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. Jan 16, 2020 #5281

    Nedfeister

    Nedfeister

    Nedfeister

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    It's a great recipe, please try it.

    4 tablespoons olive oil
    4-5 large garlic bulbs, broken into cloves, skin kept on
    100g cooking chorizo, cut into little pieces
    1 teaspoon fresh thyme leaves
    1/2 teaspoon sweet smoked Spanish paprika
    1 litre good chicken stock
    4 eggs
    4 slices sourdough, toasted and torn into rough pieces
    Salt and pepper

    Heat oil over low flame and add garlic. Gently fry 15-20 mins until golden but not dark. (The smell is heavenly!) Allow to cool then squeeze out sweet garlic flesh discarding the skins. Puree in pestle and mortar. Add chorizo to pan and fry until crisp and caramelized. Add thyme then pureed garlic. Add paprika and chicken stock. Bring to simmer and check seasoning. When ready to serve poach eggs in the soup and serve adding toasted bread. A real winter warmer.

    From my all time favourite cook book 'Moro The Cookbook'
     
  2. Jan 16, 2020 #5282

    KJDedge

    KJDedge

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    Good work on recipe!!
    As soon as I get home from my trip I am going to make it...
     
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  3. Jan 16, 2020 #5283

    chemicalstar

    chemicalstar

    chemicalstar

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    I previously posted this in the wrong thread, so here it is again:

    Lamb.png

    I had this lamb the other night at a restaurant. Lamb is a very popular type of meat here in Turkey and it can be really really good depending on where it comes from and how it is cooked. This was an acceptable dish but I do prefer fattier lamb.

    I did go on a bit about this on my Instagram (same name) so if you want to read my small rant, you are welcome to :D
     
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  4. Jan 16, 2020 #5284

    Nedfeister

    Nedfeister

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    Oh great, let us know how it goes, I added a spoon of sugar to mine to balance the sweetness but it may depend on your garlic/chorizo, etc. Enjoy!
     
  5. Jan 16, 2020 #5285

    Lars

    Lars

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    I just ordered one from Amazon.co.uk, thanks for the recommendation..!

    Some dishes taste so much better than they look - like this Coq Au Vin I made today.
    IMG_0342.jpg
     
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  6. Jan 16, 2020 #5286

    Nedfeister

    Nedfeister

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    Great, I'm sure you'll love it!
     
  7. Jan 17, 2020 #5287

    Macaroni

    Macaroni

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    Got into the Konro yesterday...
     

    Attached Files:

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  8. Jan 17, 2020 #5288

    Luftmensch

    Luftmensch

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    Thanks for sharing. I'll have to dig this one up when it gets cooler. Looks delicious! Can't help but think I would be tempted to add onion.... maybe that would detract from the garlic flavours though...

    mmmm
     
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  9. Jan 17, 2020 #5289

    Nedfeister

    Nedfeister

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    Indeed, I tried to use the biggest, plumpest garlic I could find. Happy cooking!
     
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  10. Jan 18, 2020 #5290

    Xenif

    Xenif

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    A few homey chinese dishes:

    Hakka Style Braised Duck on Edo

    Pea Shoots Stir fried in garlic

    Oyster sauce braised mushrooms on baby bakchoy DSC_4671.jpeg DSC_4668.jpeg DSC_4666.jpeg
     
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  11. Jan 18, 2020 #5291

    Lars

    Lars

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    Ribeye with béarnaise, duck fat roasted spuds and salad.
    IMG_0345.jpg
     
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  12. Jan 18, 2020 #5292

    Xenif

    Xenif

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    Duck fat is king
     
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  13. Jan 18, 2020 #5293

    boomchakabowwow

    boomchakabowwow

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    Did a quick kimchee fried rice.

    6E473B3C-839F-41C9-999D-B0CFFC74A221.jpeg
     
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  14. Jan 18, 2020 #5294

    Caleb Cox

    Caleb Cox

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    20200117_211722.jpg 20200117_221451.jpg Hereford filet, sou vide and browned in ghee
     
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  15. Jan 18, 2020 #5295

    Carl Kotte

    Carl Kotte

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    IMG_4433.jpg

    Pasta and courgettes, with lemon and basil.
     
