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

[Greasylake]

Sichuan water boiled fish, shui zhu yu

 

[larrybard]

Looks delicious. But I suspect my mouth would be, at best, numb, from the Sichuan(?) peppers. Catfish?

 

[deltaplex]

Can I make chili oil with the Fresnos my garden keeps throwing at me? How do I do it?

I'd just add them to the aromatics during the oil infusion; I'd still find some dried chili at the end to pour the oil over though.

 

[HumbleHomeCook]

I'd just add them to the aromatics during the oil infusion; I'd still find some dried chili at the end to pour the oil over though.

I have some dried Korean chilis I love for this purpose. A little sweet and mild heat.

 

[ptolemy]

16 qt all-clad LTD pot of Bolognese is done! This one took 9lbs of 85% beef, 4lbs pork, 3 lbs lamb, 2 lbs chicken livers (processed in food processor til it became the consistency of chocolate pudding) 2lbs of each celery, onions, carrots, 2 heads of garlic, LOTS of herbs (thyme, rosemary, sage). Dried went in for 2 hrs in a pouch, the fresh for last hr in another pouch. It took 2 bottles of wine, 2 quarts of milk, 3.5qts of chicken stock (only added during oven part to rejuvenate when it was evaporating). Skimmed around 16oz of fat as well.

Finished with salt/pepper/heavy cream/fish sauce to balance it out.

Turned out amazing. 2 Days of cooking def helped. Cooking meat in my 18" paella pan first for easy break up, def helped. Oven time was about 4 hrs today, for total of 7hrs

View attachment 198070

3 ready for freezer. parchment paper and lid

 

[Michi]

16 qt all-clad LTD pot of Bolognese is done!

Why make so little?

 

[daddy yo yo]

We had pumpkin night with friends yesterday:

Pumpkin soup, pumpkin risotto, and panna cotta (I don’t like pumpkin desserts):

You know you did everything right when at the end of the risotto‘s cooking time you have this gorgeous golden-brown crust on the bottom of your pan:

 

[mengwong]

this gorgeous golden-brown crust on the bottom of your pan

TIL the word for that is socarrat, in Castilian Spanish Churruscado.

I love how every culture seems to have a term for it. Scorched rice - Wikipedia

Gorgeous meal!

 

[ptolemy]

Why make so little?

because I can't find all-clad 20qt pot. they are too rare

seriously though, i think 16qt is as much as i'll ever make... it will last til feb/march

 

[daddy yo yo]

I think Risotto and pasta are best when fresh. I made some more today:

 

[Lars]

Homemade Suffolk sausages. With mashed potatoes and a proper sticky onion/masala gravy. Perfect for sunday tea..!

 

[mengwong]

The idea of garlic toast in broth came from NYT Cooking, but I didn’t have any beans; I did have thin sliced beef for shabu-shabu, and some ajitsuke tamago from ramen leftovers, so this happened instead.

 

[KDSDeluxe]

Sweet potato salad with fresh figs, spring onions, leeks, goat cheese and chili, kofta with tahini paste.

 

[mengwong]

Tahini paste or a full-blown hummus? Does look super smooth. What’s in it?

 

[KDSDeluxe]

Tahini paste or a full-blown hummus? Does look super smooth. What’s in it?

It's tahini paste. Tahini with bubble water, lemon juice, lemon zests, smashed garlic, sunflower oil, ghee, smoked paprika powder and salt.
Thanks!

 

[esoo]

First ever sourdough loaf - simple white sandwich bread fresh out of the oven.

 

[mengwong]

Score!

 

[camochili]

Pickled celery with falafel and goat yoghurt and herb oil.
The difference in the celery is the before and after effect, one day later.

 

[boomchakabowwow]

Chili oil dressed pork and mushroom wontons.

 

[MrHiggins]

Chili oil dressed pork and mushroom wontons.

View attachment 198239

Looks so good. Would you mind sharing your recipe for chili oil? I've never made any and I'm dying to.

 

[Lars]

I don't think I will ever get tired of eating a nice plate of pasta. Today I made spaghetti alla carrettiera. It's a Roman dish with dried mushrooms, tuna and tomato. It was delicious.

 

[boomchakabowwow]

Looks so good. Would you mind sharing your recipe for chili oil? I've never made any and I'm dying to.

i used this person's version. i added sesame seeds to bulk it all up a tiny bit. last time i used sunflower seeds. added a nutty flavor. good. pretty easy overall. comes together super fast. google her name and add chili oil to it. the best version i have tried. and i have tried about 5 versions.

Seonkyoung Longest​

 

[KDSDeluxe]

Conchigale salad with lamb's lettuce, yoghurt, peas, goat's cheese chili, roasted pine nuts and thai basil with fried chorizo

 

[Lars]

Shrimp Loui Salad.

 

[chefwp]

Pardon me for straying from the topic, but I think y'all are the right audience for this. Anyone who has ever looked at the comments following a recipe they were looking at on the interwebs and scratched their heads will appreciate this. It made me snort. I will put the link to the full posting after the image.

full comments posting here

 

[camochili]

Pardon me for straying from the topic, but I think y'all are the right audience for this. Anyone who has ever looked at the comments following a recipe they were looking at on the interwebs and scratched their heads will appreciate this. It made me snort. I will put the link to the full posting after the image.
View attachment 198411

full comments posting here

pretty creative interpretation...
is it possible to do the opposite? next time i dont have fish, i use pasta...? it's so simple
thank god i'm still alive and survived beyond 43...

 

[Lars]

Soft tacos with refried beans, avocado, salsa verde, habanero hot sauce, fresh cheese and cilantro.

 

[parbaked]

Soup and salad…Chowder and a shrimp “Louie”

Leftover grilled shrimp chopped and tossed with Louie dressing: mayo, cocktail, capers, cornichons, lemon and chopped eggs on shredded romaine and radishes…

 

[cooktocut]

In the past, I’ve found myself looking up recipes that require a lot of knife work. If you’re reading this and you’ve ever asked yourself that question, look no further. I decided to double the recipe, scoffing at the part that said I could use a food processor, not quite realizing what I was getting myself into. After making this, I have a whole new appreciation for cleavers, and of course my Isasmedjan specifically. Like we were brought closer by a traumatic experience

Ghormeh sabzi, and Isasmedjan 223x104 honyaki s-grind 135cr3 pictured with about 16 bunches of herbs as finely chopped as I could manage after the subsequent lower levels. Happy to report that it was delicious and worth the work!

 

[Borealhiker]

Soup and salad…Chowder and a shrimp “Louie”
View attachment 198610
Leftover grilled shrimp chopped and tossed with Louie dressing: mayo, cocktail, capers, cornichons, lemon and chopped eggs on shredded romaine and radishes…
View attachment 198611View attachment 198612View attachment 198613

And a Galloping Gourmet board scraper to boot! Ha! Awesome…….jeez am I showing my age?