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Grave_Wyrm
Metal Sloth

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Location: FML States of America
PostPosted: Sat Aug 27, 2016 3:41 pm 
 

When to a Chinese multi-course dinner last night. There were like fifty people there for a birthday. Once the food hit the table, it was just constant shoveling until we were all in pain. SO MANY GOOD FLAVORS WHAT THE HELL WERE THEY!? I recognized really obvious ones like soy and five spice mixtures and all, but man .. the sweet fried prawns had this delicious gummy breading on it, the duck was awesome, the bao were perfect, the garlic pea shoots were in a huge pile, chilean sea bass in an unknown glaze well after I was able to eat anymore (this was particularly regrettable because fish is my favorite). I hadn't experienced that before. Open bar, too, and I was an idiot to not have gotten scotch, but afterwards I was so fucking full that all I wanted was tea. Lots of tea.

I ran into one of the waiters in the bathroom after the two and a half hour service tornado (literally hundreds of individual dishes and utensils were shuttled by him alone, and he was one of a team of close to ten). He was leaning heavily over the sink on one arm, his face buried in a towel by the other hand, softly moaning and rubbing his face with the sopping towel; rubbing the back of his neck and trying really fucking hard to relax. I told him how much I appreciated it and we talked for a sec, but now I'm sorry I ever disturbed his recouperation.
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Muhammadabbadabba
Metalhead

Joined: Wed Dec 31, 1969 8:00 pm
Posts: 1146
Location: R'lyeh
PostPosted: Tue Sep 06, 2016 8:55 pm 
 

Oh yay! Food porn :drool:

Here's one of my favorite creations courtesy of this recipe in the final phase of thickening:
Image

One thing I did different with my trinchado is mixing Mexican chili powder with cayenne pepper. Because the butter and residue of the soy sauce would be already quite salty, I reduced the salt by at least half a tablespoon. Gotta judicious with the salt.

And for dessert, I learned to bake a bean pie:
Image

For my pie, I always make it with a mix of sugar and honey along with a spice combination of nutmeg, clove and cinnamon. Most recipes just call for straight nutmeg, but the two additional spices add depth. Other recipes call for evaporated milk. I prefer heavy cream.
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Smoking_Gnu
Chicago Favorite

Joined: Sat Mar 15, 2008 11:22 pm
Posts: 4454
Location: United States
PostPosted: Fri Sep 09, 2016 11:20 am 
 

Used the new modern Italian cookbook last night to make pesto sauce from scratch - basil, mint, thyme, parsley, garlic, tomatoes, almonds and lemon zest run through a food processor. Was delicious over some garden herb pasta - Really excited to work on new pasta sauces for a while now.
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Metantoine
Big Beautiful Frenchman

Joined: Sat Jun 21, 2008 5:00 pm
Posts: 11724
Location: In the Rectory
PostPosted: Fri Sep 09, 2016 11:25 am 
 

Smoking_Gnu wrote:
Used the new modern Italian cookbook last night to make pesto sauce from scratch - basil, mint, thyme, parsley, garlic, tomatoes, almonds and lemon zest run through a food processor. Was delicious over some garden herb pasta - Really excited to work on new pasta sauces for a while now.

Nice, I love a good pesto.

I did a chicken tikka masala yesterday using the slow cooker. It was super good. 3 hours of spices filling the house. Served with white rice and wow.
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Smoking_Gnu
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Joined: Sat Mar 15, 2008 11:22 pm
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Location: United States
PostPosted: Fri Sep 09, 2016 11:33 am 
 

Metantoine wrote:
Smoking_Gnu wrote:
Used the new modern Italian cookbook last night to make pesto sauce from scratch - basil, mint, thyme, parsley, garlic, tomatoes, almonds and lemon zest run through a food processor. Was delicious over some garden herb pasta - Really excited to work on new pasta sauces for a while now.

Nice, I love a good pesto.

I did a chicken tikka masala yesterday using the slow cooker. It was super good. 3 hours of spices filling the house. Served with white rice and wow.


Hot dang, you want to throw that recipe up here? Been looking for more slow-cooked Indian dishes.
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A gritty "Leprechaun In the IRA" reboot sounds pretty awesome, actually. Sample line - "Come have a taste of me lucky ARMS!"

