What did you cook?

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

  1. Superexchanger

    Superexchanger Friend

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    Making squid ink pasta is impressive. How are you sourcing? Are you saving ink sacs from catches or do you have a local market that keeps stock?
     
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  2. Cspirou

    Cspirou They call me Sparky

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    You are correct, it is impressive. And I totally didn't work that hard. I just used a dry packaged pasta. It looks a lot like this

    [​IMG]

    That being said I tend to buy my squid whole and I could harvest the ink sacs myself to make my own pasta. I plan to do it one day, just not this time.
     
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  3. bixby

    bixby Friend

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    Inspired by the great looking seafood.

    NZ Hoki with lemon butter caper sauce.

    fish 001.JPG
     
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  4. spwath

    spwath Collegiate hijinks master

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    Ramen scallop and egg stir fry
    IMG_20191108_181733543.jpg
     
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  5. ekfc63

    ekfc63 Acquaintance

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    Some recent stuff
    Ginger crab - The kid's favourite
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    Iles Flottante made by my wife
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    Ravioli night - Short Rib
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    Prawn ravioli
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    Air Fryer KFC
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    Roast Suckling Pig
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    Last edited: Nov 21, 2019
  6. tommytakis

    tommytakis Friend

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    Not much of a recipe but...
    25E873ED-E721-4008-AAD7-F5B0F72C4F4C.jpeg
     
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  7. ekfc63

    ekfc63 Acquaintance

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    Bangers and mash with onion gravy. Takes me back to school dinners (aka lunch) in the UK

    [​IMG]
     
  8. bixby

    bixby Friend

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    Smoked brisket, Monterrey jack, Egg Slut style Sandwich. The pic sucks but boy was it tasty.

    sandwich 013.JPG
     
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  9. fp627

    fp627 Friend

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    Whole dungeness crab went on sale. Steamed 2 and consumed straight with butter and lemon. Fried other 2 with ginger, green onion, little garlic (didn't make it into Chinese style ginger sauce). Will probably attempt Singaporean Chili Crab again if I get crab one more time before peak fishing season ends. Was good last time but my sauce wasn't quite what I wanted. Overall happy considering it was both (friend and I) of our first time making chili crab though.

    Can't find pictures from last time. No good pictures taken today, were only taken during me cleaning, nothing interesting to see.
     
    Last edited: Dec 19, 2019
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  10. Cspirou

    Cspirou They call me Sparky

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    Honestly how do you guys eat crab the chinese way? Like do you suck out all the meat or crack it but you don't really have the sauce?

    just kind of a huge inconvenience to me to cover the shell with sauce
     
  11. fp627

    fp627 Friend

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    I probably do it the wrong way, but whatever, this is what I enjoy:

    The sauces are amazing because the shell itself as well as some of the "juice" and "crab butter" that leaks out flavors the sauce. The sauce is not for the shell per se but rather for making residual contact with your food for flavoring.

    In general, Chinese, Singaporean, or crab with a sauce of similar thickness and consistency I still break the crab down like you normally would. The sauce on the crab itself sticks to my fingers, which then contact the crab meat and puts a little bit on - enough to enjoy the flavor but not so much the crab itself is overpowered. If the crab was sufficiently cleaned (crab itself has most of excess hair, barnacles, and the layer of dirt + grime well brushed off), then the sauce will taste nice/clean as well without any "sandiness" or "graininess". Mix the rest into whatever other food you have or in case of chili crab, dip fried man tou into the sauce.

    I have not seen anyone suck out the meat but I'm sure someone out there does this.
     
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  12. bixby

    bixby Friend

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    Used some more of the home made Harissa on a Nectarine infused Chicken. sorry about the dark pic. Came out perfectly juicy.

    food 001.JPG

    And made a new dish for me, Chickpea Fatte or Fatteh.

    food 007.JPG
     
  13. squishware

    squishware Almost "Made"

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    I cook pork chops in unrefined coconut oil, seasoned with half iodized salt and half pink Himalayan that I mix up. Then I eat the chops and use that oil to scramble eggs. It is a staple around here. Keto FTW.
     
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  14. hikergrl

    hikergrl Friend

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    I cooked a large batch of millionaire's shortbread to give to neighbors and friends as a "holiday treat". Its a pretty indulgent "cookie". Here is my recipe:
    (Also - you folks have posted some seriously, talented cooking!!)

    Recipe Millionaire's Shortbread_Page_1.jpg Recipe Millionaire's Shortbread_Page_2.jpg
     
  15. Cspirou

    Cspirou They call me Sparky

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    Did braised short ribs because I found them exceptionally cheap the other day

    82A9CCE5-031D-498F-8F22-B37E999B52F2.jpeg

    This was made in a pressure cooker with red wine, tomatoes, carrots and onions. Served over delicious mashed potatoes.

    Short ribs have always been tricky to me. Either they were way too chewy because the collagen never really softened up or the meat was too dry. I finally figured out that my problem has been serving it as soon as I feel that it is tender. Whenever I smoke brisket I never serve it immediately. The meat needs to drop back down to 140f before you even think about cutting into it. Well short ribs convert their collagen around the same temperatures. Cutting into it at this point will result in dryish meat.

    Now my short ribs are a two day process. I braise until i can get a knife/fork in easily and then I let it come down to room temp in the sauce and then in the fridge overnight. This allows the ribs to absorb a lot of the flavors as well as retain some of the moisture. Next day I bring it back up to a simmer to reheat and check the ribs until it's about 140f-150f before serving. Reduce sauce if necessary.
     
    Last edited: Jan 13, 2020
  16. Velomane

    Velomane Acquaintance

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    Merci Cspirou. I have had the same challenges as you. I will be giving your method a try.
     
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  17. Superexchanger

    Superexchanger Friend

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    Haven't been taking many pictures of dinners lately, but this one was exceptional.

    Very simple swordfish steaks marinated briefly in lemon juice and garlic, grilled, and topped with a compound butter made with garlic, lemon zest, and basil.

    Made a complementary ziti pasta dressed with the same compound butter, black pepper, and grated parmesan.

    I hadn't had swordfish prior to this, but I foresee myself eating this as frequently as mercury guidelines allow. The flesh was extremely tender, juicy, and clean tasting, on par with some of the better steaks I've had. Try this if anyone in your life is hesitant with seafood (and is not pregnant or a baby).

    [​IMG]
     
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  18. bixby

    bixby Friend

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    Yum!

    And for next time, I've made this a half dozen times and is always great.

    https://www.foodnetwork.com/recipes/giada-de-laurentiis/swordfish-milanese-recipe-1944512
     
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  19. ekfc63

    ekfc63 Acquaintance

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    Crack it either with teeth (dungeness crab shell is soft enough to do this) or use crackers.

    Recipe is easy. Saute sliced ginger and peeled shallots in oil for up to 1 min, add crab (previously dusted in flour), toss around for 1 min or two, add chicken broth, cover and cook for about 6-7 minutes, uncover, add oyster sauce and a few splashes of soy sauce, chopped green onion, adjust seasoning, thicken sauce with cornstarch and bingo....done. Its easy but i guess more steps and more inconvenient than boiled and dipped in butter.
     
  20. bixby

    bixby Friend

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    What to do with some left over mashed potatoes and baby bok choy,
    Add some Monterrey jack and bacon, then put an egg on it and bake.
    Comfort food for a cold day!

    speaker stand 016.JPG
     
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