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

[RonB]

I cooked a filet on the grill tonight.

 

[ian]

I guess it’s fall.

 

[AT5760]

Your pie knife looks in need of a thinning and sharpening

 

[Twigg]

Reminds me of the movie American Pie

 

[ian]

Your pie knife looks in need of a thinning and sharpening

No problem.

 

[juice]

FAST

 

[parbaked]

I want a slice of that!!

 

[ian]

FAST

You know you’re a good sharpener when you can put a lovely convex grind on a spatula.

 

[Xenif]

BBQ Duck Ramen, 35 hydro thin noodles, mushroom shoyu, paitan #5, blacken scallions and shallots oil

 

[dang]

 

[DitmasPork]

Assorted Korean pancakes and fish jun. I didn't cook this, takeaway from the Korean market, I just made it look pretty on the plate.

 

[ian]

heck fancy food. All I ever want to eat is potatoes. They’re the reason I get up in the morning.

 

[DitmasPork]

Sweet ‘n Spicy Gochujang Sirloin Bowl. Thin-cut sirloin marinaded in shoyu, gochujang, sugar, sesame oil, ginger-garlic paste—eaten with jasmine rice.

 

[Lars]

Although I have never been to Thailand I have have come to like their food very much.
Today I made Gai Pad Prik Gaeng, Galem Plee Pad Man Pla with jasmine rice, fried egg and Prik Nam Pla.

 

[MarcelNL]

how about coincidence, I'm prepping a freestyle curry-ish dish with huge prawns, chillies, fresh green pepper corns, fresh thai basil , kaffir lime leaves, lemon grass , well that direction.

 

[Xenif]

Although I have never been to Thailand I have have come to like their food very much.
Today I made Gai Pad Prik Gaeng, Galem Plee Pad Man Pla with jasmine rice, fried egg and Prik Nam Pla.
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I've never been to Japan either, never stopped me

 

[Lars]

I've never been to Japan either, never stopped me

I bet your sous chef does all the work and you just take credit for it

 

[Kitchenchem]

Although I have never been to Thailand I have have come to like their food very much.
Today I made Gai Pad Prik Gaeng, Galem Plee Pad Man Pla with jasmine rice, fried egg and Prik Nam Pla.
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Is that a pig egg?

 

[Lars]

Is that a pig egg?

Yes it is!

 

[MarcelNL]

Oh man how I like that Thai Basil, use plenty and then some more....just not too little! I was so engaged in cooking I forgot to take a picture and all that is left is a single pawn in that lovely coconutty sweet and savoury basil aniseedy spicy sauce and a smitten of pak choi, sugar snaps, chinese chives, Galanga, Ginger, Garlic, soy sprouts, with some oyster sauce, some palm sugar and Pla Nam served with egg fried lice.

on a side note; it helps to be able to taste the original flavors but it's not a hard requirement IMO.
Been to Osaka and Tokio several times, and the subtlety is more nuanced than I could imagine, same in Guongzhou and Shanghai, same in Bangkok, but it's also true for all countries I visited (quite a few) and I concluded that it is an effect of finding the better places to eat!

 

[Xenif]

Jiro style Lite, 35 hydro noodles 72 hrs rest, 72 hrs aged paitan, miso tare, 4 hr slow cook cha siu, blacken scallion and shallot oil, garlic and pepper paste

 

[parbaked]

All I ever want to eat is potatoes.

I made Japanese potato salad...

Plate was made by my lovely mother in law in Yokosuka.

 

[juice]

All I ever want to eat is potatoes. They’re the reason I get up in the morning.

My wife used to be like that, indeed...

I made Japanese potato salad...

We have a REALLY excellent Japanese restaurant (errr, currently bento box takeaway) at the front of our apartment building, and my wife was musing a couple of days ago about how to get Masa to make some low-carb Japanese potato salad

 

[parbaked]

Served the JPS with a split brat with melted Swiss & sauerkraut on a previously parbaked baguette on a plate also made by my MIL.

Wifey's been commenting that my food has become predominately beige. She poured herself something red to drink.
I did not partake...
#beerisbeigefood

 

[DitmasPork]

Jiro style Lite, 35 hydro noodles 72 hrs rest, 72 hrs aged paitan, miso tare, 4 hr slow cook cha siu, blacken scallion and shallot oil, garlic and pepper pasteView attachment 95151View attachment 95152View attachment 95153View attachment 95150

I love char siew! Could easily eat it 24/7.

 

[DitmasPork]

@Xenif BTW, what temp do you roast at for your 4-hour char siew?

 

[Xenif]

@Xenif BTW, what temp do you roast at for your 4-hour char siew?

425 until its burntish, thren 200-225 for as long as you like, 3-5 hrs is sweet spot for me

 

[ma_sha1]

Blind rib eye with black bean sauce:

 

[DitmasPork]

425 until its burntish, thren 200-225 for as long as you like, 3-5 hrs is sweet spot for me

Awesome. Been looking for an excuse to buy more pork neck meat.

 

[DitmasPork]

425 until its burntish, thren 200-225 for as long as you like, 3-5 hrs is sweet spot for me

Awesome. Been looking for an excuse to buy more pork neck meat.