Jump to content

Shit I've Cooked Lately

Hollywood

By Hollywood
in Food and Travel

 Share

Recommended Posts

  • Replies 6.2k
  • Created
  • Last Reply

Top Posters In This Topic

Popular Days

Top Posters In This Topic

Popular Days

Popular Posts

Errestaurants
Errestaurants

Strips and lobster. Arugula salad for lunch. NSFW. Sent from my SM-G973U using Tapatalk

Tonesky
Tonesky

Lamb ragu

elfenix
elfenix

Posted Images

ztejas

ztejas 43452

Posted
Posted
11 minutes ago, Dutch said:

 

 

I know. There's a bit in South Park where Randy gets addicted to watching food porn, and his wife locks the food channel so he calls a hotline and has phone "sex" talking to someone that's cooking. One of the lines has to do with him asking "Oh yeah, you gonna deglaze that pan?"

https://getyarn.io/yarn-clip/442edb27-fb19-4613-b28c-6fa49173f996

 

  • Like 4
Link to comment
Share on other sites
Chewbacca

Chewbacca 7780

Posted
Posted
I know. There's a bit in South Park where Randy gets addicted to watching food porn, and his wife locks the food channel so he calls a hotline and has phone "sex" talking to someone that's cooking. One of the lines has to do with him asking "Oh yeah, you gonna deglaze that pan?"
https://getyarn.io/yarn-clip/442edb27-fb19-4613-b28c-6fa49173f996
 
Oh, yeah. Fuck yeah.

Name of the episode is Creme Fraiche.
  • Like 1
Link to comment
Share on other sites
  • Popular Post
ROFL BOX

ROFL BOX 6649

Posted
  • Popular Post
Posted

Tapa will probably fuck this up & upload out of sequence.

Finally got my firebox grate fixed - the stock spacing was way too wide & logs would fall through too easily.

Did a mix of piggies + beef shorts & some HEB wrapped up japs.f2671b7f6e25eca3ce458137b96eeab8.jpg758ba364e38cacc536420e7fee619adc.jpg787bfe670c0b563eff60e17ca0dc5876.jpgd5dba0f667e803e3c4f527a47a9d28d3.jpgf98d5b814c8c984687cc79a818b77afe.jpg961fddeb2e081083daa945fe74e204b5.jpg58bfb98b7d40b051d39595ecc63c9e43.jpg9bdf448ae90521f2a23352d6b25a8738.jpgab00e4572c3fbd52c0c0e31888ecbc7a.jpg44f4771ffc1b25d128b5b391a9ed42af.jpgd8608e4b02bca4637f3b5673957b816e.jpg81f06b98da243d473e8c2e2678a4fbf0.jpg8373a1c77daa8f3aea6fca6880f8c501.jpg222d385921a4cbe0102fa8f5494dd791.jpgc3fb1fa4bb523a220b6541d74558b74d.jpg3da5fe7d20855caeba5b2d04208ed2e8.jpg

Sent from my SM-G950U1 using Tapatalk

  • Like 22
Link to comment
Share on other sites
Jameslaw121

Jameslaw121 4448

Posted
Posted
1 hour ago, Landomatic said:

Nope.  Just reheated it.

Thanks. Been trying to find uses for left over smoked meats. Have all the time in the world to smoke stuff now, but it's just the two of us (plus a six year old). Usually when I smoke something, we have a bunch of people over so left overs are pretty rare...

  • Like 1
Link to comment
Share on other sites
  • Popular Post
Landomatic

Landomatic 3813

Posted
  • Popular Post
Posted

Eggplant Parm

Sliced about an inch thick, brushed with olive oil both sides, sprinkle with salt.  Could have gone a little lighter on the oil.

yn7bSF.jpg

Into the 450* oven for about 12 minutes.  Flip them over to reveal the nice caramel toasted side which should be the side that goes up when you serve.

1Paf2O.jpg

Started a homemade red sauce reducing about an hour earlier.  Let it cook down until it gets to be a pasty consistency.

HRJGTP.jpg

Start assembling by stacking...eggplant, tomato sauce, mozzarella slice, parmesan reggiano, repeat.  Would have also used some fresh basil here, but didn't have any and would have liked much better cheeses (delivery options were limited...coronavirus).  Into the 550* oven for about 18 minutes.

