post pictures of food you cooked

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Postby internethandle » Mon Mar 25, 2019 11:06 pm

larb is so good
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Postby That Demon Life » Tue Mar 26, 2019 12:25 am

That it is. Hey let's make a salad that's just ground meat.
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Postby drudge » Tue Mar 26, 2019 1:05 am

looking great TDL!
perhaps at some point i was an energy vampire
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Postby churrokbyme » Tue Mar 26, 2019 8:09 am

Does anyone have suggestions on how to take the best food photographs possible if all you have is a phone camera?
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Postby brent » Tue Mar 26, 2019 8:26 am

churrokbyme wrote:Does anyone have suggestions on how to take the best food photographs possible if all you have is a phone camera?

i still haven't figured it out...but also i can't plate well either. just a trainwreck when it comes to appearance. that said, just last week we finally fired up the charcoal grill for the first time this year and it was wonderful
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Postby That Demon Life » Tue Mar 26, 2019 3:12 pm

That Demon Life wrote:Pizza

Image


Thank you, sir. Now I just need to work on getting more char.

Oven only goes up to 525, so that doesn't help.
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Postby That Demon Life » Tue Mar 26, 2019 3:12 pm

churrokbyme wrote:Does anyone have suggestions on how to take the best food photographs possible if all you have is a phone camera?


I take mine with my pixel on portrait mode and I think they usually look pretty nice.
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Postby drudge » Tue Mar 26, 2019 6:25 pm

i preheat on bake and then turn to broil about 15 mins before i put the pizza in. at that point all the walls should be 600+ in a 525 oven. tweaking the crust is all about distance from the top and bottom walls at that point. try the first or last minute 6 inches or less from the broiler and the remainder 8-10 inches away or more.
perhaps at some point i was an energy vampire
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Postby That Demon Life » Tue Mar 26, 2019 6:48 pm

Awesome. Thanks for the tips. I'll try them out with my next batch.
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Postby bigcat » Thu Mar 28, 2019 7:56 am

I made stock yesterday for the first time ever! Now I am so proud of it and it smells so good that I can't think of a recipe worthy of being blessed by my pork/chicken/herbs/parm stock. Any ideas?
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Postby brent » Thu Mar 28, 2019 8:11 am

bigcat wrote:I made stock yesterday for the first time ever! Now I am so proud of it and it smells so good that I can't think of a recipe worthy of being blessed by my pork/chicken/herbs/parm stock. Any ideas?

hmm i could see a pork/chicken/herb/parm thing going real good as the base for a minestrone. i love this one:
http://ruhlman.com/2013/03/the-remarkable-ina-garten-with-a-side-of-minestrone/
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Postby aqxmission » Sat Mar 30, 2019 9:38 pm

Teriyaki Bison Steak with Spinach & Shiitakes

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Postby bigcat » Mon Apr 01, 2019 11:09 am

bigcat wrote:I made stock yesterday for the first time ever! Now I am so proud of it and it smells so good that I can't think of a recipe worthy of being blessed by my pork/chicken/herbs/parm stock. Any ideas?


I made italian wedding soup! It was definitely tasty but didn't have quite the extra depth I had hoped for.
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Postby mascotte » Wed Apr 03, 2019 2:28 pm

Any cheese makers around here? I made a basic rennet soft cheese today, it's gonna mature a day or two after a salt brine bath. Wanna play with gouda and parmesan, got the proper cultures already. Any tips?
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Postby That Demon Life » Wed Apr 03, 2019 10:33 pm

Made Taiwanese beef wraps today. Braised shank with cucumber, cilantro and hoisin in green onion pancakes. Everything was from scratch and it was amazing.

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Postby That Demon Life » Wed Apr 03, 2019 11:04 pm

It's been a tough week. Gonna need some validation here.
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Postby That Demon Life » Wed Apr 03, 2019 11:06 pm

mascotte wrote:Any cheese makers around here? I made a basic rennet soft cheese today, it's gonna mature a day or two after a salt brine bath. Wanna play with gouda and parmesan, got the proper cultures already. Any tips?


