Maklershed
Member
Damnit dyon. Every Saturday I wish I lived near you. That looks incredibly delicious.
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IronGAF Cookoff (hosted by OnkelC)
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slidewinder
Banned
Awesome every time.
Maklershed
Member
Ratsky, I saw this and thought of you. Something to do with pumpkin and it looks awesome...
http://kelvin-wu.blogspot.com/2011/10/pumpkin-fries.html
http://kelvin-wu.blogspot.com/2011/10/pumpkin-fries.html
RatskyWatsky
Hunky Nostradamus
Maklershed said:
:O Ooooh! That looks amazing! I'll definitely try it out! Thanks!
ElectricThunder
Member
FINALLY, I got to have some nice, new pizza doings tonight!
Cheese: Zamorano - Random find, fairly strong/semi-salty. A bit like a Romano in that it really should probably be best grated as it isn't much of a melter due to being so firm, yet crumbly. It was still pretty pleasant like this though, far moreso than how something like Paneer behaves.
Sauce: Tiger Tiger Tikka - rubbed it all about the Chorizo there---tasty and rather hot despite it being a thing designed to be a fair bit more mild than the Vindaloo the same company puts out.
THE CRUMBLE:: Simply 7 Bruschetta Lentil Chip Holy crap, these are far and away the best Bruschetta chips I've ever had and easily in contention for the Greatest Of Chips that I've yet discovered in my ravenous samplings.
http://www.simply7snacks.com/products/lentilchips/bruschetta.asp
I am immensely tempted to order that bulk box on Amazon as I can't imagine doing without it in the future as it was a totally random find at a Marshall's and there is no telling if they will get anymore in of that one or the other nifty looking Lentil/Hummus Chips the company puts out. If you find these in the wild, PURCHASE immediately and enjoy~!
All in all, tasty eats! Another random one next Saturday or so, then from there I think I ran into another 1-2 on a Kroger check but I'll have to double check my grand list to be sure on one of them.
RatskyWatsky
Hunky Nostradamus
Made some meatballs. They fell apart and were way too dry. The last few things that I've made were disasters. 
I don't know how to cook anymore.
I don't know how to cook anymore. 
RatskyWatsky said:Made some meatballs. They fell apart and were way too dry. The last few things that I've made were disasters.
chin up man! Only from failure can you learn and perfect your craft!
I once attempted a 72-hour sous vide short rib recipe and it was disastrous but that has not stopped me from working on sous vide cooking.
RatskyWatsky
Hunky Nostradamus
Zyzyxxz said:
Thanks. I try to learn from my cooking mistakes (as well as the other mistakes I make...) but it's sometimes hard to find the silver lining. With the meatballs, everyone that tasted them ended up loving them, as long as they were slathered in sauce, so I guess they weren't TOO bad after all.
Cosmic Bus
pristine morning snow
RatskyWatsky said:
I've had meatballs end up crumbly once or twice, so instead I'll just put them in a pot of sauce and let the meat more or less dissolve into a pretty rockin' ragu.
Made some slow-roasted boneless pork ribs yesterday and wasn't too thrilled with the texture (too fatty to be eaten as a straight piece of meat) so I thinly sliced the remaining portion and did a stir fry with broccoli and Shirataki noodles tonight. This ended up being a great use of the pork since the texture was much nicer and it tasted better than my favorite takeout. I hate the idea of chalking up a cooking mistake to complete failure, so I'm always trying to figure out ways of working with whatever is there.
In the no-mistakes-at-all area, I'm a goddamn master of roasted chickens now. Very moist and juicy, deep brown, crispy skin, perfectly cooked through, and beautifully seasoned every time. Give me that with a big helping of sauteed leeks or caramelized onions and I'm a happy camper.
Thanksgiving lunch with turkey prep starting the night before!
Step 1: Defrost unseasoned (not pre-basted or pre-brined) turkey in water for like hours
Step 2: Make a brine (using a Maple Brine recipe from About.com this time. Missing ingredient in the first picture is bay leaves, which you'll see in the second picture)
Step 3: Brine turkey at around 1 hour per pound (mine took 11 hours overnight in the fridge) with about 1 gallon of brine (my turkey was a shade over 11 pounds)
Step 4: Remove from brine, rinse thoroughly and roast in oven for required time, basting with pan juices every 30 minutes
Step 5: Om nom nom nom (sorry for low-lighting)
Step 1: Defrost unseasoned (not pre-basted or pre-brined) turkey in water for like hours
Step 2: Make a brine (using a Maple Brine recipe from About.com this time. Missing ingredient in the first picture is bay leaves, which you'll see in the second picture)
Step 3: Brine turkey at around 1 hour per pound (mine took 11 hours overnight in the fridge) with about 1 gallon of brine (my turkey was a shade over 11 pounds)
Step 4: Remove from brine, rinse thoroughly and roast in oven for required time, basting with pan juices every 30 minutes
Step 5: Om nom nom nom (sorry for low-lighting)
CrystalGemini
Member
Wait WHAT. Someone tell me it's still October... :X
VanWinkle said:
I have made this on many occasions now, with great success.
http://www.laurenslatest.com/fail-p...garlic-bread-sticks-just-like-in-restaurants/
CrystalGemini
Member
thespot84 said:
Oh wow. You learn something new everyday.