19ULg4.jpg

Wanted a side of spaghetti with red sauce.  Didn't have any spaghetti so went with bucatini which was way too heavy a noodle for this application, but whatever.

XDbKxX.jpg

Said fuck it and went all in on the side of pasta.  Would normally like this to be a very light side of spaghetti with just red sauce.  But, I had some ground meat I needed to use or freeze, plus I knew there would be some leftovers and really didn't just want bucatini with red sauce, plus my kid didn't know whether she'd like the eggplant parm, so I wanted to be sure she had something with some protein in case all she ate was the pasta (she ended up eating more of the eggplant than the pasta).  Anyway, for all those reasons, went with a very heavy bucatini with meat sauce which turned out great, but it wound up being pretty much two whole meals in one.

3pgH6C.jpg

Here are the finished eggplant parms fresh out of the oven...

dCAi7g.jpg

Finished way too heavy side of pasta...

ZtW3xM.jpg

Here's the final product plated.  Better cheese and fresh basil would have taken it to 11, but it still slammed and went...eggplant is underrated.

GyzRK9.jpg

I'm gonna be one fat fuck by the end of this coronavirus thing.

 

  • Like 14
Link to comment
Share on other sites
ROFL BOX

ROFL BOX 6649

Posted
Posted

I (we) slightly burned some sausage on the skillet tonight.  Monster was supposed to be eyeballing it & he didn't catch that the water level was low.

@ Least they only burned on the one side & it was edible with sauce.

I'm feeling lazy tonight.  Also, no pics.

Link to comment
Share on other sites
luke duke

luke duke 6413

Posted
Posted
I (we) slightly burned some sausage on the skillet tonight.  Monster was supposed to be eyeballing it & he didn't catch that the water level was low.

@ Least they only burned on the one side & it was edible with sauce.

I'm feeling lazy tonight.  Here is the pic.
94f4d69ea857a03b1826a67d0fb24d81.jpg


FIFY
Link to comment
Share on other sites
NoName

NoName 16352

Posted
Posted
On 4/2/2020 at 10:04 AM, PorscheGuy said:

Wow!  I tried making this recently and it did not turn out like that.  Any tips or links to the recipes your followed for the sauce and the pasta would be much appreciated

I can only help with the sauce but this is pretty bulletproof in my experience and is the only one I make anymore. Kenji is pretty undefeated when it comes to these kind of recipes for me.

article: https://www.seriouseats.com/2016/02/spaghetti-cacio-e-pepe-roman-snack-pasta.html

recipe: https://www.seriouseats.com/recipes/2016/02/spaghetti-cacio-e-pepe-recipe.html

 

Link to comment
Share on other sites
NoName

NoName 16352

Posted
Posted
On 4/4/2020 at 10:33 PM, VABuckeye said:

Everything I’ve ever heard or read from a true Italian cook is the opposite. You want a lot of water in the pot so the water continues to boil when you drop the pasta. 

Then cook to al dente and transfer the pasta dripping with water into the pan with the sauce to finish the pasta.  This helps the sauce to bond to the pasta. 

Kenji and Serious Eats did a pretty in depth review on this and why you don't actually need a ton - ASSUMING YOU ARE USED DRIED AND NOT FRESH PASTA https://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html

here is the tl;dr version

https://www.cookinglight.com/cooking-101/why-do-i-need-water-to-boil-pasta

Quote

 

Q: Why do I need tons of water to boil pasta?

Kenji's A: Spoiler alert: You don't. Before my wife and I were married, I remember seeing her standing stoveside, stirring our smallest pot. Much to my horror, she was cooking pasta. Surely with such a small volume of water, the pasta was going to be ruined! Any chef knows you need at least a gallon of water per pound to cook pasta evenly and keep it from sticking to itself.

A few minutes later I ate my words along with the perfectly al dente, nonsticky pasta. So I headed to the kitchen immediately for some experiments.

I'd heard a large volume of water returns to a boil faster after adding pasta. So I dropped equal amounts of dry pasta side by side into a 1-quart pot of water and a 1-gallon pot of water. Guess what? The 1-quart pot returned to a boil faster than the gallon. Put simply, a small pot will heat the water more efficiently.

