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 Green curry  Creme caramel
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Jun 15, 2022 21:44
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| # ? May 16, 2024 00:52 |
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Both look good but the "green curry" descriptor threw me off for a moment - I'd already scrolled down to the creme caramel and thought "Huh, that's the weirdest goddamn curry I've ever seen."
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Jun 15, 2022 21:52
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Shooting Blanks posted:Both look good but the "green curry" descriptor threw me off for a moment - I'd already scrolled down to the creme caramel and thought "Huh, that's the weirdest goddamn curry I've ever seen." Oops 
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Jun 15, 2022 22:00
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You ever just finally roast that chicken you've been meaning to roast     Herbes and Rosemary with plenty of butter salt and pepper. The pan veggies were phenomenal, the potatoes crisped up where I accidentally flaked them with the tongs while turning them.
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Jun 16, 2022 03:02
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That's a good-lookin' bird
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Jun 16, 2022 03:32
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Made a cold Vietnamese noodle salad with some marinated grilled tofu. Was really good. Sort of like a deconstructed nime chow. Really nice on a hot day.
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Jun 16, 2022 06:13
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Another one from Ottolenghi's shelf love, star anise and cardamom braised short ribs with butter beans and figs
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Jun 19, 2022 01:48
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large hands posted:Another one from Ottolenghi's shelf love, star anise and cardamom braised short ribs with butter beans and figs  loving hell 
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Jun 20, 2022 01:28
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large hands posted:Another one from Ottolenghi's shelf love, star anise and cardamom braised short ribs with butter beans and figs Is the side couscous? Did you do anything in particular with it?
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Jun 20, 2022 03:21
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fr0id posted:Is the side couscous? Did you do anything in particular with it? just couscous made with chicken stock and a little olive oil and butter and chives. it's my go to carb for anything vaguely middle eastern
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Jun 20, 2022 03:56
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made myself some poutine since HEB started selling cheese curds. It was awesome, the gravy was super good with that everything bagel seasoning.    
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Jun 21, 2022 03:11
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Made some vegetarian mapo tofu tater tots as a Friday night snack. A looser gravy would have been better for this application but it was still very good.
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Jun 21, 2022 03:47
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HEB has cheese curds now? Intriguing. I may need to copy your meal.
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Jun 21, 2022 03:48
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Human Tornada posted:Made some vegetarian mapo tofu tater tots as a Friday night snack. A looser gravy would have been better for this application but it was still very good. I might have to try this
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Jun 21, 2022 03:53
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Human Tornada posted:Made some vegetarian mapo tofu tater tots as a Friday night snack. A looser gravy would have been better for this application but it was still very good. this is the kind of fusion cuisine i can get behind
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Jun 21, 2022 04:50
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Human Tornada posted:Made some vegetarian mapo tofu tater tots as a Friday night snack. A looser gravy would have been better for this application but it was still very good. This sounds mindblowingly good, hot drat
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Jun 21, 2022 04:57
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large hands posted:Another one from Ottolenghi's shelf love, star anise and cardamom braised short ribs with butter beans and figs Goddamn I want to eat this so bad
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Jun 21, 2022 18:59
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Human Tornada posted:Made some vegetarian mapo tofu tater tots as a Friday night snack. A looser gravy would have been better for this application but it was still very good. Yeah I’m kinda onboard for this too.
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Jun 22, 2022 00:39
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blixa posted:We did a non-turkey thanksgiving because nobody wanted it...so Beef Wellington was the centerpiece instead. Mother of god. Here's a trifle I made awhile back, custard, vanilla whipped cream, victoria sponge, mascerated strawberries, and cream sherry.  And some simple shakshuka and flatbread which has become one of my fav dishes: 
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Jun 22, 2022 04:03
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Attempted something pretty ambitious (for me) and cooked a big 3.5 pound (and 3-inch-thick) bone-in ribeye steak for myself, my roommate. and our guest: The massive piece of meat following a 24-hour-dry brine... looking good!  Searing in the big pan with lots of butter, fresh garlic, chopped scallions, rosemary, and thyme - steak has been seasoned liberally with Montreal-style steak seasoning. After this the pan went in the oven for a good 25 minutes...  And the result! Excuse the thumb over the side of the lens, I was a bit antsy when I took this one. This turned out especially perfect because while two of us like our meat rare to medium-rare, one of us preferred it medium-well. And there was a pretty good range there for everyone! I was actually shocked at how incredibly delicious and tasty it turned out to be. Crust was great, meat was juicy and delicious.... I really had never cooked a piece of meat half this big before, and I didn't know how it would turn out. So I was pretty thrilled, everyone was very happy and ALL of it was very quickly consumed - always a good sign.
