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General Discussion => WHATEVER => Topic started by: Frank on March 12, 2021, 06:02:16 PM
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we have the what are you eating thread already, but this is more about cooking at home or maybe your professional life as a cook.
share your favorite recipes, gear, philosophies, whatever. wether you're an ambitioned hobbyists, a passionate burger flipper, a line cook, or a top level chef. everyone with a special passion for self made food (and accompanying drink)is welcome to post.
i used to work in kitchens as a line cook, pizzaiola, in a premium local burger chain, as barkeeper and barista and more. this made me into somewhat of a food snob i guess to the point where i feel bad about buying frozen pizza, because i know i can easily make one ten times better myself for probably half the price.
which brings me to my first entry into the topic: homemade pizza. i used to not bother with making the dough myself for the longest time, i would buy this premade pizza dough, which mostly tastes like nothing, and then do the rest myself. after being disappointed time and time again, i started making my own dough again. i usually do the cold ferment with fairly wet dough that is almost 70% hydrated that i have kneaded for about ten minutes until it's smooth and way stretchy so i am sure i developed enough gluten. nothing special about the dough, just yeast, flour, 2% salt to flour, tiny pinch of sugar as an extra for the yeast to feed off. i used to knead the olive oil in after mixing the rest in the kneading process, as it's said to develop more gluten, but i actually haven't found a difference in taste or texture after a few days of cold rising, so i just dump the olive oil into the yeast water mix. gotta let this dough sit in the fridge for at least a day or it tastes rather bland, quick rise only in emergencies or when i want bake bread out of it instead of pizza. it tastes best after 4-5 days to me, after that it starts to smell way too hard like beer already and gets too funky for me.
the real revolution for me was basically frying the bottom first and then finishing it up in the oven with the broiler. this made it possible to bring bottom and top to my desired doneness. before it was very frustrating how the pizza would be inconsistently done. i guess this is because that dough is actually made for real pizza ovens which go way higher in temperature than normal kitchen ovens. ye it's not rocket science exactly, but in favor of comfort i didn't go that route until recently.
it takes a lot of work, but mainly in preparation, and when i make dough i make an amount that lasts for like two or three pizzas that i will use up over the course of the week. keep it portioned and seperated in airtight containers so i can whip something up with it whenever, i usually make one of thes into a bread or breadroll, since i don't need to eat pizza 3 times a week.
another hack i found out in terms of cheese is to dry out your mozzarella if you can only find the full moisture stuff. i tap it off with paper towels and then have it dry out in the fridge for a few hours. this will dehydrate it even further and you end up with something that should melt pretty much like low moisture mozzarella that is mostly used by pizza makers. makes it easier to not have burned or spilled cheese before the rest of the pie is done.
rn trying to find a nice cast iron pan since i've been using a non stick that sometimes gives off this weird taste as if it's been overheated, not stoked on that.
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^^^
too funny, man. I've got a couple pies in the oven right now. bought the dough from the Food Co-Op though, but at least they make it daily.
I've got a few cast iron pans and always cook the pizzas in them. Crust comes out crispy and is always cooked through, with a crispy crust as well. Cast iron skillets really work quite well for this purpose. hah, cast iron works really well for anything if you've got it seasoned properly.
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^^^
too funny, man. I've got a couple pies in the oven right now. bought the dough from the Food Co-Op though, but at least they make it daily.
I've got a few cast iron pans and always cook the pizzas in them. Crust comes out crispy and is always cooked through, with a crispy crust as well. Cast iron skillets really work quite well for this purpose. hah, cast iron works really well for anything if you've got it seasoned properly.
sick man, enjoy those pies haha.
maybe check out how it tastes if you let it age in the fridge for a few days. changes texture and taste of the pie quite a bit. after the 4-5 day mark it has this really nice sour dough tang to it.
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^^^
too funny, man. I've got a couple pies in the oven right now. bought the dough from the Food Co-Op though, but at least they make it daily.
I've got a few cast iron pans and always cook the pizzas in them. Crust comes out crispy and is always cooked through, with a crispy crust as well. Cast iron skillets really work quite well for this purpose. hah, cast iron works really well for anything if you've got it seasoned properly.
sick man, enjoy those pies haha.
maybe check out how it tastes if you let it age in the fridge for a few days. changes texture and taste of the pie quite a bit. after the 4-5 day mark it has this really nice sour dough tang to it.
sourdough crust is wicked good. I'll have to try that suggestion.
My buddy gave me a sour dough bread starter last week and I made a tasty loaf in the cast iron dutch oven just a few days back. I don't eat much bread because it leaves me feeling heavy and kind of sick but the home baked sourdough felt like air in my belly. We ate the damn thing in 2 days. gotta make more!!!
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Oh this is great. Once I’m on my laptop, I’ll share the recipes but during COVID, I’ve learned how to do whole roasted duck and goose and it’s so much fun.
Here’s a great goose video. Seasoning and flavor wise, we were very different but technique wise, we were basically the same. The most important factor about cooking goose is that’s it’s NOT like roasting a whole chicken or duck. It’s closer to roasting two different pieces of beef that do not get along together so listen to this dude: https://youtu.be/aonZ5whtMRg
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adam ragusea was my inspiration for letting my dough rest in the fridge for days. love his channel.
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I'm obsessed with cooking. For my family, for friends, doesnt matter. But never again will I work as a cook.
A great seasoned cast iron is something everyone should own. I have plenty from my parents past on to me. I cannot use not stick and even the sight of them bothers me.
I know other foodies will know this, but to those lurking...
Dont boil most veggies. Drizzle with olive oil, salt and pepper and BROIL them.
Simple tip but holy hell does a broiled broccoli etc taste amazing
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I'm obsessed with cooking. For my family, for friends, doesnt matter. But never again will I work as a cook.
A great seasoned cast iron is something everyone should own. I have plenty from my parents past on to me. I cannot use not stick and even the sight of them bothers me.
I know other foodies will know this, but to those lurking...
Dont boil most veggies. Drizzle with olive oil, salt and pepper and BROIL them.
Simple tip but holy hell does a broiled broccoli etc taste amazing
hell yeah, although i made a tasty soup a week ago by just boiling leftover veg and then pureed them. but that was because that was spontaneous, otherwise i would have roasted the veggies first. was planning on just parboiling some potatoes and carrots to have them at hand real quick. was bothered that i was wasteful cooking up a whole pot just for that and then through everything in that pot that was about to wilt away.
i just bought some broccoli today, not knowing yet what to cook with it. probably gonna do the broiler tonight along with cauliflower.
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Expand Quote
I'm obsessed with cooking. For my family, for friends, doesnt matter. But never again will I work as a cook.
A great seasoned cast iron is something everyone should own. I have plenty from my parents past on to me. I cannot use not stick and even the sight of them bothers me.
I know other foodies will know this, but to those lurking...
Dont boil most veggies. Drizzle with olive oil, salt and pepper and BROIL them.
Simple tip but holy hell does a broiled broccoli etc taste amazing
hell yeah, although i made a tasty soup a week ago by just boiling leftover veg and then pureed them. but that was because that was spontaneous, otherwise i would have roasted the veggies first. was planning on just parboiling some potatoes and carrots to have them at hand real quick. was bothered that i was wasteful cooking up a whole pot just for that and then through everything in that pot that was about to wilt away.
i just bought some broccoli today, not knowing yet what to cook with it. probably gonna do the broiler tonight along with cauliflower.
Yeah, it's ok to boil in a soup.
Dood, try this with your brocolli and cauliflower and post up! It turns a kinda bland veggy into a delicious treat. You can also bake them first on about 350 and finish with broiling just to ensure they are cooked but still get that broiled effect. I do find if people go right to broiling they often over cook them.
