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 21, 2020 #5341

    krx927

    krx927

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    In Balkans they call it Sarma, but it is done with Sauerkraut whole leaves and stuffed with minced meat and rice.

    It's yummy and I am sure also Karl's dish was!
     
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  2. Jan 21, 2020 #5342

    Nedfeister

    Nedfeister

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    Great! Happy to be spreading the Moro cookbook love!
     
  3. Jan 21, 2020 #5343

    Carl Kotte

    Carl Kotte

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    Steamed burbot with creamed cabbage. Thanks @Kristoffer for letting me try his hinoura Nakiri. It was a cabbage killer.
    IMG_4473.jpg
     
  4. Jan 21, 2020 #5344

    Kristoffer

    Kristoffer

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    Happy to see it being put to good use :)
     
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  5. Jan 21, 2020 #5345

    Carl Kotte

    Carl Kotte

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    You guys made me do it! I’m not sure I’m thankful for it yet. The sour dough looks ready!
    IMG_4476.jpg
     
  6. Jan 22, 2020 #5346

    AT5760

    AT5760

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    Nothing says winter in the Midwest like a cold noodle salad with shrimp! 1AFA4924-E184-479B-A64D-0E9AAC938F7D.jpeg
     
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  7. Jan 22, 2020 #5347

    Lars

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    I had some leftover pork loin and decided to clean the fridge and make biksemad for dinner.
    Biksemad is a danish hash typically made with pork, beef or both, potatoes and onion.
    I really like the traditional version, but today I also used celery, broccoli stalk, chili and garlic.
    Topped it off with Heinz 57, pickled beetroot and a fried egg.
    IMG_0355.jpg
     
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  8. Jan 22, 2020 #5348

    Carl Kotte

    Carl Kotte

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    Ah, I see, a cheap knock-off of the Swedish original: pyttipanna. Looks good, all things considered. Not the real thing, but ok!
     
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  9. Jan 22, 2020 #5349

    Lars

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    It’s the same dish just a different name!
     
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  10. Jan 22, 2020 #5350

    Carl Kotte

    Carl Kotte

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    Pttf! [emoji6]
     
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  11. Jan 22, 2020 #5351

    Lars

    Lars

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    The truth hurts, I guess..
     
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  12. Jan 22, 2020 #5352

    Kitchenchem

    Kitchenchem

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    I just got a Mock Mill attachment for my Kitchenaid. I 04AF21B5-E8B8-42F3-B176-317554112DCC.jpeg milled 700 gm of Hard Red Spring Wheat for a 75% extraction sourdough loaf. 100% fresh milled flour. As you can see I wasn’t paying attention and over cook it a little. However it tastes great. Much better than store bought flour.
     
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  13. Jan 22, 2020 #5353

    Nedfeister

    Nedfeister

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    Chicken Adobo, an all time favourite of mine.

    IMG_20200122_193727.jpg IMG_20200122_193802.jpg IMG_20200122_193940.jpg IMG_20200122_194223.jpg IMG_20200122_194249.jpg IMG_20200122_195426.jpg IMG_20200122_194514.jpg
     
  14. Jan 23, 2020 #5354

    Lars

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    Fresh pasta with duck confit, garlic and lemon.
    IMG_0356.jpg
     
  15. Jan 23, 2020 #5355

    Xenif

    Xenif

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    Sukiyaki featuring Mazaki 180 petty and Nakiri DSC_4735.jpeg DSC_4742.jpeg DSC_4736.jpeg
     
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  16. Jan 23, 2020 #5356
  17. Jan 23, 2020 #5357

    Xenif

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    I love eating duck confit like that
     
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  18. Jan 23, 2020 #5358

    Lars

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    First time for me, but it was really nice and simple.
    I like making pasta and had a craving for duck confit so I googled and came across this. Will make it again.
     
  19. Jan 23, 2020 #5359

    Caleb Cox

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  20. Jan 24, 2020 #5360

    Xenif

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    Nah just $6/lb of regular canadian AAA
     
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  21. Jan 24, 2020 #5361

    Chips

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    I made this tonight and it was excellent! I freewheeled it a bit, adding some demi glacé and a bit of garlic powder at the end to round out the seasoning, but it was delightful. Very easy too, progressing step-wise from the mashed caramelized garlic up to the last step of the croutons. I wanted to use up the remaining quantity of garlic before my winter garlic arrives.

    82912660_10220037853114162_8057699079288782848_o.jpg

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    82942324_10220038168082036_7915836477005627392_o.jpg
     
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  22. Jan 24, 2020 #5362

    Nedfeister

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    Looks great! Thanks for sharing, glad you liked it!
     
  23. Jan 24, 2020 #5363

    Michi

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    These are beautiful images, congratulations! Worthy of inclusion in a cookbook!
     
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  24. Jan 24, 2020 #5364

    Garner Harrison

    Garner Harrison

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    My sourdough starter test trail before I make the final product for real. Wanted to see if my yeast was active enough for bread making as I didnt feed it for months and only started on monday feeding it twice a day. I get consistent rise, of 2-3x the mass and it ferments well. I think Ill need to leave the dough out longer before I shove it in the fridge to evolve more of a tangy sour flavour that we all love in this bread :D

    Its Rye walnut sourdough at a 80% white to 20% Rye because dont want it to become too gloopy and dense.
     

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  25. Jan 24, 2020 #5365

    Michi

    Michi

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    That looks like very serious bread indeed. Can't wait! :)
     
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  26. Jan 24, 2020 #5366

    rickbern

    rickbern

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    Chips, that looks great! My food is definitely not that photogenic, but I never have time to stop and take a picture of it.

    If you ever see Spanish smoked paprika in a market pick up a container. It's a pretty different flavor profile from the Hungarian stuff. The smoked stuff is also great on pan fried potatoes. The Spanish call it Patates Brava (or close), serve with aioli, it's on a lot of tapas menus.

    Definitely no problem subbing one for the other, but it's a good flavor to have around the kitchen.
     
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  27. Jan 24, 2020 #5367

    Kitchenchem

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    Wish we had that quality down here!
     
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  28. Jan 24, 2020 #5368

    Chips

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    Thanks! Yeah, I have a ton of the Spanish smoked already on hand (Penzeys) I use it occasionally in BBQ rubs as well.
     
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  29. Jan 24, 2020 #5369

    M1k3

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    Caramel Panna Cotta.
    Ikazuchi used for the Vanilla Beans.
     

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  30. Jan 24, 2020 #5370

    Carl Kotte

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