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Metantoine
Big Beautiful Frenchman

Joined: Sat Jun 21, 2008 5:00 pm
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Location: In the Rectory
PostPosted: Fri Sep 09, 2016 11:49 am 
 

Currently eating the leftovers!

Recipe for 250 gr of chicken (I used chicken thighs since this is what we had, would be even better with breasts)
1 tbsp floor
Salt
1 tbsp Garam Masala
1 tbsp turmeric (I used some curry since I was out)
1 onion
4 garlic cloves
100 grams of chopped tomatoes
2 tbsp of tomato puree
200 grams of plain yogurt after the 3 hours

The recipe included chilis but my family doesn't like spicy food so it wasn't included. I did use some sriracha though. I also used more tomatoes. I think I'll try to get a creamier sauce next time.
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Grave_Wyrm
Metal Sloth

Joined: Sun Mar 04, 2012 5:55 pm
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Location: FML States of America
PostPosted: Sun Sep 11, 2016 10:37 pm 
 

Hell yes. Slow cookers are so good! The mutual orbiter made carnitas in ours a couple months back. Whoa dam.
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Kerrick
Metalhead

Joined: Wed Aug 26, 2015 5:02 pm
Posts: 922
Location: United States
PostPosted: Wed Sep 14, 2016 2:04 pm 
 

^I have become a slow-cooker fiend! I love mine. Got bison chili cooking right now of which I am eagerly awaiting devouring...

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Metantoine
Big Beautiful Frenchman

Joined: Sat Jun 21, 2008 5:00 pm
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Location: In the Rectory
PostPosted: Wed Sep 21, 2016 11:27 pm 
 

Thank you Montréal. I showed what TRUE cuisine is to Erosion of Humanity.
My poutine was this one: mushrooms, corn, sautéed red onions spicy sausage, bacon, sour cream, Jalapeño Popper & pepper sauce + of course the fries and cheese curds.
Image
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Master_Of_Thrash
Metalhead

Joined: Mon Apr 20, 2015 1:57 pm
Posts: 2020
Location: Ceh, neh, deh
PostPosted: Wed Sep 21, 2016 11:41 pm 
 

Get that fucking green toilet paper off that beauty! Lots of stuff on there, but I'm sure it was good. I haven't had many exotic poutines, and most OG poutine down here sucks ass.
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Metantoine
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Joined: Sat Jun 21, 2008 5:00 pm
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Location: In the Rectory
PostPosted: Thu Sep 22, 2016 12:30 am 
 

I ate everything and I also ate the leftovers of Erosion's poutine since I'm a bear-pig. This is the normal plate btw, there's also the large one which I certainly can eat as easily too.
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well... nazi = national socialist. since when is socialism right wing?

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waiguoren
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Joined: Tue Jan 27, 2009 8:23 am
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Location: Umeå, Sweden
PostPosted: Thu Sep 22, 2016 6:09 am 
 

Erosion didn't finish all the food on his plate? I hope you slapped him so hard he was bleeding tears.
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dystopia4
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Joined: Mon Nov 16, 2009 6:47 pm
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Location: Canada
PostPosted: Sat Sep 24, 2016 5:06 pm 
 

Tony ordered the large poutine when we were hanging out with Necrotocism274 and Atrocious_Mutilation. It was bigger than Tony's head!

Got some pork sirloin at the butcher this morning and marinating it in olive oil, balsamic vinegar, minced garlic and a lemon seasoning my girlfriend brought back from Italy. Not sure what we're going to do yet, but we have a huge veggie box from local farms to make a side.
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Metantoine
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Joined: Sat Jun 21, 2008 5:00 pm
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PostPosted: Tue Oct 04, 2016 12:34 pm 
 

I did a chili this weekend and I used strong coffee to do it for the time alongside beef broth and it was pretty damn tasty. My best friend and I finished the entire thing in one evening and it made my toilet sad.
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MacMoney
Man of the Cloth

Joined: Sun Nov 03, 2002 10:17 pm
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PostPosted: Wed Oct 05, 2016 12:19 am 
 

Metantoine wrote:
I did a chili this weekend and I used strong coffee to do it for the time alongside beef broth and it was pretty damn tasty. My best friend and I finished the entire thing in one evening and it made my toilet sad.


