theprotester Posted October 22, 2014 Share Posted October 22, 2014 Wish. Pretty much everything in Australia just kills you if you eat it. But I seem to be holding the perimeter today at least. Got a housemate. She roast some chook. Quote Link to comment Share on other sites More sharing options...
backwaterbutthole Posted October 22, 2014 Share Posted October 22, 2014 Hugely pissed that snails got in. I try and be 'organic', so coffee grounds have gone down. Fingers crossed. Majorly pissed though, I was expecting to be jarring my first batch now. Snails. Man my life is simple now. Hit them with the bad bad chemicals once and then the rest will stay away out of fear. Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted October 22, 2014 Share Posted October 22, 2014 do people deep fry snails anywhere? that might be good with sauce. like anything deep fried Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted October 22, 2014 Share Posted October 22, 2014 like popcorn snails instead of chicken Quote Link to comment Share on other sites More sharing options...
DEE38 Posted October 22, 2014 Share Posted October 22, 2014 i'm gunna have to try that kale > rice > egg combo. fuggin nom nom Quote Link to comment Share on other sites More sharing options...
Fist 666 Posted October 22, 2014 Share Posted October 22, 2014 Hungry. Quote Link to comment Share on other sites More sharing options...
injury Posted November 20, 2014 Share Posted November 20, 2014 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? Quote Link to comment Share on other sites More sharing options...
theprotester Posted November 20, 2014 Share Posted November 20, 2014 Are you omitting the spices you used, or is that where you went with it? Quote Link to comment Share on other sites More sharing options...
injury Posted November 20, 2014 Share Posted November 20, 2014 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? Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted November 29, 2014 Share Posted November 29, 2014 Are you omitting the spices you used, or is that where you went with it? Looks like he used a curry spice blend. I've had a couple that were surprisingly good, from an asian market. Quote Link to comment Share on other sites More sharing options...
Willie Nelson Posted November 30, 2014 Share Posted November 30, 2014 Instead of salt use fish sauce and add about a tablespoon of sugar and alot of the curries we make in my restaurant we use kaffir lime leaves 1 Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted December 9, 2014 Share Posted December 9, 2014 Like 17 to 0 killing it... and the Giants win the World Series... Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted January 30, 2015 Share Posted January 30, 2015 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. 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. 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. Been trying to make bread, but I only have a toaster oven... Still been good just dense and not a full rise. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted January 30, 2015 Share Posted January 30, 2015 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. I think this was some sort of a stone fruit salsa over a pork chop. BUT I do know broccolini with mashed cauliflower 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. Bangers Beer and Mash! 1 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted January 30, 2015 Share Posted January 30, 2015 Curry chicken and rice with fruit kimchi Lox Did a round of fermented pickles. Way better than store bought. Garlic, onion, dill, black pepper, mustard seed, dried chili, and green peppers. Ive become addicted. 1 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted January 30, 2015 Share Posted January 30, 2015 A staple of mine just plated differently. Avo/basil puree. I should have flipped it. Navy bean and sausage. White rice and arugula. Roasted red pepper and corn. Cliantro. Chili Oil. Confit Tomatoes (not sundried but in olive oil). Lemon pepper pappardelle pasta. Black garlic and balsamic sauce. Sausage / Mushroom/ Rosemary Sweet Vermouth sauce over pasta with crumbled Gorgonzola. Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 30, 2015 Share Posted January 30, 2015 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. 1 Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted January 30, 2015 Share Posted January 30, 2015 that pasta looks good as fuck 1 Quote Link to comment Share on other sites More sharing options...
CALIgula Posted January 31, 2015 Share Posted January 31, 2015 all those look good as fuck 1 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted February 3, 2015 Share Posted February 3, 2015 Citrus Pork and Sweet Potato stew. Topped off with some greek yogurt, green onions, cilantro, and red pepper flake. Quote Link to comment Share on other sites More sharing options...
misteraven Posted February 3, 2015 Share Posted February 3, 2015 @short Damn man... Killing it with the culinary. 1 Quote Link to comment Share on other sites More sharing options...
misteraven Posted February 3, 2015 Share Posted February 3, 2015 In honor of @ShortFuse cooking, let me present the food emoji pack now a part of the new and improved smilies... LOL! :beermug::ramen::fire::forkknife::crown: 2 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted February 16, 2015 Share Posted February 16, 2015 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. 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. 1 Quote Link to comment Share on other sites More sharing options...
backwaterbutthole Posted February 17, 2015 Share Posted February 17, 2015 The fam started pickling stuff. Pickled carrots are so great. Throw a little bit of habenro in there for an extra kick. 1 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted February 17, 2015 Share Posted February 17, 2015 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. Quote Link to comment Share on other sites More sharing options...
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