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Sad pierogi Sausage Red beans and rice 
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Nov 15, 2021 02:14
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yesterday's creamy spinach lasagna
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Nov 15, 2021 02:23
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 Breakfast for dinner night with a basic pan sauce.
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Nov 18, 2021 00:33
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Never used red potatoes for a shepard’s pie before, but I had a bunch of them so I just made regular red mashed potato’s and spread it, skin on an everything. Not sure if I’m happy how the top looks with those skins in it, but the taste came out great. 
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Nov 19, 2021 01:33
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Looks like lil bacon crumbles so id be disappointed. But if it tastes good!
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Nov 19, 2021 01:38
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apatheticman posted:Looks like lil bacon crumbles so id be disappointed. That’s exactly what my wife said! She was also disappointed 
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Nov 19, 2021 02:58
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Bloodfart McCoy posted:That’s exactly what my wife said! She was also disappointed The obvious solution is to add bacon crumbles next time!
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Nov 20, 2021 17:04
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jng2058 posted:The obvious solution is to add bacon crumbles next time! I am so drat bored with bacon it’s crazy.
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Nov 20, 2021 22:14
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MadFriarAvelyn posted:
Breakfast food is too good to be contained to mornings.  Spicy honey glazed salmon, oven baked fries, and red pepper asparagus.
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Nov 21, 2021 03:31
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Bloodfart McCoy posted:I am so drat bored with bacon it’s crazy. But your wife clearly isn't, so....
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Nov 21, 2021 20:37
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jng2058 posted:But your wife clearly isn't, so.... ...Double down on more veggies? Eggplant Rollatini!   
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Nov 21, 2021 21:07
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Mushroom stroganoff anyone?
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Nov 22, 2021 01:12
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Bloodfart McCoy posted:...Double down on more veggies? Oh, YEAH!
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Nov 23, 2021 15:32
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 Confit duck leg with thyme, pink pepper and cubeb; Baby parsnip with maple sytup, thyme, ramp and truffle oil; Purple broccoli; St. Agur mash; White port sauce.
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Nov 25, 2021 20:59
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Olpainless posted:
That is great. Here's our thanksgiving dinner, parmesean crusted chicken, spaghetti with vodka red sauce, garlic bread and Malbec. 
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Nov 26, 2021 01:04
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So much went unpictured today... the antipasto, the macaroni, three different stuffings, all the desserts, all the sides, cornbread, rolls, wine... But I was very happy with how my turkey came out so I grabbed a picture of that.  And my mom’s gravy... meatballs, sausage, and pork (the real star of the show) 
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Nov 26, 2021 02:15
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No special event this side of the pond so I made General Tso's chicken with a cucumber sesame salad.
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Nov 26, 2021 17:57
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We did a non-turkey thanksgiving because nobody wanted it...so Beef Wellington was the centerpiece instead.  Went the sous vide route for the meat and it turned out better than I had expected.
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Nov 26, 2021 22:17
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 Smoked Turkey Leg, Serious Eats Green Bean Casserole, white bread mushroom dressing with homemade turkey stock, celery root, parsnip, and yukon gold potato mash, homemade turkey gravy, and sriracha cranberry sauce. Ginger Beer Belly fucked around with this message at 08:04 on Nov 27, 2021 |
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Nov 27, 2021 08:02
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Bloodfart McCoy posted:
You gotta have the pork…that’s the flavor
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Nov 27, 2021 21:47
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But don’t add too much onions.
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Nov 27, 2021 23:35
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I didn't put too much onions. Three small onions that's all I did.
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Nov 28, 2021 15:52
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Three onions? How many cans of tomatoes you put in there?
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Nov 28, 2021 16:42
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I put two cans, two big cans.
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Nov 28, 2021 22:11
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You brought one onion too many.
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Nov 28, 2021 23:20
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I made chili again and it was even better than last time! I know how to make it consistently! YAY!!!! 
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Nov 29, 2021 00:12
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Torquemada posted:You brought one onion too many. We had a pasta course  and then we had a meat or a fish 
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Nov 29, 2021 05:06
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I made genovese with ten pounds of onions today, that was not too many onions luckily.
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Nov 29, 2021 05:17
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 Persian lamb and mint meatballs in preserved lemon and yoghurt sauce
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Nov 29, 2021 21:50
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Chicken Marsala Mashed potatoes Veg 
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Nov 30, 2021 01:20
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Did a few days worth of research, thanks to the discussions from Louisiana home cooks on the internet, and made gumbo. Was absolutely phenomenal and I'll be making this again anytime the craving hits. 
