|
Smashburger night! Homemade pork jowl and red onion jam, kewpie + garlic confit aioli, tomato, arugula from the garden, cheddar, onion roll   
|
#
¿
Oct 23, 2021 01:42
|
|
|
|
| # ¿ May 22, 2024 04:03 |
|
|
canned green beans w/ butter & garlic salt tastes like childhood
|
|
#
¿
Oct 25, 2021 15:07
|
|
|
   
|
|
#
¿
Nov 1, 2021 00:46
|
|
|
Framboise posted:How are the burgers in the book? My girlfriend loves Bob's Burgers so this may be a fun christmas gift idea. this is the first one i've made and it was extremely good! i'll see if i can get some shots later of some of the more interesting recipes
|
|
#
¿
Nov 1, 2021 18:42
|
|
|
Framboise posted:How are the burgers in the book? My girlfriend loves Bob's Burgers so this may be a fun christmas gift idea. Here's a few of the more interesting ones!      Last couple nights have been recipes courtesy of Ethan Chlebowski: yesterday was his "Streetcart" chicken and rice  And tonight was keema matar: 
|
|
#
¿
Nov 3, 2021 00:24
|
|
|
toplitzin posted:Is this a riff on the Serious Eats version? it looks very similar! i have not tried the serious eats version but the ingredient list is pretty close i can definitely say that this version is incredibly tasty
|
|
#
¿
Nov 3, 2021 18:32
|
|
|
Framboise posted:Is there any reason why I shouldn't just use jasmine rice for pretty much every rice dish? It's just so much tastier imo. i do pretty much this and it's worked out for me, i use jasmine for everything unless a recipe i'm using specifically calls for something else like basmati, or if im making risotto it's arborio
|
|
#
¿
Nov 5, 2021 17:52
|
|
|
Mr Owl posted:Made Bao from scratch, slightly too big but still amazing! Flash Gordon Ramsay posted:That looks really loving tasty seconded, these look incredible. tell me your secret to bao. the one time i tried i think i overworked the dough and instead of a nice edible pillow i got a pile of rocks
|
|
#
¿
Nov 10, 2021 15:18
|
|
|
smashburg, shrooms, homemade spicy garlic dill pickles got dang chicken sandwich 
|
|
#
¿
Feb 2, 2022 00:27
|
|
|
mystes posted:Oh drat Kenji's wok book is finally out? drat right it is  I've not gotten to dig in much yet as I already had meals planned for the next few days but I'm very excited to start next week!
|
|
#
¿
Mar 14, 2022 21:31
|
|
|
Professor Wayne posted:drat fine burg. did this last night and forgot to take a photo, so here's a poor shot of leftovers  I had never actually cooked tofu myself before last night and it turned out insanely good Making his "Mom's Japanese style mapo tofu" tomorrow night and I'm very excited
|
|
#
¿
Mar 29, 2022 17:23
|
|
|
Farking Bastage posted:putanesca that looks great!!! a tip for the zucchini: spiralize it then salt the zoodles liberally and leave it on a plate on top of some paper towels for 15-20 minutes while you do your other stuff; when you're ready to cook, give them a gentle squeeze over the sink and a huge volume of that water you're trying to avoid will dump out i think i'm going to try this next week!
