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

[Greenbriel]

Our first Ciabatta bread and I helped. Wife did most of the work. We are going to try and figure out how to make really good loafs of bread. We cooked it 20 minutes. I wonder what would happen if we went a few more minutes? How do you tell if you have the right time down? It is fresh out of the oven.

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Very nice, congrats! They look just about spot on to me for ciabatta. I would have maybe given the one on the right a couple more minutes. Much like rising times, bread recipe oven times are a guide, you need to decide when it looks right.

thefreshloaf.com is an excellent community of bread nerds. I was a bread nerd for a good while, here are my attempts from (Lordy!) over six years ago including the chasing of a decent baguette.

Keep us posted!

 

[boomchakabowwow]

excuse the janky photo. I was unprepared to take the photo. I honestly didn't think this was going to work out.

I made my FIRST ever salmon cakes!

 

[Michi]

How do you tell if you have the right time down

97 °C internal temperature. It looks like you caught it at the right moment

 

[Greenbriel]

Or be precise, like @Michi said.

I use the thermometer for almost everything except bread, for some reason.

 

[daniel_il]

Some steaks for dinner

 

[boomchakabowwow]

Some steaks for dinner
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Wow! I tried to sniff my screen.

 

[daniel_il]

Wow! I tried to sniff my screen.

Yes it was nice t-bone, the tenderloin was relatively small(usually prefer a porterhouse), I added some extra filet mignon on the side that my girlfriend wouldn’t stay hungry

 

[HumbleHomeCook]

Mac and cheese with bacon, brie, Irish cheddar and Parmesan.

I honestly set out to use elbow pasta but we only had like a quarter box left, so, penne it was.

 

[btbyrd]

Vegetarian night. Chana masala, spiced basmati, saag paneer. Garlic naan not pictured.

 

[coxhaus]

It looks nice. If I have to do vegetarian Indian is my favorite.

Interesting plates.

My wife is trying to get me to do meatless Mondays.

 

[Michi]

After all this talk about Coq au Vin, I decided to make some

 

[camochili]

Parsley root pasta with a pistaccio-pesto

 

[DitmasPork]

Jamaican Jerk Pork. Certainly not the most photogenic dish—but pork chops caked in spice, allium, and chili are perfect for the snowstorm slamming NYC. Will definitely eat some of the leftovers during the 49er’s game on Sunday.

 

[Krisman]

Must give that another last try....it NEVER worked except for one time ,eons ago, when I used great freshly pressed unfiltered olive oil...only to find out the hard way that the result was unpalatable...

Yeah, I made mayo with olive oil once. Way too bitter. There are better alternatives

 

[Greenbriel]

Must give that another last try....it NEVER worked except for one time ,eons ago, when I used great freshly pressed unfiltered olive oil...only to find out the hard way that the result was unpalatable...

Oh yeah, all olive oil is a bit much! It's a great method though! I think the trick is to lift the blender slowly.

 

[Lars]

Salmon and veggies.

 

[Greenbriel]

@coxhaus Here's a good one for your Meatless Mondays - Butter Chickpeas (Chana Mahkni). Surprisingly delicious!

Edit: updated link to free site.

 

[daddy yo yo]

@coxhaus Here's a good one for your Meatless Mondays - Butter Chickpeas (Chana Mahkni). Surprisingly delicious!

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Looks delicious! Unfortunately, the link doesn’t work for those not wishing to create an account and/or subscribe…

 

[Caleb Cox]

Jerk ribeye nuggets and garlic bread

 

[esoo]

Irene Kuo's 1 2 3 4 5 spareribs

 

[BazookaJoe]

Another no-knead loaf...

 

[HumbleHomeCook]

Another no-knead loaf...

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Baking is what I need to start exploring.

My mother was a phenomenal baker, truly pro level. But, let's just say we had a tumultuous relationship so I never learned from her.

 

[BazookaJoe]

Baking is what I need to start exploring.

My mother was a phenomenal baker, truly pro level. But, let's just say we had a tumultuous relationship so I never learned from her.

I also had a complicated relationship with my mother, but she didn't bake, and was a mediocre cook... unlike her mother (my Polish grandmother) who made some of the best food I've ever had and probably inspired my love of cooking. As for baking, it's not as intimidating as it seems, and you can get some great results quite easily. I've only been making bread for a couple of years using this recipe:

No-Knead Crusty White Bread

Of course there's the rabbit hole of bread baking you can go down (just like J-knives) so be careful

 

[Greenbriel]

Looks delicious! Unfortunately, the link doesn’t work for those not wishing to create an account and/or subscribe…

Oh dear! Of course! Sorry about that. How about this?

https://thebrookcook.wordpress.com/2020/03/04/indian-butter-chickpeas/

 

[Lars]

Oaxacan black bean soup with chorizo and fennel.

 

[Greenbriel]

This one made up for the minimal chopping in my last meal.

"Super slaw" from Epicurious.

 

[daddy yo yo]

This one made up for the minimal chopping in my last meal.

"Super slaw" from Epicurious.
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Looks D-licious!

 

[camochili]

Oriental style meatballs with bean-relish and oven potatoes

 

[Chips]

This one made up for the minimal chopping in my last meal.

"Super slaw" from Epicurious.
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Beautiful photo and colors of the slaw. I clicked the link and it kept taking me to a Wordle game instead of the recipe. Googling found me this, hopefully it works and is the recipe you mention.


https://www.epicurious.com/recipes/food/views/super-slaw-5606

 

[daddy yo yo]

Crispy fried rice with Bonito flakes, zucchini, sesame seeds, Nori, fried onions, chili, ginger and loads of cilantro.