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Junior G-man posted:Made the Binging With Babish lasagna this weekend - never tried adding ground veal and milk to my bolognese before but it's good, even if very heavy on the stomach. Now that's a loving lasagna, aka a lasagna I'd like to gently caress (with my mouth). But seriously there's a lot to be said for chicken stock / white wine / pork&veal spaghetti sauce. Too many people think it has to be beef and red wine.
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Sep 12, 2018 23:07
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large hands posted:When we make cha gio we wrap them in a lettuce leaf with mint/thai basil/cilantro etc. before dipping in the nuoc Cham. It was a game changer for me, adds a great fresh flavor and keeps the oil off your fingers. Pro tip: try it like this but with rau ram aka vietnamese coriander.  I don't see it as much in the bay area vietnamese places but I do see it in the asian markets and places that let you make your own spring rolls.
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Sep 26, 2018 07:06
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loving hell mate.
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Oct 9, 2018 06:10
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would challah go well with chili, like tear and dip it in instead of a tortilla or something? I've never eaten it.
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Nov 5, 2018 20:11
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Casu Marzu posted:I think you forgot the sear part iajanus posted:got drunk af Plausible.
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Nov 8, 2018 17:43
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sunday roast 
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Nov 27, 2018 19:06
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Cheers. I used a slightly different method for this 'half picnic roast' cut. Tented it in foil and cooked it for 2 hours @ 325 then removed the foil for the rest of the cook, before cranking it up to 550 to crisp the crackling. I think the tenting/steaming helped break down the skin and fat for better crackling.
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Nov 27, 2018 20:07
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I made this soup thing.  It's my "lazy laab" (ground pork, lemongrass, onion, garlic, thai chili, fish sauce, lime juice, sugar, Taro the dog supervision), thai pickled chilies (fish sauce, lime juice, vinegar, sugar), home made chicken broth, wide rice noodles, cilantro and napa to make it "healthy".     Note: not my george foreman. Housemate uses it for dino nuggets...
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Dec 10, 2018 18:38
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So much good food on this page
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Jan 6, 2019 07:44
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sterster posted:Homemade miso with 16hr SV pork belly. Bean sprouts, green onion, nori, soft egg, red pepper. whats in your marinade for the belly, is it like chashu or cha siu or whatever?
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Jan 18, 2019 04:28
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Human Tornada posted:Pork stew with cider, carrots, and parsnips, and a simple white boule. May I have the pork cider stew recipe please? I am a sucker for stew and bread. silvergoose posted:Snow day, holiday weekend, bolognese. That sauce really stuck to the pasta god drat
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Jan 21, 2019 08:22
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TIL about Raclette, the white man's dairy version of Korean BBQ. How have I never heard of this before?!
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Jan 26, 2019 04:25
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So it's swiss fondue on a grill? This is to korean bbq what fondue is to hotpot?
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Jan 26, 2019 04:27
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There's a lot of variations on 'lion's head' soup too (Chinese meatballs). I make big pork meatballs with scallion, white pepper, ginger, tiny bit of sesame oil then pan fry them hard on one side, flip, add broth and other soup ingredients, cover and bring to a simmer. Couple I've made in the past: 
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Jan 28, 2019 20:44
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Jose posted:I was trying to hide the clutter behind my chopping board but this is 140f pork loin that was in for about 2 and a half hours before a sear so juicy
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Feb 4, 2019 03:00
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silvergoose posted:Fresh rolls are *so fuckin good*. These look great! We do a housemate dinner with these, people bring different ingredients and make stuff, then we all make the rolls at the table together as we eat. It's a nice change up from hotpot.
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Feb 13, 2019 04:01
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Raikiri posted:Honey & Cumin roast pork belly, sugar snap peas, leek and mushroom croquettes with a pork/onion gravy. im defrosting a pork belly slab right now do you have a recipe please?
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Mar 23, 2019 07:07
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Raikiri posted:recipe Thank you I actually have all this except whole cumin but I'll sub! Leeks looked good today. iajanus posted:Made dough today and we made pizzas You must be chuffed https://www.youtube.com/watch?v=o4fHlldbRHo&t=125s
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Mar 24, 2019 01:26
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My Oma's gurkensalat is killer and so is her kartoffelsalat, but that looks like the best of both worlds so gonna hafta "GIMME DAT RECIPE" please.
