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i made katsu
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Mar 1, 2022 20:09
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| # ? Jun 3, 2024 23:30 |
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I think this is called a rice pilaf, I fried the rice with onions, garlic, tomatoe paste and other spices before adding some water. It always turns out nice IMO. And some steamed & buttered broccoli and some tomatoes. So vegetarian today.
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Mar 2, 2022 17:53
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Instant noodles.
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Mar 3, 2022 02:19
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bltzn posted:Instant noodles. I love a good lookin' noodle bowl
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Mar 3, 2022 21:19
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I like my sausage and pepper sandwiches with red sauce. Today I was feeling special so I topped it with some provolone. I’m in a pretty good mood.
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Mar 5, 2022 19:19
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I got Kenji's new book and took a swing at two recipes that caught my eye. Chungking pork  Red curry/lime wings, broccolini, stir fried potatoes with hot and numbing spices
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Mar 11, 2022 03:54
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Marinated a few pork chops in some Indian spices and put it over a saag I made with mustard greens. Could have used a little less sweet potato purée on the plate, but whatever. It was my first purée. 
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Mar 12, 2022 18:16
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Professor Wayne posted:I got Kenji's new book and took a swing at two recipes that caught my eye. Keep feeding us the Kenji recipe winners. I just learned to velvet chicken, and bought a wok that isn't lovely supermarket nonstick.
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Mar 13, 2022 22:29
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Also been cooking a couple things out of Kenji's new book this week, can't wait to make more of the recipes. I've eaten the Shanghai scallion noodles for lunch 3-4 times since he posted a video for it, and made Dan Dan noodles and the kung pao chicken this weekend after getting the book. The dan dan noodles were fantastic (but most of the good stuff is hidden under the noodles).  Next up thinking of doing the Chungking pork and the twice cooked pork belly.
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Mar 14, 2022 16:39
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Oh drat Kenji's wok book is finally out?
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Mar 14, 2022 21:17
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mystes posted:Oh drat Kenji's wok book is finally out? drat right it is  I've not gotten to dig in much yet as I already had meals planned for the next few days but I'm very excited to start next week!
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Mar 14, 2022 21:31
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How is The Food Lab, worth the pick up? Seems like theres a lot of  in it to read and learn about to help improve one's cooking skill
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Mar 14, 2022 23:46
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Somebody wasn't sure what kind of mozzarella I needed and picked up a chunk of hard mozzarella in addition to the soft mozzarella that I actually needed so I had absolutely no choice except to make mozzarella sticks, horribly enough.
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Mar 14, 2022 23:50
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I feel like crap from either a cold or seasonal allergies. I made pecan waffles to cheer myself up. My granny's waffle iron  Batter on that griddle.  Giant waffle slab    #waffleporn  The recipe for those curious. I use whole wheat pastry flour and add a little cinnamon and nutmeg 
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Mar 16, 2022 02:23
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Sheet pan chicken
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Mar 16, 2022 03:16
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Jato posted:Also been cooking a couple things out of Kenji's new book this week, can't wait to make more of the recipes. The chungking pork was a winner for me, but I think I went a little overboard with the fermented black beans. Shakshuka (I was too lazy to chop the olives):  Gochujang chicken w/ spring veggies and sichuan peppercorns from Kenji's book.  
Professor Wayne fucked around with this message at 04:13 on Mar 16, 2022 |
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Mar 16, 2022 04:10
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GramCracker posted:How is The Food Lab, worth the pick up? Seems like theres a lot of I love the Food Lab. I think it's definitely worth the money if you enjoy reading actual cookbooks instead of just online recipes. There's a lot of knowledge in there and the writing is enjoyable to read.
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Mar 16, 2022 15:54
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Paella with mussels, calamari, and smoked sausage. I had the sausage in my freezer and mussels were crazy cheap at the store. Picked up the calamari and sliced it into nice rings. 
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Mar 17, 2022 16:00
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Bloodfart McCoy posted:Paella with mussels, calamari, and smoked sausage. I'm sure someone has mentioned this, but it is very funny that everything you post looks amazing while also being violently poo poo on by your avatar
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Mar 17, 2022 21:11
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Seaniqua posted:I'm sure someone has mentioned this, but it is very funny that everything you post looks amazing while also being violently poo poo on by your avatar Much like a little bit of lime or cucumber can add some needed relief from an otherwise overly savory dish, so does this thread provide some respite from my otherwise ridiculous shitposting 
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Mar 18, 2022 00:07
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Pulled the grill out from hibernation today. Put my cast iron griddle on and made really delicious smash burgers. 
