Page 195 of 204 FirstFirst ... 190 191 192 193 194 195 196 197 198 199 200 ... LastLast
Results 4,851 to 4,875 of 5082

Thread: Watcha cookin'?

  1. #4851
    Join Date
    Jan 2016
    Posts
    1,072
    Yeah that looks good as fuck.

  2. #4852
    Join Date
    Feb 2008
    Location
    Seattle
    Posts
    479
    Salmon, Roasted Baby Potatoes, and Radicchio with Balsamic Butter glaze. Not the most colorful plate but delicious.

    Name:  PXL_20210217_021623034.jpg
Views: 667
Size:  137.5 KB

  3. #4853
    Join Date
    Oct 2003
    Location
    slc
    Posts
    13,579
    You're speaking my language right there.

  4. #4854
    Join Date
    Oct 2003
    Location
    写道
    Posts
    12,648
    Made my variation of ciulama de ciuperc, something that my mom made for me back in the day. Simple- sauteed chicken breast in a cream sauce with mushroom, onion, and (lots 'n' lots of) garlic. served with baby spinach and crusty baguette. Yum.

    Click image for larger version. 

Name:	IMG_20210226_190731933.jpg 
Views:	62 
Size:	494.4 KB 
ID:	365060
    °”rale, vato!

  5. #4855
    Join Date
    Dec 2020
    Location
    Idaho
    Posts
    288
    Quote Originally Posted by Buke View Post
    Salmon, Roasted Baby Potatoes, and Radicchio with Balsamic Butter glaze. Not the most colorful plate but delicious.
    Isn't that Belgian Endive?

    https://motherwouldknow.com/grilled-belgian-endive/

    I guess endive and radicchio are different species but same genus.......apparently lots of confusion about names.

  6. #4856
    Join Date
    Feb 2005
    Posts
    14,736
    Quote Originally Posted by Hopeless Sinner View Post
    Isn't that Belgian Endive?

    https://motherwouldknow.com/grilled-belgian-endive/

    I guess endive and radicchio are different species but same genus.......apparently lots of confusion about names.
    They are both my favorite, and ridiculously overpriced (no pun intended). WTF?

  7. #4857
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,999
    Quote Originally Posted by Hopeless Sinner View Post
    Isn't that Belgian Endive?

    https://motherwouldknow.com/grilled-belgian-endive/

    I guess endive and radicchio are different species but same genus.......apparently lots of confusion about names.
    Radicchio also comes in that shape, in addition to the round
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  8. #4858
    Join Date
    Apr 2008
    Location
    just outside the bubble
    Posts
    1,245
    Click image for larger version. 

Name:	IMG_1162.JPG 
Views:	60 
Size:	147.5 KB 
ID:	365139
    It is by riding a bicycle that you learn the contours of a country best, since you have to sweat up the hills and coast down them. ĖErnest Hemingway

  9. #4859
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    1,797
    Cardamom and birch syrup broiled grapefruit

    Sent from my Pixel 4a (5G) using Tapatalk

  10. #4860
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    7,341
    ^^solid work
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  11. #4861
    Join Date
    Oct 2003
    Location
    Seattle
    Posts
    4,795
    I love this dish and a bunch of others in the Jerusalem cookbook:

    Click image for larger version. 

Name:	IMG_5210.JPG 
Views:	75 
Size:	252.1 KB 
ID:	365366

    Roast butternut squash and red onion with tahini and za'atar

    https://ottolenghi.co.uk/recipes/roa...ni-and-za-atar

  12. #4862
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    1,797
    ^^that looks great.

    on tap for breakfast this morning: roasted buckwheat, liver, carrots, onions, and steamed eggs

    served with a generous helping of Z's viking blood hot sauce

    Sent from my Pixel 4a (5G) using Tapatalk

  13. #4863
    Join Date
    Mar 2016
    Location
    Warm parts of the St. Vrain
    Posts
    1,850
    Tried this browned flour method for dark roux:

    Brown the flour in a pan or some foil, about 400 stir every 15 minute until it browns up nice, maybe just a little bit darker than this, not much:

    Click image for larger version. 

Name:	63622505241__C7A4B521-A9AC-45BF-AEF4-7543D0B64473.JPG 
Views:	53 
Size:	148.6 KB 
ID:	365389
    Move it to a mixing bowl
    Whisk in stock to get your roux. Now you got roux.

    What you do with it after that, I dunno for you but for me:


    Click image for larger version. 

Name:	63625951920__F16BB91D-DA74-4EA9-A253-8B95B3CCC67E.JPG 
Views:	54 
Size:	132.9 KB 
ID:	365401

    Click image for larger version. 

Name:	63625922501__61DEED55-10A5-4E7F-8761-8FF26AAC4F1C.JPG 
Views:	52 
Size:	131.9 KB 
ID:	365405

    I think Iím gonna make a few cups of that flour at a time.

    Google americas test kitchen gumbo I basically used their method for this one, subbing bone in thighs skinned and de-boned after cooking in the pot. And forgot to brown the coins. It came out awesome.
    If your sausage is super smoky, add it towards the end. I like it but the smoke flavor is very prevalent.


    Sent from my iPhone using TGR Forums
    If we're gonna wear uniforms, we should all wear somethin' different!

