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Apologies in advance for crap pictures. I made 80% hydration baguette from The Weekend Bakery again. I love this poo poo. I burned the bottom a little because the rack was too low, and my shaping blows, but the bread itself came out pretty great. Could have used a little more salt.  Also delicious and super simple Greek salad that I've been making for years, I love the poo poo out of this too. I usually use just cucumber, tomato and red onion but I've been adding spinach lately by roommate request. This is also really delicious with clementine segments. Vinaigrette is just red wine vinegar and olive oil, feta cheese, salt and pepper. Kalamata olives, of course.  Finally I made a massive batch of mac and cheese (penne, whatever) with a roux base for the first time in years, was extremely simple and delicious. Sauteed lots of butter and onions, added garlic powder, salt and pepper, some crushed chillis, three tbsps white flour, sauteed a little more until the flour was browned a bit, slowly added about a litre of whole milk, a quantity of two year aged Canadian cheddar (maybe 150g? 200g?), half a small tin of tomato paste, about 200g of bruschetta, and finished with oregano. Super easy to throw together with random ingredients from around the house and roommates strongly approved.  Doom Rooster posted:Well, I finally did it. I have made the best pizza that I have ever tasted. I'm a little emotional lately but this literally brought tears to my eyes. That good electric posted:roasted an eggplant Also oh my loving god this looks good. I love eggplant. I love this. The Doctor fucked around with this message at 01:19 on Mar 15, 2016 |
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Mar 14, 2016 23:07
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| # ¿ May 19, 2024 09:42 |
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My roommates were all miserable today so I made them seriouseats Southern fried chicken. This is about half the batch after the first frying.  There are no shots of the second frying because it was ripped from my hands as soon as it came out of the pan and I didn't get a chance to photo it. FRIED CHICKEN FOR BREAKFAST TOMORROW. Olpainless posted:Dinner party yesterday! Everything looks incredible but I need that beef in my mouth, stat. The Doctor fucked around with this message at 15:37 on May 4, 2016 |
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May 4, 2016 04:17
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Refried chicken brunch burritos (Louisiana hot sauce not pictured). there's still so much fried chicken. e: Also, do we have a Southern food thread? I've made fried chicken a bunch of times now (this was the best) but I'd like to start cooking up big Southern and soul food feasts. The Doctor fucked around with this message at 20:57 on May 4, 2016 |
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May 4, 2016 18:28
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Well, based on all of the responses it seems like a Southern cooking thread would go down really well. The only thing is that I'm not really qualified to start a megathread. I'd like to get started cooking stuff like corn bread, collards, biscuits and gravy, chicken fried everything, grits, all that good poo poo, but I mean...I haven't yet. And I feel like an expert is the person to start the thread. Worst case scenario I would do some research and open a thread anyway, but uh...any volunteers?
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May 8, 2016 19:24
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Cool man, thanks for the encouragement. If no one else wants to jump in I will probably get started organizing something tonight.
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May 8, 2016 20:27
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I will get on it, given the interest we should really have a thread. Again if anyone else wants to jump in please feel free, otherwise I'll go ahead.
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May 14, 2016 23:18
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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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I wifed up another victim so I've been cooking again lately. I just don't cook that much when I'm on my own. So much nicer to feed someone else. Nothing special, just misc. stuff from around the house. Mac with pasta sauce and beef, middle layer is ricotta, cream cheese and broccoli, topped with old Canadian cheddar and panko. 
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Sep 15, 2016 11:34
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Carrot soup (carrot, onion, garlic, chicken stock, cream, butter, salt and pepper), chicken and cauliflower bake (bechamel + old cheddar for the sauce, topped with mozzarella and panko crumbs), and the veggie mix is just a frozen bagged thing from M&M's meat market that I liked a bunch. Photo courtesy of BF. 
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Sep 27, 2016 17:04
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 Leek and potato soup/salmon and bean salad (soup is leeks, elephant garlic, s&p, sauteed in butter, added few pounds of halved new potatoes, coated in mixture, added a bunch of garlic powder, half a can of Sapporo, tbsp of flour mixed with a little water, chicken stock for the rest of the liquid, cooked until potatoes were fork tender and then lightly mashed about half, finished with cream) (salad is 4 salmon fillets browned in cast iron, pulled apart and added a couple cups of this bean/corn mix I like, felt like keeping it English so seasoned with Worcestershire sauce, dijon mustard, honey, salt and pepper). The Doctor fucked around with this message at 18:17 on Oct 2, 2016 |
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Oct 2, 2016 00:52
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All of that loving rules, GF. lovely picture but I've been marking hard scrambled eggs my entire life and I now see the error of my disgusting ways. I think I've p. much mastered these now, I don't add any creme fraiche or anything, just straight eggs scrambled in butter and finished with s&p. Bread from the farmer's market w/ jalapeno cream cheese, side of braised brussels sprouts and shrooms. I really really want to make some preserves before the season is over. TO THE CANNING THREAD. 
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Oct 2, 2016 18:26
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MiddleOne posted:Why are they so white, is it just the lighting? It's just the lighting. Toast also looks untoasted.
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Oct 3, 2016 11:32
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I've been wanting to grind my own meat literally for years but I've been putting it off and putting it off. Finally bought an oldschool grinder from a friend. It belonged to her boyfriend's mother and it's probably about 100 years old. When I set it up I was a little apprehensive because the blades seemed very worn down. Sure enough, I chopped up some prime rib and started grinding and...nothing happened. I just got a pile of half mushed meat that wasn't going anywhere. I took it apart to make sure all the pieces were there - check. Looked online to see if the blades needed to be sharpened - nope. Tried putting some of the pieces on the other way - impossible. I had basically written it off when my a friend dropped by for a drink. I told her I was super bummed that it didn't work. She's also into food and insisted on checking it out. I was still feeling frustrated so I told her I didn't feel like messing around with it again - especially since I'd just washed some of the parts. She's pretty stubborn so she insisted on taking a look at it. She turned the crank one way, then the other, and looked at me. "...Which way were you turning it?" So I made some prime rib burgers to go with this lovely wine. They were loving amazing. I was going to do just salt and pepper but I'm a garlic fiend so they're prime rib, s&p and a few cloves of crushed garlic. BF said they were some of the best burgers he's ever had and he's American so 
The Doctor fucked around with this message at 00:07 on Oct 20, 2016 |
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Oct 20, 2016 00:05
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If I'm going to grind meats, it's going to be with the One.
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Oct 22, 2016 01:49
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I made a giant vat of borscht, half red and half golden beets. And some coconut curry carrot and pumpkin soup. I still have a head of cauliflower in the fridge so I'll probably make a pot of potato and cauliflower soup tonight. And maybe some pea soup. I really like soup.
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Oct 23, 2016 17:24
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His Divine Shadow posted:Grilled cheese sandwich with beef brisket loving hell.
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Oct 31, 2016 01:07
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I made pickled beets! Golden and red.  And a noodle bowl with fried tofu. I make the best fried tofu. It looks washed out and kind of gross here but it was in fact deep golden and crisp and amazing. 
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Nov 5, 2016 04:20
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nazutul posted:It's tremendous tofu. Incredible tofu. You're not gonna believe this tofu. People say this (and now I really don't say this), they say, "Doctor, you make the best tofu." I don't think I need to tell you who's gonna pay for this tofu. sweat poteto posted:Tell me your tofu secrets. Lately I've been just doping it with soy and chilli and baking it for 30 mins. The slices in that picture are a little too thin. I like frying thick slices of firm-ish tofu at a high temp in a mixture of canola oil, butter, garlic, s&p, and then hitting it with some soy or vietnamese chili garlic sauce or both. If the tofu is too thin it tends to get really chewy on the inside, although a fun experiment would be to slice it super super thin and see if it makes like...tofu chips. Also I just keep canning things. I wanted to make just plain old Newfie mustard pickles but I changed my mind halfway through and replaced the turmeric and mustard powder with red curry powder and dijon mustard. It's really loving good. The carrots are a seriouseats recipe, as are the golden beets.  Background is a pumpkin beer my partner is making, also contains bourbon soaked oak cubes.
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Nov 9, 2016 16:16
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my sweet gently caress. the sausage.
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Nov 21, 2016 04:43
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I just need to express how loving stupid all of your amazingly loving stupid chopsticks pictures are. They're really loving stupid. The Doctor fucked around with this message at 15:47 on Nov 24, 2016 |
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Nov 24, 2016 15:44
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Moundgarden posted:happy thanksgiving I can only imagine how loving edgy you looked setting that up on the dinner table. Touché, Internet Hero. You may have succeeded in making a Vietnamese woman you've never met feel deeply uncomfortable. You've won. The Doctor fucked around with this message at 03:57 on Nov 25, 2016 |
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Nov 25, 2016 03:43
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I need the recipe for that dhal like immediately.
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Dec 7, 2016 03:56
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| # ¿ May 19, 2024 09:42 |
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sweat poteto posted:
That is a beautiful pie.
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Dec 12, 2016 18:02
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