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

[shopshopshop]

Birthday dinner for my mom:
Deep fried tofu / Yunnan grandmothers potatoes / Smashed cucumbers / Yuxiang eggplant / Steamed rice

 

[Lars]

Biksemad with the remaining leftover roast beef from the weekend.

 

[kinglukas38]

i usually make it a three day endeavour, which then takes a small amount of work every day leading up to serving it. it might also benefit from being eaten the day after final cooking.

.

It can definitely take a good chunk of time, but theres also shortcuts that you can take. I made everything from scratch here but you could easily not make the noodles and skip the bechamel for a cottage cheese or ricotta layer. Both of those would cut down the time needed, and the ragu was fairly hands off as soon as you finish mirepoix.

Edit: I was supposed to be replying to ptolemy here, ah well.

 

[ptolemy]

It can definitely take a good chunk of time, but theres also shortcuts that you can take. I made everything from scratch here but you could easily not make the noodles and skip the bechamel for a cottage cheese or ricotta layer. Both of those would cut down the time needed, and the ragu was fairly hands off as soon as you finish mirepoix.

Edit: I was supposed to be replying to ptolemy here, ah well.

ya, but yours, I bet, was just that much better.. almost makes me wonder if it's something worth making twice a gear, and freezing... like 3-4 trays and then enjoying throughout the year...

i am def envy with that

 

[daddy yo yo]

My gf requested scrambled eggs - time to grab the freshly sharpened 180 Watanabe gyuto:

 

[KDSDeluxe]

Today I felt like childhood memories and so I thought I'd make a simple pea stew in this nasty weather nice with the homemade chicken broth, Mettenden, bacon, bockwurst, marjoram, savory and at the end again Maggie herb and frozen frozen peas. Garnished with fresh parsleyI think that was the best pea stew I've ever eaten

 

[Koop]

Simple beef ragout over capellini with fresh grated paermesan.

 

[BazookaJoe]

A nice, juicy ribeye steak, French onion soup and some fresh bread. A couple of notes... the soup was leftover frozen from when I made a batch in Feb. Tasted even better than before. And I mistakenly added too much water when mixing my dough. Added some more flour but I had no idea what my hydration ratio was (usually it's 75%). Happily the bread came out great with the most open crumb I've gotten.

 

[camochili]

Pasta with pulled chicken and chive oil

 

[parbaked]

Meatball Monday…with spaghetti, salad and cheesy crostini…

 

[Lars]

Lentil soup with Italian sausage and mustard greens.

 

[DitmasPork]

Jerk Chicken 'n' Spaghetti with Tajín.

 

[Bico Doce]

Chicken and broccoli

 

[Lars]

Charred cauliflower tacos with Romesco salsa via a recipe shared by @tcmx3 in the Hot Sauce thread. An outrageously yummy affair..

 

[boomchakabowwow]

Apologies. I’ve been stagnating for a bit. I’ve eaten more ramen than any sane adult should

tonight? Carne Guisado. (I think). A Mexican beef stew - and everything tastes better wrapped in a tortilla.

 

[DitmasPork]

Bok choi, asparagus, jeera, green chili, garlic.

 

[parbaked]

Last couple of dinners…
Rib eye, bearnaise and crispy, smashed red potatoes:

The bougie butcher had house made guanciale and mortadella so made pasta alla gricia and crostini.

 

[Lars]

Rigatoni with a pork ragu.

 

[Caleb Cox]

Fun fact, pineapple gelatin will set, then the enzymes will later turn it into sauce. Oh well all the layers tasted great and I had fun. Blackberry, kiwi, strawberry, and coconut too.

 

[daddy yo yo]

Today‘s lunch:

Breaded catfish with wild garlic, potatoes, Dijonnaise and mustard-honey-dill sauce.

IMHO, catfish is totally underrated and a delicious, juicy, sweet water fish which can help reducing CO2 emissions by avoiding transport of sea fish to locations far away from sea coasts.

 

[HumbleHomeCook]

Today‘s lunch:

Breaded catfish with wild garlic, potatoes, Dijonnaise and mustard-honey-dill sauce.

IMHO, catfish is totally underrated and a delicious, juicy, sweet water fish which can help reducing CO2 emissions by avoiding transport of sea fish to locations far away from sea coasts.

Love catfish. Wild or farm raised it's good stuff. Just made fried catfish sandwiches the other night.

 

[DamageInc]

Bought another slab of pork belly and some dry aged roasts that I cut into chops. Using the belly for porchetta and chinese red braised pork.

 

[DamageInc]

I also made a sheet pan pizza.

 

[Lars]

Chicken, romesco and spiced cauliflower.

 

[MarcelNL]

@DamageInc DO try twice cooked pork with that pork belly....(if you haven't already tried it)
Getting the broad bean/Chili sauce is probably something best done online, plenty of them a MSG bombs but there are some great ones available in the EU.

one Greenfood Broad Bean Sauce With Chili Oil 500g / 鹃城牌 红油豆瓣酱 500克 | Amazing Oriental

this is my favorite, pixian douban;

 

[DamageInc]

@DamageInc DO try twice cooked pork with that pork belly....(if you haven't already tried it)
Getting the broad bean/Chili sauce is probably something best done online, plenty of them a MSG bombs but there are some great ones available in the EU.

one Greenfood Broad Bean Sauce With Chili Oil 500g / 鹃城牌 红油豆瓣酱 500克 | Amazing Oriental

this is my favorite, pixian douban;

Do you have a recipe?

 

[MarcelNL]

sure;

Boil pork belly for about 20 min, I sneak in some flavorings in the water (star anise, sicuan pepper, ginger, etc)
leave to cool , then put in the fridge
Cut in thin strips.
Stir fry to crispy golden brown

for the sauce lookup a recipe or follow this one;
https://redhousespice.com/twice-cooked-pork-fast-version/
My goto recipe is that of Fuchsia Dunlop's 'every grain fo rice'
Best enjoyed with rice as the Pixian Douban is quite salty, and spicy, so you need some dilution!

 

[DamageInc]

Thanks, will give it a go sometime

 

[user 16756]

Charred cauliflower tacos with Romesco salsa via a recipe shared by @tcmx3 in the Hot Sauce thread. An outrageously yummy affair..
View attachment 173654

this post has continued to make me happy over several days.

I am glad you found the recipe tasty, and frankly your own effort here looks so good I am a bit jealous

 

[Lars]

this post has continued to make me happy over several days.

I am glad you found the recipe tasty, and frankly your own effort here looks so good I am a bit jealous

❤