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I was gonna make fried chicken biscuits with cheese but apparently that's against the rules
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# ? Jan 28, 2017 18:45 |
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# ? Mar 29, 2024 16:15 |
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Cavenagh posted:MIso glazed salmon. Served with stir fried broccoli and rice noodles. My two year old demolished an adult sized portion. Is there any secret to a shiny salmon glaze? I know that it's not exactly the most complicated thing in the world but it's just something that I've never done before.
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# ? Jan 28, 2017 18:49 |
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feedmegin posted:I was gonna make fried chicken biscuits with cheese but apparently that's against the rules Rules are meant to be brokçhickencheese Then again, a proper chicken biscuit is going overpower just about every cheese you'd put in there, short of maybe a heavily smoked cheese. \/\/But then why bother with the chicken biscuit. just make old bay cheese biscuits instead\/\/ Suspect Bucket fucked around with this message at 03:04 on Jan 29, 2017 |
# ? Jan 28, 2017 19:16 |
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Four hundred twenty pounds smoked cheese every day.
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# ? Jan 28, 2017 20:55 |
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Spicy miso ramen. Added a bit too much soy milk to the broth but decent overall.
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# ? Jan 30, 2017 04:25 |
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First attempt at Peking Duck. I didn't bother to make it all that pretty since I was more concerned with troubleshooting, but I'm still proud of getting this done. And yes I confess I am using tortillas for now. That I am not proud of.
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# ? Jan 30, 2017 05:11 |
Here's a super-lovely pic of some 'west African sweet potato and peanut soup' from some cooks illustrated book. The soup is good.ShadowCatboy posted:First attempt at Peking Duck. I didn't bother to make it all that pretty since I was more concerned with troubleshooting, but I'm still proud of getting this done. How was it? Any notes?
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# ? Jan 30, 2017 06:32 |
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Spaghetti Arrabiata
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# ? Jan 30, 2017 07:31 |
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theres a will theres moe posted:Here's a super-lovely pic of some 'west African sweet potato and peanut soup' from some cooks illustrated book. The soup is good. I know jack poo poo about cuisine from that entire continent. What distinguishes it as West African? quote:How was it? Any notes? Skin was amazingly crispy. I'll want to make this long beforehand because the glaze can reabsorb water from the air, but I may just resolve this by re-drying it in the oven before service. I also have to take care that the glaze doesn't get too browned since it can get that bitter burnt sugar taste and I don't want that. The duck meat was nice and tender but it needs to be seasoned more. I went much lighter on the salt since I knew the hoisin sauce would be salty enough on its own, but the duck meat itself didn't have a sufficient amount of flavor. Some garlic powder and ginger would improve it along with increasing the amount of five spice powder. I may even toss the meat with a glaze of reduced marsala wine to give an even deeper flavor. Scallions were a bit too sharp. I may need to use milder leeks, or perhaps chives instead. Extra-soft tortillas were surprisingly good for the wrap. It seems soooo crass to not use sweet steamed bao buns for a special luxury food like Peking Duck (the clamshell ones that you stuff meat into), but this was quite acceptable for a first pass attempt.
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# ? Jan 30, 2017 09:38 |
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What recipe did you use? I've been making peking duck multiple times a year for 5 years now and I still can't figure out the right technique for perfect skin.
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# ? Jan 30, 2017 16:50 |
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theres a will theres moe posted:Here's a super-lovely pic of some 'west African sweet potato and peanut soup' from some cooks illustrated book. The soup is good. I made some of this a couple of weeks ago myself and it was awesome. That's cornbread you've got with it? Now that's what I was missing, I went with sourdough and goat cheese grilled cheese sandwiches instead though so not a terrible trade off.
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# ? Jan 30, 2017 18:51 |
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angor posted:Spaghetti Arrabiata That is beautifully sauced. I've just recently been trying to do the "reserve pasta water" and finish it in that properly. Changes the game after years of dumping overcooked pasta into cold, jarred sauce.
