SmokedMeat
Gamer™
Made Poutine tonight in my cast iron skillet. Instead of cheese curds I cut up some Dubliner cheese.
Man, fries and gravy *chef’s kiss*
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Cooking GAF: OT
- Thread starter MrMephistoX
- Start date
Made Poutine tonight in my cast iron skillet. Instead of cheese curds I cut up some Dubliner cheese.
Man, fries and gravy *chef’s kiss*
Liljagare
Member
Made a traditionall dish, but with royal deer and boar skav. Skav is, like when you shave a tough piece of wild meat really thin, and then pan fry it up so you get it all nicely carmelized (malliard reaction all around the pieces), it is usually made with Raindeer (but works with Deer, Moose, Boar, and Royal Deer (those huge horned critters).
Then you usually add white pepper, salt, black pepper, thyme, and cream, and chanterelles of your choice.. If you want to get fancy, red or, white wine to deglaze, both work with the wild meats that has alot of "wild" flavour.
Wild skav with root mash (you make it with carrots, sweedes, and potatoes, salt, pepper, thyme, and a knob of butter). Rough mashed lingonberries, to cut through the fat, and wild flavour is a must! You just simply take lingonberries, and add sugar, mash them up a little, and you get this nice little jam like structure after a day, and it is commonly used with wild game meats around here, really makes a huge difference.
Wild thyme and local chanterelles were used, white pepper from our colony lot, cream from the local farm..
I don't think you can cook a meat meal more enviromentally friendly! Carrots, sweedes, and potatoes were also from our lot. Lingonberries were picked last week in the forest.
Then you usually add white pepper, salt, black pepper, thyme, and cream, and chanterelles of your choice.. If you want to get fancy, red or, white wine to deglaze, both work with the wild meats that has alot of "wild" flavour.
Wild skav with root mash (you make it with carrots, sweedes, and potatoes, salt, pepper, thyme, and a knob of butter). Rough mashed lingonberries, to cut through the fat, and wild flavour is a must! You just simply take lingonberries, and add sugar, mash them up a little, and you get this nice little jam like structure after a day, and it is commonly used with wild game meats around here, really makes a huge difference.
Wild thyme and local chanterelles were used, white pepper from our colony lot, cream from the local farm..
I don't think you can cook a meat meal more enviromentally friendly! Carrots, sweedes, and potatoes were also from our lot. Lingonberries were picked last week in the forest.
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ResilientBanana
Member
It’s fall baby! Time for soup and chili
White Chicken Chili
Sweet Potato Kale Soup
Quinoa Sweet Potato Turkey Chili
Cranberry Chutney
White Chicken Chili
Sweet Potato Kale Soup
Quinoa Sweet Potato Turkey Chili
Cranberry Chutney
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Chittagong
Gold Member
Looks delicious. This dish is one of the things I miss living the Autumn-Spring stretch in tropics. In Finland the meat is reindeer and the mash is potato, but it’s otherwise the same dish, down to the lingonberry.
ResilientBanana
photo game is approaching Midjourney levels, not sure if I am able to catch up, lovely props
ResilientBanana
Member
Your dishes are a literal work of art, there’s no reason why you should feel like you’re trying to keep up with me.Looks delicious. This dish is one of the things I miss living the Autumn-Spring stretch in tropics. In Finland the meat is reindeer and the mash is potato, but it’s otherwise the same dish, down to the lingonberry.
MrMephistoX
Member
Wife and kid are out of town so I’m experimenting with Trader Joe’s all week.
Carnitas Tacos
And Ramen with the leftover carnitas
Carnitas Tacos
And Ramen with the leftover carnitas
MrMephistoX
Member
Family Thanksgiving week begins! I did 4 types of pizza on my parents pizza steel: and I think they turned out pretty well?
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Chittagong
Gold Member
Tuesday is always a fantastic cooking day as the shelves of our Super U get replenished. Made the season’s best tuna tataki, line caught this morning. The slaw recipe from this thread continues to be a banger.
Go_Ly_Dow
Member
Not the best at taking photos so forgive the dullness in the shots/presentation, but some things I've made recently:
Salmon fillets marinaded in salt, chilli, smidge of smoked paprika, garlic, ginger, lemon + lime juice, yuzu paste (optional), extra virgin olive oil and coriander, then baked in a foil parcel in the oven. I ate it with crispy potatoes and broccoli. Sprinkled some fresh dill at the end.
Anchovies, vine tomatoes, mozarella on some sourdough bread with exta virgin olive oil and salt, black pepper and parsley.
Rice noodles wok fried in a soy sauce, sake, mirin, curry powder with chicken, vegetables and some fresh basil for fragrance (sprinkled some msg too
)
Chicken soup with sweet potato, carrot and kale
Recipe here: (I used chicken thighs)
Extraordinary citrus anchovy spaghetti!!!!
