post pictures of food you cooked

Health insurance rip off lying FDA big bankers buying
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Postby viachicago » Mon Jan 21, 2019 7:50 pm

:twisted:
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Postby brittle » Mon Jan 21, 2019 9:31 pm

That Demon Life wrote:
brittle wrote:I mixed some water and soy sauce with the leftover both and got it pretty much exactly how I like it.

Can't stop thinking about it :shock:


I haven't made ramen before. I was actually thinking about doing a tonkatsu ramen some time soon. Are you vegetarian?

i am.

it was sorta seat of the pants long lunch cuz i had miso paste and good noodles that i wanted to do something with for cheap. i think i got the recipie off a food blog called umami girl or something.

it ended up very good, but i had to add a bunch of stuff to get it tasting the way i like it. plus the recipe was confusing and incomplete so i woulnd't really recommend it.
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Postby Marza » Mon Jan 21, 2019 10:07 pm

That Demon Life wrote:Is pho even worth making or should I just always run right up the street and buy some for cheap?


oh hold on. I'm gonna see if i can get a recipe from my friend for their pho. It took a while but was straight up the most delicious god damn pho I have ever had.
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Postby That Demon Life » Fri Jan 25, 2019 1:36 am

Marza wrote:
That Demon Life wrote:Is pho even worth making or should I just always run right up the street and buy some for cheap?


oh hold on. I'm gonna see if i can get a recipe from my friend for their pho. It took a while but was straight up the most delicious god damn pho I have ever had.


Awesome. Would love to hear it.

Didn't get a great picture, but made some Thai green curry with chicken, bamboo, zucchini, carrots, onion and bell peppers tonight. Yummy yummy. I did use the Maesri green curry paste, but punched it up with lemongrass, kaffir lime leaves and (of course) a ton of Thai basil.

Image
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Postby meeshpotato » Fri Jan 25, 2019 1:48 am

Image
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Postby That Demon Life » Fri Jan 25, 2019 1:49 am

Beautiful crumb.
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Postby meeshpotato » Fri Jan 25, 2019 3:05 pm

Thanks! This was about 40% spelt flour, which I haven't worked with much.

Your pizza a while back looked great.
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Postby shizaam » Fri Jan 25, 2019 3:55 pm

my first ever try at hainan chicken rice
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Postby That Demon Life » Mon Feb 04, 2019 10:50 pm

Made some super delicious shakshuka for dinner. Crumbled some feta and Cilantro over it and served with naan.

Image

Image
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Postby That Demon Life » Tue Feb 05, 2019 2:27 pm

shizaam wrote:my first ever try at hainan chicken rice
Image


Looks great. This is one of my girlfriend's favorite dishes.
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Postby shizaam » Tue Feb 05, 2019 4:31 pm

That Demon Life wrote:
shizaam wrote:my first ever try at hainan chicken rice

Looks great. This is one of my girlfriend's favorite dishes.

i didn't totally get the huge love of the dish before having tasted it (oddly hard to find in ny!), but even on my first try, it makes so much more sense now. it all comes together so nicely.
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Postby warmjets » Tue Feb 05, 2019 4:39 pm

I suck at cooking but can make decent ribeye at home using a toaster oven and skillet. Do a reverse sear. Made this the other night with some potatoes

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Postby abs » Sat Feb 09, 2019 8:54 pm

Image
Image
Image

DOUBLE-DREDGED TOFU WITH GOCHUJANG GLAZE

recipe here: https://olivesfordinner.com/2016/07/double-dredged-tofu-with-gochujang-glaze-a-giveaway-from-chung-jung-one.html
(this is made with a very specific branded gochujang glaze but I just made my own)



this was SO good (& vegan!) remembered the sesame seeds about halfway through the dish
☽ ☾ ● ◯ ● ☽ ☾
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Postby rushedbehind » Sun Feb 10, 2019 1:29 am

abs that looks really really yum. i'm gonna save this 'cipe
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Postby spix et chicho » Sun Feb 10, 2019 10:43 pm

hi folks I am not an experienced cook, I am just inching into cooking a lot and enjoying it a ton. tonight I made this Taiwanese beef noodle soup in my InstantPot, which I haven't used a lot but this turned out so goddamn good.