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That’s such a good idea with the soup mate
Some friends put me on to this shit called pytt I
panna but honestly that’s so much bullshit it just means things in pan, just mad leftover feeds really but I reckon it’s a good one to put cunts on to cooking
Just take literally whatever you have but ideally dice potatos, pumpkin, carrot, meat, fucken whatever you find and just fry that shit up but you wanna have that shit on toast
That’s a good one for when you wake up ruined
Put an egg on that shit, too
You can get right into it and cut like tiny strips just big enough to not totally turn to crisps and arrange that shit in such a fashion to impress a bitch
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i have some great recipes for yams, roasted chickpeas, chicken curry fries, and chili i'll share this week :)
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I'm making bugogli dumplings with kimchee today.
I love this dish
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Love making pizza and homemade dough as Frank mentioned. Flour, water, yeast and salt - and a few days in the fridge - usually 3-4 for me but iIll try a 5 day for the hell of it sometime - I wanna see hoe strong the taste will be - your on to something buddy!
I cook em on a pizza stone at 550 f for about 5 minutes -soo good and allot of fun.
Cool thread.
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It’s not a real recipe but you can make your own kfc hsp
Hsp is a way of life, boys
2x large chips
3x zinger patties, diced
1x large popcorn chicken
3x aioli sauce
3x supercharged sauce
Grated cheese
4-6 pax
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Shit....I thought this thread was for kooks.....
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Use the bread maker to make the pizza dough at home. It’s all good and super easy and comes out good and tasty. Least amount of admin short of buying pre made dough or bases.
Got a offset smoker bbq at the start of summer so have been doing some real good whole chickens, briskets etc on there. Get a nice cheap big cut of meat or some whole chickens, throw it in there for a good 6-8 hours with some flavoured wood and shit it turns out bangin!
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thanks to betas suggestion i put my broccoli under the broiler, made some sort of mac & cheese type thing with these, penne, and a cheese sauce i made out of evaporated milk, leftover cheddar, processed slices, and some left over parmegiano. in a baking form topped with panko for a nice crust. tasty.
my mom sent me some stuff they don't use anymore at the house, among the things was a very heavy mystery pan. seems to be some kinda non stick, but works really good for eggs. basically the perfect breakfast size to fit two eggs and some beans in it for one person.
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That sounds legit, another good one with panko is asparagus chips/fries
1 cup panko
1/2 cup grated Parmesan
500g asparagus
1/4 cup flour
2 eggs
Oven at 220c
Combine panko and Parmesan, add salt and pepper
For the battering you go flour, then in the eggs, then in the panko
Press it on nice and firmly
Put them on an oiled baking sheet and bake for 10-12 minutes
They’re kind of like French fries but with asparagus inside
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That sounds legit, another good one with panko is asparagus chips/fries
1 cup panko
1/2 cup grated Parmesan
500g asparagus
1/4 cup flour
2 eggs
Oven at 220c
Combine panko and Parmesan, add salt and pepper
For the battering you go flour, then in the eggs, then in the panko
Press it on nice and firmly
Put them on an oiled baking sheet and bake for 10-12 minutes
They’re kind of like French fries but with asparagus inside
sounds delicious, i'll try this for sure once local asparagus hits the shelves, thanks a lot.
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Did this Detroit style pizza last night. I got some gnarly pans at at sur la table. My wife did the dough in a bread maker and let it rise for 4 or so hour on the counter. My daughter helped with the rest. Fun family project. Great recipe if your a first time pizza maker as doesn’t require anything special.
Leftovers this morning
(https://i.ibb.co/njC3QYY/FBA525-B1-CC52-4-E44-BEFE-29-AC5-CF56099.jpg) (https://ibb.co/TtLKP77)
Recipe
https://www.foodnetwork.com/recipes/jeff-mauro/detroit-style-pepperoni-pizza-4718298
Pans
(https://i.ibb.co/3swcCvF/5405-A1-EE-9-A91-4-D94-A518-D39-CC3-DA6296.jpg) (https://ibb.co/xsy67Yg)
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thanks to betas suggestion i put my broccoli under the broiler, made some sort of mac & cheese type thing with these, penne, and a cheese sauce i made out of evaporated milk, leftover cheddar, processed slices, and some left over parmegiano. in a baking form topped with panko for a nice crust. tasty.
my mom sent me some stuff they don't use anymore at the house, among the things was a very heavy mystery pan. seems to be some kinda non stick, but works really good for eggs. basically the perfect breakfast size to fit two eggs and some beans in it for one person.
Nice!
Makes a big difference in the taste/texture hey?
Also, that detroit style pizza looks proper as fuck!!!! I use a type of frybread recipe I just kinda made up on my own for my pizza crusts. Its thick, but very light and airy. If I want it denser, I use a bannock recipe I created and makes a very filling slice.
That's cool the fam helps out! My kids do the same on pizza nights and its alot of fun
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Expand Quote
thanks to betas suggestion i put my broccoli under the broiler, made some sort of mac & cheese type thing with these, penne, and a cheese sauce i made out of evaporated milk, leftover cheddar, processed slices, and some left over parmegiano. in a baking form topped with panko for a nice crust. tasty.
my mom sent me some stuff they don't use anymore at the house, among the things was a very heavy mystery pan. seems to be some kinda non stick, but works really good for eggs. basically the perfect breakfast size to fit two eggs and some beans in it for one person.
Nice!
Makes a big difference in the taste/texture hey?
Also, that detroit style pizza looks proper as fuck!!!! I use a type of frybread recipe I just kinda made up on my own for my pizza crusts. Its thick, but very light and airy. If I want it denser, I use a bannock recipe I created and makes a very filling slice.
That's cool the fam helps out! My kids do the same on pizza nights and its alot of fun
Gonna try broiling the veggies. Been baking them for a while but always end up over cooking them and drying them out. But when I don’t they are great and done broccoli and it’s great that way.
Definitely encourage trying that Detroit pizza recipe. The sauce recipe is really easy and tasty and would probably work well with other styles. We always go to this neapolitan pizza place that’s really good and kind of expensive and has us spoiled. I don’t enjoy regular pizza anymore but the Detroit pizza at home actually hangs quit well.
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Expand Quote
Expand Quote
thanks to betas suggestion i put my broccoli under the broiler, made some sort of mac & cheese type thing with these, penne, and a cheese sauce i made out of evaporated milk, leftover cheddar, processed slices, and some left over parmegiano. in a baking form topped with panko for a nice crust. tasty.
my mom sent me some stuff they don't use anymore at the house, among the things was a very heavy mystery pan. seems to be some kinda non stick, but works really good for eggs. basically the perfect breakfast size to fit two eggs and some beans in it for one person.
Nice!
Makes a big difference in the taste/texture hey?
Also, that detroit style pizza looks proper as fuck!!!! I use a type of frybread recipe I just kinda made up on my own for my pizza crusts. Its thick, but very light and airy. If I want it denser, I use a bannock recipe I created and makes a very filling slice.
That's cool the fam helps out! My kids do the same on pizza nights and its alot of fun
Gonna try broiling the veggies. Been baking them for a while but always end up over cooking them and drying them out. But when I don’t they are great and done broccoli and it’s great that way.
Definitely encourage trying that Detroit pizza recipe. The sauce recipe is really easy and tasty and would probably work well with other styles. We always go to this neapolitan pizza place that’s really good and kind of expensive and has us spoiled. I don’t enjoy regular pizza anymore but the Detroit pizza at home actually hangs quit well.
I'd be interested in trying your tomatoe sauce recipe!
I'm a pizza fiend, but I dont stick to one style, I tend to go with what I crave at the time. I might go with cheeses only, or a certain "style", other times I load up on toppings.
