What did you cook?

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

  1. Superexchanger

    Superexchanger Friend

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    After purchasing my home, my first real project was building three large self-watering deck planters and filling them with seasonal vegetables and herbs, with the goal of incorporating the results into an intensive late-summer cooking regimen. Been doing that every year since. A couple of standout meals from this month below:


    Lemon butter shrimp on a bed of cilantro orzo with grilled cauliflower (the latter was brined in baking soda to raise the PH and speed the Milliard reaction to enhance browning). Also some beans I guess:
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    New York strip with a pasta agilo e olio, parsley-basil gremolata, and simple salad (a weird mix, but god this was good):
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    Finally, one of the planter boxes. The marigolds really helped repel pests that destroyed much of my growth last year. Bunch of green pepper, basil, rosemary, lettuce, parsley, and thyme:
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    Last edited: Aug 18, 2019
  2. Syzygy

    Syzygy Friend

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    As is customary for August, for someone from New Mexico, fresh green chile stew.

    Since we're pescetarian, a vegan recipe with green lentils instead of meat.

    Easy to make in the Instant Pot, and the whole house smells awesome. Green chile is the star in this dish.

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  3. skem

    skem Friend

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    A0F8AE76-A4CD-491D-9E7C-2D4F47D3AEC5.jpeg Homemade Ma Po Tofu.
     
  4. Superexchanger

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    Oh man, consider me jealous. I lived in Los Alamos (well, just outside of it) for a couple of years. Along my commute in there was a burrito truck that served a lot of workers that came in from the bedroom communities around that area. I remember many mornings where I couldn't stop myself from pulling over and getting a burrito with an obscene amount of green chili salsa. I still dream about the flavor of those things. I didn't cook much then, but I remember trying to get those chilis in almost everything I ate, which was thankfully quite easy. Absolutely sublime.
     
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  5. Syzygy

    Syzygy Friend

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  6. Superexchanger

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  7. Deep Funk

    Deep Funk Deep thoughts - Friend

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    Every day at work I practise my Aglio e Oglio. I am getting better at it but how much you colour the garlic remains a matter of personal taste.

     
  8. Cspirou

    Cspirou They call me Sparky

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    Scallop season is here. Don't know why some photos uploaded sideways

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  9. mitochondrium

    mitochondrium Friend

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    sideways, upside down, does not matter those pictures are very enticing
     
  10. skem

    skem Friend

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    A recipe suggestion.
     
  11. bixby

    bixby Friend

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    When I can get grass fed New Zealand lamb on markdown, life is good.

    for about $7 a gourmet meal can be had.

    Baby Bok Choy and Brussels leafs with balsamic garlic dressing along with Reverse Seared Lamb Rib Chops in a simple pan sauce.

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  12. Cspirou

    Cspirou They call me Sparky

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  13. spwath

    spwath Collegiate hijinks master

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    Mashed potatoes for dinner with my friends.
    Trick is to use a lot of butter and sour cream and milk. 5 lb of potatoes, 3 sticks of butter.
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  14. Superexchanger

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    Hell yeah. If you ever do this and have some time and idle upper body strength to use, push that mixture through a medium pasta rinser (without overworking) and it will create insanely smooth mashed potatoes that satisfy on a nearly erotic level.
     
  15. Cspirou

    Cspirou They call me Sparky

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    I have a masher that's basically an oversized garlic press
     
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  16. spwath

    spwath Collegiate hijinks master

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    I have limited tools at college. I just used a masher tool and a hand mixer.

    Definitely could have been mixed more, but still good.
    All the butter and sour cream seemed to be the key.
     
  17. Superexchanger

    Superexchanger Friend

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    No pasta strainer? How the hell do you prepare your Tagliatelle alla Bolognese bro?!

    :D
     
  18. Superexchanger

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    Recently made a large batch of about 5 sourdough bread loaves. For me, this is one of the highest ratios of enjoyment of product to difficulty of production available to a home cook. These came out with a nice chew on the rhind, tender interior and subtle tang. The starter culture was obtained from an eccentric cooking class instructor who claimed its lineage back to 18th century Italy. Not sure about all that, but I doubt I'll be messing with store bought breads for some time.

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    Last edited: Oct 14, 2019
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  19. Ice-man

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    Today I made my grandma's shrimp Alfredo. It takes a while to make the cream sauce but it's leagues better than store bought. Feeds a family of five with leftovers.
     
  20. Cspirou

    Cspirou They call me Sparky

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    Stuffed squid served with squid ink pasta.

    I'm happy how this one turned out

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