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[Robot Carnival]

first time trying my hands on some tomahawk steaks back during July 4th. seasoned with salt, pepper and thyme over night. then did a reverse sear. 1 hour in the oven at 225F and then sear each side for about minute and a half. let it rest for about 10 minutes before cutting. came out better than I expected to be honest.

 

[GeekyDad]

That's weird. China produces most of the world's white garlic, so I don't know why it would become scarce all of the sudden.

I prefer purple myself for their larger cloves, though.

Ah, wasn't aware of that. Wonder if it's an import issue. I know some times of year, transits get clogged up for one reason or another. Don't know anything about shipping fresh produce across seas, but it's hard to imagine how it survives.

 

[Maiden Voyage]

I'm still obsessed with these noodles. I've been changing up my veg and making sure I have mushrooms. So incredibly tasty.

 

[German Hops]

I'm still obsessed with these noodles. I've been changing up my veg and making sure I have mushrooms. So incredibly tasty.

omg, it's nutritious and delicious.

You can't beat that!

 

[Chittagong]

I'm still obsessed with these noodles. I've been changing up my veg and making sure I have mushrooms. So incredibly tasty.

What’s the sauce?

 

[Thaedolus]

What’s the sauce?

 

[Maiden Voyage]

What’s the sauce?

Spoiler

JK it's Buldak Carbonara

 

[Robot Carnival]

over the weekend I saw that Costco has their lamb racks on sale, so I figured I try my hands on them again after some less than stella results before. used a marinade of parsley, rosemary, thyme, mint, garlic, cumin powder, olive oil, salt and pepper. it came out better this time around, but I wish I had let them stayed in the pan a little longer for a better sear. needs a little more salt thou, according to my dad.

 

[22:22:22]

Fasted for 25 hours.

 

[Chittagong]

I have been discovering turkish yog as a sauce base this year. It’s very fashionable in London at the moment. Great with grilled stuff. Did bit of a fridge clean BBQ today. Not my finest plating, casual sharing plates.

Top left - sprout salad, radish, thin carrot and cucumber slices, fresh peas, roasted pecans, homemade honey mustard dressing

Top right - horseradish tzatziki, grilled halloumi, mint, roasted pine nuts

Bottom left - yogurt sauce made from grilled chili, grilled onion, pine nuts, coriander

Bottom right - yogurt sauce made from grilled chili, grilled carrot, grilled parsnip, coriander

 

[Fools idol]

I found this great online butcher that offers pasture-for-life organic meat at a reasonable price a few months ago if any uk gafers are interested.

The steaks and bbq meats etc are pretty much the best quality money can buy, free from the nasties found in uk supermarket meats.

Quality Online Butchers | Regenerative Meat

Buy nutritionally superior, sustainable and ethically farmed meat online. Prepared by our award-winning butchers and delivered to your door from our British farms.

ethicalbutcher.co.uk

grass fed meat is obviously far better for human consumption than the GMO shit they feed most cows and chickens. But most of the stuff labeleld organic / grass fed is only grass finished, which means the animals are on grass diet for the last few months of life. PFL stamp means they are born, raised and die on the grass / pasture diet which is not only better for taste and quality, but better for the environment.

 

[Fools idol]

My first meal post in here after lurkin for ages go easy on me. I'm a bit OCD about ingredients, sources, sustainability of food as my family has a farming background.

Homemade (and grown) beef chilli. Slow cooked for 6 hours.

- Pasture raised ground beef (as above post).
- mixed steenbergs spices including chilli powder, corriander, smoked paprika, kashmiri, oregeno, marjoram, cumin
- tomato puree

and then all the rest of the ingredients grown on our veggie plot at home.

- crushed tomatoes
- green peppers
- celery
- red onions
- garlic
- salt n pepper
- spring onions

guac is just avocado + onion, lime, crushed chilli

organic feta

 

[Maiden Voyage]

My first meal post in here after lurkin for ages go easy on me. I'm a bit OCD about ingredients, sources, sustainability of food as my family has a farming background.

Homemade (and grown) beef chilli. Slow cooked for 6 hours.

- Pasture raised ground beef (as above post).
- mixed steenbergs spices including chilli powder, corriander, smoked paprika, kashmiri, oregeno, marjoram, cumin
- tomato puree

and then all the rest of the ingredients grown on our veggie plot at home.

- crushed tomatoes
- green peppers
- celery
- red onions
- garlic
- salt n pepper
- sprinf onions

guac is just avocado + onion, lime, crushed chilli

organic feta

 

[JCK75]

I'm always on the lookout for the ultimate dessert..
While Applebees is a shitshow I've always loved the Blondie.

I was at a party a few weeks back and my girlfriends brother in law brought these brown butter pecan cookies that were mind blowing..
and all I could think about is how amazing they would be as the base of a blondie.
So I hunted down the recipe and put it together.

This was batch #1 where I messed up the blondie sauce (melted the butter instead of just letting it soften..still tasted the same but loses that light cream look).

This IMO was the ultimate dessert.