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Mar 20, 2022 22:21
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gently caress me up with like 4 of those thanks
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Mar 21, 2022 01:21
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They are some smashing burgers
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Mar 21, 2022 02:02
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Bloodfart McCoy posted:Pulled the grill out from hibernation today. Put my cast iron griddle on and made really delicious smash burgers. gently caress now i'm gonna have to burg even tho ground beef prices are insane
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Mar 21, 2022 09:47
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Bloodfart McCoy posted:Pulled the grill out from hibernation today. Put my cast iron griddle on and made really delicious smash burgers. Oh, go to hell How do I make this burger the title Edit: Wow I thought this was the burger thread, it is not, well my point still stands Brawnfire fucked around with this message at 17:36 on Mar 21, 2022 |
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Mar 21, 2022 14:19
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drat fine burg. Kenji's pad prik king. I had never made this dish before, and it looked a little too simple. But it ended up tasting amazing. I did add some chili powder to the recipe for some extra kick. 
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Mar 24, 2022 00:47
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Breakfast for dinner, threw together a frittata with what we had in the fridge/freezer. Cooked frozen hash browns, sautéed onion/red pepper, green onion, rosemary, paprika, cheese. 
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Mar 26, 2022 23:20
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devmd01 posted:Breakfast for dinner, threw together a frittata with what we had in the fridge/freezer. Cooked frozen hash browns, sautéed onion/red pepper, green onion, rosemary, paprika, cheese. Love me a frittata! Best thing to do with a load of leftovers and eggs.
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Mar 27, 2022 22:18
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Dinner for one tonight.
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Mar 28, 2022 00:28
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toplitzin posted:Dinner for one tonight. looks good, I would just make a waffle sandwich and dip it in syrup.
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Mar 28, 2022 00:54
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Cleaning out the fridge before a vacation. Shrimp curry seemed like the best option. 
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Mar 28, 2022 12:34
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Professor Wayne posted:drat fine burg. did this last night and forgot to take a photo, so here's a poor shot of leftovers  I had never actually cooked tofu myself before last night and it turned out insanely good Making his "Mom's Japanese style mapo tofu" tomorrow night and I'm very excited
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Mar 29, 2022 17:23
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I’m in Las Vegas right now. First time in this part of the county so, I figured I’d have to stop at In-N-Out Burger and see what’s up with it. Nice that they will make a burger with a lettuce wrap so gluten free people like my wife can enjoy the food. As far as fast food burgers go, it was pretty tasty. In my opinion it actually tasted like a cross between a Whopper and a White Castle slider. The meat, cheese, and veggies were all very Whopper-like somehow. And the Animal Style grilled onions and whatever kind of bun they use gave me crazy White Castle flashbacks. Wasn’t expecting that kind of crazy-specific flavor combination.
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Mar 30, 2022 04:12
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In-N-Out sucks. Edit: so this post isn’t completely terrible, this is from the other day  Mac and cheese with all the cheese that was going bad plus some bbq tofu and broccolini Toe Rag fucked around with this message at 04:59 on Mar 30, 2022 |
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Mar 30, 2022 04:55
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Beef lindstrom (ground beef mixed with redbeet & capers) and mashed potatoes, and other steamed vegetables.
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Apr 2, 2022 20:19
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 Made some salt pork, tomato, cabbage, onion stew Tomato and cabbage really belong together like chocolate and peanut butter. Eastern europeans have the right idea
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Apr 3, 2022 02:13
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Steve Yun posted:
Do you have a good recipe? I've googled this just now but every recipe I find is fairly barebones (in terms of proportions and ingredients).
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Apr 3, 2022 05:18
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Beastie posted:Do you have a good recipe? I've googled this just now but every recipe I find is fairly barebones (in terms of proportions and ingredients). Just another barebones one from a YouTuber, part of his Eating On A Budget series aimed at food inflation. He’s like a red neck Chef John https://www.youtube.com/watch?v=vaaI9mquljg I elevated it by using salt pork and my home made pork stock instead of the canned beef broth and ground beef he suggested. I might add some liquid smoke to make up for the fact that it’s not bacon Steve Yun fucked around with this message at 07:50 on Apr 3, 2022 |
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Apr 3, 2022 07:46
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GramCracker posted:How is The Food Lab, worth the pick up? Seems like theres a lot of It’s good overall but my huge disappointment was that he got famous online for doing sous vide, then he got cold feet about it in his book and dumbed it down to using beer coolers and hot water. C’mon!
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Apr 3, 2022 07:52
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| # ? Jun 3, 2024 23:30 |
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GramCracker posted:How is The Food Lab, worth the pick up? Seems like theres a lot of Much more just a well-edited and illustrated cookbook than it is something that really goes much into the science beyond a few paragraphs at the beginning of each major section. It does cover the science for certain things and so it's pretty good but it's less of that and more of just a very good cookbook in the end.
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Apr 3, 2022 10:55
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