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That Works posted:
Wow that is pretty amazing looking. does the smoke flavor penetrate the meat even through the skin?
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Nov 30, 2014 19:14
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 Good ol' poached eggs on some thick-rear end toast, bread cheese, and broiled asparagus. A new easy cheap favorite around my house.
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Mar 12, 2015 03:34
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drat dogg, those are roasts, not chops. Beautiful char on that one in the plated pic. Making me smell summertime dinners.
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Mar 13, 2015 04:04
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Admiral Bosch posted:I have a couple more chicken breasts so I'll be making it again later this week. Advice duly noted, thanks! Whenever you have a plate of brown food consider upping your green/other color items. If just for a pic's sake, some parsley usually helps. Also some paprika in your breading is the 70s-80s way of adding a bit of rouge to your roast, and it still works.
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Mar 31, 2015 04:21
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Made some steak and orange+radish salad tonight. Leftovers lunch is prettier though. 
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Apr 10, 2015 01:05
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cigaw posted:That's a very appetizing lunch! Do you have a link or a brand name for that bento box thingy? Thanks! Yeah, it's a lunchbots. http://www.lunchbots.com I got mine on Amazon. They're a little pricey. The five-compartment one in my pic was 35 bux, but it seems like it is very good quality.
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Apr 10, 2015 12:44
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VelociBacon posted:Are you people making your adobo from scratch or buying it? I can't find it without chipotle peppers inside it, and can't find chipotle peppers by their lonesome. I guess I should hit up a proper market and not a grocery store. If you're ever looking for chipotles in the future, look for them canned. They're just smoked jalapeņos, so you won't find them fresh. Sorry if you already knew this - I didn't until I was shopping for them one day myself.
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May 9, 2015 16:06
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I know I'm late to the party but RE: Chicken Eden Isle:  here's some white-bred midwestern chicken dinner sans canned soup  and some pretzels 
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Jun 24, 2015 02:37
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Fetus Tree posted:what kind of noodles are those they look neat Mezzi Rigatoni. Comes in a blue bag. Brand is Pastificio G. Di Martino. My grocery store has 'em. They seem pretty good, but I'm not a pasta expert.
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Jun 24, 2015 02:47
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Fetus Tree posted:What did you do to prepare them, I am very much interested in tasting what you tasted Haha - boiled them in salty water until al dente, drained and tossed them gently in some store bought pesto. Half the bag of pasta and half the tub of pesto made about 4 servings. I used the buitoni pesto from the refrigerated section of the pasta aisle.
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Jun 24, 2015 02:57
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 The chicken sleeps with the fishes.  Mushrooms and onions, doing their thing  A balsamic reducing  Hello. Pesto Crusto. Papa Murphy and Buitoni, for a half-lazy home chef.  Chicken Incoming  Mushroom'd. Onion'd.  Cheesed. Garlic and red pepper to finish  A hot butt  A cooling butt  A crusty bottom  Money shot  Oh yeah, forgot the black stuff.  Better late than never theres a will theres moe fucked around with this message at 02:10 on Jul 10, 2015 |
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Jul 10, 2015 02:04
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Dad Jokes posted:I made brownies. Possibly too many brownies????? You can send me the ones you don't need and I will see that they are responsibly disposed of
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Jul 11, 2015 22:06
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ogopogo posted:Been tweaking my pizza oven the last few days. Still haven't got it dialed in. Oh well, more pizza... these are pretty magical-looking
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Jul 14, 2015 04:16
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Superconsndar posted:I raise pigs. This piglet's mother had to be culled and we had to bottle feed her. Tonight, I am making breakfast sausage out of scraps from her mom. She wouldn't stop getting under foot so we showed her what happens to bad pigs; who get in the way. That seems kind of hosed up
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Jul 24, 2015 02:21
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paraquat posted:had a taco night last weekend, and I think that was a first. That's the best looking taco night I have ever seen.
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Jul 27, 2015 23:42
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im full of poo poo posted:What, you don't have a taco holder? Hey I have those same towels! What's up fellow choosy amazonner
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Jul 28, 2015 02:38
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Crusty Nutsack posted:This reminded me of a taco serving tray thing we had when I was a kid. when this thing came out, it was going to be a good night Rich kid spotted
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Jul 28, 2015 03:36
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poo poo just got real
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Aug 4, 2015 22:54
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sharktamer posted:Improvements for next time: gotta figure out how to make the breadcrumbs stick better and on both sides Try a standard 3-step dredge next time http://www.sheknows.com/food-and-recipes/articles/955127/how-to-set-up-a-standard-breading-station If you're looking for a lighter option, consider grilling bare? Re: Toast crumbs? Are they not as crunchy as you want? You could try using panko and/or mist your cutlets with a light coat of oil after they're breaded.
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Aug 20, 2015 12:06
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Chef John is the poo poo and if you got a problem with the he way he talks I'm gonna have to give you the old tappa-tappa. You are the stupid freak of your vocal critique.
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Aug 27, 2015 01:37
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Look like a pile of diva cups got barfed on Just joshing. Would eat. Where do you get just the hoods? Or do you freeze the rest for something else?
