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curly parsley is fine, esp in a chimichurri type situation
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Jan 17, 2021 22:06
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I would surf that turf (sorry). Holy hell.
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Jan 17, 2021 22:19
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  Momofuku-ish bossam and some random stuff out of the fridge.
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Jan 18, 2021 01:41
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I liked the juxtaposition between the small plates of banchan and BIG HUNK OF MEAT.
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Jan 18, 2021 02:51
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Casu Marzu posted:
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Jan 18, 2021 03:25
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mystes posted:Are the front leaves in the top picture perilla and if so do you grow it yourself? Yep, that's perilla. I have grown it in the past, these were bought, though. It's pretty easy to grow, I just don't have any space for a grow light right now.
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Jan 18, 2021 03:31
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CaptainCrunch posted:
This is a ribeye.
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Jan 18, 2021 15:48
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atothesquiz posted:That's no ribeye. That's a strip. So it is!
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Jan 18, 2021 20:54
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Manager special teriyaki pork tenderloin, pineapple habanero+ponzu bonus marinade/glaze. Canned pineapple rings Snow peas Half ripe avocado from the back of the fridge. 
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Jan 19, 2021 02:59
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vonnegutt posted: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 Yeah there was that program about 10 years ago that distributed "lucky iron fish" to communities dealing with food-based iron-deficiency anemia, based on one tribe's cast iron cooking methods and a lack of anemia in that population. https://luckyironfish.com/
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Jan 20, 2021 03:28
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angerbeet posted:Yeah there was that program about 10 years ago that distributed "lucky iron fish" to communities dealing with food-based iron-deficiency anemia, based on one tribe's cast iron cooking methods and a lack of anemia in that population. This still happens, I buy them every year for a professor who distributes them 
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Jan 21, 2021 08:25
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Chicken and squash with rice.
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Jan 22, 2021 03:07
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Hi thread, I don't really know much about food photography but this shot of dinner turned out kinda nice I think? I can post the recipe if anyone's interested.
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Jan 23, 2021 01:25
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Fritz the Horse posted:Hi thread, I don't really know much about food photography but this shot of dinner turned out kinda nice I think? Have a shot of the plating?
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Jan 23, 2021 01:56
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Fritz the Horse posted:Hi thread, I don't really know much about food photography but this shot of dinner turned out kinda nice I think? brother are you a cow are cows allowed to post?
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Jan 23, 2021 02:06
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Hurt Whitey Maybe posted:brother are you a cow
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Jan 23, 2021 02:09
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browsers castle posted:Have a shot of the plating? Hurt Whitey Maybe posted:brother are you a cow  Maybe not the best lighting here. I forgot to take a better shot of the plating but you can see the dinnerware in the background below. The dark green matches the food pretty well I think. 
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Jan 23, 2021 02:13
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Hurt Whitey Maybe posted:brother are you a cow There is no rule that says a cow can't post
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Jan 23, 2021 02:14
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Fritz the Horse posted:Hi thread, I don't really know much about food photography but this shot of dinner turned out kinda nice I think? My uncle makes a mean deconstructed bale. 
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Jan 23, 2021 03:06
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Fritz the Horse posted:
Are you feeling alright? You look a bit under the weather in this picture. 
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Jan 23, 2021 06:09
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Don't think of ants!
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Jan 23, 2021 09:55
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my neighborhood izakaya had 馬刺し on the menu last night
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Jan 23, 2021 10:05
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How was it?
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Jan 23, 2021 15:53
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I am jealous of the wonderfully fibrous BM’s you’ll be taking shortly 
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Jan 23, 2021 20:11
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Went a little salmon crazy tonight. Haven’t made sushi in like a year, but considering that I’m pretty happy with how these came out. Spicy salmon roll.  Avocado salmon roll.  Salmon nagiri (with a little too much rice). 
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Jan 24, 2021 00:54
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silvergoose posted:How was it? i didn't get it, it's always been greasy when i've had it before
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Jan 24, 2021 01:31
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 Curry soup, Singapore brand “la mian” with some shrimp and green onions to kick it up a notch.
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Jan 24, 2021 04:51
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Bloodfart McCoy posted:Went a little salmon crazy tonight. Haven’t made sushi in like a year, but considering that I’m pretty happy with how these came out. Huh, I've never considered sushi on a cutting board but it works pretty well. Sushi charcuterie. Well done.
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Jan 24, 2021 04:58
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People keep talking about how great gochujang roast chicken is so I finally decided to try it last night. Definitely will be doing this one again. 
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Jan 24, 2021 13:33
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 Baked a couple sourdough loaves and tossed together some stuff for dinner last night.
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Jan 24, 2021 17:25
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Casu Marzu posted:
Oh drat, I wish I had that for the game today that looks fantastic. Going to be making Buffalo chicken strips and (baked) homemade cheese fries today. First effort at making fries in a long time; I gave up a long time ago because my previous attempts came out more like roasted potatoes texturewise and were too crumbly. They were good but weren't really "fries."
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Jan 24, 2021 17:46
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Sheet pan dinner of gochujang chicken, butternut squash, brussel sprouts, and kimchi stuffing. 
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Jan 25, 2021 02:51
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Ok, Fine. I want to make gochujang chicken. What is everyones go too recipe?
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Jan 25, 2021 03:13
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I would like to hear everyone's go chu recipe as well.
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Jan 25, 2021 03:20
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I'm guessing it's the bone apple tea one https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken Edit: I would like to add this Korean pan fried chicken recipe, it is fantastic https://www.vice.com/en_us/article/nexpj7/korean-pan-fried-chicken-recipe
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Jan 25, 2021 03:29
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Casu Marzu posted:I'm guessing it's the bone apple tea one https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken Start with this and tweak to your liking. We make it once a month in my house, and when you throw that carcass into a stockpot the next day you get an amazing broth for quick/cheating ramen.
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Jan 25, 2021 03:32
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I use the nyt one. https://cooking.nytimes.com/recipes/1020829-sheet-pan-gochujang-chicken-and-roasted-vegetables
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Jan 25, 2021 03:34
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Snowmankilla posted:Ok, Fine. I want to make gochujang chicken. What is everyones go too recipe? 1) slather chicken with gochujang (thin with some rice vinegar and/or oil) 2) put chicken in pan over root vegetables 3) roast 4) stuff yourself with delicious roast chicken and root veg
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Jan 25, 2021 03:50
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Slightly different recipe today: This might fit better in the Kitchen Equipment thread but this bad boy gives me a really nice, consistent shred. Very portable and convenient. Rather high maintenance though, I have to replace the belts pretty often. Beats the heck out of a pitchfork! 
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Jan 25, 2021 04:06
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The Bon appetite one is what I used as well. Did it over carrots instead of potatoes and they were some of the best carrots I’ve ever had. Really like the idea of using the stock from that for some ramen, may give that a go next time. For some dinner content: Last night I made some shrimp and grits following the recipe from Anson Mills. I’ve made their grits twice now and both times they’ve been good but still a bit firmer than I’d like. I think next time I need to crank the heat a little more and not do “the lowest possible setting” as they recommend. On the bright side - the amazing sauce more than made up for the overly-firm grits. 
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Jan 25, 2021 07:33
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