It was my first time making it this morning. I love my eggs raw or runny and I've had these before so I wanted to give it a try in the test kitchen.
My presentation could have been better from how sloppy and chunky I made and poured the sauce.
Mamba, I get where you're coming from. I didn't have a father growing up since he was a deadbeat and left and my mother was always working so I learned how to cook at a young age from my neighbors and grandparents.
I had friends who were useless in the kitchen so cooking became a thing to help with my self esteem and host dinner parties when we weren't eating out.
Western dishes are still kind of new to me so I've been learning french techniques and other western foods. I made paella a couple weeks ago and as much as I liked it, the flavor wasn't there.
My presentation could have been better from how sloppy and chunky I made and poured the sauce.
Mamba, I get where you're coming from. I didn't have a father growing up since he was a deadbeat and left and my mother was always working so I learned how to cook at a young age from my neighbors and grandparents.
I had friends who were useless in the kitchen so cooking became a thing to help with my self esteem and host dinner parties when we weren't eating out.
Western dishes are still kind of new to me so I've been learning french techniques and other western foods. I made paella a couple weeks ago and as much as I liked it, the flavor wasn't there.
By psychintellect Go To Post
haha. Or you could just do the steak on a Grill. Just salt 40 minutes before, add pepper before grilling with some oil, then cook. How long on a grill, I don't know. it's been forever since I've tried.
But really, buy a cast iron. Steaks, hamburgers, pork chops, chicken breasts. All under 10 min cooking with it. So easy man.
Shun - my scenario wasn't so bad. My parents came home late and I used to eat with my grandparents but when I was 14 and I wanted to be "independent" and not go to my grandmother's all the time my mom made a bargain. I could go home alone after school but I had to help with the dinner before she got home (since I was now eating with them) and I agreed.
As a kid, we ate out on the weekends like once and this was what I was used to and enjoyed. So when I went to college, outside of freshman year (we had no kitchen) I really started to cook for myself. healthier, cheaper, and often better anyway. I had my grandmother teach me a bunch of things.
I'm the most not-classical cook. I'm messy. I'm unorganized. I probably don't even chop correctly. I'll use the internet for help. I'll ignore plating unless I'm around other people. Fuck plating alone.
For the most part, I only cook Western. I mean, I make a stir fry but that's the extent of my asian cuisine.
I'll make kebobs and lamb burger which is middle eastern but I'm cheating cuz the meat is already pre-seasoned (special lebanese market) and I just cook it.
I think that's about as non-Western as I get. lol.
By Mamba Go To Posthaha. Or you could just do the steak on a Grill. Just salt 40 minutes before, add pepper before grilling with some oil, then cook. How long on a grill, I don't know. it's been forever since I've tried.Why would you salt 40 mins before? that would just dry it out...
By giririsss Go To PostWhy would you salt 40 mins before? that would just dry it out…nope. Drying it out is between like 20-40 mins.
Truth of the matter is that you should salt your meat about 40 minutes before it hits the grill. When the salt first hits a steak, it sits on the surface. Through the process of osmosis, it'll slowly draw liquid out of the mat, which you'll see pool up in little droplets. As those droplets grow, the salt will dissolve in the meat juice, forming a concentrated brine. At this stage in the game—about 25 to 30 minutes in—your steak is in the absolute worst shape possible for grilling. That moisture will evaporate right off, leaving you with a tough, stringy crust.http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html
Give it a bit more time, and eventually that brine will begin to break down some of the muscle tissue in the meat, allowing the juices to be re-absorbed, and taking the salt right along with it.
What does this lead to? Meat that is both better seasoned and more tender and moist when you cook it.
http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html
If you salt then cook, the salt stays on the outside it isn't absorbed in the meat very well. If you only salt for like 10-35 min before, the salt is being absorbed and the liquid is being pushed out. by 40 min, the liquid is already back in and the salt comes along for the ride.
It makes a big difference (I generally wait an hour FWIW).
I made this a while back, I think 8 months ago, but I thought I should share it since it is a really easy and healthy way to make your own fusion food.
Okra and alfalfa sprouts/moyashi, wrapped with smoked salmon, and top it off with ikura or any kind of fish roe you'd like. This works with sashimi or any other raw or smoked fish of your choice. I chose salmon then because it was most readily available and it has the flavor I wanted.
Normally ikura and smoked salmon tend to be salty but if you want more, you can make your own ponzu and use that to dip with.
Okra and alfalfa sprouts/moyashi, wrapped with smoked salmon, and top it off with ikura or any kind of fish roe you'd like. This works with sashimi or any other raw or smoked fish of your choice. I chose salmon then because it was most readily available and it has the flavor I wanted.
Normally ikura and smoked salmon tend to be salty but if you want more, you can make your own ponzu and use that to dip with.
By Shun Go To PostLove the colours.
Was feeling down so I thought I would treat myself to unagi. Pickling it and preparing it so I can make some meals for the week.
First unagi dish for the week.
unachazuke for breakfast. grilled unagi on rice, poured with roasted green tea and topped with nori, scallion, and wasabi.
