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

[Chips]

What recipe did you use for the sauce? There are dozens out there, some of them dramatically different from the majority…

For the technique, I went with this one from the YouTube video, but as for ingredients, I followed from a cooking blog.

https://thewineloverskitchen.com/cafe-de-paris-sauce-the-original-secret-sauce/

 

[mc2442]

Here is a first attempt at making kimchi earlier this month. Used napa cabbage, radishes, daikon radishes, carrots, green onion, some ginger, garlic, sugar, gochujang and salt. Unfortunately the store did not have fish sauce that was called for but will add for the next batch. Turned out pretty tasty.

A buddy gifted me a couple of these, they have a glass plate to weigh it down and a spring to keep it compressed, and a lid that lets the CO2 or whatever out, either manually (at first) or automatically over time.

 

[boomchakabowwow]

chopped up a bunch of garden veggies.

pico de Gallo. +fistful of tortilla chips.

 

[Bert2368]

First experiment with fermenting a chili sauce.


1,000g de stemmed, chopped up mixture of home grown (mostly) ripe chilis- Serrano, Guero/Santa fe Grande, Anaheim/New Mex, Poblano/Ancho, Turkish Isot/Urfa Biber.


50g fresh garlic


1,000ml water


50g kosher salt, dissolved in the 1,000ml of warm water.


I'm using a cheap fermentation lock and a little plastic plastic device that holds the vegetables below the brine while allowing gasses to escape rather than a glass weight, the recipe given above is just about perfectly sized for a half gallon mason jar if peppers + garlic are pressed down firmly a few times while filling jar. Had about 1/2 cup of brine extra.


Check back in 3 weeks or so, from what I understand.

The several chinensis chili varieties are going into cooked & canned hot sauce with a sweet peach & citrus juice base as I've done the last 8 years or so (AKA "not honey")- This year, these will be a mixture of Ghost/Bhut Jolokia, Habanero, Scotch Bonnet/Jamaican Goat.

 

[HumbleHomeCook]

Well... These won't last much longer...

Hmmmm...???

Cooked 'em down with some water and spices. Will make a fine breakfast yogurt topping for a couple mornings. Along with the predictable cinnamon, all spice, sugar, etc. I like to add a pinch of white pepper, a few drops of aged Balsamic, and ( ) a tiny pinch of MSG.

 

[Oshidashi]

Thai green curry with the usual ingredients, plus shrimp, oyster mushrooms, green beans, home made shrimp stock, fresh bamboo shoots.

 

[HumbleHomeCook]

Flashback to yesterday...

Made up some oven fries and as usual, I made too much and tossed them in the fridge. So, today...

Hmmmm...???

There's half a jalapeno and some cubed ham...

Eggs and cheese = fritatta.

Hinokuni White #1 180mm Gyuto and a Matfer Bourgeat carbon steel 10" pan.

 

[coxhaus]

Flashback to yesterday...

Made up some oven fries and as usual, I made too much and tossed them in the fridge. So, today...

Hmmmm...???

There's half a jalapeno and some cubed ham...

Eggs and cheese = fritatta.

Hinokuni White #1 180mm Gyuto and a Matfer Bourgeat carbon steel 10" pan.

You make great oven fries. Nice frittata.

 

[camochili]

smear-soft...butter softened with rapeseed oil

yes, exactly.

 

[cooktocut]

More jerky

One of my favorite cutting tasks. Slicing long thin strips, skin on, is extremely satisfying when the knife is sharp. Take whole salmon filets, slice lengthwise in long strips, brine overnight, then seasoned with a mixture of black pepper, white pepper, msg, and maple syrup. Pictured is my Burke gyuto and Dante the Dane.

 

[cooktocut]

Thai green curry with the usual ingredients, plus shrimp, oyster mushrooms, green beans, home made shrimp stock, fresh bamboo shoots.
View attachment 139958
View attachment 139959

Looks really good! Have you tried doing it with homemade curry paste? A little bit more work, but is totally worth it.

https://www.recipetineats.com/thai-green-curry-paste-recipe/
The amount of flavor and the vibrant color is outstanding. I’ve done it with a mortar and pestle but it’s not worth it IMO, a food processor works just as well. One of my favorite dishes to cook, and was what I cooked my lady on our first date.

