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dakana posted:My wife got home today after being away for a week and a half, which is the longest we'd been apart since we started dating. Don't believe you.
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Mar 29, 2017 02:56
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I don't blame you. I will make it again and take photos. I'm so goddamn full.
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Mar 29, 2017 03:18
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dakana posted:My wife got home today after being away for a week and a half, which is the longest we'd been apart since we started dating. Sounds delicious, but quote:marscapone 
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Mar 29, 2017 14:44
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The Midniter posted:Sounds delicious, but Just a little. Quarter cup for a pound of short rib. Makes it super creamy.
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Mar 29, 2017 15:31
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dakana posted:Just a little. Quarter cup for a pound of short rib. Makes it super creamy.  
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Mar 29, 2017 15:45
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A spelling mistake? On my internet?
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Mar 29, 2017 15:46
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Flash Gordon Ramsay posted:A spelling mistake? On my internet? Sorry, it's just a pet peeve of mine. For how many episodes of Chopped and other cooking competitions I've watched, and these ostensibly experienced cooks/chefs and food lovers of all sorts (including some celebrity types) and they pronounce it "MARSE-kuh-pone", it just drives me up the fuckin' wall. It's the culinary equivalent of why Brett Favre's name is pronounced the way it is.
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Mar 29, 2017 17:09
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The Midniter posted:Sorry, it's just a pet peeve of mine. For how many episodes of Chopped and other cooking competitions I've watched, and these ostensibly experienced cooks/chefs and food lovers of all sorts (including some celebrity types) and they pronounce it "MARSE-kuh-pone", it just drives me up the fuckin' wall. yo man just chill out and have some Chipoltay
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Mar 29, 2017 17:12
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The Midniter posted:Sorry, it's just a pet peeve of mine. For how many episodes of Chopped and other cooking competitions I've watched, and these ostensibly experienced cooks/chefs and food lovers of all sorts (including some celebrity types) and they pronounce it "MARSE-kuh-pone", it just drives me up the fuckin' wall. Dude language evolves. We don't all talk like Shakespeare. I'm sure he would order an expresso coffee too.
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Mar 29, 2017 17:25
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Ranter posted:Dude language evolves. We don't all talk like Shakespeare. I'm sure he would order an expresso coffee too. Trigger warning please.
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Mar 29, 2017 19:16
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It's three whole syllables guys, practically imposibble to get right. Rediculously difacult.
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Mar 30, 2017 00:44
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Mah scarrr PO nay / 
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Mar 30, 2017 00:56
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I moved into a new house with new people. A Chinese guy, Taiwanese girl and a Canadian Korean dude. And then me the fat Aussie white dude. I am now a minority and loving it. My contribution is the broth on the left; made a chicken and pork broth from scratch (chicken wings, pork neck bones, onion, celery, carrot, peppercorns).
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Mar 30, 2017 06:43
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Ranter posted:I moved into a new house with new people. Wow, that looks great. When I grow up, I want to be a minority too!
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Mar 30, 2017 07:45
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made a sub with (from bottom to top) spicy hoisin mayo, cucumber, iceburg salad, char siu and a quick pickle of carrot and red onion (with some extra hoisin mayo drizzled all over it, lol) lovely food 
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Mar 30, 2017 19:56
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Ranter posted:I moved into a new house with new people. Sounds like a great situation you've found yourself in. I can get down with any table setting that includes shot glasses.
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Mar 30, 2017 23:03
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Korean dude brought Soju and shot glasses 
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Mar 30, 2017 23:25
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Ranter posted:Korean dude brought Soju and shot glasses From what I've heard of soju, i'm surprised you remember this happening.
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Mar 31, 2017 02:09
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It's 14% rice wine. Ain't nothing crazy.
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Mar 31, 2017 02:09
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paraquat posted:made a sub with (from bottom to top) spicy hoisin mayo, cucumber, iceburg salad, char siu and a quick pickle of carrot and red onion (with some extra hoisin mayo drizzled all over it, lol) This is extremely my poo poo. Been trying quick pickling out a lot lately, too. Had an amazing bahn mi at Del Seoul in Chicago and I've been trying to replicate it. Last night's dinner actually happened. Did a 24 hour @ 131 sous vide on a bottom round roast at that was on sale for basically free, seared it, then made another mushroom / marsala based sauce with the fond and bag juices. Desperately needed something green on the plate because it doesn't look great, but it sure tasted good. 
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Mar 31, 2017 16:24
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 Pork chop rubbed with herbs and lavender, glazed carrots with ginger, pea and mint puree.
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Apr 2, 2017 19:05
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^^nice, would definitely eat! I made spicy Korean chicken (and left the sesame seeds out) pretty much per this recipe: http://rasamalaysia.com/spicy-korean-chicken-wings/ and had some stir fried vegetables with that. 
