Dragon Mountain

Forum => Food => Topic started by: Reverend on September 16, 2010, 05:14 pm



Title: Earlier this evening
Post by: Reverend on September 16, 2010, 05:14 pm
I made a spaghetti bolognese, and it was great


Title: Re: Earlier this evening
Post by: Skeletonic on September 16, 2010, 07:56 pm
How great?


Title: Re: Earlier this evening
Post by: Reverend on September 17, 2010, 03:01 am
Pretty great. I don't wanna say this was the best bolognese of all time or anything, but it was certainly above your average.


Title: Re: Earlier this evening
Post by: Kathana on September 17, 2010, 10:30 am
Details, man. We need details.


Title: Re: Earlier this evening
Post by: Wibblewobble on September 17, 2010, 11:59 am
Over the years, my bolognese recipe has evolved so far from the traditional dish that Charles Darwin would consider it a different species. But I love it.

Details, man. We need details.

Damn straight, I'm not drooling on the keyboard unless you get graphic.


Title: Re: Earlier this evening
Post by: Karlski on September 17, 2010, 07:28 pm
It's just food you guys, get a grip


Title: Re: Earlier this evening
Post by: Kathana on September 17, 2010, 07:43 pm
You put it your body, to nourish you and keep you alive. There is no more loving and intimate act than making someone a meal.


Title: Re: Earlier this evening
Post by: Hamburdracula on September 18, 2010, 12:22 am
After I make someone a bolognese, what do I do with the bones?


Title: Re: Earlier this evening
Post by: HyperGlavin on September 18, 2010, 12:53 am
Boil them, reduce the stock, and make soup.


Title: Re: Earlier this evening
Post by: Driscoll on September 18, 2010, 01:28 am
Then what do I do with the soup?


Title: Re: Earlier this evening
Post by: Citizen Snips on September 18, 2010, 04:37 am
Boil it, reduce the stock, and make bones.


Title: Re: Earlier this evening
Post by: Driscoll on September 18, 2010, 04:47 am
But then what do I do with my life?


Title: Re: Earlier this evening
Post by: Captain Bravo on September 18, 2010, 07:28 am
Party hard all the time.


Title: Re: Earlier this evening
Post by: RummyLu on September 18, 2010, 02:33 pm
But then what do I do with my life?

Freeze it and keep it in the icebox for those late evenings when you can't be bothered to do it from scratch.


Title: Re: Earlier this evening
Post by: Lukeington on September 19, 2010, 09:25 pm
Keep your life next to your frozen mincemeat, it'll keep longer.


Title: Re: Earlier this evening
Post by: Reverend on September 21, 2010, 04:57 pm
My admission: I used a shop-bought sauce and I didn't even use top-quality mince.


Title: Re: Earlier this evening
Post by: oball on September 21, 2010, 05:12 pm
I made bolognese with lamb mince yesterday and it was pretty tasty.


Title: Re: Earlier this evening
Post by: Chronicles on September 21, 2010, 07:06 pm
I made bolognese with lamb mince yesterday and it was pretty tasty.

Please stay on topic


Title: Re: Earlier this evening
Post by: Mr Gale on September 22, 2010, 05:57 am
I also make bolognese with lamb mince sometimes, it can be pretty good. This evening I didnt make anything because its still this afternoon.


Title: Re: Earlier this evening
Post by: oball on September 22, 2010, 07:39 am
Please stay on topic

Sorry.

Earlier this evening, I reheated some of my bolognese with lamb mince and it was pretty tasty.


Title: Re: Earlier this evening
Post by: The Iron Colonel on September 24, 2010, 05:22 pm
Earlier this evening, I had beef bone marrow on toast. I find it hard to believe that a civilized society allows such a delicacy to go to waste on a regular basis.


Title: Re: Earlier this evening
Post by: Schroeder on September 26, 2010, 10:34 pm
YES! That is one of many reasons why I am friends with my butcher.

Earlier this evening, I made a spaghetti bolognaise with ground brisket and saffron. It was like sex on a plate that also had spaghetti on it.


Title: Re: Earlier this evening
Post by: Otis P Jivefunk on September 27, 2010, 03:45 am
I made a massive bolognese for lots of people this weekend.  It was jolly tasty and I have a secret to make it so.  Aside form cooking it for fucking ages, when you've got the tomatoes in and it's simmering away nicely, with about twenty minutes to go, put a sachet of this in.

(http://www.ainsley-harriott.co.uk/uploads/125010216945837/resize_235_232.jpg)

For some reason, powdered French Onion soup gives bolognese a level of deliciousness that other lesser bologneses can only dream about.

I don't know if Ainsley Harriott's onion soup is better than others, but this is the only one my local Sainos stocks.


Title: Re: Earlier this evening
Post by: Schroeder on September 27, 2010, 07:19 am
You know, I use onion soup mix in quite a lot of things that I cook (specifically Lipton's (http://www.recipesecrets.com/products.aspx)) but for some reason I never thought to put it in my spag bol. I might try a couple pouches of onion-mushroom in my next go-round. Do you use it in addition to actual onions in the sauce, or as a substitute?

My sauce secret weapon has always been bay leaves and saffron, and in addition to the regular canned, peeled tomatoes, I usually drop in a half-pound of grape tomatoes in the very last few minutes of simmer time.


Title: Re: Earlier this evening
Post by: Skeletonic on September 29, 2010, 11:37 am
My spagbol secret ingredient is pepperonis. So many pepperonis.


Title: Re: Earlier this evening
Post by: Mr Gale on September 29, 2010, 02:00 pm
My secret ingredient is the spaghetti bolognese sauce from the supermarket. Dolmio. I add it after i've cooked the ingredients some.

I also put some cheese on.

I am a master chef.


Title: Re: Earlier this evening
Post by: elyseface on September 30, 2010, 02:25 am
Earlier this evening, I had beef bone marrow on toast. I find it hard to believe that a civilized society allows such a delicacy to go to waste on a regular basis.

There's a restaurant here that serves this amazing burger. The patty is a prime rib eye blend, topped with caramelized onions, on a potato bun with bone marrow butter. It is incredible.


Title: Re: Earlier this evening
Post by: Joseph Nistal on November 14, 2010, 04:14 am
In preperation for Christmas party next month and since I've barely properly cooked in about 6 months, I decided to make sure I could bring my own special Chicken Yakitori;

(http://imgur.com/I7jgA.jpg)

I've still got it.


Title: Re: Earlier this evening
Post by: Reverend on November 15, 2010, 05:05 pm
Heated a lasagne from Morrisons and microwaved some veg-in-a-bag from same.

Good eating.


Title: Re: Earlier this evening
Post by: RummyLu on November 16, 2010, 06:04 am
Aged bread, transformed through gentle heating into a sturdy toast, covered with lashings of peanut butter from Le Corner Shoppe.





Title: Re: Earlier this evening
Post by: Melancholic Goat on November 17, 2010, 05:40 am
You put it your body, to nourish you and keep you alive. There is no more loving and intimate act than making someone a meal.

Alright, yeah, this was two months ago, but damn it have you never heard of fucking


Title: Re: Earlier this evening
Post by: Melancholic Goat on November 17, 2010, 05:41 am
Aged bread, transformed through gentle heating into a sturdy toast, covered with lashings of peanut butter from Le Corner Shoppe.





I did a PB&J thing recently where I ended up eating that for breakfast, lunch, and usually one other snacking occasion in the day. I did this for three days until my shits turned explosive. Something to be aware of.


Title: Re: Earlier this evening
Post by: RummyLu on November 17, 2010, 07:47 am
I'm going to try for four days and see what's over the peanut butter event horizon.


Title: Re: Earlier this evening
Post by: HyperGlavin on November 17, 2010, 09:34 am
You put it your body, to nourish you and keep you alive. There is no more loving and intimate act than making someone a meal.

Alright, yeah, this was two months ago, but damn it have you never heard of fucking

Have you seen Kathana?


Title: Re: Earlier this evening
Post by: Kathana on November 17, 2010, 11:11 am
Screwing is nice, but I'm pretty sure I'd survive if I couldn't do it anymore. Eating is a different story. 


Title: Re: Earlier this evening
Post by: Ripper on November 17, 2010, 09:56 pm
What about breathing? I mean, it's okay, I guess, but it's no raspberry and Frangelico tiramisu (http://www.taste.com.au/recipes/14712/raspberry+frangelico+tiramisu+cake), now is it?


Title: Re: Earlier this evening
Post by: Kathana on November 17, 2010, 10:24 pm
See, Ripper gets it. Everyone, be more like Ripper.


Title: Re: Earlier this evening
Post by: Remington Lonespear on November 17, 2010, 11:18 pm
Screwing is nice, but I'm pretty sure I'd survive if I couldn't do it anymore.

You're a monster


Title: Re: Earlier this evening
Post by: Wibblewobble on November 18, 2010, 05:37 pm
Earlier this evening...I marinated a bit of rump steak in some soy sauce for a couple of hours.

I then peeled and halved and boiled some new potatoes.

I drained the potatoes, and then dropped them in a frying pan in a little oil and fried them a bit. Right at the end I bunged in a chopped up garlic clove, swirled it all around for about a minute until the garlicyness was infused into the fried potatoes, but the garlic hadn't gone brown and burnt and nasty. Stuck it on a plate in a warm oven.

I then wiped the frying pan clean, put a tiny splosh of oil in it, and then fried the steak for about one and a half to two minutes on each side. That went in the oven on the plate, also.

Now I put a dab of butter & a splosh of oil into the frying pan, and fried a chopped up mushroom until it was soft, when I added a third of a glass of white wine. Jiggled it about while the wine was boiling off a bit (ie, reducing), and turned the heat way down low.

I added a quarter wine glass of cream. Stir, and add to the winey-mushroomey-creamy sauce the leftover soy sauce marinade, and the juices that have oozed out of the steak while it's in the low heat oven.

Let the sauce bubble gently and check it's tasty, or add some salt and pepper.

Finally add the sauce to the oven plate with some peas and sweetcorn that have been innocently simmering away in a pot whilst you've been farting around making this:

(http://i10.photobucket.com/albums/a122/wibster/SteakNWineMushroom.jpg)

"Steak and Garlic New Potatoes in a Mushroom and White Wine Sauce for table FUCK YEAH!"

FAKED EDIT: Bollocks, I'm going to add this to the Best Recipes thread.



Title: Re: Earlier this evening
Post by: Fiction on November 19, 2010, 04:56 pm
Earlier this evening my girlfriend and I made this. (http://thepioneerwoman.com/cooking/2008/04/apple-brown-betty-sweet-light-yummy/) It was wonderful.


Title: Re: Earlier this evening
Post by: Driscoll on November 21, 2010, 07:03 pm
Earlier this evening I ate two apples, two cups of sugar, and two sticks of butter. It was wonderful.


Title: Re: Earlier this evening
Post by: Fiction on November 21, 2010, 07:58 pm
Yeah, that was pretty much how it went down.


Title: Re: Earlier this evening
Post by: Schroeder on November 29, 2010, 09:02 pm
Earlier this evening, the Girlfriend and I made budget-friendly homemade chicken pot pies. We totally winged it and they turned out fantastic. Regular pie crusts and tops, a can of mixed veggies, a can of cream of chicken, and a rotisserie chicken were enough for two awesome pies.


Title: Re: Earlier this evening
Post by: Matt on December 07, 2010, 10:16 am
Earlier this evening I cooked up a delicious beef sirloin steak in an Argentinian Chimichurri sauce. God damn was it ever tastey! Not hard to make either.


Title: Re: Earlier this evening
Post by: Schroeder on March 31, 2011, 11:11 am
Earlier this evening (actually last night) I made pork sausage and cabbage pierogi. Homemade dough and everything. It was fucking awesome.


Title: Re: Earlier this evening
Post by: Alderaan on March 31, 2011, 02:22 pm
At that point, wouldn't it technically be a gyoza?

Not that I mind, I'm all for muddying international cooking waters, but I never heard of a pierogi with meat. Maybe my peasant-stock ancestry is just peasant-stockier than yours.


Title: Re: Earlier this evening
Post by: Schroeder on March 31, 2011, 11:57 pm
I am in no way Polish, so you're way more peasant-stock-ancestral than me. I guess you win?

Anyway, my pierogi recipe is basically Chinese potstickers, but with better dough and filling. As follows:

Dough
3 cups all-purpose flour
1/4 cup sour cream
1 egg

Mix ingredients, knead until dough is elastic. Rest in fridge for 30 minutes.

Filling
1 lb. Ground pork, or spicy pork sausage
1/2 head cabbage, chopped
1 yellow onion, diced
2 garlic cloves, minced
2 tbsp. drained capers
1/4 cup olive oil

Fry meat until almost cooked. Add olive oil, onions, garlic and capers. Sautee 5 minutes. Add cabbage. Cook until cabbage wilts over a fork. Allow 30 minutes in refrigerator for cooling.

Roll out dough. Cut out pierogi with a 3" cookie cutter (or drinking glass). Fill dough with 1 tbsp filling and pinch or fork the seams like a pie. Fry pierogi in garlic and 1/8 cup olive oil until golden brown.


Title: Re: Earlier this evening
Post by: Schroeder on April 01, 2011, 12:02 am
Oh, roll out the dough to a 1/8th-inch thickness. Maybe thinner, because mine came out kind of biscuity. Still awesome, though.


Title: Re: Earlier this evening
Post by: Schroeder on April 01, 2011, 12:09 am
Jesus Christ. Triple recipe post.

The dough also needs a cup of water.


Title: Re: Earlier this evening
Post by: Joseph Nistal on April 17, 2011, 01:42 am
Earlier today, I made this;

(http://i.imgur.com/J3cfy.jpg) (http://i.imgur.com/J3cfy.jpg)

A cheese, hungarian salami and mixed salad roll with garlic hummous sauce.

And I also made this;

(http://i.imgur.com/5xqDd.jpg) (http://i.imgur.com/5xqDd.jpg)

Two-egg omlette beaten with a dash of salt, peri-peri sauce and a little leftover cheese on top.

...And then I put them both together.

(http://i.imgur.com/GK43o.jpg) (http://i.imgur.com/GK43o.jpg)

And rolled it up.

(http://i.imgur.com/vUjDH.jpg) (http://i.imgur.com/vUjDH.jpg)

Fuck yeah.


Title: Re: Earlier this evening
Post by: Illiterati on April 17, 2011, 01:55 am
I also have food

(http://s3.amazonaws.com/twitpic/photos/large/278679435.jpg?AWSAccessKeyId=AKIAJF3XCCKACR3QDMOA&Expires=1303024300&Signature=s15sXAsV3bmdvRxS%2FpfBz0DctCo%3D)

Ham, rice and beef chow mein


Title: Re: Earlier this evening
Post by: Wibblewobble on August 03, 2011, 03:47 pm
Earlier this evening, I made a Bacon & Egg Pie!

(http://i10.photobucket.com/albums/a122/wibster/P8040018.jpg)

The lattice effect pastry has gone a bit wonky, but the glaze looks top-notch tasty.

I have no idea what it tastes like yet as it's still cooling down, I think at room temperature it'll be orgasmic.


Title: Re: Earlier this evening
Post by: oball on August 11, 2011, 05:08 am
Earlier this evening, I ate some pork.

But let me back up a bit.  A couple of years ago, I went to a conference in New York.  Like all good conferences, they had a lunch buffet, where I encountered something I'd never had before - a mound of shredded, tender, delicious pork, which the server helpfully informed me was called "pulled pork".  I loaded up my plate with it and moved on to the next station.

Over the years, I found myself remembering the succulent, smoky flavour, and I decided that one day I would have to try making this dish myself.  Earlier this week, I was at the supermarket and saw a cheap pork leg, and decided "Fuck it, no time like the present."  I bought the pork and began researching recipes.

After some Googling, the recipe that I decided on was this one (http://www.kevinandamanda.com/recipes/dinner/perfect-pulled-pork-slow-roasted-seasoned-savory.html), which I chose because it was one of the few recipes that used an oven, rather than assuming that you had a backyard meat smoker.

First things first - dry spice rub.  The recipe did not specify what type of paprika to use, so I went with smoky paprika rather than hot paprika.  Firstly because there was already cayenne pepper and chili powder in the rub, so that seemed like enough heat, and secondly because I was hoping it would make up somewhat for using an oven rather than a smoker.

(http://i3.photobucket.com/albums/y60/oball/pork01.jpg)
Mmm, spicy

Next we have to brine the meat, apparently.  This is not a technique I've used before, but I guess it's just another marinade.  I mixed up the salt, sugar, water and seasoning, and, after some searching, located a container large enough to hold everything without overflowing.  The pork was then consigned to the depths, where it would languish overnight.

(http://i3.photobucket.com/albums/y60/oball/pork02.jpg)
Don't forget the bay leaves!

This morning, I hauled myself out of bed at the ungodly hour of 9:30 to begin cooking.  The sacrifices I make for food.  The meat was raised out of the briny deep, patted dry, and the spice mix rubbed in.  I was unsure whether or not to cut the skin off the pork at this point - the piece used in the recipe I found has fat but not skin, and I found conflicting advice when I Googled.  I ultimately opted to leave it on because I was too lazy to cut it off.

(http://i3.photobucket.com/albums/y60/oball/pork03.jpg)

(http://i3.photobucket.com/albums/y60/oball/pork04.jpg)

The seasoning rubbed in, I popped the pork in the oven at 110OC and went off to do something else for seven and a half hours (6.5 for cooking, 1 for cooling).  When I came back, it was to find this:

(http://i3.photobucket.com/albums/y60/oball/pork05.jpg)

Looking good!  I peeled off the layer of skin and fat, and set about it with two forks.  Some parts of the meat were harder to shred than I anticipated, but the areas nearest the bone were amazingly tender, and practically fell into shreds when I touched them.

(http://i3.photobucket.com/albums/y60/oball/pork06.jpg)
Garnished with fresh coriander, a squeeze of lime juice, and a drizzling of the pan juices

All the recipe sites I saw said this should be served on bread rolls with coleslaw, but that sounded kind of boring, so I cooked up some red kidney beans in a spicy sauce, and had pork and beans in tortillas with salad.

(http://i3.photobucket.com/albums/y60/oball/pork07.jpg)

A lot of effort, but absolutely delicious.  I'll definitely make this again, but probably not for some time.


Title: Re: Earlier this evening
Post by: subbero on August 11, 2011, 07:34 am
holy shit


Title: Re: Earlier this evening
Post by: RummyLu on August 11, 2011, 08:12 am
Take me now.


Title: Re: Earlier this evening
Post by: HyperGlavin on August 11, 2011, 08:22 am
I'm glad that us Aussies finally have our own creepy fat dude to bring suspiciously copious amounts of pulled pork  to the next drunken gathering. Those uppity Americans had one over on us until now.


Title: Re: Earlier this evening
Post by: RummyLu on August 11, 2011, 08:33 am
I can hear the clatter of empty American tables galloping toward our borders already. 


Title: Re: Earlier this evening
Post by: Wibblewobble on August 11, 2011, 01:24 pm
I have never heard of such a thing before, if anyone said 'pulled pork' to me I'd assume it was a euphemism for some other solitary activity.