Huh, that sounds like a very cool idea. I've used coffee grounds in dry rubs for dark meats; mutton, beef, horse, but never figured putting actual coffee as liquid. I should probably try that some time.

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Smoking_Gnu
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Joined: Sat Mar 15, 2008 11:22 pm
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PostPosted: Wed Oct 05, 2016 12:28 am 
 

I usually add cinnamon and/or honey to my chili (cinnamon when the ground beef is cooking, honey to the broth), but yeah coffee sounds interesting too.
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MacMoney
Man of the Cloth

Joined: Sun Nov 03, 2002 10:17 pm
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PostPosted: Wed Oct 05, 2016 12:35 am 
 

Smoking_Gnu wrote:
I usually add cinnamon and/or honey to my chili (cinnamon when the ground beef is cooking, honey to the broth), but yeah coffee sounds interesting too.


I often use these too. Cinnamon especially gives a nice, slight favor to most stews, if you put just a pinch and honey is a more flavorful sweetener than just regular sugar, because you need a little sweetness to round up the flavor.

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hey
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Joined: Thu Feb 07, 2008 6:41 pm
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Location: United States of America
PostPosted: Wed Oct 05, 2016 12:49 am 
 

Smoking_Gnu wrote:
I usually add cinnamon and/or honey to my chili (cinnamon when the ground beef is cooking, honey to the broth), but yeah coffee sounds interesting too.

If you like somewhat sweeter stews, I'd really recommend trying Nikujaga sometime. Good weekday meal since it's fairly cheap/quick to make.

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CorpseFister
Veteran

Joined: Mon Apr 21, 2008 2:07 pm
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Location: Canada
PostPosted: Wed Oct 05, 2016 2:15 pm 
 

hey wrote:
If you like somewhat sweeter stews, I'd really recommend trying Nikujaga sometime. Good weekday meal since it's fairly cheap/quick to make.

That looks good, I'm going to have to try that sometime.

Over the weekend I went to this massive Asian supermarket and stocked up. Shoaxing cooking wine has kicked my stir-frys up to another level, and I got this Lao Gan Ma brand chili sauce with peanuts and fermented soy beans that is blowing my mind. Super cheap produce too, I got a mountain of bok choy for like 3 bucks and some really nice egg plant. Gonna make this for dinner tonight:

http://thewoksoflife.com/2014/08/chines ... lic-sauce/

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IamDBR
Metalhead

Joined: Wed Jul 06, 2016 2:58 am
Posts: 1450
PostPosted: Mon Oct 10, 2016 5:40 pm 
 

Guys I somewhat enjoy cooking & making meals but I tend to be a clumsy fuck in the kitchen. I am not particularly bad at individual tasks but I tend to fuck up whenever there are multiple 'aspects' to take care of. What can I do hone my skills? Is there any particular mindset that is needed for cooking or I'm just over analyzing this? Also what sort of music goes best with cooking, if at all? Thanks!

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Metantoine
Big Beautiful Frenchman

Joined: Sat Jun 21, 2008 5:00 pm
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Location: In the Rectory
PostPosted: Mon Oct 10, 2016 10:09 pm 
 

IamDBR wrote:
Guys I somewhat enjoy cooking & making meals but I tend to be a clumsy fuck in the kitchen. I am not particularly bad at individual tasks but I tend to fuck up whenever there are multiple 'aspects' to take care of. What can I do hone my skills? Is there any particular mindset that is needed for cooking or I'm just over analyzing this? Also what sort of music goes best with cooking, if at all? Thanks!

I don't think there's any miracle solutions except practice. I drink beer, relax while focusing while I cook. I usually put the TV (Food fucking Network yoooo!) on as music would make me lose my calm.

Also, maybe try to do simpler stuff? I don't know what you do though. Like tonight, I made potato slices in the oven with olive oil and salt. Put that shit in the oven and focus on other stuff. I did a steak in slices with onions and a mushroom sauce.
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iamntbatman
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Joined: Sat Feb 21, 2009 5:55 am
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PostPosted: Mon Oct 10, 2016 10:55 pm 
 

Thread reminded me that I need to get myself a slow cooker ASAP after moving into my new place. Thanks, dudes!
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IamDBR
Metalhead

Joined: Wed Jul 06, 2016 2:58 am
Posts: 1450
PostPosted: Tue Oct 11, 2016 2:08 am 
 

Metantoine wrote:
IamDBR wrote:
Guys I somewhat enjoy cooking & making meals but I tend to be a clumsy fuck in the kitchen. I am not particularly bad at individual tasks but I tend to fuck up whenever there are multiple 'aspects' to take care of. What can I do hone my skills? Is there any particular mindset that is needed for cooking or I'm just over analyzing this? Also what sort of music goes best with cooking, if at all? Thanks!

