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Drone posted:Have you... tried Not really. I could try to make a cabbage roll I guess, just roll the carrots and onions in the cabbage leaf and into the oven instead of frying it. Doesn't sound very good though.
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Aug 10, 2020 17:17
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excellent bird guy posted:Not really. I could try to make a cabbage roll I guess, just roll the carrots and onions in the cabbage leaf and into the oven instead of frying it. Doesn't sound very good though. i would like to see some progress/step by step pics on your next cook that results in illness please
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Aug 10, 2020 17:21
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How Wonderful! posted:Here are some tofu cutlets and roasted green beans. I spent a little time with the spice grinder earlier this week making this and that, so I wanted to try out a different blend of things to season the tofu with-- mostly a mix of ground chiles de arbol and guajillos and white pepper. It was all kind of a moot point because I also decided to make a really basic little pomegranate bbq glaze so it's not like I could taste most of the rub to begin with-- it was a pretty nice level of smokey and spicy though. The coleslaw was just leftovers and the hot sauce was Queen Majesty's scotch bonnet and ginger. I’ve done a lot with tofu but never made cutlets. I think I’ll try making something like this soon.
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Aug 10, 2020 18:05
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excellent bird guy posted:Not really. I could try to make a cabbage roll I guess, just roll the carrots and onions in the cabbage leaf and into the oven instead of frying it. Doesn't sound very good though. Step 1: look up cool recipe Step 2: write down a shopping list and go buy the things for said recipe Step 3: cook said recipe. follow the loving measurements. Step 4: enjoy food that doesn't make you ill
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Aug 10, 2020 18:23
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oh my god just let the guy die already
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Aug 11, 2020 03:01
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Jeffrey Dahmer posted:oh my god just let the guy die already Username and post combo definitely does not check out.
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Aug 11, 2020 04:09
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I'm enjoying the more "rustic" photos. I can't plate for poo poo so this thread can be intimidating when everyone's plating up their grilled cheese like they're serving it to the Queen.
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Aug 11, 2020 04:24
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Drone posted:Step 1: look up cool recipe I don't have interest in recipes generally. I want to be creative and unique. There are I think general concepts to follow. I heard from a Sikh cook to never use dry spices. So, thus all my spices go in a little oil to release the flavor. I heard of the holy trinity, which is Onions, Carrots, Celery, thus I used the holy trinity for about a year and is my major fallback. So I pick 3 spices, and 3 vegetables with an oil. This is I think a foundation to master before moving on. But, tonight I will try to instead of a stove top to use an oven. I may have been getting sick a few times by over doing the oil and using more than 3 spices. Also the grocery stores don't stay open 24hours here so they are always closed by the time I'm awake. Unless I go at 6am I just don't get around to it. Butternubs posted:I'm enjoying the more "rustic" photos. I can't plate for poo poo so this thread can be intimidating when everyone's plating up their grilled cheese like they're serving it to the Queen. They are inspiring. I love it.
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Aug 11, 2020 07:25
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You know what, I'm just gonna stop and say I'm happy you're at least eating your vegetables.
Drone fucked around with this message at 07:59 on Aug 11, 2020 |
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Aug 11, 2020 07:55
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Butternubs posted:I'm enjoying the more "rustic" photos. I can't plate for poo poo so this thread can be intimidating when everyone's plating up their grilled cheese like they're serving it to the Queen. Practice makes better. Posting in this thread for a while has improved my plating/picture abilities somewhat. But speaking of horrible plating.... here’s last night’s vegetable curry with soy-ginger tempeh:  Something about it is just unsettling to me. I just suck at plating curry. At the last moment I decided to throw some crushed peanuts on and then realized they were barely crushed 
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Aug 11, 2020 15:53
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don't be too hard on yourself, that looks delicious to me
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Aug 11, 2020 16:08
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 Tieban tofu, green bean/eggplant stir fry, and a gimlet. I'm still a baby cook, so I get excited when I cook something I think comes out really good. This was really good.  Halibut with a kale and mushroom salad.
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Aug 11, 2020 17:55
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excellent bird guy posted:I don't have interest in recipes generally. I want to be creative and unique. There are I think general concepts to follow. I heard from a Sikh cook to never use dry spices. So, thus all my spices go in a little oil to release the flavor. I heard of the holy trinity, which is Onions, Carrots, Celery, thus I used the holy trinity for about a year and is my major fallback. So I pick 3 spices, and 3 vegetables with an oil. This is I think a foundation to master before moving on. But, tonight I will try to instead of a stove top to use an oven. I may have been getting sick a few times by over doing the oil and using more than 3 spices. So you want to know how to cook but you don't want to learn. Incredible.
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Aug 11, 2020 19:04
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I know it may have sounded just like me trying to get lols out of your cooking, but I do think you should actually post one of these full cooks start to finish w/ progress pics (or video if you were comfortable with that). I think people would sincerely try to help 
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Aug 11, 2020 19:18
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TheAardvark posted:I know it may have sounded just like me trying to get lols out of your cooking, but I do think you should actually post one of these full cooks start to finish w/ progress pics (or video if you were comfortable with that). I think people would sincerely try to help I am also incredibly curious.
