One Man Banned Posted December 7, 2020 Share Posted December 7, 2020 You on that white claw @NightmareOnElmStreet 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted December 7, 2020 Share Posted December 7, 2020 Made a nice little diddy last night, poached chilean sea bass w/ mai fun noodles in a shitake and celery broth seasoned with a bit of fish sauce, finished with celery leaves, scallion, cilantro and fried garlic. It was a recipe out of a book my lady just picked up. Turned out pretty damn good. Name of the book is "Dining In." Gonna be doing a few outta this I think. 1 4 Quote Link to comment Share on other sites More sharing options...
Elena Delle Donne Posted December 7, 2020 Share Posted December 7, 2020 wow wow wow wow, that looks dank 1 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted December 7, 2020 Share Posted December 7, 2020 @itsallafarce oh word, you just gon upper flex cut a brotha like that? 2 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted December 7, 2020 Share Posted December 7, 2020 @NightmareOnElmStreetYou know it man! Haha, naw every once in awhile I get a little freaky dealt using a cook book. It's kind of a good exercise for me. I get list in doing my own thing and forget how to pay attention to the details. Back to the books for a bit! Quote Link to comment Share on other sites More sharing options...
Tails0nE Posted December 8, 2020 Share Posted December 8, 2020 On last night's episode of "Let's Fuckin Wing It", chicken tikka masala with peppers red onions and spinach over rice.. I added a decent amount of El Yucateco hot sauce for some extra spice and flavor.. I used the green one cause it has a subtle hint of lime or acidity kinda.. idk.. either way it came out fire.. 2 1 2 Quote Link to comment Share on other sites More sharing options...
ndv Posted December 8, 2020 Share Posted December 8, 2020 ^^ Tails, thats legit, thats wuss up! Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted December 9, 2020 Share Posted December 9, 2020 Looks very nice, kinda small bowl though, hope there was seconds! Quote Link to comment Share on other sites More sharing options...
Elena Delle Donne Posted December 11, 2020 Share Posted December 11, 2020 (edited) presentation was less than ideal so no pics, but: made roasted eggplant tonight that was genuinely perfect. only ever had bad eggplant before. /nh at "only ever had bad eggplant" paired with: pan-seared chicken breast (harissa, paprika, cumin, lemon zest); homemade pickled red onion; homemade greek yogurt-dill-garlic sauce. Edited December 11, 2020 by Elena Delle Donne 1 Quote Link to comment Share on other sites More sharing options...
Elena Delle Donne Posted December 11, 2020 Share Posted December 11, 2020 On 12/8/2020 at 3:32 PM, Tails0nE said: On last night's episode of "Let's Fuckin Wing It", chicken tikka masala with peppers red onions and spinach over rice.. I added a decent amount of El Yucateco hot sauce for some extra spice and flavor.. I used the green one cause it has a subtle hint of lime or acidity kinda.. idk.. either way it came out fire.. yucateco is unstoppable, a god tier hot sauce 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted December 16, 2020 Share Posted December 16, 2020 Simple diner style western with some leftover crockpot ham. Late brunch from today. 1 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted December 16, 2020 Share Posted December 16, 2020 Yo @where and any other cooking people any idea why my stainless pan gets like that mid sauté every single time? Like the sticky brown burn like residue? It actually stains the pan. Am I just a retarded and it’s normal or am I doing something wrong or just junk pan?? Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted December 16, 2020 Share Posted December 16, 2020 5 hours ago, NightmareOnElmStreet said: Yo @where and any other cooking people any idea why my stainless pan gets like that mid sauté every single time? Like the sticky brown burn like residue? It actually stains the pan. Am I just a retarded and it’s normal or am I doing something wrong or just junk pan?? Aint that from the onions? They sweat and caramelize the more you cook them and the brown bits are from the sugars? 1 Quote Link to comment Share on other sites More sharing options...
