Super Cooking (Recipes, Menus, Food & Wine)

[dismalfuture]

been busy with jawnz Hope to get an entry in tonight

[akuma no uta]

Yo it just turned Wednesday here, so I got like... 21 more hours to get this shit done.

[Tyro1]

(tonight in what ever timezone you be in)

[dismalfuture]

too busy with the jawnz had to forego this round. I'll put a vote in when the entries are all posted and then try to make it in next week's, on whoever's theme.

[sawn-off chef]

i'm probably gonna miss out again guys, number nine party tonight :\

[jeepster]

I've got some back up picks of past dishes that I need to throw up here sometime... gonna be makin tofu after N(N) party tonight, will upload pictures then.

[sawn-off chef]

see you there playa!

[jeepster]

if I remember/wanna pay the cab fair over there... haha

[sawn-off chef]

man it's nyc in september, the weathers perfect!

[tweeds]

submission time. something i've been wanting to do for a long time, thanks to beef week i have an excuse to try it. first time doing carpaccio...

beef carpaccio

inspired by a carpaccio whizkit and i had in antwerp, but with my own variation. served with a garnish of freshly ground ginger, fried shallots, grapes, white pepper, mirin, shoyu, and sesame oil. the original we had was kind of a tataki served with sesame oil, french beans, spring onions and fried garlic.

didn't have a super knife, so had to take a mallet (actually, a jam jar) to the beef after i sliced it as thinly as i could. the garnish is a little heavier than i'd like, maybe next time i'll leave out the white pepper and mirin. the grapes lend a good punchy tang to the flavour, and the bite of the ginger was spot on.

p.s. i like how the submissions span the range from stewed for 9 hours, to medium rare, to raw. what next?

[jeepster]

special mac n cheese (last night):

regular Annie's white cheddar n shells with added garlic, roasted red peppers, some dill, and parmesan flakes

homemade Bolognese style meatsauce (was over spaghetti w/ roman greens n arugala salad - didn't take picture of those)

[akuma no uta]

Girlfriend with her nikon d200 took her camera with her after taking pics of my filet mignon dish, will post pics whenever she gets back

[tweeds]

waiting on akuma and Faded...

[dismalfuture]

we're a bit late... I'm gonna give my week's nod to tweeds this time, the carpaccio was unexpected and well designed, that is the dish I'd like to try the most. Definitely a fan of fresh, and the unexpected and novel flavor combos. Good work from Tyro and youkinorn as well, though. Everyone else should weigh in with some votes so we can name a winner, and that winner can choose the next ingredient...

[sawn-off chef]

rip midnight snacks thread

[youkinorn2]

I agree. Carpaccio is pretty much something I have put into the "only in restaurants" category in my head, so nice to see someone do it here.

[Osmosis Jones]

should i try stir-frying spaghetti and then try adding in the sauce?

[dismalfuture]

I agree. Carpaccio is pretty much something I have put into the "only in restaurants" category in my head, so nice to see someone do it here.

I too haven't given carpaccio at home much thought, though there's no reason why as long as I could ensure good quality meat. I am impressed with the green grape/ginger combo, and rocket and fried scallions is pretty sure and well-matched.

My beef entry was going to be Alinea's wagyu cooked en sous vide over honeydew, topped with cucumber, soy sauce pudding, lime ice, pink pepper, and cilantro, but the jawnz..... I will try my hardest on the next round though.

[tweeds]

My beef entry was going to be Alinea's wagyu cooked en sous vide over honeydew, topped with cucumber, soy sauce pudding, lime ice, pink pepper, and cilantro, but the jawnz..... I will try my hardest on the next round though.

this would have been a show stopper...

thanks dis and youkinorn. while preparing it i realised carpaccio is just a mental block, it's not much more work than putting together a salad, comes down to knife work and picking flavours to accompany the meat - like making a complex dressing.

we definitely need more cooks though. if we make a veggie one maybe sybaritical will chime in??

[tweeds]

funnily enough the rest of the cut of beef is going to some sort of fried rice dish or something tonight

(always a plebian concept)

[dismalfuture]

ain't nothing wrong with that, the beagle here eats a lot of the leftover non-oiled non-salted portions of the Temple of Jawnz food services experiments. She's getting to the point where I could take her to a 3-star Michelin place without worrying about her pooping or peeing in public, but she has a habit of biting people's faces and has a 4' vertical jump now...

[dismalfuture]

I'd like to express now that future food themes should be something that is an ingredient purchasable worldwide, so we can all participate. We're combining Europe, North America, Asia, and Australia right now, so themore universal, the better...

[tweeds]

i'm thinking mint, is that in season everywhere around the world?

[dismalfuture]

It was in season for me a month ago, and now I just have access to shitty varietals like Apple Mint, etc. End of summer here, so a lot of delicate stuff is on its way out.

[tweeds]

something indelicate...

cabbage.

(dead serious)

[pragmatics]

Well, it'll be hard to include Australia, as the seasons are reversed, unless you do something that is relatively seasonless like rice or onions or beans + rice collabs or keep just doing proteins.

[DaBestSpoona]

I want to submit but I'm in the middle of a kitchen renovation.

[Dolphin Jr.]

I'm in for the next round, lazyness prevented me from doing so this week

[Tyro1]

Well, it'll be hard to include Australia, as the seasons are reversed, unless you do something that is relatively seasonless like rice or onions or beans + rice collabs or keep just doing proteins.

Nah you'd be surprised. It's pretty easy to get most stuff year round, just the price and quality that fluctuates. Even most crazy Asian and european ingredients, if you go to the right markets.

I also going to give it to tweeds, to come out of nowhere, with carpacio was great.

Looks like it's your choice.

P.s. I still <3 you and your midnight snacks Scotty.

[tweeds]

i really want to call cabbage but i think mushrooms will make it easier on everyone. doesn't matter what type, unless people want it more specific.

any continents potentially facing a lack of availability?