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Poached haddock, potatoes, and rainbow carrots. Just added a little melted butter and it was perfect.
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Apr 10, 2022 23:49
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| # ? May 29, 2024 07:10 |
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Clean food
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Apr 11, 2022 00:04
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Brawnfire posted:Clean food That’s the idea. My wife has a had a crazy bad sore throat and can’t handle anything spicy, acidic, or textured. Seemed like a good night for something soft and simple.
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Apr 11, 2022 01:23
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Bloodfart McCoy posted:Seemed like a good night for something soft and simple. I’d eat it no questions asked. That’s a great and delicate flavored plate. I love the multi-color carrots too.
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Apr 11, 2022 01:26
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Bloodfart McCoy posted:Poached haddock, potatoes, and rainbow carrots. Just added a little melted butter and it was perfect. Very aesthetically pleasing.
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Apr 11, 2022 03:42
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I know I'd feel really healthy after eating it
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Apr 11, 2022 03:54
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Apr 17, 2022 01:40
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Was just thinking about chicken fried steak. Nice.
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Apr 17, 2022 04:57
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Had nothing to do and the house to myself today so I just smoked a bunch of weed, and at some point I tried making beef and broccoli for the first time. Came out a little saucy, but was really tasty. Haven’t had it it years. Could have used a couple of those crinkle-cut carrots that they do at the Chinese place down the street. But I was fresh out of carrots.
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Apr 17, 2022 05:04
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that's a nice looking green bean cassarole, did you fry your own onions or are those bought ones?
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Apr 17, 2022 05:09
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Country fried chicken thighs and the bottle of fried shallots are from the Asian market.
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Apr 17, 2022 12:01
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Bloodfart McCoy posted:Had nothing to do and the house to myself today so I just smoked a bunch of weed, and at some point I tried making beef and broccoli for the first time. Came out a little saucy, but was really tasty. Haven’t had it it years. This came out nice
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Apr 17, 2022 15:59
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Grilled up some portobello mushrooms They seemed to have shrunk and lost some structure  Is it more ideal to grill them less and keep more of their structure or is it a preference thing
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Apr 22, 2022 21:41
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How much or little you grill them is purely up to you. I'd probably grill less but I'm also not a huge fan of mushrooms to begin with.
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Apr 23, 2022 00:39
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Steve Yun posted:Grilled up some portobello mushrooms It’s a personal preference. They definitely shrink a good amount because there’s a shitload of water in them. I like to get them so that they’re just soft enough to not have any crunch to them. I love throwing portobellos on the grill. It’s a super easy way to have a vegetarian meal. Most of the time I end up turning them into burgers. I just marinate them in a little balsamic vinegar, olive oil, minced garlic, oregano, salt, pepper. Toss them on the grill on medium heat, then flip them over and add cheese to melt and let them go another 10 minutes or so. Put them in a burger bun with lettuce, tomato, onion, and whatever you like on a burger and it’s a pretty satisfying vegetarian meal.  On that note, I feel like smoking ribs tomorrow.
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Apr 24, 2022 03:40
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Learning experiences today. First, I made some sablefish with homemade aioli with roasted sweet potatoes, then forgot to add the pickled red onions to the potatoes. But I have them for leftovers, at least.   Beer braised pork belly (the recipe included throwing an egg in there, don't @ me) and sichuan green beans. Pretty good, but I have yet to braise anything that's wow'ed me. 
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Apr 30, 2022 04:03
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Bit of a Japanese day today. Nasu dengaku made with agave syrup for sweetness and kohitsuji teriyaki with crispy chilli panko and charred vegetables.   Fire, and whisky. 
Olpainless fucked around with this message at 21:47 on Apr 30, 2022 |
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Apr 30, 2022 21:44
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Salad, breadsticks, fettuccini and meatballs.  
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May 2, 2022 02:40
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Totally forgot we had our third Monday public holiday in a row so had to scrounge dinner together, including quick baking a bread roll. Made a beef casserole with mash.  
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May 2, 2022 09:54
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iajanus posted:Totally forgot we had our third Monday public holiday in a row so had to scrounge dinner together, including quick baking a bread roll. Made a beef casserole with mash. That bread looks especially great, and would demolish that casserole. Today i made a chicken, bacon and mushroom pie with triple cooked chips. (semi-rough) puff pastry from scratch because I'm a masochist. (folded and layered, but very lazily)  
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May 3, 2022 21:36
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Baked aubergines with a tomato chilli jam and lime yoghurt. So many flavours in the jam. I'd say the joys of having bank holiday time to cook, but actually it all came together pretty quickly.