The only similar sort of thing I can think of is chinese shredded duck.

It looks delicious.

Take me now.

I guess Bacon & Egg Pie doesn't do it for you, huh?


Title: Re: Earlier this evening
Post by: Chronicles on August 11, 2011, 01:34 pm
Good pulled pork is fantastic.  That looks like fantastic pulled pork, so I'll assume it was double fantastic.


Title: Re: Earlier this evening
Post by: RummyLu on August 11, 2011, 01:49 pm
Quote from: Wibblewobble
I guess Bacon & Egg Pie doesn't do it for you, huh?

I think it's because Oball always posts so many pictures, by the time I've scrolled down my mouth is watering.

I'm sure your pie is very lovely though.


Title: Re: Earlier this evening
Post by: StumpNasty on August 11, 2011, 07:04 pm
I'd hit that pie, Wobble.


Title: Re: Earlier this evening
Post by: oball on August 11, 2011, 11:32 pm
I can hear the clatter of empty American tables galloping toward our borders already. 

I blame Adblock.


Title: Re: Earlier this evening
Post by: Jacob on August 12, 2011, 12:56 am
All the recipe sites I saw said this should be served on bread rolls with coleslaw, but that sounded kind of boring, so I cooked up some red kidney beans in a spicy sauce, and had pork and beans in tortillas with salad.

It probably will if you search for "pulled pork," yeah. Had you heard of carnitas, or did you just serendipitously reinvent carnitas tacos?


Title: Re: Earlier this evening
Post by: oball on August 12, 2011, 01:05 am
I had not heard of carnitas!  I just figured that this is from the Southern US, which is pretty much part of Mexico, so serving it with other Mexican stuff would probably work pretty well.


Title: Re: Earlier this evening
Post by: CatAstrophe on August 12, 2011, 01:15 am
Carnitas, my friend, are the best burrito, taco, hot sandwich making meat around. It is perfect food. Take that recipe and make all of those. You wont be sorry.


Title: Re: Earlier this evening
Post by: norumaru on August 12, 2011, 06:04 pm
Inspired by this post (http://dragonmtn.com/index.php?topic=548.msg15086#msg15086) by Mr. Wobble, Esq., somewhat stunted by high beef prices, urged by the beginning of chanterelle season and enabled by the absence of Norette (who is vegetarian and hates mushrooms), tonight I made this:

(http://u1.ipernity.com/19/96/35/11209635.e6d27c47.500.jpg)
That's right, those pork medallions are wrapped in bacon.

Basically, skip the new potatoes altogether because psh. Then, take your pork medallions and wrap them not too tightly, but not completely loosely either with a slice of bacon. Hold in place with a skewer and hope it's not too awkward for the pigs. Now slice up a garlic clove and put a few slices of it and some rosemary on one side of the first medallion. Turn over and top with garlic and rosemary. Stack the medallions in this fashion, sandwiching seasonings between them and topping it up with them again. Let this sit for a bit - an hour or so in the freezer is ideal, in a pinch the time it takes to prepare the rest will do as well. Finely dice an onion, clean and cut your chanterelles and coarsely slice a spring onion. Fry the medallions in the ol' pan until nicely browned, and then stick them in the oven at ~200°C while you add some white wine to the pan, reduce heat and blanche the hell out of the onions. Add the fungus and season with salt and pepper. Now add cream and let reduce. Dust a bit of flour on it to thicken. The spring onion only goes in at the last minute.


Title: Re: Earlier this evening
Post by: oball on August 13, 2011, 12:16 am
Carnitas, my friend, are the best burrito, taco, hot sandwich making meat around. It is perfect food. Take that recipe and make all of those. You wont be sorry.

I just made quesadillas with the leftover pork, beans, and tortillas, and they were so delicious words cannot describe it.


Title: Re: Earlier this evening
Post by: codespyder on August 13, 2011, 10:27 am
I haven't eaten breakfast yet, but I don't care because I want some of that pulled pork.

Also, pulled pork poutine is fucking delicious, even though it'll give you a heart attack afterwards. We're talking about fries, gravy, cheese, and a copious amount of pulled pork piled on top of all that.


Title: Re: Earlier this evening
Post by: Jacob on August 14, 2011, 02:27 am
I had a pulled pork omelette recently at a cafe near my house. It was actually a bit of a weird flavor combination so I ended up eating the pork on my toast and the omelette by itself, and that worked out pretty fine.

On topic, earlier this evening I made chana dal (http://desmond.imageshack.us/Himg828/scaled.php?server=828&filename=chanadaal.jpg&res=medium), which is apparently a sort of chickpea. I'd gotten some a couple weeks ago at an Indian buffet place, and liked it a lot. Mine wasn't as good, but it was quite edible for a first attempt at cooking something. I ate it with brown Basmati rice (http://desmond.imageshack.us/Himg809/scaled.php?server=809&filename=chana2.jpg&res=medium).


Title: Re: Earlier this evening
Post by: Wibblewobble on August 14, 2011, 08:10 am
Chana is Indian for chickpeas, and Dal is the Indian word for lentils.

So you were attempting a chickpea/lentil curry, as you probably know.

An excellent first attempt. Take on board what you learned, and what you think was missing (probably some garam massala powder near the end of cooking, and letting the dal cook down to a smoother consistency), and try again.



Title: Re: Earlier this evening
Post by: Jacob on August 14, 2011, 09:40 pm
So you were attempting a chickpea/lentil curry, as you probably know.

Mm, maybe I am misunderstanding you, but I would disagree with that statement. Chana dal is its own thing, not a mix of chickpeas and lentils. According to Wikipedia: "Chana dal is produced by removing the outer layer of Kala chana (black chickpeas) and then splitting the kernel." It might be known as "bengal gram dal" in Britain.

Anyways, I did both things you recommended--thanks! It turned out much better. The recipe I was using didn't mention garam masala, and that's definitely what was missing. I also used more turmeric, because it is awesome, and skipped the tamarind pulp, because I thought that the end product was a bit sweet previously.


Title: Re: Earlier this evening
Post by: oball on August 16, 2011, 04:30 am
Earlier this evening I made some roast beef, as well as garlic and thyme roasted potatoes:

(http://i3.photobucket.com/albums/y60/oball/beef01.jpg)

(http://i3.photobucket.com/albums/y60/oball/beef02.jpg)

Beef was good but just a little on the tough side, gravy was a failure (too salty), potatoes were absolutely amazing.

(Prepare roasted potatoes how you normally would.  While potatoes are roasting, finely chop a large clove of garlic and mix into a small amount of olive oil along with fresh thyme leaves and a little salt and pepper.  Once potatoes are roasted, turn off the oven, remove roasting tray from oven and, while tray is still fairly hot, mix garlic/thyme oil with potatoes.  Pop back in warm oven for five or ten minutes.  This ensures that you get all the flavour, but avoid cooking the garlic too much and getting horrible burned garlic taste on everything.)


Title: Re: Earlier this evening
Post by: Luna Fortuna on August 16, 2011, 10:13 am
Why is your food so beautiful. I'm hungry, you jerk.


Title: Re: Earlier this evening
Post by: Wibblewobble on August 16, 2011, 12:17 pm
That looks like an awesome traditional roast dinner, the beef looks damn fine on the inside. I don't often try roast beef, as it is a bugger to get the timing right, it's far too easy to overcook.

I usually garlic and rosemaryise my roasties, but thyme is a great choice as it's not so pungent as rosemary.





Title: Re: Earlier this evening
Post by: oball on August 16, 2011, 12:25 pm
I chucked a little bit of rosemary in there as well!  (It was mostly thyme though)


Title: Re: Earlier this evening
Post by: Nedroid on August 16, 2011, 02:27 pm
Oball, I want to have your dinner


Title: Re: Earlier this evening
Post by: Bettytron on August 16, 2011, 04:50 pm
Mmm, the pepper crust on that beef is making my mouth water. Those potatoes sound wonderful, too; I'm going to try that at some point.


Title: Re: Earlier this evening
Post by: Karlski on August 16, 2011, 07:40 pm
haha doctor oball is fat


Title: Re: Earlier this evening
Post by: oball on August 16, 2011, 10:58 pm
I don't often try roast beef, as it is a bugger to get the timing right, it's far too easy to overcook.

Yeah, I was always loath to try it, until I made a roast eye-of-round (http://allrecipes.com/Recipe/high-temperature-eye-of-round-roast/detail.aspx) for my grandparents a while back.  I marinated that one overnight, then roasted it at a very high temperature for a very short amount of time, let it cool and it turned out perfect.  I used a different method for this one because I needed the oven on the whole time to do the potatoes, and it also worked out pretty good.  Google is your friend - I just googled roast (cut of beef I bought) and picked the recipe that looked the best.


Title: Re: Earlier this evening
Post by: Wibblewobble on August 22, 2011, 04:04 pm
Earlier this evening, I realised that I had a pack of Lincolnshire sausages that had to be used by tomorrow.

So I de-skinned and pulled 'em apart and put the buggers in a frying pan on a low heat with some diced onion, sage and thyme, salt and pepper, and a chopped up rasher of bacon.

After 15 minutes or so I put them in a cullender to drain off all the fat. Holy shit is there a lot of fat in 5 sausages! After they'd cooled I cracked an egg into the mix to bind it all together.

Whilst that's been happening, I've been blind-baking a pie base.

Yes, I made another pie.

I put the mashed-up filling in the pie case, rolled out and added a  top, fancied it up with some egg wash, and baked it at 200oC for 45 minutes:

(http://i10.photobucket.com/albums/a122/wibster/P8230003.jpg)

Help me Dragon Mountain, I'm addicted to making pies!

Now it's cooled down a bit I'm eating a slice with a glass of beer. It is heavenly, the best pie I've made so far.


Title: Re: Earlier this evening
Post by: RummyLu on August 23, 2011, 04:22 am
God damn that sounds and looks delicious.


Title: Re: Earlier this evening
Post by: FizzlePop on August 23, 2011, 05:52 am
Earlier this evening i made some stuff on the barbecue:

I got some seadevil, some little parts of raw ciabatta bread and little rolls of bacon and stuck them on sticks of rosemary. I then rubbed some olive oil on them, wrapped them in a tinfoil and threw them on the bbq. The rosemary sticks really gave their flavour to the fish, the only sad thing was that the ciabatta bread didn't get very crispy.

I also got some giant button mushroom, filled them up with various kinds of goat cheese and tossed those up there as well. those were good.

I filled various peppers with various things: some bell peppers with turkey in them, chilli peppers marinated in olive oil to take a bit of the spice out of them and filled them with cream cheese, tossed those bad boys on there. Those were also good.

And i got some blood sausage, grilled those up and made little apple balls, microwaved and then rolled them around in honey and cinnamon as a side dish for those. Also very delicious.

There was also a variety of other stuffed veggies. We had a brie in pot on there were you could dip bread and such in and i made some honey glazed ribs for my more carnivorous friends.

I basically made the gayest barbecue.


Title: Re: Earlier this evening
Post by: oball on August 23, 2011, 11:38 am
(http://u1.ipernity.com/19/96/35/11209635.e6d27c47.500.jpg)

Since nobody commented on this earlier, I'm going to go ahead and say it looks mouth-wateringly delicious.  Nice work!

Also, Wibble, could you post your pastry recipe?  I've been meaning to try a steak and Guinness pie, and your pies look brilliant.


Title: Re: Earlier this evening
Post by: Wibblewobble on August 23, 2011, 12:41 pm
I first made pastry for those cornish pasties, and  found it suprisingly forgiving.

Shortcrust Pastry:

50g Butter
150g Plain Flour
A little cold water (maybe 60 ml / half a small wineglass).
Salt & Pepper (if it's for a savoury pie).

The above amount is just enough for an 8 inch by 1 1/2 inch pie dish, if you don't roll it too thick.


Mix the butter and flour and seasoning in a bowl with the flat of a knife, and use the blade to chop the lumpy bits of buttery flour into smaller bits. Keep mixing until you've got a 'crumble' consistency.

Now splash in a little water, mix it in. Add a bit more water, and keep mixing with the flat of the blade.

The pastry will start to hang together and eventually will form quite a firm dough. Make sure it's a smooth consistency, and not too wet, so watch you don't use too much water.

With your hands form the dough into hockey puck / landmine shape.

Sprinkle a little flour onto some clingfilm, wrap the dough and put it in the fridge for 20 minutes or so, and you can get on with making your filling.

When you want to roll it out, reserve about a third of your pastry for the lid.

Sprinkle more flour onto your rolling surface, and also on your rolling pin.

Start rolling! Roll it a bit, turn it by 90 degrees and roll a bit more, keep doing that so that you're rolling it out symmetrically (ie, you don't want your pastry to have a cross-section like the Himalayas, and you don't want it twice as long as it is across).

Roll it until it's a bit bigger than your pie dish, to allow for the sides. When it's big enough, drape it over the dish, and gently push the dough into it.

After filling, take the remaining dough out the fridge and roll out the lid.

Some tips for pies:

Always smother the lid with plenty of eggwash. It improves the look, taste and texture no end.

Pre-heat a baking tray in the oven for the pie dish to bake on.
 
I've found blind baking the empty pie base for 15 minutes before you put in the filling really helps to cook the base.  If I don't do that, when the pie comes out the oven the base can still be raw dough. I'm guessing that's because the filling is usually moist, and the loose-bottom pie dish makes a tiny airgap between the bottom of the pie and the baking tray and doesn't get as hot as the rest of the pie.

If after you've cooled the pie, and removed the dish it's STILL underdone on the bottom, wait until the pie is firm enough to move and put it in a dry frying pan on a medium heat for a few minutes. The bottom of the pie will cook like a naan bread!

I've found those proportions (1x Butter, 1x Water to 3x Plain Flour) work for any amount of pastry, but it is quite forgiving, more butter doesn't hurt. I've seen pastry recipes where it's equal amounts of butter and flour.


Title: Re: Earlier this evening
Post by: oball on August 25, 2011, 06:34 am
I've been meaning to try a steak and Guinness pie

(http://i3.photobucket.com/albums/y60/oball/pie01.jpg)

(http://i3.photobucket.com/albums/y60/oball/pie02.jpg)

(http://i3.photobucket.com/albums/y60/oball/pie03.jpg)

(http://i3.photobucket.com/albums/y60/oball/pie04.jpg)

(http://i3.photobucket.com/albums/y60/oball/pie05.jpg)

(http://i3.photobucket.com/albums/y60/oball/pie06.jpg)

(Note to Wibble - I had a couple of friends over to help me eat this, and they commented how good the pastry was and asked me for the recipe.  Naturally I gave you full credit)


Title: Re: Earlier this evening
Post by: norumaru on August 25, 2011, 06:43 am
I want to eat this. What goes inside it?


Title: Re: Earlier this evening
Post by: Joseph Nistal on August 25, 2011, 07:01 am
I need to know how to make this, right now.


Title: Re: Earlier this evening
Post by: oball on August 25, 2011, 07:07 am
Oh yeah, the recipe.

Chop up some steak (it doesn't need to be great quality because you'll be cooking it for ages, I used cheap "gravy beef") into ~2cm cubes.  Put the meat in a bowl and add a bunch of ground pepper and some Worcestershire sauce.  Crack open some Guinness and pour some in, stir the whole lot up and marinate in the fridge for a couple of hours.

Dice a rasher of bacon and a medium onion.  Fry them up, then remove from the pan.  Add a bit of butter to the pan.  Drain (but keep) the marinade from the beef, add some salt and chuck it in the pan to brown.  Sprinkle some flour over the top as you cook the beef to get a gravy going.  Once the beef is browned, add back in your bacon and onion, as well as some sliced mushrooms.  Cook it all up for a bit, then add the reserved marinade, the rest of the Guinness and a tin of tomatoes.  You can chuck in some more seasonings if you wish - I added fresh thyme and rosemary, some paprika and a bay leaf.  Get it boiling, then reduce the heat and simmer covered for about an hour and a half, stirring occasionally.  Remove the lid and simmer uncovered for a further 30 minutes, adding extra flour or some cornflour if it is still too liquid.

In the meantime, prepare some pastry according to Wib's recipe above.  I made an extra half quantity to fit my dish.  Grease the pie dish with butter and blind bake the base for 15 minutes at 200OC.  When the base and the filling are both done, transfer the latter into the former.  Brush the edges of the pastry with beaten egg, and put the lid on, pressing it onto the base.  Decorate if you wish, and brush the top generously with beaten egg.  Bake for 45 minutes at 200OC.  Remove from the oven, let it cool for ten minutes or so, then enjoy.

(If it's anything like mine, it'll lose structural integrity as soon as you cut it, and you'll end up basically eating drained pie crust with casserole.  Still tasty, though.  Maybe letting it cool for a bit longer would avoid this.)


Title: Re: Earlier this evening
Post by: Alderaan on August 25, 2011, 07:35 am
What kind of pan did  you use? I imagine the quantities you're using wouldn't fit in a standard pie plate.

Of course, the UK and Oz do WAY more savory pies than we do in the US. Is there some sort of major deep-dish pie plate I'm not aware of? I googled and just got the usual.


Title: Re: Earlier this evening
Post by: oball on August 25, 2011, 07:41 am
I dunno, I just looked in the cupboard and found a circular Pyrex thing.  I'll go measure it.

...

22cm diameter on top, 20cm on the bottom, 5cm deep.


Title: Re: Earlier this evening
Post by: Alderaan on August 25, 2011, 07:45 am
At any rate, it looks fucking awesome. I may give that a try tonight if I can find a cheap cut of beef.


Title: Re: Earlier this evening
Post by: Wibblewobble on August 25, 2011, 12:37 pm
That looks delicious Oball.

I too have been meaning to make a steak & ale pie, but chickened out (twice) as I expected the pie to fall apart.

So I made Beef & Newcastle Brown Ale casserole instead. With dumplings.

It's bloody good too, but I think I'll give the pie a try.

Maybe if I make the crust thicker and blind bake it till it's very firm, and make the gravy thicker too, it'll help it to stay together.


Title: Re: Earlier this evening
Post by: Alderaan on August 25, 2011, 01:42 pm
Dammit. I found some cheap meat, but none of it was beef.

Anyone ever do a pork-and-ale pie? I imagine the seasonings would be different.

So I guess tonight will be Cincinnati chili. Not a bad consolation prize.


Title: Re: Earlier this evening
Post by: jimbob on August 25, 2011, 05:07 pm
Not sure pork has a rich enough flavour for a proper pie. Maybe a pork and cider casserole?

Actually my favourite pork dish is belly pork and beans.


Title: Re: Earlier this evening
Post by: Karlski on August 25, 2011, 05:50 pm
Maybe cornflour or some other similar thickener would help with the runniness?


Title: Re: Earlier this evening
Post by: oball on August 25, 2011, 09:24 pm
Maybe if I make the crust thicker and blind bake it till it's very firm, and make the gravy thicker too, it'll help it to stay together.

Yeah, I reckon that would be a good idea.  As I mentioned, I probably also didn't let it cool for long enough which didn't help.  I did add cornflour, but clearly not enough.

I think if I make pie again I'll try to find some ramekins and make little individual pies, which will probably hold together better.