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# ? Jan 30, 2017 19:50 |
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Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend: Sous vide @ 132 for 2 hours, pan-seared and served with chimichurri:
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# ? Jan 30, 2017 20:08 |
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Rurutia posted:What recipe did you use? I've been making peking duck multiple times a year for 5 years now and I still can't figure out the right technique for perfect skin. I winged it based on what I knew and my past experience working with duck. Came out pretty decently. The trick for me was to actually do away with the traditional method and just peel off the entire duck skin Ramsay Bolton style. Season it, stretch it out on a wire rack, let it air-dry in the fridge for two days, then render the fat out low and slow in the oven, about 250 degrees F for an hour. The great majority of the fat should drain out. Once that's done brush on the glaze and roast again just to caramelize the sugars. Cook the breasts and legs separately. I used sous vide. EDIT: Random Hero posted:Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend: Get this bitch inside me.
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# ? Jan 30, 2017 20:10 |
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Random Hero posted:Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend: Holy. loving. poo poo. This is literally the reason I come to this thread.
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# ? Jan 30, 2017 20:26 |
ShadowCatboy posted:I know jack poo poo about cuisine from that entire continent. What distinguishes it as West African? According to the book, they called it west african because sweet potatoes are a popular main ingredient there Gwyrgyn Blood posted:I made some of this a couple of weeks ago myself and it was awesome. That's cornbread you've got with it? Now that's what I was missing, I went with sourdough and goat cheese grilled cheese sandwiches instead though so not a terrible trade off. Yeah, cornbread because . I'm sure the lady of the house would have preferred grilled cheese. Sourdough goat toasty sounds like a better pairing than cornbread.
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# ? Jan 31, 2017 01:20 |
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ShadowCatboy posted:I winged it based on what I knew and my past experience working with duck. Came out pretty decently. Oh. I'm trying to find a way to do it on the duck. There's a place local to me that does it that way and it's BEAUTIFUL. You have to do it on the duck to get the proper slices of crispy skin because the carving method is meant to take bits of meat with the skin. I've done it deconstructed as well and it works alright, albeit a makes me feel like I'm betraying my heritage.
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# ? Jan 31, 2017 02:35 |
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Random Hero posted:Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend: Holy poo poo.
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# ? Jan 31, 2017 03:15 |
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theres a will theres moe posted:According to the book, they called it west african because sweet potatoes are a popular main ingredient there Wait, what if... Sourdough goat stew cheese melt. Like, a really nice thick curry goat over an openface toast cheese, but the cheese is a nice... Hm. What'd pair well with a curry goat and sourdough. Maybe a bold aged swiss? Or would that get overpowered. Some nice lyeish basey nutty cheese. Suspect Bucket fucked around with this message at 03:40 on Jan 31, 2017 |
# ? Jan 31, 2017 03:36 |
Suspect Bucket posted:Wait, what if... Sourdough goat stew cheese melt. Like, a really nice thick curry goat over an openface toast cheese, but the cheese is a nice... Hm. What'd pair well with a curry goat and sourdough. Maybe a bold aged swiss? Or would that get overpowered. Some nice lyeish basey nutty cheese. Wonder if you could do it like a pulled pork sandwich, goat curry instead of pulled pork. Pickles and mayo? A Kraft single. 🤡 Maybe manchego or Gouda?
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# ? Jan 31, 2017 03:47 |
Random Hero posted:Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend:
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# ? Jan 31, 2017 03:52 |
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theres a will theres moe posted:Wonder if you could do it like a pulled pork sandwich, goat curry instead of pulled pork. Pickles and mayo? A Kraft single. 🤡 Hey now, don't diss an american cheese single. I ate like four of them today in an hour of weakness/wanted heavily processed american cheese. Gouda maybe, but it'd have to be a strong smoked one. Pickles and mayo maybe, but a sour pickle and sourdough never really worked for me. I'm thinking a good nutty contrast that'll go well with a good toasty sourdough but not get lost against a strong goat curry. I wonder this because I have a 4lb goat shoulder in the freezer I need to use. Or if anyone near Jax wants to do a swapsies. Suspect Bucket fucked around with this message at 04:14 on Jan 31, 2017 |
# ? Jan 31, 2017 04:11 |
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I did the sodium citrate + beer trick with some feta and sun dried tomatoes on wheat sourdough. No pics because too good. It's basically a vanishing grilled cheese sandwich. Feta needs about 10% more citrate than something more naturally melty, but the funk covers the added acidity well, and the sourdough + tomato hides the remainder. Someone please make this with a respirator on so you can take pics before it magically disappears.
