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paraquat posted:That does look insanely good!
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Jul 5, 2023 03:44
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Chicken Parm
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Jul 21, 2023 00:29
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It was so hot outside today, I just put this on the patio and two hours later voila. Filet with some bluecheese crumbles, ribeye and squash, peppers and mushrooms on the griddle.
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Jul 30, 2023 08:00
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Recently moved into our new house and got my grill out of storage where it has been sadly hibernating. Love doing every part of dinner on the grill and will be getting as many grill meals in as I can for the rest of the summer. 
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Jul 30, 2023 13:29
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Made lamb kofta meatballs tonight loosely based on this David Lebovitz recipe that has been a go-to of mine for a while.  Instead of grilling the meat on skewers I just made meatballs and cooked them in mini-muffin trays in the oven. The lamb meat is fatty enough you don’t even need to grease the pans.  They’re good with any kind of flatbread (I’ve done this recipe, also from Lebovitz with them before, but this time I just used some store bought naan I had left over). The recipe uses bulgur which I find works really well as a flavourful thickener. I’ve done it with quinoa as well and it’s a great option if you want to make it gluten-free (though obviously you’d serve it with something other than flatbread in that case.) I usually make my own spice mix for something like this (never found a shop around here that sells ras el-hanout anyway) and am extremely imprecise with what I put in. Tonight I toasted some black cumin, black peppercorns, coriander seeds, cloves, and a star anise and ground that with cinnamon and allspice. I think I threw a small dried pepper in too. I’ve done these lamb meatballs as a party hors d’oeuvre appetizer before and they were a hit — made them half the size of these ones, and put each one on a toothpick with a grape tomato and a fresh basil leaf, with a yogurt dipping sauce.
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Aug 4, 2023 23:52
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 First time making a salmon tikka. Tastes great
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Aug 7, 2023 19:25
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Crosspost from mushroom thread: waxy summer potatoes I got in Sweden, pancetta, wild mushrooms (chanterelle, cep, gypsy mushroom, saffron milk cap). Spanish-style eggs (olive oil, runny yolk, crispy). 
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Aug 9, 2023 11:33
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I saw this Jaques Pepin video in another thread, and wanted to give it a go. It's stupid hot outside so I wanted to make a summery dinner. James Beard onion sandwich, and Jacques' radish sandwich.   (I also made some cantaloupe with honey and mint, and sliced tomatoes)
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Aug 25, 2023 00:45
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I made a vegan Mapo Tofu. Having never had an 'authentic' one before, it's difficult to know how well I did. The flavours were really nice and the Szechuan pepper did its job wonderfully. I suppose the only gripe was that my partner wasn't a fan of the texture of the mushrooms I used in place of the pork mince. I'd definitely make it again.
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Aug 28, 2023 19:22
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That look freaking great! We do vegan mapo tofu at least once a month, and it’s pretty much the perfect use case for Impossible or Beyond.
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Aug 28, 2023 19:41
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I have 2 packs of instant mapo sauces and I'm tempted to make taco meat with them and eat it as tacos.
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Aug 28, 2023 19:54
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Doom Rooster posted:That look freaking great! I tried using a meat substitute one time, but found the 'meat' would absorb the juices and begin to swell. It was still nice, but also had an odd texture.
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Aug 28, 2023 21:18
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The pork in Mapo Tofu is just there for texture anyway. It's not a key ingredient.
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Aug 29, 2023 01:17
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Made some (English) BBQ for my family. 1.3kg tomahawk steak Bacon cheese burgs * 7 Vegan burgs * 4 Grilled chicken * 1 Veg skewers * 6 Green salad w/ balsamic dressing Orzo pesto salad with pinenuts and fresh basil Watermelon Prawns w/chilli garlic butter * 1kg Homemade hummus, guac, corn tortilla chips Homemade vegan garlic mayo, sweet chilli, chimmichurri Sw. Chilli Crisps Baby spuds with parsley butter Oh and slaw      
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Aug 29, 2023 20:50
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Tried to make eggplant rollatini, but I realized I didn’t have any tomato sauce. So I make it without the sauce and served it like bruschetta over a toasted baguette. I actually really liked it this way.
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Aug 30, 2023 00:06
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Raikiri posted:Made some (English) BBQ for my family. Good lord how big is your family? Can I join it? That looks delicious
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Aug 30, 2023 04:30
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Feisty-Cadaver posted:Good lord how big is your family? Can I join it? That looks delicious There were just the 8 of us this time, plenty of leftovers.
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Aug 30, 2023 09:21
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Inceltown posted:The pork in Mapo Tofu is just there for texture anyway. It's not a key ingredient.
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Aug 30, 2023 18:49
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Inceltown posted:The pork in Mapo Tofu is just there for texture anyway. It's not a key ingredient.
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Aug 30, 2023 18:52
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Most mapo recipes have like a 1:4 and sometimes even 1:2 ratio of meat to tofu so it's a substantial ingredient in the first place. And we're talking about meat that's seared then simmered obviously it's contributing a lot of flavors. I take this seriously because dishes with some but not much meat are great but restaurants love removing the meat entirely so they can serve it as a vegetarian dish, and when I see my work cafeteria serving vegan french onion soup I get sad.