Recipe here: (I used sherry vinegar instead, works just fine)
Next I wanna make this
Salmon fillets marinaded in salt, chilli, smidge of smoked paprika, garlic, ginger, lemon + lime juice, yuzu paste (optional), extra virgin olive oil and coriander, then baked in a foil parcel in the oven. I ate it with crispy potatoes and broccoli. Sprinkled some fresh dill at the end.
Anchovies, vine tomatoes, mozarella on some sourdough bread with exta virgin olive oil and salt, black pepper and parsley.
Rice noodles wok fried in a soy sauce, sake, mirin, curry powder with chicken, vegetables and some fresh basil for fragrance (sprinkled some msg too
)
Chicken soup with sweet potato, carrot and kale
Recipe here: (I used chicken thighs)
Extraordinary citrus anchovy spaghetti!!!!
Recipe here: (I used sherry vinegar instead, works just fine)
Next I wanna make this
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Bitmap Frogs
Mr. Community
I've recently made this soup and can confirm it is a banger:
I also made this tart (with a tweak, I layered some raspberry jam on the base before filling with the curd and I can confirm it is also a banger:
I also made this tart (with a tweak, I layered some raspberry jam on the base before filling with the curd and I can confirm it is also a banger:
Chittagong
Gold Member
Did some bbq yesterday. Greek yog sauces go well with bbq food. I made a chilli sauce, a herb sauce and a tzatziki to go with the tuna, courgettes, carrots and onions. Courgettes also got feta and honey on top.
Ozzy Onya A2Z
Member
Not the best at taking photos so forgive the dullness in the shots/presentation, but some things I've made recently:
Extraordinary citrus anchovy spaghetti!!!!
Recipe here: (I used sherry vinegar instead, works just fine)
Never heard of that one before. My son loves anchovies, so might just have to give it a go. Thanks.
Go_Ly_Dow
Member
No probs. I only just discovered the recipe as I wanted to try a different kind of anchovy spaghetti. Despite the complexity of flavours, it's really quick to make but tastes damn good.
GeekyDad
Member
Bitmap Frogs
Mr. Community
Btw im practicing choux pastry... I hope to show results soon
MrMephistoX
Member
Nice I am trying to get better at baking…one step at a time with pizza dough from scratch.Btw im practicing choux pastry... I hope to show results soon
Bitmap Frogs
Mr. Community
I hope you fellas find this as interesting as I did, it's about elBulli and it chronicles 25 dishes, one per season. Stunning!
artsandculture.google.com
Twenty-five Creations that Changed the World of Cooking - Google Arts & Culture
This is the history of a restaurant that changed the way we cook today, told through its most significant dishes, selected and told by Ferran Adrià.
artsandculture.google.com
StreetsofBeige
Gold Member
Nothing crazy. But fresh cut pineapple.
If you've never done it. Try it. Buy them on deal for like $2 and put them in the fridge for a few days to chill it. Then cut off the outsides and core out the stem part in the middle.
You will never go back to the canned crap ever again.
If you've never done it. Try it. Buy them on deal for like $2 and put them in the fridge for a few days to chill it. Then cut off the outsides and core out the stem part in the middle.
You will never go back to the canned crap ever again.
SmokedMeat
Gamer™
Detroit Pizza and Espresso Martinis tonight!
MrMephistoX
Member
SmokedMeat
Gamer™
First crack at Stuffed Clams. Just finished doing some Wings, and I’m like why the hell am I going to stick these in the oven?
Making an adjustment for next time.
Chittagong
Gold Member
One of my favourite dishes recently, a thai style fresh tuna soup with coconut milk and red curry. Super easy to do and so satisfying, always gets great feedback from the guests. GPT recipe too.
Billbofet
Member
Please share the recipe. Looks fantastic!One of my favourite dishes recently, a thai style fresh tuna soup with coconut milk and red curry. Super easy to do and so satisfying, always gets great feedback from the guests. GPT recipe too.
Chittagong
Gold Member
Thai-Style Coconut Tuna Soup
Ingredients:
- 500g fresh tuna, cut into bite-sized pieces
- 1 can (about 400ml) coconut milk
- 2 cups fish or vegetable broth
- 1-2 tablespoons red or green Thai curry paste (adjust according to taste)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or palm sugar
- 1-2 lemongrass stalks, bruised and cut into large pieces
- 3-4 kaffir lime leaves (or substitute with lime zest)
- 1 inch piece of ginger, sliced
- 2-3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1-2 carrots, sliced
- 1 cup sliced mushrooms (optional)
- Juice of 1 lime
- Fresh cilantro (coriander) for garnish
- Optional: Thai basil leaves for garnish
- Optional: Chopped chili or chili oil for extra heat
- Salt to taste
- Prepare the Soup Base: In a large pot, heat a small amount of oil over medium heat. Add the Thai curry paste, ginger, and garlic. Sauté for a minute until fragrant.