 

[AJUMP23]

Cooking some chops of pork. And broccoli and mashed potatoes.

 

[ResilientBanana]

Applewood Smoked Pulled Pork Sandwiches

Applewood Smoked Mashed Potatoes with Smoked Gouda and Bacon

Honey and Jalapeño coleslaw

Leftover Mashed Potato Panfried Gnocchi, Smoked Pulled Pork and Coleslaw with a garlic and shallot cream sauce and drizzled BBQ Sauce

 

[Chittagong]

Applewood Smoked Pulled Pork Sandwiches

Applewood Smoked Mashed Potatoes with Smoked Gouda and Bacon

Honey and Jalapeño coleslaw

Leftover Mashed Potato Panfried Gnocchi, Smoked Pulled Pork and Coleslaw with a garlic and shallot cream sauce and drizzled BBQ Sauce

These look so delicious and creative. How do you make your slaw?

 

[ResilientBanana]

These look so delicious and creative. How do you make your slaw?

Make the coleslaw and the dressing separate. Let the dressing sit for like 1or 2 hours. Put them together when you’re ready to serve. It’s basically a modification to typical coleslaw. Also, I use a mandolin on close to the thinnest setting.

Vegetables​

• 3 cups Large Red Cabbage (Thinly Sliced)
• 3 cups Large Green Cabbage (Thinly Sliced)
• 1 cup Carrots (Shredded)
• 1 White Onion (Peeled and Grated)
• 1 Jalapeño (Grated)
• 2 cloves Garlic (Minced)

Dressing​

• 1 cup Mayonaise
• ½ cup Apple Cider Vinegar
• 1 tablespoon Honey
• ½ teaspoon Celery Seed
• ¼ cup Brown Sugar
• 1 tablespoon Kosher Salt
• 2 teaspoons Freshly Ground Black Pepper

 

[GeekyDad]

I'm always on the lookout for the ultimate dessert..
While Applebees is a shitshow I've always loved the Blondie.

I was at a party a few weeks back and my girlfriends brother in law brought these brown butter pecan cookies that were mind blowing..
and all I could think about is how amazing they would be as the base of a blondie.
So I hunted down the recipe and put it together.

This was batch #1 where I messed up the blondie sauce (melted the butter instead of just letting it soften..still tasted the same but loses that light cream look).

This IMO was the ultimate dessert.

Honestly, when I saw the picture, I initially thought it was mashed potatoes and gravy on top of re-fried beans. Interesting appearance to be sure.

 

[Liljagare]

Cooked up some rostas (cut from the end of the roast beef piece) from a local cow.. Just some more garlic compound butter and haricote verts.. (Grean beans, but, not really?).

 

[Thaedolus]

The wife left me this morning…

…with a chuck roast and recipe on the counter for some Mississippi pot roast? So I thought damn I should make that into a sandwich

 

[ResilientBanana]

Sous Vide Steak with smoked Gouda mashed potatoes, 24-Hour Balsamic Marinated Mushrooms with a Red Wine Reduction.

I was particularly proud of this one. The steak was Sous vide with Montreal Steak Seasoning, Butter, Minced Garlic, Fresh Rosemary and Fresh Thyme. Cooked to 135, medium rare. Pan seared on a cast iron skillet.

The Red Wine Reduction was made with Red Wine, Beef Broth, Salt, Pepper, Shallots, Butter, Fresh Thyme and Steak Juices.

The Balsamic Mushrooms I made the night before, oven baked in a skillet with olive oil, fresh thyme, salt, pepper, and garlic. Then refrigerated overnight in olive oil and balsamic vinegar, then brought to room temp before serving.

Smoked Gouda mashed potatoes were made with Yukon golds, Montreal Steak Seasoning, smoked Gouda, sour cream, butter and heavy cream.

 

[AJUMP23]

Excellent presentation.

 

[Liljagare]

Made some Tuna steak roll. Tuna, lettuces of varied sorts, pickled cornichones, pickled silver leek, green leek, curry-lime sauce, toum (lebaneese garlic sauce, made with garlic, salt, lemon juice, turns into a mayo when mixed, really good stuff) dill crowns, tarragone, salt and pepper, and a wheat flour thin bread. And thinly sliced parsnip. All veggies from our colony lot.

 

[Chittagong]

Looking awesome Liljagare - super effort.

Couple of Finnish summer classics today.

Open sandwiches. One with creamy chanterelles, shallots, thyme, and the other with lemon mayo, salted herring, pickled red onion and lemon zest.

Oven roasted salmon with herbs, a pesto creme fraiche sauce, oven roasted root vegetables, cabbage and fennel slaw, toasted pine nuts

 

[ResilientBanana]

Looking awesome Liljagare - super effort.

Couple of Finnish summer classics today.

Open sandwiches. One with creamy chanterelles, shallots, thyme, and the other with lemon mayo, salted herring, pickled red onion and lemon zest.

Oven roasted salmon with herbs, a pesto creme fraiche sauce, oven roasted root vegetables, cabbage and fennel slaw, toasted pine nuts

Your plates are always so beautiful

 

[Maiden Voyage]

I need to stop looking at this thread. My waistline grew a few inches.