Stoner hack snack, make grilled cheese sandwiches with pizza sauce and pepperoni in it. Makes for a great, quick snack and its cheap
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Crispy salmon with broiled broccoli rab (beta thanks), shiitake mushrooms in olive oil with garlic, and Whole Foods spinach and Asiago ravioli with truffle and peporino cheese jar sauce
This meal is a weekly go to for us
(https://i.ibb.co/t47XNGs/5691-AF45-D607-4834-B6-D1-A3-BCC44-DF666.jpg) (https://ibb.co/Dtxp6JC)
(https://i.ibb.co/pZ76vWC/5-E3-BD598-9-AE7-4-B98-9-D8-B-837-DDAB53991.jpg) (https://ibb.co/tcGwMZy)
upload image (https://imgbb.com/)
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Did this Detroit style pizza last night. I got some gnarly pans at at sur la table. My wife did the dough in a bread maker and let it rise for 4 or so hour on the counter. My daughter helped with the rest. Fun family project. Great recipe if your a first time pizza maker as doesn’t require anything special.
Leftovers this morning
(https://i.ibb.co/njC3QYY/FBA525-B1-CC52-4-E44-BEFE-29-AC5-CF56099.jpg) (https://ibb.co/TtLKP77)
Recipe
https://www.foodnetwork.com/recipes/jeff-mauro/detroit-style-pepperoni-pizza-4718298
Pans
(https://i.ibb.co/3swcCvF/5405-A1-EE-9-A91-4-D94-A518-D39-CC3-DA6296.jpg) (https://ibb.co/xsy67Yg)
Pizza looks great! Would you mind posting a link for the pans? Tried finding it but didn’t see the same one.
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Crispy salmon with broiled broccoli rab (beta thanks), shiitake mushrooms in olive oil with garlic, and Whole Foods spinach and Asiago ravioli with truffle and peporino cheese jar sauce
This meal is a weekly go to for us
(https://i.ibb.co/t47XNGs/5691-AF45-D607-4834-B6-D1-A3-BCC44-DF666.jpg) (https://ibb.co/Dtxp6JC)
(https://i.ibb.co/pZ76vWC/5-E3-BD598-9-AE7-4-B98-9-D8-B-837-DDAB53991.jpg) (https://ibb.co/tcGwMZy)
upload image (https://imgbb.com/)
That looks amazing man! That's my kinda meal!
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damn, sleazy you killed it with those meals and pics. everytime i come here i get hungry as fuck looking at them.
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Mapo Tofu is probably my favorite recipe I make. The recipe starts with what I found on thewoksoflife cooking blog but have adjusted it from there, happy to share details if anyone wants
(https://i.imgur.com/atLNEidl.jpg)
Also hyped on this spicy Italian sausage rigatoni with a mustard-based sauce. Honestly one of the tastiest damn things I've ever made
(https://i.imgur.com/A3ytx5wl.jpg)
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That looks fantastic!!!! That's next level right there!
Side story. I like ramen, and I like Korean food. So in Edmonton I hit up a korean market and bought a case of ramen.
I decided not to strain it and cook it as a soup. I added kimchee and the condiments in the package.
I eat it and in wondering how the fuck people would eat that regularly.
Turns out it's some youtube challenge thing and it's a hot bowl of 230,000 scoville units. Tasted good but my stomach is doing the dougie and holy fucking hell I'm burning up
I'll be shitting fire for a week
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Mapo Tofu is probably my favorite recipe I make. The recipe starts with what I found on thewoksoflife cooking blog but have adjusted it from there, happy to share details if anyone wants
(https://i.imgur.com/atLNEidl.jpg)
Also hyped on this spicy Italian sausage rigatoni with a mustard-based sauce. Honestly one of the tastiest damn things I've ever made
(https://i.imgur.com/A3ytx5wl.jpg)
Both of these look fantastic. Share the recipes!
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I don’t know if you guys get into sausages but you can get some real legit ones off the italians
Not a recipe but a technique, if you’ve got some good sausages you wanna cook them in a pan with oil but also like 10mm of water in the pan cause the water cooks off and then just brown the the dogs for a minute, they’re just way more succulent that way
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I don’t know if you guys get into sausages but you can get some real legit ones off the italians
Not a recipe but a technique, if you’ve got some good sausages you wanna cook them in a pan with oil but also like 10mm of water in the pan cause the water cooks off and then just brown the the dogs for a minute, they’re just way more succulent that way
I do alot of homemade deer and moose sausage. I prefer them on the bbq or broiled, but nothing wrong in water. Definitely a different texture
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Yeah it is for sure, it might not suit every sausage
I had reindeer once I didn’t mind it at all but I found it to be quite salty but that might have been how it was prepared
I made this now not the best ever I have been drinking and just bumming around all day just meat and three veg because halloumi is a vegetable right?
Lamb cutlets and broccolini with a cheese sauce and one of those potato gratins from Aldi
I rushed my shit oil not hot enough for anything and my gravy is very rich
best done sober really haha but it tastes good enough
https://ibb.co/frsZN3N
Edit
Fuck it can’t embed images maybe it’s cause I’m on my phone
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Mapo Tofu is probably my favorite recipe I make. The recipe starts with what I found on thewoksoflife cooking blog but have adjusted it from there, happy to share details if anyone wants
(https://i.imgur.com/atLNEidl.jpg)
Also hyped on this spicy Italian sausage rigatoni with a mustard-based sauce. Honestly one of the tastiest damn things I've ever made
(https://i.imgur.com/A3ytx5wl.jpg)
What’s up with that pasta recipe Matt? Don’t hold out on us!
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Everyone’s stuff looks great! I would love to learn to make mapo tofu
I love to cook and probably cook every day + Cook extra on sundays for meal prep
(https://i.ibb.co/7zhmKvD/79-ECC5-DA-35-D6-4-ACD-800-C-1-BC8186791-AB.jpg)
Ground Turkey cornbread pie
(https://i.ibb.co/jhThHkB/2612-A512-3-D8-D-4-C28-8-ADF-91-D9-CBB0-E44-F.jpg)
Blackened chicken tacos
(https://i.ibb.co/h1L6X8t/07-A40-BA1-9665-4631-86-ED-14-DC98-E5357-E.jpg)
Chipotle chicken and brown rice stew
(https://i.ibb.co/1bqV9tw/CA79-FC03-10-AA-43-F6-A52-E-4-D8-B634-AA994.jpg)
Family recipe for sauce and meatballs (I use Turkey instead)
(https://i.ibb.co/SBTmgY3/11314-EE2-F900-4-F57-A4-C0-C51-B9-FBA130-D.jpg)
Banana cinnamon muffins
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damn, impressive thom
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I make a great salmon asparagus pasta. Just boil some pasta, throw in some salt, pepper, grated lime skin, salted salmon, asparagus and creme. Sometimes it tastes great, sometimes just awful, don't really know why
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damn, impressive thom
Thank you! I try
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Everyone’s stuff looks great! I would love to learn to make mapo tofu
I love to cook and probably cook every day + Cook extra on sundays for meal prep
(https://i.ibb.co/7zhmKvD/79-ECC5-DA-35-D6-4-ACD-800-C-1-BC8186791-AB.jpg)
Ground Turkey cornbread pie
(https://i.ibb.co/jhThHkB/2612-A512-3-D8-D-4-C28-8-ADF-91-D9-CBB0-E44-F.jpg)
Blackened chicken tacos
(https://i.ibb.co/h1L6X8t/07-A40-BA1-9665-4631-86-ED-14-DC98-E5357-E.jpg)
Chipotle chicken and brown rice stew
(https://i.ibb.co/1bqV9tw/CA79-FC03-10-AA-43-F6-A52-E-4-D8-B634-AA994.jpg)
Family recipe for sauce and meatballs (I use Turkey instead)
(https://i.ibb.co/SBTmgY3/11314-EE2-F900-4-F57-A4-C0-C51-B9-FBA130-D.jpg)
Banana cinnamon muffins
that cornbread pie looks so good.
care to share the recipe for the meatballs?
i'm getting ready to throw down on shrimp scampi recipe this buddy of mine who was some level of professional cook shared with me. pretty good one. i'll post up the details.
