Food
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- Continuity0
Nairn, did you get your Kiwi knives yet?
- Oh yes, long-since - I cut that strawberrry which my daughter put back together as if it'd never been cut, it was so clean, remember?Nairn
- I just wish I'd got the cleaver! :)
I totally don't use my other knioves any more.Nairn - Oh right, yes yes, I remember! I asked because I nearly relieved myself of one of my fingers this evening with my Kiwi cleaver, which mreminded me of you.Continuity
- I love my fancy japanese and hand-made knives, but the Kiwis get a hell of a lot of use.BuddhaHat
- sausages1
Mie ayam Jakarta
Made my own extra hot sambal swapping the siracha for reapers.
For the garlic oil
100ml vegetable oil (scant ½ cup)
6 cloves garlic, finely choppedFor the chicken and mushrooms
3 tbsp sunflower oil
2 large chicken breasts, cut into 5mm cubes
Salt and white pepper, to taste
1 banana shallot, thinly sliced
4 cloves garlic, finely chopped
100g straw or button mushrooms, quartered
3 makrut lime leaves, torn
2 salam leaves, or substitute with bay leaves
1 stalk lemongrass, crushed and tied into a knot
10g galangal, finely grated
100ml chicken stock (scant ½ cup)
5 tbsp sweet soy sauce
2 tbsp light soy sauceFor the wonton crisps
300ml sunflower oil (1¼ cups)
8 wonton skins, each cut into trianglesFor the noodles
400g fresh egg noodles (or 300g dried noodles)
2 large bok choy, cut into 1cm-thick slices
4 tsp light soy sauceTo serve
2 tbsp spring onions, finely chopped
Vinegar sambal (optional)Cooked this for dinner a couple hours ago. Oh my giddy aunt, so delicious.
Full recipe, last one on the page.
- OBBTKN1
Today, Sunday, a small banquet: firstly empanadas with tuna and hard-boiled egg and some peppers stuffed with leeks with béchamel, and secondly braised cheeks in red wine with mushrooms.
To drink, fresh water and red wine of the year (Garnacha Navarra).
For dessert, French toast with cinnamon.
Bon appetit, on egin!!
(pics soon)
- scarabin1
Fresh truffles for the same price as weed. ~$30-50/eighth
- I keep walking past that TRUFF sauce at the store. Current price is $19.99, and I can't imagine it's worth it.garbage
- IMO Truff is awful. I was gifted a bottle and couldn’t finish it. People seem to like it, thoughscarabin
- I'm not surprised. What's your favorite hot sauce? Hard mode: Answer can not be scorpion-based.garbage
- Atm it’s this garlic one from secret aardvark https://secretaardva…
And you can’t go wrong with any of tim’s stuff https://adoboloco.co…scarabin - lol at times I have had every Secret Aardvark in my fridge door. Garlic is second fave behind the Hab.garbage
- I still feel bad that I've never been true and ordered ordered any QBN sauce. I just have too many.garbage
- I'm probably preaching to the choir, but if you haven't tried Humble House (the ancho or the red guallijo) you should.garbage
- Also Fat Cat, they make a fucking DELICIOUS ghosty thing.garbage
- https://www.humbleho…garbage
- https://fatcatfoods.…garbage
- I’ll check those out, thanks!scarabin
- scarabin2
Making this now. Already worth it just for the aroma filling my house
- BR 2049OBBTKN
- Swap the olive oil for butter/lard/tallow.shapesalad
- Try to imagine a world where shape doesn’t make this same dumb fucking comment on every food post. I can’t.scarabin
- Back to the garlic.
Beautiful stuff. For my money, best enjoyed simply by spreading on a nice crusty baguette. Wheat, of course. Glass of wine.Continuity - So you just eat the garlic? O_O? A whole garlic?pango
- Nairn1
Further to the sausage and cheese bruschetta above, if you're in the UK, these are the perfect sausage to use for that recipe:
I think UK sausages in general are quite underrrated compared to a lot of continental stuff, but these fuckers here are a good Anglo-Italo hybrid - fresh, and very meaty.
