Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Scalloped potatoes with grilled kangaroo.
I see taters, but whre's the roo?
In my haste to eat it I forgot to take pics. Sliced it with a Chris Johnson AEB-L if that helps.
You should have said "scalloped potatoes without kangaroo" then…
Yes, that more than makes up for the invisible roo
It's getting to be a Sunday tradition. FYI, the Gengetsu has nothing to do with the bread.
Wild turkey mar Po tofu.
Sorry, should have mentioned that it's a pork curry.
Looks good! Can you tell us what kind of curry (ingredients, spices, etc.)? Otherwise, it could be one of approximately 1000 dishes…
As you can tell, I'm always fishing for recipes
Sure, though it's nothing fancy - just my Tuesday night dinner.
Start of by sweating some onion, then add ginger and garlic.
Sweat a little more and add some yellow curry powder along with cinnamon, cumin, coriander and turmeric.
Add some diced tomatoes as well as coconut milk and simmer for 5 minutes then puree with a stick blender.
Add the meat(I used pork shoulder) and simmer for half an hour.
Sounds like fairly close to this one:
That style of curry is really nice, especially for people who don't like things all that hot.
I thinks that recipe is fairly close and you're right that it's not all that hot.
Here is a bread I just pulled out of the oven.
Al Pastor "deux" ... proper piggy this time ... all the pic's/info before this just got me drooling ... love this thread ...
Classic marinade (3 days actually as I had to travel ... 1/2" thick cut pork shoulder bone in ... yes I know this was going to hinder outside slicing ... but f'it);
Pineapple & bacon (just because ..)
On the egg - smoked for 3 hours at 225 then 350 for 1 hour
Help from a lovely Marko, a bit of mango/guacamole and voila;
That looks awesome! Something else I will have to try now. I'm falling behind…
Dude - I am ONLY trying to keep up with your posts! Seriously though Taco's "Al Pastor" are something of a Baja Mexico fav ... typically spit cooked like gyro's (the influence is obvious) but with a Mexican take on it ...
I love this stuff so am always trying to figure out a way to get it at home with out the obvious rotisserie challenges ...
My lovely bride just shakes her head and asks when are the other 30 people showing up ... let em come ... anytime and I will feed em is all I say ... and then vac/seal/save/sousvide/re-heat ...
Love what you put out there Sir!
It looks bloody awesome, and I have no doubt that it tastes just as good! I've saved the recipe; it'll make it to the top of the list in the next two or three weeks, for sure.
Not a problem. Chest freezers are cheap
Thank you! Ditto!
Hoi sin glazed cured pork belly strips with bao buns, pickled daikon/carrot/cucumber and rice flavoured with cardamom, lemon grass and pandan leaves.
Pork belly Sumo Hot Pot (Chankonabe)
Glad to see more amazing food from diffrent members from different backgrounds. Loads to learn from
Bloody hell, what is this thread? Some sort of arms race?
I think we all need to think about some kind of recipe non-proliferation treaty!
Awesome dishes! I'm still drooling, and I just finished dinner…
I happen to be a firm believer in M.A.D. Mutually Assured Deliciousness
Let the recipes fly I say
I made the green peppercorn sauce from the recipe DamageInc posted awhile ago… forgot to add the Dijon, subbed red wine as it was all I had, probably reduced it a bit more than needed but it was really good, taste reminds me of a prepared product my parents used to buy that I really liked years ago (I mean that in a good way)
I put it on a bone in rib steak (cowboy?) that I cut from a larger standing rib roast and cooked SousVide then seared in CI. There was nothing useful to deglaze in the pan (very hot) but I used the juices from the SV bag in the recipe
That looks perfect!
Sous vide really shines for steaks. Risk-free, not time critical, and perfect degree of doneness each and every time. Not have to worry about timing is really useful when preparing a meal for a whole bunch of people with other side dishes. If there is a delay somewhere along the line, not a problem, just leave the steak in the bath for another 30 minutes an no-one will be the wiser.
Glad to be of some use for once. Looks great.
Homemade Bayerischer Leberkäse (Bavarian meatloaf):
Fresh out of the oven:
Served with Bavarian potato salad and culturally completely inappropriate toasted sourdough baguette with parmesan, because that's what I had around…
Care to share the recipe?
Not fancy, but after a long nite of tequila, it’s def the perfect breakfast on a much too bright morning.
Avocado toast multiple ways:
-Poached egg with everything bagel seasoning
-mini heirloom tomatoes with a basil vinaigrette
-sauteed mushrooms with thyme
-black beans with a costa rican salsa
Homemade pistachio-hemp granola bars
Fresh squeezed orange juice...with a splash of St. Germain and Cava of course!
Pork Belly Nigiri, shiso, and umeboshi paste instead of wasabi
What happens when you buy far too much porkbelly ...
Hair of the dog to wake things up! Beautiful ... food is pretty as well! LOL
Separate names with a comma.