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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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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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I would kick a man's rear end in the street right now for the opportunity to eat that. Good lord.
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Apr 19, 2017 16:55
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SigmusAmadeus posted:Started off 4/20 the only way i know how. with Culinary Fuckery. I feel like if you introduced a South Korean to elotes they would freak the gently caress out. Kind of a weird accidental confluence of Mexican and Korean tastes (corn+mayo, namely).
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Apr 21, 2017 05:24
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Brand New Malaysian Wife posted:
So are you cooking for your ailing grandparents or are you allergic to sauces and seasonings?
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Aug 7, 2017 23:43
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So the only reason people are trying to make salmon meuniere is Breath of the Wild, right? Salmon seems like a really bad choice of fish to pan-fry. Sole and skate are the classic fish to use for a reason -- uniform thickness and texture, less-dense meat. Hell, use tilapia or catfish.
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Aug 10, 2017 18:07
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Arglebargle III posted:fish tacos Next time you make tacos, try toasting your tortillas. Heat up a dry nonstick pan to medium heat and toast them one or two at a time til black spots just start to form. Much better texture and flavor.
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Mar 9, 2018 03:33
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Loco posted:Now You're I'm pretty sure I'm not getting my pan hot enough for this to be a danger. Do you know at what point it becomes hazardous? I'll admit I don't know the facts myself.
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Mar 10, 2018 07:06
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TOAST YOUR TORTILLAS
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Jun 18, 2018 07:21
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BrianBoitano posted:Somebody teach me to garnish with cilantro. It looked so much better before adding it Chop it more finely.
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Aug 16, 2018 22:25
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I have definitely shattered a mason jar full of hot bacon fat by putting it straight back into the fridge though, so leave it sitting out so the hot fat cools down a bit before you put it back.
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Nov 3, 2018 04:57
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Butternut squash risotto, chicken thigh, pomegranate, feta, fried sage. Not photographed super well but I just spent all day making the chicken stock that went into this and it’s probably one of the most delicious things I’ve ever made.
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Dec 11, 2018 07:31
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Followed Brian Boitano’s lead and made meatball subs with arugula pesto. No joke, this was top 5 best sandwiches I’ve ever had, and easily the best sandwich I’ve ever made.
prayer group fucked around with this message at 19:02 on Dec 21, 2018 |
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Dec 21, 2018 10:29
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Roasted chicken, honey balsamic glazed carrots, saffron risotto, roasted garlic. Pretty good!
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Jan 16, 2019 19:21
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I’ve been really influenced lately by the way they cook at the restaurant I work at. Lots of local, seasonal vegetables, and an ethos of using every part of the buffalo, so to speak. So I made spaghetti with rainbow carrots and easter egg radishes, crispy king trumpet mushrooms, and a pesto of carrot tops, radish greens and walnuts.
prayer group fucked around with this message at 17:27 on Apr 26, 2019 |
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Apr 26, 2019 08:31
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I didn't think I liked them for most of my life either! Turns out the small, sweet ones that are in season right now (if you're in the northern hemisphere) are a whole other thing. Saute with garlic and lots of butter, deglaze with white wine.
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Apr 26, 2019 17:27
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DiomedesGodshill posted:My take on a summer salad. Compressed watermelon, raw golden beats, strawberries, figs, toasted hazel nuts, feta cheese, and baby greens with a raspberry vinaigrette. Where do you live that you're getting figs this time of year?
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Jul 12, 2019 07:39
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Whalley posted:They're so loving easy. I made a double batch of this for a dinner party tonight and I cannot thank you enough. I used Thai basil instead of cilantro since I had that on hand. So delicious.
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Sep 25, 2019 07:25
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Mexican chorizo, white rice, red beans, salsa verde. First time cooking dry beans! Simmered them with the white parts of the scallions, half an onion, a quartered carrot, and a bunch of thyme and oregano. Came out hella flavorful. For the salsa I charred six tomatillos, half an onion, a serrano pepper and six cloves of garlic, then threw it all in the blender with salt, a little oil and the juice of half a lime. Perfect the first time, which honestly shocked me. Didn’t even need a pinch of salt. I feel like I’m getting better at this.
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Oct 10, 2019 06:27
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Wow, no one's said it yet? Toast your tortillas, dude.