I don't think there's any miracle solutions except practice. I drink beer, relax while focusing while I cook. I usually put the TV (Food fucking Network yoooo!) on as music would make me lose my calm.

Also, maybe try to do simpler stuff? I don't know what you do though. Like tonight, I made potato slices in the oven with olive oil and salt. Put that shit in the oven and focus on other stuff. I did a steak in slices with onions and a mushroom sauce.


Yeah, that sounds like good advice haha! Thanks!

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TheConqueror1
With a 120kbps bitrate!

Joined: Fri Jul 27, 2007 9:05 am
Posts: 693
PostPosted: Wed Oct 12, 2016 2:45 pm 
 

Cabbage, hot garlic sausage, and rice is ethereal!

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CorpseFister
Veteran

Joined: Mon Apr 21, 2008 2:07 pm
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Location: Canada
PostPosted: Wed Oct 12, 2016 3:00 pm 
 

"ethereal" is an odd choice to describe that. I love me some fried cabbage and a nice sausage, but I'd say that's more of a hearty, down to earth sort of meal.

I baked a turkey pie last night with leftovers from thanksgiving. Shit was off the hook, ate damn near 2/3 of the pie in one go.

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inhumanist
Metal freak

Joined: Fri Jan 14, 2011 5:09 pm
Posts: 5635
PostPosted: Fri Oct 21, 2016 2:27 pm 
 

It's fall so I made pasta with Hokkaido squash, carrots and ramson. I didn't know how well ramson would go with Hokkaido, but it turned out pretty great.

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TheConqueror1
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PostPosted: Fri Oct 21, 2016 3:34 pm 
 

I ate some crawfish étouffée a couple of weeks ago and it was extremely good! I'm also wondering if the Quebecois eat crawfish étouffée or gumbo.

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MacMoney
Man of the Cloth

Joined: Sun Nov 03, 2002 10:17 pm
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PostPosted: Sat Oct 22, 2016 3:31 am 
 

Another family dinner that I didn't upload earlier as not to crowd the thread and then promptly forgot about it. The weather is not that beautiful anymore in Finland.

Slightly simpler this time: Beef and pork patties - as you can see by the difference in color. The third cup is a mixture of both without any hotness in them due to some people's preference. For the patties, a Thai-broth I cooked up together from the bones, skin, cartilage and other (arguably) inedible bits of the roasted duck from the earlier dinner, for dipping. Then again new potatoes and ratatouille, herring.

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TheConqueror1
With a 120kbps bitrate!

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PostPosted: Fri Oct 28, 2016 10:20 pm 
 

Had some good ol' neck bones with cabbage!

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Smoking_Gnu
Chicago Favorite

Joined: Sat Mar 15, 2008 11:22 pm
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PostPosted: Tue Nov 01, 2016 6:07 pm 
 

TheConqueror1 wrote:
Had some good ol' neck bones with cabbage!


How does one cook those?
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A gritty "Leprechaun In the IRA" reboot sounds pretty awesome, actually. Sample line - "Come have a taste of me lucky ARMS!"

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TheConqueror1
With a 120kbps bitrate!

Joined: Fri Jul 27, 2007 9:05 am
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PostPosted: Wed Nov 02, 2016 2:51 pm 
 

Smoking_Gnu wrote:
TheConqueror1 wrote:
Had some good ol' neck bones with cabbage!


How does one cook those?


Neck bones are very easy to cook. I'll get the recipe from my mom.

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MacMoney
Man of the Cloth

Joined: Sun Nov 03, 2002 10:17 pm
Posts: 2179
PostPosted: Tue Nov 08, 2016 1:58 am 
 

Yesterday's lunch at work, brought from home; Beetroot soup with cottage cheese and sour, rye rusk.

