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Using up the giant couscous, grilled octopus with roasted veg.
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Feb 13, 2020 19:04
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| # ? May 29, 2024 02:28 |
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Raikiri posted:Using up the giant couscous, grilled octopus with roasted veg. Now we’re talking! Looks delicious! Never cooked octopus myself but I love it.
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Feb 14, 2020 01:44
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What's the texture on cooked octopus like? I've only ever had it on nigiri and my wife hates how rubbery it is but I enjoy it.
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Feb 14, 2020 02:53
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It depends, but can be much softer.
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Feb 14, 2020 02:55
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I made: KFC Halloumi. Delicious and fluffy on the inside. Didn't make: griffin burg  Also didn't make, except for asking for a fried egg on top:  I made this. This is the AFP thread right? That's crispy chilli oil in half a can of tuna and some SPC SPAGOSAURUS REX with some kewpie and chili sauce splooshed artistically over the top oh also some vintage cheddar.  Note the KFC mix has one tsp of MSG mix, in 1.3kg of other ingredients, and this is too much (the recipe called for ~3tsp). bonus cold brew preparation with budgie aural assistance: https://www.youtube.com/watch?v=k7T-hPs1eyw tonight i'm making kfc pork tenderloin which has been pre-sv'd at 56c. iRend fucked around with this message at 02:58 on Feb 14, 2020 |
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Feb 14, 2020 02:56
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Cooked skirt steak marinated in coriander, garlic, lime juice and olive oil. Served with potato salad and snow pea, cucumber, mint and avacado salad.  
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Feb 14, 2020 03:07
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Quiet Feet posted:What's the texture on cooked octopus like? I've only ever had it on nigiri and my wife hates how rubbery it is but I enjoy it. This was still slightly rubbery, but quite tender. Definitely not chewy. I boiled it in 1% saltwater for 40 mins then in an ice bath (prepped at work for dinner the following day). Then grilled it at high heat for 3-4 minutes before serving.
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Feb 14, 2020 10:46
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iRend posted:I made: KFC Halloumi. Delicious and fluffy on the inside. I want this recipe and also this food
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Feb 14, 2020 11:05
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Anytime I get to make a pizza with regular flour is a treat. Hot sopresatta with roasted red peppers:   Veggie:  
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Feb 14, 2020 19:32
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That looks nice. What kind of flour do you usually use?
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Feb 15, 2020 01:48
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Tezcatlipoca posted:That looks nice. What kind of flour do you usually use? My wife has a lot of food allergies, so for a while it was an almond flour recipe that she put together. She made the dough and then I made the pizza. Then we actually found a store bought cauliflower crust that was better than anything else we were coming up, and didn’t make her sick. So we’ve been sticking to that lately.
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Feb 15, 2020 03:39
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Broccoli mac cheese Super quick molten choccy cake 
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Feb 15, 2020 15:54
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Great work on that strawberry rose.
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Feb 15, 2020 18:45
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Bloodfart McCoy posted:Sexy PIzza That's some drat nice lookin' pizza. Basic Bitch Spag Bol.  Not pictured, modifed bol mix the following night, turned into very non-authentic Nachos with a tin of black beans and a tin of chipotle peppers. Chilli-Cheese Kransky with pickles, peppers, tomatoes, onion & mustard, Might be my favourite easy dinner.  Is anyone burgin'?  I'm burgin'  Let's burg  Burg 
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Feb 15, 2020 19:33
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Quiet Feet posted:What's the texture on cooked octopus like? I've only ever had it on nigiri and my wife hates how rubbery it is but I enjoy it. Sushi octopus has been boiled, the only time I've had straight up raw octopus was as sannakji in Korea. It's always a bit chewy, though you can turn it from pleasantly chewy into chewing on a tire very easily.
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Feb 15, 2020 20:57
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Had some grilled octopus tonight and it was on point 👌👌👌
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Feb 16, 2020 02:32
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Braised chicken cabbage and bratwurst on a bed of mashed potatoes. Digestif  
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Feb 16, 2020 02:57
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slothrop posted:That's some drat nice lookin' pizza. I want all of this
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Feb 16, 2020 09:55
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I'm sorry ma'am, it looks like your baby has stromboliosis (supreme topping mix). 
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Feb 17, 2020 01:40
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First attempt at making udon noodle soup. Photo taken after everyone had eaten, I made more than this. And even my picky eater kids liked it.
