Looks great!
I need to start being more of a hipster and take pics of my meals. Been cooking a lot lately actually.
I need to start being more of a hipster and take pics of my meals. Been cooking a lot lately actually.
Looks great Fender. Love those caramelized onions <3
Since I started the new gig i've only JUST been able to cook but being the fiend i am I bought one of these a while back and it came
https://www.indiegogo.com/projects/paragon-induction-cooktop#/
It's fucking awesome. I can do sous vide, slow cooking, precision frying, possibly even fondue. did sous vide surf and turf the other day and it blew my mind (sorry no pics im a bum)
Great purchase and I recommend it for anyone wanting a sous vide system with a bit more versatility
Since I started the new gig i've only JUST been able to cook but being the fiend i am I bought one of these a while back and it came
https://www.indiegogo.com/projects/paragon-induction-cooktop#/
It's fucking awesome. I can do sous vide, slow cooking, precision frying, possibly even fondue. did sous vide surf and turf the other day and it blew my mind (sorry no pics im a bum)
Great purchase and I recommend it for anyone wanting a sous vide system with a bit more versatility
Today I decided to try my hand at a southern classic, perlou/perloo/perlo. I've grown more and more interested in grain driven meals. Ordering polenta, grits, barley, farro, etc. Thought this would be a nice segue into more dishes of this kind. And i'd made some fresh chicken stock this weekend, so i thought i'd go ahead and make something with it. Paid off in spades. Rich, powerful flavors, meat and seafood combining to make something great.
I used this recipe by Sean Brock as a template. However i used a wild rice blend as the grain instead of carolina gold rice, did not include any oysters, used italian sausage instead of kielbasa or equivalent, and added a nice squirt of ketchup dont fuckin' judge me ok pls . Finishing herbs on top are parsley and chives from my herb box.
I used this recipe by Sean Brock as a template. However i used a wild rice blend as the grain instead of carolina gold rice, did not include any oysters, used italian sausage instead of kielbasa or equivalent, and added a nice squirt of ketchup dont fuckin' judge me ok pls . Finishing herbs on top are parsley and chives from my herb box.
I decided to abstain from eating meat for a while, so I'm having tofu for dinner tonight.
I didn't think it was possible for food to be boring. I'm actively not enjoying this. I'm gonna stick with it though because it's making me not want to eat altogether and I'll drop some pounds faster that way.
I didn't think it was possible for food to be boring. I'm actively not enjoying this. I'm gonna stick with it though because it's making me not want to eat altogether and I'll drop some pounds faster that way.
I tried making mac n cheese using a crock pot... I failed miserably I saw onepotchef do it on Youtube...I'm going to try again I burned it and did not use enough half and half. I'm looking for more crock pot recipes. Please help.
By Jay Whatever Go To PostI decided to abstain from eating meat for a while, so I'm having tofu for dinner tonight.There's lots of ways of making tofu tasty.
I didn't think it was possible for food to be boring. I'm actively not enjoying this. I'm gonna stick with it though because it's making me not want to eat altogether and I'll drop some pounds faster that way.
Fry it in a pan like you would haloumi, so it gets crispy.
Cook it in a broth / soup. Kimchi Jjiggae has tofu in it and i love it. Because the tofu is left to soak up all the flavour from the soup.
By Jay Whatever Go To PostI decided to abstain from eating meat for a while, so I'm having tofu for dinner tonight.
I didn't think it was possible for food to be boring. I'm actively not enjoying this. I'm gonna stick with it though because it's making me not want to eat altogether and I'll drop some pounds faster that way.
Tofu is what you make of it. You have to flavor it with marinades, serve it with strong sauces and spices.
I cube mine, toss it in corn starch and some spices, and pan fry that bitch. Maybe glaze it at the end.
For lunch today I made black bean burgers topped with sauted onions, pepper and mushrooms. Now, that was delicious.
By Jay Whatever Go To PostI decided to abstain from eating meat for a while, so I'm having tofu for dinner tonight.Did you drain the tofu first? It can be extremely mushy if you don't.
I didn't think it was possible for food to be boring. I'm actively not enjoying this. I'm gonna stick with it though because it's making me not want to eat altogether and I'll drop some pounds faster that way.
By Jay Whatever Go To PostI did drain it.Besides that I find that searing cubes of it at a high temp helps.
Not my favorite either but it can be very good as part of a good recipe.
By Jay Whatever Go To PostI decided to abstain from eating meat for a while, so I'm having tofu for dinner tonight.
I didn't think it was possible for food to be boring. I'm actively not enjoying this. I'm gonna stick with it though because it's making me not want to eat altogether and I'll drop some pounds faster that way.
My brother in law and his wife went vegan and gained a ton of weight from all the carbs they consumed.
Man ... you're almost eating "raw". Props for making the effort though. I've found that changing my eating habits has been harder than quitting smoking. Which I did cold turkey after 10 years of pack a day smoking.
If you want that firm texture, buy extra firm and press it with books and paper towels, then cut it.
I need to learn how to make sauces from scratch, specifically cheese/cream based sauces to be used with pasta.
By reilo Go To PostI need to learn how to make sauces from scratch, specifically cheese/cream based sauces to be used with pasta.
It's really just buying some heavy cream and adding the spices and stuff to simmer in a pan. Who would expect you to make the cream from scratch? Ain't nobody got time for that.
I just need a good Alfredo sauce and the store bought ones are mostly bad and the good ones are crazy expensive for a small amount.