Title: Re: Earlier this evening
Post by: Nedroid on August 25, 2011, 09:40 pm
Make little bite-sized pies and call them Piebites. And then sell them, to me.


Title: Re: Earlier this evening
Post by: oball on August 25, 2011, 09:48 pm
Australia is so advanced in pie technology that we already have bite sized pies!  They are known as "party pies".

(http://farm3.static.flickr.com/2511/4184665770_7e81a8843c.jpg)


Title: Re: Earlier this evening
Post by: Nedroid on August 25, 2011, 10:30 pm
Wowww wowie wow wow


Title: Re: Earlier this evening
Post by: boron on August 25, 2011, 10:55 pm
I didn't know Nedroid was the Continental (http://www.hulu.com/watch/4191/saturday-night-live-the-continental)


Title: Re: Earlier this evening
Post by: Illiterati on August 25, 2011, 11:59 pm
Pies


Title: Re: Earlier this evening
Post by: norumaru on August 26, 2011, 03:11 am
The problem with the smaller pies is that the crust/delicious meaty filling ratio goes to hell. I mean, they're still great, but they just don't have as much animal per volume.


Title: Re: Earlier this evening
Post by: Nedroid on August 26, 2011, 07:46 am
Yeah but you get to eat like ten of them


Title: Re: Earlier this evening
Post by: codespyder on August 26, 2011, 08:22 am
(http://i3.photobucket.com/albums/y60/oball/pie01.jpg)

I looked at this picture and immediately thought, "Now this is what Hercules would have for breakfast."


Title: Re: Earlier this evening
Post by: Chronicles on August 27, 2011, 03:31 am
Wasn't ready for the Pizza Day, but check this shit mofos:

Look at that dough, ready for action
(http://i907.photobucket.com/albums/ac277/OOZERNAME/Photo08252032.jpg)

Throw some basil pesto on that bitch

(http://i907.photobucket.com/albums/ac277/OOZERNAME/Photo08252044_1.jpg)

Mozzarella,

(http://i907.photobucket.com/albums/ac277/OOZERNAME/Photo08252046.jpg)

Roma tomato slices, parmasean, some cooking and then bam
(http://i907.photobucket.com/albums/ac277/OOZERNAME/Photo08252103.jpg)


Not so bad


Title: Re: Earlier this evening
Post by: oball on August 30, 2011, 04:28 am
I stewed up some lamb chops Moroccan-style, aw yeah.

(http://i3.photobucket.com/albums/y60/oball/lamb02.jpg)


Title: Re: Earlier this evening
Post by: FizzlePop on August 30, 2011, 06:58 am
I still have a tagine kicking around somewhere at my old place that i bought just for making Moroccan lamb. Is yours with mandarin oranges?


Title: Re: Earlier this evening
Post by: oball on August 30, 2011, 07:50 am
Nah, the only citrus contribution is lemon zest.  The recipe says to use preserved lemon peel but I don't have any and it tastes kinda gross anyway.


Title: Re: Earlier this evening
Post by: FizzlePop on August 30, 2011, 10:33 am
I usually throw in some mandarin or some dried abricots and mix in some couscous. Still, yours looks good as well.


Title: Re: Earlier this evening
Post by: jimbob on August 30, 2011, 11:13 am
Shit, Oball, that looks amazing.


Title: Re: Earlier this evening
Post by: Wibblewobble on August 30, 2011, 12:08 pm
I'm guessing that's chickpeas with a scatter of coriander, and a shedload of onion and garlic?

Yum.


Title: Re: Earlier this evening
Post by: oball on August 30, 2011, 11:37 pm
Yeah.  It's a pretty simple recipe, really.

Get about 1 to 1.5 kilos of lamb in some form (I reckon goat would also work well, if you can get it).  Chop it up into cubes if needed.  Mix together the following (ground) spices:

2 tsp cumin
1 tsp ginger
1 tsp turmeric
1 tsp paprika
1/2 tsp cinnamon
1 tsp salt
1/2 tsp black pepper

Add 3 tbsp of olive oil and 3 chopped cloves of garlic.  Mix it all up and coat the lamb, then leave it to marinate for at least an hour.

Chop up a couple of onions.  Take the lamb and brown it in olive oil over a high heat (you probably want to do this in batches).  Remove the lamb from the pan and fry the onion for a few minutes.  Return the lamb to the pan and add about 2.5 cups of beef stock (if you chopped up a leg of lamb for this, use the bones and excess fat to make stock while the meat is marinating and use instead of beef stock).  Cover the pan and simmer for about an hour.

After simmering for an hour, remove the lid and add the zest of one lemon, plus anything else you want.  I usually throw in a tin of chickpeas and a handful of raisins (I made a couscous salad as well last night, so the raisins went in that instead).  Simmer uncovered for about 30-45 minutes, until the sauce thickens up, then scatter a handful of coriander leaves over the top and serve with couscous.


Title: Re: Earlier this evening
Post by: Alderaan on September 04, 2011, 10:43 am
I've previously mentioned my amazing New York Italian neighbor, Maryanne. She used to own her own restaurant, and she only recently gave up her New York-style cheesecake business. She frequently has us over for Sunday gravy, and since her son and grandkids just moved three hours away, we've all gotten closer -- Charlie helps her around the house when her other son can't. And in the last two weeks, she has been there for us like a champ. Lily just started school at the same time Charlie started a new job with crazy training hours, and Maryanne not only fed Lily breakfast and drove her to school for two weeks, she also picked her up from the bus stop on those afternoons when I couldn't get out of work in time.

This amazing support from her has prompted us to do the unthinkable.

We're having her over for dinner tonight. And we're cooking Italian.  This is probably on par with having Wolfgang Puck over and modestly telling him you've done a little something with pizza.

Cooks Illustrated to the rescue!

The menu:

Jalapeno Cheddar No-Knead Bread
Baked Ziti (http://www.food.com/recipe/baked-ziti-from-cooks-illustrated-354885)
Garden Tomatoes with Balsamico and Mozzarella
Cream Cheese Coffee Cake (http://www.epicurious.com/recipes/member/views/COOKS-ILLUSTRATED-CREAM-CHEESE-COFFEE-CAKE-50076891)

Everything is going well so far. The coffee cake (my contribution) hasn't exploded, Charlie's truly perfected bread is a gorgeous thing to behold, and he'll be starting the ziti in about fifteen minutes. Say a prayer.

There will be pictures. One thing's for sure, we're all gonna be a lot fatter. Cooks Illustrated doesn't count calories, only deliciousness.


Title: Re: Earlier this evening
Post by: CatAstrophe on September 04, 2011, 07:43 pm
Everyone's food looks great, but holy shit Chronicles, pay your electric bill or buy a new camera. Not even a flip phone camera is that bad.


Title: Re: Earlier this evening
Post by: Alderaan on September 05, 2011, 01:34 pm
The bread:

(http://img.photobucket.com/albums/v698/Alderaan1138/DSCN5102.jpg)


The ziti:

(http://img.photobucket.com/albums/v698/Alderaan1138/DSCN5109.jpg)


The cake:

(http://img.photobucket.com/albums/v698/Alderaan1138/DSCN5105.jpg)


A really fattening time was had by all. We're pretty sure she enjoyed it.


Title: Re: Earlier this evening
Post by: Jacob on September 06, 2011, 04:17 am
We made pork ribs! And managed to burn the drippings to charcoal!

(http://img641.imageshack.us/img641/334/asdftd.jpg)

My friend made the sauce a bit too spicy, because I don't think he understood how hot my habanero powder was going to be, but they turned out pretty amazing despite that and the fact that things caught on fire.

Plated with mashed potatoes and green beans (http://img62.imageshack.us/img62/3904/asdfgmt.jpg).


Title: Re: Earlier this evening
Post by: oball on September 06, 2011, 04:18 am
I remade my pies!

(http://i3.photobucket.com/albums/y60/oball/pietwo02.jpg)

(http://i3.photobucket.com/albums/y60/oball/pietwo03.jpg)

This time I rolled the base pastry thicker, thickened up the gravy with extra cornflour, and baked the pies in individual dishes.  Worked a treat and they held together perfectly!


Title: Re: Earlier this evening
Post by: FizzlePop on September 06, 2011, 09:44 am
Oball, become my 1950s wife.


Title: Re: Earlier this evening
Post by: Chronicles on September 14, 2011, 05:00 am
Not even a flip phone camera is that bad.

yeah huh


Title: Re: Earlier this evening
Post by: ulyssesdraco on September 14, 2011, 08:07 pm
So I wasn't sure if I either wanted a torta or a hamburger, so what the heck I made a torta-burger.

(http://img3.imageshack.us/img3/9295/wp000010c.jpg)

It's pretty much just your standard torta but with a beef patty that I whipped up real quick like. Just about a quarter pound of 90% lean beef, some steak seasoning I found, an egg, some powdered toast, oh and SOME PIECES OF PEPPERONI just because.

Also, fresh tomato, avocado, lettuce, and of course a few slices of queso fresco all in a telera bun. It was excellent.


Title: Re: Earlier this evening
Post by: Karlski on September 16, 2011, 03:14 am
So I've been experimenting with pies and shortcrust pastry, but my pastry always comes out mega dry and hard. I bake at about 150-160 for about a half hour but the sides come out rock hard (I cheat and do the top with puff pastry).

Previously I have done wibble's trick of draining the fat off after cooking the insides; would the pastry be softer post-cooking if I left the liquids in or perhaps added some gravy?

Further, possibly stupid realisation - I've been using lupin and potato flour since Mrs Ski is on a minimise gluten diet thing, are those flours known for this kind of baking problem?


Title: Re: Earlier this evening
Post by: Demha on September 16, 2011, 04:28 pm
So I wasn't sure if I either wanted a torta or a hamburger, so what the heck I made a torta-burger.

It's pretty much just your standard torta but with a beef patty that I whipped up real quick like. Just about a quarter pound of 90% lean beef, some steak seasoning I found, an egg, some powdered toast, oh and SOME PIECES OF PEPPERONI just because.

Also, fresh tomato, avocado, lettuce, and of course a few slices of queso fresco all in a telera bun. It was excellent.

They've got those here in Mexico, at a local food cart. In my city they call them tortiburguers, and they are my favorite torta-burguer delicious hybrid.


Title: Re: Earlier this evening
Post by: Joseph Nistal on September 30, 2011, 08:53 am
I tried out oballs steak and Guinness pie tonight but made the filling complete the day before and then baked it. It's hell tasty but I have the same crust problems karlski described and the same viscosity problems oball described.

I will need to work upon this.


Title: Re: Earlier this evening
Post by: Citizen Snips on October 14, 2011, 08:22 pm
I made some veggie burgers out of black beans and mushrooms. They taste pretty good, but they fall apart easily, so it's more of a vegetable sloppy joe.

4 stars out of 20.


Title: Re: Earlier this evening
Post by: Schroeder on October 23, 2011, 04:47 pm
Yesterday evening, I wanted to make BLTs, but the girlfriend is being all health-foody right now. So I made this to trick her.

(http://i166.photobucket.com/albums/u112/KSkrode/prosciuttosandwichesandKelly.jpg)

Fried prosciutto, seared mushrooms, baby spinach, vinegared onions and radicchio, feta, and garlic hummus, on grilled pita.


Title: Re: Earlier this evening
Post by: Bettytron on November 13, 2011, 06:53 pm
I made French toast with challah bread this morning, but only used half of the loaf, so I used the other half to make this bread pudding recipe (http://bakingbites.com/2005/05/restaurant-style-bread-pudding/). The only thing I changed is the cherries- I got golden raisins and had a little bit of Jack Daniels, so I soaked them in that for about a half hour before mixing them in. Then I got some Jameson to make the sauce from this recipe (http://thehairpin.com/2011/03/celebrate-st-patricks-day-with-bread-pudding-and-whiskey-sauce).

I had a little bite of the pudding before it went in the oven and holy fuck it tastes good. I am going to be so so fat after this, but I'll be happy.


Title: Re: Earlier this evening
Post by: RummyLu on November 29, 2011, 02:42 pm
I had a whole heap of leftovers that I didn't really know what to do with, meats and cheeses from a weekend of central European drinking snacks and some various vegetables and naan from last night's vague attempt at Indian food. Not knowing what to do with it I combined their powers and OH MY GOD, NAAN PIZZA!

Have a giant, blurry and very blue looking photo of what was unexpectedly monumentally delicious. (http://i.imgur.com/EfwES.jpg) I'd fix it for you but I've eaten the other half now and can't move.


Title: Re: Earlier this evening
Post by: Wibblewobble on November 29, 2011, 03:26 pm
When I've had about 8 beers, my food looks that blurry too!

How did the attempt at Indian work out?


Title: Re: Earlier this evening
Post by: Wibblewobble on December 03, 2011, 09:31 am
You know I've been making pies recently; Bacon & Egg, Cheese & Onion, that sort of thing.

Well, earlier this morning I had a brainwave: why not make a pie celebrating England's finest contribution to the global culinary scene?

The Cooked Breakfast Pie:

(http://i10.photobucket.com/albums/a122/wibster/PC030002.jpg)

Made by frying bacon, mushrooms and onion, adding chopped boiled eggs and mixing in a couple more eggs:

(http://i10.photobucket.com/albums/a122/wibster/PC030008.jpg)

I thought about adding a dollop of brown sauce to the mix, but that would've been a step too far.

It's heavenly.


Title: Re: Earlier this evening
Post by: oball on February 19, 2012, 05:05 am
Earlier this evening I got the tandoori chicken I had been marinating overnight out of the fridge and grilled it up over some charcoal.  I also cooked up some naan and made a mint yoghurt sauce to go with it.

(http://i3.photobucket.com/albums/y60/oball/tandoori.jpg)

Not too shabby!

Recipes:

Tandoori masala (http://indianfood.about.com/od/masalarecipes/r/tandoorimasala.htm)
Tandoori chicken (http://indianfood.about.com/od/chickendishes/r/tandoorichicken.htm)
Mint-coriander sauce (http://indianfood.about.com/od/sidesandsalads/r/greenyogurtdip.htm)


Title: Re: Earlier this evening
Post by: RummyLu on February 19, 2012, 06:48 am
I saw this on Facebook and decided I desperately want to cook this. I give you 10 out of 10 Rummys for making this happen without a tandoori oven.

I will let you know if everyone survives my attempt.


Title: Re: Earlier this evening
Post by: Wibblewobble on February 19, 2012, 01:01 pm
Weird coincidence!

This very morning, I cut a large chicken breast into 1 inch chunks, then I mixed a heaped tablespoon of this:

(http://images.mysupermarket.co.uk/ProductsDetailed/57/014757.jpg)

with a couple of tablespoons of plain yoghurt, a half a teaspoon of chili powder and a splosh of lemon juice and have been marinating this all day in the fridge:

(http://img23.imageshack.us/img23/2265/p1010002xn.jpg)

I'm going to mix up some mint with plain yoghurt and a little sugar to make the mint raita dip. I'm not sure yet if I'm going to have it with coriander rice or a big ol' salad.

Rummy, I too don't have a barbie about my person, so I intend to shake off the excess marinade from the chicken, and oven-cook the chunks at a high heat on a baking tray.

I'll let you know how it turns out.


Title: Re: Earlier this evening
Post by: RummyLu on February 19, 2012, 01:39 pm
Oh cool, thanks for the tip Wibble! I'm finally getting to know my temperamental soviet era oven so this is perfect to try.


Title: Re: Earlier this evening
Post by: Wibblewobble on February 19, 2012, 05:24 pm
Okay, after about 8 hours of marinating, my blobs of chicken are ready to go in the oven. Wish me luck guys:

(http://i10.photobucket.com/albums/a122/wibster/P1010002.jpg)

After 25 minutes at 2200C:

(http://i10.photobucket.com/albums/a122/wibster/P1010005.jpg)

Alright! That baking tray will need soaking overnight, though.

I'm not sure yet if I'm going to have it with coriander rice or a big ol' salad.

Being a pig I had it with both:

(http://i10.photobucket.com/albums/a122/wibster/P1010006.jpg)

Delicious!

PS: The brown lump on the lower right side of the plate:

(http://i10.photobucket.com/albums/a122/wibster/OnionBhaji.jpg)

Is a home-made Onion Bhaji. I will post my easy-peasy recipe for these tasty snacks in due course.


Title: Re: Earlier this evening
Post by: oball on February 20, 2012, 03:35 am
I would love to get that recipe, Wib.  Don't suppose you have a good one for samosas lying around as well?

Rummy, if you're planning to make the mint sauce as well, I'd recommend cutting back on the chillis.  The recipe says to add two, but I only added one (a red one instead of green, since that's what I had), and it's got plenty of zing with that.  Not that I mind hot food, but I don't think a yoghurt sauce should be mouth-burning.  Also, double the ginger and add a couple of teaspoons of caraway seed.

For vegies, I just dry-fried some cabbage and white onion after cooking my naan, to try and simulate the vegies you get in a restaurant when they bring tandoori chicken out on one of those cast iron sizzle plates - pretty much raw but crispy on one side.

Also, BSam asked for my naan recipe on FB, so I'll post it here as well:

(click to show/hide)


Title: Re: Earlier this evening
Post by: HyperGlavin on February 20, 2012, 03:46 am
Wib: You can still impart a smoky flavour into your cooking even if you're just using an oven by sitting your food over a pan with smoking chips in it that have just been covered with cold water.


Title: Re: Earlier this evening
Post by: oball on March 11, 2012, 02:46 am
Earlier this evening I marinated some pork belly in char siu sauce, garlic and a dash of honey.  Then I chucked it on the BBQ until it was delicious:

(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/421686_511963286502_219100064_30547145_878979143_n.jpg)

And then I ate it in tortillas with spring onion, plum sauce and hoisin sauce.


Title: Re: Earlier this evening
Post by: oball on March 11, 2012, 02:46 am
Well, not all of it.  One and a half chunks.  The rest is for lunches.


Title: Re: Earlier this evening
Post by: boron on March 25, 2012, 04:51 pm
I made a burger
(http://farm7.staticflickr.com/6102/7015455759_f5d4700b2f_b.jpg)


Title: Re: Earlier this evening
Post by: Author on March 25, 2012, 10:26 pm
Good lord your burger influenced me to drive out and buy hamburger meat at midnight


Title: Re: Earlier this evening
Post by: Wibblewobble on April 07, 2012, 11:23 am
Earlier this evening, I made bagels!

Recipe here. (http://allrecipes.co.uk/recipe/2788/bagels.aspx)

I followed that recipe, except I don't have honey so used a dollop of golden syrup instead, and added some poppy seeds and a little fried onion.

Pre dunking in boiling water and egg-washing:

(http://i10.photobucket.com/albums/a122/wibster/P1010002b.jpg)

The hardest bit was picking them up to plop in the water without stretching them out of shape.

Anyway, after 18 minutes at 200oC:

(http://i10.photobucket.com/albums/a122/wibster/P1010003b.jpg)

Not bad!

What do they taste like?

(http://i10.photobucket.com/albums/a122/wibster/P1010009b.jpg)

Delicious! They've got that slightly sweet taste and chewy consistency you want from those you buy at the all-night bagel bake, but a bit lighter and fluffy. Maybe because it was so fresh.

