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Resting Lich Face posted:Been a while since I hosed up. Burned the garlic in tonight's dinner (stuffed shells with vodka sauce) and that's all I could taste. is this u https://i.imgur.com/EvRDOzw.gifv |
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Jun 18, 2019 16:02
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Lizard Wizard posted:what herbs go well in garlic butter? please advise. all of them |
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Jul 19, 2019 18:03
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i have not been taking pictures of food lately but here are pictures of boy-pepper enjoying a tasty hot chocolate 
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Jan 6, 2020 19:24
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i’ve made a bunch of things in recent months four and a half gallons of chili  a roast chicken  hot sauce and pickled corn  apple butter  red beans and rice  tomato sauce  hot chili oil  fried chicken  dumplings  strawberry jam  https://i.imgur.com/W0eDFyb.mp4 hmm? |
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Oct 19, 2020 18:09
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looking at that chicken now i feel like it needed ten more minutes or a going over with the searzall to get the skin just right |
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Oct 19, 2020 18:59
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i had some smoked pork from a farmer’s market that basically demanded it be used in the dish it spoke to me |
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Oct 19, 2020 20:24
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Robot Made of Meat posted:These food pictures are missing something. and what is that |
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Oct 20, 2020 04:19
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Robot Made of Meat posted:An dogge. chateau pepper has no dogs so alas i shall forever disappoint you |
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Oct 20, 2020 06:55
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 white bean stew with spring vegetables, mint pistou and shaved parmesan |
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Mar 3, 2021 16:31
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it felt very good and healthy to eat |
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Mar 3, 2021 17:16
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Teddy Thunders posted:I would like the general hand waviness of the mint pistou, please. I'm looking for something to do with all this loving mint that survived winter. a pistou is basically a pesto with fewer ingredients and more olive oil since it's more of a condiment than a sauce finely chopped mint (or whatever herb you like) olive oil grated garlic salt pepper mix it in whatever ratio tastes good to you that's pistou (not much what's pistou with you) |
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Mar 5, 2021 16:45
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I have to talk about what I made last night. RATATOUILLE So first off let me preface anything with me saying I've never had Ratatouille in my life. I cannot speak to how close this treatment hews to an authentic Ratatouille recipe. Anyway, I used this recipe as the general base for my activities. The more I looked it over, I realized what I was reading made Ratatouille sound like nothing less than a vegetable confit. So much olive oil in each step with each ingredient getting a lot of time to steep in the oil. It sounded like it was going to be very soft but delicious. I wanted to counteract the softness somewhat by giving it something to sit on that was at least firm. I landed on fried polenta cakes because I had a bag of polenta sitting on my counter for the last few days. Then I thought to add goat cheese because I had an opened CostCo tube of goat cheese in my fridge. Then I topped it with some crisped up prosciutto bits because I had some in my fridge from when I forgot to add it to another dish a few days ago. Everyone? All this random stuff all together made for one of the favorite things I've made in a long long time. Lady Pepper enjoyed that as well, saying, "That was delicious, babe. I housed that." No, she is not someone who often says or should(?) say "housed", but here we are. 
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Mar 8, 2021 15:50
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it’s meatless mondays at casa pepper butternut squash, chickpea and kale coconut curry over brown rice with crispy tofu |
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Mar 16, 2021 00:24
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Teddy Thunders posted:God drat, I would eat that it was real good dribbled lime juice over it |
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Mar 16, 2021 00:31
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Teddy Thunders posted:You ever just look at the curry you're cooking and go "drat I would eat this every day" bendier I just did that to your dinner i’m forever cursed to feel middling at best at the prospect of leftovers no matter how delicious i found the original offering like we’re going to eat this again on wednesday but i know i’ll just be shoveling food into my unexcited maw |
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Mar 16, 2021 00:44
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Teddy Thunders posted:Even if you put nice garnishes on top? The garnish is what makes the leftovers edible imo. most of my good garnishes are earmarked for the lettuce wraps planned for tomorrow i am my worst enemy |
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Mar 16, 2021 00:50
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i went rear end to rear end with that curry and it was a good time |
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Mar 16, 2021 01:17
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more falafel please posted:i need to start planning and making lunches to freeze like curry and burritos and poo poo. maybe make a proper bolognese and make a lasagna three or four times a year i make a gigantic pot of chili and it’s as close to a religious ceremony i have in my life it takes all day receiving intense care and attention i parcel out the freezer bags of chili for storage and know when push comes to shove the answer to what’s for finger can be “chili i guess?” and that is of immense comfort to me |
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Mar 16, 2021 02:02
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where i’m from finger means dinner you must be poorly traveled and it’s certainly not a spell check alteration |
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Mar 16, 2021 02:06
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 Chicken lettuce wraps topped with green onions, sesame seeds and peanuts |
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Mar 19, 2021 06:30
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i went to my favorite store in the world - kalustyan’s 
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Mar 21, 2021 00:10
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Going to be making a fresh batch of chili oil tomorrow. Will be the first time I use black cardamom and sand ginger which are traditional ingredients in a Sichuan chili oil. I'm curious to see how much of a difference it makes. I suspect quite a bit. |
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Mar 21, 2021 02:06
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Also those facing heaven peppers |
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Mar 21, 2021 02:07
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Ok. It’s done. Best to let it steep another day before I really give it a go. I have other pics for it during the making of it if folks are interested. I haven’t really tried it yet. The inclusion of the traditional ingredients is really throwing me for a loop. The smell let’s me know it’s very different from the oils I’ve made before and I’m interested to find out how I like it. |
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Mar 22, 2021 02:38
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The first thing that comes to mind as a tip is to think about acid as being as important as seasoning or other aspects of flavor. Sometimes when you taste something and it still feels muted even if it’s sufficiently salty or with whatever basic flavor you want is a hit of acid. A squirt of citrus A bloop of vinegar A spoon of pickle juice It makes a huge difference in brightening flavors. |
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Mar 23, 2021 19:11
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i found an old knife to save i'm doing my part for the environment everyone before   after    it's so sharp and flexible ya'll |
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Mar 24, 2021 19:50
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just mineral oil, a toothpick to scrape the green gunk, and sharpening stones to resurrect the edge nothing fancy |
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Mar 24, 2021 20:04
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I can hear the crunch from here. |
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Jan 3, 2022 16:24
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Was that a bread cooked in a dutch oven? I've done that. Very nice method but feels inches from disaster when you need to handle this heavy, screaming hot vessel to get at the bread inside. |
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Jan 3, 2022 16:34
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It's criminal how I haven't been posting in this thread. Since I moved I have access to a much nicer kitchen and have been doing a lot of fun cooking projects. I have a smoker now! Some things have been great and some need improvement. Here's some pics of meat!      I haven't just cooked meat but seem that's all I've photographed. |
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Jan 3, 2022 18:08
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| # ¿ May 15, 2024 03:43 |
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Escape From Noise posted:Loco & Moco: Tokyo Drift Lovely! Here are this morning’s breakfast potatoes. 
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Jan 9, 2022 16:56
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