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

[MarcelNL]

Supper party for 25 people tonight—will post pics later.
View attachment 270736
View attachment 270738
View attachment 270739

and none of us were invited ?

 

[Michi]

Supper party for 25 people tonight—will post pics later.

Bloody hell, that's some menu! I look forward to the pics

 

[Michi]

Chicken meatballs with a mushroom and white wine cream sauce finished with cognac, and pilaf.

 

[Lars]

Chicken noodle soup.

 

[Michi]

Chicken noodle soup.

Yeah! That’s a totally and unjustly neglected dish!

 

[chiffonodd]

Supper party for 25 people tonight—will post pics later.
View attachment 270736
View attachment 270738
View attachment 270739

That's it I'm moving to Brooklyn

 

[Michi]

Oven baked oysters with homemade sriracha on a bed of radicchio, with corn and salad.

 

[ACHiPo]

May I ask what you are using as baking steel? I'm planning to start baking, my oven is small but pretty nice (it can add steam and control temperature really well) but guess I either need some stone or steel as baking floor. I was tending towards a Biscotto stone but looking at this makes me wonder....

The hardcore pizza guys seem to like thick (~1 cm) steel to hold and release heat to dough well. I suspect even thicker would be better, but weight and preheat time becomes an issue. No idea if that would be good for bread or other baked goods? A 1 cm 304 stainless plate 35 cm x 45 cm will weigh about 20 kg, so a bit unwieldy, not to mention expensive—about $200 USD before finishing.
https://thepizzaheaven.com/pizza-steel-thickness/

 

[Jaeger]

The hardcore pizza guys seem to like thick (~1 cm) steel to hold and release heat to dough well. I suspect even thicker would be better, but weight and preheat time becomes an issue. No idea if that would be good for bread or other baked goods? A 1 cm 304 stainless plate 35 cm x 45 cm will weigh about 20 kg, so a bit unwieldy, not to mention expensive—about $200 USD before finishing.
https://thepizzaheaven.com/pizza-steel-thickness/

I got a ~30 by ~40cm steel plate in 8mm. It's about 9kg and cost about 40€. It's not stainless, because I don't need a stainless plate. Don't know what steel that is. It's the same stuff you can buy in any hardware store. I ground the surface and burned some oil into it.

Best
Fabian

 

[Lars]

Aillade de veau aka braised veal cooked with a large amount of garlic. Mashed potatoes as well.

 

[Polycentric]

Matsutake rice and beef

 

[chefwp]

I came across an article about "chili crisp" the other day. How have I lived this long and not known of this?! Apparently there are countless varieties in Asian markets, I was determined to score a few to try. I found some between a couple of my regular supermarkets and today was the trial. I tried these three with some fried eggs on toasted focaccia and a bit of chevre for lunch. I enjoyed all three, but I did have a clear preference. In the 2nd photo, 1rst, 2nd, and 3rd place starting from the left. #1, Laoganma, had a wonderful fermented flavor.

 

[KDSDeluxe]

Mashed potatoes, crispy minced steak, chanterelle cream, blueberry chutney and bacon beans.

 

[jman8310]

Decided to fire up the old Weber today! Lump charcoal is my friend.

 

[Dan-]

A very fall dinner, Hoto Nabe

 

[Keithpaints]

and none of us were invited ?

When are you coming back to Hawaii?

 

[Michi]

Home-made gravlax:

With spiced cottage cheese, avocado, and salmon roe.

 

[dhruan]

Lunch today: Spanish mackerel (sawara) two ways.

Marinated (sugar -> salt -> rice vinegar bath) Spanish mackerel as sashimi and torched fillets on leftover sushi rice mixed with furikake.

Filleting the mackerel was interesting as the fish were on the smaller side (~300 grams a piece)... my super sharp medium-size (15 cm blade) deba helped a lot with the handling of this rather soft fish. Anyway, everything went great, and the fish turned out really super tasty, will definitely be using it again for sushi, sashimi, etc.

Dip-sauce for sashimi was dark soy sauce with a touch of rice vinegar, some dashi, and grated daikon.

 

[mengwong]

Bloody hell, that's some menu! I look forward to the pics

Special appreciation for the typography there too

 

[DamageInc]

 

[Lars]

View attachment 271333View attachment 271334View attachment 271335View attachment 271336

That's a great looking flæskesteg!

 

[Lars]

First proper autumn dish of the year. Old school beef stew. So simple, but so good.

 

[DamageInc]

That's a great looking flæskesteg!

Thanks, that means a lot coming from you.

Properly rested, quite juicy.

 

[Captain Mack]

Lamb meatballs in a tomato white wine sauce, served with quinoa

 

[esoo]

Yom Kippur for the wife tonight so we made a chocolate babka for her family's dinner. We split duties on these: I made the dough, she formed them and I baked them.

 

[YumYumSauce]

Had some leftover goodies to take home from the restaurant so spent the cooking and eating.

Lobster roll. 1st one butter, 2nd one mayo. Frozen fries tossed with some duck fat I found stuffed in the back of thr fridge.

Lobster risotto with truffles, messing around with different plating.

Bonus lobster pasta and a simple salad with prosciutto, pistachio, sherry vin and olive oil for family meal for the crew.


Also made a Turbot cream stew with mushrooms, potatos,carrots, Celery, shallots, leeks, stock from the trim and bones. But apparently didn't take a photo

 

[Michi]

Lion’s mane burger, pilaf, broccolini and oyster mushroom salad.

 

[DitmasPork]

Bloody hell, that's some menu! I look forward to the pics

Here’re some pics. Only menu item I scratched was the cucumber raita, deemed it unnecessary at the end. Used three different gyutos—Yanick, Kikumori x Nakagawa, and Tetsujin—kept a 6k stone out to refresh edges when needed. In the kitchen at 11am, food on table at 7pm. Lotta work, everyone happy—cheaper than treating everyone to a restaurant. Plant-centric menu—only meat was Hawaiian teriyaki chicken and some charcuterie—I didn’t know the majority of guests, never know if vegetarians would be present. I tend to be more meat heavy with sit-down suppers where I know all the eaters.

 

[DitmasPork]

I came across an article about "chili crisp" the other day. How have I lived this long and not known of this?! Apparently there are countless varieties in Asian markets, I was determined to score a few to try. I found some between a couple of my regular supermarkets and today was the trial. I tried these three with some fried eggs on toasted focaccia and a bit of chevre for lunch. I enjoyed all three, but I did have a clear preference. In the 2nd photo, 1rst, 2nd, and 3rd place starting from the left. #1, Laoganma, had a wonderful fermented flavor.
View attachment 271127

View attachment 271128

The market is now flooded by chili oils—many are meh, and/or overpriced IMHO, albeit with good package designs. I was recently given a gift of a chili oil made in Maui—it was made at too high a temperature, tasted burnt, chili flakes and oil weren't of good quality too. A jar of Laoganma always sits in my 'fridge.

 

[daddy yo yo]

The market is now flooded by chili oils—many are meh, and/or overpriced IMHO, albeit with good package designs. I was recently given a gift of a chili oil made in Maui—it was made at too high a temperature, tasted burnt, chili flakes and oil weren't of good quality too. A jar of Laoganma always sits in my 'fridge.

I am afraid that nowadays many people do not taste the difference between good and low quality. And even if they do, they’re not willing to pay a premium.