post pictures of food you cooked

Health insurance rip off lying FDA big bankers buying
Fake computer crashes dining
Cloning while they're multiplying
Fashion shoots with Beck and Hanson
Courtney Love, and Marilyn Manson
You're all fakes
Run to your mansions
Come around
We'll kick your ass in

Postby jbiz » Thu Nov 29, 2018 9:12 am

wow great stuff

i've been eyeing that japan book but saw some mixed reviews. the results look fantastic though
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Postby drudge » Thu Nov 29, 2018 10:52 am

it's mostly just a pain sourcing everything due to how lacking the japanese sections of asian grocery stores usually are in the US. the only thing i ended up having to buy online shipped from japan was tororo kombu though. ride hard for the brown rice miso and usukuchi shoyu being super worth it. you'll never want to go back to basic soy sauce imo
perhaps at some point i was an energy vampire
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Postby brent » Thu Nov 29, 2018 10:58 am

i want another new cookbook...been in a rut lately cooking-wise
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Postby jbiz » Thu Nov 29, 2018 12:52 pm

having heard both of them on a few podcasts recently, i want the new ottolenghi simple book and bottom of the pot persian recipes by naz deravian
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Postby Ferrous Bueller » Thu Nov 29, 2018 12:58 pm

I'll probably pick up at least some of these next month:

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Postby Kenny » Thu Nov 29, 2018 2:00 pm

My gf is in Greece with her mom so I made myself a Greek salad:
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Image [PEACE] [LOVE] [UNITY] [RESPECT] ImageImage

Hi, I'm Kenny. I'm a Sagittarius and I love old video games and drinking craft beers.
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Postby Ferrous Bueller » Thu Dec 06, 2018 11:49 pm

Ferrous Bueller wrote:I'll probably pick up at least some of these next month:
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got this a few days ago- so far I've made 4 things from it, all of which have been winners

def recommended for those in need of more easy dishes
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Postby dr. badvibes » Thu Dec 13, 2018 12:37 am

shrinemaidens wrote:attempted macarons for the first time last week and utterly failed

third time's the charm today, though still far from perfect

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filled w/ raspberry buttercream

i'm practicing macarons this week to make them for a work party next week

ruined/threw out two batches tonight (first was the right consistency, but started with a pathetic meringue, and pancaked... second time i fixated on making absolute cloudz before the macaronage, but either went too thick, started with too few egg whites, or didn't fold enough, because the end result was too thick and piped out as firm poo emojis that wouldnt settle)

gonna k. myself

do you still have your recipe. shrinemaidens? anyone else have a reliable one?
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Postby Jsn » Sun Dec 16, 2018 12:33 pm

I dont eat bread and the cheese wouldn’t float so i used ham

Its french onion soup

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Postby Jsn » Sun Dec 16, 2018 7:50 pm

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Postby That Demon Life » Thu Dec 27, 2018 1:03 pm

Didn't get a great shot of it because I was starving, but I made soy/dashi braised short ribs (from Salt Fat Acid Heat) and gan bian si ji dou and it was amazing.

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Postby That Demon Life » Thu Dec 27, 2018 1:35 pm

The people demand action shots? Well I'll oblige. I'm turning into a pretty good wok wrangler.

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Postby abs » Fri Dec 28, 2018 12:49 am

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yummy sesame cauliflower wrapped in lettuce :ryan:
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Postby Ferrous Bueller » Fri Dec 28, 2018 1:52 am

awesome pic- got a recipe?

one day I'll try to make my own stuff look better


red lentil soup (from the milk street book)- this shit is so good

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just some chili

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pepper, sweet potato, potato stir fry w/ a shit ton of garlic and ginger (also from the milk street book)

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bulgogi-ish marinated beef, pear + cucumber salad

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Postby abs » Fri Dec 28, 2018 2:03 am

Ferrous Bueller wrote:awesome pic- got a recipe?



Cut 1 head cauliflower into florets.

Combine 1 c. flour, 1 c. water, 1/2 tsp. garlic powder, 1 tbsp. sesame seeds, salt & pepper into bowl. Whisk. Resulting batter should coat florets but not drip. Coat florets and place on baking sheets covered in parchment paper, slightly apart.

Bake @450 20 min.

Combine 1/4 c. soy sauce, 2 tbsp. maple syrup, 1 tbsp. sesame oil, 1 tbsp. sesame oil, 1 tbsp. rice vinegar, 1 tbsp. tomato paste, 4 cloves garlic, 2" garlic -- peeled & minced, 1 tbsp. sesame seeds

Bring to a boil for 5 min until reduced. Reserve 3 tbsp. sesame sauce.

Remove baked cauliflower and cool slightly. When cooled, remove and toss in sesame sauce mixture. Bake another 20 min.