|
|
#
¿
May 26, 2022 14:45
|
|
|
I have a lot to thank GWS for, as my first real foray into cooking all started here in this forum, and it began with probably the most "famous" recipe to come out of here - the fabled goon pulled pork. I've made it countless times over the years and passed it on to both my parents and my wife's parents. My mother in law just made it again over the weekend! But after having it again after a long pause, I wondered - I've learned a shitload over the last decade+ I've spent here. Surely I can improve this recipe, right? Right. To start: big rear end pork shoulder, but instead of throwing the whole chunk of meat into its vessel like an uncultured Cro-Magnon, let's get some more surface area. I chopped it up into chunks, scored the chunks on all sides, liberally applied S&P, seasoned with roasted granulated garlic, paprika, ground mustard, and MSG, and covered with a combination of soy sauce, worcestershire, and fish sauce:  Threw that into a bag along with 6 or 7 smashed garlic cloves and let that sit for about 24 hours, flipping it in the bowl a bunch throughout the day  .... It's now the next morning - time to cook! This time, I'm ditching the crock pot for the king of maillard: my dutch oven. Extracted the meat from the bag into a bowl and applied a very liberal coating of dark brown sugar on each piece. Preheat the oven to 225F, and while preheating I put the dutch oven on my stove on medium with a thin layer of oil, and in goes the pieces, cooking in batches until everything is browned on at least 2 sides (the sugar almost turns black here and I basically made pork flavored caramel in the process). While the pieces are cooking I quickly quarter a sweet onion and, after all the meat is seared, everything goes back into the pot along with any excess marinade still left in the bag, a few drops of liquid smoke, a bay leaf, and about a cup of water.  Cooked with the lid on slightly ajar, and taking a page out of Kenji's bolognese recipe, I checked on the pork every hour or so, turning the pieces and scraping the sides of the dutch oven with a wooden spoon to get those lovely browned bits into the liquid. This continued for about 5 hours.  Getting there. For the last hour, I turned the oven up to 250F and removed the lid.  Behold! The fruit of our labor. The crust on the pieces let me get them out of the pot mostly unscathed, but rest assured it took no effort at all to shred. ... This is where I forget to take a picture of the sauce & finished product because holy gently caress this was so insanely good so here's the bottom of the bowl  The sauce I did in basically the same way I normally would - liquid from the dutch oven into a saucepan, small amount of cornstarch in cold water, along with a few drops of liquid smoke, a squirt of ketchup, and a big spoonful of dijon mustard to try and help stabilize everything. Added some more S&P once reduced enough. Having been able to taste this version and the original GWS crockpot method basically side-by-side, the difference is extremely obvious: the dutch oven method provides a much deeper, more developed flavor than the crockpot version. I was expecting it to be different, but I wasn't prepared for how different it really was. I only put the sauce on about half of the pork and elected to keep the other half unsauced for a different use - which turned out great, as I made some shredded pork fried rice last night that was absolutely phenomenal as well  Cooking is fun! Thanks for everything GWS!!
|
|
#
¿
Jul 20, 2022 15:16
|
|
|
More adventures in pesto: quartered some mushrooms and sweat them in a pan with some garlic until the water is gone, then into a baking dish and tossed in basil-almond pesto, with mozz, parm, turkey pepperoni. into the oven to get all melty Meanwhile, I toasted a brioche bun with some butter and spread some more pesto on it, and then made a parmesan chip Put some mushroom mixture on the bun and the chip. Pesto shrooms two ways  Not much to look at but tasty at hell
|
|
#
¿