Will definitely make again.



Title: Re: Earlier this evening
Post by: norumaru on April 18, 2012, 03:22 pm
(http://u1.ipernity.com/22/96/40/12549640.cfdde31a.560.jpg)

Oh, that is some nice-looking onion bread you made there, noru!

No, it's not.
(click to show/hide)


Title: Re: Earlier this evening
Post by: jimbob on April 18, 2012, 05:05 pm
Oh wow.


Title: Re: Earlier this evening
Post by: Demha on April 20, 2012, 09:46 pm
What the fuck, Norumaru. I must have that thing inside me.


Title: Re: Earlier this evening
Post by: Not A Spatula on April 20, 2012, 10:05 pm
That is some nice-looking onion bread you made there noru--Oh, nevermind then.


Title: Re: Earlier this evening
Post by: Chronicles on April 20, 2012, 11:37 pm
You know, if we kill and eat Norumaru we're basically eating that


Title: Re: Earlier this evening
Post by: oball on May 13, 2012, 05:34 am
Earlier this evening, I made some sausage rolls:

(http://i3.photobucket.com/albums/y60/oball/sausagerolls.jpg)

Using this recipe (http://www.deliaonline.com/recipes/main-ingredient/meat/sausages/sausage-rolls.html), which makes delicious flaky pastry.

The tomato relish I made a couple of weeks ago.


Title: Re: Earlier this evening
Post by: RummyLu on May 13, 2012, 09:15 am
They look delicious. I'm going to try to make these for my partner as part of my ongoing efforts to get some Aussie cultcha up him.


Title: Re: Earlier this evening
Post by: Wibblewobble on May 13, 2012, 03:08 pm
How did the flaky pastry turn out?

My attempts usually leave a lot to be desired.


Title: Re: Earlier this evening
Post by: oball on May 14, 2012, 03:49 am
It was pretty darn flaky!


Title: Re: Earlier this evening
Post by: boron on June 06, 2012, 07:06 pm
i got super hungry so I made some foods
(http://i.imgur.com/cWcZS.jpg)


Title: Re: Earlier this evening
Post by: boron on June 09, 2012, 06:30 pm
I got hungry again and made some doughless pizza. The base is 3 cups of melted mozzarella cheese, a couple minutes in the microwave should do it, mixed with 3/4 of a cup of almond meal and 1 egg. Shape it, fry it on both sides, let it cool and rebake with desired toppings for 5-8 minutes or so at 350.
(http://i.minus.com/i6tuC4EZiRrWy.JPG)
I guess I only own orange plates. whatevs


Title: Re: Earlier this evening
Post by: oball on June 22, 2012, 05:48 am
Since it is the middle of winter in Australia, and I am freezing away at a glacial 16 degrees C, I decided to warm up by making Gluhwein.

Ingredients:

1 bottle cheap South African Shiraz
1 orange
1/4 cup caster sugar
2 cinnamon sticks
1/2 tbsp cloves
2 star anise

Cut orange in half.  Slice two thin circles from the widest part and divide into quarters.  Juice the rest.  Pour cheap red wine into a saucepan.  Add sugar, orange juice, orange slices and spices.  Stir to combine while heating over a low heat (do not boil).  After ten minutes or so strain into a warm mug.  Depending on the cheapness of the wine, you may need to add more sugar.  Enjoy!

Totally delicious, and after drinking the whole lot you will feel very warm indeed.  I also made a hearty beef goulash to go with it.


Title: Re: Earlier this evening
Post by: RummyLu on July 01, 2012, 04:48 am
My partner and I are doing a kitchen cultural exchange, so having never cooked a REAL AUSSIE MEAT PIE before, or any pie for that matter, I decided to make one for us.

OBALL THIS ONE'S FOR YOU BABY!

(http://i.imgur.com/6P5hb.jpg)

I ended up blind baking the pastry for about 10 minutes and I'm really glad I did, thanks for the tip because the one time I've used puff pastry before I blind baked it longer and for this it would have been too much. The photo is shit and it looks burned, but it wasn't, it was delicious golden brown. The specks are grated pecorino because I had a tiny bit of it left and wanted to get rid of it. Also, my partner is a cheese slut.

(http://i.imgur.com/d0Fx8.jpg)

The filling was GODDAMNED DELICIOUS and I was instantly transported back to school swimming carnivals and afternoons at the cricket with my grandfather, I can safely say it tasted the way it should. The only thing I would change next time is maybe use more beef (I didn't realize how wide my pie pan was) and I would definitely not thicken the gravy so much but I was hyper paranoid about the filling making the pastry soggy, but the quick blind bake solved that perfectly.

Now to complete the cultural exchange I'll be getting this cooked for me tomorrow http://en.wikipedia.org/wiki/Bacalhau


Title: Re: Earlier this evening
Post by: Demha on July 01, 2012, 11:25 am
Oh man, you are in for a treat. That is my absolute food in the whole world.

Bacalhau is Portuguese for the Spanish "Bacalao" which is salted cod. It's basically the same recipe as the one my family goes crazy for every Christmas.

That pie looks delicious.


Title: Re: Earlier this evening
Post by: RummyLu on July 01, 2012, 12:43 pm
Thanks Demha!

I'm looking forward to the cod, I've heard so much about it from the Portuguese folks in my life. The acquisition of the stuff was almost a holy moment for the guys because it's hard to find here.


Title: Re: Earlier this evening
Post by: Demha on July 01, 2012, 12:53 pm
You'll either hate it or wish you could eat nothing else ever again in your life.

Finding real, Norwegian, salted cod is really hard, and it's crazy expensive, and there's a bunch of imitation salted cod that tastes bland as hell. It is also tedious and time-consuming tomake.

My whole family chips in during Christmas time and making it tends to take us about three days or so (we make gallons of the stuff, though.) Every Christmas fistfights and screaming matches break out when its time to portion out the stuff.

It's totally worth it, though. When done right it is heavenly.


Title: Re: Earlier this evening
Post by: Wibblewobble on July 01, 2012, 01:20 pm
Nice pie, Rummy!


Title: Re: Earlier this evening
Post by: Metsfan on July 01, 2012, 08:56 pm
Yeah Rummy, that looks incredibly tasty.


Title: Re: Earlier this evening
Post by: Author on July 02, 2012, 01:20 am
Is there supposed to be a big R in the middle of that pie, or am I just seeing things weird?


Title: Re: Earlier this evening
Post by: BSam on July 02, 2012, 01:40 am
It's Pie R squared.


Title: Re: Earlier this evening
Post by: RummyLu on July 02, 2012, 02:42 am
Yeah it's an R, boyfriend's name starts with it.

Anyway, we had leftover pastry so yesterday I had a mini stroke and decided to try making some sort of dessert thing.

(http://i.imgur.com/NcoCw.jpg?8504)

The filling is honey and cinnamon mousse, except I didn't make enough to fill the crust because I'm dumb, but luckily I had a shit tonne of fresh strawberries on hand (they were on sale last week, yay!) so I made a coulis (only roughly mashed the berries,I didn't blend it) and whacked in a thing of gelatin and there we have it. It was yummy.

That said, I don't want to see a pie again for a very very very long time.


Title: Re: Earlier this evening
Post by: BSam on July 02, 2012, 02:52 am
That said, I don't want to see a pie again for a very very very long time.

Yeah, that's a lie.


Title: Re: Earlier this evening
Post by: RummyLu on July 02, 2012, 02:53 am
Fair call. So long as I don't have to cook the thing.


Title: Re: Earlier this evening
Post by: Kybard on July 31, 2012, 11:37 am
my girlfriend's birthday was this past Friday, so I decided to be more ambitious than I ever am and cook something legitimate. facts to know: 1) she's a vegetarian 2) the last time we ordered carry-out chinese food was on New Year's Day; we ate too much and felt terrible and haven't ordered chinese since, despite frequently wanting to.

so, I made some general tso's tofu! I followed this recipe (http://chinese.food.com/recipe/general-tsos-tofu-96563) with some commenter-suggested adjustments: froze the tofu and marinated it in an extra batch of the sauce.

it turned out pretty amazing. I don't eat tofu very much and wasn't sure what to expect consistency-wise, but some combination of the freezing and marinating made the stuff feel close enough to chicken not to notice underneath the frying and the delicious sauce.

I forgot to take photos while making, but here's the remnants of the things I used to cook the various items:

(http://i.imgur.com/wgZdhl.jpg)

the kitchen was fairly chaotic with me trying to make all of these things by myself and looked a bit of a mess at the end:

(http://i.imgur.com/XjUYcl.jpg)

but with some oven-roasted broccoli and jasmine rice, it looked restaurant-good on a plate:

(http://i.imgur.com/cKlb9l.jpg)

and we both thought it was delicious!

(http://i.imgur.com/PhJPfl.jpg)


Title: Re: Earlier this evening
Post by: Citizen Snips on July 31, 2012, 11:47 am
That looks amazing. I had some really good General Tso's Tofu at a place a couple weeks ago and have been interested in trying my hand at it.

Thank you, Kybard, for reminding me of this.


Title: Re: Earlier this evening
Post by: RummyLu on September 01, 2012, 12:36 pm
A few days ago I made ravioli from scratch because I misguidedly thought it would be simple and no hassle. OH HOW I'VE LEARNED.

THE DOUGH!
(http://i.imgur.com/JwFct.png)

THE DOUGH AND THE FILLING, NO I'M NOT TURNING THE PHOTO AROUND IN IMGUR AND YOU CAN'T MAKE ME!
(http://i.imgur.com/NWUfF.png)

SEXY CLOSE UP OF THE FILLING!
(http://i.imgur.com/ddx1b.png)
The filling was browned pork mince, fresh garlic and onion, a handful of fresh basil and the weird Czech version of parsley, some crumbled Balkan cheese (which is pretty much just goat cheese I think) a squirt of lemon and an egg to hold it all together.

ROLLING THE PASTA DOUGH!
(http://i.imgur.com/AdsoL.png)
So this is where it all started to fall apart (if only I'd known at the time) because it has to be really really thin, and I lost patience and willpower.

FILLING THOSE SUCKERS UP AND CONSTRUCTING THE RAVIOLI!
(http://i.imgur.com/AU4Mj.png)
(http://i.imgur.com/5uiVy.png)

JUST PRIOR TO HAVING AN ARGUMENT WITH MY PARTNER ABOUT "HOW IT IS POSSIBLE TO MAKE BOILING WATER TOO HOT!"
(http://i.imgur.com/WxLBp.png)

DEPRESSING MONEY SHOT!
(http://i.imgur.com/NA2CU.png)
Because the dough was too thick we ended up with a weird hybrid of ravioli and Chinese dumplings. There were a few good bits though, and those were delicious. The dumpling mutants, not so much. The sauce is just a boring red garlic sauce with a dash of ricotta and ye old Balkan cheese because fatty fatty boom sticks.

Conclusion: The filling was delicious and I'd like to do this again and make the pasta properly, but it's going to be a looooong time before I attempt to cross this bridge again I think.


Title: Re: Earlier this evening
Post by: BSam on September 01, 2012, 12:37 pm
If BSam can do it, it can't be that fucking hard, hey?


Title: Re: Earlier this evening
Post by: RummyLu on September 01, 2012, 12:38 pm
I think you are better at food than me.


Title: Re: Earlier this evening
Post by: JonasSalk on September 01, 2012, 08:56 pm
I think I need like a tube device to send that from your house into my mouth. Man, science is always failing me.


Title: Re: Earlier this evening
Post by: RummyLu on September 05, 2012, 12:10 pm
Here's some other recent stuff.

My partner requested MAN FOOD. So I stuck some eggs in a giant portabella mushroom, grilled a tomato and threw some chips and sausages at him.

(http://i.imgur.com/mxUR1l.jpg)

A few days later I made a frittata. There are no action shots of this because everybody ate it before I could photograph it.

(http://i.imgur.com/Y8QAp.jpg)


Title: Re: Earlier this evening
Post by: Wibblewobble on September 05, 2012, 12:52 pm
Sausage, Egg, Mushroom & Chips: the mixed grill of champions, and nicely presented.

And that frittata looks damn tasty, nice and crunchy 'round the edges.


Title: Re: Earlier this evening
Post by: RummyLu on September 05, 2012, 03:41 pm
Thanks Wibble, although the crunchy was getting a hairs breadth too close to burned but it was still yummy. That said, I am awaiting photos from the rest of you more talented cooks!


Title: Re: Earlier this evening
Post by: Schroeder on September 05, 2012, 09:44 pm
Not actually from earlier this evening, but here's a thing I did not too long ago. I posted the recipe for it a long time ago on that other forum, but it's basically just stuffed porkchops.

Butterflied 2" chops. One knows a high-quality chop by how much it looks like a butt when butterflied.
(http://i166.photobucket.com/albums/u112/KSkrode/IMAG0210.jpg)

Feta, chives, chopped roasted plum tomatoes, and spices
(http://i166.photobucket.com/albums/u112/KSkrode/IMAG0208.jpg)

Zucchini, yellow bell pepper, yellow squash, and plum tomatoes oven-roasted in olive oil
(http://i166.photobucket.com/albums/u112/KSkrode/IMAG0209.jpg)

Chops, stuffed and toothpicked shut
(http://i166.photobucket.com/albums/u112/KSkrode/IMAG0212.jpg)

Sauteed mushrooms for the pilaf
(http://i166.photobucket.com/albums/u112/KSkrode/IMAG0205.jpg)

Chops pinned shut and rubbed with cumin, garlic, pepper, and I think a pinch of turmeric, ready for the oven
(http://i166.photobucket.com/albums/u112/KSkrode/IMAG0213.jpg)

The finished product
(http://i166.photobucket.com/albums/u112/KSkrode/IMAG0214.jpg)

My phone doesn't take the best pictures, so I have to clarify that the only thing burnt there were the toothpicks. Cooking stuffed chops that thick is a two-step process: 45 minutes on 350f covered, without turning, then 15 minutes uncovered each side under 500f broiler.


Title: Re: Earlier this evening
Post by: Schroeder on September 05, 2012, 09:49 pm
They were awesome as shown, but I'd recommend searing the chops before butterflying, then wrapping them in tin foil and throwing them on the grill. You might also consider pureeing the stuffing, but I like the texture.


Title: Re: Earlier this evening
Post by: oball on September 16, 2012, 05:51 am
Since I was at work all goddamn day today, I couldn't be bothered going shopping and cooking anything special, so I went with what I had in the fridge. 

I beat a couple of eggs together with some milk and seasonings, poured the mixture into a pan and let it cook until nearly cooked through, then dumped on some enchilada filling I made earlier in the week, grated cheese on top and finished it off under the grill.

I present to you: the Mexican Pizzomelette!

(http://i3.photobucket.com/albums/y60/oball/pizzomelette.jpg)


OK, so it looks like I just barfed on a plate.  It tastes really good, though.


Title: Re: Earlier this evening
Post by: Karlski on September 16, 2012, 06:01 am
Still looks better than that cream gravy shit the septics are all into


Title: Re: Earlier this evening
Post by: Truck Thunders on September 16, 2012, 10:19 pm
I'll admit that sausage gravy might not appeal to everybody when you admit the same about head cheese.


Title: Re: Earlier this evening
Post by: BSam on September 16, 2012, 11:50 pm
My partner requested MAN FOOD.

I done some man food too.

(https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash4/386343_10151198184460219_937178359_n.jpg)


Title: Re: Earlier this evening
Post by: FizzlePop on September 17, 2012, 11:09 am
I'm not sure what i'm looking at here. Did you crack an egg over a beef and fries meal?


Title: Re: Earlier this evening
Post by: norumaru on September 17, 2012, 11:21 am
I think it's steak, fries, mushroom gravy, a sunny-side-up and a helping of instagram.


Title: Re: Earlier this evening
Post by: RummyLu on September 17, 2012, 11:25 am
My fist spontaneously morphed into a stubbie and I farted when I looked at that photo.

ARRR MAN FOOD.


Title: Re: Earlier this evening
Post by: BSam on September 17, 2012, 04:08 pm
I think it's steak, fries, mushroom gravy, a sunny-side-up and a helping of instagram.

Yeah, although less of a gravy, and more Diane with mushrooms.


Title: Re: Earlier this evening
Post by: Joseph Nistal on September 27, 2012, 08:17 am
I made Peking Duck

(http://sphotos-d.ak.fbcdn.net/hphotos-ak-ash3/576873_10152131098510627_247440630_n.jpg)


Title: Re: Earlier this evening
Post by: Schroeder on September 28, 2012, 08:23 pm
That looks awesome. I made a chicken thing!

Big bacon-wrapped drumsticks over rosemary potatoes:

(http://i166.photobucket.com/albums/u112/KSkrode/IMAG0368.jpg)

With haricots vert and a foggy lens:

(http://i166.photobucket.com/albums/u112/KSkrode/IMAG0371-2.jpg)

The drumsticks had a little brown sugar and black pepper on them, and the green beans were seasoned with a pinch of cinnamon and turmeric in place of the usual nutmeg, to bring out the sweetness of the red onions and earthiness of the beans.


Title: Re: Earlier this evening
Post by: Schroeder on October 09, 2012, 10:51 pm
Earlier this evening, I boiled up some crab and veggies for my wife to celebrate the birth of my daughter, and also to welcome my wife back to the world of eating delicious mercury. Also crab cakes!

(http://i166.photobucket.com/albums/u112/KSkrode/IMAG0397.jpg)

I did not boil the crab cakes.


Title: Re: Earlier this evening
Post by: Wibblewobble on October 10, 2012, 12:15 pm
Congratulations to you & your wife on having a seafood platter baby!


Title: Re: Earlier this evening
Post by: Wibblewobble on October 27, 2012, 01:44 pm
I made Bread Pudding!

(http://i10.photobucket.com/albums/a122/wibster/PA270530.jpg)

It's more of a moist cake than pudding, a chunk with a cup of tea is total comfort food:

(http://i10.photobucket.com/albums/a122/wibster/PA270532.jpg)


Title: Re: Earlier this evening
Post by: jimbob on October 31, 2012, 07:33 pm
oh man, bread pudding!


Title: Re: Earlier this evening
Post by: boron on November 12, 2012, 08:46 pm
eggs!
(http://i.imgur.com/rQ32k.jpg)


Title: Re: Earlier this evening
Post by: Jacob on November 13, 2012, 08:48 pm
Open-face sort-of Reuben:

(http://i.imgur.com/UgA1A.jpg)

I couldn't find sauerkraut or corned beef, so it's a mix of pastrami, roast beef, pickles, and pickled jalapeños.


Title: Re: Earlier this evening
Post by: Alderaan on November 19, 2012, 06:42 am
No pictures, because it was gone THAT FAST.

Last night Charlie made a Moroccan tagine, substituting goat for the suggested lamb. It was AWESOME. Painhammer had two helpings, even though she screwed up her nose initially over the idea of goat.

My only contribution was the apple pie for dessert. FACT: apple pie goes surprisingly well with Moroccan cuisine.


