Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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stereo.pete
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Amazing Mucho, I definitely need to try this.
Mucho Bocho
Senior Member
Mike, shrimp skins, liquior from the mahogany clams, white fish scraps, ginger, shallot, lemongrass, grated celery, dash pyua red pepper flake, a couple of cups of home made roasted chix broth, bonito flake some and palm sugar and a shot of coconut milk.
Man oh Man ... Jordanp / DamageInc & Roger - you guys are killing me! Me want all three NOWWW .... as it has been said already ... love me some damn bread and butter!
Nice work gentlemen! :knife:
Nice work gentlemen! :knife:
chinacats
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Nothing fancy here, but the weather is supposed to turn a bit colder this weekend so I made a bit of soup:
And a few recent bread pics...don't compare to what I've been seeing here but has improved over the last year or so...and while the oven is hot nothing like some shirred eggs
Cheers
And a few recent bread pics...don't compare to what I've been seeing here but has improved over the last year or so...and while the oven is hot nothing like some shirred eggs
Cheers
Mrmnms
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That soup looks incredibly satisfying
Nothing fancy here, but the weather is supposed to turn a bit colder this weekend so I made a bit of soup:
And a few recent bread pics...don't compare to what I've been seeing here but has improved over the last year or so...and while the oven is hot nothing like some shirred eggs
Cheers
Completely agree! Together with some nice bread and a spoon of sour cream in the plate!
2 days of cooking...
Whole first day for some really nice beef stock. A huge 17l pot of stock (huge for me as a home cook):
Next day I used 2/3 of stock to cook Demi Glace.
First I cooked Espagnole and latter Demi Glace:
My steaks will be so much better for the next months
Whole first day for some really nice beef stock. A huge 17l pot of stock (huge for me as a home cook):
Next day I used 2/3 of stock to cook Demi Glace.
First I cooked Espagnole and latter Demi Glace:
My steaks will be so much better for the next months
DamageInc
Idiot
Homemade beef stock is always a real treat.
I made some more bread.
I made some more bread.
lobster bisque. I used modernist cuisine at home's pressure cooker bisque recipe and and sous vide the lobster tail, claws and knuckle. Flavor was great and rich, but I was a little disappointing at how little volume of stock there was after pressure cooking and then subsequently having to reduce afterwards.
spoiledbroth
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some leftover oxtail stew, penne, egg yolk, togarashi
DamageInc
Idiot
What kind of pasta?
New member thought Id share some recent favorites
Venison, shisito, farro, bourbon soy reduction
Homemade tagliatelle, pork meatballs, san marzano sauce, and cured egg yolk
Strip, morels, fried bone marrow, horseradish cream
Raviolo with brown butter sauce, toasted pine nuts
Tomato tarte, parmesan cream, 4 year country ham
Venison, shisito, farro, bourbon soy reduction
Homemade tagliatelle, pork meatballs, san marzano sauce, and cured egg yolk
Strip, morels, fried bone marrow, horseradish cream
Raviolo with brown butter sauce, toasted pine nuts
Tomato tarte, parmesan cream, 4 year country ham
DamageInc
Idiot
Very nice photographs. I dig it adig.
spoiledbroth
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today I tried to make a kind of hotpot dish
i bought some mentsuyu and diluted it by half, and then added a quarter of the total volume in koikuichi. To this I added 4 new potatoes and one girthy utility carrot.
Next I browned off a pork chop on the two largest sides and crisped up the fat cap, I deglazed that pan with one shallot. The pork chop and the shallot were added to the hotpot with a tablespoon of ginger and a teaspoon of honey.
I simmered the pot for twenty minutes, during which time I washed some beansprouts and made some kind of thai noodles (something similar to ramen I guess). I left the sprouts in the pot and took it off the heat to rest for ten minutes while I washed the noodles. Then I added some msg and togarashi.
It was pretty good! Not sure how Japanese it was.
i bought some mentsuyu and diluted it by half, and then added a quarter of the total volume in koikuichi. To this I added 4 new potatoes and one girthy utility carrot.
Next I browned off a pork chop on the two largest sides and crisped up the fat cap, I deglazed that pan with one shallot. The pork chop and the shallot were added to the hotpot with a tablespoon of ginger and a teaspoon of honey.
I simmered the pot for twenty minutes, during which time I washed some beansprouts and made some kind of thai noodles (something similar to ramen I guess). I left the sprouts in the pot and took it off the heat to rest for ten minutes while I washed the noodles. Then I added some msg and togarashi.
It was pretty good! Not sure how Japanese it was.
Did you get a pic of the finished product?
spoiledbroth
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sorry, dark bowl, cell phone pic. dark broth. two of the new potatoes were actually from an older purchase, so they sort of decided to fall apart for reasons unbeknownst to us.
forgot to mention I sliced the chop so each slice had some fat cap on it. sorry if you though I threw the whole chop in :shocked3:
Mucho Bocho
Senior Member
Month old pancetta's and capicola almost finished curing. Smells wonderful.
DamageInc
Idiot
Can't wait to see the finished product Mucho.
Crap cell-phone photo but great dinner. Bornholmsk bone-in pork chop with caper cider butter sauce, leek confit, and buttery mash. Don't worry, I didn't use too much butter. The leek was confit'ed in duck fat. Much healthier.
Crap cell-phone photo but great dinner. Bornholmsk bone-in pork chop with caper cider butter sauce, leek confit, and buttery mash. Don't worry, I didn't use too much butter. The leek was confit'ed in duck fat. Much healthier.
No such thing. I think the general population is finally starting to realize that "fat doesn't make you fat". Like the steak knife / petty BTW.
DamageInc
Idiot
"Fat doesn't make you fat" isn't really that much of a factor for me I eat large amounts of meat, pasta, rice, potatoes, and bread on top of all the fat.
I picked up the knife from Matus in the BST. It's technically a petty. AEBL steel and walnut handle. I like it for small tasks and charcuterie.
spoiledbroth
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DamageInc
Idiot
spoiledbroth
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It's the breading that makes you fat
The butter just sits in your arteries.
I'm just amazed by the existence of a dedicated corn dog dish. :wink:
Love simplicity of flavour and presentation. :thumbsup:
cacio e pepe for lunch. i crave this stuff more than any other pasta dish.
