[CrankyJay]

You know you want it. They cook it medium rare too... here's the money shot.

This will sound crazy, but I have started eating my burgers medium (even though I prefer my steaks medium rare). Just a texture thing...plus sometimes medium rare tends to bleed out on the buns, but that burger right there looks perfect.

[Eschaton]

this korean food site is dooope

http://www.maangchi.com/

what else do people read here?

[MisterNugNug]

I like KevinEats

Eater National/Seattle are another I frequent.

[Zyzyxxz]

I like KevinEats Eater National/Seattle are another I frequent.

I follow both as well.

[Cosmic Bus]

Eater National/Seattle are another I frequent.

Oh, this is a very good (Seattle here, too).

I usually just skim through Tastespotting if I need some inspiration.

[mclaren777]

I recently ate at Diablo Burger in Flagstaff, AZ on a trip to the Grand Canyon and it's forever changed my definition of the perfect burger.

I'd gladly pay $25 every couple months to eat another one.


(image credit)

[Cosmic Bus]

I don't tend to contribute very much here anymore because I'm so busy with school and work and not getting enough sleep, and when I cook, it's almost always the basics. Today was a rare day off, so this was an opportunity to make one of my simple favorites: a whole roasted chicken, a big pan of caramelized onions, and some drop biscuits.

[Ether_Snake]

Looks tasty. I rarely managed to get the chicken looking that crisp, and the inside of the chicken is still too moist, so I remove the skin now.

I did slow-cooked salmon again tonight, this time: ginger and scallion bed, salt+pepper+brown sugar seasoning. It was great, there is no other way to cook salmon for me anymore, and it comes out looking so nice, as if it hadn't cook, yet it IS cooked.

I really recommend that anyone who likes salmon tries this:

1- Turn on oven at 250F, leave it on for 20 mins.
2- On foil, make a bed of whatever you want, such as onions and orange slices, ginger and scallions, whatever.
3- Season your salmon as desired.
4- Put in oven for 30mins.
5- Remove and add whatever toppings you want.

Don't play around with the temp or timing, do exactly that, it is amazing!

[Zyzyxxz]

I don't tend to contribute very much here anymore because I'm so busy with school and work and not getting enough sleep, and when I cook, it's almost always the basics. Today was a rare day off, so this was an opportunity to make one of my simple favorites: a whole roasted chicken, a big pan of caramelized onions, and some drop biscuits.

Looks great!

[Stalfos]

I recently ate at Diablo Burger in Flagstaff, AZ on a trip to the Grand Canyon and it's forever changed my definition of the perfect burger.

I've been to Flagstaff a couple time in the last year or two and I thought about going to Diablo Burger but never made it. The second trip I think we decided the line looked too long. I'll definitely have to check it out next time I'm there.

[Aquavelvaman]

I recently ate at Diablo Burger in Flagstaff, AZ on a trip to the Grand Canyon and it's forever changed my definition of the perfect burger. I'd gladly pay $25 every couple months to eat another one. (image credit)

This makes me really want to try a burger on an English muffin.

[mclaren777]

This makes me really want to try a burger on an English muffin.

It was really quite remarkable, and the two women I ate there with (my wife and her friend) have both started making homemade English muffins now.

It's only a matter of time before we try to recreate the burger in all its majesty. :)

[Ether_Snake]

More ribs!

Last time was asian-style sweet and sour fall-of-the-bone ribs, tonight was chewy bite-it-hard-and-pull paprika-cinnamon-cayenne-garlic-mapple ribs. So good.

[Prototype-03]

this korean food site is dooope http://www.maangchi.com/ what else do people read here?

I do. Although, at times, I feel like she overcomplicates some of the dishes.

[Talon]

I do. Although, at times, I feel like she overcomplicates some of the dishes.

Everyone's mom does Korean a little differently.

[geeko420]

More ribs! Last time was asian-style sweet and sour fall-of-the-bone ribs, tonight was chewy bite-it-hard-and-pull paprika-cinnamon-cayenne-garlic-mapple ribs. So good.

Can I stay at your house cause It seems like you eat real good every night now.

[Ether_Snake]

I'm trying! Only had success since a few days now:p What helped was finding easy stuff to do, well detailed, and sticking to the recipe as close as possible.

Tomorrow is just fish with white wine and caper sauce, we'll see how that turns out.

[MisterNugNug]

I follow both as well.

You're the source for KevinEats actually. You posted a link to his blog every now and then and I've been hooked, thanks!

Also...What does he do for a living?!?!?!