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Mar 30, 2019 02:01
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instagram or if you must, via the websites/restaurant. He won't refuse to donate if you contact him directly with it, that would mean he's only doing it for the press.
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Apr 12, 2019 08:10
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ogarza posted:tortillas now that's good posting
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Apr 18, 2019 00:53
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Liquid Communism posted:
Add a grilled pineapple ring, some sliced pickled beetroot, canadian bacon and baby, you got an aussie burger with the lot  pim01 posted:We red braised some pork I'm gonna do the same in my new IP this weekend! Did you use the SA Chinese food thread recipe?
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May 9, 2019 00:00
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iajanus posted:Resident burger eating touche
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May 9, 2019 16:54
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Stringent posted:Need it to cover the flavor of the marsupial meat they cut the beef with. my local permanent fast food caravan (the kind open til 5am used by taxi drivers and drunks after the pub) back in the day mixed coles snag meat into their beef patties. Was actually pretty good. Their chips gravy was as black as my step-grandmother's heart and you could get vegemite on your all pork-rear end in a top hat hotdogs. poo poo was legit. Also its not a burger with the lot unless its got the pineapple and beetroot, fight me iajanus. Bald Stalin fucked around with this message at 01:23 on May 10, 2019 |
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May 10, 2019 01:16
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I bought some char siu from my local hong kong bbq guy, made it into char siu "bao" mix inside phyllo and voila, easy sweet pork snack. I used the char siu bao recipe from here: https://www.youtube.com/watch?v=lj5GJP_i55o  
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May 13, 2019 07:54
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Straight, shoestring, crinkle, doesn't matter because they're not "fries" if they're baked in an oven.
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Jun 2, 2019 21:07
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Liquid Communism posted:Eh, they're par-fried, I just oven finished them because I've been out of town for a week and didn't want to gently caress with getting out the deep fryer. I apologize I did not mean this like a call out or attack. I was literally eating some oven fries and a microwaved hamburger from white castle at the time, ruminating about what my live had become. We could just call them chips  edit: or authentic potato straws 
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Jun 3, 2019 00:10
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Sauerbraten, spaetzle, rotkohl und gurkensalat Marinade (ended up marinating the beef for 8 days. It was actually amazing)  spaetzle maker!  always butter your spaetzle between batches 
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Jun 17, 2019 05:30
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Onion, carrot, celery, garlic, red wine vinegar, red wine, water, juniper berries, cloves, bay leaves.
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Jun 17, 2019 14:26
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first time making wontons    
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Sep 2, 2019 04:04
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ya based on these two: https://www.youtube.com/watch?v=7SJUkEfGQtI https://www.youtube.com/watch?v=thLTObHwCfI I didn't use oyster sauce or chicken powder, and for the oil/vinegar it's good old lao gan ma and shanxi
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Sep 2, 2019 19:24
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It's so cheap, 1lb of pork and a packet of wonton wrappers is like $6, might as well go all in
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Sep 3, 2019 04:32
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iajanus posted:It burnt around the edges, but my first attempt at cauliflower pizza google fathead pizza. It's way better than cauliflower shite if you're trying to low carb.
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Sep 18, 2019 05:24
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I mean, feel free, but if you're not trying to be keto then real dough is better. Fathead is still inferior to real dough, but better than cauliflower.
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Sep 18, 2019 23:08
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That certainly is a thing.
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Sep 27, 2019 22:41
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JawKnee posted:tonight I decided to try making scotch eggs for the first time gently caress me that looks so loving good. Probably the best scotch eggs I've ever seen.
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Oct 20, 2019 07:38
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that sounds like boar/male pork meat that got a little too old before slaughter. You may also have the gene that makes pork smell pissy, though I would have thought you'd have developed that taste a lot earlier in life.
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Nov 22, 2019 23:05
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| # ¿ May 14, 2024 05:34 |
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Hi everyone its chef john from FOOD wishes dot com wiiiiIIIIIth
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Dec 29, 2019 03:58
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