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Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Looks amazing! I’m very impressed! Now reveal all your secrets [emoji16]
@Carl Kotte Look up Fullproofbaking on youtube, I follow there technique/recipe closely most of the time. I have my own variations with my bread
Please let us know what you think! I haven't tried one yet.
I agree, that's about as close to perfection as you can get! Personally, I don't like holes in sourdoughs that are really large because I don't like my marmalade to fall through the bread
Hummus. Not the first, not the last. Beige is my melody.
Some porkbelly I made and some fried rice I made with it the next night when I was drunk
You should definitely get drunk on a regular basis. The results are mouthwatering.
Tacos everything is homemade I've been making tacos every Tuesday to get better at making tacos because they are my favorite food!
New year's eve eats made by my beautiful girlfriend!!
Some random middle of the week steaks. I went to the grocery store and they looked good so I got them
Hand minced angus shortrib mini cheeseburgers. Im a convert of mini burgers as I can easily get that perfect crispy crust
Keep drinking mate, you are on the right track!
I thought pic three was 2 slices of white bread with 4 burgers on it. I was blown away by how mini your burgers were. Then I realized that was actually 4 buns under there. Think I'm hungry.
Striploin and wedges
First time making ramen from scratch. Recipes from ramen_lord. Really great reddit profile if you want to do ramen.
Tokyo shoyu, chintan, garlic niboshi oil.
bad photo, no toppings and sun noodles.
will be continuing explorations here.
A spicy wok with salmon. My current terrible form has taken my taste buds, so it was nice with some heat.
I love the presentation. Great colours, and the overall look is really nice. It looks professional, without being self-indulgent or flashy!
Crispy cantonese pork belly! Love whipping out the CCK to chop these up
what’s in the kitchen jamabalaya
Confit duck leg and garlic mash. Simple and delicious.
Crunchy chow mein
Shio tori paitan with chashu, menma, sprouts, mayu.
Me again with more bread! Im addicted to baking again, I'll be posting Tiger bread, Milk bread and possibly Melon bread later this weekend so look forward to that!
I wish I could get a darker crust but my oven doesnt have a heating element in the top when its in oven mode cause its from like the 1990's, thinking of getting a portable oven to tie me over until a kitchen makeover is done
Canadian Angus ribeye with taters and salad.
Seared mahi mahi with asparagus and ginger lime bernaise sauce.
Do please give us the details.
Also the Whustof . i thought i had a complete set. Apparently i do not
I just posted the recipe: Citrus-cured salmon
The Wüsthof is a 32 cm salmon slicer. Also works extremely well for taking thin large slices off a cold leg ham or turkey. The knife is flexible, which, for large thin slices, makes it a lot easier to use than a yanagiba.
Thank you. I've been cooking at a chuch (back to how to make 70 lbs of fillet mignon post) they have crap knives and i have been taking suji or yanagiba as well as konesuke gyoto and Heiji petty.
I would rather take Whustof.
Sucks when dishwasher runs a $300 knife through the dishwasher.
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