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Posted

Wife had a craving for Benihana and I wasn’t about to drive to Houston, so here it is…

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Did the veggies up in black truffle butter, but the real winner was the mustard sauce… that stuff fucks!

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Posted
9 hours ago, Masshole Horn said:

I used Kenji’s marinade and Fuschia’s sauce

Tell me about Fuschia Dunlop. She’s got several cookbooks, where should I start?

Looks like she got a Jame Beard Award for “Every Grain of Rice…” so maybe there? 
 

Do you have a fave  should start with?

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Posted
Decided to make some Chongqing Chicken for lunch. I used Kenji’s marinade and Fuschia’s sauce.

Mise:

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Final outcome:
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Was really good.

Fuuuuuuuuuuuck. That’s one of our fave dishes - if it’s in a menu, the wife orders it. And I eat half of it.
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Posted
On 1/22/2025 at 9:58 AM, MalibuSheriff said:

I’m a long way from the Frio and Medina valleys these days but recently had a craving for southwest Texas-style pepper steak. Poor pic but damn was it good.

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This dish needs more love:

https://texashighways.com/food-drink/what-the-heck-is-pepper-steak/

On 2/3/2025 at 5:40 PM, mchookem said:

never had it but i'll be making it this month 😛

yep! 😊 jalapeños, subbed fresnos for serranos, a little extra cheese and avocado on top. it's <10 degrees outside lol, so cooked it on my cast iron comal which gave it a nice little crispy bottom!

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Posted
2 hours ago, Party_Taco said:

Wife had a craving for Benihana and I wasn’t about to drive to Houston, so here it is…

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2e0f406460323067788e39c83b40bb0f.jpg
328e61c63d79a377f794733659bedd5c.jpg

Did the veggies up in black truffle butter, but the real winner was the mustard sauce… that stuff fucks!

Where’s the onion volcano?

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Posted
On 2/10/2025 at 8:51 PM, WhatTheBuck said:

“Trade out most of the dried chiles for diced bell peppers and celery, use white vinegar in place of the dark Chinkiang vinegar, and you're basically there.”

I’m supposed to take this author seriously?

Ignoring Kenji is usually a mistake. 

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Posted
9 hours ago, Ramblyn said:

Tell me about Fuschia Dunlop. She’s got several cookbooks, where should I start?

Looks like she got a Jame Beard Award for “Every Grain of Rice…” so maybe there? 
 

Do you have a fave  should start with?

I have "The Food of Sichuan" which I have really enjoyed. Online reviews indicate "Every Grain" is a more general Chinese book. I'm confident that either book is a winner.

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Posted
You can also grab this cook book for wok cooking… the recipe above and the one in this cookbook will definitely increase your chances of getting laid.  
 
Bonus points in this book for how to prepare the meat to be velvety soft and tender. This guy will totally up your wok game to surly top 1%. 
 
IMG_5979.thumb.jpeg.7e44dd643dd464979772f3a269669683.jpeg
 
 

Yep. The techniques with proteins are amazing. Just do what the book says.
Posted
7 hours ago, speed817 said:

Mapo tofu 

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I need to make this again. Everybody raves about it and when I made it I thought it was meh. There’s a high likelihood I subbed something important because I was too lazy to go to the grocery store that had what I needed. 

Posted (edited)
9 hours ago, Tonesky said:

Mad Dog and Beans no. 7 - “Austin’s Favorite”

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Nice.  Next do #4 Porky's Demise.

Edited by dcbc
Posted
On 2/11/2025 at 12:02 PM, Masshole Horn said:

Decided to make some Chongqing Chicken for lunch. I used Kenji’s marinade and Fuschia’s sauce.

Mise:

e64b53c6fda3034872d4ef498d50d874.jpg

Final outcome:
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Was really good.

this looks great... hint hint hint...

Posted

My god, that boy is deformed! 
 

Tried our hand at replicating LJS batter for both fish and chicken, crust was close but flavor was missing a bit. She’s found about a dozen copycat recipes we’ll try in the future…

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Posted
Anyone have a kickass gumbo recipe they’d be willing to share?

