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 31, 2019 #5161

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    Thank you riba, it wasn’t too bad.
    Happy new year to you too!
     
  2. Dec 31, 2019 #5162

    Carl Kotte

    Carl Kotte

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    IMG_4221.jpg

    Honesuki honyaki, Naniwa-Shapton Glass-Suehiro-progression, well-tempered SG2 and katana powder.
     
  3. Dec 31, 2019 #5163

    ian

    ian

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    Hmm. Where I come from, outdoor marination in the winter is called freezing.
     
    Last edited: Dec 31, 2019
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  4. Dec 31, 2019 #5164

    Xenif

    Xenif

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    The salty brine and alcohol keeps it from freezing, usually ....
     
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  5. Dec 31, 2019 #5165

    Kristoffer

    Kristoffer

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    Prepping for Crème Ninon.

    11532172-612D-4A50-A371-3126207F9BFE.jpeg

    Remember, there’s always a “right tool” for the job. In this case a 300 mm Masahiro MV-H to finely dice those shallots ;)
     
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  6. Jan 1, 2020 #5166

    Ryndunk

    Ryndunk

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    Ssam. Grilled pork shoulder and chicken. IMG_20191231_190819.jpg
     
  7. Jan 2, 2020 #5167

    Lars

    Lars

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    Cant' believe all the great stuff you guys are posting. Thanks for sharing.

    Here is my humble week night dinner; Roast chicken thigh with lemon/butter sauce and roast veg.
    IMG_0300.jpg
     
  8. Jan 2, 2020 #5168

    lowercasebill

    lowercasebill

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    1231191846a.jpg New Year's eve
     
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  9. Jan 3, 2020 #5169

    ThatGreenBronco

    ThatGreenBronco

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    Homemade Caesar dressing & croutons. Chicken and shrimp on the Weber. This only required two cuts to this point, lots of cuts to follow :)

    Caesar Salad.jpeg
     
  10. Jan 3, 2020 #5170

    The Edge

    The Edge

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    Had some leftover Olive Tapenade that needed to get used. Deboned a chicken, marinated in the Tapenade, and seared skin side down, before flipping, cover, and finishing in the oven for 12 minutes, letting it rest in the covered dutch oven. Paired with smoked Guda and Jalepeno Polenta. Topped with mushroom, garlic, sherry, mustard, and parsley gravy.

    Get to make stock with the carcass tomorrow, and have leftovers for a few days! Not a bad way to end the day where I met a fellow knife geek in town (not affiliated with this group), and talk sharpening, forging, and heat treating, as well as construction techniques. 20/20 is lookin' sharp so far!

    Roasted chicken in Olive Tepanade.jpg
     
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  11. Jan 3, 2020 #5171

    Imraan

    Imraan

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    There's great inspiration browsing this thread!

    Thanks all for sharing.

    I made a childhood comfort dish, perfect for a cold PNW day:

    89CB68E9-6438-4D43-AD58-A5A90E6702A2.jpeg
     
    Last edited: Jan 3, 2020
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  12. Jan 3, 2020 #5172

    Michi

    Michi

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    The link isn't working for me. Maybe a permission problem? It's generally easiest to upload photos. Just drag and drop into the text edit window.
     
  13. Jan 3, 2020 #5173

    Imraan

    Imraan

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    Cheers Michi, I'm trying from my phone and can't get it working... I'll keep at it for a bit.

    Here's an external link for now : https://imgur.com/a/WWw3dao


    Fixed previous post, mods pls delete this post when convenient to avoid clutter. Thanks very much!
     
  14. Jan 3, 2020 #5174

    Michi

    Michi

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    That potato fry looks nice! Care to divulge the recipe? :)
     
  15. Jan 3, 2020 #5175

    Imraan

    Imraan

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    Thanks mate! Yep, all good, took a while to type sorry.

    It's from memory, my Mom taught me this one. I don't have exact amounts, I do the ratios by eye and taste so they're guesstimates. There's a fair bit of room for adjustment as you like.

    Ingredients:

    Neutral oil (+ Duck fat if you have it)
    Mustard seeds, Cumin seeds - about 1tsp each
    Ginger & garlic paste - about 2tbsp freshly processed as possible I use a microplane, works great.
    Fresh green chilli paste to taste
    Dry red chilli powder to taste
    Coriander powder, turmeric powder - about 1tsp
    Salt to taste
    Diced potatoes - I did about 4 cups today I think? 7 or 8 smaller Russets
    Cilantro - finely minced for garnish. Can add or sub lemon juice too

    The key for this is cooking the spices in hot oil in order before adding the potatoes. It basically cooks itself after that.