Title: Re: Earlier this evening
Post by: oball on November 19, 2012, 07:50 am
I love tagine, and I've always wanted to try making it with goat, but I haven't been able to find a butcher that sells it.


Title: Re: Earlier this evening
Post by: HyperGlavin on November 20, 2012, 01:01 am
FACT: apple pie goes surprisingly well with Moroccan cuisine.

Apple also goes well IN Moroccan cuisine. Try that out next time.


Title: Re: Earlier this evening
Post by: Schroeder on November 27, 2012, 09:58 pm
Earlier this evening I made blackened salmon with asparagus, white mac & cheese with fresh basil, and some kickass lime-garlic hollandaise. It was gone before I could take a picture.


Title: Re: Earlier this evening
Post by: Coog on November 27, 2012, 10:42 pm
I made some lobster with cheddar biscuits, mashed red potatoes with garlic, and roasted asparagus.

(http://i896.photobucket.com/albums/ac165/CompanyCalls19/705068_10151089434656106_1149128184_o.jpg)


Title: Re: Earlier this evening
Post by: Alderaan on December 25, 2012, 01:35 pm
Just had our first Christmas goose. Cumberland sauce. Goose-fat-fried potatoes. FUCKING awesome. Pictures coming later, as soon as I  can make my goose-fat-blissed-out ass care.


Title: Re: Earlier this evening
Post by: Alderaan on December 27, 2012, 07:01 am
Oh, yeah. Pictures!

The Goose
(http://img.photobucket.com/albums/v698/Alderaan1138/goose3_zpse1720cfb.jpg)

Painhammer, tearing into a drumstick. By the way, the wings seemed comically large.
(http://img.photobucket.com/albums/v698/Alderaan1138/goose2_zpsfa8b2a43.jpg)

The Meal. The Cumberland sauce put it over the top.
(http://img.photobucket.com/albums/v698/Alderaan1138/goose1_zps1ddf2251.jpg)


Title: Re: Earlier this evening
Post by: boron on February 02, 2013, 09:03 pm
so this just happened
(http://i.imgur.com/8Bf30VD.jpg)


Title: Re: Earlier this evening
Post by: Wibblewobble on February 03, 2013, 03:26 pm
Holy cow Boron, working from the bottom up, I believe I see:

Burger
Cheese
Burger
Onion
Cheese
Tomato
Avocado
Lettuce

Anything missing?


Title: Re: Earlier this evening
Post by: Wibblewobble on February 03, 2013, 03:27 pm
Tonight I am part way through making a traditional Sunday roast:

(http://i10.photobucket.com/albums/a122/wibster/P2030003_zps64b65edd.jpg)

Chicken that's been marinating overnight in soy sauce, ketchup, ginger and five spice powder, with roast potatoes, parsnips and carrot.

There will also be some stuffing and yorkies from the freezer, plus greens and gravy.


Title: Re: Earlier this evening
Post by: Benny B on February 03, 2013, 03:32 pm
I think I see bacon in that burg, too.


Title: Re: Earlier this evening
Post by: oball on February 03, 2013, 03:33 pm
Bacon and pickle, I think.


Title: Re: Earlier this evening
Post by: HyperGlavin on February 03, 2013, 10:24 pm
The only thing missing is dignity.


Title: Re: Earlier this evening
Post by: BSam on February 03, 2013, 10:27 pm
and an egg, apparently


Title: Re: Earlier this evening
Post by: Joseph Nistal on February 03, 2013, 10:29 pm
I'll say that thing looks amazing but some beetroot wouldn't go astray either.


Title: Re: Earlier this evening
Post by: Joseph Nistal on March 06, 2013, 09:11 am
Life of pie

(http://sphotos-g.ak.fbcdn.net/hphotos-ak-ash3/578471_10152616269345627_1882853837_n.jpg) (http://sphotos-g.ak.fbcdn.net/hphotos-ak-ash3/578471_10152616269345627_1882853837_n.jpg)


Title: Re: Earlier this evening
Post by: Nedroid on March 06, 2013, 10:14 pm
What is that! Why is it so flaky and delicious-looking


Title: Re: Earlier this evening
Post by: Joseph Nistal on March 06, 2013, 10:54 pm
It's an egg pie with a little feta, spinach, sun-dried tomatoes and onion mixed in with the egg. The pastry is two sheets of filo large enough to fold over the top with cayenne pepper in between.

It was baked on both sides for a little longer than I wanted so it was extra flaky. It is also delicious-looking because it truly was incredibly delicious.


Title: Re: Earlier this evening
Post by: RummyLu on March 22, 2013, 08:03 am
I am making cheescake!

Save this space for either massive disaster or fatty fatty boom sticks deliciousness.


Title: Re: Earlier this evening
Post by: RummyLu on March 22, 2013, 02:43 pm
And the winner is FATTY FATTY BOOM STICKS DELICIOUSNESS!

I made apple and raspberry ricotta cheesecake and it turned out even better than I hoped it would, 10 out of 10 for a first attempt. The brown stuff on the top is cinnamon not fly poop.

(http://i.imgur.com/BQjxpzS.jpg?2)

(http://i.imgur.com/4ldVZfl.jpg?2)

The only downside is that now I know exactly how much sugar and cream cheese goes into cheese cake I don't think I really want to eat it anymore.


Title: Re: Earlier this evening
Post by: boron on March 26, 2013, 09:29 pm
forgive me father for i have burged
(http://i.imgur.com/ii5oyYM.jpg)


Title: Re: Earlier this evening
Post by: Bettytron on April 07, 2013, 08:08 pm
I made Beef Wellington:
(https://sphotos-b.xx.fbcdn.net/hphotos-frc1/904016_10101829794868219_637995000_o.jpg)
from this (http://www.chow.com/recipes/29112-classic-beef-wellington) recipe. It was delicious.


Title: Re: Earlier this evening
Post by: oball on April 10, 2013, 04:53 am
Betty, that looks ridiculously awesome.  How long did it take you to make, all up?


Earlier this evening, I cooked Szechuan pork mince and green beans (http://www.wiveswithknives.net/2012/06/25/chinese-spicy-green-beans-with-minced-pork-take-out-style/):

(http://i3.photobucket.com/albums/y60/oball/szechuanpork.jpg)

Good, but based on what I've had in restaurants I was expecting it to be much spicier.  Next time I'll drastically up the chilli content.


Title: Re: Earlier this evening
Post by: Bettytron on April 10, 2013, 10:32 am
I made the pate earlier in the day, which took as long as it takes to pan-cook some chicken livers with herbs and put them in a food processor (maybe twenty minutes?), and for the rest, probably about three or three and a half hours from the time we browned the roast and set it aside to actually taking it out of the oven. Our pastry was pre-made too, so that saved some time.. The recipe was pretty well-written, so following those steps in order ended up being efficient and making loads of sense.

Our roast was only about 2/3 lb, so it was perfect for a very filling meal for two people, but now I really want to do a giant one for Christmas or Thanksgiving.


Title: Re: Earlier this evening
Post by: evilspud on April 12, 2013, 06:01 pm
I am pour as shit, so here's a ramen recipe I made that you can make for a little over a dollar a bowl.

You'll need:

-1 brick of instant ramen noodles (Use about half the flavor packet that comes with it)
-A couple basil leaves, chopped to your preference
-A hearty clump of spinach, chopped
-Two tablespoons peanut sauce (http://thugkitchen.com/post/47202916355/fast-food-doesnt-get-faster-than-this-shit-you)
-(optional) 1-2 teaspoons of curry powder (if you want a kick)

Prepare the ramen as you normally would. The drain the noodles, add them to the bowl and start tossing the noodles with the basil, spinach, flavor packet, curry and peanut sauce. Then eat it. It's goddamn delicious, hot and it adds a creamy texture.

(http://i.imgur.com/rzSNRTC.jpg?1?7825)




Title: Re: Earlier this evening
Post by: Chronicles on April 12, 2013, 10:10 pm
I am pour as shit

dude be dripping everywhere


Title: Re: Earlier this evening
Post by: RummyLu on April 13, 2013, 04:40 am
I don't want to impugn your ramen, Evilspud, but I do want to give you a hug now.


Title: Re: Earlier this evening
Post by: evilspud on April 14, 2013, 11:12 am
Bring it on in, RummyLu.

There's good news though! With the leftover peanut sauce and spinach (so much spinach), I went to Giant and lo and behold, I found out I could get chicken for less than $1.50 a pound.

So I made this:

(http://i.imgur.com/usZoPOg.jpg?1?6905)

Blackened chicken breast tossed in egg noodles, butter, ginger, garlic, spinach, more spinach, green onions and basil, with some olive oil, butter and rice vinegar.

I added a teaspoon and a half of chili powder to the peanut sauce to give it a kick, and it turned out great. I just topped the pasta with the peanut sauce. All of this served with grapes, a blueberry pie and served with a Pinot Gris I found on sale. This meal fed five and cost $40, which isn't terrible at all. It could have fed twice as many people, I have so much leftovers.


Title: Re: Earlier this evening
Post by: RummyLu on April 14, 2013, 11:35 am
This is much much better, HUG REVOKED!


Title: Re: Earlier this evening
Post by: evilspud on April 14, 2013, 11:57 am
(http://i.imgur.com/9emjhal.jpg?1?8158)

Close up.


Title: Re: Earlier this evening
Post by: Matt on April 14, 2013, 06:50 pm
I can almost taste the blur.


Title: Re: Earlier this evening
Post by: RummyLu on May 05, 2013, 01:19 pm
Fiance was at a fishing competition all weekend so to hail the return of the conquering hero this evening I made beer-battered fish and chips.

(http://i.imgur.com/Rffcbdi.jpg?1)

It was incredibly unhealthy and incredibly delicious.


Title: Re: Earlier this evening
Post by: pingollum on May 14, 2013, 05:42 pm
This was earlier the-day-before-yesterday evening, but I was pleasantly surprised by this experiment and wanted to share a quick, easy recipe for Hungover Chinese Pork & Noodles using pork and whatever you have lying around.

Start off by dicing some pork. This was pork loin, but I guess most bits of the pig will do.

(http://farm8.staticflickr.com/7288/8735767711_46da496c2a.jpg)

After that, chop a bit of garlic and onion... actually never mind the onion, since I never have any around since the wife hates it. Ideally, one would put in a bit of chopped serrano peppers, or the chili of your choice, but my son doesn't agree with spicy food just yet, so we'll take the edge off for today.

(http://farm8.staticflickr.com/7318/8736839426_27f9f6c8e3.jpg)
And yes those are frozen vegetables. No I am not sorry; I had a terrible hangover and was absolutely not about to go shopping for veggies even if I were paid to do it.

Now throw that all in a wok or a large frying pan, with plenty of oil. Avoid olive oil, since the flavour really doesn't go too well with oriental cuisine, and preferably use something neutral such as corn or oleico. Ideally, if you have some sesame seed oil lying around, use that.

(http://farm8.staticflickr.com/7324/8736867870_28454fefe6.jpg)

Hallelujah! It seems we've found half an onion that was hiding from my wife in the darkest corners of the fridge. Wish I'd had a chance to put that in with the garlic before sauteing the pork, but life's not perfect. In that goes as well.

(http://farm8.staticflickr.com/7304/8736863240_2ff155030a.jpg)

Now this dish was born out of pure necessity, because of hunger and the fact that there was no rice at home, which is what I normally would have done for pork. But I found some instant ramen, and instead of settling for just eating that, the ramen was boiled, strained,

(http://farm8.staticflickr.com/7314/8736882466_1d3f4c8c5c.jpg)

and sliced into shorter segments (ramen can be uncomfortably long).

(http://farm8.staticflickr.com/7304/8736858658_989db90b2a_z.jpg)

If you strained your ramen and had a bit of ramen broth left over, you can throw that in with the pork to let it simmer.

(http://farm8.staticflickr.com/7299/8735736159_340c1ccc8c_z.jpg)

Now, when your pork is properly cooked, put in your vegetables and sliced noodles. Sauté for just another minute or two to avoid overcooking the noodles, and as soon as you've seasoned with a bit of soy sauce and maybe some oyster sauce that you have any lying around from that time you ordered sushi and simply threw the leftovers back in the fridge,

(http://farm8.staticflickr.com/7289/8736843654_207ef5cbc6_z.jpg)

serve, with a nice cold beer, preferably, instead of my stupid coke zero.

SO, THINGS YOU NEED LYING ABOUT: Pork, ramen noodles, frozen vegetables, garlic, onion, vegetable oil, soy sauce, (optional) oyster sauce, chili.

FUN FACT: Unless my wife reads this post, she will never realise that I fed her some onion and hopefully will continue to love me!


Title: Re: Earlier this evening
Post by: Joseph Nistal on May 15, 2013, 12:46 am
(http://farm8.staticflickr.com/7289/8736843654_207ef5cbc6_z.jpg)

my stupid coke zero.

Is that the colour of Diet Coke labels where you are? That looks like Diet Coke.


Title: Re: Earlier this evening
Post by: pingollum on May 15, 2013, 06:56 am
It's, uh, Coca Cola Light (http://en.wikipedia.org/wiki/Diet_Coke)? Definitely not Coca Cola Zero. I don't think we have Diet Coke as a brand here, though this seems to be exactly the same thing.

(http://farm8.staticflickr.com/7282/8735730615_fe21a16ef9_z.jpg)


Title: Re: Earlier this evening
Post by: oball on May 15, 2013, 07:47 am
Is it also a thing where you live to pull your pants up past your bellybutton?


Title: Re: Earlier this evening
Post by: pingollum on May 15, 2013, 08:28 am
Those aren't his pants, oball, just a chair in the foreground. I can see how one could become confused though, specially for someone with fat eyes


Title: Re: Earlier this evening
Post by: RummyLu on May 15, 2013, 08:29 am
Laugh not, for one day Old Man High Pants will come to you all.


Title: Re: Earlier this evening
Post by: Karlski on May 15, 2013, 05:29 pm
that seems entirely too much work for hungover food


Title: Re: Earlier this evening
Post by: oball on May 15, 2013, 05:54 pm
Those aren't his pants, oball, just a chair in the foreground. I can see how one could become confused though, specially for someone with fat eyes

Ah, I see that now.  And for your information, when I posted that my eyes were both fat and drunk.


And yeah, hungover food should never involve much more effort than "put bacon and eggs in pan, cook, put in bread, eat."


Title: Re: Earlier this evening
Post by: pingollum on May 15, 2013, 07:39 pm
YES eggs! for days now i wondered what was missing and oball has arrived at the perfect conclusion.

Sautee an egg and bacon omelette with onion and garlic, remove from the pan and chop it into julienne. Put back into wok, boil ramen and throw that in, along with some frozen vegetables. Add soy and oyster sauce. Then eat, continue your hangover with diet coke, regurgitate [your food] and reconsider [your life]


Title: Re: Earlier this evening
Post by: Joseph Nistal on May 16, 2013, 05:41 am
I burged and it was good.

(http://i.imgur.com/0NfFnIE.jpg) (http://i.imgur.com/0NfFnIE.jpg)


Title: Re: Earlier this evening
Post by: RummyLu on May 16, 2013, 07:00 am
WEST COAST PINEAPPLE REPRESENT.


Title: Re: Earlier this evening
Post by: Joseph Nistal on May 16, 2013, 07:53 am
...

That's cheese.


Title: Re: Earlier this evening
Post by: RummyLu on May 16, 2013, 08:07 am
Your cheddar is moonlighting.


Title: Re: Earlier this evening
Post by: oball on May 19, 2013, 05:48 am
(http://i3.photobucket.com/albums/y60/oball/troutalacreme.jpg)

Today's fish is trout à la crème


Title: Re: Earlier this evening
Post by: Matt on May 19, 2013, 07:42 am
God damn that looks like some tasty fish.


Title: Re: Earlier this evening
Post by: oball on May 19, 2013, 08:04 am
It was!  Super easy to make, as well.  I baked the trout using this recipe (http://www.toptrout.co.uk/acatalog/Toptrout_Trout_baked_in_foil_19.html) and adapted the sauce from this one (http://titlisbusykitchen.com/archives/trout-a-la-creme) (I couldn't get chervil, but I threw in some dill instead).


Title: Re: Earlier this evening
Post by: Lukeington on May 19, 2013, 10:10 pm
I have been away on conferences since last monday, until next thursday, so I have eaten at a ton of restaurants all over Ottawa and Halifax. I want to go home and barbecue more than anything.


Title: Re: Earlier this evening
Post by: evilspud on June 06, 2013, 02:16 pm
I have been eating baby spinach salads for the past week now and could not be happier. Baby spinach is the best.

(http://i.imgur.com/KF4XDSu.jpg?1?7495)

Chicken breast dipped in buttermilk, then a flour/seasonings concoction, then dipped and dipped again; pan-fried till golden and tossed in a baby spinach salad and covered in honey mustard.


Title: Re: Earlier this evening
Post by: Wibblewobble on June 06, 2013, 02:49 pm
You are a beast for honey mustard.


Title: Re: Earlier this evening
Post by: evilspud on June 06, 2013, 03:06 pm
There is literally no better sauce on this Earth than honey mustard, and anyone who thinks otherwise is a bastard.


Title: Re: Earlier this evening
Post by: oball on June 17, 2013, 06:03 am
(http://i3.photobucket.com/albums/y60/oball/friedchicken.jpg~original)

Southern-fried chicken, onion rings (well, half rings) and spinach, rocket, avocado and gorgonzola salad.


While it was all good, the onion rings were really the standout, and they were pretty much an afterthought.  I marinated the chicken in buttermilk with a bunch of different herbs and spices, and included a sliced up onion.  The recipe I used called for simmering the chicken in the buttermilk mixture to cook it, then flouring and deep frying afterwards for the golden crust.  While I was frying the chicken, I looked at my pan full of buttermilk and spices and thought, "hey, I could use that onion", so I drained it, tossed it with the leftover seasoned flour and fried it once the chicken was done, and it was amazing.


Title: Re: Earlier this evening
Post by: RummyLu on June 17, 2013, 06:05 am
Oh my god. I want it.


Title: Re: Earlier this evening
Post by: Wibblewobble on June 17, 2013, 02:03 pm
Give us a clue about the marinade spices; paprika? cayenne? tarragon?


Title: Re: Earlier this evening
Post by: oball on June 19, 2013, 10:25 pm
From memory:

600ml buttermilk
1 clove garlic, roughly chopped
1 small onion, sliced
Kashmiri chilli powder
Salt
Pepper
Dried thyme
Dried rosemary
Dried tarragon
Ground sage
Ground cumin
Ground coriander


Title: Re: Earlier this evening
Post by: evilspud on June 20, 2013, 01:56 am
And what beer is giving you that wonderful head?


Title: Re: Earlier this evening
Post by: Karlski on June 20, 2013, 06:14 am
phrasing


Title: Re: Earlier this evening
Post by: Joseph Nistal on July 07, 2013, 11:58 pm
Did I mention I'm the best a cooking eggs?

(http://i.imgur.com/17NaLUN.jpg)

Because I think I am.


Title: Re: Earlier this evening
Post by: evilspud on July 08, 2013, 05:18 pm
Great job on bowlin that banana!