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# ? Jan 31, 2017 05:32 |
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Totally Reasonable posted:I did the sodium citrate + beer trick with some feta and sun dried tomatoes on wheat sourdough. No pics because too good. It's basically a vanishing grilled cheese sandwich. Oh wow neat, never thought of doing citrate and feta. Will give it a go!
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# ? Jan 31, 2017 06:20 |
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Random Hero posted:Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend: Goddamn that is beautiful. Need that in my mouth pronto.
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# ? Jan 31, 2017 21:39 |
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DiomedesGodshill posted:I'm guessing it's a reference to the white plate background. yes Random Hero posted:Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend: oh my god
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# ? Feb 1, 2017 02:06 |
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Was missing winter food so cooked up a lamb roast. Hurry up cold weather, this summer is killing me....!
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# ? Feb 2, 2017 12:05 |
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MiddleOne posted:Is there any secret to a shiny salmon glaze? I know that it's not exactly the most complicated thing in the world but it's just something that I've never done before. Really couldn't say. The glaze was miso, mirrin, soy and ginger. Fish was cooked skin side down and finished under the grill / broiler. The finishing probably helped with the shine but I wouldn't say for sure. There's some good looking food getting posted. Red Snapper, Sweet Potato Mash, Creole Sauce Handmade Tagliatelle, Kabocha Squash & Roast Garlic Cream, Poblano Jalapeno Pesto Splatter, Toasted Pepitas and Bacon
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# ? Feb 2, 2017 22:33 |
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Random Hero posted:Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend: Oh my.
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# ? Feb 3, 2017 00:42 |
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Now that's some properly cooked lamb right there.
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# ? Feb 3, 2017 05:12 |
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Rurutia posted:Oh. My view is that the quality of the end product is more important than sticking to traditional techniques. Plenty of French techniques have been called into question recently and modernized cooking methods make better food. China has both been defined by and hamstrung by its adherence to tradition. I'd rather see things move forward than stay stagnant. Besides, my family is from Hubei province so we're not all that hung up on Beijing traditionalism.
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# ? Feb 3, 2017 20:04 |
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I was joking about the heritage thing. I agree with you in general about traditional techniques. I just know I can do it on the duck and I want the proper slices, and I just really don't want to do it deconstructed. It actually drives me nuts whenever people tell me to cut apart a duck. No, gently caress you.
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# ? Feb 3, 2017 22:03 |
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When you're craving Frito pie, but your girlfriend wants a fancy dinner. Made another batch of venison chili, and still had Fritos lying around, so deconstructed Frito pie it is! I had a normal bowl after this.
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# ? Feb 4, 2017 01:36 |
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Doom Rooster posted:When you're craving Frito pie, but your girlfriend wants a fancy dinner. Lol
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# ? Feb 4, 2017 01:39 |
Doom Rooster posted:When you're craving Frito pie, but your girlfriend wants a fancy dinner. Love it.
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# ? Feb 4, 2017 01:42 |
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Doom Rooster posted:When you're craving Frito pie, but your girlfriend wants a fancy dinner. If you're 'into' reddit there's a sub called shittyfoodporn that has 2 kinds of posts: 1. just lovely ugly food like hot dog weiners without buns slathered in sauce, or salsa chicken in a crock pot. 2. people that do what you did with a deliberately 'lovely' but funny effort post. This is good stuff.
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# ? Feb 4, 2017 03:57 |
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Ranter posted:If you're 'into' reddit there's a sub called shittyfoodporn Ther's also the Anti Food Porn / Food Fads thread in PYF.
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# ? Feb 4, 2017 04:32 |
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Made some French onion soup.
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# ? Feb 4, 2017 04:59 |
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ShadowCatboy posted:modernized cooking methods make better food. Young people just don't get it
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# ? Feb 4, 2017 07:24 |
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# ? Mar 29, 2024 16:15 |
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Trigger warning - there are eating utensils in the photo below. Bacon-wrapped pork faggots with sautéed mushrooms and spring onions.
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# ? Feb 4, 2017 19:43 |