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Sep 3, 2015 02:09
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MY GIRLFRIEND made the pretzels from this post in the General Questions thread Pretty tasty. Fluffier inside than any pretzel I've had from the store, but still crunchy on the outside. I wonder if this is what pretzels were like before their recipes got corrupted by mass production or something.Would Eat Again.
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Sep 27, 2015 16:33
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VelociBacon posted:Looks good but your post leads me to believe you've only had supermarket pretzels which is ridiculous. Treat yourself next time you see a street vendor or something. I've had soft pretzels but never homemade before. There's a farmer's market nearby that has fresh pretzels. I'll have to try one of theirs sometime.
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Sep 27, 2015 19:41
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emotive posted:
That looks really good. I want to eat that.
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Oct 6, 2015 21:53
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Nhilist posted:Oyster Po' Boys with stone ground mustard caper remoulade, it's wierd, I lose weight all week yet come Monday I weigh the same, frlipping scales are broke again. drat! I gotta try that
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Oct 19, 2015 01:45
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 Shakshukaaaaaaaaaaaaa
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Nov 12, 2015 02:09
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GiantAmazonianOtter posted:
Wow those veggies look super nice.
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Dec 25, 2015 20:24
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neonbregna posted:Do people not actually use one of these I would wager that most people don't use a garlic
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Jan 13, 2016 04:37
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Mr. Squishy posted:Was there any soup in there, in between all the onion? We need to get tiggum in here; I'm pretty sure that's a salad. E: nevermind, I forgot that salads are stew theres a will theres moe fucked around with this message at 18:28 on Feb 6, 2016 |
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Feb 6, 2016 18:24
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ogopogo posted:Egg and pancetta on sourdough. those should be called 'barn oysters' or something
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Feb 10, 2016 04:50
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e: doublepost
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Feb 10, 2016 04:51
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Hurt Whitey Maybe posted:Jesus Christ I want to make a meatloaf just to have leftovers now. Eyyy, lookin' good there steak and smoke alarm buddy E: your sauce looks peppery and good. I might have to try doing that. 
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Feb 14, 2016 05:55
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Hurt Whitey Maybe posted:To be honest the brown sauce is just Chipotle flavored A-1 because I was lazy and wanted to eat my steak. Hmmm, well, looks good anyway. Think ill look in my sauces cookbook for a beef pepper sauce. Throw some roquefort on there next time. nothing contrasts more pleasantly. Great with bread as well!
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Feb 15, 2016 04:05
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MrSlam posted:Alright, I'll do it! I'm going to Toxx myself to do it by the end of this upcoming Saturday. I know that's not how Toxxes work, but I'll know and I'll punish myself if I don't do it. No, that is how toxx works. Quoting for  Don't worry, shakshuka is so easy and good that if you don't pull through, you deserve to lose ten bux. E: content for a snipe MrSlam eat the eggs 
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Apr 12, 2016 12:15
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Burged and beered. Local grocer's fresh-rear end, glutenous, buttery kaiser roll stole the show.  BTW I wish that was pubes all over the plate, but it's only crazing
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Apr 23, 2016 04:16
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Brawnfire posted:Holy gently caress, I gotta try that Otra Vez Its worth a try. I blee it's ~ 4.5%. Sweet, sour, and light. Use as a foil to something fatty IMO
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Apr 23, 2016 05:54
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MrSlam posted:Tonight I made a fancy obscure American dish. A little something called Green Bean Casserole. I would like to know your recipe for this. I tried making GBC from real ingredients one Thanksgiving and it came out even shittier than the canned soup version. From that point I believed the dish was probably invented by Campbell's to sell their otherwise-inedible cream of mushroom soup, but your pics indicate it is possible to do it for real theres a will theres moe fucked around with this message at 02:59 on May 6, 2016 |
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May 6, 2016 02:56
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Phil Moscowitz posted:How much potatoes, how much water, and how long did you brine them for? They were sliced already I presume? If you are very interested in fries, you should try Heston blumenthal's thrice-cooked fries. It's fussy and takes forever but the fries are legit remarkable. E: on looking again at the last link I posted, the recipe was incomplete. See this vid for the real deal and start at 1:50 if you're in a rush https://youtu.be/F-VsLRVemzk Sorry bout my lazy sourcery theres a will theres moe fucked around with this message at 04:47 on Jun 9, 2016 |
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Jun 9, 2016 03:21
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Lol Something about the "chicken cordon bleu hobby kit" in Fight Club. Gotta start somewhere though! I'd eat it.
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Jun 23, 2016 02:56
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Spaced God posted:It gives me poo poo to cook I never would have otherwise, but yeah I totally deserve to get bashed. It looks fine. Well executed. It was funny to me, googling it and finding pictures that look exactly like it - something dystopian about it. I'm imagining sitting at a gray plastic table where everyone is wearing the same clothes and has the same haircut and the exact same plate of food, right down to the number of beans. I ask what the sauce is for and the others look at each other like the "he doesn't know what the three shells are for?" scene in demolition man. Good job expanding your repertoire and don't get discouraged by us weirdos.
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Jun 23, 2016 03:15
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