I made some fucking cookies.

(http://i.imgur.com/IzZunLk.jpg?1?2362)

That's right.

(http://i.imgur.com/hfWDnhF.jpg?1)

When life gives you extra chocolate chips, make a double boiler and make chocolate dunked chocolate chip cookies.


Title: Re: Earlier this evening
Post by: evilspud on July 12, 2013, 06:30 pm
(http://i.imgur.com/g7J3lE9.jpg?1?3794)


Title: Re: Earlier this evening
Post by: Illiterati on July 14, 2013, 10:45 am
Did you make this? If so, good work.


Title: Re: Earlier this evening
Post by: evilspud on July 15, 2013, 03:01 pm
I did not, it was made by a dude who runs his own sushi restaurant  a few miles down the road from where I live. I go there every pay day and get a huge plate like that. It's incredible.

I would like to learn how to make sushi some day, but if I do, I'm going to do it right and pay for lessons.

DISCLAIMER: I'm easily the biggest piece of shit for specifying that I did not make that.


Title: Re: Earlier this evening
Post by: evilspud on July 15, 2013, 03:04 pm
Alternatively, I'm going to spend all day reading this website.  (http://makemysushi.com/)



Title: Re: Earlier this evening
Post by: Kybard on July 28, 2013, 11:34 am
Friday night was my girlfriend's birthday. yesterday we had a housewarming party for the place we just moved into. I made her extremely ridiculous food products.

first, dinner: cinnamon bun pancakes. regular pancakes, but adding a brown sugar-cinnamon swirl onto each (I am bad at making swirls)

(http://i.imgur.com/1XAOt9il.jpg) (http://imgur.com/1XAOt9i)

the swirls would create crevices in the pancake that looked (and tasted) very genuinely cinnamon bun-ish:

(http://i.imgur.com/JyWrx2Xl.jpg) (http://imgur.com/JyWrx2X)

I also made a homemade cream cheese icing, not pictured because it didn't actually look all that appetizing visually (too butter-yellow-y). delicious though.

then, dessert: white chocolate fudge bars, a no bake recipe that I put in a pan like this:

(http://i.imgur.com/dfrQSbAl.jpg) (http://imgur.com/dfrQSbA)

and then cut into little squares to serve at our housewarming, like this:

(http://i.imgur.com/QcRqdUvl.jpg) (http://imgur.com/QcRqdUv)

butter, cake mix, powdered sugar, white chocolate chips, and a whole thing of rainbow sprinkles. you could really taste the cake mix -- it was like a super-dense brick of funfetti cake and icing. headache-inducing but incredible


Title: Re: Earlier this evening
Post by: evilspud on July 28, 2013, 04:12 pm
butter, cake mix, powdered sugar, white chocolate chips, and a whole thing of rainbow sprinkles. you could really taste the cake mix -- it was like a super-dense brick of funfetti cake and icing. headache-inducing but incredible

Oh my god.


Title: Re: Earlier this evening
Post by: evilspud on July 29, 2013, 01:34 pm
Hey Kybard, thanks for giving me a recipe to share with the kids I'm babysitting. If I have to be fat, we all have to be.


Title: Re: Earlier this evening
Post by: Citizen Snips on July 29, 2013, 01:59 pm
Just remember, fatness is a state of mind.


Title: Re: Earlier this evening
Post by: Remington Lonespear on July 29, 2013, 02:08 pm
Unfortunately for evilspud, his brain is the size of Alaska.


Title: Re: Earlier this evening
Post by: evilspud on July 29, 2013, 02:30 pm
That's the closest Remington will ever come to saying, "hey you're smart, spud."


Title: Re: Earlier this evening
Post by: Kybard on July 29, 2013, 02:36 pm
If I have to be fat, we all have to be.

evilspud is the patient zero of fatness


Title: Re: Earlier this evening
Post by: evilspud on July 30, 2013, 08:20 am
I tried my hand at it, and it turned out pretty good! Thick, rich, and in no way good for your body.

(http://i.imgur.com/1NBedPr.jpg?1?3341)

I used what I could assume was Kybard's recipe, although he never specified the amounts so I had to wing it.

2 cups funfetti cake mix
2 cups powdered sugar
A whole bag of white chocolate chips
A stick of butter
1/2 cup of milk
More Sprinkles!



I started by making a double boiler for the white chocolate. Then I combined the cake mix, sugar, butter and milk and nuke it in the microwave for two minutes. Once I had mixed that bastard up I added the melted chocolate and mixed it some more (the white chocolate is what gives it that thick fudgy texture), then I added more sprinkles and mixed again.

Slap that shit in the fridge for an hour or two and it's amazing.



Title: Re: Earlier this evening
Post by: BSam on July 30, 2013, 08:41 am
You didn't use the lettuce?


Title: Re: Earlier this evening
Post by: Citizen Snips on July 30, 2013, 08:45 am
I think I gained five pounds by reading your post.


Title: Re: Earlier this evening
Post by: Kybard on July 30, 2013, 09:04 am
you got pretty close spud, except you used a little more of a few things

2 cups + 2 Tbsp white cake mix
2 cups powdered sugar
a stick of butter
1/4 cup milk
2/3 cup white chocolate chips
a whole little plastic tub of rainbow sprinkles

put cake mix and sugar into a bowl, add milk and butter and microwave for two minutes. stir, folding in white chocolate and sprinkles. lay in 8 by 8 pan, cool for a couple hours, then chop into about a million little squares each of which raises your risk for heart attack by 200%


Title: Re: Earlier this evening
Post by: oball on August 25, 2013, 05:10 am
I cooked up some eggplant parmigiana.  No pictures, sorry, because it suffered severe structural dysfunction as I transferred it to the plate and just looked like a pile of goop, but it tasted so damn good I have to share the recipe so others can enjoy it.

Take one large eggplant and slice lengthwise into ~inch thick slices. Salt and degorge both sides*. Meanwhile, dice one Spanish chorizo into small pieces. Fry over highish heat until crispy, then add one small diced red onion and a finely chopped chilli. When onion is cooked, turn heat up to high and pour in a generous splash of red wine, rapidly stirring until the wine is evaporated. Turn heat down to low and add three minced garlic cloves and a good glug of olive oil. Mix in well and let cook slowly. Dice one tomato and blend two others and add to pan, along with a teaspoon of cumin powder, dried thyme and rosemary, and cracked black pepper. Simmer until the sauce is reduced and thickened. Stir through a cup or two of shredded spinach leaves, and when they have cooked down into the sauce (a minute or two) remove from heat.

Preheat oven to 220 degrees C and lightly oil a baking tray. Heat a large frypan over very high heat and dry-cook your eggplant slices until charred on both sides**. Remove to baking tray, and spread sauce over slices (you want to have thickened it enough that it sits nicely on top and doesn't pour off the sides). Grate parmesan cheese over the top and bake 20 minutes, turning oven up to about ~250-260 for the last few minutes to really get the cheese bubbling.  Attempt to transfer the slices to a warmed plate, only to have them sag and fall apart as you do so***.  Enjoy with an entire bottle of pinot noir because you have nobody to share it with and it'll go bad if you don't drink it all.


*If you are not familiar with cooking eggplant, degorging basically goes as follows:  Lay the slices on paper towel and sprinkle generously with salt.  Leave for about ten minutes and you will notice a shitload of moisture being drawn out of the eggplant.  Wipe this away with some paper towel and repeat for the other side.  This draws out a lot of bitter juices and ensures the eggplant will be extra delicious when you cook it!

**Eggplant is a fucking sponge for oil, don't even bother oiling the pan before frying it.  It'll be fine.  If you don't have a non-stick pan I guess you can try using a little bit.

***If you're not as unco as me this step can be modified to remove the slices to a plate while keeping them in one piece.


Title: Re: Earlier this evening
Post by: oball on August 31, 2013, 07:18 am
Cooked me up some slow-roasted lamb shanks

(https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash3/1231553_521110824762_550307406_n.jpg)

(click to show/hide)


Title: Re: Earlier this evening
Post by: pingollum on August 31, 2013, 11:52 am
oball that looks incredibly mouthwatering, please do this world a favour and open a restaurant


Title: Re: Earlier this evening
Post by: Wibblewobble on August 31, 2013, 03:54 pm
Lamb shanks! Me love lamb shanks.

Tell us that they were moist and succulent and falling off the bone.

And that the gravy was sticky and powerfully rich with sheep-juice and rosemary.

I also see some glutinous bone marrow. Did you have a slurp or give it to the dog?


Title: Re: Earlier this evening
Post by: oball on September 01, 2013, 05:49 am
Those things were exactly as you describe!  I threw the bones in the bin, though, marrow and all.


Title: Re: Earlier this evening
Post by: oball on October 19, 2013, 05:44 am
More animal on the menu tonight - I discovered that my local supermarket now sells goat meat!  I made up a goat rogan josh from scratch, and some garlic naan to go with:

(http://i3.photobucket.com/albums/y60/oball/goatcurry.jpg~original)

(The drink is a blueberry mojito)


Title: Re: Earlier this evening
Post by: RummyLu on October 19, 2013, 05:50 am
Oh my god.


Title: Re: Earlier this evening
Post by: evilspud on October 19, 2013, 02:57 pm
That looks incredible.


Title: Re: Earlier this evening
Post by: Remington Lonespear on October 21, 2013, 04:01 pm
Hey oball, fuck you that looks delicious come to my house


Title: Re: Earlier this evening
Post by: Joseph Nistal on October 31, 2013, 08:05 am
I made another pie for dinner tonight.

(https://pbs.twimg.com/media/BX59vamCQAAUCHu.jpg)


Title: Re: Earlier this evening
Post by: RummyLu on October 31, 2013, 10:10 am
Give it to me.


Title: Re: Earlier this evening
Post by: BSam on October 31, 2013, 11:13 am
uh huh, uh huh!


Title: Re: Earlier this evening
Post by: TheDarkFlame on November 08, 2013, 12:23 am
(http://i.imgur.com/6N57cZ9.jpg)
Lifehack: If you can't be arsed to actually cut your frozen pizza, you can skip that step just by dropping the box on the floor like a fucking idiot.


Title: Re: Earlier this evening
Post by: Mr Gale on November 08, 2013, 11:14 am
I do often just cut my frozen pizzas in half by snapping them on the kitchen bench. Sometimes you just want half a pizza.


Title: Re: Earlier this evening
Post by: BSam on November 08, 2013, 08:54 pm
When?


Title: Re: Earlier this evening
Post by: TheDarkFlame on November 29, 2013, 02:35 am
Making a rare and probably ill-advised post in this thread, to follow the rare and ill-advised task of actually cooking food yesterday morning. Why? Well...

This shelf is where I put used cardboard and other things that need to go out for recycling. This was the last two or three week's worth of meals.

(http://i.imgur.com/ZOnhXYZ.jpg)
After adding one more box to the pile the other day, I noticed that someone had bought two small packets of stir-fry sauce for no reason, other than the fact they were reduced to 10p each. Which is pretty neat, if you plan to use these things. Nobody in this house ever uses these things, even when they're the one who went out and bought them, so I decided to scrape stuff together and actually make some food the next day.

(http://i.imgur.com/sS6QrKI.jpg)
Something with a yellow sticker on it is cheap because it is out of date. Everything there has a yellow sticker on it, because I am bad at food. We have the sauce, some months-frozen chicken I'd defrosted, a red onion I happened to find in our fridge, and two small stir-fry kits that were on the reduced shelf that day, because cheap is good and actually preparing ingredients is bad. So, here is my recipe for Reduced-Stuff Stir Fry Thing.

First, you cut the onion. Also the chicken. Just use all of it, don't bother to measure or worry about serving sizes and stuff, that's not important. Then, realise you've forgotten where you put the wok, or if it's even a wok at all. Scramble among the cupboards until you find it in a really stupid place. Full heat on the hob, a dash of oil, pretend you know what you're doing.

Then, throw the red onion in, and wait are you supposed to throw them in first, do red onions go brown like normal onions do? Admit you don't really know, and that you're just going off half-remembered instructions from "food technology" classes four years ago.

Throw the chicken in, and cook it until it looks like it's probably cooked.  Find the bag of salad you know was around here somewhere, because you took a photo of it only minutes before, and then throw that in, keeping it moving the whole time.

Notice that the room is full of steam, then find the controls for your extractor fan. They're up on the right here, somewhere, right? Flip the first switch you see four times, realise it's for a light that doesn't work anymore, and then find the right switch straight in front of you, at eye level.

Briefly reflect on the fact that you actually live in this house and still don't use the cooker enough to know where everything on it is, and that you probably shouldn't be allowed in the kitchen in case you set fire to everything.

It's probably alright to throw the noodles in now. Give it a good mix, then throw both packs of sauce in, too. If you can get most of it into the wok, that's great.

(http://i.imgur.com/00gXsBB.jpg)

Realise you've actually made far too much for one meal, and put half of it into a spare Chinese takeaway dish. Plate up the other half, and then take a photo so you can prove that you do eat things other than frozen pizza.

(http://i.imgur.com/Au9nkte.jpg)

For finishing touches, stick a fork in it, stick it in your face, repeat until you finish the plateful and decide to have the rest of it as well, because you're a greedy fat prick.

TL;DR: I am bad at food but I made food anyway. Here is food.


Title: Re: Earlier this evening
Post by: Wibblewobble on November 29, 2013, 03:06 pm
That doesn't look too horrible.

Now think; did it need anything? A splash of soy sauce? Maybe next time, chop up and add a bit of garlic and chilli pepper? You have taken the first step on the path to making kickass stir-fry.


Title: Re: Earlier this evening
Post by: evilspud on December 08, 2013, 02:25 am
(http://i.imgur.com/RMw36e1.jpg?1?9003)

Made a mac and cheese for a party tonight.


Title: Re: Earlier this evening
Post by: Karlski on December 08, 2013, 05:36 pm
are those

did you put crackers on top of that

and make macaroni and cheese with penne pasta


Title: Re: Earlier this evening
Post by: BSam on December 08, 2013, 05:43 pm
we can only hope that the 'cheese' part is accurate, because it sure ain't 'mac and'


Title: Re: Earlier this evening
Post by: CB on December 08, 2013, 05:45 pm
Penne & saltines just doesn't have a good enough ring to it.


Title: Re: Earlier this evening
Post by: Citizen Snips on December 08, 2013, 06:14 pm
Don't forget oregano!


Title: Re: Earlier this evening
Post by: evilspud on December 08, 2013, 06:20 pm
we can only hope that the 'cheese' part is accurate, because it sure ain't 'mac and'

Gruyere and cheddar!

It's easier to fill a casserole dish with penne pasta.

I dunked two dozen saltines in butter and layered them on top for an extra crunch when it came out of the oven.

Those are parsley flakes, I wanted to add a little color.


Title: Re: Earlier this evening
Post by: RummyLu on December 09, 2013, 03:32 am
I think you're meant to crunch up the crackers first, but whatever works for you!


Title: Re: Earlier this evening
Post by: RummyLu on December 12, 2013, 02:00 pm
As part of my ongoing Australianize Mister Rummy scheme, I made a pavlova today.

(http://i.imgur.com/AnouwWz.jpg?1)

(http://i.imgur.com/51YxoUG.jpg?1)

I also learned it's hard to make a pavlova take a good photo.


Title: Re: Earlier this evening
Post by: Wibblewobble on December 12, 2013, 03:26 pm
It looks delicious.

I also learned it's hard to make a pavlova take a good photo.

OK, it may look like an alien autopsy, but a delicious alien autopsy nonetheless.


Title: Re: Earlier this evening
Post by: RummyLu on December 12, 2013, 03:50 pm
Aw thanks Wibble! I just bought a new mixer so I felt the urge to whip the hell out of some eggs and here we are, it was yummy.


Title: Re: Earlier this evening
Post by: Metsfan on December 12, 2013, 05:23 pm

Those are parsley flakes, I wanted to add a little color.

This is what shitty bars do when they want to make their Frank's hot sauce buffalo wings not look like Frank's hot sauce buffalo wings to indecisive drunkards.

Source: My jobs in shitty bars.

If you want to add real good color to Mac and Cheese you can cut up an andouille sausage, cook it separately to get rid of all the grease (ya fat bastards), and mix it in when the mac cookie is almost done. When you put it back your goal is to brown the top and make this a cohesive unit again. You are looking to be fat and horrible so don't let me down. (also parmesan is a good salty cheese to put on top).


Title: Re: Earlier this evening
Post by: Jacob on January 01, 2014, 11:18 pm
tofu rice bowl

(http://i.imgur.com/AzWStpX.png)


Title: Re: Earlier this evening
Post by: Citizen Snips on January 01, 2014, 11:50 pm
take me now


Title: Re: Earlier this evening
Post by: Jacob on January 02, 2014, 11:10 am
I've made those a couple times recently with the tofu slices and then whatever vegetables I have on hand. It's super tasty and not very effort-intensive.

(click to show/hide)

The kimchi is store-bought but I want to try doing it from scratch some time.


Title: Re: Earlier this evening
Post by: evilspud on January 15, 2014, 12:38 pm
It's no fancy tofu rice bowl, but this morning I made potato chip chicken and it turned out okay.

(http://i.imgur.com/Fsygx4D.jpg?1)

Up close

(http://i.imgur.com/0iRgn3E.jpg?1)


Title: Re: Earlier this evening
Post by: Chez San on January 19, 2014, 12:40 pm
Made a pizza for the first time in forever!

(http://i267.photobucket.com/albums/ii283/pwotsanchez/1.jpg) (http://s267.photobucket.com/user/pwotsanchez/media/1.jpg.html)
Dough

(http://i267.photobucket.com/albums/ii283/pwotsanchez/2.jpg) (http://s267.photobucket.com/user/pwotsanchez/media/2.jpg.html)
Sauce

(http://i267.photobucket.com/albums/ii283/pwotsanchez/3.jpg) (http://s267.photobucket.com/user/pwotsanchez/media/3.jpg.html)
Mozzarella

(http://i267.photobucket.com/albums/ii283/pwotsanchez/4.jpg) (http://s267.photobucket.com/user/pwotsanchez/media/4.jpg.html)
Haggis

(http://i267.photobucket.com/albums/ii283/pwotsanchez/5.jpg) (http://s267.photobucket.com/user/pwotsanchez/media/5.jpg.html)
Pineapple

(http://i267.photobucket.com/albums/ii283/pwotsanchez/6.jpg) (http://s267.photobucket.com/user/pwotsanchez/media/6.jpg.html)
Emmental

(http://i267.photobucket.com/albums/ii283/pwotsanchez/7.jpg) (http://s267.photobucket.com/user/pwotsanchez/media/7.jpg.html)
Dickbutt

(http://i267.photobucket.com/albums/ii283/pwotsanchez/8-1.jpg) (http://s267.photobucket.com/user/pwotsanchez/media/8-1.jpg.html)
Liquid garnish to bring it up to about 4000 Kcalories

Best consumed at 3am in your underwear with no friends


Title: Re: Earlier this evening
Post by: FizzlePop on January 19, 2014, 04:57 pm
wait, you just have haggis so readily available that you just dump it on a pizza as if it was pepperoni? i want that pizza, also that shirt.