[nakedsushi]

More ribs! Last time was asian-style sweet and sour fall-of-the-bone ribs, tonight was chewy bite-it-hard-and-pull paprika-cinnamon-cayenne-garlic-mapple ribs. So good.

Wow. Can I have a piece of that?

[MisterNugNug]

How about some dessert? Just made a walnut cake, found the recipe on Bon Appetit; by Nadine Redzepi (wife of Rene Redzepi, chef at Noma)

Walnut Cake (Best served cold)

18–24 SERVINGS

Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
6 tablespoons raw sugar, divided
7 cups walnut halves
3/4 cup all-purpose flour
1 1/2 cups almond flour or almond meal
3/4 cup granulated sugar
6 large eggs
3/4 cup heavy cream
1/2 cup plain whole-milk yogurt
1 teaspoon kosher salt
1 vanilla bean, split lengthwise
Whipped cream

Preheat oven to 350°. Butter a 13x9x2" metal or glass baking dish; sprinkle bottom evenly with 3 Tbsp. raw sugar. Set aside.
Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1–2 minutes. Add almond flour; pulse to blend. Set aside.
Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2–3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1–2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 Tbsp. raw sugar.
Bake until cooked through and a tester inserted into center comes out clean, 50–55 minutes. Let cool in pan on a wire rack. Serve with whipped cream.



Vanilla Bean seeded, these suckers are expensive. Ten dollars for one!


Topped with brown sugar.




Couldn't resist, looking forward to this tomorrow morning with some coffee.

[Zyzyxxz]

You're the source for KevinEats actually. You posted a link to his blog every now and then and I've been hooked, thanks! Also...What does he do for a living?!?!?!

No idea just know that his job requires him to travel occasionally as his only reason to eat outside of LA and OC.

[Keen]

You're the source for KevinEats actually. You posted a link to his blog every now and then and I've been hooked, thanks! Also...What does he do for a living?!?!?!

Check out Epicuryan as well. He eats with KevinEats, so there is a lot of overlap. But he takes much much better pictures.


edit: changed to correct name. Thanks Zyzyxxz

[Zyzyxxz]

Check out Epicurious as well. He eats with KevinEats, so there is a lot of overlap. But he takes much much better pictures.

You mean Epicuryan? Yeah I read his as well, he updates more frequently and travels a lot more as well it seems.

[Keen]

You mean Epicuryan? Yeah I read his as well, he updates more frequently and travels a lot more as well it seems.

Shit, thanks! :D

I also follow a bunch of Swedish blogs, but they mostly write in swedish so unless you just want to look at the pictures they are of limited interest to most of you :) Let me know if you want some links.


Also, is there a good tool for keeping track of blogs and their updates? Right now I just have a huge bookmark folder, and it's kinda a pain in the ass to keep track of.

[mclaren777]

I hate to cook but I love my wife, so I made the easiest thing I could...

Beef stew!

[jet1911]

Not the best quality of meat but it was still pretty good. :)

[nakedsushi]

I hate to cook but I love my wife, so I made the easiest thing I could... Beef stew!

Hahaha, did you make that? Pretty cool gif!

[Gila]

I hate to cook but I love my wife, so I made the easiest thing I could... Beef stew!

Wow that's very creative, nice!

[Technosteve]

when are garlic ramps in season? I had some last year and they tasted so good, or are they just chives? ah they are called garlic scapes

[Talon]

when are garlic ramps in season? I had some last year and they tasted so good, or are they just chives? ah they are called garlic scapes

Right now!

[BriareosGAF]

We usually grow around 50-75 bulbs a year but we're up in Maine so the scapes won't be ready until the middle of the summer almost. You can make a lovely pesto with them, or you can saute them and serve them with whatever--we put ours on pizza.

[OnkelC]

I hate to cook but I love my wife, so I made the easiest thing I could... Beef stew!

awesome gif, thanks for sharing. what was your base for the stew/the pickle jars?

[ameratsu]

Sweet Soy Spinach with Chickpeas and Black Bean Sauce over Jasmine

[_machine]

Herb-crusted Zander and Chanterelle and Yellowfoot stew.

[ElectricThunder]

Don't be like me kids, save yourself the suffering of this----I'll take that hit for you all.

Crumble: New York Style Garlic Parmesan Herb Pita Chips Nicely seasoned, maybe a tad salt heavy.

Cheese: Ski Queen GJETOST NEVER AGAIN---this thing is a monster. Sure, it technically melts in place and doesn't reek or anything. But the taste, the horrid void of a taste where it isn't exactly so much "horrible" as that with each bite a sense of "something is damn missing from this" and a sense of getting more and more pissed off as you continue to try and figure this out in vain. I'd be afraid to chuck this thing in the fireplace for fear of it releasing evil spirits.