Next theory: A large pot keeps pasta from sticking to itself. Once again, I tried the side-by-side experiment. Turns out the real stickage danger occurs during the first minute of cooking. Stir occasionally during that time frame, and it cooks up stick-free.

What's more, a smaller pot requires less energy to heat, which means a lower utility bill—better for the environment, and cheaper to boot—but there's a huge advantage for the finished dish: extra-concentrated pasta cooking liquid.

Whenever you toss your pasta with a sauce, add some of the pasta cooking liquid to the pan. The starchy liquid helps sauce bind to the pasta, giving it a creamier consistency and coating each piece of pasta more evenly. Using less water for the pasta yields super-starchy liquid, which means superior binding power and amazing sauce texture.

It's a testament to pasta's power that my wife and I ended up getting married after all this. Though perhaps it's even more a testament to her patience.

 

 

Link to comment
Share on other sites
irishtexan

irishtexan 11519

Posted
Posted

When I want to make something that requires some starchy pasta water for the sauce, like cacio e pepe, I'll cook some old pasta I have in the pantry, scoop out the pasta and save it for my kids to eat later, and keep the starchy pasta water. Then I'll cook my regular noodles in the pre-starched water. That's why it's easier for restaurants to make dishes like that. They cook pasta in the same water all night long intensifying the starch concentration of the water throughout the night. 

  • Like 4
Link to comment
Share on other sites
Bert Orange

Bert Orange 1120

Posted
Posted (edited)
11 hours ago, PorscheGuy said:

I got to know more, go on...you will make every dad on this site a hero if we can replicate CFA nuggets

I did 50/50 AP flour and krusteez pancake mix plus a half cup of sugar, salt and pepper. Fried until golden brown. It was amazingly close. May try to screw with the flour ratio next batch. Kids ate every nugget. They actually said they were better. I think they were being kind. But this was very good. 
 

(Egg wash of course)

chick fil a sauce is just BBQ sauce and honey mustard. 

Edited by Bert Orange
  • Like 1
Link to comment
Share on other sites
NateHitch

NateHitch 1282

Posted
Posted

Did you let them sit in buttermilk beforehand? I always make a mixture of buttermilk and seasoning (salt, pepper, garlic powder and cayenne) and let them sit overnight but I'm not sure if it does anything significant, just do it because that's the way I was taught

Link to comment
Share on other sites
elfenix

elfenix 34243

Posted
Posted
12 hours ago, irishtexan said:

When I want to make something that requires some starchy pasta water for the sauce, like cacio e pepe, I'll cook some old pasta I have in the pantry, scoop out the pasta and save it for my kids to eat later, and keep the starchy pasta water. Then I'll cook my regular noodles in the pre-starched water. That's why it's easier for restaurants to make dishes like that. They cook pasta in the same water all night long intensifying the starch concentration of the water throughout the night. 

kenji did this in his cacio e pepe 'rona youtube video

Link to comment
Share on other sites
Jameslaw121

Jameslaw121 4448

Posted
Posted
13 hours ago, Bert Orange said:

I did 50/50 AP flour and krusteez pancake mix plus a half cup of sugar, salt and pepper. Fried until golden brown. It was amazingly close. May try to screw with the flour ratio next batch. Kids ate every nugget. They actually said they were better. I think they were being kind. But this was very good. 
 

(Egg wash of course)

chick fil a sauce is just BBQ sauce and honey mustard. 

Any of you experts know if this would work with catfish??

Link to comment
Share on other sites
Dutch

Dutch 4469

Posted
Posted (edited)

That's not a smoke "ring"; that's smoke "permeation in to every single molecule."

There's not much better in life than a properly smoked spare rib, and those look steller.  Bra-freaking-vo, my good man.

Edited by Dutch
  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
 Share
Go to topic listing


Football ... Basketball ... Baseball ... Other Sports ... Futbol ... 🤫995🤫 ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Business and Markets ... Cloak Room ... Help ... For Sale ... Board Discussion ... Subscribe!... Donate!... Advertise... COOKIE MONSTER!

×
×
  • Create New...