Title: Re: Earlier this evening
Post by: Benny B on January 20, 2014, 01:19 pm
There are just so many good things about that.


Title: Re: Earlier this evening
Post by: norumaru on January 20, 2014, 05:28 pm
Well, that's what happens. When you eat pineapple pizza, you eat with no friends, because you neither have nor deserve friends.


Title: Re: Earlier this evening
Post by: oball on January 26, 2014, 01:31 am
(http://i3.photobucket.com/albums/y60/oball/goat01.jpg~original)

Take 1 each of dried chiptole, Guajillo, Pasilla and New Mexico chillies.  Cover with boiling water and leave 25 minutes.  Drain, reserving the water, and crush in a mortar and pestle along with 1 tbsp salt, 1 tbsp pepper, 1 tbsp toasted cumin and coriander seeds, 1/2 tbsp toasted caraway seeds, four cloves garlic, the juice of one lime, and a splash of olive oil.  Coat a goat leg with the paste, cover and refrigerate overnight.

(http://i3.photobucket.com/albums/y60/oball/goat02.jpg~original)

Place goat leg in a roasting pan, roast 20 minutes at 250C.  Meanwhile, mix 1 tin crushed tomatos, 1 thinly sliced onion, 1 minced garlic clove, 1 tbsp each coriander, cumin and chipotle powder, juice of one lime, 1/4 cup brown sugar, 1/4 cup malt vinegar, and the reserved chilli water.  Add to pan, reduce oven heat to 160C, tightly cover pan with foil and roast five hours.

(http://i3.photobucket.com/albums/y60/oball/goat03.jpg~original)

Remove meat from pan and place in warm oven.  Pour sauce into a saucepan, puree with stick blender, and simmer until reduced by half.

(http://i3.photobucket.com/albums/y60/oball/goat04.jpg~original)

When meat has rested, shred with two forks.  Stir in sauce, and add salt and pepper to taste.

(http://i3.photobucket.com/albums/y60/oball/goat05.jpg~original)

Serve on fresh corn tortillas with red cabbage, carrot, charred corn, lime and coriander slaw and pickled red onion.


Title: Re: Earlier this evening
Post by: RummyLu on January 26, 2014, 02:44 am
Marry me.


Title: Re: Earlier this evening
Post by: Jacob on February 07, 2014, 12:11 am
(http://i.imgur.com/F15ZDbN.png?1?1090)

I made tacos too, but vegan. Black bean, quinoa, and kale: so dang healthy!


Title: Re: Earlier this evening
Post by: Citizen Snips on February 07, 2014, 09:15 am
How did you season those ingredients because on their own they taste like a wet sock filled with sand.


Title: Re: Earlier this evening
Post by: Jacob on February 07, 2014, 03:57 pm
Quinoa with ancho and habanero chili powder, beans with cumin and minced garlic. I made a big batch of both of them over the weekend and have been eating the mixture more or less constantly since then. It's really good scrambled with eggs.

I just wilted the kale a little bit: I feel like very fresh dinosaur kale doesn't really need much treatment.

The guacamole is important too, I think just quinoa and beans on its own would be dry.


Title: Re: Earlier this evening
Post by: Remington Lonespear on February 08, 2014, 06:22 pm
Come to my house and make those tacos


Title: Re: Earlier this evening
Post by: evilspud on February 17, 2014, 04:39 pm
The Valentine's dinner I made for my girlfriend turned out okay, I guess.

(http://i.imgur.com/wLWScya.jpg)

Not a drop of honey mustard in that. Broiled salmon, a plate of roasted vegetables, and a spinach apple salad with a mango vinaigrette.

More pics.

(http://i.imgur.com/lyggKiY.jpg)
Red and green bell peppers, sweet onions and little baby russet potatoes. I brushed them all with balsamic vinegar, olive oil, raspberry, salt, pepper and marjoram before roasting them, and seasoned them again before throwing them under the broiler with the salmon. I also decided to pour the marinade on top of them because whatever that was a pretty decent marinade.

The crumbles around the plate is havarti cheese with dill. If you ever wondered what cheese goes good with salmon, that did the shit. It also melted right on the veggies.

(http://i.imgur.com/Z9cuhX8.jpg)

I let the salmon soak in soy sauce, brown sugar and olive oil for about an hour, and then the fillets went straight under the broiler.

I'll have pictures of the salad soon, hopefully, but it was basically spinach and sliced apples tossed in a vinaigrette I made with mango, OJ, rice vinegar and Texas Pete.

There was also wine and candles. 


Title: Re: Earlier this evening
Post by: Metsfan on February 18, 2014, 11:06 pm
Next time set her place across from you rather than next to you.


Title: Re: Earlier this evening
Post by: Metsfan on February 18, 2014, 11:06 pm
Also nice work with the dinner though.


Title: Re: Earlier this evening
Post by: Joseph Nistal on March 19, 2014, 05:05 am
I am the best at cooking eggs.

(https://pbs.twimg.com/media/BjFPWg9CQAAlF0Q.jpg:large)


Title: Re: Earlier this evening
Post by: Lukeington on June 02, 2014, 04:52 pm
I made bbq brie boigas

(http://i.imgur.com/9K7XtzD.jpg)

And they were awesome


Title: Re: Earlier this evening
Post by: Kybard on July 28, 2014, 08:27 am
this was actually from friday night but whatever

(http://i.imgur.com/OnjMSZkl.jpg) (http://imgur.com/OnjMSZk)

tofu and shrimp chow mein. the original recipe was pork/shrimp chow mein, but I was making this for my fiance's birthday and she doesn't eat meat, so I removed the pork (and the mushrooms) and added a bunch of cubed, cornstarch-breaded tofu. also couldn't find the right kind of noodles at the store so just went with egg noodles, which congealed together and tasted more like little dough-y chunks than noodles. turned out that the pan I used to make everything was not nearly big enough to contain the whole stir-fried mess so tons of that shit got all over the oven and floor.

still turned out ungodly delicious though


Title: Re: Earlier this evening
Post by: Benny B on September 20, 2014, 04:30 am
So I don't have pictures because I'm a fatty who ate too fast, but turns out if you sprinkle parmesan on the butter parts of a grilled cheese before grilling it, it makes it more gooder.


Title: Re: Earlier this evening
Post by: Joseph Nistal on September 20, 2014, 09:22 pm
Gouda*


Title: Re: Earlier this evening
Post by: BSam on September 21, 2014, 03:55 am
hey guys what kind of cheese is made backwards?


Title: Re: Earlier this evening
Post by: RummyLu on September 21, 2014, 05:56 am
I don't know Bsam, what kind of cheese is made backwards?


Title: Re: Earlier this evening
Post by: BSam on September 21, 2014, 06:53 am
EDAM!


BOOM BOOM!
(http://upload.wikimedia.org/wikipedia/en/c/cc/Basil_Brush.jpg)


Title: Re: Earlier this evening
Post by: RummyLu on September 21, 2014, 07:08 am
Oh you!


Title: Re: Earlier this evening
Post by: Joseph Nistal on October 07, 2014, 06:14 am
I upgraded a premade frozen pizza with some leftover sandwich stuff and frozen prawns.

(https://scontent-a-nrt.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/1959855_10154644523905627_3549719175616860219_n.jpg?oh=dcc1478d49a44b3498ef1b6d3fd5ffb3&oe=54C97254)


Title: Re: Earlier this evening
Post by: Wibblewobble on October 07, 2014, 03:00 pm
What's the purple stuff? Onions? Alien entrails?


Title: Re: Earlier this evening
Post by: jimbob on October 07, 2014, 06:29 pm
i think it's flesh


Title: Re: Earlier this evening
Post by: Joseph Nistal on October 07, 2014, 06:45 pm
Pig flesh, or salami. Whatever you wanna call it.


Title: Re: Earlier this evening
Post by: Metsfan on December 07, 2014, 02:28 pm
I was mad hungover this morning so I made Bacon Jalepeno Mac and Cheese. I still have a headache but it's now from the fat deposits eating away at my brain.

(https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpa1/v/t34.0-12/10411202_10202068914442891_8809826058901141193_n.jpg?oh=9ae1162ce59b386a81391c3d1419e174&oe=54864E53&__gda__=1418160864_f90a3c1e2c4f82296e98cf82b15dddec)


Title: Re: Earlier this evening
Post by: Chronicles on December 08, 2014, 12:02 am
Did you just put half a jalapeno on top and call it jalapeno mac and cheese?


Title: Re: Earlier this evening
Post by: Karlski on December 08, 2014, 07:35 am
hey man he's hungover


Title: Re: Earlier this evening
Post by: Metsfan on December 08, 2014, 09:13 pm
There was Jalapeno in it, but I put a split one on top cause I figured what's macaroni without a little cheese.


Title: Re: Earlier this evening
Post by: BSam on December 09, 2014, 04:37 am
what's macaroni without a little cheese.

Healthy?


Title: Re: Earlier this evening
Post by: RummyLu on December 09, 2014, 11:34 am
An abomination.


Title: Re: Earlier this evening
Post by: evilspud on January 02, 2015, 07:39 pm
I made a Massaman curry! Had to drive around a bit to find a store that sells shrimp paste and good chicken stock, but now I know where the nearest international market is to me. I used the red potatoes I had leftover from ratatouille.

(http://i.imgur.com/SFk2tym.jpg)

I was hoping it would be a little sweeter, but overall it turned out really good!


Title: Re: Earlier this evening
Post by: evilspud on January 21, 2015, 06:39 am
(http://i.imgur.com/7MCjve2.jpg)

My lady helped me make some Yum Woon Sen last night and it turned out pretty good!


Title: Re: Earlier this evening
Post by: RummyLu on January 21, 2015, 07:44 am
That looks like something I want in me.


Title: Re: Earlier this evening
Post by: BSam on January 21, 2015, 08:59 am
That looks like something I want in me.

I've heard that before.


Title: Re: Earlier this evening
Post by: BSam on January 21, 2015, 08:59 am
I haven't, but :(


Title: Re: Earlier this evening
Post by: evilspud on January 21, 2015, 09:07 am
That looks like something I want in me.

That's red lettuce on the bottom, a heap of steam bean noodles (which are a pain in the ass to cook), shrimp and chicken cooked in chicken stock and fried shallots. Add cilantro and green onion! But the kicker is the dressing:

1 tablespoon of chili paste (I just used sriracha)
3 tablespoons of fish sauce
Juice of two limes
2 teaspoons sugar
Finely grated ginger (the recipe called for mint, which my store didn't have for some reason, so use mint if you have it! But ginger works just as well)
Minced red or green peppers (I used jalapenos)
1/4 tsp tumeric (my addition, for color and to help mellow out the kick of the ginger.)

Just mix and stir until the sugar dissolves. I'm just gonna start using that dressing on pretty much everything.


Title: Re: Earlier this evening
Post by: Lukeington on January 21, 2015, 04:20 pm
yeah but then you'd have to make it yourself and that seems like effort


Title: Re: Earlier this evening
Post by: evilspud on January 21, 2015, 05:18 pm
It's more effort to drive to the store as long as I have the ingredients here anyway.


Title: Re: Earlier this evening
Post by: Wibblewobble on January 22, 2015, 03:46 pm
It's the sliced fried shallots that got me drooling first - garnishes are awesome - but that dressing sounds nifty.


Title: Re: Earlier this evening
Post by: evilspud on January 24, 2015, 07:59 pm
I made another curry! This time with a girlfriend that knows how to take pictures!

(http://i.imgur.com/4tnONbL.jpg)

That beautiful shit is the fresh ingredients. You're gonna need a lot of them, but it's worth it. (http://thaifood.about.com/od/thaicurrydishes/r/Thai-Massaman-Chicken-Curry.htm) This curry will go with whatever meat you have, or add more potatoes and do without any meat. In all, I spent $30 on ingredients upfront, and all I need to buy now when I want to make this is a can of coconut milk.

(http://i.imgur.com/khNLMRM.jpg)
I did prepare this a little differently, and added carrots and onion for flavor.
 
Differences:
-olive oil
-No white pepper
-Brown sugar instead of palm sugar
-No cardamon
-Fresno chilies
-Cut a whole onion into eighths, mince one eighth, and piece out the layers of the rest of the onion. Add the minced onion with the ginger and garlic as you normally would, and add the rest of the onion with the carrot and potatoes.
-I decided to add a little more ginger than the recipe called for. About a quarter more than the thumb size piece that was called for.
-Added cilantro because I had it and it seemed like a good idea (it was).

(http://i.imgur.com/OE40YjP.jpg)
Sometimes the peppers get really spicy. The trick is to stare them down, and force them to spice among themselves! Really brings out the good flavors. That photo was taken when the sauce had just started simmering. Simmering does two things: it let's the heat mellow with the other flavors, and it lets the curry thicken. This is the period where you should be tasting and adding spices as you deem necessary. While it simmered we added ginger, a touch more tumeric, lime juice, fish sauce, a little more brown sugar and a second fresno pepper.

(http://i.imgur.com/4MFhj3O.jpg)
Get the rice cooking before you prep. It should be done by the time you're finished, and you have a piping hot bowl of rice that the curry settles into really nicely. You should taste a peanutty sweetness first, then the ginger and saltiness, and it will end on a fiery note. Excellent stuff!



Title: Re: Earlier this evening
Post by: Author on January 24, 2015, 09:57 pm
A girlfriend who can take pictures of your food? Is that all you care about in a relationship, Spud?


Title: Re: Earlier this evening
Post by: HyperGlavin on January 25, 2015, 02:48 am
Show us a pic of yer spuds


Title: Re: Earlier this evening
Post by: evilspud on January 25, 2015, 09:49 am
(http://i.imgur.com/4tnONbL.jpg)
Right hand corner ;)


Title: Re: Earlier this evening
Post by: jimbob on January 25, 2015, 10:52 am
that's a shit hat


Title: Re: Earlier this evening
Post by: Wibblewobble on January 25, 2015, 02:27 pm
That's a special Curry hat, designed to deflect the capsicum away from your eyes.


Title: Re: Earlier this evening
Post by: HyperGlavin on January 26, 2015, 04:20 pm
http://the-toast.net/2015/01/26/leather-golf-hat-guy/


Title: Re: Earlier this evening
Post by: evilspud on January 26, 2015, 08:24 pm
My hair looked really shitty and it was the nearest hat on hand; grabbed it so I wouldn't look like a slob. It's also not leather.

All of the other things in that article are accurate though. I am exactly that guy.


Title: Re: Earlier this evening
Post by: jimbob on January 27, 2015, 03:31 am
I don't really care what hat people wear, i've just never got used to dudes wearing them indoors


Title: Re: Earlier this evening
Post by: evilspud on January 27, 2015, 12:38 pm
If it helps, there's food in the picture you can look at instead!


Title: Re: Earlier this evening
Post by: jimbob on January 27, 2015, 07:06 pm
Nah, i only come to this subforum for the hats


Title: Re: Earlier this evening
Post by: evilspud on February 15, 2015, 12:08 pm
VALENTINE'S 2015


A RATATOUILLE (roasted like in that one movie!)
(http://i.imgur.com/FYNLML6.jpg)

That's before I cooked it! Start with a 9x9 inch baking dish, and spread one of those small cans of tomato paste along the base. Then add 3/4 cup water, a tablespoon of olive oil, half of a minced yellow onion, and a fuckton of crushed garlic (the recipe I used calls for a 1/4 cup of garlic cloves to be crushed). Spread that around the bottom as evenly as you can.

Then take thin slices of eggplant, zucchini, red and yellow bell peppers and yellow squash and layer them in a beautiful pattern in the dish. I was able to fill the dish with one of each, although I wished I had a little more bell pepper. Then I drizzled a hearty amount of olive oil on top (seriously don't worry about it, this dish is healthy as all the goddamn get outs). After that I added a drizzle of balsamic vinegar. Season with black pepper, salt and thyme.

Roast for about an hour at 375 degrees. The end result should look like this!
(http://i.imgur.com/Z1U0vdh.jpg?1)

But this year I was not counting on a brilliant lady to prepare her own surprise for me. Behold! The charcuterie of the gods!

(http://i.imgur.com/dqZhdtN.jpg?1)

That bowl in the middle is a swirl of goat cheese, honey and raspberry jam. Surrounding it like pilgrims to Mecca are homemade shortbread cookies, mexican style chocolate biscotti filled with dates, brie, blue cheese, fruit and mixed nuts.

(http://i.imgur.com/LEwvX3W.jpg?1)

A plate on the left with sopressata, salami, black forest ham and prosciutto; mozzarella, campari tomatoes and basil leaves.   

(http://i.imgur.com/quQMRUA.jpg?1)

That is me freaking out at that night's winner. A block of chaource cheese that's holy shit guys this cheese. Salty, buttery and so goddamned soft it was like a fondue at room temperature.


Title: Re: Earlier this evening
Post by: jimbob on February 16, 2015, 07:47 am
i like the vertical framing in that last picture


Title: Re: Earlier this evening
Post by: evilspud on February 16, 2015, 06:12 pm
If you can't tell, that was my first time ever holding a knife.


Title: Re: Earlier this evening
Post by: Joseph Nistal on February 23, 2015, 04:04 am
(https://igcdn-photos-b-a.akamaihd.net/hphotos-ak-xaf1/t51.2885-15/10990567_759694840792705_1744704731_n.jpg)

Oven grilled Swordfish steak on a bed of egg noodles with roasted capsicum, mini-corn and cherry tomatoes.


Title: Re: Earlier this evening
Post by: evilspud on March 31, 2015, 04:39 pm
(http://i.imgur.com/iY5knAu.jpg)

I made about a pound of candied ginger. Coincidentally, I had a few cups of of leftover ginger-infused sugar that is going to be in my tea for the next few weeks.


Title: Re: Earlier this evening
Post by: Bah_Humbug on April 01, 2015, 01:42 am
Please post more pictures of your food.

I am not being sarcastic. I genuinely want to look at it and hope for the future.


Title: Re: Earlier this evening
Post by: evilspud on April 12, 2015, 09:12 pm
(http://i.imgur.com/ylB5ZyY.jpg)

My girlfriend and I made a Japanese style seared hangar steak. The steak itself was covered in a marinade of sesame oil, rice vinegar, S&P; and minced shallots, ginger and garlic. But we needed something to pair it with! My girlfriend came up with a salad of shredded Napa cabbage, carrots, onions, Daikon root and cucumber. She took those veggies and tossed them in a peanut sauce with the rest of the garlic and ginger, lime juice, crushed peanuts and peanut butter.

That, and delicious steak juices all over white rice.


Title: Re: Earlier this evening
Post by: evilspud on May 01, 2015, 03:49 pm
My girlfriend is in New Mexico right now, doing good in Americorp or something. Pretty proud of her and all that, but I miss her a ton. Cooking always clears my mind, so I thought I would make a classic New Mexican dish to make it feel like I'm there with her.

I give you, Pasole.