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Oath, Thom knows
I had to use up the rest of those lamb chops - I was wasted the other night I’m not sure why I typed cutlets in haha
Anyway I made this marinade this arvo I put two and a bit decent sized teaspoons of honey, then balsamic vinegar, garlic, thyme, little bit of paprika and salt and pepper and enough extra virgin olive oil to turn it into a marinade type consistency I just sat those chops in there for maybe four hours and I turned them halfway
Attempted to braise them and I reckon worked good enough
Just had it with chips because I couldn’t think of anything else but I used the braise juice with the gravy and it’s alright, I’d do it all again, it’s good
https://ibb.co/BZgtgCt
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I really love making Ramen at home, but tried my hand once at making Tonkatsu ramen using pork trotters for the stock and it smelled to high heaven. It tasted alright, but I was so put off by the smell. Wanna try again with some cleaner pork bones...
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did shrimp scampi friday night and then BBQ and crawfish for easter yesterday
scampi
(http://i.imgur.com/Fv8kG11h.gif)
(http://i.imgur.com/jRP7Dzoh.gif)
(http://i.imgur.com/gi7buWqh.gif)
(https://i.imgur.com/lBFWAJA.mp4)
(https://i.imgur.com/tfDIDW4.jpg)
Easter BBQ and Crawfish
(https://i.imgur.com/zBkPd7X.jpg)
(https://i.imgur.com/gz3JuEB.jpg)
275! takes a lot of beer...
(https://i.imgur.com/jenKI0p.jpg)
(https://i.imgur.com/R74ofhs.jpg)
(https://i.imgur.com/1h7L9qk.jpg)
(https://i.imgur.com/y2Kj0Eb.jpg)
(https://i.imgur.com/TzZrx2V.jpg)
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Sleazy on fire (literally) :o
Made some eggs royale for Easter breakfast. Turned out really well, the sauce is always hit or miss but this time I got it textbook. Also, got to use my first own fresh chives this year.
(https://i.imgur.com/5ytUttp.jpg)
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That look like a hell of a BBQ Sleazy. I have a Big Green Egg. Beautiful spread btw!
Looks yummy Easy Slider!!
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Sleazy on fire (literally) :o
Made some eggs royale for Easter breakfast. Turned out really well, the sauce is always hit or miss but this time I got it textbook. Also, got to use my first own fresh chives this year.
(https://i.imgur.com/5ytUttp.jpg)
that looks really good Easy Slider. You got a link to a recipe? Are you boiling the eggs to poach them?
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Cheers brah.
No I only poach them in simmering water with a bit of vinegar, take them out after two, three minutes so that the yolks stays liquid.
For the sauce, a good chunk of butter (between 50 and 100 grams), let it melt at low heat. Take three eggyolks and mix them with lemon juice, salt and tabasco (if you like it hot), then slowly incorporate the liquid butter. Then put it into a bain marie, that‘s when you have a pot with just a bit of water and put the sauce pan on top so that the water touches the pot from below... Don‘t let it get too warm or it becomes too liquid.
It‘s really hit or miss, you never know how it will pan out (pun intended).
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thanks for sharing Easy Slider, i might take a swing at that this weekend. never poached eggs before but looks amazing.
grilled last night. pretty straight forward. i think the key to grilling for me is staying with the meat. i always over cook everything when i run back and forth to the kitchen. i just use kosher salt, black pepper and olive oil. i do heavy pepper and ligher salt on the meat as advised by franklin from fraklin's bbq here in austin. the other thing is i like grilling over charcoal and use the hot area of the grill approach with the charcoals in the webber tins. that way you sear the steaks then put them to the side and then do the lobster or seafood. my wife doesn't eat meat but i like doing surf and turf anyway so it's all good.
oh and i don't do that taking orders on temperature thing. you eat at my place you get medium rare or seafood unless i screw up the meat. and i always slice up the steaks. we have a family of 5 and always have left overs even when my mother an law comes. if i cooked 6 steaks or one steak per person it's way to much food IMHO. if i'm cooking for 8 i'll do 3 ribeyes.
(https://i.ibb.co/1vK1JhX/grill.jpg)
(https://i.ibb.co/brZHL48/table.jpg)
(https://i.ibb.co/ctG3vvc/plate.jpg)
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That whole spread looks bangin! Im drooling over that grilled lobster @Sleazy
(https://i.imgur.com/fcRdfsl.jpg)
I made a lemon creme brulee with a ginger sugar top and threw some homemade candied ginger on top for garnish.
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That whole spread looks bangin! Im drooling over that grilled lobster @Sleazy
(https://i.imgur.com/fcRdfsl.jpg)
I made a lemon creme brulee with a ginger sugar top and threw some homemade candied ginger on top for garnish.
That looks yummy. I never used ginger in a dessert (except for gingerbread, obv.).
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Made this simple creamy rosemary and chickpea bucotini tonight with some garlic chicken sausage and it was bangin. Was a recipe featured on NYT cooking but I found a link with the exact recipe that will get you past the paywall
https://blissandbellinis.com/2020/04/01/creamy-chickpea-pasta-with-spinach-rosemary/
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My lady got me an OONI portable pizza oven, I was joking we should have got a Pizzazz and saved...
(https://i.ibb.co/grPmwwN/20210402-171311.jpg) (https://ibb.co/sg6bQQn)
Gotta work on the dough but man it was not terrible...they cook in 90 seconds, you gotta rotate every 15...900 degrees baybee
(https://i.ibb.co/4ZnMqx7/20210401-191026.jpg) (https://ibb.co/DDHkJnt)
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damn, those pizzas look incredible. what a great gift from your lady.
everyone is killing it in the latest posts. everytime i come in this thread i leave hungry as hell.
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(https://photos.zillowstatic.com/fp/5f856c07e0c0dff6c3430e7cb20ec0e0-uncropped_scaled_within_1536_1152.webp)
Just bought the house that goes with this kitchen. Pretty stoked.
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Is that an just an integrated microwave or is that a steam oven?
Fucking yes, anyone would be hyped on that amount of space
Two ovens, this fucken fatcat
Jokes, I love it
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this looks like some prime time series about wildly successful and sympathetic family kitchen. well done! i expect big things to come out of this.
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That kitchen is the stuff of dreams!
Here's another nyt cooking recipe without the paywall. Super simple, bright, and delicious! I substituted salmon for fresh caught rainbow trout.
https://themindfuleats.com/coconut-miso-salmon-curry/ (https://themindfuleats.com/coconut-miso-salmon-curry/)
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Always brine your chicken. Also - sautée mush/onion/garlic/seasonings, add balsamic, let it cook off until the vinegariness is gone. Add tortellini/ravioli
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dope kitchen, now post some food porn!
Always brine your chicken.
i just learned started brining chicken this year before smoking them and it's an unbelievable difference. You are brine'n in other cases too?
Also - sautée mush/onion/garlic/seasonings, add balsamic, let it cook off until the vinegariness is gone. Add tortellini/ravioli
will try thanks!
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Mapo Tofu is probably my favorite recipe I make. The recipe starts with what I found on thewoksoflife cooking blog but have adjusted it from there, happy to share details if anyone wants
(https://i.imgur.com/atLNEidl.jpg)
Also hyped on this spicy Italian sausage rigatoni with a mustard-based sauce. Honestly one of the tastiest damn things I've ever made
(https://i.imgur.com/A3ytx5wl.jpg)
What’s up with that pasta recipe Matt? Don’t hold out on us!
Sorry getting back here late.
