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I just binged 20 pages of this thread...there is some seriously amazing poo poo in here. Like ambrosia, shakshouka, tabbouleh and steak. And plating, JFC. Some lasagna in the traditional style. First came the ragu. Sweated onion, garlic, celery and carrots with a bouquet garni, then added meat, sealed to the pan so it would brown and not steam.  Nice and dry and it's ready for a bottle of wine, the roman legionary ration. 750ml    Cook it off, add the tomato paste and passata di pomodoro.  This is handmade passata, pressed from tomatoes from my garden last summer. Beautiful tomatoes so ripe and italian, mwah   Let this poo poo stew for a couple hours and make the lasagna! This is a picture of me making the pasta. I am very traditional.  I only use Flintstone style mixer! I am a bambino at heart.           Blanch my babies and get the bechamel working.     Time to layer the goodness...ragu, besciamella, ricotta/moozadel, pasta, ragu, besciamella, ricotta/moozadel, repeat another 8 times or so...   Top with shredded parmesan, bake, and grub down.   
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Apr 21, 2016 04:01
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MrSlam posted:Tackled a crawdad/crawfish boil last night. Still not sure what to make of it. Since we're hicks from the southwest crawdads aren't our typical fare (though I guess our state is lousy with them). The biggest challenge was figuring out how to eat the drat things. I eventually learned my own method: How much did you cook? That plate sure looks empty, haha. You need to dump that stuff on a table outside and go to town.  You're basically there on how to eat them. Pull the tail off, squeeze the head and suck out the juice (only works if you let them soak long enough). Peel off the first couple of tail segments, pull out the meat with your teeth or hands. Move to the next one. The whole process should take about three seconds.
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Apr 22, 2016 16:37
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Those are great. well done.
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Apr 28, 2016 19:48
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I freaking love enchiladas. Oh my god.
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May 3, 2016 15:13
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ogopogo posted:stuff Is this a sponsored post?
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Jun 2, 2016 22:54
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ogopogo posted:I'm just a pizza obsessed dude. Not selling anything, just show some good eats! It does look good and your production is great. Just the title of the video is the name of the pizza oven, which we see quite a bit, whole lot of effort to make a video to post on SA, etc.
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Jun 2, 2016 23:05
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Bob_McBob posted:Ribeye and aspergers for dinner last night. 130°F sous vide and finished on the Baking Steel. Does this do anything that a cast iron pan doesn't?
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Jun 6, 2016 01:10
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Raikiri posted:Made Ramen (spicy pork) for the first time yesterday. That looks good. How did it taste?
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Jun 8, 2016 18:56
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How much potatoes, how much water, and how long did you brine them for? They were sliced already I presume? I've done fries before but I can never get them to the restaurant shoestring quality I want. Did you parboil? What kind of oil? I fuckin love French fries and I want to make them good!
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Jun 9, 2016 02:35
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Bob_McBob posted:Burged Yes DiomedesGodshill posted:Tonight was an experiment. Chilean sea bass cooked sous vide in duck fat on top of quinoa with parmigiano reggiano topped with a spicy chimichurri. The "scales" are thinly sliced zucchini blanced in salt water with a few drops of fish oil. It was pretty drat good for a first attempt. oh yes indeed
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Jun 13, 2016 18:10
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Spaced God posted:
Looks like someone has Blue Apron 
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Jun 23, 2016 02:43
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Dude I only know cause I made the same thing. I'm not knocking it. I like their stuff.
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Jun 23, 2016 03:09
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Flash Gordon Ramsay posted:I made pie I love a pepperoni pie. Good lookin pizza
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Jun 28, 2016 02:51
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Ranter posted:Spaetzle, my take on goulash, cucumber dill and sour cream salad, semmelknodel, regular salad. I German'd the gently caress out. Whoah...looks amazing
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Jul 16, 2016 02:14
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Olpainless posted:I felt like seafood tonight. Very nice presentation. How big was that prawn? The ramekin looks about 1.5, two inches in diameter? Tell us more about XO and Laphroig sauce please.