Some1 Posted December 16, 2020 Share Posted December 16, 2020 Last min dinner for my gf, her mom and her new bf... oh hey moms coming for dinner can you cook?! Then I drank enough buffalo trace to black out... 1 2 Quote Link to comment Share on other sites More sharing options...
morton Posted December 16, 2020 Share Posted December 16, 2020 Regarding stainless steel, if you scorch or otherwise need to clean; soak with water and vinegar. It's like magic. 1 3 Quote Link to comment Share on other sites More sharing options...
where Posted December 17, 2020 Share Posted December 17, 2020 @NightmareOnElmStreet it looks like a combination of what OMB and Morton said, the ph of the pan could be on the high end and soaking it in a little vinegar for like 5 minutes after cleaning and then rinsing it off is good pan care but it could also be the Maillard reaction, when sugars attach to amino acids at +140 from those onions and a tbsp of water to deglaze the pan will help get those rich flavors off the pan and into whatever you’re cooking. 2 1 Quote Link to comment Share on other sites More sharing options...
Elena Delle Donne Posted December 17, 2020 Share Posted December 17, 2020 barkeepers friend is a cleaner that will get your stainless looking like new again, too. it's magic 2 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted December 17, 2020 Share Posted December 17, 2020 4 hours ago, where said: @NightmareOnElmStreet it looks like a combination of what OMB and Morton said, the ph of the pan could be on the high end and soaking it in a little vinegar for like 5 minutes after cleaning and then rinsing it off is good pan care but it could also be the Maillard reaction, when sugars attach to amino acids at +140 from those onions and a tbsp of water to deglaze the pan will help get those rich flavors off the pan and into whatever you’re cooking. 1 Quote Link to comment Share on other sites More sharing options...
Elena Delle Donne Posted December 20, 2020 Share Posted December 20, 2020 sautéed chicken breast, roasted eggplant, tahini. could be prettier 3 Quote Link to comment Share on other sites More sharing options...
where Posted December 20, 2020 Share Posted December 20, 2020 2 minutes ago, Elena Delle Donne said: sautéed chicken breast, roasted eggplant, tahini. could be prettier Good healthy food flex, if you would have put tahini over those messy spots it would be higher production value, pro tip don’t replate just cover with little amounts of sauce.b Also cook some bulgar wheat with something like that unless you have dietary restrictions because it increases the uptake of the polysaccharides and aminos in that meal. 3 Quote Link to comment Share on other sites More sharing options...
Elena Delle Donne Posted December 20, 2020 Share Posted December 20, 2020 taking notes @where Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted December 22, 2020 Share Posted December 22, 2020 Garlic soup 1 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted December 22, 2020 Share Posted December 22, 2020 No pix but mesquite smoked a chicken a few nights ago, threw some potatoes in too and then made mashed smoked potatoes. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted December 25, 2020 Share Posted December 25, 2020 Truffled bay scallops w/ celery puree . Also did some lamb rib chops, and haricot verts tossed with olive oil and lemon zest. 1 3 Quote Link to comment Share on other sites More sharing options...
morton Posted December 26, 2020 Share Posted December 26, 2020 Got a new knife for Christmas, it is good but i already have two serrated in the drawer. 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted December 26, 2020 Share Posted December 26, 2020 Been busy helping a friend while he's away from his restaurant. Haven't cooked much at home over the last week or so. But, I did make this bad bitch for the Christmas boxes we sold. Confit turkey terrine garnished with carrots and Rosemary. It's set with a chicken consommé fortified with gelatin. 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted December 26, 2020 Share Posted December 26, 2020 (edited) From a while back. Soy marinated chilean sea bass. Ginger scented rice, sauteed mustard greens. Edited December 26, 2020 by itsallafarce 2 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted December 26, 2020 Share Posted December 26, 2020 Pizza!!!! Also from a while back. Caramelized onions, mushroom, spinach, chevre. Confit artichokes, sundried tomatoes, anchovy, peppercinni, mozz 1 2 Quote Link to comment Share on other sites More sharing options...
Mercer Posted December 26, 2020 Author Share Posted December 26, 2020 This is me after reading those ingredient combos up there. Hoping I can make my veins bulge extra hardbody like the anacondas on that home made pizza flex up there. 1 2 Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted December 26, 2020 Share Posted December 26, 2020 45 day dry aged rib-eye reverse seared on cast iron 3 4 Quote Link to comment Share on other sites More sharing options...
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