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Drone posted:I hope excellent bird guy keeps posting, oddly enough. As much as every single thing they cook makes me cringe, I also really want to see some against-all-odds cinderella story come out of this whole thing where they suddenly evolve into a decent cook (after they finally learn to listen to advice). Thanks! I made a containment zone so I can have fun while also keeping track. Very cool dinners in here I am lurking the thread for ideas.
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Aug 29, 2020 10:04
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Drone, please post how the Kenji meat loaf ends up. I did Carla’s (from BA) meat loaf a while ago and it was awesome, but hella greasy and took forever.
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Aug 29, 2020 11:46
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Chicken breast, rice, tomato, tzatziki.
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Aug 29, 2020 12:40
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excellent bird guy posted:Ok. That's how i literally actually eat and it's not like something i'm making up for fun. fwiw someone in this thread recommended a book to me 'improvisational cook' and i did exactly what it said in the book for caramelized onions. So thanks for that. I just pulled out my copy of the book (different cover, it might be a different edition but probably this recipe hasn't really changed.) Here's the recipe*: Caramelized Onions Makes about 1 1/2 cups, 4 servings 2 pounds yellow onions (4 to 5 medium), peeled 2 tablespoons unsalted butter or extra virgin olive oil 1/2 teaspoon kosher salt, or to taste 1/2 teaspoon sugar Freshly ground black peopper Slice the onions. Slice the onions in half through the stem. Using a mandline or a Benriner or a thin sharp knife, cut into 1/8 inch lengthwise slices. You should have about 6 cups. Cook the onions covered to release the juices. In a large nonstick or seasoned cast iron skillet, melt the butter over moderately low heat. Add the onions, sprinkle with salt, and toss to coat Cover and cook until the onions have released their liquid, about 13 minutes. Caramelize the onions. Uncover, increase the heat to moderate, and cook, stirring occasionally, until the liquid has evaporated, about 10 minutes. Sprinkle with the sugar and continue cooking, stirrring frequently, until the onions are golden brown and caramelized, about 10 minutes longer. Pepper generously and adjust the seasoning. Remove from heat. The onions can be refrigerated, covered, up to 4 days. It looks like you made it through the first two steps, but entirely omitted the caramelizing. That's a very important step, that's when the Maillard browning reaction really kicks in to build up flavor. Next time, take that a bit further, it'll be much better. Second, caramelized onions aren't a meal by themselves. They're basically just fat and a bit of carbs. If you keep reading, the next few pages suggest a few things you can do to incorporate them as part of a meal: onion dip, onion tartines, porcini-onion soup, and an onion jam. I know you really want to concentrate on the basics, but I'd really suggest giving those a shot: you need to build intuition about how to incorporate individual elements together into a meal, not just how to cook and eat onions by themselves. You could also just toss them with some pasta. * Since I recommended this cookbook, I feel the need to state this to defend myself from rampaging caramelized onion aficionados, since this topic can be kinda contentious. There are many ways to caramelize onions. I am not defending this one as "one true way", or even a particularly great method. It's just the way this cookbook, which is overall pretty decent, recommends, and will give acceptable, if not excellent, results for a beginner.
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Aug 29, 2020 16:46
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Karia posted:I just pulled out my copy of the book (different cover, it might be a different edition but probably this recipe hasn't really changed.) Here's the recipe*: Here's the problem. Caramelizing onions in most home kitchens (with electric range / lovely gas range) does not take 20 minutes. It takes closer to an hour, depending on the size of your pot, thickness of onion slices, etc. The exact time varies a lot. It's better to judge based on color rather than time. Caramelized onions should be brown. Not white, not golden, not light tan. Brown. Cookbooks consistently underestimate the amount of time it takes, probably because they know that nobody would bother to try if they put the full amount of time. It's really not that long if you're doing other things at the same time, because you don't have to stir every second. Start some onions, keep an eye on them, and then do the rest of your meal while they cook. I suggest burgers - once your burger is cooked, put a little pile of caramelized onions on a burger and add a slice of Swiss cheese on top. Heat it up until the cheese has melted over the onions and burgers and then eat on a toasted bun. [edit] I see now there is the "releasing liquid" step that is supposed to add another 10 minutes. 30 minutes might be enough if your onions are paper thin. Still, best to judge by color.
