I wouldn't have ever thought of a sourdough chocolate cake, but now I want to try it.

3/4/2014 4:23:25 PM

if you do, pretty sure someone with a normal sweet tooth can just halve that icing recipe. it's about to run out of my dish. and i'm just gonna dust it with some cocoa powder, that drizzle stuff must be way too much.

3/4/2014 4:54:38 PM

Anyone have any recipes or ideas for some leftover kimchi?

3/4/2014 5:21:01 PM

soup!!!

3/4/2014 5:33:51 PM

if your cabbage is rotten you should throw it out

3/4/2014 5:35:42 PM

About to make a filet mignon. Can't decide if I want to make a sauce for it or not...

3/4/2014 7:49:18 PM

I got beef bones that were on sale, I plan on cooking them down to korean style ramen. Can't wait!

3/4/2014 9:13:58 PM

I just cooked some thick slices of bacon with red pepper, lemon juice, and crab claw meat. Then I baked it with pepper jack.

I'm pretty sure this is not an appropriate use of any of these ingredients, but it was so damn delicious. It was too much fat though...I kinda feel sick.

3/8/2014 7:14:01 PM

Finally got around to cooking a Chicago style deep dish pizza. Followed this recipe with a few minor changes. Should be ready to eat in about 25 minutes!

http://www.kingarthurflour.com/recipes/chicago-style-deep-dish-pizza-recipe

3/9/2014 2:42:37 PM

Made this after having it at a work potluck. Simply amazing

http://pinchofyum.com/chicken-tamale-pie

3/9/2014 4:14:57 PM

take pics, guise

3/9/2014 4:28:53 PM

^^ me too! but for a shower. It turned out more like a corn meal crusted pizza though. I wanted it that way. Forgot what recipe I used online, too lazy.

I am feeling sweet tonight. I think I'll make some salted caramel walnut brownies later.

3/9/2014 7:37:12 PM

^^ too late. I ate half of it in about 30 seconds

3/9/2014 8:05:16 PM

Lamb roast


Wings!

3/11/2014 12:09:15 PM

yum, everything looks great. what kind of sauce did you put on those wings?

3/11/2014 12:47:29 PM

What cut of lamb did you use for the roast? It looks amazing, and I generally prefer my lamb on the medium rare side.

3/11/2014 1:05:37 PM

almost everything is better bloody!! esp duck breast.

3/11/2014 1:11:56 PM

^^^ Standard wing sauce: butter, Frank's, Sriracha, a little bit of sugar and vinegar.

^^ Leg. My roasts always seem to come out of the oven either over or under done; rarely just right. I never seem to be able to take the temperature in just the right place.

^ Nom!

3/11/2014 4:50:55 PM

Broiled salmon and tomatoes

3/11/2014 11:34:50 PM

^That looks really interesting. I've made something somewhat similar (I'm guessing) with marlin. I'm not really a big fan of salmon, but maybe I'd like it like that. Is your recipe similar to this one? http://allrecipes.com/recipe/glassers-greek-marlin/


Last night I made cashew chicken!



about.com's recipe site is really outdated-looking and the recipes are kinda basic, but you usually can't go wrong with using one and experimenting a little bit.

http://chinesefood.about.com/od/poultryrecad/r/cashewchicken.htm



I upped the veggies to about 3-4 cups per pound of chicken, and used about 2.5 lbs of chicken thighs. I marinated the chicken as the recipe indicates. Making ginger juice is fun! Then I cooked the chicken with oil and garlic (a whole clove) and removed it, as the recipe suggests. Veggies, in the order added, were 4 small red onions, 1 pint of mushrooms, a red bell pepper, 4-5 medium-sized carrots (I used marron carrots, so they're kinda dark), and I added one sliced jalapeno, a can of water chestnuts and a bunch of green onions at the end. I replaced the second half of the sauce with oyster sauce, because I'm lazy and it's the same thing.

I'll be finding out if this recipe freezes well. I'm going to break my lazy takeout habit one freezer bag of soup or stirfry at a time.

3/13/2014 1:12:36 PM

Quote :

"almost everything is better bloody!! esp duck breast. "

I need suggestions for seasoning/cooking duck breast...

