RatskyWatsky
Hunky Nostradamus
Looks great!
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IronGAF Cookoff (hosted by OnkelC)
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Looks great!
Red-wine reduction with pasta, chicken, and veggies. aww yeah.
did you just deglaze the pan with red wine after cooking everything together a bit?
I actually reduced the wine in a sauce pan and put everything together at the end
ElectricThunder
Member
T'was good times this meal.
Cheese: Grana Padana (Parmesan) After all this time, I finally managed to find a package of this sort of thing. Has a nice smell to it, melts decently enough, and given the taste I can see why this one gets brought up often enough.
Crumble: Cape Cod Aged Cheddar & Sour Cream Been quite awhile since I'd had one of this sort, they did good on the cheese and such as per usual.
Technosteve
Banned
i'll PM my address to dyonPT. He can mail me some cookies in a tin.
-Pyromaniac-
Member
Damn that pasta looks great.
slidewinder
Banned
Nomnomnom!
Always a pleasure to see another of your creations, dyonPT.
Always a pleasure to see another of your creations, dyonPT.
want so badSpinach and artichoke stuffed mushrooms. Pan 1 of 2.
Just made them up and put them in the fridge until game time. Hopefully they turn out okay:
You can get a small 1.5 Qt one for really cheap and you can use it for making overnight oatmeal so that in the morning you have a hot breakfast waiting for you.
SoccerGoaliePro
Banned
Made some Dushpara which is a dumpling soup today.
The garnishes are Pomegranate molasis and vinegar with garlic
The garnishes are Pomegranate molasis and vinegar with garlic
Had my first day off from work in three weeks. Thought I'd give pickling a try.
Watermelon, baby carrot, melon rind, and grape.
this looks great
cmonmanreally
Member
Thanks. The watermelon rind and grape turned out really well.
Nex Superne
Member
Tonight's seafood pasta, a less boring surf-and-turf:
Durum wheat fusilli col buco with red wine-braised baby octopus and San Marzano tomato sauce, emulsified with seared bone marrow, topped with toasted bread crumbs
Apologies for the terrible photo.
Durum wheat fusilli col buco with red wine-braised baby octopus and San Marzano tomato sauce, emulsified with seared bone marrow, topped with toasted bread crumbs
Apologies for the terrible photo.
Nex Superne
Member
Any butcher should be able to hook you up, and even Whole Foods usually has beef marrow bones in the freezer. However, I'd make sure to ask the guys behind the meat counter to cut the bones in half. Extracting the marrow is a lot easier that way.
Tonight's seafood pasta, a less boring surf-and-turf:
Durum wheat fusilli col buco with red wine-braised baby octopus and San Marzano tomato sauce, emulsified with seared bone marrow, topped with toasted bread crumbs
Apologies for the terrible photo.
Ooh, is it based on the Marea recipe? Looks and sounds great either way!
I get marrow bones from a food store nearby. Put some in my latest batch of meat sauce, although I'm not sure they made much difference.
ChanDangle
Member
Steak day! Prime strip steak with roasted parsnips. A bit overcooked but not too bad.
Ugh forget you dude, I just fainted. Recipe/how you cooked such epicness?
Nex Superne
Member
Yep, it's a Michael White recipe.
Chunks of seared bone marrow are added to the tomato sauce right before the cooked pasta is mixed in. Then as a finishing touch, some melted bone marrow fat is poured in. It's a heavy dish.
nakedsushi
Member
Steak day! Prime strip steak with roasted parsnips. A bit overcooked but not too bad.
Damn...looks good! What are those things in the back? They look delicious and potato-ey.
RatskyWatsky
Hunky Nostradamus
Roasted parsnips?
TheDrizzlerJ11
Member
What's on top of the steak with the rosemary zyzyxxz? Or what is in that marinade?
RatskyWatsky
Hunky Nostradamus
Looks like chunks of garlic.
Edit: I don't know why I'm answering zyzyxxz's questions for him. Sorry about that, lol.
Well I usually don't follow a recipe but a standard technique.
Sear it on a hot cast iron, give it some oven time at 400 if it's thick.
While still rare bring it back out and put some butter in the pan with garlic and herbs to brown and baste the steak. Rest as long as 20 minutes if you can in a warm place.
All good, its thyme and garlic fried in butter essentially.
SoccerGoaliePro
Banned
Does anyone know where I can find Mutton or Beef Suet in Toronto?