Image

recipe: https://thewoksoflife.com/2018/04/taiwa ... stant-pot/
CIARA IS DEFIANTLY A MAN AND ITS DISGUSTING MY CUZIN WAS THROWING UP FOR 2 WEEKSM YUUUUUUUUCCCCCCCCCCCCCCCKKKKKKKKKKK PLEASE SIGN THIS B/C THATS JSUT HERENDOUZ
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Postby brent » Sun Feb 10, 2019 10:47 pm

looks awesome!

i think i’m definitely starting to love the instant pot finally. it’s a very versatile cooking device
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Postby brittle » Sun Feb 10, 2019 10:55 pm

abs wrote:Image
Image
Image

DOUBLE-DREDGED TOFU WITH GOCHUJANG GLAZE

recipe here: https://olivesfordinner.com/2016/07/double-dredged-tofu-with-gochujang-glaze-a-giveaway-from-chung-jung-one.html
(this is made with a very specific branded gochujang glaze but I just made my own)



this was SO good (& vegan!) remembered the sesame seeds about halfway through the dish

bookmarked
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Postby Debbie » Sun Feb 10, 2019 11:01 pm

On a whim I blanched tofu instead of draining the water and it worked a billion times better
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Postby spix et chicho » Mon Feb 11, 2019 1:09 am

brent wrote:looks awesome!

i think i’m definitely starting to love the instant pot finally. it’s a very versatile cooking device


thanks Brent! yeah so far I’ve only really used it for this and some risottos that were ok, but it’s definitely an amazing thing for slow aromatic dishes without having to plan it all a day in advance. need to explore some more of its functions
CIARA IS DEFIANTLY A MAN AND ITS DISGUSTING MY CUZIN WAS THROWING UP FOR 2 WEEKSM YUUUUUUUUCCCCCCCCCCCCCCCKKKKKKKKKKK PLEASE SIGN THIS B/C THATS JSUT HERENDOUZ
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Postby Chyet » Mon Feb 11, 2019 1:19 am

spix et chicho wrote:hi folks I am not an experienced cook, I am just inching into cooking a lot and enjoying it a ton. tonight I made this Taiwanese beef noodle soup in my InstantPot, which I haven't used a lot but this turned out so goddamn good.

Image

recipe: https://thewoksoflife.com/2018/04/taiwa ... stant-pot/


this looks great
ad astra per alia porci/harken' up, cowards/and hell is dark
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Postby drudge » Fri Feb 15, 2019 3:08 pm

been a bit since i sat down and exported some photos so here's a bunch.

chef steps - biscuits
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gjelina - roast chicken with braised kale
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maangchi - budae jjigae
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kachka - lamb pelmini with adjika butter
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serious eats - spaghetti & meatballs
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mine - pizza margherita with calabrian chilis and olive oil
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mine - french toast with cognac and lemon zest
when i'm not feeling lazy i top this one with strawberries and blueberries macerated with lemon and gin and drizzled with creme fraiche
Image
perhaps at some point i was an energy vampire
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Postby brent » Fri Feb 15, 2019 3:12 pm

daaang that looks great
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Postby chargie » Fri Feb 15, 2019 3:18 pm

that all looks awesome
trouble wrote:e equals can't c color
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Postby shizaam » Fri Feb 15, 2019 3:27 pm

dang i need to make some pelmini
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Postby drudge » Fri Feb 15, 2019 3:34 pm

i have a metal guy like this one. works really well and you can make a lot and freeze the extras. the cook time from frozen is only a minute or two longer than normal
https://www.amazon.com/Pelmeni-Ravioli- ... B009BDSTAU
perhaps at some point i was an energy vampire
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Postby becky » Fri Feb 15, 2019 3:45 pm

I am hungry
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Postby easy » Fri Feb 15, 2019 4:23 pm

what the FUCK drudge
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Postby meeshpotato » Fri Feb 15, 2019 4:44 pm

holy moly
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Postby churrokbyme » Fri Feb 15, 2019 7:52 pm

yay drudge!

beautiful food, beautiful photography

The chefsteps RAF biscuits recipe is my desert island biscuit recipe. Posting it below just incase people haven't tried making them yet. wario lopez turned me onto it

https://www.chefsteps.com/activities/rich-as-f-k-biscuits
Last edited by churrokbyme on Fri Feb 15, 2019 7:55 pm, edited 1 time in total.
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Postby futurist » Fri Feb 15, 2019 7:54 pm

drudge will u cook for me i'll bring the wine.
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