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joke_explainer posted:well continue in my series of 'realizing I should have done more on my big bbq day', i'm making some bbq beans tonight. I roughly followed the 'best baked beans ever' recipe from here: http://www.seriouseats.com/recipes/2014/06/best-barbecue-beans-recipe.html i got a new camera btw (quoting because I just bumped myself off the new page) |
# ? Sep 7, 2016 05:58 |
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# ? Jun 5, 2024 07:42 |
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whenever you put a sauce together like that, taste it as you go to make sure all the things you are looking for are there. a good bbq sauce is smokey, spicy, sweet, and tangy, and savory, so you want to cover all dimensions. I think I am okay at it but its definitely something you adjust as you go along. blending some cooked onions and garlic and preserves or pepper jelly in there makes an amazing addition (but I already have onions in the beans so I didn't do that here, simple sauce) |
# ? Sep 7, 2016 06:07 |
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Coming along pretty good. Added a little water to both as they were cooking down faster, probably because I was using two pots instead of one big one. Shouldn't overly affect the end result. Not the best photo: Only about 1 hr and 30 min to go. Not a great project for a work night. |
# ? Sep 7, 2016 08:22 |
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All done! I had a small bowl. Very good. After letting it cool, vacuum packed the rest and now have five bags of two-person servings of BBQ baked beans in the freezer. I'm ready for any emergency in the near future where we need baked beans. |
# ? Sep 7, 2016 10:30 |
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this is that carmelized onion+goat cheese poo poo |
# ? Sep 11, 2016 14:02 |
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making more concord grape jelly today
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# ? Sep 11, 2016 14:08 |
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I had to throw away half a chilli because I forgot to put it in the fridge So this is a kind of memorial post. goodbye~ 2016-2016
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# ? Sep 11, 2016 16:27 |
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~~in the arms of an angel~ ~fly away from here~~ |
# ? Sep 11, 2016 17:27 |
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bump
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# ? Sep 22, 2016 02:34 |
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Luvcow posted:making more concord grape jelly today How can you have any grapes to jell when they're so d*rned tasty to eat?
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# ? Sep 22, 2016 02:50 |
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I generally cook and eat like a 14 year old left to his own devices. A lot of bacon and sausage and potatoes and cheesy pastas. But I think I'm gonna roast a nice pork loin and quick pickle some carrots and daikon and make some bahn mi this weekend. We'll see how that goes. |
# ? Sep 22, 2016 02:54 |
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Robot Made of Meat posted:How can you have any grapes to jell when they're so d*rned tasty to eat? They are wild and have seeds and there are tons of grapes, more than i could ever use. Made two batches this year and there were still lots on the vines.
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# ? Sep 22, 2016 02:55 |
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Boomzilla posted:I generally cook and eat like a 14 year old left to his own devices. A lot of bacon and sausage and potatoes and cheesy pastas. But I think I'm gonna roast a nice pork loin and quick pickle some carrots and daikon and make some bahn mi this weekend. We'll see how that goes. Sounds tasty. Be sure to get pics to post (those so often get forgotten).
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# ? Sep 22, 2016 02:55 |
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I think I am going to make some steak tacos next week. It's a new recipe, though, so I don't know how it will turn out. I could also make a simple dill pickle dip, latkes, or really good mushroom soup. Thoughts? You guys won't judge me for simple recipes, will you?