Start with the ingredients. I used

(http://i.imgur.com/krKzSJM.jpg)

The meat part
2-2.5 pounds of pork shoulder (find a half pork shoulder)
For the rub, I eyeballed:
Dried New Mexican Chiles, ground in a food processor
Salt and black pepper
Smoked Paprika (smells fucking amazing)
Red pepper flakes
Thyme (you might want oregano)
One clove of garlic, minced

Half a sliced red onion

The soup part
6 cups chicken broth
The other half of that red onion, chopped
28 ounce can diced tomatoes, pureed in a blender
45 oz. (three cans) of hominy (the good stuff)
Two plum tomatoes, diced
Three cloves of garlic, minced
1/4 cup Vegetable oil

Garnishes, optional but fun!
Cilantro
Shredded cheddar
Lime
Avocado
tortilla chips

Also, you'll want a red pepper that you buy on a whim but end up not using.

The meat was going to take all day, so I hit that in the morning. I lined a roasting pan with foil, laid down a bed of sliced onions, and then rubbed down my pork shoulder with all of those spices.

(http://i.imgur.com/DpwVFrH.jpg)

Add a couple tablespoons or so to the bottom of the pan, cover with more foil and then throw it in an oven at 275 degrees farenheit. Let it slow roast for five hours. Don't forget to let it rest out of the oven, covered, for about 20 minutes.

When it's done it's going to look like this
(http://i.imgur.com/ML7OhRx.jpg)

It is going to fall apart if you so much as look at it, which makes the next step super easy. Shred that greasy pig.

(http://i.imgur.com/llHtvUp.jpg)

The soup itself is super easy. Add oil to the bottom of a pot and saute the onions at medium low heat for five minutes. Then add the garlic, then the onions, then the tomatoes and stir that for another five minutes. Next up, add the broth, the hominy, the pureed tomatoes, and give it a good stir and boil it up. It's gonna want to simmer for half an hour before you add the pork. Then add the pork and let it simmer for another half an hour.

The end result?

(http://i.imgur.com/rvBHgko.jpg)

The richest fucking soup you will ever enjoy, don't forget to garnish your business.

(http://i.imgur.com/XhGqFfc.jpg)

It freezes great, so whatever you have leftover is great for lunch for the next week.


Title: Re: Earlier this evening
Post by: BSam on May 03, 2015, 05:35 am
yes we know you have a girlfriend


Title: Re: Earlier this evening
Post by: RummyLu on May 03, 2015, 09:26 am
I don't think you should be rude just because evilspud is a feeder.


Title: Re: Earlier this evening
Post by: evilspud on May 03, 2015, 02:01 pm
You need to move on with your life Bsam. If I could make you any fatter we'd still be together.


Title: Re: Earlier this evening
Post by: evilspud on May 03, 2015, 02:06 pm
Please don't tell my girl i plump and dump


Title: Re: Earlier this evening
Post by: BSam on May 04, 2015, 12:57 am
:'(


Title: Re: Earlier this evening
Post by: CatAstrophe on May 04, 2015, 01:05 am
1) Unless this is a New Mexico specific thing and I am being a double asshole by being, not only a pedant, but also wrong, it is spelled posole or pozole.

2) Looks amazing


Title: Re: Earlier this evening
Post by: evilspud on May 04, 2015, 12:50 pm
Thanks!


I really want to make that pork shoulder again just for like, pulled pork tacos or something.



Title: Re: Earlier this evening
Post by: Lukeington on September 30, 2015, 07:14 pm
Greek flavours are some of my favourite. I fucking love oregano and garlic, people who may be inclined to put their mouth holes near mine not so much, unless I cooked for them or something.

So I did some super simple marinade over cubed pork and white onion and red pepper. Half olive oil, half lemon juice. Party. Like four cloves of garlic. Tons of salt, cracked pepper, and oregano.  Like an hour or two marinading all together. Slap onto pre-soaked in water bamboo skewers. Grill.

Though it poured rain so I had to cheap out and use the oven. Still great. In hindsight I would have cooked it at 350 the whole time rather than reduce from 450, and cook a little longer to really sweeten up the onions. Do it with chicken or lamb to be more traditional.

(http://i.imgur.com/7vPDLAH.jpg)


Title: Re: Earlier this evening
Post by: oball on October 01, 2015, 09:03 am
Looks really good, man.  I do lamb that way quite frequently - last time I tried it I made the marinade from equal volumes of lemon juice, olive oil and red wine and it really tasted amazing.  Try adding a bunch of chopped fresh rosemary to the marinade as well, and a pinch of ground cumin and chilli flakes.


Title: Re: Earlier this evening
Post by: Wibblewobble on October 01, 2015, 02:42 pm
Efharisto


Title: Re: Earlier this evening
Post by: evilspud on November 08, 2015, 10:30 pm
It's been a while since I've posted in here, but since I've moved to my own place I've been cooking up a majesty.

Delicious chicken tacos with queso fresco.
(http://i.imgur.com/hZTydyr.jpg)

More grilled chicken because Costco sells giant bags of chicken breasts.
(http://i.imgur.com/Ci7gBMs.jpg)

A dark and stormy that I ended up getting just right
http://i.imgur.com/LzJGcxM.jpg

Corn flake fish and chips.
(http://i.imgur.com/YkUfMDq.jpg)

Scratch made General Tso's
(http://i.imgur.com/sHWNzE8.jpg)

Ginger snaps!
(http://i.imgur.com/5Sur2as.jpg)


Title: Re: Earlier this evening
Post by: Lukeington on December 26, 2015, 06:23 pm
So I've cooked two turkeys in as many days for family shindigs, first one was a small group so it was only about 10-12 pounds, still ended up with much leftovers.

This one was v big, almost 25 pounds.

I did them both the same way.

Rub the inside of the bird with coarse salt and pepper.

Stuff with cubed up/quartered onions (ours were from our garden,) garlic (from a family friend's garden) and lemon cubed from the to-be-mentioned zest (from somewhere that isn't anywhere near Canada.)

Get to melting about half a stick of butter and adding in zest from a lemon. Little bit of garlic salt just for fun, not enough to do much. Try to (ultimately fail) at brushing it under the skin, so give up and brush it over the skin and on the legs. Rock n roll. Cook for a long time. I'm coming up on 4 1/2 hours which is way less than I expected.

(http://i.imgur.com/31tlczm.jpg)

The string I tried to use to truss the bird kept snapping because I am too strong and masculine and handsome so I settled for doing it loosely like that.


Title: Re: Earlier this evening
Post by: Lukeington on February 24, 2016, 09:44 pm
man I made burgers tonight that took like a cumulative six hours. Made my own pickles from field cucumber, homemade aioli that about tore my arm off from like thirty minutes of constant whisking, caramelized onion from my parents' garden, yada yada. Thin patties dropped into a just-starting-to-smoke cast iron pan. I feel like chopping down a mountain.

Except my arteries are so clogged I think I'm going to die.

9/10, would do again when I recuperate in a month and a half.


(http://i.imgur.com/vdLoktL.jpg)

excuse my poor plating, crumbs and shit like an amateur I don't give a shit.


Title: Re: Earlier this evening
Post by: evilspud on February 27, 2016, 10:50 am
I'm going to Costco right now and you make me want to go out and grab ground beef.


Title: Re: Earlier this evening
Post by: CatAstrophe on February 28, 2016, 01:39 am
tmi


Title: Re: Earlier this evening
Post by: Lukeington on March 16, 2016, 06:58 pm
at the risk of taking over this whole damn thread, I made tomato/pizza sauce for the first time.

(http://i.imgur.com/J2Yty4o.jpg)


Title: Re: Earlier this evening
Post by: Wibblewobble on March 17, 2016, 05:23 pm
Did you eat it, or just bury your face in it making burbling noises?


Title: Re: Earlier this evening
Post by: evilspud on March 17, 2016, 06:14 pm
What is it about putting food on a wooden slab that makes food look fancy as hell?


Title: Re: Earlier this evening
Post by: Citizen Snips on March 18, 2016, 02:05 am
it's our dna memory reminding us of when we used to eat off of logs


Title: Re: Earlier this evening
Post by: BSam on March 18, 2016, 02:07 am
oh yes those fancy fancy times


Title: Re: Earlier this evening
Post by: Joseph Nistal on March 18, 2016, 04:46 am
Where the fuck was that segment in 'cooked'?


Title: Re: Earlier this evening
Post by: Lukeington on March 18, 2016, 02:44 pm
The slab was not purely decorative, it's a peel I use to take pizza, biscuits, bread, etc off of a baking stone.

but yeah i fancy.

I just got a cheap immersion blender so that next time I make sauce I don't have to slam it around with a spoon trying to cut up the tomato pieces.


Title: Re: Earlier this evening
Post by: Wibblewobble on March 18, 2016, 04:24 pm
I'll make up a pot of pizza sauce  - basically tomatoes with plenty of herbs & garlic and whatnot gently simmered for about an hour  - then freeze it up in about six individual portions to use as and when.


Title: Re: Earlier this evening
Post by: evilspud on April 23, 2016, 11:53 am
I made a dutch baby.

(http://i.imgur.com/yiUJep1.jpg)

(http://i.imgur.com/JUZcZAv.jpg)


Title: Re: Earlier this evening
Post by: CatAstrophe on April 23, 2016, 04:56 pm
I made a dutch baby.

Wrong thread (http://dragonmtn.com/index.php?topic=1070.60)


Title: Re: Earlier this evening
Post by: RummyLu on May 30, 2016, 10:50 am
I just defrosted a sausage roll.

It was underwhelming.


Title: Re: Earlier this evening
Post by: evilspud on May 31, 2016, 05:25 pm
(http://i.imgur.com/eBAZCn6.jpg)

Strawberry Rhubarb Pie.


Title: Re: Earlier this evening
Post by: evilspud on May 31, 2016, 05:25 pm
(http://i.imgur.com/eBAZCn6.jpg)

Strawberry Rhubarb Pie.


Title: Re: Earlier this evening
Post by: Citizen Snips on May 31, 2016, 08:03 pm
(http://i.imgur.com/eBAZCn6.jpg)

Strawberry Rhubarb Pie.


Title: Re: Earlier this evening
Post by: Metsfan on May 31, 2016, 09:53 pm
I'd like another helping.


Title: Re: Earlier this evening
Post by: Lukeington on May 31, 2016, 10:45 pm
good lattice work, shitty img width adjusting work.


Title: Re: Earlier this evening
Post by: evilspud on June 01, 2016, 07:34 am
That's the first time I made a pie crust with lard and I don't think I'll be going back to shortening ever.  It's impossibly flaky. 

That is not the first time I've fucked up an image.  My offer is pie.


Title: Re: Earlier this evening
Post by: Lukeington on June 29, 2016, 07:52 pm
(http://i.imgur.com/Z7gzOMo.jpg)

Yo I made some pretzels. this is post-butter brushing. Real pretzels have curves.


Title: Re: Earlier this evening
Post by: Lukeington on September 24, 2016, 08:17 pm
Yo I made a pie too, but lattice is for suckas

(http://i.imgur.com/6D2rnJ8.jpg)


Title: Re: Earlier this evening
Post by: BSam on October 17, 2016, 01:15 am
hey guys i made a crab cake, i hope no one else makes a crab cake that would be embarassing

(http://i.imgur.com/vl3didK.jpg)


Title: Re: Earlier this evening
Post by: Wibblewobble on October 17, 2016, 02:38 pm
Dawww, that's great.

Should have had a smear of seagull shit splashed across it for authenticity.


Title: Re: Earlier this evening
Post by: evilspud on October 31, 2016, 05:44 pm
(http://i.imgur.com/ZYyy5RC.jpg)

I made a Naan bread pizza.  The sauce turned out pretty well, so I'm sharing the recipe here:

1 1/3 cups chopped tomato
1/3 cup chopped onion
3 cloves garlic, minced
3-4 basil leaves
1 tsp thyme
1-2 pinches salt
1 tsp black pepper
1 tsp red pepper flakes, plus a few pinches of red pepper flakes to your taste
1 tbsp balsamic vinegar
1tbsp olive oil
(I didn't have any oregano on hand, but it would probably work well in this, so feel free to add a pinch if you have some!)

Add ingredients to a food processor and blend into a consistent pulp.  Pour it on a skillet it at medium high heat, stir for about 30 seconds, and then cut the heat down to low/medium and let it reduce for a few minutes, stirring regularly.  You aren't trying to cook the sauce, just reduce it, so once it gets a consistency that you like, you can turn the heat off and spread what is essentially enough tomato sauce for a piece of naan bread.


Title: Re: Earlier this evening
Post by: jimbob on November 01, 2016, 01:15 pm
That's not how you make pizza sauce. You're overcomplicating. You should tip two sachets of Pizza Spice and two bags of passata into a four gallon bucket and beat it like crazy with a plastic spatula. Next you put a lid on it and a sticker with the day's date and the date in three days' time. You put it in the walk-in chiller and bob's your uncle.


Title: Re: Earlier this evening
Post by: Karlski on November 02, 2016, 05:03 am
who the fuck makes pizza sauce three days in advance


Title: Re: Earlier this evening
Post by: Mr Gale on November 02, 2016, 08:08 am
I fry my mince in pizza sauce, then freeze it, months in advance. Ready to go.


Title: Re: Earlier this evening
Post by: Johnny Roastbeef on November 02, 2016, 05:57 pm
Nobody knows pizza sauce like the Brits


Title: Re: Earlier this evening
Post by: HyperGlavin on November 11, 2016, 08:08 am
Guys, I think jimbob just described the method for making Domino's pizza sauce. He's probably doing a thing? Hard to tell.


Title: Re: Earlier this evening
Post by: Karlski on November 12, 2016, 05:30 am
Oh ok then that makes sense, I never worked at a pizza place so kinda went over my head

Sorry everyone!


Title: Re: Earlier this evening
Post by: CatAstrophe on November 14, 2016, 07:55 pm
I'll never forgive you


Title: Re: Earlier this evening
Post by: Karlski on November 23, 2016, 03:45 am
i deserve nothing less


Title: Re: Earlier this evening
Post by: Lukeington on December 13, 2016, 09:57 pm
I made cubanos

(http://i.imgur.com/NnQ2wox.jpg?1)


Title: Re: Earlier this evening
Post by: Skeletonic on December 13, 2016, 11:34 pm
make me a sandwich also plz


Title: Re: Earlier this evening
Post by: Lukeington on December 14, 2016, 11:22 am
Okay come over for 6pm


Title: Re: Earlier this evening
Post by: DiegoInglewood on December 15, 2016, 10:57 am
check out this big ass curly fry i ate

(click to show/hide)


Title: Re: Earlier this evening
Post by: BSam on December 15, 2016, 11:59 am
you're right. that's fucking massive


Title: Re: Earlier this evening
Post by: Citizen Snips on December 17, 2016, 06:27 pm
whoa momma! daddy's gotta go to work...... on eating it!


Title: Re: Earlier this evening
Post by: CatAstrophe on December 20, 2016, 01:14 am
Made some sour cream and potato buttermilk biscuits
(http://i.imgur.com/bc1D9CR.jpg)

Not as pretty, but still tasty was the mushroom gravy topping
(http://i.imgur.com/DrCwU1L.jpg)
(http://i.imgur.com/mDeoeqI.jpg)


Title: Re: Earlier this evening
Post by: evilspud on January 02, 2017, 10:42 am
(http://i.imgur.com/wl38T2d.jpg)

The Starship Smoked Salmon with Thai spice glaze and Japanese sweet potato engines.


Title: Re: Earlier this evening
Post by: evilspud on January 02, 2017, 06:59 pm
Also this evening I made a parsnip and cauliflower soup and it's incredible.


Title: Re: Earlier this evening
Post by: Wibblewobble on January 04, 2017, 03:56 pm
Awww man parsnip in soup is delish, sweet yet piquant.



Title: Re: Earlier this evening
Post by: laktose on January 08, 2017, 12:37 pm
Guys there's no need to post here anymore, the massive curly fry clearly wins


Title: Re: Earlier this evening
Post by: jimbob on January 11, 2017, 01:11 pm
got some chicken strips at the farmers market

medium rare, yum

(http://i.imgur.com/rUkHtsl.png)


Title: Re: Earlier this evening
Post by: evilspud on January 16, 2017, 12:11 pm
(http://i.imgur.com/88WhNou.jpg)
Made some stuffed french toast with blackberry jam and goat cheese.


Title: Re: Earlier this evening
Post by: evilspud on April 16, 2017, 08:41 am
Spiced lamb and beef sausage with kimchi and beer mustard.

(http://i.imgur.com/QwEdtDi.jpg)


Title: Re: Earlier this evening
Post by: Wibblewobble on April 16, 2017, 12:55 pm
Beer mustard? Beer mustard?!?

This sounds like the holy grail of condiments; did you buy it in or make it yourself?


Title: Re: Earlier this evening
Post by: evilspud on April 16, 2017, 06:39 pm
Bought it, but there's recipes online and it's not super hard to make yourself.  Mine came from Belgium and was as beery as you'd expect.


Title: Re: Earlier this evening
Post by: evilspud on June 18, 2017, 07:41 pm
(http://i.imgur.com/D55kTgH.jpg)
(http://i.imgur.com/Npqm4ay.jpg)


Title: Re: Earlier this evening
Post by: evilspud on July 01, 2017, 07:51 pm
(http://i.imgur.com/fKEIWH2.jpg)
(http://i.imgur.com/Cx4JzHP.jpg)

I made bagels from scratch with everything seasoning that's also from scratch.


Title: Re: Earlier this evening
Post by: evilspud on July 02, 2017, 01:34 pm
Everything bagel seasoning is also great for burger buns, pretzels, croissants, sprinkled on baked brie, and sourdough boules.

This is a seasoning I do in parts depending on the quantities I need. 

Equal measures of:
-Kosher salt (you want big crystals, regular table salt is just too small and you'll end up oversalting.)
-Poppy seed
-Sesame seeds
-Dried, minced onion
-Dried, minced garlic
-Thyme (optional)

You'll want a half measure of:
-Fennel seeds (fennel can really overpower everything else here, be careful)
-Red pepper flakes (optional)
-Ground black pepper (I have this crazy four peppercorn blend from World Market but fuck if I can tell the difference)

I also caught myself adding more poppy seeds since I never felt like I had enough, but it ended up being too much by the end, so I stand by equal parts. 


Title: Re: Earlier this evening
Post by: Kybard on July 02, 2017, 06:43 pm
technically I didn't make it, but someone decided to buy us a fancy-ass stand mixer from our wedding registry nearly 2 years after we got married. so anyway my wife used it and made a homemade triple-layer chocolate cake with vanilla buttercream icing

(http://crap.kybard.com/homemade-cake.JPG)

good moist cake, excellent slightly fluffy buttercream frosting. shit was tasty A+ would eat again also will eat again because there's a shitload of it left over


Title: Re: Earlier this evening
Post by: evilspud on July 19, 2017, 07:48 am
I don't have any pictures, but I made Alton Brown's red velvet cake and I have a ton of leftover cream cheese frosting.


Title: Re: Earlier this evening
Post by: jammy on August 18, 2017, 06:21 am
yummy poha recipe with onions


Title: Re: Earlier this evening
Post by: jammy on August 18, 2017, 06:22 am
http://cookclickndevour.com/kanda-poha-recipe-how-to-make-kanda-poha-recipe