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brave of you
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May 24, 2022 00:35
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| # ? Jun 4, 2024 19:46 |
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Pizza technique looks on-point. I have never had pineapple pizza, so I cannot judge. Something tells me the jalapeño slices are a good direction.
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May 24, 2022 00:53
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I also took my first stab at making pizza yesterday, a margherita and one with sopressata, mozzarella, basil, our homegrown chiltepin peppers and honey. Also, new grill 😃  
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May 24, 2022 12:50
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Also hit the grill this weekend with a few Teriyaki Chicken & Pineapple Kabobs. Served these over rice with the extra teriyaki sauce. 
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May 24, 2022 18:59
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 Kabob'd it up this weekend myself, with a soy/worcestershire/brown sugar/lemon/garlic/oil marinade on the meat and some Italian dressing (olive garden, lol) on the veggies. Served over rice cooked with Sazon Goya, which wasn't nearly as flavorful as I expected but did lend a beautiful red-orange color.
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May 24, 2022 19:13
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 Chicken stir fry with udon. Added peanuts for crunch. Stir frys are great because you can fool people into thinking you can cook when all you have to do is throw poo poo in a pan
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May 24, 2022 21:13
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Nacho dinner.
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May 25, 2022 01:06
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toplitzin posted:Nacho dinner. what are you doing for the cheese sauce?
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May 25, 2022 01:07
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Our cheddar went bad the other day and I tried to convince Mrs. Boitano to let me test sodium citrate on queso fresco for nachos but she wouldn't let me 
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May 25, 2022 02:07
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BrianBoitano posted:Our cheddar went bad the other day and I tried to convince Mrs. Boitano to let me test sodium citrate on queso fresco for nachos but she wouldn't let me 
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May 25, 2022 02:17
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I just got some sodium citrate today and want to use it for nachos which is one reason I'm asking actually
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May 25, 2022 02:17
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BrianBoitano posted:Our cheddar went bad the other day and I tried to convince Mrs. Boitano to let me test sodium citrate on queso fresco for nachos but she wouldn't let me It works great. For 100g of cheese I use 85g water and 4g sodium citrate. I heat the water and sodium citrate on a stove top pan so I can control the heat and have some retention to help with the consistency. Don't need to boil the queso fresco, but I find I need to add more heat if the cheese is too cold to start.
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May 25, 2022 02:19
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You can also use beer or milk as the liquid for your cheese sauce. And I think Modernist Cook says to whisk it if it’s for a cheese sauce that you want more stringy and use an immersion blender to shear it if it’s to be used for Mac and cheese and the like.
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May 25, 2022 02:36
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someone give me your nacho recipe please
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May 25, 2022 02:44
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I'll definitely buy excess chips and cheese next time we're at a store with queso fresco - in this case the pulled pork was her leftovers so she got to dictate whether to wait until more cheddar was acquired. I haven't used my sodium citrate nearly enough - does it go bad?
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May 25, 2022 03:44
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I'm going to sous vide pork for cubanos anyway so maybe I'll use some of that for my own nachos
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May 25, 2022 03:46
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BrianBoitano posted:I'll definitely buy excess chips and cheese next time we're at a store with queso fresco - in this case the pulled pork was her leftovers so she got to dictate whether to wait until more cheddar was acquired. It will eventually pick up water and turn into a solid mass, but it’s a salt and will be fine if you keep it air tight. You can just smash it up if it turns into a brick, but it is shelf stable unless it gets heated.
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May 25, 2022 03:51
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^^^ thanks! Seems fine then.mystes posted:someone give me your nacho recipe please Whatever you do, pickle some red onions. Do a big jar since they last forever in the fridge. That's non-negotiable in my house! Besides that, some meat and/or beans, then cheese*, then bake at whatever temp strikes my fancy. Everything else goes on after they come out of the oven - sliced radish, pickled jalapeño, cilantro. Pro tip: parchment paper is much more nonstick than aluminum foil or bare pan. * for something different, slice raw jalapeño thinly and put on top of the cheese. They roast nicely, not all the way chipotle-fied but definitely transformed somehow.
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May 25, 2022 03:51
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BrianBoitano posted:^^^ thanks! Seems fine then.
