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

[boomchakabowwow]

I’d argue my stepdad is my greatest cooking influence. But this dish is 100% my mom!! This is my comfort food gold standard.
Cantonese Steamed Chicken! She taught me this one. Thanks mom!

 

[KDSDeluxe]

Ragu alla Bolognese, used knife JJT gyuto 248mm x 60mm san mai tnt 666, buttereisen.

YouTube Playlist:

 

[daddy yo yo]

I’d argue my stepdad is my greatest cooking influence. But this dish is 100% my mom!! This is my comfort food gold standard.
Cantonese Steamed Chicken! She taught me this one. Thanks mom!

View attachment 309593

You could teach us, too! This looks soooooooo good!!!

 

[daddy yo yo]

Green Thai curry:

For a short moment I was going to say it was vegan but the splash of fish sauce simply isn’t.

Knife used: Moritaka AS nakiri 180mm courtesy of ARM.

 

[ian]

Just some congee, with preserved egg yolk, jujubes, green onions, fermented tofu.

 

[btbyrd]

The grilling weather was perfect and it made me go stupid big. I prepped and cooked outside all day on my day off. It was excessive. I had an excellent time.

A 40oz porterhouse seared over binchotan, cooked again over wood coals on my gas grill, and finished in a low oven. Also some yakitori chicken. Grilled asparagus, red onion, eggplant, and purple cauliflower came to the party along with some binchotan roasted fennel bulbs that I cut up, tossed with charred fronds, and dressed with blood orange and lemon juice, olive oil, and some cilantro/mint. There was a classic arugula salad with shaved parm, lemon juice, and olive oil. And a cilantro yogurt sauce I copped from Jean Georges.

Here's a video of my outdoor prep station with a Sukenari HAP40 240 and a Yoshihiro AS 150 petty and also a cut video of prepping the chicken. Sorry it's not more focused on the board or my hands or whatever, but this was more of a vibes video than a demo.



And sort of a cooking demo searing this beef off over binchotan.

 

[Lars]

Pan fried herring and potato salad.

 

[Lars]

Duck confit, sautéed potatoes, spinach and bacon salad.

 

[SuperLougat]

Fish Tacos from last night - Guac, homemade tortillas, Chedder+Monterey Jack, Salsa, Mango, Mushrooms, home grown lettuce, and some Lemon Sole with a cream sauce that i'm working on that slaps

 

[daddy yo yo]

Risotto Milanese:

Knife used: Moritaka AS nakiri 180mm courtesy of ARM.

 

[camochili]

Some Dal with eggplant and tomato.

 

[chiffonodd]

I’d argue my stepdad is my greatest cooking influence. But this dish is 100% my mom!! This is my comfort food gold standard.
Cantonese Steamed Chicken! She taught me this one. Thanks mom!

View attachment 309593

srsly can we get the recipe for this one? Some of us aren't lucky enough to have a cantonese mama

 

[boomchakabowwow]

srsly can we get the recipe for this one? Some of us aren't lucky enough to have a cantonese mama

you got it. this is what I did.

I used 2 thighs. I took out the bone and ripped off the skin. cut it up into chopstick eating sized pieces.
marinate them:
tablespoon of soy sauce
teaspoon of sesame oil
tablespoon of Shauxing cooking wine (I just butchered the spelling)...Sherry totally works.
some white pepper
1/2 teaspoon of sugar
I would guess 3/4 tablespoon of cornstarch.
I put in one cube of chicken bullion as a cheat.
garlic, and chopped tiny ginger, and chopped tiny (white parts only) green onion.

while that sits for 20 minutes.
chop up two Chinese sausage sticks into biased slices.
slice up 3 rehydrated Chinese mushrooms
optional: slice up about three fingers worth of Wood Ear mushrooms...
rough chop up 3 fingers worth of lily flower petals. (optional maybe)
the mandatory are Chinese sausage, mushrooms, and the chicken...never tried fresh shiitake, but I gotta think it would work.

now dump in the new chopped mushrooms into the marinated chicken (if it looks dryish..dump in some of the water you soaked the mushrooms in- just to wet it up).. spread it out onto a shallow dish, and put it into a steamer for 15 minutes. done. sprinkle on the green parts of the green onion you took the white parts from.

