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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Looks great. What method did you use?
Sous Vide and Cast Iron due to a good storm rolling through
Speaking of mussels...
Has anyone noticed an uptick of spoiled meats before the expiration date? I've been tossing at least one thing a week, with no pattern of protein type or grocery store
update: it's delicious, but three habaneros might have been too many...
the texture is fantastic. it's extremely creamy, despite the decently large amount of reduced mango nectar in this.
now I want to make a Mexican hot chocolate spicy ice cream
Sous Vide then Cast Iron w/ a blueberry gastrique
making kenjis pickles (with added jalapeños)
Grilled marinated pork tenderloin and other stuff. Slathered, lathered and charred in chipotle bourbon bbq sauce. Forgot to take a pictrue of it pre-cut post grill and rest. Whatever. Beer was solid too. Down year for the regular Oberon IMO.
Watching Latin American street food show on Netflix :)
somebody will eat a late night snack
Mussels with white wine, butter, cream, leek, shallot, garlic, and prosciutto. Cesar with butter lettuce, endive, blistered tomatoes, pickled onions, homemade croutons, and anchovy dressing. Frozen fries with shaved truffle cheddar. Malt vinegar aioli and curry ketchup for dipping.
hummus with dukkah-spiced carrots and homemade pita
Curry ketchup >
I’m pretty sure I could eat it on anything
I'm just gonna say it.
Folks sleeping on kipper snacks.
This looks absolutely fuckin delightful. Recipe?
i have lots of basil and sage
garden dinner tonight
I’ve used home grown basil, chives, and green onions in the last two days. Love it.
What about a flip flop?
ima try to remember the components because I’m v drunk
1 part (or to taste) simple syrup steeped with lemon peel (we did a cup sugar, a cup water, and peel from 3 lemons)
1 part lemon juice, strained
2 parts dry gin blended with fresh basil (muddling would probably suffice but I love basil), strained
served over ice
I used more simple syrup. bitters would probably be good in it
yes I will judge
i really only drink hendricks tbh
I like gin.
Loved it when I burned cigs.
taste buds changed and now I’m a vodka man
that's acceptable. I only drink The Botanist (if I'm drinking gin, which is only cocktails).
I’ve never seen one that green.
I guess that’s why.
If you pinch the stems before they flower like that, you’ll help the plant produce more leaves and they’ll taste better.
By pruning about 1/4 of the leaves regularly and trimming the tops, you can keep your basil plant growing in perpetuity.
we got this from the farmers market but i planted some lemon basil seeds so I do appreciate the tip haha
I have nothing to add other than I hate gin. Good looking dishes gents
1.5 lb wagyu ribeye on the green egg
I used to hate gin, wasn't about the floral shit. But then negronis snatched my soul.
In addition to Hendricks and Botanist,
Ransom (big fan of old toms)
I like Ford's as well.
Bluecoat is p good and comes in a sweet bottle.
randomly just looked at the menu and it’s actually not dough at all, it’s sticky rice that simulates the crust.
did not make the gnocchi but did do mushrooms, garlic and brown butter with sage.
posted in the netflix thread, but I recently rediscovered Chef and my Fridge and forgot how badass it is.
also becoming a fan of munchies' Farideh Sadeghin whose "cooking show" clips are generally delightful and dorky.
First Sunday night meat and three this summer. Biscuit not pictured.
Could you lads direct me to a food processor?
I'm not really sure how I'll use it so I'd rather trend towards less expensive. My guess: I use it to mix up my ground beef with seasonings, chop veges, and maybe make some homemade salsa/pesto/guac. Not really sure what else I could make with it to be honest
First attempt at pàté en croute this weekend. Struggled getting the stock/sherry/gelatin mixture to soak into the loaf after cooling but the filling ended up holding together well enough. Definitely want to work the dough more next time to make it thinner and more even.
I would recommend the Kitchenaid or Cuisinart models based on the size you need.
I made some "burgers" tonight with the trader joe's veggie masala patties. At lunch today, I made a burger sauce with greek yogurt, turmeric, curry powder, lime juice, garlic, and kashmiri chili flakes. I then caramelized an onion with a red serrano and added shredded iceberg, tomato, and pepper jack with the patties on toasted buns. served with tots.
it was pretty damn good.
This is the one I purchased and it has been fantastic so far.
Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel - Silver
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Wanted to take a moment and thank the thread for pointing me towards a Zojirushi Rice cooker. I make a lot of Quinoa for dinners and this thing is fantastic at it.
Also with my wife breast feeding, she wanted oatmeal and the timed setting to have Oatmeal hot and ready every morning at 7 am is fantastic.
How are you liking the switch to breastmilk?