What's cooking? part 4

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?