- Joined
- May 1, 2012
- Messages
- 4,096
- Reaction score
- 10,663
I can see where that comes from! They can look quite similar from time to timeā¦sorry my fault...it was a long day
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
- Start date
Help Support Kitchen Knife Forums:
Leftover brisket patty with asparagus, spuds and bearnaise. And since my emulsion sauces tend to come out too thick I added a little water to the egg yolks to thin it out and of course it came out runny! #reallife
- Joined
- May 1, 2012
- Messages
- 4,096
- Reaction score
- 10,663
I would eat itā¦
Will trade for your salmon dishI would eat itā¦
- Joined
- May 1, 2012
- Messages
- 4,096
- Reaction score
- 10,663
How about mixing out two dishes for a freestyle surf & turf?! I can imagine it would taste great! And weād have white & green asparagus, too!Will trade for your salmon dish
parbaked
Senior Member
Hainanese chicken rice with ginger, scallion sauce; tuna poke; bak choy, chicken fat rice and the poaching broth with tofuā¦
Freestyle cooking...cause it's going on vacation for a few days next week I have to destroy some leftovers. So today there was a umami porridge. Had something like Chinese food with all the glutamate to the power of high 10. Couldn't stop eating 
Pasta, celery noodles, anchovies, hot peppers, onions, garlic, olive oil, lemon zest, apple cider vinegar, fish sauce, bacon, parsley, celery greens, and parmesan.
Was really tasty
Pasta, celery noodles, anchovies, hot peppers, onions, garlic, olive oil, lemon zest, apple cider vinegar, fish sauce, bacon, parsley, celery greens, and parmesan.
Was really tasty
Last edited:
Comfort food Friday with bacon-y chicken thighs over couscous.
tomborgstrom
Member
Hanging out with the granddaughter again. Baked oatmeal with chocolate and peanut butter chips.
- Joined
- Feb 9, 2018
- Messages
- 4,416
- Reaction score
- 6,408
3.5 hrs at 100'C brought me to 54'C core temp
meanhile the sauce is reducing (porto and stock reduction, finished with double cream and 5 sorts of black pepper and some vadouvan at last added inlaid green pepper corns.
finished product;
meanhile the sauce is reducing (porto and stock reduction, finished with double cream and 5 sorts of black pepper and some vadouvan at last added inlaid green pepper corns.
finished product;
Michi
I dislike attempts to rewrite history
Sesame whole wheat:
parbaked
Senior Member
Porky udonā¦miso pork broth, bak choy and yakibuta (Japanese braised chashu).
Served with cucumber & radish salad and chili wontonā¦
Served with cucumber & radish salad and chili wontonā¦
Another fridge-sweep frittata.
This one has left over grilled steak and chopped up potato wedges, handful of mushrooms, some diced red onion, half a jalapeno, grated cheese and little chopped cilantro and parsley.
Dense!
This one has left over grilled steak and chopped up potato wedges, handful of mushrooms, some diced red onion, half a jalapeno, grated cheese and little chopped cilantro and parsley.
Dense!
Roasted some short ribs with carrots and onions, and made some pickled sweet onions, jalapeƱos, and bell peppers. Pulled the meat, mixed it with some of the pickles, and put it in a grilled cheese with some of the roasting carrots and extra pickles on the side. Turned out pretty awesome - the crunch and tartness from the pickles offsetting the tender and fatty rib meat.
Vegetarian, or actually even vegan, Paella
Took a freshly touched up edge for a spin. Brussel sprouts are surprisingly tough little buggers, thought I had messed up the sharpening job until I turned an on-yon to atoms afterwards.
Charred sprouts, tossed with lemon juice, garlic powder, salt, black pepper, butter and Parmesan cheese/saw dust.
Charred sprouts, tossed with lemon juice, garlic powder, salt, black pepper, butter and Parmesan cheese/saw dust.
Attachments
parbaked
Senior Member
Yuzu kosho chicken on braised celery, mapo tofu, katsuo tataki and gailan with oyster sauceā¦
Chips
Senior Member
- Joined
- Sep 10, 2012
- Messages
- 426
- Reaction score
- 1,011
I made my first beef wellington the other night. Happy how the flavor and color of the duxelle came out ( usually they appear an unappealing bland greyish-tan color) but next time I'd probably make it a tad thinner. And I should have taken the extra minute or two and used only egg yolks for the brushed-on glaze instead of just a beaten egg. Pepperidge Farms doesn't make very good puff pastry, but it was all I found nearby.
Attachments
- Joined
- May 1, 2012
- Messages
- 4,096
- Reaction score
- 10,663
Looking at this, I think we all should start posting pics of food AND DRINKS!
Pasta aglio e olio mad with bacon fat instead of olive oil. Added some cracked black pepper (a la cacio e pepe). Turned out fabulous.
My discovery of aglio e olio was a major game changer for me. I made it last night as a matter of fact with some cubed ham tossed in. Just that garlicy goodness can be such a canvas to play around with. Yeah, mine's a little oiler than traditional and yeah my riffs on it aren't the classic pasta dishes but such an awesome base that is, at least functionally, so easy.
Last edited:
I had wanted to make carbonara only to discover I had no bacon. Pulled out the jar of bacon fat for the flavour and figured why not make the other two combined. Hit the perfect balance of the garlic and pepper today. I could have kept eating.
parbaked
Senior Member
Duck breast on arugula, charred broccoli with parmigiana and duck chicharrones and broccoli & cheese soufflĆ©sā¦