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Aug 1, 2016 01:33
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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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Holy Dagwood
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Aug 18, 2016 03:32
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blacquethoven posted:brisket, root beer bbq, crispy pickled onions (pickled in the brine from pickled jalapenos), house made bun Fffffffffffff
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Aug 30, 2016 02:37
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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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That's awesome, how much was the course?
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Sep 4, 2016 16:07
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Usually when I find passata it's a tad more expensive than tomato sauce (though maybe not more expensive than, say, canned whole San Marzano tomatoes), and it usually comes in a box, like this: http://www.sunmarket.it/prodotti-alimentari-1/pomodoro-in-salsa-pelati/pomodoro-in-scatola/pomi-passata-di-pomodoro-brick-slim-gr-500.html Though apparently it is also sold in jars. But that pasta dish looks great and I plan on making it as soon as I have some time to make pasta!
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Sep 19, 2016 19:02
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Ranter posted:The opposite actually. Comes in tall jars usually. You will find it at whole foods, or just a decent market. The pomi boxes are what you will find in a Lucky's/Safeway/Kroger but the price is jacked up bs. Well "usually when I find it" it is in fact a box, whether sold at Whole Foods or the regular grocer. Just so people know that sometimes, if they can't find it anywhere in a jar, they should consider it might be in a box. 
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Sep 19, 2016 20:43
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I only use "barbecue" when I dig a hole in the dirt, cover a whole animal with leaves and coals, and eat it with my hands in the traditional fashion. Anything else is wrong.
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Sep 24, 2016 13:39
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Did you cook it on that screen?
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Sep 24, 2016 21:20
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Did you make the gnocchi or is that blue apron? 
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Sep 27, 2016 03:50
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SMDFTB posted:No, I cooked it on a baking steel and transferred it to the screen to cool. I found that when I put the pizza on a wood cutting board straight out of the oven that sometimes the bottom tends to get a little soggy from the steam. It looks great. I have a screen that I've used to cook the pizza. Just curious.
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Sep 27, 2016 03:51
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Mexican Deathgasm posted:I made it. I used Gordon Ramsay's YouTube video to figure out what the dough should look like. The only gnocchi I've seen in local grocery stores are tiny little flavourless pellets. It looks good and not like store bought. I haven't made gnocchi in a while simply because of the labor required (as far as I remember) but yours makes me want to make it again.
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Sep 27, 2016 18:21
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eine dose socken posted:
lol One night in BKK and the world's your oyster
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Oct 2, 2016 00:15
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beerinator posted:I've been working on my buttermilk biscuits. I would soak those in my runny yolks and mop up grits and debris with them all night
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Oct 2, 2016 20:15
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Goddamn
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Oct 5, 2016 14:36
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Soo....huevos rancheros? Why not indeed!
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Oct 6, 2016 13:15
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LogicalFallacy posted:I've got a gumbo recipe that my grandmother would give to folks fleeing Vietnam that list over a dozen ingredients to use "based on preference and availability." Share it bro, mo gumbo
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Oct 6, 2016 20:08
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Looks delicious
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Oct 10, 2016 02:48
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Huevos rancheros North African style.
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Oct 27, 2016 12:54
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Woah...great job dude.
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Nov 2, 2016 00:28
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That looks mouth watering. I might make some curry this weekend.
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Nov 11, 2016 22:50
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Do they sell hand pulled noodles at your Asian market? Where are you located? That does look good.
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Nov 14, 2016 13:53
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Do not accept chinese take out in those paper boxes they are problematic and othering
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Nov 21, 2016 23:31
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Doom Rooster posted:Made a big bowl of red beans and rice with andouille on top. Lol dis ain't a funeral cuz, you presentation problematic Can we make it a requirement that food posted in this thread have culturally appropriate chopsticks?
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Nov 23, 2016 22:17
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Is it disrespectful for a white person to eat Chinese food with chopsticks? What if I eat it with a fork, but the whole time I am thinking positively about the Opium Wars and how Hong Kong should have stayed under British protection?
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Nov 23, 2016 23:10
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