 

[aporigine]

I totally didn’t cook at all for my wife’s birthday this year. Still broke out the knives tho…

My only regret is that there aren’t any tinned fish on the table. Oh well, maybe tomorrow.

This was after a nice bottle of rose champagne and a round or two of force carbonated Aperol Spritzes.

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Scales on that Laguiole are sweeeet

 

[aporigine]

Savory croissant French toast
(Sunday breakfast for Friday dinner)

2 eggs, a glug of whipping cream, some tarragon, pinch salt

3 mini croissants sliced 3/8” thick and allowed to air-dry before soaking in egg (slicing duty: Yamashin white 1 nakiri that was radically thinned)

Butter in my Coventry Copper omelet pan that I bought as an undergrad 42 years ago. Saved for months; one of my luckiest purchases. Beast is 4mm of solid copper with a nickel liner. When eggs stop skating, some tallow at 550° brings it right back.

Ssllooww fried; served with a Grapefruit Sculpin IPA

 

[mengwong]

chop up two Chinese sausage sticks into biased slices.

Do you remove the skin from the lap cheong before using?

 

[boomchakabowwow]

Do you remove the skin from the lap cheong before using?

I don’t.

 

[KDSDeluxe]

Chicken provencal

One of my favorite knives. I'm a big fan of Jonas's work.

Isasmedjan Integral Gyuto 230mm x 57mm Mono 52100

Youtube Playlist:

 

[Uncle Danny]

Some macarons i made recently, I'm still working on the sizing though bc they were pretty uneven, probably going to buy a silpat mat with the measurements if i happen to do them again. I'd love to be able to produce a box of mixed flavors or colors but right now i'm just going to keep trying to master the basics and then go from there
View attachment 309544

Looks yummy

 

[Michi]

Rump skewers marinated in chermoula with halloumi, pickled onion, and capsicum.

Served with fried butter beans, salad, and more chermoula.

 

[Simply]

Some springy bowls. Smoky/sweet mushrooms and peppers, roasted pineapple, kale pesto.

 

[boomchakabowwow]

Some springy bowls. Smoky/sweet mushrooms and peppers, roasted pineapple, kale pesto.

View attachment 310156

that looks like a dang bowl of LIFE! healthy and all the colors!

 

[Chips]

The quality of photography in this thread just continues to dazzle me.

 

[Lars]

Bone in pork chop, dry brined and cooked over medium heat in oil and butter. With ras el hanout fried carrots, harissa and yoghurt. Mint and parsley.

 

[Uncle Danny]

Rump skewers marinated in chermoula with halloumi, pickled onion, and capsicum.

View attachment 310146

Served with fried butter beans, salad, and more chermoula.

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Ohh baby

 

[MrHiggins]

Ham and comte sandwich on fresh focaccia.

 

[chiffonodd]

The quality of photography in this thread just continues to dazzle me.

I know. I dunno how they do it. I feel like every food picture I take looks like it was served on an airplane.

 

[nipsy]

2nd attempt at Cornish Pasties (handsome). Flakey pastry instead (as had some to use up) of shortcrust.
As it's ARM "All Right (it's a) Masamoto" month used the masamoto ks 270. Must use this more, it's a superb knife.

 

[esoo]

Calamari with garlic mayo

 

[Keithpaints]

Nothing fancy just simple dinner.
Salad garden greens tomato. Shrimp homemade cocktail sauce. Baked potato with roasted garlic & butter s&p. We got a air fryer last month been using it as a toaster & other things. First time baked potato came out nice. Faster & less energy than stove oven. Been using Sentan Hap 40 just got. 65-67hrt. Nice grind geometry 215mm 189.00. It is San Mai don't really care if soft stainless clading. More interested in the core steel & cutting.