Start with this recipe here:
https://www.foodandwine.com/recipes/pasta-sausage-basil-and-mustard
Highly recommend adding the following too:
Clove or two of Garlic
Frozen bag of peas, absolutely a must
Handful of Spinach
For the mustard, get a somewhat grainy Dijon mustard. This one was amazing
(https://i.ibb.co/WyV2vzB/Screenshot-20210503-102208-Chrome.jpg) (https://ibb.co/WyV2vzB)
For the sausage I just got a local spicy Italian sausage like suggested and it was so good. Super easy dish to make, don't think you can fuck it up really
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(https://photos.zillowstatic.com/fp/5f856c07e0c0dff6c3430e7cb20ec0e0-uncropped_scaled_within_1536_1152.webp)
Just bought the house that goes with this kitchen. Pretty stoked.
That is incredible.
Reminds me of how accurate this sketch was!
https://www.youtube.com/watch?v=yEfsaXDX0UQ (https://www.youtube.com/watch?v=yEfsaXDX0UQ)
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After two months of looking, offering and being denied, zillow stops being sexy and starts getting stressful. But yes, seeing that sketch in the middle of this house hunt was fitting.
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Made a decent dinner tonight. Mixed pasta in a roasted tomato with garlic sauce. With sautéed cauliflower and rainbow chard. Evo, and salt and pepper on everything. Some turmeric in the pan with the cauliflower chard. Not pictured was the slice of some olive/rosemary bread I used to clean the leftover sauce out of the bowl. Should have made a little side salad but I was doing dishes and cooking at the same time so I forgot.
(https://i.imgur.com/yiZCk5N.jpeg)
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this looks absolutely delicious, cauliflower especially looks great.
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We made some makis tonight for the first time ever. They turned out well and were tasty.
(https://i.imgur.com/NDOhWbm.jpg)
Bonus: During lockdown my wife learned how to bake bread. She bought that kind of glass bowl with a glass cover which you put in the oven and the stuff looks like straight out the bakery and is super good.
(https://i.imgur.com/0qdSWRQ.jpg)
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This isn’t in same class at all as many of the pictures on here but I have a go, I eat a lot of meat and 3 veg type shit or meat and salad and chips...super basic haha but I like it
Something I saw on YouTube that I’m really digging is how you throw some thyme and or rosemary in the pan with garlic cloves then butter and you baste the meat. I reckon they come up really good like that
I’m trying to get good at feeling the meat to see how cooked it is. I haven’t got thermometers or anything
I overlooked that eye fillet but not too bad still tasted ok
That porterhouse was pretty shit I think it wasn’t super fresh when I bought it
https://ibb.co/r2MXtwF
https://ibb.co/bdr3zYg
https://ibb.co/4SNgV61
https://ibb.co/nLbKLQY
Edit cause I called eye fillet rib eye
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damn, those pizzas look incredible. what a great gift from your lady.
everyone is killing it in the latest posts. everytime i come in this thread i leave hungry as hell.
We all know that the real gift was all the delicious pizza she would be eating, it was a gift for her more than anything.
Very much like skateboarding, I'm very into the fundamentals of cooking, stuff that people don't think about before putting stuff in a pot and can mean the difference between mediocre and good (not great yet) food.
https://youtu.be/In9qYEgM1h0
I'm in Asia so Japanese curry is a staple in the household. Up until last week I would just toss everything in the Instant Pot (veges, meat, roux, spices, water) in, go out to skate for 3 hours and crack it open for dinner. The curry was definitely passable but very 1 note. After watching the Japanese chef's video I decided to be more deliberate about my cooking, browning my chicken and vegetables slightly in a pan before tossing them in the Instant Pot. The resulting flavors were much richer and I could taste the individual ingredients, could have done with a little less moisture (added a litle water when it was looking too thick) but that's an easy fix.
If any experienced chefs want to share some cooking fundamentals that all novices should know to elevate their cooking, that would be much appreciated. Never thought too much about what goes into a dish until I read Salt, Fat, Acid, Heat (https://www.saltfatacidheat.com/) that made me conscious about what I was putting together.
1) Don't be lazy and sear your meat, unless you like the taste of dog food
2) Taste and salt, you can always add more but you can't remove it once it's added
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I hadn’t heard of that documentary, it’s legit as, thanks for posting that I sent it to cunts, good find
Yeah word I reckon the sear blocks off that side of the meat and holds all the taste shit in, its super important
That basting shit I saw on YouTube is only after you sear it, just to avoid confusion
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I boiled the potatoes while I sautéed the leek and then I drained the potatoes and burned em off dry to get them fluffy and then mixed the leek in with a fork
The pork chops got cooked with sage just a minute or so each side then I chucked some butter in and did a real quick baste, they came up real tender
Turned out good I was gonna get the chops with the rind but I struggle to get that rind crisp without incinerating the meat
Was gonna use fennel instead of leek but they didn’t have any...it’s real good with fennel
(https://i.ibb.co/HBFQ985/5-D60303-B-0157-4-F24-9-DF8-DF3289-B543-E3.jpg) (https://ibb.co/FmxtdTR)
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I boiled the potatoes while I sautéed the leek and then I drained the potatoes and burned em off dry to get them fluffy and then mixed the leek in with a fork
The pork chops got cooked with sage just a minute or so each side then I chucked some butter in and did a real quick baste, they came up real tender
Turned out good I was gonna get the chops with the rind but I struggle to get that rind crisp without incinerating the meat
Was gonna use fennel instead of leek but they didn’t have any...it’s real good with fennel
(https://i.ibb.co/HBFQ985/5-D60303-B-0157-4-F24-9-DF8-DF3289-B543-E3.jpg) (https://ibb.co/FmxtdTR)
If you can prepare and eat a meal like that I feel like you can automatically celebrate father's day even if you don't have kids.
Looks so good.
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I hadn’t heard of that documentary, it’s legit as, thanks for posting that I sent it to cunts, good find
Yeah word I reckon the sear blocks off that side of the meat and holds all the taste shit in, its super important
That basting shit I saw on YouTube is only after you sear it, just to avoid confusion
It really depends on the situation. If it's something you have to sear for a long time (like a thicker steak), basting with butter helps with the caramelization (big pieces are often uneven and don't sit flat on the surface) and cooking the meat quicker.
Source: I spent a decade as a chef, basting many a meat, often while being yelled at.
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I hadn’t heard of that documentary, it’s legit as, thanks for posting that I sent it to cunts, good find
Yeah word I reckon the sear blocks off that side of the meat and holds all the taste shit in, its super important
That basting shit I saw on YouTube is only after you sear it, just to avoid confusion
It really depends on the situation. If it's something you have to sear for a long time (like a thicker steak), basting with butter helps with the caramelization (big pieces are often uneven and don't sit flat on the surface) and cooking the meat quicker.
Source: I spent a decade as a chef, basting many a meat, often while being yelled at.
honest question, do you think the rough tone that's often going on kitchens is actually productive? or rather necessary to release steam? i'm no stranger to losing my shit at work nor being yelled at in kitchens, but there's this blurry line where it's just toxic alpha male type shit or it's because everyone is just mad under pressure. i feel like there has to be some leeway where tone is more important than volume and that tone doesn't have to be friendly, but then again i didn't enjoy being yelled at while preparing salads or pizzas and i often felt like it was unnecessary and more hindering to my workflow.
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honest question, do you think the rough tone that's often going on kitchens is actually productive? or rather necessary to release steam? i'm no stranger to losing my shit at work nor being yelled at in kitchens, but there's this blurry line where it's just toxic alpha male type shit or it's because everyone is just mad under pressure. i feel like there has to be some leeway where tone is more important than volume and that tone doesn't have to be friendly, but then again i didn't enjoy being yelled at while preparing salads or pizzas and i often felt like it was unnecessary and more hindering to my workflow.