I've never made any except fresh Mozz, but please take pictures. I'd love to do so and I'd love to see what you made.
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Postby That Demon Life » Wed Apr 03, 2019 11:12 pm

Made the beef by seasoning shanks with five spice and salt and then searing them. Removed them and sautéed shallots, ginger and garlic. Then added in doubanjiang, dried peppers and chinese cinnamon for a few minutes to release flavor and then added the meat back plus light soy sauce, dark soy sauce, coriander seeds, star anise, fennel seeds, white pepper, shaoxing wine, toasted sesame oil and water and then braising for about 3 hours.
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Postby Franco » Wed Apr 03, 2019 11:14 pm

TDL I would sit my ass down and eat the hell out of that pal. To this day I have never had a scallion pancake based wrap or sandwich and that’s a big daily regret I just live with
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Postby That Demon Life » Wed Apr 03, 2019 11:16 pm

Franco wrote:TDL I would sit my ass down and eat the hell out of that pal. To this day I have never had a scallion pancake based wrap or sandwich and that’s a big daily regret I just live with


Thank you. And you definitely should. Also making the pancakes takes a bit of time, but it's crazy easy.
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Postby mascotte » Thu Apr 04, 2019 3:51 am

That Demon Life wrote:
mascotte wrote:Any cheese makers around here? I made a basic rennet soft cheese today, it's gonna mature a day or two after a salt brine bath. Wanna play with gouda and parmesan, got the proper cultures already. Any tips?


I've never made any except fresh Mozz, but please take pictures. I'd love to do so and I'd love to see what you made.


Sure thing. Living in a countryside is awesome, I just realized I have access to fresh cow & goat milk that costs next to nothing, got plenty of space with controlled temperature for cheese maturation and enough free time for experimentation 8-)
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Postby jbiz » Thu Apr 04, 2019 9:54 am

That Demon Life wrote:
Franco wrote:TDL I would sit my ass down and eat the hell out of that pal. To this day I have never had a scallion pancake based wrap or sandwich and that’s a big daily regret I just live with


Thank you. And you definitely should. Also making the pancakes takes a bit of time, but it's crazy easy.

can you share your recipe?

looks fantastic as always
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Postby That Demon Life » Thu Apr 04, 2019 12:23 pm

3 cups of AP flour
1/2 cup very hot water
1 cup room temp water

Mix together until a smooth dough is formed and let rest, covered for about a half an hour.

Cut dough into four equal pieces and roll into balls.

Mix 3 tbsp flour, 2 tbsp oil and 1/2tsp salt into a slurry

Roll out one into a flat pancake and then spread slurry on one side and then sprinkle sliced green onion all over.

Roll it into a cigar shape, flatten slightly and then spread slurry over top

Roll into a cinnamon roll shape and then press it all down together and roll back into a flat pancake

Cook in a pan with a good amount of oil on medium heat flipping regularly until done to your liking

Hopefully that made sense
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Postby That Demon Life » Thu Apr 04, 2019 9:36 pm

Or did you mean a recipe for the whole dish, because I can obviously share that too, though I didn't really follow anything exact.
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Postby mascotte » Fri Apr 05, 2019 1:43 am

My first cheeses! The small ones are just plain cow milk salted rennet cheeses, the red one is with smoked paprika and the other one has nigella seeds in it. You get 2kg of cheese from 10 litres of fresh cow's milk. Preparation is easy, but a bit time consuming and the kitchen is all in whey - stirring, measuring the temperature, dosing the rennet, cutting the curd, placing in molds, etc. But it is a lot of fun.

I'm buying a small fridge for maturation today. So fucking excited!

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Postby That Demon Life » Fri Apr 05, 2019 7:43 pm

That rules so much! Update when they're ready to eat
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Postby That Demon Life » Fri Apr 05, 2019 7:43 pm

Where do you live that you can get the fresh milk so easily?
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Postby mascotte » Sat Apr 06, 2019 7:53 am

I live in Poland, close to Belarussian border. Agriculture here is not industrialized, people keep a few cows and chickens for private use
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Postby That Demon Life » Thu Apr 11, 2019 3:01 am

Made homemade fettuccine and then a mushroom cream sauce with cremini, shitake, maitake and dried porcini mushrooms (deglazed with the mushroom liquid and white wine), plus shallots, garlic and thyme. Insanely delicious.

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Postby That Demon Life » Thu Apr 11, 2019 11:11 am

Whoa weird. I use Imgur to upload these to post to the thread and that one got "most viral" and currently has over 1400 upvotes and 194 favorites since late last night.
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