3/13/2014 1:22:39 PM

Crisp skin is everything in a duck breast, so I always go for a dry rub of some sort. The grocery store here sells them in wet marinades like wild mushroom and 5 pepper, but I only buy those if they don't have a plain, dry one and I have a big craving. Avoid putting sugar in your rub, it will interfere with the fat rendering process. The simplest is 5 spice powder and salt, though I have also tried a garlic-cumin blend, cardamom and ginger, seasoned salt, and just plain salt and pepper.


Wash your meat, if necessary, or dab off any marinade, making sure the meat is very, very dry and then apply the rub. you can just put the breast fat-side up on a plate and put it in the fridge for 30 mins, so that the skin dries out a bit. Then you want to heat your skillet to medium, add a tiny bit of oil or duckfat, and then the breast. It shouldn't sizzle loudly when you add it to the pan. Cook it skin side down until the skin is very dark, and hopefully most of the fat has rendered off.

Then flip it over and pour off most of the rendered fat, and cook it to the degree of doneness you like (for me, that's like 5 minutes, tops), and top it with a little sweet glaze (plain honey or maple syrup is excellent and easy, though reduced orange juice is the classic), a little soy-based sauce like oyster, or a little red wine reduction. Let the breast sit for 5 mins before slicing, and make sure to catch the juices and glaze to drizzle back over the meat on the plate. Should go without saying, but save that duck fat for making patates risolées, confit, pastry, mashed potatoes or whatever.

3/13/2014 1:45:34 PM

^^^ It's from For Cod and Country.

Add a handful of smashed garlic cloves to 1/4 cup of smoking olive oil; they'll brown almost immediately. Add 2 pts of cherry tomatoes, lots of salt, and cook until the skins begin to blacken. Lay two skin-on fillets on top of the tomatoes, skin-side up. Place under the broiler until done (took about 7 minutes for me; the skin will char quite a bit). Plate the fillets, stir basil and shallot into the tomatoes, and spoon over the fillets.

I thought it was delicious. I'll probably add some red pepper flakes with the tomatoes next time. The wife thought the tomatoes were a little much, so I'll probably also add a little sugar at the end and serve over linguine.

3/13/2014 5:04:27 PM

thanks for the lowdown. It's getting late and our dinner plans got cancelled again, so I guess I'm heading down to the kitchen to make a little fettuccine al nero di seppia con aglio e olio and some basil-tomato-fresh mozza stacks

3/13/2014 7:33:30 PM

Does baking count? Cuz I'm baking a 8x4 loaf of rosemary bread.

3/13/2014 7:38:59 PM

i keep meaning to start a bread thread, but i quit baking for a couple months to see if it was related to some health issues i was having. jury's still out, so i guess I should make some bread.

3/13/2014 7:43:41 PM

I copped some walnut oil today so I plan to experiment with this very soon. I'll report back my findings.

3/13/2014 10:01:04 PM

^it's great as a salad dressing with a splash of orange juice! toasted walnuts for the salad are a must.




tagliatelle al nero di seppia with garlic and olive oil, fresh basil, tomato, and mozza. didn't finish my plate and now i'm thinking about the leftovers.




Lunch was Famous Montreal smoked meat. Kind of a corned, smoked brisket. it's always served on rye bread with mustard. It's a traditional jewish food here, but non-jews like it with swiss cheese. I made a little slaw with napa cabbage, yellow bell, red and green onion, fuji apple and pomegranate seeds. Good thing, since the rest of the day didn't pan out so great nutritionally.

3/14/2014 12:29:59 AM

i don't wanna sound like a queer or nuthin', but I'm baking a tres leches cake right now. my daughter will probably be pissed when she wakes up tomorrow, because she will have wanted to help.

i picked up some pre-made sweet potato gnocchi. the weather here is supposed to suck tomorrow, so i might cook that with some ground pork tomorrow:
http://www.janssushibar.com/sweet-potato-gnocchi-pork-ragu/

3/16/2014 12:44:21 AM

GREEN JAY: You're seriously making me consider "cooking skills" to be an important qualification in a potential wife. It would significantly improve my life if I could eat bomb-ass shit like that on a regular basis.

