itsallafarce Posted January 4, 2021 Share Posted January 4, 2021 Made a go to for dinner tonight. Kale and potato soup, finished with a six minute egg, parmigiano and some fresh perigord truffle. Fucking. Delicious. 3 1 Quote Link to comment Share on other sites More sharing options...
where Posted January 4, 2021 Share Posted January 4, 2021 (edited) ^looks bomb, yous guys are great at taking pics while you cook. This weekend I also made a winter go to ochsenschwanz suppe or german oxtail soup, this picture doesn’t do it justice, it smacks. Sear oxtail and shortribs in sunflower oil remove, sauté 2 parts celery root and leeks 1 part onions/carrots, add meat back in with ground nutmeg and cinnamon with peppercorn clove and bay leaf in a sachet. Cover with water, cook for 3 hours, remove meat and pull from bones my finish soup with red wine lemon juice and cornstarch + and a little bit of s&p. There’s enough collagen in there to make Jennifer Anniston look 30. Edited January 4, 2021 by where 1 3 Quote Link to comment Share on other sites More sharing options...
Mercer Posted January 4, 2021 Author Share Posted January 4, 2021 New Years 3 day weekend Eggs Benedict with the thick cut ham Fish Pie (seafood medley) for 1st supper 2021 Mushroom Soup Cranberry Curd Tart Sunday Brunch: Shakshuka with lemony yogurt 4 3 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted January 6, 2021 Share Posted January 6, 2021 Soft scrambled eggs, mushroom, spinach, parmigiano cheese, perigord truffle and baguette. Breakfast of champingons!!!! (French pun alert!!!) 1 1 4 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted January 6, 2021 Share Posted January 6, 2021 On 1/4/2021 at 6:14 AM, Mercer said: New Years 3 day weekend Eggs Benedict with the thick cut ham Fish Pie (seafood medley) for 1st supper 2021 Mushroom Soup Cranberry Curd Tart Sunday Brunch: Shakshuka with lemony yogurt Fuuuuuck yeeeeeaaaaahhhhh!!! Quote Link to comment Share on other sites More sharing options...
Elena Delle Donne Posted January 9, 2021 Share Posted January 9, 2021 i'm not dirtying a pan for a tortilla like some kind of aristocrat 2 1 Quote Link to comment Share on other sites More sharing options...
Dark_Knight Posted January 9, 2021 Share Posted January 9, 2021 @Elena Delle DonneTrue Hispanics would be appalled if you did 1 1 Quote Link to comment Share on other sites More sharing options...
where Posted January 9, 2021 Share Posted January 9, 2021 abuela moves Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 17, 2021 Share Posted January 17, 2021 some scallops and piss stix on smokey cheese grits 1 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 17, 2021 Share Posted January 17, 2021 Basically ginseng chicken soup 2 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 17, 2021 Share Posted January 17, 2021 Taiwanese style short ribs and bok choy 2 Quote Link to comment Share on other sites More sharing options...
ndv Posted January 17, 2021 Share Posted January 17, 2021 54 minutes ago, One Man Banned said: piss stix Touché Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted January 17, 2021 Share Posted January 17, 2021 Are those Goji berries? In the soup? 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 17, 2021 Share Posted January 17, 2021 3 hours ago, ndv said: Touché Can we agree that oui oui works better? 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 17, 2021 Share Posted January 17, 2021 2 hours ago, Deine Mudder said: Are those Goji berries? In the soup? Yes, goji berries and jujubes. Quote Link to comment Share on other sites More sharing options...