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Oct 16, 2019 16:57
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What's that on top of... roughly half of those eggs there?
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Dec 7, 2019 21:50
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Escargot is not seafood.
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Jan 22, 2020 00:59
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Great work on that strawberry rose.
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Feb 15, 2020 18:45
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The breakfast burrito is one of my favorite foods and never in my life have I considered smothering one in sausage gravy. You're a brilliant man. What's inside the 'rito?
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Mar 24, 2020 17:19
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Yesterday I walked to the little farm by my house for their first weekly farmstand of the season and got a big bag of swiss chard, garlic scapes, radishes, carrots and arugula. Last night I made pan-roasted chicken breasts over polenta with creamed swiss chard and garlic scape and carrot top pesto, which I do not have photos of. But tonight I made a stir-fry with some chashu-style pork loin I had sitting around, plus the carrots, radishes and arugula, along with some of an old red onion, ginger, and some garlic that was honestly sprouting pretty aggressively. Wouldn’t have thought to include arugula in a stir-fry, it was my fiance’s idea and it came out pretty excellent.
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Apr 11, 2020 06:02
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TychoCelchuuu posted:Kala chana Hey, if you're interested in improving your food photography, try plating in something other than a dog food bowl.
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May 23, 2020 17:49
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Huh, didn't know those were an Indian thing! Good on you for still cooking, and feeling proud enough of what you make to share it. Sorry I was a butthole.
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May 24, 2020 02:12
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Any particular recipe/method for your "burnt ends"? I buy pork chuck roast often enough as it is, its cost-to-deliciousness is just the best.
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May 26, 2020 05:20
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You mean like, setting up a charcoal grill in your kitchen? Don't do that.
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May 27, 2020 17:17
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Ooh, ribeye cap. I know it as spinalis. It is one of the greatest beefmeats.
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Jun 7, 2020 08:17
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Yesterday I decided to make chickencheese for dinner tonight in remembrance of the forums. After tonight’s news it is now a chickencheese of celebration. I made two of these and my wife and I split one. Pickle-brined chicken tenders, peps, onions, mozzarella, and my homemade Chick-Fil-A sauce. Rock over Something Awful, rock on chickencheese.
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Jun 26, 2020 04:50
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Sounds like you need to get rid of that crockpot.
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Jul 29, 2020 19:35
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Yeah no poo poo it made you nauseous, there's like a cup of grease in that pan!
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Aug 4, 2020 19:03
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excellent bird guy posted:I read somewhere ITT, boiling chicken thighs in Cream of Mushroom soup. Good god if coconut oil is grease then that dish there would be 'the ultimate grease experience.' My point is that you seem to be putting too much cooking fat in your pan and it's making you nauseous. Fat is fat no matter whether it comes from coconuts or bacon. There shouldn't be an oily translucent slick on top of your food.
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Aug 5, 2020 07:29
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excellent bird guy posted:My teeth are so good because the fat is protective. lmao
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Aug 6, 2020 16:27
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excellent bird guy posted:I don't have interest in recipes generally. I want to be creative and unique. There are I think general concepts to follow. I heard from a Sikh cook to never use dry spices. So, thus all my spices go in a little oil to release the flavor. I heard of the holy trinity, which is Onions, Carrots, Celery, thus I used the holy trinity for about a year and is my major fallback. So I pick 3 spices, and 3 vegetables with an oil. This is I think a foundation to master before moving on. But, tonight I will try to instead of a stove top to use an oven. I may have been getting sick a few times by over doing the oil and using more than 3 spices. So you want to know how to cook but you don't want to learn. Incredible.
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Aug 11, 2020 19:04
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Waterbed Wendy posted:burrito shell what the gently caress
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Dec 9, 2020 04:38
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Olpainless posted:chorizo and pork sausage sir do you know what chorizo is
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Mar 30, 2021 00:14
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toplitzin posted:Jerk fried rice You're telling me a jerk fried this rice?
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Mar 31, 2021 16:47
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Halloween Liker posted:The online charade that no one eats like a normal person is so tiring to read. It is bizarre to me to see people talking about making sodium citrate mac and cheese, an easy and uncomplicated thing to do, and go "no! you're lying on the internet for attention!".
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May 14, 2021 17:23
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