I think about this question a lot - there's a lot of social analysis of the kitchen to be done.
A pragmatic approached is needed to ensure standards and to keep everyone focused - either the chives are perfect, or they fucking suck and since it's the tiny things that make or break a restaurant you can't sugar-coat problems.
You mention yelling and alpha male bs - I rarely found that to be productive to the task at hand and it is part of why I left the industry. But - I am a much tougher, responsible, and altruistic person because of my experience in the kitchen. It teaches you humility and teamwork and a whole lot more, and the intense emotions are partly to thank.
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Hard to answer, here a trade chef is a four year apprenticeship and apprenticeships in general are a cunt of a thing
It’s cause they’re not teachers
But also you can’t make a diamond without having all the shit diamonds break
I hate myself sometimes
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those were both great answers to my question, thanks.
i pretty much feel the same, even though i hated being treated like that. other jobs are nothing after working in kitchens. it made me much more resilient for sure and i am grateful for that. at the same time, i wouldn't probably recommend it to some people. my roommate got just done with his apprenticeship and for him it was extra harsh, his sous chef is a total racist asshole calling everyone the n-word. he's got a trial at a different place today, so hopefully he finds a new job.
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That's crazy about the racism, especially since cooking is all about embracing other cultures.
I swear the sous chefs were the worst though. I guess working 70hrs a week doing hard labor and dealing with servers really does a number on a person's psyche.
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That's crazy about the racism, especially since cooking is all about embracing other cultures.
I swear the sous chefs were the worst though. I guess working 70hrs a week doing hard labor and dealing with servers really does a number on a person's psyche.
yeah i have no idea how that even flies over there, the guy has a crew full of pocs that kind of just deal with it apparently. it fucking sucks. of course he's saying that it's not racist and blablabla, justifying it as pep talk. half of his crew has plans to mean mug that dude when they have the opportunity.
sous chefs having napoleon complex just sucks.
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I had ambitions of making avocado fries and I had a few beers this arvo already, I put Parmesan in the eggs but I completely forgot to season the flour, I had some sesame seeds in there too and I bought panko but I forgot to use it lol
You know what they didn’t even come up that bad I just smashed them with salt and pepper out of the oven but still had a bit of that shitty flour taste I reckon I’ll use fuck all flour next time and make sure I remember the panko and seasoning
I should have taken a photo but I was a but disappointed and then I just started smashing them and they were gone
I was surprised how crispy they got in the oven just a regular oven, I reckon I put fuck all effort in and I was still not like bitterly disappointed if that makes sense
Realised I wanted a dip too late and I had nothing but I think maybe aioli would be good for next time?
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Redemption eye fillet I like this cut, usually get the tail but same shit, I think these are easier to cook in a pan though...just frozen chips
(https://i.ibb.co/BBD1TQ5/D80-F3-E36-A55-E-42-DD-AAF2-D25-EA41-E8-E0-C.jpg) (https://ibb.co/KWZ1Vfp)
(https://i.ibb.co/N9FT4bY/704-E2333-6299-4-D67-B539-F705041-FF5-BD.jpg) (https://ibb.co/m9RNxgz)
Dog wants but she cannot have, garlic
Edit
Everyone’s different but I don’t reckon it’s raw it’s real tender this way, just looks pink there’s not like heaps of shit dripping off it it anything
(https://i.ibb.co/J2W15RT/95-DE83-CE-20-E7-41-FA-B6-A6-3633557-C0-D01.jpg) (https://ibb.co/1KYg8fN)
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I run my family restaurant which has been open for about 12 years. The first 5 years I was only sparingly involved (finishing up college, figuring out what I want to do, etc) and it was my Dad's show. He's an old school dude aka a big yeller. That's just not my personality type to begin with and in the transitional years where we were both involved with the day-to-day I felt very much like I had to be a counter-balance to him because I saw how it wore down on the staff. In the years since I've worked really hard to try to find my own management style that's not centered around anger/fear. I was a pushover for a while for sure and the restaurant suffered but I don't think things would have been any better if I was screaming. The problems just would have been different, but there still would have been problems. It's only been a couple years now where I feel like I am an effective leader. I have a young crew of guys in their early 20s that were with me through COVID and busted their ass. It makes me proud to see how far they've come and now a lot of our discussions are about what they are going to do next in their life and how I can help them achieve their goals, which is more satisfying than any busy lunch or weekend night.
David Chang's memoir Eat A Peach that came out earlier this year has a lot of great stuff on this, and is just a great read in general.
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That’s awesome mate, I bet it’s real hard sometimes keeping something going and I only watch like food tv shows and restaurant tv shows haha don’t work in food industry or anything but I reckon it would be cool as fuck doing that for job
I reckon you’re probably right about what you said, like postage reinforcement makes a lot more sense than negative reinforcement
What you described is what a small business should be like, like everyone does well together sort of thing
That’s awesome mate
I’ll suss that book out
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Home made pasta (wife made the dough, I rolled it and cut it) with some wild smoked salmon and Amalfi lemons and a creamy sauce. I start to manage to roll the dough thin enough, it really has to be transparent.
(https://i.imgur.com/WRb4ugw.jpg)
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Home made pasta (wife made the dough, I rolled it and cut it) with some wild smoked salmon and Amalfi lemons and a creamy sauce. I start to manage to roll the dough thin enough, it really has to be transparent.
(https://i.imgur.com/WRb4ugw.jpg)
If you could only witness the pathetic squalor that I live in which is steeped in desperation and soul-crushing loneliness would you begin to understand how much this photo and caption pisses me of.
Well lit and framed photo, mentions of a loving relationship, clean eating utensils, photogenic color palette... the list goes on. If you both used your spoons with the fork to twirl the pasta while chit-chatting happily... I. Am. Going. To. Lose. It.
TL;DR: +1 because that looks really good and I wish I knew how to make noodles from scratch.
EDIT: How much faster is boiling noodles from scratch than dried?
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Maybe 3-4 minutes faster. The making of the noodle "product" is super easy, but having a noodle stretcher/shaper is a little bit more money. We've just started experimenting with pizza and homemade dough.
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Home made pasta (wife made the dough, I rolled it and cut it) with some wild smoked salmon and Amalfi lemons and a creamy sauce. I start to manage to roll the dough thin enough, it really has to be transparent.
(https://i.imgur.com/WRb4ugw.jpg)
If you could only witness the pathetic squalor that I live in which is steeped in desperation and soul-crushing loneliness would you begin to understand how much this photo and caption pisses me of.
Well lit and framed photo, mentions of a loving relationship, clean eating utensils, photogenic color palette... the list goes on. If you both used your spoons with the fork to twirl the pasta while chit-chatting happily... I. Am. Going. To. Lose. It.
TL;DR: +1 because that looks really good and I wish I knew how to make noodles from scratch.
EDIT: How much faster is boiling noodles from scratch than dried?
Yeah fuck this dude and his happy life!
Jealous of the effort that went into that bowl, whenever I cook pasta I go overboard with the pasta and end up with loads of leftovers since I eat enough for 2 people.
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Yeah word I mean I don’t know anything about pasta but I would pay for that in a restaurant all day,
Those noodles look fucking prime bro you and your missus killed it!
I also like your cutlery and the placemat, like others said it’s a really nice photo mate
Edit - dills so nice on salmon ay, I can almost taste it haha
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Thanks for reminding me how blessed I am my dudes.
Edit: @pugmaster, I didn‘t use the spoon, promised. :D
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That whole spread looks bangin! Im drooling over that grilled lobster @Sleazy
(https://i.imgur.com/fcRdfsl.jpg)
I made a lemon creme brulee with a ginger sugar top and threw some homemade candied ginger on top for garnish.
very nice. love a good creme brulee used to make them at work
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Thanks for reminding me how blessed I am my dudes.
