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First time Japanese curry (from scratch) Verdict: I'd be willing to try from someone who really knows what they're doing but the schnitzel was the best bit and I'd rather have that in another style. Guess I'll make curry bread with the leftover curry anyway. 
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Aug 20, 2022 02:29
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| # ? May 21, 2024 17:32 |
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Made some paella.
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Aug 21, 2022 05:28
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 Testing out my german-made spaetzel maker making spaghettieis, with a little bit of lingonberry jam (I was out of strawberry) as the "bolognese". I think I may have mortally offended the german people by implying that somehow, there was a chance that it wouldn't hold up.
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Aug 21, 2022 14:45
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NLJP posted:First time Japanese curry (from scratch) Did you use a base? I've not done Japanese curry but find no reason to make my own Thai paste.
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Aug 21, 2022 21:54
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Submarine Sandpaper posted:Did you use a base? I've not done Japanese curry but find no reason to make my own Thai paste.
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Aug 22, 2022 02:49
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My impression (based on nothing first-hand) is that the Japanese make curry almost exclusively from a base and Thais almost exclusively make their paste fresh. Have I misinformed myself?
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Aug 22, 2022 09:32
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Phil Moscowitz posted:Made some paella. Good looking paella!
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Aug 23, 2022 00:34
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Torquemada posted:My impression (based on nothing first-hand) is that the Japanese make curry almost exclusively from a base and Thais almost exclusively make their paste fresh. Have I misinformed myself? No but there's no reason you can't just DIY I mean, it's roux and spices. Not complicated.
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Aug 23, 2022 02:28
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Necromancy postin a dinner from 2 weeks ago because it was 12 hours too late for an ICSA entry and I still feel proud of it    
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Aug 25, 2022 19:21
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that looks seriously good
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Aug 25, 2022 19:45
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BrianBoitano posted:Necromancy postin a dinner from 2 weeks ago because it was 12 hours too late for an ICSA entry and I still feel proud of it You should stoll feel proud of that. I really liked the rolls. Further content:  I did not feel like cooking tonight. Thankfully the young'un only wanted mac and cheese, so I fried up some spam and boiled some peas and threw it all in the same pot in the end. Post lazy garbage itt if ur a cool dude. 
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Aug 25, 2022 22:24
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Thanks y'all! I'd destroy that mac too 
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Aug 26, 2022 00:48
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Made a calzone for the first time in years. The last one I made was a disaster. This spinach pie came out pretty flawless! Spinach, black olives, garlic, tiny bit of ricotta. Simple stuff,  
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Aug 27, 2022 21:31
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Looks very good, nice and thin crust. Spinach and cheese is such a great filling for filled pastry / bread things, love me a borek or spanakopita.
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Aug 27, 2022 21:47
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drat, that looks great
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Aug 28, 2022 02:45
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 3 gallons of borscht. Short rib, pork belly, marrow and guanciale since I couldn’t find ham hock. Short rib is $10/lb at most places now, up from $6/lb, but Mexican marts sell off cuts for $5/lb
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Aug 28, 2022 09:29
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Clean your stove!
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Aug 28, 2022 21:54
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Drink and Fight posted:Clean your stove! you think making that much borsch is a clean operation? laughable.
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Aug 29, 2022 00:57
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LifeSunDeath posted:you think making that much borsch is a clean operation? laughable. I was thinking that but then I looked at the burner/element...
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Aug 29, 2022 01:23
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Drink and Fight posted:Clean your stove! It's called seasoning, look it up!
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Aug 29, 2022 06:44
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Every time I put in new foil I can’t see the burner flame anymore
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Aug 29, 2022 07:02
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Had some frozen chicken in the freezer I wanted to get rid of so I made fajitas.
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Aug 29, 2022 22:53
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Aug 30, 2022 22:52
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So comforting, this pic reached through my screen and gave me a hug. Nice work.
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Aug 31, 2022 13:31
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Leftover brisket trimmings actually made a hell of a good sesame beef stir fry. Added peppers and snap peas for a bit of fiber. 
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Aug 31, 2022 23:18
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Made some Korean for lunch, gochujang roast chicken, rice, spicy cucumber salad, seasoned bean sprouts, bok choy with doenjang. 
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Sep 4, 2022 19:57
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BBQ spread Chopped pork with hot/mild NC vinegar sauces. Ribs and turkey breast with LF blueberry peach bourbon BBQ sauce. Mac and cheese, grilled corn with lacto fermented blueberry paste. toplitzin fucked around with this message at 02:49 on Sep 5, 2022 |
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Sep 5, 2022 02:45
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toplitzin posted:Chopped pork with hot/mild NC vinegar sauces. 
