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First ever attempt at nachos (not american), with pulled pork and homemade pickled chiles It's not good looking food, but it'll kill your arteries good. His Divine Shadow fucked around with this message at 11:18 on Aug 6, 2016 |
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Aug 6, 2016 11:11
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His Divine Shadow posted:First ever attempt at nachos (not american), with pulled pork and homemade pickled chiles No, no... it looks good. Real good.
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Aug 6, 2016 14:43
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You can't really mess up nachos unless you don't like the result. Try doing the same thing to French fries next.
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Aug 6, 2016 14:53
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I tried making brownies from scratch: I feel like my biggest mistake was not making sure I had milk to go with them.
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Aug 6, 2016 15:34
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isnyprmag posted:That's a reverse sear. The meat doesn't need to be frozen for it to work. Isn't a reverse sear the opposite of that, where you bring it to temperature first before searing?
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Aug 6, 2016 22:40
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Yeah, reverse sear is "cook slowly to core temp, then blast that sucker under a broiler." or a pan, whatever
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Aug 7, 2016 09:26
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Cross post from Cajun thread:quote:
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Aug 7, 2016 14:28
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^^ looks terrific ^^ but yeah, I will share my meal anyway. it was an Ottolenghi-type rip-off, or whatever. But with the stuff I had on hand. Beluga lentils cooked with some thyme and bayleaf, baked brunoise onions and carrots, with salt, pepper and a tiny bit of sugar. All stirred, with some olive oil, vinegar, and extra salt and pepper stirred through. Topped with a dollop of grilled eggplant end some crushed hazelnuts.  it was nice, it was different, it won't go into my routine. I hope tomorrow will bring another weird rear end food idea, I like that. Ooooh, and I found out I have a Polish supermarket in the vicinity (two actually, ha), so I will never have to make pierogi again by hand, but I will be eating pierogi untill I'm fat. Well, fatter! :-) 
paraquat fucked around with this message at 19:14 on Aug 7, 2016 |
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Aug 7, 2016 19:00
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Did some sous vide NY strips, mashed potatoes and sprouts. Turned out pretty well though even with the chimney starter searing it didn't get crusty enough.
charliebravo77 fucked around with this message at 15:23 on Aug 8, 2016 |
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Aug 8, 2016 01:40
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charliebravo77 posted:Did some sous vide NY strips, mashed potatoes and sprouts. Turned out pretty well though even with the chimney starter searing it didn't get crusty enough. Your steak is making me feel inadequate about my meat
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Aug 8, 2016 04:38
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MrSlam posted:Your steak is making me feel inadequate about my meat Im a master of my meat. I beat it before every cooking event. With a tenderizer you gross fucks. also I masturbate a lot because Im a lonely alcoholic.
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Aug 8, 2016 08:52
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Speaking of meat, I found a big ribeye at the base commissary today and splurged. Side dishes are overrated/shallots are a vegetable, right?  I also cracked my cast iron, which is a thing that can happen? I guess I heated it up too fast. Had to do this one on my stainless pan. overdesigned fucked around with this message at 02:23 on Aug 10, 2016 |
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Aug 10, 2016 02:19
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What brand was the cast iron, and how were you heating it? That sounds odd.
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Aug 10, 2016 02:39
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Yeah was it a cheap one? I've got a Griswold from like the 40s or 50s and that thing feels so solid that I could get it red hot then dunk it in an ice bath and it would only get stronger.
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Aug 10, 2016 04:04
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 Mussels last night with a white wine sauce. Costco had them for sale and I didn't realize how much I'd actually bought (5.11 lbs), but they're mostly shell weight and my wife and I crushed them without issue. The sauce is the best part, anyway.  Homemade pot pies off of the Smitten Kitchen recipe. First time making a pastry crust, which was super easy and came out super well. These were unbelievably delicious. The first time making them was a bit intimidating, but they were absolutely worth it and will take half the time when I make them again. I'm bad at photos.
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Aug 10, 2016 17:40
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The Midniter posted:
edit: Found the recipe I used here. I did the pepper based on one of the comments at the bottom, which recommends 2+ Tbsp pepper instead of 1/4 tsp. I did not use quite that much, and it still turned out pretty drat good, and matched my memories of eating them when I visited England some years back. LogicalFallacy fucked around with this message at 18:00 on Aug 10, 2016 |
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Aug 10, 2016 17:53
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Had a crack at Jambalaya. Used chicken thighs, chorizo and prawns and perhaps overdid the naga chillies, but gently caress it it's good heat.
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Aug 11, 2016 17:15
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Had a craving for General Tso's. Did not make quite enough sauce for the volume of chicken but that's okay.
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Aug 11, 2016 17:23
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overdesigned posted:Speaking of meat, I found a big ribeye at the base commissary today and splurged. Side dishes are overrated/shallots are a vegetable, right? Not sure about the cracked cast iron (how the gently caress does that happen?) but hey, nothing wrong with your meal choice there. I've done the same thing plenty of times. Just good ol' steak & onions. (I also do the more traditional liver & onions, love that too.)
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Aug 11, 2016 22:17
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Theophany posted:Had a crack at Jambalaya. Used chicken thighs, chorizo and prawns and perhaps overdid the naga chillies, but gently caress it it's good heat. The food looks good. The picture looks amazing, are you a pro at this?  Mexican hotdog, been trying combos with the dream of opening a hotdog based QSR on the East coast.
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Aug 11, 2016 23:35
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Grand Fromage posted:Had a craving for General Tso's. Did not make quite enough sauce for the volume of chicken but that's okay. Can you share a recipe for this? I love me some American Chinese food.