- Add Liquids: Pour in the coconut milk and broth. Add the lemongrass, kaffir lime leaves, fish sauce, and sugar. Stir to combine and bring to a gentle simmer.
- Simmer the Vegetables: Add the onion, bell pepper, carrots, and mushrooms. Simmer until the vegetables are just tender.
- Cook the Tuna: Add the tuna pieces to the soup and cook for about 4-5 minutes, or until the tuna is cooked through. Be careful not to overcook the tuna as it can become dry.
- Final Touches: Remove the soup from heat. Discard the lemongrass and lime leaves. Squeeze in the lime juice and adjust seasoning with salt.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, and optional chopped chili or a drizzle of chili oil.
Chittagong
Gold Member
Did a vegetarian dish today, it turned out really nice for such basic ingredients. Roasted carrot, beetroot and onion. Spicy yogurt sauce. Mint oil. Garlic marinated cherry tomatoes.
Bitmap Frogs
Mr. Community
I’m particularly proud of this one, even the fluting came out right and the curd was super creamy just barely set.
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SmokedMeat
Gamer™
Did a Mahi Mahi Bowl tonight with Cilantro Lime Rice, Avocado Salsa, Black Beans, and Corn.
ResilientBanana
Member
Handmade Gluten-Free Purple Sweet Potato Gnocchi with a rosemary buttery wine sauce with lemon zest salt and pepper
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SmokedMeat
Gamer™
Hickory Smoked Pork Butt Sandwich with Collard Greens, and Carolina Mustard.
German Hops
GAF's Nicest Lunch Thief
Outstanding.Bread.
I never tried to learn baking as a skill, but you seem to be at a decent level doing it,.
badblue
Member
Thanks.
I'm at the level of knowing how to make bread but I lack consistency. That was the first loaf I've make in a few years and it came out a lot better then I expected.
Felt like showing it off.
Chittagong
Gold Member
Vegetarian fridge cleaner today - aubergine puree, roasted root veg, herb infused oil, feta
My next focus is going to be thinking of plating layouts. Especially non-symmetric is hard to me. And I only start thinking of plating… when plating.
My next focus is going to be thinking of plating layouts. Especially non-symmetric is hard to me. And I only start thinking of plating… when plating.
clarky
Gold Member
Vegetarian fridge cleaner today - aubergine puree, roasted root veg, herb infused oil, feta
My next focus is going to be thinking of plating layouts. Especially non-symmetric is hard to me. And I only start thinking of plating… when plating.
Holy shit you must weight about 3 stone wet through.
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I love a good beef wellington. Any pics?
Vyse
Gold Member
Trying to post pics, but it keeps failing.
jufonuk
not tag worthy
Oh now we’re talking
Go_Ly_Dow
Member
This 'umami' salt is seriously good. So simple, you get one dried shiitake mushroom (they sell them in Asian supermarkets), a small strip of dried kombu seaweed, you grind both together into a fine powder (make sure your blender or whatever is dry!) and then mix in salt (I use pink salt).
It's like natural MSG glutmate salt essentially and tastes so good. I put it on everything, fish, meat, eggs, stir fry's, in pasta sauces. It's one of those small things that can make a big difference.
It's like natural MSG glutmate salt essentially and tastes so good. I put it on everything, fish, meat, eggs, stir fry's, in pasta sauces. It's one of those small things that can make a big difference.
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Liljagare
Member
Lost my milk provider, so had to find a new source. They turned out to also have excellent beef, so not a total loss. But, no pork. :\
That is Sirloin cooked to 58C, swear to god, just as tender as roast beef. Served on wild mushrooms and veggies, naturarly, garlic compound butter on top.
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Go_Ly_Dow
Member
Recently made chicken pho from scratch which turned out sublime and was so delicious I ate it for 4 days straight.
Next up I wanna try and make some Morrocon food for the first time because it looks so darn gd.
Maybe start with a fairly simple chicken tagine recipe from YouTube.
Next up I wanna try and make some Morrocon food for the first time because it looks so darn gd.
Maybe start with a fairly simple chicken tagine recipe from YouTube.
clarky
Gold Member
What do we have here? Is that omlete under the crab salad? looks delicious.Made some crabdip with king crab for a birthday. Holy crap it has gotten expensive here, 150 Euro a kilo!!!
Hope those Norwegians can up their fishing game (the king crab is considered a invasive species pest along their coast), because I love crab.
Liljagare
Member
Real Maryland Crab Dip (The Best!) - Sally's Baking Addiction
Slow cooked or baked, this is the most irresistible Maryland crab dip. Use fresh lump crabmeat for the best taste and texture.
sallysbakingaddiction.com
It's pretty much alot of cheese, and crab.
Added some green onion, yellow onion and subbed the philadelphia with creme freche, and topped with king crab (used stonecrab inside the dish) and parsley.Baked for 2 hours, it really makes the crab justice, all that nice fat brings out the flavour, lol. Served with garlic toast slices.
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