My local grocery doesn't sell any and i'm gonna check highland farms tomorrow but does anyone know for sure?
My local grocery doesn't sell any and i'm gonna check highland farms tomorrow but does anyone know for sure?
nakedsushi
Member
^-- That looks better than any jap chae I ever made! Nice job! The thing I don't like about making jap chae is the prep involved. So much washing and chopping!
Going along with the Korean theme, last week I made vegan ssam:
Usually it's pork belly or some sort of meat you wrap in the gaenip leaves, but since I wanted it vegetarian, I used king trumpet mushroom and fried tofu instead.
Then the next night, I made bibimbap with the leftover vegetables.
Going along with the Korean theme, last week I made vegan ssam:
Usually it's pork belly or some sort of meat you wrap in the gaenip leaves, but since I wanted it vegetarian, I used king trumpet mushroom and fried tofu instead.
Then the next night, I made bibimbap with the leftover vegetables.
Maklershed
Member
Got ambitious today and made my world famous chili (which I've posted pictures of before), cornbread, and a chocolate cake ...
D
Deleted member 59090
Unconfirmed Member
Made some Kong Bak. Don't have a steamer so I cooked the buns on a gauze spread over boiling water
looks good! What kind of meat is that?
Looks damn good and looks like pork belly
D
Deleted member 59090
Unconfirmed Member
Indeed it's pork belly.
never knew this exisisted lol, anyway i made a cake:
So yeah decided it had been a while since I made a cake so I made one:
what you need for the cake base:
175g soft butter
175g caster sugar
175g self raising flour
1 1/2 tbsp baking powder
3 eggs
50g dessicated coconut
2 tbsp coconut cream
you just mix these all up and put the dessicated coconut last. a food processor can do it in 3 mins. then split the mixture into two baking cake trays and put in the over at gas mark 4 for about 25 mins.
for the butter cream:
280g icing sugar
100g soft butter
3 tbsp coconut cream
raspberry jam
1 bar of white choclate
mix all the ingredients together except the raspberry jam & white chocolate and apply to the cake top and middle also add raspberry jam to the middle. as for the top of the cake grate the white chocolate on top of the cake I also added crushed hazlenuts on top.
enjoy!
Harry Potter
Banned
What are some websites that everyone uses to find new recipes?
my favorite in english is epicurious.com , in german it's chefkoch.de
not to forget the two home-style cooking threads and this here community effort, of course
Harry Potter
Banned
my favorite in english is epicurious.com , in german it's chefkoch.de
not to forget the two home-style cooking threads and this here community effort, of course
I could spend some time on that site. Thanks Onkel.
ElectricThunder
Member
Nice new bits tonight!
Cheese: Alpine Extra Cave-Aged Kaltbach Surprise surprise, folks in Switzerland wrangled yet another good cheese----melts well, grips well, tastes/smells nice---very well rounded hard cheese!
Crumble: Rutherford & Meyer Waferbites Garlicky Goodness It has been ages since I've so much as seen anything wafer/oyster cracker'ish, let alone got my hands on some to eat. These have a mild, yet unusually pleasant for of mild garlic/sour cream flavour that really finishes out nicely if you slowly chew them/melt in the mouth.
Sauce: Deep Down Soul: The Jazzy BBQ Powered by the godly powers that are smoky bacon, Blueberry Wine(My first alcohol bearing sauce---sadly that Rum based one I'd tracked down at the Jamaican grocery store ended up being one I've not been able to get my hands on again since despite checking numerous times as the tag is even gone now...missed my chance! : (), Black History Month for some reason, and somehow literally 2 different Melinda's sauces(Chipotle and Habanero)---all told it was incredibly less heat-bearing than I was concerned about, as I've never actually dealt with Habanero pepper related things, while just tasting flat out great and accompanying everything ever so nicely.
How does one work with ingredient measurements in grams if one doesn't have a scale? I know you can't really go from weight to a volume accurately, so any ideas or do I have to steal the scales from my chemistry lab?
Also, I really like the cake MRORANGE, and it's why I'm asking this since I want to try it lol. :x
Also, I really like the cake MRORANGE, and it's why I'm asking this since I want to try it lol. :x
SpeedingUptoStop
will totally Facebook friend you! *giggle* *LOL*
Been a long time since I made steak, but this seemed easy enough. Freeze, sear one side, then bake, it turned out great. Properly rare.
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