Well this is different than what's been posted, but it's my own little thing.
It's Corned Beef and Pancake Hash.
Basically, I make a sweet crepe batter, fluff it in a rice cooker, and then fry it in butter in pan with corned beef.
Doesn't look like much, but it's tasty.
It's Corned Beef and Pancake Hash.
Basically, I make a sweet crepe batter, fluff it in a rice cooker, and then fry it in butter in pan with corned beef.
Doesn't look like much, but it's tasty.
By Shun Go To PostDoes anyone have good french recipes?
I had posted some recipe PDF's that include some great french recipes, on the first page.
Damnit I forgot to post about the soup I made the other night and take pics.
Anyway it was basically carrots, turnips, rutabagas, radishes, leeks, and onion soup with a chicken broth base. Mmmm.
Anyway it was basically carrots, turnips, rutabagas, radishes, leeks, and onion soup with a chicken broth base. Mmmm.
This thread dead af. I havent been able to cook much before the holidays because of schooling, but now i'm back on track <3
Anyway i got a new kitchen knife + tools. I've given my Victorinox Fibrox 8" (great beginners knife btw) to the housemates to fuck up when they're cooking. Ordered a King double sided #1000 and #3000 grit whetstone and a Tojiro DP 210mm gyuto. Freehand knife sharpening can be tough but i'm definitely getting better at it. Put pretty respectable edges on all the shitty beater paring knives I've had laying around here. The new knife came later and I love it! Amazing vegetable prep. I can easily see myself taking the plunge in a year or so and dropping a couple hundo on some non-stainless carbon now that i've gotten a taste of dat sharpness
and here's something i made for Christmas: five spice pork tenderloin. just cause
Anyway i got a new kitchen knife + tools. I've given my Victorinox Fibrox 8" (great beginners knife btw) to the housemates to fuck up when they're cooking. Ordered a King double sided #1000 and #3000 grit whetstone and a Tojiro DP 210mm gyuto. Freehand knife sharpening can be tough but i'm definitely getting better at it. Put pretty respectable edges on all the shitty beater paring knives I've had laying around here. The new knife came later and I love it! Amazing vegetable prep. I can easily see myself taking the plunge in a year or so and dropping a couple hundo on some non-stainless carbon now that i've gotten a taste of dat sharpness
and here's something i made for Christmas: five spice pork tenderloin. just cause
I bumped the thread to the promoted section. Maybe DY_Nasty can find a few minutes to update the thread for 2016 :P
By PSYCH! Go To Postholy fuck esch
is that chicken KFC-good?
Better. It's not *that* hard to style on any fast food joint fried chicken with some proper advice really. That was my first time frying chicken. I used the Serious Eats tips. Seasoned my flour with some MSG, Old Bay and Tony Chachere's spice
By KingGondo Go To PostOh man that looks awesome. You never need a reason for pork tenderloin anyways.
Did it on the grill in December. Too many people using that oven :(
By reilo Go To PostI bumped the thread to the promoted section. Maybe DY_Nasty can find a few minutes to update the thread for 2016 :P
Serious Eats website looks nice. Will peruse. Maybe DY_Nasty can update the thread for 2016 by adding some links to resources. Maybe.
By PSYCH! Go To PostIsn't MSG like really bad for you?
It was thought of as bad. It's mostly bunk though. Science has pretty much decided it's not. MSG isn't a seasoning. It's a chemical that enhances the signals from food flavor receptors on your tongue to your brain.
By reilo Go To PostSerious Eats website looks nice. Will peruse. Maybe DY_Nasty can update the thread for 2016 by adding some links to resources. Maybe.
Serious Eats is fire. Anytime I have a question about a cooking method or need a rough outline for how i'm going to do something it's one of my go-to's.
I also like :
http://www.bonappetit.com/
for a range of stuff, mostly easy recipes that use stuff i can find in most supermarkets all the way to general food talk and trends. And sometimes they have cool interview guests, like Ice Cube.
or
http://www.saveur.com/
Who are in a similar lane but their recipes tend to have exotic ingredients, often more traditional prep, etc.
Sometimes i'll google r/askculinary if i want a clarification on something too.
By PSYCH! Go To PostIsn't MSG like really bad for you?
That's all debunked now. MSG is naturally occurring in plenty of other foods. Tomatoes, soy sauce, parmesan cheese. It's what makes doritos delicious. it's awesome. Chinese Restaurant Syndrome is bullshit.
Yeah, MSG isn't a great evil. I do wonder if you get tired of it after awhile, even if its just an enhancer. I cannot eat hot pockets anymore due to being stuck eating them for weeks and my tastebuds basically rebelling against some of the preservatives and sodiums in those things.
I made Swedish Rye Cookies with Almonds for Christmas.
Buttery while not being too sweet. Great tea cookie.
I made Swedish Rye Cookies with Almonds for Christmas.
Buttery while not being too sweet. Great tea cookie.
MSG is technically L-Glutamate combined with sodium. The L-Glutamate is what's found naturally in foods.
