switch the traditional roast over to Monday. Silverside of beef roasted with thyme, mushrooms and onions, then finished in its own gravy, served up with beefy, stock-tossed roasted Jersey Royal potatoes, and with roasted asparagus and green beans mixed up with a little lemon juice, sea salt and garlic, and Yorkshire puddings that'd make anyone proud.    Dessert was a cheesecake, with orange and vanilla infused cream cheese, topped with mandarin segments, a sweet orange juice jelly, and a thick, buttery base.   Nothing tastes better than a kitchen full of love together.
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Jun 16, 2020 11:38
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 Second time ever cooking couscous and it was delicious
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Jun 16, 2020 11:58
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Olpainless posted:
That is art. Also... How Wonderful! posted: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. I made this! Pic incoming as soon as I can get to my phone. We really enjoyed it, even our daughter was into it. Served it over a bed of shredded red cabbage and jasmine rice with some brussel sprouts (leftovers I wanted to use up) and garnished with seaweed snacks, sesame seeds and chives. Aaaand pic  Tofu wasn't quite as crispy as I'd wanted. I think either I didn't have the heat in the pan high enough or didn't drain it as well as it needed. Came out more of a light to medium brown than the dark brown the recipe suggested it would, even with an extra minute frying on each side. No biggie, and thoroughly enjoyable even as my first foray into tofu. It's nice to have something else in my repertoire. Not sure why but I'd always had the impression that tofu was tricky to cook with and this certainly doesn't seem to be the case. Thanks for the rec, How Wonderful!
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Jun 16, 2020 15:00
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Quiet Feet posted:That is art. Thankyou! quote:I made this! Pic incoming as soon as I can get to my phone. We really enjoyed it, even our daughter was into it. Served it over a bed of shredded red cabbage and jasmine rice with some brussel sprouts (leftovers I wanted to use up) and garnished with seaweed snacks, sesame seeds and chives. Honestly, that looks delicious and I'd love to smash it down my face. Need to get some tofu in soon. Have spotted a local shop stocking tempeh though, so might have to look at something with that soon! Anyway...  Bit of an indulgent supper tonight, using up some stuff in the fridge from last night's supper. A rich, tasty, Guinness and mixed mushroom risotto with tarragon and cream; Topped off with fried shredded beef and oyster mushrooms, tossed through with Guinness and wholegrain mustard reduced down; and deep fried king oyster mushroom ; garnished with crispy tarragon. Really nice... Guinness and mushroom makes such a nice risotto base I'm actually disappointed I haven't done it earlier! So rich and creamy, but the sharpness of the mustard on the beef cuts through it really well.
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Jun 16, 2020 20:26
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Two more dinners from my GBS menu, a veggie stew that looked like an open sewer in a slum but my wife loved it: And some chicken parm I made tonight.  Tomorrow is a broccoli soup!
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Jun 17, 2020 04:34
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A Good Page.
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Jun 17, 2020 04:44
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 Quick weeknight nudes with leftover pad ka prao, yibin yacai, laoganma chili crisp, green onions.
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Jun 19, 2020 00:01
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Grand Fromage posted:
We've been using laoganma in goddamn everything. It's too good.
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Jun 19, 2020 01:27
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silvergoose posted:We've been using laoganma in goddamn everything. It's too good. I just wish the full range of laoganmas were available here. I have only been able to find chili crisp, black bean, and preserved tofu. There's like 20 different varieties in China and I miss them.
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Jun 19, 2020 01:32
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Grand Fromage posted:I just wish the full range of laoganmas were available here. I have only been able to find chili crisp, black bean, and preserved tofu. There's like 20 different varieties in China and I miss them. poo poo, I was unaware there were others. The chili crisp is so good...
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Jun 19, 2020 01:33
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silvergoose posted:poo poo, I was unaware there were others. The chili crisp is so good... It is good, but it's also merely a basic chili oil. If you ever come across the la san ding (辣三丁) version it is ace.
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Jun 19, 2020 01:45
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Penne with spinach, tomatoes, and sunflower seeds. Super simple to make. Delicious warm or cold.
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Jun 19, 2020 02:39
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Last two nights of GBS menu choices. Both were winners. First was 3 ingredient broccoli cheddar soup with rye ham and cheese sandwiches (rye imported from Finland)  Tonight was "Bachelor Stir Fry" so just Shredded Rotisserie chicken and stir fry veggies and stir fry sauce.  Both were child approved and delicious.  
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Jun 19, 2020 04:12
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 Self-isolation dinner. I have not been to a grocery store in 21 days. Pork chops with mustard garlic pan sauce, instant mashed potatoes and carrot sticks. (The carrots were sprouting and had to be used or discarded.)
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Jun 20, 2020 00:49
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Yesterday, I stopped at a place called Detroit Fleat, which is an “eatery and food truck park.” It’s a bar and grill with resident food trucks parked on the back patio. I got two sweet potato and black bean tacos. These are them: They were very good, but those two tacos, which could fit in the palm of a child’s hand, set me back NINE DOLLARS, plus a couple bucks for the guy on the truck. I decided to take a shot at making something similar at home. These are mine:   The truck tacos kick my rear end in presentation, but mine tasted phenomenal. The only thing is, I just now realized I ate mine without the lime! Argh. It really sucks that I’m going to have to make more of them tomorrow to teach myself a lesson. I didn’t have any sour cream on hand, so I used some of the very tart yogurt I culture at home. Next time, some crema oaxaca and/or cotija. Well, maybe not next time, since I’ll probably have to make them tomorrow as I already peeled the other sweet potato. I also have no idea where the good latin groceries are around here.
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Jun 20, 2020 03:43
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Grand Fromage posted:It is good, but it's also merely a basic chili oil. If you ever come across the la san ding (辣三丁) version it is ace. This one? https://www.amazon.com/LaoGanMa-Lao-Gan-Ma-Spicy/dp/B007DMOZD6 Rutabaga is interesting. My local sells one with Kohlrabi. Similar?
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Jun 20, 2020 03:50
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droll posted:This one? https://www.amazon.com/LaoGanMa-Lao-Gan-Ma-Spicy/dp/B007DMOZD6 Rutabaga is interesting. My local sells one with Kohlrabi. Similar? That's it. I'm 99% sure it has dried daikon in it, but Chinese doesn't really make much distinction between radishes/carrots/turnips/etc so it gets mistranslated.
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Jun 20, 2020 04:01
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First time cooking thai and first time making dumplings... Made some shrimp kanom jeeb, brushed with the oil where I fried the garlic... they were not bad.        
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Jun 20, 2020 20:06
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ogarza posted:First time cooking thai and first time making dumplings... those look INSANE! Nice job.
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Jun 20, 2020 20:20
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First bird I raised myself to eat! This was one of the roosters we sent off to be processed the other day. These fat bastards are delicious!
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Jun 21, 2020 02:03
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I made flan
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Jun 21, 2020 04:37
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Surf & Surf. This is a patented name and concept. No one else can use it without paying me money. 
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Jun 22, 2020 00:29
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Bloodfart McCoy posted:Surf & Surf. gently caress that looks good
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Jun 22, 2020 01:56
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| # ? May 15, 2024 15:58 |
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Bloodfart McCoy posted:Surf & Surf. Is that a lobster roll? I’ve never been “into” lobster but drat, I want one.
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Jun 22, 2020 01:59
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