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Steak and rolls and salad. 
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Jan 10, 2021 02:19
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| # ? May 14, 2024 14:03 |
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seafood medley pasta w/ lemon and butter cream sauce 
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Jan 11, 2021 01:10
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Hallal cart chicken bowls
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Jan 11, 2021 01:35
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Garbage photos, because I wasn't planning on posting them. But the drink in the last picture has kicked in, so here was meal prep over the past week. Pad kra pao with some broccoli thrown in.  Tofu teriyaki bowl with roasted brussels sprouts and carrots.  Ribeye with Chinese mashed potatoes and fried green beans.
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Jan 11, 2021 02:11
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  Kenji's NY style dough w/ pepperoni, pineapple, onion, and pickled jalapeno.
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Jan 11, 2021 02:20
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I also made a pizza, here it is. Poster above: looks good. I was lazy and just used the premade dough they sell out of the Publix bakery, which has given me good results historically (and well worth the $3 to avoid having to make dough). 
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Jan 11, 2021 03:09
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last night was quiche with ricotta, parmesan, and spinach topped with chili crisp tonight was steak and baked potatoes and broccoli 
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Jan 13, 2021 00:32
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kumba posted:last night was quiche with ricotta, parmesan, and spinach topped with chili crisp I want it!
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Jan 13, 2021 00:38
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Speedrun gumbo
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Jan 13, 2021 01:33
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My wife and I got COVID  A heavy lunch bothered our stomachs so we tried going a little more bland for dinner. Just made a big pot of chicken and rice. Threw in some parsley and spinach for a few extra vitamins. My wife says it tastes really good, but I can’t taste poo poo. 
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Jan 13, 2021 01:34
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Minty rice and some fish 
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Jan 15, 2021 02:40
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Made seriouseats shaksuka for me and some family last night. I never really cook outside my tiny and very crude repertoire, but I'd been wanting to try shaksuka for a long time thanks to this thread and I'm pretty damned happy with how this turned out, considering. This is immediately post-feta-sprinkling, pre-serving. Accompanied it with a really crusty mutilated baguette.  Also, thank you, all of you. Been reading these threads whenever I eat something dull since 2015, so you've given me the subjective equivalent of several thousand really good meals. Drakyn fucked around with this message at 03:12 on Jan 15, 2021 |
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Jan 15, 2021 03:05
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Drakyn posted:Made seriouseats shaksuka for me and some family last night. I never really cook outside my tiny and very crude repertoire, but I'd been wanting to try shaksuka for a long time thanks to this thread and I'm pretty damned happy with how this turned out, considering. This is immediately post-feta-sprinkling, pre-serving. Accompanied it with a really crusty mutilated baguette. looks good, I like making this in a basic red tomato sauce with guajillo, in mexico we call it huevos ahogados or 'drowned eggs'... but they also come poached in all varieties of salsas... green tomatillo, dark red toasted ancho, etc... plus it is great for when there is a small crowd, just throw all the eggs in at the same time. I offer a moment of silence for the seasoning of your cast iron pan with the simmering of that tomato, though 
ogarza fucked around with this message at 06:12 on Jan 15, 2021 |
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Jan 15, 2021 06:10
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ogarza posted:I offer a moment of silence for the seasoning of your cast iron pan with the simmering of that tomato, though If tomatoes gently caress up your cast iron pan you really screwed up somewhere.
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Jan 15, 2021 14:50
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Casu Marzu posted:If tomatoes gently caress up your cast iron pan you really screwed up somewhere. I've always operated under the idea that doing it once here or there won't matter but that constantly cooking acidic things will start to leech. I don't remember where that came from and haven't given it thought in a decade as its easy enough to accommodate.
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Jan 15, 2021 15:37
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Nephzinho posted:I've always operated under the idea that doing it once here or there won't matter but that constantly cooking acidic things will start to leech. I don't remember where that came from and haven't given it thought in a decade as its easy enough to accommodate. I guess it depends on your definition of once here or there and constantly. You prob shouldn't be boiling vinegar or cook a tomato sauce for 8 hours, but making shakshuka even a couple times a week, every week should not dent the seasoning on your pan. A lot of people mention a metallic aftertaste when cooking something for a long time, but I haven't noticed it myself. Casu Marzu fucked around with this message at 15:49 on Jan 15, 2021 |
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Jan 15, 2021 15:47
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the leeching can also be a good thing, iirc, I'm pretty anemic and have often been told to use a cast-iron pan for cooking so that I can absorb some of its power
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Jan 15, 2021 16:36
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The only other thing I'm regularly using it for is budgetbytes-style dragon noodles so if it's dying it's probably doing so very very slowly, even with my kitchen skills. May very well try shaksuka again on my own time though. When I was little I absolutely hated tomatoes and peppers, but I've come around more every year since, and this was bone-deep satisfying. Going to use more garlic next time, and I definitely need to get a better grasp on the cooking time for the eggs - the yolks were firmed by the time they were done. Also it turned out crushing whole canned tomatoes with your bare hands is incredibly satisfying so there's another reason to go back for more.