By Fenderputty Go To PostMSG is technically L-Glutamate combined with sodium. The L-Glutamate is what's found naturally in foods.
You're absolutely right. Anyway I love me a little MSG here and there. Really kicks up certain things a notch. That savory, meaty flavor <3
some more things i made in the past couple...
Mapo Tofu noodles with some spring vegetables from my garden! This was an original recipe. It's mostly a soy based broth with some other things. Fish sauce, lime, a little bouillon.
Blackened Turkey Breast with a spice bark. It's not actually that black, but the filter makes it.
Panang vegetable curry (eggplant and carrot mostly) and Larb Gai, thai chicken salad.
By etiolation Go To PostYeah, MSG isn't a great evil. I do wonder if you get tired of it after awhile, even if its just an enhancer. I cannot eat hot pockets anymore due to being stuck eating them for weeks and my tastebuds basically rebelling against some of the preservatives and sodiums in those things.never heard of them but they look good.
I made Swedish Rye Cookies with Almonds for Christmas.
Buttery while not being too sweet. Great tea cookie.
fucking christ esch, can i paypal you some money and u send me food
I like to cook quite a bit, but I get stuck in ruts cooking the same dishes repeatedly like many people do.
Hopefully this thread will provide some inspiration.
Esch: your stuff looks awesome in particular!
Hopefully this thread will provide some inspiration.
Esch: your stuff looks awesome in particular!
Thanks guys. I'm still learning! I try and do a new dish or two a week (usually on the weekend). There are successes and failures, but just like everything else you get it wrong. Those mapo noodles were actually made from a failure; I way overdid the seasoning on mapo tofu my first time but thought it might be salvageable in some broth with vegetables etc. It worked! My "challenge" these days is cooking/eating mostly vegetarian/vegan during the week.
I'm Indian so I make Indian curries from scratch. That Panang above I used Aroy-D paste on though. I don't know enough about cooking thai food (yet?) to take it to the fresher level. I'm familiar with the ingredients, but I have enough shit in my fridge and pantry right now before adding... fermented shrimp paste among other things.
By Fenderputty Go To PostEsch … You make your own curries from scratch?
I'm Indian so I make Indian curries from scratch. That Panang above I used Aroy-D paste on though. I don't know enough about cooking thai food (yet?) to take it to the fresher level. I'm familiar with the ingredients, but I have enough shit in my fridge and pantry right now before adding... fermented shrimp paste among other things.
I know they're challenging is why I asked. I've tried a couple Indian curries myself but never a Thai curry.
I'm in the mood to try something this weekend due to this thread haha.
I'm in the mood to try something this weekend due to this thread haha.
By Fenderputty Go To PostI know they're challenging is why I asked. I've tried a couple Indian curries myself but never a Thai curry.Do it! And post the results. I'll try to do the same when I cook.
I'm in the mood to try something this weekend due to this thread haha.
never noticed this thread before, that food looks fucking amazing esch.
i made butter chicken/murgh makhani a few days ago, it's one of my favourite indian dishes.
i made butter chicken/murgh makhani a few days ago, it's one of my favourite indian dishes.
By Fenderputty Go To PostI know they're challenging is why I asked. I've tried a couple Indian curries myself but never a Thai curry.
I'm in the mood to try something this weekend due to this thread haha.
With the paste its relatively easy! brown your meat and vegetables in the pan like you would any stirfry, add a curry paste, add a can of coconut milk and maybe some fish sauce and sriracha to taste, garnish with green onions and bam. From scratch isn't that different truth be told, except that your paste is being made by you and you might be doing the steps a little differently. Even when i use a paste i like to add some fresh garlic/ginger/lemongrass. Just to brighten things up a bit. and maybe some fresh lime juice if you're feeling cheeky
Gonna do a french onion soup this weekend. Not sure what to cook with it. I'm just really craving some french onion soup. Last weekend was chaos and I didn't get to do anything.
Yep. Some nice crusty bread. Get a nutty cheese to melt in there. Serve with a salad and some nice wine, that's a good meal by itself.
Yeah we're getting Gruyere to melt. Love me some Gruyere. Hmmm ... maybe I'll make Croque Madames for lunch and have a themed day.
Yes ... I love me some cheese. Both soft and hard. The only ones I shy away from are the overly moldy flavored ones like roquefort. There's a local butchery near me that sells some really high end stuff. I almost never shop there but on special occasions I pick up some duck prociutto, some prociutto di parma and a bunch of cheeses. They sell this cheese there and it's amazing ...
http://www.murrayscheese.com/ewephoria-sheep-milk-gouda.html#
They also have things like rabbit, buffalo tri-tip and buffalo rib eye, real imported wagyu and 28 day dry aged steaks they age there.
It's fucking dangerous walking into this place.
http://www.murrayscheese.com/ewephoria-sheep-milk-gouda.html#
They also have things like rabbit, buffalo tri-tip and buffalo rib eye, real imported wagyu and 28 day dry aged steaks they age there.
It's fucking dangerous walking into this place.
