What's cooking? part 4

I had both in mind with a pork loin, except I bought black beans bc you don't get hominy here afaik

Veg - I slow roasted the loin which is basically the same as the shoulder but w/o the bone. I had stock from a poached chook so used that with ramen noodles, as the original idea was to slow roast the loin then use it for ramen. If you had things like ginger, garlic, mirin, rice vinegar or sake, and scallions/spring onions, plus some carrots, shallots etc then I'd go with ramen. I think I'd only boil with a hock for pea and ham soup but that's just me. If you can make pork stock then you can tailor the broth for either ramen or posole, just depends what you have and/or can obtain readily. Chicken stock works well with pork based soups and stews ime.

about to eat my first attempt from the Pok Pok book:

http://unfussyepicure.com/2014/06/tangy-thai-salad-with-canned-tuna-its-delicious.html

update: delicious. I used 1/3 of the chili peppers (I live in a spice wimp household) and tripled the cherry tomatoes, totally perfect.

i've made that recipe before! and yep its yum

or should i say 'yam'

OTM

this is legit the best damn thing I have made in many months, I cannot recommend it enough (also it's vegetarian!!). I made it w some sous vide filet mignon and daaaaaaaamn

http://cooking.nytimes.com/recipes/1017946-baked-cheesy-pasta-with-wild-mushrooms

looks like a good hearty winter dish

it is 13 degrees today and snowing, i want that

it is SO RICH and SO GOOD and SO EASY

copied for later

every year is the year i say i want to make tamales and i never do. i want to make them this year though

im eating a pork tamale right now from my favorite mexican restaurant and it is really good, i could eat these for breakfast man they are delicious

reviews so far:

sous vide ribeye: fn exquisite
sous vide tenderloin: fn exquisite
sous vide chicken breast: extremely good but quite different from other preparations. it was juicy and soft to the point of being almost something else entirely. v great tho.
sous vide pork chop: tasted like a well-made pork chop but did not taste like something i couldn't get from other cooking methods. next time I will lower temperature and get a better cut.

also, I made these potatoes today and they were the best i've had: http://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html

http://www.seriouseats.com/recipes/assets_c/2016/12/20161201-crispy-roast-potatoes-29-thumb-1500xauto-435281.jpg

also made these last week and i think they were the best brownies i've ever made: http://cooking.nytimes.com/recipes/1018161-salted-caramel-brownies

My husband got me this book for Christmas: http://www.eatthelove.com/2016/12/marbled-swirled-layered-everywhere/

It looks amazing but feel like I need a whole weekend free to make anything plus I can't decide where to start!

PS Stevie those potatoes are what Britishers traditionally eat every Sunday and can be found in most pubs' Sunday roasts- you can see why I was fairly distraught not to find them everywhere when I lived in the US!

that recipe looks dope tho, i've been meaning to try it for a few weeks. making good roast potatoes is an art.

I have made tat potato recipe recently and it was very very good

normally kenji's recipes look amazing but i'm like "hmm not sure i want to spend 36 hours plus five days waiting to make one fried chicken sandwich

in related news i found the best recipes of 2016 featurs by the serious eats authors had some good stuff - get them here: http://www.seriouseats.com/features

i mean part of the reason these are good is that serious eats is so bad at collating and organising its recipes, no worthwhile search, a horrible navigation page etc.

the book is good for that

that potatoe recipe is v similar to the Zuni Cafe cookbook recipe, which changed my potato life forever

protip: if the potatoes are done but you need to hold them, 275 degree oven is yr friend. theywill hold beautifully for ages that way, and get v nice & crispy

yukons forever <3

I should be cooling/eating latkes but instead I am sipping ginger ale. Thanks for the gastroenteritis, 2016!

:(

haven't baked in forever and my mom didn't make any cookies this year so i felt i needed to. i made these https://smittenkitchen.com/2008/01/chocolate-chip-cookies/
if nothing else this is a note to myself that 18 minutes at 300 will only make melty puddles. try 22 minutes at 325. mixing cold butter is a pain in the ass. i'd soften it, make the dough, then refrigerate the dough for a bit. good cookies though.

Ahhh those simmered and then roasted potatoes feel so fidly but I'm sure turn out great as opposed to my simple chunked up russets in a hot oven that always end up cardboard on the outside. Damn it.

This milk-free potatoes au gratin has been my favorite lately, but it needs a hotter cooking temp than indicated--more like 450 than 375. Otherwise they'll never be done.

Err http://www.theroastedroot.net/herbed-coconut-milk-potatoes-au-gratin/ sorry

i'm making carnitas in the crock pot and salsa rice and i realized both of these foods involve rick bayless products or recipes and i made this face 😞

mr veg is adapting his bbq "pit pot roast" to crockpot - smoking the meat first then finishing it in the crock yuuuuuum

Rick Bayless is just so goddamn creepy.

I was gonna cook something tonight but instead we have decided to go out and tackle a 32 oz steak.

steak sounds so good

he is but i love mexican everyday :(
torn

this thread is a decade old. does anyone feel strongly that i should not start a new one?

bring it on i say

I'll be making pad thai this evening. I do not worry whether it is authentic, because there are probably hundreds of minor variations. And at least I have nam plah and ba oelek, so I can kid myself it's just like my mom would make, if she were thai.

9016 messages and counting. A new one might be OK.

here u go what's cooking? part 5: 2017-2027
mod please lock?