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Aug 11, 2020 19:41
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excellent bird guy posted:I don't have interest in recipes generally. I want to be creative and unique. There are I think general concepts to follow. I heard from a Sikh cook to never use dry spices. So, thus all my spices go in a little oil to release the flavor. I heard of the holy trinity, which is Onions, Carrots, Celery, thus I used the holy trinity for about a year and is my major fallback. So I pick 3 spices, and 3 vegetables with an oil. This is I think a foundation to master before moving on. But, tonight I will try to instead of a stove top to use an oven. I may have been getting sick a few times by over doing the oil and using more than 3 spices. Onions, carrots, and celery is a type of aromatic combo usually known as a mirepoix. Onions, bell peppers, and celery are called the 'holy trinity' in cajun/creole cooking. For a fried rice type thing like what you might have been going for in your pic you could also try a generic "asian" base of garlic, chili, and ginger. Throw some egg and fish sauce and pea pods or whatever in there. There's plenty you can do with rice and a frying pan. Leftover rice fries better than freshly made rice, btw. It is smart to bloom spices/aromatics in fat because it flavors the fat and can change the character of the flavors. Never say "never," though. I would recommend learning to competently roast a whole chicken if that's something you havent practiced. And maybe your oil is rancid if it's making you nauseous. Who knows.
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Aug 11, 2020 20:06
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The Chinese trinity is garlic, scallion and ginger. But Chinese cuisine is a big umbrella. Sichuan cooking often adds three different varieties of chili peppers to the base for a given dish.
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Aug 11, 2020 21:46
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excellent bird guy posted:I don't have interest in recipes generally. I want to be creative and unique. There are I think general concepts to follow. I heard from a Sikh cook to never use dry spices. So, thus all my spices go in a little oil to release the flavor. I heard of the holy trinity, which is Onions, Carrots, Celery, thus I used the holy trinity for about a year and is my major fallback. So I pick 3 spices, and 3 vegetables with an oil. This is I think a foundation to master before moving on. But, tonight I will try to instead of a stove top to use an oven. I may have been getting sick a few times by over doing the oil and using more than 3 spices. Try this cookbook. It seems to match your style: explain a basic concept and then experiment with variations, rather than just follow recipes verbatim. Really good book, I think you'd like it. amazon.com/Improvisational-Cook-Sally-Schneider/dp/0062025368
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Aug 11, 2020 22:36
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Karia posted:Try this cookbook. It seems to match your style: explain a basic concept and then experiment with variations, rather than just follow recipes verbatim. Really good book, I think you'd like it. In this vein the flavor bible is also good https://www.amazon.ca/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400
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Aug 12, 2020 00:55
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CaptainCrunch posted:I had a small victory this week so I decided to splurge a bit and went to the butcher for a steak. Got a 2 lb bone in cowyboy ribeye. Next time try not cutting the entire steak at once for the 'gram.
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Aug 12, 2020 01:04
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Made this seed and nut "bread" and some pumpkin soup. Didn't have a big enough mixing bowl for the bread (because I decided to double the quantities) and it didn't really fit in the tin either. Still worked though!  
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Aug 12, 2020 10:12
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Karia posted:Try this cookbook. It seems to match your style: explain a basic concept and then experiment with variations, rather than just follow recipes verbatim. Really good book, I think you'd like it. Thanks  I'm really just being me and saying how I feel but it's a little embarressing some of the responses I get here lol. So here is step by step pizza;           I know I prefer to use coconut flour even though the recipe called for Almond. I am okay if it didn't turn out quite so crisp as it may have. I just need to keep trying to find what went wrong. Other than that, the pizza was good! Turned into a casserole by stirring it up, and it tasted fine, had lots of food. Very good tasting, low carb, healthy pizza.
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Aug 12, 2020 11:21
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We've been living in an apartment with a really dark lovely kitchen for the last 6 months and the whole time we were there I had zero motivation to cook. Last week we moved to a new, brighter, much more pleasant apartment, so cooking is actually fun again! Here's a couple meals from the last week - one day I'd really like to learn to plate and photograph my food properly. I've been cooking steaks sous vide for many years, and embarassingly never learned to properly pan sear a steak, so I tried for the first time the other night. Mostly followed the direction of Kenji from one of his (wonderful new) youtube videos. Seasoned two ribeyes and let them sit in the fridge for two days, and then seared them in oil/finished with a basting of butter. Overcooked them for my taste but they were still pretty good, I'll do better next time. Alongside some oven roasted new potatoes/leeks and a nice walnut/pear salad the girlfriend made. I probably should've taken a nice picture before I put ugly slabs of butter all over it.   This one is sous vide chicken breast, pan seared, and topped with a lemon/basil/sundried tomato/butter sauce and some goat cheese (copycat of a menu item I used to eat at Carraba's) alongside some pasta and....asparabroccoli as the packaging called it, but I think it's basically brocollini?  And then this morning's breakfast - scrambled eggs, bacon, and the leftover potatoes from the steak crisped back up in some bacon fat. We joined a wholesale restaurant supply place similar to CostCo last week and it's the first place I've been able to find good thick-cut American style bacon here, I missed it dearly. 
