Author Topic: cooking  (Read 279422 times)

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Offline jtksu

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Re: cooking
« Reply #1025 on: January 13, 2015, 03:33:27 AM »
whipped up a braised pork belly ramen from scratch, will do again



Had a ramen at Fork and Fennel here in Wichita a few weeks ago.   Looked similar.  Had a duck broth, which sounded good, and pork belly, bok choi, etc.  Was mediocre at best.  The noodles were like undercooked top ramen noodles and the pork belly was great sitting on top but got soggy was incorporated into the broth.   So much promise.   :(

Offline Stevesie60

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Re: cooking
« Reply #1026 on: January 15, 2015, 12:30:31 PM »


Pan roasted chicken with fried potatoes. Thanks to ERII for the potatoes cooking secret!

Offline AST

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Re: cooking
« Reply #1027 on: January 15, 2015, 07:22:36 PM »
^ looks freaking yum

Made some tacos tonite that were inspired by banh mi

Roasted pork belly (generously covered with brown sugar, s&p, red pepper flakes
Sriracha mayo sauce (mix 2:1)
Avocado
Slaw (green & yellow onions, jalapeno & carrots tossed in vinegar & lemon juice)
Cilantro

Had 1 on flour and 1 on corn and not going to lie, best tacos to ever touch my mouth.  Will take pictures next time but i was just experimenting and had no idea i was going to be so blown away by them.

Offline Tobias

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Re: cooking
« Reply #1028 on: January 15, 2015, 08:17:29 PM »
we have rules here, ast

Offline WonderMeal

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Re: cooking
« Reply #1029 on: January 15, 2015, 09:38:50 PM »
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

'clams is a great poster, but his views on lentils:  :nono:

Split red lentils are great because they don't take very long to cook, but are still v. v. good.

I make something close to this recipe once every two weeks or so: http://www.daringgourmet.com/2013/06/03/masoor-dal-indian-red-lentil-soup/

Some notes:
-Since there are so many spices in this recipe and getting them all out and preparing them takes a long time, I keep an extra tupperware or two out and fill a few containers full of the spice mixture for the next time. That way it's basically an instant dinner whenever I want them.
-I have subbed canned tomatoes for fresh and it's easier/basically just as good.
-I almost never have chiles or fresh ginger, but it's still good without them.
-Have served this for company over rice and w/ naan and gotten rave reviews every time.

Enjoy, @Casey.

Offline CNS

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Re: cooking
« Reply #1030 on: January 15, 2015, 09:42:33 PM »
Thanks WM

Offline slucat

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Re: cooking
« Reply #1031 on: January 16, 2015, 09:25:45 AM »


Pan roasted chicken with fried potatoes. Thanks to ERII for the potatoes cooking secret!

 :excited:

Offline CNS

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Re: cooking
« Reply #1032 on: January 16, 2015, 09:52:14 AM »
Would smash.  Not even much of a potato fan. 

Offline ChiComCat

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Re: cooking
« Reply #1033 on: January 16, 2015, 10:32:34 AM »
I've had pretty good success making ramen at home.  Chicat's secret ingredient: Porcini mushroom chowder.  Its pretty much my secret ingredient for a lot of things.  So good.

Offline AST

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Re: cooking
« Reply #1034 on: January 16, 2015, 11:40:56 AM »
will try that next time ChiCat

Offline 8manpick

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Re: cooking
« Reply #1035 on: January 16, 2015, 11:48:27 AM »
Making this tonight: http://m.imgur.com/a/9TEzm (not my pictures, obvs)
:adios:

Offline Mikeyis4dcats

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Re: cooking
« Reply #1036 on: January 16, 2015, 04:29:44 PM »
Making this tonight: http://m.imgur.com/a/9TEzm (not my pictures, obvs)

you had me at "film"...

Offline 8manpick

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Re: cooking
« Reply #1037 on: January 16, 2015, 06:59:05 PM »









:adios:

The Big Train

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Re: cooking
« Reply #1038 on: January 16, 2015, 07:04:27 PM »
that looks really good, you probably could have fit all of that on one plate, less dishes

Offline 8manpick

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Re: cooking
« Reply #1039 on: January 16, 2015, 07:08:40 PM »
that looks really good, you probably could have fit all of that on one plate, less dishes
Could have, but you know, trying to get less fat.  Also, would have been weird for the gf to share a plate.
:adios:

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Re: cooking
« Reply #1040 on: January 16, 2015, 07:13:17 PM »
that looks really good, you probably could have fit all of that on one plate, less dishes
Could have, but you know, trying to get less fat.  Also, would have been weird for the gf to share a plate.

i always thought it brought people closer together, guess times have changed


Offline 8manpick

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Re: cooking
« Reply #1041 on: January 16, 2015, 07:13:47 PM »
Touché
:adios:

Offline AST

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Re: cooking
« Reply #1042 on: January 29, 2015, 07:16:13 PM »
bagged my first woodie closing weekend, decided against a wall trophy and set out to cook it tonight



breasts and legs dipped in flour, lightly browned with bacon grease in cast iron.  garlic and onions added, deglazed with broth made from the duck carcass, skin & fat.  cream of mushroom added and simmered covered on low.  served with wild rice and cauliflower.



plate lacks color but the yum factor & rustic look makes up for it imo

Offline AppleJack

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Re: cooking
« Reply #1043 on: January 29, 2015, 07:35:47 PM »
 :frown:
When one person, for whatever reason, has a chance to lead an exceptional life, he has no right to keep it to himself.

Offline pissclams

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Re: cooking
« Reply #1044 on: January 29, 2015, 08:09:05 PM »
deglazing with duck broth? how difficult was it to release the fond?  I'm guessing it took awhile, I'd have used a red wine with that duck given the amount of fat in play.


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Offline pissclams

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Re: cooking
« Reply #1045 on: January 29, 2015, 08:09:43 PM »
BUT THAT IS JUST ME, the duck looks very good


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Offline AST

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Re: cooking
« Reply #1046 on: January 29, 2015, 08:20:00 PM »
deglazing with duck broth? how difficult was it to release the fond?  I'm guessing it took awhile, I'd have used a red wine with that duck given the amount of fat in play.

Wasn't difficult at all.  The duck is just lightly fried so it doesn't leave as much residue as a full on sear.  Might try it with res wine some time but just went with a trusted family game recipe tonight.

Offline pissclams

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Re: cooking
« Reply #1047 on: February 01, 2015, 07:44:30 PM »
I sous vide some Irish salmon tonight and served it on top of a beure blanc.  also made salt potatoes which are probably the greatest thing ever


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Offline CNS

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Re: cooking
« Reply #1048 on: February 01, 2015, 07:47:52 PM »
Will have to Google that.

Just finished up some Beef bougeoungnon (sp).  Added some parsnips and turnips to it this time.  It was pretty good, but prefer it without.  Also, Julia says the meat should be lean.  I used chuck roast last time and a lean rump roast this time and the chuck roast was by far superior, imo.

Offline pissclams

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Re: cooking
« Reply #1049 on: February 01, 2015, 08:28:39 PM »
google what


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