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Side note I thought for sure my wife was having some ambien delerium or something about some star trek character until I looked the recipe up.
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Jul 15, 2022 02:24
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Looks great! Ottolenghi has some good stuff. I make his roasted sweet potatoes several times a year: https://ottolenghi.co.uk/recipes/roast-sweet-potatoes-with-pickled-onions-coriander-and-goat-s-cheese
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Jul 15, 2022 02:50
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Professor Wayne posted:Looks great! Ottolenghi has some good stuff. I make his roasted sweet potatoes several times a year: https://ottolenghi.co.uk/recipes/roast-sweet-potatoes-with-pickled-onions-coriander-and-goat-s-cheese I made this tonight and it was delicious! Thanks! No pictures because plating is my least developed skill. Even still, with all the colors this looked pretty good dumped on a plate. I had regular sweet potatoes and some purple ones that were kind of sweetish but looked pretty, and I accidentally bought feta instead of goat cheese but it worked fine. I especially liked the pickled onions with it. It took a couple hours for them to take on any lime flavor but when they got there they were really tasty and I ended the meal just straight up eating them out of the bowl they were in.
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Jul 15, 2022 23:59
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Bloodfart McCoy posted:Sliced chicken breast and lemon-caper sauce over fettuccine. Looks great, mind sharing how you did the sauce?
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Jul 16, 2022 22:25
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GramCracker posted:Looks great, mind sharing how you did the sauce? After I took the chicken breast out of the pan I deglazed with a big squeeze of lemon and a little splash of caper brine. Added a couple crushed garlic cloves and scraped the pan. Added maybe a cup of chicken stock, a big tablespoon of capers, maybe a tablespoon of butter, and let it start reducing. Tasted and for seasoning and added a little salt and pepper. Reduced a fair amount and spooned it over the chicken and pasta. Plenty of sauce and plenty of flavor for the chicken and all the pasta.
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Jul 17, 2022 03:20
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EDIT: poo poo! wrong thread
Farking Bastage fucked around with this message at 04:32 on Jul 17, 2022 |
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Jul 17, 2022 04:29
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things i have done recently in the past week. Katsudon. didn't get the egg/glaze out of the pan fast enough, therefore less-runny than I would have liked. Still good.   Chicken parm. Was experimenting with breading and frying things. See also previous. Forgot to check if I had long pasta, turned it into a sandwich.  Vietnamese "Cơm tấm" rearranged into a bento, using leftover kebab meat, spiced up in a pan with Lao Gan Ma.  Dairy-free chocolate pudding. I am very angry at how well these turned out. Repacked into individual servings in recycled jars. Please excuse the jar of schmaltz in the background. 
SwissArmyDruid fucked around with this message at 13:28 on Jul 17, 2022 |
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Jul 17, 2022 13:20
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I regret to inform you that the pudding you made last week expired last year. It all looks great, and that katsu is making me super hungry. I need to work on my plating, but both things I made this week were solid. California sushi roll inspired rice bowl  Ropa vieja 
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Jul 17, 2022 17:23
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 mapo tofu
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Jul 18, 2022 03:21
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SwissArmyDruid posted:
I love that stuff, yum!
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Jul 18, 2022 05:01
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Bloodfart McCoy posted:After I took the chicken breast out of the pan I deglazed with a big squeeze of lemon and a little splash of caper brine. Added a couple crushed garlic cloves and scraped the pan. Added maybe a cup of chicken stock, a big tablespoon of capers, maybe a tablespoon of butter, and let it start reducing. Tasted and for seasoning and added a little salt and pepper. Reduced a fair amount and spooned it over the chicken and pasta. Sounds easy enough, thanks for sharing!
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Jul 18, 2022 21:20
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GramCracker posted:Sounds easy enough, thanks for sharing! It probably wouldn’t have killed me to grate a bit of lemon zest in there too.
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Jul 18, 2022 22:07
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Made pork gyro/kebab: 
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Jul 20, 2022 00:42
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Nice!