Edit: @pugmaster, I didn‘t use the spoon, promised. :D
I was totally joking, just juxtaposing ridicule with compliments. I was in Walter Sobchak mode.
:)
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I’m gonna do a roast pork tonight, its been too long
How do you guys do it for the good crackling I am just gonna pat it dry and use salt
Heard you can use baking soda or something? Is anyone here good at roast pork?
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I wanna eat at your joint matty_c I don't even eat meat much but the simple australian suburban style cooking with some added flair makes me just wanna sit down with a plate and a beverage and say goodbye to another evening haha
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Cheers bro, yeah honestly that’s what I am going for, just like super simple, as little stuff to clean as possible but like best bang for buck in terms of effort to result sort of thing
Yeah bro I’d make you a steak no worries
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Vegan sticky ginger rice bowl with sriracha pickled veggies and mango. First time trying something like this and I’m really stoked on it.
(https://i.ibb.co/9TLqvWC/8-BA86-B04-BD42-40-E7-9-A83-B6-E91-E1-C010-C.jpg) (https://ibb.co/VSZvNTP)
njyhl (https://nonprofitlight.com/nj/bayonne/njyhl-a-new-jersey-nonprofit-corporation)
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Sriracha pickled veggies? Holy shit that’s a thing, huh?
Sounds alright hey gonna google that
It’s probably shitty to use packet gravy but I get these mushrooms and chuck em in the gravy I am backing it
(https://i.ibb.co/xCYk2pd/6-A53-E2-D0-BF06-4830-808-E-BDF106-A5994-D.jpg) (https://ibb.co/0DK7ngv)
Was reading about the five mother sauces gonna try learn that shit deadset if you learn the five ones everything else is just a variation
Got these last week forgot to take photos of the goods but came up alright they were like 800 grams each steak those ones
It’s a nice looking cut and it’s nice to chew on the bone but the whole top part of the bone that’s all fat I would do it again but I think I would try trim some of it off next time
(https://i.ibb.co/0ByGSYq/59-B9-CCAB-5-C7-E-4054-8-B8-E-9-C6-F376-BD134.jpg) (https://ibb.co/283kQcq)
Got some eye fillets just now I’ll try do a nice dinner for sister will post later
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i make a mean chili spag. nom
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Every time I’ve tried to cook multiple items it’s never as good as when I just made one
Figure this is heat loss out the pan how do you real cunts that work in restaurants do it, do you just use multiple pans?
Haven’t got gas
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Are you just crowding your pan? Depending on the size of the pan, usually 2 no more than 3 proteins, depending on the size of your pan. If you have too much in the pan, it won't be able to get to its optimal temperature and you also won't be able to cook your food evenly.
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Yeah bro it is sort of small for a fry pan, been using this cheap Teflon one just cause the coating is new
Do you reckon would be better off with something thicker like cast iron that would maybe retain the heat better?
Also does anyone wanna say like mad gravy recipes I don’t really know much about it usually just use the pan juice and some of the packet stuff and water and like a tiny bit of vegemite it’s like vegetable stock paste I guess, but less that a quarter teaspoon of it
What else can I put in gravy that’s better than the packet stuff?
Would you get like bones or something and cook the shit out of them and use that water?
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I just made the switch to carbon steel, which is a good blend between cast iron and stainless steel. It's a 12" pan too.
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My sister and I threw a surprise 60th birthday party for my Dad this weekend and I smoked ribs and made my own barbecue sauce from scratch for the first time.
I wanted to base the sauce on chipotle peppers that I smoked from jalapeI grew in my garden.
(https://i.imgur.com/3O4Cg3B.jpg?1)
It turned out really good. BBQ sauce consisted of-
1 can of tomato sauce
apple cider vinegar
worcestershire sauce
Black strap molasses
Honey
chipotles, canned pineapple rings, and granny smith apple that I also smoked.
Garlic powder, salt and pepper.
Can't give specifics on measurements because I just kept adding and tasting till I thought it was right.
(https://i.imgur.com/cfPbh1d.jpg?1)
Everything turned out good. Smoked the ribs for about 6 hours with a combination of apple and pecan wood chips and finished in the oven. Would have smoked longer but time became an issue.
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(https://imageshack.com/i/pnQZfCSFj)
Made a Shepard’s pie the other day, turned out good, had it for leftovers for about three days, I’m wish I would have taken a better picture. Maybe I’ll make it again next week and get a good photo….this one lacking
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@Gene_Harrogate those ribs look finger licking good.
@Tony what's inside that pie? Sorry, I am from the continent, and don't know about the intricacies of pies.
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@Gene_Harrogate those ribs look finger licking good.
@Tony what's inside that pie? Sorry, I am from the continent, and don't know about the intricacies of pies.
So usually it’s lean ground beef but you can use pretty much anything you want as a filler, so you brown the meat throw some onions and carrots and some beef stock, and tomato paste, and let that all reduce down, while that’s going on make mashed potatoes, after the beef and vegetable mixture is reduced throw in your gravy, or Shepard’s pie mix (may be able to find it stateside, we got it at HEB) spoon all that into a Pyrex and then layer the mashed potatoes on top, throw that in the oven for like an hour on 375 until the mashed potatoes are browned, I like peas on the side but people mix them in with the carrots and onions, but yea super easy and takes about an hour, and good leftovers
Oh and I’m from Texas lol, so if someone from across the pond thinks this is not the way to make shepherds pie, hook a brother up with what I’m doing wrong, I want it to be as authentic as possible
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@Gene_Harrogate those ribs look finger licking good.
@Tony what's inside that pie? Sorry, I am from the continent, and don't know about the intricacies of pies.
So usually it’s lean ground beef but you can use pretty much anything you want as a filler, so you brown the meat throw some onions and carrots and some beef stock, and tomato paste, and let that all reduce down, while that’s going on make mashed potatoes, after the beef and vegetable mixture is reduced throw in your gravy, or Shepard’s pie mix (may be able to find it stateside, we got it at HEB) spoon all that into a Pyrex and then layer the mashed potatoes on top, throw that in the oven for like an hour on 375 until the mashed potatoes are browned, I like peas on the side but people mix them in with the carrots and onions, but yea super easy and takes about an hour, and good leftovers
Oh and I’m from Texas lol, so if someone from across the pond thinks this is not the way to make shepherds pie, hook a brother up with what I’m doing wrong, I want it to be as authentic as possible
Sounds yummy bro. I thought you were English, didn't know the Americans ate pies :D
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@Gene_Harrogate those ribs look finger licking good.
@Tony what's inside that pie? Sorry, I am from the continent, and don't know about the intricacies of pies.
So usually it’s lean ground beef but you can use pretty much anything you want as a filler, so you brown the meat throw some onions and carrots and some beef stock, and tomato paste, and let that all reduce down, while that’s going on make mashed potatoes, after the beef and vegetable mixture is reduced throw in your gravy, or Shepard’s pie mix (may be able to find it stateside, we got it at HEB) spoon all that into a Pyrex and then layer the mashed potatoes on top, throw that in the oven for like an hour on 375 until the mashed potatoes are browned, I like peas on the side but people mix them in with the carrots and onions, but yea super easy and takes about an hour, and good leftovers
Oh and I’m from Texas lol, so if someone from across the pond thinks this is not the way to make shepherds pie, hook a brother up with what I’m doing wrong, I want it to be as authentic as possible
Sounds yummy bro. I thought you were English, didn't know the Americans ate pies :D
Ha no worries, ill took it as a compliment bro
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@Gene_Harrogate those ribs look finger licking good.
@Tony what's inside that pie? Sorry, I am from the continent, and don't know about the intricacies of pies.
