Super Cooking (Recipes, Menus, Food & Wine)

[cinderella]

driven past my house and didn't go to blimpie? for shame.

um of course i went, i am a burger fiend after all, but i wanted to know if it was the best in your opinon. do you go to U of M?

[DaBestSpoona]

The rice cooker is hooked up to the Sous Vide Magic, which is hooked up to a power supply. The Sous vide magic also has a thermometer which you drop into you rice cooker. So basically you set the temperature you want the water bath to be, when the temperature reading drops below the desired temperature, the Sous Vide Magic turns on the rice cooker for a few seconds to raise the temp. of the water bath up, then lets it drop down again, the cycle goes on automatically.

Yeah I tend to spend my money on gadgets and food

Will this work with a fuzzy logic or IH rice cooker? I'm thinking it wont because of the rice cooker's cpu constantly analyzing pressure and temp of the pot.

[mis]

Yeah I think it works well with a warm/cook rice cooker because the SVM acts as the 'brain' or cpu for the entire setup, you really dont want 2 cpu's putting out conflicting information

[jhxkcd]

um of course i went, i am a burger fiend after all, but i wanted to know if it was the best in your opinon. do you go to U of M?

yeaa I go to u of m. almost went to university of toronto... still think maybe i should have.

[youkinorn2]

Alright, so I'm too poor for Salmon this week. Sorry.

But.

I just made this pizza and it was fucking great.

Home made wheat crust (makes the biggest difference), basil and rosemary pesto, tomato, mozzarella, and an egg.

[cinderella]

my entry is coming later tonight...

[cinderella]

OK, first ever entry...

after my quail/beet disaster last time I decided to not over think anything, and when I was thinking about ceviche I started to think about the "no-cook" idea...I don't really like ceviche but I like the thought of not messing with the salmon much, so, I made gravlax.

Salt-cured salmon on organic rye toast round, dill and lemon zest garnish, peppercorns and fleur de sel with mustard dill sauce.

This shit was DELICIOUS. It looked sort of gnarly when I first rinsed off all teh salt and dill but when I started slicing it looked completely different. I want to say juicy but that sounds sort of gross. Luscious? Anyway, I have a pound of it in my fridge so I will be getting very sick of it soon I'm sure.

ps. step-by-step is here:

[pragmatics]

Shit. Here I thought, damn, as soon as I get my camera back, I'll start submitting stuff, but between gravlax and sous vide, I'm not sure if there is a point. Scrambled eggs with secret ingredient mixed in just isn't cutting it.

[eean]

semi cheating with this i guess. trying out new entrees for next month and threw this together tonite

pan-seared salmon filet with orange-miso glaze. with a side of rice noodles and bokchoy/carrots stir fried with seasame oil and a wasabi-soy sauce.

the salmon turned out great. the noodles and veggies were pretty sad/boring tho... probably will need to add a bit more to it or change it all together..

[cinderella]

get some ginger into the noodles somehow? Would go nicely with the orange glaze.

[eean]

^ I actually tried the salmon today with a mixed green salad tossed lightly in a Ginger dressing. It was amazing but has more of a spring/summer feel too it.

I'll play with some Ginger and other veggie combos with the rice noodles later on!

[dismalfuture]

I dunno man, I know I fuck with the Asian fusion a lot, but it's a little too Asian fusion/white for me, I'd expect to see that exact kind of dish (a strong slab of meat/fish with a really strong glaze bedded on some unrelated Asian afterthought thing) for like $15 at a midwestern 'Japanese grill and bistro' or something where people in huge oversized polo shirts and khakis do sake bombs.

Along the same lines, if you want to serve that slab of fish as it is, you could whip together some sort of light crispy Asian cole slaw or something; napa cabbage and regular cabbage shredded paper thin, some flat chives, get some cheap gari and shred that up, some gomashio, and then dress it in freshly squeezed orange or tangerine juice (while changing the glaze to be tangerine rather than orange, the sourness and intensity of tangerines is probably what you are going for anyway) and a bit of rice wine vinegar, like 2 or 3 parts to 1. Salmon is an oilier fish so something with crispness and astringent acidity would be better.

[tweeds]

imo this week is a toss up between mis and cinderella

sous vide v ceviche

on the one hand the texture of the sous vide salmon will be pretty crazy, and on the other hand the mustard dill sauce with all the other flavours is REALLY calling out to me.

[tweeds]

I want to put that purée on a sandwich or something.

the rest of the purée went into a bowl of mash the next day with some shaved parmesan, i mixed it with the onions i cooked the salmon with, and left it in the fridge. super tasty the day after.

[eean]

^^ the sad thing is the place I work at is basically the place you descibed ahaha...it's a bad/good thing depending on how you look at it I guess.

[cinderella]

mis you can win provided you pick a really sick ingredient. Mine was going to be butter

I concede to your strawberry caviar

[mis]

Has chocolate been done? Im not good with desserts and I'd be interested what some of you guys come up with.

[Akira]

You could always do savory chocolate dishes

[Dijonnaise]

Decided to cook one of my favorite dessert; crème brulée

[youkinorn2]

Mole negro 4 lyf

[cinderella]

do you have a little blowtorch? arent they SO MUCH FUN?????????

[Dijonnaise]

do you have a little blowtorch? arent they SO MUCH FUN?????????

Haha, yeah, I used to put them on broil in the oven but its so much fun to liquify that sugar yourself

Haven't had much time to cook lately with school, but to contribute to this thread a bit, here is some of the stuff I prepared with my gf. She's usually more into main dishes, while I take care of the desserts.

this thing is called onde-onde, looks a bit gross but it's very good

[whitney]

Dijonnaise, my new favorite poster.

i want it all. except for that last onde-onde cos i don't really like coconut shavings but i'm willing to try if the inside is yummy.

[Leonard Leroy]

adobo adobo i make i make now i wait i wait for it to settle then i will eat i will eat

[readytoignite]

Mole negro 4 lyf

just mailorder it from guelaguetza and spend the 8 hours of your life you save on something else. they also have a great mole rojo, you're not likely to top either yourself

[youkinorn2]

just mailorder it from guelaguetza and spend the 8 hours of your life you save on something else. they also have a great mole rojo, you're not likely to top either yourself

I didn't plan on trying.

I've never made it.

I just love it.

Also, I probably wouldn't need to order it from California, lol.

[Dijonnaise]

Dijonnaise, my new favorite poster.

i want it all. except for that last onde-onde cos i don't really like coconut shavings but i'm willing to try if the inside is yummy.

<3

The onde-onde is filled with some palm sugar preparation. You can almost feel the cavities popping on your teeth as you eat it, you really can't eat a whole lot

and another one of my favs which i plan on cooking this weekend for the family; chocolate soufflé

The trick is to almost under-cook it so that the inside stays all soft and buttery, hmmm

[Dijonnaise]

Alright, a pic heavy post. Soufflés! Pardon the poor lighting and weird kitchen, we're renovating and we're still waiting for the counter top.

those things crash so fast, by the time you dust them they look all old and crippled. But it's really worth it, takes around an hour or so to prepare and it's real good, yet not too sweet

[Akira]

So has this become the new "cook amazing shit and post pics"? Not that I'm against it, any badass foods make me a happy camper

[cinderella]

jesus I love souffle