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toplitzin posted:Phoned it in tonight, literally. 
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Oct 29, 2020 02:53
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| # ? May 15, 2024 21:49 |
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  I cook pretty frequently and just never really learned roast chicken. This is 18hr brine, 18hr dry, 425 for 20 minutes then 350 for 1hr 40. Came out okay! It was moist, which I attribute to the brine, but definitely didn't carry any of the herbaceous notes I stuffed in the brine. Skin was pretty good. I was expecting more drippings too - I couldn't make gravy! Overall, it's basically what I wanted, but not worth the pain in the rear end of the preceding 36 hours. And trussing is something my brain just can't comprehend lol, despite Pepin's best efforts. loopsheloop fucked around with this message at 04:29 on Oct 29, 2020 |
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Oct 29, 2020 04:18
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no offense but your chicken looks small as hell lmao
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Oct 29, 2020 04:33
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I fried oyster mushrooms for dinner. No pictures after that but I used them for little fake poboys, with a side of roasted brussels sprouts. Very tasty, very heavy. Last night we had Kenji's black bean burgers so I feel like I'm catching up on all the classic Autumn fair foods that I missed out on this year.
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Oct 29, 2020 04:34
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How Wonderful! posted:I fried oyster mushrooms for dinner. I wish I could get my hands on enough oyster mushrooms to fry them like that. Good stuff
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Oct 29, 2020 04:55
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I've gotten really beautiful oyster mushrooms for a few weeks in a row now, they're amazing. I'd mostly been using them on pizzas.
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Oct 29, 2020 05:31
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I made Kenji's black bean burgers earlier this week and they make really good leftovers. This one had long hots, muenster, sambal oelek, lettuce, and a very thin slice of onion that is invisible to the naked eye here.
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Oct 30, 2020 06:36
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toplitzin posted:Phoned it in tonight, literally. What's with the sad... chilli? in the corner?
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Oct 30, 2020 10:04
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They've always thrown a little green turd in the box.
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Oct 30, 2020 11:25
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toplitzin posted:They've always thrown a little green turd in the box. What are you supposed to do with it? Chop it up and add it to each slice as you go?
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Oct 30, 2020 11:36
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In the past I've squeezed the vinegar/juice out over a slice. Now if I want something acidic to cut they the grease I just get the bottle of Yellowbird or Secret Aardvark out of the fridge. That reminds me, I'm out of Secret Aardvark.
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Oct 30, 2020 11:45
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Tiggum posted:What are you supposed to do with it? Chop it up and add it to each slice as you go? In my family my dad would give a dollar to whoever would eat the whole thing. Being smart children, we knew that if someone offered us a dollar to eat something, it was never worth it, so my dad got it everytime.
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Oct 30, 2020 13:55
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It a pepperoncini aka banana pepper. You distribute its juice among the slices. Or crunch it on your favorite tooth for maximum flavor.
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Oct 30, 2020 14:13
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I like pepperonicinis. Will happily eat them whole. Never squeezed one on my pizza though. Never had Papa John’s either.
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Oct 30, 2020 15:41
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Char siu, one of the foods that make you think things might turn out ok. 
Torquemada fucked around with this message at 19:35 on Oct 30, 2020 |
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Oct 30, 2020 19:31
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The story on the pepper is that when CEO of Papa Johns Schnatter, worked at his fathers pub they gave them out there. Which if I had to guess was a ploy to sell more beer maybe? So, he just kept adding it when he opened his store. I like pepperonicinis and put them on my Italian sammy.
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Oct 30, 2020 19:32
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Torquemada posted:Char siu, one of the foods that make you think things might turn out ok. How make? 
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Oct 30, 2020 19:39
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i loving love char siu, this is from the last time i made it a few months ago 
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Oct 30, 2020 19:45
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Drone posted:How make? I cooked this mostly sous vide, which is probably not traditional. I think the Chinese generally boil pork for dishes like this until just cooked, then sauce and finish in an oven? We definitely have people in this thread who know more than me about it, anyway. Skin some pork belly and save the skin for some other thing. If it has rib bones attached, remove and separate them. Cut the belly into thick lengths, as above. You can buy char siu sauce almost anywhere, but it doesn’t really taste of much other than ‘sweet’ in my opinion, so use it as a base, and jack it up with five spice, dark soy, chinese cooking wine, salt and white pepper and some fresh garlic. You also want some sesame oil, and it’s common practice to add some red food dye, but you don’t need to. Use this goop to marinade the pork overnight (including the ribs). Put everything into a sous vide bag and cook for 8 hours at 75C. Preheat an oven to around 210C. Cut a corner off the bag and pour the sauce-fat-juice into a saucepan and cook on low until it’s gooey enough to stick to meat, then paint the meat with it. Cook the belly for about an hour, turning twice and painting sauce on both times. Paint the ribs and add them to the oven for the last 20 minutes. Good with plain rice and chinese greens or broccoli.
