The dinner thread - Post Nood(les) - The Something Awful Forums

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That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Random Hero posted:

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:

# ¿ Jan 31, 2017 03:52

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# ¿ Apr 29, 2024 07:52

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Someone needs to clean their table.

# ¿ Feb 23, 2017 18:27

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

angor posted:

What's your technique on the egg? Looks perfect

I'm gonna guess sous vide

# ¿ Feb 28, 2017 00:23

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Cavenagh posted:

Pan Fried Skate Wing with Thai Green Curry.

Those all look great but this... :jackbud:

# ¿ Mar 8, 2017 00:41

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Made some whitebeans and rice in the new house kitchen.

https://forums.somethingawful.com/showthread.php?threadid=3570811&pagenumber=20&perpage=40#post472327006

# ¿ May 14, 2017 17:17

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Brand New Malaysian Wife posted:

Smoked duck breast, baby plum tomatoes, cucumber, peppers, scallions, beetroot, lambs lettuce and black sesame with a mandarin ginger dressing.

That looks real good.

Round 2 of today's cooking.

# ¿ May 14, 2017 20:27

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

blixa posted:

gently caress yes.

I made risotto using a chanterelle mushroom broth and grilled some prawns with garlic and parsley. I think we finished this in two minutes flat, so tasty.

Oh my

# ¿ Jul 16, 2017 19:14

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Phil did you ever hear about Chicken and Waffles when we were younger? The whole time in NOLA growing up I'm not sure that I ever did. Really only recently heard about it being touted as a 'Southern' thing but never saw it much personally. Could just be I never went to the right places but I kinda had the suspicion of it being more of a marketing thing than actually a southern thing.

# ¿ Jul 23, 2017 15:48

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Pollyanna posted:

Beef shank braised in diced onions, beef stock, and red wine with blanched broccoli. Brown on a plate, but at least the broccoli added some color. I failed to remove the grease from the gravy/sauce so there's a noticeable ring of grease around the gravy is it even considered a gravy, or just a sauce? Tasted really good, though. I'm not sure what else I could add to the plate to give it more variety/more color, cause it needs some.

I agree with Theophany above but if you really wanted to, sprinkle in some chopped parsley and / or green onion on it. Good bit of color and also will mesh well with the flavors you already have in there.

# ¿ Jul 30, 2017 21:59

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Pollyanna posted:

I'm avoiding carbs, so no cornbread or pasta or anything. I was thinking of adding a salad with some sliced carrots or sth.

The flavors are great, I guess I just wanted a bit more texture or crunch to the dish - hence the broccoli. The feedback makes a lot of sense, thanks!

Lightly pickled or some braised red cabbage.

# ¿ Jul 30, 2017 22:50

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Also the racist use of chopsticks in a photo.

# ¿ Aug 3, 2017 10:09

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Pollyanna posted:

Experiences like this are good. You can rapidly troubleshoot everything here and make a really good batch next time. I'd suggest using ghee instead of butter at least for the spices since butter will burn pretty easily. I also like to temper my spices in a small skillet so heat control is easier and I can cool them down quick in case I burn. Also, if you're going to sear chicken thighs, add about 1/3 or 1/2 as much as you did to your pan and don't crowd them. Do them in batches if you need to. Having so many of them in there means they just all stay close and as they release liquid turn that to steam. You end up with more of a poach than a sear if you overcrowd the pan.

# ¿ Aug 4, 2017 14:24

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Phil Moscowitz posted:

Chicken, andouille & shrimp gumbo.

I don't know if it exists anymore but I know my parents had those same bowls growing up. Remember where they are from?

# ¿ Sep 5, 2017 13:14

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Phil Moscowitz posted:

They were a wedding gift but they're pretty common in kitchen stores. Here they are online, no idea whether that's a typical price for them or not.

https://cajuncreations.com/new-orleans-restaurant-recipe-gumbo-bowls

Thanks! We definitely had the Turtle Soup and the gumbo one. I think they all got left behind in Katrina though.

# ¿ Sep 5, 2017 13:38

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Big Beef City posted:

Crap the store nearest me has brisket on sale for $.99/lb and selling it by 5 and 10's. Never seen that before
e: to be more reasonable

buy it all

# ¿ Sep 23, 2018 01:21

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Liquid Cannibalism posted:

Recreated one of my old bakery's recipes from memory. Came out pretty close to right:

Pecan sticky buns are the best. When you get the butter / salt amount just right with the sugar...

