What did you cook?

Discussion in 'Food and Drink' started by Cspirou, Oct 15, 2016.

  1. Cspirou

    Cspirou They call me Sparky

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    reminds me. scallop season is coming
     
  2. nishan99

    nishan99 Friend

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    This amazing burger.

    Now I rarely order burgers from restaurants, way better than 95% of the restaurants and much much cheaper.
    [​IMG]
     
  3. bixby

    bixby Friend

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    Looks yummy!

    Wait is that a slice of spam on that burg?
     
  4. nishan99

    nishan99 Friend

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    Thanks!.
    Nope, it's a smoked turkey strips that I fried in butter for two minutes.
     
  5. Cspirou

    Cspirou They call me Sparky

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    It's weird the things you miss when you move. I could careless about oyster po'boys growing up. 30 years later and 20,000km away, I suddenly want one.

    B74B718D-C418-44EA-9D8D-FB816DE93542.jpeg
    this was really just a side project to a fried chicken night i had. As long as i had a big pot of oil setup, i might as well add oysters. This could very well be the first time a po'boy has been made with Brittany oysters.

    If I do this again it will be in the summer when the oysters have more fat
     
    Last edited: May 18, 2022
  6. Metro

    Metro Friend

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    We had a virtual team building event at work over Zoom. A chef in Tel Aviv led us through making homemade hummus and falafel from scratch. It came out great.

    20220304_145742.jpg

    It was my first time ever to do deep frying at home, because of inexperience and being fearful about handling hot oil. Really satisfying to get over fear of the unknown.
     
  7. Thad E Ginathom

    Thad E Ginathom Friend

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    Very nice.

    Years (decades, actually) ago I used to make hummus regularly, but I don't think I ever made falafel.

    I have almost always had a pan-full of oil on standby. I do try hard to remember that one false move could mean very serious injury, and absent mindedness (to which I am prone: it is not unknown for to boil things dry) could burn the house down.

    Apart from that... no problem!

    (the big thing is never to pour water on a fat/oil fire)
     
  8. yotacowboy

    yotacowboy McRibs Kind of Guy

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    That plate is begging for a big ol' scoop of toum!!! bring the thunder!
     
  9. ColtMrFire

    ColtMrFire Writes better fan fics than you

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    Forgot to take a picture but tonight it was Carne Asada, potato salad and sweet peas, with a nice glass of red to wash it down.
     
  10. Cspirou

    Cspirou They call me Sparky

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    lately I’ve been making tzatziki which is amazing with roast chicken or felafel. Easy to find recipes but I’ll just post anyway. No proportions as I just do it by feel

    • Greek yogurt. Get full fat
    • minced garlic
    • Olive oil
    • Lemon juice
    • Salt
    • Diced cucumber (optional for me)
    Ideally make ahead of time so the garlic taste less harsh. Of course garlic feens can dive in right away. I will take this over mayo any day
     
    Last edited: Mar 9, 2022
  11. nishan99

    nishan99 Friend

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    I just had my first ever chicken parmesan and it blew me away!!. Easily now one of my favorite meals ever along side Margoog.

    [​IMG]
     
  12. nishan99

    nishan99 Friend

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    Lamb meatballs pizza with gouda cheese instead of the mozzarella.

    [​IMG]
     
  13. Souldriver

    Souldriver Facebook Friend

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    It may be the NYer in me but very little beats a good BEC.
    [​IMG]
     
  14. DigMe

    DigMe Needs a baby bottle

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    i used to make it quite a bit to take in my lunches and eat with veggies. Good stuff.
     
  15. Souldriver

    Souldriver Facebook Friend

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    Candied Bacon
    1. Take your thick centercut bacon and oat it down
    2. Cover with a little maple syrup
    3. Rub in brown sugar and spices of choice (nutmeg, cinnamon, cayenne, dealers choice, etc)
    4. Drape on wire rack that with a pan under it to catch drippings
    5. Bake at 375-400 degrees until the bacon is crisp and the sugar candied.
    6. Enjoy
    [​IMG]
     
    Last edited: Jul 8, 2022
  16. Beefy

    Beefy Almost "Made"

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    My family bought me a Sous Vide stick for father's day, so I've been experimenting quite a bit.

    Today I did picanha (top sirloin cap), rubbed with a salt-free steak spice and smoked salt with just a dash of good olive oil. Sous vide at 133F for 6 hours, then seared for 1 minute per side on my pellet grill at a scorching 700F. Served with freshly made chimichurri, tomato/corn salad, and potato salad.

    The meat was gloriously tender and juicy. With the chimichurri there was an amazing interplay of salt, acid, onion/garlic bite and parsley freshness. This is possibly the best thing I have ever created and eaten. It's all downhill from here.

    [​IMG]

    [​IMG]
     
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  17. Souldriver

    Souldriver Facebook Friend

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    That meat looks perfectly cooked. Some would say I am jealous.
     
  18. Beefy

    Beefy Almost "Made"

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    Sous vide is SO easy, it is basically cheating. I should have invested in the gear years ago.
     
  19. Armaegis

    Armaegis Friend

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    So... you're bringing the food for the next local meetup right?
     
  20. Thad E Ginathom

    Thad E Ginathom Friend

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    You bring the food: he'll bring the machine!

    :bird:
     

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