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

[Greenbriel]

flammkuchen and a salad

Gesundheit!

 

[DamageInc]

Try a little Louisiana hot sauce on some of the pieces as you eat them.

I had some tabasco, not sure that counts.

This has gotten me craving fried chicken! Tell me more about your FC—is it brined; or buttermilk; breading type?

I mixed some spices and salt into buttermilk and marinated the chicken pieces in it for 24 hours. Then I drained the chicken but reserve some of the buttermilk to mix into plain wheat flour with a tablespoon of baking powder. Then just mix till all is coated and kinda flaky as in the photo, with no wet spots.

Normally I deep fry in canola oil, but this time I had a lot of chicken fat, so I deep fried in that.

 

[Greenbriel]

Sometimes you just need the simple stuff. A chicken breast. Some fried peppers. A little aioli. And a glass of red. Enough to make my monday better.

View attachment 165705

Looks awesome and so true. Nice frenched supreme!

 

[MarcelNL]

Tofu sticks, chicken with fermented black beans, sweet and sour cabbage;

 

[MarcelNL]

@DamageInc Did you ever try corn flour , the chicken can go really crispy using that.

 

[DamageInc]

@DamageInc Did you ever try corn flour , the chicken can go really crispy using that.

Haven't done chicken in corn flour, but I have done fish many times. Usually chicken I do either as shown above or in panko. Might switch it up next time, thanks for the suggestion.

 

[Koop]

Lentil bean soup with duck sausage.

 

[blokey]

Japanese curry, not really that good since the green tomato added to much sourness, I had to add some spice and honey to balance it out.

 

[Greenbriel]

Tofu sticks, chicken with fermented black beans, sweet and sour cabbage;View attachment 166090

Man, I want to eat that! Are recipes available for any. of those?

 

[Lars]

Penne with a pork ragu.

 

[Homechef]

Caution - vegetarians look away! Dry aged a couple ribeye roasts that were on sale around Christmas. Ate the first one (30 days) last weekend for the superbowl. Meat definitely had a deeper flavor vs. the control steak, but I think it could be better. Going to push the second roast as close to 60 as I can to see what develops. Few shots of trimming the meat as well as my setup with the second roast still aging.

Had already started trimming before I realized I should be taking photos! Hard crust of the side has already been trimmed and started on the top.

Top trimmed back. Beater knife snuck in originally on the right there while I made sure the dry crust wasn't going to chip an edge!

Trimmings - finished with the iron clad Wat!

Steaks ready to go. Really nice rich color formed during the process

Un-aged grocery store steak for comparison at the top

I dedicated a little mini fridge to the cause. 4" fan off amazon in the back. Little condensation forming from the cut in the seal I made for the fan cord! Will probably trim down a cookie cooling rack for the next round instead of this current jenky setup of paper towels and Styrofoam. A lot of paper towels were consumed in the first week of drying to make sure the steak wasn't sitting in moisture.

 

[esoo]

Simple ground beef and cabbage.

 

[Jovidah]

Caution - vegetarians look away! Dry aged a couple ribeye roasts that were on sale around Christmas. Ate the first one (30 days) last weekend for the superbowl. Meat definitely had a deeper flavor vs. the control steak, but I think it could be better. Going to push the second roast as close to 60 as I can to see what develops. Few shots of trimming the meat as well as my setup with the second roast still aging.

Had already started trimming before I realized I should be taking photos! Hard crust of the side has already been trimmed and started on the top.
View attachment 166167

Top trimmed back. Beater knife snuck in originally on the right there while I made sure the dry crust wasn't going to chip an edge!
View attachment 166168

Trimmings - finished with the iron clad Wat!
View attachment 166169

Steaks ready to go. Really nice rich color formed during the process
View attachment 166170

Un-aged grocery store steak for comparison at the top
View attachment 166171

I dedicated a little mini fridge to the cause. 4" fan off amazon in the back. Little condensation forming from the cut in the seal I made for the fan cord! Will probably trim down a cookie cooling rack for the next round instead of this current jenky setup of paper towels and Styrofoam. A lot of paper towels were consumed in the first week of drying to make sure the steak wasn't sitting in moisture.
View attachment 166172

Whenever I dry brine meat in the fridge I always put it on a rack and just flip it at least once a day.

 

[DitmasPork]

Gujarati Style Dal Chawal—dal & rice. Pulses used: chana dal, moong dal, masoor dal.
Garnishes: green tomato, lemon, coriander leaf, red onion, green chili, yogurt, garam masala.

 

[Bico Doce]

Chicken katsu with napa cabbage coleslaw made from kewpie mayo and kimchi brine. I really love furikake over rice. So simple, so good.

 

[MarcelNL]

Man, I want to eat that! Are recipes available for any. of those?

@Greenbriel
Sure, you'll find all of them in Every Grain of Rice by Fuchsia Dunlop. Great book, we cooked the first copy to pieces.

 

[Michi]

Charcuterie. Everything but the cheeses is home-made.

 

[MarcelNL]

@Michi you really cannot buy cheese, now can you

looks incredible!

 

[Michi]

@Michi you really cannot buy cheese, now can you

I've made cheese in the past. Ricotta, brie, feta. I still make mozzarella occasionally. But, overall, I find that there is so much work involved that I can't scrape up the motivation to keep it up. And, to do it well, you need a separate humidity controlled fridge, which I don't have the space for.

 

[DamageInc]

Had some friends over for a special occasion, we decided to try to cook A5 Kagoshima wagyu ribeye at home after finding it on sale.

Was pretty good. Cut out all the fat nuggets, rendered them down to cook the meaty parts and then used the rest of the fat for fried rice.

 

[Greenbriel]

@Greenbriel
Sure, you'll find all of them in Every Grain of Rice by Fuchsia Dunlop. Great book, we cooked the first copy to pieces.

I wondered, I have that book and her other one! Thanks!

 

[Greenbriel]

Chicken katsu with napa cabbage coleslaw made from kewpie mayo and kimchi brine. I really love furikake over rice. So simple, so good.

View attachment 166241

That looks delicious! I was going to make kara age today but now I’m thinking maybe katsu!

 

[daddy yo yo]

Yummy:

 

[HumbleHomeCook]

Charcuterie. Everything but the cheeses is home-made.
View attachment 166274

Careful Michi, coming from you we might assume you also made the bowls and knives!

 

[Lars]

Bangers and mash - Homemade Gloucester sausage, onion gravy, mashed potatoes and peas.
Haven't had a good English sausage in ages and this brought me right back. Only thing missing was a properly poured pint and the lively chatter of a nice pub..

 

[MarcelNL]

Honey I picked up groceries on the way home


(there is a bit of an odeur in the car now, smelly cheese)

 

[DitmasPork]

Anyone ever cook a dish, not because they were hungry, but because they wanted to test out a particular knife?

Just sharpened/thinned my suji, needed to test it, so I went out and bought a London Broil—cooked low 'n' slow to medium-rare, seasoned with just Salt-N-Pepa. Steak tasted great, knife picked up a wicked patina.

 

[esoo]

Traditional Estionan dish: ground beef in sauce over potatoes

 

[AT5760]

Tahini thumbprints straight out of this month’s BA. Really tasty.

 

[Oshidashi]

https://indianexpress.com/article/t...rystal-that-looks-like-fried-chicken-6483727/

Doesn't get crispier than that.