Win some, lose some tremendously----next week should be better alongside a meat refresh.

[Henchmen21]

What are some good recipes for Oatmeal Cookies? Bear in mind that I hate raisins.

[Ether_Snake]

I just made some more ribs, this time slow-cooked pork ribs. First time making them (no picture sorry). I prefer the beef ribs, but one thing I really like with the pork ribs is that the bones become edible, I can literally eat the bones full of bone marrow, not just the bone marrow itself. Delicious! Beef bones remain hard so I can't eat them.

[CrankyJay]

What are some good recipes for Oatmeal Cookies? Bear in mind that I hate raisins.

Same...always wondered why people didn't make chocolate chip oatmeal cookies.

[CrankyJay]

Made my finest braised shortribs yet yesterday...this is like my 8th attempt and I'm just getting better at it.

Next time I'm going to try throwing in some beef oxtails as well and reducing the red wine a bit more.

Served it over steamed brown rice to sop up the broth/sauce. Leftovers tonight!

[Maklershed]

Just ate an incredible cheddar ale soup for lunch and I'd like to make myself some time. Anyone have recipes for it (or a similar soup) that they really like?

[OnkelC]

Just ate an incredible cheddar ale soup for lunch and I'd like to make myself some time. Anyone have recipes for it (or a similar soup) that they really like?

mever made one myself, bit this recipe sounds tasty:
http://www.epicurious.com/recipes/fo...er-Soup-231641

[Maklershed]

Sounds good. Thank you sir.

[Gen.Grievous]

Made a few apple turnovers with a overripe apple I had lying around.

[chrisisawesome]

This summer I have made a goal to cook more for myself, and make elaborate meals!
I wanted to start eating a bit of red meat, because I usually tend to avoid it, choosing chicken and seafood instead.

Now I want steak, veal, lamb etc.

I know I like Filet Mignon, but thats about all I know about the different cuts and tastes of steak. I've checked online for some info and just cant find anything worth while.

Any recommendations as to what are some of the best, and more worthwhile cuts of meat to buy?

[Stalfos]

This summer I have made a goal to cook more for myself, and make elaborate meals! I wanted to start eating a bit of red meat, because I usually tend to avoid it, choosing chicken and seafood instead. Now I want steak, veal, lamb etc. I know I like Filet Mignon, but thats about all I know about the different cuts and tastes of steak. I've checked online for some info and just cant find anything worth while. Any recommendations as to what are some of the best, and more worthwhile cuts of meat to buy?

If you are looking for a steak the some of the best cuts are the filet, new york strip, and ribeye.

[ElectricThunder]

FINALLY FOUND SOME HARISSA! 27 years old and finally catching up on what many grew up with as a given.

IronGAF: Am I supposed to put this in the fridge after opening it or not? This particular one was from out on a normal shelf, in a box, with the paste itself being contained in a metal tube.

All instructions are in French/Arabic with the only English being an ingredient translation...so yeah....

[Zyzyxxz]

FINALLY FOUND SOME HARISSA! 27 years old and finally catching up on what many grew up with as a given. IronGAF: Am I supposed to put this in the fridge after opening it or not? This particular one was from out on a normal shelf, in a box, with the paste itself being contained in a metal tube. All instructions are in French/Arabic with the only English being an ingredient translation...so yeah....

After opening yes. It can normally stay in the tube for years because all the all is normally sealed like canned foods but once you open the tube and expose it to air the clock starts ticking.

[ElectricThunder]

Awesome, will do and thanks for the head's up. Will probably give it the first shot on this Saturday's pizza doings...

Couldn't come up with a damn thing locally on my hunt for Piri Piri or Reggae Reggae sauce though, this was pretty much the backup plan. Bah, guess I'd have to shoot for an internet order like the Argan oil.

[nakedsushi]

FINALLY FOUND SOME HARISSA! 27 years old and finally catching up on what many grew up with as a given. IronGAF: Am I supposed to put this in the fridge after opening it or not? This particular one was from out on a normal shelf, in a box, with the paste itself being contained in a metal tube. All instructions are in French/Arabic with the only English being an ingredient translation...so yeah....

I like putting the paste out of the can into a ziplock bag, make kinda flatish, and then freezing it. Then, whenever you need a little, you can break off a piece and use it.

[chrisisawesome]

If you are looking for a steak the some of the best cuts are the filet, new york strip, and ribeye.

Thanks! I'll get those. I think I'm probably best off doing some sort of "steak tasting" and just buying small portions of a few to see what I like the most!