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Aug 11, 2016 23:53
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Fenrir posted:Not sure about the cracked cast iron (how the gently caress does that happen?) but hey, nothing wrong with your meal choice there. I've done the same thing plenty of times. Just good ol' steak & onions. (I also do the more traditional liver & onions, love that too.) I was thinking about this some more. Maybe they have an enameled cast iron and the enamel cracked.
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Aug 12, 2016 04:06
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Phil Moscowitz posted:Can you share a recipe for this? I love me some American Chinese food. I used the Serious Eats one, which is fiddly with the chicken breading but it works. http://www.seriouseats.com/recipes/2014/04/the-best-general-tsos-chicken-food-lab-chinese-recipe.html The only adjustment I made was I reduced the sugar by half and used way more chili peppers.
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Aug 12, 2016 04:31
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Fenrir posted:Not sure about the cracked cast iron (how the gently caress does that happen?) They were defending Hastings from the Normans 
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Aug 12, 2016 04:33
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Hurt Whitey Maybe posted:The food looks good. Nah, just a bit of a hobby really. Those dogs look way too good on this hangover.
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Aug 12, 2016 08:33
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Theophany posted:Those dogs look way too good on this hangover. I'm sure they'd look good without one too, but since I'm in the same boat 
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Aug 12, 2016 08:39
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Plinkey posted:Yeah was it a cheap one? I've got a Griswold from like the 40s or 50s and that thing feels so solid that I could get it red hot then dunk it in an ice bath and it would only get stronger. Totally possible to break a Gris too - my sister broke our Grandma's. She was mortified. E: Now I recall, it was the second time that Griswold had been broken - the handle broke off, and Grandma had it brazed back on!
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Aug 12, 2016 23:27
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My cast iron which is at least 40 years old was definitely broken and mended at some point. You can see the seam on the bottom.
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Aug 12, 2016 23:39
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Things.. foccacia SE bean chilli  Carrot cider cheddar pie (I am so full right now) 
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Aug 13, 2016 03:59
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Made goulash/porkolt. I'd like to try eating it somewhere to know what its supposed to taste like and also practice plating
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Aug 14, 2016 19:48
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Looks good. Pappardelle pasta?
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Aug 15, 2016 18:47
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yeah. ordered this paprika off amazon which idk how legit it is https://www.amazon.co.uk/gp/product/B00824ZRH2/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 but seemed as good as i was going to get mostly followed chef johns recipe but added far more paprika and a bit of white wine
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Aug 15, 2016 19:18
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sweat poteto posted:Things.. foccacia That's beautiful  Not technically dinner: In my never-ending quest to make bar snacks for a vegan friend that I pub quiz with that he actually likes (he's fussy, and fully admits it, even for a vegan diet), I settled on making some baked crisps/chips with wasabi and ginger (I KNOW he likes those things!). The mix: wasabi powder (at great expense, the bastard)/ground ginger/garlic powder/sugar/pepper/salt:  Almost every surface area in my small kitchen used after taking a couple of large russet potatoes through the mandoline at the thinnest I could get away with and tossing them with olive oil and half of the powder mix (not pictured - the other sheets behind me):  Baked and sprinkled with the remaining mix:   FINALLY he liked something enough to munch a lot but suggested I went a bit heavy on the final wasabi coating (he's probably right, I got a bit sprinkle-happy). More simple, dinnery stuff from the last couple of days; I made Cacio e Pepe. It's not much to look at, it's just loving spaghetti, cheese, pepper and oil essentially. So good with a decent Pecorino and getting the balance right, though:  Simple again, my mum has got into (don't laugh) sausage-making, so when she visited the other day I ended up with some experimental chorizo and some new potatoes that my dad grows. What to do? Spanish tortilla with some other stuff (eggs, cheese, spinach, onion etc.). With hindsight, I should have used a narrower pan as it was a bit flatter than it should have been. Second picture is pretentiously putting the two quarters that we didn't eat right there on a chopping board for no apparent reason  It was good though, I swear! 
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Aug 16, 2016 23:56
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This monstrous sandwich:   Basically, a Salade Nicoise on a hollowed-out loaf of french bread. Sous-vide eggs (165 F for 40 mins) which are "hard" all the way through but really creamy and with a "soft boiled" kind of taste. Sous vide sockeye salmon (125 F for 20 mins, brined for 30 mins) instead of tuna. Potatoes (simmered in a court bouillon type liquid), olives, capers, lettuce, basil, tomatoes from my garden, green beans, and a basic white wine/shallot vinaigrette. Smash the loaves together, wrap it super tight in plastic, let it rest in the fridge for an hour or so. FWIW it weighs ~4lbs and carefully sliced will provide lunches for the next week.
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Aug 18, 2016 02:48
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Holy Dagwood
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Aug 18, 2016 03:32
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That's the kinda sammich you see people eat in one bite in the cartoons Nostrum you know what to do
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Aug 18, 2016 06:14
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Nostrum posted:This monstrous sandwich:  I need that.
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Aug 19, 2016 16:35
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 Smoked chicken. Came out really juicy and nicely spiced (because I used a lot of spices). Kind of ruined other smoked chicken for me, most places seem to under season it. And just to troll, because this picture came out better than I would have it imagined it would: 
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Aug 20, 2016 13:00
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His Divine Shadow posted:First ever attempt at nachos (not american), with pulled pork and homemade pickled chiles Lookin good! I also made nachos:  Did a montery jack/sharp cheddar mornay sauce, sauteed some onions and garlic with some veggie ground round and black beans and spices, and then topped it with pico de gallo.
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Aug 21, 2016 18:26
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Mexican Deathgasm posted:Lookin good! Holy Jesus I'm waiting on food at a restaurant now and I'm angry I'm not getting nachos. Those look good.
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Aug 21, 2016 18:54
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