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May 3, 2022 22:23
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 So, this was my dinner a couple nights ago and definitely one of the tastiest things I’ve cooked, I think… (Please excuse the rusty tea kettle in the background, I’ve bought my roommate a new tea kettle but he refuses to throw the old one away!) I dry-brined the filets with salt/pepper for about 12 hours in my fridge, then took them out an hour prior to cooking. I got my pan at a fairly high heat and added grapeseed oil, and as I seared the filets I added to the pan the following: some sprigs of fresh thyme and fresh rosemary, a few cloves of garlic smooshed with my hands, and a fairly big shallot chopped into quarters. I left the shallots/garlic in their original wrappings somewhat to keep them from scorching too much, and after adding all that to the pan I also added about 4 TBSP (half a stick) of unsalted butter to the pan, melting it into the herbs/aromatics as I lightly seared the sides of the filets. After that I tipped the pan slightly and basted like a crazy person for about 90 seconds with the foaming butter, flipped them and basted for another minute. Then I put the whole pan in the oven at 350 degrees for about 7 minutes - the above picture was taken just after the 7 minutes were up and I took the pan out of the oven. Turned out REALLY tasty, steaks were perfect medium-rare and bursting with flavor. Even the shallots were incredibly delicious (it was my first time trying them in this mix). I think I’m going to add mushrooms next time. kaworu fucked around with this message at 18:05 on May 4, 2022 |
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May 4, 2022 18:00
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Keeping it vegetarian this Cinco with fried plantains, rainbow chard, and rice. 
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May 6, 2022 00:23
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Olpainless posted:Fire, and whisky. Good good stuff. Here's some stuff from this week: Deconstructed lettuce wraps with a bunch of kale thrown in  Green beans and tofu with chraimeh sauce (it looks just like pad prik king, but isn't)  I was going to make oyakodon. But my ingredients for dashi didn't come in today, and I didn't want to run to the store. So I used the main ingredients for lazy bourbon chicken 
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May 8, 2022 01:37
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Omurice
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May 10, 2022 01:33
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toplitzin posted:Omurice It's what I point to in the eternal "do you put ketchup on eggs?" debate, looks awesome!
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May 10, 2022 01:36
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Leftovers
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May 13, 2022 00:21
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I don't normally cook for myself and prefer to cook for other people, but tonight I was in a mood and made(slightly overcooked) steak and an omelette with cabbage and onion topped with cheese and mustard, alil mayo inside the fold. It was all pretty good. 
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May 13, 2022 00:34
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nesamdoom posted:I don't normally cook for myself and prefer to cook for other people, but tonight I was in a mood and made(slightly overcooked) steak and an omelette with cabbage and onion topped with cheese and mustard, alil mayo inside the fold. The omelette is sort of like a low-carb knish with eggs instead of potato.
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May 13, 2022 00:51
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Bloodfart McCoy posted:The omelette is sort of like a low-carb knish with eggs instead of potato. Never heard of knish so I looked it up and this is pretty accurate. The egg was mostly involved to tied everything together.
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May 13, 2022 01:53
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I think I’ve perfected my rather basic (but delicious) bacon—wrapped filet mignon dish, at long last… the bacon makes the mushrooms taste so incredibly good. Think this plate still needs a potato of some sort to really be complete, though…. 
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May 16, 2022 02:11
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It looks good except the bacon looks pretty raw. Maybe it's just the photo, but you might want to try cooking it partway before wrapping it around the filet.
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May 16, 2022 02:34
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i like nice words
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This looks amazing.kaworu posted:I think I’ve perfected my rather basic (but delicious) bacon—wrapped filet mignon dish, at long last… the bacon makes the mushrooms taste so incredibly good. Think this plate still needs a potato of some sort to really be complete, though…. I'd think a quarterd baked potato would work.and could be set nicely when plating. Centered filet and mushroom for the gaps between potato. Looks super yum regardless of me having simple thoughts on putting things on things.
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May 16, 2022 08:24
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  Grilled Bream, butterflied, deboned and stuffed with aromatics and homemade Thai green curry paste. Rice and stir-fried sesame/ginger pak choi.
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May 16, 2022 13:21
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Anne Whateley posted:It looks good except the bacon looks pretty raw. Maybe it's just the photo, but you might want to try cooking it partway before wrapping it around the filet. I’ve found a good way to do bacon wrapped anything it to partially cook the bacon the microwave until it’s just barely bendable enough to wrap something in.
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May 16, 2022 18:37
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Thanks guys! And the bacon was a little undercooked, but definitely not dangerously so. Besides, for me the point of doing the bacon wrap is absolutely for flavor and not just adding a slice of bacon to everything - it makes the filet even juicier and tastier, and the crust where the bacon had been wrapped goes from being a less desirable part of the steak to maybe the tastiest. It also makes the mushrooms and scallions (and anything else you want to put in the pan) WAY tastier… just lifts up everything else in the dish IMO. I don’t know that I would want to cook it beforehand, because it’s the process of the bacon being cooked on the filet and all that fat being rendered in the pan that makes everything so much tastier, I think. If I were really dedicated to making the bacon perfectly cooked, I’d probably unwrap it in the pan after the filet was fully cooked and crisp it up a bit more in there while the steak rests for a few minutes on the plate. Might be a cool thing to try, but to be honest I kinda like chewy bacon rather than crispy, so it works for me 
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May 16, 2022 19:23
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 Oyakodon
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May 16, 2022 22:34
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Thank you for reminding me that oyakdon exists and that I haven't made it in a long time. Looks good.
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May 18, 2022 03:43
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Made some Korean Mexican-American style tacos. Not bad but could probably use a little work. Flour tortillas Bulgogi ground beef Melted jack cheese Asian romaine & cabbage slaw Tomato kimchi salsa Garlic pickled gochugaru peppers Gochugaru honey hot sauce Sesame seeds
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May 21, 2022 22:35
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Pizza?  Pizza!  
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May 24, 2022 00:01
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