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Cooking GAF: OT
- Thread starter GeorgioCostanzaX
- Start date
Maiden Voyage
Gold™ Member
Did you listen to the Presidents of the United States of America while you canned these peaches?
StreetsofBeige
Member
I forgot to take pics, but I just made a plate of steak strips with...... pan fried spring rolls. Ya, weird combo. I'll post a pic next time.
AJUMP23
Parody of actual AJUMP23
I did think about it when I was doing it. Peaches come from a can they were put there by a man.
RagnarokIV
Battlebus imprisoning me \m/ >.< \m/
Made some Syracuse Salt Potatoes last night.
SmokedMeat
Gamer™
Picked up some boneless beef short ribs recently, and wasn't sure what I wanted to do with them. Wound up smoking them, and making burritos with Cilantro Lime Rice, Black Beans, Jalapeño, Queso, etc…
Bitmap Frogs
Mr. Community
I attempted to make a daquoise today but i got fucked by the recipe
Needed to double the merengue and the cream had way, way too much butter.
Shame... i tried the praline cream witout the additional butter and goddamn that was heavenly. Anyway, at least I learnt to make praline.
Needed to double the merengue and the cream had way, way too much butter.
Shame... i tried the praline cream witout the additional butter and goddamn that was heavenly. Anyway, at least I learnt to make praline.
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SmokedMeat
Gamer™
Tuscan Marry Me Chicken with homemade Gnocchi from a little local Italian shop
Liljagare
Member
Were going to have people over last saturday for some wild caught salmon, unfortunately we all came down with strep throat so had to cancel!! Had allready dethawed it, so decided to make some gravlax (oven baked the rest of it, been eating alot of salmon this week 
).
So easy, so delicious, just salt/sugar/white pepper/dill, cover salmon with the mix, 2-3 days in the fridge, and you get what I think is the best way to eat salmon.
I'll probarly end up snacking it all up, and have some hard bread sandwiches, just some black pepper on it. You usually serve with potatoes and a mustard sauce, potatoes naturarly have to be boiled with dill..
). So easy, so delicious, just salt/sugar/white pepper/dill, cover salmon with the mix, 2-3 days in the fridge, and you get what I think is the best way to eat salmon.
I'll probarly end up snacking it all up, and have some hard bread sandwiches, just some black pepper on it. You usually serve with potatoes and a mustard sauce, potatoes naturarly have to be boiled with dill..
SmokedMeat
Gamer™
Wife saw this and asked me to make it for breakfast this weekend. Fuck these turned out insane.
GeorgioCostanzaX
Member
That is a cool pan! Might have to get one I usually do big Denny's sized pancakes now since my griddle seems to always set off the smoke alarm.Found grandma's old "plättlagg", cast iron pan made just for making mini-pancakes..
Might have gone a bit overboard on the batch, but have alot of new jams to try..
SmokedMeat
Gamer™
Wanted to smoke a Chuck Roast this weekend for some BBQ beef sandwiches. Found Angus Chuck Roasts marked down, so that was a nice win.
Smoked it today with carmelized onions, and a new Apple BBQ sauce from Backyard Food Co.
Ozzy Onya A2Z
Member
Happy new years dinner. Think I made a bit too much crabdip, just the two of us..
Dip for a week, nice.
StreetsofBeige
Member
Holy shit. Thats awesome. I've never known a person to make their own fancy dip like that.
Happy new years dinner. Think I made a bit too much crabdip, just the two of us..
Ozzy Onya A2Z
Member
It is skrei season, when the cod wanders and spawns, and is at it's best around the Baltics and Northern See (yes, that is how we spells it
Nice mate, looks good.
Here is some Aussie Salmon my son and a mate of mine caught.
GeorgioCostanzaX
Member
Recipe? Or is it just like marinate the beef in crispy chili oil and pop it into the fryer?
clarky
Gold Member
Strip beef marinate in soy overnight, air fry the beef, stick some some peppers on the hob in sweet chilli sauce, mix, profit. will post results later.
Ozzy Onya A2Z
Member
Classic Aussie omelette for breakky. Medallion bacon, diced capsicum, halved mini roasted tomatoes, Spanish onion, sprinkling of light mozzarella and 3 eggs. Add some splashes of tabasco and worcestershire.
Chittagong
Gold Member
Boys Easter Friday in
Starter - Lamb liver with a pomegranate sauce with a glass of Bordeaux. We had never done liver before. Superb, and liver is so cheap for what you get
Main - beef fillet matured in oven and seared on pan, in a slow reduced red wine sauce with a glass of Burgundy.
Starter - Lamb liver with a pomegranate sauce with a glass of Bordeaux. We had never done liver before. Superb, and liver is so cheap for what you get
Main - beef fillet matured in oven and seared on pan, in a slow reduced red wine sauce with a glass of Burgundy.
Plies
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
Mmmm..Made some razor clams and barnacles..
Barnacles are something I must try to cook one day.
One fine day.
clarky
Gold Member
Awesome presentation mate, what was the gravy?Salmon for dinner.
Liljagare
Member
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abstract alien
Member
Carrot cake blondies with a whisky reduction and cream cheese swirl
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abstract alien
Member
Al pastor(marinated pork) over yellow rice with Mexican sour crema
Maiden Voyage
Gold™ Member
Liljagare
Member
Had to try it, newer farm methods, they don't have to kill the sturgeon, which I guess is a huge leap, as they don't start producing roe until 7-14 years old. The farm is just a hour south, not good for wallet.
Just on crackers, but you slurp them off, don't eat the cracker. Supernice flavour, a joy to try once in a blue moon!
A good use for the latest load of chanterelles!
Last of this years cherries. :\
Just on crackers, but you slurp them off, don't eat the cracker.
Supernice flavour, a joy to try once in a blue moon!
A good use for the latest load of chanterelles!
Last of this years cherries. :\
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Trilobit
Absolutely Cozy
It all looked delicious until I saw your special ingredient.Crrayfish part was a hit.
Trilobit
Absolutely Cozy
This thread is insane. Such talented cooks. I don't know how most here manage to makes such tasty looking meals. No matter how delicious I make my foods they mostly just end up resembling porridge.Salmon for dinner.
Holy crap, mushrooms have learned to open locks!?Nice find, am going to make a mushroom lasagne on sunday, found the mushroom.. (usually big bolete's like this are all eaten by bugs, but this one is in perfect condition..).
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Liljagare
Member
Doing pork belly and crackling, figured out a good method. The pork has to be level, no scoring, do 140 C for 2.5 H, then crank the temp to 240 C for half a hour. Perfect crackling. Tent in a cube for the 2.5hours, it almost cooks confite! Use foil underneath to level the pieces for the hot temp.
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p_xavier
Authorized Fister
I know it's weird, usually it's smurfs that lock mushrooms.
Miyazaki’s Slave
Gold Member
BRUH....the crackling/skin on that pork belly actually made me drool at bit.Doing pork belly and crackling, figured out a good method. The pork has to be level, no scoring, do 140 C for 2.5 H, then crank the temp to 240 C for half a hour. Perfect crackling. Tent in a cube for the 2.5hours, it almost cooks confite! Use foil underneath to level the pieces for the hot temp.
(also what does "tent in a cube" mean? Just a foil cover?)
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Liljagare
Member
You make a box shape with the foil, to keep the fat in tight, so the belly cooks in its own fats.
If you just put the pieces in a large oven form, the fat will spread out and only cook the bottom part of the pörk.Apple season is here, guess it is time for the apple pies!
