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 Coastal dry rubbed salmon cooked on cedar planks. Roasted parm asparagus & baked potato.
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Feb 14, 2017 04:16
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kittenmittons posted:
Is this a kids plate? Seems like there isn't enough food for that plate. Or I'm a big fat heathen. Probably the latter :/
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Apr 3, 2017 16:53
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emotive posted:Spicy vegetarian miso ramen with 6 minute egg and crispy roasted shiitakes That looks amazing, I'm jelly.
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May 2, 2017 18:03
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Made some pork ribs and forgot to take before picture so here is a during with lovely lighting and a cellphone quality. 
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Jun 5, 2017 02:51
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Random Hero posted:Sous vide wagyu petite filet with pasta aglio e olio: Why didn't this make it into the sous vide thread. Looks amazing.
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Aug 1, 2017 22:17
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AA is for Quitters posted:Talking about artistic shots of food, here's another try for me: This is just want food used to look like before we invented color. I'm sure our grandparents would find this nostalgic.
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Aug 19, 2017 04:06
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RisqueBarber posted:Made my first brisket This should be xpost to smoking thread. Looks great from what I can see on mobile.
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May 16, 2018 22:13
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xpost from SV thread. I had steaksterster posted:Guys, I don't know why I didn't think about this sooner. Took my cast iron out to the gas grill and got her ripping hot. One of the best sears I've done. Anywho, these were some massive 2" thick Ribeye that I picked up for 5.70/lb and the picture is half of 1 Ribeye. I didn't even finish my portion.
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Jul 7, 2018 22:15
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Just looking at the amount of bonito on that makes me gag. That stuff just makes me want to vomit. Sorry not making GBS threads on your food just expressing my opinion. You do you boo boo
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Oct 30, 2018 20:06
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camoseven posted:Did you know that you don't have to share every opinion that pops into your head? Weird but true! Yes I do know that but we are on the internet. It's like rule #1 that when you have an opposing view from someone else you have to tell them.
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Oct 31, 2018 00:13
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SymmetryrtemmyS posted:Why would you refrigerate bacon grease? While I agree with most of this. Butter is really dependent on you location and ambient temps. Living in Az has change my butter habits of leaving it on the counter  I love soft butter but got to be careful with it in the summer months.
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Nov 3, 2018 19:24
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Do you refrigerate your vegetable oil? Butter is a little more delicate, since it hasn't been rendered but separated, and even so you can usually keep it on the counter for weeks.
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White wine sauce, crispy chicken thighs with vegetable medley. Garlic, mushrooms, carrots, red potatoes, spinach.  
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Jan 14, 2019 03:18
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12hr sous vide ribs dry rubbed & finished in the oven
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Jan 17, 2019 02:26
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Homemade miso with 16hr SV pork belly. Bean sprouts, green onion, nori, soft egg, red pepper.      
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Jan 18, 2019 02:39
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Framboise posted:That looks incredible, but newbie question: does the amount of time you SV something matter? I got one for Christmas this year and it made even a cheap steak taste like heaven, but that was only for 2 hours. I have some strip steaks ready to cook that way, but I need some more plastic bags before I can do so. Yes time matters especially when cooking at lower temps as it provides more time for collagen to break down. It does vary for different meats. Like I don't think cooking a ribeye or beef tenderloin is going to get you anything after a couple of hours. Things like brisket, pork belly, flank/hanger steaks, ribs do benefit from longer cooks but there is a cut off. Take a look at this chart for brisket. where they keep temps same but show over time the changes. Also read some of the description of the recipe and how it changes the meats. https://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html Ranter posted:whats in your marinade for the belly, is it like chashu or cha siu or whatever? Edit: quick google makes me lean towards chashu sterster fucked around with this message at 04:32 on Jan 18, 2019 |
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Jan 18, 2019 04:29
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Alright, did the welly today. I'm not sure what I expected. It was good but not sure it was worth the effort. Also I'm not a huge mushroom fan so maybe that has something to do with it. I'd be interested to have it out at a restaurant to see how it compares.   With wine sauce & garlic mashed red potatoes       
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Jan 22, 2019 02:14
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Bloodfart McCoy posted:I was kicking my own rear end last night about the doneness of the venison burgers I made. They were slightly over cooked but everyone seemed to enjoy them. I'm making white castle sliders tonight pics to come. EDIT: I forgot to take pictures. We ate them all 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." sterster fucked around with this message at 02:50 on Jan 29, 2019 |
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Jan 29, 2019 00:28
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Casu Marzu posted:
OH mama, that looks great. I want grilled cheese and tomato soup now.
