Page 237 of 255 FirstFirst ... 232 233 234 235 236 237 238 239 240 241 242 ... LastLast
Results 5,901 to 5,925 of 6353

Thread: Watcha cookin'?

  1. #5901
    Join Date
    Dec 2009
    Location
    The Mayonnaisium
    Posts
    9,346
    That fork be like


  2. #5902
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,893
    Hotness! Love some good food and good wine. Think what that meal for 2 with that wine would cost at any decent restaurant.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  3. #5903
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    11,960
    Click image for larger version. 

Name:	IMG_2009.jpg 
Views:	85 
Size:	956.2 KB 
ID:	401605

    Leeks with prune and balsamic with lemons and Romano. Leeks are so under-appreciated.
    ďA society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.Ē
    ― Milton Friedman

  4. #5904
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    9,642
    Quote Originally Posted by schindlerpiste View Post
    Click image for larger version. 

Name:	IMG_2009.jpg 
Views:	85 
Size:	956.2 KB 
ID:	401605

    Leeks with prune and balsamic with lemons and Romano. Leeks are so under-appreciated.
    One of my youngest kid's go-to meals is pasta with a leek/lemon/ broad bean cream sauce. Leeks are definitely under-appreciated.

  5. #5905
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    7,868
    that looks delish
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  6. #5906
    Join Date
    Sep 2001
    Location
    Before
    Posts
    25,586
    Just did a leek and lobster soup garnished with tobiko and morels for son's send off back to colleDge.
    2019 Flowers Sonoma Coast Pinot
    Finished with a romaine, apple, walnut, ham and onion salad.
    2018 Montmains chablis 1er cru (Domain Besson),

    Then tonights last dinner was his favorite ceasar salad with duck maigret (the bacon of the bird world) a la Buster.
    2018 Besson Montmains chablis 1er cru , 1999 Bertrand Ambroise Nuits Saint Georges
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  7. #5907
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    7,868
    atta boy
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  8. #5908
    Join Date
    Oct 2006
    Location
    Bellevue
    Posts
    7,170
    Lotus roots!

    Never cooked them before. Click image for larger version. 

Name:	MVIMG_20220118_211438.jpeg 
Views:	71 
Size:	94.3 KB 
ID:	401846

  9. #5909
    Join Date
    Feb 2005
    Posts
    17,190
    Tiny bit of oil in a pan, some seasoning, and you can fry them into chips.
    Is it radix panax notoginseng? - splat

  10. #5910
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    15,393

    Watcha cookin'?

    fermenting not cooking





    moar kimchee

    two colors of cabbages, bok choi, purple daikon, carrots, onions, miso, liquid aminos, jalapeŮo, garlic, ginger and Priya green chili pickle.

    Click image for larger version. 

Name:	Image1642646944.120654.jpg 
Views:	63 
Size:	1.25 MB 
ID:	401989


    Click image for larger version. 

Name:	Image1642647004.888522.jpg 
Views:	57 
Size:	1.30 MB 
ID:	401990
    I didn't believe in reincarnation when I was your age either.

  11. #5911
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    15,393
    oh yeah this too

    Click image for larger version. 

Name:	Image1642647099.940709.jpg 
Views:	63 
Size:	110.5 KB 
ID:	401991


    and these

    Click image for larger version. 

Name:	Image1642647129.060162.jpg 
Views:	61 
Size:	104.1 KB 
ID:	401992

    Click image for larger version. 

Name:	Image1642647162.511628.jpg 
Views:	60 
Size:	100.2 KB 
ID:	401993

    Click image for larger version. 

Name:	Image1642647184.913708.jpg 
Views:	59 
Size:	118.1 KB 
ID:	401994
    I didn't believe in reincarnation when I was your age either.

  12. #5912
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    15,393
    Click image for larger version. 

Name:	Image1642647284.432320.jpg 
Views:	55 
Size:	1.40 MB 
ID:	401995
    I didn't believe in reincarnation when I was your age either.

  13. #5913
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    5,190
    Quote Originally Posted by abraham View Post
    Lotus roots!

    Never cooked them before. Click image for larger version. 

Name:	MVIMG_20220118_211438.jpeg 
Views:	71 
Size:	94.3 KB 
ID:	401846

    I’ve seen that shit, but I’ve never had a chance to taste it. So, how did it taste?