 

[Chittagong]

I need to stop looking at this thread. My waistline grew a few inches.

I’ve got something healthy for you!

I accidentally managed to mash up quite a satisfying emptying-the-fridge salad. For the base, the rest of cabbage and sprout salads, mixed with rest of home pickled cucumbers and onions, cubed in. Yogurt herb lemon sauce. The remaining oven herb salmon from the day before yesterday. Dill pesto. Pecan nuts. Couple of pickled cucumber and onions whole for show.

 

[Chittagong]

Autumn is here. I wanted to create some hearty dishes using very local seasonal produce.

Local rye bread, smoked herring and black currant sauce, home pickled red onion

Chanterelle three ways - soup, pickled and fried, with mocha cream

Moose with red wine sauce. Five autumn roots: turnip, swede, parsnip, carrot, potato. Herb oil Chanterelle mousse.

To go with the more casual late night BBQ, I served coleslaw made with ResilientBanana recipe, turned out fantastic:

 

[ResilientBanana]

Chittagong , per usual your plates are simple, beautiful and look like they taste amazing.

 

[ResilientBanana]

Big ass Gluten Free Burgers made with Worcestershire sauce, Dijon mustard, eggs, gluten-free flour, and Montreal steak seasoning. Used some homemade pickles pickled in onions habanero and jalapeño.

Apple and Sweet Potato Soup with Walnut and Oat honey clusters. Baked and Blended apples, sweet potatoes, as well as sautéed red onions, and garlic together with cinnamon, nut meg and various other seasonings.

 

[ResilientBanana]

Autumn Pulled Pork Tacos
Handmade tortillas, cabbage marinated in apple cider vinegar, Mexican orange sauce, cilantro avocado sauce, apple cider BBQ sauce. Pork seasoned with cinnamon, nutmeg, brown sugar, and your usual rub spices. I tried to make them festive for Halloween

 

[Liljagare]

It's that season again..

 

[juliushandle]

overcooked in the broiler but still delicious. "Peter Luger" style ribeye.

 

[Liljagare]

Fall chanterelles, kruschanterelles, chanterelles and hedgehog mushrooms, pale and birch.



Best way to enjoy the first batch. Will be making soups, lasagnas, pasta dishes, alongside side dishes for the moose that is about to land. Doesn't look like much, but it is delicious, love when the mushroom season is this good! Will be drying some too for soups/stocks.

 

[German Hops]

mushrooms are better than seafood.

 

[Liljagare]

mushrooms are better than seafood.

Though, seafood *with* seared chanterelles...

 

[Liljagare]

Had a cousin meet, made ribeye roast with potato garlic gratine, also redwine sauce and a vinegrette slaw. Wife made a wonderfull vanilla angel cake and vanilla sauce. Did not get any left overs..

 

[German Hops]

That looks exceptional.

what van i say .

 

[ResilientBanana]

Pumpkin Alfredo with Squid Ink Pasta and Scallops, garnished with Pancetta, Mushrooms, Parmesan and Basil.

 

[Raven117]

You guys are upping your game in this thread big time.

 

[ResilientBanana]

You guys are upping your game in this thread big time.

I'm not going to lie, this thread has pushed me a little farther.

 

[Liljagare]

Philly shaved moose steak on homemade sourdough bread..

Moosericearoni.

 

[GeekyDad]

Had a cousin meet, made ribeye roast with potato garlic gratine, also redwine sauce and a vinegrette slaw. Wife made a wonderfull vanilla angel cake and vanilla sauce. Did not get any left overs..

I'm not even a huge fan of red meat, but that looks insanely perfect. Wow...

 

[Chittagong]

Back home in Fenua. Our produce here is limited, but two things we always get is tuna caught today, and cabbage. The slaw recipe from this page keeps on delivering.

 

[German Hops]

This thread reminds me, I need to start perfecting my sauce game.
Dijonnaise, in particular.

 

[BadBurger]

Pumpkin Alfredo with Squid Ink Pasta and Scallops, garnished with Pancetta, Mushrooms, Parmesan and Basil.

The sear on those scallops *chef's kiss*

 

[Chittagong]

Couple of more dishes with limited tropical supplies.

Lunch salad - pineapple, cucumber, red onion, pecan nuts, cayenne pepper, olives, crumbled feta

Dinner - fried aubergine with goat’s cheese, beans fried in garlic, pickled radish, toasted almons, fried onion, balsamic vinegar

As I can’t tolerate starch very well doing my own food has improved life quality immensely. I will take lessons from January to March from the former head chef of Sofitel’s fine dining restaurant to increase complexity and sophistication of my presentation and plating.

 

[Liljagare]

Found a nice new thing to do with the moose, Osso bocu!! With a garlic gremolata.. was really good..

 

[Chittagong]

More Moorea food. Did my first ever poke bowl today with yesterday caught white tuna and vegetables from the island only. As I avoid starch, base was cabbage rice.