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Aug 12, 2020 13:00
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excellent bird guy posted:So here is step by step pizza; Jesus wept. Okay, legitposting: Can you give a little one-sentence blurb on the progression here with each image, because I find it somewhat hard to follow. Drone fucked around with this message at 13:15 on Aug 12, 2020 |
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Aug 12, 2020 13:11
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Drone posted:Jesus wept. I tried really hard and followed the directions with a few concessions. 1) Cheddar and creamcheese. (asked for Moz but whatever) 2) Microwave and mix. -This is really good! a fine snack 3) Frying some 'country' pork shoulders 4) Egg, cheese/creamcheese, I'm trying to stir it. It's so clumpy what the heck I was worried. 5) Spices: tumeric pepper garlic and ginger 6) I was going to roll the powder out, dumped it on some foil 7) rolled 8) Heres my pan with the lard oil in it good for making pizza 9) My roommate had a friend over and she tried to help me, she put it in the pan and pushed it out for me 10) The crust is out of the oven, so i put the toppings on it 11)  Thoughts and impressions: I substituted coconut flour from almond flour. So I am working on a handicap. I used some directions I found online that said 375 at 10 minutes (for coconut powder), then again for 10 with toppings. It all fell apart, but tasted just fine. 
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Aug 12, 2020 13:29
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Gonna post a step-by-step pizza that's just Iranian pilaf and then the last image is a Pizza Hut pizza.
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Aug 12, 2020 14:51
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excellent bird guy posted:I tried really hard and followed the directions with a few concessions. This seems like a gluten-free take on some kind of Indian version of pizza or something. I’ve made a lot of gluten-free pizzas and they can be delicious, but a crust like that will never support the weight of all those toppings.
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Aug 12, 2020 15:04
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atothesquiz posted:Next time try not cutting the entire steak at once for the 'gram. Well both books I have that talk about reverse searing a big, bone-in, steak like this both included the “carve from bone” step at the end so i thought I’d try it. But god forbid a goon pass up a chance to make a snide comment for no reason.
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Aug 12, 2020 16:13
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Arglebargle III posted:that's just Iranian pilaf Nice, I have watched/read enough Dragonball to know what Pilaf is and that its exactly what I want to eat 
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Aug 12, 2020 17:32
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excellent bird guy posted:So here is step by step pizza; Post this in the pizza thread.
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Aug 12, 2020 19:12
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Has meat and spices, so should go in the chili thread too.
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Aug 12, 2020 19:18
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Doom Rooster posted:Has meat and spices, so should go in the chili thread too. No beans, so it doesn’t belong.
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Aug 12, 2020 19:40
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excellent bird guy posted:Nice, I have watched/read enough Dragonball to know what Pilaf is and that its exactly what I want to eat You wanted to eat a tiny blue gremlin? Just wanted to clarify. I'd try your Hot P at the very least, it's fascinating.
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Aug 12, 2020 19:49
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you should make a whole thread and post more of these, excellent bird guy. i don't know what i was expecting but it was not a cream cheese and coconut flour pizza base with pork chops. hell i'd eat it probably
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Aug 12, 2020 19:50
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CaptainCrunch posted:Well both books I have that talk about reverse searing a big, bone-in, steak like this both included the “carve from bone” step at the end so i thought I’d try it. Carve from the bone is significantly different then cutting it to bite size pieces.
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Aug 12, 2020 20:34
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TheAardvark posted:you should make a whole thread and post more of these, excellent bird guy. i don't know what i was expecting but it was not a cream cheese and coconut flour pizza base with pork chops. hell i'd eat it probably bird guy, do have have celiac disease or are otherwise gluten sensitive? why are you eating coconut flour?
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Aug 12, 2020 21:45
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nice to see drew toothpaste back on the forums. M R CRACKER and I Like Frosties were good accounts 
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Aug 13, 2020 01:55
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Dinner tonight was chicken-fried chicken, fried pickled okra with some whole garlic cloves thrown in for variety, and rice with nuoc cham. I was out of milk so no cream gravy this time around, but some local hot sauce worked just fine. Despite the weird cut, the chicken is just one breast, halved. Oil was a little hot and I was using a pan so some spots came out dark, but it was still great. God, I love okra. I pickled some the other week and it is excellent straight out of the jar too.
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Aug 15, 2020 16:19
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I dont know much about playing or taking attractive pictures but this was delicious. Wife requested homemade meatballs. Home grown tomatoes, basil and oregano for my homemade sauce. Simmered the meatballs for an hour. Pasta is just some whole wheat Barilla. Not a fancy meal but a lot of effort went into it and it really tasted like it. Between this and zucchini bread (and all of the resulting dishes) I think I've spent four hours in the kitchen today.
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Aug 15, 2020 23:18
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Post your lunch? Better than chik-fil-a and available on Sunday.
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Aug 16, 2020 19:02
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