  14. #5914
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    3,038
    Quote Originally Posted by ~mikey b View Post
    oh yeah this too

    Click image for larger version. 

Name:	Image1642647099.940709.jpg 
Views:	63 
Size:	110.5 KB 
ID:	401991


    and these

    Click image for larger version. 

Name:	Image1642647129.060162.jpg 
Views:	61 
Size:	104.1 KB 
ID:	401992

    Click image for larger version. 

Name:	Image1642647162.511628.jpg 
Views:	60 
Size:	100.2 KB 
ID:	401993

    Click image for larger version. 

Name:	Image1642647184.913708.jpg 
Views:	59 
Size:	118.1 KB 
ID:	401994
    FKNA Mikey, everything in your post looks phenomenal. Send me some of that cranberry ginger ferment. Looks amazing.

    Sent from my Pixel 6 Pro using Tapatalk

  15. #5915
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    15,393

    Watcha cookin'?

    Iím afraid it will blow up in transit


    just honey cranberries and ginger
    I didn't believe in reincarnation when I was your age either.

  16. #5916
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    3,038
    Quote Originally Posted by ~mikey b View Post
    Iím afraid it will blow up in transit
    Ahahaha I'll trade you coffee

    Rly tho share recipes, it's the least you can do

    Sent from my Pixel 6 Pro using Tapatalk

  17. #5917
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    15,393
    they are mostly made on the fly with whatever is available

    google that shit
    I didn't believe in reincarnation when I was your age either.

  18. #5918
    Join Date
    Jan 2016
    Location
    Greg_o
    Posts
    1,811
    ~mikey do you use the kimchi strictly as a condiment or do you cook with it to?

  19. #5919
    Join Date
    Oct 2006
    Location
    Bellevue
    Posts
    7,170
    Quote Originally Posted by m2711c View Post
    Iíve seen that shit, but Iíve never had a chance to taste it. So, how did it taste?
    Good, but I cooked it in a sugar and soy glaze which makes most things tasty. I bought a frozen bag instead of starting from the whole root. The texture needs work, and I'm missing something in the sauce compared to what I get as banchan. But I can work on that. Click image for larger version. 

Name:	IMG_20220119_204542.jpeg 
Views:	60 
Size:	84.6 KB 
ID:	402017

    Tonight my never cooked before ingredient is sea pumpkin!
    Some roasted, and some into gnocchi.
    Click image for larger version. 

Name:	IMG_20220119_204434.jpeg 
Views:	60 
Size:	113.0 KB 
ID:	402018

  20. #5920
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    15,393

    Watcha cookin'?

    Quote Originally Posted by Thaleia View Post
    ~mikey do you use the kimchi strictly as a condiment or do you cook with it to?
    for me itís a condiment

    or a side dish

    if I use this I donít have to cook a veg


    I think this would go great on top of shrimp and rice

    Iíve never tried to actually cook with it
    I didn't believe in reincarnation when I was your age either.

  21. #5921
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    15,393
    the salsa is ready to use
    I didn't believe in reincarnation when I was your age either.

  22. #5922
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    15,393
    Click image for larger version. 

Name:	Image1642655349.952905.jpg 
Views:	66 
Size:	1.34 MB 
ID:	402021


    the fermented chili sauce is what itís all about really

    fkna
    I didn't believe in reincarnation when I was your age either.

  23. #5923
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    3,038
    Quote Originally Posted by ~mikey b View Post
    Click image for larger version. 

Name:	Image1642655349.952905.jpg 
Views:	66 
Size:	1.34 MB 
ID:	402021


    the fermented chili sauce is what itís all about really

    fkna
    Yep ^^ I learned that one from you. Absolutely delicious.

    Sent from my Pixel 6 Pro using Tapatalk

  24. #5924
    Join Date
    Jan 2016
    Location
    Greg_o
    Posts
    1,811
    Quote Originally Posted by ~mikey b View Post
    for me it’s a condiment

    or a side dish

    if I use this I don’t have to cook a veg


    I think this would go great on top of shrimp and rice

    I’ve never tried to actually cook with it
    Perfect time of year to try Kimchi Stew

    https://norecipes.com/kimchi-jjigae/

  25. #5925
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    15,393
    hellz yeah
    I didn't believe in reincarnation when I was your age either.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •