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

[boomchakabowwow]

Just some Cantonese comfort food.
Tomato beef stir fry

 

[boomchakabowwow]

I also made a side dish. Korean braised tofu. I cook it for the leftovers really. It’s better the next day at room temp.

 

[SwampDonkey]

Up in New England and thoroughly enjoying the best lobster I've ever had, off the boat this morning. Last pic is restaurant but cold smoked uni over crème fraîche+toast is too good not to share

 

[Jovidah]

My next attempt will have some form of beef that isn't just ground. This was part ground chuck, part dry aged ground beef from Porter Road, and part ground pork. I'll probably use some english cut beef rib or something that is well marbled, with connective tissue and flavorful, maybe I'll just try big chunks of chuck, and dice/shred after they're completely soft.

I must have watched 14 or more YouTube recipes like I normally do when wanting to dive into something like this. Oddly, the only one I saw that used something whole cut rather than ground (everything) was Matty Matheson. His texture looked unctuous and inviting.

Honestly... and I'm going to speak total heresy here... but as long as there's enough umami boost in there and you add some beef stock it doesn't really matter a lot for the end result what you put in there. I've made mine with 'frozen chicken döner' + some coppa and guanciale quite a few times simply because it's what I happened to have at hand and it came out almost indistinguishable from more traditional choices, as long as I kept everything else the same (wine, tomato, sofritto, etc).
Texture would be different but personally I don't think I'd care for the stringy shredded meat texture, but that's more personal preference.

 

[KDSDeluxe]

Pasta with chanterelle cream sauce, pork fillet in bacon and cranberries.

 

[Michi]

Pasta with chanterelle cream sauce, pork fillet in bacon and cranberries.

That looks great!

 

[Michi]

Steak and salad.

 

[parbaked]

Lamb leg steak from Sonoma county with mash, ratatouille, sautéed cabbage, salad and fresh mint sauce…

Shout out to the good folk at Sonoma County Meat Co. who show up at my neighborhood farmer’s market every other week with a nice variety of meats and sausages that they process all from local farms and ranches.

 

[Lars]

Dürüm Köfte

 

[daddy yo yo]

Hot summer day, cold kitchen: today‘s special: Wurstsalat!

Knife used: Merion Forge

 

[coxhaus]

I made Paella with what I had around. I used my gas grill outside. It sure was hot.
What I don't like is the color of the shrimp. I think I will stick to only using the spice in the dish not on the shrimp.

 

[Dan-]

Some stuff I dug out of the ground

 

[Captain Mack]

Larb gai

 

[More_Gyutos]

Seared steak, summer salad, quinoa and cider vinaigrette with hot honey. The heat was completely absent by the time we ate. Still tasty but was hoping for some spice.

 

[MowgFace]

A quick little ground beef rice bowl for dinner tonight courtesy of my cut down Naozumi gyuto.

I was like two bites in before I remembered to snap a pic.

 

[besserbissen]

Fermentation experiment - Tabasco

 

[Lars]

Ribeye, fries, broccoli and béarnaise.

 

[parbaked]

Life cycle of a baguette…
The subject is a hearty, rustic type from my neighborhood boulangerie.

Stage 1: my BLT lunch with cucumbers and pickled onions

Stage 2: with our bockwurst dinner with mash, ratatouille and salad.

Stage 3: the remains made into a savory bread pudding with leftover ratatouille and parmigiana, served with a crisp salad for a light supper the next day…

 

[HumbleHomeCook]

The wife and I set out to eat well this weekend and we have so far accomplished that goal.

It's fight night so I set everything out on the living room table so we could be lazy.

Ribeye and grilled russets (leftover from yesterday), both finished in butter and garlic. The last couple broccoli florets simply steamed alongside a carrot puree with cinnamon and sumac. Garden fresh salad with balsamic vinaigrette. Bread pan seared in the steak butter and rubbed with garlic.

 

[OwlWoodworks]

Made a little Kaiju salsa tonight. And my wife gave me an Obi Wan bandaid for a chisel cut I got in the shop earlier. So I felt extra cool.

 

[Captain Mack]

Another successful forage in the New England woods today, my wife and I brought home a decent haul of black trumpets, smooth chanterelles, and chicken-of-the-woods. The trumpets are the most delicate, so I cooked them first (olive oil and fresh thyme tossed with fettuccine). The chanterelles were slightly past their prime and most went into the dehydrator for later use. Not sure yet what I’m going to do with the chickens.

 

[daddy yo yo]

Light garden dinner on a hot summer day:

Ceviche with garden ingredients (except avocado and lime):

Pike in shoyu/black beer/apple juice reduction with ginger, 5 greens and jasmin rice:

 

[camochili]

Rumpsteak with string bean salad and tarragon-butter

 

[YumYumSauce]

Work was gonna toss some good stuff so swiped it and made some stuff.

Mushrooms stuffed with chicken mousseline, tomato sauce, mozzarella and glazed with its own drippings, butter and white wine.

Handmade pasta with a creamy tomato lobster sauce.

Caviar toast with eggs and creme frache

 

[SwampDonkey]

Beef tenderloin over open fire (oak coals) and topped with herbed lobster

 

[Michi]

Crispy skin salmon with a soba salad with sesame dressing.

 

[daddy yo yo]

Simple pasta with mainly garden ingredients:

 

[parbaked]

Cantonese comfort food:
Braised pork belly with potatoes; cabbage & corn stir fry; scrambled eggs with siu yuk & celery; leftover roast duck

 

[mengwong]

Your basic Ethiopian Sunday dinner… lacking only injera!

Colatura fettuccine
Tripe with onions and mitmita
Shiro mitten = spicy hummus
Atakilt Wot w/ tikil gomen in the ziplock, I was out of bowls
Sega Wat = beef stew in berbere kulet
Pork Zilzil Tibs is well off piste, but it was expiring

 

[nipsy]

Finally stopped raining long enough to fire up the pizza oven. Sorry not a knife in sight

Pizza, Pimms and Cecina/Farinata

Not sure that the Italians would make of Pizza/Pimms combo.