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

[Carl Kotte]

Ra(wo)men.

 

[Lars]

Channa Masala

 

[juice]

All upside down for your convenience.

Well, that is very #BeigeLion

 

[AT5760]

My attempt at Zha Jiang Mian. Someday I’ll actually try to take decent food photos.

 

[boomchakabowwow]

Made my first Sukiyaki! Pretty simple actually. I’ll plate it better next time! My wife LOVED IT.

 

[idemhj]

Channa Masala
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Yesterday I made some dal which is in the same ballpark...

 

[Lars]

Second attempt at polenta went much better. Really nice and creamy. Had it with a veal chop and spinach again.

 

[parbaked]

Spaghetti with anchovies and arugula...

 

[Bert2368]

"Bear Á La Bourguignon"

I did finally just wing it on the herbs. Fresh herbs, except for the tarragon and summer savory.

 

[Lars]

Been working hard on perfecting my satay..

 

[Stx00lax]

Pizza night. Poolish dough Margherita.

 

[DitmasPork]

Southern Style Ribs.

Cantonese home cooking. Ribs simmered in soy sauce, red fermented bean curd, brown slab sugar, Shaoxing rice wine, cassia bark, star anise.

 

[Carl Kotte]

Dinner

 

[camochili]

Deer goulash with brussels sprouts

 

[camochili]

Mediterranean style filled Chicken breast with a Fig-grape Salad

 

[lowercasebill]

 

[valgard]

I had posted these two in the wrong thread

 

[valgard]

I'm sad, it's so dark in my dining room now pretty much all the time . And it's only going to get worse for a few months.

 

[juice]

I had posted these two in the wrong thread

I had wondered why they were on your bucket list

 

[boomchakabowwow]

Southern Style Ribs.

Cantonese home cooking. Ribs simmered in soy sauce, red fermented bean curd, brown slab sugar, Shaoxing rice wine, cassia bark, star anise.


View attachment 99290

okay. Fess up. Where did You get the bad ass dragon plate.?

 

[boomchakabowwow]

I'm sad, it's so dark in my dining room now pretty much all the time . And it's only going to get worse for a few months.

Haha. Yup. I was googling studio photograph lighting the other day.

 

[dang]

 

[DitmasPork]

Okinawan Goya Chanpurū—stir fried bitter melon with pork, egg and tofu—seasoned with shoyu, sake, mirin, ginger, garlic, sesame oil, white pepper.

My riff on the Okinawan classic uses chicharrón and Cantonese simmered ribs for the pork component.

 

[valgard]

 

[juice]

Haha. Yup. I was googling studio photograph lighting the other day.

Until I packed it away the other week, I was just using a 60cm/side LED lightbox cube. Not as good as a proper light tent with flashes, but WAY more convenient.

 

[YumYumSauce]

Okinawan Goya Chanpurū—stir fried bitter melon with pork, egg and tofu—seasoned with shoyu, sake, mirin, ginger, garlic, sesame oil, white pepper.

My riff on the Okinawan classic uses chicharrón and Cantonese simmered ribs for the pork component.

View attachment 99386
View attachment 99387
View attachment 99388

I dig that twist on goya!

 

[YumYumSauce]

One for #team beige! Whipped up this struggle meal monstrosity. "Clam Chowder au Gratin" made with cream of mushroom, canned chopped clams, sliced cremini mushrooms, parsley, rosemary and finished with a dash of cream. White rice in the bottom and topped with white cheddar.

Surprisingly tasty

 

[Carl Kotte]

Satay

 

[valdim]

You asked for it

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You are VERY well equiped, too...I mean the BGE is. Just wonderful. Enjoy your time, man. I will PM you with questions.

 

[DitmasPork]

I dig that twist on goya!

Cheers! Thought it a clever and convenient way of working pork into the dish, since my wife doesn’t eat meat.