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Jul 20, 2022 01:08
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 Roast broccoli with spaghetti in garlic oil
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Jul 20, 2022 01:33
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I have a lot to thank GWS for, as my first real foray into cooking all started here in this forum, and it began with probably the most "famous" recipe to come out of here - the fabled goon pulled pork. I've made it countless times over the years and passed it on to both my parents and my wife's parents. My mother in law just made it again over the weekend! But after having it again after a long pause, I wondered - I've learned a shitload over the last decade+ I've spent here. Surely I can improve this recipe, right? Right. To start: big rear end pork shoulder, but instead of throwing the whole chunk of meat into its vessel like an uncultured Cro-Magnon, let's get some more surface area. I chopped it up into chunks, scored the chunks on all sides, liberally applied S&P, seasoned with roasted granulated garlic, paprika, ground mustard, and MSG, and covered with a combination of soy sauce, worcestershire, and fish sauce:  Threw that into a bag along with 6 or 7 smashed garlic cloves and let that sit for about 24 hours, flipping it in the bowl a bunch throughout the day  .... It's now the next morning - time to cook! This time, I'm ditching the crock pot for the king of maillard: my dutch oven. Extracted the meat from the bag into a bowl and applied a very liberal coating of dark brown sugar on each piece. Preheat the oven to 225F, and while preheating I put the dutch oven on my stove on medium with a thin layer of oil, and in goes the pieces, cooking in batches until everything is browned on at least 2 sides (the sugar almost turns black here and I basically made pork flavored caramel in the process). While the pieces are cooking I quickly quarter a sweet onion and, after all the meat is seared, everything goes back into the pot along with any excess marinade still left in the bag, a few drops of liquid smoke, a bay leaf, and about a cup of water.  Cooked with the lid on slightly ajar, and taking a page out of Kenji's bolognese recipe, I checked on the pork every hour or so, turning the pieces and scraping the sides of the dutch oven with a wooden spoon to get those lovely browned bits into the liquid. This continued for about 5 hours.  Getting there. For the last hour, I turned the oven up to 250F and removed the lid.  Behold! The fruit of our labor. The crust on the pieces let me get them out of the pot mostly unscathed, but rest assured it took no effort at all to shred. ... This is where I forget to take a picture of the sauce & finished product because holy gently caress this was so insanely good so here's the bottom of the bowl  The sauce I did in basically the same way I normally would - liquid from the dutch oven into a saucepan, small amount of cornstarch in cold water, along with a few drops of liquid smoke, a squirt of ketchup, and a big spoonful of dijon mustard to try and help stabilize everything. Added some more S&P once reduced enough. Having been able to taste this version and the original GWS crockpot method basically side-by-side, the difference is extremely obvious: the dutch oven method provides a much deeper, more developed flavor than the crockpot version. I was expecting it to be different, but I wasn't prepared for how different it really was. I only put the sauce on about half of the pork and elected to keep the other half unsauced for a different use - which turned out great, as I made some shredded pork fried rice last night that was absolutely phenomenal as well  Cooking is fun! Thanks for everything GWS!!
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Jul 20, 2022 15:16
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^ Looks great. I made pork dumplings, same filling in them all just trying different folding methods as I suck at all of them. 
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Jul 22, 2022 14:05
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Mapo tofu x2. While I prefer the use of silken tofu over firm, I think this was a little too delicate. By the time I got the leftovers into tupperware, the tofu had shredded to the point of becoming streaky like egg drop soup. Still good when I had it for dinner last night, just lacking in texture. I have now dialled in the correct firmness I will use from here on out. edit: I am disappointed nobody asked about the chocolate pudding. SwissArmyDruid fucked around with this message at 14:27 on Jul 22, 2022 |
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Jul 22, 2022 14:24
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SwissArmyDruid posted:Mapo tofu x2. There's also apparently firm silken tofu but it's hard to get in the US.
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Jul 22, 2022 15:13
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SwissArmyDruid posted:edit: I am disappointed nobody asked about the chocolate pudding.