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Aug 30, 2023 18:57
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The hip, modern Chinese place I worked at in Austin ran an absolutely killer mapo tofu, but ended up taking it off the menu because nobody ever ordered it. It wasn’t vegetarian (obviously) and Texas meat eaters couldn’t wrap their heads around why THEY should order a tofu dish, since tofu is supposed to be just a lovely meat replacement for vegetarians. I still make at home with the recipe I got there and it’s so, so good.
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Aug 30, 2023 19:45
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gaoneras de new york
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Sep 11, 2023 21:55
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A sampling of recent dishes you may have seen in other threads: Okra  Dal with rotis  Carrots and beets
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Sep 13, 2023 07:36
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I made pizzas last night on the smoker. I tried out a wholemeal dough for the first time.  I was a little worried when the dough was stickier then usual, but everyone seemed to really enjoy it. I guess I'm making them this way from now on.
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Sep 15, 2023 23:47
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Fall Dog posted:I made pizzas last night on the smoker. I tried out a wholemeal dough for the first time. Did you have to crank the smoker’s heat to the max?
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Sep 16, 2023 11:10
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adeadcrab posted:Did you have to crank the smoker’s heat to the max? I've found for the size of my smoker, around 470°F is about the sweet spot. I've tried a few times at the max temp (500°F) but was finding that the base of the crust was getting too crispy before the toppings had properly cooked. I've been tempted to get a pizza oven insert that attaches to the fire pot of the smoker based on how often I'm making pizza, but they're not widely available here
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Sep 16, 2023 18:22
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I've been refining my tom kha gai method and tonight was my best yet      
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Sep 18, 2023 03:23
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Sausage & Peppers tonight with some rigatoni. When I was growing up my mom would just serve it on big rolls as a sandwich. My wife prefers it over pasta. I guess both are good, but drat it’s hard to beat a sausage and pepper sandwich. 
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Sep 18, 2023 23:28
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Won some smoked ham bits in a meat raffle and got a couple delicata squash in this weeks CSA so it was soup time.   My lighting sucks and soup is hard to photograph but thats roast golden beets, yogurt, and the reserved browned ham pieces in the center.
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Sep 20, 2023 01:25
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Meat raffle was my nickname in college
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Sep 20, 2023 01:43
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It's a thing in the midwest apparently. I got a summer sausage, some snack sticks, a 3lb bone in ham roast, and those smoked ham bits. They gave out tickets if you bought a drink at a brewery and read off a winning number every 20 minutes.
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Sep 20, 2023 03:25
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TontoCorazon posted:Meat raffle was my nickname in college Sweepsteaks
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Sep 20, 2023 03:36
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Slaughtery
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Sep 20, 2023 03:37
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Scraffle?
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Sep 20, 2023 03:55
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Hitting the Jerkypot
DC Murderverse fucked around with this message at 05:33 on Sep 20, 2023 |
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Sep 20, 2023 05:31
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Meat raffles are common in Australian pubs, more often in country pubs, and maybe less common than they used to be. I just checked the bougie craft beer pub beneath my office and even they have a meat raffle
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Sep 20, 2023 05:51
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 My focus isn't the greatest in this shot. The chicken is Cantonese Chicken Thighs from Made With Lau: https://www.youtube.com/watch?v=lSyylbrHLxE&t=52s The green beans are simply oven-roasted, with garlic added at the end after the oven heat is turned off. The noodles are Woks of Life Scallion Oil Noodles: https://thewoksoflife.com/soy-scallion-noodles-cong-ban-mian/ The chicken was very good, however it was a wee bit cakey. The recipe called for a very thin coating of corn starch, but I definitely went overboard to try to get complete coverage. Also, the recipe had you create a crispy chicken coating, and then steam it with wine, garlic, and red onions. I think for my family's western texture preferences, the next time I make this, we'll pull the chicken while still very crispy. The noodles were an adventure. We were not able to find white Chinese wheat noodles, and instead found a Korean substitute of fresh wheat noodles covered in corn starch (Jjajangmyeonyong). The first batch of noodles that we tried involved simply tossing the coil of noodles into the boiling water pot, and after a while, it became clear that the whole thing was clumped together. I don't know if the noodle package had been squished in handling, but the first batch was unsalvageable. The second batch we did we pre-separated the noodles in the coil before tossing them in the boiling water. These held up a lot better, and after a cold water rinse, were perfect to go into the scallion oil and sauce mixture (we sauced the whole recipe rather than having each diner have plain noodles topped with sauce to mix in themselves). All in all, great flavors, but we'll want to practice some more. Ginger Beer Belly fucked around with this message at 07:32 on Sep 21, 2023 |
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Sep 21, 2023 07:27
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 Oxtail ragu with fresh pappardelle
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Sep 22, 2023 19:52
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Lamb was on sale at Aldi so I made this lamb meatballs with feta and fregola last night and it was really good, couldn't get a good picture though. I used Israeli couscous cuz it's what I had, also I would say you can easily up the feta up by half again and turn the heat down to med-low once you put the lid on. Paired with a crunchy Greek-style tomato cucumber salad and some fresh bread/pita A++ dinner.
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Sep 24, 2023 19:37
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 Made chili dogs. Maybe too much chili dogs? There can't be such a thing.
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Sep 25, 2023 23:35
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