Jump to content
Search In
  • More options...
Find results that contain...
Find results in...

post your meals photo superpooperthread!!


Recommended Posts

This forum is supported by the 12ozProphet Shop, so go buy a shirt and help support!
This forum is brought to you by the 12ozProphet Shop.
This forum is brought to you by the 12oz Shop.
  • Replies 9.9k
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

Chicken ramen with soft boiled egg, spring onions & red chillis. 

From my last menu, seared foie gras, savory bread pudding, roasted apple puree, pickled apple, calvados caramel, crispy chicken skin.

Glad to see a familiar handle. I remember protester from times past. This thread was crackin for quite a while with a bunch of like minded food nerds! It was pretty epic, sharing recipes and what not.

Posted Images

  • 4 weeks later...

do you guys make curries?

 

i just tried to make my first one tonight and the flavor seemed kinda ... flat, not as sophisticated of a flavor profile as restaurant curries i've had.

 

(i'm also one dude with an amateur's kitchen and only a little experience).

 

this recipe involved:

 

- light coconut milk

- chopped tomato

- ground sea salt

- sweet potato

- chickpeas

- peas (omitted, i didn't have any)

- thai basil (i used ordinary fresh basil since i didn't have thai)

- curry powder (hot)

- korean chili powder

 

any obvious omissions on my part?

 

i had a handful of ideas:

- pineapples or even kiwi, something sweet. or just cane sugar?

- using fresh dry chickpeas (soaked in water w/ spices overnight) instead of the canned ones

- lime juice?

Link to post
Share on other sites

sorry, that was unclear.

the recipe called for, but i omitted, peas & thai basil

 

do you guys make curries?

 

i just tried to make my first one tonight and the flavor seemed kinda ... flat, not as sophisticated of a flavor profile as restaurant curries i've had.

 

(i'm also one dude with an amateur's kitchen and only a little experience).

 

this recipe involved:

 

- light coconut milk

- chopped tomato

- ground sea salt

- sweet potato

- chickpeas

- peas (omitted, i didn't have any)

- thai basil (i used ordinary fresh basil since i didn't have thai)

- curry powder (hot)

- korean chili powder

 

any obvious omissions on my part?

 

i had a handful of ideas:

- pineapples or even kiwi, something sweet. or just cane sugar?

- using fresh dry chickpeas (soaked in water w/ spices overnight) instead of the canned ones

- lime juice?

Link to post
Share on other sites
  • 2 weeks later...
  • 2 weeks later...
  • 1 month later...

I guess during the remodel of the new page my account got messed up. Been out of the 12oz loop for quite some time. I quite my more profitable job and went back to an old place that is very little money. BUT Im able to focus on the more important things. Been using my crock pot more. Freezing beans etc. Trying to not go too crazy but still trying to experiment when I can.

 

I have a Korean friend and she turned me on to Kimchi. She makes a very different kind from the usual. I like mine better. She uses vinegar.

 

7YsmA4.jpg

 

Stumbled across some the idea of Fruit Kimchi. I altered the recipe a bit and used the red pepper flake instead of Serrano peppers. Asian pear, apple, plum, pineapple (puree), garlic , onion, green onion, ginger, 1 jalapeno pepper, red pepper flake. Not entirely fermented but still an great spicy sweet thing to have in the fridge to top over rice and meats. I finished one gallon mason after about three months and it never lost its fresh taste, no mold, no alcohol flavor.

 

r4Skgr.jpg

 

Fruit Kimchi Round 2. Asian pear, mango, star fruit, apple, plum, sweet plantain (puree), garlic , onion, green onion, ginger, red pepper flake, one jalapeno pepper. All fruits held up nice but I think the absence of pineapple and the inclusion of plantain would make the top portion of the mixture brown over time. I added pineapple juice after I noticed it, it helped, but I think the blended fresh pineapple from the first batch kept everything bright.

 

4NrCxg.jpg

 

Been trying to make bread, but I only have a toaster oven... Still been good just dense and not a full rise.

 

vyoY7r.jpg

Link to post
Share on other sites

I thoroughly enjoyed this dinner. Mushroom sage rice. Baked asparagus. Bacon wrapped tenderloin medallions. Red wine cherry apple chutney. Goat cheese sauce. And yes.....Balsamic reduction.

 

gP3Y3G.jpg

 

I think this was some sort of a stone fruit salsa over a pork chop. BUT I do know broccolini with mashed cauliflower

 

NIonPM.jpg

 

Savory Asian BBQ tenderloins. Brown rice. Kimchi Cucumber. Asian pear ginger yogurt sauce. Asian pears are so light and good but I didnt have a thickening agent at home so I had to use the pulp because the yogurt got too watery.

 

FbzBJ7.jpg

 

Bangers Beer and Mash!

 

T99FyI.jpg

  • Like 1
Link to post
Share on other sites

A staple of mine just plated differently. Avo/basil puree. I should have flipped it.

TJjrEt.jpg

 

Navy bean and sausage. White rice and arugula. Roasted red pepper and corn. Cliantro. Chili Oil.

 

pEEiH6.jpg

 

Confit Tomatoes (not sundried but in olive oil). Lemon pepper pappardelle pasta. Black garlic and balsamic sauce.

 

t7MzDR.jpg

 

Sausage / Mushroom/ Rosemary Sweet Vermouth sauce over pasta with crumbled Gorgonzola.

 

fc0Cnk.jpg

Link to post
Share on other sites

Good to hear/see from you SF. You and your balsamic, ha.

 

I've also taken a step back from production side and am taking a more relaxed role (maintenance/landscaping) - doing wonders for the soul. Almost feel creative again.

 

I need to do a photo dump in the morning.

  • Like 1
Link to post
Share on other sites
  • 2 weeks later...

Being it only takes a few days Ive been keeping pickles as a staple in my fridge. Lacto Fermenting just like the kimchi process gives you some darn tasty dill pickles. Figured Id try some carrots this go around. A big jar of garlic is next just so I can have some nice peeled cloves at my disposal in their own preservation juice.

 

IPAoC3.jpg.452432a9b11f2eb94605df7a242e434e.jpg

 

Ever since I watched that movie "Chef" recently Ive been craving cubans. On a side note I thought the movie was horrible and just a huge advertisement for social media.... Took advantage of some left over banquet pork and had me some makeshift cubans.

 

Wtf4Iv.jpg.da30d8a66cbb147843f0cf1dca77d97a.jpg

  • Like 1
Link to post
Share on other sites

Yeah thats what Ive heard. I bought the carrots to use in one of the jars and figured theyd end up being wasted because Id never touch them in the fridge so why not pickle them. Yeah I want to try chili ginger carrots next. Maybe load them up with some garlic and onions then finish with a dash a sugar.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...