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how many of you guys cook???

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  1. PalJoey
    I have some ostrich steaks, and am considering a curry for tomorrow night.
     
  2. PalJoey
    Well, this is the recipe that I (more or less) followed: http://www.ostrichsa.co.za/ostrich_recipes.php?action=curry
     
    Very simple, but satisfying.
     
  3. ProtegeManiac Contributor
     
    I'm thinking of how a poached ostrich egg yolk would make a great dip for ostrich steak, like a seared version of oyakodon, but then I realized "how the hell can I get the ostrich egg out from the hot water and into a large enough bowl?" [​IMG]
     
    Mshenay likes this.
  4. ProtegeManiac Contributor
    Just realized I haven't been posting here the past two weeks...

    This is what happens when you're too lazy to follow recipes: an okonomiyaki that fills out the entire 10.5in carbon steel skillet (in fairness, it really worked better than teflon and stainless steel) that required six strips of bacon to cover the bottom. My 7in knife for scale, and I had to use the chopping board as a plate because none of my plates were big enough. In fairness, I flipped it without breaking it apart, so there's that.
    DSCF3596.jpg

    Finally got a new set of bowls, one black and one white. Shoyu ramen in the photo.
    DSCF3599.jpg

    And here's the black bowl with some miso ramen topped with sisig (braised, chopped, then wok fried pork jowls) and chicharon (deep fried pork leg skin from the shanks used for the base tonkotsu broth along with the jowls).

    DSCF3619.jpg


    Also made some cold noodles with kimchi and a chilled poached egg. Kimchi juice also spiked with Sriracha andthen I drizzled on more Sriracha and some chili garlic oil.
    DSCF3600.jpg

    And here's last night's gyudon.
    DSCF3626.jpg
     
    Mad Max and Mshenay like this.
  5. PalJoey
    All those dishes look amazing!

    I've just put an ox cheek in to marinate overnight. Ingredients include juniper berries, black peppercorns, bay leaf, garlic, cassia bark and a light sprinkle of dried chilli flakes, with red wine.
     
  6. ProtegeManiac Contributor
    One thing I learned from (the flaw in) Filipino food is that they traditionally did not care too much for presentation. That was one of the hurdles or marketing the cuisine elsewhere - the most opposite of visually appealing are our stews. Especially the blood stew. I mean, it's already blood, but Hannibal Lecter can sear Ray Liotta's brain and it looks good.
     
  7. ProtegeManiac Contributor
    I was feeling nostalgic so I recreated school lunch (in my high school anyway) - dimsum rice bowls. I bought pork dimsum from 7/11, then had them with some left over rice in the fridge that I fried with some kimchi. Rounded it all off with an egg.
    CHFi01.jpg

    Snacked on okonomiyaki. Proper size, but the reverse side is all bacon.
    CHFi02.jpg

    Kkanpunggi (spicy garlic fried chicken bites) made with a chili garlic oil, leek, garlic, Sriracha, gochujang (chili paste), and gochugaro (chili flakes) glaze.
    CHFi03.jpg

    Katsudon with an extra steamed yolk
    CHFi04.jpg
     
    Clayton SF likes this.
  8. widgets
    Yep
     
  9. illyria
    Got the opportunity to go cook in a 50 best..

    That feeling when an email has you moving to a different country.
     
  10. Eee Pee
    I can guess, and I can Google, but what's that mean?

    Seems like a congrats is appropriate.
     
    ericr likes this.
  11. ericr
    Wow, lots of delicious looking dishes in this thread.

    Most of my cooking is on my pellet grill:

    20170815_180654.jpg
    Stuffed pork tenderloin


    20170815_180558.jpg
    Back ribs

    This time I updated the rub I use for pork ribs by adding Ras el Hanout (North African spice blend) to be 40% of the mixture. It was excellent!
     
    Clayton SF likes this.
  12. illyria
    Got invited to go cook at one of the 50 best restaurants in the world for a couple of months.
     
  13. Eee Pee
    Great news! Congrats again.
     
  14. OliverY1992
    Yeh I can cook, but nowhere as much as I used to. Did some yesterday when helping my dad out with our home made Indian. We have this tradition where every Friday we have an Indian curry, we either buy it from Sainsbury's or Waitrose depending which one has the better offer at the time of buying, or have it home made. Though for home made we cheat a bit buy buying the curry sauce and just mix the onion and chicken in with it because we're lazy like that :p

    Previously I've made profiteroles, chocolate roulade, chocolate mousse, Christmas/Easter fruit cake, Christmas pudding (actually make this every year), my own custard, beef lasagne, spag bol and some other stuff I can't remember from the top of my head :)
     
  15. youngarthur
    I envy all you guys out there, as I was brought up in the....bloke works, women stays at home, and now at 77 years of age, I will sometimes cook a meal, dish it up, and think, whats the point, and throw it in the bin. Very sad, but living on my own, I really can't be bothered most days.
     
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