- That marketing copy on the package is as dire as it is unbelievable. 'I came to the UK just to make sausages!' Uh-huh.Continuity
- The pigs Anus - would be a great brand name for sausages.shapesalad
- interesting - does giuseppe also make a fennel version?hans_glib
- *facepalm* right in front of my eyes...you've supplied a url... and indeed he does!hans_glib
- We've generally got one of these in the fridge: https://www.gerinisp…, unlike the ,,,Nairn
- ... 'Anglo-Italo' ones <here, are - like a lot of 'fresh' continental sausages, loaded with preservatives so they keep for waay too long.Nairn
- That's why I quite like <these ones, which are more like the stuff you find in Italy, but with fewer ingredients and a much shorter shelf life.Nairn
- Mind you, I suppose it's a bit moot for you, given you only get your fleisch from the butcher!Nairn
- It's annoying - there's a pretty good butcher on my way home, but they shut at 5pm sharp, and I work at w'ends, so rarely get a chance to pop in.Nairn
- What's a "w'ends"?Akagiyama
- The secret is Albanian day laborers.jmckinno
- they have to turn the sticker 180°. the sausages are not smiling...sandpipe
- @sausages - as an ingredient?Nairn
- BuddhaHat5
I scored a copy of Kenji's Wok cookbook, and first recipe off the rank was Kung Pao Chicken. Followed to the letter, even the batch cooking advice for electric stoves. To quote Bambam, 'That's fucking delicious'
Recipe photo
Final dish
- looks yum but it's missing a layer of jasmine underneath it all :)PonyBoy
- Lol my only nitpick is the colour temp of your photo.pango
- God damn it pango, aren't you supposed to be wearing the nice crown?garbage
- I NEVER SAID IM PARTICIPATING! lolpango
- haha PonyBoy there is absolutely a layer of perfectly cooked jasmine rice underneath, just like in the green curry I posted last time!BuddhaHat
- Pango, niceness aside, what would you suggest as an adjustment? I can adjust in camera.BuddhaHat
- haha! I stand corrected (but would love to see just a touch of that rice show through)... gimmie!PonyBoy
- I want to get one of those outdoor wok burners so you can get that wok-hai flavour. Home made is always missing it...inteliboy
- Apparently a kitchen blow torch is a pitching hack as well - do a quick blast to create a smoky flavourinteliboy
- *kitchen hackinteliboy
- Make it slightly on the warmer side just a tiny bit. Blueish food photo rarely look appetisingpango
- https://i.imgur.com/…pango
- Thanks pango that's very kind of you to share the tipBuddhaHat
- #niceweekContinuity
- Just read the *in camera* part.
My default WB is usually the daylight WB(5000k-5400k). Then adjust accordingly to the light I'm shooting under if needed.pango - Easiest solution is to place the food under sunlight. And use a white board to bounce some light on the shadow area if the sun is too harsh.pango
- Wonderful and accurate tips. Kitchen torch will even out the gloss, but really it's the light source that's causing the sheen. Question is, how'd it taste?garbage
- @pangz You don't choose the crown, the crown chooses you!garbage
- I see no rice ;)monospaced
- Pango, it's monday.
Jus sayin'.palimpsest - Indeed it is. Or waspango
- Nairn0
re: Meatloaf, which I've ended up not cooking tonight as my partner's back late so fuckit, ordering Mexican.
BUT.
What sort of meat should one be? Just beef? Beef and Pork mix?
I fucked up by getting 12% fat beef mince, when I should've got 20%, so thinking a bit of fatty pork mince might keeps things from getting too dry, but don't want to go too far off piste for a first stab. That's what the second and third ones are for...
- Generally speaking, I believe N American meatloaves to be more commonly beef.
If you can get your hands on it, 30% fat beef mince makes ...Continuity - ... an absolutely moreish loaf.Continuity
- Having said that, this is a rescue operation, and your addition of fatty pork will be absolutely fine.
12% mince ... eek!Continuity - Balls. I *KNEW* when I was looking at it, but my inate decision-making process has a habit of defaulting to the opposite of what it should be.Nairn
- Oh! Alternately, fatty streaky bacon will work a treat, too. I'd go with 100 g per kilo of mince, very finely chopped.Continuity
- And the addition of bacon in meatloaf is not uncommon.Continuity
- I always use all beef meat for the meatballs, for half a kilo, two crushed garlic cloves, onion powder, oregano, salt, breadcrumbs and two egg yolksOBBTKN
- Silly me, meatloaf no meatballs...OBBTKN
- Using egg and milk soaked bread also ensure a moist flavorful loaf.monospaced
- +1 mono - that's exactly what I did. Going to start using milk-soaked bread in my meatball recipes from now on, it worked so well here.Nairn
- Generally speaking, I believe N American meatloaves to be more commonly beef.
