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No sous vide or torch, I'm just a wizard with a nonstick pan I guess? This was the thickest cut I think I've ever cooked, it was a 1.5lb ribeye that was probably 1.5" thick My method: about 2 hours before cook time, take the steak out, pat it dry, liberally apply kosher salt, set on a wire rack in the fridge. When the time comes, I pat the steak dry again, apply more kosher salt and pepper. Half a stick of salted butter into my pan on very high, steak goes in when it's melted. Sear that side for about 2 minutes, then sear all the edges. While the edges are searing, I throw in a sprig of rosemary and a few smashed garlic cloves. Afterwards, with steak now on the last remaining unseared side, spoon the butter over it constantly until that side is done, then form a makeshift bed out of the rosemary and garlic cloves and put the steak on top of it. Thermometer goes in with the alarm set to 123F, then into the oven at 275F until it's done. Take it out, spoon the butter over it one last time, rest for 10 minutes, consume. The asparagus is done in the oven @ 400 for about 15 minutes with just salt/pepper/crushed red pepper/olive oil, then I add some grated parm and throw it under the broiler for a minute Mushrooms & onions just in a pan with oil/salt/pepper/crushed red pepper, then add some balsamic to the pan after 7-8 minutes of cooking, and just cook until the liquid disappears and they get nice and brown
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Jul 3, 2018 17:56
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VelociBacon posted:That's an incredible lack of gradient for a pan steak, good work! I am a dumb and bad cook for presuming. Thank you  I was really worried by the end of cooking time that the gradient would be terrible but I was pleasantly surprised!
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Jul 3, 2018 18:21
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crab boil for the fourth e: vv it was real good kumba fucked around with this message at 15:47 on Jul 5, 2018 |
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Jul 4, 2018 23:53
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 Angel hair w/ scallops, fried basil, and butter topped with parsley and capers
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Jul 9, 2018 20:06
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 chicken breast with homemade pesto, mashed cauliflower with parm, braised leeks with garlic and herb butter
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Aug 6, 2018 01:36
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chicken and veggies with peanut sauce
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Aug 9, 2018 23:48
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shrimp and bacon with zucchini noodles and garlic parmesan cream sauce
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Aug 12, 2018 02:05
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lunch from today: khachapuri dough:  cheese topping: milk/flour/butter + feta & mozzarella  pre-bake  into the oven at 450 for about 15 minutes, then take out, crack and egg on top, and throw on some butter. 3 minutes later:  stir that up  tear off some bread and dip in the egg and cheese  
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Aug 12, 2018 19:20
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Naw no mixer required, just a few minutes of stirring and kneading by hand does the trick
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Aug 14, 2018 13:05
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Magnus Praeda posted:
i am really glad i'm not the only one with that immediate reaction would eat it, googly eyes included
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Sep 26, 2018 18:56
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Are those... googly eyes?
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Various soups, chili, pot roast
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Nov 2, 2018 16:04
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Casu Marzu posted:
gently caress that looks good e: for content, seared tuna sandwiches with arugula, tomato, and lemon garlic aioli   pictures came out terrible but it was delicious kumba fucked around with this message at 22:06 on Nov 4, 2018 |
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Nov 4, 2018 21:59
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challah french toast is god tier
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Nov 5, 2018 20:26
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Recently got a Dutch oven big enough to make serious eats bolognese Meat browned, veggies softened and added  Wine added, ready to reduce  An hour or so into the oven  Finished product after 3 hours in the oven and added parmesan, cream, fish sauce, more fresh parsley  Dinner, served over bucatini with more fresh parmesan  And now I have a shitload of leftovers to feed family over the next few days!
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Dec 22, 2018 23:30
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Christmas Dinner Oxtail au jus, made on Sunday, in gelatinous form   Prime rib, Serious Eats style  Served with potatoes parboiled then roasted, sauteed kale with lemon, garlic, and shallot, and a garlic cream sauce
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Dec 26, 2018 01:19
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 Salmon, cucumber, avocado, green onion, salmon skin chips, and fried mahi nuggets with spicy mayo and toasted sesame seeds over sticky rice
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Jan 13, 2019 00:38
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i got a raclette grill for christmas and finally got to use it! got some portabellas, onions, sausage, swiss and extra sharp white cheddar not pictured: gorgonzola, steak marinated in soy/worcestershire/garlic/basil/lemon, and a french baguette  this was the first round and I quickly learned to get rid of the excess marinade after this batch  little bites of heaven!!
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Jan 25, 2019 23:26
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It's a grill on top with little nonstick pans under a low heat broiler below it, so you grill the meats and veg on top and melt the cheese / toast the bread below It's very much like fondue in that it's meant to be a group thing that takes a good amount of time while you drink several bottles of wine
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Jan 26, 2019 05:07
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Tonight we made salmon salad with avocado, jalapeno, cucumber, mango, and a sesame lime dressing with a salmon skin chip and coconut jasmine rice
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Jan 27, 2019 05:13
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Last night we made Chrissy Teigan's "wonton" soup which uses cut up wonton wrappers as noodles and the meat that would normally go in the wontons just in the broth. Shrimp & pork meatballs, mushrooms, broth, scallions, jalapenos, cilantro, and fish sauce. It was amazing, will definitely be making this constantly 
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Jan 28, 2019 20:18
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Phil Moscowitz posted:Nice, I've been looking for more soup recipes. Is this available somewhere online? Google fails me. I'm unable to find it as well so probably not, I'll try to remember to post it tonight when I get home
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Jan 28, 2019 20:39
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Phil Moscowitz posted:Appreciate it. I assume it's similar to one of the ones that's popping up. Sorry for the delay!  