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Sep 5, 2022 02:58
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Agreed, that looks amazing  
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Sep 5, 2022 03:29
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Lemon Pepper Wings! All the lemon zest must have melted on the grill. Next time I’ll save some for plating. Bloodfart McCoy fucked around with this message at 22:35 on Sep 5, 2022 |
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Sep 5, 2022 20:02
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Pork dumplings. Pork mince, lemongrass, ginger, garlic, chilli, mushroom, spring onion, carrot, oyster sauce and msg in the filling. 
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Sep 5, 2022 21:38
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Work from home lunch I was quite pleased with: Pasta with roasted butternut squash, blended with cream, a bit of lemon juice, smoked paprika, thinned out with pasta water. Some leftover mushrooms and toasted pumpkin seeds on top. 
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Sep 7, 2022 13:57
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So for reasons I can't explain I've been obsessed with the idea that this pound of pork shoulder in my freezer and this eggplant I have no plants for must join together in a meal. After about 3 days and 46 chrome tabs and a new valve for my instant pot I have triumphed. Pork shoulder was cooked sort of the way I made carnitas, but spiced up for something a lot more like kaffteh. Crisped up under the broiler until it was extra crispy and near pork floss levels. Roasted up the eggplant, and had intended at the start to make it into a pureed soup, but at the last second had the inspiration to make a roux and toss just enough water in to make it not mashed potato consistency and then threw flavorful liquids at it until it tasted right (RIP my glass of wine). High level of fat to stock/water/wine because eggplant loves olive oil and it seemed like the right call. Served the eggplant mess over rice and topped with crispy pork. Decided it needed some acid and since I am out of pickles it got a light sprinkle of capers and olives. There are no pictures because wow is this a bland looking dish. edit: Rice was unnecessary, wish I wasn't too lazy to have made a flatbread
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Sep 9, 2022 04:54
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Guildenstern Mother posted:So for reasons I can't explain I've been obsessed with the idea that this pound of pork shoulder in my freezer and this eggplant I have no plants for must join together in a meal. After about 3 days and 46 chrome tabs and a new valve for my instant pot I have triumphed. There’s always moussaka
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Sep 9, 2022 05:02
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 I got in the mood for some gochujang chicken
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Sep 10, 2022 00:11
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Professor Wayne posted:
Looks good! I made broccoli, lentils and burrata, topped with toasted garlic. Plating is a bit haphazard but it was very good. From the excellent book Greenfeast by Nigel Slater. 
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Sep 10, 2022 17:55
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Serendipitaet posted:Looks good! That looks good, I might have to do some lentils tomorrow, don't eat them nearly often enough.   I did chilli garlic chicken, miso slaw and corn.
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Sep 13, 2022 14:02
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Raikiri posted:That looks good, I might have to do some lentils tomorrow, don't eat them nearly often enough. I had a similar impulse That's some nice moist looking chicken btw, good job
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Sep 13, 2022 14:45
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 The weather is finally cooling off here, so I made Chef John's mulligatawny, which he had on his channel recently. Video here, if you haven't seen it: https://youtu.be/gVHKm0AXsMQ It was pretty drat good. I did end up riffing on it, though, it was not a 1:1 recreation. I did breasts instead of thighs (just a texture thing for me), and I did about twice the amount of potato because I wanted it thicker and chunkier, which worked great. He calls for two stages during the simmer where you add the chicken back in about halfway through. At this point I tasted for seasoning and decided it needed some further modification. From the start I suspected that his measurements for the spices might be kind of light considering the amount of liquid going in, and that was totally the case. Not that the soup wasn't tasty at this point, but it had a very mirepoix-heavy flavor that was very celery forward. It was like a good homemade chicken soup that happened to have some Indian spices in it. I decided to add the following on top of what was already in there: 2 tsp fresh grated ginger (approx) 1/2 tsp curry powder 1/2 tsp garam masala 1/2 tsp garlic powder (I should have just done more than the 4 cloves from the start) 1/4 tsp cayenne another dollop of tamarind paste, a teaspoon and a half, maybe This did the trick. The mirepoix flavor was still there, but it wasn't trying to fight the warm spices any more. Topped with a little greek yogurt, green onion, and allepo pepper. The apple was very mellow, which surprised me. I was expecting more apple-tartness, especially with the tamarind, but it was more like a sneaky afterthought. Overall quite enjoyable, and leftovers were even better.
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Sep 14, 2022 20:47
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 Deep fried eggplant is the best eggplant will ever be. I hate all other preparations of it. Squeaky, spongy, soggy, flavorless.
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Sep 16, 2022 05:23
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