Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

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  1. Dec 15, 2018 #3271

    Greenbean1224

    Greenbean1224

    Greenbean1224

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    Ribeye skewer pad Thai
    W/thin egg garnish
     

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  2. Dec 15, 2018 #3272

    Greenbean1224

    Greenbean1224

    Greenbean1224

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    Thai curry hot wings
     

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  3. Dec 17, 2018 #3273

    Drinkwine

    Drinkwine

    Drinkwine

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    Albondigas soup, with home made chorizo meatballs. 20181216_193418.jpg
     
  4. Dec 17, 2018 #3274

    DitmasPork

    DitmasPork

    DitmasPork

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    Hoisin Pork Shoulder Steaks with Locally Grown New York Gyuto.

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  5. Dec 17, 2018 #3275

    954kevin

    954kevin

    954kevin

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    little keto bbq chicken pizzas hitting the oven!

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  6. Dec 18, 2018 #3276

    larrybard

    larrybard

    larrybard

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    Waiting eagerly for your cookbook to be made available.
     
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  7. Dec 19, 2018 #3277

    MontezumaBoy

    MontezumaBoy

    MontezumaBoy

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    Ditmas - please PM me to let me know where you are cooking / trying to get to NY in late Jan and need to start planning my food run ... beautiful work as always.

    TjA
     
  8. Dec 20, 2018 #3278

    DitmasPork

    DitmasPork

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    Aww, you flatter me! I'm a home cook—used to have a little catering company years back doing small supper parties. Will message you, glad to make food recommendations for NYC and Hawai'i if you ever go to the islands.
     
  9. Dec 20, 2018 #3279

    larrybard

    larrybard

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  10. Dec 20, 2018 #3280

    panda

    panda

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    i think what he meant was he wants you to host him for dinner. but he also secretly wants to fondle your knives. prolly slicing session with the heiji suji.
     
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  11. Dec 21, 2018 #3281

    MontezumaBoy

    MontezumaBoy

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    Panda ... please don't go all jealous on me plenty of knife fondling to go around! besides I have my Gengetsu suji so now "no more suji's" for me ... famous last words ...
     
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  12. Dec 21, 2018 #3282

    panda

    panda

    panda

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    haha yea right, you'll have 2 more suji inside of a year.
     
  13. Dec 22, 2018 #3283

    DamageInc

    DamageInc

    DamageInc

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    I was never that keen on making ramen at home due to how difficult, nearly impossible, it was to get quality noodles. Those days are over now. Slurp Ramen Joint in Copenhagen started selling their noodles for home use. They are bar none the best noodles I've ever had, so this was great news to me.

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    Last edited: Dec 22, 2018
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  14. Dec 22, 2018 #3284

    DitmasPork

    DitmasPork

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    Lacinato kale—aka Tuscan kale, black kale. Last night's coleslaw. Kaleslaw. Dressing was—rice vinegar, olive oil, Demerara sugar, mirin, Ras el Hanout, Urfa biber, ajwain seeds, salt.
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  15. Dec 22, 2018 #3285

    panda

    panda

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    nice chiffonade ditmas!! :thumbsup:
     
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  16. Dec 22, 2018 #3286

    DitmasPork

    DitmasPork

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    Cheers! Sharpened the Maz just before tackling the kale.
     
  17. Dec 23, 2018 #3287

    MontezumaBoy

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    Did you use the ajwain seeds whole or toast/grind them? ... 'slaw' looks very interesting BTW
     
  18. Dec 23, 2018 #3288

    DitmasPork

    DitmasPork

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    Cheers! Ajwain seeds, toasted added whole, not to much they’re pretty strong tasting. Similar to caraway.
     
    Last edited: Dec 23, 2018
  19. Dec 25, 2018 #3289

    Gjackson98

    Gjackson98

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    Smoke lamb leg for Christmas Eve IMG_2831.jpg IMG_2832.jpg
     
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  20. Dec 25, 2018 #3290

    Lars

    Lars

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    Made xmas dinner yesterday, so today was leftovers..

    Lars

    image.jpeg
     
  21. Dec 26, 2018 #3291

    Brandon Wicks

    Brandon Wicks

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    A little nigiri assortment as part of an omakase for 3 people.
    [​IMG]

    Gluten free okonomiyaki with ika and bacon.
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  22. Dec 26, 2018 #3292

    DitmasPork

    DitmasPork

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    Christmas Night Supper. Spicy Korean Stew—with Lotus Root, Daikon, Enoki Mushroom, Bok Choi and Tofu.

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  23. Dec 26, 2018 #3293

    Mucho Bocho

    Mucho Bocho

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    Beautiful Ditmas, gorgeous colors and interesting ingredients. Is that a Ramen?
     
  24. Dec 26, 2018 #3294

    DitmasPork

    DitmasPork

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    No, not a ramen, unless you put ramen noodles in it. It's a spicy stew/soup, I sometimes add clear potato starch noodles to bulk it up.

    For Korean ramen, the classic is Budae Jjigae (Army Stew)—often made with cheap hotdogs, SPAM, etc.
     
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  25. Dec 27, 2018 #3295

    mc2442

    mc2442

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    It looks great! I am not sure I have ever seen lotus root before.
     
  26. Dec 27, 2018 #3296

    panda

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    ditmas, try using soft tofu next time, it's such a great texture. and to do the broth fry ginger garlic onion beef & gochugaru in sesame oil then add mirin and chicken stock
     
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  27. Dec 27, 2018 #3297

    Mucho Bocho

    Mucho Bocho

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    The texture of soft tofu reminds me of raw brains. I’m good, thanks anyway.
     
  28. Dec 27, 2018 #3298

    larrybard

    larrybard

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    Maybe you need to try raw brains (again?).
     
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  29. Dec 27, 2018 #3299

    Mucho Bocho

    Mucho Bocho

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    Nice one Larry. You first. LOL
     
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  30. Dec 27, 2018 #3300

    DitmasPork

    DitmasPork

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    I love soft tofu, I know a few places in NYC that make it fresh—unfortunately my wife hates soft tofu, along with meat from quadrupeds and fowl, cooked carrots, mayo, and eggplant in all forms.

    Cheers for the soup method tip, will try that next time minus the meat products—unless making it for myself when my wife is traveling.

    I spice mine up with both gochujang paste and gochugaro, been using sesame oil just at the end drizzling into the bowl to finish. Also add clam juice and dashi (the ones in teabags) to boost the umami—sometimes a little fermented beancurd if I want it a bit funky.
     
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