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Aug 29, 2020 17:27
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Arglebargle III posted:Should I not put kippers in scrambled eggs then? It seems like the salty flavor would go well with eggs. Fish and eggs is certainly a noble tradition in the UK. Kedgeree is exceptionally good food, and everyone has heard of smoked salmon and scrambled eggs, I’m sure. I’d prefer a fried egg with kippers or smoked mackerel though, the runny yolk is an important component.
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Aug 29, 2020 17:48
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Fartington Butts posted:Drone, please post how the Kenji meat loaf ends up. Just finished dinner and, well... let's just say I'm not gonna be cooking grandma's recipe anymore. This poo poo is legit as far as meat loaf goes. It's not exactly high cuisine or anything so I didn't bother with an  plated shot, but: I was very skeptical about how vinegary the glaze smelled before I brushed it on, but it came out fantastic... though next time Im going to apply it much more thickly than this time. I think my Pyrex dish was a bit too wide, hence why the loaf came out kinda flat, but it definitely still works. A lot of the comments on the Serious Eats page talk about how a lot of people think this is way too salty, but I think it works. Next time just in the interest of cutting out sodium though I might try to at least use low-sodium soy sauce, though the anchovy taste is gonna be hard to replicate without using actual anchovies. Definitely going to make this again the next time I need some American comfort food.
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Aug 29, 2020 18:41
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And yes, caramelised onions are done when they’re done, I’d allot an hour and a half for the process. As noted above, once they’re done reheating them is simple.
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Aug 29, 2020 18:52
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Made an approximation of shoyu ramen for the first time tonight. I feel like since we've been staying at home I've been doing a lot of firsts, in part to do something different since we can't eat out, and in part because we can't just run out to the store for things. Anyway, no pictures because it didn't come out pretty but it was very tasty. I particularly liked the creaminess of the yolk mixed with the broth. Added just a tiny bit of thin sliced red sweet peppers from our garden more for the visual aspect than the flavor. Had to make some substitutions and ended up with a mix of sherry and white vinegar instead of mirin and just chicken stock in place of the dashi. Recipe called for fresh ginger, which would've been nice but powdered worked well enough. We have this Japanese cooking book that I took one look at probably over a decade ago and nope'd it back onto the shelf where it'd been gathering dust since. Picked it up again a few weeks ago and everything looks a lot more manageable. I guess ten years of cooking will do that.  Onion chat: Onions are nasty and you all can keep them.
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Aug 29, 2020 22:26
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Fartington Butts posted:Hallo dinner thread. I made this thing on Monday:
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Aug 29, 2020 23:38
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Skrimps and grits and sour ales, oh my.  The kitchen staff members were slacking pretty hard tonight. 
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Aug 30, 2020 01:36
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toplitzin posted:Skrimps and grits and sour ales, oh my. Nice grits dawg
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Aug 30, 2020 07:45
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It being UK summertime, the morning temperature here in London is 11C, or 53F. This sort of Sunday requires pot roast.
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Aug 30, 2020 07:55
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 Hamburger, tator tots, franks red hot, terriyki
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Aug 30, 2020 08:11
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Kippers and eggs was still mind-shatteringly salty (even after I doubled the eggs) so now I'm planning to put it on toast as a spread.
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Aug 30, 2020 16:32
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 Pot roast hit the spot.
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Aug 30, 2020 18:56
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Arglebargle III posted:Kippers and eggs was still mind-shatteringly salty (even after I doubled the eggs) so now I'm planning to put it on toast as a spread. Why not make kedgeree? The rice should soak up some of the salt.
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Aug 30, 2020 22:22
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angerbeet posted:Why not make kedgeree? The rice should soak up some of the salt. Agreed, and you basically need to use no extra salt, cook the rice plain, use unsalted butter etc.
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Aug 30, 2020 23:12
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Katsu night. There's leftovers too. 
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Aug 30, 2020 23:44
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1 that katsu looks fantastic. 2 please show us the katsu sando* you make with the leftovers. *really hope you make a katsu sando with the leftovers.