 

[daddy yo yo]

Could get these gorgeous prawns today (yes, they’re blue) and did some freestyle cooking:

„Set of blue“ prawns + Xerxes:

 

[daniel_il]

Nothing fancy

 

[parbaked]

Bratwurst & mash...

 

[sansho]

i have to say..
i'm on a handful of forums where people post their food (including egullet), and you guys honestly stomp the competition. there are some occasional gems elsewhere, but the overall average level of quality here is the best i've seen.

View attachment 139753

haha. you actually have fresh wasabi and samehada grater. first time i've personally seen someone have this at home in the US.

 

[Caleb Cox]

Miyazaki A5 rib cap lifter muscle, trimmed and pan fried in its own rendered fat. Served over onions sautéed with the wagyu "cracklins" and finished with a little tamari. Basically a salad.

 

[cooktocut]

i have to say..
i'm on a handful of forums where people post their food (including egullet), and you guys honestly stomp the competition. there are some occasional gems elsewhere, but the overall average level of quality here is the best i've seen.



haha. you actually have fresh wasabi and samehada grater. first time i've personally seen someone have this at home in the US.

Agreed!

I am just a self taught home cook, but I do love high quality ingredients. Lots of chefs on here that make my stuff look like cafeteria food lol. I definitely need to work on getting a bigger grater though.

 

[Michi]

Green-lipped mussels in garlic and white wine sauce, with home-made sourdough rye beer bread:

 

[cooktocut]

Green-lipped mussels in garlic and white wine sauce, with home-made sourdough rye beer bread:
View attachment 140251

I know it's corny, but I can't help but picture lady clams getting all dolled up for a night out and then WHAM

 

[Lars]

Flatbread with hummus, veggies, falafel and greek yoghurt.

 

[riba]

Didn't get a chance to make a decent picture as I was yelled at 'HUNGRY, ARE YOU READY?' even before I was dumping everything quickly on a plate ,



At least it was appreciated
Duck breast, potato mash and minty peas

 

[AT5760]

@Lars care to share that falafel recipe? Looks tasty!

 

[mc2442]

@Michi Your sourdough might push me over the edge to try my own. It has been on my list for quite some time but have not pulled the trigger yet. If you were in the states I would buy a loaf off of you

 

[Lars]

@Lars care to share that falafel recipe? Looks tasty!

No problem, here you are:

250g dry chickpeas, soaked
1 onion
2 cloves of garlic
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
2 tsp baking powder
Finely chopped cilantro and parsley
2 tbsp flour

Use the coarse blade on a meat grinder and grind the chickpeas, onion and garlic. Grind the mix a second time.
Mix with the rest of the ingredients and fry in 170C oil until golden.

 

[Koop]

Shrimp poached in coconut milk over white rice.

 

[DitmasPork]

• Composed Salad
• Raw Indian Bitter Melon + Skillet Charred Ladies Finger + Roasted Kermit Aubergine + Californian Black Fig + Mint Leaf + Red Onion + Vietnamese Nước Chấm with Bengali Hot Pepper Pickle + Olive Oil
• 240 Takada gyuto, b1

 

[Bert2368]

Nothing fancy
View attachment 140196

Sometimes, simple things are best...

 

[Bert2368]

Bratwurst & mash...
View attachment 140198

I'm from Wisconsin, I know. Honest food... Which mustard is my only question.

 

[Bert2368]

• Composed Salad
• Raw Indian Bitter Melon + Skillet Charred Ladies Finger + Roasted Kermit Aubergine + Californian Black Fig + Mint Leaf + Red Onion + Vietnamese Nước Chấm with Bengali Hot Pepper Pickle + Olive Oil
• 240 Takada gyuto, b1

View attachment 140283
View attachment 140285View attachment 140284

It's going to take me a while. Thanks for pointing that direction-

 

[Lars]

1/2 megrim on the bone coated in rye flour and cooked in oil and butter. Braised leeks, potatoes and parsley sauce.