Serve in Boston lettuce leaves with fresh green onion, use reserved sauce to garnish.
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Postby Ferrous Bueller » Fri Dec 28, 2018 2:14 am

thanks!
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Postby shrinemaidens » Tue Jan 01, 2019 8:36 pm

dr. badvibes wrote:i'm practicing macarons this week to make them for a work party next week

ruined/threw out two batches tonight (first was the right consistency, but started with a pathetic meringue, and pancaked... second time i fixated on making absolute cloudz before the macaronage, but either went too thick, started with too few egg whites, or didn't fold enough, because the end result was too thick and piped out as firm poo emojis that wouldnt settle)

gonna k. myself

do you still have your recipe. shrinemaidens? anyone else have a reliable one?


so sorry for the super late reply!!! i hope your macarons for your work party came out great!

i experimented with these two recipes, second one is the one i used for the raspberry filling:

https://www.indulgewithmimi.com/the-bes ... on-recipe/

https://entertainingwithbeth.com/foolpr ... on-recipe/
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Postby LloydChristmas » Wed Jan 02, 2019 12:16 am

I made xmas dinner for the first time this year. Did the meatballs and potatoes below among other things. Went pretty well :)

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Postby brent » Wed Jan 02, 2019 12:35 am

hell yeah
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Postby John Dark » Sat Jan 05, 2019 7:24 pm

Chicken curry n rice.

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Forgive the sloppy-ass plating.
Now here is the lake. And I still haven't changed.
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Postby That Demon Life » Wed Jan 09, 2019 1:12 pm

Eating well for breakfast this morning.

Filipino pork adobo with sinangag (fried garlic rice):

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Postby sassafras socks » Wed Jan 09, 2019 2:49 pm

That looks great! Can you share the adobo recipe? Mr. Sassafras is Filipino but.. not the best cook, so I'd love to make something like this without resorting to packet adobo seasoning
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Postby brittle » Wed Jan 09, 2019 2:53 pm

does anybody use a recipe app for thier phone?

i just want a way to browse stuff with certain ingredients, and bookmark recipes from other sites i find myself making a lot.
Last edited by brittle on Thu Nov 05, 2015 10:50 pm, edited 1 time in total.
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Postby jbiz » Wed Jan 09, 2019 2:59 pm

filipino adobo is just meat cooked in a mixture of vinegar, soy, garlic, bay leaves and peppercorns

you can mess with the ratios of vinegar to soy to find what's best for you (i just checked about 10 recipes and they were all different). first time i ever made it, i did 4:1 vinegar to soy plus a little water, and my filipino wife said it was a little too much vinegar. i'm not sure what ratio my mother-in-law uses and she probably doesn't measure

here's the classic adobo recipe from the "i am a filipino" cookbook that just came out that's received high praise (i have it but haven't cooked from it yet)

(i've never had nor heard any relatives talk about fruit preserves or anything in their adobo, fwiw, but sounds good to me and i think i might try it soon)

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Postby That Demon Life » Wed Jan 09, 2019 3:09 pm

sassafras socks wrote:That looks great! Can you share the adobo recipe? Mr. Sassafras is Filipino but.. not the best cook, so I'd love to make something like this without resorting to packet adobo seasoning


I've been tweaking it to my taste for a bit, but I did this:

2lbs pork shoulder, cut into bite sized pieces
4 cloves of garlic, minced
2 tbsp Veg oil
1/4 cup vinegar (I do half and half white and rice vinegar)
1/3 cup soy sauce (I use half light and half dark to get that nice dark caramelization)
2 cups water
2tsp white sugar
1 Bay leaf
2tsp whole black peppercorns

Optional:
sliced Thai bird peppers
1tsp brown sugar

In a Dutch oven or large pot, head oil to medium high and add in pork. Brown on all sides. Add in garlic and cook for a minute or until fragrant.

Add vinegar, soy sauce, water, white sugar, bay leaf, peppercorns and peppers (if using), stir and bring mixture to a boil, then reduce heat and simmer, covered, for about an hour.

Remove lid, add brown sugar (if using) and simmer, letting sauce reduce to desired thickness. About a half an hour more for me.

Serve with rice or whatever.
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Postby easy » Wed Jan 09, 2019 3:09 pm

Ferrous Bueller wrote:
Ferrous Bueller wrote:I'll probably pick up at least some of these next month:
Image


got this a few days ago- so far I've made 4 things from it, all of which have been winners

def recommended for those in need of more easy dishes


my SO worked on this :)
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Postby That Demon Life » Wed Jan 09, 2019 3:14 pm

Some recipes call for sugar (or honey) and some don't, but I definitely like balancing the vinegar with some sweetness and some heat.
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Postby That Demon Life » Wed Jan 09, 2019 3:16 pm

Some also use coconut milk, lime juice, pineapple, omit the soy sauce, etc. So there are tons of variations. This one is kind of like half way between a more purely traditional one and like a Vietnamese caramelized pork.
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Postby That Demon Life » Wed Jan 09, 2019 3:16 pm

And pork belly is probably even better, but they didn't have a good selection of it at the store yesterday.
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Postby That Demon Life » Thu Jan 10, 2019 4:11 pm

Pizza day

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