Author Topic: We should have a "What are you cooking?" thread. Now we do.  (Read 110949 times)

chromesphere

  • Electron Doctor
  • *****
  • Posts: 2172
  • Paul
    • View Profile
    • Chromesphere
Re: We should have a cooking thread. Now we do.
« Reply #180 on: February 26, 2016, 03:43:51 PM »
Thanks guys, if i remember and can swing it ill take some photos on my next brew day.  Haven't done one for a while (12 months maybe), but have so many hops on hand is making the idea appealing!
Pedal Parts Shop              Youtube

davent

  • Electron Doctor
  • *****
  • Posts: 2733
  • Hamilton ON
    • View Profile
Re: We should have a cooking thread. Now we do.
« Reply #181 on: February 26, 2016, 05:58:22 PM »
Solo dining tonight.


dave
"If you always do what you always did- you always get what you always got." - Unknown

If my photos are missing again... they're hosted by photobucket... and as of 06/2017 being held hostage... to be continued?

SmoothAction

  • Transistor Tickler
  • **
  • Posts: 110
    • View Profile
Re: We should have a cooking thread. Now we do.
« Reply #182 on: February 28, 2016, 07:25:18 PM »
After I get done sweeping my jaw off the floor I'll post some pics.

You know how hard it is to follow up with Davent's pics? What the hell am I supposed to do now?

Excellent, guys.

davent

  • Electron Doctor
  • *****
  • Posts: 2733
  • Hamilton ON
    • View Profile
Re: We should have a cooking thread. Now we do.
« Reply #183 on: March 06, 2016, 03:44:26 PM »
This weekends project. Had never done cabbage rolls before, now... will definitely be doing them again! Ultimate comfort food.

Pork Stuffed Cabbage Rolls with Sauerkraut













dave
"If you always do what you always did- you always get what you always got." - Unknown

If my photos are missing again... they're hosted by photobucket... and as of 06/2017 being held hostage... to be continued?

chromesphere

  • Electron Doctor
  • *****
  • Posts: 2172
  • Paul
    • View Profile
    • Chromesphere
Re: We should have a cooking thread. Now we do.
« Reply #184 on: March 06, 2016, 08:53:48 PM »
Dave you know im too afraid to post food in this thread anymore lol :)

So heres a picture of a new petty knife i just received today in the mail.  Its a Shigeki Tanaka VG10 steel Damascus pattern (the folding of the metal that creates the pattern on the blade is called "Damascus").  I found out about these on a kitchen knife forum, they are supposed to be "incredibly good bang for buck".  The piece of paper that i just cut through like a laser can testify to that.  Think im going to have to get a gyuto (chef knife) next, makes my globals look like toys....

Heres a youtube video of Shigeki making a blade:
« Last Edit: March 06, 2016, 08:59:16 PM by chromesphere »
Pedal Parts Shop              Youtube

mmlee

  • Solder Ninja
  • ****
  • Posts: 226
    • View Profile
Re: We should have a cooking thread. Now we do.
« Reply #185 on: March 07, 2016, 06:05:04 AM »
I've never been a big fan of the global knives tbh, don't know the big fuss around them, the blades always feel kinda flimsy and the balance is off, theyre also way too light for me, then again I was brought up using those big Chinese cleavers for everything, like this (not actually my one), so what do I know!


As for what's cooking? Made a spelt loaf on Friday

Ramen last night although no actual ramen picture I do have a little vid of the broth:


It started by making a dashi, soaked some kumbu overnight, brought to boil, removed and added bonito flakes to steep. Also, grilled the vegetables (fennel, carrots, onions, tomatoes, celery, chestnut mushrooms), well griddled, and soaked some shitakes. Made a huge difference to the broth the dashi and the grilling added a real depth and umami to the broth. Simply seasoned with a little salt and soy and it was done.

Marcus

>Marcus

davent

  • Electron Doctor
  • *****
  • Posts: 2733
  • Hamilton ON
    • View Profile
Re: We should have a cooking thread. Now we do.
« Reply #186 on: March 27, 2016, 10:07:14 PM »
Quick lunch for three, poached eggs on sourdough  toast...












dave
"If you always do what you always did- you always get what you always got." - Unknown

If my photos are missing again... they're hosted by photobucket... and as of 06/2017 being held hostage... to be continued?

midwayfair

  • Electron Doctor
  • *****
  • Posts: 7305
  • Jon P
    • View Profile
    • Midway Fair
Re: We should have a cooking thread. Now we do.
« Reply #187 on: March 28, 2016, 06:31:19 AM »
Dave, there's a ghost stealin' your food.
Myself's music & things I make: http://jonpattonmusic.com. My band: http://midwayfair.org. PCBs of my designs from: http://www.1776Effects.com (Bearhug Comp & Cardinal Harmonic Trem); http://www.jmkpcbs.com (Hamlet+ delay & Blue Warbler envelope vibe); Snow Day OD/Flabulanche: www.madbeanpedals.com

davent

  • Electron Doctor
  • *****
  • Posts: 2733
  • Hamilton ON
    • View Profile
Re: We should have a cooking thread. Now we do.
« Reply #188 on: March 28, 2016, 04:19:49 PM »
Dave, there's a ghost stealin' your food.

