|
LifeSunDeath posted:I'm missing miso soup now, the tamagoyaki looks wonderful, did you add sugar or naw? No sugar. Just salt, soy sauce, and mirin albeit aji-mirin. (I think) I have yet to find any hon-mirin locally. I'm sure I could find some at the "local" Mitsuwa but it's almost an hour away and I already have a 24 oz bottle of mirim with the least sketchiest ingredients (hell no to anything with HFCS) I could find at the local Asian food market. On the other hand, it looks like their food court is open which is the only other reason I would drive for that long and into one of the most densely populated regions of NJ.
|
#
?
Oct 9, 2020 03:35
|
|
|
|
| # ? May 14, 2024 02:52 |
|
|
Aji-mirin is trash, it's worth the money for the real stuff. Eden Foods makes real mirin you can get on Amazon and probably other places. Take a sip side by side and you'll dump the aji-mirin bottle down the drain in a second.
|
|
#
?
Oct 9, 2020 03:40
|
|
|
Edward IV posted:a grilled cheese pan
|
|
#
?
Oct 9, 2020 09:39
|
|
|
Seafood Ragout over Polenta. I need to start cooking more calamari. It’s really easy. Glad I decided to go with the jumbo scallops and sear them separately. They had some great color on them and came out about perfect. 
|
|
#
?
Oct 9, 2020 12:26
|
|
|
Tiggum posted:What makes it different from other pans? Just that it's the shape and size of a standard slice of bread? Pretty much and it was advertised as such. The fact that it's around the shape of and slightly larger than a slice of bread, which doesn't easily lend itself to getting a spatula underneath to flip a grilled cheese and gives you a really small target to land the uncooked side on, and that I could easily do cook a grilled cheese with my cast iron pan with likely better results is why I think that the original concept is so stupid. The only reason I don't use my cast iron pan for Tamagoyaki is that I need to shift the pan around a lot to get the egg to completely spread out into a thin layer and cast iron is way too loving heavy to be doing that each time I go to make a new layer. Grand Fromage posted:Aji-mirin is trash, it's worth the money for the real stuff. Eden Foods makes real mirin you can get on Amazon and probably other places. Take a sip side by side and you'll dump the aji-mirin bottle down the drain in a second. The fact that not all mirim state whether aji-mirin or hon-mirim and I can't always rely on trying to match Japanese characters really hampered my attempt to find hon-mirim. Good to know that the Eden stuff is the real deal so I'll keep an eye out for it.
|
|
#
?
Oct 9, 2020 15:08
|
|
|
Raikiri posted:
|
|
#
?
Oct 10, 2020 02:01
|
|
|
Honey tamari chicken w/ broccoli and rice We have way too much basil, so we also made basil simple syrup, which turned into gin + homemade limoncello + basil syrup cocktails which turned out amazing
|
|
#
?
Oct 11, 2020 23:55
|
|
|
Steak tartare 
|
|
#
?
Oct 12, 2020 13:26
|
|
|
 127° ny strip port reduced onion
|
|
#
?
Oct 14, 2020 01:53
|
|
|
Three cherry tomatoes? No butter for the potato? 
|
|
#
?
Oct 14, 2020 02:54
|
|
|
There was butter and sour cream a plenty.
|
|
#
?
Oct 14, 2020 03:01
|
|
|
Time for frittata! Too hot to fire up the cast iron and the oven to make these in the summer. Haven’t made one in a couple of months before tonight. 
|
|
#
?
Oct 15, 2020 21:51
|
|
|
Bloodfart McCoy posted:Time for frittata! Too hot to fire up the cast iron and the oven to make these in the summer. Haven’t made one in a couple of months before tonight. drat fine eggs. drat fine
|
|
#
?
Oct 16, 2020 00:48
|
|
|
Why does everyone cut up the entire steak at once instead of as they go? What's wrong with you people.
|
|
#
?
Oct 16, 2020 01:12
|
|
|
atothesquiz posted:Why does everyone cut up the entire steak at once instead of as they go? What's wrong with you people. because i can't put one steak on two plates.
|
|
#
?
Oct 16, 2020 01:28
|
|
|
toplitzin posted:because i can't put one steak on two plates. You know that's not what I mean.
|
|
#
?
Oct 16, 2020 01:31
|
|
|
It's an aesthetic choice. It looks good and if you're doing a sauce or garnish it usually looks better than saucing or garnishing a whole solid-brown slab. It also lets you reshape the steak to fit it on the plate with whatever else you're serving. Also its more interesting for posting because you can see the doneness. It's not appealing to look at someone's food half-eaten, so if you wanna show off the interior it's a good way to do it. Nothing wrong with serving a steak whole either.
|
|
#
?
Oct 16, 2020 02:00
|
|
|
I do slice my steak when I do a chimmichuri but the recipe told me to do that so 
|
|
#
?
Oct 16, 2020 02:06
|
|
|
For me it’s purely aesthetic. If I’m dead-set on taking a picture of a steak and it isn’t looking quite right on the plate, or if anything is visually off about it, slicing it up can usually make it a little more camera friendly. If I’m not taking pictures, the steak stays whole.
|
|
#
?
Oct 16, 2020 05:29
|
|
|
Just tittering if you don't eat your steak jabbed onto a knife like a troubled popsicle
|
|
#
?
