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Stringent posted:Is it just me or are these indistinguishable from baked empanadas except for the filling? Yes, baked pastries are from Europe. The Spaniards call them empanadas, the english call them pasties. Bald Stalin fucked around with this message at 02:51 on Sep 1, 2016 |
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Sep 1, 2016 02:48
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Stringent posted:Is it just me or are these indistinguishable from baked empanadas except for the filling? On a separate note, my own contribution to the thread now is this homemade mac and cheese:  It shows yellow in the picture due to lighting but it's actually white. Process was bechamel sauce with half and half instead of milk, add a 6oz block of Gruyere and a 6oz block of Muenster. Once that was all melted, I added some sauteed garlic, shallots, Prosciutto, and a can of fire-roasted tomatoes and a bit of cayenne pepper. I'm not sure what the noodles are called, but they're what I had in my cupboard. Next time I make it, I'm adding less tomato and more garlic and cayenne pepper.
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Sep 1, 2016 05:13
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 Boyfriend decided to one-up my suggestion of "I'm tired, let's just have breakfast for dinner" with "let's fry some chicken and make some waffles", to which I replied "you can fry the chicken, I'll mix the waffle mix", because relationships are about compromise and fair division of duty. Turned out pretty good, especially the chicken-- we beat the poo poo out of some chicken thighs and they were super tender. Served it up with some spinach and some grits. Made a pretty good meal for a Wednesday night.
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Sep 1, 2016 06:29
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Stringent posted:Is it just me or are these indistinguishable from baked empanadas except for the filling? To be fair I think a majority of cultures in the world have some kind of spin on this which would be distinguishable only by the filling.
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Sep 1, 2016 06:30
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It's usually not indicative of a country's general cuisine, but I believe every culture should be judged solely based on their signature meat pie.
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Sep 1, 2016 12:40
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And whether it comes in a bowl of Mushy peas
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Sep 1, 2016 12:49
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Leftover dough became little jam tart/hand pie things.
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Sep 1, 2016 14:48
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no hands no ring 2/10
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Sep 1, 2016 15:19
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Eponine posted:It's usually not indicative of a country's general cuisine, but I believe every culture should be judged solely based on their signature meat pie. http://static01.mediaite.com/med/wp-content/uploads/gallery/your-hot-pockets-recall-survival-kit/pockets-l.jpg 
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Sep 1, 2016 22:02
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 the best part about spending to hours building a sauce is getting loving wasted in the interim e: *two, and definitely not loving drunk posting about it. Also this is just a spicy creamy tomato thing with chicken nice one The Doctor fucked around with this message at 21:09 on Sep 3, 2016 |
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Sep 2, 2016 00:09
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BBQ Dave posted:http://static01.mediaite.com/med/wp-content/uploads/gallery/your-hot-pockets-recall-survival-kit/pockets-l.jpg 
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Sep 2, 2016 04:08
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BBQ Dave posted:http://static01.mediaite.com/med/wp-content/uploads/gallery/your-hot-pockets-recall-survival-kit/pockets-l.jpg Yes, America loses for their original meat pies.
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Sep 3, 2016 14:39
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Nah, chicken pot pie owns.
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Sep 3, 2016 14:42
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http://www.nolacuisine.com/2006/12/03/natchitoches-meat-pies-recipe/
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Sep 3, 2016 18:51
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The thing is that those are creole, and that basically counts as its own country.
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Sep 3, 2016 20:05
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LogicalFallacy posted:The thing is that those are creole, and that basically counts as its own country. Doesn't matter, had sex.
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Sep 3, 2016 20:58
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Sep 4, 2016 00:15
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Stringent posted:Nah, chicken pot pie owns. We like it, but that ain't american by a long goddamn shot.
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Sep 4, 2016 04:24
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LogicalFallacy posted:The thing is that those are creole, and that basically counts as its own country. No you don't get to take the best American cuisine and declare it isn't American.  Besides what could be more American than throwing native, French, and West African food cultures in a blender and seeing what happens? Grand Fromage fucked around with this message at 04:36 on Sep 4, 2016 |
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Sep 4, 2016 04:32
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I was just kidding! I did think chicken pot pie was American, guess not. Nice! Gonna try to make these soon!
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Sep 4, 2016 05:06
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There are similar dishes in many places. What we eat and call chicken pot pie I'm almost certain is a Pennsylvania Amish thing.