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Aug 30, 2020 23:51
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CaptainCrunch posted:1 that katsu looks fantastic. *looks at box of golden curry*
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Aug 31, 2020 00:25
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toplitzin posted:*looks at box of golden curry*
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Aug 31, 2020 00:33
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toplitzin posted:Katsu night. I want that please!
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Aug 31, 2020 00:54
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toplitzin posted:*looks at box of golden curry* I find this acceptable as well. Proceed with my entirely unnecessary blessing.
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Aug 31, 2020 01:01
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no pictures because it isnt terribly photogenic, but I made modernist cuisine mac and cheese and added some braised beef short ribs. i cooked the pasta in a mix of water and the braising liquid. A+ imo
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Aug 31, 2020 01:38
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I am apparently a big idiot and you're supposed to boil smoked herring for 3-5 minutes before cooking with it.
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Aug 31, 2020 03:35
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Eat This Glob posted:no pictures because it isnt terribly photogenic, but I made modernist cuisine mac and cheese and added some braised beef short ribs. i cooked the pasta in a mix of water and the braising liquid. A+ imo Liar
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Aug 31, 2020 04:13
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Arglebargle III posted:I am apparently a big idiot and you're supposed to boil smoked herring for 3-5 minutes before cooking with it. This seems a little excessive, but it entirely depends on your kipper. Like, you can buy hams that require leaching of excess salt, but you can also buy hams you can throw directly into the oven. A short soak in cold water might suffice.
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Aug 31, 2020 07:24
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Carnitas prep
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Aug 31, 2020 08:15
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 Iirc this was chicken cheese w rice
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Aug 31, 2020 16:49
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 This was just a veggie burger with some spice rub, topped off with some leftover accoutrement's from last week's seitan tacos-- a little avocado crema, some kind of thrown together huli huli sauce, and a bunch of marinated cabbage that I think came out looking really pretty. Just a bit of tajin on top and plain old sharp sheddar.
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Aug 31, 2020 17:31
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How Wonderful! posted:
That color is amazing, a very deep red.
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Aug 31, 2020 17:49
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gnocchi, butter, mushrooms, feta, parsley
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Aug 31, 2020 23:42
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We find this dinner to be self evident.
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Sep 1, 2020 00:39
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toplitzin posted:We find this dinner to be self evident. Not all pizzas are created equal. That’s a freaking great one.
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Sep 1, 2020 00:59
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Sep 1, 2020 01:00
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Mrs. Sexual posted:Liar no one calls me a liar on the internet!!1! i seek damages, you scoundrel! exhibit a) proof of my intent to cook "good" mac and cheese via a text to my wife sent saturday afternoon  exhibit b) a pyrex bowl that housed the leftovers of the braised short rib mac and cheese after i gave the bowl to the dogs. the presence of adhered meat product and pasta indicates a high level of cheese sauce reheated in said bowl. it was so cheesy a pair of german shepherds could not fully clean the bowl. a bowl which, owed to my own laziness (which IS NOT ON TRIAL HERE) was not soaked in the sink, nor put in the dishwasher. it has proved sloth CAN be a virtue when one needs to prove their character!  guys, gals, and non-binary pals of the jury - i rest my case
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Sep 1, 2020 03:15
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in addition, the pasta pictured shows a slight off color hue. i used sharp white cheddar and swiss cheeses alongside milk and sodium citrate. the hue indicates the pasta was cooked in a liquid that was not wholly water. I SAID GOOD DAY!!!1!
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Sep 1, 2020 03:22
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Sister in law sent me this recipe for tomato bacon jam and it's fully sick, highly recommend: https://thecompletesavorist.com/tomato-bacon-jam
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Sep 1, 2020 04:12
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Stringent posted:Sister in law sent me this recipe for tomato bacon jam and it's fully sick, highly recommend: https://thecompletesavorist.com/tomato-bacon-jam How sweet is it with a cup of brown sugar? 56 oz of tomatoes and a pound of bacon seems like it should be balanced, but I'm a weirdo in that regard. Obviously taste is subjective; I'm just curious about your take
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Sep 1, 2020 04:19
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