No wonder i was still hungry. My minder/dietitian protecting me from myself...
dave
"If you always do what you always did- you always get what you always got." - Unknown

If my photos are missing again... they're hosted by photobucket... and as of 06/2017 being held hostage... to be continued?

mcasemo

  • Stompbox Star
  • ***
  • Posts: 183
    • View Profile
Re: We should have a cooking thread. Now we do.
« Reply #189 on: March 29, 2016, 12:54:41 AM »
Man, forgot about this thread.  I'm a better cooker than pedal maker I think, especially considering my latest pedal failures.   Here is my mardi gras day chicken and dumplings.  We are near the parade route and have lots of folks stop by.  I usually plan to cook something, but act like i have not planned it, then have it ready to go when everyone is done.  kinda fun.  This is from "Real Cajun" by Donald Link.  I added cream.


midwayfair

  • Electron Doctor
  • *****
  • Posts: 7305
  • Jon P
    • View Profile
    • Midway Fair
Re: We should have a cooking thread. Now we do.
« Reply #190 on: March 29, 2016, 12:06:10 PM »
dem dumplings dough ... !
Myself's music & things I make: http://jonpattonmusic.com. My band: http://midwayfair.org. PCBs of my designs from: http://www.1776Effects.com (Bearhug Comp & Cardinal Harmonic Trem); http://www.jmkpcbs.com (Hamlet+ delay & Blue Warbler envelope vibe); Snow Day OD/Flabulanche: www.madbeanpedals.com

SmoothAction

  • Transistor Tickler
  • **
  • Posts: 110
    • View Profile
Re: We should have a cooking thread. Now we do.
« Reply #191 on: March 30, 2016, 03:51:39 PM »
Another stunning page as usual. Excellent work everyone! It's been a while since I posted so I thought I'd share.

Hasselback garlic potatoes, brushed with butter every 15mins or so.


Baby Broc sauteed in bacon fat.


Beautiful NY strips, salt+pepper, finished with melted butter. Cast iron style. Still prefer ribeyes but these were delish!


The sear. Glossy, buttery goodness.


Mmmmmm.


BBQ bacon burgers with mushroom, onion, muenster cheese. No bbq sauce on this yet.


Peppered turkey and mushroom gravy over biscuits. Literally swimming in gravy, baby.


Turkey simmering in the gravy.


Biscuit with bacon, mushroom gravy and turkey, sunnyside egg with pepper.



FOOD
« Last Edit: March 30, 2016, 04:04:50 PM by SmoothAction »

alanp

  • Electron Doctor
  • *****
  • Posts: 6164
  • Aotearoa
    • View Profile
    • http://alanp.info/
Re: We should have a cooking thread. Now we do.
« Reply #192 on: March 31, 2016, 01:05:00 AM »
I don't get it, where are the biscuits?

https://en.wikipedia.org/wiki/Biscuit

Interesting, according to Wiki, what USAians call biscuits, is kind of some quick dough thing. I don't know what it means by " somewhat similar to a scone, though sugar is not used in the dough" -- sugar is *NOT* put into scones! Not even savoury scones.

https://en.wikipedia.org/wiki/Anzac_biscuit

This is my favourite type of biscuit.
"A man is not dead while his name is still spoken."
- Terry Pratchett
My OSHpark shared projects
My website

SmoothAction

  • Transistor Tickler
  • **
  • Posts: 110
    • View Profile
Re: We should have a cooking thread. Now we do.
« Reply #193 on: March 31, 2016, 03:47:20 AM »
We also spell 'color' and 'favorite' without the letter U. Don't ask me why, I'm not the pedantic type so I wouldn't know.

  ;D

It's a fluffy, buttery, bread thing that's circular in shape and it excels in having stuff put on it. Not much else to say about it. I suppose what your biscuit would be to me is more of a cracker or cookie in the USAia.

I recommend doing some American style biscuits, then covering it in bacon or sausage gravy. It'll click.

alanp

  • Electron Doctor
  • *****
  • Posts: 6164
  • Aotearoa
    • View Profile
    • http://alanp.info/
Re: We should have a cooking thread. Now we do.
« Reply #194 on: March 31, 2016, 10:58:51 AM »
Sounds a little bit like Yorkshire Pudding.
"A man is not dead while his name is still spoken."
- Terry Pratchett
My OSHpark shared projects
My website