Oct 16, 2020 06:11
|
|
|
Slicing something up and positioning it appropriately always adds more interest - a bit of zest! or action to photography. This is true of food photography, landscape photography, and even portraits.
|
|
#
?
Oct 16, 2020 23:06
|
|
|
Please don't slice up the nude models
|
|
#
?
Oct 17, 2020 00:06
|
|
|
BrianBoitano posted:Please don't slice up the nude models Eat them whole.
|
|
#
?
Oct 17, 2020 03:09
|
|
|
angerbeet posted:Slicing something up and positioning it appropriately always adds more interest - a bit of zest! or action to photography. This is true of food photography, landscape photography, and even portraits. the halloween avatar owns ngl
|
|
#
?
Oct 17, 2020 03:15
|
|
|
atothesquiz posted:Why does everyone cut up the entire steak at once instead of as they go? What's wrong with you people. Someone has never eaten a flank/skirt/hanger steak cut with the grain.
|
|
#
?
Oct 17, 2020 06:27
|
|
|
whos that broooown posted:Someone has never eaten a flank/skirt/hanger steak cut with the grain. These aint those cuts
|
|
#
?
Oct 17, 2020 23:05
|
|
|
So, managed to grow my desert chiltepín plant in the northeast and today I decided to pick some peppers for dinner  Made some salsa... but what to eat it with?   Tenderlion and bone marrow tacos...  ... with fried chives For sides   fried serrano peppers and grilled bulb onions.  and some refried beans, and cilantro and raw onion... and of course, dunk the homemade flour tortillas on the bone marrow drippings
|
|
#
?
Oct 18, 2020 05:20
|
|
|
omg I've had these little things before, surprisingly hot.
|
|
#
?
Oct 18, 2020 05:27
|
|
|
ogarza posted:So, managed to grow my desert chiltepín plant in the northeast and today I decided to pick some peppers for dinner We may be strangers, thousands of miles away from each other and unlikely to ever meet, but this post filled me with brotherly affection for you.
|
|
#
?
Oct 18, 2020 08:00
|
|
|
First time I’ve ever fried chicken! Not perfect plating and you can see some of my cooking mistakes by looking close, but this is the prettiest thing I’ve ever plated. 
|
|
#
?
Oct 18, 2020 20:41
|
|
|
fr0id posted:First time I’ve ever fried chicken! Not perfect plating and you can see some of my cooking mistakes by looking close, but this is the prettiest thing I’ve ever plated. Looks good to me. I’m glad fried chicken is kind of a pain in the rear end for me to make, otherwise I’d make it way too much.
|
|
#
?
Oct 18, 2020 23:34
|
|
|
|
|
#
?
Oct 19, 2020 00:54
|
|
|
How many of you remember the Culturally Ignorant Cuisine thread? I saw a lovely bottle of death-themed dark beer and decided to re-make "Doom Rooster" in honour of the OP of that long-dead thread. Last time, I marinated a whole chicken in a bottle of death-themed dark beer and then roasted it. The marinade didn't really do much in terms of either flavour or appearance, it was just a roasted chicken (which is to say, delicious). This time, I decided to tackle one of my favourite "I have a whole chicken here, what should I do?" recipes, Coq au Vin. From my 2007 Betty Crocker cookbook. But with the beer instead of wine.  Coq au Doom by Martin Brummell, on Flickr Coq au Doom by Martin Brummell, on Flickr Coq au Doom by Martin Brummell, on FlickrApologies for somewhat blurry phone pics.
|
|
#
?
Oct 19, 2020 02:34
|
|
|
 Not my dinner but I work at an Asian restaurant. Here's a basic noodle bowl I made tonight with broccoli, pickled daikon, red onion, carrots, and chicken. Edit: oh and a fried egg
|
|
#
?
Oct 19, 2020 07:27
|
|
|
Thai seafood curry I made last night. Only thing I would change is doubling the amount of basil leaves I used. Every bite with a basil leaf was perfect!
|
|
#
?
Oct 19, 2020 15:32
|
|
|
Inspired by a couple of the other forums, I've thrown up a feedback thread for GWS here: https://forums.somethingawful.com/showthread.php?threadid=3944730 Swing by if you've got opinions or suggestions, or something you want to get off your chest!
|
|
#
?
Oct 20, 2020 03:40
|
|
|
Couple of the nicer looking dinners lately: Carbonara and eggplant au gratin  Poulet au vinaigre  al pomodoro  Chicken sammich  Yes, I only own the one set of plates.
|
|
#
?
Oct 20, 2020 11:19
|
|
|
reverse sear, basted in garlic basil butter  
|
|
#
?
Oct 20, 2020 23:27
|
|
|
|
|
#
?
Oct 20, 2020 23:45
|
|
|
|
| # ? May 14, 2024 02:52 |
|
|
I've not burged (or posted) in a while. Figured it's time to correct that.  Fried chicken thighs, marinated in my own special blend carolina reaper hot sauce, with a herb seasoned flour dredge, topped with cheddar slices, lettuce, shallot, and a garlic, dill and pickle mayo, in brioche. Working from home has it's upsides.
|
|
#
?
Oct 21, 2020 13:01
|
|