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Mar 15, 2019 00:30
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BrianBoitano posted:Spinach artichoke melt There is a local joint that does this melt but also has a fried green tomato with bacon. It's pretty loving good.
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Mar 30, 2019 02:05
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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.  That looks loving amazing. How was the pork belly done, just in the oven?
sterster fucked around with this message at 18:27 on Jun 5, 2019 |
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Jun 5, 2019 18:24
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Whalley posted:Most of us in the western world, with white parents, experienced vegetables as children as "here's some Boiled Plants" and so we mostly have hangups where we expect you have to do a Lot to make them taste great. I'm not making assumptions on your background, it's just a very common thing to not really have this general childhood-level knowledge that vegetables are easy to make delicious. The question was always , "Canned Green beans or Canned Carrots or Canned Corn?"
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Jun 21, 2019 17:22
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Flank steak fajita night.  
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Jul 12, 2019 03:50
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So I made some traditional Al Pastor taco meat. It was 100% spot on. Soo good. We ate more than what we needed for our meal prep. 
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Jul 15, 2019 03:33
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Flash Gordon Ramsay posted:Motherfucker Right!? Speaking of brining I fell like I should be doing it more instead of just on Turkey Day. I honestly don't know the 1st thing about wet vs dry for which meats and how long. I should do some reading.
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Jul 18, 2019 16:26
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Omg that looks amazing. How do I make this thing?
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Jul 25, 2019 23:11
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Fish and chips with relish aioli and tomato puree. 
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Sep 24, 2019 02:16
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Seriously though the fish sticks is what I made for the kids. This is what me and the wife had. Pork chashu ramen. 
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Sep 24, 2019 04:38
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GenericGirlName posted:Why can’t the kids have ramen?! I’ll take the fish sticks though as a pre-ramen snack... It's not a can't issue. It's a want issue. They are still trying to figure out what they like. At the very least I got them to try the broth and I got some interesting face. Yet they will gladly eat pre packaged nissin ramen. As an example the youngest doesn't like jelly on his peanut butter sandwiches. The oldest eats baby carrots with ketchup. Anything I make is too spicy while they are knuckle deep in a bag of spicy Cheetos or takis. They both love broccoli though. Kids are weird. sterster fucked around with this message at 15:50 on Sep 24, 2019 |
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Sep 24, 2019 15:47
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Chunderstorm posted:Hi goons, I'm new to the thread. Please be gentle. Nice, Looks delicious. Keep it up and post more pictures!
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Oct 10, 2019 20:55
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Buddy of mine made some black garlic. Not sure what to put it in I made some bread. Black galic & rosemary loaf. 
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Jan 12, 2020 20:31
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horchata posted:need to do it longer for next time.
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Feb 3, 2020 19:06
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toplitzin posted:Pizzadilla I'm...I'm not the only one? Do you butter it to crisp up the bottom? Did you discover this when you were drunk like I did? We even call it the same thing. My mind is seriously blown.
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Mar 3, 2020 04:18
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Spinach artichoke & havarti stuffed pork chops. Have tons of extra time to cook so figured I'd make this for a monday night dinner. Asparagus is a bit overcooked but meh.    Meat Pocket. To only be used for cooking!  Wilt spinach, squeez out excess moisture. Dice artichoke harts Grate your Havarti     Garlic salt, pepper, Parm & olive oil.   Same dish from ages ago before I knew how to cook, take better photos, plate etc. It's cool to see the changes. I question how it was even edible, I was proud of it back then too. 
