What did you cook?

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

  1. spwath

    spwath Collegiate hijinks master

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    Parmesan garlic crusted scallops with a glass of bushmills Irish whisky. Living like a king here at college.
    IMG_20190404_193338907.jpg
     
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  2. yotacowboy

    yotacowboy McRibs Kind of Guy

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    congrats on the upgrade to paper plates.

    (in all seriousness, good on you for not just making nissin ramen and throwing hard boiled eggs on top and thinking IMA CHEF, YO.)
     
  3. Ringingears

    Ringingears Honorary BFF

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    Those looked perfectly cooked. You should find a copy of Julia Child’s Mastering the Art of French Cooking. I think you would find it interesting. And the recipes are delicious.
     
  4. spwath

    spwath Collegiate hijinks master

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    Paper plates are so much easier, don't need to clean them. Also ramen is pretty good sometimes though.
    Yeah, im surprised how well I cooked them for being mildly intoxicated when cooking them. I'll have to check that out, though I don't do too much cooking. Scallops are pretty easy, and require minimal ingredients, time, and effort. Plus only used 2 things to clean, the pan and tongs
     
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  5. Cspirou

    Cspirou They call me Sparky

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    Yeah, you need to add pork belly and seaweed first

    B426F06B-FA79-4326-A53C-79A50BECEB12.jpeg

    An easy but decadent way to cook scallops is in deep butter (butter poached). Get a small sauce pan, unless you want to use A LOT of butter, and melt enough butter to cover the scallops. Put a couple crushed cloves of garlic in there and heat until it's ~150f (I do between 140f and 160f). Drop in seasoned scallops and cook for about 4 min. You want it to be medium-rare inside.

    Edit: just realized it's the first post of this thread
     
    Last edited: Apr 4, 2019
  6. Velomane

    Velomane Rando

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    Can the butter be recycled into something else?
     
  7. Cspirou

    Cspirou They call me Sparky

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    Yes, i tend to put it back in the fridge and use it again when cooking seafood. Either poaching again or just as you would use butter normally. Also good for a lemon-garlic sauce with fish.
     
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  8. dmckean44

    dmckean44 In a Sherwood S6040CP relationship

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    Made some Ciabatta loaves yesterday.

    [​IMG]
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    And then some nice open faced sandwiches for lunch.

    [​IMG]
     
  9. Luckbad

    Luckbad Traded in a unicorn for a Corolla

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    Spaghetti for One

    Also the title of my debut country chart-topper.

    My wife and son are in Colorado for a few days so all of my meals are solo plus dog scraps.
     
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  10. spwath

    spwath Collegiate hijinks master

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    Very drunk on a Tuesday for some reason, but made homemade nachos with homemade chips. IMG_20190501_004740923.jpg
     
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  11. Syzygy

    Syzygy Friend

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    Last night
    IMG_20190501_201509.jpg

    But tonight it's become
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    Pane Siciliano (Sesame Semolina) from The Bread Baker's Apprentice.
     
  12. Cspirou

    Cspirou They call me Sparky

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    Ham, egg and cheese galette (buckwheat crepe)

    4DB50CE5-210E-440A-B2FC-CCBF8FB9C93A.jpeg
     
  13. spwath

    spwath Collegiate hijinks master

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    I tried this, but I realized I didn't have a small sauce pan or any garlic, so I just cooked them in a bit of butter with some itallian seasoning. Still good.
    Enjoying with some Singleton scotch.
    [​IMG]
     
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  14. Cspirou

    Cspirou They call me Sparky

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    Galette avec boudin noir, pomme sautés et oeuf brouiller

    (Buckwheat crepe with blood sausage, sauteed apples and a scrambled egg)

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    Served with local cider
     

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  15. mitochondrium

    mitochondrium Friend

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    @Cspirou

    I get the feeling I should not have visited Bretagne last year, I should have come this year an invited myself to this galette au boudin noir.
     
  16. Cspirou

    Cspirou They call me Sparky

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    Yep, you messed up. Did you at least get oysters?

    (No pic but I opened up 4 dozen last week)
     
  17. mitochondrium

    mitochondrium Friend

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    Stayed at Saint-Malo for two weeks and yes when I am in France near the sea I always have oysters at least once. This time a dozen no 2 creuses from the local market.
    Another must the local food markets. Normal ones are already head and shoulders above most markets in Germany.
     
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  18. bixby

    bixby Friend

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    Screw the Impossible Burger- My Ostrich burger is much lower in fat and probably has less Roundup and GMO Soy than the hype train burger.

    Today's take included Ostrich, smoked sea salt, pepper, feta, avocado, onion, zucchini, tomato, mustard and ketchup. Kind of messy but tastes great. And it costs less.

    20190603_121815.jpg
     
  19. fp627

    fp627 Friend

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    Pizza with friends last weekend:
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    [​IMG]
     
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  20. Cspirou

    Cspirou They call me Sparky

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    Not technically cooking, but I don't care

    CD64CBD6-6C6A-4666-8FD4-D9F430F329AE.jpeg
     

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