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# ? Sep 22, 2016 03:00 |
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Tiberius Thyben posted:I think I am going to make some steak tacos next week. It's a new recipe, though, so I don't know how it will turn out. I want to know your mushroom soup recipe |
# ? Sep 22, 2016 03:02 |
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the recipe in the op was egg salad sandwiches, I think simple is fine
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# ? Sep 22, 2016 03:03 |
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Boomzilla posted:I want to know your mushroom soup recipe ¼ cup butter ¼ cup all purpose flour 2 cups chicken broth ½ teaspoon salt ¼ teaspoon pepper 1-2 bay leaves 2/3 cups chopped celery ¼ cup finely chopped onion 3 tablespoons cooking oil 4-5 cups fresh mushrooms 2/3 cup half and half cream In a 2 qt saucepan, melt butter, stir in flour until smooth. Gradually stir in broth until smooth add salt, pepper and bay leaves Simmer uncovered for 15 minutes, stirring occasionally meanwhile, in another pan, saute celery and onions until tender add mushrooms, cook, and stir until tender add to broth mixture: bring to a boil reduce heat: simmer: uncovered: for 15 minutes, stirring occasionally add cream and heat through discard bay leaves. Will do it proper when I am not broke. Edit: Also. I could do my kokum's bannock recipe, along with some Cree history, some time. E2: Or Stuffed Jalapenos. E3: Also also. Does anyone not know what latkes are, because they are awesome. Tiberius Thyben fucked around with this message at 03:30 on Sep 22, 2016
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# ? Sep 22, 2016 03:23 |
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I eat egg, beans, sweet potatoes, arugala, broccoli, onion, bell pepper, spinach, bread, pasta, lots of dairy, whatever meat I can get for free or discounted |
# ? Sep 22, 2016 18:27 |
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I've been cooking a lot of big dinners and plating them but i keep forgetting to take pictures. The nicest this week was grilled skin-on trout with: grilled lemon, sautéed veg, and some pear and soft cheese |
# ? Sep 22, 2016 18:28 |
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Last night i made beef stoganoff on egg noodles and a waldorf salad |
# ? Sep 22, 2016 18:29 |
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gently caress. marry. t-rex posted:I've been cooking a lot of big dinners and plating them but i keep forgetting to take pictures. Am i remembering wrong or are you a chef/line cook or something?
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# ? Sep 22, 2016 19:18 |
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Luvcow posted:Am i remembering wrong or are you a chef/line cook or something? I'm. :] these are at home meals tho. Showing work at work is cheatign
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# ? Sep 22, 2016 19:20 |
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Most i ever did was prep work, short order cook and pizzas/calzones, i am jealous of people who get to play with so much food for a job. Whenever my friends who are chefs talk about food i shut up and just make millions of mental notes and try my best to understand what they're talking about.
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# ? Sep 22, 2016 19:22 |
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im gonna make THIS tonight http://forums.somethingawful.com/showthread.php?threadid=3401971#post390019343 im excited! |
# ? Sep 22, 2016 21:37 |
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I'm in a national park and made a fancy camp meal for my last day. Dried mushrooms, dried noodles, butter and a brick of parmesan, salt and pepper, garlic, and a lemon. Rehydrated the mushrooms and then sautéed them in butter, then added thin-sliced garlic at the last minute or so. Took that all off heat and used the other pot to boil some water and get the pasta going. Drained them and then mixed in butter, freshly shredded parmesan, mushrooms and garlic, salt, pepper. Served and squeezed lemon juice on them and topped with some more parmesan. It was good stuff. Maybe the non-phone pics turned out better, only have this crappy one right now, it was pretty dark when I finished. |
# ? Sep 23, 2016 03:36 |
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joke_explainer posted:I'm in a national park and made a fancy camp meal for my last day. Dried mushrooms, dried noodles, butter and a brick of parmesan, salt and pepper, garlic, and a lemon. Rehydrated the mushrooms and then sautéed them in butter, then added thin-sliced garlic at the last minute or so. Took that all off heat and used the other pot to boil some water and get the pasta going. Drained them and then mixed in butter, freshly shredded parmesan, mushrooms and garlic, salt, pepper. Served and squeezed lemon juice on them and topped with some more parmesan. It was good stuff. Maybe the non-phone pics turned out better, only have this crappy one right now, it was pretty dark when I finished. I would eat the hell out of that!
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# ? Sep 23, 2016 04:12 |
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gently caress. marry. t-rex posted:Last night i made beef stoganoff on egg noodles and a waldorf salad I love me some stroganoff and eggy noodles, but waldorfs are not currently in season.
