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

[Oshidashi]

Fresh swordfish with a sauce of butter, shallots, capers, wine, and lime juice.

 

[ENK]

Beef udon bowls (from the recent Kenji video)

 

[Chips]

Simpler batch of quesabirria tacos and passion fruit creme brûlée for dessert and a bottle of Schafer-Frohlich Riesling . The creme brûlée was great. I made 2 that were simple vanilla bean and two passion fruit.

 

[Michi]

BTW I usually add some ketchup.

Heretic!

 

[mengwong]

After walking for hours in a light rain at the Night Safari we got home exhausted well past midnight. Supper was thin-sliced cold roast sirloin (previously reverse seared) rolled with thin-sliced tomatoes sprinkled with shredded Parmesan and fresh ground black pepper, topped with smoked olive oil. The slicing was performed with a 270mm sujihiki. I am absolutely certain the food would have tasted twice as good if only the knife had been a couple inches longer, and in Apex Ultra.

 

[Lars]

20 minute, no shop, pantry raid affair today. Shrimp with orzo, beans, feta, lemon and basil.

 

[KDSDeluxe]

Puttanesca

 

[parbaked]

Pesto pappardelle plus pollo parmigiana…

 

[larrybard]

I think it looks good. A crusty component on meatloaf is for me essential, because the crusty parts are usually the tastiest bits. BTW I usually add some ketchup.

You're much too kind. (Or . . . when was the last time you saw an optometrist?)

 

[Hz_zzzzzz]

Steak fried rice. The beef fat from searing the steak smells so good that I have to use it to fry some thing.

 

[Lars]

Hmong sausages with Thai fried rice and Prik Nam Pla.

 

[KDSDeluxe]

Today leftlovers freestyle pasta

 

[coxhaus]

Hmong sausages with Thai fried rice and Prik Nam Pla.
View attachment 203087

I really like the pepper aspect of this.

 

[Lars]

I really like the pepper aspect of this.

Those birds eye chilies are pretty spicy.

 

[MarcelNL]

strip loin, with a reduction sauce (red wine, porto fond, tomato puree)taters (slightly burned)
Braised Chicory with Provelone piccante and some crispy parma ham.

 

[deltaplex]

Hmong sausages with Thai fried rice and Prik Nam Pla.
View attachment 203087

Are these the slightly fermented ones?

 

[Lars]

Are these the slightly fermented ones?

No, but if you have any info on fermenting them I would love to know..!

 

[deltaplex]

No, but if you have any info on fermenting them I would love to know..!

you can just start by searching for Sai Krok Isan, but this is a reasonable introduction from a non-Hmong chef:

 

[Lars]

you can just start by searching for Sai Krok Isan, but this is a reasonable introduction from a non-Hmong chef:

Very cool, thanks for sharing.

 

[Michi]

I make Sai Krok Isan quite regularly (See here).

The recipe I use is below. I can highly recommend giving this a go. The sausages taste awesome!

 

[coxhaus]

Those birds eye chilies are pretty spicy.

I like those little Thai bird peppers in Asian foods. They have the wrong flavor for Mexican food.

 

[deltaplex]

I make Sai Krok Isan quite regularly (See here).

The recipe I use is below. I can highly recommend giving this a go. The sausages taste awesome!

I'm used to having them served with peanuts, chunks of ginger and some thai bird chiles (goes great with some Mosel wein):

 

[Edge]

Another session of drooling over the photos of such yummy looking food. Even the left overs, and even the burnt offering that had no knives hurt in the making of it.

You all just amaze me. This is much better than looking at cookbooks.

 

[coxhaus]

I'm used to having them served with peanuts, chunks of ginger and some thai bird chiles (goes great with some Mosel wein):

View attachment 203144

Looks good but I would need a few more peppers.

I ate a Thai dish called nuclear shrimp that was mainly shrimp and Thai peppers with a pepper sauce. It was so hot you would drink cold water which would cause you to be freezing and burning up at the same time.

 

[Michi]

I'm used to having them served with peanuts, chunks of ginger and some thai bird chiles (goes great with some Mosel wein):

This thread inspired me to make them again. I picked up a bunch of pork shoulder and back fat on the way home

 

[Michi]

The last six that were left in the freezer from the previous batch. With pickled carrots, mung bean noodles, and bean sprouts.

Fresh batch coming up tomorrow

 

[DamageInc]

Carbonara

 

[Lars]

Steak tacos with blistered jalapeño, browned onion, red and green salsas, cheese and cilantro.

 

[mengwong]

Beurre (noisette) à la bourguignonne, reverse seared steak from the Best Before: Today! shelf, IKEA 365+ 200mm in X50CrMoV15. Factory edge did not want to engage cherry tomatoes. Not pictured, couple of Hasselbacks in mini-cocottes. Took forever to cook.

 

[daddy yo yo]

Beurre (noisette) à la bourguignonne, reverse seared steak from the Best Before: Today! shelf, IKEA 365+ 200mm Cook’s Knife in X50CrMoV15. Factory edge did not want to engage cherry tomatoes. Not pictured, couple of Hasselbacks in mini-cocottes. Took forever to cook.

My sister has a bread knife from that series. And that one is seriously very good.