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

[Michi]

What's a good way to tell if they are ready without fishing one out and taking a bite?

All ways of telling whether they are ready without fishing one out are bad ways…

But, seriously, I'd give them at least a week before trying one, preferably two. I've had fermented cucumbers and tomatoes going for three weeks before putting them into the fridge. And, once in the fridge, they last for two months or more.

 

[lowercasebill]

I'm on day 3 of making lacto-fermented dill pickles. Never done this before. What's a good way to tell if they are ready without fishing one out and taking a bite?

Give the jar a shake every morning when you dont get any bubbles they are done.

 

[DamageInc]

Thanks for the tips. I fished out a small one and it just tasted like salty cucumber. Needs to go for quite a while longer.

 

[Lars]

This confit duck with lemon pasta is something I make on a semi-regular basis.
The last time I posted it @panda suggested to top it with gremolata and as expected it was on another level. Delicious.

 

[Xenif]

Beet and Mozzarella salad with a yuzu marmalade and olive oil dressing, simple fresh made pasta in a marinara

Dinner

 

[Byphy]

spread @Xenif

The kind of meal my wife enjoys

 

[Barashka]

Weather forecast: this week is going to be *hot* (making lunches for the week)

Back yard has 18 hot peppers growing, two of each kind I could find at home depot and a lot of them are ripening right about now.

(in hindsight, this was a bit of a mistake, the air in the kitchen smelled hot)

 

[parbaked]

I had 4 oz of market sourced pork and a few shrooms leftover so made a low carb ragu...

Raquined the mirepoix & shrooms...that's some weird yellow carrot.

Sauted with the pork and some garlic...

Deglazed with sake, because that's what was open in the fridge, and added a 16oz deli of my San Marzano base sauce:

Cooked it down to this and chilled for later...

 

[chiffonodd]

I had 4 oz of market sourced pork and a few shrooms leftover so made a low carb ragu...

Raquin your mirepoix & shrooms...that's some weird yellow carrot.View attachment 89862
Saute with the pork and some garlic...
View attachment 89863

I deglazed with sake, because that's what was open in the fridge, and added a 16oz deli of my San Marzano base sauce:
View attachment 89864

Cook it down to this and chill for later...
View attachment 89865

You're killin me with these descriptions bro

 

[esoo]

Yesterday's cottage meal

 

[Caleb Cox]

When you want sushi but don't want to shop.

 

[Xenif]

Today's Dinner: Potage aux ravilois chinois and Rainbow Hamburger Steak

Filling of pork, shitake, carrots, and lotus root

Chicken broth, enoki mushrooms, yellow chives

 

[boomchakabowwow]

Awesome Xenif!

tonights meal was tomato-beef over Hong Kong style crispy noodles.

.

 

[Michi]

New York strip steak with potato kugel and salad.

 

[juice]

New York strip

That's a weird-shaped porterhouse

 

[Michi]

That's a weird-shaped porterhouse

It was quite large, so I cut it in half. My son ate the other half

 

[ExistentialHero]

Tamagoyaki Sando

Still trying to get the technique down. They're surprisingly easy & difficult to make, at the same time.

View attachment 89370

What's in there other than tamagoyaki?

 

[Lars]

Roasted Mackerel with Garlic and Paprika. Crushed Potatoes with Spring Onion and Dijon Vinaigrette

 

[erickso1]

It was quite large, so I cut it in half. My son ate the other half

Yeah, but if you move some of that other stuff off your plate you would have room for the rest of the steak. Like, maybe your son would like more salad?

 

[Kitchenchem]

U10 shrimp, fresh corn, cherry tomatoes, and basil sauté.

 

[Byphy]

What's in there other than tamagoyaki?

Kewpie mayo

 

[aboynamedsuita]

Thanks for the tips. I fished out a small one and it just tasted like salty cucumber. Needs to go for quite a while longer.

I've done dill pickles once but sauerkraut many times, I usually go 2-3 weeks. The cucumbers turned a kind of olive green instead of the bright green when fresh, the brine should also taste kind of fermented if that makes any sense and saves cutting into a cucumber

 

[valgard]

The ugliest pecan pie

 

[juice]

The ugliest pecan pie

"Like" for honesty

 

[valdim]

Let me show you a typical Bulgarian dish, suitable for the hot summer days.
it is called "Tarator": chopped cucumber, yogurt mixed with water, chopped garlic cloves, some walnut cloves, chopped dill, a spoon of olive oil, 5-6 cubes of ice...Ready.
Cooling, low callories, super easy.

 

[riba]

Let me show you a typical Bulgarian dish, suitable for the hot summer days.
it is called "Tarator": chopped cucumber, yogurt mixed with water, chopped garlic cloves, some walnut cloves, chopped dill, a spoon of olive oil, 5-6 cubes of ice...Ready.
Cooling, low callories, super easy.

That looks do-able in the heatwave we are currently having. tnx!

 

[Michi]

Let me show you a typical Bulgarian dish, suitable for the hot summer days.
it is called "Tarator"

I've never tried this, but it sounds good! Strongly reminiscent of Greek tsatsiki, with walnuts added. No doubt, that'll be really tasty!

 

[valdim]

I've never tried this, but it sounds good! Strongly reminiscent of Greek tsatsiki, with walnuts added. No doubt, that'll be really tasty!

@Michi yes, same ingredients like tsatsiki, but different taste and purpose - tsatsiki is a salad, tarator is more like cold "soup".

 

[Lars]

Fresh Tagliatelle with a sauce made from my homegrown tomatoes. Ugly and delicious.

 

[dang]

I'm not posting a picture because my knife work, while competent, was in no way distinctive, much less outstanding. And because my "cooking" consisted of plunking the thing into a pot for three hours' extra boiling. But here's the thing . . . I'm a pretty capable cook, but when Katz's ships me a whole pastrami, and I simply follow the exceedingly simple directions . . . well, maybe it's not exactly cooking, but the results are AWESOME.