    So:

    Heat a whole bunch of oil (with additional duck fat if you have it) in a heavy skillet. The bottom of my 12'' was about 4mm deep.

    Add the mustard and cumin seeds and toast for about 40s. I test the oil temp with one or two mustard seeds before adding the whole lot in. You want them to pop and sizzle almost immediately. It's also important to keep the spices moving in the pan while toasting so they don't burn.
    Once the first two spices are just browning and fragrant add the sesame seeds, toast for another 40s or so. Then add the ginger/garlic/chilli pastes and cook down a bit. You should be coughing a bit by now. Add the rest of the spices and cook for another 40-50s.

    Add potatos and salt now and mix thoroughly. Keep the contents moving for a few minutes then cover and let cook for about 10/15min stirring occasionally. I find a flat metal scraper works perfectly for shifting the potatoes around in the skillet. Uncover and cook for another 5-10 minutes until you're getting some nice crispy bits together with soft cooked potato cubes. You can use a few tbsp of water to deglaze halfway through if you get stickage or it gets too dry. Not at the end tho cos it'll be too wet and you'll lose the crunch.

    Garnish with the minced cilantro and a squeeze of lemon and serve. Keeps really well and works cold or reheated, in wraps etc etc. Refried it's a great breakfast hash. One of my favs.
     
  16. Jan 3, 2020 #5176

    Michi

    Michi

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    Thank you so much, I really can see that working. Will be giving this a try before long!
     
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  17. Jan 3, 2020 #5177

    Imraan

    Imraan

    Imraan

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    Most welcome Michi, let me know how you get on!
     
  18. Jan 3, 2020 #5178

    Michi

    Michi

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    I'm travelling at the moment, so it'll be a while before I can try this. But I'll report back once I do.
     
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  19. Jan 3, 2020 #5179

    idemhj

    idemhj

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    E8E04F4C-FF1B-4E3D-98DA-19100B750786.jpeg Made this a couple of days ago. It’s a (semi)traditional kind of Danish burger called a bøfsandwich (chopped steak sandwich), often serverede at truck stops. As should be obvious from the photo it is defined by the thick, brown gravy. Other ingredients include three kinds of onion, namely caramelized, raw, and crisp, pickled beetroot, pickled (slicing) cucumber, ketchup, mustard, and remoulade. Though it may not look all that instagrammable, it’s very comforting.
     
    Last edited: Jan 3, 2020
  20. Jan 3, 2020 #5180

    M1k3

    M1k3

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    Reminds me of Salisbury steak, but, actually appetizing.
     
  21. Jan 3, 2020 #5181

    idemhj

    idemhj

    idemhj

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    Exactly, it is a kind of Salisbury steak in a bun
     
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  22. Jan 3, 2020 #5182

    erickso1

    erickso1

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    Looking at the photo and recipes, I think this would work great in a version of breakfast tacos. Thanks for sharing the recipe.
     
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  23. Jan 3, 2020 #5183

    Lars

    Lars

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    Duck breast on celeriac puree with veg and gravy.
    IMG_0306.jpg
     
  24. Jan 3, 2020 #5184

    ian

    ian

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    I like the chocolate eggs, but it’s a little early for Easter, no?
     
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  25. Jan 3, 2020 #5185

    Brian Weekley

    Brian Weekley

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    Imraan ... that looks absolutely delicious! Given my fixation on slicing potatoes it’s going to get cooked in my kitchen soon. Thanks for sharing.
     
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  26. Jan 3, 2020 #5186

    Imraan

    Imraan

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    A pleasure!

    Yes, it would definitely work great for that. Interested to hear how it goes!
     
  27. Jan 3, 2020 #5187

    Imraan

    Imraan

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    Thanks much Brian! It is a lot of fun to prep for sure :) I had a blast testing my new knife with this!
    Let me know how it goes when you do, makes me happy to share good food even remotely via recipe.
     
  28. Jan 3, 2020 #5188

    Lars

    Lars

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    Always good to be ahead, right?!
     
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  29. Jan 4, 2020 #5189

    Kristoffer

    Kristoffer

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    I made a quick ramsons soup, with potatoes and onions for lunch today. Quick and easy, but turned out quite tasty.

    Sorry about the poor presentation. This was what left over after the hungry family had wolfed down most of it.

    2C2051FB-D77E-418D-B2DF-8DD0FF8E4027.jpeg
     
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  30. Jan 4, 2020 #5190

    ian

    ian

    ian

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    I don’t understand these people who pause to photograph their food before eating it. Looks good!
     
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