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

[chefwp]

I want to lick my screen.

I need to clean my screen too, I think I'll use a towelette...

 

[chefwp]

Going to a friend's for dinner, chef has the night off. I'm not going empty-handed, cream cheese pound cake just came out of the oven.

Will serve with berries, if I have time I'll make a lemon sauce.

 

[camochili]

Caprese... So simple but always worth it. Here i used Burrata instead of Mozzarella and had some amazing 15y old Aceto Basamico

 

[daddy yo yo]

 

[HumbleHomeCook]

Friday night... Don't have to cook... Beer... Mmmmm... Good beer... Hungry... Well, there's a pork tenderloin in the fridge I was going to freeze... And myriad veggies that should get cooked up... Well, I'll just do that and call it good. Sear the roast and then into the oven with it all.

But, there's that half-box of pasta from the other day, and oh here's a deli container with some homemade stock, and a hunk of parmesan, and some butter and...

Well damn... dishes...

 

[Michi]

Kenyan pilau with fried Sujuk and pickled chillies from the garden.

 

[Michi]

45-day dry-aged steak on a bed of Lombok with balsamic vinegar. Topped with a demi-glace reduction with green peppercorns and bourbon, and Kenyan pilau on the side.

 

[cooktocut]

Had an awesome dinner last night with my lady. Two A5 filets, different prefectures and types to compare. Cold smoke for 1 1/2 hours, then sous vide and finished in cast iron. Some Ubaru rice, lobster mushrooms, and fresh wasabi to contrast. Was very good, and the crunchy (did I overcook them? No experience with them) lobster mushrooms were a nice texture change with the super soft steak and rice.

 

[Lars]

Chicken, Greek lemon potatoes, feta and tzatziki.

 

[daddy yo yo]

Bruschetta with pesto alla Genovese and pineapple-tomatoes:

Freestyle-fish-dish-with-a-heavy-touch-from-French-Guyana:

 

[Oshidashi]

Easy breakfast this morning, pain perdu with toasted almonds. That slight saltiness plus sweetness and good French bread produce a little magic on the tongue.

 

[Chips]

I'm trying entrecôte, pommes frites, with Cafe de Paris Sauce tonight. This is just some of the ingredients in the sauce!

Breaking in the new Usuba after getting a custom handle placed.

 

[mc2442]

Who did you get the handles from? I like them, especially the usuba.

Edit: I saw you listed it in another thread.

 

[Bodine]

Panko fried snapper with bok choy and mushrooms over rice

 

[andrewsa]

Fried rice & bacon

 

[Chips]

Turned out pretty good. All my perfect diamond shaped grill marks are worthlessly obscured by the Cafe de Paris sauce. LOL.

 

[cooktocut]

Some ramen I made with leftover smoked fish fillets. Damasteel gyuto by Brian Tighe.

 

[Oshidashi]

Pollo guisado dominicano

 

[Michi]

All my perfect diamond shaped grill marks are worthlessly obscured by the Cafe de Paris sauce.

What recipe did you use for the sauce? There are dozens out there, some of them dramatically different from the majority…

 

[idemhj]

Fish and chips. Not completely traditional, since the dip is not sauce tatare, but rather (Danish) remoulade, and the mushy peas are not made from marrowfat peas, but ordinary peas (which, in my opinion, taste a whole lot better)

 

[HumbleHomeCook]

Some ramen I made with leftover smoked fish fillets. Damasteel gyuto by Brian Tighe.

View attachment 139896

I don't think I've ever seen Tighe kitchen knife. Was it a special project for him or did he branch out? I admittedly don't keep tabs on makers.

 

[Lars]

I had some lamb belly that needed to be used up, so I ran it through the meat grinder and made a ragu.
Sweat some chopped onion in olive oil, add the lamb along with a little ground up fennel and cumin seeds as well as fresh thyme and rosemary, salt and pepper.
Cook while stirring until most of the liquid evaporates. Add a little wine, some stock and your favorite canned tomato product and simmer until it's fabulous.
Serve with your choice of starch and top with basil and feta cheese. Bask in the glory of your creation and enjoy with a glass of the wine you used to cook the ragu.

 

[cooktocut]

I don't think I've ever seen Tighe kitchen knife. Was it a special project for him or did he branch out? I admittedly don't keep tabs on makers.

I’m honestly not sure. I’m not much of an EDC guy so I don’t follow him either. Bought this on an impulse and it’s a good knife to grab when I don’t want to worry about wiping or being necessarily gentle. I’ve seen a few others floating around, not sure how often he makes them tho.

 

[daddy yo yo]

Tonight’s dinner: chicken!

 

[coxhaus]

I made Turmeric Chicken and Rice posted here by one of the members. Here is the link. (82) Main plate - Turmeric chicken & rice, home made curry powder | Kitchen Knife Forums

 

[camochili]

Chickenbreast with roasted potatoes and salsa

 

[Lars]

Chickenbreast with roasted potatoes and salsa

What is streich-zart?

 

[MarcelNL]

smear-soft...butter softened with rapeseed oil

 

[Lars]

smear-soft...butter softened with rapeseed oil

Thanks!

 

[chiffonodd]

More lacto ferments in progress.

asparagus, shishito and garlic, mixed chilis with cipollini onion, green bean, and cauliflower

This **** is addicting