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Jan 15, 2021 17:17
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Casu Marzu posted:If tomatoes gently caress up your cast iron pan you really screwed up somewhere. Not expecting anything to happen to the pan, but it will remove seasoning even if simmering for a few minutes, I'd just use a nonstick for that
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Jan 15, 2021 23:14
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ogarza posted:Not expecting anything to happen to the pan, but it will remove seasoning even if simmering for a few minutes, I'd just use a nonstick for that  How acidic is your tomato sauce to remove seasoning in a few minutes?
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Jan 15, 2021 23:37
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Bloodfart McCoy posted:My wife and I got COVID Sorry about the 'vid  But goddamn it's incredible that you can make something as simple as chicken and rice look real drat good.
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Jan 16, 2021 07:15
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Fartington Butts posted:Sorry about the 'vid Thanks. So many dishes look a million times better just by adding a little green to them. If you ever think something is looking bland, try adding some chopped parsley or spinach. It instantly helps. We seem to be on he mend *knock on wood* I work from home so my wife must have picked it up from one of her kids at the daycare she works at.
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Jan 16, 2021 21:16
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ogarza posted:Not expecting anything to happen to the pan, but it will remove seasoning even if simmering for a few minutes, I'd just use a nonstick for that That's... not quite right. Tomatoes aren't great, but as long as you clean your pan straight after cooking you'll be fine. I've been keeping busy to push some poo poo out my head. Like chicken wings.   Mushroom risotto, with crispy chicken skin and king oyster mushroom.  And then arancini with the leftovers.   And an Asian-inspired black beef curry, made with black sesame, soy, fish sauce, coriander, cumin, fenugreek, fennel, ginger, garlic, chilli, palm sugar and coconut. 
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Jan 17, 2021 00:50
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tonight was tom kha gai with chicken and mushrooms! homemade veggie broth with red curry paste, shallot, ginger, red chiles, lemongrass, fish sauce  mushrooms, chicken, salt, pepper and coconut milk in  lime zest and juice in, served over rice with cilantro 
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Jan 17, 2021 02:11
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 Sous vide CaptainCrunch fucked around with this message at 20:54 on Jan 18, 2021 |
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Jan 17, 2021 04:54
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I don't feel like parsley has ever added anything to any dish I've made or eaten. I'm not hating on your steak (though you are missing the sliced pics), I just don't understand what the point of parsley even is. Am I like those weirdos who don't like cilantro?
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Jan 17, 2021 06:56
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It was in the seed pack I got so I gave it a try. In restaurants I just ignored it. For this I had bits with slices of the steak and it brightened up the flavors a bit. Fun variety for me at least. Apologies for not slicing the steak for y’all. Was hungry and just dove in.
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Jan 17, 2021 07:16
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Inspector 34 posted:I don't feel like parsley has ever added anything to any dish I've made or eaten. I'm not hating on your steak (though you are missing the sliced pics), I just don't understand what the point of parsley even is. Am I like those weirdos who don't like cilantro? If you mean a sprinkle, agreed. It’s good as a salad, in hot or cold soups, deep fried as a garnish and (my personal favourite) in a sauce for gammon or ham. The key is quantity, you need a lot to really get into the taste. A sprinkle or a sprig is just eh (no offense).
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Jan 17, 2021 10:55
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Inspector 34 posted:I don't feel like parsley has ever added anything to any dish I've made or eaten. I'm not hating on your steak (though you are missing the sliced pics), I just don't understand what the point of parsley even is. Am I like those weirdos who don't like cilantro? Try tabbouleh. The proper stuff not store-bought that's 90% bulgur wheat.
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Jan 17, 2021 12:37
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I use a lot of parsley. It’s perfect as anything from a garnish on pasta or a straight up main ingredient in tabouli. You can use it in so much I just instinctively keep it around and never regret adding it to anything.
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Jan 17, 2021 15:32
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Inspector 34 posted:I don't feel like parsley has ever added anything to any dish I've made or eaten. I'm not hating on your steak (though you are missing the sliced pics), I just don't understand what the point of parsley even is. Am I like those weirdos who don't like cilantro? A friend served me fried chicken with fried parsley as garnish and it was a pretty good complement to the chicken.
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Jan 17, 2021 16:35
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Parsley is good to munch on to freshen your breath. That's a old waiter trick.
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Jan 17, 2021 17:22
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Waterbed Wendy posted:Parsley is good to munch on to freshen your breath. That's a old waiter trick. but then you get some stuck in your teeth, and people see it!
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Jan 17, 2021 17:28
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Every time I've made something that called for fresh parsley my first reaction is always "I wish I'd left the parsley off." I'm just not picking up what everyone else is putting down here. And I'm someone that likes cilantro.
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Jan 17, 2021 18:12
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Fried parsley? Ok, I’m noting that down for later when the lil plant can spare more than a sprig! Thanks.
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Jan 17, 2021 18:18
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Jan 17, 2021 18:37
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You have to get flat parsley for eating though. Curly parsley is stupid and useless.
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Jan 17, 2021 19:06
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Yeah definitely not a big fan of curly.
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Jan 17, 2021 20:45
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As a big fan of parsley curly parsley can go gently caress itself.
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Jan 17, 2021 20:54
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Except for frying.
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Jan 17, 2021 20:55
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