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. Mar 23, 2020 #5911

    Michi

    Michi

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    Another Rhapsody in Beige!

    I agree that you need to work on that table cloth, though :)
     
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  2. Mar 23, 2020 #5912

    Danzo

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    Karamiso v2. 50-50, spicy miso tare, chili garlic schmaltz, chashu, gai lan, 7min egg, scallion, fungus. Adjusted the tare, Good and spicy this time with the hot aroma oil. F75DD197-014E-4A17-BBAD-D8365F2A8870.jpeg
     
  3. Mar 24, 2020 #5913

    Michi

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    Purty! :)
     
  4. Mar 24, 2020 #5914

    boomchakabowwow

    boomchakabowwow

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    Basic Cantonese COMFORT FOOD. It’s basically a corn and meat sauce over rice. It’s a way to stretch meat, back in the day.

    79BA56BB-46FE-480A-8E04-734D1ABA2F0A.jpeg
     
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  5. Mar 24, 2020 #5915

    YumYumSauce

    YumYumSauce

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    Lomo Saltado

    My mom spent 9 months in South America when she was younger and we still have distant relatives in Peru.
     

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  6. Mar 24, 2020 #5916

    boomchakabowwow

    boomchakabowwow

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    Awesome dish!

    just awesome.
     
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  7. Mar 24, 2020 #5917

    YumYumSauce

    YumYumSauce

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    I defer to your highness haha. Got a dish for team beige. Just gotta strike at the right time when the fam eats up enough leftovers.
     
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  8. Mar 24, 2020 #5918

    boomchakabowwow

    boomchakabowwow

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    Haha. Cut me a piece!
     
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  9. Mar 24, 2020 #5919

    Michi

    Michi

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    This is part of it after I pulled it out of the fridge. Very (very) firm jelly.
    IMG_3567.jpg
     
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  10. Mar 24, 2020 #5920

    Lars

    Lars

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    I made Puttanesca again.
    IMG_0446.jpg
     
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  11. Mar 24, 2020 #5921

    podzap

    podzap

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    Sauerkraut and Thüringer bratwurst - too beige for a photo.
     
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  12. Mar 24, 2020 #5922

    podzap

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    But I did just order an entire Hereford brisket which will be delivered to my door Friday afternoon. The weather is supposed to be nice this weekend, so I'm thinking of kicking grilling season off with a slow smoked brisket. Plenty of photos to come!
     
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  13. Mar 24, 2020 #5923

    Michi

    Michi

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    Coward! :)
     
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  14. Mar 25, 2020 #5924

    ITKKF

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    Love it! I once tried it with left over tuna added and coriander and lime instead of basil for an Asian touch. It worked really nice :)
     
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  15. Mar 25, 2020 #5925

    Carl Kotte

    Carl Kotte

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    Weird attitude. There’s a reason for the old saying ’Beige is beautiful!’.
     
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  16. Mar 25, 2020 #5926

    Michi

    Michi

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    Yeah, I don't get it either…
     
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  17. Mar 25, 2020 #5927

    lowercasebill

    lowercasebill

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  18. Mar 25, 2020 #5928

    Michi

    Michi

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    @Carl Kotte is going to be mightily pissed off with you. I expect that paying lip service with just the plate won't make the grade…

    You could join Team Red though?
     
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  19. Mar 25, 2020 #5929

    Michi

    Michi

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    Chili con Carne.

    No photo, in consideration of @Carl Kotte's mental health.
     
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  20. Mar 25, 2020 #5930

    ian

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    @lowercasebill is the only person here to actually post something beige. The rest of you are all posers, with your light yellows, offwhites and greys. #teamtruebeige
     
  21. Mar 25, 2020 #5931

    ITKKF

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    Penne with tomato onion stew, beige in the backround
    pto.jpg
     
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  22. Mar 25, 2020 #5932

    lowercasebill

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    Bonus points for the herringbone pattern
     
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  23. Mar 25, 2020 #5933

    Lars

    Lars

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    Baked loin of cod on garlic mashed potatoes, with braised fennel.
    IMG_0448.jpg
    ..the fennel tops are there to avoid association with team beige..
     
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  24. Mar 25, 2020 #5934

    YumYumSauce

    YumYumSauce

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    Trying my hand at bento.
     

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  25. Mar 25, 2020 #5935

    ian

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    53521F15-134F-421F-9D49-6BCE1E878868.jpeg

    What’s better than carbs? More carbs! Shepherd’s pie made with braised lamb shank, along with some improvised flatbread made with the extra levain left over from the walnut bread recipe from FWSY.

    Go team offwhite!

    Anyone know why Ken Forkish always has you make like 4 times the amount of levain you need for every recipe in FWSY? It’s always like.... combine 1kg total of starter, flour, water and let sit for 8 hrs. Then use 300 g of it in your recipe. I cut the levain ingredients in half and still had enough left over to make the flatbread above (which is half eaten).
     
    Last edited: Mar 26, 2020
  26. Mar 26, 2020 #5936

    Carl Kotte

    Carl Kotte

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    And you failed miserably! Your dish is fantastically beige. Good job!
     
  27. Mar 26, 2020 #5937

    Michi

    Michi

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    I sense a new faction forming…

    1 kg of starter?! Maybe he's metrically challenged? I can't see for the life of me why you want to make that much. Doesn't he give a reason somewhere? (I haven't read the book.)
     
  28. Mar 26, 2020 #5938

    ian

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    For two loaves, his walnut bread recipe requires 360 g of levain. Many of his other breads use 250 g or so. That amount works rather well imo. (The levain is the first preferment that you make specifically for that bread, usually with a slightly lower hydration level than the starter, which is 1:1 flour water.) However, when making the levain he typically has you make 1kg. I’ve looked through the beginning of the book and there’s no comment about that. I can’t really figure that making more of it improves the quality, so I’m at a loss.
     
  29. Mar 26, 2020 #5939

    Michi

    Michi

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    Not that I'm exactly an experienced baker, having made all of four or five batches of sourdough bread so far. But I don't see why making 300 g of starter wouldn't work just as well, if 300 g is what you need.

    Sure, leave a little to keep breeding it. But three or four times as much as you need? I don't see the point. The yeast doesn't know whether it's in a big jar or a little jar.
     
  30. Mar 26, 2020 #5940

    ian

    ian

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    Yea, that’s my take on it, too. Doesn’t make sense. It’s such a well thought out book otherwise, though, that I can’t help thinking I’m wrong. Oh well.
     
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