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Jun 22, 2022 05:24
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Looks like you absolutely nailed it
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Jun 23, 2022 02:31
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Mexican Deathgasm posted:Here's a trifle I made awhile back, custard, vanilla whipped cream, victoria sponge, mascerated strawberries, and cream sherry.
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Jun 23, 2022 15:12
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Professor Wayne posted:Looks like you absolutely nailed it Thank you! It really ended up tasting amazing - a good sign was that pretty much every piece of meat was gone after 5 minutes, and by the end of the night my roommate was arguing with me about who would get to gnaw on the bone - so much flavor on that thing. Only sad thing is that I bought that cut of meat like 2 weeks ago at my local grocery store, and I haven't seen another one being sold there since then - for that matter I don't really remember ever seeing it on sale before then, either. I'd love to buy another one (it was a Swift "Bone-in Frenched Ribeye") but have no clue where I'd even go to find another one. Costco, I guess? I suppose it's finally time to became a member there...
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Jun 23, 2022 17:31
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kaworu posted:Thank you! It really ended up tasting amazing - a good sign was that pretty much every piece of meat was gone after 5 minutes, and by the end of the night my roommate was arguing with me about who would get to gnaw on the bone - so much flavor on that thing. If your grocery store did it once, they can do it again. You may have to ask for it in advance, but talk to someone at the butcher counter and see if they can help.
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Jun 23, 2022 18:01
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Cumin lamb and miso soup for lunch
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Jun 23, 2022 18:36
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kaworu posted:Thank you! It really ended up tasting amazing - a good sign was that pretty much every piece of meat was gone after 5 minutes, and by the end of the night my roommate was arguing with me about who would get to gnaw on the bone - so much flavor on that thing. Just talk to the butcher. A lot of stores will get in whatever you want. My place, the guy just adds it to his next order. This may have been the same thing, and he ordered extra or it didn't get picked up by whoever requested it.
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Jun 23, 2022 19:06
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Democratic Pirate posted:HEB has cheese curds now? Intriguing. I may need to copy your meal. they do, and they're totally mixed in with all the other shredded cheese so kind of hard to spot. they have garlic and regular, both are really good.
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Jun 23, 2022 19:12
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Tiggum posted:Trifle is so good. I feel like it's a vastly underrated dessert. Agreed, and it's definitely one of those desserts that benefit so much from using quality, homemade ingredients. Making one with cool whip, custard powder and store-bought yellow cake will still be good but not in the same ballpark as one made with better stuff.
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Jun 24, 2022 05:10
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Trying some Korean tacos again, these worked out a lot better than the last batch. Gochugaru-apricot carnitas, queso panela, lime-cured cucumber onions and peppers, habanero salsa, corn tortillas. 
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Jun 25, 2022 23:09
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Pea Fetish. Scallops on top of a salad of pea greens, pea hummus, with a garnish of… peas. Load of minor issues: Couldn’t get a good sear on the scallops for some reason, but aside from that they came out excellent. Thought I could cut corners and make a pea purée without blanching the raw peas first, so the purée came out chunky. Decided to add some garlic and shallot to it and call it a hummus. Too much garlic made it taste like a vinaigrette, but whatever—SALAD. Tried to get fancy and put the hummus into a sandwich bag and pipe it onto the salad in a nice design, but a piece of pea got stuck and then the whole bag erupted onto the plate. Scallops concealed most of the mess. 
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Jun 26, 2022 23:26
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California rolls and curry rice.
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Jun 27, 2022 02:56
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Bloodfart McCoy posted:Pea Fetish. Just make sure you pat them dry and that your pan is screamin hot. Clarified butter is my pref because its got a high smoke temp and tastes good. Looks good! Im gonna try a pea puree next time.
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Jun 27, 2022 07:35
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get those tacos in my mouth 
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Jun 28, 2022 21:57
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Ottolenghi's panzanella salad with pan fried swordfish Good old bibimbap. One of the first things I learned how to make when I started cooking and still holds up 
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Jun 29, 2022 01:17
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Tiraditos... salmon, branzino, and sea bass.  
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Jun 29, 2022 18:02
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ogarza posted:Tiraditos... salmon, branzino, and sea bass. Holy cow, I've never had anything like that and it looks incredible.
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Jun 29, 2022 20:36
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I ate super good today: Kung pao shrimp Oven baked char siu ribs 
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Jul 4, 2022 02:01
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Carne asada again
User Error fucked around with this message at 16:02 on Jul 6, 2022 |
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Jul 5, 2022 02:08
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Leftover burnt ends and slaw
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Jul 5, 2022 02:20
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| # ? May 16, 2024 00:52 |
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You can grill lettuce. +Grilled corn and pork tenderloin 
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Jul 6, 2022 02:58
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