3/16/2014 12:46:07 AM

^...so learn to cook already! don't wait on someone to do it for you, lol. Though I have to say, if I ever have to find another partner, wanting to cook for me will also be near the top of my list



OK, here's a belated 'Steak and BJ day' photo. AAA Angus flank steak marinated with garlic, cumin, coriander, and valentino hot sauce.

3/16/2014 3:06:12 PM

Made some banging roast beef this weekend. Slow roasted to medium rare and crusted with a Horseradish and Roasted Garlic rub. Roasted some asparagus in the drippings with a little olive oil and lemon juice while the meat rested.

Had enough for sandwiches yesterday, nothing like homemade roast beef sandwiches with a little mayo and swiss cheese.

3/17/2014 9:28:55 AM

nice. what cut did you use?

3/17/2014 9:38:02 AM

did steaks in a cast iron pan for the first time last night. not bad at all. got medium well instead of medium rare, but it was my first time and these were petite filets. emphasis on petite.

3/17/2014 9:39:41 AM

Bottom Round. I was a little nervous about using it outside of a pot roast, but it turned out better than I expected (key seemed to be keep it to thin slices, especially for the sandwiches). Generally I'd use eye of round.

^ Congrats! It'll take practice, but you'll get there. If you haven't invested in a splatter guard definitely do that. Helps to not make a mess out of the stovetop.

[Edited on March 17, 2014 at 9:42 AM. Reason : ]

3/17/2014 9:41:12 AM

since that's a very lean cut, probably made it cook faster and reduced splatter/smoking issues. I only broil steak these days, my house gets too stinky otherwise


do you use an electric slicer? I've been thinking of buying one for a while. I want one that can do both bread and roast beef, if such a thing exists.

3/17/2014 9:46:24 AM

Nah, I just hone the shit out of my Chef's knife before slicing something like that. Takes a little work, but I like the results.

3/17/2014 9:57:37 AM

Kind of feel like Mexican this weekend. Might try to make some carnitas, or some chicken tinga.

3/20/2014 9:56:56 AM

Tonight's plan is to recreate Irregardless's Shrimp & Citrus salad:

blackened shrimp
baby greens
orange slices
avocado slices
strawberry
raspberry dressing

I'll let y'all know how it turns out.

3/20/2014 10:45:09 AM

sounds good.

3/20/2014 10:58:05 AM

^^^dammit, you were there yesterday when i said no mexican food discussions!!


there's a store half an hour from my house that sells some packaged mexican food and tortillas. I think i'll be making a trip this weekend.




I started to make this for dinner last night, but I somehow didn't realize it was only one portion in the store, given the price and the size of the packaging. So, back to the store to buy another $12 fancy chicken leg for tonight.

3/20/2014 11:18:59 AM

I'll talk about what I want dammit!

All the mexican this weekend.

Chicken Tinga
Carnitas
Homemade Guac and Salsa
Scratch Tortillas (maybe)

3/20/2014 11:27:08 AM

yum. can i come stay at your house this weekend?

3/20/2014 11:41:16 AM

I'll accept applications for a dining partner.

3/20/2014 11:43:00 AM

eh, i'm sure applicants who aren't planning to sleep on the couch will have priority

3/20/2014 11:53:34 AM

Delicious. Would nom again.

In hindsight, I'd cut everything so that it's more bite-sized and evenly distributed

[Edited on March 20, 2014 at 8:12 PM. Reason : terribly plating!]

3/20/2014 8:11:56 PM

I just melted a bunch of Cadbury eggs in a double boiler and blended them into a milkshake with vanilla Blue Bell. It was fucking awesome.

(My old ice cream maker broke... Gonna get the kitchenaid attachment for my mixer, but don't have it yet)

[Edited on March 22, 2014 at 5:12 PM. Reason : ]

3/22/2014 5:12:14 PM

Lamb Stew
Roasted Brussels sprouts
Toasted sourdough

3/23/2014 8:13:51 PM

Made masaman curry mussels with lemongrass, ginger, and dried thai chilis.

3/23/2014 8:56:53 PM

That sounds amazeballs. I love mussels!

Chicken tinga this weekend was a success, even played around with homemade tortillas. Was cool to make my own, but not really worth the effort for just myself.

3/24/2014 9:41:07 AM