- Nairn1
Meatloaf came out 'ok'. I mean, it wasn't bad, but I'll make it completely differently next time, favouring a more traditional italian method.
Chef John's Prison one was the route I took, and the mistakes I made were not seasoning and flavouring the bulk of the meat adequately and relying on the 'glaze' for flavouring. Fuck, that shit was sweet. No. I hate sweet savoury food.
I used pork sausages to fatten the meat - next time, just fattier beef mince.
- https://i.imgflip.co…sausages
- no make it with pure pork, it'll be much betterhans_glib
- i have a banging recipe for meatloaf, if i remember i'll scan it 4u.hans_glib
- Please do!
xNairn
- PonyBoy2
Elephant in the dining room: Startup makes mammoth meatball
Meatball made of sheep cells inserted with a singular mammoth gene called myoglobin, African elephant DNA was inserted to complete it.
- BuddhaHat4
For all the rice-lovers, some dishes with visible rice! Photos adjusted with phone, so they're warmer but admittedly still not perfect. So sue me!
Kenji's Sweet & Sour Chicken (a Hawaiian version which velvets the chicken, but doesn't batter and deep fry it). I subbed out cashews for peanuts because I bought a 1kg bag of roasted unsalted peanuts.
Kenji's Gong Bao Ji Ding, loaded with dried chillies, sichuan peppercorn husk and peanuts. Benriner mandolin plus knife for a perfect matchstick julienne of ginger.
Grilled chicken and pesto durum wheat pasta, because the missus wanted pasta and I had a leftover chicken breast. After the photo was taken I used my new microplane to drown it in delicious parmigiano reggiano.
I think I need some more colourful bowls and a better backdrop than a brown paper bag.
- BuddhaHat7
Drunken noodles
Ingredients
300g chicken mince
375g wide rice noodles
4 tbsp vegetable oil
1 tbsp minced garlic
2-4 minced red chillies
1/4-1 tsp chilli powder (depending on how hot yours is)
1/2 tsp white pepper
3 kaffir lime leaves, julienned
1/2 cup sliced carrots
1/2 onion, sliced
1/2 cup baby corn (I don't usually bother and add more broccolini or Asian greens)
1 cup Chinese broccoli/broccolini
1/2 cup holy basilSauce
60ml fish sauce
30ml sweet soy (ABC sauce)
25ml Golden Mountain sauce
60ml oyster sauce
3 tsp sugarDirections
Soak rice noodles for 1 hour in cool water. Drain.
Heat wok to medium, add 2 tbsp oil, add garlic and chillies and stir.
As garlic begins to brown, add meat, cook 1-2 minutes.
Add chilli powder and white pepper, stir in for 1 minute.
Add lime leaves, then add each vegetable one at a time, cooking around 1 minute each. Add broccoli/broccolini last, stir in, add a splash of water and cover until broccoli softens slightly, usually around 2 minutes. Remove lid and let remaining water cook out.
Transfr everything from wok into a bowl, wipe wok clean, and bring back up to high heat.
Add 2 tbsp oil and add noodles stirring like crazy 1-2 minutes. Noodles will soften and start to stick, keep moving as vigorously as you can.
Add meat and veg back to wok and pour in sauce, cooking and stirring 1-2 minutes.
Add basil and turn off heat.
Serve with deep fried basil leaves if you can be bothered with the extra effort.- Keep 'em coming.palimpsest
- Well, hello there.
Out of curiosity, though: why both minced fresh chillies *and* chilli powder?Continuity - @Continuity different kinds of heat sensation, the fresh chillies give a punchy tasty sort of heat, the very fine chilli powder has a more long drawn out heatBuddhaHat
- and it sticks around a bit longer. Good question, I had to think about that for a bit.BuddhaHat
- Aaaah, well it makes sense to me!Continuity
- When making Indian food I always bloom whole spices in the beginning and add them ground later. Not sure it makes a diff but it feels like it.palimpsest
- It does, actually.Continuity
- Ayyyyeeeee that looks betterpango