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Apr 3, 2017 06:38
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kittenmittons posted:
Is this a kids plate? Seems like there isn't enough food for that plate. Or I'm a big fat heathen. Probably the latter :/
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Apr 3, 2017 16:53
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I didnt have macaroni for mac and cheese so I made a smoked gouda alfredo with fettuccine and brisket. http://i.imgur.com/EnjOIIo.jpg
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Apr 4, 2017 02:54
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Sous vide "Slayer" pork chop with apple puree and brussel sprout slaw:   
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Apr 4, 2017 03:11
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Random Hero posted:Sous vide "Slayer" pork chop with apple puree and brussel sprout slaw: I got a tortilla press a couple weeks ago, but I'm getting sick of half assing mexican recipes with the ingredients available in Tokyo so I decided to do Korean tacos. Beef bulkogi and kimchi, works great. 
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Apr 4, 2017 06:48
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 Rigatoni ala genovese. I can't plate worth poo poo but the umami in this is off the charts. Also I should learn how to rotate phone photos. Turns out if you simmer meat and onions for five hours it tastes real good.
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Apr 6, 2017 02:33
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How do you keep it from falling out of the bowl though. Like it's about to pour onto my reply dude.
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Apr 6, 2017 02:56
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Vertical plating is the next thing imo.
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Apr 6, 2017 03:35
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 Mapo tofu and shakshuka are probably my 2 favorite dishes that I didn't know existed until browsing here. tried my hand at a veggie one (mushrooms). I almost like this one better than with pork
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Apr 6, 2017 04:40
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THE MACHO MAN posted:
Wow, that looks really tasty!! It's been a while since I mapo tofuud, must try the shroom version now!
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Apr 6, 2017 04:55
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Please lay on me your mapo tofu recipes. I make pretty much exclusively American/French food at home and would love to start incorporating Chinese and Indian stuff. Similarly if anyone could recommend me an Indian recipe that is delicious and doesn't require a pressure cooker I would be very grateful.
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Apr 6, 2017 07:17
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poop dood posted:Please lay on me your mapo tofu recipes. I make pretty much exclusively American/French food at home and would love to start incorporating Chinese and Indian stuff. Similarly if anyone could recommend me an Indian recipe that is delicious and doesn't require a pressure cooker I would be very grateful. mapo tofu: https://forums.somethingawful.com/showthread.php?threadid=3401971&userid=0&perpage=40&pagenumber=5#post394267113 this recipe is awesome! and an Indian thread: https://forums.somethingawful.com/showthread.php?threadid=3774083 other people and/or things in that thread will probably help you with the second question, I don't really have a go-to Indian recipe, I'm afraid paraquat fucked around with this message at 13:17 on Apr 6, 2017 |
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Apr 6, 2017 13:10
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paraquat posted:Wow, that looks really tasty!! It's been a while since I mapo tofuud, must try the shroom version now! thank you!! yeah, I use Gravity's as well or the serious eats recipe: http://www.seriouseats.com/recipes/2011/07/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe.html
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Apr 6, 2017 17:40
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Parmesan grits with kale and a hot sauce + brown butter "vinaigrette" http://i.imgur.com/EaCSXXH.mp4  loving delicious, filling, and very quick aside from the grits. We made the grits on Sunday, so yesterday was easy peasy. From "Deep Run Roots"
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Apr 6, 2017 17:42
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paraquat posted:^^nice, would definitely eat! I ended up giving this a try, and while it was fairly good, the sauce came out really thick on the wings. I don't think I did anything wrong based on the recipe, but it definitely looked a hell of a lot darker in color, and thicker, than any of the pictures suggested. Any idea what I might have done? Or if I need to adjust the ingredients or something? It doesn't really specify how long to heat the sauce other than 'until it becomes saucy' but I'm not clear on how long that is (first time making anything like this).
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Apr 6, 2017 23:51
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Sounds like you just cooked it down too far.
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Apr 7, 2017 00:34
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I think Thoht is right. Just to give you an idea Gwyrgyn Blood, I think my pan was on low heat and I hardly stirred any longer than to mix the ingredients and dissolve the sugar, bout 2 to 3 minutes or something, as the consistency of the mixed ingredients is saucy to begin with.
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Apr 7, 2017 11:20
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iajanus posted:A loving awesome sausage sizzle Mate what crack pipe have you been on to think we don't call it a sausage sizzle in Queensland!? That's the entire reason I wait to do my hardware shopping on weekends - Bunnings sausage sizzle
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Apr 7, 2017 13:15
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paraquat posted:I think Thoht is right. Yeah I think this was the main problem, I left it sitting on low for a while, while the wings cooked. So I tried again and just gave it a tiny bit of heat and it came out a lot better. Also tweaked it a tiny bit based on another suggestion (little bit more chili powder and vinegar, little bit less Soy Sauce) so that got it about perfect. Still a bit on the thick side for me though so I'll just be a little more dainty when applying it next time. Then my 12 month old started stealing my wings, so confirmed good for toddlers as well.
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Apr 7, 2017 18:44
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