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Jul 22, 2022 15:27
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mystes posted:Have you tried boiling firm tofu in salted water for a minute before adding it? Maybe it's just the placebo effect but I think it improves the texture for stuff like mapo tofu while not becoming immediately shredded like silken tofu I use soft, not silken tofu, that I “blanch” in salted water first. Cut tofu into cubes, gently place into cold salted water, put on heat. As soon as the water comes to a bare simmer, you’re done. Turn off the heat, strain gently and then dump into the wok with sauce. This is how we did it at the Chinese place I worked at and it gives the best texture IMO. I can only generally find soft tofu at Asian markets though. All the normal grocery stores just carry firm and silken.
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Jul 22, 2022 18:09
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You guys are being confusing about tofu. The two most common types are silken and "regular" aka block aka cotton, and both types come in soft to extra-firm varieties. For Mapo I prefer firm silken.
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Jul 22, 2022 20:42
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Human Tornada posted:You guys are being confusing about tofu. The two most common types are silken and "regular" aka block aka cotton, and both types come in soft to extra-firm varieties. For Mapo I prefer firm silken.
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Jul 22, 2022 22:44
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SwissArmyDruid posted:Mapo tofu x2. Looks really good, do you have a recipe for the Mapo Tofu? Also please tell me about that chocolate pudding
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Jul 22, 2022 22:45
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TychoCelchuuu posted:What do you want us to ask about the chocolate pudding? Serendipitaet posted:Also please tell me about that chocolate pudding I'm glad you asked! See, there's a bit of a throughline when I cook, usually, there are overlapping ingredients. In my head, here is where I figured I'd act coy and make people guess what the shared ingredient for the pudding was. Also, in my head, I figured I'd let trickle out the story how, after I got my boosters and had my first Jamba Juice since COVID began, I then proceeded to hug my guts after returning home and wonder if I had rolled a 1 on my vaccine effectiveness and begged for the sweet release of death. Gonna skip to the end and say that no, COVID didn't have anything to do with it, it just turns out I've become lactose intolerant, just like genetics predicted. (I have a separate rant on genetics related to keto, which I no longer do) So the past few months have been an adventure in figuring out what was wrong with me, and now, more recently, finding alternatives. And ordering a ton of Lactaid from Costco. To make a long story short: That pudding is only three ingredients, dark chocolate, honey, and TOFU, and it has turned out so much better, faster, and easier than anything I've ever made with dairy, I was positively steamed at how well they came out. My regional supermarket chain sells cartons of Mori-Nu tofu in varying firmnesses, and I had bought several cartons to try and figure out which one I wanted to use for the pudding, and which I wanted to use for the mapo. (Purple box for the pudding, blue box for the mapo) All I need to do is chop a 3.5oz - 4.0oz dark chocolate bar into my stick blender's cup, microwave 30 seconds at a time until melted, turn in one carton of that lite firm silken tofu, and two tablespoons of honey, and blitz until uniform. No double boiling, no sweating over a stove, no trickling in heavy cream a little bit at a time, no having to clean poo poo up in scalding hot water to make sure I get chocolate out of every last crook and cranny, just bingo, bango, eyeball measure the honey, one mixing cup and the tip of my stick blender, scrape into a ziplock bag and snip the tip for piping into individual serving jars. I am still mad at how lazy it lets me be while simultaneously being better than my average scratch-made dairy-based chocolate pudding. And while that might come across as "Well, S-A-D clearly makes some shite chocolate pudding then, don't they?" the thing that got me down this road was seeing the same thing on Sorted. (though their recipe goes for a splash of Kahlua for their liquid sweetener.) https://www.youtube.com/watch?v=JkC1seXEGSM&t=170s SwissArmyDruid fucked around with this message at 00:13 on Jul 23, 2022 |
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Jul 22, 2022 23:56
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I assumed it was tofu when you said it was dairy free. You should join us in the the vegan thread where using tofu for pudding is a trick that's at least 25-30 years old! You can make all sorts of great desserts with tofu, like chocolate cream pie.