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Jan 30, 2019 03:23
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Alton Brown's portobello mushroom stroganoff Super rich and creamy and, thanks to the goat cheese, has a nice tanginess that really sets it apart from other stroganoff I've made
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Feb 3, 2019 23:40
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 Based on a Blue Apron recipe, spicy peanut chicken thigh with berbere, sauteed kale with garlic, and jasmine rice  Pan seared scallops, cucumber salad, sticky coconut rice
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Feb 6, 2019 01:57
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For Valentine's Day, we decided to treat each other by making the most low effort meal possible in order to do things other than cook, so we had Vigo black beans and rice with tomatoes red onion and cilantro It was delicious and simple Served with the finest $15 champagne kumba fucked around with this message at 04:02 on Feb 15, 2019 |
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Feb 15, 2019 03:52
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Random Hero posted:72 hour short ribs over mushroom risotto: 
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Feb 15, 2019 19:59
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Flash Gordon Ramsay posted:Looks like breast meat. Why not thighs? Thighs>breasts. Fight me. I've been saying this for years and my wife finally agrees with me, I think using thighs for chicken meatballs instead of breasts is what finally converted her. Meatballs from breast meat are far too dry and end up kinda spongy , whereas the fat from the thighs really makes for a much better texture Monday night's meal was a portobello mushroom cap (I know it doesn't look like it but it's there!) stuffed with shrimp, onions, and garlic, topped with breadcrumbs and parsley and baked, with a side of buttery, garlicky, lemony angel hair with some extra shrimp filling 
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Feb 20, 2019 17:30
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gently caress hormel, this is the one true hot dog chili
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Feb 20, 2019 19:29
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I use a lot of jarred curries because I can't be arsed and they're delicious. Tried doing that cracked coconut method on Sunday before adding a healthy amount of madras curry, garlic, and ginger and holy hell I was not expecting it to make that big of a difference. The coconut flavor shined through way more than any time we've made it previously, so thanks to whoever suggested that!
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Apr 30, 2019 23:56
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today's lunch: watermelon salad
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Jun 2, 2019 18:21
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Phil Moscowitz posted:Re: fries—I’m trying to think of bad fried potatoes but nothing happens 
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Jun 2, 2019 23:21
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Those four things, plus a drizzle of olive oil and that's it! Super tasty and very refreshing for summer
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Jun 3, 2019 04:16
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Raikiri posted:Hoi sin glazed cured pork belly strips with bao buns, pickled daikon/carrot/cucumber and rice flavoured with cardamom, lemon grass and pandan leaves. god drat i tried making bao buns a few weeks ago and failed absolutely miserably. instead of soft, delicious buns of goodness i instead got rigid, crusty bullshit. i followed a recipe and have no idea if it was the recipe (probably not) or me (probably) may I ask how you properly make these little pillows from heaven?
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Jun 5, 2019 19:35
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tonight: a pork loin experiment salt & pepper, only put rosemary and thyme on one cause i wasn't sure if it would be too much with everything else going on (it wasn't) turned my oven as low as it goes (170F), set thermometer to 145 (took about 2.5 hours). let rest while making the rest!  blackberry balsamic reduction  chopped up the almonds and mixed em in the goat cheese with some honey  i could just eat this straight. it's so good.  3-4 minutes under the broiler while i fry up some fresh sage in butter   and there we have it: a slow-cooked pork loin with a honey & almond goat cheese crust, blackberry balsamic reduction, and fried sage, with a side of roasted brussel sprouts and onions it was loving delicious and i will definitely be making this again. as a bonus that i didn't think about until i started cooking: after straining the reduction, i was left with a mass of macerated blackberry & balsamic goodness, so i had to run out to the store for the some vanilla ice cream  couple scoops of ice cream, some of that compote, and a pinch of kosher salt
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Jun 23, 2019 03:58
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and now, after last night's fanciness, baked buffalo wings using the baking powder method. never tried that before, turned out great  
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Jun 23, 2019 23:33
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Random Hero posted:I really like the effects of dry brining steak, and it takes so little effort aside from planning. Even if you can only do it for a few hours before you cook it, it's worth it. Overnight is the best though. Indeed. Salt & laying on a wire rack for 24 hours in the fridge before cooking makes a massive difference. Also works great for chicken wings.
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Jul 18, 2019 19:26
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beef and broccoli
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Jul 26, 2019 01:47
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did asian fusion tonight: char siu, red miso soup with shrimp balls, edamame, wakame  
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Jul 29, 2019 00:12
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 Poached tilapia with fresh basil from the garden
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Aug 3, 2019 00:25
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| # ¿ May 22, 2024 01:21 |
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Inspector 34 posted:Those last 2 both look awesome. Definitely want to do some kind of fish + pasta like that in the near future. Sounds like a great Summer dinner. it's nice because it's ingredients we generally have around and you can easily poach from frozen so if you forget to plan something it's super simple to throw together we just do cherry tomatoes sliced in half + 2 cloves of sliced garlic in a pan for about 6 minutes, deglaze with some white wine, add a cup of veg/whatever stock you got on hand, some frozen fish filets and some basil, cover and simmer for 20ish minutes, salt and pepper throughout make pasta, throw on more fresh basil and some parm, bam, dinner
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Aug 3, 2019 02:52
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