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Erosion of Humanity
Destroyer of the Gods

Joined: Thu Sep 13, 2012 5:12 pm
Posts: 5596
Location: Schaumburg, Il
PostPosted: Tue Dec 06, 2016 10:48 pm 
 

Made some apple fritters tonight. They turned out alright, would've been much better if I hadn't been too lazy to make the glaze. Also these are baked in the oven cause I don't have a deep fryer.

Image
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MacMoney
Man of the Cloth

Joined: Sun Nov 03, 2002 10:17 pm
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PostPosted: Wed Dec 07, 2016 7:49 am 
 

An advent dinner for the family (12 persons):

That is gravlax, herring in sour cream sauce, boiled potatoes, baked ham, sauce out of ham drippings and balsamic vinegar, two kinds of meatballs (pork with apple cider vinegar and honey & beef with Indian/Christmas spice), beetroot & goat cheese puree. In the middle, roasted Brussel sprouts and cherry tomatoes, rosolli (beetroot and carrot salad) with traditional dressing on the side (the white stuff which is whipped cream and vinegar) and regular green salad behind the rosolli with balsamic vinegar and apple dressing.

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BrutalizerUtilizerOfTheShadows
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Joined: Wed Sep 16, 2015 10:59 am
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Location: In the Cold Winds of Nowhere
PostPosted: Tue Jan 31, 2017 4:47 pm 
 

Does anyone have any recommendations for vegetarian dishes involving mushrooms or potatoes?
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Metantoine
Big Beautiful Frenchman

Joined: Sat Jun 21, 2008 5:00 pm
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Location: In the Rectory
PostPosted: Tue Jan 31, 2017 4:49 pm 
 

BrutalizerUtilizerOfTheShadows wrote:
Does anyone have any recommendations for vegetarian dishes involving mushrooms or potatoes?

You could do tots with mashed potatoes. This is a recipe with broccoli I want to try: https://www.budgetbytes.com/2016/11/bak ... ddar-tots/
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BrutalizerUtilizerOfTheShadows
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Joined: Wed Sep 16, 2015 10:59 am
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Location: In the Cold Winds of Nowhere
PostPosted: Tue Jan 31, 2017 4:55 pm 
 

Metantoine wrote:
BrutalizerUtilizerOfTheShadows wrote:
Does anyone have any recommendations for vegetarian dishes involving mushrooms or potatoes?

You could do tots with mashed potatoes. This is a recipe with broccoli I want to try: https://www.budgetbytes.com/2016/11/bak ... ddar-tots/


That looks pretty tasty but it would be more of a side-dish. I'm looking more for a good stew to try. I saved that link though because I think it would go great with some chicken tenders that I make sometimes.
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Metantoine
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Joined: Sat Jun 21, 2008 5:00 pm
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Location: In the Rectory
PostPosted: Tue Jan 31, 2017 4:59 pm 
 

oh yeah, definitely a side dish/appetizer/snack but it's the only thing I thought of. You could definitely do pasta with the mushrooms and a good sauce, maybe add some tofu too. This recipe is good https://www.budgetbytes.com/2016/10/cre ... erb-pasta/ (yeah I love Budget Bytes)
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BrutalizerUtilizerOfTheShadows
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Location: In the Cold Winds of Nowhere
PostPosted: Tue Jan 31, 2017 6:28 pm 
 

Wow, that looks great and easy, thanks for the recommendation!

Also, I can see why, just those two recipes you recommended look great. I'll have to check out more of what they have.
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iamntbatman
Chaos Breed

Joined: Sat Feb 21, 2009 5:55 am
Posts: 11176
Location: Tyrn Gorthad
PostPosted: Tue Jan 31, 2017 11:26 pm 
 

I definitely recommend a super hearty Korean dish called jjim-dalk. It's a chicken dish but there's so much going on with it that the chicken itself could be left out. It's already got loads of mushrooms and potatoes (and noodles!). Let me find you a recipe...

https://mykoreankitchen.com/jjimdak/

Just add more potatoes, mushrooms and noodles. I'm not an expert on tofu so I'm not sure what kind holds up best for stewing, but that could also be a possibility. If you're shooting for vegan you'd also need to replace/remove the oyster sauce in that recipe.
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