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

[Carl Kotte]

View attachment 71149
The crumb looks GREAT! Chowing down on a bread steak with butter as of now, wish you guys could taste it @Michi @madelinez

Looks amazing! I’m very impressed! Now reveal all your secrets [emoji16]

 

[Garner Harrison]

@Carl Kotte Look up Fullproofbaking on youtube, I follow there technique/recipe closely most of the time. I have my own variations with my bread

 

[Michi]

Aloo Gobi

Yes, please!

Got my hands on the impossible burger, beyond burger, and discounted ground beef.

Please let us know what you think! I haven't tried one yet.

 

[Michi]

The crumb looks GREAT!

I agree, that's about as close to perfection as you can get! Personally, I don't like holes in sourdoughs that are really large because I don't like my marmalade to fall through the bread

 

[Carl Kotte]

Hummus. Not the first, not the last. Beige is my melody.

 

[Slk707]

Some porkbelly I made and some fried rice I made with it the next night when I was drunk

 

[Brian Weekley]

You should definitely get drunk on a regular basis. The results are mouthwatering.

 

[Slk707]

Tacos everything is homemade I've been making tacos every Tuesday to get better at making tacos because they are my favorite food!

 

[Slk707]

New year's eve eats made by my beautiful girlfriend!!

 

[Slk707]

Some random middle of the week steaks. I went to the grocery store and they looked good so I got them

 

[Xenif]

Hand minced angus shortrib mini cheeseburgers. Im a convert of mini burgers as I can easily get that perfect crispy crust

 

[Michi]

Some porkbelly I made and some fried rice I made with it the next night when I was drunk

Keep drinking mate, you are on the right track!

 

[erickso1]

Hand minced angus shortrib mini cheeseburgers. Im a convert of mini burgers as I can easily get that perfect crispy crustView attachment 71197View attachment 71198View attachment 71200View attachment 71201View attachment 71202

I thought pic three was 2 slices of white bread with 4 burgers on it. I was blown away by how mini your burgers were. Then I realized that was actually 4 buns under there. Think I'm hungry.

 

[valgard]

Striploin and wedges

 

[Danzo]

First time making ramen from scratch. Recipes from ramen_lord. Really great reddit profile if you want to do ramen.

Tokyo shoyu, chintan, garlic niboshi oil.
bad photo, no toppings and sun noodles.

will be continuing explorations here.

 

[donegoofed]

A spicy wok with salmon. My current terrible form has taken my taste buds, so it was nice with some heat.

 

[Michi]

A spicy wok with salmon. My current terrible form has taken my taste buds, so it was nice with some heat.

I love the presentation. Great colours, and the overall look is really nice. It looks professional, without being self-indulgent or flashy!

 

[andrewlefilms]

Crispy cantonese pork belly! Love whipping out the CCK to chop these up

 

[TDS]

what’s in the kitchen jamabalaya

 

[Lars]

Confit duck leg and garlic mash. Simple and delicious.

 

[Xenif]

Crunchy chow mein

 

[Danzo]

Shio tori paitan with chashu, menma, sprouts, mayu.

 

[Garner Harrison]

Me again with more bread! Im addicted to baking again, I'll be posting Tiger bread, Milk bread and possibly Melon bread later this weekend so look forward to that!

I wish I could get a darker crust but my oven doesnt have a heating element in the top when its in oven mode cause its from like the 1990's, thinking of getting a portable oven to tie me over until a kitchen makeover is done

 

[lowercasebill]

 

[Lars]

Canadian Angus ribeye with taters and salad.

 

[The Edge]

Seared mahi mahi with asparagus and ginger lime bernaise sauce.

 

[Michi]

Citrus-cured salmon.

 

[lowercasebill]

Do please give us the details.
Also the Whustof . i thought i had a complete set. Apparently i do not

 

[Michi]

Do please give us the details.
Also the Whustof . i thought i had a complete set. Apparently i do not

I just posted the recipe: Citrus-cured salmon

The Wüsthof is a 32 cm salmon slicer. Also works extremely well for taking thin large slices off a cold leg ham or turkey. The knife is flexible, which, for large thin slices, makes it a lot easier to use than a yanagiba.

 

[lowercasebill]

Thank you. I've been cooking at a chuch (back to how to make 70 lbs of fillet mignon post) they have crap knives and i have been taking suji or yanagiba as well as konesuke gyoto and Heiji petty.
I would rather take Whustof.
Sucks when dishwasher runs a $300 knife through the dishwasher.