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Dec 3, 2021 05:26
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Welcome gumbo friend. It’s the perfect cold weather dish. Also it’s even better the second day and freezes really well.
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Dec 3, 2021 05:30
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Can’t believe I’ve never made gumbo before. Need to do it soon.
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Dec 3, 2021 13:03
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Unsolicited tips: 1. Use homemade stock if possible 2. Make sure the stock is at a fast rolling boil before adding the roux (so start heating it while you make the roux—don’t wait) 3. Don’t try to get too dark with the roux. Milk chocolate is plenty dark. Remember you can always turn the heat down to make the roux more manageable—the darker it gets, the quicker it darkens (and eventually burns) 4. Add onions to the roux and let them cook a bit in there. It’ll get darker 5. Add the roux to the stock, not the other way around. You can do either way but this way is better. 6. Set aside an hour for the prep/roux making process.
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Dec 3, 2021 15:01
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Phil Moscowitz posted:2. Make sure the stock is at a fast rolling boil before adding the roux (so start heating it while you make the roux—don’t wait) Strong disagree on all of these points. 1 and 5. I much prefer adding a few additions of not hot stock to the veg/roux mixture and stirring at each interval before cranking the heat to bring it up. 3. Take it super slow the first few times, but milk chocolate roux makes for a super disappointing gumbo, for me. Luckily it’s gumbo. We’re both right/wrong. Except the roux. If it doesn’t look like 80% dark chocolate, keep going. 
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Dec 3, 2021 18:35
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Doom Rooster posted:Strong disagree on all of these points. Sorry you’ve never had really good gumbo lol (Just kidding of course we’re both right) I’ve probably made hundreds of gumbos of all kinds. I used to always add stock to roux. Then I did it the other way just to see, and now I always add the roux to the stock. It’s 100% better every single time. Adding less than boiling stock to roux leaves you susceptible to separation. Especially if you’ve taken the roux too dark. Which sucks if you ruin your wonderful homemade stock. There’s a scientific basis for this involving starch molecules and gelatinization and poo poo but I’m too lazy to look it up. I can promise you if you want to avoid ever having separation, make the stock boil like crazy and add your roux to it. As far as color, we’re probably talking about the same color. I add onions when it’s a milk chocolate color—like a Hershey bar, not like peanut butter or chocolate milk—for a few minutes. Then it gets darker. But bringing a roux to the kind of very dark brown you see on some YouTube videos is not good. It’s bitter and thin. And unless you really know what you’re doing it won’t turn out good. Here's a couple old roux making posts of mine, so you can see kind of what I'm talking about. Phil Moscowitz posted:Made a seafood gumbo last night. Since we were recently talking about roux and different ways of making it, here is the 25-minute, one-mint-julep method. Phil Moscowitz posted:Today I made some chicken and andouille gumbo in honor of the start of college football. Phil Moscowitz posted:Here's an example of a dark roux, so dark that I had to whip the poo poo out of it to get it back together with the stock because it wanted to separate. But the flavor is something else. These pics are at 0 minutes, 10 minutes, and 20 minutes at high heat, then after another 5 with the onions in it. Phil Moscowitz fucked around with this message at 19:22 on Dec 3, 2021 |
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Dec 3, 2021 19:20
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I've done it sort of both ways and over the years kind of change from one method to the other or make the change depending on how big of a batch I'm cooking or if I'm cooking at a friend's kitchen or outdoors etc. Largely it's always going to work out fine. The only thing that is never quite great is getting the roux a little too light but even that is barely much of a problem if you've got a lot of other good ingredients going in it. Homemade stock is so much better than canned or boxed stuff I would say really at this point it should be considered almost mandatory. If you've never made it before it's probably fine to just use whatever you've got but once you get the hang of it you definitely want to make the switch to homemade stock.
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Dec 3, 2021 19:27
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Yeah I'm trying to give advice to someone who has never done it before based on the fuckups I've seen people get into on their first tries!
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Dec 3, 2021 19:40
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I want to love gumbo so bad but I hate okra to the extent that I think there is some grand conspiracy against me. Like everyone except me got together and agreed that they'd pretend to love the most disgusting plant they could possibly find.
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Dec 3, 2021 21:03
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Seaniqua posted:I want to love gumbo so bad but I hate okra to the extent that I think there is some grand conspiracy against me. Like everyone except me got together and agreed that they'd pretend to love the most disgusting plant they could possibly find. Wow so many wrong opinions in here today. But don’t worry, you can make gumbo without okra! It’s totally allowed! But seriously, maybe you had some bad okra. Okra is great, but sometimes it’s really fibrous and awful. I’ve had it served to me in restaurants before where it was garbage.
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Dec 3, 2021 21:21
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