Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

[Jovidah]

Have you considered making her an account on the forums?

I was blessed in that my girlfriend already had half-decent knife skills and used proper sized knives. Ended up giving her a Sukenari Gin3 as her gateway knife. Now the problem is that she's spoiled and complains about the state of the knives at all of her friends...

 

[MarcelNL]

quick Gen. Tso chicken...

 

[parbaked]

Soy, ginger chicken…

Side veg is komatsuna with egg and katsuobushi:

 

[coxhaus]

Shrimp are really cheap and big and fresh right now. New Orleans shrimp cocktail.

 

[esoo]

Fiancee made dinner and dessert tonight

 

[coxhaus]

Fiancee made dinner and dessert tonight
View attachment 133144View attachment 133145

That slab pie looks great. I want one. Do you have a recipe?

 

[Woshigeren]

Kani Poke Bowl

 

[esoo]

That slab pie looks great. I want one. Do you have a recipe?

So this was a mix of multiple recipes.

Quarter sheet pan
1 sheet of puff pastry thawed and then used to line the pan. Kept in the fridge until ready to use.

Filling was a mix of fruits, in our case mulberries, cherries and strawberries. 4 cups mixed with 1/2 of sugar, 1/2 cup brown sugar, 3 tablespoons of flour.

Crumble on top was 1 cup of flour, 1/3 cup brown sugar, 1/4 tsp cinnamon. This was mixed with 1 stick room temp butter by hand until no flour was showing. Kept in the freezer until used (while the fruit was mixed)

Put the filling on-top of the puff pastry, and then top with the crumble.

We baked for about 25 minutes.

 

[Koop]

Miso-glazed ling cod with grilled zucchini, peppers and onions and yakameshi.

 

[Michi]

Fiancee made dinner and dessert tonight

You had better make sure you hang onto that woman!

 

[riba]

My wife made pelmeni, one of my favorites. Been eating like a pig

 

[Lars]

My wife made pelmeni, one of my favorites. Been eating like a pig

Looks great! I love it when I open this thread and discover something new to me. Thanks for sharing..

 

[Lars]

Deviled lamb kidneys and mushrooms with mashed potatoes.

 

[chiffonodd]

Fiancee made dinner and dessert tonight
View attachment 133144View attachment 133145

That's a keeper right there!

 

[camochili]

We made Azon Shrimp our style. We had it with a chardonnay.

I wanted to make mash tators but the roofing guy came over right when I was going to so we had rice.

View attachment 132871

View attachment 132872

that looks amazing.
care to share the recipie?

 

[coxhaus]

that looks amazing.
care to share the recipie?

I posted a recipe. Sorry I misspelled it. It is Sazon not Azon Shrimp. Wine drinking was involved.

 

[HumbleHomeCook]

Did I mention we're a week into a legit heat wave complete with power blackouts?

Yes, that is our granddaughter's Minnie Mouse baby spoon.

 

[Oshidashi]

Portuguese and Spanish conservas are special.
I remember bars in San Sebastien selling pricey cans of seafood instead of tapas.
This gives ideas of what else to try....
https://www.seriouseats.com/what-are-conservas-iberian-spanish-portuguese-canned-seafood

Thanks for posting the link. I forwarded it to my daughter who just moved to Porto. I recall being blown away by the beautiful walls of (and incredible variety of) canned seafood in Lisbon.

 

[mrmoves92]

My first attempt at making chana masala and my first time trying to make Indian food. It probably wasn’t traditional or as good as some of you can make it, but it was really tasty, and I was really happy with it.

 

[MarcelNL]

@Oshidashi Being in Porto I'm sure that she'll love the fish market and the restaurants (with their cozy fluorescent lighting), who needs cans if the real deal is there!

 

[Michi]

Jacques Pépin's spaghetti with anchovies. This turned out really nice. Quite similar to spaghetti aglio e olio, but saltier, due to the cheese. The anchovy taste completely disappears and leaves only umami behind.

 

[MarcelNL]

I have to try that ^ if not for the hesitance to combine fish and cheese....since a pretty fulminant food poisoning that combo never works for me....I usually do integrate some anchovy in my pizza sauce, yet a hint of fish and cheese together makes me sick...

 

[DitmasPork]

Globetrotting fish dish.

Baked Spanish Mackerel + Organic Hawaiian Turmeric, Bengali Hot Pepper Pickle, Persian Lime, Californian Olive Oil + Indian Basmati, Japanese Furikake.

 

[Lars]

Pizza night..!

 

[MontezumaBoy]

Oyster night ... well a couple of nights ago actually ... with 3 friends ...

 

[parbaked]

@Oshidashi who needs cans if the real deal is there!

You might have missed the point of the referenced article.
In Spain and Portugal, premium conservas are considered as much of a delicacy as fresh fish for a number of interesting reasons.

From the article:

Though fish and shellfish are eaten fresh throughout the region, canning is an often preferred method for preparing and conserving the best of their plenteous waters. In fact, the resulting range of products, called “conservas,” are considered a delicacy.

“The best conserva makers are canning fish caught literally the day before,” says Abel Álvarez, the chef and owner of the restaurant Güeyu Mar, and an adjacent small specialty cannery next door, in Spain’s northern coastal region of Asturias. “Why wouldn’t you maintain the freshness of that fish as long as possible?” This idea rings true with most conserva makers and consumers: canning is a way to capture the catch at its peak—a tinned time capsule of unparalleled flavor and nutrients.

Today in the Iberian peninsula the appeal of conservas holds stronger than ever. “Spaniards care more about quality seafood than almost any other culture,” says Matt Goulding, author of author of Grape, Olive, Pig: Deep Travels Through Spain’s Food Culture. “They know some of the best stuff goes in cans.”

 

[Michi]

I have to try that ^ if not for the hesitance to combine fish and cheese....since a pretty fulminant food poisoning that combo never works for me....I usually do integrate some anchovy in my pizza sauce, yet a hint of fish and cheese together makes me sick...

Not a single trace of anchovy taste remains in this. But, after the food poisoning incident, you are probably hyper-sensitive. I have a similar thing about pickled beetroot…

 

[parbaked]

Three way pork belly rice bowl… crispy, scrambled with eggs, and with broccoli and oyster sauce.

Dipping sauce is sesame oil and Hokkaido sea salt…

 

[Oshidashi]

Portuguese and Spanish conservas are special.
I remember bars in San Sebastien selling pricey cans of seafood instead of tapas.
This gives ideas of what else to try....
https://www.seriouseats.com/what-are-conservas-iberian-spanish-portuguese-canned-seafood

This store interior with floor to ceiling canned fish was forwarded to me today from two of my kids, who live in Porto, Portugal

 

[Oshidashi]

I have been practicing making tomagoyaki (Japanese egg omelet), for sushi. It is very simple, really, the home version, though flipping with precision and temperature control are important and take time to learn. Recipe consists of 3 large eggs, mixed with a teaspoon of dried dashi, a teaspoon of white sugar, a teaspoon of usukuchi soy sauce, and a tablespoon of good Mirin. I usually strain the mixture for more uniform consitency and color, but didn't today. The mixture is cooked in a rectangular pan for the purpose. Very delicious in the end.