By reilo Go To PostI just need a good Alfredo sauce and the store bought ones are mostly bad and the good ones are crazy expensive for a small amount.
The basics are important. Start with something simple like a carbonara. Remember to use some of your leftover pasta water to bind your sauce to your noodles.
http://www.seriouseats.com/2015/12/how-to-make-the-best-carbonara-sauce-spaghetti-pasta.html
http://www.seriouseats.com/2015/09/tips-for-better-easier-pasta.html
You might also be well served by looking into the French mother sauces and their derivatives
Yeah, the pasta water has some science to it too. The starch from the cooked pasta is in the water. Which is what helps to make things stickier.
It's not just a "old wives tale" trick.
It's not just a "old wives tale" trick.
By Jay Whatever Go To PostI only make it a few times a year, but it's easier to get right than tomato sauce for me.for tomato sauces I use a slow cooker...
San Marzano tomatoes in a can are the way of life. I use whole peeled tomatoes and grind them up myself for my pizza sauce base. It's perfect. I don't like the pre-made pureed one. The crushed tomatoes work as well.
Yup. i just crush the whole peeled with my hands. It's rustico, right? 😰
Also, seriously... Fresh herbs are just better in almost every case and it takes fuck all space and effort for an herb box. Chives, sage, parsley, basil etc. Some of these stay pretty good all year and there are easy ways to preserve them all year round whenever you need them (ice cube method).
Also, seriously... Fresh herbs are just better in almost every case and it takes fuck all space and effort for an herb box. Chives, sage, parsley, basil etc. Some of these stay pretty good all year and there are easy ways to preserve them all year round whenever you need them (ice cube method).
I have learned that a good set of containers from Costco solves a lot of issues.
San Marzano's Vodka Tomato Sauce is damn good, as well, but I prefer Lucini's Rustic Vodka Tomato sauce over all.
San Marzano's Vodka Tomato Sauce is damn good, as well, but I prefer Lucini's Rustic Vodka Tomato sauce over all.
I just threw 6 bone-in chicken thighs in two pans, garlic salted and peppered them. Tossed in chopped up onions, carrots and potatoes. Poured in a sauce of half wine, half chicken broth with a 1/2 of melted butter into the pans avoiding the seasoned chicken. Then threw herbs de provence over the rest. Then squeezed half a meyers lemon on it. Next time I think I'm going to fry the potatoes a bit before putting them in the pan for extra goodness.
Well first take of the carbonara recipe didn't turn out as hoped. The consistency isn't any good because I think I did it at too high of a heat. I think I also had one too many eggs. Oh well, next time.
By reilo Go To PostWell first take of the carbonara recipe didn't turn out as hoped. The consistency isn't any good because I think I did it at too high of a heat. I think I also had one too many eggs. Oh well, next time.
By reilo Go To PostWell first take of the carbonara recipe didn't turn out as hoped. The consistency isn't any good because I think I did it at too high of a heat. I think I also had one too many eggs. Oh well, next time.Farfalle with carbonara and spring peas
I've made that dozens of times and he does a good job of explaining the heat required at different stages to avoid fucking up.
It's a good beginners guide to egg based white sauces.
By reilo Go To PostWell first take of the carbonara recipe didn't turn out as hoped. The consistency isn't any good because I think I did it at too high of a heat. I think I also had one too many eggs. Oh well, next time.It happens, I gave up on making bearnaise sauce and have packets because I'm not doing all that just to start over again.
By Esch Go To PostMy secret to a good basic to tomato sauce is canned plum or San marzanos
San Marzanos or bust. My father immigrated from Italy so my family loves us some Pasta sauce and we use those. Our sauce is cooked slowly over hours. If you can find Ox Tails, put them into your sauce for some really awesome flavor.
EDIT: I've never been a huge white sauce guy, but I might try that recipe out.
By 33MillionDollarMen Go To PostI need to work on the backyard this summer so I can start planting fresh herbs/veggies soon.
We do fresh Tomatoes every summer. We also usually plant a Zucchini bush too and sometimes egg plant because my wife loves it. For herbs I have Rosemary, Basil and Thyme all planted. I've done sage too, but we didn't use it enough. I always have a jalapeno or Serrano plant going as well. We usually do everything in a Pot. The Zucchini and Egg Plant need giant pots though. The tomatoes do too but to a lesser extent.
I definitely want fresh basil, the price for fresh basil leaves at stores is some shit. And I don't use the whole batch and they basically wilt.
By 33MillionDollarMen Go To PostI definitely want fresh basil, the price for fresh basil leaves at stores is some shit. And I don't use the whole batch and they basically wilt.
The trick to growing a large fresh basil plant is to pick off the flowers as they start to form. Towards the end of the season you can let the flowers form and drop seeds and hopefully the basil just sprouts the following spring.
Carbonara try #2 turned out 💯
Using lower heat is the way to go. I have to remind myself that when someone says medium heat that doesn't mean the same on my stove.
Using lower heat is the way to go. I have to remind myself that when someone says medium heat that doesn't mean the same on my stove.
By reilo Go To PostCarbonara try #2 turned out 💯
Using lower heat is the way to go. I have to remind myself that when someone says medium heat that doesn't mean the same on my stove.
As a general rule I tend to use heat a little lower than recommended when trying new stuff. I rather cook something slow than risk burning it.
Great recipe from a book I bought in New Zealand.