# ¿ Oct 5, 2018 12:20

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Joseance posted:

first time making gyoza with my sister. bought the wraps though

Look legit dude. Nice

# ¿ Oct 24, 2018 00:00

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

iajanus posted:

Tried making pulled pork for the first time in the slow cooker. Used it for tacos. Impressed by how much fat comes off a pork shoulder and how juicy it ends up.

Next time separate out some of the fat and reserve, take the meat and drain the liquid out of it with a slotted spoon or something, spread the meat out on a sheet in a thin layer, paint it a little bit with the reserved fat and toss it under the broiler to crisp up and brown the tips. Turn it all over on the pan and repeat.

It goes from being very good like you just did to even better.

# ¿ Nov 2, 2018 13:18

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

iajanus posted:

That sounds forking delicious. Will definitely try next time.

Sweet.

I went through the same progression because someone told me to try it. And, if you're feeling lazier, just doing it like you did also works great and tastes awesome with less effort. I like having the option since I only get to cook 1 day a week usually.

# ¿ Nov 2, 2018 13:56

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

always save your duck fat.

# ¿ Nov 3, 2018 02:30

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Tom Gorman posted:

I never post pictures of anything because (1) my phone camera is lousy and (2) I'm a terrible photographer and my house has zero good lighting. But I wanted to share this recipe because of just how good it was. I went to the farmers market today and there was a stand selling fowl and other meats from raised animals that are really hard to come by unless you're a hunter yourself.

So I bought 2 partridges and made a partridge pie.

I really enjoy the Townsends youtube channel and historic recipes from the 17th-19th century. I tried to follow this as closely as I could. Honestly, just reading the recipe was the hardest part of the whole thing. These old-timey recipes have no measurements and most instructions are a sentence long at best.

Filling:
Pluck and butcher 2 partridges
2 carrots
1 sweet onion
1/2 a large turnip
2 celery stalks

Simmer in a pot. Add a few tbs of flour and butter to make your roux. How much exactly? I dunno, doesn't say. I went with 3. Then 1/2c water and let it simmer while you make the crust. it should be a very thick stew. Add thyme and ground nutmeg to taste. Be very generous with the nutmeg.

Crust:
"Add flour and butter to water until a dough is formed."

That's the recipe. I did 3tbs cold butter in 1 1/4c flour, cut the butter in with my hands, and just added water until the dough came together.

"Bake until finished."

Ok. I did 425F for about 35mins. I didn't have the confidence to do this in the cast iron over the fire for the first time. I used a glass dish and a conventional oven. And yeah, a pie shield. I shouldn't have used it but eh whatever.

edit:

I told you I'm bad at taking pictures. But I couldn't even get a cross section or photo of it plated because it was gone that quickly. The recipe had no salt or pepper, no garlic, no other spices and it somehow didn't need them. There are tons of ways to build on what is essentially a pot pie. But it was so simple and good just the way it is.

You could be Masaokis pt2.

Pie looks solid though 👌

# ¿ Jan 6, 2019 14:51

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Submarine Sandpaper posted:

it's state by state

This, and people get around it in most by selling it as "pet milk" in a wink-wink transaction.

# ¿ Jan 9, 2019 16:52

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Friend posted:

Wololo

These are fun posts

# ¿ Jan 11, 2019 19:23

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Leftover texas red chile stuffed in an avocado half and covered with cheese and roasted then placed on a bed of rice. Black beans on the side, alongside with the avocado I roasted some golden cherry tomatoes and cucumber slices dusted with a little chili powder which were tossed with some mint and feta.

# ¿ Jan 14, 2019 19:20

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

angor posted:

I'm strictly in the 'don't cook avocados' camp, but holy hell that looks like a fantastic meal.

They don't really cook, just the cheese on top gets browned and the avocado is just a bit warm.

also thanks!

# ¿ Jan 15, 2019 03:42

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

paberu posted:

Has anyone here made easy pressure cooker Chile Verde in a dutch oven - https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html?

I'm thinking of adapting it in the following way:
- Sear the meat and set aside
- Add the chillies/peppers and cook until they start softening
- Add back the meat along with some chicken stock (eye ball it for now).
- Simmer slightly uncovered for 1- 1.5 hours
- Remove meat and part blend the stew
- Reassemble with cilantro and serve

Should I consider doing it a different way? I might also sub in chicken if I can't find the pork or it's too pricey.

