What's cookin', good lookin'?

[midwestyankee]

Food Porn! (the Katering Show)

Honestly, it was a tossup whether to post the link here or in what made you laugh today, but I figured it would soothe my lonely sadist's heart to see all the suffering from the foodies in here.

 

[Curious_in_Cali]

Chilli and coffee rubbed steak, butter sautéed squash medly, and baked sweet potato fries.

 

[Scrivener_]

Salmon tacos with aspagarus-carrot slaw and mango-chili-soy reduction. Daaaamn these were good.

 

[Collar_N_Cuffs]

Food Porn! (the Katering Show)

Honestly, it was a tossup whether to post the link here or in what made you laugh today, but I figured it would soothe my lonely sadist's heart to see all the suffering from the foodies in here.

I loved this!! Especially the booze revooze...

Chilli and coffee rubbed steak, butter sautéed squash medly, and baked sweet potato fries.

This sounds yummy. A coffee rub is on my listof things to do!

Salmon tacos with aspagarus-carrot slaw and mango-chili-soy reduction. Daaaamn these were good.

This sounds interesting. Did you cook and cool the asparagus, or eat it raw?

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[IrisAlthea]

We had a version of hotdog that my husband invented.
Krakauer sausage wrapped in bacon grilled in the oven. This gets put in hot dog bread, all covered in barbecue sauce and heaps of homemade tomato salsa, heavy with garlic on top.
Then he sprinkles it all with fried onion and mountains of shredded cheddar and it all gets another turn in the oven till the cheese melts.

Yes we are very health aware people and we smell really good right now.

 

[Collar_N_Cuffs]

Kedgeree. . feels like breakfast in a big old grand house. Even if it is 'breakfast for supper'.

I know I have heard of this, but I can't remember what it is! Will have to look it up.

Tonight is simple. Panko chicken breast with a honey/lemon/tobasco sauce, seasoned fresh green beans, salad and bread. Always bread

 

[La damnee elle la licorne]

 

[MeekMe]

I completely went out of my comfort zone today.

Chicken paprikash with halusky, cesnkova polievka and cucumber salad.

The halusky came out funny because the potato wasn't properly shredded (communication error) so the texture was off but the taste was fine. The cesnakova polievka (garlic soup) turned out great! The smell and flavor came out so delicious. The cucumber salad was also just right. I've had trouble in the past draining enough liquid from the cucumber, but this time it worked out very well. It was a yummy meal.

 

[Collar_N_Cuffs]

Kedgeree is an Anglo Indian dish of rice, smoked mackerel and boiled eggs. Bizarrely I have always found it goes down very well with children, especially ones whose mothers are certain they won't eat it or anything like it. Sometimes they leave bits out, like the eggs, but in think they like the name .


Today a neighbour asked if I had any of my speciality eggs spare, and was prepared to swap me a dozen of hers for half a dozen of mine. Hers are much nicer, so I said lets do a straight swap and I still feel I have the better deal.....I have got a dozen quails eggs now. ( I don't keep quail because you cannot free range them....)

They'll be for supper tomorrow in an indulgent pasta dish, which thanks to the quails eggs I can now make for just the price of some asparagus.


Tonight more smoked fish; kipper pate. G has used desertslave's bread as a shape inspiration for a millet loaf. And ordered some mother for starter I think. I have a feeling we might be eating Pompeiian slave bread a lot this summer. I hope its good! He's also thinking of sourdough pizze bases, sourdough crumpets etc etc. more carbs than we are used to eating regularly in a long time.


Edit: for Desertslave...G's non sourdough first attempt. Its delicious despite non sourdough. He's looking forward for the mother to arrive though.

http://i1240.photobucket.com/albums/gg491/onceuponatimetherewasapicture/food/3be249509ea73d128c78f73a34d2200d_zpsfjvq9lgu.jpg

Awesome!! It looks great! I also don't have a sourdough starter right now, so put this on the back burner. I am making bread right now from a very wet dough, so wouldn't be able to shape it like this, either. Yours looks awesome!

Cooked for a friend's grandmother today, as mom is far away. Steaks, garlic chive mash, zucchini ribbons, bread and a tarte tatin with a commercial puff pastry base. It was apple, and I added in a bit of fresh ginger. It was... amazing if I do say so myself

 

[seela]

I completely went out of my comfort zone today.

Chicken paprikash with halusky, cesnkova polievka and cucumber salad.

The halusky came out funny because the potato wasn't properly shredded (communication error) so the texture was off but the taste was fine. The cesnakova polievka (garlic soup) turned out great! The smell and flavor came out so delicious. The cucumber salad was also just right. I've had trouble in the past draining enough liquid from the cucumber, but this time it worked out very well. It was a yummy meal.

Yay, I'm so happy it worked out for you!

Cesnaková polievka is my favorite Slovak dish. I'm gonna have to try that recipe as well.