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Mar 31, 2020 05:05
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BBQ Dave posted:
Make sure you have some pretty meaty 1.5-2in porkchops. When making your meat pocket try to keep the entry hole small. I don't know how to explain how to cut the pocket but here it goes. You want to face the blade left. Push the tip all the way to the right wall of the pork chop. Wait till you feel the poke of the tip of knife though the wall. You're probably going to poke your fingers Then you move the pork chop back and forth on the blade all the while moving the point up the right hand side, to the back and down the left side of the pork chop. This should make the inside pocket as big as possible. I do pipe the filling it. It takes some technique. Here are some suggestions on the filling. for 2 pork chops I use 10-12oz if spinach Wilt that down. let cool a bit. Then squeeze out the excess moisture, there is more than you think. Grate 4oz of Havarti Dice on the small side your artichoke hearts Chop the spinach then combine all 3 add to piping bag Try not to over fill the pork chops as they will turn rounded and not get a good crust/sit flat in the pan. As for heat it's med high/high. Just something that's going to get me a good sear. I intentionally don't sear the bottom as they are going to sit in the pan while it finishes in the oven. Cook time for ~150f @ 400 is about 15-ish min
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Mar 31, 2020 21:00
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truly inspirational. I'm gonna try your recipe and not change a drat thing! Did you pipe the filling in? Do you sear the bacon edges on screaming hot or just high heat?
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The Glumslinger posted:I feel like all of my family heirloom recipes came out of a magazine in the 50s A lot of secret family recipes are like this. I remember reading that someone collected like 200+ 'secret' recipes and of those something like 90% were exactly or almost exactly the same as a recipe found on a can of evaporated milk printed in the 40's or something. Edit: I can't find it. I found the reddit thread where I think someone was talking about it but can't seem to find the comment where they linked the article. sterster fucked around with this message at 01:37 on Apr 6, 2020 |
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Apr 6, 2020 01:32
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slothrop posted:OK then chief, lets see how I go! NICE! That's cool to see someone else take a stab at something that I've worked on over the years. The peppers are a nice touch too. Yeah there is so much liquid that comes out of the spinach. I've never blended my stuffing just because  dicing has always worked. How'd you like them? Hope it was a nice change from standard porkchop. As for the leftovers Chicaroones is always delicious and like you said make pork stock for uh...chashu ramen, idk.
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Apr 8, 2020 20:32
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VelociBacon posted:Looks good. Is that a cedar plank? Is there *any* nuance of the cedar in the fish after cooking (scent wise)? I've done this with planks and the fish can pick it up pretty easily and can almost be overpowering at times. Costco was selling the planks and it had a recipe for one of my favorite salmon seasonings. Coastal Cuisine Dry Rub 2 Tbls kosher salt 2 Tbls brown suger 1 Tbls black pepper 1 Tbls garlic powder 1 Tbls dried basil 1 Tbls dried tarragon ( optional ) Edit: This was one of the other seasonings they listed. Never tried it. Rockin’ Dry Rub Ribs, chicken, steak ⅓ cup paprika 2 Tbls chili powder 1 Tbls dried oregano 1 Tbls garlic poweder 2 Tbls celery salt 2 Tbls black pepper 2 teaspoons mustard seeds This was the recipe Rockn’ dry rub ribs Presoak planks for 2 hours. May need 2. 1 cup apple cider vinegar 1 cup water 2 rack baby back pork ribs 6 tablespoons of rockn’ dry rub Mix vinigar, water and two tablespoons dry rub in glass bowl. Baste the ribs with vinegar micture and place on plank, bone side down. Set on preheated gril and close lid. Baste and flip ribs every 20 min. Grill for 1 ½ hours or until ribs are brown and meat pulls off. Remove plank from grill. Baste ribs with remaining sauce & sprinkle Rockin’ dry rub. Cut racks and server. sterster fucked around with this message at 02:54 on Apr 29, 2020 |
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Apr 29, 2020 02:47
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I'm jelly of some of your guys' photography skills. Everything looks so nice and professional. The lighting in this house sucks.
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May 5, 2020 22:17
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Did some Al pastor tacos, cojita, red onion, salsa verde, cilantro with some Mexican rice.
sterster fucked around with this message at 03:49 on May 6, 2020 |
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May 6, 2020 03:26
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I made chili lime cilantro butter because corn is about to be everywhere in the grocery. Also because my wife buys cilantro every drat time she goes shopping and I don't know what to do with the surplus. 
sterster fucked around with this message at 16:33 on May 14, 2020 |
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May 14, 2020 16:30
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