[KimChee]

Man that looks freakin delicious

 

[melomaniac]

Quote:

Originally Posted by Lurkumaural /img/forum/go_quote.gif
hers is most definitely transformed by a good simmer in some animal fat.  Wasn't sure if your stock is vegetarian.

 
no, I confess that my stock isn't vegetarian - it's always based on a whole chicken carcass (since the dog gets whatever bones are left from other animals eaten, occasionally still, around here); just because I have reduced my meat intake doesn't mean I constrain other eaters  
 
my frozen stock cubes also benefit from a list of spices and the usual vegetable suspects - carrots, celery, onion, etc (better still: roasted onions left from another dish) - that way, there are more spices in the dish than the recipe indicates. as for animal fat, I'm not above sneaking some into various recipes, especially soups that don't look it - once or twice a year I'll make a goose, and keep goose fat in the freezer for quite a while after that, for instance, if it's rendered and filtered properly, it's a pure as butter!

 

[JDeep]

Quote:

Did a little mapo tofu yesterday.

That looks freaking delicious 

 

[grokit]

Nachos!

 

[GSRWRC]

Chorizo and Prawn Risotto. WIN!

 

[Clayton SF]

 
Chicken Paprika and dumplings.

 

[mikaveli06]

im new to thread but I AM a banquet/catering chef......im gonna look thu this thread as u guys look like u got some skills Also

 

[Clayton SF]

 
Okay. I done this many times and love its outcome.
This is pork shoulder (pork butt) cooked low and slow in wine, spices, celery, pepper corns, and what have you, all in a clay pot for 5 hours.

 

[rroseperry]

Beets, beet greens, and chard.

 

[SemiAudiophile]

Quote:

 
Okay. I done this many times and love its outcome.
This is pork shoulder (pork butt) cooked low and slow in wine, spices, celery, pepper corns, and what have you, all in a clay pot for 5 hours.

 
What kind of wine do you use? I wish I could sample what that taste like. Kind of reminds me of Hawaiian Kalua Pig slow cooked in the oven or fire pit. Interesting combination though, never thought to mix wine with pork.

 

[Makiah S]

Spoiler: Quotes

 
Quote:

Did a little mapo tofu yesterday.

Looks great, yea a little anemic but it still looks wonderful!
Quote:

Beets, beet greens, and chard.

:O *mouth waters* just add some mustard Greens and some Brown rice and some Salmon for a SUPER tasty healthy meal!
 

Baked a cake a few months ago

 
AGain I need a camera

 

[Clayton SF]

Quote:

 
What kind of wine do you use? I wish I could sample what that taste like. Kind of reminds me of Hawaiian Kalua Pig slow cooked in the oven or fire pit. Interesting combination though, never thought to mix wine with pork.

 
Very akamai, u! That is exactly what it is--Hawaiian Kalua Pig. I'm a Hilo boy. Anyway. I kinda mixed up recipes for this one. One half Hawaiian and one half Mexican.
 
I rubbed the pork in kosher salt and Trader Joe's 21 Seasonings Salute and placed it over a bed of sliced onions. I then poured about 1/3 cup each of water and Sauvignon Blanc wine, and then a tablespoon of cider vinegar and a 1/2 teaspoon of liquid smoke. And black pepper, pepper, pepper. And celery sticks. Placed it in a clay baker. Covered it and basted it with its liquids every hour or so. Ono!

 

[SemiAudiophile]

Aha! I forgot you were a local. Thanks for the recipe. I shall try my hand at kalua pig one day, seems easy enough to make. Mahalos!

 

[Makiah S]

Quote:

 
Very akamai, u! That is exactly what it is--Hawaiian Kalua Pig. I'm a Hilo boy. Anyway. I kinda mixed up recipes for this one. One half Hawaiian and one half Mexican.
 
I rubbed the pork in kosher salt and Trader Joe's 21 Seasonings Salute and placed it over a bed of sliced onions. I then poured about 1/3 cup each of water and Sauvignon Blanc wine, and then a tablespoon of cider vinegar and a 1/2 teaspoon of liquid smoke. And black pepper, pepper, pepper. And celery sticks. Placed it in a clay baker. Covered it and basted it with its liquids every hour or so. Ono!

Nice!

 

[Clayton SF]

 
Porchetta
sans the crackling skin--shoot!
But is was worth the effort anyway.