So usually it’s lean ground beef but you can use pretty much anything you want as a filler, so you brown the meat throw some onions and carrots and some beef stock, and tomato paste, and let that all reduce down, while that’s going on make mashed potatoes, after the beef and vegetable mixture is reduced throw in your gravy, or Shepard’s pie mix (may be able to find it stateside, we got it at HEB) spoon all that into a Pyrex and then layer the mashed potatoes on top, throw that in the oven for like an hour on 375 until the mashed potatoes are browned, I like peas on the side but people mix them in with the carrots and onions, but yea super easy and takes about an hour, and good leftovers
Oh and I’m from Texas lol, so if someone from across the pond thinks this is not the way to make shepherds pie, hook a brother up with what I’m doing wrong, I want it to be as authentic as possible
If you enjoy them, I highly recommend mushrooms in there. I’ve made hand pies almost the same way, with the frozen puff pastry dough. Ground beef/garlic/onions/tomato paste/mushrooms. Delicious.
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@Gene_Harrogate those ribs look finger licking good.
@Tony what's inside that pie? Sorry, I am from the continent, and don't know about the intricacies of pies.
So usually it’s lean ground beef but you can use pretty much anything you want as a filler, so you brown the meat throw some onions and carrots and some beef stock, and tomato paste, and let that all reduce down, while that’s going on make mashed potatoes, after the beef and vegetable mixture is reduced throw in your gravy, or Shepard’s pie mix (may be able to find it stateside, we got it at HEB) spoon all that into a Pyrex and then layer the mashed potatoes on top, throw that in the oven for like an hour on 375 until the mashed potatoes are browned, I like peas on the side but people mix them in with the carrots and onions, but yea super easy and takes about an hour, and good leftovers
Oh and I’m from Texas lol, so if someone from across the pond thinks this is not the way to make shepherds pie, hook a brother up with what I’m doing wrong, I want it to be as authentic as possible
If you enjoy them, I highly recommend mushrooms in there. I’ve made hand pies almost the same way, with the frozen puff pastry dough. Ground beef/garlic/onions/tomato paste/mushrooms. Delicious.
Mushrooms!! I knew it was missing something, yea I forgot to say garlic as well, but I put that in with the lean ground when I was browning it
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(https://imageshack.com/i/pnQZfCSFj)
Made a Shepard’s pie the other day, turned out good, had it for leftovers for about three days, I’m wish I would have taken a better picture. Maybe I’ll make it again next week and get a good photo….this one lacking
Fuck yeah I made my first Shephards pie last week too. Used ground lamb, a little red wine in the sauce but from there had a similar recipe to what you posted. Cooked some bacon at first too to toss on top, went so well with the lamb
http://imgur.com/gallery/7eEuPvd
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(https://i.imgur.com/dIWFVau.jpg)
(https://i.imgur.com/Sd9qfCr.jpg)
A couple recent creations for the health conscious
My fried dough sundae and my donut bacon bison burgers.
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(https://i.imgur.com/dIWFVau.jpg)
(https://i.imgur.com/Sd9qfCr.jpg)
A couple recent creations for the health conscious
My fried dough sundae and my donut bacon bison burgers.
are you running that food cart?
looks good man
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(https://i.imgur.com/dIWFVau.jpg)
(https://i.imgur.com/Sd9qfCr.jpg)
A couple recent creations for the health conscious
My fried dough sundae and my donut bacon bison burgers.
are you running that food cart?
looks good man
(https://i.imgur.com/eiXvH3o.jpg)
Thank you bud! Yessir I own a food truck (trailer)
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(https://i.imgur.com/dIWFVau.jpg)
(https://i.imgur.com/Sd9qfCr.jpg)
A couple recent creations for the health conscious
My fried dough sundae and my donut bacon bison burgers.
are you running that food cart?
looks good man
Thank you bud! Yessir I own a food truck (trailer)
that's so sick. hope you get good business!
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(https://i.imgur.com/dIWFVau.jpg)
(https://i.imgur.com/Sd9qfCr.jpg)
A couple recent creations for the health conscious
My fried dough sundae and my donut bacon bison burgers.
are you running that food cart?
looks good man
Thank you bud! Yessir I own a food truck (trailer)
that's so sick. hope you get good business!
Thanks again man! I appreciate it, it keeps me very busy for sure. Life is is 90% slinging food...5% sleeping and 5% skating/Slap ;D
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https://www.instagram.com/p/CU3llKkNB4b2Q-qyHv7qkNnkH8ISqu2znuCPgQ0/
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Don't know why my instagram post won't show. We made smoked Texas chili, bacon and cheddar scones and homemade butter last night.
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Not a great pic but bumping this thread
(https://i.ibb.co/LvJcTpH/A20693-BB-3559-465-E-BF42-4-F650-FE5-C55-B.jpg)
Sweet potato Turkey Shepard’s pie
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Not a great pic but bumping this thread
(https://i.ibb.co/LvJcTpH/A20693-BB-3559-465-E-BF42-4-F650-FE5-C55-B.jpg)
Sweet potato Turkey Shepard’s pie
Never thought to make Shepards pie with sweet potato and I am so into.
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(https://i.ibb.co/HNQ6F0Z/B2-DBC062-D511-467-E-AD83-E651-D1-A78-A22.jpg) (https://ibb.co/28BxnwJ)
Made a spicy corn chowder with bacon and shrimp. Love this time of year as a big soup fan.
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(https://i.imgur.com/bXJfIhY.jpg)
I got high at work this Summer and made this muthafucka
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(https://i.imgur.com/bXJfIhY.jpg)
I got high at work this Summer and made this muthafucka
That’s like this place Coastal Cone in Ventura. Diabetes in a cup
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(https://i.imgur.com/bXJfIhY.jpg)
I got high at work this Summer and made this muthafucka
Gorgeous.
Thank you lol Our relationship was short lived but the memories will never fade.
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(https://i.imgur.com/bXJfIhY.jpg)
I got high at work this Summer and made this muthafucka
That’s like this place Coastal Cone in Ventura. Diabetes in a cup
Haha I get that a lot!
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Been soup season for a bit. Gf been making homemade stocks for all these and we typically go back and forth on who's cooking the actual soups. Been an amazing month
French onion
(https://i.ibb.co/Pz6YBgB/20211202-232959.jpg)
Zuppa Toscana - basically an olive garden potato chowder with some extra veggies
(https://i.ibb.co/sRfTL7M/20211201-094413.jpg)
Cabbage soup
(https://i.ibb.co/q0736SR/20211115-203955.jpg)
Lemon Dill Chicken Soup
(https://i.ibb.co/jv3KtdG/20211109-205501.jpg)
Potato leek w chorizo
(https://i.ibb.co/0ZpgF0h/20211101-221127.jpg)
Italian Wedding Soup
(https://i.ibb.co/TqQM1Sd/20211028-091357.jpg)
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Been soup season for a bit. Gf been making homemade stocks for all these and we typically go back and forth on who's cooking the actual soups. Been an amazing month
That stuff looks fantastic! I have been eating Minestrone for three days now, a good winter dish plus I got a cold so this makes me sweat it out.
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what an amazing display of soupery!
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That all looks souper.
Cabbage soup will always remind me of the 1970's Willy Wonka and The Chocolate Factory.
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Beef Bourguignon - holy shit im proud of how this turned out. 2 day prep of pure uncertainty but turned out dope af
(https://i.ibb.co/PYRPdQ5/20211210-075738.jpg)
The potatoes are those 1 minute add water Idaho potatoes... fucking love them bitches and were perfect here
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i made some quick mushrooms and broccoli stirfry with the usual ingredients, soy sauces, oystersauce, mirin, tons of crushed garlic and some broth. finished with sesame seeds and oil and served with jasmine rice. would have been better with more different veggies, but still great.
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that banana bread looks so delicious, omg.