Harry Potter
Banned
I thought it was bad to defrost poultry in water?
nakedsushi
Member
I've found starting the started with pineapple juice instead of water helps a lot. Just google pineapple juice sourdough starter. Something about the acidity and sugar in the juices help counteract the anti-culture stuff in most modern flours.thespot84 said:
Cosmic Bus
pristine morning snow
Nintendoll
Member
Chocolate cake donut with mocha glaze and powdered sugar for breakfast
Lemon cake cupcake filled with lemon curd and topped with rosemary vanilla buttercream for dessert :9
...I'm on the fast track to diabeetus.
Harry Potter said:
As long as turkey is securely wrapped, it's fine. As a precaution (although I'm not sure for what), you have to change the water every 30 minutes. It also takes several hours.
Technically, you can even nuke a turkey in a microwave to defrost but you have to cook it immediately after. You can't even refrigerate it after (which you can do with water defrosting or fridge defrosting).
For the record, I would never nuke a turkey.
cartoon_soldier
Member
My Friend's mom made a giant cupcake for my Birthday. The frosting and decoration was done by her kids (so they ended up doing it for the full thing instead of just the "cake" part).
But was soo good.
nakedsushi
Member
Made vegetarian ddokbokki for dinner last night because I was starving and in a rush.
Vegetarian because usually it has fish cakes, but I used veggie fishcakes instead.
Vegetarian because usually it has fish cakes, but I used veggie fishcakes instead.
Harry Potter
Banned
Thanks for the info. I once was defrosting some Cornish game hens in cold water and my brother acted like I was the biggest idiot ever.Dynedom said:
CrystalGemini
Member
Did a sort of "street food" themed bbq yesterday:
And random, but while shopping there were some fresh crawfish on sale so I was like HEY why not crawfish boil?!
And random, but while shopping there were some fresh crawfish on sale so I was like HEY why not crawfish boil?!
CrystalGemini
Member
Yep. And chicken gizzards. They're really delicious, you just have to give them a shot.Milchjon said:
CrystalGemini said:Yep. And chicken gizzards. They're really delicious, you just have to give them a shot.
My fiance loves those, I cant stomach them for some reason.. I don't think they taste bad just don't like the texture =/ I want to like them though!
Made pizza last night. Used the dough recipe posted by Ramma last page, came out very nice albeit ended up with flour EVERYWHERE
nakedsushi
Member
ChanHuk said:
F-yeah! Where do you live? I haven't seen brussel sprouts at TJ yet but now you've made me super excited! Can't wait for some.
What are your favorite ways to make them?
I like just slicing them horizontally into thirds and pan-frying them with olive oil and shallots, then just some salt and pepper. It turns into kind of a hash. Delicious. If I'm feeling extra fancy, I'll throw in some tempeh bacon and diced potatoes.
-Pyromaniac-
Member
thanks, guess I'll try one or two things!beje said:
RatskyWatsky
Hunky Nostradamus
ChanHuk said:
I could never stomach brussels sprouts.
slidewinder
Banned
Anybody have a favorite recipe for onion rings? No beer in the house and I don't feel like going out for some, so some other kind of batter would be better.
nakedsushi said:
I don't think its quite cold enough yet for the best ones of the season. I've seen plenty in markets all year so I've been itching to cook some up once they really start coming into season.
Favorite ways: momofuku style (fried, tossed with pine nuts and fish sauce vinagrette) and creamed with bacon and garlic.
http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.htmlFerrio said:
Although I hate her recipes for the most part (she's a stay at home mom blogger =/ ) at least this one ain't bad at all, I've modified it a bit since I like to roast my bones instead of blanch them. If you dont mind can you share your method?
Zyzyxxz said:
That's the method I used, but I found out she took the recipe from http://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html who's Vietnamese. So i figured it was authentic.
edit: The broth is done cooking too. I wish I knew how it tasted, but I burn my tongue hardcore trying it. Now I can't taste!
Been probably over 2 weeks since my last post but this will be my last cooking one for around 3 weeks since I'll be pigging out in Hong Kong.
So I made a red wine braised short rib based off this recipe: http://www.epicurious.com/recipes/f...bs-Braised-in-Red-Wine-with-Celery-Duo-106671
Served over a truffle oil cauliflower puree with some gremolata on top for that acid.
Gotta have a fried egg for the hell of it.
So I made a red wine braised short rib based off this recipe: http://www.epicurious.com/recipes/f...bs-Braised-in-Red-Wine-with-Celery-Duo-106671
Served over a truffle oil cauliflower puree with some gremolata on top for that acid.
Gotta have a fried egg for the hell of it.
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