  14. #4864
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    1,797
    how does browned flour taste? seems interesting, just trying to understand the use case. like more of a roasty flavor, is that the point?

  15. #4865
    Join Date
    Jan 2008
    Location
    livin the dream
    Posts
    4,331
    Quote Originally Posted by tgapp View Post
    how does browned flour taste? seems interesting, just trying to understand the use case. like more of a roasty flavor, is that the point?
    Itís just an easier way to make a roux... Traditional way of the stovetop can be challenging and end in a burned product because the point is to get it as dark as possible without burning.

    Another easy way to do it is in the microwave...

    But itís probably quickest to do it traditionally, you just need to have your nose calibrated to pull the roux off the heat the right moment...


    Sent from my iPhone using TGR Forums
    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  16. #4866
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    1,797
    Quote Originally Posted by nickwm21 View Post
    Itís just an easier way to make a roux... Traditional way of the stovetop can be challenging and end in a burned product because the point is to get it as dark as possible without burning.

    Another easy way to do it is in the microwave...

    But itís probably quickest to do it traditionally, you just need to have your nose calibrated to pull the roux off the heat the right moment...


    Sent from my iPhone using TGR Forums
    Ahh gotcha. Yeah I've only ever done that in the microwave.

    Sent from my Pixel 4a (5G) using Tapatalk

  17. #4867
    Join Date
    Mar 2016
    Location
    Warm parts of the St. Vrain
    Posts
    1,850

    Watcha cookin'?

    Quote Originally Posted by tgapp View Post
    how does browned flour taste? seems interesting, just trying to understand the use case. like more of a roasty flavor, is that the point?
    Yeah like nick said. The oven babysits the flour instead of the constant stirring of the stovetop. Just adds the normal dark roux flavor and color, like maybe nutty, coffee(?) but less bitter? Sorry, my vocabulary for this stuff is poor. I suppose you could even just whisk oil into it if you like.

    I was experimenting with fat free stock from a carton. Seafood gumbo would then be pretty low fat as even the roux wonít use oil. Not like 1/8 of a tbs or whatever winds up in a serving is a bid deal I Got some sensitive people Iím cooking for but I donít want much compromise.

    Also, cheap hack, it wonít separate. You ainít gonna have oily gumbo.


    Sent from my iPhone using TGR Forums
    If we're gonna wear uniforms, we should all wear somethin' different!

  18. #4868
    Join Date
    Mar 2016
    Location
    Warm parts of the St. Vrain
    Posts
    1,850

    Watcha cookin'?

    Forgot how to delete double post
    If we're gonna wear uniforms, we should all wear somethin' different!

  19. #4869
    Join Date
    Sep 2010
    Posts
    908
    Click image for larger version. 

Name:	IMG_4566.JPG 
Views:	73 
Size:	220.1 KB 
ID:	365429

    Baked Ziti w/ pesto and Italian sausage


    Sent from my iPhone using TGR Forums

  20. #4870
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    10,903
    Click image for larger version. 

Name:	C9E23A2E-4F44-4C5D-B437-95A4A80736FC.jpg 
Views:	57 
Size:	564.9 KB 
ID:	365493
    Click image for larger version. 

Name:	E6E332F8-31B8-4A8B-81F8-152474C34C2B.jpg 
Views:	54 
Size:	725.2 KB 
ID:	365494
    Click image for larger version. 

Name:	1217AEC9-5DB2-4164-92FA-FD8F64DCB472.jpg 
Views:	54 
Size:	621.1 KB 
ID:	365495
    Click image for larger version. 

Name:	4BABFCD4-E5D1-458F-ACFE-ADF6677ACDE1.jpg 
Views:	61 
Size:	518.5 KB 
ID:	365498
    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

  21. #4871
    Join Date
    Nov 2012
    Location
    Vancouver, BC
    Posts
    1,067
    You guys are fancy Af Click image for larger version. 

Name:	63633761164__18439747-DD24-46E5-A09D-D4DE1899BD4A.fullsizerender.JPG 
Views:	76 
Size:	153.1 KB 
ID:	365499

  22. #4872
    Join Date
    Dec 2005
    Location
    Posts
    13,085

  23. #4873
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    10,903
    Quote Originally Posted by tgapp View Post
    Cardamom and birch syrup broiled grapefruit

    Sent from my Pixel 4a (5G) using Tapatalk
    Sounds yummy...As does most everything on this page
    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

  24. #4874
    Join Date
    Feb 2005
    Posts
    14,736
    Quote Originally Posted by Gcooker View Post
    You guys are fancy Af Click image for larger version. 

Name:	63633761164__18439747-DD24-46E5-A09D-D4DE1899BD4A.fullsizerender.JPG 
Views:	76 
Size:	153.1 KB 
ID:	365499
    digiorno and a porno

  25. #4875
    Join Date
    Jan 2008
    Location
    livin the dream
    Posts
    4,331
    Quote Originally Posted by dtown View Post
    Click image for larger version. 

Name:	IMG_4566.JPG 
Views:	73 
Size:	220.1 KB 
ID:	365429

    Baked Ziti w/ pesto and Italian sausage


    Sent from my iPhone using TGR Forums
    https://youtu.be/QQXx8z0ERbQ


    Sent from my iPhone using TGR Forums
    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

Posting Permissions

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