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Rum broiled grapefruit.
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Jan 3, 2015 11:25
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panorama_change posted:recipe? please. Here you go: http://www.saveur.com/article/recipes/rum-broiled-grapefruit?src=SOC&dom=fb
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Jan 4, 2015 02:10
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Quesadilla pizza, crust stuffed with aged cheddar, topped with buffalo mozzarella, oyster mushrooms, garlic buffalo sausage and parm.
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May 24, 2015 06:28
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Moey posted:I don't think there is enough buffalo. You're right, but I couldn't find buffalo mushrooms and "buffalo crust" sounds nasty.
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May 25, 2015 05:07
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Spanish garlic prawns and sourdough bread.
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Sep 5, 2015 01:25
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Congrats battlemonk, everything looks awesome! Risotto Milanese with gold flake:  I know risotto isn't supposed to be that thick, not sure what I did wrong, but it tasted good and looked nice.
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Sep 12, 2015 07:11
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Butternut squash fettuccine Alfredo.
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Sep 28, 2015 16:33
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Anytime I have had deep-dish pizza on Calgary it has been a disgusting grease-brick with cardboard crust, so I made my own.
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Dec 7, 2015 08:19
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Digby scallops seared in brown butter on maple smoked bacon on lemon risotto.
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Feb 21, 2016 05:24
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Doh004 posted:Is that gold leaf? Yeah. Surprisingly affordable, got a big vial of it for $25 CAD.
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Feb 21, 2016 18:15
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Doom Rooster posted:Well, I finally did it. I have made the best pizza that I have ever tasted. Holy lord, how do you get the crust like that? Any tips? That looks amazeballs.
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Feb 23, 2016 03:38
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Thanks! Great info there, I look forward to using it to up my pizza game.
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Feb 23, 2016 05:36
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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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Dr. Klas posted:Hope I don't seem totally ignorant now, but what are the black and pink chips I see there? Looks really good I must say! Thanks! I'm not sure whether the chips are just colored or actually different corn, they sell them in different colors at my local Safeway.
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Aug 29, 2016 00:36
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blacquethoven posted:brisket, root beer bbq, crispy pickled onions (pickled in the brine from pickled jalapenos), house made bun I can smell this through my screen and it is making my mouth leak. I made a slow roasted rack of horse ribs tonight. Excuse the lazy picture.
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Aug 30, 2016 04:09
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I'm in Calgary, you actually can't buy it retail here even though Alberta has a horse slaughterhouse or two, we export all our horse-meat to Quebec and Europe. A Czech lady I know managed to source some through a guy she knows for $10/kg. This particular piece is about 3kg (7lb). It has the texture of beef, but it has a pretty unique flavor. I've found it to be a bit tougher than beef, so I usually brine it for 24 hours before roasting. I really like it.
Mexican Deathgasm fucked around with this message at 17:17 on Aug 30, 2016 |
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Aug 30, 2016 17:15
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I made ricotta gnocchi with thyme, lemon zest, spinach, butter and parm. Next time I'm using a different pan to get more even browning. I love cast iron, but it has way too many hot spots.
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Sep 27, 2016 00:33
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Phil Moscowitz posted:Did you make the gnocchi or is that blue apron? 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.
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Sep 27, 2016 12:45
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Phil Moscowitz posted: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. Thanks! The recipe I used wasn't too bad actually, just riced potato, ricotta, thyme, an egg and flour to make the dough. Active cooking time was probably 20-30 minutes.
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Sep 27, 2016 18:37
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paraquat posted:Had a piece of hot smoked salmon (store bought, not pictured, sorry) and Chinese eggplant salad This is beautiful and you are crazy because I would have drank that sauce like immediately. franco posted:For content, I made brownies for a vegan friend (posted them in the vegan thread too) and they turned out tastier than most non-vegan ones I've ever had/made - who knew! They refused to come out of the tray neatly but were fluffy and fudgy in equal measure in the best way. That is one sexy crumb. Recipe?
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Sep 28, 2016 11:57
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I dunno what Shaksuska is but you've inspired me to look it up, that looks delicious.
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Oct 27, 2016 12:46
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Charmmi posted:When an Asian person tells you how to not plate your food like a racist maybe you ought to listen. Today I learned that you can "plate your food like a racist.", thanks thread.
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Nov 23, 2016 04:25
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Rurutia posted:Punching down is pretty low on the humor totem pole. Now that we've established that posting pictures of Asian food with chopsticks is "punching down", can you please provide a list of which cutlery is offensive and to which cultures so that I can be sure to not harm others with my internet food pictures? I own a knife that was handcrafted in Japan, on a scale of 1 to triggered how offensive is that? Here is a blurry picture of it: 
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Nov 24, 2016 16:49
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Octatonic posted:Again, what was racist, you stupid, fragile, weirdos, was saying "you must include chopsticks with platings of Asian food". After a pretty innocuous rebuttal, a bunch of people threw a hissy fit over it, missing the point entirely, declaring the chopsticks themselves the problem, and then being smug about it, proving the post they got their panties in a twist over entirely correct. Nah, in this post he just said he "forgot to add chopsticks to the presentation" of his "scallion oil noodles". He actually didn't even claim they were Asian at all. "fragile" 
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Nov 24, 2016 17:29
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Basturma Okonomiyaki 
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Dec 13, 2016 18:42
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Invisible Ted posted:Recipe? I got this recipe from a heavily accented, hilarious Armenian woman that I work with. Watching her gesture as she described the process was probably as fun as eating the result. Take a beef roast and pierce it a bunch with a fork all over. Cake it with kosher salt and leave in in the fridge for three days, draining liquid and adding more salt to ensure it stays caked. Submerge the roast in cold water for three hours to leech out the salt, changing the water once or twice. Place the roast on a pad of paper towels, cover in more paper towels, place a weight on top of it (I used cast iron pans), this helps dry it thoroughly. Change the paper towels repeatedly until they're no longer getting wet. Hang the beef up for three days. If you don't have a hook of some sort, you can use butchers twine. Apply spice paste in a thick layer (I'll add the recipe here for it tomorrow). Hang for at least three more days. Slice thinly. It's a fairly easy recipe with great results, I'm going to experiment with curing meats more often.
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Dec 21, 2016 04:28
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