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

[chefwp]

Really? I found it simple. A couple of steps and it takes time but still simple… For decades I didn’t like aubergines but, boy, they were so tasty with a soft and creamy texture. It tasted like in Greece… It’s great to „travel“ in these strange times by cooking dishes from all over the world…

It wasn't a problem with the dish, just trying to make it for 100 people in a sihtty too-small kitchen with ridiculous equipment, something a more seasoned chef would have accounted for, and either adjusted the plans or brought in better equipment. It actually wasn't the disaster I'm making it out to be in terms of the food I put out or the satisfaction of the diners, it was just very stressful. I did learn a lot!

 

[daddy yo yo]

It wasn't a problem with the dish, just trying to make it for 100 people in a sihtty too-small kitchen with ridiculous equipment, something a more seasoned chef would have accounted for, and either adjusted the plans or brought in better equipment. It actually wasn't the disaster I'm making it out to be in terms of the food I put out or the satisfaction of the diners, it was just very stressful. I did learn a lot!

Hahahaha, well, I made it for 3 and it was enough for 6-8!

 

[Lars]

Chicken with grilled beet salad and smoky chipotle/sesame dressing.

 

[camochili]

Brusselsprout-almond Quiche with Tiger Prawns.

 

[DitmasPork]

Toisan Noodles—regional specialty from where my grandparents came from. Stir fried bean thread noodles with dried shrimp, garlic, scallion, shrimp paste, etc.

 

[btbyrd]

Spicy southwestern poblano burger with Neuske’s bacon, Colby-Jack, and guajillo chipotle Duke’s aioli.

 

[Michi]

Sourdough cinnamon rolls:

 

[parbaked]

Pork belly okonomiyaki with zaru soba…

 

[Lars]

Tagliatelle with duck confit, toasted panko and gremolata.

 

[Caleb Cox]

Fried thighs

 

[daddy yo yo]

Onigiri with a filling made of salmon, spring onion and cilantro. Knife used was a 240 Kitaeji from Shigefusa:

 

[Delat]

A little Thai curry - I used short ribs for the protein.

Here's a little "making of" reel on IG
https://www.instagram.com/reel/CZDASIWKVtD/?utm_source=ig_web_copy_link

 

[parbaked]

Grilled shrimp salad, French onion soup, baguette ends…

 

[Greenbriel]

Toisan Noodles—regional specialty from where my grandparents came from. Stir fried bean thread noodles with dried shrimp, garlic, scallion, shrimp paste, etc.

View attachment 162361

That looks amazing. Do you shop at Fei Long?

 

[Greenbriel]

Not very pretty but pretty tasty! Another one that had been elusive to get just right but finally found the right recipe - tortilla soup (went a little crazy with the cilantro ). And probably my favorite pasta dish, spaghetti carbonara. Nom.

 

[DitmasPork]

That looks amazing. Do you shop at Fei Long?

Cheers! I love Fei Long, but not on the right subway line for it—easier, quicker, for me to get to either Manhattan or Ave U Chinatowns.

 

[DitmasPork]

Onigiri with a filling made of salmon, spring onion and cilantro. Knife used was a 240 Kitaeji from Shigefusa:

Nicest rice ball knife I've seen in a while.

 

[Greenbriel]

Cheers! I love Fei Long, but not on the right subway line for it—easier, quicker, for me to get to either Manhattan or Ave U Chinatowns.

It's a total trip, love that place (once I realized that Google Translate is the only way to communicate in there unless you speak Chinese!)

Not great for me by public transpo either, but I ride my ancient Honda over there a lot in the warmer weather.

 

[parbaked]

Taco Tuesday…crispy pork tacos, avocado crema, cheesy beans, salad…

 

[DitmasPork]

Leftover hoisin pork roast on rice.

 

[Chips]

I was fortunate to get a table at Corey Lee's new San Ho Won here in SF last Friday. Coming away from such an epic meal of the finest Korean BBQ I've ever had, I wanted to attempt to copy one simple thing, their kohlrabi pickles, which offer a nice palate reset during a rich/spicy meal. Corey is the brilliant chef behind Benu, San Francisco's first 3 Michelin Star restaurant.

Prime tri-tip grilled skewers, and fresh gremolata on the side.

 

[DitmasPork]

It's a total trip, love that place (once I realized that Google Translate is the only way to communicate in there unless you speak Chinese!)

Not great for me by public transpo either, but I ride my ancient Honda over there a lot in the warmer weather.

You ever go to Patel Brother’s in Jackson Heights? My fave for South Asian everything.

 

[Koop]

USDA Prime tri tip, smoked and reverse seared.

Slices look over-cooked, but's it's a color temperature thing in the photo taken with my phone.

Brussel sprouts with bacon-horseradish cream sauce.

 

[talcum]

Wow. I know this doesn't measure up to the others but it's a week night again, and it's a couple of pork chops on the grill with SPG seasoning and some country ribs on markdown to make up the difference. Again with my trusty 240 Tanaka.

 

[parbaked]

Sake sashimi on shiso, mapo tofu and nanohana goma ae (sesame mustard greens).

 

[DitmasPork]

Winter Vegetable Soup with Mexican Chorizo.
Onion, carrot, tomato, courgette, celery, daikon, great northern beans, mushrooms, garlic, Mexican oregano, chili, cumin, ajwain, olive oil, Italian parsley, bay laurel, salt, pepper.

 

[Greenbriel]

You ever go to Patel Brother’s in Jackson Heights? My fave for South Asian everything.

That soup looks elfin' delicious!

I haven't but I've heard about it and it's on the list. Thanks for the reminder!

 

[DitmasPork]

That soup looks elfin' delicious!

I haven't but I've heard about it and it's on the list. Thanks for the reminder!

Cheers. Veg soup when I feel like putting a knife through a lot of cutting.

Man, Patel Bros. is THE BEST Indian supermarket in NYC—spices and South Asian ingredients galore. Love that area, can do a South by SE Asian grub crawl—eat Indian/Tibetan in Jackson Heights; then walk to Woodside for real deal Filipino.

 

[Greenbriel]

Cheers. Veg soup when I feel like putting a knife through a lot of cutting.

Man, Patel Bros. is THE BEST Indian supermarket—spices and South Asian ingredients galore. Love that area, can do a South by SE Asian grub crawl—eat Indian/Tibetan in Jackson Heights; then walk to Woodside for real deal Filipino.

Yeah, when I feel l like a lot of prep my go-tos are hot and sour soup (lots of Fei Long stuff in that one) or "Super Slaw"

I'm going to try and go to Patel Bros. when I need to move the car next week. I love Kaluystan's and used to shop there a fair bit but the freshness of most items leaves a lot to be desired so I've been ordering spices online.

 

[Lars]

Tacos with refried beans, crispy pork carnitas, a salsa made from morita and arbol chilies, roasted tomato, tomatillo, onion and garlic with habanero hot sauce, white onion and cilantro.