  16. Jan 18, 2020 #5296

    boomchakabowwow

    boomchakabowwow

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    Lentil soup for lunch.


    B16CDB58-A7FA-45D7-92D1-1500DDD33215.jpeg
     
  17. Jan 19, 2020 #5297

    boomchakabowwow

    boomchakabowwow

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    Caleb Cox likes this.
  18. Jan 19, 2020 #5298

    Michi

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    The ketchup is missing! ;)
     
  19. Jan 19, 2020 #5299

    boomchakabowwow

    boomchakabowwow

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    Haha. My wife added it to hers.
     
  20. Jan 19, 2020 #5300

    Garner Harrison

    Garner Harrison

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    Parents came back from a bike ride and I thought I'd make them a snack to eat while they relax. Also it was an excuse to finally use my new knife ;)
    20200119_140729[1].jpg

    While I was slicing the cucumber I noticed the Mazaki didnt really feel that sharp when doing it, like it was veering off to the right whenever I sliced. So I struggled to cut tomatoes as shown.
    20200119_141636[1].jpg

    The Mazaki was the stuff at the top, wouldnt go through tomato skin at all and it was kind of expected. When I finished Polishing the knife I gave it a quick few runs on the stone to sharpen it, when I felt the edge it didnt feel sharp so I did the paper cut test. Sliced through paper like nothing, so Ive learned that I cant be lazy with sharpening and the paper cut test doesnt really mean much except that it can cut paper ;) The stuff on the bottom was my Tanaka knife, and that thing was something I spent time sharpening so it was working like a dream! :D

    20200119_142235[1].jpg
    Did the rest with my Tanaka knife.

    20200119_143215[1].jpg

    Parents loved it! :D
     
  21. Jan 19, 2020 #5301

    Xenif

    Xenif

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  22. Jan 19, 2020 #5302

    Michi

    Michi

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    My first sourdough bread, ever. I didn't get as much rise as I had hoped. It's a high-hydration dough and, after I mixed up the dough, I realised that I accidentally had grabbed the wrong flour jar and used all-purpose flour instead of bread flour. I figured I'll bake it anyway and see what happens. I'm glad I did. Taste and texture are really nice, and the crust is super-crusty :)

    IMG_3418.JPG
     
  23. Jan 19, 2020 #5303

    Carl Kotte

    Carl Kotte

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    That looks very good all things considered - in particular as a first attempt. Dense flour tends to give little rise. It depends on What your goal is! You can, generally speaking, often help the dough a little by adding a tiny tiny bit of yeast to give it a little extra push. As a safety net for the sourdough.
     
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  24. Jan 19, 2020 #5304

    Garner Harrison

    Garner Harrison

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    Remember to score the bread, and have a little moisture in the pot to allow it to expand as much as it wants before the crust forms. Scoring the bread allowed you to control the direction of its expansion and the moisture stops the crust forming too early.
     
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  25. Jan 19, 2020 #5305

    Carl Kotte

    Carl Kotte

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    Yeah, true, scoring and moisture is important. For great crust I’ve had good results by cranking the oven to max and throwing in an icecube (in a separate tray in the bottom of the oven) when the bread goes in. As soon as the bread goes in I adjust the temperature of the oven. After 5 minutes I let out some of the steam from the icecube. Have fun @Michi
     
    Last edited: Jan 19, 2020
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  26. Jan 19, 2020 #5306

    Carl Kotte

    Carl Kotte

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    Pork and pineapple. Well, I’m a toddler feeder
    IMG_4448.jpg
     
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  27. Jan 19, 2020 #5307

    erickso1

    erickso1

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    Call me a toddler then. Pork and pineapple is one of my favorite combos. Had it last night in Curry. (Not homemade. But still delicious.)
     
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  28. Jan 19, 2020 #5308

    Carl Kotte

    Carl Kotte

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    Couldn’t let the fish go to waste
    IMG_4455.jpg
     
  29. Jan 19, 2020 #5309

    lowercasebill

    lowercasebill

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    EFFECTS-1.jpg oysters on a take out cheese steak. I have no excuse. It was good
     
  30. Jan 19, 2020 #5310

    ACHiPo

    ACHiPo

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    Looks good to me, and I don't like sourdough!
     

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