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# ? Sep 23, 2016 04:13 |
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hi, renegret said i could probably put this here and it would be an okay recipe for a crock pot type thing for fall byob celebrations.hamjobs posted:64 oz water no pictures yet, but a big ol' batch simmering away on my counter, making my house smell autumnal and maybe even festive, even though it's 90F outside.
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# ? Sep 25, 2016 20:21 |
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hamjobs posted:hi, renegret said i could probably put this here and it would be an okay recipe for a crock pot type thing for fall byob celebrations. gonna make this cider this week, i'm glad you posted this <3
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# ? Sep 25, 2016 21:16 |
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So, here is my first post with actual pictures here and my phone camera kinda sucks, but here we go! I ended up choosing to make a fairly easy dill pickle dip. I got the base recipe from some site back in the depths of time, but kept changing it bit by bit every time I made it until it was what it is now. Ingredients: 250g/8 ounces/1 cup cream cheese, room temperature 3/4 cup sour cream 1 cup chopped pickles 3 tbs minced white onions 1 tbs Worchestershire sauce 3 tbs chopped dill Blurry photo of ingredients before prep. Begin by putting your onions, dill, and pickles in a small bowl. Blurry onions. Dill added I forgot to tape a pic with the pickles added to the dill and onions, but pretend I did. After that, I prefer to add the Worcestershire and cream cheese and mix it them into the chopped stuff before adding the sour cream and mixing again, to make sure I don't end up with chunks of cream cheese suspended in sour cream. After that, it should look like this. And be ready to cover and put in the fridge, either for a couple hours, or overnight, before serving. Will add a pic of the finished product once it's done chilling. Dip is pretty good with either carrots or chips.
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# ? Sep 26, 2016 03:19 |
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Finished product.
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# ? Sep 26, 2016 04:35 |
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# ? Oct 19, 2016 20:53 |
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those are some nice looking breads
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# ? Oct 19, 2016 20:57 |
gonna jump-in with both feet and post a couple images from the last week or three |
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# ? Oct 19, 2016 23:20 |
so what's up with bacalhau (salted cod)? rumor says that there are more prep techniques than days in a year... any favorites, ITT? ----- personal food history -shared Lithuanian/Jewish and Scot-Irish Southern USA influence -fell in love with food at Cornell's Hotel School -lived/worked with a CIA grad for years -front of house restaurant employee for 10+ years, specializing in French/Italian/new-American cuisine -currently working for an El-Salvadoran (influenced) mid-scale place |
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# ? Oct 19, 2016 23:28 |
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wow that looks delicious, especially this finished plate I need this inside me, stat |
# ? Oct 20, 2016 00:20 |
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i got fed up of having to buy a new nonstick teflon woks once a year because of ruining the surface and having it flake off into my food so i decided to look into doing it properly so i got myself a nice cheap mild carbon steel wok for £14 and season it seasoning a wok basically is just burning oil into the surface to create a nonstick layer nice and clean and pretty, not for long... scrubbed off the factory machining oil with soapy water, left it to heat up on the hob until it started oxidising. added canola oil and spread it around over the surface with a paper towel fried up some onion and ginger until it started to burn, spreading it around as much as possible repeated the oil step several times not very even but it's ready for cooking and will just keep getting darker and darker with use, it should last a decade
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# ? Nov 26, 2016 02:35 |
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If you want pretty, get a set of Revere Ware, and hang it on the d*mn wall. If you want real pans, use them!
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# ? Nov 26, 2016 02:56 |
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Canola isn't a very good oil for seasoning I'd do flaxseed |
# ? Nov 26, 2016 03:28 |
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# ? Jun 5, 2024 07:42 |
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gently caress. marry. t-rex posted:Canola isn't a very good oil for seasoning I'd do flaxseed most guides seem to list it, the only other oil I have on hand is olive oil which would be terrible
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# ? Nov 26, 2016 04:08 |