 

[La damnee elle la licorne]

 

[MeekMe]

Yay, I'm so happy it worked out for you!

Cesnaková polievka is my favorite Slovak dish. I'm gonna have to try that recipe as well.

It was great! Perfect because Mister's idea of medicine is to just eat a lot of food until he feels better. f^_^; He won't take any meds, so these dishes were my way of giving him a heavy, but nutritious meal. Thanks seela, I wouldn't have made such yummy food without you.

 

[Collar_N_Cuffs]

Your meal sounds amazing indeed. .

Wet doughs.....for Italian loaves? G's doughs are normally more wet too, but it was fun to have a very different texture loaf. . G did this without a stater but a starter is arriving at the end of this week, and then I am imagining a summer of everything sourdough.

Not Italian loaves though I did pick up a copy of The Italian Baker, and have been trying to make up my mind where to start! The wet dough is the no knead bread I make. It's two parts flour to one part water and it contains yeast and salt (and whatever I put on for flavour). By the time it sits and works all night, it's pretty darn wet and sticky.

 

[La damnee elle la licorne]

 

[Endless_Night]

I been reading up on fermentation, as a furtherance to my sauerkraut exploits. A couple of sites recommended a layer of oil on top of your shredded cabbage, to make sure it stays submerged in the brine. I see the point, but couldn't get all that enthused, picturing oily residue in the final product.

Until...I stumble across the suggestion for using coconut oil. Once the kraut is ready you place it in the fridge. The coconut oil hardens, and voila! It pops right out!

Genius! Of course I haven't actually tried this yet, but it certainly sounds good.

 

[MeekMe]

I been reading up on fermentation, as a furtherance to my sauerkraut exploits. A couple of sites recommended a layer of oil on top of your shredded cabbage, to make sure it stays submerged in the brine. I see the point, but couldn't get all that enthused, picturing oily residue in the final product.

Until...I stumble across the suggestion for using coconut oil. Once the kraut is ready you place it in the fridge. The coconut oil hardens, and voila! It pops right out!

Genius! Of course I haven't actually tried this yet, but it certainly sounds good.

Have you fermented anything yet? I've only ever made miso garlic, which was just placing whole cloves in miso paste for a period of time. I want to attempt kimchi or even sauerkraut, but it seems difficult.

 

[Endless_Night]

Have you fermented anything yet? I've only ever made miso garlic, which was just placing whole cloves in miso paste for a period of time. I want to attempt kimchi or even sauerkraut, but it seems difficult.

I've done Ruby kraut. I wasn't quite sure what to expect, so only did one mason jar full, but it was really quite easy. I'm wanting to do several jars now, with several different spice profiles. It should be...interesting, at the very least!

 

[midwestyankee]

I've done Ruby kraut. I wasn't quite sure what to expect, so only did one mason jar full, but it was really quite easy. I'm wanting to do several jars now, with several different spice profiles. It should be...interesting, at the very least!

I didn't realize that delicatessens hadn't made it to Texas yet. When they do, you'll be thrilled to be able to buy cole slaw and other briny treats already made. Besides, I thought that Mason jars are for making moonshine or, these days, small portable salads. None of which constitute actual cooking.

 

[Endless_Night]

I didn't realize that delicatessens hadn't made it to Texas yet. When they do, you'll be thrilled to be able to buy cole slaw and other briny treats already made. Besides, I thought that Mason jars are for making moonshine or, these days, small portable salads. None of which constitute actual cooking.

You really are prejudiced towards making sauerkraut. Where's your sense of adventure?

Well, fine. Be that way. Just toddle off to the store and buy ready made.

 

[Collar_N_Cuffs]

I have been considering kimchi as well, went so far as to buy the kimchi pepper powder... It's lovely! Very flavourful and not as hot as I would have expected. I have also been dabbling in kombucha. Not the best luck as of yet... Then there's kefir, though I'm nowhere near brave enough for that yet!

 

[IrisAlthea]

I been reading up on fermentation, as a furtherance to my sauerkraut exploits. A couple of sites recommended a layer of oil on top of your shredded cabbage, to make sure it stays submerged in the brine. I see the point, but couldn't get all that enthused, picturing oily residue in the final product.

Until...I stumble across the suggestion for using coconut oil. Once the kraut is ready you place it in the fridge. The coconut oil hardens, and voila! It pops right out!

Genius! Of course I haven't actually tried this yet, but it certainly sounds good.

Hmm, what about paraffin wax like you use it in old preserves?
Plate and rock is a possibility if you use bigger containers.

 

[MeekMe]

I've done Ruby kraut. I wasn't quite sure what to expect, so only did one mason jar full, but it was really quite easy. I'm wanting to do several jars now, with several different spice profiles. It should be...interesting, at the very least!

Sounds fun! Is the taste better, or is there something different from what you might purchase already made?