Aug 1, 2022 23:41
|
|
|
as someone who has never had it - why is it such a struggle? is it like having too much buttercream frosting is just sickeningly rich? i've never considering that eating too much good steak would be a chore
|
|
#
¿
Oct 3, 2022 21:27
|
|
|
Torquemada posted:It’s not really ‘good steak’, it’s its own thing. It’s like the difference between foie gras and beef liver, or lardo and bacon. Chemmy posted:It’s super rich. I had Miyazaki A5 and it’s kind of like eating steak flavored butter. It coats your mouth in fat like eating toro. never would have considered that but totally makes sense
|
|
#
¿
Oct 4, 2022 14:44
|
|
|
Sunday's for braisin'  
|
|
#
¿
Dec 18, 2022 23:04
|
|
|
crispy chicken pasta, garlic bread pork tacos  steamed pork buns, rice w salt n pepper topping 
|
|
#
¿
Jan 24, 2023 01:30
|
|
|
congee
|
|
#
¿
Jan 26, 2023 00:30
|
|
|
burg  
|
|
#
¿
Mar 9, 2023 15:56
|
|
|
i ate the whole thing standing next to the sink, but miraculously i lost only a single shred of lettuce
|
|
#
¿
Mar 9, 2023 16:28
|
|
|
taco salad
|
|
#
¿
Mar 10, 2023 00:02
|
|
|
MadFriarAvelyn posted:Cougar gold is fantastic and makes a great gift. Just don't ask what kind of milk it's made from. ...what milk is it made from?? this article seems to imply cougar gold is just cow milk
|
|
#
¿
Mar 20, 2023 20:22
|
|
|
mystes posted:Maybe it was some kind of joke? oh lol was it a cougar/viking milk joke oops
|
|
#
¿
Mar 20, 2023 21:17
|
|
|
chicken (and bacon and egg) cheese 
|
|
#
¿
Mar 22, 2023 23:45
|
|
|
braised some chicken  made some schmaltz   made mushroom gravy with a schmaltz roux 
|
|
#
¿
Apr 2, 2023 22:59
|
|
|
I've been refining my tom kha gai method and tonight was my best yet      
|
|
#
¿
Sep 18, 2023 03:23
|
|
|
|
|
#
¿
Oct 31, 2023 23:54
|
|
|
https://www.madewithlau.com/recipes/pan-fried-chicken-breast
|
|
#
¿
Nov 7, 2023 01:04
|
|
|
Had our Thanksgiving on Sunday and I've been trying to come up with ways to use leftovers that my wife will actually eat So I made Tom kha with turkey  
|
|
#
¿
Nov 22, 2023 14:54
|
|
|
first time making ghormeh sabzi! onion, turmeric and pepper, salt and beef bouillon, garlic, fenugreek, dried limes, and a lemon for juicing  parsley and cilantro  had Indian buffet for lunch, stopped at the Indian grocery for a few particulars, then grabbed some lamb from the halal butcher next door. All owned by the same family  a poo poo load of herbs chopped up with 2 bunches of green onions and about 3/4 lb chopped spinach  sauteed onions and garlic with the turmeric and pepper, then the lamb, then in goes the salt and beef bouillon and 4 cups water. simmered for an hour uncovered, then in goes the limes  after another hour, time to saute all the greens. fenugreek in towards the end  fifteen minutes later, beans and greens into the stew  and another hour of simmering  off the heat, limes out, fresh lemon juice in, and time to eat  it was delicious! insanely flavorful, the lamb just melted and the heavy citrus is a great contrast to its gaminess will definitely make again!
|
|
#
¿
Jan 8, 2024 02:40
|
|
|
|
|
#
¿
Jan 9, 2024 01:53
|
|
|
  
|
|
#
¿
Jan 16, 2024 04:45
|
|
|
Used my leftover chicken for an experiment tonight I'm sure I'm not the first person with this idea but it came to me the other night and I had to try it I give you: Korean birria   Quick Kimchi base + shredded leftover chicken + cilantro lime slaw + gochujang consomme My red schmaltz wasn't strong enough to really get any color on the tortillas but the flavor was there!
|
|
#
¿
Jan 18, 2024 00:52
|
|
|
The usual Tom kha gai, sans cilantro because I forgot to buy some oops
|
|
#
¿
Jan 31, 2024 00:07
|
|
|
Friend got me Ottolenghi's Simple for my birthday last month. Made these tonight:    Served over buttered jasmine rice with za'atar and a side red onion/cucumber/tomato salad with tzatziki And made some loco moco again the other night 
|
|
#
¿
Feb 6, 2024 17:56
|
|
|
|
|
#
¿
Feb 19, 2024 01:15
|
|
|
|
| # ¿ May 22, 2024 04:03 |
|
|
tom kha gai!!!!
|
|
#
¿
Mar 24, 2024 23:00
|
|