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May 25, 2022 03:52
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Once of my weekly dinners is a low carb chicken puttanesca with freshly spiralized zucchini. I don't have the macros handy but it's about as good as you can get using natural ingredients. The carbiest thing in it is the tomatoes. Thanks to the 4 horses in the back yard providing unlimited fertilizer, my herb garden is BOOMING.  It's a fairly time consuming but what isn't? It goes like this. Gather ingredients.(go ahead and cut the "noodles")  Chicken tomato paste fresh tomatoes (if desired) onion capers black olives ~1cup cooked tomato sauce mushrooms thyme, basil, oregano, salt, red pepper flake Cooking it is as easy as making any other dish in a pan. Start by frying off your chicken. I like to toss in some thyme with it to let the hot oil pull that flavor into the dish.  The cuts help these tough rear end godzilla chickens my wife keeps buying. I even braise these later and they still don't get very tender. Also makes it easier to pull later. Pull the chicken once browned, cook onions/garlic/mushrooms then deglaze with dry wine. Mix in your tomato paste and let everything cook off a little until fragrant. Add your olives, capers, tomatoes and fresh herbs, then mix in the "noodles". Something to note here: zucchini is about 90% water and it will sweat enough water to turn your sauce into soup. I have found that gently cooking them in a separate pan until a good portion of the water is removed helps a lot. Keep your base as dry as possible because it will continue to sweat water. Mix in the tomato sauce, cover and simmer until the chicken is (hopefully) tender. Basically braising the chicken the rest of the way done. Top with freshly grated parmesan reggiano.  I cannot stress how important it is to not let the zucchini water the dish down. Also NEVER use frozen ones, they're mush. Freshly made zucchini will get tender but not fall apart. Let's EAT!  I make a big batch of this at least once a week and get a few meals out of it. Farking Bastage fucked around with this message at 14:39 on May 26, 2022 |
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May 26, 2022 14:36
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Farking Bastage posted:putanesca that looks great!!! a tip for the zucchini: spiralize it then salt the zoodles liberally and leave it on a plate on top of some paper towels for 15-20 minutes while you do your other stuff; when you're ready to cook, give them a gentle squeeze over the sink and a huge volume of that water you're trying to avoid will dump out i think i'm going to try this next week!
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May 26, 2022 14:45
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The kitchenaid Spiralizer is killer. I now use the smaller plate so the pic is dated. 
Farking Bastage fucked around with this message at 14:58 on May 26, 2022 |
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May 26, 2022 14:53
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Possibly not useful if your spiralizing, but the centre of a zucchini is disproportionately moist: halve the thing lengthways and deseed it with the tip of a teaspoon. I suppose an apple corer might work too, if you’re trying to maintain the tube shape.
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May 26, 2022 15:53
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Looks like the center of the zucchini is explicitly removed by the spirilizer 
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May 26, 2022 15:56
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Oh wow. I don’t own one, does it do that for everything or can you prevent it?
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May 26, 2022 16:04
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Pop that zucchini center right into a cocktail as garnish
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May 26, 2022 16:04
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Torquemada posted:Oh wow. I don’t own one, does it do that for everything or can you prevent it?
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May 26, 2022 16:05
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Swapped out the mozzarella for pecorino Romano and chopped garlic, and accidentally made something they used to make at my childhood pizza place. Brought back memories. Will do it like this again soon.
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May 27, 2022 01:09
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Bloodfart McCoy posted:Swapped out the mozzarella for pecorino Romano and chopped garlic, and accidentally made something they used to make at my childhood pizza place. Brought back memories. Will do it like this again soon. I wish I had the talent to bake like that.
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May 27, 2022 02:05
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Bloodfart McCoy posted:Swapped out the mozzarella for pecorino Romano and chopped garlic, and accidentally made something they used to make at my childhood pizza place. Brought back memories. Will do it like this again soon. man, that and an ice cold bottle of vinho verde would be paradise right now
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May 27, 2022 02:44
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Grill night https://i.imgur.com/FjWgE3V.mp4 
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May 27, 2022 04:28
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Tuna steaks and roasted potatoes! I hit them with a little drizzle of black fig vinegar and it was heavenly. 
Bloodfart McCoy fucked around with this message at 02:23 on May 29, 2022 |
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May 28, 2022 23:13
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Bloodfart McCoy posted:Tuna steaks and roasted potatoes! I hit them with a little drizzle of black fig vinegar and it was heavenly. gently caress me. BrianBoitano posted:Grill night And this. Some gorgeous food there.
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May 29, 2022 15:53
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Venison quesabirria tacos for later  
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May 29, 2022 18:04
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Why live in New England if you’re not gonna cook seafood all goddamn weekend?! Grilled lobsters with garlic & herb butter.    
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May 30, 2022 00:44
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Paella!   And 
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May 31, 2022 15:15
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Molé chicken enchiladas: I boiled the shredded chicken in a blend of: * pasila & ancho chilis * cumin seed * salt * pepper * garlic * onion * homemade chicken stock (at the end, lime juice was added for citrus tang) then on top: * queso oaxaca * coriander leaf garnish   
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Jun 1, 2022 09:22
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 Got inspired by a trip to Santa Fe last weekend User Error fucked around with this message at 00:17 on Jun 6, 2022 |
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Jun 5, 2022 14:11
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Fajita night!
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Jun 6, 2022 03:33
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| # ? Jun 4, 2024 19:46 |
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Made some tuna tartare. Used some lettuce instead of crackers for the most part. Some sticky rice would have been delicious too, I’ll have to do that next time.
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Jun 6, 2022 16:07
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