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

[Lars]

It's too hot to cook, but I'm still greedy, so what to do? Cheese burger! Just toast the bun and cook the patty and your time in hell at the stove is done!

 

[daddy yo yo]

Pasta night:

Knife used was a ~240 Simon Herde in 14c28n with Western handle in Cocobolo.

 

[esoo]

Fajita marinated flank steak in a board sauce, roast potatoes and Pico de Gallo

 

[tostadas]

My version of the classic hk style baked pork chop fried rice w savory tomato sauce.

 

[Lars]

Spicy Italian sausage with peppers, onion and potatoes.

 

[daddy yo yo]

The kitchen stayed cold today:

 

[KDSDeluxe]

Chanterelle chorizo cheeseburger with hash browns, fried onions, spring onions, lollo rosso, with a chorizo ground beef patty and a jalapeno, capers, lemons, garlic, smoked salt, pepper, mustard, sour cream mayo and wild cranberries that was so good OMG

 

[MarcelNL]

Orzo pesto salad...still too much cooking for this weather....pfff

 

[Kgp]

Pizza night! I prefer thin, crispy crust , generous toppings, and well done.

 

[Lars]

Jerk chicken, rice and peas, out of focus salad.

 

[Delat]

Shrimp in a garlic-tomato broth.

 

[boomchakabowwow]

its official. you all are badasses!!!!

 

[MarcelNL]

that is Bokeh salad Lars ;-)

 

[boomchakabowwow]

okay..dont laugh at my knifeskills (or lack of).

I MADE Hainanese Chicken!!! total experimental stage at this point. figured out the rice (yum!) and the Chicken (YUMYUM!!). I forgot the prerequisite cucumber on the side and I didn't make the chili dipping sauce. I forgot!! I had the green onion ginger sauce so I just used that. I was too excited to take a bite to worry about laying down the chicken attractively. haha.

 

[HumbleHomeCook]

Grilled chop with a garlic Vermouth sauce and salad with a creamy dill dressing.

 

[parbaked]

Chinjao rosu (Japanese beef, pepper and bamboo shoot stir fry):

Komatsuna (Japanese mustard spinach) with pork belly and fish sauce:

 

[Lars]

Frugality tacos. Leftover hispi cabbage and jerk chicken from yesterday turned into a salad following this recipe from Rick Bayless. Really yummy and now I have have leftover leftovers for tomorrows lunch!

 

[KDSDeluxe]

Pasta puttanesca and first cutting test with the magnacut. What an onion and garlic killer.

 

[boomchakabowwow]

Pasta puttanesca and first cutting test with the magnacut. What an onion and garlic killer.View attachment 193897View attachment 193898View attachment 193899View attachment 193900

food looks so good!!

I gotta ask. what knife is that?

 

[KDSDeluxe]

food looks so good!!

I gotta ask. what knife is that?

Thanks! It‘s a Xerxes Magnacut

 

[MowgFace]

Home made miso ramen!

Homemade “quick” chashu
Katsuobushi and Korean kelp Dashi
Fried tofu and accidentally medium well egg marinated in chashu liquid
Blanched sprouts, enoki and wood ears
Menma!
Yamabuki Tezukuri Miso
Noodles are in there somewhere

 

[riba]

Friends are busy working on their new house.
Unfortunately we cannot help but providing dinner was appreciated

 

[Lars]

 

[daddy yo yo]

Hummus, Ajvar and perfect eggs:

 

[KDSDeluxe]

Potato soup...

 

[parbaked]

More Japanese home cooking…
Ginger pork with Shimeji mushrooms on cabbage and another komatsuna stir fry.

 

[Naftoor]

A few years back I was able to spend a few weeks traipsing around New Zealand. During my time there my friend and I came across the phenomenon of “hand pies”. For the unacquainted they’re exactly as they sound, small (3-4”) pies made of flakey dough ensconcing a variety of mostly savory, thick fillings. When warm they were the perfect breakfast on the go, hearty enough to replace a sit down breakfast, but portable enough to eat one handed.

I’ve finally decided to give it a whirl to recreate them. I’ll be honest sorting new zealand pies from Australian pies is a tall order for me, so I settled on starting with an Australian beef pie. The original was supposed to be a mixture of beef stock, onion, ground beef and Guinness. My folks don’t drink alcohol though, so searching for a substitute I settled on marmite. I figured it’s lower in salt than other umami boosters, while providing some of the flavors you might hope to get from Guinness since the marmite is at least a byproduct of brewing. The crust was a rough puff pastry, which wasn’t too bad to come together once I figured out a food processor with a grating disc works wonders on grating butter.

The end result was far, far better than I had hoped for. The crust delicately shatters a dozen times with every bite, giving way to a luxuriously thick filling that stays in place even when warm, yielding a lightly salty, deeply savory punch that leaves you craving the next bite before you’ve even finished swallowing. Will definitely not be the last of these I make, looking forward to trying other varieties!

Also pictured, salted brown butter chocolate chip cookies who’s dough has been aging for a few days, as I’m testing out baking in a toaster oven to avoid heating up the oven for small batches. Bonus picture of the absolutely wild banding from markins u/w x15 (which looks suspiciously like bulat ), because someone has to see it and everyone in my life treats my interest in knives with the same attitude one would have when opening their door at 2AM and seeing a raccoon with a Glock. Mild interest and measured caution.

 

[Michi]

The end result was far, far better than I had hoped for

They look great! Don’t worry about New Zealand pies. The Kiwis just copy everything from the Aussies anyway

 

[Keith Sinclair]

Lars ho

Frugality tacos. Leftover hispi cabbage and jerk chicken from yesterday turned into a salad following this recipe from Rick Bayless. Really yummy and now I have have leftover leftovers for tomorrows lunch!
View attachment 193861

Lars how's a guy from Denmark making all these Mexican tacos. Something about simple goodness of a soft or crisp taco with just about anything you want to put in it. Love Mexican food.

 

[Michi]

Lars how's a guy from Denmark making all these Mexican tacos.

He's in this love affair with Rick Bayless