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Jul 23, 2022 04:42
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TychoCelchuuu posted:I assumed it was tofu when you said it was dairy free. You should join us in the the vegan thread where using tofu for pudding is a trick that's at least 25-30 years old! You can make all sorts of great desserts with tofu, like chocolate cream pie. I mean, it could have been the coconut milk thing whose jars I re-used! But baking?  I can cook, I can make my own noodles from scratch, I can bake stuff out of a box, but baking from scratch is black magic to me. And I tried, several times during COVID lockdown, never could get an edible product. But drat, do I miss getting chocolate cream pie from Nation's. <.<; SwissArmyDruid fucked around with this message at 05:39 on Jul 23, 2022 |
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Jul 23, 2022 05:30
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    I used some homemade vinegar that I made with some st. bernardus abt12 instead of the apple cider that I normally use for the adobo, gotta admit it's pretty tasty. ogarza fucked around with this message at 19:39 on Jul 25, 2022 |
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Jul 25, 2022 19:36
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 Eggplant parmigiana, as requested by my wife.
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Jul 29, 2022 12:14
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Still more Korean/Mexican tacos. Good but could have used more heat and a little more flavor in the Korean column. Corn tortillas Korean-style braised beef Salsa roja Serrano salsa verde Queso fresco Diced red onion Pickled jalapenos Sesame seeds 
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Jul 30, 2022 23:08
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Lots of cherry tomatoes and basil from the garden means it’s bruschetta and goat cheese time 
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Jul 31, 2022 23:33
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made poutine, this time with: green peas serranos green onion thick bacon cheese curd homemade gravy hatch pepper queso  can't see the peas so here's a second pic:  it was SCRUMPTIOUS
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Aug 1, 2022 01:13
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More adventures in pesto: quartered some mushrooms and sweat them in a pan with some garlic until the water is gone, then into a baking dish and tossed in basil-almond pesto, with mozz, parm, turkey pepperoni. into the oven to get all melty Meanwhile, I toasted a brioche bun with some butter and spread some more pesto on it, and then made a parmesan chip Put some mushroom mixture on the bun and the chip. Pesto shrooms two ways  Not much to look at but tasty at hell
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Aug 1, 2022 23:41
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 went picking with my neighbor in their robust garden; digging up potatoes, picking wax and romano beans off the vine, plucking cherry tomatoes, etc. went back home, washed and chopped everything up, cut up some chicken, threw it all in a pot with some egg noodles, threw in a whole bunch of spices, soy sauce, etc, let it cook and then sit on medium heat for a good long while, and boy is it ever good. most of the potatoes were small red and white potatoes not even worth cutting up, just washed'em and chucked'em in. thinking that with my overly-large yard I may just offer some of it to my neighbor if they want to grow other stuff. they've got a lot of variety in their garden(like their potato row has 16 potato plants in it, romano bean row has 6 plants in it, etc) but they've largely run out of room for more stuff to grow. dunno if they even want to though, they've got quite a lot already. Captain Invictus fucked around with this message at 23:58 on Aug 1, 2022 |
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Aug 1, 2022 23:56
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Low effort tonight:
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Aug 2, 2022 00:46
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Smoked a pork butt
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Aug 2, 2022 02:23
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I forgot to take a picture but like... So I've never been a huge fan of tomatoes on their own. Cooked, cool; in salads, fine, in sauces, awesome. However this is because I've never had a homegrown tomato. Me and my girlfriend picked up a bunch from my grandma's garden a few days ago and my girlfriend suggested trying a tomato sandwich with her, and like... this is the best thing ever? I've eaten four of them over the past 2 days and it's all I want now. It's seriously nothing special, and makes the "low effort" meal a couple posts above look painstakingly gourmet, but hot drat, my life revolves around these things and I will be sad when the tomatoes are gone.
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Aug 2, 2022 03:05
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Real tomatoes are mind blowingly delicious. I’ll eat them like an apple. Eat some in a salad or caprese.
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Aug 2, 2022 03:46
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 Gumbo is so good Not exactly photogenic unless you wanna be the kind of numb nuts who finishes by plopping on okra and sausage pieces that didn’t cook with the roux
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Aug 2, 2022 05:45
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Framboise posted:
Leibling once said something like “all cooked food aspires to the condition of ripe fruit”. It is, in fact something special, and the vast majority of people won’t ever get to experience it. On a positive note, there are many ultra seasonal foodstuffs you’ve probably never experienced at their peak, so you might look at it as the beginning of a wonderful journey of discovery.
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Aug 2, 2022 09:00
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