I've made that recipe before and it was really good. I think your modifications would work fine. I think chicken might overcook in it too easily.

# ¿ Jan 17, 2019 01:12

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Nice! Maybe add in some extra gelatin into the broth as well?

# ¿ Jan 20, 2019 16:45

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Friend posted:

Thanks to y'all for posting about the Budget Bytes Dragon Noodles a few pages ago, I had never heard of it or the website before. Made that and it was great, made their cajun chicken pasta tonight. Forgot to take a picture so here's one of the leftovers before they went in the fridge, but drat it was good

It's not a bad site

# ¿ Jan 26, 2019 11:46

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Liquid Communism posted:

That Dragon Noodles recipe is so my jam.

Today's version swapped the egg noodles for thai rice noodles, swapped pork for beef to get the fat content down, and added a can of water chestnuts I found in the pantry.

You guys are a great influence, I absentmindedly poured fish sauce into the taco filling I was making for lunches for next week. Works.

I pretty much use fish sauce instead of salt every time I have to brown or carmelize onions. It's enough salt to get them releasing more water and the flavor pairs well with what you're trying to get out of carmelizing them. It also kind of acts as an intermediate deglazing step if you're running your pan a little too hot.

# ¿ Jan 26, 2019 14:43

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

sterster posted:

I'm making white castle sliders tonight pics to come.

I find that cooks are generally their own worst critics.
Brisket: Me "Man this is too dry and the bark isn't they way I wanted etc.."
Everyone else *nom nom nom nom* "Holy poo poo this is so good. Like best Brisket I've" nom nom "eaten."

Absolutely

# ¿ Jan 29, 2019 01:02

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

The Midniter posted:

chicken thighs and rice cooked in cream of mushroom soup

Holy wave of nostalgia

# ¿ Feb 13, 2019 20:36

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Casu Marzu posted:

Like 5 out of 7 days a week my dinner is random stir fried pile of veg and maybe some meat or tofu on rice or noodles just all heaped into a bowl and shoveled into my face. I just don't take photos of that because it would be a better fit in the anti-food porn thread.

Same. Mostly its some cooked lean meat, any mix of roasted whatever veggies were on sale and some rice.

# ¿ Feb 17, 2019 21:22

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Anyone got a Salisbury steak recipe handy? Quickly googling around gave me lots of "start with 1 pack of onion soup mix".

# ¿ Feb 24, 2019 17:18

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Torquemada posted:

It�s literally a hamburger eaten with gravy and mashed potatoes. Maybe you could argue that hand chopping the meat so it�s coarser than ground beef is more traditional?

I guess really then was looking for a decent sort of canonical brown gravy from scratch recipe.

I've probably made it from accident via pan sauces but never really had a specific "brown gravy" recipe to refer back to.

# ¿ Feb 24, 2019 18:12

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Kaiser Schnitzel posted:

I don't have a gravy recipe because I just make gravy by feel, but this is basically what I'd do.

Cook hamburger in pan, brown/caramelize sliced onions (and mushrooms if you like) in the fat. Remove. Add some butter if you need a little more fat, add some flour (2TBSP?), lightly brown the flour like a blonde roux. Add beef stock (2 cups? canned is fine), stir stir stir until it turns into gravy. It has to come to a boil to thicken. Cook down to make it thicker if it is too thin or add more stock to make it thinner. Add some tomato paste or Worcestershire sauce for more flavor, and/or Kitchen Bouquet if you really want it BROWN and it does add some flavor. Hungarian paprika is nice for salisbury steak I think, and black pepper and beef are best friends too. I'd put the onions/shrooms/hamburger back in for a few minutes to simmer a little and let all the flavors meld. You could add some sour cream or cream at the end if you wanted.

Mash some taters or serve with rice to sop up the gravy.

Thanks for this and also the other recipe posted above!

That's more or less what I expected for brown gravy / Salisbury but wanted to just compare to something. I make my gravy without any recipes either really.

# ¿ Feb 24, 2019 23:03

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

BrianBoitano posted:

Yesterday's:

Roasted romanesco and fennel pasta topped with capers and toasted almonds

Double kale salad: roasted chips on oil-wilted cheesy dressed kale, with pistachios