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

[valgard]

Power goes out just before lunch. So I whipped up some Udon, and clear out some emergency rations like over aged smoked oysters!

I've been working on my udon for a little while, it's getting to a point I'm fairly happy with it

Today's udon is 50/50 red fife and white AP, 38% hydro. Smoked oysters dressed with 8yr aged rice vinegar, grated daikon a ginger, lemon juice and zest, green onionsView attachment 100134View attachment 100137View attachment 100138View attachment 100139View attachment 100140View attachment 100141
View attachment 100143

I love how your home noodles look, every time

 

[Twigg]

Looks a little pale for Kimchi

Since I was out of the red peppers, I used Aji Charapitas. They are yellow.

 

[valgard]

Should be a fun experiment, I'm sure it'll be delicious. We haven't made a batch of kimchi in a year now

 

[boomchakabowwow]

Green onion pancake. But I added ham.

 

[Oshidashi]

This is in the "just plain good" category. Breakfast this AM was a French omelet stuffed with mushrooms and cheese, rich grits with Aleppo pepper, and a simple roasted tomato.

 

[parbaked]

Japanese chicken and mushroom gratin with Comte Morney and pennette pasta

Looking beige...

 

[Bear]

A quick batch of pulled pork chili w/ beans

 

[Michi]

Vermont sourdough with whole wheat.

 

[Michi]

Leberkäse with Brezen and Bavarian-style potato salad.

 

[Xenif]

Totally splurged on some top quality Otoro. So it is time for amateur sushi night

 

[ian]

Vermont sourdough with whole wheat.
View attachment 100228

This from Hamelman? Looks great.

 

[Byphy]

Pork Belly Adobo Satay

 

[parbaked]

Pork Belly Adobo Satay

Your satay game > my satay game!

 

[Byphy]

Your satay game > my satay game!

Lol! I don’t know about that, but I’ll take it!

 

[Lars]

Sataytouille

 

[Byphy]

Sataytouille
View attachment 100262

We've been upstaged.. @parbaked

 

[camochili]

Totally splurged on some top quality Otoro. So it is time for amateur sushi night

View attachment 100238View attachment 100240View attachment 100241View attachment 100242View attachment 100243View attachment 100244View attachment 100237

wow... fatty tuna... that looks amazing and far from amateur...

 

[camochili]

Potato-chickpea Curry we had recently

 

[parbaked]

We've been upstaged.. @parbaked

That's to be expected. It's practically the national dish of Denmark.
I tried making satay bolognese but I'm almost embarrassed to post here...

 

[camochili]

Vietnamese style, spicy-sour beef salad

 

[valgard]

Let me bring the level down a notch, it's been too good looking here

Scrambled eggs and my take on baking (find the best patisserie in town and buy the fresh bread, then put lots more butter).

 

[Michi]

This from Hamelman? Looks great.

Yes. No modifications either. Here is the recipe: Vermont sourdough with whole wheat.

 

[ian]

12 ingredient roast chicken, cut up and plated. (Chicken, salt, olive oil, butter, onion, garlic, carrot, sweet potato, savory, oregano, sage, lemon)

 

[YumYumSauce]

Power goes out just before lunch. So I whipped up some Udon, and clear out some emergency rations like over aged smoked oysters!

I've been working on my udon for a little while, it's getting to a point I'm fairly happy with it

Today's udon is 50/50 red fife and white AP, 38% hydro. Smoked oysters dressed with 8yr aged rice vinegar, grated daikon a ginger, lemon juice and zest, green onionsView attachment 100134View attachment 100137View attachment 100138View attachment 100139View attachment 100140View attachment 100141
View attachment 100143

Nice! Ive gotten pretty good at pasta. I want to start practicing Japanese noodles now.

 

[YumYumSauce]

Made a batch of salmon onigiri and tonjiru. I used 50/50 dashi and homemade chicken stock that was piling up in the freezer.

 

[Oshidashi]

Local swordfish, pan sautéed in ghee, with butter/wine/lemon/caper sauce; roasted fennel and tomato, turned potatoes.

 

[boomchakabowwow]

It’s official. You all kickass!

 

[AT5760]

Pork belly fried rice

 

[Lars]

Rigatoni and pork ragu

 

[DamageInc]

Yesterday I made bearnaise sauce with potatoes and roast veal.
Only took a photo of the most important part.