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Sep 4, 2016 05:09
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I just got back from a week long Asian Boot Camp course at the CIA Hyde Park campus and I can't recommend these enough. It was a lot of fun going through the different regions and learning the spices, sauces and techniques that are unique to each one: Garam Masala & Nut Masala from scratch for Lamb Korma  Mushroom & Cauliflower Curry, Lamb Korma, Yellow Rice and Spinach & Mung Dal  Hue Chicken Salad  Spicy, Thick Beef Curry  Beef Teriyaki  Aromatic Lamb Chops  Pearl Balls (Before & After)   There's a lot more we made as a whole but these were the ones I focused on. It was a 5-day course where each day was focused on a different region– Thai, Vietnamese, Indian, Korean, Japanese and Chinese.
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Sep 4, 2016 15:35
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That's awesome, how much was the course?
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Sep 4, 2016 16:07
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Random Hero posted:I just got back from a week long Asian Boot Camp course at the CIA Hyde Park campus and I can't recommend these enough. It was a lot of fun going through the different regions and learning the spices, sauces and techniques that are unique to each one: That all looks amazing, but I had to look up pearl balls. Now I crave little Chinese meatballs coated in rice. 
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Sep 4, 2016 16:40
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I splurged on a big-rear end all-clad pan and made some chicken. The latest SAVEUR had a recipe for chicken roasted with leeks and chanterelles and kale, which I thought sounded good.. This had kale and shiitakes and carrots and pearl onions. It was pretty great.
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Sep 5, 2016 02:01
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Phil Moscowitz posted:That's awesome, how much was the course? The week long boot camps aren't cheap (1.5k+) but they have courses as short as 1 or 2 days that are much more affordable. I took a 1 day Spanish course at the San Antonio CIA campus and had fun doing that too. Much lower and easier commitment, both time and money.
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Sep 5, 2016 14:25
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I made a pizza! Used pre made dough from my grocery store, but I'm really happy with how it turned out. Made sauce with San Marzano tomatoes, garlic and roasted red peppers (plus salt, pepper, etc), and topped with pepperoni and mozzarella pearls. 
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Sep 6, 2016 04:02
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Never made soup of any kind before but felt like making the missus and me a tasty pumpkin soup from scratch. Came out super creamy and tasty, really happy with the first attempt. 
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Sep 6, 2016 10:48
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Ahhh I'm so excited I made empanadas for the very first time and they came out PERFECTLY.  I mean they're ugly as sin but they came out perfectly crispy-flaky. I'm finally starting to get the hang of this dough-making business.
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Sep 8, 2016 01:56
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Sorry but those look more like pasties than empanadas (they look fantastic)
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Sep 8, 2016 02:08
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dijon du jour posted:Ahhh I'm so excited I made empanadas for the very first time and they came out PERFECTLY. This has been on my list of things to learn next for a while. Got a recipe you worked from? Nice job.
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Sep 8, 2016 16:04
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man i do not doubt that those empanadas are delicious but they look like unseasoned baked chicken thighs somehow and that is hosed up
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Sep 8, 2016 17:24
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That Works posted:This has been on my list of things to learn next for a while. Got a recipe you worked from? I followed the recipe from Smitten Kitchen. https://smittenkitchen.com/2007/04/chicken-revisited-and-enlightened/ A note: when making the dough it ended up slightly too dry to gather together, so I had to add the tiniest bit of water. I mean tiny, I just ran my hands under the faucet and flicked the water at the dough and that was enough. Good luck!
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Sep 8, 2016 17:37
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Made Pajeon for the first time! I've made okonomiyaki before so this was similar only much easier and cheaper.   I should have cooked it a bit longer or used a bit less batter, but it still came out tasting amazing. I loosely followed http://www.eatyourkimchi.com/how-to-make-pajeon/ recipe on how to make it as well as mental memory from countless youtube videos I've watched in the past. Strongly suggest trying to make this since it's only 4 ingredients (aside from the dipping sauce which isn't really needed). It tastes similar to an onion ring if you haven't tried it before.
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Sep 9, 2016 20:26
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Now toss like half the ocean in there Squid and shrimp, oysters, clams, all the good poo poo.
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Sep 10, 2016 00:52
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AnonSpore posted:Now toss like half the ocean in there Trust me, if I had the money I would! I was also trying to introduce my friend to it and she's against seafood (she has other redeemable qualities so I let this slide.)
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Sep 10, 2016 06:32
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Thai style ground pork and basil with fried eggs on rice for breakfast 
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Sep 10, 2016 18:58
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steak currently resting after resting 
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Sep 10, 2016 20:05
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Succulent.
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Sep 10, 2016 21:12
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Jose posted:steak currently resting I...can taste that steak in my head right now. Nice work.
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Sep 11, 2016 06:14
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