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Feb 17, 2020 17:20
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toplitzin posted:I'm sorry ma'am, it looks like your baby has stromboliosis (supreme topping mix). Get in my mouf
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Feb 17, 2020 17:45
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I have noods.  And breadsticks. 
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Feb 18, 2020 03:04
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Stir-fry! Going out of town on Thursday and had veggies to use up.
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Feb 19, 2020 04:55
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steak, leeks, potatoes 
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Feb 20, 2020 11:22
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slothrop posted:steak, leeks, potatoes Nice. How's the Mac btw? Been looking at them and Tojiros for work. Made piri piri wings: 
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Feb 20, 2020 19:08
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It’s my first decent knife so I don’t have much to compare it to, but I certainly like it. It’s better than the Global set we have, and I got a ceramic honing rod which I’m muddling through using. I got the equivalent Mac paring knife as well because I had an Amazon gift card, but I haven’t used that much.
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Feb 21, 2020 08:54
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Barramundi, kale, and rice.
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Feb 22, 2020 01:19
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Made a rice and chickpea salad. Topped it with some lightly spiced Greek yogurt, manchego, and olive oil. Served it over a nice bed of romaine.
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Feb 22, 2020 14:12
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For the first time ever, I'm proud at my homemade pizza results  
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Feb 24, 2020 17:51
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Chili con carne with rice, supplemented with some hot smoked sausage
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Feb 25, 2020 01:17
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Salvor_Hardin posted:For the first time ever, I'm proud at my homemade pizza results Justified pride. I’d eat the hell outta that and I’ve worked in like 5 pizza restaurants. That chilli looks great too
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Feb 25, 2020 02:59
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recent dinners photo dump orange chicken over jasmine rice  ramen with an egg, bacon, garlic chives, hot sesame oil  goat cheese crusted pork loin  big pot of gumbo  ants in trees (spicy marinated ground pork, mung bean noodles, garlic chives) 
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Feb 25, 2020 03:58
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 King oyster mushroom 'scallop' Charred alliums King oyster mushroom cap 'smokey bacon bits' Peas Allium, 5 spice, szechuan pepper puree Seaweed salt There's a few things to do to get this perfected, but I'm pretty happy with this so far. I want to have a standout vegan taster menu in my head at some point and this feels like a good middle course.
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Feb 25, 2020 09:09
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Seems like a nice dish and I would like to subscribe to your tasting menu newsletter. That seems like it would go good with some sort of lemony component.
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Feb 25, 2020 12:37
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TychoCelchuuu posted:Seems like a nice dish and I would like to subscribe to your tasting menu newsletter. That seems like it would go good with some sort of lemony component. Yeah, I'm considering two big changes right now - crush the peas, with some chive, mint, lemon, maybe a hint of fresh chilli; and altering the puree to have a beetroot base as well (should fit in well with the earthy flavours, and look just astounding). Edit: Maybe a shift to pine in the salt as well could help get that citrus note in as well and kind of stick to the earthy theme... decisions, decisions! A bit more attention on the plating for the finished product as well of course. As for the other courses, I'm thinking I've never tried my hand at a good clear tomato consomme yet and that's probably a skill worth picking up... Olpainless fucked around with this message at 12:48 on Feb 25, 2020 |
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Feb 25, 2020 12:44
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Olpainless posted:Yeah, I'm considering two big changes right now - crush the peas, with some chive, mint, lemon, maybe a hint of fresh chilli; and altering the puree to have a beetroot base as well (should fit in well with the earthy flavours, and look just astounding). 
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Feb 25, 2020 16:58
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TychoCelchuuu posted:Hey why not just go loving all out and crush and then spherify the peas? Unmake nature and then remake it to your own specifications. ... I don't have the kit for spherifying stuff. YET. This sounds pretty cool and good.
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Feb 25, 2020 16:59
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Today... Today is all about indulgence. Freshly made pizza with a herb and sundried tomato base... Topped with garlic and tomato sauce, mozzarella , garlic mushrooms, black olive... And to kick up it up a notch, a grating of black truffle. A dram of 11 year bunnahabhain scotch whisky pairs this all off.. Rich, honeyed, and delicious. Just pure, absolute indulgence. 
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Feb 25, 2020 21:52
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Tonight is breakfast for dinner.
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Feb 26, 2020 01:14
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iajanus posted:I want this recipe and also this food OK    SV KFC pork tenderloin  oh, marinate and bread as desired (buttermilk + egg), fry for 6-9 minutes at 190c in peanut & canola oil
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Feb 26, 2020 01:30
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