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Oct 30, 2020 20:06
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kumba posted:i loving love char siu, this is from the last time i made it a few months ago Yeah I’m stuffed with it at the moment, and would happily eat some of yours rn
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Oct 30, 2020 20:08
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for the 'reddish' color i add a tablespoon of the reddish fermented bean paste like this stuff i slow roast it in the oven and continually baste the sauce over it like every 5 minutes for the last half hour or so
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Oct 30, 2020 20:52
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That red fermented tofu is key, also helps give it the right taste  It does work well in a kamado too, the added bit of smokyness works wonders 
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Oct 30, 2020 22:37
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I made these sweet potato pan dumplings for dinner. They're okay, but not terribly impressive. Mostly I felt they kinda tasted a bit flat, a lot of richness from the fat and butter and sweetness from the potato but not much else. I ended up putting a dash of lemon juice on them and that improved it for me. Any thoughts on how to add acidity to it without messing up the rest of it? I didn't use goat cheese because that poo poo's too expensive for a recipe I haven't tried before.
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Nov 2, 2020 02:02
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greek yog instead of the cream cheese/goat cheese would prob work
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Nov 2, 2020 02:12
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Pork belly Burnt Ends, no boil Mac and cheese, green beans, way too loving salty baked beans.
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Nov 2, 2020 02:24
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 Lamb daube, kind of.
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Nov 2, 2020 09:24
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Torquemada posted:
That's a type one on the Bristol chart.
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Nov 2, 2020 13:33
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Cloks posted:That's a type one on the Bristol chart. Stew isn’t for the squeamish.
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Nov 2, 2020 15:12
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 Skillet pot pie with cream biscuits. Only had dried thyme, but it came out really well and was super easy.
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Nov 2, 2020 17:10
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Gong Bao tofu
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Nov 2, 2020 17:17
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I tried to make chicken cordon bleu last night. The flavor was great but the presentation was not fit for this world. My homemade breadcrumbs gave a weirdly grayish brown instead of golden brown color. And I think I rolled them too tight, because they definitely looked more like those taquitos that spin on the meat rollers at 7/11. Yeah it looked kind of like that. Won’t pound the meat as thin next time.
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Nov 3, 2020 01:52
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Taquitos Kiev sounds like a fun
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Nov 3, 2020 03:28
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Nov 4, 2020 16:39
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Double posting with a carnitas bowl.
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Nov 5, 2020 00:46
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Saag?
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Nov 6, 2020 22:12
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 Quick shepherd's pie. Just started making them recently but it's probably gonna be in the normal rotation.
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Nov 6, 2020 22:34
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Bloodfart McCoy posted:Saag? No, it held up just fine. saag paneer korma
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Nov 6, 2020 23:58
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Meatballs, a low-effort meal after work.
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Nov 8, 2020 09:09
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Second attempt at hush puppies along with a burger.  Went a little too heavy on the vegetables in the hush puppies, but I was really happy with them. The first attempt was a couple of weeks ago and I made them way too large. I underestimated how much they'd puff up when frying. Corn, onion, celery, green onion, jalapeños, and a little bit of garlic are in there. The remoulade is homemade too; lots of mustard and horseradish. Burger was pretty simple. Two 4oz patties with bacon, cheese, mustard, and sautéed onions, jalapeños, and garlic. I'm going to try making my own hamburger buns next time. Aiming for something a little wider so I can do some real lacy smashburgers. Safety Factor fucked around with this message at 14:42 on Nov 8, 2020 |
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Nov 8, 2020 14:30
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| # ? May 15, 2024 21:49 |
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It's been a bit of a day today... But at least taking the time to cook up a treat can make anyone feel better. Today we ended up having ballotine of chicken, stuffed with brie and wrapped with serrano ham, pan fried in butter and then slowly simmered in a mustard, cream and vermouth sauce with spinach. Served up with green beans and asparagus, and some chunky triple cooked chips. 
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Nov 8, 2020 22:55
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