We have a pretty good thread on it around here. But don’t overthink it.
Dark roux. Add trinity and garlic. Add REAL stock (seafood, chicken, turkey, etc.)
Add your meat/seafood at appropriate times (shrimp cook fast, if adding chicken, a pro tip is to smoke it first, add sausage earlier so it flavors the dish more). Add okra if you want, file if you want. Add a little soy sauce or fish sauce to level up? Maybe save that trick for later. Add a can of tomatoes and green Chiles? If you want to, sure.
Serve over rice. Add a scoop of potato salad if you’re feeling it. Top with some chopped green onion, a splash or 20 of your favorite Louisiana hot sauce (Crystal for me, a NOLA favorite). Eat, maybe with some crusty French bread. But know that it’s better the next day.
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Posted

Ingredients:
3/4 cup oil
1 cup flour

1# smoked sausage; in 1/4” rounds
3 chicken thighs, diced into 1/2” squares
2 anchovy fillets

2 Onions diced
1 green bell beeper diced
3 stalks celery diced
5 cloves garlic minced

2 quarts homemade stock

1/2 pound okra fresh or frozen cut into 1/2” slices

Thyme, bay leaves, Tabasco, Worcestershire, salt pepper, cayenne

Filé Powder
Cooked Rice
Green onions

Steps:
1. Make a roux as dark as you like
2. In a Dutch oven, brown sausage and render out some fat. Remove when brown.
3. Brown chicken thighs in batches. Try not to crowd the pan. Remove when brown
4. Add veggies, anchovies, and some salt and pepper, stir occasionally until water is released, veggies are soft, and the pan is deglazed, add some water to help deglaze if necessary.
5. Add stock, roux, chicken, 1/4 of the sausage, thyme, bay leaves. Bring to boil and lower to a simmer. Simmer as long as you want, I like to go at least an hour.
6. 20 minutes before serving, add okra, the rest of the sausage. Add cayenne, Tabasco, Worcestershire, and any additional salt to taste.
7. Serve over rice with green onions as garnish. Add filé powder to thicken as preferred.

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Posted

Yeah, I forgot the herbs. Fresh thyme and some bay leaves are helpful. Cajun seasoning for your “add salt” needs, but I’ve usually used a good amount on my chicken and/or in my stock, so don’t need to add much.
Masshole’s recipe is pretty good (I’ve never used anchovies in my gumbo, though).

Posted
Thanks gents. This is what I need. It’s been 15 fucking degrees in New York for 2 months, and my body and soul are in need of something close to home 

I was literally thinking “when can I smoke some chicken thighs or quarters for gumbo?” The last coupla days. Cover with Cajun seasoning, smoke. Let them cool, then pull the meat off, put it in the fridge. Take the skin (with all that good seasoning and smoke) and bones, cook them down to make your stock. Fridge. Then make your gumbo any time the next few days.
Posted
Yeah, I forgot the herbs. Fresh thyme and some bay leaves are helpful. Cajun seasoning for your “add salt” needs, but I’ve usually used a good amount on my chicken and/or in my stock, so don’t need to add much.
Masshole’s recipe is pretty good (I’ve never used anchovies in my gumbo, though).

Anchovies are soy or fish sauce substitutes. A way to pump up the umami. My recent batch was the first time I used them. I don’t know if it was the kickass stock, anchovies, crispy chicken skin or the combo of all of them, but the last batch I posted in the gumbo thread was up there with the best I’ve ever had.
Posted

Anchovies play the role of soy or fish sauce, an additional savory kick.  

Brisket and Massholes are good.  For chicken and sausage, I like to buy a grocery rotisserie bird and use the carcass to make stock and the meat for the gumbo. 
 

Gumbo is one of those things you fiddle with and see what you like and what you want that day.  Okra in or out? How much spice in the gumbo and how much to add with hot sauce? Smoked chicken or pan-seared. Can of beer or just stock? 
 

The roux, trinity, and good stock are the base you launch from. 

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Posted

I cook, freeze and vacuum seal meals / food. huge time saver and it's easier to cook bigger amounts vs meals for just me. my last pot of beans, i crushed every frozen pack in under a month. so here we go ....

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half a bag of 15 bean and half a bag of pinto beans. 

spices - bolner's pinto bean seasoning, garlic powder, onion powder, chili powder. two packs of sazón and two tomato chicken bullion cubes. salt and pepper. all is season to your taste 

1 can of rotel and 1 can chicken broth. add water

two packs of pork salt. one is enough but i found two good meaty packs. diced up 

i usually add a tub of heb hot pico and a chopped onion but forgot to grab both 

 

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