Mercer Posted January 17, 2021 Author Share Posted January 17, 2021 Been taking some nasty smelling pisses all week from asparagus. Sometimes I forget because I'm all stoned when I smell it, then question my own vaginal health for a second. 3 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 18, 2021 Share Posted January 18, 2021 20 minutes ago, Mercer said: Been taking some nasty smelling pisses all week from asparagus. Sometimes I forget because I'm all stoned when I smell it, then question my own vaginal health for a second. Never messed w/ asparagus until I was adult age and was therefore unaware of its properties. One night I steam some and eat that for dinner before heading to the homies. Chilling, smoking, drinking. Finally I head to his bathroom, which is NYC tight, like you have to step in against the wall to close the door behind you towel closet tight. Took a massive beer piss, don't know if I noticed anything, probably too burnt or thought his old ass bathroom was funky. Did the same thing a little while later. Finally dude goes to use the bathroom and when he comes back starts asking me in a weird tone what I had for dinner. We were always breaking each other's balls so I'm immediately like what's his angle and I'm like why? He's like just tell me what you had. Why? Did you happen to have asparagus? I'm thinking how this mf know this? Yeah.... how'd you know? BECAUSE THE WHOLE BATHROOM SMELLS LIKE ASPARAGUS PISS MF!!! 3 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 21, 2021 Share Posted January 21, 2021 Lobster mac & cheese. Cooked the lobster, then used that water to boil down the shells and used that for the pasta water. Applewood smoked gouda and cheddar cheeses. 1 4 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 2, 2021 Share Posted February 2, 2021 Been baking a little bit lately. Assorted breads and bagels. 1 5 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 2, 2021 Share Posted February 2, 2021 Sole with tarbais beans spinach and almandine Strip steak with potatoes and asparagus, Szechuan peppercorn bordelaise 2 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 2, 2021 Share Posted February 2, 2021 Making sauce with itsallafarce (Szechuan peppercorn bordelaise) Saute mushrooms until nice and brown add onions or shallots if you got em (I didn't.) Caramelize onions, add aromats (thyme, bay leaves, Szechuan peppercorn) Brandy to deglaze Deglaze that shit, scrape the fucking pan with your wooden spoon. Reduce that shit to au sec (almost dry) Get your fucking red wine (don't use shitty wine you wouldn't drink by the glass either. Cheapskate.) Same process as with the brandy. Add veal stock once your red wine has reduced by half Now let it summer and reduce by at least 2/3rds (could be more or less depending on the strength of your stock.) Once the sauce has reduced to the point it costs your spoon really well (I forgot to flick that part.) Add your fucking butter a pat at a time, while whisking. Keep whisking until your butter is fully emulsified into the sauce. Season to taste with salt and pepper. Put that shit on anything. Especially on meat. But, literally anything will taste better with this sauce. 3 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted February 2, 2021 Share Posted February 2, 2021 @itsallafarce those baked good look pretty official, especially on the bread. Curious what you're doing for baking technique on the breads, like free form or using a mold, just throwing in your regular oven or are you using a stone or the like, that type of shit. That peppercorn sauce looks 100 but curious how it is over something like steak with those peppercorns still in there. Unique flavor from those, but also the sensation they cause when you bite them. Had to learn to appreciate that in Szechuan cooking. 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted February 2, 2021 Share Posted February 2, 2021 Good ol fashioned western omelette. And some tots. 2 3 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 2, 2021 Share Posted February 2, 2021 2 hours ago, One Man Banned said: @itsallafarce those baked good look pretty official, especially on the bread. Curious what you're doing for baking technique on the breads, like free form or using a mold, just throwing in your regular oven or are you using a stone or the like, that type of shit. That peppercorn sauce looks 100 but curious how it is over something like steak with those peppercorns still in there. Unique flavor from those, but also the sensation they cause when you bite them. Had to learn to appreciate that in Szechuan cooking. Thanks man, they are all natural yeast sourdough. I shape them freehand and then proof in bannetone baskets. I bake them in a dutch oven set on a stone. As far as the peppercorn Bordelaise it works beautifully on steak. Think of a peppercorn sauce on crack!!! Next time I'm gonna grind em a bit in the old mortar and pestle. They are definitely more perfumey than regular peppercorns so, it can become overpowering pretty quickly. Overall though I'd give it two thumbs up!!! 1 1 Quote Link to comment Share on other sites More sharing options...
where Posted February 2, 2021 Share Posted February 2, 2021 I’ve always strained bordelaise but I like how rustic that looks, I’d probably avoid eating the whole peppercorns cause I’m a bitch. That sourdough tho. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted February 4, 2021 Share Posted February 4, 2021 Peking style duck, mainly authentic minus a move or two 1 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 4, 2021 Share Posted February 4, 2021 On 2/2/2021 at 12:31 PM, where said: I’ve always strained bordelaise but I like how rustic that looks, I’d probably avoid eating the whole peppercorns cause I’m a bitch. That sourdough tho. I typically strain twice by this point, at work I would let it simmer for a few hours then strain into a new pot and continue reducing then strain again once finished. At home, it's whatevs. Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted February 4, 2021 Share Posted February 4, 2021 3 hours ago, One Man Banned said: Peking style duck, mainly authentic minus a move or two You Asian food well, sir. Pass them recipes. In the recipe thread. We need more of that. Or really just me. I need more of that lol specifically Asian food. Man I love that shit. And I 100% never get it right. 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted February 4, 2021 Share Posted February 4, 2021 Behold. The brefast BLT club! Made with love and 3 slices of bakery Italian. 3 1 2 Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted February 4, 2021 Share Posted February 4, 2021 What is this? Flamingos? Carnivorous plants? Aliens? 1 Quote Link to comment Share on other sites More sharing options...
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